The research on influence of the additive on the rolled bean curd,according to the result,the best prescription is GMS 0.3%,pyrophosphate 0.06%,calcium peroxide 0.04%,phospholipids 0.35%.

• 单甘酯、焦磷酸盐、过氧化钙、磷脂4种添加剂对腐竹加工特性和品质有明显影响；研究结果表明；当添加量分别为单甘酯0.；3%25、焦磷酸盐0