|Table of Contents|

Selection of Acid Coagulant for Tofu(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2012年06期
Page:
1002-1006
Research Field:
Publishing date:

Info

Title:
Selection of Acid Coagulant for Tofu
Author(s):
SONG Lian-jun; GAO Xiao-yan; HU Li-na; WANG Dan-dan; ZHOU Yu-feng
College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan,China
Keywords:
Tofu; Acid coagulant; Yield; Water-holding capacity
PACS:
TS214.2
DOI:
10.3969/j.issn.1000-9841.2012.06.031
Abstract:
Taking lactic acid,acetic acid,butanedioic acid,tartaric acid and ascorbic acid as the research objects,the effect of addition of single and compound acid coagulants on the tofu quality was studied through single-factor and compositional formulation tests.The results showed that the quality of the tofu made with lactic acid was superior to other acids,its sensory score,yield and water holding capacity was 84 point,179.55 g·100g-1 and 72.58%,respectively;when the ratio of five acids was 0.40% lactic acid,0.26% acetic acid,0.12% butanedioic acid,0.10% tartaric acid and 0.02% ascorbic acid,tofu with high elasticity and good texture could be achieved,of which sensory score,yield and water holding capacity was 91 point,212.22 g·100g-1 and 72.33%,respectively.The tofu made with the compound coagulant was superior to the tofu made with single coagulant.

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Last Update: 2014-08-20