|Table of Contents|

EFFECTS OF PROCESSING CONDITIONS ON THE QUALITY OF TOFU - GEL(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2006年04期
Page:
395-398
Research Field:
Publishing date:

Info

Title:
EFFECTS OF PROCESSING CONDITIONS ON THE QUALITY OF TOFU - GEL
Author(s):
Zhang Mingjing1　 Wei Yimin1　 Zhang Bo1　 Kang Lining2　 Li Yong1
(1. Institute of Food Science and Technology , CAAS , Beijing 100094;2. College of Food andEngineering , Northwest Sci-Tech University of Agriculture and Forestry , Yangling 712100)
Keywords:
Soybean ; Tofu ; Processing ; GDL
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2006.04.0395
Abstract:
　 The soybean variety Zhongnong13 was used to study the effect of soaking , heating and coagula-ting conditions on tofu-gel strength and water-holding capacity. The results suggested that the optimalcondition can be obtained as follows:20℃soaking 17h , 100℃heating 10min, 0. 3 %GDL , 90℃coagula-ting 120min. Among these conditions, GDL made the most important effect on tofu-gel strength and wa-ter-holding capacity.

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Last Update: 2016-12-16