| 豆腐用复合凝固剂的研究 |
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| 引用本文： | 石彦国,刘海波,李刚,林宇红,胡春林.豆腐用复合凝固剂的研究[J].食品工业科技,2007(6):171-173. |
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| 作者姓名： | 石彦国 刘海波 李刚 林宇红 胡春林 |
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| 作者单位： | 哈尔滨商业大学食品工程学院,黑龙江,哈尔滨,150076 |
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| 基金项目： | 黑龙江省研究生创新科研项目 |
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| 摘 要： | 中国传统豆腐广泛应用的是单一凝固剂(石膏或卤水),凝固剂的浓度与用量直接影响豆腐的品质,研究确定了单一凝固剂的浓度,并在此基础上,将石膏与卤水按一定比例混合制成复合型凝固剂,并通过实验优选法获得了最佳配比,当石膏与卤水质量比为4∶6时,豆腐质量和口感都较好。
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| 关 键 词： | 豆腐 凝固剂 卤水 石膏 |
| 文章编号： | 1002-0306(2007)06-0171-03 |
| 修稿时间： | 2006年11月22 |
Study on the compound coagulant used for Tofu |
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| Shi Yanguo et al.Study on the compound coagulant used for Tofu[J].Science and Technology of Food Industry,2007(6):171-173. |
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| Authors: | Shi Yanguo |
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| Affiliation: | Shi Yanguo et al |
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| Abstract: | Single coagulant, bittern or gypsum, is widely used in Tofu processing in China resulting in different quality of Tofu. The effect of concentration and dosage of bittern or gypsum was studied on quality of Tofu. Bittern and gypsum were mixed in proportion into compound coagulant,and their optimum proportion was obtained by optimization.When the ratio of gypsum and bittern was 4 to 6,the internal structure,flavor and quality of Tofu were better than those made by either single coagulant. |
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| Keywords: | Tofu coagulant bittern gypsum |
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