Economical high-efficiency Tofu coagulator and preparation method thereof

Abstract

The invention discloses an economical high-efficiency coagulator used for Tofu production and a preparation method thereof. The coagulator comprises the following components in parts by weight: 30 to99 percent of gypsum, 0 to 60 percent of neutral filler, 0.1 to 5 percent of a retarder, 0 to 15 percent of glucolactone and 0 to 10 percent of amylopectin. The invention also discloses the preparation method of the Tofu coagulator, and the method comprises the following steps: fully and uniformly mixing the gypsum, calcium carbonate and the retarder,and then adding the glucolactone or the amylopectin, and conducting uniform mixing. On the one hand, the coagulator of the invention solves the problem that traditional gypsum is easy to cake in the storage process as a coagulator; and on the other hand, the coagulator of the invention solves the disadvantage that produced gypsum solidifies so fast in pulp adding process that the gypsum cannot be added as a coagulator. Besides, the coagulatorof the invention is very low in addition amount, low in raw material cost, and simple in process. The prepared Tofu is sufficient in water-retaining capacity, high in yield, good in elasticity and smooth in mouth feel, and maintains the due flavor of traditional Tofu.

Description

technical field [0001] The invention relates to a food additive, in particular to a coagulant used in the process of making tofu and a preparation method thereof. Background technique [0002] Because tofu is a traditional food in China, it is rich in nutrition and delicious in taste, so it is widely loved by people. As one of the important additives in the tofu making process, coagulant plays an important role. [0003] At present, it is generally better to use gypsum as a coagulant for soft tofu. In the production process of gypsum bean curd, it is generally all to directly add semi-hydrated gypsum or plaster of paris (obtained by controlled calcination of raw gypsum) into high-temperature soybean milk as a coagulant. The chemical name of gypsum is calcium sulfate (CaSO 4 ,). According to its crystal water content, it can be divided into raw gypsum (calcium sulfate dihydrate CaSO 4 ,·2H 2 O), plaster (calcium sulfate monohydrate CaSO 4 ·H 2 O), semi-hydrated gypsum...

AI Technical Summary

Problems solved by technology

The semi / paris gypsum is a slow-acting coagulant, the addition amount is large, and the solidification time is long. Excessive use of gypsum will leave calcium sulfate in the tofu, and the product has a bitter taste, which will affect the aroma and taste of the tofu.

Many researchers solve the disadvantages caused by gypsum by using other tofu coagulants, such as CN106615184A, CN101579072, CN102696781B, CN105901157A, CN106538711A, CN106490178A and other public patents by adding grease coating coagulant, composite coagulant, plant acid coagulant, lactic acid bacteria Various means such as fermented liquid try to solve it, but it is difficult to obtain an ideal coagulant from the perspective of material cost, tofu product quality, and technological means