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Application of Gypsum (Calcium Sulfate) in Soybean Products
The difference between gypsum and other coagulants
The hardness and chewiness of tofu made with gypsum are lower than the tofu made with brine, but the yield of the tofu made with brine is lower and the water retention is poor.
The salt coagulant such as gypsum and brine is poor on the preserved effect of the isoflavones in soybeans than gluconolactone. But the gypsum is better than brine.
Gypsum is a late-setting coagulant and the solidification time is long. The tofu made with gypsum has more delicate tissue structure.
Application of gypsum in soy products
The concentration of coagulant is mainly determined by the reaction rate of coagulant and soya milk, the amount of coagulant and the quality of tofu.
When the calcium sulfate’s concentration is 0.25mol / l, the tofu’s bean curd tissue is good, coagulant and soy milk’s reaction is easier to control than brine and the mixing is relatively uniform. When the brine’s concentration is 1.9mol / l, the tofu’s bean curd tissue is good, coagulant and soy milk’s reaction is relatively easy to control and the mixing is relatively uniform. When the calcium sulfate and brine’s mixed coagulant ratio is 4: 6, the tofu will get better quality and taste.
There is no significant difference in the quality and taste of the tofu produced using the coagulant after the sterilization, but it contributes to the improvement of tofu’s quality and shelf life.
Gypsum is a late-setting coagulant and the solidification time is long. Excessive use of gypsum will remain calcium sulfate in tofu and affect tofu’s aroma and taste.
Calcium, magnesium and hydrogen can promote tofu solidification; sodium and potassium ions postpone solidification and improve pH at the same time. The calcium or magnesium salts in organic acids also improve tofu flavor.
石膏（硫酸鈣）在豆制品中的應用綜述(shu)
石膏和其它凝(ning)固劑的(de)區別
以石(shi)膏為凝固劑(ji)制(zhi)得(de)的豆(dou)腐(fu)的硬度(du)與咀嚼性(xing)明顯低(di)于用(yong)(yong)鹵水(shui)制(zhi)得(de)的豆(dou)腐(fu)，用(yong)(yong)鹵水(shui)制(zhi)得(de)的豆(dou)腐(fu)出(chu)品率偏低(di)，保水(shui)性(xing)較差[4]。
以石膏和鹵水為代表的鹽類凝固劑對大豆內異黃酮的含量保存(cun)效(xiao)果沒有葡糖(tang)糖(tang)酸-內酯好，其中石膏(gao)對大豆內異黃酮的含量(liang)保(bao)存效果(guo)比(bi)鹵水好[5]。
石(shi)膏為(wei)遲效(xiao)性凝(ning)固劑，它與大豆漿液中的蛋白質作用速度慢，蹲腦時(shi)間（凝(ning)固時(shi)間）長[6]，其形成的豆腐(fu)組織結構細膩[7]。
石膏在豆(dou)制品中應用注意事項(xiang)
凝(ning)固(gu)劑(ji)濃(nong)度(du)的確(que)定主要從凝(ning)固(gu)劑(ji)與豆漿反應的速(su)度(du)、凝(ning)固(gu)劑(ji)的用(yong)量以及制成(cheng)豆腐的質量三個因素考慮(lv)。
單獨成分的凝固(gu)劑鹵水(shui)濃度為1.9mol/l時，制成(cheng)豆(dou)腐的豆(dou)花組織(zhi)較好(hao)，凝(ning)(ning)固(gu)劑(ji)(ji)與豆(dou)漿(jiang)反(fan)應相對(dui)容易控制，混合相對(dui)均(jun)勻。單獨成(cheng)分的凝(ning)(ning)固(gu)劑(ji)(ji)硫酸鈣(gai)濃度為0.25mol/l時，制(zhi)成(cheng)的豆(dou)腐豆(dou)花組織較(jiao)好，凝固劑懸濁(zhuo)液添加(jia)前需攪拌(ban)、混(hun)(hun)勻、反應相對容易(yi)控制(zhi)，混(hun)(hun)合相對均勻。硫酸鈣(gai)和鹵(lu)水兩(liang)者的混(hun)(hun)合凝固劑比例在4:6時，可以制得質量和口(kou)感(gan)都比較好(hao)的(de)豆腐[4]。
使用滅(mie)菌后(hou)的(de)的(de)凝固(gu)劑制作的(de)豆(dou)腐(fu)的(de)質量和口感沒(mei)有明顯差別，但有助于豆(dou)腐(fu)在衛生質量上的(de)提高，相對延(yan)長(chang)豆(dou)腐(fu)的(de)保質期(qi)[4]。
石(shi)膏是遲(chi)效性(xing)凝(ning)固劑，凝(ning)固時間長，石(shi)膏過量使(shi)用會在豆腐中殘(can)存硫酸鈣，產品帶有苦澀味，影響豆腐的香氣、口感[6]。
鈣、鎂和氫離(li)子可促進(jin)豆腐凝固(gu)，鈉(na)和鉀離(li)子推(tui)遲凝固(gu)，提(ti)高pH值可(ke)推(tui)遲凝固(gu)。有機酸的鈣(gai)或鎂(mei)鹽還能改善豆腐風味。
