豆乳凝固特性试验研究

Experimental Research on Coagulating Characteristics of Soyabean Milk

利用自行设计的计算机—超声凝乳凝固时间检测分析系统，试验研究了豆乳在两种凝固剂浓度和两个温度下凝固特性。试验结果表明，豆乳在凝固超声衰减曲线上有一明显转折点即凝固初始点。凝固初始点显示出豆乳初凝完成并向凝固过程转变的特性。在所选温度范围内，凝固时间的长短主要与凝固剂的浓度有关。

Using a computer-ultrasonic detecting and analyzing system designed by ourself, the coagulating characteristics of soyabean milk was studied by experiment. The result showed that there is a turn point on the ultrasonic attenuation curve. The turn point indicates that the soyabean milk ends off the first coagulating stage and enters upon the coagulating process. Compairing with the temperature of the soyabean milk,the coagulant density is the main factor of affecting the coagulating time.