Novel bean curd coagulant

Abstract

The invention discloses a novel bean curd coagulant, which is prepared by 1 part of sodium malate, 2 parts of calcium malate, 1 part of sodium succinate, 1 part of calcium acetate, 1 part of sodium tartrate, 3 parts of calcium lactate and 2 parts of magnesium citrate by weight. The novel bean curd coagulant is the organic acids coagulant which majors in calcium and magnesium organic acid salt so as to accelerate solidification of the bean curd; and bean curds prepared by the novel bean curd coagulant is exquisite smooth and has better taste.

Description

technical field [0001] The invention relates to a coagulant, in particular to a novel tofu coagulant. Background technique [0002] Tofu is a high-quality vegetable protein food with unique flavor and high nutritional value. It is a gel product with a three-dimensional network structure formed by the combination of soybean protein under the action of a coagulant. Tofu coagulants include single coagulants and composite coagulants. At present, the most widely used ones are single coagulants, mainly including gypsum, halogen flakes, glucono-δ-lactone, etc. There are some defects in processing tofu with a single coagulant. For example, pure gypsum tofu has an astringent taste and a hard taste; pure stewed tofu tends to have a bitter taste and a rough taste; although pure lactone tofu has a delicate taste, its taste is flat and it is prone to sour taste. Contents of the invention [0003] Purpose of the invention: the present invention provides a novel bean curd coagulant in o...

AI Technical Summary

Problems solved by technology

Tofu coagulants include single coagulants and composite coagulants. At present, the most widely used ones are single coagulants, mainly including gypsum, halogen flakes, glucono-δ-lactone, etc. There are some defects in processing tofu with a sin