豆腐凝胶形成影响因素的研究进展

Overview on Affecting Conditions on Tofu Gel Formation

豆腐是一种大豆蛋白质凝胶体。豆腐凝胶的形成受到多种因素的影响,本文从加工豆腐的原料、加工条件以及凝固剂三个主要的影响因素出发,综述了国内外对于豆腐凝胶形成影响因素的研究现状。旨在为豆腐的规模化、自动化生产提供有力的理论依据。并对今后豆腐凝胶的研究方向进行了展望。

Tofu is a soybean-protein-gel. The formation of tofu gel is affected by many factors, such as the material of the tofu, the processing conditions and coagulant used, which are reviewed in this paper. In order to provide the theory for the large scale- production of the tofu, the trend of processing research on tofu gel is reviewed.