Effects Of Water Quality On Quality Of Dried Bean Curd And Its Regulatory Techniques

On the basis of the established evaluation standard of dried bean curd,this paper studies the influence of mineral elements in processing water on the quality of dried bean curd,explores the influence mechanism of mineral elements on the quality of dried bean curd,and puts forward the control measures of dried bean curd processing water.It provides theoretical basis for the homogenization of dried bean curd quality and the standardization and industrialization of production.The physical properties of dried bean curd(hardness,elasticity,shear strength and tensile strength)and the correlation between yield and mineral elements were studied by texture analysis.The results showed that the hardness and shear strength of dried bean curd were increased in 6 mineral elements,including calcium,magnesium and iron;calcium,magnesium,copper and manganese could increase the elasticity of dried bean curd.The influence mechanism of mineral elements in processing water on the physical properties of dried bean curd was studied by using soybean protein isolate and deionized water with single mineral element as raw materials.The results showed that 6 kinds of mineral elements had significant effects on the rheological properties,physical properties(hardness and elasticity),crosslinking degree and water holding capacity of soybean protein,and the influence of constant elements calcium and magnesium was very significant and dominant compared with trace mineral elements.Mineral elements affect the texture quality and water retention of protein gel,and then affect the physical properties and yield of dried bean curd.By adding calcium and magnesium elements to deionized water as processing water for dried bean curd,combined with sensory evaluation analysis,instrument analysis and cluster analysis,the effects of calcium and magnesium on the physical quality of dried bean curd were studied.The results showed that when the calcium concentration was 70?90 mg/L,calcium and magnesium showed good synergistic effect and positive correlation with magnesium concentration,and the texture quality of dried bean curd was obviously improved.When the calcium concentration was 100?110 mg/L,the synergistic effect between calcium and magnesium decreased with the increase of magnesium concentration.With the results of sensory evaluation and cluster analysis,it was determined that dried bean curd had higher sensory score and better texture quality when calcium concentration was 90?100 mg/L?magnesium concentration was 60?64 mg/L.