豆腐复合凝固剂的研究(8100字)
摘 要：在我国传统豆腐生产过程中，主要采用盐类凝固剂(石膏、盐卤等) 作单一凝固剂，用石膏做成的豆腐制品有一定的残渣而带有苦涩味，缺乏大豆香味;用盐卤做成的豆腐持水性差，而且产品放置时间不宜过长。有机酸复合凝固剂作为一种新型凝固剂，做成的豆腐品质较好，质地滑润爽口，营养价值高。并且用有机酸及其盐类做复合凝固剂凝固豆腐不存在安全隐患，更有利于人们的身体健康。本课题通过对柠檬酸，氯化钙，醋酸钙三种单一凝固剂做浓度梯度试验，找到单一凝固剂的最佳添加量，再通过三种凝固剂复合配比试验确定复合凝固剂的配方，通过试验得到新型凝固剂配方：醋酸钙0.2% 氯化钙0.15% 柠檬酸0.1%。
关键词：豆腐；柠檬酸；氯化钙；醋酸钙；复合凝固剂
Study on compound coagulant of bean curd
Abstract：In traditional tofu production process, mainly salt-coagulant (gypsum, brine, etc.) for a single coagulant, tofu made with gypsum products, residues and with a certain bitter taste, the lack of soy flavor; to do with the brine as poor water holding capacity of tofu, and product storage time should not be too long. Organic acids as a new type of composite coagulant coagulant, tofu made of better quality, texture, slippery and refreshing, high nutritional value. And its salts with organic acids do not exist composite coagulant coagulation tofu security risks, more conducive to people's health. The issue on citric acid, calcium chloride, calcium acetate gradient of three single-coagulant to do experiments to find the best single coagulant dosage, and then by three coagulants coagulant compound ratio in a complex formula to determine, Through experiments, the new coagulant formula: calcium acetate calcium chloride 0.15% 0.2% 0.1% citric acid.
Key words：tofu calcium acetate calcium citrate complex coagulant
目 录
摘要……………………………………………………………………………1
关键词…………………………………………………………………………1
1前言……………………………………………………………………………2
2材料和方法……………………………………………………………………4
2.1材料与设备 ………………………………………………………………4
2.2制作工艺 ………………………………………………………………4
2.2.1 工艺流程……………………………………………………………4
2.2.2 具体步骤……………………………………………………………4
2.3试验内容及设计…………………………………………………5
2.3.1 单一凝固剂凝固豆浆的试验……………………………………………5
2.3.2 不同凝固剂配比凝固豆浆的试验 …………………………………… 6
2.3.3 豆腐的感官评价和理化指标的测定方法………………………………6
3 结果与分析 ………………………………………………………………………6
3.1不同浓度的柠檬酸对豆浆凝固的影响……………………………………6
3.2不同浓度的醋酸钙对豆浆凝固的影响……………………………………7
3.3不同浓度的氯化钙对豆浆凝固的影响……………………………………7
3.4不同凝固剂配比对豆浆凝固的影响………………………………………8
3.5 用复合凝固剂制作豆腐的理化指标 ……………………………………10
4 总结 …………………………………………………………………………… 11
参考文献 ……………………………………………………………………11
致谢……………………………………………………………………………12
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