摘要
为改善沙棘花生风味豆腐的品质,研究不同添加量的沙棘、花生和葡萄糖酸-δ-内酯(GDL)对成品豆腐感官评分和豆腐得率的影响。通过单因素试验和Box-Behnken优化方法确定了沙棘花生豆腐的最佳制备条件为沙棘添加量1.87 g、花生添加量14.61 g、GDL添加量1.99 g,此时沙棘花生豆腐的凝胶性好,具有浓郁的花生和沙棘香气,口感细腻,软硬适宜,有弹性,豆香味纯正。进一步对成品沙棘花生豆腐的质构和凝胶特性进行了分析,结果表明,与传统大豆豆腐相比,沙棘花生豆腐的质地更柔软,其硬度、咀嚼性分别降低了29.19%、68.24%,其豆腐凝胶中二硫键含量减少了17.64%,疏水相互作用增加了13.59%,豆腐蛋白中β-折叠含量降低了17.78%,无规则卷曲含量增加了8.07%。扫描电镜显示沙棘花生豆腐凝胶中存在更多的孔隙,使得其质地更柔软,易于咀嚼。因此,将沙棘加入花生豆腐中能改善豆腐的品质,为天然有机酸类凝固剂在风味豆腐加工中的应用提供了技术支持。
In order to improve the quality of seabuckthorn peanut flavored tofu,the effects of different addition amount of seabuckthorn,peanut and glucono-δ-lactone(GDL)on the sensory score and yield of finished tofu.Through single factor test and Box-Behnken optimization method,the optimal preparation conditions of seabuckthorn peanut tofu are determined to be 1.87 g seabuckthorn,14.61 g peanut and 1.99 g GDL.At this time,the seabuckthorn peanut tofu has good gel properties,rich aroma of peanut and seabuckthorn,delicate taste,moderate hardness,elasticity,and pure bean aroma.The texture and gel properties of finished seabuckthorn peanut tofu are further analyzed.The results show that compared with traditional soybean tofu,the texture of seabuckthorn peanut tofu is softer,its hardness and chewiness decreases by 29.19%and 68.24%respectively,the disulfide bonds content in tofu gel decrease by 17.64%,the hydrophobic interaction increases by 13.59%,the content ofβ-sheet in tofu protein decreases by 17.78%,and the content of random coil increases by 8.07%.SEM shows that there are more pores in seabuckthorn peanut tofu gel,making it softer and easier to chew.Therefore,adding seabuckthorn into peanut tofu could improve the quality of tofu,which has provided technical support for the application of natural organic acid coagulants in the processing of flavored tofu.
作者
李雨奇
韩佳
李嘉蕊
乔曼君
刘英洁
商玲瑞
LI Yu-qi;HAN Jia;LI Jia-rui;QIAO Man-jun;LIU Ying-jie;SHANG Ling-rui(Department of Biological and Food Engineering,Lyuliang University,Lyuliang 033000,China)
出处
《中国调味品》
北大核心
2025年第10期148-153,共6页
China Condiment
基金
山西省基础研究计划项目(自由探索类)(202303021222258)
山西省高等学校科技创新项目(2023L373)
吕梁学院大学生创新创业训练计划项目(PX-5231192)。
关键词
豆腐
沙棘
花生
质构特性
凝胶性
响应面
tofu
seabuckthorn
peanut
texture properties
gel properties
response surface
