摘要
为探究速冻蛋白豆腐的营养成分及速冻工艺对其质构的影响,对比分析了速冻蛋白豆腐和市售4种常见大豆制品(豆腐干、素鸡、盐卤豆腐、石膏豆腐)的营养成分差异(水分、灰分、脂肪、蛋白质、氨基酸、维生素E、维生素K1、大豆异黄酮的含量)。同时,研究分析了速冻环节对于速冻蛋白豆腐质构及微观结构的影响。结果显示,在5种大豆制品中,速冻蛋白豆腐的维生素E、K1含量居于首位,分别为2.54 mg/100 g、19.2 mg/100 g;其他营养成分居中,其中脂肪含量为14.0 g/100 g、蛋白质含量为11.0 g/100 g、氨基酸含量为11.1 g/100 g、大豆异黄酮含量为142.6 mg/kg;经速冻工艺,豆腐持水性不变,解冻后的比未速冻的蛋白豆腐硬度与咀嚼性略高,弹性与内聚性低,在压缩比例为70%时,解冻后的速冻蛋白豆腐弹力仍能达到0.87;通过扫描电镜观察,解冻后的速冻蛋白豆腐网格结构并未遭到破坏。结论显示,速冻蛋白豆腐的营养价值较高;速冻工艺对于速冻蛋白豆腐的质构及品质没有显著影响。
To research the nutritional components of quick-frozen protein Tofu and the effects of freezing process on the texture.The research analyzed the nutritional components of quick-frozen protein Tofu and other four kinds of usual soybean products included dried been curd,stramed bean curd roll,bittern Tofu and plaster Tofu.The nutritional compositions included water,ash,fat,protein,amino acids,vitamin E,vitamin K and soybean isoflavone.On the other hand,the influence of freezing process on the texture and microstructure were studied.The results showed that,among the five soy products,quick-frozen protein Tofu contained the highest content of vitamin E and K1,the content of vitamin E is 2.54 mg/100 g、vitamin K1 is 19.2 mg/100 g.And the average amount of other nutrients,the contents of fat is 14.0 g/100 g,protein is 11.0 g/100 g,amino acids is 11.1 g/100 g and isoflavones is 142.6 mg/kg.After freezing process,the water binding capacity of quick-frozen protein Tofu was not changed.The hardness and chewiness of unfreeze quick-frozen protein Tofu is higher than unquick-frozen protein Tofu,the springiness and chewiness is lower.When the compression ratio is 70%,the springiness of unfreeze quick-frozen protein Tofu was still0.87.The observation of scan electron lens shown that the result,the network structures of unfreeze quick-frozen were not damaged.Quick-frozen protein Tofu had higher nutritional value and the texture and quality of quick-frozen Tofu during freezing process had no significant change.
作者
唐晓姝
胡博
陈雪梅
张白曦
TANG Xiaoshu;HU Bo;CHEN Xuemei;ZHANG Baixi(National Engineering Research Center for Functional Food,Jiangnan University,Wuxi 214000,China;School of Food Science and Technology,Jiangnan University,Wuxi 214000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第23期136-141,共6页
Food and Fermentation Industries
关键词
速冻蛋白豆腐
大豆制品
营养成分
持水性
质构
quick-frozen Tofu
soybean products
nutritional components
water binding capacity
texture
