Abstract
To enrich the form of tofu deep-processing products, jade-like dumpling, a special traditional tofu dish, was prepared using tofu and minced pork as dumpling paper and stuffing respectively. The effects of different coagulants on quality parameters, including the texture, color, sensory characteristic, water holding capacity and nutritive compositions, of jade-like dumpling were compared. The results indicated that the optimal concentration of MgCl2, CaSO4 and GDL for jade-like dumpling was 2.5 g, 2.5 g and 2.0 g per 100 g dried soybeans, respectively. The water holding capacity of CaSO4-dumpling and GDL-dumpling had no significant difference (P＞0.05), which were significantly higher than that of MgCl2-dumpling (62.89%) (P＜0.05). The hardness of CaSO4-dumpling and GDL-dumpling which was 760.88 g and 745.08 g, respectively, and were obviously lower than 861.86 g of MgCl2-dumpling (P＜0.05). However, the dumpling made from different coagulants showed no significant difference with respect to chewiness, resilience, cohesiveness and adhesiveness. The a* values for the CaSO4-dumpling was significantly less than MgCl2-dumpling and GDL-dumpling, while there was no significant difference in L* values. The CaSO4-dumpling was superior to others with regard to sensory characteristic such as damage during wrapping, taste and appearance. Therefore, 2.5 g CaSO4 per 100 g dried soybeans could be chosen to prepare jade-like dumpling.
Publication Date
4-28-2018
First Page
216
Last Page
220
DOI
10.13652/j.issn.1003-5788.2018.04.043
Recommended Citation
Tao, YE; Kaili, DING; Zhina, CHEN; Linlin, YIN; Yun, WANG; and Jianfeng, LU
(2018)
"Effect of coagulants on quality properties of tofu dish jade-like dumpling,"
Food and Machinery: Vol. 34:
Iss.
4, Article 43.
DOI: 10.13652/j.issn.1003-5788.2018.04.043
Available at:
https://www.ifoodmm.cn/journal/vol34/iss4/43
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