Study on Effect of Salt Addition Amount on Nutrients and Texture Characteristics of Fermented Bean Curd Blank
Due to its rich protein content,soybean has become an important non-meat protein source with zero cholesterol and it is also an important raw material for functional food processing.At present,fermented soybean products widely exist in China and even in the whole Asia.There are fermented soybean products with different characteristics and flavors in different countries. Fermented bean curd is an ancient Chinese fermented soybean product with a history of about 1500 years. Fermented bean curd,fermented soya beans,soy sauce and soybean paste are four traditional fermented condiments in China. Fermented bean curd is made from soybeans. Tofu white blank is formed by the process of grinding and pulping of soybeans. Fermented bean curd blank is formed in the early stage of fermentation,and finished fermented bean curd product is formed in the later stage of fermentation. Fermented bean curd has delicate taste and unique flavor. Compared with other fermented soybean products,fermented bean curd has higher nutritional value,and its nutrients are easier to be digested and absorbed by the human body. But a large amount of salt used during the fermentation of fermented bean curd has raised health concerns. In this experiment,the changes of nutrients and texture characteristics of fermented bean curd blank fermented with different salt content are studied. The specific content is as follows:in terms of nutrients,the changes of the content of moisture,fat,water-soluble protein,total acids and amino acid nitrogen in fermented bean curd blank;in terms of texture characteristics,the changes of hardness,elasticity,adhesion,cohesiveness and adhesiveness of fermented bean curd blank;the change of soybean isoflavone content in fermented bean curd blank;the changes of DPPH free radical scavenging ability and hydroxyl free radical scavenging ability,so that the fermented bean curd blank fermented with different salt content is evaluated comprehensively. The results show that the moisture content and amino acid nitrogen content of fermented bean curd blank increase with the decrease of salt content. The content of water-soluble protein,the content of total acids,hardness,elasticity,cohesiveness and adhesiveness of fermented bean curd blank decrease with the decrease of salt content. The DPPH free radical scavenging ability is the lowest and the hydroxyl free radical scavenging ability of fermented bean curd blank is the highest when salt content is 10％.
万方数据
维普
