富含大豆异黄酮豆腐凝胶的研究

Research on Tofu Gel Rich in Soybean Isoflavone

为了进一步改进豆腐加工工艺,减少大豆异黄酮流失,制备富含大豆异黄酮的豆腐,以豆腐得率和大豆异黄酮保持率为分析指标,考察食用胶添加量、LL-50A接种量、蛋白酶制剂添加量对大豆异黄酮保持率的影响.通过正交分析法得到最佳工艺条件为卡拉胶添加量1.25‰、LL-50A接种量0.03%、蛋白酶制剂添加量300,U/L.在此条件下,豆腐得率为213.43,g/100,g,大豆异黄酮保持率为2.52,mg/g.

To optimize tofu process and reduce the loss of soybean isoflavone,the feasibility of producing functional tofu was discussed. The research studied the effects of the accession amount of edible gum,inoculating concentration of LL-50,A and the accession amount of proteinase on soybean isoflavone. The tofu yield and soybean isoflavone yield were adopted as indexes.The optimized technological conditions were as follows. The accession amount of carrageenan was 1.25‰, inoculating concentration of LL-50A was 0.03%and the accession amount of proteinase preparation was 300,U/L. Under this conditions,the tofu yield was 213.43,g/100,g and the soybean isoflavone yield was 2.52,mg/g.