| 添加剂对豆腐皮质构特性及微观结构的影响 |
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| 引用本文： | 蒋媛媛, 应铁进. 添加剂对豆腐皮质构特性及微观结构的影响[J]. 食品工业科技, 2017, (08): 300-305. DOI: 10.13386/j.issn1002-0306.2017.08.050 |
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| 作者姓名： | 蒋媛媛 应铁进 |
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| 作者单位： | 1.浙江大学生物系统工程与食品科学学院 |
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| 摘 要： | 本文研究了甘油、海藻糖、蔗糖酯、单甘酯及其复配添加剂对豆腐皮质构特性、微观结构及其他特性的影响。结果表明:甘油、海藻糖、蔗糖酯、单甘酯能够改善豆腐皮的质构特性。甘油、海藻糖、单甘酯复配组合(甘油2%、海藻糖0.5%、单甘酯0.5%)对于豆腐皮的综合品质提升效果最好。通过透射电镜和红外光谱观察豆腐皮的微观结构,发现添加剂小分子的介入能使豆腐皮网络结构均匀致密,从而改善其机械性能。
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| 关 键 词： | 豆腐皮 添加剂 质构特性 微观结构 |
| 收稿时间： | 2016-09-26 |
Research of additives on texture property and microstructure of Yuba |
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| JIANG Yuan-yuan, YING Tie-jin. Research of additives on texture property and microstructure of Yuba[J]. Science and Technology of Food Industry, 2017, (08): 300-305. DOI: 10.13386/j.issn1002-0306.2017.08.050 |
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| Authors: | JIANG Yuan-yuan YING Tie-jin |
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| Affiliation: | 1.College of Biosystems Engineering and Food Science, Zhejiang University |
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| Abstract: | The effect of additives ( such as glycerol, trehalose, sucrose ester, and monostearin) and different additives combination on texture characteristics, color, microstructure properties of Yuba were studied.The results showed that glycerol, trehalose, sucrose ester, and monostearin could improve the texture property of Yuba. Adding the compound additives could improve the quality of Yuba, and the combination of glycerol, trehalose, and sweet ester ( 2%, 0.5%, 0.5%) had the best effect on the comprehensive quality of Yuba.The microstructure of Yuba was observed by transmission electron microscopy ( TEM) and infrared spectroscopy ( IR) , found that the intermolecular network gaps of the macromolecules in the Yuba was reduced by the interpenetration of the small molecules of the additive, thus improving its mechanical properties. |
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| Keywords: | Yuba additives texture property microstructure |
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