SONG Lian-jun,GAO Xiao-yan,HU Li-na,et al.Selection of Acid Coagulant for Tofu[J].Soybean Science,2012,31(06):1002-1006.[doi:10.3969/j.issn.1000-9841.2012.06.031]
豆腐酸性凝固剂的研究
- Title:
- Selection of Acid Coagulant for Tofu
- 文章编号:
- 1000-9841（2012）06-1002-05
- Keywords:
- Tofu; Acid coagulant; Yield; Water-holding capacity
- 分类号:
- TS214.2
- 文献标志码:
- A
- 摘要:
- 以乳酸、乙酸、琥珀酸、酒石酸和抗坏血酸为研究对象，通过单因素及复配试验，研究了单一酸和复合酸凝固剂对豆腐品质的影响。结果表明：用1.0%乳酸制成豆腐的品质优于其他单一酸，感官评分为84分，得率和保水性分别为179.55 g·100g-1和72.58%；将0.40%乳酸、0.26%乙酸、0.12%琥珀酸、0.10%酒石酸与0.02%抗坏血酸复配成凝固剂，制得的豆腐质地细腻，弹性大,感官评分为91分，得率和保水性分别为212.22 g·100g-1和72.33%，其品质优于单一酸凝固剂制作的豆腐。
- 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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备注/Memo
第一作者简介：宋莲军（1969-），女，副教授，硕士生导师，研究方向为食品科学。E-mail:slj69@126.com。