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Tea fungus-containing tofu coagulator and preparation method thereof

A kombucha and coagulant technology, applied in the field of food additives, can solve the problems of not being able to meet the growing demand for multifunctional tofu products, and achieve the effects of enhancing the body's immunity, promoting human health, and delicate taste

Inactive Publication Date: 2018-02-02
广州市妙豆生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional tofu can no longer meet people's growing demand for multifunctional tofu products

Method used

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Examples

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Effect test

preparation example Construction

[0045] The present invention also provides a kind of preparation method of kombucha tofu coagulant, comprising the following steps:

[0046] S1: Select fruit juice and adjust the soluble solids content of the juice;

[0047] S2: Sterilize the obtained fruit juice;

[0048] S3: Inoculate the sterilized fruit juice with the kombucha fermented liquid and stir to obtain the kombucha tofu coagulant.

[0049] In some embodiments of the present invention, the sterilization method of S2 is pasteurization; the temperature during the pasteurization is 65-85° C., and the duration is 10-30 minutes.

[0050] In some embodiments of the present invention, the pasteurized fruit juice is cooled to 30-45°C for use.

[0051] In some embodiments of the present invention, the stirring in S3 further includes a fermentation process, wherein the temperature of the fermentation is 25-37° C., and the duration is 5-15 days.

[0052] In some embodiments of the present invention, the preparation method...

Embodiment 1

[0059] A preparation method of kombucha tofu coagulant, comprising the following steps:

[0060] Select fruit juice and adjust the soluble solid content of fruit juice to 5°Brix;

[0061] The obtained fruit juice is sterilized by ultra-high pressure sterilization technology;

[0062] Kombucha fermented liquid was inoculated into the sterilized fruit juice, the inoculum amount was 5%, stirred after inoculation, and fermented at 30° C. for 6 days.

[0063] Wherein, the preparation method of kombucha fermented liquid comprises the following steps: boiling water, adding black tea to soak, keeping at 90°C for 15 minutes, filtering to obtain tea soup; filtering to obtain tea soup; adding sucrose to the obtained tea soup, adding 30 % of kombucha strain mother liquor, placed in a fermenter and sealed with gauze, and fermented at 25° C. for 12 days to obtain the kombucha fermented liquid.

Embodiment 2

[0065] A preparation method of kombucha tofu coagulant, comprising the following steps:

[0066] Select fruit juice and adjust the soluble solid content of fruit juice to 25°Brix;

[0067] The obtained fruit juice is sterilized by low-temperature sterilization technology;

[0068] Kombucha fermented liquid was inoculated into the sterilized fruit juice, the inoculum amount was 20%, stirred after inoculation, and fermented at 30° C. for 6 days.

[0069] Wherein, the preparation method of kombucha fermented liquid comprises the following steps: boil water, add green tea to soak, keep at 90°C for 15 minutes, filter to obtain tea soup; filter to obtain tea soup; add sucrose to the obtained tea soup, add 30 % of kombucha strain mother liquor, placed in a fermenter and sealed with gauze, and fermented at 30° C. for 15 days to obtain the kombucha fermentation broth.

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PUM

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Abstract

The invention provides a tea fungus-containing tofu coagulator. The tofu coagulator includes fermented tea fungus liquid and juice. Compared to the prior art, the objective of the invention is to provide the natural and safe tea fungus-containing tofu coagulator combining both nutrients and health care functions and a preparation method thereof. Products provided by the invention not only can meetthe consumer pursuit of tofu with new varieties and new flavors, but also can provide rich active substances for human bodies, improve organism immunity and promote the health of the human bodies.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a kombucha tofu coagulant and a preparation method thereof. Background technique [0002] Tofu is a traditional dish of the Chinese people, and its processing history is long. The traditional tofu production process includes the steps of raw material cleaning, soaking, refining, boiling, filtering, pointing, squatting, spreading, pouring, sorting, pressing, and finished products. [0003] A coagulant is used for pointing pulp. One of the current coagulants is a salt coagulant, such as brine, gypsum, etc.; however, when using these inorganic salts as a coagulant for tofu, the coagulation speed of soy milk is fast, but it is difficult to produce fine and uniform texture. , Tofu with rich water retention and excellent texture and flavor. [0004] The other is acid coagulant, such as gluconolactone, citric acid and so on. Tofu made of brine has poor water holding capacity a...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 方祥郑勇
Owner 广州市妙豆生物科技有限公司
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