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| 豆腐盐类凝固剂的凝固特性与作用机理的研究 | |
| 引用本文： | 刘志胜,李里特,辰巳英三. 豆腐盐类凝固剂的凝固特性与作用机理的研究[J]. 中国粮油学报, 2000, 15(3): 39-42 |
| 作者姓名： | 刘志胜 李里特 辰巳英三 |
| 作者单位： | 1. 中国农业大学食品学院,北京,100083 2. 日本国农林水产省国际农林水产业研究中心 |
| 摘 要： | 本文研究了盐类凝固剂 (氯化钙、氯化镁和硫酸钙 )对豆腐凝胶强度、保水性的影响 ,分析了盐类凝固剂的作用机理和凝固特性。增加盐类凝固剂浓度 ,可以强化豆腐凝胶强度 ,但对保水性有弱化作用。盐的阴离子对凝固特性的影响比阳离子更重要 |
| 关 键 词： | 盐类凝固剂 豆腐 凝胶强度 保水性 凝固机理 |
Study on Properties of Tofu Salt-coagulant and Mechanism of Tofu Coagulation |
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| Liu Zhisheng,Li Lite,Eizo Tatsumi. Study on Properties of Tofu Salt-coagulant and Mechanism of Tofu Coagulation[J]. Journal of the Chinese Cereals and Oils Association, 2000, 15(3): 39-42 | |
| Authors: | Liu Zhisheng Li Lite Eizo Tatsumi |
| Abstract: | The effect of salt-coagulant(calcium chloride,magnesium chloride,magnesium sulfate)on tofu-gel strength and water-holding capacity was studied.The properties of salt-coagulant and the mechanism of soymilk coagulation were discussed.As salt-coagulant concentration in soymilk increased,tofu-gel strength increased,whereas water-holding capacity decreased.Anions of salt-coagulant showed greater effect than cations on coagulating rate. |
| Keywords: | salt-coagulator tofu-gel strength water-holding capacity mechanism of tofu coagulation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |