文献类型：期刊文献

英文题名：A Novel Approach to Improving the Quality of Bittern-Solidified Tofu by W/O Controlled-Release Coagulant. 2: Using the Improved Coagulant in Tofu Processing and Product Evaluation

作者：Li, Jinlong[1,2];Qiao, Zhihong[3];Tatsumi, Eizo[4];Saito, Masayoshi[4];Cheng, Yongqiang[1,2];Yin, Lijun[1,2]

第一作者：Li, Jinlong

通讯作者：Cheng, YQ[1]

机构：[1]China Agr Univ, Coll Food Sci & Nutr Engn, Key Lab Funct Dairy Sci Beijing, Beijing 100083, Peoples R China;[2]China Agr Univ, Coll Food Sci & Nutr Engn, Minist Educ, Beijing 100083, Peoples R China;[3]Beijing Union Univ, Tourism Inst, Beijing 100101, Peoples R China;[4]Japan Int Res Ctr Agr Sci, Food Sci & Technol Div, Tsukuba, Ibaraki 3058686, Japan

第一机构：China Agr Univ, Coll Food Sci & Nutr Engn, Key Lab Funct Dairy Sci Beijing, Beijing 100083, Peoples R China

通讯机构：[1]corresponding author), China Agr Univ, Coll Food Sci & Nutr Engn, Key Lab Funct Dairy Sci Beijing, POB 40,17 Qinghua East Rd, Beijing 100083, Peoples R China.

年份：2013

卷号：6

期号：7

起止页码：1801-1808

外文期刊名：FOOD AND BIOPROCESS TECHNOLOGY

收录：;EI(收录号：20132616457076);Scopus(收录号：2-s2.0-84879296452);WOS:【SCI-EXPANDED(收录号:WOS:000320695700018)】；

基金：This research was conducted with the financial support of the National Science Foundation of China (project no. 31171648) and the National Key Technologies R&D Program (no. 2011BAD23B04). The corresponding author also thanks the support from Program for New Century Excellent Talents in University (NCET-09-0741) and the support from Chinese Universities Scientific Fund (2012YJ087).

语种：英文

外文关键词：W/O emulsions; Controlled release; Tofu gel; Water content; Water-holding capacity; Texture profile analysis; Scanning electron microscope

摘要：To improve the quality and yield of traditional firm tofu prepared with bittern as coagulant, water-in-oil (W/O) emulsions with bittern solution as the aqueous phase, where the ratio of the bittern solution to the oil phase was 1:1.5 or 1:1 (w/w), and an emulsifier at a concentration of 0.8 or 1.0 wt.% were prepared. The parameters water content, water-holding capacity, yield, texture, and microstructure of the tofu were tested. The results indicated that the bittern W/O emulsions provided satisfactory controlled-release application potential. The use of the W/O emulsions significantly improved tofu's water content, and the product remained moist for at least 24 h. Moreover, emulsified bittern increased the yield and made the gel network more homogenous and compact compared with the control. As expected, emulsions with an emulsifier concentration of 1.0 wt.% showed slightly better controlled-release capacity than those with 0.8 wt.%.