Effect of Mg2+ loaded emulsion coagulant on the quality of selenium-enriched tofu
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摘要: 为研究负载Mg2+的乳液凝固剂在富硒豆腐点卤加工中的应用,以MgCl2制备的富硒豆腐为对照,以产量和硒保留率、脱水率和水分状态、质构特性为评价指标,探讨不同Mg2+释放速率对豆腐品质和凝胶结构的影响。结果表明:乳液凝固剂中Mg2+的释放速率对富硒豆腐的品质和硒保留率影响显著;与常规的MgCl2豆腐相比,在8 000 r/min 释放条件下,富硒豆腐的孔洞明显减少,凝胶网络更加均匀致密,脱水率降低了32.94%,水分含量、产量、硒保留率分别增加了6.42%、26.80%、10.70%,质构特性也有所改善;在6 000 r/min释放条件下,尽管富硒豆腐的水分含量、产量和硒保留率分别增加了19.25%、56.18%、44.64%,但是外观结构松软坍塌,凝胶强度差,硬度显著降低了45.78%,脱水率显著提高了51.06%;当释放条件剪切速度＞10 000 r/min 时,富硒豆腐的产量、水分含量、质构特性和硒保留率并未有显著的改善。本研究旨在实现乳液凝固剂应用于豆腐点卤环节,为富硒豆腐的工业化生产提供理论依据。Abstract: This study investigated the application of emulsion coagulant loaded with Mg2+ in the coagulating process of selenium-enriched tofu. The tofu prepared by MgCl2 was used as the control. The effects of Mg2+ release rate on the quality and gel structure of tofu were studied using yield, selenium retention, water change and texture characteristics as evaluation indexes. The results showed that the release rate of Mg2+ in the emulsion coagulant had a significant effect on the quality and selenium retention rate of selenium-enriched tofu. In comparison to common MgCl2 tofu, Under 8 000 r/min, the pores of selenium-enriched tofu were significantly reduced, the gel network was more uniform and dense, the water content was increased by 6.42%, the yield was increased by 26.80%, and the selenium retention rate was increased by 10.70%. Under 6 000 r/min, although the moisture content, yield and selenium retention rate of selenium-enriched tofu increased by 19.25%, 56.18% and 44.64%, respectively, the appearance structure was soft and collapsed, the gel strength was poor, and the hardness, dehydration rate decreased by 45.78% and 51.06%. When the release condition is faster than 10 000 r/min, production, moisture content, texture and selenium retention rate of selenium-enriched tofu were not significantly improved. These findings are expected to realize the application of emulsion coagulant in the solidification process of tofu and providing a theoretical basis for the industrial production of selenium-rich tofu.
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