新型天然豆腐凝固剂的研究  

Study on New Natural Curd Coagulant

作　　者：于小磊 孟鑫 金萍 丁楠 张冬怡 YU Xiaolei;MENG Xin;JIN Ping;DING Nan;ZHANG Dongyi(College of Food Science and Engineering,Jinzhou Medical University,Jinzhou 121001,China)

机构地区：[1]锦州医科大学食品科学与工程学院,辽宁錦州121001

出　　处：《食品科技》2020年第4期259-263,共5页Food Science and Technology

基　　金：辽宁省教育厅课题(JYTFUDF201744).

摘　　要：选用壳聚糖和乙酸作为复合凝固剂,对壳聚糖的絮凝性能进行了初步研究,确定最佳凝固剂的配方。结果表明,壳聚糖保健豆腐的最佳凝固剂配方为壳聚糖浓度1.0%、乙酸溶液浓度1.2%,点浆温度为90 ℃,蹲脑时间为30 min。In this project,chitosan and acetic acid composite coagulant were selected to study the flocculation performance of chitosan,and the best coagulant formula was determined.The results showed that the best coagulant formula of chitosan health tofu was chitosan concentration 1.0%,acetic acid solution concentration 1.2%,point pulp temperature 90 ℃,brain squatting time 30 minutes.

关 键 词：壳聚糖 凝固剂 豆腐 点浆 

分 类 号：TS202.3[轻工技术与工程—食品科学]