鸡蛋豆腐和牛奶豆腐的研制及营养评价_英文_

鸡蛋豆腐和牛奶豆腐的研制及营养_英文_ ( )华 南 理 工 大 学 学 报 自 然 科 学 版 第 31 卷 第 5 期 J ournal of South China University of Technology Vol. 31 No. 5 ()Natural Science Edition May 2003 2003 年 5 月 () Article ID : 10002565X20030520059203 Prep a ration a n d N ut ritional Eval uation of Egg2t of u a n d Mil k2t of u Xu Xi2lin Guo Si2yuan Li Lin Gao J ian2hua Cai Miao2yan ( )College of Food and Biological Engineering , South China Univ. of Tech. , Guangzhou 510640 A bst ract : Egg make2ups and milk are added into soymilk to increase the sulfur amino acids and the soybean pro2 tein’s absorbability of tofu , thus different kinds of tofu are made. The nutritional evaluation results show that by adding egg or milk , the protein content of tofu increases 20 %,30 % and the nutritional value of new tofu products is improved. Key words : egg2tofu ; milk2tofu ; nutritional evaluation CL C num be r : TS 214. 2 Docume nt code : A study how to add egg or milk to tofu for increasing the 0 I nt rod uction absorbability of tofu protein. It was said that about one half of high quality veg2 1 Exp e ri me nt al M at e rials a n etable proteins and one fifth edible vegetable oils are tak 2 [ 1 ] en from soybeanin which eight kinds of essential d M et hods amino acids for human beings exist . As a result , soy 2 1. 1 Exp e ri me nt al M a t e rials bean is considered as an important nutritional food. Experimental materials are soybean , egg and con2 Asian consume soybean in many forms such as soybean centrated milk. milk , tofu and fermented products e . g. miso , soysauce 1. 2 Exp e ri me nt al M e t hods and tempeh , etc. . Moreover , the consumption of soy 2 (1) Soymilk preparation bean products is increasing progressively in other coun 2 High quality soybeans were immersed in water for tries because of soybean products ’high quality vegetable 12 h , then drained off the water and ground into protein and low fat content. soymilk , thus soybean pulps were separated. Tofu is a cheap , nutritious and popular product (2) Preparation of tofu in laboratory made from soybean. Although soybean contains com 2 The soymilk was heated to 90 ?, then albumen , plete protein , a low level of sulfur amino acids is includ 2 yolk , concentrated milk and coagulant , etc. were ed. It means that the absorbability of the amino acids in added. The mixture was kept at 90 ?for 5 min and de2 [2 , 3 ]the protein for human should be much restricted . [ 4 ] posited for 18 h. Then it was squeezed for shaping . Both egg and milk are animal foods with abundant (3) Tofu yield sulfur amino acids . They are good for the improvement The yield of tofu was expressed as the wet weight of amino acids in tofu. The objective of this paper is to of tofu obtained from 100 g soymilk. (4) Analytic methods Receive d date : J uly 16 , 2002 Samples were analyzed for moisture with AOAC ( ) Biograp hy : Xu Xi2lin born in 1964, male , associate profes2 ( ) Association of Official Analytical Chemists method sor , Ph. D. candidate , mainly researches on food processing [ 5 ] 925. 10 . The crude protein analysis was performed and food quality control. [ 5 ] with Kjeldahl methods 955. 04 ψ and 954. 01. The amino acids of tofu were detected with a () 60 J ournal of South China University of Technology Natural Science EditionVol. 31 Table 2 Influences of different dosages of concentrated Wasters HPLC. milk on milk2tofu preparation 2 Res ults a n d A nalysis Mass of concentrated Shaping Texture Color Wet weight/ g milk/ g 2. 1 Prep a ration ( )Good Fine White 0 Control 30. 6 of Egg2t of u a n d Mil k2t o2 5 Good Fine White 38. 6 f u Good Fine Yellow 10 40. 4 2. 1. 1 Prep a ration of Egg2t of uGood Fine Yellow 41. 9 15Egg2tof u is mainly made up of soymilk and fresh 20 Bad Fine Yellow 45 . 0 egg or egg albumen , egg yolk. The results listed in 2. 2 Prot ei n Cont e nt A nalysis Table 1 are the tofu yield with different dosage of egg The crude proteins of different kinds of tofu were albumen , egg yolk or fresh egg. analyzed and the results are listed in Table 3. Table 1 Influences of different egg make2ups Table 3 Results of tofu protein analysis on egg2tofu yield Wet weight Dry weight Moisture Mass fraction of Sample 1) 2) / g / g / % p rotein/ % Type Dosage/ g Color Wet weight/ gShapingTexture Tofu 16. 7 3. 3 80. 2 8. 13 4 Good Fine White 32. 5 Albumen2tofu 17. 3 3. 6 79. 2 9. 80 Egg 6 Good Fine Gray 34. 8 Milk2tof u 17 . 1 4 . 0 76 . 6 10 . 69 8 Bad Bad Gray 35. 2 albumen 10 No shaping — — — 2. 3 A mi no Aci ds Cont e nt A nalysis a n d Bad Fine Yellow 4 34. 0 Eval uation Egg yolk 6 Bad Fine Yellow 34. 6 The amino acid compositions of protein of diffe2 Bad Fine Yellow 8 37. 2 rent kinds of tofu samples are listed in Table 4. The e2 Bad Fine Yellow 4 31. 2 6 Bad Bad Yellow 35. 5 valuation of amino acid compositions of different kinds Fresh egg 8 Good Fine White 36. 7 of tofu are listed in Table 5. Good Fine White 10 40. 2 The analysis in Table 5 was based on the results in Control 0 Good Fine White 30. 8 Table 4. 1) The standard of shaping of squeezed tofu :“Good”means that the Table 4 Amino acid level of different samples tofu’s shape is firm “, Bad”means that the tofu’s shape is not firm. mg/ g 2) The standard of texture of squeezed tofu “: Fine”means that the to2 fu’s shape is closed ,“Bad”means that the tofu’s shape is not closed. 2tofu Milk2tofu AlbumenAmino acid Tofu Table 1 shows that the addition of egg for good Asparaginic acid 8. 287 4 9. 689 8 6. 335 9 Glutamic acid 14. 634 5 17. 282 6 15. 689 4 egg2tof u is suitable , while egg yolk is not suitable for Serine 4. 289 3 5. 476 7 5. 722 6 good yolk2tof u preparation. The dosage of egg albumen Glycine 3. 226 7 3. 997 9 4. 626 0 for 4 g in 100 g soymilk could produce tender , smooth , Histidine 3. 979 0 4. 205 6 5. 029 8 Arginine 5. 462 9 6. 551 8 5. 482 9 light2white and stretch tofu. Threonine 3. 373 9 4. 252 3 3. 744 6 2. 1. 2 Prep a ration of Mil k2t of u Alanine 3. 448 6 4. 455 0 3. 348 3 Milk2tof u was prepared with different dosage of Proline 4. 296 8 5. 260 5 7. 131 6 Tyrosine 3. 146 0 3 668 5 4. 378 5 sweet concentrated milk added in 100 g soymilk. The Valine 3. 631 0 4. 613 9 3. 918 1 results are listed in Table 2. Methionine 1. 243 4 1. 838 1 1. 366 5 It can be seen in Table 2 that the addition of con2 Cysteine 0. 313 1 0. 495 3 0. 194 7 centrated milk for good milk2tof u is suitable. The dosage Isoleucine 3. 424 5 4. 225 4 3. 003 9 Leucine 5. 686 7 6. 897 5 4. 370 7 of concentrated milk for 10 , 15 g in 100 g soymilk Phenyllalanine 4. 069 3 5. 057 6 4. 220 2 could produce tender , smooth and yellow tofu. L ysine 2 . 943 1 3 . 363 4 3 . 085 9 No. 3 Xu Xi2lin et al . : Preparation and Nutritional Evaluation of Egg2tofu and Milk2tofu 61 Table 5 Amino acid evaluation of different kinds of tofu Amino acid ratio/ % Amino acid evaluation value Source of protein 3 Lysine Sulfur amino acids Threonine Lysine Sulfur amino acids Threonine FAO/ WHO 5. 5 3. 5 4. 0 100 100 100 Tofu 3. 6 1. 6 4. 1 65 46 103 Albumen2tofu 3. 4 2. 3 4. 3 62 66 108 Milk2tofu 2. 9 1. 5 3. 5 53 43 88 3 Counting only methionine and cysteine. protein preserved with high pressure [ J ] . J Agric Food ( Sulfur amino acids such as methionine and cys2 () Chem ,2000 ,48 7:2 943 - 2 947. ) teine are the limiting amino acid in tofu. The protein [ 2 ] Yu Li2juan , Ma Ying , Wang Ming2li. Study on the pre2 content and nutritional value can be improved by adding ( ) paration of milk2tofu in Chinese[ J ] . Sci & Technol of egg. For adding egg albumen , sulfur amino acids level () foodsutff and Fats ,1999 ,7 1:16 - 17. can be increased , and lysine becomes the limiting fac 2 [ 3 ] Zhang Heng , Chen Guo2Ya. Study on the preparation of tor , its amino acid value was increased to 62. For () () milk2tofu in Chinese[J ] . Chinese Flavoring , 1995 3:12 adding concentrated milk , both lysine and sulfur amino - 13. acid compared level are decreased , the sulfur amino acid [ 4 ] Xu Xi2lin , Li Xi2liu , He Yan2ling. Study on the color and is still the limiting amino acid , and its amino acid value () nutritional tofu in Chinese[J ] . Sci & Technol of Food In2 () dustry ,1995 supplement:94 - 97. is 43. [5 ] AOAC . Official Methods of Analysis [ M ] . 15th ed . Ref e re nces : Washington , D C : Asssociation of Official Analytical Chemists ,1990. [1 ] Prestamo G , Lesmes M , Otero L , et al . Soybean vegetable 鸡蛋豆腐和牛奶豆腐的研制及营养评价 许喜林 郭祀远 李 琳 高建华 蔡妙颜 ()华南理工大学 食品与生物工程学院 , 广东 广州 510640 摘 要 : 为了增加豆腐中的含硫氨基酸 ,提高大豆蛋白质的消化率 ,将牛奶 、鸡蛋成分等添加到豆乳中 ,制成 了不同品种的豆腐. 营养评价的结果明 ,添加鸡蛋或牛奶后 ,豆腐的蛋白质含量增加了20 %,30 % ,豆腐新 产品的营养价值提高. 关键词 : 鸡蛋豆腐 ; 牛奶豆腐 ; 营养评价 中图 分类号 : TS 214. 2 文献码 : A () 文章编号 : 10002565X20030520059203 责任编辑 : 傅晓琴 收稿日期 : 2002207216 () 作者简介 : 许喜林 1964 - ,男 ,副教授 ,博士生 ,主要从事食品加工和食品质量控制研究.