Method for producing inner ester bean curd

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...

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 strength, fragility and rottenness, poor water retention, not easy to store for a long time, and difficult to industrialize.