Improved production technique for making beancurd jelly from glucolactone

A technology of gluconolactone and production technology, which is applied in the field of improving production technology, can solve the problems of slow coagulation speed of tofu brain, unfavorable production efficiency, increased time cost, etc., achieve good coagulation effect, reduce protein loss, and reduce time cost Effect

Inactive Publication Date: 2014-03-05
ANHUI XINGZHOU MEDICINE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide an improved production process for making bean curd from gluconolactone to solve the problem in the prior art that when using a coagulant to prepare bean curd, it is necessary to cool the soymilk to 85°C before operation, and the cooling process is prolonged. Production time, and it takes about 15 minutes to condense into tofu nao after pulping. The coagulation speed of tofu nao is slow and the time is too long, which increases the time cost of production and is not conducive to the improvement of production efficiency.

Method used

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Examples

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Effect test

Embodiment 1

[0019] An improved production process for making bean curd with gluconolactone, comprising the following production steps: soaking 150 g of soybeans in water at 23° C. for 11 hours; adding the soaked soybeans and 1.75 kg of water into a soybean milk machine for beating, and After beating, boil to obtain soybean milk; in a 2000ml container, use 30ml of water to dissolve 3.1g gluconoδ lactone to obtain a solution of gluconoδ lactone; pour the obtained soybean milk into a 2000ml container at a temperature above 95°C, and stir 4-5 circles, mix the solution of glucono δ lactone and soybean milk evenly, and let it stand for 5-8 minutes to get 1.2kg coagulated tofu brain.

Embodiment 2

[0021] An improved production process for making tofu nao with gluconolactone, comprising the following production steps: soaking 150g soybeans in water at 26°C for 6 hours; adding soaked soybeans and 2.25kg water into a soybean milk machine for beating, and Boil after beating to obtain soybean milk; in a 2000ml container, use 50ml water to dissolve 3.7g glucono δ lactone to obtain a solution of glucono δ lactone; divide the solution of glucono δ lactone and the obtained soybean milk into the same Divide into five equal parts, respectively add the above-mentioned dissolving solution of δ-glucono δ lactone into each part of soymilk, respectively stir evenly and let stand for 5-8 minutes to obtain coagulated 1.5kg bean curd brain.

Embodiment 3

[0023] An improved production process for making bean curd with gluconolactone, comprising the following production steps: soaking 150 g of soybeans in water at 25° C. for 8 hours; adding the soaked soybeans and 1.95 kg of water into a soybean milk machine for beating; After beating, boil to obtain soybean milk; in a 2000ml container, use 40ml water to dissolve 3.4g glucono δ lactone to obtain a solution of gluconoδ lactone; pour the obtained soybean milk into a 2000ml container at a temperature above 95°C, and stir 4 - 5 circles, the solution of glucono δ lactone and soy milk are evenly mixed, and left to stand for 5-8 minutes, you can get 1.4kg of coagulated bean curd.

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Abstract

The invention provides an improved production technique for making beancurd jelly from glucolactone, which comprises the following steps: dissolving 3.1-3.7g of glucono-delta-lactone in 30-50 mL of water to obtain a glucono-delta-lactone solution, uniformly mixing soybean milk with the temperature of higher than 95 DEG C with the glucono-delta-lactone solution for slushing, and standing for 5-8 minutes to obtain the coagulated beancurd jelly. Compared with the existing production technique, the improved production technique provided by the invention saves the time for cooling the soybean milk to DEG C before slushing, increases the production rate and ensures the production efficiency. The proper glucono-delta-lactone solution and the soybean milk are proportionally mixed to shorten the standing time from 15 minutes or so to 5-8 minutes, thereby further lowering the time cost for production, and ensuring the increase of production benefit by utilizing production.

Description

technical field [0001] The invention relates to an improved production process for preparing bean curd from gluconolactone. Background technique [0002] Tofu brain is rich in nutrition and delicious, and its absorption rate by the human body can reach 92% to 98%. It is one of the most common flavor snacks at present. Soybean curd must be soaked first, after the soybeans are saturated with water, they are beaten, filtered, boiled, and the temperature is lowered to 85°C for bean curd, that is, soaked in coagulant soymilk and then allowed to stand for 5 to 15 minutes to complete. The delicious skill of tofu nao comes from the temperature control of the fusion of soy milk and coagulant. [0003] When the existing coagulant is used to make bean curd, it is necessary to cool the soy milk to 85°C before operation. The cooling process prolongs the production time, and it takes about 15 minutes to condense into tofu nao after brewing, and the coagulation speed of tofu nao is slo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 陈智桥曾干梅显良
Owner ANHUI XINGZHOU MEDICINE FOOD
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