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Bean curd and bean curd production method

A production method and tofu technology, applied in the food field, can solve the problems of complex equipment, high cost, rough tofu, etc., and achieve the effects of shortening soaking time and fine structure.

Active Publication Date: 2013-09-04
FOODSTUFF INST BEIJING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the tofu produced by this method is rough, and the equipment is extremely complicated, so that the northern tofu cannot be widely promoted due to the high production cost; MgCl 2 Embedded in an emulsion that does not release magnesium ions in cold water as a coagulant, the coagulant is mixed with boiled and cooled soybean milk, and then heated to release magnesium ions, and solidifies to form northern tofu
Although the discharge of waste water in this process is reduced, it has the disadvantages of secondary heating and primary cooling, high energy consumption and high cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The northern bean curd production method that the embodiment of the present invention one provides, comprises the following steps:

[0044] 1) The crushed soybean cotyledon crumbs from which the germ and bean skin have been removed are used as raw materials; the crushed soybean cotyledon crumb used is to crush the soybean raw material before pulping to remove the germ and bean skin.

[0045] 2) The soybean cotyledon crumbs were mixed with water (water hardness 400mg / l CaCO 3 ) soaked at room temperature, the weight ratio of cotyledon crumbs to soaking water was 1:9 during soaking, the soybean cotyledon crumbs were soaked in water for 30 minutes, and the water absorption reached 1.2 to 1.3 times of the weight of soybean cotyledon crumbs, and the pulping was carried out. Adjust the pH to 6.8 after the slurry, remove the bean dregs to obtain raw soybean milk.

[0046] The bean soaking process of the present invention does not require hot air drying of raw soybeans for pee...

Embodiment 2

[0052] figure 1 The front view of the soya-bean milk-coagulant mixer that adopts for the embodiment of the present invention two; figure 2 for figure 1 left view of .

[0053] The preparation process of soybean milk is the same as embodiment one. The difference between this embodiment and embodiment one is that the mixing of soybean milk and coagulant adopts such as figure 1 and figure 2 The soymilk-coagulant mixer shown in the soymilk-coagulant mixer has at least one coagulant delivery pipe 1, a soya-bean milk delivery pipe 2 with a pipe diameter larger than the coagulant delivery pipe 1 and one end closed, and a soymilk delivery pipe 2 close to the soymilk delivery pipe 2. The side wall of the closed end communicates with the mixed slurry output pipe 3 that changes the flow direction of the material. The at least one coagulant delivery pipe 1 extends from the closed end of the soybean milk delivery pipe 2, and the coagulant delivery pipe 1 The protruding amount in the...

Embodiment 3

[0067] Adopt soya-bean milk and soya-bean milk-coagulant mixer identical with embodiment two. Mix soybean milk and coagulant at a volume ratio of 20:1, and the coagulant is MgCl 2 + An aqueous solution of glucono-delta-lactone containing 18 g of MgCl per liter of aqueous solution 2 10 g of glucono-δ-lactone (the molar concentrations are respectively: 0.2 mol / L, 0.05 mol / L). After adjusting the flow rate of the coagulant pump to match the soymilk, start the coagulant pump and the soymilk valve, so that the mixed liquid flows directly from the soymilk-coagulant mixer into the tofu box, seals it, and keeps it warm at 75°C for 15 minutes, which is the finished product. The elasticity of the tofu prepared in this example is better than that of the traditional northern tofu, the internal structure is delicate, and no yellow pulp is produced during the production process. Yield rate soybean: tofu = 1:8.

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Abstract

The utility model discloses a mixer, which is provided with at least one thin conveying pipe, a thick conveying pipe and a mixed pulp output pipe, wherein one end of the thick conveying pipe is closed, and the mixed pulp output pipe is communicated with the side wall of the thick conveying pipe close to the closed end and enables material flowing direction to be changed. At least one thin conveying pipe penetrates into the thick conveying pipe from closed end, a part of the thin conveying pipe penetrating into the thick conveying pipe is larger than a communicating port of the thick conveying pipe and the mixed pulp output pipe, and the part of the thin conveying pipe and the thick conveying pipe form partial overlap. The opening diameter formed from the communicating port of the thick conveying pipe and the mixed pulp output pipe to a discharging port is increased. The mixer overcomes a plurality of defects of the prior art and achieves efficient and stable mixing of two fluids with large flow-quantity difference.

Description

technical field [0001] The invention relates to food technology, in particular to a bean curd whose quality is equal to or close to northern bean curd and a bean curd production method. Background technique [0002] The tofu varieties currently on the market can be mainly divided into southern tofu, northern tofu and lactone tofu (box tofu) from the use of coagulants. Among them, the traditional northern tofu refers to the use of bittern MgCl 2 As a coagulant, the soybean milk is solidified into soybean brains, and then the soybean brains are wrapped in cloth and pressurized to remove excess water, and then the soybean brains are recombined under pressure using the temperature of the soybean brains to form a rough whole, and finally cut into squares of the same size . Compared with other types of tofu, traditional northern tofu has a special slightly sweet aftertaste (generally known as "the more you chew, the more fragrant"); the internal structure is generally rough, and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 鲍鲁生季凯冯平柴萍萍金杨贾建会
Owner FOODSTUFF INST BEIJING
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