关键词: 细菌纤维素, 豆腐, 失水率, 凝胶强度

Abstract: Objective: To figure out whether or not addition of bacterial cellulose can improve the cellulose content and quality of tofu. Methods: Bacterial cellulose as a dietary fiber was added into tofu to explore the effect on gel strength, water-holding capacity and sensory quality of tofu. Results: The best quality property of tofu was achieved when bacterial cellulose was added at a level of 3.0 g/100 mL. Meanwhile, the gel strength and water loss rate of tofu supplemented with bacterial cellulose was up to 181 g and 17.2%, respectively. In addition, the gel strength showed no obvious difference compared to that of tofu without added bacterial cellulose, but there was a 9.5% reduction in the water loss rate. Conclusions: Tofu supplemented with the appropriate amount of bacterial cellulose has delicate and slick texture, good elasticity, non-rough feeling and improved dietary fiber content.

Key words: bacterial cellulose, tofu, water loss rate, gel strength