农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2013年
11期
49-51
,共3页
徐燕婷%江培燕%钟雅蓉%林晓岚
徐燕婷%江培燕%鐘雅蓉%林曉嵐
서연정%강배연%종아용%림효람
豆腐%添加剂%凝固剂%研究进展
豆腐%添加劑%凝固劑%研究進展
두부%첨가제%응고제%연구진전
tofu%additive%coagulant%research progress
阐述豆腐生产加工中常见的3种类型添加剂，介绍新型食品添加剂在豆腐生产加工中应用的优越性、研究及应用情况，旨在为豆腐生产加工提供理论依据，并与传统豆腐添加剂进行比较，那些性能好、成本低、效果好、对人体无害、能提高产量的新型豆腐添加剂将成为未来发展趋势。
闡述豆腐生產加工中常見的3種類型添加劑，介紹新型食品添加劑在豆腐生產加工中應用的優越性、研究及應用情況，旨在為豆腐生產加工提供理論依據，併與傳統豆腐添加劑進行比較，那些性能好、成本低、效果好、對人體無害、能提高產量的新型豆腐添加劑將成為未來髮展趨勢。
천술두부생산가공중상견적3충류형첨가제，개소신형식품첨가제재두부생산가공중응용적우월성、연구급응용정황，지재위두부생산가공제공이론의거，병여전통두부첨가제진행비교，나사성능호、성본저、효과호、대인체무해、능제고산량적신형두부첨가제장성위미래발전추세。
This paper describes the common three additives in the tofu production process. It introduces the superiority, research and application of new food additives in the tofu production process, which aims to provide theory evidence for tofu production process. In addition, it aims to compare with the traditional additives, and points out that the new additives which have good properties, low cost and high effect, and those which are harmless to human body, increasing the output and utilization rate of equipment will become the research direction of tofu additives in the future.
