A Novel Approach to Improving the Quality of Bittern-Solidified Tofu by W/O Controlled-Release Coagulant. 2: Using the Improved Coagulant in Tofu Processing and Product Evaluation
A Novel Approach to Improving the Quality of Bittern-Solidified Tofu by W/O Controlled-Release Coagulant. 2: Using the Improved Coagulant in Tofu Processing and Product Evaluation
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用W/O控释凝固剂提高卤豆腐品质的新方法。
DOI：
10.1007/s11947-012-0849-y
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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
为提高以卤水为混凝剂制备的传统硬豆腐的质量和得率，制备了以卤水溶液为水相的油水（W/O）乳剂，其中卤水溶液与油相的比例为1:1.5或1:1 (W/ W)，乳化剂的浓度为0.8或1.0 wt.%。对豆腐的含水量、保水能力、出品率、质构、微观结构等参数进行了测试。结果表明，该卤水水乳状液具有良好的控释应用潜力。W/O乳剂的使用显著提高了豆腐的含水量，产品保持水分的时间至少为24 h。此外，乳化卤水提高了产量，使凝胶网络比对照更加均匀和致密。正如预期的那样，乳化剂浓度为1.0 wt.%的乳化剂的控释能力略优于0.8 wt.%的乳化剂。
To improve the quality and yield of traditional firm tofu prepared with bittern as coagulant, water-in-oil (W/O) emulsions with bittern solution as the aqueous phase, where the ratio of the bittern solution to the oil phase was 1:1.5 or 1:1 (w/w), and an emulsifier at a concentration of 0.8 or 1.0 wt.% were prepared. The parameters water content, water-holding capacity, yield, texture, and microstructure of the tofu were tested. The results indicated that the bittern W/O emulsions provided satisfactory controlled-release application potential. The use of the W/O emulsions significantly improved tofu's water content, and the product remained moist for at least 24 h. Moreover, emulsified bittern increased the yield and made the gel network more homogenous and compact compared with the control. As expected, emulsions with an emulsifier concentration of 1.0 wt.% showed slightly better controlled-release capacity than those with 0.8 wt.%.