腐竹生产用复配添加剂的研制

Study on compound additives in the processing of dried bean curd rolls

目的:腐竹是热变性后的蛋白质与多糖、脂类在豆浆表面吸热聚合而成的蛋白质/脂类薄膜。针对腐竹形成机理、生产工艺、食品添加剂选用等影响腐竹产率及感官品质的因素进行分析,拟研制腐竹生产用复配添加剂;方法:通过单因素实验考察酪蛋白酸钠和海藻酸钠、单硬脂酸甘油酯和琥珀酸单甘油酯、亚硫酸氢钠等食品添加剂用量对腐竹产率及感官品质的影响,并通过正交实验优化得出最佳的复配添加剂配方;结果:复配添加剂最佳配方及用量为酪蛋白酸钠10g/kg,亚硫酸氢钠0.12g/kg,单硬脂酸甘油酯10g/kg。酪蛋白酸钠可使腐竹得率的提高近20%;亚硫酸氢钠起护色效果,使腐竹鲜亮有光泽;单硬脂酸甘油酯在腐竹加工过程中起到消泡作用,也能使腐竹的得率提高。结论:腐竹生产用复配添加剂的使用可使腐竹的品质及得率有明显提高。

Objective： Dried bean curd roll is a protein/lipid membrane on soymilk surface after thermal denaturation. The experiment is to find out the compound additives which can be used in the processing to increase the production rate and sensory quality. The study was based on the products formation mechanism, processing and the selection of food additives. Methods： Single factor and orthogonal experiments were applied Results The optimum formula of compound additives was： sodium caseinate 10g/kg, sodium bisulfite 0. 12g/kg, glycerol monostearate 10g/kg. Sodium caseinate can improve the yield nearly 20%, sodium bisulfite were the bright and shiny color primary fixation. Glycerol monoste- arate eliminated bubble in the processing and improve the yield. Conclusion： The production rate and sensory quality of the dried soybean curd roll was the best under the above optimum conditions.