不同凝固剂对豆腐风味成分的影响

Comparative Studies on Flavor Compound Profiles of Tofu Processed with Different Coagulates and Processing Technologies

文章选用了绥农22、徐豆14两种大豆品种作为原料,采用了两种不同加工工艺制做豆腐,并将制得的豆浆、豆腐利用顶空-气相色谱法进行分析测定其中6种主要挥发性风味物质含量,通过内标法对各物质进行定量分析。研究中涉及到的两种制作工艺分别是填充型豆腐和压缩性豆腐,6种主要挥发性物质分别为己醛、己醇、2-戊基呋喃、3-甲基丁醛、2-甲基丁醛、二甲基二硫醚,内标物为2-甲基-3庚酮。通过比较分析豆浆在制作成豆腐时风味物质的变化情况,以及不同凝固剂制备的豆腐中6种不良风味物质的含量差异,找出不同凝固剂对豆腐风味成分含量的影响。通过本实验研究结果可知,采用不同的凝固剂和工艺制得的豆浆和豆腐中上述6种物质的含量和总的含量均呈现显著性差异。使用不同凝固剂制备的豆腐6种风味成分物质中,己醛和己醇是含量较多;不同制备工艺对豆腐的风味成份含量差异性显著,填充型豆腐制备的豆腐风味含量高于压缩型豆腐;豆腐中的6种主要风味成分低于豆浆中的风味成分。

The objective aimed to discover different coagulants and processing technologies to processthe flavor soymilk and tofu.Two different processing technologies,namely pressed tofu and filled tofuand two soy cultivars were applied.Six odor compounds hexanal,hexanol,2-pentyl furan,2-methylbutyraldehyde,2-methylbutyraldehyde and dimethyl disulfided were analyzed by headspace gaschromatography.2-methyl3-heptanone was used internal standard substance.The results showed thatdifferent coagulants and different processing technologies significantly affected soymilk and tofu flavor.It found that hexanal and hexanol were much in six flavor components,and the flavor compounds of filledtofu was higher than pressed tofu and soymilk had higher total flavor component contents than tofu.