亲水胶体对甜豆花质构影响的研究

Effect of Hydrophilic Colloids on Sweet Tofu Pudding Texture

本文选用大豆、白砂糖、单硬脂酸甘油酯、结冷胶、卡拉胶、黄原胶、魔芋粉、乳酸钙等原料,研发出一种新型可工业化生产、长保质期、UHT利乐包甜豆花。通过单因素和正交试验,研究不同胶体组合对甜豆花质构和风味的影响。结果表明:豆浆添加50%、白砂糖7%、乳酸钙0.03%、单硬脂酸甘油酯0.1%的条件下,卡拉胶0.05%、结冷胶0.04%、黄原胶0.02%、魔芋粉0.06%、所得的甜豆花达到最佳质构和风味,无明显析水,样品豆香醇厚浓郁、幼滑细腻、入口即化,稳定性佳。

In order to develop a kind of UHT sweet tofu pudding with industrialization and long shelf life,the tofu pudding was mainly made with soymilk,sugar,emulsifier,hydrophilic colloids and so on. Through single factor experiments and orthogonal experiments,the effects of different hydrophilic colloids combinationg on tofu pudding texture and flavour. The result indicated:based on the soymilk was 50% 、the sugar was 7% 、calcium lactate was0.03%,mono-and diglycerides of fatty acids was 0.1%,the carrageenan was 0.05%、the gellan gum was 0.04%,the xanthan gum was 0.02%,the kongjac flour was 0.06% through orthogonal experiments. In this condition,the sweet tofu pudding is the best on texture,flavour,stability,and without bleeding.