为探究速冻蛋白豆腐的营养成分及速冻工艺对其质构的影响,对比分析了速冻蛋白豆腐和市售4种常见大豆制品(豆腐干、素鸡、盐卤豆腐、石膏豆腐)的营养成分差异(水分、灰分、脂肪、蛋白质、氨基酸、维生素E、维生素K1、大豆异黄酮的含量)。同时,研究分析了速冻环节对于速冻蛋白豆腐质构及微观结构的影响。结果显示,在5种大豆制品中,速冻蛋白豆腐的维生素E、K1含量居于首位,分别为2.54 mg/100 g、19.2 mg/100 g;其他营养成分居中,其中脂肪含量为14.0 g/100 g、蛋白质含量为11.0 g/100 g、氨基酸含量为11.1 g/100 g、大豆异黄酮含量为142.6 mg/kg;经速冻工艺,豆腐持水性不变,解冻后的比未速冻的蛋白豆腐硬度与咀嚼性略高,弹性与内聚性低,在压缩比例为70%时,解冻后的速冻蛋白豆腐弹力仍能达到0.87;通过扫描电镜观察,解冻后的速冻蛋白豆腐网格结构并未遭到破坏。结论显示,速冻蛋白豆腐的营养价值较高;速冻工艺对于速冻蛋白豆腐的质构及品质没有显著影响。
To research the nutritional components of quick-frozen protein Tofu and the effects of freezing process on the texture. The research analyzed the nutritional components of quick-frozen protein Tofu and other four kinds of usual soybean products included dried been curd, stramed bean curd roll, bittern Tofu and plaster Tofu. The nutritional compositions included water, ash, fat, protein, amino acids, vitamin E, vitamin K and soybean isoflavone. On the other hand, the influence of freezing process on the texture and microstructure were studied. The results showed that, among the five soy products, quick-frozen protein Tofu contained the highest content of vitamin E and K1, the content of vitamin E is 2.54 mg/100 g、vitamin K1 is 19.2 mg/100 g. And the average amount of other nutrients, the contents of fat is 14.0 g/100 g, protein is 11.0 g/100 g, amino acids is 11.1 g/100 g and isoflavones is 142.6 mg/kg. After freezing process, the water binding capacity of quick-frozen protein Tofu was not changed. The hardness and chewiness of unfreeze quick-frozen protein Tofu is higher than unquick-frozen protein Tofu, the springiness and chewiness is lower. When the compression ratio is 70%, the springiness of unfreeze quick-frozen protein Tofu was still 0.87. The observation of scan electron lens shown that the result, the network structures of unfreeze quick-frozen were not damaged. Quick-frozen protein Tofu had higher nutritional value and the texture and quality of quick-frozen Tofu during freezing process had no significant change.
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