豆腐盐类凝固剂的凝固特性与作用机理的研究

Study on Properties of Tofu Salt-coagulant and Mechanism of Tofu Coagulation

本文研究了盐类凝固剂 (氯化钙、氯化镁和硫酸钙 )对豆腐凝胶强度、保水性的影响 ,分析了盐类凝固剂的作用机理和凝固特性。增加盐类凝固剂浓度 ,可以强化豆腐凝胶强度 ,但对保水性有弱化作用。

The effect of salt-coagulant(calcium chloride,magnesium chloride,magnesium sulfate)on tofu-gel strength and water-holding capacity was studied.The properties of salt-coagulant and the mechanism of soymilk coagulation were discussed.As salt-coagulant concentration in soymilk increased,tofu-gel strength increased,whereas water-holding capacity decreased.Anions of salt-coagulant showed greater effect than cations on coagulating rate.