壳聚糖在加压内酯豆腐加工中的应用研究

利用壳聚糖的增稠、凝胶和防腐作用性质,将其应用于加压内酯豆腐生产过程中。于添加壳聚糖前后,比较加压内酯豆腐相关性质,如失水性、保水性和贮藏性的变化情况。通过正交实验设计得到加压内酯豆腐的最佳生产工艺参数为:生豆浆浓度比为1:12,凝固剂葡萄糖酸内酯(GDL)用量为生豆浆质量的0.20%,壳聚糖用量为生豆浆质量的0.01%,点脑保温为70℃,凝固时间为30min。在该条件下生产出的加压内酯豆腐具有较好的持水性和水分含量,在5℃下保质期为21d,29.4℃条件下可保鲜24h。

Applied research of chitosan in processing of pressure lactone bean curd

Chitosan,based on its thickening,gelling and preservative effects,was applied on the processing of pressure lactone bean curd.The properties of pressure lactone bean curd in pre-and post-treatments,such as water loss,water holding capacity and storability,were determined.By the orthogonal test,the optimum technology parameters of pressure lactone bean curd was by as follows:concentration ratio of bean milk was 1:12,the amount of gluconic acid lactone coagulant(GDL) was 0.20% of bean milk,the amount of chitosan was 0.01% of bean milk,best coagulating temperature was 70℃,coagulating time was 30min.The product under the conditions exhibited better water holding capacity and moisture,while the shelf-life of bean curd at 5℃ and 29.4℃ reached 21 days and 24h,respectively.