Composite coagulant, preparation method thereof, bean curd made thereby and method for making the bean curd

A technology of coagulant and tofu, which is applied in application, food preparation, food science, etc., can solve the problems of fragility, high cost, soft and rotten texture, etc., and achieve the effect of safe and reliable eating, strong practicability, and simple process

Inactive Publication Date: 2006-09-13
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] In the existing bean curd manufacturing method, bittern or gypsum dotting method has a shortcoming to make bean curd, and promptly bean curd is not chewable, and elasticity, aftertaste are not enough, cut into filaments, thin slices, friable, easy to break after small piece; Although the tofu made of lactone has good elasticity, its texture is soft and brittle; although the hooked tofu has high hardness and toughness, it is not easy to break or break after being cut into filaments or thin slices, but the soaked soybeans are frozen. method, the cost is high, and it is difficult to realize mechanization and industrialized large-scale production; and in the production of hard tofu, a large amount of white flour is added to the soymilk. Although the tofu is hard, it is difficult to compare with traditional tofu in terms of nutrition, mouthfeel and flavor. Comparable

Method used

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  • Composite coagulant, preparation method thereof, bean curd made thereby and method for making the bean curd
  • Composite coagulant, preparation method thereof, bean curd made thereby and method for making the bean curd
  • Composite coagulant, preparation method thereof, bean curd made thereby and method for making the bean curd

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Embodiment 1

[0032] Such as figure 1 Shown is the process flow chart of making composite coagulant. From figure 1 It can be seen that the compound coagulant for making tofu is composed of calcium salt, magnesium chloride or bittern and glucono lactone. The mixing ratio is: calcium salt: 1-3 parts, magnesium salt: 1 part, glucono lactone : 0.1-0.3 parts.

[0033] The calcium salt is gypsum or calcium sulfate or calcium sulfate with crystal water.

[0034] Weigh calcium salt and magnesium chloride or bittern and mix, the mixing ratio is 1:1, 2:1, 3:1, dilute with 6 times of water to form a mixed solution; add gluconolactone to the mixed solution, the addition ratio is 0.1-0.3 times of magnesium chloride or bittern, so that the pH of the mixed solution is in the range of 4.0-6.5.

[0035] Specifically, in this example, weigh gypsum or calcium sulfate, brine or magnesium chloride and gluconolactone in a ratio of 2.5:1:0.2 to obtain a composite coagulant, and the pH of the mixture is in the range...

Embodiment 2

[0048] Weigh 5g, 7.5g, 10g of calcium sulfate (or gypsum) respectively, weigh the magnesium chloride according to the ratio of calcium sulfate and magnesium chloride of 1:1, 2:1, 3:1, mix, dilute with 6 times water, and then add 0.5 -1.0g gluconolactone, dissolved. Weigh 0.3 kg of soybeans for pulping and boiling, and evenly add them to the cooked soybean milk at 80-90°C when the brain is pounded, and go through the processes of squatting, breaking the brain, squeezing the brain, and pressing and forming to obtain the finished tofu. The moisture content of each sample is between 67%-80%, and the elasticity range is 0.5-1.8cm. The hardness is measured by a probe with a diameter of 5mm. The hardness of the sample is 0.2-0.4kg. The prepared elastic tofu does not have the sour taste of lactone tofu. .

[0049] The other process steps and conditions in this embodiment are basically the same as those in the embodiment, and will not be repeated here.

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Abstract

The invention provides a composite coagulant for making bean curd which comprises calcium salt, magnesium salt and gluconic acid internal ester, wherein the calcium salt being gypsum or calcium sulphate or calcium sulphate with crystallinic water, the magnesium salt being magnesium chloride or bittern.

Description

Technical field [0001] The invention relates to a composite coagulant and a preparation method thereof, in particular to a method for preparing tofu using the composite coagulant, and belongs to the technical field of tofu production in agricultural product processing. Background technique [0002] Tofu has become more and more important food in people's daily diet due to its rich nutrition and low price. With the improvement of people's taste, the varieties of tofu and its production methods are becoming more and more diverse. [0003] The existing methods of making tofu can be divided into two categories: [0004] One type is to add various raw materials to make tofu, such as: peanut tofu, corn tofu, konjac tofu, blood tofu, rice tofu, green tofu, (such as: adding celery, bok, radish, mustard, etc.), colored tofu ( Such as: adding celery, vegetables, carrots, tomato juice, etc. The new method of making tofu is mainly based on this category. [0005] The other is to make tofu by...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/05A23L1/20A23L11/00A23L29/20
Inventor 李博藉保平谷大海
Owner CHINA AGRI UNIV
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