摘要
豆腐凝固剂主要有传统盐卤和熟石膏,及近年发展应用葡萄糖酸内酯,但现有凝固剂制成豆腐货架期均较短;壳低聚糖能使大豆蛋白发生胶凝,具有较强抑菌作用,能有效延长豆腐货架期。该文综述壳低聚糖作为豆腐凝固剂研究进展,分析壳低聚糖替代现有豆腐凝固剂优势及存在难点。
Tofu coagulator mainly contain traditional bittern, plaster of paris and gluconic acid lactone developed in recent years. However, Tofu have a short shelf life while using such coagulators. Chitosan oligosaccharide can make soy protein gelatinize, and it can extend the shelf life of tofu effectively because chitosan oligosaccharide has a strong bacteriostasis effect. In this paper, the research progress of chitisan oligosaccharide is summarized. The advantages and reseach difficulties of chitosan oligosaccharide replacing the existing coagulator are analyzed.
出处
《粮食与油脂》
北大核心
2009年第8期42-44,共3页
Cereals & Oils
关键词
壳低聚糖
豆腐
凝固剂
chitosan oligosaccharide
tofu
coagulator
