大豆油体对豆腐凝胶性质的影响研究

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。

Effects of soybean oil bodies on properties of tofu curd

The effects of soybean oil bodies on properties of tofu curd were studied by adding soybean oil bodies to defatted soymilk. The hardness and water loss rate of tofu curd were determined by texture analyzer and centrifuge. The results showed that when content of non-oil bodies was constant, the longer heating time of the oil bodies(0-4 min) was beneficial to tofu curd gelling. The hardness increased and the water loss rate decreased with the heating time prolonging. When solid content of the system was constant, there was an optimal dry basis mass ratio (0.143) of oil bodies to non-oil bodies and the properties of tofu curd was the best under the optimal ratio. At room temperature, the hardness of tofu curd slightly decreased and the water loss rate almost did not change with the storage time of raw soymilk prolonging (0-60 min). Compared with soybean oil, oil bodies were beneficial to tofu curd gelling because of its unique structure.