添加食用胶对红菌豆腐质构特性的影响

Effect of adding edible gum on texture characteristics of HongJun Tofu

为改善红菌豆腐质构特性,生产硬度适中、弹性优良,更符合大众口感的产品,研究不同添加量琼脂、明胶、瓜尔胶对红菌豆腐质构特性的影响。通过单因素试验和响应面优化方法,确定3种食用胶的最佳添加量:琼脂1.1%、明胶0.6%、瓜尔胶1.1%。使用质构仪、低场核磁共振成像仪、扫描电子显微镜分析改良后的红菌豆腐,结果表明,该条件下测得红菌豆腐弹性值提高25.77%,硬度、咀嚼性和回复性数值均显著提高,分别为50.46%、43.89%和20.46%,黏着性降低66.96%,内聚性降低2.85%。扫描电镜结果表明,添加复配胶促进凝胶网络结构的形成,保持内部孔洞大小一致,减少连接处断裂现象。低场核磁结果表明,亲水胶体对自由水束缚力增强,减少了9.18%的自由水含量。

In order to improve the texture characteristics of HongJun Tofu and to produce the product with moderate hardness and excellent elasticity which is more in line with the taste of the public,the effects of agar,gelatin and guar gum with different dosages on the texture characteristics of HongJun Tofu were studied.The optimum addition levels of these three edible gums were determined:agar 1.1%,gelatin 0.6%and guar gum 1.1%by single factor test and response surface methodology.The texture analyzer,low field nuclear magnetic resonance imaging analyzer,and scanning electron microscope were used to analyze the modified HongJun Tofu.The results showed that,under these conditions above,the elastic value of HongJun Tofu increased by 25.77%,and the hardness,chewiness and resilience were significantly improved,reaching 50.46%,43.89%and 20.46%,respectively.The adhesivity decreased by 66.96%,and the cohesion decreased by 2.85%.Scanning electron microscopy results showed that the addition of compound edible gum enhanced the formation of gel network structure,kept the hole size consistent,and reduced the fracture phenomenon at the junction.Low field nuclear magnetic resonance results showed that the hydrocolloid had increased the binding force of free water,reducing the free water content of HongJun Tofu by 9.18%.