【摘要】 对海藻酸钠、明胶、琼脂、淀粉、可溶性淀粉的特性进行了分析 ,确定可溶性淀粉作为缓释剂 ,制得含有不同质量浓度可溶性淀粉的豆制品缓释性盐卤 ,以此缓释性盐卤作为豆腐凝固剂制作豆腐并对其凝胶特性进行分析 ,发现可溶性淀粉合适的质量浓度为 80 g/L,取得较为理想的结果更多还原

【Abstract】 On the basis of an analysis to the properties of sodium alginate, gelatin, agar, starch and soluble starch, soluble starch is used as the slow-releasing matter to make slow-releasing bittern of bean curd. Bitten of different starch concentration was made to produce bean curd and the properties of the bean curd gel were analyzed. It was found that the best concentration was 80 g/L and at such a concentration, the result was positive.更多还原