豆腐凝固剂的研究进展  

Research Progress of Tofu Coagulants

作　　者：刘宁[1] 高艺笑 孙钰姬 张笑 张铁鹏 杨婷婷 潘任 LIU Ning;GAO Yi-xiao;SUN Yu-ji;ZHANG Xiao;ZHANG Tie-peng;YANG Ting-ting;PAN Ren(Key Laboratory of Food Science and Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品科学与工程重点实验室,哈尔滨150076

出　　处：《中国调味品》2021年第3期189-194,共6页China Condiment

基　　金：2019年大学生创新创业省级一般项目(201910240057);哈尔滨商业大学本科教学领军人才培养计划项目(201905)。

摘　　要：豆腐作为一直以来被人们广泛食用的豆制品,吸引了很多学者的目光。它的制作流程并不复杂,但其中凝固剂的使用是至关重要的,其种类、添加量以及所使用的浓度等都会对豆腐的品质、口感、产量等方面产生不同的影响,同时不同种类凝固剂也被应用于不同的方面,满足人们的不同需求,例如酶类凝固剂豆腐硬度较低,更适合老年人食用。近些年来,学者也研究出了一些更安全、更适用于现代工业化生产的豆腐凝固剂,文章通过查阅大量的相关文献并对其进行了总结归纳,现在就现有的凝固剂种类从凝固机理、对豆腐品质的影响以及优缺点3个方面对豆腐凝固剂的研究进展进行综述,并对之后凝固剂的发展提出了展望,为他人研究豆腐凝固剂和了解研究现状提供了参考。Tofu,as a bean product that widely ate by people,has attracted the attention of a number of scholars.Its production process is not complicated,however the use of coagulants is very important,and its type,additive amount and concentration will have different influences on the quality,taste,yield and other aspects of tofu,simultaneously,different kinds of coagulants are also used in different aspects to meet the various demands of people,for instance,the hardness of enzyme coagulant tofu is lower and more suitable for the elderly.Recently,scholars have also developed some tofu coagulants which are safer and more suitable for modern industrial production.By consulting a large number of related literature and summarizing them,the research progress of tofu coagulants is summarized from three aspects:the solidification mechanism,the effects on tofu quality,the advantages and disadvantages,and the prospects for the future development of tofu coagulants are put forward,which has provided reference for other people to study tofu coagulants and understand the research status.

关 键 词：豆腐 凝固剂 凝固机理 盐类凝固剂 酶类凝固剂 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]