持水剂在调味豆腐制品中的应用  

THE USE OF WATER-BINDING AGENT IN CONDIMENTAL BEAN CURD PRODUCTA

作　　者：邓力[1] 王修俊[1] 鲁琦 赵斌 

机构地区：[1]贵州工业大学轻工系

出　　处：《贵州工业大学学报（自然科学版）》1998年第4期97-102,共6页Journal of Guizhou University of Technology(Natural Science Edition)

摘　　要：通过添加持水剂及调整调味汁的配方，使调味豆腐制品的水分活度从０．９６５降到０．８６９，口感得到改善，并且保持良好风味。结合使用一种食品防腐剂后，制品的保藏期可达５０ｄ／３０℃。这一方法对部分半干半潮食品具有普遍意义。Add water-binding agent and adjust the formula of condimental soup,we can reduce the watre activity value of the condimental bean curd products from 0.965 to 0.869 and improve the mouthfeel with their flavour unchanged.Again,if a certain food preservative is used,the products will have a storage period as long as 50 days at temperature of 30℃.This method will have a wide application in the section of semimoist food.

关 键 词：持水剂 保藏期 风味 口感 豆腐 调味豆腐制品 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]