Method for producing inner ester bean curd

A production method and lactone tofu technology, applied in the field of tofu production, can solve the problems of high difficulty in industrialization, low gel strength, poor water retention, etc., and achieve the effects of being difficult to mechanized processing, easy to break, and improved mechanical strength.

Inactive Publication Date: 2009-04-15
HUAIYIN INSTITUTE OF TECHNOLOGY
View PDF0 Cites 25 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although tofu has a long history of production, there are still common problems in the production process such as low gel s

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] Example 1: Tofu is produced according to the following steps: material selection, washing, soaking, refining, filtering, boiling, cooling, pointing, heat preservation and solidification, braining and pressing; material selection: choose soybeans with light navel color , low oil content, high protein content, plump beans; soaking in it: mass ratio of beans to water 1:2.3; spring 10°C, 18h; refining: thrice beating, mass ratio of wet beans to water 1:1.8; dry beans Raw pulp mass ratio 1:12; pulp cooking temperature: temperature 90°C, time 30min; pulping: the cooked pulp is cooled to 70°C for pulping, adding coagulant gluconolactone aqueous solution and chitosan glutamate Solution, the amount of gluconolactone is 0.16% of the mass of the cooked slurry, and the amount of chitosan glutamate is 0.008% of the mass of the cooked slurry; heat preservation and coagulation: coagulation temperature 70°C, coagulation time 30min; water content of tofu 88.54%; The water loss rate is 1...

Example Embodiment

[0016] Example 2: Tofu is produced according to the following steps: material selection, washing, soaking, refining, filtering, boiling, cooling, pointing, heat preservation and solidification, topping and pressing; material selection: choose soybeans with light navel color , low oil content, high protein content, plump beans; soaking in it: mass ratio of beans to water 1:2.3; spring 20°C, 12h; medium refining: thrice beating, mass ratio of wet beans to water 1:1.8; dry beans The mass ratio to the raw pulp is 1:12; cooking temperature: temperature 90°C, time 30min; pulping: the cooked pulp is cooled to 75°C for pulping, and coagulant gluconolactone aqueous solution and chitosan glutamic acid are added when pulping Salt solution, the amount of gluconolactone is 0.2% of the mass of the cooked slurry, and the amount of chitosan glutamate is 0.01% of the mass of the cooked slurry; heat preservation and coagulation: coagulation temperature 70°C, coagulation time 30min; water content...

Example Embodiment

[0017] Example 3: Tofu is produced according to the following steps: material selection, washing, soaking, refining, filtering, boiling, cooling, pointing, heat preservation and solidification, topping and pressing; material selection: choose soybeans with light navel color , low oil content, high protein content, plump beans; soaking in it: mass ratio of beans to water: 1:2.3; winter at 5°C, 24 hours; medium refining: thrice beating, mass ratio of wet beans to water: 1:1.8; dry beans Raw pulp mass ratio 1:12; pulp cooking temperature: temperature 110°C, time 20min; pulping: cooked pulp cooled to 70°C for pulping, adding coagulant gluconolactone aqueous solution and chitosan glutamic acid Salt solution, the amount of gluconolactone is 0.24% of the mass of the cooked slurry, and the amount of chitosan glutamate is 0.05% of the mass of the cooked slurry; heat preservation and coagulation: coagulation temperature 70°C, coagulation time 30min; water content of tofu 89.12% ; Water ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a method for producing lactone bean curd. The method comprises the following steps: soy beans with light color of umbilical bean, low oil content, high protein content and plump grain are selected; the soy beans are soaked in water according to that the weight ratio of the soy bean to water is 1 to 2.3 at a temperature of between 10 and 20 DEG C for 12 to 18 hours in spring, or at the temperature of 5 DEG C for 24 hours in winter, or at a temperature of between 25 and 30 DEG C for 6 to 9 hours in summer; the pulping treatment is performed three times, and the weight ratio of the wet soy bean to the water is 1 to 1.8; the mass ratio of the dry soy bean to the raw pulp is 1 to 12; the pulp is boiled at a temperature of between 90 and 110 DEG C for 20 to 40 minutes; the boiled pulp is cooled down to a temperature of between 70 and 80 DEG C for curdling; during the curdling, coagulators of glucolactone solution and shell polyglutamic acid solution are added, the mass of the coagulator glucolactone against the mass of the boiled pulp is between 0.16 and 0.24 percent, and the mass of the chitosan against the mass of the boiled pulp is between 0.008 and 0.05 percent; and the solidification temperature is 70 DEG C, and the solidification time is 30 minutes. The bean curd produced by the method has good water retention property and long guarantee period.

Description

technical field [0001] The invention relates to a production method of tofu, in particular to a production method of lactone tofu. Background technique [0002] Tofu is a high-quality vegetable protein food, which is favored by consumers because of its high nutritional value and low price. Coagulant is an indispensable chemical substance in tofu making. The traditional tofu production process is as follows: material selection → soaking → grinding → pulp filtration → boiling → pointing brain → squatting brain → breaking brain → upper brain → pressurized molding, when the concentration of soybean protein in soy milk is lower than 10%, only Only by adding coagulant, soy protein can combine with each other to form a gel network structure and solidify the solution. The substances traditionally used as tofu coagulants can be divided into two categories, one is neutral salt substances, and the other is acidic substances. At present, glucono-δ-lactone has been widely used as a co...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/20A23C20/02A23L11/45
Inventor 赵希荣
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap