| 磷酸钙盐作豆腐凝固剂的研究 |
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| 引用本文： | 邹劲松,胡宗超.磷酸钙盐作豆腐凝固剂的研究[J].贵州大学学报(自然科学版),1993,10(4):250-253. |
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| 作者姓名： | 邹劲松 胡宗超 |
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| 作者单位： | 贵州大学化学系，贵州大学化学系，贵州大学化学系，贵州大学化学系 贵阳 550025，贵阳 550025，贵阳 550025，贵阳 550025 |
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| 摘 要： | 本文研究了磷酸钙盐作为豆腐凝固剂的最佳用量,并与石膏等凝固剂作了对照,得出的结论是:磷酸钙盐用作豆腐凝固剂,用量少,制得的豆腐产量高,营养丰富、味道鲜美,保持了豆制品特有的豆香味。
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| 关 键 词： | 凝固剂 豆腐 磷酸钙盐 食品工业 |
Research on Calcium Phosphate as Coagulant for Soybean Curd |
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| Zou Jingsong,Hu Zongchao,Gao Xiang,Dong Nan.Research on Calcium Phosphate as Coagulant for Soybean Curd[J].Journal of Guizhou University(Natural Science),1993,10(4):250-253. |
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| Authors: | Zou Jingsong Hu Zongchao Gao Xiang Dong Nan |
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| Abstract: | The cslcium phosphate soybean curd was manufactured with the technolgy of tradiripnal soybean curfd with calcium phosphate as coagulant in this artele. The optimum expenses and temperature of the coeaguleant were minutely studiedand was compared with gypsum as coagulant. The conclusion is that calium phosphate not only can be used as coagu ant for soybean curd, but also it's expense is less. The soybean curd manufacturedwith this coagulant represent itsef as: high yield,rich nutrtion, delicious taste and keeping the peculiar sweet smell of soybean prodcts. |
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| Keywords: | coagulant soybean curd calium phoshate |
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