Coagulator suitable for making bean curd and preparation method thereof
A technology of coagulant and tofu, which is applied in the field of food compound additives, can solve the problems of difficult control, inability to make, and restrict the development of tofu varieties and the development of the tofu industry, and achieve the effects of controlling the coagulation speed, fully retaining water, and enhancing elasticity.
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Embodiment 1
[0016] Embodiment 1, a coagulant suitable for the production of tofu, the coagulant is mainly made by mixing the food additive structure improver, edible oil and magnesium chloride solution as raw materials; in the raw materials: the food additive structure improver accounts for the edible oil and magnesium chloride solution 0.1% of the total weight of the two, edible oil and fat accounted for 30% of the total weight of the edible oil and magnesium chloride solution; in the magnesium chloride solution, the mass concentration of magnesium chloride was 20%. The food additive structure modifier is selected from the group consisting of sorbitan monostearate mixture SMS, sorbitan ginseng stearate mixture STS, monoammonium glycyrrhizinate MAG, diacetate tartaric acid mono(di)glyceride DATEM, One of ten polyglycerol monooleate, polyglycerol ricinoleate or sucrose monolaurate.
Embodiment 2
[0017] Embodiment 2, a coagulant suitable for the production of tofu, the coagulant is mainly made by mixing the food additive structure improver, edible oil and magnesium chloride solution as raw materials; in the raw materials: the food additive structure improver accounts for the edible oil and magnesium chloride solution 5% of the total weight of the two, edible oil and fat accounted for 70% of the total weight of both edible oil and magnesium chloride solution; in the magnesium chloride solution, the mass concentration of magnesium chloride was 40%. The food additive structure modifier is selected from the group consisting of sorbitan monostearate mixture SMS, sorbitan ginseng stearate mixture STS, monoammonium glycyrrhizinate MAG, diacetate tartaric acid mono(di)glyceride DATEM, One of ten polyglycerol monooleate, polyglycerol ricinoleate or sucrose monolaurate.
Embodiment 3
[0018] Embodiment 3, a coagulant suitable for the production of tofu, the coagulant is mainly made by mixing the food additive structure improver, edible oil and magnesium chloride solution as raw materials; in the raw materials: the food additive structure improver accounts for the edible oil and magnesium chloride solution The total weight of the two is 3%, and the edible oil and fat account for 50% of the total weight of the edible oil and the magnesium chloride solution; in the magnesium chloride solution, the mass concentration of magnesium chloride is 30%. The food additive structure modifier is selected from the group consisting of sorbitan monostearate mixture SMS, sorbitan ginseng stearate mixture STS, monoammonium glycyrrhizinate MAG, diacetate tartaric acid mono(di)glyceride DATEM, One of ten polyglycerol monooleate, polyglycerol ricinoleate or sucrose monolaurate.
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