摘要
为研究糖类对内酯豆腐的影响,向内酯豆腐中添加不同浓度的葡萄糖、麦芽糊精、可溶性淀粉和卡拉胶,并观察其质构的变化。结果表明,糖的种类和浓度对内酯豆腐的不同质构影响显著:葡萄糖对弹性影响较大,麦芽糊精对内聚性和黏性影响较大,可溶性淀粉对硬度和咀嚼性影响较大,卡拉胶对黏着力影响较大。SPSS主成分分析法研究表明,对内酯豆腐质构综合作用强弱顺序为卡拉胶>可溶性淀粉>葡萄糖>麦芽糊精。糖分子的分子质量、分子结构和表面电荷是影响内酯豆腐质构的重要因素。
In this study, glucose, maltodextriu, soluble starch and carrageen were added to lactone tofu to study change of texture of lactone tofu. The results showed that saccharides type and concentration significantly affected different characteristics of lactone tofu. Glucose had greater impact on springness, maltodextrin on cohesiveness and adhesiveness, soluble starch on hardness and chewiness, and carrageen on gumminess. Principal component analysis of SPSS indicated that the order of combined effect on texture of lactone tofu by four kinds of saccharides was as followed ： carrageenan 〉 soluble starch 〉 glucose 〉 mahodextrin. The molecular weight, structure and surface charge of saccharides were important factors affecting texture characteristics of lactone tofu.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第7期22-25,共4页
Journal of the Chinese Cereals and Oils Association
基金
黑龙江省科技攻关计划(WC05B02)
哈尔滨市青年科技创新人才基金(2008RFQXN015)
关键词
内酯豆腐
糖类
质构
lactones tofu, saccharides, texture
