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Processing method of lactone tofu

A processing method, lactone tofu technology, applied in cheese substitutes, dairy products, applications, etc., to achieve the effect of tender and soft taste

Inactive Publication Date: 2015-12-09
SUZHOU WANDOUXIANG BEAN PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, existing practices still have problems and need to be improved

Method used

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Embodiment Construction

[0011] Below in conjunction with embodiment the present invention is further elaborated.

[0012] A method for processing lactone tofu. After washing and soaking soybeans, they are sent to a three-stage mill for grinding. The paste is burned directly without discarding the slag. At this time, the pulp and slag are integrated. The temperature of the slurry rises to 97-98.5°C and gypsum and lactone are added to the pulp. The temperature remains unchanged during the pulping process. Press for 13-17 minutes to shape, and refrigerate.

[0013] Further, in the pulping, the mass ratio of the prepared ingredients gypsum to lactone is 1:1, and the mass ratio of gypsum+lactone to pulp is 1:100.

[0014] Further, the three-stage milling machine is composed of three groups of grinding assemblies, and the grinding assemblies include a grinding device and a bucket connected to the grinding device; the bucket of the second group of grinding assemblies is the same as the first group A retur...

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Abstract

The invention discloses a processing method of lactone tofu. The processing method comprises the following steps: cleaning and soaking soybeans; grinding the soaked soybeans in a three-stage grinding mill, wherein grinded paste of each stage is sent to the next stage; directly fusing the paste discharged from the third-stage paste outlet and retaining residue, so that the paste and the residue are integrated; heating the paste until the temperature is 97-98.5 DEG C; brewing the paste by addition of plaster and lactone, wherein the temperature is kept constant during the brewing process; 9-12 minutes after completion of the brewing, naturally pressing for 13-17 minutes to shape the lactone tofu; and refrigerating. According to the invention, the three-stage circular grinding is utilized, so that the soybeans are grinded into extremely fine paste to reach a smooth effect; moreover, the paste and the residue are integrated, so that all the nutrients in the soybeans are retained. In addition, the plaster and the lactone are added for brewing in the proportion of 1:1, so that the lactone tofu obtained has a delicate and soft taste without feel of residue, which is a major pioneering undertaking of the invention.

Description

technical field [0001] The invention relates to a method of tofu, in particular to a method for processing lactone tofu. Background technique [0002] Lactone tofu, tofu produced with glucono-δ-lactone as a coagulant. It changes the traditional method of making tofu with brine, which can reduce protein loss and increase the water retention rate of tofu, which is nearly twice as much as that of conventional methods. The tofu is tender, shiny, palatable, and hygienic. [0003] Glucose-δ-lactone is slowly hydrolyzed at room temperature, and the hydrolysis speed is accelerated when heated, and the hydrolyzed product is gluconic acid. Gluconic acid can coagulate and precipitate proteins. The rate of hydrolysis is affected by temperature and pH. The higher the temperature, the faster the solidification speed and the greater the gel strength. Although it can be solidified at 70°C, the product is too tender, with little elasticity and toughness. When the temperature is close to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 侯路锋冯华
Owner SUZHOU WANDOUXIANG BEAN PROD
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