复合凝固剂组分对豆腐品质影响的研究

Study on the Quality of Bean Curd Affected by Composition of the Compound Coagulant

在我国豆腐生产中广泛使用的是单一凝固剂。每种单一凝固剂对豆腐品质的影响不同。本文对凝固剂与豆腐品质的关系进行了研究 ,将石膏与δ 葡萄糖酸内酯按一定比例混合制成复合型凝固剂 ,并通过试验优选法获得了最佳配比。当δ 葡萄糖酸内酯与石膏质量比为 2∶1时 ,其出品率、含水率、离水率、蛋白质含量、豆腐外观、内部结构及风味等各个方面均好于单一凝固剂豆腐。

Single coagulant was widely been used in bean processing products in China. Every single coagulant differed from affecting quality of bean curd. In this paper, the relation between compound coagulant and quality of bean curd was studied. Glucono delta lactone and gypsum were mixed in proportion into compound coagulant, and their optimum proportion was obtained by optimization. when the ratio of gluconolactone and gypsum was 2 to 1(m/m), the rate of product, the rate of containing and losing water, the content of protein, the appearance, the internal structure and flavor of bean curd made by compound coagulant all were better than those of bean curd made by single coagulant.