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Method for processing beancurd by using cucumber fermentation liquor and transglutaminase composite coagulating agent

A technology of transglutaminase and fermented liquid, which is applied in the field of tofu production, can solve the problems of unstudied mechanism and conditions, unstable quality of finished products, unsuitable for frying, etc., so as to improve technological content, quality and safety sexual effect

Inactive Publication Date: 2011-08-17
HANGZHOU WANXIANG POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tofu made with physalis as a pointing agent has a delicate taste and outstanding bean flavor, which is far superior to gypsum and lactone tofu, and is very popular among consumers. However, these processing techniques have always remained in the production state of private workshops. The essence is not clear, the mechanism and conditions of biological fermentation on soybean protein have not been studied, the product quality is unstable, and often causes great losses in actual production
[0003] The existing commonly used coagulants mainly include calcium sulfate, gluconolactone, sour soup, etc., but these coagulants have certain disadvantages in use: calcium sulfate is generally chemically synthesized or extracted from minerals, and the gypsum used is mostly It is industrial gypsum, and excessive consumption is not good for the body; although the texture of gluconolactone tofu is smooth and refreshing, with high elasticity and good water holding capacity, the taste is flat, slightly sour, and soft, so it is not suitable for frying; sour soup is usually natural Produced by fermentation, the quality of the finished product is unstable and difficult to control

Method used

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  • Method for processing beancurd by using cucumber fermentation liquor and transglutaminase composite coagulating agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The preparation of cucumber fermented liquid: select the cucumber that does not have damage by disease and insect color and luster to clean, remove inedible part, cucumber and water are beaten by the ratio of cucumber: water = 1: 1, filter with filter cloth (200 mesh) to remove slag, sterilize (sterilize) The condition is 95°C, 10 minutes), the sterilized cucumber juice is divided into conical flasks, and 10g / L cucumber juice skimmed milk powder and 10g / L cucumber juice glucose are added as culture medium, and lactic acid mixed live bacteria powder is inoculated , the mixed bacteria powder includes five strains of Bifidobacterium, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus casei (place of origin: Denmark, distributed by Beijing Chuanxiu Technology Co., Ltd.), and the inoculum size is 5g / L cucumber juice, inoculate the mixed bacteria powder into cucumber juice, seal it, and incubate at 30°C for 18 hours to obtain a s...

Embodiment 2

[0022] Dry beans (northeast soybeans) are cleaned, soaked in water at a mass ratio of dry beans: water of 1:3, soaked at a temperature of 30°C, soaked for 8 hours, beaten, filtered with a 120-mesh filter cloth, boiled, and the soybean milk is boiled according to the weight of dry beans Add 0.1% food defoamer (ingredients: glyceryl monostearate, light calcium carbonate, phospholipid), stir to defoam, continue to boil and keep boiling for 5 minutes, filter with 120 mesh filter cloth, cool to 15°C, Stir with a mixer at a stirring speed of 250 rev / min, add the cucumber fermented liquid (preparation method is the same as in Example 1) into the soy milk according to the ratio of cucumber fermented liquid to soy milk 16:100 (volume ratio v / v), mix well and mix with 0.8 Adding amount of g / L soy milk Add transglutaminase into soy milk, subpackage, seal, pack, put in 50°C water bath for 60 minutes, take it out, and cool to shape. The tofu finished product is obtained, and the product qu...

Embodiment 3

[0024] Dry beans (northeast soybeans) are cleaned, soaked according to the mass ratio of dry beans: water 1:3, soaked at 20°C, soaked for 10 hours, beaten, filtered with a 120-mesh filter cloth, boiled, and the soybean milk is boiled according to the weight of 0.1 of the dry beans. % Add food defoamer (ingredients: glyceryl monostearate, light calcium carbonate, phospholipid), stir to defoam, continue to boil and keep boiling for 5 minutes, filter with 120 mesh filter cloth, cool to 15°C, use With the mixer stirring at a stirring speed of 250 rev / min, add the cucumber fermented liquid (preparation method is the same as in Example 1) to the soy milk according to the ratio of cucumber fermented liquid and soybean milk of 16:100 (volume ratio v / v), and mix with 0.8 g Adding amount of / L soy milk Add transglutaminase into soy milk, subpackage, seal, pack, put in 50°C water bath for 60 minutes, take it out, cool and shape. The tofu finished product is obtained, and the product qual...

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Abstract

The invention provides a method for processing beancurd by using cucumber fermentation liquor and a transglutaminase composite coagulating agent. A process for preparing the cucumber fermentation liquor comprises the steps of: cleaning cucumbers, crushing, pulping, filtering, sterilizing, canning, inoculating, sealing and fermenting to obtain the cucumber fermentation liquor. A process of preparing beancurd comprises the steps of: soaking dried soybeans, pulping, filtering, mashing off, filtering, stirring with brine, standing and cooling for forming. Aiming at the defects of a solidifying agent in the traditional making process of the beancurd, protein acid coagulation and enzyme coagulation are combined according to the characteristic of protein solidification for producing acid throughfermentation of five strains by using cucumber juice as a raw material, and transglutaminase is compounded and and applied to the beancurd processing industry, thus the quality and the safety of the beancurd are improved.

Description

(1) Technical field [0001] The invention relates to a method for making tofu by using a cucumber fermented liquid and a transglutaminase composite coagulant. (2) Background technology [0002] Physalis is a traditional natural soybean protein coagulant, which is the product of tofu yellow slurry water (yeHowslurry) mixed and fermented by various microorganisms. Physalis has been used as a pointing agent for soybean products in my country for more than 400 years. Compared with other pointing agents, it not only settles protein, but also imparts unique texture and fermented aroma to soybean products. At the same time, it also contains other bioactive ingredients, such as soybean oligosaccharides, soybean isoflavones, soybean saponin, etc. Due to the different regions of physalis, the types of microorganisms in it are not exactly the same. In 2000, Mengke Bilig et al. isolated and identified lactic acid bacteria in a physalis, obtained four strains of bacteria: Lactobacillus...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23C20/02A23L29/00A23L11/45
Inventor 张倩张海松金杭杰
Owner HANGZHOU WANXIANG POLYTECHNIC
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