缓释型石膏微粒豆腐凝固剂制备工艺研究

Study on Preparation Technology of Slow-Release Gypsum Particle Tofu Coagulant

文章研究了石膏豆腐凝固剂的改性,通过单因素试验与正交试验分析得到最佳制备工艺:以生石膏为原料,将其配制成浓度为5%的料液,用食品级烧碱调节pH值至10,设置反应釜转速为400 r/min,在130℃条件下反应20 min,经100 MPa高压均质后离心去除上层水,使用浓度为3.34 g/L的(NaPO_(3))_(6)溶液在30℃条件下将微粒化后的凝固剂浸泡30 min,然后经喷雾干燥即可制备出Ca^(2+)释放速度慢且颗粒更细小的缓释型石膏微粒豆腐凝固剂。将生石膏与改性后的石膏在相同条件下进行pH值动态测定与动态流变特性对比分析,结果表明缓释型石膏微粒豆腐凝固剂的凝胶特性比生石膏强。

In this paper,the modification of gypsum tofu coagulant is studied.Through the analysis of single factor test and orthogonal test,the optimum preparation technology is obtained as follows:raw gypsum is used as the raw material to prepare 5%concentration of feed liquid,the pH value is adjusted to 10 with food-grade caustic soda,the reactor rotational speed is set at 400 r/min,and the reaction is conducted at 130℃for 20 min.After 100 MPa high-pressure homogenization,the upper layer water is removed by centrifugation.The micronized coagulant is soaked in(NaPO_(3))_(6)solution with the concentration of 3.34 g/L at 30℃for 30 min,and then through spray drying,a slow-release gypsum particle tofu coagulant with slow Ca^(2+)release rate and finer particles is prepared.The pH value dynamic determination and dynamic rheological properties of raw gypsum and modified gypsum are compared and analyzed under the same conditions.The results show that the gel properties of slow-release gypsum particle tofu coagulant are stronger than those of raw gypsum.