超微粉碎技术在豆腐加工中的研究进展

在豆腐的制备过程中,豆浆的制取方式十分重要,直接影响豆腐的凝胶强度、弹性、内聚性和口感。超微粉碎技术作为一种新兴的制浆技术,不仅能减小豆浆的粒径、赋予产品细腻的口感、改善原料的加工性能,还能在一定程度上避免豆渣中所含营养成分的流失,在豆浆及豆腐的制备过程中使用越来约普遍。本文综述了干法超微粉碎制浆技术和超声波、胶体磨、高压均质、超高压均质等湿法超微粉碎制浆技术的研究与应用现状,比较了各种制浆技术的优、缺点,并对今后豆腐制浆技术的研究方向进行了展望,旨在为加快研究"营养、高效"的豆腐制浆技术提供参考。

Research Progress of Superfine Grinding Technology in Tofu Processing

In the preparation of tofu, the preparation method of soy milk is very important, which directly affects the gel strength, elasticity, cohesiveness and taste of tofu.As an emerging pulping technology, superfine grinding technology can not only reduce the particle size of soymilk, give the product delicate taste, improve the processing performance of raw materials, but also can avoid the loss of nutrients contained in bean dregs to some extent.The use of soymilk and tofu in the preparation process is increasingly common.This review summarized the research and application status of dry ultrafine crushing pulping technology and wet ultrafine crushing pulping technologies for ultrasonic, colloid mill, high pressure homogenization, ultrahigh pressure homogenization, and compared the advantages and disadvantages of various pulping technologies. In addition, the research direction of pulping processing of tofu was also introduced in order to promoting the development of pulping processing of tofu with nutrition and high efficiency.