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做豆制品为什么要加消泡剂?

做豆制品为什么要加消泡剂?

作者:微信13700835091    来源:豫之商豆制品机械    发布时间:2020-04-17 12:05    浏览量:
消泡剂
在豆腐的生产加工中,由于大豆蛋白质本身的起泡性和成膜
性,在磨浆、煮浆、分离等加工过程中,由于水变成蒸汽鼓起蛋白
质而形成大量的泡沫,它是蛋白质溶液形成的膜,把气体包在里
面,由于蛋白质膜表面张力大,很难被里边的气体膨胀而把泡沫冲
破,如果泡沫过多会携带着豆浆液溢流出容器,特别是煮浆时由于
大量泡沫翻起,会造成假沸腾现象,点浆时必须将泡沫去掉,否则
会影响凝固质量。泡沫不仅严重影响生产加工中的得率和质量,同
时给工厂的环境和排污过程造成了很大的危害。所以,从小作坊到
大企业的生产,每天都会使用大量的消泡剂来消除各个环节所产生
的泡沫。

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