摘要
运用回归正交方案设计,研究以内酯为主的豆腐复合凝固剂中石膏、磷酸氢二钠(改良剂)、单甘酯(乳化剂)的不同添加量对豆腐凝胶强度及品质的影响,确定了以内酯为主的豆腐复合凝固剂的最佳配方。结果表明:以内酯为主的豆腐复合凝固剂向豆浆中添加量的最佳配方为内酯0.3%、石膏0.069%、磷酸氢二钠0.047%、单甘酯0.019%(以豆浆计)。
This paper studied the beau curd gel strength and quality influenced by the different amount of ingredients in the compound beau curd coagulant. The compound coagulant is mainly composed of GDL. In this research, the regressive orthogonal gyrate is adopted and the changing factors in the test are: gypsum(CaSO4), di - sodium hydrogen phosphate (improver) and distilled monoglyceride (emulsifer). The result shows clearly that the optimum prescription is: GDL 0.3%, CaSO4 0.069%, di - sodium hydrogen phosphate 0.047% and distilled monoglyceride 0. 19% based on soy - beau milk.
出处
《中国食品添加剂》
CAS
2000年第4期23-26,共4页
China Food Additives