臺灣博碩士論文加值系統

本研究的目地是在改善盒裝豆腐冷凍後豆腐的質地，為了改善此一現象，如方法所示將碳酸鈣、乳酸鈣、蒟蒻精粉、磷酸鹽、葡萄糖酸內酯，以不同比例分別加入豆漿中製作成豆腐，再經緩慢凍結與急速凍結後分別儲藏在-20oC及-40oC三個月，進行探討解凍後的保水率、組織切片、膠強度、剛硬度測定，來評估豆腐的冷凍穩定性。結果顯示在-20oC儲藏下較在-40oC儲藏下，其各組別豆腐保水率均較差。在組織切片上發現前者較後者的組織孔徑較大，且隨著儲藏時間的增加孔洞也變得較大，但皆比市售豆腐有明顯改善現象。又發現豆腐的保水率與組織切片間無明顯的關連性，在保水率方面兩種儲藏下皆是C組為最好，但其組織切片觀察下孔洞並沒有較其他組別小。在物性方面，除A組外，添加碳酸鈣且不添加葡萄糖酸內酯的組別B、C、D，不論是膠強度或是剛硬度皆較其他組別高。

The purpose of the research was to improve the texture of soybean curd (filled tofu) after freezing. The different ratio of CaCO3, konjac powder, Ca-lactate, phosphate and GDL were used in soybean curd and then it was freezing slowly at -20oC or fast at -40oC and stored in the same condition, respectively. The water capacity, gel strength and rigidity of filled tofu were monitored and its texture also was observed with section photo during storage. After frozen storage, the water capacity of each group was found no significantly difference each other between storage at -20oC and -40oC. The pore size of frozen tofu was found larger with storage time and the pore size in storage at -20oC was larger than -40oC. All treated soybean curd was found better than supermarket tofu. The water capacity and section photo of filled tofu are also found no remarked relationship each other. The water capacity of group C was the highest among all treated samples, but pore size was no difference in the studies. In physic character, treated with CaCO3 (B, C and D) have the better gel strength and rigidity than other groups without group A.

目 錄
中文摘要…………………………………………………………………I
英文摘要 ……………………………………………………………… II
壹、前 言…………………………………………………………..….1
貳、文獻整理……………………………………………………………2
一、大豆……………………………………………………………. 2
(一)產量、品種…………………………………………………… 2
(二)大豆生產的產品……………………………………………….4
(1)豆腐的種類………………………………………………….4
(2)豆腐的生產製造過程……………………………………….6
二、膠體…………………………………………………………..12
(1)卡德蘭膠…………………………………………………...12
(2)海藻酸鈉…………………………………………………...17
(3)鹿角菜膠…………………………………………………...20
(4)蒟蒻………………………………………………………...21
三、凝膠機制…………………………………………………….23
四、凍結儲存對食品品質之影響……………………………….29
五、食品物性…………………………………………………….33
參、材料與方法……………………………………………………….36
一、實驗材料 ……………………………………………………...36
二、實驗方法………………………………………………………36
(一)嫩豆腐樣品的製備………………………………………...36
(二)冷凍儲藏試驗……………………………………………...39
(三)大豆吸水速率測定………………………………………...39
(四)保水能力測定……………………………………………...39
(五)豆腐質地試驗…………………………………………….. 39
(六)組織切片之觀察…………………………………………...40
(七)官能品評…………………………………………………...40
(八)統計分析…………………………………………………...40
(九)傅氏紅外線光譜儀……………………………………….. 40
肆、結果與討論……………………………………………………….42
伍、結論……………………………………………………………….50
參考文獻……………………………………………………………….51

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