低嘌呤脱脂豆腐粉凝固剂凝固效果研究

Study on Gel Property of Coagulant of Low-purine and Defatted Soybean Curd Powder

针对消费者消费口味的不同,以低嘌呤脱脂豆腐粉为原料,豆腐的凝胶强度和持水率为指标,分别研究了氯化钙、硫酸钙及葡萄糖内酯的最佳凝固条件。研究结果表明:最佳凝固条件为氯化钙添加量0.2%,凝固温度90℃,凝固时间5 min;硫酸钙添加量1.5%,凝固温度90℃,凝固时间10 min;葡萄糖内酯添加量1.0%,凝固温度90℃,凝固时间10 min。氯化钙凝固速度最快,凝胶强度与持水率最低;硫酸钙凝胶速度最慢,凝胶的强度与持水率居中;葡萄糖内酯的凝胶速度居中,凝胶的强度与持水率最好。

In this study,CaCl2,CaSO4 and GDL were chosen as the coagulants of low-purine and defatted soybean curd powder in the situation of that different consumers have different flavors. The optimum dosage of the three coagulants of low-purine and defatted soybean curd powder was determined by gel strength and water holding rate. The optimum concentration,temperature and time of different coagulants were： the content of CaCl2 was 0.2% ,coagulation temperature was 90 ℃ ,coagulation time 5 min;the content of CaSO4 was 1.5% ,coagulation temperature was 90℃ ,coagulation time was 10 min;the content of GDL was 1.0%, coagulation temperature was 90 ℃,coagulation time was 10 min. The coagulation characteristics of the three coagulants were as follows： CaCl2 had the best coagulation velocity and the worst gel strength and water holding rate;CaSO4 had the worst coagulation velocity and the middle gel strength and water-holding rate;GDL had the middle coagulation velocity and the best gel strength and water-holding rate.