W/O及W/O/W乳液型缓释凝固剂对卤水豆腐品质的影响

Effect of W/O and W/O/W Controlled-release Emulsion Coagulants on Characteristic of Bittern-solidified Tofu

摘要:

以W/O、W/O/W乳状液形式包埋盐卤，制备成具有缓释作用的新型乳液型豆腐凝固剂，应用于豆腐生产。研究发现：乳化型凝固剂可以减缓凝固剂与大豆蛋白的作用强度，改善豆腐凝胶的空间结构，降低凝胶硬度，而保持原有弹性。乳液凝固剂的使用能一定程度上减少豆腐加工过程中蛋白质和大豆异黄酮的物理损失，提高大豆异黄酮保有量。此外，豆腐凝胶亮度与白度均有上升。

Abstract:

Water-in-oil (W/O) and water-in-oil-in-water (W/O/W) emulsions with bittern solution as internal aqueous phase were prepared. These emulsion coagulants showed good controlled-release property when used in traditional firm tofu preparation. Compared with the traditional bittern coagulant, emulsion coagulants significantly improved the water content from 70% to the maximum 84% or 79%, as well as increased the yield of tofu gel. In addition, the use of emulsion coagulants modified the tofu gel to be more smooth and homogenous, as well as significantly reduced the hardness of tofu gel while remained the spring and improved the bright. Results also indicated that the loss of protein and soy isoflavones during tofu preparation was decreased, along with a higher yield of soy isoflavones.