摘要
比较了各类豆粉的理化特性、工艺特点及生产现状 ;分析了方便豆腐粉应具有的基本性质和难于同时具备速溶性和强凝胶性的原因。在豆粉凝胶强度、湿润性、流动性、分散性、粒度分布、主要风味成分、化学组成及脲酶活性后 ,评估了豆浆的乳化均质和豆粉粒子的表面蛋白质惰性化工艺对方便豆腐粉性能的影响 ;建议进一步研究豆粉和豆浆的物理改性方法并建立简便的营养评估体系。
The physicochemical properties, technological characteristics and current production of soybean powders were discussed in this article. On the basis of discussing the properties of the instant tofu powder including gel hardness when coagulation agents are added, wetting ability in hot water, moving ability of the particles, spreading ability in hot water, the distribution of the particle diameter in soymilk, the main flavor components, the chemical components and the urea enzyme activities, evaluation was made on effect of homogenization and treatment of surface protein. The standard method of the nutrition evolution system of the soybean powder is also discussed.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第4期58-65,共8页
Food and Fermentation Industries
基金
安徽省重点科研资助项目 (No .972 1 0 0 3)
关键词
豆腐粉
物理化学特性
生产工艺
方便食品
速溶性
凝胶性
粒度分布
flavor, gelation, distribution of the particle diameter, instant ability, protein, soybean, soybean powder
