This study aimed to develop a new type of soybean curd with wheat gluten added. Based on sensory score and water retention rate, the preparation process for the soybean curd was optimized according to the standing time, pressing time, gluten amount and coagulant amount. It was found that when pressed for 1.2 h, with 10% coagulant (w/w), stood for 20 min and used 60 g gluten, the water retention rate of the obtained curd was 75.18%, the gel strength was 95.99 g, and the yield was 183.55%. Compared with traditional soybean curd, the water retention rate and the yield increased by 8.39% and 38.36%, respectively, and hardness, elasticity and sensory score also improved. In conclusion, wheat gluten can improve the texture, yield, water retention and sensory quality of soybean curd, which not only broadens the application range of gluten, but also provides a reference for improving the quality of tofu and fermented bean curd in the future.
ZHANG Yuqing
,
WU Fengfeng
,
SU Xueqian
,
YANG Tian
,
XU Xueming
. Optimized process of soybean curd preparation with addition of wheat gluten[J]. Food and Fermentation Industries, 2019
, 45(15)
: 136
-142
.
DOI: 10.13995/j.cnki.11-1802/ts.019574
[1] 王丽华,王金鹏.谷朊粉鲜味肽的呈味规律研究[J].食品工业科技, 2016, 37(7): 333-337.
[2] 崔凤杰,闫桂强,黄达明,等.酶法降解小麦面筋蛋白制备抗氧化产物的研究[J].食品研究与开发, 2007, 28(11):81-84.
[3] 庄洋,田盼盼.腐乳的营养价值及其生理活性[J].湖北民族学院学报(自科版), 2016, 34(2): 179-183.
[4] 王叔全.谷朊粉应用概述[J].粮油食品科技, 2000, 8(2):5-7.
[5] 钟晨滑,贠婷婷,张琳,等.谷朊粉应用及深加工技术研究进展[J].粮油食品科技, 2015(1):17-20.
[6] 曹希雅,邓长建,王永伟,等.谷朊粉在食品中的应用研究[J].现代农业科技, 2018, 718(8):248-249.
[7] 唐振兴,石陆娥,易喻.谷朊粉的开发与利用[J].粮油加工与食品机械, 2005, 21(3):60-62.
[8] 韩立德,盖钧镒,张文明.大豆营养成分研究现状[J].种子, 2003(5):57-59.
[9] 李顺,顾永忠,郑志,等.双霉菌混合发酵腐乳前发酵条件优化及酶活研究[J].食品工业科技, 2016, 37(22):205-211.
[10] JAN K N, PANESAR P S, SINGH S. Optimization of antioxidant activity, textural and sensory characteristics of gluten-free cookies made from whole indian quinoa flour[J]. LWT-Food Science and Technology, 2018, 93:573-582.
[11] 李丽,王清章,陈小翠,等.菱角豆腐制备工艺研究[J].食品科技, 2015(2):120-123.
[12] 李小雅,许慧,江杨娟,等.加工工艺对北方豆腐品质特性的影响[J].食品科学, 2017,38(6):267-272.
[13] HEDAYATI S, NIAKOUSARI M. Microstructure, pasting and textural properties of wheat starch-corn starch citrate composites[J]. Food Hydrocolloids, 2018, 81:1-5.
[14] 林敏,杨洪景.鸡蛋壳钙凝固条件对豆腐凝胶特性的影响[J].食品工业科技, 2009,30(5): 145-147.
[15] 李翔.猪血和鸭血豆腐质构分析(TPA)几种测试条件的确定[J].西南师范大学学报(自然科学版), 2015, 40(11): 36-42.
[16] 孙德坤,吴秀军.不同条件对全豆豆腐凝胶强度和保水性的影响[J].安徽科技学院学报, 2003, 17(4): 306-309.
[17] 王君立,唐传核.微生物转谷氨酰胺酶促豆腐质构性质研究[J].粮食加工, 2006, 31(3): 77-80.
[18] SHEN Y R, KUO M I, Effects of different carrageenan types on the rheological and water-holding properties of tofu[J]. LWT-Food Science and Technology, 2017, 78:122-128.
[19] MOLINA E, DEFAYE A B, LEDWARD D A, Soy protein pressure-induced gels[J]. Food Hydrocolloids, 2002,16:625-632.
[20] 周新安,盖钧镒.大豆品种间豆腐加工特性的变异及其与贮存蛋白各组分含量的关系[J].大豆科学, 1992, (4): 283-289.
[21] 周荧,潘思轶.腐乳发酵过程中化学组分与质构的变化[J].食品科学, 2011, 32(1): 70-73.
[22] 万阅,齐计英,曾红,等.响应面法优化香菇多糖的超声辅助提取工艺[J].生物技术通报, 2015, 31(1):79-85.
[23] LIYANA-PATHIRANA C, SHAHIDI F. Optimization of extraction of phenolic compounds from wheat using response surface methodology[J]. Food Chemistry, 2005, 93:47-56.
[24] 李璘佼,车振明.响应面法优化腐乳生产中的培菌条件[J].西华大学学报(自然科学版), 2010, 35(3):52-55.
[25] 廖素凤,陈剑雄,黄志伟,等.响应曲面分析法优化葡萄籽原花青素提取工艺的研究[J].热带作物学报 2011, 32:554-559.
[26] 王瑞芝.论腐乳常见的几种质变问题[J].江苏调味副食品, 1999, 18(2): 36-38.
