A kind of tofu production system

Abstract

The invention discloses a bean curd production system, which is provided with a soybean milk production line and a soybean milk filling line. The end of the soybean milk production line is provided with cooking equipment. The soymilk in the cooking process is poured into the mixer quantitatively, and several soymilk flows colliding with each other are formed in the mixing chamber. The soymilk flow then forms a turbulent flow to promote the mixing of the soymilk and the coagulant; the mixed soymilk is output from the mixer and enters the filling line. The filling line is equipped with a tofu packaging box conveyor chain. The follow-up filling distributor, with the movement of the conveyor chain, drives the filling distributor to fill the tofu boxes with soybean milk in sequence.

Description

technical field [0001] The invention relates to a bean curd production system, which can rapidly and uniformly mix coagulant and soybean milk during the production process, in particular to a soybean milk and coagulant mixer in the system. Background technique [0002] Tofu is a popular food. The tofu currently on the market is mainly divided into southern tofu, northern tofu and lactone box tofu. Among them, lactone box tofu is widely eaten because of its more delicate and tender taste, and it occupies a larger market because of its industrial production. market share. [0003] The use of glucono-δ-lactone as a new coagulant to produce lactone box tofu is a technological innovation made by the Japanese. It uses the chemical properties of glucono-d-lactone's unique hydrolysis and ionization process that is greatly affected by temperature, and controls The coagulation process of soybean protein ensures that the mixed slurry of soybean milk and coagulant can be filled first ...

AI Technical Summary

Problems solved by technology

[0005] In the existing lactone-box tofu production process, the soy milk must be cooled rapidly to room temperature before mixing with the coagulant after cooking. In this way, the reaction speed of the soy milk and the coagulant is fast at high temperature, and it is not easy to mix. When mixed with the coagulant, micro-agglomeration will quickly occur in the soy milk to form coagulated particles. If the mixing time is too long, the soybean protein will expand around the core of the coagulated particles that have been formed in the soy milk, and the machinery in the subsequent filling process will Stirring will destroy the coagulation of soybean protein and adversely affect the quality of tofu products

[0006] This production process has undergone two heating and one cooling processes, and it needs to be equipped with refrigeration equipment, cooling exchangers and reheating equipment, which not only requires a large investment, but also consumes a lot of energy during the production process.

[0007] In addition, in the above-mentioned production process, in order to ensure the coagulation effect of soybean protein, it is usually necessary to add a slightly excessive coagulant, resulting in the boxed tofu produced with a sour taste

At the same time, because the coagulation process of soymilk and glucono-δ-lactone starts after being filled into the box, the boxed tofu produced is still difficult to remove from the box, and the complete tofu cannot be taken out from the box

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