A preparation process for a green natural tofu coagulant

A preparation process and technology of coagulant, which is applied in the field of preparation of green natural tofu coagulant, can solve problems such as failure to realize tofu molding, and achieve the effects of high profits, increased selling price, and low product cost

Inactive Publication Date: 2013-06-19
中山市雪力食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, through practice, according to the raw material ratio and preparation

Method used

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Embodiment Construction

[0024] Below in conjunction with embodiment the method of the present invention is further described.

[0025] 1, a kind of preparation technology of green natural bean curd coagulant, is to use mountain alum and licorice as raw materials, through mixing→crushing→cooking→filter→concentration→spray drying to get green natural bean curd coagulant finished product.

[0026] 2. A preparation process of a green natural bean curd coagulant. The weight ratio of its raw materials is: 80 parts of fresh bean leaves, 20 parts of dry licorice slices, and 1200 parts of water.

[0027] 3, a kind of preparation technology of green natural bean curd coagulant, preparation technology is to realize by following steps:

[0028] (1) Material selection: Use raw materials with no impurities, no mildew, and normal color.

[0029] (2) Raw material processing: 80 parts of fresh mountain bean leaves are slurried with 1200 parts of water, and 20 parts of dry licorice slices are crushed into 100-120 mes...

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Abstract

The present invention relates to the field of food additive processing technology, and in particular relates to a preparation process for a green natural tofu coagulant. Specifically, symplocos sumuntia and liquorice are used as raw materials to prepare finish products of the green natural tofu coagulant by mixing, crushing, cooking, filtering, concentrating, and spray drying. The green natural tofu coagulant of the present invention can be used to replace traditional tofu coagulants, and is a breakthrough that will allow consumers in our county to really eat clean, delicious, healthy, and nutritious new tofu.

Description

technical field [0001] The invention relates to the technical field of food additive processing, in particular to a preparation process of a green natural tofu coagulant. technical background [0002] Tofu is a traditional dish of the Chinese people, and its processing history is long. Traditional tofu has always used chemical compounds harmful to the human body: gypsum, magnesium chloride, and gluconolactone as coagulants. To truly and effectively solve the residue of harmful substances in tofu, only the development of green and natural tofu coagulation agent to replace the traditional coagulant. [0003] In recent years, domestic researchers have explored and researched the development of new tofu coagulants, and have successively developed some new tofu coagulant products. [0004] The application number is 200510046851.0 "Chinese medicine soybean product coagulant and tofu made with traditional Chinese medicine soybean product coagulant". But through practice, accordi...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 何寒
Owner 中山市雪力食品科技有限公司
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