Formula of novel ecological coagulator for bean products and production technology thereof

A production process and a technology for a coagulant, which are applied in the field of soybean product coagulant processing, can solve problems such as being unfavorable to human health and failing to meet health and safety standards, and achieve the effects of rich nutrition and strong bean flavor.

Inactive Publication Date: 2013-01-23
夏述超
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Problems solved by technology

However, gypsum becomes alkaline when it meets water, and the brine point slurry does not meet the

Method used

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Embodiment Construction

[0008] This specific embodiment adopts the following technical scheme: the formula is composed of three coagulants of magnesium chloride, calcium sulfate and gluconolactone. The ratio is: magnesium chloride accounts for 60%, calcium sulfate accounts for 35%, and gluconolactone only accounts for 5%. Preparation method: The order of the coagulants in the preparation process is very important.

[0009] Before the coagulant is formulated, the total amount of coagulant needed should be calculated according to the input quantity of beans, and then the different demand of various coagulants should be calculated according to the formula requirements. In the actual measurement process, because the above three coagulants have strong hygroscopicity, it is required to measure one and dissolve the other in the operation process. The order of dissolving is: dissolve and filter the calcium sulfate first, the amount of water added is 3.5 times the weight of the calcium sulfate, and the densi...

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Abstract

A formula of a coagulator for bean products and a production technology relate to a method for processing the coagulator for bean products. The formula is compounded from three coagulators as follows: by weight, 60% of magnesium chloride, 35% of calcium sulfate and only 5% of gluconolactone. According to the method, various beans are ground into soya-bean milk, and the coagulator is used to solidify the soya-bean milk so as to obtain a bean product. Prepared bean products (Tofu, Tofu pudding and the like) have strong bean flavor, are rich in nutrients, and are endowed with a taste different from the taste of traditional bean products.

Description

Technical field: [0001] The invention relates to a formula and a production process of a coagulant for bean products, in particular to a method for processing the coagulant for bean products. Background technique: [0002] In the production of bean products at present, most of them use gypsum and bittern to make the bean curd solidify into blocks. But gypsum is alkaline after meeting water, and brine point slurry does not meet the hygienic safety standard, and these two kinds of methods are all unfavorable for the health of human body. Generally, soybeans can only be used as raw materials, and other beans such as black beans, red beans, mung beans, kidney beans, and peas cannot be made into tofu with gypsum or brine. [0003] In order to break through the technical barriers that other beans cannot be coagulated, the present invention adopts a new type of ecological coagulant, which can grind various beans into soymilk and then use the coagulant to coagulate and form the soy...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 夏述超
Owner 夏述超
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