|Table of Contents|

Study on the Characteristics of Tofu Gels Formed by Different Coagulant(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2018年04期
Page:
606-613
Research Field:
Publishing date:

Info

Title:
Study on the Characteristics of Tofu Gels Formed by Different Coagulant
Author(s):
TIAN Ya1; LI Dan1; HU Ping1; WANG Dian2; TAN Hua3
(1.College of Liquor & Food Engineering, Guizhou University,Guiyang 550025，China; 2.The Guiyang Industrial and Information Commisson, Guiyang 550081,China; 3.Guizhou Long Yuan Sheng Bean Industry Co.Ltd, Longli 551200,China)
Keywords:
Coagulant;  Tofu;  Gel properties;  Differentiation
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2018.04.0606
Abstract:
The study aimes at the differentiation of tofu produced with different coagulants. The tofu gel was prepared by single coagulant (acid pulp, calcium sulfate, magnesium chloride) and compound coagulant (sour calcium sulfate) respectively, and then the impact of different coagulant on the pH, gel strength and water holding of the tofu gel were researched. Meanwhile, the microstructures of tofu gel were compared, and the effect of compound coagulants on the tofu gel properties was studied. The results showed that the pH of tofu gel showed a downward trend with the addition of different coagulants, but the rate of decline were different.The solidification rate of tofu gel produced by different coagulants were different, the solidification rate of magnesium chloride>calcium sulfate, solidification rate of the compound coagulant was slowly first and then faster. The gel strength and the water holding power showed first increase and then decrease with the adding amount of single coagulant increasing. The tofu gel prepared by compound coagulant has stable three-dimensional structure, higher degree of cross linking of protein molecule, homogeneous distribution pore between gel network of which the microstructure was better than that of tofu gel prepared by single coagulant.

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Last Update: 2018-08-01