酸浆豆腐研究进展

Research Progress of Producing Tofu With Sour Pulp

豆腐在我国已有两千多年历史。发展至今,根据不同制作工艺,已有卤水、石膏、酸浆、内酯等豆腐种类。各种豆腐有其各自优缺点,而其中酸浆豆腐是以制作豆腐的副产物——黄浆废水自然发酵后作为凝固剂,进行点制豆腐。酸浆豆腐不添加盐类凝固剂,降低了引入重金属离子的风险,而且酸浆豆腐的豆香味浓郁、口感良好,并且还利用了黄浆水,既保护了环境又提高了综合利用的效益,是一种绿色友好的食品生产方式。近年来人们越来越注重食品健康问题,所以酸浆豆腐日益成为关注的热点。但传统酸浆豆腐的制作多为手工作坊,没有实现标准化的工业生产,使得酸浆豆腐存在较大地域性差异问题,如何使酸浆豆腐的工艺科学标准化成为值得深入研究新领域。文中主要围绕酸浆豆腐近年来的研究内容、研究成果及发展前景,进行文献综述。

Tofu has a history of more than 2000 years in China.Up to now,according to production processes,there are different types of coagulator such as brine,gypsum,acid pulp,lactone,etc.All kinds of tofu pruducing have their own advantages and disadvantages.Sour tofu is producing tofu with by-product of tofu production,which is used as coagulant after natural fermentation of yellow pulp waste water.No salt coagulant being added,that reduced the risk of introducing heavy metal ions.Moreover,sour tofu has strong flavor and good taste.Using yellow serous water not only protects the environment,but also improves the comprehensive utilization efficiency.It is a green and friendly food production mode.In recent years,people pay more and more attention to food health,so sour tofu has become a hot topic.However,the traditional production of sour tofu is mostly manual workshop,which has not realized the standardized industrial production,so there is a big regional difference in sour curd.How to standardize the technology of sour curd is worthy of further study in a new field.This paper mainly focuses on the research content,research results and development prospects of sour tofu in recent years.