共查询到20条相似文献,搜索用时 203 毫秒
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研究巴沙鱼豆腐制作的关键技术。在单因素的基础上,确定鱼肉与大豆分离蛋白的质量比、冰水与大豆分离蛋白的质量比、谷氨酰胺转胺酶的用量及斩拌时间为关键因素,以感官评定分值和弹性为评判指标,采用L9(34)正交试验优化鱼豆腐生产工艺。结果表明,巴沙鱼豆腐关键生产工艺参数的最佳组合为:鱼肉与大豆分离蛋白的质量比为35∶10(W/W),冰水与大豆分离蛋白的质量比55∶10(W/W),谷氨酰胺转胺酶的用量为0.2%,斩拌时间为18min。以此最佳工艺参数组合制备的巴沙鱼豆腐弹性为0.90kg,感官评定分值为92分。 相似文献
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前言日本食用大豆的消费量估计每年为100万吨,其中40%制成豆腐。豆腐是在热豆浆中加入硫酸钙制成的凝胶状沉淀物。日本食用的大豆有81%需要进口。大豆在出口国是根据其产量、抗病力和含油量等特点栽培的。以前的研究表明,大豆品种会影响豆腐的质量,Saio等人用脱脂大豆粕的11S和7S组份制成豆腐。用11S蛋白质制成的豆腐质地要比用7S蛋白质制成的豆腐硬些。Watanabe(1978) 相似文献
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Field peas were investigated as an alternative to soybeans to produce a high protein curd which resembles tofu. Yield, texture, color, proximate composition and sensory evaluation of both curds were compared. The yields of total curd from pea flour and soybeans were 13.6% and 39.8% respectively with protein yields of 43.0% and 55.5%. Amino acid composition of the pea curd compared quite closely to that of the soybean curd. Addition of gluten improved the sulfur amino acid profile but reduced the lysine content. Flavor of the pea and soybean curds was rated similar but texture and color of the pea curd was scored lower (p < 0.05). Gluten modified the texture and the color of the curds. 相似文献
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Lee KH Jeong YH Lee B Kang W Choi YS 《Journal of the science of food and agriculture》2011,91(13):2329-2332
BACKGROUND: The characteristic of whole soybean curd is that it includes the soybean residue that is discarded as waste in the manufacture of usual soybean curd (known as tofu). In this study the effect of dietary whole soybean curd on lipid profiles in rats was compared with that of usual soybean curd. Rats were fed for 4 weeks with diets differing only in the source of protein, namely casein, whole soybean curd or usual soybean curd. RESULTS: There were no significant differences in growth parameters due to diet differences. However, the two groups fed with curds had significantly lower levels of serum cholesterol and triglyceride than the group fed with casein, the greatest reduction in lipid profiles being observed in the group fed with whole soybean curd. The serum high‐density lipoprotein cholesterol/total cholesterol ratio was higher in rats fed with whole soybean curd. CONCLUSION: The results suggest the possibility that whole soybean curd may have more beneficial effects in controlling serum lipid profiles than usual soybean curd that is normally consumed. Copyright © 2011 Society of Chemical Industry 相似文献
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通过向脱脂豆浆中添加大豆油体,研究其对豆腐凝胶性质的影响。运用质构仪和离心机分别测定了豆腐凝胶的硬度和失水率。结果表明:非油体成分含量一定时,油体的加热时间延长(0~4min)对豆腐凝胶有利,体现在硬度增加和失水率降低;体系固形物含量一定时,油体与非油体成分含量之间存在一个最佳干基比值(0.143),此比值下豆腐凝胶性质最好,过高或过低凝胶性质均会减弱;室温下,随生豆浆放置时间的延长(0~60 min)制得的豆腐硬度略有下降,失水率没有明显变化。此外,与大豆油相比,油体因其独特的结构对豆腐凝胶有利。 相似文献
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This study was carried out to determine the relationships between variations in sensory hardness intensities and hardness
levels of soybean curd. There was no significant relationship between the relative standard deviation (RSD, %) and instrumental
hardness data of 93 soybean curd samples, including 45 soft and 48 firm soybean curds, analyzed with a texture analyzer. However,
a significant negative correlation (p<0.001) was found between RSD (%) of sensory hardness and hardness level for both trained panelists and consumers. This finding
offers a reason for the higher frequency of consumer claims made on the hardness of soft soybean curd compared to that of
hard soybean curd. Finally, the regression analysis of RSD (%) and sensory hardness can be used to determine hardness specifications
for commercial soybean curds. 相似文献
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为解决豆制品企业豆渣囤积易腐败和低值化问题,并提高腐乳产率,该研究以黑曲霉(Aspergillus niger)发酵豆渣为原料,将其回填至豆浆中,制作成黑曲霉全豆腐乳,按照腐乳生产标准进行检测,并与传统腐乳的营养特性进行对比。结果表明:黑曲霉全豆腐乳符合腐乳生产标准,通过扫描电镜观察,黑曲霉全豆腐乳无明显纤维结构,且表现出较好的质构特征;对比传统腐乳,黑曲霉全豆腐乳出品率提高8.43%;持水性降低3.22%;总膳食纤维含量提高25.14%;总皂苷降低48.44%;大豆异黄酮降低45.03%;蛋白体外消化率提高13.02%;黑曲霉全豆腐乳共检出挥发性风味物质39种和17种氨基酸,总氨基酸含量为26.58 g/100 g。该研究对豆渣的综合利用提供了新途径,提高了膳食纤维含量和出品率,降低了成本,具有进一步产业化的潜力。 相似文献
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J Ben Lawlor Conor M Delahunty Martin G Wilkinson Jerimiah Sheehan 《International Journal of Dairy Technology》2003,56(1):39-51
The effects of manufacturing steps, including rate of acidification in the vat, hot room step, curd wash and ripening temperature, on the sensory character of Swiss-type and Swiss–Cheddar hybrid-type cheeses were determined. In addition, relationships were determined between sensory attributes of cheeses and their gross compositional constituents and volatile compounds. Ten assessors described the sensory characteristics using 12 odour, 19 flavour, four appearance and nine texture attributes. Gross compositional constituents were determined using standard methods. Volatile compounds were isolated using a model mouth apparatus that included a mastication device. Statistical methods were used to reduce the original sensory vocabulary to four odour, eight flavour, three appearance and five texture attributes. Results of a principal component analysis on the sensory data showed clear differences in sensory character between cheese types. For example, the Swiss-type with a low rate of acid production in the vat and a hot room step had a more 'nutty' and 'sweet' flavour than the modified Swiss-type with higher acid production and no hot room step. However, the modified Swiss–Cheddar hybrid with a curd wash step, a higher acid production and no hot room step also had a 'nutty' and 'sweet' flavour. Ripening temperature also has an effect on sensory character. Relationships between sensory character and volatile compounds and/or gross compositional constituents were determined by using partial least squares regression. One odour and one flavour attribute were shown to be correlated with subsets of volatile compounds and gross compositional constituents. Four texture attributes were correlated with subsets of gross compositional constituents. The availability of information on the manufacturing process increased the interpretability of the models. 相似文献
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对在牛奶中添加小米和大豆成分后发酵酸奶凝乳特性和风味进行研究,结果表明,XC-11直投式菌种对牛奶/小米浆/豆浆(6/3/1)混合体系有良好发酵特性,在接种量4%,发酵温度42℃,添加8%蔗糖,发酵时间5小时条件下,获得风味良好、组织细腻发酵产品,乳酸菌数>10~6cfu/mL,是一种营养平衡新型混合发酵酸奶产品。 相似文献
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A. A. El-Neshawy A. M. Rabie A. A. Abdel Baky M. M. Nasr E. A. Emara 《Molecular nutrition & food research》1985,29(3):255-267
Trials were carried out to produce Ras cheese of good quality without the use of starter. Cheese was made from pasteurized cow's milk acidified with lactic acid or citric acid to pH 5.8 alone or coupled with mixing the curd with glucono δ lactone (4.5 g/kg curd). Control cheese was made from milk ripened with a starter culture of S. lactis. Resultant cheeses showed poor body and texture, weak flavour intensity and low levels of soluble nitrogen compounds and free volatile fatty acids. Incorporation into the cheese curd of mixtures containing Fromase 100 (fungal protease) and Piccantase B (fungal lipase) or Fromase 100 and Capalase K (animal lipase) enhanced flavour intensity, improved body characteristics and accelerated the formation of both soluble nitrogen compounds and free volatile fatty acids. The organoleptic properties of the experimental cheeses with added enzymes were comparable to those of the control cheese. 相似文献
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Sufu or furu is a fermented soybean product originating in China. It is a cheese-like product with a spreadable creamy consistency and a pronounced flavour. Sufu is a popular side dish consumed mainly with breakfast rice or steamed bread. It has a long history and written records date back to the Wei Dynasty (220-265 AD). Sufu is made by fungal solid state fermentation of tofu (soybean curd) followed by aging in brine containing salt and alcohol. The present review is based on scientific data published in Chinese and international sources. Several types of sufu can be distinguished, according to processing method or according to colour and flavour. Choice of processing can result in mould fermented sufu, naturally fermented sufu, bacterial fermented sufu, or enzymatically ripened sufu. Depending on the choice of dressing mixture, red, white or grey sufu may be obtained. The stages of the process are discussed and include the preparation of tofu, the preparation of pehtze, salting and ripening. Fungal starters include Actinomucor spp., Mucor spp. and Rhizopus spp. The chemical composition is discussed with particular reference to the proximate composition, the amino acid content and profile, as well as the volatile flavour components of various types of sufu. 相似文献