大豆陈化对豆浆质量、豆腐硬度和最佳凝固剂浓度的影响。

Effect of soybean aging on the quality of soymilk, firmness of tofu and optimum coagulant concentration.

机构信息

State University of Londrina (UEL), Department of Chemistry, Center of Exact Sciences, Rodovia Celso Garcia Cid (PR 445), km 380, Londrina, Paraná CEP 86.057-970, Brazil.

State University of Londrina (UEL), Department of Food Science and Technology, Center for Agricultural Sciences, Rodovia Celso Garcia Cid (PR 445), km 380, Londrina, Paraná CEP 86.057-970, Brazil.

出版信息

Food Chem. 2016 Jan 1;190:90-96. doi: 10.1016/j.foodchem.2015.05.041. Epub 2015 May 12.

DOI:10.1016/j.foodchem.2015.05.041

PMID:26212945

Abstract

This study investigated the influence of soybean aging (cultivars Coodetec 214 and BRS 267) on the physicochemical properties of soymilk and tofu. Two aging conditions were adopted: accelerated aging (84% relative humidity and 30 °C, up to 9 months) and natural aging (ambient temperature and relative humidity, up to 18 months) and a control condition (47% relative humidity, -20 °C). Tofu was coagulated with MgSO4. Optimum coagulant concentration (OCC) decreased with increasing coagulation temperature and soybean aging time. OCC showed positive correlation with total solids, protein, ash, Ca, Mg and P contents of soymilk. The products showed, in general, reduced color parameters (L(∗) and h°), proteins, lipids, carbohydrates, ash, Ca, Mg, P and total solids (except in the tofu) and firmness (tofu) with increasing aging time. Tofu yields decreased with accelerated aging time.

摘要

本研究探讨了大豆陈化（品种 Coodetec 214 和 BRS 267）对豆浆和豆腐理化性质的影响。采用了两种陈化条件：加速陈化（相对湿度 84%，温度 30°C，长达 9 个月）和自然陈化（环境温度和相对湿度，长达 18 个月）以及对照条件（相对湿度 47%，-20°C）。豆腐用 MgSO4 凝固。最佳凝固剂浓度（OCC）随凝固温度和大豆陈化时间的增加而降低。OCC 与豆浆的总固形物、蛋白质、灰分、Ca、Mg 和 P 含量呈正相关。随着陈化时间的增加，产品的颜色参数（L(∗)和 h°）、蛋白质、脂肪、碳水化合物、灰分、Ca、Mg、P 和总固形物（豆腐除外）以及硬度（豆腐）总体呈下降趋势。豆腐产量随加速陈化时间的延长而降低。