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Effect of Soybean Varieties and Growing Locations on the Physical and Chemical Properties of Soymilk and Tofu 总被引:1,自引:0,他引:1
ABSTRACT: Soybean varieties and growing location greatly affected the protein content and color of soymilk and the protein content and yield of tofu ( P < 0.05). Protein content of soybeans was the most important affecting factor for the qualities of soymilk and tofu. There were significant correlations between the protein contents of soybeans and soymilks ( P < 0.05). There were also significant correlation between the soybean protein and the total solid content of soymilk (P < 0.05). Tofu moisture content had significant effect on the hardness and yield of tofu (P < 0.05). The correlation between soybean protein and tofu yield was significant at P < 0.05. The protein content and yield of tofu can be predicted by analyzing soybean protein. 相似文献
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为明确高浓度煮浆对豆腐品质的影响,本研究通过采取高浓度煮浆(固形物质量分数9.2%~12.2%)低浓度稀释(统一至8.0%)法制备豆腐,对豆腐的品质进行比较,并在此基础上对豆乳和豆乳凝固状态进行比较,明确引起豆腐品质差异的原因。结果发现,与固形物质量分数为8.0%的豆乳组相比,随着煮浆浓度的上升,豆腐的硬度和咀嚼性逐渐降低,其中9.2%时最大,而弹性、得率、水分质量分数和保水性差异较小。进一步研究发现,当固形物质量分数为9.2%时,豆乳蛋白粒子比例最小(26.2%)、蛋白表面疏水性最大,而平均粒径、Zeta电位绝对值和B亚基比例随煮浆浓度增加而呈上升趋势,α与α’比例呈下降趋势。分析凝乳速度变化趋势发现,煮浆浓度越高,凝固起始时间越早,凝固速率越快。结果表明,高浓度煮浆可促使豆乳蛋白聚集程度增加,能够优化豆乳及其凝胶的加工特性,这一结果为实际生产提供了一定的理论基础。 相似文献
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传统豆制品生产过程中排出的豆渣是一种利用率低且成本低廉的膳食纤维来源。选用去皮大豆,采用保留豆渣的方式生产高膳食纤维豆浆和豆腐,研究均质条件对其理化性质和品质的影响。结果表明,高压均质豆浆(High pressure homogenized soymilk,HPHS)的总膳食纤维、脂肪和黄酮含量均高于传统过滤豆浆(Filtered soymilk,FS),蛋白质含量低于FS;与FS相比,HPHS的颗粒粒径和分布范围较大,稳定性较差,但这些指标随均质强度的提升而得到明显改善,稳定性也随之增加,而加热会增大粒径和分布范围并降低稳定性;高膳食纤维豆腐(High dietary fiber content tofu,HDFT)的硬度、弹性和咀嚼性随着均质强度提高呈先升高后下降的趋势,其中均质条件为30 MPa+35 MPa与普通豆腐(Normal tofu,NT)质构性能最接近,而加热会导致豆腐的质构参数降低;NT比HDFT拥有更为紧密有序、孔洞更少的微观三维结构,但用30 MPa+35 MPa制作的HDFT比其它HDFT拥有较好的且接近NT的微观三维结构。 相似文献
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Takahiro Isiguro Tomotado Ono Katsuhiko Nakasato Chigen Tsukamoto 《Journal of food science》2005,70(1):C63-C66
ABSTRACT: The rapid measurement of phytate from soybean and its products, such as soy flour, defatted meal, soymilk, and tofu, was investigated using Fourier transfer infrared spectroscopy (FT-IR) with an attenuated total refraction accessory. The phytate, separated from protein by trichloroacetic acid (TCA), was precipitated completely by the addition of calcium, pH > 7.0, even in the presence of TCA. The precipitate was dissolved in citrate buffer (pH 6.0) and then used for infrared measurement. The absorbance at 1070 cm−1 correlated well the phytate content of the each sample. The measurement of phytate can be done rapidly by FT-IR with an ATR accessory and gives reproducible values. 相似文献
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Process Optimization for Soft Tofu 总被引:2,自引:0,他引:2
Response surface methodology (RSM) was used to determine the optimum combinations of four factors, solids content of soy milk (10–14 °Brix), concentration of coagulant (0.25–0.41%, W/V), mixing temperature (75–91°C) and stirring time (5–25 sec) for producing soft tofu on a small pilot scale. Neither brittleness nor elasticity of the top part of tofu were influenced significantly by any factors. Yield was affected (p < 0.05) by soymilk solids content and coagulant concentration. Solids and protein content of tofu were affected (p < 0.05) by 3 factors except mixing temperature. Solids content of soy milk was the most important factor affecting texture. Optimum combinations were soymilk solids 11.8 to 12.3 °Brix, coagulant 0.27 to 0.32%, mixing temperatures 85 to 91°C, and stirring times 5 to 11.3 sec. 相似文献
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Statistical and Kinetic Studies of the Changes in Soybean Quality during Storage as Related to Soymilk and Tofu Making 总被引:2,自引:0,他引:2
ABSTRACT: The objective of this study was to develop statistical equations and kinetic models to describe the changes of soybean quality during storage. Significant correlations ( P < 0.0001) were found among most of quality attributes including color parameters (Hunter L , a , b , and Δ E ), solid extractability (as expressed by soymilk solids content), soymilk pH and protein content, tofu yield, hardness, and protein content. Regressed linear equations were developed between color indices ( L/L 0 , ΔE ) and soymilk/tofu making properties. Empirical equations were developed to relate soybean color indices ( L/L 0 , ΔE ) and storage conditions including variables of initial moisture content (MC), relative humidity (RH), temperature ( T ), and duration ( t ). Kinetics of the changes in soybean color and extractability during storage at 70% RH and 22 to 40 °C were investigated. The kinetics was well described by zero-order kinetics. The Arrhenius equation adequately described the temperature dependence of the reaction rate constants for all parameters, from which the activation energies and rate constant were obtained. The equations developed in this study provided simple methods to monitor soybean quality and predict quality changes of soybeans during storage at various conditions. 相似文献
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ABSTRACT: The effects of composition and content of protein particles on tofu curding were investigated by using soymilk prepared from mixtures of glycinin-rich and β-conglycinin-rich soybeans. The breaking stress of tofu curds increased with the increase of protein particle content in soymilk. The soymilk from glycinin-rich soybeans had a high protein particle content and formed harder tofu curds. There is a significant positive correlation between the content of protein particles and the breaking stress of tofu curds. It is suggested that the increase of the quantity of protein particles reinforces the combination among protein particles during the tofu curding, thus forming a stronger network of tofu curds. 相似文献
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Michiko Ishihara Harmit Singh Glen Chung Chick Tam 《Journal of the science of food and agriculture》2007,87(15):2844-2852
BACKGROUND: Isoflavones, found in soymilk and tofu, are one of the phytochemicals in soy‐based products that may promote good health. Homemade tofu and various homemade soymilk samples were made using different soaking, grinding, and cooking methods. The homemade samples were compared to commercial tofu and soymilk for total isoflavone content and composition as well as their antioxidant capacity. All samples were freeze‐dried and extracted with a 58% acetonitrile solution which was subsequently used to determine the isoflavone content by reverse‐phase high‐performance liquid chromatography. The antioxidant activity of extracts was determined using a modified 2,2‐azino‐bis‐(3‐ethylbenzthiazoline‐6‐sulfonic acid) method and total antioxidant capacity was reported as ascorbic acid equivalents. RESULTS: The total isoflavone, aglycone, and antioxidant levels were significantly higher in homemade soymilk and tofu (1571 µg) than in commercial samples. Homemade soymilk made by the extended boiling method yielded the highest total isoflavone (2567 µg) and glucoside (1525 µg) content. A strong positive correlation was observed between the total isoflavone, aglycone conjugates, and genistein series concentration and antioxidant capacity of soymilk. CONCLUSION: Increased moist heating time yielded the highest concentration of total isoflavones as well as aglycone conjugates and the genistein series. Increasing the duration of boiling can increase the isoflavone content of both homemade and commercial soymilk and tofu. Copyright © 2007 Society of Chemical Industry 相似文献
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Of 100 gas-producing bacterial isolates, 65% were Gram-negative. Bacterial growth and gas production in commercial tofu was accompanied by acidification, and pH decreases as low as 5.2. Coliform bacteria constituted 15% of the total bacterial flora. Sporeformers and yeast counts remained < 103 CFU/mL. Pasteurization was effective in lowering the bacterial counts, and retarded gas production. The addition of lactic acid (reducing pH to 5.5) or lactic acid bacteria (2 × 107 CFU/g) to tofu helped reduce gas production by about 50%. Addition of both lactic acid and Lactobacillus plantarum stopped gas production in contaminated tofu. 相似文献
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C.M. Weaver R.P. Heaney L. Connor B.R. Martin D.L. Smith S. Nielsen 《Journal of food science》2002,67(8):3144-3147
ABSTRACT: Using a cross-over design, two studies were conducted to measure calcium absorption from calcium-set tofu compared to milk in healthy, premenopausal women. In "study 1," calcium absorption from tofu set with CaCl2 was determined in Caucasian women by fecal recovery of the stable isotope, 44Ca. In "study 2," calcium absorption was determined in Asian women from tofu set with CaSO4 by appearance of 45Ca in serum after 5 h. Analysis of the studies, both separately and pooled, showed that calcium absorption was similar between calcium-set tofu and milk. Calcium-set tofu is a concentrated source of bioavailable calcium. 相似文献
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为了建立一种通过电导率,能够快速准确检测豆类细胞破壁率的方法。通过测定不同处理程度的四种豆子的蛋白含量、电导率,考察了四种豆子水溶性蛋白释放量与电导率之间的关系。研究了豆浆用量、外渗时间、测定温度对破壁率的影响。利用建立的评价方法,分别测定了四种常见豆子在破壁料理机豆浆程序下的破壁率。结果表明:四种豆子破壁过程中水溶性蛋白的释放量与电导率相关性较高(R2≥0.8995),豆浆用量和外渗时间对于破壁率的测定结果影响不显著(p0.05),测定温度对于破壁率的影响非常显著(p0.01),测定温度在25℃左右时破壁率的测定结果较为稳定。四种豆子在新型破壁料理机豆浆程序下的破壁率达到90%左右。结论,利用电导率快速评价豆类细胞破壁率的方法,具有一定的可行性。 相似文献
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为探究酸浆豆腐在低温贮藏条件下品质及风味成分变化规律,测定分析了4℃冷藏期间酸浆豆腐的p H值、感官特性、质构特性和主要风味成分含量变化情况。结果表明,冷藏期间,酸浆豆腐p H值保持相对稳定,从第1 d的6.03±0.09变为第7 d的5.73±0.02,但感官评分呈逐渐下降趋势;硬度和咀嚼性在前3 d呈显著增加趋势(p0.05),在第3 d达到峰值,分别为8.15 N和6.28 N,随后开始下降。通过顶空气相离子迁移谱技术(HS-GC-IMS)共定性出30种挥发性组分,其中冷藏初期以酯、醇类化合物为主,冷藏中期以醛、酮、醇与酸类化合物为主,冷藏后期以醛类、醇、含硫类化合物为主。随着冷藏期间的延长,酸浆豆腐中乙酸乙酯与乙酸丙酯等香气组分含量降低,己醛、1-辛烯-3-醇与二甲基三硫等不良香气组分含量增加。因此,酸浆豆腐质构和风味成分的变化是导致感官分值下降的主要原因,结合酸浆豆腐的品质与风味分析,在4℃条件下,未添加防腐剂的酸浆豆腐货架期为5 d,货架期内酸浆豆腐食用安全且保持良好的口感风味。 相似文献
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以豆乳为原料,分别以葡萄糖酸内酯、氯化镁和木瓜蛋白酶为凝固剂制作新鲜软质大豆干酪。用正交试验法对发酵剂、凝固剂及食盐的添加量等参数进行优化,并将3种大豆干酪的主要理化指标及感官与牛奶新鲜软质干酪进行比较。结果表明,以葡萄糖酸内酯为凝固剂制备新鲜软质大豆干酪的最适工艺参数为发酵剂添加量0.020%、葡萄糖酸内酯添加量0.20%、食盐添加量1.0%;氯化镁为凝固剂的最适工艺参数为发酵剂添加量0.020%、氯化镁添加量0.20%、食盐添加量1.0%;木瓜蛋白酶为凝固剂的最适工艺参数为发酵剂添加量0.010%、CaCl2添加量0.02%、木瓜蛋白酶添加量0.05%、食盐添加量1.0%。3种大豆干酪的水分含量相近,木瓜蛋白酶大豆干酪感官得分最高,氯化镁大豆干酪的蛋白含量最高,而葡萄糖酸内酯大豆干酪的产率最高。与相同工艺下制作出的牛乳新鲜软质干酪相比,新鲜软质大豆干酪蛋白质含量与之相近,脂肪含量只有牛乳干酪的1/3,水分含量和出品率高于牛乳干酪,而感官评分上大豆干酪略低。新鲜软质大豆干酪可作为一种牛乳新鲜软质干酪的低脂保健型替代品。 相似文献