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Method for preparing bean curd by wild jujube and sour bean curd coagulating agent through curdling

A technology of coagulant and tofu, which is applied in the field of tofu preparation and can solve problems such as poor uniformity

Inactive Publication Date: 2013-09-04
HARBIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problem of poor uniformity in making tofu by pointing with hawthorn acid extract, and provides a method for making tofu by pointing with jujube and sour tofu coagulant

Method used

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  • Method for preparing bean curd by wild jujube and sour bean curd coagulating agent through curdling
  • Method for preparing bean curd by wild jujube and sour bean curd coagulating agent through curdling

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specific Embodiment approach 1

[0020] Specific embodiment one: present embodiment is a kind of method for making tofu with jujube sour tofu coagulant, specifically completes according to the following steps:

[0021] 1. Soaking: Soak selected soybeans in water for 10-14 hours at room temperature to obtain soaked soybeans;

[0022] 2. Refining, filtering, and boiling pulp: first, put the soaked soybeans and water into the grinder according to the mass ratio of soaked soybeans to water of 1:5, and flow into the grinder at a flow rate of 50mL / min during the grinding process. Add water and add soaked soybeans to the grinder at a feed rate of 15g / min. The slurry obtained by grinding is filtered through double-layer gauze to remove impurities, and then boiled for 3 minutes to 5 minutes in a slow fire, and then boiled in a rapid fire until the slurry is formed. Until the temperature reaches 92°C-98°C, continue to cook with a slow fire until the temperature of the slurry reaches 100°C-102°C, stop the fire and pour ...

specific Embodiment approach 2

[0029] Embodiment 2: The difference between this embodiment and Embodiment 1 is that the selected soybeans described in step 1 are new soybeans with bright color, plump grains, and no insects or rats. Others are the same as the first embodiment.

specific Embodiment approach 3

[0030] Specific embodiment three: the difference between this embodiment and specific embodiment one or two is that the jujube sour tofu coagulant described in step 4 is specifically prepared according to the following steps: first, the jujube is depitted to obtain nucleic acid-free jujube , add water to the nucleic acid-free jujube and grind to obtain fruit pulp, then produce ultrasonic treatment at an ultrasonic frequency of 175W and a temperature of 65°C for 15min, cool to room temperature and centrifuge at a speed of 3000r·min -1 Centrifuge for 10 minutes, vacuum filter the centrifuged supernatant obtained by centrifugal separation with a 0.45 μm filter membrane, then concentrate the volume of the supernatant obtained by vacuum filtration to 1 / 3 of the original volume, and then put it in an autoclave Sterilize for 10 minutes and cool to room temperature to obtain the jujube sour tofu coagulant; the volume ratio of the nucleic acid-free jujube to water is 1g:9mL. Others are...

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Abstract

The invention discloses a method for preparing bean curd by a jujube and sour bean curd coagulating agent through curdling, relates to a method for preparing the bean curd, and aims to solve the problem that the bean curd prepared by a maslinic acid extracting solution through curdling is poor in uniformity. The method comprises the steps as follows: firstly, soaking, and obtaining soaked soybeans; secondly, obtaining cooked soybean milk through pulp grinding, filtering and pulp boiling; thirdly, obtaining soybean milk to be coagulated through filtering and cooling; fourth, obtaining solidified soybean milk through standing and coagulating; and fifth, obtaining finished bean curd through coagulating, compression and packaging. The method has the advantages that firstly, the uniformity of the bean curd is good; and secondly, the gel strength of the bean curd is higher than 43.KPa, the water-retention rate is higher than 50% and the bean curd yield is higher than 270%. The method disclosed by the invention is mainly used for preparing the bean curd by the wild jujube and sour bean curd coagulating agent through curdling.

Description

technical field [0001] The invention relates to a method for preparing tofu Background technique [0002] Although tofu products are popular all over the world due to their low-fat and low-cholesterol nutrition, the processing of tofu is inseparable from the presence of non-natural ingredients—tofu coagulants. At present, the common coagulants are: plaster of paris, brine, gluconolactone, etc. With the seawater pollution becoming more and more serious, harmful substances will be enriched in the by-products after salt making, and eating tofu with brine point will pose a hazard to human health; long-term consumption will also cause damage to human skin, oral cavity and The mucous membrane of the esophagus is unfavorable; and excessive chloride ions will cause vasoconstriction, which is one of the causes of high blood pressure. As a new type of coagulant in recent years, gluconolactone has obvious advantages in that the processing process is convenient for industrial producti...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 李健王璐刘宁黎晨晨
Owner HARBIN UNIV OF COMMERCE
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