食品科学 ›› 2006, Vol. 27 ›› Issue (12): 167-169.

• 基础研究 • 上一篇    下一篇

大豆浸泡过程质构变化及其对豆腐质量的影响

石彦国,李刚,胡春林,赵嘉盈   

  1. 哈尔滨商业大学食品工程学院;
  • 出版日期:2006-12-15 发布日期:2011-11-23

Effect of Soaking Time on the Quality of Tofu

SHI Yan-guo,LI Gang, HU Chun-lin,ZHAO Jia-ying   

  1. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
  • Online:2006-12-15 Published:2011-11-23

摘要: 豆腐生产过程中原料大豆的浸泡工序对原料大豆中蛋白质的利用率、豆腐质构以及出品率有着重要的影响。通过不同浸泡时间的大豆截面组织形态结构变化的扫描电镜观察以及制得豆腐的物性测定研究说明:原料大豆浸泡程度是影响豆腐质量的一个关键性因素,可以通过适当的浸泡时间来提高豆腐的质量。

关键词: 豆腐, 组织形态, 浸泡时间, 扫描电镜

Abstract: The paper describes the important effects of soaking time to soybean on utilize rate of protein and quality of Tofu. The soaking time of material soybean plays an important role in the texture and yield of Tofu. By scanning electron microscope, the morphological structure on cross section of material soybean with difference soaking time was observed. And make use of apparatus of physics property, the physics property of Tofu was measure. So we can improve the quality of Tofu by research on the right soaking time of soybean.

Key words: Tofu, tissue form, soaking time, scanning electron microscope