Unlock instant, AI-driven research and patent intelligence for your innovation.

Bean curd making condition determination method and bean curd making method based on droplet and bulk phase observation

A technology for determining methods and conditions, applied in the field of tofu production based on the observation of soybean milk droplets and curd phase, can solve problems such as lack of curd network growth mode, and achieve the effects of facilitating industrial production, improving efficiency and reducing experimental costs.

Pending Publication Date: 2020-12-22
TSINGHUA UNIV
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, there are some studies on the mechanism of action of coagulants in soymilk, but these studies focus on how the molecules in soymilk are aggregated under the promotion of coagulants, and lack the growth of the curd network after the aggregation of proteins and other substances Research

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Bean curd making condition determination method and bean curd making method based on droplet and bulk phase observation
  • Bean curd making condition determination method and bean curd making method based on droplet and bulk phase observation
  • Bean curd making condition determination method and bean curd making method based on droplet and bulk phase observation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Soybean milk was prepared, magnesium chloride was used as coagulant, the effect of magnesium chloride concentration on the growth mechanism of curd was studied, and the concentration conditions of magnesium chloride for making tofu were determined.

[0028] droplet observation

[0029] Prepare different concentrations of magnesium chloride solutions, and put the prepared solutions and soybean milk in a water bath at 90°C to keep warm for use. First add 100 μl of magnesium chloride solution dropwise to the petri dish, then add 30 μl of soybean milk dropwise to the center of the droplet, and observe its changes over a period of time. The magnesium chloride solution is obtained by diluting the saturated solution, and its concentration is expressed as the percentage of the saturated solution, for example, 10% means the solution concentration obtained by diluting the saturated solution 10 times. The result obtained is as figure 1 shown.

[0030] In deionized water, soybea...

Embodiment 2

[0049] To prepare soybean milk, gluconolactone (GDL) was used as coagulant to study the effect of GDL addition on the growth mechanism of curd, and to determine the GDL addition conditions for making tofu.

[0050] droplet observation

[0051] GDL solutions with different concentrations were prepared, and the prepared solutions and soybean milk were placed in a water bath at 50°C for use. First drop 100 μl of GDL solution into the petri dish, then drop 30 μl of soybean milk into the center of the droplet, and observe its changes over a period of time. GDL solution is obtained by diluting a saturated solution, and its concentration is expressed as a percentage of the saturated solution, for example, 10% means the solution concentration obtained by diluting the saturated solution 10 times. The result obtained is as Figure 4 shown.

[0052] In deionized water, soy milk diffuses directly, and the droplets are turbid; in 0.1% GDL droplets, soy milk still directly diffuses, and ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a bean curd making condition determination method and bean curd making method based on droplet and bulk phase observation, and belongs to the field of bean curd production andprocessing. The bean curd making condition determination method based on droplet and bulk phase observation comprises the following steps: (1) preparing soybean milk; (2) observing soybean milk droplets under different making conditions; (3) observing curd bulk phases under different making conditions; (4) determining a curd growth mechanism based on soybean milk droplets and curd bulk phase observation results; and (5) optimizing and determining bean curd making conditions according to the curd growth mechanism and bean curd quality requirements. The bean curd making condition determination method based on droplet and bulk phase observation has the advantages that the curd growth mechanism is determined on the basis of simple, convenient and feasible soybean milk droplet observation and curd bulk phase observation, corresponding making conditions are optimized and determined according to different market requirements for the bean curd quality, the efficiency of exploring the bean curdmaking process can be greatly improved, and the experiment cost can be reduced. The method provided by the invention is particularly suitable for meeting different requirements of the market on the bean curd quality and developing personalized products.

Description

technical field [0001] The invention belongs to the field of tofu production and processing, and in particular relates to a method for determining tofu production conditions based on the observation of soybean milk droplets and curd body phase, and a tofu production method based on the observation of soybean milk droplet and curd body phase. Background technique [0002] Tofu originated in my country and is also a traditional food in my country with a history of more than 2,000 years. The production process of tofu is complicated, and it needs to go through a series of operations such as soaking, refining, filtering, boiling, pointing, squatting, breaking, topping, and pressing. Although my country has a long history of making tofu, the development of technology is very slow. Until the middle of the last century, tofu production in my country was still a small handicraft workshop with simple equipment, small production volume and high labor intensity. Later, mechanized equ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 张敏莲王婧
Owner TSINGHUA UNIV