Tofu coagulator and preparation method therefor

The technology of a coagulant and tofu is applied in the field of tofu coagulant and its preparation to achieve the effects of reducing waste liquid discharge, good water holding capacity and elasticity, and simple operation

Pending Publication Date: 2017-03-29
SHAOYANG UNIV +1
View PDF2 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Both brine and gypsum are...

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Tofu coagulator and preparation method therefor
  • Tofu coagulator and preparation method therefor
  • Tofu coagulator and preparation method therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A new type of tofu coagulant and its preparation method, the activated and enriched Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus zeae, in a ratio of 1:1:1, the inoculum size is 3.0×10 8 CFU / mL, inoculated into 1000g sterilized soybean clear liquid. Under the conditions of initial pH of 6.9 and temperature of 36°C, ferment for 52 hours to obtain a liquid tofu coagulant.

Embodiment 2

[0050] A new type of tofu coagulant and its preparation method, the activated and enriched Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus zeae, with the ratio of 0.8:1:1.2, the inoculum size is 3.0×10 8 CFU / mL, inoculated into 2000g sterilized soybean clear liquid. Under the conditions of initial pH of 7.2 and temperature of 36°C, ferment for 60 hours to obtain a liquid tofu coagulant.

Embodiment 3

[0052] A new type of tofu coagulant and its preparation method, the inoculum amount of activated and enriched Lactobacillus casei, Lactobacillus rhamnosus, and Lactobacillus zea with a ratio of 1.2:1:0.8 is 3.2×10 8 CFU / mL, inoculated into 3000g sterilized soybean clear liquid. Under the conditions of initial pH of 6.9 and temperature of 40°C, ferment for 56 hours to obtain a liquid tofu coagulant.

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 provides a tofu coagulator. The tofu coagulator comprises the raw materials of a sterilized bean supernatant and activated compound lactobacillus, wherein the compound lactobacillus comprises lactobacillus casei, lactobacillus rhamnosus and lactobacillus zeae. The invention also provides a preparation method for the tofu coagulator. The preparation method comprises the steps of sterilizing the bean supernatant, and then inoculating the activated compound lactobacillus to the bean supernatant for fermenting. The coagulator is beneficial for intestinal health and capable of improving immunity of gastrointestinal tract; the coagulator is simple in preparation method, high in production efficiency, capable of utilizing waste materials and economic and environment friendly; and the tofu prepared by the coagulator is tender and smooth in taste, compact in structure, high in water binding capacity and elasticity, and has special flavor of bean supernatant fermenting liquid.

Description

technical field [0001] The invention relates to the field of food, in particular to a tofu coagulant and a preparation method thereof. Background technique [0002] Soybean is native to China, and it was called "shu" in ancient times. It has a history of more than 5,000 years in my country. Soybean is a green food rich in protein. It has very high nutritional value and contains seven nutrients needed by the human body. Tofu is a traditional food in China. The technology of making tofu from soybeans has a long history of more than 2,000 years. The production process of tofu is simple and convenient to eat. At the same time, because of its high protein content, low fat content, low calorie content, and the effect of lowering blood pressure, blood fat, and cholesterol, it is deeply loved by the people. [0003] At present, the coagulants used in the tofu production process are mainly brine and gypsum, which can make the protein in the soybean milk gel and separate out water to...

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
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 尹乐斌雷志明张昌运周娟张臣飞赵良忠孙菁孔彦卓李立才杨莹
Owner SHAOYANG UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap