摘要
为了探明乳酸钙豆腐凝固剂应用参数对豆腐成品物理特性的影响,从豆腐凝固剂的应用参数:乳酸钙添加量、豆浆浓度(磨浆时干豆与水的比例),点浆温度及凝固温度和时间对成品凝胶强度、保水率和感官品质的影响进行研究。结果表明乳酸钙作豆腐凝固剂最佳应用参数:乳酸钙添加量0.2%(以豆浆体积计),豆浆浓度1:6(干豆/水=1/6,w/w),点浆温度30℃,凝固温度90℃,凝固时间30min。
To investigate the effect of soymilk coagulation condition with calcium lactate on tofu quality.A different coagulation condition of calcium lactate to yield a high quality tofu was studied.The gel strength,water-holding capacity,sensory quality of tofu was found to follow either higher or lower change depending on concentration of calcium lactate,the proportion of dry beans and water,the temperature of soybean milk with adding calcium lactate,temperature and time for gel formation.These results suggested that tofu with good quality could be produced by using the addition of 0.2% calcium lactate in soybean milk（dry beans /water=1/6,w/w） at 30℃,and gel formation at 90℃ for 30min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第4期315-319,共5页
Science and Technology of Food Industry
基金
贵州省科技计划项目黔科合GY字[2009]3039
关键词
乳酸钙
凝固剂
豆腐品质
calcium lactate
coagulants
tofu quality
