李雨奇,韩佳,李嘉蕊,乔曼君,刘英洁,商玲瑞

• 1:吕梁学院生物与食品工程系

摘要(Abstract)：

为改善沙棘花生风味豆腐的品质，研究不同添加量的沙棘、花生和葡萄糖酸-δ-内酯(GDL)对成品豆腐感官评分和豆腐得率的影响。通过单因素试验和Box-Behnken优化方法确定了沙棘花生豆腐的最佳制备条件为沙棘添加量1.87 g、花生添加量14.61 g、GDL添加量1.99 g,此时沙棘花生豆腐的凝胶性好，具有浓郁的花生和沙棘香气，口感细腻，软硬适宜，有弹性，豆香味纯正。进一步对成品沙棘花生豆腐的质构和凝胶特性进行了分析，结果表明，与传统大豆豆腐相比，沙棘花生豆腐的质地更柔软，其硬度、咀嚼性分别降低了29.19%、68.24%,其豆腐凝胶中二硫键含量减少了17.64%,疏水相互作用增加了13.59%,豆腐蛋白中β-折叠含量降低了17.78%,无规则卷曲含量增加了8.07%。扫描电镜显示沙棘花生豆腐凝胶中存在更多的孔隙，使得其质地更柔软，易于咀嚼。因此，将沙棘加入花生豆腐中能改善豆腐的品质，为天然有机酸类凝固剂在风味豆腐加工中的应用提供了技术支持。

关键词(KeyWords)： 豆腐;沙棘;花生;质构特性;凝胶性;响应面

Abstract:

Keywords:

基金项目(Foundation): 山西省基础研究计划项目(自由探索类)(202303021222258);; 山西省高等学校科技创新项目(2023L373);; 吕梁学院大学生创新创业训练计划项目(PX-5231192)

作者(Author): 李雨奇,韩佳,李嘉蕊,乔曼君,刘英洁,商玲瑞

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