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腐竹是我国历史悠久的传统的大豆制品之一。本文以提升腐竹产量、改善其机械性能及提升其营养价值为目标,使用大豆分离蛋白及大豆油为原料,采用人工模拟豆浆体系进行成膜实验,研究蛋白含量、脂肪含量、蛋白变性程度及蛋白组分对腐竹成膜的影响。结果表明:脂质含量的提高能提升成膜速度、增加膜弹性、提高成膜的蛋白和脂肪含量,但是脂质的含量过高又会对以上指标产生一定的抑制作用。随着蛋白添加量的增加,成膜速度会随之加快、膜的硬度增大、膜的蛋白含量增高、膜的脂质含量先增后减。蛋白变性程度提高能提升成膜速度,改善膜的机械性能和营养价值。尽管蛋白组分的改变对成膜速度影响不大,但是11S/7S直接影响膜的机械性能,11S/7S越高,膜的机械性能越优秀。 相似文献
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ABSTRACT: :
Soybeans ( Glycine max ) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken-flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat-like products with low TIA, high IVPD, and good sensory characteristics were obtained. 相似文献
Soybeans ( Glycine max ) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken-flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat-like products with low TIA, high IVPD, and good sensory characteristics were obtained. 相似文献
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旨在为低变性豆粕制备腐竹提供参考,分析了豆粕陈化对豆粕中蛋白质结构性质(溶解度、粒径分布、蛋白质组成)和氧化程度(巯基含量、表面疏水性、羰基含量)的影响。同时,以新鲜豆粕和陈化豆粕为原料制备腐竹,考察豆粕陈化对腐竹制备(产率、基本成分、机械性质、颜色、耐煮性)的影响。结果表明:豆粕中的蛋白质在长时间储藏过程(相对湿度40%~50%,温度16℃,储藏时间150 d)中发生疏水聚集导致其溶解度降低,粒径增大和蛋白质组成改变,同时蛋白质氧化导致其游离巯基含量下降,降低了豆粕中蛋白质的共价结合能力;新鲜豆粕制备的腐竹在产率和蛋白质利用率上显著高于陈化豆粕,同时在机械性质、亮度和耐煮性上也显著优于陈化豆粕。综上,豆粕陈化导致豆粕中蛋白质的成膜能力下降,不利于制备高产率和良好品质的腐竹。 相似文献
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采用物性测定仪及色差仪法结合产品的出品率等指标,对影响腐竹得率和品质的工艺条件进行研究,确 定最佳的腐竹生产工艺流程。单因素试验和正交试验结果表明,影响腐竹得率和品质的因素分别为:浆液pH值、 脂肪/蛋白质比率,糖类/蛋白质比率,揭膜温度、打浆豆水比。对影响揭膜过程的工艺条件进行正交试验,最终确 定腐竹标准工艺条件为原料大豆蛋白质含量34.42%、脂肪17.52%、总糖15.77%、水分11.91%、揭膜浆液pH 8.0、 脂肪/蛋白质0.2、糖类/蛋白质0.3、揭膜温度85 ℃、打浆豆水比1∶7。此时腐竹得率为49.02%(对干豆),明度 49.72,抗拉强度3.46 MPa,延伸率11.18%,腐竹水分含量9.12%,蛋白质含量46.89%,脂肪含量26.09%,总糖含量 12.09%,各项指标符合相关标准。实验所得腐竹与文献报道结果相比,在得率和明度基本保持不变的情况下,抗拉 强度提高18.60%,延伸率提高6.93%。 相似文献
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大豆品种与腐竹品质之间的相关性研究 总被引:3,自引:0,他引:3
选取20个大豆品种,测定大豆理化指标及其制成腐竹的品质指标,采用相关分析及逐步回归分析方法,分析大豆品种理化指标与腐竹品质之间的关系。结果表明:大豆脂肪含量与腐竹吸水性、耐煮性、得率、腐竹脂肪及蛋白质含量呈显著相关(r分别为-0.511*、-0.488*、0.510*、0.498*、-0.498*);大豆蛋白含量与腐竹揭膜速率呈极显著负相关(r=-0.697**),与腐竹蛋白质、脂肪含量均达到显著相关(r分别为0.524*、-0.504*);大豆总糖与腐竹得率、脂肪含量呈显著正相关(r=0.517*、r=0.483*);大豆的蛋白/脂肪与腐竹蛋白质、脂肪含量均呈极显著相关(r=0.628**、r=-0.603**),与得率的相关系数r=-0.479*,达到显著水平;大豆的蛋白/总糖与腐竹揭膜速率、得率呈显著负相关(r=-0.444*、r=-0.530*),与腐竹蛋白质、脂肪含量均达到极显著相关水平(r=0.630**、r=-0.646**)。通过逐步回归分析,各回归方程的F值与复相关系数R均达到显著或极显著水平。从入选回归方程的各指标来看,腐竹的品质指标受到大豆灰分含量、脂肪含量、蛋白/总糖以及蛋白/脂肪等的综合影响。 相似文献
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Yuba, the soymilk skin, was developed as edible films for sausage. Yuba (Y) were prepared with added pine-needle extract (YP) and employed to wrap sausage. Physical and mechanical properties and lipid oxidation of sausages were compared to sausages made with commercial collagen casing (C). Y films showed better transparency, oxygen-barrier properties, and UV-light barrier properties than C films (p < .05). Particularly, the addition of pine-needle extract increased DPPH activities from 31 to 48% and total phenol content from 7.52 to 14.64 mg gallic acid/g. Regarding application for sausage wrapping, Y (2.35%) and YP (2.66%) wrapped sausages with better protection against water loss during cooking compared to sausages made from C (5.84%). Especially, YP (3.57 MDA mg/kg) showed better protection against lipid oxidation for sausages than Y (4 MDA mg/kg) and C (4.62 MDA mg/kg) on day 6 after refrigerated storage. Yuba films could be employed as potential alternatives to gelatin films for manufacturing sausages. 相似文献
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不同大豆品种对腐竹品质的影响 总被引:1,自引:0,他引:1
选取5个大豆品种,通过测定大豆化学组成及其制成腐竹的品质指标,采用相关性分析的方法,全面探究了不同品种大豆化学组成对腐竹成膜速度、机械性能等方面的影响。结果表明:大豆蛋白质含量与腐竹中蛋白质含量、色度a*呈显著正相关(分别为r=0.867、r=0.926),与腐竹硬度达到极显著正相关(r=0.971);大豆中脂肪含量与腐竹脂肪含量呈显著正相关(r=0.908)与腐竹黄度b*达到显著负相关(r=-0.956);大豆中蛋白脂肪比与腐竹黄度b*达到极显著正相关(r=0.986),与腐竹的硬度以及腐竹蛋白质、脂肪含量均达到显著相关(r分别为0.916、0.887、-0.730)。另外,大豆蛋白质含量对腐竹的成膜速度的影响大于脂类物质对成膜速度的影响。天隆2号腐竹品质最佳,且蛋白脂肪比为1.35左右的大豆更适合制作腐竹。 相似文献
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