时玉强,何东平,鲁绪强,等.不同储存期大豆提取的大豆分离蛋白对千页豆腐的影响[J].中国油脂,2019,44(8):.[SHI Yuqiang, HE Dongping, LU Xuqiang,etc.Effects of soybean protein isolate extracted from soybean in different storage periods on Qianye tofu[J].China Oils and Fats,2019,44(8):.]
不同储存期大豆提取的大豆分离蛋白对千页豆腐的影响
Effects of soybean protein isolate extracted from soybean in different storage periods on Qianye tofu
  
DOI:
中文关键词:  大豆分离蛋白;千页豆腐;大豆;储存期;硬度;弹性;色值
英文关键词:soybean protein isolate; Qianye tofu; soybean; storage period; hardness; elasticity; color
基金项目:
作者单位
时玉强,何东平,鲁绪强,等  
摘要点击次数: 47
全文下载次数: 0
中文摘要:
      研究不同储存期大豆提取的大豆分离蛋白(SPI)对千页豆腐的硬度、弹性和色值的影响。结果表明:品质最好的千页豆腐所用SPI的大豆的最佳储存期为9~18个月;在大豆最佳储存期提取的SPI生产的千页豆腐与刚收获的大豆相比,硬度提高了26.9%~39.4%,弹性提高了5.5%~78%,L值降低1.6%~3.6%,b值升高5.3%~12.8%;大豆储存期超过18个月后,整体趋势看,千页豆腐的硬度和弹性开始降低,口感变差,L值降低不明显,但b值升高明显,造成千页豆腐外观明显偏黄,卖相变差;同时受季节影响较大,特别是夏季储存的大豆制作的千页豆腐品质较差。
英文摘要:
      The effects of soybean protein isolate extracted from soybean in different storage periods on Qianye tofu were examined, including hardness, elasticity and color. The results showed that the optimal storage period for soybeans used for extracting soybean protein isolate to produce Qianye tofu was 9-18 months. Compared with harvest time, the hardness of Qianye tofu produced by soybeans in the optimal storage period increased by 26.9%- 39.4%, the elasticity increased by 5.5% -7.8%, the L value decreased by 1.6%- 3.6%, and the b value increased by 5.3%-12.8%. When the soybeans stored for more than 18 months, the hardness and elasticity of Qianye tofu began to decrease, the taste was worse, the decrease of L value was not obvious, but the increase of b value was remarkable, which caused the appearance of Qianye tofu to be yellow and the selling was worse. It was also affected by the season, especially the quality of Qianye tofu produced by the soybeans stored in summer was poor.
查看全文  查看/发表评论  下载PDF阅读器
关闭
《中国油脂》杂志社 版权所有
地址:西安市劳动路118号 邮编:710082
电话:029-88617441 88621360 88626849 传真:029-88625310
您是第1891344位访客  京ICP备09084417号