A Novel Approach to Improving the Quality of Bittern-Solidified Tofu by W/O Controlled-Release Coagulant. 1: Preparation of W/O Bittern Coagulant and Its Controlled-Release Property
A Novel Approach to Improving the Quality of Bittern-Solidified Tofu by W/O Controlled-Release Coagulant. 1: Preparation of W/O Bittern Coagulant and Its Controlled-Release Property
复制标题
用W/O控释凝固剂提高卤豆腐品质的新方法。
DOI：
10.1007/s11947-012-0896-4
复制
发表时间：
2013-07-01
影响因子：
5.6
通讯作者：
Yin, Lijun
中科院分区：
文献类型：
--
作者：
Li, Jinlong;Qiao, Zhihong;Yin, Lijun
为探索油包水型（W/O）乳剂的缓释性能及其应用前景，以聚甘油聚蓖麻油酸酯（PGPR）为乳化剂，以盐卤水溶液为水相，制备了W/O型乳剂。研究了影响W/O型盐卤混凝剂制备的几个因素。结果表明，当盐卤水油比为4：6或5：5（w/w）、乳化剂浓度大于0.6wt%、乳化温度为65 °C、高压均质压力为60 MPa时，可制得粒径分布均匀、流变性好、包埋率高、稳定性好的W/O型乳状液。优化后的W/O型乳剂也表现出预期的控释能力，受水浴温度，剪切速度和乳液特性的影响。初步结果还表明，W/O乳液的应用有可能通过延迟大豆蛋白的凝固和创建更光滑和更精细的凝胶结构来改善豆腐品质。
To explore the controlled-release capacity and potential application of water in oil (W/O) emulsions, W/O emulsions with bittern solution as the aqueous phase were prepared with polyglycerol polyricinoleate (PGPR) as the emulsifier. Several factors that influenced the preparation of W/O bittern coagulants were investigated. Optimized conditions were applied as follows: bittern solution/oil phase at 4:6 or 5:5 (w/w), processing temperature at 65 °C, emulsifier concentration higher than 0.6 wt% and high-pressure homogenization at 60 MPa; W/O emulsions that had a good particle size distribution, good rheological properties, good embedding ratio and high stability were prepared. The optimized W/O emulsions also exhibited the expected controlled-release ability, affected by the bath temperature, shear speed and emulsion characteristics. The preliminary results also showed that the application of W/O emulsions has the potential to improve tofu quality by delaying the solidification of soybean protein and creating a much smoother and finer gel structure.