摘要
发现了在豆腐凝固过程中豆乳的pH随温度升高而下降,证明了二价金属离子引起豆乳pH下降的原因是与植酸盐、柠檬酸盐等发生络合反应所致,阐明了酸和盐凝固豆腐本质上的一致性。
it was found that the pH of Soy milk decrease as the temperature increase. And the complex reaction between divalent metallic ion and citrate and phyctate causes the pH of Soy milk decrease is proved. So there is no difference between acid coagulation and salt coagulation during the tofu-making process.
关键词
豆腐
凝固机理
Tofu
Coagulation mechanism
