Unlock instant, AI-driven research and patent intelligence for your innovation.

Coagulant for fresh-keeping of bean curd

A technology of coagulant and tofu, which is applied in the field of coagulant for fresh-keeping tofu, and can solve problems such as poor water retention, fragility and rot, and difficulty in industrialization

Active Publication Date: 2016-03-16
SHANGHAI QINGMEI GREEN FOOD
View PDF2 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although tofu has a long history of production, there are still common problems in the production process such as low gel strength, fragility and rottenness, poor water retention, not easy to store for a long time, and difficult to industrialize.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] The domestic Northeast soybeans are crushed and passed through a 200-mesh sieve to obtain soybean powder with a particle size greater than 200 mesh. The bean flour was mixed with water and stirred for 20 minutes, the rotating speed of the machine was 5000 rpm, and the ratio of powder to water was at bean flour:water=1:10. The obtained soya-bean milk is heated, and the temperature is controlled at about 85 degrees Celsius. Add the coagulant of the present invention, the amount of the coagulant is 1% of the soybean mass, the coagulant consists of 100 parts by weight of magnesium chloride, and 0.1 parts by weight of food-grade tannic acid. The heating time was continued for 20 minutes, and the heating temperature was controlled at about 75 degrees centigrade to stand and solidify, so as to obtain the tofu of the present invention. Stored at 5°C for 7 days, no stickiness and no deterioration.

Embodiment 2

[0061] The domestic Northeast soybeans are crushed and passed through a 300-mesh sieve to obtain soybean powder with a particle size greater than 300 mesh. The soybean flour was mixed with water and stirred for 30 minutes, the rotating speed of the machine was 10000 rpm, and the ratio of powder to water was at soybean flour: water=1:15. The obtained soya-bean milk is heated, and the temperature is controlled at about 85 degrees Celsius. Add the coagulant of the present invention. The dosage of the coagulant is 1% of the soybean mass, and the coagulant consists of 100 parts by weight of magnesium chloride and 1 part by weight of food-grade tannic acid. The heating time was continued for 15 minutes, and the heating temperature was controlled at about 85 degrees centigrade to stand and solidify, so as to obtain the tofu of the present invention. Stored at 5°C for 14 days, no stickiness, no deterioration.

Embodiment 3

[0063] The domestic Northeast soybeans are crushed and passed through a 100-mesh sieve to obtain soybean flour with a particle size greater than 100 mesh. The bean flour was mixed with water and stirred for 20 minutes, the rotating speed of the machine was 5000 rpm, and the ratio of powder to water was at bean flour:water=1:10. The obtained soybean milk is heated, and the temperature is controlled at about 95 degrees Celsius. Add the coagulant of the present invention. The dosage of the coagulant is 1% of the soybean mass, and the coagulant consists of 100 parts by weight of magnesium chloride and 0.5 parts by weight of food-grade tannic acid. The heating time was continued for 15 minutes, and the heating temperature was controlled at about 75 degrees centigrade to stand and solidify, so as to obtain the tofu of the present invention. Stored at 5°C for 21 days, no stickiness, no deterioration.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a coagulant for fresh-keeping of bean curd. The coagulant consists of water, a first coagulation component and tannic acid. The first coagulation component is selected from one or more of glucolactone, magnesium chloride and calcium sulfate, and the tannic acid and the first coagulation component are in a mass ratio of 0.001-0.1. The bean curd prepared by the invention has longer freshness lifetime.

Description

technical field [0001] The invention relates to a coagulant for fresh-keeping tofu. It also relates to tofu prepared therefrom. Background technique [0002] Tofu is a traditional soybean food invented by Liu An in the Han Dynasty in my country, with the largest production and sales volume. Its high protein, low fat, low calorie and other outstanding advantages make it a recognized ideal food, and is widely favored by domestic and foreign residents. [0003] Coagulant is an indispensable chemical substance in tofu making. The traditional tofu production process is as follows: material selection → soaking → grinding → pulp filtration → boiling → pointing brain → squatting brain → breaking brain → upper brain → pressurized molding, when the concentration of soybean protein in soy milk is lower than 10%, only Only by adding coagulant, soy protein can combine with each other to form a gel network structure and solidify the solution. The substances traditionally used as tofu c...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 沈建华傅尧娟沈洁袁辉李立
Owner SHANGHAI QINGMEI GREEN FOOD