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
CN106538711APending Publication Date: 2017-03-29SHAOYANG UNIV +1
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
SHAOYANG UNIV
Publication Date
2017-03-29

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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.
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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

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