Coagulant granules suitable for bean curd preparation

Abstract

The invention discloses coagulant granules suitable for bean curd preparation. The coagulant granules suitable for bean curd preparation are mainly prepared from a food additive structure improver, edible oil and a magnesium chloride solution as raw materials. A preparation method of the coagulant granules suitable for bean curd preparation comprises the following steps: heating the raw materials,including the food additive structure improver and the edible solid oil to 60-90 DEG C so as to obtain liquid; heating the magnesium chloride solution to 60-90 DEG C; putting the liquid and the solution in proportion into a stirring machine so as to be subjected to uniform dispersion; and then, performing granulation by using a granulation head at 50 DEG C or below so as to obtain solid coagulantgranules. According to the coagulant granules disclosed by the invention, the magnesium chloride is emulsified and dispersed in the edible oil; and then, granulating and molding are performed. Beingused, the coagulant granules are added into soybean milk at an appropriate amount; and then, the dispersed magnesium chloride is slowly released so as to control coagulation rate of the soybean milk,and thus, elasticity of prepared bean curd is increased with adequate water retention ensured. Therefore, delicious marinated bean curd of various flavors can be prepared.

Description

technical field [0001] The invention relates to a solid food compound additive, in particular to a coagulant granule suitable for making tofu. Background technique [0002] Tofu is a gel product with a three-dimensional network structure formed by the combination of soybean proteins under the action of a coagulant. It has high nutritional value and unique flavor. It is a high-quality vegetable protein food. Tofu coagulants are divided into single coagulants and composite coagulants. At present, the most commonly used ones are single coagulants, mainly including gypsum, halogen flakes, gluconic acid-lactone, etc. There are certain defects in processing tofu with a single coagulant, such as Gypsum tofu has astringent feeling and hard taste; pure stewed tofu solidifies too fast, is not easy to control, is not suitable for large-scale production, and is prone to bitter taste; pure internal fat tofu has a delicate taste, but the taste is flat, prone to sour taste, and excessive c...

AI Technical Summary

Problems solved by technology

Tofu coagulants are divided into single coagulants and composite coagulants. At present, the most commonly used ones are single coagulants, mainly including gypsum, halogen flakes, gluconic acid-lactone, etc. There are certain defects in processing tofu with a single coagulant, such as Gypsum tofu has astringent taste and hard taste; pure stewed tofu solidifies too fast, is not easy to control, is not suitable for large-scale production, and is prone to bitter taste; pure internal fat tofu has a delicate taste, but the taste is flat, prone to sour taste, and excessive consumption bad for the body