脆豆腐老浆液点浆机理的研究  

Study on the Mechanism of Crisp Tofu Coagulation by Laojiang

作　　者：宋俊梅[1] 曲静然[1] 李燕 孙显慧 

机构地区：[1]山东轻工业学院食品科学与工程系,济南250100

出　　处：《食品科技》2002年第4期14-15,共2页Food Science and Technology

摘　　要：对脆豆腐制作过程中所使用的点浆液,即老浆液,进行了成分分析,并对其使豆乳蛋白质凝固的机理进行了实验研究。实验结果表明,虽然老浆液含有蛋白质、灰分及酸等三种可能使蛋白质凝固的因子,但老浆液点浆的机理为酸凝固。The composition of Laojiang was analyzed which was used for coagulation of crisp tofu, and the coagulant mechanism by Laojiang was studied. The experimental results indicated that the coagulant mechanism by Laojiang was acid-coagulant,though there were three kinds of possible coagulant composition such as protein, inorganic salt and acid in Laojiang.

关 键 词：大豆制品 脆豆腐 老浆液 点浆机理 酸凝 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]