豆腐酸性凝固劑的研究進(jìn)展

摘 要：凝固劑是豆腐加工過程中必不可少的添加劑，其種類及添加量直接影響豆腐的品質(zhì)。本文闡述了酸性凝固劑的機(jī)理，對微生物發(fā)酵的酸漿凝固劑、有機(jī)酸凝固劑、復(fù)配酸性凝固劑的研究進(jìn)展進(jìn)行綜述，為酸性凝固劑的開發(fā)推廣提供參考。

關(guān)鍵詞：酸漿凝固劑；有機(jī)酸凝固劑；復(fù)配酸性凝固劑

Research Progress of Acidic Coagulant for Tofu

XIE Xiuling， JIN Hongxing， QI Wenjing， QIU Zhuhong， SU Haixiang， ZHU Jiankai

（Kunming University of Science and Technology Oxbridge College， Kunming 650000， China）

Abstract： Coagulant is an essential additive in the processing of tofu， and its type and amount directly affect the quality of tofu. This article elaborates on the mechanism of acidic coagulants， reviews the research progress of microbial fermentation acid slurry coagulants， organic acid coagulants， and composite acidic coagulants， providing reference for the development and promotion of acidic coagulants.

Keywords： acid slurry coagulant; organic acid coagulant; compound acid coagulant

豆腐營養(yǎng)豐富，在我國傳統(tǒng)食品中占有重要地位。（剩余6272字）