| 豆腐中大豆异黄酮保留的实验研究 |
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| 引用本文： | 龚丽,刘欣,陈永泉,林日高.豆腐中大豆异黄酮保留的实验研究[J].食品科技,2003(8):92-94. |
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| 作者姓名： | 龚丽 刘欣 陈永泉 林日高 |
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| 作者单位： | 1. 广东省农业机械研究所,广州,510630
2. 华南农业大学食品学院,广州,510642 |
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| 摘 要： | 以黄豆为原料,分别以葡萄糖酸d-内酯、石膏和卤水为凝固剂点制成豆腐,比较其对豆腐中异黄酮含量的影响。同时,在石膏豆腐煮浆工序中分别加入适量的CMC、魔芋胶、果胶、明胶、b-环糊精与黄原胶、海藻酸钠等不同食用胶体,研究其对豆腐中异黄酮保留量的影响,以期制作出富含异黄酮的营养保健豆腐。
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| 关 键 词： | 豆腐 凝固剂 食用胶体 异黄酮 |
| 文章编号： | 1005-9989(2003)08-0092-03 |
| 修稿时间： | 2003年3月19日 |
Study of isoflavone concentration in soybean curd during it's producing |
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| GONG Li,LIU Xin,CHEN Yong-quan,LIN Ri-gao.Study of isoflavone concentration in soybean curd during it''s producing[J].Food Science and Technology,2003(8):92-94. |
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| Authors: | GONG Li LIU Xin CHEN Yong-quan LIN Ri-gao |
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| Affiliation: | GONG Li1 LIU Xin2 CHEN Yong-quan2 LIN Ri-gao2 |
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| Abstract: | The objects of this paper was to study the factors affecting the content of isoflavones during the production of tofu to find out changing mechanism to guide soybean production.The isoflavone concentration was compared in three kinds of tofu coagulated by glucono-delta-lacton, calcium sulphate and magne-sium chloride respectively. At the same time, the effect of different food hydrocolloids, i.e. CMC, konjac-gum, pectin, gelatin, b-cyclodextrin, sodium alginate and xanthan gum on the isoflavone concentration of tofu coagulated by calcium sulphate was studied also. |
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| Keywords: | tofu coagulators food hydrocolloids isoflavone |
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