论文部分内容阅读
This study was investigated the influence of different coagulants ability to retain physicochemical characteristics and antioxidant capacity in prepared press tofu and filled tofu.Two soybean samples were used in this study to compare the different tofu.Five coagulants of food grade calcium sulfate,magnesium chloride,glucono-δ-lactone,acetic acid and Chitosan-acetic acid was used to make different tofu.The published literature by our research team about a rapid titration method for determining the critical point of coagulant concentration(CPCC)was referenced in this study to make tofu.A colorimetric method was used for determining the concentration of the total isoflavones,total phenols,and antioxidant capacity about tofu.