| 乳酸钙充填豆腐工艺技术研究 |
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| 引用本文： | 王艳,张海松,张倩,胡云莲. 乳酸钙充填豆腐工艺技术研究[J]. 食品工业科技, 2012, 33(4): 315-319 |
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| 作者姓名： | 王艳 张海松 张倩 胡云莲 |
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| 作者单位： | 1. 贵州大学生命科学学院,贵州贵阳,550025
2. 杭州万向职业技术学院,浙江杭州,310023 |
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| 基金项目： | 贵州省科技计划项目黔科合GY字[2009]3039 |
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| 摘 要： | 为了探明乳酸钙豆腐凝固剂应用参数对豆腐成品物理特性的影响,从豆腐凝固剂的应用参数:乳酸钙添加量、豆浆浓度(磨浆时干豆与水的比例),点浆温度及凝固温度和时间对成品凝胶强度、保水率和感官品质的影响进行研究。结果表明乳酸钙作豆腐凝固剂最佳应用参数:乳酸钙添加量0.2%(以豆浆体积计),豆浆浓度1:6(干豆/水=1/6,w/w),点浆温度30℃,凝固温度90℃,凝固时间30min。
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| 关 键 词： | 乳酸钙 凝固剂 豆腐品质 |
Research of technology on calcium lactate producing packed Tofu |
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| WANG Yan,ZHANG Hai-song,ZHANG Qian,HU Yun-lian. Research of technology on calcium lactate producing packed Tofu[J]. Science and Technology of Food Industry, 2012, 33(4): 315-319 |
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| Authors: | WANG Yan ZHANG Hai-song ZHANG Qian HU Yun-lian |
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| Affiliation: | 1.College of Life Sciences,Guizhou University,Guizhou Province,Guiyang 550025,China;2.Hangzhou Wanxiang Polytechnic,Zhejiang Provience,Hangzhou 310023,China) |
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| Abstract: | To investigate the effect of soymilk coagulation condition with calcium lactate on tofu quality.A different coagulation condition of calcium lactate to yield a high quality tofu was studied.The gel strength,water-holding capacity,sensory quality of tofu was found to follow either higher or lower change depending on concentration of calcium lactate,the proportion of dry beans and water,the temperature of soybean milk with adding calcium lactate,temperature and time for gel formation.These results suggested that tofu with good quality could be produced by using the addition of 0.2% calcium lactate in soybean milk(dry beans /water=1/6,w/w) at 30℃,and gel formation at 90℃ for 30min. |
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| Keywords: | calcium lactate coagulants tofu quality |
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