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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

Active Publication Date: 2019-11-05
新派(上海)餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tofu made of lactone is fine and smooth, the quality is better, the texture is smooth and refreshing, the elasticity is large, and the water holding capacity is good, but the taste is bland and soft, so it is not suitable for frying

Method used

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  • Composite coagulant for preparing tofu pudding and preparation method and application thereof
  • Composite coagulant for preparing tofu pudding and preparation method and application thereof
  • Composite coagulant for preparing tofu pudding and preparation method and application thereof

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Embodiment 1

[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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Abstract

The invention discloses a composite coagulant for preparing tofu pudding and a preparation method and an application thereof. The composite coagulant includes the raw materials of magnesium chloride,glucono-delta-lactone, sodium bicarbonate and a TG enzyme. MgCl2 plays an ion neutralization role in formation of tofu pudding and forms tofu curd having a three-dimensional reticular structure. Glucolactone cannot be used as a coagulant, but is decomposed into gluconic acid. By reducing the pH value of soybean milk, protons are released from the soybean milk, negatively charged groups carried onthe surface of denatured soybean protein are reduced, and the electrostatic repulsion between protein molecules is weakened, so that the molecules continuously get closer, and the proteins are coagulated. When glucono-delta-lactone is dissolved in the soybean milk, glucono-delta-lactone can be hydrolyzed to hydrogen ions, and the hydrogen ions and sodium bicarbonate are subjected to a reaction toproduce CO2; in the process of tofu pudding solidification, CO2 is encapsulated in the tofu pudding gel with the three-dimensional reticular structure to form pores, so that a honeycomb shape of a newproduct of the Tofu pudding appears, and the product floats and is easy to fish for eating in a boiling process.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a composite coagulant for making bean curd and its preparation method and application. Background technique [0002] Douhua is a traditional bean food that is delicious and widely favored by everyone. Bean curd is a gel product with a three-dimensional network structure formed by the combination of soybean proteins under the action of a coagulant. It is rich in natural plant protein and unsaturated fatty acids, and is the main source of human high-quality protein. Beancurd is also often seen in shabu-shabu. [0003] Bean curd is a high-quality vegetable protein food, which is a gel product with a three-dimensional network structure formed by the combination of soybean protein under the action of a coagulant. Coagulant is an indispensable chemical substance in the production of bean curd. When the soybean protein concentration in the soybean milk is lower than 10%. On...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 张炎张琪张义全唐春霞陈冲任发政
Owner 新派(上海)餐饮管理有限公司
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