Bean product coagulating agent and application thereof

A technology of bean products and coagulants, which is applied in the field of making bean products and coagulants for bean products, can solve problems that need to be improved, and achieve the effects of high yield, good water holding capacity and simple operation

Inactive Publication Date: 2017-08-04
刘峰松
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the current bean product coagulant and the

Method used

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  • Bean product coagulating agent and application thereof
  • Bean product coagulating agent and application thereof
  • Bean product coagulating agent and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1: preparation of bean product coagulant

[0045] 1. Materials:

[0046] Fruits (red berries, sea buckthorn, oranges and lemons);

[0047] citric acid.

[0048] 2. Experimental steps:

[0049] 2.1 Preparation of stew

[0050] Screening insect-free, fresh fruits, wherein the fruits include 12 parts by weight of red fruit, 9 parts by weight of seabuckthorn, 8 parts by weight of orange and 15 parts by weight of lemon. Then, 44 parts by weight of the above-screened fruits were cut into pieces and mixed with 410 parts by weight of water, and boiled at a high temperature at 95° C.-100° C. to obtain a boiled product.

[0051] 2.2 Filtration

[0052] Filter the stewed product obtained above to remove the filter residue, so as to obtain a filtrate.

[0053] 2.3 Mixed citric acid

[0054] The filtrate obtained above was mixed and coagulated with 3 parts by weight of citric acid to obtain a bean product coagulant for subsequent use.

Embodiment 2

[0078] Embodiment 2: tofu preparation

[0079] Utilize respectively the soy product coagulant of the present invention prepared in Example 1 and the soy product coagulant prepared in Comparative Examples 1-5, prepare tofu according to the following steps, so as to compare the use effect of several soy product coagulants:

[0080] 1. Materials and equipment:

[0081] soy;

[0082] Water with a pH of 6.5 to 7.5;

[0083] Clear water;

[0084] The bean product coagulant prepared by embodiment 1, comparative examples 1-5;

[0085] Bean trough;

[0086] Suction machine;

[0087] drain screen;

[0088] Slurry self-separation refiner;

[0089] Centrifugal pump;

[0090] cooking pulp tank;

[0091] point slurry tank;

[0092] bean cloth;

[0093] tofu forming machine;

[0094] workbench;

[0095] Sealer.

[0096] 2. Experimental steps:

[0097] 2.1 Soak soybeans

[0098] Screen and remove impurity stones, dead beans, lint, etc. in soybeans. Then, at a room temperature...

Embodiment 3

[0119] Embodiment 3: preparation of dried tofu

[0120] Utilize respectively the soy product coagulant of the present invention prepared in Example 1 and the soy product coagulant prepared in Comparative Examples 1-5, prepare dried tofu according to the following steps, so as to compare the use effect of several soy product coagulants:

[0121] 1. Materials and equipment:

[0122] soy;

[0123] Water with a pH of 6.5 to 7.5;

[0124] Clear water;

[0125] The bean product coagulant prepared by embodiment 1, comparative examples 1-5;

[0126] Bean trough;

[0127] Suction machine;

[0128] drain screen;

[0129] Slurry self-separation refiner;

[0130] Centrifugal pump;

[0131] cooking pulp tank;

[0132] point slurry tank;

[0133] bean cloth;

[0134] Dried tofu pouring plate;

[0135] Hydraulic Press;

[0136] workbench;

[0137] Sealer.

[0138] 2. Experimental steps:

[0139] 2.1 Soak soybeans

[0140] Screen and remove impurity stones, dead beans, lint, ...

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Abstract

The invention discloses a bean product coagulating agent and application thereof. The bean product coagulating agent is prepared by the following steps: mixing fruits with 400 to 420 parts by weight of water and decocting an obtained mixture at high temperature to obtain a decocted product, wherein the fruits comprises the following ingredients in parts by weight: 10 to 15 parts of haw, 8 to 10 parts of sea-buckthorns, 5 to 10 parts of oranges and 10 to 20 parts of lemons; filtering the decocted product to obtain a filtrate; and mixing and coagulating the filtrate with 2 to 4 parts by weight of citric acid to obtain the coagulating agent. The bean product coagulating agent and a method for producing bean products provided by the invention can be used for producing the bean products conveniently and efficiently, are simple in operation, easy to realize standardization and industrialization, low in cost and high in yield. The obtained bean products have good water holding capacity and good taste, keep original fragrance of raw materials of the bean products, and are free from residual odor.

Description

technical field [0001] The invention relates to the field of food processing, in particular to the field of soybean product production. Specifically, the present invention relates to a bean product coagulant and its use. More specifically, the present invention relates to a coagulant for soybean products, a method for making soybean products, and soybean products. Background technique [0002] Pointing pulp is one of the most critical steps in the soy product making method, and it refers to in the process of making soy product, utilizes soy product coagulant (also referred to simply as " coagulant " sometimes herein) to make soya-bean milk coagulate so that obtain bean brains. At present, brine and gypsum are commonly used as coagulants for bean products for point slurry. However, using brine as a coagulant for pointing pulp is difficult in standardized operation, the yield rate is low, and the obtained soy products have poor water holding capacity; using gypsum as a coag...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 刘峰松
Owner 刘峰松
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