摘要
用豆乳模拟溶液与豆乳溶液对比的方法 ,发现在豆腐凝固过程中豆乳的 p H值随温度升高而下降 ,证明盐凝固剂中的二价金属离子与植酸盐、柠檬酸盐等发生络合反应是豆乳 p H值下降的原因 ,阐明了酸和盐凝固豆腐本质上的一致性。
It was found thatthe p H of Soy milk decreases as the temperature increases.And thatthe com- plex reaction between divalent metallic ion and citrate phyctate causes the p H of Soy milk to decrease is proved,so there is no difference between Acid coagulation and Salt coagulation during the tofu- making process.
出处
《淮海工学院学报（自然科学版）》
CAS
1998年第4期59-63,共5页
Journal of Huaihai Institute of Technology:Natural Sciences Edition
