High-quality bean curd based on whole-process standardized regulation and control and preparation method thereof
By adopting a standardized control method throughout the entire process, using a compound brine coagulant and a variable-temperature post-ripening process, the problems of unstable yield and uneven texture in traditional tofu production have been solved, resulting in high-yield, high-quality tofu that meets the health needs of modern consumers.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- INNOVATION CENTER OF YANGTZE RIVER DELTA ZHEJIANG UNIVERSITY
- Filing Date
- 2026-04-13
- Publication Date
- 2026-07-17
AI Technical Summary
Traditional tofu production suffers from unstable yield, poor texture uniformity, and difficulty in controlling flavor. Existing technologies struggle to achieve a balance between high yield and high quality. Furthermore, the use of single coagulants or exogenous additives in traditional processes results in poor tofu texture or a bitter taste, failing to meet the health needs of modern consumers.
A standardized control method was adopted throughout the entire process, including the use of a compound brine coagulant (a two-step brine method of calcium sulfate and magnesium chloride) and a variable-temperature post-ripening process, combined with dynamic disturbance and efficient shearing, to prepare a standardized soybean protein slurry, and to form an excellent gel network structure through static and cold storage steps.
It achieves a balance between high yield and high quality, producing tofu with a delicate and uniform texture, no beany smell, high protein content, moderate moisture content, and a smooth and elastic cut surface, making it suitable for modern industrialization and meeting consumers' demand for high-quality soy products.
Smart Images
Figure CN122397873A_ABST