食品工业科技2013，Vol.34Issue(5)：126-129,4.
不同加工条件对全豆豆腐凝胶强度的影响
Effect of different processing conditions on gel strength of whole soybean curd
摘要
Abstract
Weak gel strength is the common quality problems in the whole soybean curd product,heating conditions and some gelation conditions such as enzyme concentration, gelation temperature, coagulation time and NaCl concentration were studied .Heating soymilk to 90℃ for 10min resulted in the highest gel strength.Single factor and orthogonal experiments showed that the ideal tofu was obtained by heating the soymilk at 50℃ for 2h under the following optimal conditions:1.2U/mL of TG and 0.125% sodium chloride.Under these conditions,the tofu showed nice sensory quality and had more nutrition than traditional tofu.关键词
全豆豆腐/加热条件/凝固工艺/凝胶强度/全质构Key words
whole soybean curd/heating conditions/gelation process/gel strength/TPA分类
轻工纺织引用本文复制引用
刘昱彤,钱和..不同加工条件对全豆豆腐凝胶强度的影响[J].食品工业科技,2013,34(5):126-129,4.基金项目
贵阳市豆制品清洁生产技术与安全保障体系的研究与产业化(2010筑科农合同字第3-08号). （2010筑科农合同字第3-08号）
