Study on the Preparation of a New Tofu Coagulant by the Acidic Components of Schisandra
Using the acidic components of Medicine-food Schisandra researched a new bean curd coagulant.The acid of Schisandra was extracted by ultrasonic-assisted extraction,which was better than conventional extraction.The optimum condition was as follow:extraction temperature 75℃,ultrasonic extraction time 15min,ratio of material to liquid 1∶7,ultrasonic power 70%.The optimum technology was selected for manufacture of tofu with natural organic acid coagulant,which determined by orthogonal experiment design method.The concentrations of soybean milk,the addition of coagulant and temperature of adding coagulant were 1∶11,0.3g/100mL soymilk and 70℃ respectively.Under the optimal conditions,the product was light yellow and had fragrant smell of beans and Schisandra.The study has laid a solid foundation for developing the new natural tofu coagulant.
Schisandra Acidic Components Tofu New coagulant
Li Jian Wang Lu Liu Ning Li Chen-chen
Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin, Heilongjiang, China 150076
国际会议
石家庄
英文
20-23
2012-10-26（万方平台首次上网日期，不代表论文的发表时间）