해양심층수를 이용한 두부제조 및 품질특성
Preparation and the Quality Characterization of the Deep Seawater Tofu
- 발행기관 강릉대학교 교육대학원
- 지도교수 조순영
- 발행년도 2007
- 학위수여년월 2007. 8
- 학위명 석사
- 학과 및 전공 영양교육전공
- 원문페이지 vi, 32 p.
- 본문언어 한국어
초록/요약
The purpose of this study is to investigate the quality characterization of the tofu by preparated coagulant of the deep seawater. The quality characteristics and shelf-life of the tofu by coagulant of the deep seawater were investigated and compared to ones by CaSO4, surface seawater and intermediate seawater. The quality characteristics were estimated by periodical measurements of color, rheological fators, viable cell counts, pH, turbity, mineral contents and sensory evaluation. The tofu made by coagulant of the deep seawater had the higher hardness and springness than ones by surface seawater and intermediate seawater cogulant. Also, microscopic the deep seawater tofu showed more softy and the more smaller particle in microscopic view, compared to ones in surface and intermediate seawater tofu. The deep seawater tofu had lowest viable cell counts and turbty. As the results, the deep seawater tofu had more extended shelf-life. From the above result, the deep seawater is supposed to be improved texture, hardness, shelf-life extension ability in use as coagulant for tofu manufacture,
more목차
Ⅰ. 서 론 = 1
Ⅱ. 재료 및 방법 = 5
1. 실험재료 = 5
2. 실험방법 = 5
(1) 두부제조 및 저장 = 5
(2) 수율 측정 = 6
(3) 색도(color) 측정 = 6
(4) 텍스쳐(Rheometer)측정 = 6
(5) 미샐물 수 및 pH 측정 = 6
(6) 탁도 측정 = 7
(7) 무기질 및 칼슘 흡수율의 측정 = 7
(8) 관응검사 = 7
(9) 통계처리 = 7
Ⅲ. 결과 및 고찰 = 8
1. 제조두부의 수율 = 8
2. 제조두부의 색도 = 9
3. 제조두부의 조직감 측정 = 11
4. 제조두부의 미생물 수 및 pH = 13
5. 제조두부의 저장조건에 따른 탁도 = 17
6. 제조두부의 미네랄 조성 및 중금속 함량 = 19
7. 제조두부의 저장조건에 따른 관능검사 = 21
8. 현미경(SEM)에 의한 두부의 단면조직상 측정 = 23
Ⅳ. 결론 및 요약 = 25
Ⅴ. 참고문헌 = 27
