细菌纤维素在传统豆腐中的应用

目的：改善传统豆腐中纤维素含量及豆腐品质。方法：将细菌纤维素作为一种膳食纤维应用到传统豆腐加工中，研究其对传统豆腐凝胶强度、保水性、感官等品质特性的影响。结果：当细菌纤维素添加量为3.0g/100mL时，豆腐品质特性较好。豆腐凝胶强度为181g，失水率为17.2%，与未添加细菌纤维素豆腐样品相比，凝胶强度无显著变化，但失水率降低了9.5%。结论：添加细菌纤维素的豆腐质地细腻光滑，有弹性，无明显粗糙感，其膳食纤维含量得到进一步强化。

Application of Bacterial Cellulose in Tofu Preparation

Objective: To figure out whether or not addition of bacterial cellulose can improve the cellulose content and quality of tofu. Methods: Bacterial cellulose as a dietary fiber was added into tofu to explore the effect on gel strength, water-holding capacity and sensory quality of tofu. Results: The best quality property of tofu was achieved when bacterial cellulose was added at a level of 3.0 g/100 mL. Meanwhile, the gel strength and water loss rate of tofu supplemented with bacterial cellulose was up to 181 g and 17.2%, respectively. In addition, the gel strength showed no obvious difference compared to that of tofu without added bacterial cellulose, but there was a 9.5% reduction in the water loss rate. Conclusions: Tofu supplemented with the appropriate amount of bacterial cellulose has delicate and slick texture, good elasticity, non-rough feeling and improved dietary fiber content.