【摘要】 对脆豆腐制作过程中所使用的点浆液,即老浆液,进行了成分分析,并对其使豆乳蛋白质凝固的机理进行了实验研究。实验结果表明,虽然老浆液含有蛋白质、灰分及酸等三种可能使蛋白质凝固的因子,但老浆液点浆的机理为酸凝固。更多还原

【Abstract】 The composition of Laojiang was analyzed which was used for coagulation of crisp tofu, and the coagulant mechanism by Laojiang was studied. The experimental results indicated that the coagulant mechanism by Laojiang was acid-coagulant,though there were three kinds of possible coagulant composition such as protein, inorganic salt and acid in Laojiang.更多还原