Coagulant and method for preparing bean products by same

A soy product and coagulant technology, applied in the field of making soy products, soy products, and soy product coagulants, can solve the problems of low yield, difficult operation, gypsum residue, etc. simple effect

Inactive Publication Date: 2012-07-11
刘峰松
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, using brine as a coagulant for pointing pulp is difficult in standardized operation, the yield rate is low, and the obtained soy products have poor water holding capacity; using gypsum as a coagulant for pointing pulp, although the operation is simple, the obtained soy products have insufficient bean flavor and often There is gypsum residue, accompanied by gypsum smell
[0003] Therefore, the current method of pointing pulp still needs to be improved

Method used

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  • Coagulant and method for preparing bean products by same
  • Coagulant and method for preparing bean products by same
  • Coagulant and method for preparing bean products by same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1: preparation of bean product coagulant

[0042] 1. Materials:

[0043] Fruits (red berries, apples, pineapples and lemons);

[0044] citric acid.

[0045] 2. Experimental steps:

[0046] 2.1 Preparation of stew

[0047] Screening insect-free, fresh fruits, wherein the fruits include 12 parts by weight of red fruits, 9 parts by weight of apples, 10 parts by weight of pineapples and 10 parts by weight of lemons. Then, 41 parts by weight of the screened fruits were cut into pieces, mixed with 380 parts by weight of water, and boiled at a high temperature at 95° C.-100° C. to obtain a boiled product.

[0048] 2.2 Filtration

[0049] Filter the stewed product obtained above to remove the filter residue, so as to obtain a filtrate.

[0050] 2.3 Mixed citric acid

[0051] The filtrate obtained above was mixed and coagulated with 6 parts by weight of citric acid to obtain a bean product coagulant for subsequent use.

Embodiment 2

[0052] Embodiment 2: tofu preparation

[0053] 1. Materials and equipment:

[0054] soy;

[0055] Water with a pH of 6.5 to 7.5;

[0056] Clear water;

[0057] The bean product coagulant prepared in embodiment 1;

[0058] Bean trough;

[0059] Suction machine;

[0060] drain screen;

[0061] Slurry self-separation refiner;

[0062] Centrifugal pump;

[0063] cooking pulp tank;

[0064] point slurry tank;

[0065] bean cloth;

[0066] tofu forming machine;

[0067] workbench;

[0068] Sealer.

[0069] 2. Experimental steps:

[0070] 2.1 Soak soybeans

[0071] Screen and remove impurity stones, dead beans, lint, etc. in soybeans. Then, at a room temperature of 12° C., soak the screened soybeans in a bean soaking tank for 12 hours, so that the volume of the soaked soybeans is approximately twice its original volume.

[0072] 2.2 Refining

[0073] Wash the soaked soybeans with water with a pH of 6.5-7.5, and then use a drain screen to remove the cleaning water an...

Embodiment 3

[0086] Embodiment 3: preparation of dried tofu

[0087] 1. Materials and equipment:

[0088] soy;

[0089] Water with a pH of 6.5 to 7.5;

[0090] Clear water;

[0091] The bean product coagulant prepared in embodiment 1;

[0092] Bean trough;

[0093] Suction machine;

[0094] drain screen;

[0095] Slurry self-separation refiner;

[0096] Centrifugal pump;

[0097] cooking pulp tank;

[0098] point slurry tank;

[0099] bean cloth;

[0100] Dried tofu pouring plate;

[0101] Hydraulic Press;

[0102] workbench;

[0103] Sealer.

[0104] 2. Experimental steps:

[0105] 2.1 Soak soybeans

[0106] Screen and remove impurity stones, dead beans, lint, etc. in soybeans. Then, at a room temperature of 12° C., soak the screened soybeans in a bean soaking tank for 12 hours, so that the volume of the soaked soybeans is approximately twice its original volume.

[0107] 2.2 Refining

[0108] Wash the soaked soybeans with water with a pH of 6.5-7.5, and then use a drai...

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Abstract

The invention provides a bean product coagulant and an application thereof. The bean product coagulant is prepared by adopting the following steps: mixing fruit with 360-400 parts by weight of water and decocting at a high temperature to obtain a decocted substance, wherein the fruit comprises 10-15 parts by weight of red fruits, 8-10 parts by weight of apples, 8-12 parts by weight of pineapples and 5-15 parts by weight of lemons; filtering the decocted substance to obtain the filtrate; and mixing and coagulating the filtrate and 4-8 parts by weight of citric acid to obtain the coagulant. Thebean product coagulant and the method for preparing bean products have the advantages that the bean products can be prepared conveniently and effectively; the operation is easy, standardization and industrialization can be realized easily, the cost is low, and the product yield is high; the prepared bean products have a good water-keeping capacity and a good mouthfeel; the inherent fragrance of raw materials of the bean products can be retained; and no peculiar taste is left.

Description

technical field [0001] The invention relates to the field of food processing, in particular to the field of soybean product production. Specifically, the present invention relates to a bean product coagulant and its use. More specifically, the present invention relates to a bean product coagulant, a method for making bean product and a bean product. Background technique [0002] Pointing pulp is one of the most critical steps in the soy product making method, and it refers to in the process of making soy product, utilizes soy product coagulant (also referred to simply as " coagulant " sometimes herein) to make soya-bean milk coagulate so that obtain bean brains. At present, brine and gypsum are commonly used as coagulants for bean products for point slurry. However, using brine as a coagulant for pointing pulp is difficult in standardized operation, the yield rate is low, and the obtained soy products have poor water holding capacity; using gypsum as a coagulant for point...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 刘峰松
Owner 刘峰松
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