摘要
凝胶特性和感官指标反映千页豆腐的品质特性。主要考察大豆分离蛋白、淀粉、谷氨酰胺转氨酶及凝固时间对千叶豆腐的硬度、弹性、咀嚼力、回复力、白度、亮度和感官评价等品质参数的影响。在单因素试验基础上,通过正交试验对千叶豆腐的加工配方及工艺进行优化,确定优化工艺条件为:大豆分离蛋白14%、淀粉5%、谷氨酰胺转氨酶0.12%、反应时间为80 min。
Gel properties and sensory indexes reflect the quality characteristics of Chiba tofu. The influences of soybean protein isolated, starch, transglutaminase, and coagulation time on the hardness, elasticity, chewing force, restoring force, whiteness, brightness and sensory quality parameters were investigated in this paper. On the base of single factor experiment, the optimal Chiba tofu formula and process conditions were obtained through orthogonal experiment： soy protein isolate protein 14%, starch 5%, transglutaminase 0.12%, coagulation time 80 min.
出处
《食品科技》
CAS
北大核心
2015年第11期30-33,共4页
Food Science and Technology
基金
青岛农业大学高层次人才科研基金项目(6631115030)
山东省博士基金项目(2015BSB01133)
关键词
千叶豆腐
大豆分离蛋白
谷氨酰胺转氨酶
品质特性
Chiba tofu
soybean protein isolated
transglutaminase
quality characteristics
