对大豆牛奶的和诱导凝固的化盐的结合状态研究
Qianru Li1,2, Yufei Hua1,2, Xingfei Li1,2
1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
Journal of food science
|December 1, 2024
概括
了解豆腐生产:本研究探讨化 (MgCl2) 和化 (CaCl2) 如何影响大豆奶凝固,影响豆腐.
科学领域:
- 食品科学 食品科学 食品科学
- 合体和表面化学
背景情况:
- 豆腐生产依赖于加热大豆奶的化盐凝结.
- 化 (MgCl2) 和化 (CaCl2) 是主要的凝固剂.
- 了解凝血参数对于优化豆腐质量至关重要.
研究的目的:
- 研究加工参数和内在性质对大豆奶凝固的影响.
- 构建Mg2+和Ca2+凝结豆奶的状状态图.
- 为了解化盐凝固过程提供一个框架.
主要方法:
- 嵌合体状态图的构建.
- 凝固剂度,预热,蛋白质度,凝固温度和植物酸盐度的研究.
- 分析微观结构,蛋白质凝结能力和水容量 (WHC).
主要成果:
- 豆奶通过状态过渡:合悬浮液,,弱凝和强凝.
- 转化为凝状态与粒子大小增加,孔隙性降低和蛋白质凝结能力更高相关.
- 较高的蛋白质度降低了凝结能力,但增强了WHC.
- 高酸盐含量损害了蛋白质凝固和WHC.
结论:
- 处理参数和植物酸盐度显著影响大豆奶的微观结构和特性.
- 虽然Mg2+和Ca2+产生不同的体状态,但它们的微观结构相似.
- 这项研究加深了对豆腐制造中的化盐凝固的理解.
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