茶多酚对豆腐凝胶特性的影响  

Research on Effect of Tea Polyphenol on Gelation Property of Tofu

作　　者：李菁[1] 吴卫国[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《农产品加工（下）》2009年第4期36-40,共5页Farm Products Processing

基　　金：国家留学基金会资助项目(2004年)

摘　　要：将茶多酚分别添加到3种不同凝固剂生产的豆腐中,考察茶多酚对各种豆腐凝胶特性的影响。结果发现,随着茶多酚添加量的增加,3种豆腐的凝胶强度均有所增加,持水率则出现不同程度的下降,茶多酚的添加对豆腐凝胶的pH值影响不大。Teapolyphenol was add in three different varieties of tofu to reaserch the gelation properties of each kind of tofu in this paper. The result showed that as the consistency of teapolyphenol increased, the gelation properties of three kinds of tofu were all enhanced, and the probability of water-keeping were decreased, the impact on pH of tofu gelation from teapolyphenol was not very clear.

关 键 词：茶多酚 豆腐 凝固剂 凝胶性 

分 类 号：TS202.3[轻工技术与工程—食品科学]