复合凝固剂对花生豆腐品质的影响  

INFLUENCES OF COMPOUND COAGULANTS ON QUALITY OF PEANUT TOFU

作　　者：张国治[1] 白歌[1] 王伟玲[1] 葛凤全 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]大庆市粮食局,黑龙江大庆163000

出　　处：《河南工业大学学报（自然科学版）》2013年第5期20-23,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：以冷榨花生粕为原料,研究CaCl2-MgSO4、卤水-MgSO4为复合凝固剂时,对豆腐的硬度、弹性、咀嚼性以及凝胶强度4个指标的影响规律.结果表明:以CaCl2-MgSO4为复合凝固剂时,随CaCl2或MgSO4用量的增加,花生豆腐的硬度、咀嚼性及凝胶强度均呈先减小后增大的变化趋势;以卤水-MgSO4为复合凝固剂时,硬度与咀嚼性随卤水用量增加先增大后减小,而凝胶强度与硬度和咀嚼性的变化趋势相反,呈先减小后增大的趋势.弹性的变化随复合凝固剂比例的不同变化较小.Taking cold squeezed peanut meal as raw material, we prepared peanut tofu, and also studied the influences of compound coagulants （CaC12-MgSO4, brine-MgSO4） on the hardness, elasticity, chewiness and gel strength. The results showed that the hardness, chewiness and gel strength of the peanut tofu decreased firstly and then increased as the amount of CaC12 or MgSO4 increased when CaC12-MgSO4 was used as the compound coagulant; the hardness and chewiness increased firstly and then decreased, but the gel strength was in an opposite trend when brine-MgSO4 was used as the compound coagulant; and the elasticity of the peanut tofu had little changes as the ratio of the compound coagulants changed.

关 键 词：冷榨花生饼 花生豆腐 复合凝固剂 

分 类 号：TS201.2[轻工技术与工程—食品科学]