食品凝固剂对豆腐制品的应用  

Application of Food Coagulant to Tofu Products

作　　者：梁浩斌 LIANG Haobin(Zhongkai University of Agriculture and Engineering,Guangzhou 510631,China)

机构地区：[1]仲恺农业工程学院,广东广州510631

出　　处：《现代食品》2024年第13期64-66,70,共4页Modern Food

摘　　要：豆腐不仅在人们的日常饮食中不可或缺,更是中国饮食文化的重要组成部分,其制作工艺也在不同地区展现出多样化的特点。随着经济发展和科技的进步,豆腐的制作工艺也在不断地创新和完善。将传统制作方法和现代技术相结合,不仅可以降低生产成本,还能有效提升豆制品的品质。本文阐述了食品凝固剂的种类以及其在豆腐制品中的应用,并分析不同凝固剂对豆腐得率和品质的影响,旨在为提升豆腐生产品质和推动豆腐产业的可持续发展提供理论支撑。Tofu is not only indispensable in people’s daily diet,but also an important part of Chinese food culture,and its production process has shown diverse characteristics in different regions.With the development of the economy and the advancement of technology,the production process of tofu is constantly innovating and improving.By combining traditional production methods with modern technology,not only can production costs be reduced,but the quality of soy products can also be effectively improved.This article elaborates on the types of food coagulants and their applications in tofu products,and analyzes the effects of different coagulants on tofu yield and quality,aiming to provide theoretical support for improving tofu production quality and promoting the sustainable development of the tofu industry.

关 键 词：凝固剂 豆腐 感官评价 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]