《复合物对魔芋豆腐凝胶性的影响》-毕业论文（设计）.doc

毕业论文 PAGE PAGE 2 学号：070740402 本科毕业论文（设计） 题 目：复合物对魔芋豆腐凝胶性的影响 作 者： 班 级： 专 业： 食品科学与工程 指导教师： BACHELORS THESIS OF HUBEI UNIVERSITY FOR NATIONALTIES The properties of compound konjac tofu’s gelation by adding different starch substances The Author: Xu Chi The Class: 0707404 The Student ID: 070740402 The Professional: Food science and enginering The Instructor: MO kaiju Date：2011.5 不同物质对魔芋豆腐凝胶性的影响 摘要：本次实验通过向魔芋豆腐中添加一定的物质并利用现代科学仪器检测复合魔芋豆腐的硬度、咀嚼度、回复性三项指标。分析出三种不同复合物对魔芋豆腐凝胶的三项指标的影响：玉米淀粉是影响硬度、咀嚼度、回复性的主要因素。随着淀粉用量增加凝胶硬度、咀嚼度、回复性增大；黄豆糊的用量增多对硬度有增大的趋势，对咀嚼度和回复性没有明显的影响；马铃薯是影响咀嚼度和回复性的主要因素。随着马铃薯用量的增加，三个指标值都有从下降到上升的趋势。 关键词：魔芋豆腐；TPA；复合型；硬度；咀嚼性；回复性； The influence to konjac tofu gel properties by Different material Xu Chi （College of Biological Science and Technology， Hubei Institute for Nationalities，Enshi 445000， China ） Abstract: This experiment by adding starch substances to konjac tufo(which is made from KGM). And detecting the three indicators(they are hardness, chewiness, resilience. Soybean paste can significantly reduce the smell of konjac tofu.) of coumpound konjac tofu by the modern scientific instruments (texture analyzer). The conclusion of the analysis:corn strach is the main factors of the three indexes. With the increased use of corn starch,gel hardness, chewiness, resilience increased; Increasing the amount of soybean paste has a tendency to increase the hardness. But there is no significant impact on the Chewiness and resilience; Potatoes are the main factors of chewiness and resilience. With the increase of the amount of potato,both of three indicators has an upward trend from down to. Set of experimental conditions:Sol Temperature70℃/ time 1h;Plastic cooking Temperture 90℃/ time 1h. Key words:konjac tufo;TP