| 茶多酚对豆腐凝胶特性的影响 |
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| 引用本文： | 李菁,吴卫国.茶多酚对豆腐凝胶特性的影响[J].农产品加工．学刊,2009(4). |
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| 作者姓名： | 李菁 吴卫国 |
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| 作者单位： | 湖南农业大学,食品科技学院,湖南,长沙,410128 |
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| 基金项目： | 国家留学基金会资助项目 |
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| 摘 要： | 将茶多酚分别添加到3种不同凝固剂生产的豆腐中,考察茶多酚对各种豆腐凝胶特性的影响。结果发现,随着茶多酚添加量的增加,3种豆腐的凝胶强度均有所增加,持水率则出现不同程度的下降,茶多酚的添加对豆腐凝胶的pH值影响不大。
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| 关 键 词： | 茶多酚 豆腐 凝固剂 凝胶性 |
Research on Effect of Tea Polyphenol on Gelation Property of Tofu |
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| Li Jing,Wu Weiguo.Research on Effect of Tea Polyphenol on Gelation Property of Tofu[J].Nongchanpin Jlagong.Xuekan,2009(4). |
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| Authors: | Li Jing Wu Weiguo |
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| Institution: | College of Food Science and Technology;Hu'nan Agricultural University;Changsha;Hu'nan 410128;China |
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| Abstract: | Teapolyphenol was add in three different varieties of tofu to reaserch the gelation properties of each kind of tofu in this paper.The result showed that as the consistency of teapolyphenol increased,the gelation properties of three kinds of tofu were all enhanced,and the probability of water-keeping were decreased,the impact on pH of tofu gelation from teapolyphenol was not very clear. |
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| Keywords: | teapolyphenol tofu coagulant gelation property |
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