| 新型缓释性豆制品凝固剂的研究 |
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| 引用本文： | 吴胜军 孟旭. 新型缓释性豆制品凝固剂的研究[J]. 淮海工学院学报, 2004, 13(2): 57-59 |
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| 作者姓名： | 吴胜军 孟旭 |
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| 作者单位： | 淮海工学院食品工程系 江苏连云港222005(吴胜军)，淮海工学院食品工程系 江苏连云港222005(孟旭) |
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| 基金项目： | 淮海工学院校内科研项目 ( 2 0 0 0 0 9) |
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| 摘 要： | 对海藻酸钠、明胶、琼脂、淀粉、可溶性淀粉的特性进行了分析，确定可溶性淀粉作为缓释剂，制得含有不同质量浓度可溶性淀粉的豆制品缓释性盐卤，以此缓释性盐卤作为豆腐凝固剂制作豆腐并对其凝胶特性进行分析，发现可溶性淀粉合适的质量浓度为80g／L，取得较为理想的结果。
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| 关 键 词： | 缓释 凝固剂 盐卤 |
| 文章编号： | 1672-6685(2004)02-0057-03 |
| 修稿时间： | 2003-10-28 |
A Study on a New Slow-releasing Coagulant of Bean Curd |
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| WU Sheng-jun,MENG Xu. A Study on a New Slow-releasing Coagulant of Bean Curd[J]. Journal of Huaihai Institute of Technology:Natural Sciences Edition, 2004, 13(2): 57-59 |
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| Authors: | WU Sheng-jun MENG Xu |
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| Abstract: | On the basis of an analysis to the properties of sodium alginate, gelatin, agar, starch and soluble starch, soluble starch is used as the slow-releasing matter to make slow-releasing bittern of bean curd. Bitten of different starch concentration was made to produce bean curd and the properties of the bean curd gel were analyzed. It was found that the best concentration was 80 g/L and at such a concentration, the result was positive. |
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| Keywords: | slow-release coagulant bittern |
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