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Title: 食用膠的添加對全豆豆漿奶酪質感特性的影響
Effect of addition of gums on textural propertiesof whole soybean milk flan
Authors: Ya-Huei Yang
楊雅惠
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: 豆漿;奶酪
Date: 2010
Issue Date: 2011-06-30T08:24:31Z
Abstract: 以黃豆與黑豆豆漿為原料,探討食用膠〔明膠(片狀)、明膠(粉狀)、洋菜與鹿角菜膠(κ)〕的添加,對其製成豆漿奶酪質感特性的影響。市售奶酪的膠強度範圍在38.9 ~ 98.7 (g×mm)之間。以全豆豆漿粉8 ~ 12%製成的奶酪,其產品分層的現象,黃豆由39.4降至0%,黑豆由41.1降至0%。在豆漿及全豆豆漿中添加食用膠1.5 ~ 2.5%的明膠(片狀),黃與黑豆漿奶酪膠強度範圍在69 ~ 167.8與52 ~ 145 (g×mm)之間,黃與黑全豆豆漿奶酪膠強度範圍在27.4 ~ 90.9與19.3 ~ 78.5 (g×mm)之間。添加1.5 ~ 2.5%的明膠(粉狀),黃與黑豆漿奶酪膠強度範圍在84.5 ~ 287.6與84.5 ~ 419.9 (g×mm)之間,黃與黑全豆豆漿奶酪膠強度範圍在80.1 ~ 344與105 ~ 228.3 (g×mm)之間。經由品評結果得知,黃與黑豆漿奶酪以添加明膠(片狀)1.5%,有最佳口感;而黃與黑全豆豆漿奶酪,以添加明膠(片狀)2%,有最佳口感。
Effect of addition of gums (gelatin (piece and powder type), agar and κ-carrageenan) on textural properties of soybean (soybean and black bean) milk flan were investigated. The gel strength of commercial milk flan ranged from 38.9 to 98.7 (g×mm). The milk flan had no layer separation as 12% of whole soybean powder was added. The gel strength of soybean and black bean milk flan ranged from 69 to 167.8 and 52 to 145 (g×mm), respectively, whole soybean and black bean ranged from 27.4 to 90.9 and 19.3 to 78.5 (g×mm), as addition of 1.5 to 2.5% gelatin (piece type). In the addition of 1.5 - 2.5% powder type of gelatin, the gel strength of soybean and black bean milk flan ranged from 84.5 to 287.6 (g×mm) and 84.5 to 419.9 (g×mm), and whole soybean and black bean ranged from 80.1 to 344 and 105 to 228.3 (g×mm), respectively. The soybean and black bean milk flan had best mouthfeel as 1.5% of gelatin (piece type) was added, and 2% of gelatin (piece type) addition in the whole bean milk flan could obtain a best mouthfeel by organoleptic evaluation.
URI: http://ethesys.lib.ntou.edu.tw/cdrfb3/record/#G0T97420013
http://ntour.ntou.edu.tw/ir/handle/987654321/15936
Appears in Collections:[食品科學系] 博碩士論文

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