豆渣回添量对内酯豆腐品质特性的影响

Effect of okara with different additions on the quality of glucono-δ-lactone(GDL)-induced tofu

研究采用真空冷冻干燥豆渣(0、5%、10%、15%和20%W·W^-1大豆)回添制备内酯豆腐,比较分析豆腐主要成分、产量、持水力、蒸煮损失率、凝胶强度和感官评分等品质特性变化。结果表明,随豆渣回添量增加,豆腐蛋白质含量和膳食纤维含量增加,持水力和蒸煮特性增强,而含水量下降。豆渣回添豆腐a^*和b^*值随豆渣回添量增加而增加,SDS-PAGE结果显示豆渣回添后糖基化反应加剧。豆渣回添量为10%时,豆渣回添豆腐凝胶强度(97.64 g)和产量(601.99 g·100 g^-1大豆)最高。5%豆渣回添时豆腐感官评分最高,高于去渣豆腐。回添少量豆渣可改善豆腐品质特性和感官特性,提高豆腐产量。

This study used vacuum freeze-dried okara(0,5%,10%,15%and 20%W·W^-1)to prepare GDL-induced tofu,and comparactively analyzed the proximate composition,yield,water holding capacity,cooking loss rate,gel strength and sensory score of tofu.The results showed that when the addition the content of protein,dietary fiber of tofu increased,and the water holding capability as well as cooking loss of tofu increased,while the water content of tofu decreased.The a^*and b^*values of okara-added tofu(OAT)increased with the increase of the okara addition,and results of SDSPAGE showed that the increase of okara addition led to glycosylation of polysaccharide and soybean protein.When the added amount of soybean dregs was 10%,the gel strength and yield of OAT peaked at 97.64 g and 601.99 g/100g soybean,respectively.When the addition amount of okara was 5%,the sensory score of OAT was the highest,even higher than that of traditional tofu.To sum up,addition of okara with an appropriate amount could improve the quality and sensory characteristics of OAT.