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Acid water and preparation method thereof

A sour water and total acid technology, applied in the food field, can solve problems such as unstable acid water quality and unstable bean curd product quality

Active Publication Date: 2020-12-29
GUANGDONG GUANGZHONGHUANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The inventor found that the acid water prepared by the prior art has the problems of unstable quality of acid water itself and unstable quality of fermented bean curd products

Method used

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  • Acid water and preparation method thereof
  • Acid water and preparation method thereof
  • Acid water and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] (1) collect the yellow slurry water discharged after pointing slurry in the process of preparing tofu;

[0050] (2) Collect the yellow slurry water into a bucket with a conical bottom, let it settle for 30 minutes, and extract the supernatant formed by the settlement;

[0051] (3) Heat the supernatant to 95°C and keep it warm for 30 minutes;

[0052] (4) Mix the clear liquid and the acid water in a volume ratio of 9:1, stir evenly, the temperature of the mixed product is 75°C, and the total acid is about 0.1g / 100ml.

[0053] The sour seed is prepared in advance, and the preparation method is as follows: the clear liquid is naturally fermented at room temperature (about 20-30°C) for 48 hours until the total acid reaches 0.5g / 100ml, and the sour seed is obtained.

[0054] (5) The product of the previous step was incubated at 75° C. for 48 hours. During the cultivation, the membranes produced on the surface were regularly pulled out. The total acid of the product reached ...

Embodiment 2

[0056] (1) collect the yellow slurry water discharged after pointing slurry in the process of preparing tofu;

[0057] (2) Collect the yellow slurry water into a bucket with a conical bottom, let it settle for 30 minutes, and extract the supernatant formed by the settlement;

[0058] (3) Heat the supernatant to 90°C and keep it warm for 25 minutes;

[0059] (4) Mix the clear liquid and the acid water at a volume ratio of 9:1, stir evenly, the temperature of the mixed product is 75°C, and the total acid is about 0.12g / 100ml.

[0060] The sour seed is prepared in advance, and the preparation method is as follows: the clear liquid is naturally fermented at room temperature (about 20-30°C) for 60 hours until the total acid reaches 0.55g / 100ml, and the sour seed is obtained.

[0061] (5) The product of the previous step was incubated at 80° C. for 60 hours, and the membranes produced on the surface were regularly pulled out during the cultivation process. The total acid of the pro...

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Abstract

The invention relates to acid water and a preparation method thereof. The preparation method of the acid water comprises the following steps: (1) collecting yellow serofluid generated in the bean product production process; (2) carrying out clarification treatment on the yellow serofluid, and taking a clear liquid; (3) heating the clear liquid to 90 DEG C or above, and conducting heat preservationfor 10-60 min; (4) mixing the clear liquid with the acid water so that the total acid of the mixed product is 0.1-0.2 g / 100 ml; and (5) carrying out heat preservation culture on the product obtainedin the previous step at 75-80 DEG C until the total acid reaches 0.4-0.6 g / 100 ml to obtain the product, namely acid water.

Description

technical field [0001] The invention relates to the field of food, in particular to acid water and a preparation method thereof. Background technique [0002] In related art, when fermented bean curd is prepared, bean curd blocks are generally produced first, and fermented bean curd blocks are then fermented to prepare fermented bean curd. [0003] For example, some related technologies utilize lactone dotting to make bean curd for fermented fermented bean curd. There are also some related technologies that utilize gypsum and brine point paste to make tofu for fermented fermented bean curd. There are also some related technologies to make bean curd by pointing pulp with sour water for fermented fermented bean curd. Contents of the invention [0004] The inventors found that the acid water prepared in the prior art has the problems of unstable quality of the acid water itself and unstable quality of fermented bean curd products. According to the inventor's analysis, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025Y02A40/90
Inventor 张志飞何敬隆区国荣赵超
Owner GUANGDONG GUANGZHONGHUANG FOOD CO LTD
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