刘宁,高艺笑,孙钰姬,张笑,张铁鹏,杨婷婷,潘任

• 1:哈尔滨商业大学食品科学与工程重点实验室

摘要(Abstract)：

豆腐作为一直以来被人们广泛食用的豆制品,吸引了很多学者的目光。它的制作流程并不复杂,但其中凝固剂的使用是至关重要的,其种类、添加量以及所使用的浓度等都会对豆腐的品质、口感、产量等方面产生不同的影响,同时不同种类凝固剂也被应用于不同的方面,满足人们的不同需求,例如酶类凝固剂豆腐硬度较低,更适合老年人食用。近些年来,学者也研究出了一些更安全、更适用于现代工业化生产的豆腐凝固剂,文章通过查阅大量的相关文献并对其进行了总结归纳,现在就现有的凝固剂种类从凝固机理、对豆腐品质的影响以及优缺点3个方面对豆腐凝固剂的研究进展进行综述,并对之后凝固剂的发展提出了展望,为他人研究豆腐凝固剂和了解研究现状提供了参考。

关键词(KeyWords)： 豆腐;凝固剂;凝固机理;盐类凝固剂;酶类凝固剂

Abstract:

Keywords:

基金项目(Foundation): 2019年大学生创新创业省级一般项目(201910240057);; 哈尔滨商业大学本科教学领军人才培养计划项目(201905)

作者(Author): 刘宁,高艺笑,孙钰姬,张笑,张铁鹏,杨婷婷,潘任

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