Method for preventing fermented bean curd from generating white crystal sediment

A sediment and fermented bean curd technology, applied in the field of food processing, can solve the problems of product quality deterioration, mistaking it as glass slag, and affecting the appearance quality of finished products

Inactive Publication Date: 2013-08-07
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The crystals of fermented bean curd seriously affect the appearance quality of the finished product. When consumers eat fermented bean curd, the crystals will be mistaken for glass slag. If they are not careful, they may damage the consumer's mouth or teeth. Some people even think that the quality of the product has deteriorated, or It is an unknown additive, causing huge economic and reputation losses to the enterprise

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  • Method for preventing fermented bean curd from generating white crystal sediment
  • Method for preventing fermented bean curd from generating white crystal sediment
  • Method for preventing fermented bean curd from generating white crystal sediment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] figure 1 It shows that with the decrease of the adjusted pH value, the removal rate and amount of ammonia nitrogen decrease significantly, and the effect of lactic acid and acetic acid has little difference. Compared with the control group, when pH=6.0, the removal rate of ammonia nitrogen decreased from 25% to 1%, and the removal amount decreased from 150μg / mL to 20μg / mL. At the same time, no crystallization was observed in the simulated solution with pH≤6.0 . It shows that lactic acid or acetic acid can effectively prevent the crystallization of magnesium ammonium phosphate by adjusting the pH of the simulated solution to ≤6.0.

[0023] Embodiment 2, adding 0.2% citric acid can effectively prevent crystallization of magnesium ammonium phosphate

[0024] Take 50mL of the prepared N and P stock solutions and place them in a clean and dry 250mL Erlenmeyer flask, add 0.0g, 0.1g, 0.2g, 0.3g of citric acid respectively, after fully dissolving, add 50mL of Mg stock soluti...

Embodiment 2

[0025] figure 2It can be seen that when the addition of citric acid increases from 0.1% to 0.2%, the removal rate and removal amount of ammonia nitrogen are significantly reduced. When the addition of citric acid is greater than 0.2%, the removal rate and removal amount of ammonia nitrogen are basically unchanged. When 0.2% citric acid was added, the removal rate of ammonia nitrogen decreased from 25% to 0.85%, and the solution was clear and transparent without crystallization, which indicated that adding 0.2% citric acid could effectively prevent the crystallization of magnesium ammonium phosphate. The addition of citric acid in the solution complexes magnesium ions on the one hand, and on the other hand reduces the pH value in the solution. This may be the reason why sodium citrate prevents crystallization of magnesium ammonium phosphate significantly.

[0026] Embodiment 3, the prevention of polyphosphate to the crystallization reaction of magnesium ammonium phosphate

...

Embodiment 3

[0028] Take 50mL of the prepared N and P stock solutions and place them in 8 clean and dry 250mL Erlenmeyer flasks, add 0.0g, 0.2g, 0.5g, 1.0g of sodium pyrophosphate to 4 bottles, and add tripolyphosphoric acid to the other 4 bottles Sodium 0.0g, 0.5.g, 1.0g, 1.5g, after fully dissolved, add 50mL Mg stock solution successively to mix, shake well and let it stand for 24h, take the supernatant, measure the ammonia nitrogen removal rate and removal amount, the experimental results are as follows image 3 , Figure 4 .

[0029] image 3 , 4 It shows that with the increase of sodium pyrophosphate and sodium tripolyphosphate addition, the ammonia nitrogen removal rate and removal amount first increase and then decrease, indicating that low addition of sodium pyrophosphate and sodium tripolyphosphate not only does not inhibit the crystallization of magnesium ammonium phosphate The reaction increased the removal rate of ammonia nitrogen and promoted the crystallization of magnesiu...

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Abstract

The invention relates to a method for preventing fermented bean curd from generating white crystal sediment, belonging to the technical field of food processing. Control on crystallization of magnesium ammonium phosphate in fermented bean curd fermentation liquor is realized through two methods as follows: one method is that crystallization of magnesium ammonium phosphate is prevented by adjusting the acidity (pH is less than or equal to 6.0) of a reaction medium through lactic acid or acetic acid; the other method is that crystallization of magnesium ammonium phosphate is prevented by adding a metal complexing agent, wherein adjustment through acetic acid is most ideal; pH is adjusted to 6.0 by using acetic acid; the acetic acid not only is an acid agent for adjusting pH but also is a complexing agent; and the method disclosed by the invention is simple and good in effect and is capable of ensuring that fermented bean curd products cannot generate magnesium ammonium phosphate crystal sediment in the period of more than ten months during the shelf life.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preventing fermented bean curd from producing white crystal deposits. Background technique [0002] The white crystal deposits produced in fermented bean curd have different sizes, the largest diameter is about 2 mm, and the shape is irregular, some are star-shaped, some are dendritic, and some are superimposed on each other. It is common for Qingfang fermented bean curd to produce crystal deposits during the longer post-fermentation period and shelf life. This research uses the Qingfang fermented bean curd produced by a certain company in Guiyang. After more than half a year of post-fermentation, almost every bottle has serious crystal deposits, and the crystal deposits have the largest mass of 2.08g / bottle. Usually, white crystals attached to the surface of the milk base or deposited at the bottom of the bottle can be observed with the naked eye in most co...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 卢红梅黄永涛代来鑫姜晓琳
Owner GUIZHOU UNIV
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