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Composite ecological coagulant and its preparation method and application in producing fruit and vegetable color bean curd

A coagulant and ecological technology, which is applied in the application field of compound ecological coagulant and its production and in the production of colored tofu made of fruits and vegetables, can solve the problems of cooking and frying that are not suitable for strong stirring, lack of bean flavor, and insufficient strength, etc., to achieve The effect of better taste, increased elasticity, and high product yield

Inactive Publication Date: 2008-10-15
刘子余
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Boxed lactone tofu has a long shelf life and is easy to transport. As a new variety of tofu, the market sales are increasing day by day, but due to insufficient strength, it is not suitable for strong stirring and frying, and it lacks bean flavor and has a slightly sour taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Raw material (Kg): CaSO 4 20. δ-glucolactone 0.8, calcium hydrogen phosphate 0.1, potassium tartrate 0.05, sodium hydrogen phosphate 0.3, fumaric acid 0.8, corn starch 0.15 and lysine 0.8

[0034] Composite ecological coagulant preparation steps:

[0035] a. Weigh each raw material.

[0036] b. The weighed CaSO 4 Dilute with water at a ratio of 1:3 to form a standby solution 1;

[0037] c. Dilute the weighed δ-glucolactone, calcium hydrogen phosphate, potassium tartrate, sodium hydrogen phosphate, fumaric acid, cornstarch and surfactant with water in a ratio of 1:8, and mix well to form a spare solution 2;

[0038] d. Mix the standby solution 1 and the standby solution 2, so that the pH value of the mixed solution is 5.5.

[0039] Method preparation steps for making colored fruit and vegetable tofu using composite ecological coagulant

[0040] a. Break the fresh and plump soybeans that have been screened, remove the shell of the soybeans, soak them in raw water f...

Embodiment 2

[0047] Raw material (Kg): CaSO 4 23. δ-glucolactone 1.0, calcium hydrogen phosphate 0.13, potassium tartrate 0.07, sodium hydrogen phosphate 0.33, fumaric acid 0.83, corn starch 0.19, methionine 0.42, tryptophan 0.41

[0048] Composite ecological coagulant preparation steps:

[0049] a. Weigh each raw material.

[0050] b. The weighed CaSO 4 Dilute with water at a ratio of 1.5:4 to form a standby solution 1;

[0051] c. Dilute the weighed δ-glucolactone, calcium hydrogen phosphate, potassium tartrate, sodium hydrogen phosphate, fumaric acid, cornstarch and surfactant with water in a ratio of 2:9, and mix well to form a spare solution 2;

[0052] d. Mix the standby solution 1 and the standby solution 2 so that the pH value of the mixed solution is 6.

[0053] Method preparation steps for making colored fruit and vegetable tofu using composite ecological coagulant

[0054] a. Break the screened fresh and plump soybeans, remove the shell of the soybeans, soak them in raw w...

Embodiment 3

[0061] Raw material (Kg): CaSO 4 25. δ-glucolactone 1.1, calcium hydrogen phosphate 0.15, potassium tartrate 0.07, sodium hydrogen phosphate 0.35, fumaric acid 0.85, corn starch 0.2 and valine 0.85.

[0062] Composite ecological coagulant preparation steps:

[0063] a. Weigh each raw material;

[0064] b. The weighed CaSO 4 Dilute with water at a ratio of 2:5 to form a standby solution 1;

[0065] c. Dilute the weighed δ-glucolactone, calcium hydrogen phosphate, potassium tartrate, sodium hydrogen phosphate, fumaric acid, cornstarch and surfactant with water in a ratio of 3:10, and mix well to form a spare solution 2;

[0066] d. Mix the standby solution 1 and the standby solution 2, so that the pH value of the mixed solution is 6.5.

[0067] The preparation steps of the method for making colored fruit and vegetable tofu using a composite ecological coagulant:

[0068] a. Break the fresh and plump soybeans that have been screened, remove the shells of soybeans, soak the...

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Abstract

The invention discloses an ecological compound coagulant, its production method and the use in producing colorful vegetable / fruit bean curd. The ecological compound coagulant contains the flowing components in weight parts: 20-30 weight parts of CaSO4, 0.8-1.5 weight parts of glucono-delta-lactone, 0.1-0.2 weight parts of calcium hydrogen phosphate, 0.05-0.1 weight parts of potassium tartrate, 0.3-0.4 weight parts of sodium hydrogen phosphate, 0.8-0.9 weight parts of fumaric acid, 0.15-0.25 weight parts of corn starch and 0.8-0.9 weight parts of surfactant. The surfactant is selected from lysine, methionine, tryptophan, phenylalanine, valine, leucine, isoleucine, threonine, and a combination thereof. The coagulant ensures elasticity, chewiness and smooth mouthfeel of bean curd, and prevents the bean curd to be broken and cracked during the slicing or shredding process.

Description

Technical field: [0001] The invention relates to a composite ecological coagulant and a preparation method thereof, in particular to the application of the composite ecological coagulant in colored tofu made of fruits and vegetables. Background technique: [0002] The cultivation of soybeans has a history of four or five thousand years in our country, and it is rich in protein. Every 100 grams of soybeans contain more than 36 grams of protein, which is far ahead in various foods. Tofu with soybeans as the main raw material is more and more important food in people's daily diet because of its rich nutrition and low price. With the emphasis on taste, the varieties of tofu and their production methods are becoming more and more diverse. Among them, the methods of changing and adding raw materials and changing the coagulant are the most common ways to make bean curd. [0003] According to the different coagulants used, tofu produced and sold domestically can be divided into sa...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L1/20A23C20/02A23L1/212A23L29/00A23L11/45A23L19/00
Inventor 刘子余
Owner 刘子余
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