一种联合静磁场与缓冲体系改善卤水豆腐食用品质的方法、应用及制备得到的卤水豆腐
By combining static magnetic field and buffer system to treat ionized water, the preparation process of brine tofu was optimized, solving the problems of insufficient soybean aroma and rough texture of tofu, and realizing the standardization and high-quality production of the product.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- BOHAI UNIV
- Filing Date
- 2025-12-05
- Publication Date
- 2026-07-17
AI Technical Summary
Existing brine tofu products have problems such as insufficient soybean flavor, unsmooth texture, and coarse texture. Furthermore, the stability and standardization of the water used in processing are difficult to guarantee, resulting in low consumer acceptance.
By employing a combined static magnetic field and buffer system, buffered ionized water was prepared for soybean soaking by adjusting the ion concentration and magnetic field treatment in the ionized water. Combined with SiO2 and selenium-enriched yeast solution, the water quality was optimized to improve the gel structure and flavor of tofu.
It enhances the soybean aroma, sweetness, and smoothness of tofu, standardizes and simplifies the use of water in processing, and improves the overall edible quality of the product.
Smart Images
Figure CN121286633B_ABST