| 模拟溶液法对豆腐凝固机理的研究 |
| |
| 引用本文： | 孟旭,盛明珠.模拟溶液法对豆腐凝固机理的研究[J].淮海工学院学报,1998,7(4):59-63. |
| |
| 作者姓名： | 孟旭 盛明珠 |
| |
| 作者单位： | [1]淮海工学院食品工程系 [2]深圳益民食品联合有限公司 |
| |
| 摘 要： | 用豆乳模拟溶液与豆乳溶液对比的方法，发现在豆腐凝固过程中豆乳的ｐＨ值随温度升高而下降，证明盐凝固剂中的二价金属离子与植酸盐，柠檬酸盐等发生络合反应是豆乳ｐＨ值下降的原因，阐明了酸和盐凝固豆腐本质上的一致性。
|
| 关 键 词： | 豆腐 凝固机理 植酸盐 模拟溶液法 |
The Research of Tofu Coagulation Mechanism in Imitation Solution |
| |
| Meng Xu,Sheng Mingzhu.The Research of Tofu Coagulation Mechanism in Imitation Solution[J].Journal of Huaihai Institute of Technology:Natural Sciences Edition,1998,7(4):59-63. |
| |
| Authors: | Meng Xu Sheng Mingzhu |
| |
| Abstract: | It was found thatthe p H of Soy milk decreases as the temperature increases.And thatthe com- plex reaction between divalent metallic ion and citrate phyctate causes the p H of Soy milk to decrease is proved,so there is no difference between Acid coagulation and Salt coagulation during the tofu- making process. |
| |
| Keywords: | tofu coagulation mechanism phytat |
| 本文献已被 CNKI 维普 等数据库收录！ |
