短梗霉多糖在豆制品加工中的应用研究

Studies of Pullulan Application on the Producing of Soja Product

主要对短梗霉多糖的大豆蛋白质絮凝作用进行了研究．结果表明：在豆浆中加入适量的短梗霉多糖后，由于大大减少了传统豆腐制作过程中卤水的用量，所制成的豆制品不仅具有色泽好、强度高、富有弹性、保持大豆原有的风味和芳香不变的特点，而且还能有效地提高产量．

Pullulan has many excellent physicalchemical and biological characteristics such as its better gas separation, stability in different temperatures and so on, which make it can effectively prevent moisture of the soja products from evaporating, inhibit nutritious materials oxidizing. Therefor, when it is used in production of soja products, the pullulan can improve the quality of bean curd. The results show that when pullulan is used in bean curd producing,the product not only has better colour and lustre,higher intensity and elasticity,and maintained the special flavour of the product, but also could increase the productivity.