Composite coagulant for preparing tofu pudding and preparation method and application thereof
A technology of coagulant and bean curd, which is applied in the field of compound coagulant for making bean curd and its preparation, which can solve the problems of bland taste and unsuitability for frying, and achieve the effects of improving quality, increasing tenderness, and being easy to fish and eat
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[0027] This embodiment provides a kind of composite coagulant for making bean curd, the raw material of making described composite coagulant includes magnesium chloride, glucono-δ-lactone, sodium bicarbonate and TG enzyme, and the weight of each raw material is respectively:
[0028] Magnesium chloride 1.6275g
[0029] Glucono-delta-lactone 0.93g
[0030] Sodium bicarbonate 0.125g
[0031] TGase 0.125g.
[0032] Utilize the composite coagulant described in the present embodiment to make bean curd, and the preparation method is:
[0033] (1) Soaking beans: Take a certain amount of dry soybeans and wash them twice with water, then place them in water twice the weight of dry soybeans, and soak them at room temperature for 8-10 hours;
[0034] (2) Refining: Drain the soaked soybeans and add water twice the weight of dry soybeans to the refiner for grinding, collect soybean milk and bean dregs separately; add water twice the weight of dry soybeans to the collected bean dregs , ...
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