高压均质对豆腐皮特性及微观结构的影响

doi:10.7506/spkx1002-6630-201323026

食品科学 ›› 2013, Vol. 34 ›› Issue (23): 123-127.doi: 10.7506/spkx1002-6630-201323026

高压均质对豆腐皮特性及微观结构的影响

姜梅，董明盛，陈晓红，李伟，芮昕

南京农业大学食品科技学院，江苏南京 210095

收稿日期:2013-09-17 修回日期:2013-11-07 出版日期:2013-12-15 发布日期:2014-01-03
通讯作者: 姜梅 E-mail:meijiang9@njau.edu.cn
基金资助:
江苏省优势学科建设工程资助项目

Effect of High Pressure Homogenization on Properties and Microstructure of Yuba

JIANG Mei，DONG Ming-sheng，CHEN Xiao-hong，LI Wei，RUI Xin

College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Received:2013-09-17 Revised:2013-11-07 Online:2013-12-15 Published:2014-01-03
Contact: Mei Jiang E-mail:meijiang9@njau.edu.cn

摘要/Abstract

摘要：

研究经不同均质压力(20～140MPa)处理的豆乳制成豆腐皮的感官特性、质构特性及其微观结构变化规律。结果表明：随着均质压力增加，豆腐皮颜色由浅金黄色变为金黄色；均质压力大于100MPa时，豆腐皮的成膜速率加快，耐煮性增强，豆腐皮品质更加稳定。TPA分析表明，高压均质提高了豆腐皮的断裂延伸性和抗拉强度。扫描电镜观察表明，豆腐皮的内部结构是蛋白-脂肪复合物形成的网状层层叠加的结构；在20MPa和60MPa豆腐皮的网状结构中存在游离脂肪球，而脱脂后豆腐皮结构中未出现游离脂肪球；均质压力高于100MPa时，豆腐皮的网状结构中不存在游离脂肪球，豆腐皮的结构更加均匀、致密；140MPa的豆腐皮脱脂前后微观结构无明显变化，蛋白-脂肪复合物更加稳定。这种结构使其贮存过程中减少“浸油”现象，防止其氧化产生“哈喇味”，有利于延长产品的货架期。

关键词: 高压均质, 豆腐皮, 豆乳, 特性, 微观结构

Abstract:

The effect of different homogenization pressures (20－140 MPa) on Yuba properties and microstructure was
studied. By increasing the homogenization pressure, the color of Yuba turned from light golden yellow to golden yellow. At
a homogenization pressure larger than 100 MPa, the formation of Yuba was speeded up, with enhanced cooking tolerance
and stable quality. TPA analysis showed that high-pressure homogenization improved the tensile strength and elongation at
break of Yuba. Scanning electron microscopy showed that the internal structure of Yuba was protein-fat complex forming
superimposed layers of mesh-like structure. Free fat globules appeared in the mesh-like structure of Yuba homogenized
at 20 MPa or 60 MPa rather than in the structure of degreased yuba. But the free fat globules were degraded when using
a homogenization pressure larger than 100 MPa, resulting in more homogenous and compact structure. In addition, Yuba
treated at 140 MPa had no significant change in microstructure before and after defatting treatments, and the protein-fat
complex was more stable. This structure reduced the “oil-exuding” phenomenon and prevented its oxidative rancidity,
thereby extending the shelf life.

Key words: high pressure homogenization, Yuba, soymilk, properties, microstructure

中图分类号:

TS214.2

姜梅，董明盛，陈晓红，李伟，芮昕. 高压均质对豆腐皮特性及微观结构的影响[J]. 食品科学, 2013, 34(23): 123-127.

JIANG Mei，DONG Ming-sheng，CHEN Xiao-hong，LI Wei，RUI Xin. Effect of High Pressure Homogenization on Properties and Microstructure of Yuba[J]. FOOD SCIENCE, 2013, 34(23): 123-127.

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高压均质对豆腐皮特性及微观结构的影响

Effect of High Pressure Homogenization on Properties and Microstructure of Yuba

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