硫酸钙浓度对南豆腐得率和质地的影响

硫酸钙浓度对南豆腐得率和质地有重要影响.通过实验得出,硫酸钙的浓度在0.02M时,得到的南豆腐的得率最高,质地最好,固形物的回收率也最高.     

Yield and Quality of Tofu as Affected by Soybean and Soymilk Characteristics: Glucono-delta-lactone Coagulant

Nine light hilum soybean [Glycine max (L.) Merr] cultivars were used to study characteristics that affect yield and quality of tofu (soybean curd) coagulated with glucono-delta-lactone (GDL). Pressed and packed (nonpressed) curds were examined. Yield of tofu was not affected by size of beans. Protein and total solids in soymilk increased when protein and moisture increased in soybeans. Yield of pressed GDL tofu increased with protein content of soybeans (or soymilk) plus decreased calcium content. Fracturability of pressed GDL tofu increased with levels of phosphorus. Hardness of packed tofu increased with protein content in soymilk. Yield of pressed GDL tofu was 20% higher than CaSO₄ tofu.     

Yield and Quality of Tofu as Affected by Soybean and Soymilk Characteristics. Calcium Sulfate Coagulant

Nine light hilum soybean (Glycine max (L.) Merr.) varieties were used to study the characteristics of soybeans and soymilk that affect the yield and quality of tofu coagulated with calcium sulfate. The yield of tofu was not affected by the size of soybeans. Soybean varieties high in protein, fat and phosphorus contents produce tofu with higher protein, fat and phosphorus contents. Two models for predicting the yield of tofu were proposed. According to model one, soymilk with higher pH and total solids gives a higher yield of tofu. According to model two, soybeans high in protein and ash and low in phosphorus give a higher yield of tofu.     

大豆组分与北豆腐得率及品质的相关性研究

选取11种大豆为原料,研究了大豆组分与制成的北豆腐得率、品质指标(保水性、质构指标)之间的关系。结果表明:北豆腐湿基、干基得率及保水性均与大豆中蛋白质含量、水溶性蛋白质含量、11S亚基含量以及11S/7S呈显著正相关,与大豆中脂肪含量呈显著负相关。北豆腐硬度与大豆蛋白质、水溶性蛋白质、11S亚基含量以及11S/7S均呈显著负相关;北豆腐弹性与7S、11S亚基含量呈显著负相关;北豆腐黏聚性与大豆水溶性蛋白质、植酸含量呈显著负相关,与7S、11S亚基含量呈极显著正相关;胶着性与大豆水溶性蛋白质呈极显著负相关。聚类分析结果显示,用郑9525、郑94059和郑0102这3种大豆制作的北豆腐得率、保水性及质构特性均较好。     

Calcium Sulfate Concentration Influence on Yield and Quality of Tofu From Five Soybean Varieties

A mini-process is described for making tofu from 50-g quantities of soybeans. It was used to compare yield and quality among 5 Minnesota grown varieties (Vinton, Corsoy, Hardin, Stine 2510, Stine 2810) and to determine optimum concentration of the coagulant, CaSO₄. Product yield (wet basis), solids recovery, protein recovery and textural quality (Texture Profile Analysis hardness and fracturability) were optimal at 0.02 N CaSO₄ for all 5 varieties. Negative correlations were found between CaSO₄ concentration and both yield (r =? 0.90 to 1.00) and protein recovery (r =? 0.96 to 1.00) for all varieties.     

大豆与豆腐结构特性相关性研究

豆腐是我国首创的传统大豆食品,豆腐品质受到多种因素影响,本文从豆腐加工原料出发,阐述了大豆品种、蛋白质、脂肪、矿物质等与豆腐结构特性的相关性,旨在为豆腐生产提供可参考的理论依据,并提出了相关领域的研究方向。     

壳聚糖-大豆分离蛋白复合涂膜对豆腐品质的影响

以壳聚糖(CH)、大豆分离蛋白(SPI)为原料制备不同浓度的涂膜液,探究单独或复合涂膜处理对豆腐菌落总数、感官、质构和色泽等品质特性的影响.研究得出:经过复合膜液(2.0％CH+0.5％SPI)处理的豆腐,菌落总数增长最慢,感官评价分值最高.另外,通过扫描电镜(SEM)观察到复合膜液(2.0％CH+0.5％SPI)处理...     

豆腐盐类凝固剂的凝固特性与作用机理的研究

本文研究了盐类凝固剂 (氯化钙、氯化镁和硫酸钙 )对豆腐凝胶强度、保水性的影响 ,分析了盐类凝固剂的作用机理和凝固特性。增加盐类凝固剂浓度 ,可以强化豆腐凝胶强度 ,但对保水性有弱化作用。盐的阴离子对凝固特性的影响比阳离子更重要     

Yield and Textural Properties of Soft Tofu as Affected by Coagulation Method

Soft tofu was made using two coagulants (calcium sulfate and modified nigari), three stirring speeds (137, 207, and 285 rpm), and six stirring times (5, 10, 15, 20, 25, and 30 sec). The lowest stirring speed, 137 rpm, did not coagulate the soymilk. Tofu made by the highest stirring speed (285 rpm) had a lower yield, but higher brittleness force, hardness and elasticity than tofu made at 207 rpm. Tofu made from modified nigari had lower textural parameter values than those made from calcium sulfate. Yield of tofu made from both coagulants stirred at 207 or 285 rpm decreased as stirring time increased to 30 sec. Textural properties were related to stirring time. Stirring time < 25 sec was appropriate for soft tofu making.     

层次分析法确定传统豆腐质量指标权重的研究

研究运用层次分析法对传统豆腐的各项感官和理化指标进行权重分析,该法思想简洁,使用灵活,无论对生产商的生产管理和工艺改造还是对于消费者鉴别鉴定都具有良好的指导作用。     

红花大金元品种的烟叶质量特性及配套栽培技术探讨

在分析红花大金元品种的特征特性及烟叶质量特点的基础上,根据当地优越的生态条件,制定配套的栽培技术措施,对发挥该特色品种的产量及质量潜能具有重要的指导意义。     

烤烟产质性状的双列杂交分析

利用6个烤烟品种(系)按双列杂交设计配制出15个杂交组合,并对有关产质性状进行了配合力分析.方差分析结果表明对多数产质性状,亲本间一般配合力、杂交组合间特殊配合力差异达显著或极显著水平,说明烤烟品种的这些性状受加性和非加性效应基因共同控制;但有些性状加性效应占主导地位,有些性状除加性效应外,非加性效应也起重要作用.根据亲本间一般配合力效应(GCA)分析及组合间特殊配合力效应(SCA)分析结果表明,同一亲本不同性状的GCA有较大差异,组合SCA与亲本GCA并无直接联系.     

Fat Content Effects on Yield, Quality, and Microbiological Characteristics of Chicken Patties

Mixtures of ground chicken thigh meat and fat were formulated to contain 5, 10, 15, and 20% fat. Hunter color values, drip and cooking losses, proximate composition, texture profiles, and rates of microbial spoilage were compared for patties prepared from the mixtures. Raw patties became lighter and more yellow as fat content increased but cooking obscured these trends. As fat content increased, cooking losses and moisture:protein ratios increased. Lower fat patties were harder, springier, less cohesive and chewier than patties containing higher fat levels. Rates of bacterial spoilage were unaffected by fat content.     

凝固条件对驴血豆腐加工品质的影响

目前我国每年屠宰毛驴的数量高达上百万头,屠宰过程中产生的副产品--血液被大量废弃,没有得到充分利用。通过对影响驴血凝固的条件:抗凝剂浓度、血水比、盐浓度、凝固剂浓度4个因素进行研究,结合感官评定和品质指标分析确定较优的凝固条件,结果表明:抗凝剂浓度0.4%、血水比为1︰1.2、盐浓度1.0%、氯化钙浓度0.24%,得到的驴血豆腐组织状态良好,细腻不易碎。     

不同类型甜菜品种叶部光合性状与产质量关系的研究

研究了不同类型甜菜品种叶都光合性状与产质量的关系，结果表明，在不同生育时期ＲｕＢＰ羧化酶活性在品种之间存在的显著差异，可将其作为前期和糖分积累期选育高糖型品种的生理指标，并可在块根增长期作为选育丰产型品种的生理指标，在苗期与块根增长期，光合速率与块根产量呈极显著正相关，在整个生育期间单株叶面积均与产量呈正相关，因此可将单株叶面积，光合速率和分配率一并并作为丰产型品种的选育指标。     

Comparison of Two Small-Scale Processing Methods for Testing Silken Tofu Quality

In developing a simple, reliable, small-scale method to assess silken tofu quality in our soybean improvement program, we examined two processing methods and two coagulants, glucono-δ-lactone (GDL) or nigari (magnesium chloride) in two experiments. Silken tofu was prepared from a commercial soybean variety (expt 1) or seven soybean varieties (V1–V7) which were grown and harvested together (expt 2). The soybeans were soaked overnight (the soak method, with 55 g soybeans) or ground dry first (the dry method, with 60 g soybeans) before processing. The quality of the silken tofu was evaluated and compared among varieties and coagulant-processing methods and their interactions. Moisture and protein content in soymilk and soybean seeds, soymilk yield and protein and solid recovery in soymilk were determined. Compared with the dry method, the soak method allowed faster soymilk extraction, produced soymilk with lower solid and higher protein content and firmer silken tofu with either GDL or nigari as coagulant. Depending on whether nigari or GDL was used as coagulant, the soak method also produced silken tofu with the highest or the lowest water loss which correlated strongly and negatively with tofu hardness (r?=??0.93***). Differences were detected among varieties for the key quality attributes. Taken together, the soak method with GDL as coagulant would be the preferred combination to use to assess tofu quality.     

湖北地产小麦的品质性状和加工特性研究

较系统地研究了湖北省几种具有代表性的地产小麦品种的品质性状和加工特性,并对小麦籽粒的内部结构进行了扫描电镜观察.结果表明:湖北小麦的体积质量、千粒重、出粉率、面筋数量和质量、稳定时间等主要指标表现良好,总体上达到二级质量水平;9023混麦、9023纯麦、鄂麦23和混白麦达到强中筋或中筋小麦粉质量要求,鄂麦14、混麦208和新麦208属于中筋或中筋偏弱小麦.为利用湖北地产小麦开发主食专用面粉提供了参考依据.     

油脂含量对SPI豆腐得率和品质的影响

添加一定量的油脂于大豆分离蛋白(SPI)浆液中,并对其制做的豆腐的微观结构、得率及其品质进行分析.结果发现:添加了油脂的豆腐的网络结构较为紧密,豆腐凝聚的比较集中,因此,促使豆腐得率和质构参数的变化,随着油脂含量的增加,豆腐的得率先是增加后又降低,豆腐的硬度、弹性、黏性和咀嚼性都有一定的变化.油脂含量在一定范围内能够提高豆腐保水性(WHC),另外,豆腐蛋白利用率和豆腐的得率成正相关,豆腐凝胶强度和得率成负相关.最终结果表明添加适量的油脂对于SPI豆腐的得率和品质都有有利的影响.     

方便豆腐粉生产工艺研究

该文讨论真空浓缩法生产方便豆腐粉工艺过程。