凝固剂混合方式对盐卤豆腐品质特性的影响

为明确凝固剂混合方式对盐卤豆腐的品质特性的影响，本研究分别比较了在60、120、180、240 r/min条件下加入凝固剂，搅拌10、20、30 s后，制备盐卤豆腐的品质差异，并在最佳搅拌条件下进一步比较不同批次（分1～4 次）加入凝固剂，制备盐卤豆腐的品质差异。结果表明：凝固剂一次性加入时，在120 r/min搅拌30 s条件下豆腐的得率最高为282.0 g/100 g，在240 r/min搅拌30 s时豆腐的得率最低为183.9 g/100 g。在凝固剂的加入方式上，研究发现分批次加入凝固剂后，豆腐的保水性增强，品质特性有所改善，分3 次加入凝固剂制备的豆腐差异最明显，豆腐的硬度、内聚性和胶着性分别增大了19.9%、6.9%和30.0%。

Effect of Different Modes of Magnesium Chloride Addition on Tofu Quality Properties

This study was executed to investigate the effect of different methods of magnesium chloride addition on tofu yield and quality. Tofu was produced using four different stirring speeds (60, 120, 180 and 240 r/min) and three different stirring times (10, 20 and 30 s), and compared for differences in quality properties. Furthermore, a comparative evaluation was made of the quality of tofu produced by one-time and portionwise addition of magnesium chloride (in two, three and four portions) under optimum stirring conditions. The results indicated that one-time addition of tofu coagulant with a stirring speed of 120 r/min and a stirring time of 30 s provided the highest tofu yield of 282.0 g/100 g whereas the lowest value of 183.9 g/100 g was obtained with a stirring speed of 240 r/min and a stirring time of 30 s. Tofu prepared by coagulant addition in batches had higher water-retaining capacity and better quality than that prepared by one-time addition. Addition in three portions was found to be optimal for the maximum increase in hardness, cohesiveness and gumminess by 19.9%, 6.9% and 30.0%, respectively.