食品工业科技2012，Vol.33Issue(4)：213-216,222,5.
壳聚糖在加压内酯豆腐加工中的应用研究
Applied research of chitosan in processing of pressure lactone bean curd
赵希荣 1王世亮 1邓成扣1
作者信息
- 1. 淮阴工学院食品工程系,江苏淮安223003
- 折叠
摘要
Abstract
Chitosan,based on its thickening,gelling and preservative effects,was applied on the processing of pressure lactone bean curd.The properties of pressure lactone bean curd in pre-and post-treatments,such as water loss,water holding capacity and storability,were determined.By the orthogonal test,the optimum technology parameters of pressure lactone bean curd was by as follows：concentration ratio of bean milk was 1：12,the amount of gluconic acid lactone coagulant（GDL） was 0.20% of bean milk,the amount of chitosan was 0.01% of bean milk,best coagulating temperature was 70℃,coagulating time was 30min.The product under the conditions exhibited better water holding capacity and moisture,while the shelf-life of bean curd at 5℃ and 29.4℃ reached 21 days and 24h,respectively.关键词
豆腐/内酯/壳聚糖/防腐/持水性Key words
bean curd/lactone/chitosan/preservation/water holding capacity分类
轻工纺织引用本文复制引用
赵希荣,王世亮,邓成扣..壳聚糖在加压内酯豆腐加工中的应用研究[J].食品工业科技,2012,33(4):213-216,222,5.
