豆腐用复合凝固剂的研究  

Study on the compound coagulant used for Tofu

作　　者：石彦国[1] 刘海波[1] 李刚[1] 林宇红[1] 胡春林[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品工业科技》2007年第6期171-173,共3页Science and Technology of Food Industry

基　　金：黑龙江省研究生创新科研资金项目(YJSCX2005-155HLJ)。

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。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.

关 键 词：豆腐 凝固剂 卤水 石膏 

分 类 号：TS202.3[轻工技术与工程—食品科学]