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加工條件對豆漿與豆腐品質之影響

By 施明智

Abstract

[[abstract]]根據本實驗室研究發現,黃豆經pH 9.0、30℃、6 小時之浸漬,可增加黃豆蛋白萃取率;以低溫 磨漿時,豆漿之蛋白質組成與常溫磨漿有所不同,然而其蛋白質性質與對豆腐品質之影響則未及探 討。同時,亦發現以硫酸鈣加入酸性凝固劑可減少豆干中微生物含量,但豆腐中效果如何則未知。 而文獻中使用兩段式加熱豆漿製作豆腐,可提高其質地,但未提及詳細機轉。故本研究目的在延續 之前的研究,以探討加工過程對豆漿及豆腐保存及品質之影響。探討內容包括:(1)了解不同溫度或 鹼浸漬,對於豆乳、豆腐品質(包括微生物與質地)之影響以及所萃取之蛋白質分布情形。(2)以不同溫 度磨漿時,對於豆乳或豆腐品質之影響以及所萃取之蛋白質分布情形。(3)兩段式加熱方式所製成之 豆乳、豆腐品質之影響以及其蛋白質之變化。(4)以酸取代部份硫酸鈣以延長豆腐保存期限中,其最 適之改良凝固劑與最適之欄柵配方。 本計畫擬分兩年進行。第一年先探討浸漬與磨漿條件,對於豆漿品質(微生物含量與蛋白質萃取 量與分布等)之影響。第二年探討磨漿條件、加熱方式與凝固劑配方對於豆腐品質之影響,並利用田 口法探討豆腐最適浸漬、磨漿、加熱方式與凝固劑配方之條件。此結果將對於目前黃豆製品品質改 善有絕大之助益。 According to our laboratory experimental result, the extraction ratio of protein of soybean will increased after pH 9.0, 30℃ and 6 hour soaking. The other result showed that the protein profile of soymilk will different between grinding by room temperature water and low temperature water. However, how these different affect to tofu quality was not yet to be investigated. Our laboratory experimental result also found that add acid coagulant into calcium sulfate could reduced the total count of microorganism, but the affect to tofu was still unknown. According to scientific research show that two stages heating of soymilk could increase the textural quality of tofu. However, the mechanism was not investigated by the author. Therefore, the purpose of this investigation are: (1) to understand the effect of different temperature and pH soaking to the quality of soymilk and tofu (including microorganism and texture), (2) to understand the effect of different grinding temperature to the quality of soymilk and tofu (including microorganism and texture), (3) to understand the effect of two stage heating to the textural quality of tofu , (4) to understand the effect of add acid coagulant into calcium sulfate to the shelf life of tofu and the optimum hurdle process of tofu making. This research will be continuous two years. The first year are going to investigate the effect of soaking and grinding condition to the quality of soymilk (including microorganism and texture). The second year are going to investigate the grinding condition, two stages heating condition and coagulant mixture to the quality of tofu (including microorganism and texture), and by the hurdle technology to find the optimum process of tofu making use Taguchi method. The results will be great improved the technique of tofu product

Topics: 豆漿, 豆腐, 浸漬, 兩段式加熱, 田口法, 低溫磨漿, 欄柵技術
Year: 2009
OAI identifier: oai:http://ir.lib.pccu.edu.tw/:987654321/1850
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