| 摘要: | 本實驗探討加工條件對百頁豆腐之影響。首先瞭解水濃度、油比例和澱粉比例的影響。接著探討不同澱粉(純樹薯澱粉、TAPFIL-8和ST-571)、不同離子(NaCl、KCl和CaCl2)、不同黏著劑 (雞蛋蛋白粉和三聚磷酸鈉)及pH值對百頁豆腐的影響。
研究顯示，百頁豆腐原料漿會隨著水濃度的增加對原料漿色澤、黏度及質地有所影響。增加澱粉比例會對百頁豆腐質地有增強硬度，膠質性及咀嚼性的影響。在質地上利用純樹薯澱粉硬度最硬，而ST-571的百頁豆腐硬度較軟。不同離子強度對百頁豆腐而言，添加氯化鈣對原料漿L值(亮度) 有上升的趨勢，對a(紅綠色度)及b值(黃藍色度)則有下降趨勢。百頁豆腐色澤則L值有下降趨勢，b值在添加氯化鈣至0.15%時有黃色值逐漸上升的趨勢，密度在添加氯化鈣0.23%時有顯著較高。pH7 ~pH 7.5時百頁豆腐質地硬度較高，而pH 6時質地硬度較小，在pH 7.5的附著性、膠質性、咀嚼性及回復力皆有顯著較高。
比較以下配方製成之百頁豆腐：(1)市售配方， (2) 大分離蛋白 15.01%、水66.60%、油 12.81%，修飾澱粉ST-571 5.13%，(3) 大分離蛋白14.96%、水66.36%、油12.76%、修飾澱粉ST-571 5.11%和添加0.36%三聚磷酸鈉。三者感官品評結果顯示配方(3)分數較高，顯示添加三聚磷酸鈉可提升風味和整體接受度之分數。
This research investigates the factor which affect the quality of Paiyen Tofu. The research first studied the effect of water concentration, oil ratio and the proportion of starch on Paiyen tofu. Then different proportions of starch, ions (NaCl, KCl and CaCl2), adhesives (egg albumen, sodium tripoly phosphate), and pH were studied for their effects on Paiyen tofu.
The results showed that the water concentration had affected on the color, viscosity and texture of Paiyen tofu liquid. Increased starch ratio will increased hardness of Paiyen tofu. Pure cassava starch resulted in a hardest texture, and ST-571 starch resulted in a softest texture of Paiyen tofu. Calcium chloride had an impact on the color of Paiyen tofu liquid, and the color and density of Paiyen tofu; whereas sodium chloride had an impact on the texture resilience of Paiyen tofu. In addition, there was a significant difference in the hardness of texture at the pH value of 7 to 7.5. At the pH value of 7.5, there was a significant difference in the adhesiveness, gumminess, chewiness, and resilience of texture.
The research also made a sensory evaluation of Paiyen tofu produced via different recipes: (1) the commercial recipe, (2) 15.01% soy protein isolate, 66.60% water concentration, 12.81% oil, and 5.13% modified starch ST-571, and (3) 14.96% soy protein isolate, 66.36% water, 12.76% oil, 5.11% modified starch ST-571 and 0.36% of sodium tripoly phosphate. The sensory evaluation result revealed that the third recipe was more favored than the commercial recipe in terms of flavor and overall acceptance. |
