毛豆凝膠之探討及應用

Studies on Gelation and Utility of Vegetable Soybean

李穎宏(Y. H. Lee) ； 龔賢鳳(X. F. Gong)

《高雄區農業改良場研究彙報》 10卷1期 (1998/12) Pp. 50-66

https://doi.org/10.6958/RBKDAIS.199812.0050

摘要

新鮮毛豆仁以含0.15%碳酸鈉之去離子水稀釋3倍打碎後，在80℃進行5～8分鐘熱萃可得較佳之萃取品質。以此毛豆萃取液製作毛豆布丁時，是以3克鹿角菜膠混合3克三仙膠進行凝膠，其產品色澤及組織口感較佳，而奶粉添加量則以70克為宜。在製作毛豆豆花及毛豆豆腐則需混合部分大豆豆漿及食用膠，單獨使用毛豆熱萃液則無法形成完善凝膠。

關鍵字

毛豆 ； 布丁 ； 毛豆豆花 ； 毛豆豆腐

並列摘要

For obtaining a better quality of extracting solution, the fresh vegetable soybean was mixed with 3 times of de-ion water containing 0.15% Na2CO3, then was broken to thick liquid and extracted at 80℃ for 5-8 minutes. For making better quality of vegetable soybean pudding, 3 grams of carrageen and 3 grams of xanthan gum should be added to the extracting solution, and 70 grams of milk powder was added to improve its flavor and organic functions. For making the vegetable soybean curd and tofu, partly soybean extracting solution should be added, it is not possible to make vegetable soybean curd or tofu, if the vegetable soybean extracting solution is used only. In order to improve the texture of vegetable soybean curd and tofu, carrageen, xanthan gum and 0.2~0.3% CaSO4．2H2O can be added.

並列關鍵字

Vegetable soybean ； Pudding ； Vegetable soybean curd ； Vegetable soybean tofu