Coagulant and method for preparing bean products by same
A soybean product and coagulant technology, which is applied in the field of production of soybean products, soybean products, and soybean product coagulants, can solve the problems of low yield, difficult operation, gypsum residue, etc., and achieve high yield, good water holding capacity, and easy operation simple effect
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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 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 drain screen...
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