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当前位置: 首页 > 文章 > 细菌纤维素在传统豆腐中的应用 食品科学 2011,32 (11) 48-51
Position: Home > Articles > Application of Bacterial Cellulose in Tofu Preparation FOOD SCIENCE 2011,32 (11) 48-51

细菌纤维素在传统豆腐中的应用

作  者：
张燕燕;鲁志刚;刘丽;毛文颖;赵炎明;孙波
单  位：
东北农业大学食品学院
关键词：
细菌纤维素;豆腐;失水率;凝胶强度
摘  要：
目的:改善传统豆腐中纤维素含量及豆腐品质。方法:将细菌纤维素作为一种膳食纤维应用到传统豆腐加工中,研究其对传统豆腐凝胶强度、保水性、感官等品质特性的影响。结果:当细菌纤维素添加量为3.0g/100mL时,豆腐品质特性较好。豆腐凝胶强度为181g,失水率为17.2%,与未添加细菌纤维素豆腐样品相比,凝胶强度无显著变化,但失水率降低了9.5%。结论:添加细菌纤维素的豆腐质地细腻光滑,有弹性,无明显粗糙感,其膳食纤维含量得到进一步强化。
译  名：
Application of Bacterial Cellulose in Tofu Preparation
作  者：
ZHANG Yan-yan,LU Zhi-gang,LIU Li,MAO Wen-ying,ZHAO Yan-ming,SUN Bo(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
关键词：
bacterial cellulose;tofu;water loss rate;gel strength
摘  要：
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.

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