全子叶生物活性豆腐凝胶特性的研究

通过因子筛选实验,确定了接种量、微生物转谷氨酰胺酶(MTG)用量和水豆比是影响全子叶生物活性豆腐凝胶特性的关键因子。在此基础上,采用响应曲面法(Response SurfaceMethodology,RSM)分别建立了豆腐硬度和持水率的二次多项数学模型,验证了模型的有效性并探讨了上述3个因子的交互作用。从产品成本和凝胶特性综合考虑,选择出最佳配比,即乳酸菌接种量为105cfu/mL,MTG用量为347 U/L,水豆比为8.5,其硬度和持水率实测值分别为44.8g和89.2%,可生产出富含乳酸菌和几乎全部大豆营养的健康豆腐。

Study on Gel Characteristic of LAB-contained Tofu Made in Whole Cotyledon

The results of factorial experiment showed that the significant external factors affecting the gel characteristic of LAB-contained tofu made in whole cotyledon were the amount of inoculation,microbial transglutaminase(MTG) concentration and the ratio of water to bean.Based on the results,Response Surface Methodology(RSM) was employed and a quadratic polynomial equation for the hardness and water holding capacity of tofu was built in the present work.The applicability of the model equation for predicting the optimum response values was verified effectively by the validation data and the interaction of the 3 factors was also discussed.Considering the cost of the product and the tofu gel properties,the best solution was found,namely the amount of inoculation was 105cfu/mL,MTG concentration was 347U/L,the ratio of water to bean was 8.5,and the corresponding hardness and water holding capacity of tofu was 44.8g and 89.2% respectively.Hygienical tofu,which was rich in LAB and almost the whole nutrition of beans,could be produced.