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Bean curd like coagulant and its production process

The technology of a coagulant and tofu is applied in the field of tofu coagulants and the preparation thereof, and achieves the effects of low preparation cost, good texture and flavor, and simple process

Inactive Publication Date: 2005-09-07
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Later, relevant technical experts invented lactone tofu. Compared with traditional tofu, lactone tofu has many advantages. However, due to the conversion of gluconolactone into gluconic acid during the processing of lactone tofu, the tofu has a certain sour taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Streptococcus thermophilus and Candida hymenophilus were used as production strains. The seed medium is peptone, yeast extract, glucose medium (peptone 12g, yeast extract 3g, glucose 1g, water 1000mL) and wort medium (12Brix). The fermentation medium is prepared by adding 5% glucose to tofu yellow slurry water. After the two strains were respectively activated and expanded, they were inserted into the fermentation medium with an inoculum size of 5% at a ratio of 1:1, and fermented for 120 hours at a temperature of 40°C. When the acidity of the fermentation broth was 4g / 100g and the ester content When the concentration is 10mg / 100g, filter and sterilize the fermentation broth, then carry out vacuum distillation and concentrate to 1 / 10 of the original volume, and then concentrate and dry in vacuo to obtain a solid coagulant with an acidity of 50g / 100g and an ester content of 20mg / 100g.

Embodiment 2

[0019] Acetobacter albuginea and Saccharomyces cerevisiae were used as production strains. The seed culture medium is glucose-yeast extract-alcohol medium (glucose 6g, yeast extract 6g, alcohol 25mL, water 1000mL) and wort medium (8Brix). The fermentation medium is composed of starch hydrolyzate (6% final concentration of glucose), bean cake hydrolyzate (1% final concentration of bean cake powder) and water. After the two strains were respectively activated and expanded, they were inserted into the fermentation medium at a ratio of 1:1.5 with an inoculum size of 12%, and fermented for 80 hours at a temperature of 8°C. When the acidity of the fermentation liquid was 0.1g / 100g, ester When the content is 100mg / 100g, the fermentation broth is filtered and sterilized by conventional mechanical filtration, and then concentrated to 1 / 8 of the original volume by distillation under reduced pressure to obtain a concentrated coagulant. The acidity of the product is 0.5g / 100g, and the est...

Embodiment 3

[0021] Lactic acid bacteria and Aspergillus oryzae were used as production strains. The seed culture medium is peptone-yeast extract-glucose medium (peptone 10g, yeast extract 3g, glucose 2g, water 1000mL) and potato-glucose medium (potato 200g, glucose 20g, water 1000mL). The fermentation medium is composed of starch sugar (4% final concentration of glucose), bean cake hydrolyzate (1% final concentration of bean cake powder) and water. After the two strains were respectively activated and expanded, they were inserted into the fermentation medium at a ratio of 1:0.5 with an inoculum size of 15%, and fermented for 4 hours at a temperature of 60°C. When the acidity of the fermentation broth was 10g / 100g and the ester content When the concentration is 120mg / 100g, the fermentation liquid is filtered and sterilized by conventional mechanical filtration, and then concentrated to 1 / 5 of the original volume by vacuum distillation to obtain a concentrated coagulant. The acidity of the ...

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Abstract

The invention provides a bean curd like coagulant and its production process wherein the coagulant is prepared by using one or more kinds of micro-organisms through fermentation with the acidity of 0.5-50g / 100g, the ester content is 20-5000mg / 100g. The microorganisms can be bacteria, fungus and saccharomycete capable of producing acid and fragrance. The preparation process consists of carrying out mixed fermentation for one or more microorganisms, the fermentation temperature being 8-60 deg. C, the fermentation time being 4-120 hours, concentrating under normal temperature, and drying to obtain the end product.

Description

technical field [0001] The invention relates to food, in particular to a bean curd coagulant and a preparation method thereof. Background technique [0002] The traditionally used tofu coagulant is brine (the active ingredient is MgCl 2 ) and gypsum (the active ingredient is CaSO 4 ), these coagulants are not natural products, there are known and unknown hazards to the human body, and the flavor is poor and monotonous. Later, relevant technical experts invented lactone tofu. Compared with traditional tofu, lactone tofu has many advantages. However, due to the conversion of gluconolactone into gluconic acid during the processing of lactone tofu, the tofu has a certain sour taste. In recent years, relevant technical experts have invented a nutritional and health tofu coagulant, which is composed of 15-25 CaCl 2 , 300-400 gluconolactone, 50-150 ginkgo powder, 250-370 sodium alginate, 100-200 spiral powder, 30-70 zinc gluconate and 5-15 (all in parts by weight) composition o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L29/20
Inventor 宋俊梅曲静然王国良
Owner QILU UNIV OF TECH