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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.

Inactive Publication Date: 2017-03-15
LIANYUNGANG RIFENG CALCIUM & MAGNESIUM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the bittern solidifies too fast, it is not easy to control and is not suitable for large-scale production; affected by this, only some varieties of tofu can be made, and not all varieties of tofu can be made
To a large extent, it limits the development of tofu varieties and the development of the tofu industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to a coagulator suitable for making bean curd. The coagulator is mainly prepared by mixing raw materials including food additive structure improver, edible fat and oil and a magnesium chloride solution, wherein in the raw materials, the weight of the food additive structure improver accounts for 0.1-5% of the total weight of the edible fat and oil and the magnesium chloride solution, and the weight of the edible fat and oil accounts for 30-70% of the total weight of the edible fat and oil and the magnesium chloride solution, and in the magnesium chloride solution, the mass concentration of magnesium chloride is 20-40%. The invention further discloses a preparation method of the coagulator. In the coagulator, the magnesium chloride is emulsified and dispersed in the edible fat and oil. In use, an appropriate amount of the coagulator is added in soybean milk, and due to the fact that the magnesium chloride after being dispersed can be slowly released, coagulation rate of the soybean milk can be controlled, elasticity of the bean curd is enhanced, the bean curd has a sufficient water-retaining property, and therefore various types of delicious marinated bean curd can be made.

Description

Technical field [0001] The invention relates to a food compound additive, in particular to a coagulant suitable for making tofu. The invention also discloses a preparation method of a coagulant suitable for making tofu. Background technique [0002] In the process of making brine tofu, bittern (high-purity Mgcl 2 ) As a coagulant. Because the bittern solidification speed is too fast, it is not easy to control and is not suitable for large-scale production; affected by this, only some varieties of tofu can be made, but not all varieties of tofu. To a large extent, it limits the development of tofu varieties and the development of the tofu industry. Summary of the invention [0003] The technical problem to be solved by the present invention is to address the deficiencies of the prior art, and provide a coagulant suitable for making tofu with simple formula, convenient use, controllable coagulation speed, large-scale production, and sufficient water retention. [0004] Another techn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 邱远东
Owner LIANYUNGANG RIFENG CALCIUM & MAGNESIUM
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