壳聚糖-大豆分离蛋白复合涂膜对豆腐品质的影响

Effect of Chitosan-Soy Protein Isolate Composite Coatings on the Quality of Tofu

以壳聚糖(CH)、大豆分离蛋白(SPI)为原料制备不同浓度的涂膜液,探究单独或复合涂膜处理对豆腐菌落总数、感官、质构和色泽等品质特性的影响。研究得出:经过复合膜液(2.0%CH+0.5%SPI)处理的豆腐,菌落总数增长最慢,感官评价分值最高。另外,通过扫描电镜(SEM)观察到复合膜液(2.0%CH+0.5%SPI)处理的豆腐表面形成光滑且具有一定厚度的涂层,豆腐表面表现出更致密、更均匀的外观。

Different concentrations of coating with soy protein isolate (SPI) and chitosan (CH),separately or combined together were prepared to explore the effect of coating treatment on the tofu qualities.The quality properties including total plate count,sensory properties,texture,color were evaluated and scanning electron microscope (SEM) were used to observe the morphology of the surface and cross section of coated tofu.The study concluded that the tofu treated with the composite membrane solution (2.0%CH+0.5%SPI) had the lowest value with total plate count and the highest sensory evaluation score.In addition,by SEM observation it was also showed that the surface of the tofu treated with the composite membrane solution at the same condition displayed a denser and more uniform appearance with smooth and clear coating.