Utilization method of yellow thick liquid obtained after preparation of bean curd through functional coagulator

Abstract

The invention discloses a utilization method of yellow thick liquid obtained after preparation of bean curd through a functional coagulator. The utilization method comprises the following steps: using soybeans as raw materials, and sequentially performing the steps of soaking, grinding soybeans into thick liquid, boiling the thick liquid, filtering, cooling, dripping the coagulator into the thick liquid, leaving the thick liquid to stand for coagulation, and squeezing for shaping, so as to obtain bean curd and the yellow thick liquid; adding 2000 ml of the yellow thick liquid into a fermentation tank of 3000 ml, performing steam heating till the temperature is 90 DEG C and keeping the temperature for 20 min; adding cane sugar of which the volume is 6% of the total volume of the yellow thick liquid, and cooling to 30 DEG C; inoculate a shake flask with the mixture of the yellow thick liquid and the cane sugar, leaving to stand and fermenting for 8h under the environment of 30 DEG C, obtaining fermentation products, and performing filtering, split packaging, sterilization and inspection on the fermentation products, so as to obtain a finished beverage. Compared with the prior art, the utilization method has the advantages that the yellow thick liquid obtained after the process that bean curd is manufactured by dripping a chitosan and acetic acid composite coagulator into the thick liquid for coagulation has no residual brine with hypotoxicity, the complex process of desalting for the yellow thick liquid obtained by adopting a traditional method can be eliminated as the yellow thick liquid which is produced in the manufacturing process, has no toxicity and is high in nutritive value is collected, and the functional beverage can be prepared from the yellow thick liquid which has no toxicity and is high in nutritive value through the fermentation method.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for utilizing yellow slurry water after tofu is prepared by a functional coagulant. Background technique [0002] Nowadays, in the process of making tofu, soy products factories will discharge a large amount of yellow pulp water containing many nutrients such as protein, soybean isoflavones, soybean saponins, soybean oligosaccharides, etc. Although many factories are currently recycling these nutritious yellow pulp However, when we use the traditional method to make tofu, we will use brine or gypsum coagulant to order tofu, so that a large amount of salt substances harmful to human body will remain in the yellow slurry water, which will cause harm to the human body. If you want to Using yellow pulp water, the harmful substances in it can only be separated through cumbersome filtration and impurity removal processes, but this is costly and inefficient, and even re...

AI Technical Summary

Problems solved by technology

[0002] Nowadays, in the process of making tofu, soy products factories will discharge a large amount of yellow pulp water containing many nutrients such as protein, soybean isoflavones, soybean saponins, soybean oligosaccharides, etc. Although many factories are currently recycling these nutritious yellow pulp However, when we use the traditional method to make tofu, we will use brine or gypsum coagulant to order tofu, so that a large amount of salt substances harmful to human body will remain in the yellow slurry water, which will cause harm to the human body. If you want to Using yellow pulp water, the harmful substances in it can only be separated out through cumbersome filtration and impurity removal processes, but this is costly and inefficient, and even recycling cannot ensure safety

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