Preparation method of original-fragrance bean curd by boiled pulp process as well as special coagulator and application of original-fragrance bean curd by boiled pulp process

Abstract

The invention discloses a preparation method of original-fragrance bean curd by a boiled pulp process, a special coagulator and application thereof, and belongs to the technical field of bean product production. The preparation method of the bean curd with the original fragrance by the cooked soybean milk process sequentially comprises the following steps: screening soybeans, cleaning, soaking, cooking the soybean milk, curdling, solidifying, pressing and sterilizing, and is characterized in that the curdling is implemented by combining a compound coagulator and soybean milk of the cooked soybean milk to generate a gel reaction; the compound coagulator is prepared from the following components in parts by weight: 48-50 parts of soybean oil, 28-30 parts of water, 23-25 parts of magnesium chloride and 0.5 part of beewax. According to the soybean milk cooking process, more nutrients in soybeans can be extracted, so that the soybean flavor is richer; and pressing is directly carried out without breaking the brain, so that the taste is fine and smooth. The original-fragrance bean curd prepared by the boiled soybean milk process method has the strong bean fragrance of northeast hard bean curd, also has the smooth and fine taste of lactone bean curd, and also has the moderate hardness of slushing bean curd.

Description

Technical Field

[0001] The present invention relates to the technical field of soy product production, and particularly relates to a preparation method of original flavor tofu by a cooked soy milk process, a special coagulant therefor, and an application thereof. Background Art

[0002] Soybeans are rich in nutrients, containing 40% protein, 20% fat, 20% carbohydrates, 10% moisture, 5% crude fiber, and also containing various minerals and vitamins. Tofu is a type of soy product, which is rich in nutrients and has a strong bean flavor. It can be served cold, or can be stir-fried, fried, cooked, or deep-fried in combination with various vegetables and meats, and has a very wide range of uses.

[0003] Tofu has a history of more than 2,000 years in China. However, for a long time, it has basically been gypsum slurry tofu with calcium sulfate as the coagulant, Northeast old tofu with magnesium chloride as the coagulant and brain breaking, and lactone tofu with glucono-δ-lactone as the coagulant. Gypsum slurry tofu has a hardness of 110-180 g / cm², is relatively delicate and has a moderate hardness, but it has a bitter taste of gypsum and a poor bean flavor; the Northeast brine old tofu prepared by using magnesium chloride as the coagulant by traditional methods has a strong bean flavor, but its hardness is above 180 g / cm² and the taste is rough; lactone tofu has a hardness of 70-110 g / cm², has a smooth and delicate taste, but almost no bean flavor.

[0004] Therefore, developing a tofu with a moderate hardness, smooth and delicate taste, and strong bean flavor has become a technical problem that needs to be urgently solved by those skilled in the art. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to provide a preparation method of original flavor tofu by a cooked soy milk process, aiming to solve the technical problems that the tofu prepared by the existing methods has a strong bean flavor but a rough taste, a moderate taste but insufficient bean flavor, and a smooth and delicate taste but no bean flavor.

[0006] Another object of the present invention is to provide a special coagulant for the preparation method of original flavor tofu by a cooked soy milk process, which can make the prepared tofu have a moderate hardness, smooth and delicate taste, and strong bean flavor.

[0007] To solve the above technical problems, the present invention is realized by the following technical solutions: A preparation method of original flavor tofu by a cooked soy milk process, the preparation process sequentially includes soybean screening, cleaning, soaking, cooked soy milk, soymilk coagulation, coagulation, pressing, and sterilization. The soymilk coagulation is to combine the compound coagulant and the cooked soy milk through a pipeline type high-speed shear machine to generate a gel reaction. The compound coagulant is composed of 48-50 parts by weight of soybean oil, 28-30 parts by weight of water, 23-25 parts by weight of magnesium chloride, and 0.5 part by weight of beeswax.

[0008] Preferably, the above-mentioned cooked slurry process comprises grinding the paste, boiling the slurry, and separating the slurry from the residue to obtain soymilk with a pH of 13 Brix.

[0009] Preferably, the above-mentioned grinding paste is to grind the soaked soybeans into bean paste using an automatic quantitative grinding machine, and the mass ratio of water: dry beans is 4:1.

[0010] Preferably, the pulp cooking is carried out using a continuous micro-pressure pulp cooking tank, and the pulp cooking temperatures are: 55°C, 75°C, 95°C, 100°C, 106°C; the steam pressure is 0.6MPa, and the pulp cooking time in each pulp cooking tank is 4-5min.

[0011] Preferably, the above-mentioned solidification is to solidify the soy beans obtained by slurrying while moving on the belt of a continuous solidifier, and the solidification time is 13.5 to 16.75 minutes.

[0012] Preferably, the pressing is performed by directly entering a continuous automatic press after the soy bean curd is solidified, and the pressing time is 20 to 25 minutes.

[0013] Preferably, the sterilization method is pasteurization, the sterilization temperature is 88°C, the sterilization time is 45 to 60 minutes; the cooling temperature is 0 to 5°C, and the time is 60 to 75 minutes.

[0014] Preferably, the slurrying is performed by using a pipeline high-speed shearing machine, and the various components of the coagulant and the soy milk are sheared at high speed by the pipeline high-speed shearing machine to open the oil-in-water coagulant and react with the protein in the soy milk. The amount of the coagulant added is 0.71% to 0.73% of the amount of the soy milk.

[0015] The invention discloses a special coagulant for the method for preparing the cooked slurry process original fragrant tofu, which is composed of 48-50 parts by weight of soybean oil, 28-30 parts by weight of water, 23-25 parts by weight of magnesium chloride and 0.5 parts by weight of beeswax.

[0016] An application of the coagulant in preparing cooked slurry process original fragrant tofu.

[0017] Due to the adoption of the above technical solution, the present invention has the following advantages and effects: The cooked pulp process of the present invention can extract more nutrients from soybeans, making the soybean flavor more intense; it is directly pressed without breaking the brain, making the taste delicate and smooth. The original fragrant tofu prepared by the cooked pulp process method of the present invention has both the strong bean fragrance of Northeast old tofu, the smooth and delicate taste of lactone tofu, and the moderate hardness of the washed pulp tofu. The cooked pulp process original fragrant tofu can be fried, stir-fried, cooked, deep-fried, stewed, and served cold, etc.; it is suitable for any tofu dishes. DETAILED DESCRIPTION

[0018] The following will describe in detail the technical solutions in the specific embodiments of the present invention in conjunction with the specific embodiments of the present invention. Obviously, the described specific embodiments are only a part of the specific embodiments of the present invention, rather than all of the specific embodiments. All other specific embodiments obtained by those of ordinary skill in the art based on the specific embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0019] In the preparation methods in the following embodiments, unless otherwise specified, they are all conventional methods, and the percentage contents are all mass percentage contents unless otherwise specified.

[0020] Example 1

[0021] A fully automatic preparation method for original flavor tofu with cooked slurry process specifically includes the following steps: (1) Soybean screening: Require plump grains, and soybeans without insect damage or mildew. (2) Cleaning: Use a vacuum soybean suction machine to suck soybeans into the soaking tank, add water and stir; fish out floating sundries and drain the soybean washing water. (3) Soaking: Re-add clean water for soaking, and the water addition amount is 2.75 times that of dry soybeans; the soaking water is deep well water underground, at 12-13 °C; soak until the volume is 2.2-2.3 times that of dry soybeans. (4) Grinding into paste: Grind the soaked soybeans into soybean paste using an automatic quantitative pulp grinder, and the mass ratio of water to dry soybeans is 4:1; the ground soybean paste is rubbed by hand, and it is appropriate to have a fine granular feeling, without broken soybeans and soybean pieces. The soybean paste is automatically sucked into the cooking tank by a pulp and residue pump. (5) Cooking slurry: The cooking slurry is carried out using a continuous micro-pressure cooking tank, and the cooking slurry temperatures are respectively: 55 °C, 75 °C, 95 °C, 100 °C, 106 °C; the steam pressure is 0.6 MPa, and the cooking time for each cooking tank is 4-5 minutes. (6) Pulp and residue separation: After the soybean paste is cooked, separate the soybean milk through a 300-mesh filter of a screw-type automatic pulp and residue separator into the cooked slurry tank, and the concentration of the soybean milk is 13 Brix; the soybean residue is blown into the outdoor soybean residue tank by a blower. (7) Coagulating: The soybean milk starts to be coagulated at 85 °C. The coagulating is carried out using a pipeline-type high-speed shearing machine, with a speed of 50 Hz and a rotation speed of 2800 r / min. The components of the coagulant and the soybean milk are subjected to high-speed shearing through the pipeline-type high-speed shearing machine. The soybean milk flow rate is 24 Hz, 10.6 kg / min; the flow rate of the compound stabilizing coagulant is 23 Hz, 76.3 g / min; open the water-in-oil coagulant to release magnesium chloride in the coagulant and carry out a gel reaction with the protein in the soybean milk. After the reaction is completed, pour it onto a continuous coagulator; the coagulant is composed of 50 parts by weight of soybean oil, 30 parts by weight of water, 25 parts by weight of magnesium chloride, and 0.5 part by weight of beeswax; the addition amount of the coagulant is 0.73% of the soybean milk amount. (8) Coagulation: The soy curd obtained by coagulating the soy milk is coagulated while moving forward on the belt of a continuous coagulator. The coagulation time is 16.75 min; the thickness of the poured soy curd is 50 mm, and the speed of the coagulator is 34 Hz; (9) Pressing: After the soy curd is coagulated, it directly enters a continuous automatic press for pressing. The speed of the press is synchronized with the coagulant. The pressure of the press is natural pressure pressing. The pressing time is 20 - 25 min. It is pressed to a tofu thickness of 41 mm, and the cut size is 105*90*41 mm, with a weight of 375 g; (10) Packaging: After the tofu is cut into pieces, it is automatically put into a box and sealed by a packaging machine, and then conveyed to an automatic sterilizer through a conveyor line for sterilization; (11) Sterilization: The sterilization is carried out by a continuous fully automatic pasteurizer. The sterilization method is pasteurization. The sterilization temperature is 88 °C, and the sterilization time is 45 min; the cooling temperature is 0 °C, and the time is 60 min; (12) Aging: After the tofu is sterilized and cooled, it is loaded into turnover baskets and transported to a cold storage for deep aging. The temperature of the cold storage is set at 0 °C, and the aging time is 4 hours to make the original flavor tofu.

[0022] Example 2

[0023] A fully automatic preparation method for original flavor tofu with a cooked soy milk process specifically includes the following steps: (1) Soybean screening: It is required to have plump grains, and no insect-eaten or moldy soybeans; (2) Cleaning: The soybeans are sucked into the soaking tank by a vacuum bean suction machine, water is added and stirred; the floating sundries are fished out, and the bean washing water is discharged; (3) Soaking: Fresh water is added again for soaking. The water addition amount is 3.5 times that of the dry beans; the soaking water is deep well water underground, at 12 - 13 °C; soaked to 2.2 - 2.3 times the volume of the dry beans; (4) Grinding into paste: The soaked soybeans are ground into a soy paste by an automatic quantitative pulp grinder. The mass ratio of water to dry beans is 4:1; the ground soy paste is rubbed by hand, with a fine granular feeling, and it is appropriate without broken beans and soybean pieces. The soy paste is automatically sucked into the cooking tank by a pulp and residue pump; (5) Cooking the pulp: Cooking the pulp is carried out using a continuous micro-pressure cooking tank. The cooking temperatures are respectively: 55 °C, 75 °C, 95 °C, 100 °C, 106 °C; the steam pressure is 0.6 MPa, and the cooking time for each cooking tank is 4 - 5 min; (6) Pulp and residue separation: After the soy paste is cooked, the soy milk is separated into the cooked pulp tank through a 300-mesh filter screen of a screw-type automatic pulp and residue separator. The concentration of the soy milk is 13 Brix; the soybean residue is blown into the outdoor soybean residue tank by a blower; (7) Coagulating: The soymilk starts to be coagulated at 85°C. The coagulation is carried out using a pipeline high-speed shearing machine at a speed of 70 Hz and a rotation speed of 3000 r / min. The components of the coagulant and the soymilk are subjected to high-speed shearing through the pipeline high-speed shearing machine. The soymilk flow rate is 25 Hz, 11 kg / min; the compound stable coagulant flow rate is 24 Hz, 79.6 g / min; the water-in-oil coagulant is opened to release magnesium chloride in the coagulant, which reacts with the protein in the soymilk to carry out a gel reaction. After the reaction is completed, it is poured onto a continuous coagulating machine; the coagulant is composed of 48 parts by weight of soybean oil, 28 parts by weight of water, 23 parts by weight of magnesium chloride, and 0.5 part by weight of beeswax; the addition amount of the coagulant is 0.725% of the soymilk amount; (8) Coagulating: The soymilk curd obtained from coagulating is coagulated while moving forward on the belt of the continuous coagulating machine. The brain pouring speed of the coagulating machine is 36 Hz, the brain pouring thickness is 50 mm, and the coagulation time is 16 min; (9) Pressing: After the soymilk curd is coagulated, it directly enters a continuous automatic press for pressing. The press speed is synchronized with the coagulant. The press pressure is natural pressure pressing. The pressing time is 20 - 25 min, and it is pressed to a tofu thickness of 42 mm. The cut size is 105 * 90 * 42 mm, and the weight is 385 g; (10) Packaging: After the tofu is cut into pieces, it automatically enters the box and is sealed by a packaging machine, and then is transported to an automatic sterilizer through a conveyor line for sterilization; (11) Sterilization: The sterilization is carried out by a continuous full-automatic pasteurization machine. The sterilization method is pasteurization. The sterilization temperature is 88°C, and the sterilization time is 60 min; the cooling temperature is 5°C, and the time is 75 min; (12) Aging: After the tofu is sterilized and cooled, it is loaded into turnover baskets and transported to a cold storage for deep aging. The temperature of the cold storage is set at 5°C, and the aging time is 12 hours to make the original flavor tofu.

[0024] Example 3

[0025] A full-automatic preparation method for original flavor tofu with a cooked soymilk process specifically includes the following steps: (1) Soybean screening: It is required to select soybeans with plump grains, no insect damage, and no mildew; (2) Cleaning: The soybeans are sucked into the soaking tank by a vacuum bean sucking machine, water is added and stirred; the floating sundries are fished out, and the bean washing water is discharged; (3) Soaking: Fresh water is added again for soaking. The water addition amount is 3 times that of the dry beans; the soaking water is deep underground well water, 12 - 13°C; it is soaked to 2.2 - 2.3 times the volume of the dry beans; (4) Grinding into paste: The soaked soybeans are ground into soy paste using an automatic quantitative grinding machine. The mass ratio of water to dry soybeans is 4:1. The ground soy paste is rubbed between fingers. It is appropriate that there is a fine granular feeling and no crushed beans or bean dices. The soy paste is automatically sucked into the cooking tank by a pulp residue pump; (5) Cooking the pulp: The continuous micro-pressure cooking tank is used for cooking the pulp. The cooking temperatures are 55°C, 75°C, 95°C, 100°C, and 106°C respectively. The steam pressure is 0.6 MPa. The cooking time for each cooking tank is 4 - 5 minutes; (6) Separating pulp from residue: After the soy paste is cooked, the soy milk is separated into the cooked soy milk tank through a 300 - mesh filter of a screw - type automatic pulp - residue separator. The concentration of the soy milk is 13 Brix. The soybean residue is blown into the outdoor soybean residue tank by a blower; (7) Coagulating the soy milk: The soy milk starts to be coagulated at 85°C. The pipeline - type high - speed shearing machine is used for coagulating, with a speed of 60 Hz and a rotation speed of 3450 r / min. Each component of the coagulant and the soy milk are subjected to high - speed shearing through the pipeline - type high - speed shearing machine. The flow rate of the soy milk is 26 Hz, 11.5 kg / min; the flow rate of the compound stable coagulant is 25 Hz, 83 g / min. The water - in - oil coagulant is opened to release magnesium chloride in the coagulant, which undergoes a gel reaction with the protein in the soy milk. After the reaction is completed, it is poured onto a continuous coagulator. The coagulant is composed of 49 parts by weight of soybean oil, 29 parts by weight of water, 24 parts by weight of magnesium chloride, and 0.5 part by weight of beeswax. The addition amount of the coagulant is 0.72% of the amount of soy milk; (8) Coagulating the bean curd: The bean curd obtained from coagulating the soy milk is coagulated while moving forward on the belt of the continuous coagulator. The speed of pouring the bean curd by the coagulator is 38 Hz, 15 kg / min, the thickness of pouring the bean curd is 50 mm, and the coagulation time is 15 minutes; (9) Pressing: After the bean curd is coagulated, it directly enters a continuous automatic press for pressing. The speed of the press is synchronized with the coagulant. The pressure of the press is natural pressure pressing. The pressing time is 20 - 25 minutes. The pressed tofu has a thickness of 43 mm, the cut size is 105 * 90 * 43 mm, and the weight is 395 g; (10) Packaging: After the tofu is cut into pieces, it automatically enters the box and is sealed by a packaging machine, and then is transported to an automatic sterilizer through a conveyor line for sterilization; (11) Sterilization: The continuous full - automatic pasteurization machine is used for sterilization. The sterilization method is pasteurization. The sterilization temperature is 88°C, and the sterilization time is 55 minutes; the cooling temperature is 3°C, and the time is 68 minutes; (12) Aging: After the tofu is sterilized and cooled, it is loaded into turnover baskets and transported to a cold storage for deep aging. The temperature of the cold storage is set at 3°C, and the aging time is 7 hours to make the original - flavor tofu.

[0026] Example 4

[0027] A fully automatic preparation method for original flavor tofu using the cooked soy milk process, specifically including the following steps: (1) Soybean screening: Require plump grains, and there are no insect-eaten or mildewed soybeans; (2) Cleaning: Use a vacuum soybean suction machine to suck soybeans into the soaking tank, add water and stir; fish out floating sundries and drain the soybean washing water; (3) Soaking: Re-add clean water for soaking. The water addition amount is 2.9 times that of dry soybeans; the soaking water is deep well water underground, at 12-13°C; soak until the volume is 2.2-2.3 times that of dry soybeans; (4) Grinding into paste: Grind the soaked soybeans into soybean paste using an automatic quantitative soy milk grinder. The mass ratio of water to dry soybeans is 4:1; the ground soybean paste is rubbed by hand, with a fine granular feeling, and it is appropriate without broken soybeans and soybean pieces. The soybean paste is automatically sucked into the soy milk cooking tank by a slurry pump; (5) Cooking soy milk: The continuous micro-pressure soy milk cooking tank is used for cooking soy milk. The cooking temperatures are respectively: 55°C, 75°C, 95°C, 100°C, 106°C; the steam pressure is 0.6 MPa, and the cooking time for each cooking tank is 4-5 minutes; (6) Slurry residue separation: After the soybean paste is cooked, separate the soy milk through a 300-mesh filter screen of a screw-type automatic slurry residue separator into the cooked soy milk tank. The soy milk concentration is 13 Brix; the soybean residue is blown to the outdoor soybean residue tank by a fan; (7) Coagulating: Start coagulating the soy milk at 85°C. The pipeline-type high-speed shearing machine is used for coagulating, with a speed of 65 Hz and a rotation speed of 3200 r / min. The components of the coagulant and the soy milk are subjected to high-speed shearing through the pipeline-type high-speed shearing machine. The soy milk flow rate is 27 Hz, 12.5 kg / min; the compound stable coagulant flow rate is 27 Hz, 90 g / min; open the water-in-oil coagulant to release magnesium chloride in the coagulant and carry out a gel reaction with the protein in the soy milk. After the reaction is completed, pour it onto the continuous coagulator; the coagulant is composed of 49.5 parts by weight of soybean oil, 28.5 parts by weight of water, 23.5 parts by weight of magnesium chloride, and 0.5 part by weight of beeswax; the addition amount of the coagulant is 0.715% of the soy milk amount; (8) Coagulating: Coagulate the bean curd obtained from coagulating while it is advancing on the belt of the continuous coagulator. The brain pouring speed of the coagulator is 40 Hz, 12 kg / min, the brain pouring thickness is 50 mm, and the coagulating time is 14 minutes; (9) Pressing: After the bean curd is coagulated, directly enter the continuous automatic press for pressing. The press speed is synchronized with the coagulant. The press pressure is natural pressure pressing. The pressing time is 20-25 minutes, pressing to a tofu thickness of 44 m, the cut size is 105*90*44 m, and the weight is 405 g; (10) Packaging: After the tofu is cut, it automatically enters the box, is sealed by the packaging machine, and then is transported to the automatic sterilizer through the conveyor line for sterilization; (11) Sterilization: The sterilization is carried out by a continuous fully automatic pasteurizer. The sterilization method is pasteurization, the sterilization temperature is 88 °C, and the sterilization time is 57 min; the cooling temperature is 1 °C, and the time is 62 min; (12) Aging: After the tofu is sterilized and cooled, it is packed in turnover baskets and transported to the cold storage for deep aging. The temperature of the cold storage is set at 4 °C, and the aging time is 10 hours to produce original flavor tofu.

[0028] Example 5

[0029] A fully automatic preparation method of original flavor tofu by a cooked soy milk process specifically includes the following steps: (1) Soybean screening: It is required that the soybeans are plump, without insect damage or mildew. (2) Cleaning: The soybeans are sucked into the soaking tank by a vacuum bean suction machine, water is added and stirred; the floating sundries are fished out, and the bean washing water is discharged. (3) Soaking: Fresh water is added again for soaking. The water addition amount is 3.2 times that of dry beans; the soaking water is deep well water underground, at 12-13 °C; soak until the volume is 2.2-2.3 times that of dry beans. (4) Grinding into paste: The soaked soybeans are ground into bean paste by an automatic quantitative pulp grinder. The mass ratio of water to dry beans is 4:1; the ground bean paste is rubbed by hand, and it is appropriate to have a fine granular feeling, without broken beans and bean dregs. The bean paste is automatically sucked into the cooking tank by a pulp and residue pump. (5) Cooking the soy milk: The soy milk is cooked in a continuous micro-pressure cooking tank. The cooking temperatures are: 55 °C, 75 °C, 95 °C, 100 °C, 106 °C; the steam pressure is 0.6 MPa, and the cooking time for each cooking tank is 4-5 min. (6) Pulp and residue separation: After the bean paste is cooked, the soy milk is separated into the cooked soy milk tank through a 300-mesh filter screen of a screw-type automatic pulp and residue separator. The concentration of the soy milk is 13 Brix; the bean dregs are blown into the outdoor bean dregs tank by a fan. (7) Coagulating the soy milk: The soy milk starts to be coagulated at 85 °C. The coagulating is carried out by a pipeline-type high-speed shearing machine. The speed is 55 Hz, and the rotation speed is 2950 r / min. The components of the coagulant and the soy milk are sheared at high speed through the pipeline-type high-speed shearing machine. The soy milk flow rate is 30 Hz, 13.5 kg / min; the compound stable coagulant flow rate is 30 Hz, 100 g / min; the water-in-oil coagulant is opened to release magnesium chloride in the coagulant and carry out a gel reaction with the protein in the soy milk. After the reaction is completed, it is poured onto a continuous coagulator; the coagulant is composed of 48.5 parts by weight of soybean oil, 29.5 parts by weight of water, 24.5 parts by weight of magnesium chloride, and 0.5 part by weight of beeswax; the addition amount of the coagulant is 0.71% of the soy milk amount. (8) Coagulation: The soymilk curd obtained by coagulating the soymilk is coagulated while moving forward on the belt of a continuous coagulator. The brain splashing speed of the coagulator is 42 Hz, 10 kg / min, the brain splashing thickness is 50 mm, and the coagulation time is 13.5 min; (9) Pressing: After the soymilk curd is coagulated, it directly enters a continuous automatic press for pressing. The press speed is synchronized with the coagulant. The pressing time is 22.5 min, and the press pressure is natural pressure pressing. The pressing time is 20 - 25 min. Press it to a tofu thickness of 45 m, the cut size is 105*90*45 m, and the weight is 415 g; (10) Packaging: After the tofu is cut into pieces, it automatically enters the box and is sealed by a packaging machine, and then is transported to an automatic sterilizer through a conveyor line for sterilization; (11) Sterilization: The sterilization is carried out by a continuous full-automatic pasteurizer. The sterilization method is pasteurization. The sterilization temperature is 88 °C, and the sterilization time is 47 min; the cooling temperature is 4 °C, and the time is 73 min; (12) Aging: After the tofu is sterilized and cooled, it is loaded into turnover baskets and transported to a cold storage for deep aging. The temperature of the cold storage is set at 5 °C, and the aging time is 4 hours to make the original flavor tofu.

[0030] Results Evaluation of the Embodiment

[0031] Through the evaluation of the results of the above-mentioned embodiments, Embodiment 3 is the preferred best solution.

[0032] The above taste evaluation is the comparative taste among the five embodiments. The original flavor tofu prepared by the methods of the five embodiments all has the strong bean flavor of the traditional Northeast tofu, the smooth and delicate taste of the inner ester tofu, and the moderate hardness of the flushing slurry tofu. It is just a taste comparison among the original flavor tofu prepared by the methods of the 5 embodiments, and the taste of Embodiment 3 is the best. The taste evaluation of the original flavor tofu prepared by the 5 embodiments of the present invention compared with the existing commercially available Northeast tofu, inner ester tofu and flushing slurry tofu is obtained through the evaluation of 500 people of different ages and genders.

[0033] The above is only the preferred implementation manner of the present invention. The protection scope of the present invention is not limited to the above embodiments. All technical solutions within the idea of the present invention belong to the protection scope of the present invention. It should be pointed out that for those of ordinary skill in the art, several improvements made without departing from the principle of the present invention should also be regarded as the protection scope of the present invention.

Claims

1. A preparation method of original flavor tofu by the cooked soy milk process. The preparation process successively includes soybean screening, cleaning, soaking, cooked soy milk making, coagulant adding, coagulation, pressing, and sterilization, and is characterized in that: The soymilk coagulation is to combine the compound coagulant and the cooked soymilk to undergo a gel reaction. The compound coagulant is composed of 48-50 parts by weight of soybean oil, 28-30 parts by weight of water, 23-25 parts by weight of magnesium chloride, and 0.5 part by weight of beeswax.

2. The preparation method of the original flavor tofu by the cooked slurry process according to claim 1, characterized in that: The cooked soymilk process includes grinding into paste, boiling the soymilk, and separating the pulp and residue to obtain soymilk with 13 Brix.

3. The preparation method of the original flavor tofu by the cooked soy milk process according to claim 2, characterized in that: The grinding into paste is to grind the soaked soybeans into soybean paste with an automatic quantitative soymilk grinder, and the mass ratio of water to dry soybeans is 4:

1.

4. The preparation method of the original flavor tofu by the cooked soy milk process according to claim 2, characterized in that: The boiling of the soymilk is carried out in a continuous micro-pressure soymilk boiling tank. The boiling temperatures are 55°C, 75°C, 95°C, 100°C, and 106°C respectively; the steam pressure is 0.6 MPa, and the boiling time for each soymilk boiling tank is 4-5 minutes.

5. The preparation method of the original flavor tofu by the cooked soy milk process according to claim 1, characterized in that: The coagulation is to coagulate the soymilk curd while it is moving forward on the belt of a continuous coagulator, and the coagulation time is 13-15 minutes.

6. The preparation method of the original flavor tofu by the cooked soy milk process according to claim 1, characterized in that: The pressing is that after the soymilk curd is coagulated, it directly enters a continuous automatic press for pressing, and the pressing time is 20-25 minutes.

7. The preparation method of the original flavor tofu by the cooked soy milk process according to claim 1, characterized in that: The sterilization method is pasteurization. The sterilization temperature is 88°C, and the sterilization time is 45-60 minutes; the cooling temperature is 0-5°C, and the time is 60-75 minutes.

8. The preparation method of the original flavor tofu by the cooked slurry process according to claim 1, characterized in that: The soymilk coagulation is carried out by using a pipeline high-speed shearing machine. The coagulant and the soymilk are subjected to high-speed shearing through the pipeline high-speed shearing machine to open the water-in-oil coagulant and react with the protein in the soymilk. The addition amount of the coagulant is 0.71%-0.73% of the amount of soymilk.

9. A special coagulant for the preparation method of the original flavor tofu by the cooked slurry process according to claim 1, characterized in that: It is composed of 48-50 parts by weight of soybean oil, 28-30 parts by weight of water, 23-25 parts by weight of magnesium chloride, and 0.5 part by weight of beeswax.

10. Use of the coagulant according to claim 9 in the preparation of original flavor tofu with cooked soymilk process.

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