豆腐酸性凝固剂的研究

以乳酸、乙酸、琥珀酸、酒石酸和抗坏血酸为研究对象,通过单因素及复配试验,研究了单一酸和复合酸凝固剂对豆腐品质的影响。结果表明:用1.0%乳酸制成豆腐的品质优于其他单一酸,感官评分为84分,得率和保水性分别为179.55 g.100g-1和72.58%;将0.40%乳酸、0.26%乙酸、0.12%琥珀酸、0.10%酒石酸与0.02%抗坏血酸复配成凝固剂,制得的豆腐质地细腻,弹性大,感官评分为91分,得率和保水性分别为212.22 g.100g-1和72.33%,其品质优于单一酸凝固剂制作的豆腐。

豆腐酸性凝固剂的研究进展

凝固剂是豆腐加工过程中必不可少的添加剂,其种类及添加量直接影响豆腐的品质。本文阐述了酸性凝固剂的机理,对微生物发酵的酸浆凝固剂、有机酸凝固剂、复配酸性凝固剂的研究进展进行综述,为酸性凝固剂的开发推广提供参考。

小米发酵液菌种优化及作为豆腐凝固剂的应用研究

为研究不同菌种小米发酵液对豆腐凝固特性和品质的影响,采用混合菌种、泡菜菌、鼠李糖乳杆菌、酵素菌制备小米发酵液,分析不同菌种对小米发酵液组成成分的影响以及不同小米发酵液对豆腐凝固性的影响。结果表明,12 d后鼠李糖乳杆菌小米发酵液产酸量达到7 g/L;发酵第2天时,泡菜菌的pH最先下降至3.375;鼠李糖乳杆菌的可溶性固形物含量在第10天最先降至1.4%;鼠李糖乳杆菌在发酵第12天时蛋白沉淀量为35 mg/mL;鼠李糖乳杆菌在发酵第12天时沉淀率达到35%。不同菌种小米发酵液对豆腐凝固特性和品质的影响不同,泡菜菌组制得的豆腐的品质最佳;泡菜菌组制得的豆腐的含水量约为78%,持水率为64%,得率为140%;泡菜菌组制得的豆腐的蛋白质含量为15%。该研究旨在为豆腐酸性凝固剂和小米产品的开发提供理论依据。

Study on coagulation property of metal-polysilicate coagulants in low turbidity water treatment

In order to remove the low turbidity present in surface water, a novel metal-polysilicate coagulant was used to treat the raw water taken from Tanjiang River in Guangdong Province. This study on the effects of Al/Fe molar ratio on the performance of a complex compound formed by polysilicic acid, aluminium and ferric salt (PAFS) showed that PAFS with Al/Fe ratio of 10:3 seemed to have the best coagulation performance in removing turbidity and color. Experimental results showed that under the conditions of polymerization time of 15 d, sedimentation time of 12 min, and pH of 6?8, PAFS with Al/Fe molar ratio of 10:3 had the best coagulation efficiency and lowest residual Al concentration. The turbid- ity decreased from 23.8 NTU to 3.23 NTU and the residual Al concentration was only 0.165 mg/L in the product water. It could be speculated that colloidal impurities and particulate Al were removed by adsorption bridging and electrical neu- tralization of long chain inorganic polymer coagulants.