21 results about "Curdling" patented technology

The utility model discloses a curdling device for bean curd preparation, which belongs to the technical field of bean curd preparation and comprises a rotary base and a support, a storage barrel is arranged on the rotary base and used for storing boiled soybean milk, and the rotary base can drive the storage barrel to rotate; the support is arranged on one side of the rotating base, a pushing part is arranged at the top of the support, a mounting table is arranged at the output end of the pushing part and located over the storage barrel, a high-pressure pump is arranged at the bottom of the mounting table and connected with the coagulant barrel, and a spraying part is arranged at the output end of the high-pressure pump; the mounting table is driven by the pushing piece to drive the spraying piece to move downwards to enter the storage barrel, the high-pressure pump pumps a coagulator to the spraying piece for curdling, and the rotating base drives the storage barrel to rotate while curdling is conducted. The curdling device is simple in structure, manual stirring is not needed, the spraying piece is matched with the rotating base, the storage barrel is slowly rotated while curdling is conducted, and curdling is more uniform.

The invention discloses high-elasticity functional tofu and a preparation method thereof in the technical field of tofu processing, the high-elasticity functional tofu is prepared by adding dictyophora indusiata polysaccharide during soybean milk curdling, and the dictyophora indusiata polysaccharide has multiple biological activities such as inflammation resistance, oxidation resistance and intestinal microecology regulation, so that the health-care function of the tofu is improved; the dictyophora indusiata polysaccharide is obtained by preparing dried powder by taking fresh dictyophora indusiata as a raw material and extracting the dried powder by any one of a hot water extraction method, an ultrasonic extraction method and an enzyme extraction method. Through interaction of the bamboo fungus polysaccharide and protein in the bean curd gel, the texture quality of the bean curd is improved, and the bean curd is good in elasticity, moderate in hardness and good in chewing taste.

The invention discloses a cheese processing method which comprises the following steps: sterilizing a milk component containing casein, adjusting acid by an acidifying agent, fermenting by a fermenting agent, curding and discharging whey to prepare a cheese primary product; and carrying out gradient heating, extruding and puffing on the cheese primary product to form the extruded cheese. The extruded cheese obtained by the method disclosed by the invention has good formability and processing stability, can be prepared into cheese foods with various flavors, is high in nutritional value and unique in taste, has the flavor comparable to that of traditional snacks, does not need to additionally add any foaming agent and bulking agent in the processing process, is a novel healthy and nutritional snack food, and is suitable for popularization and application. And the method has extremely important practical significance and application prospects.

The invention relates to the technical field of bean products, and discloses medicated tofu curded by sour slurry and a preparation method thereof. The medicated food bean curd is prepared by using black beans, water and medicated food components (including Chinese wolfberry fruit powder, red date powder, astragalus membranaceus powder, angelica sinensis powder and cistanche deserticola powder) in a specific proportion as raw materials and using purely-fermented sour slurry as a coagulator. The preparation method mainly comprises the steps of raw material pretreatment, cooked pulp preparation, pulp boiling and fusion, sour pulp curdling, compression molding and the like. The invention aims to solve the technical problems that in the prior art, a chemical coagulator is used, so that the bean curd is rough in texture and heavy in beany flavor, medicated food components are non-uniformly dispersed, and active components are easy to lose. According to the medicated food bean curd and the preparation method thereof disclosed by the invention, the sour slurry preparation and the slurry cooking process are combined, and the raw material ratio is optimized, so that the prepared medicated food bean curd is fine and smooth in texture, good in elasticity, mellow in flavor, free of beany flavor, uniform in medicated food component distribution and high in functional component retention rate, and is mainly used as a food with nutrition and health-care functions. Derivative varieties such as cold bean curds and high-protein bean curds can be prepared through modular adjustment.

The invention belongs to the technical field of dairy product preparation, and particularly relates to polyphenol-rich Chinese wolfberry bud tea original cheddar cheese and a preparation method thereof.The method comprises the steps that raw milk meeting requirements is obtained and pretreated, and pretreated raw milk is obtained; a small amount of pretreated raw milk is taken to pre-mix the Chinese wolfberry bud tea powder, and a Chinese wolfberry bud tea powder mixed solution A is obtained; the Chinese wolfberry bud tea powder mixed solution A is added into the remaining pretreated raw milk and stirred to be uniform, a Chinese wolfberry bud tea powder mixed solution B is obtained, and the adding amount of bud tea powder accounts for 0.15%-0.2% of the total weight of the pretreated raw milk; the method comprises the following steps: acidifying, flocculating, curdling, cutting, boiling and separating whey, piling and brewing, salting, squeezing and forming, after-ripening, and packaging to obtain a finished product of the original cheddar cheese of the Chinese wolfberry bud tea. The Chinese wolfberry bud tea original cheddar cheese prepared by the method provided by the invention is light green and white in appearance and uniform in color, and the problem that the Chinese wolfberry bud tea powder is non-uniformly distributed in cow milk is solved.

The invention discloses a multi-purpose curded milk piled-brewing tank and a use method, the multi-purpose curded milk piled-brewing tank comprises a rectangular tank body, the tops of the two sides of the rectangular tank body are respectively provided with a slide rail extending to the end, and a filter device, an extrusion device and a stirring device are movably placed on the slide rails; a filter plate of the filter device is arranged in the rectangular tank body; a pressing plate of the extrusion device moves up and down and is arranged in the rectangular groove body; a stirring rod of the stirring device is movably arranged in the rectangular tank body; a cover body is fixed to the top of the rectangular groove body, and a door plate which is turned upwards to be opened is arranged at the end of the rectangular groove body of the cover body. One end of the rectangular groove body is provided with a discharge port, and the discharge port is provided with a valve. The device has the advantages that the filter plate is movable, casein space is reduced, filtering efficiency is improved, and extrusion forming of the extrusion device is facilitated; the top of the rectangular tank body is closed by the cover body, so that closed cleaning of a CIP cleaning system is facilitated; and besides curdling, the piling and brewing tank also can extrude casein, and has multiple functions of facilitating self-cleaning.

The invention relates to the technical field of dairy product processing, in particular to a fried cheese formula and a preparation method thereof, and the fried cheese formula comprises the following components by mass: raw milk subjected to standardization treatment, animal type chymosin, a leavening agent, calcium chloride and edible salt; the animal type chymosin is a mixture of rennase and bovine pepsase according to a mass ratio of 70: 30, the activity of the chymosin is greater than or equal to 890 IMCU / g, the addition amount of the chymosin is 43 g / t, and the chymosin is used for improving the curding efficiency and the structural stability; the leavening agent is lactococcus lactis subsp.cremoris and lactococcus cremoris, the addition amount of the leavening agent is 4D / t, and the leavening agent is used for increasing the flavor and fragrance of the product; the addition amount of the calcium chloride is 70g / t, and the calcium chloride is used for strengthening protein network crosslinking. According to the invention, the raw milk is standardized, so that the quality stability of the product is obviously improved; the thermal stability is optimized, and the eating scene is expanded; and strains capable of generating flavor substances are added, so that flavor levels are rich, the mouth feel is fine and elastic, and the eating experience is upgraded.

The invention discloses a cheese production system, which comprises a pretreatment system, a fermentation curdling system, a multi-purpose pile brewing tank, a cheese extruder and a cheese segment cutting machine, the outlet of the pretreatment system is connected with the inlet of the fermentation curdling system, the outlet of the fermentation curdling system is arranged above the top of the multi-purpose pile brewing tank, and the outlet of the fermentation curdling system is connected with the outlet of the multi-purpose pile brewing tank. The upper part of the top of the multi-purpose heap brewing groove is connected with an inlet of the cheese extruder, and an outlet of the cheese extruder is connected with an inlet of the cheese section cutting machine. The multipurpose heap brewing tank has the advantages that the filter plate of the multipurpose heap brewing tank is movable, casein space is reduced, filtering efficiency is improved, and extrusion forming of the extrusion device is facilitated; the top of the rectangular tank body is closed by the cover body, so that closed cleaning of a CIP cleaning system is facilitated; and besides curdling, the piling and brewing tank also can extrude casein, and has multiple functions of facilitating self-cleaning.

The invention relates to the technical field of cream cheese, in particular to zero-emission whey fat-reducing cream cheese and a preparation method thereof. The preparation method comprises the following steps: heating raw milk, adding milk protein powder, a stabilizer, a sweetening agent and table salt, and performing heat preservation and stirring to obtain a hydrate material; mixing the hydrate material with single cream, and stirring while keeping the temperature; performing sterile homogenization on the material to obtain a homogenized material; the homogenizing pressure is 15 to 25 MPa, and the homogenizing temperature is 60 to 70 DEG C; sterilizing the homogenized material to obtain a sterilized material; cooling the obtained sterilized material, inoculating a leavening agent and chymosin, fermenting and curdling to obtain curdled blocks; and cutting, stirring and smoothing the curd blocks, filling, and cooling to a preservation temperature to obtain the zero-emission whey fat-reducing cream cheese. While zero discharge of whey and simplification of the process are realized, fat of the product is remarkably reduced, and the prepared product is silky in taste, appropriate in acidity and stable in texture.

The invention discloses a processing technology of a non-fried bean product, and belongs to the field of bean product processing. According to the process, drinking water, non-transgenic soybeans, a defoaming agent and sodium carbonate are taken as basic raw materials, and non-fried crispy bean curds, steamed bean curd rolls, bean slices (or bean strips), bean bubbles and soybean milk wrapped bean curds can be produced by adopting self-developed special puffing equipment and a far infrared (or microwave) special conveying belt tunnel type oven. The specific process comprises the following steps: firstly, selecting beans, cleaning, soaking the beans, grinding the beans, boiling milk at low pressure, filtering, curdling and the like; subsequent processing is carried out according to product differences, for example, the crispy tofu needs to be subjected to tofu skin treatment, steamed bean curd roll forming, baking shaping and heating puffing, the steamed bean curd roll needs to be subjected to far infrared (or microwave) baking, and bean slices and the like need to be subjected to differentiated dicing and then subjected to tunnel type baking; finally, cooling and packaging, and quickly freezing and warehousing part of products. The process does not need high-temperature frying, can reduce nutrient loss, avoids generation of harmful substances, reduces grease and heat of the product, and improves the storage quality.

This invention provides a coconut protein-based fermented cheese containing kumquat seed oil and its preparation method. The steps include: (1) matrix preparation: mixing coconut milk and coconut powder to obtain a mixed matrix; (2) adding kumquat seed oil nanoemulsion to the mixed matrix and stirring evenly; (3) adding lactic acid bacteria starter and CaCl2, fermenting at a constant temperature of 38-42℃, monitoring pH changes, and when the pH drops to 5.5-5.8, adding rennet, continuing to stand at a constant temperature for 40-60 min until curdling is complete, removing whey, and obtaining solids, which is the coconut protein-based fermented cheese containing kumquat seed oil. This invention uses coconut as the sole protein source, completely eliminating the beany taste problem of traditional plant-based cheese. The fat in coconut powder generates characteristic coconut flavor substances through lactone reaction during fermentation and maturation, while the trace terpenes in kumquat seed oil produce a synergistic aroma-enhancing effect with coconut lactones, further enriching the flavor layers of the product.

This invention relates to the technical field of beverage preparation, specifically to a yeast protein fermented beverage and its preparation method. The yeast protein fermented beverage contains 37-48 parts yeast protein, 15-25 parts soy protein isolate, and 0.01-0.03 parts lactic acid bacteria. The yeast protein fermented beverage provided by this invention breaks through the limitations of traditional dairy fermented beverages and ordinary plant protein fermented beverages. Guided by novel plant-based foods, it specifically uses yeast protein, soy protein isolate, and lactic acid bacteria as the main raw materials. Through process innovation and flavor optimization technology, it creates a high-protein beverage with excellent flavor, high total protein content, and the benefits of muscle building and promoting intestinal health. It also exhibits a delicate texture, good curdling, and a pleasant fermented flavor.

The invention relates to the technical field of food processing, in particular to a non-fermentation whole cheese processing technology which comprises the steps of whole milk pretreatment, direct heating curdling, curdling cutting and whey discharging, high-temperature quick setting and high-pressure squeezing, forming and air drying, manual cutting and packaging and the like. By optimizing the technological process and adopting a raw milk heating fast acid curd method and a high-pressure squeezing technology, the risk of microbial contamination caused by fermentation is avoided, the whey separation efficiency and the fat distribution uniformity are improved, and natural nutritional ingredients in the raw materials are reserved; the stability of the milk fat is remarkably improved, the surface of a finished product is fresh and cool, no greasy feeling exists, and the product quality and consumer acceptability are improved.

The utility model relates to the technical field of food equipment, in particular to a bean curd curdling machine, which not only can be used for sealing a container filled with soybean milk and preventing impurities in external air from entering the container to pollute the soybean milk, but also can be used for adjusting the adding amount of brine according to the volume of the soybean milk and ensuring the quality of bean curd. Comprising a supporting mechanism; the bean curd curdling machine further comprises a sealing mechanism, a marinating mechanism, a curdling mechanism and a stirring mechanism, the sealing mechanism is installed on the supporting mechanism and seals the container, the marinating mechanism is installed on the supporting mechanism and stirs marinating liquid, and the curdling mechanism is installed on the marinating mechanism and curds bean curds. The stirring mechanism is installed on the sealing mechanism and stirs the soybean milk.

The invention relates to an automatic bean product production line which works in a mode that a conveying belt drives a box body, the conveying belt is arranged on a rack, the box body is arranged on the conveying belt, the rack is further provided with a soybean milk grinding part, a soybean milk boiling part, a soybean milk curdling part and a pressing part, and the box body sequentially passes through the soybean milk grinding part, the soybean milk boiling part, the soybean milk curdling part and the pressing part on the conveying belt. And the corresponding manufacturing process is directly finished in the box body. The form of the flowing type box body and the fixed working section is adopted, bean products are directly prepared in the box body, the continuous production effect can be achieved, the volume of the box body is relatively small, the production effect is better, and the product quality is improved to a certain degree; in addition, the invention further provides a using method for the production line.

The invention discloses fermented milk for promoting curdling and a preparation method thereof, the fermented milk comprises the following raw materials: raw milk, a leavening agent, exopolysaccharide-producing lactic acid bacteria, anthocyanin and a carbon source, in the raw milk, the inoculation concentration of the leavening agent is 1 * 10 < 7 >-1 * 10 < 8 > CFU / mL, the initial concentration of the exopolysaccharide-producing lactic acid bacteria is 1 * 10 < 7 >-1 * 10 < 8 > CFU / mL, the inoculation amount is 2-4 Vol%, and the carbon source is a carbon source. The initial concentration of the anthocyanin is 10-20 mg / L, and the mass volume ratio of the carbon source to the raw milk is (4-10) g: 100 mL. According to the invention, lactic acid bacteria capable of producing exopolysaccharides at high yield are used for synergistic fermentation with traditional lactobacillus bulgaricus and streptococcus thermophilus, and meanwhile, natural anthocyanin is added, so that on one hand, the exopolysaccharides are promoted by the anthocyanin to improve the curding effect of the fermented milk, and on the other hand, the digestion stability of the anthocyanin is improved by the exopolysaccharides; therefore, the stability, sensory characteristics and functional components of the fermented dairy product are effectively improved, and a new strategy is provided for effectively improving the product quality.

The utility model provides an automatic curdling and solidifying assembly for bean products. Belongs to the field of bean product processing. According to the technical key points, the device comprises a stirring mechanism, the stirring mechanism comprises a base, the top of the base is fixedly connected with a pulping cylinder, one side of the base is fixedly connected with a vertical seat, a sliding beam slidably penetrates through the interior of the vertical seat, and a shaft pipe is rotatably connected to the interior of the sliding beam; the outer side of the shaft pipe is fixedly connected with communicated stirring pipes in an annular array, one end, far away from the shaft pipe, of each group of stirring pipes is fixedly connected with a one-way valve, the outer side of the shaft pipe is fixedly connected with a gear ring, and one side of the top of the sliding beam is fixedly connected with a driving motor; the output end of the driving motor is fixedly connected with a gear meshed with the gear ring; the utility model aims to provide an automatic curdling and solidifying assembly for bean products. The method is used for reducing the probability that beancurd jelly formed after solidification is damaged.

The utility model relates to the technical field of curdling for bean product production, and particularly discloses a curdling machine for bean product production, which comprises a forming box and a curdling structure, the curdling structure comprises a frame, the forming box is positioned in the frame, the surface of the frame is fixedly connected with two supports, the inner walls of the two supports are respectively provided with a charging barrel, and the charging barrels are fixedly connected with the forming box. One end of the charging barrel communicates with a discharging pipe, the discharging pipe penetrates through the frame, the surface of the discharging pipe communicates with a rectangular box, a threaded rod is inserted into the surface of the rectangular box in a threaded mode, a baffle is arranged on the inner wall of the rectangular box in a sliding mode, the threaded rod is rotationally connected with the surface of the baffle, and the surface of the discharging pipe is sleeved with an extension pipe; a bolt penetrates through the surface of the extension pipe in a threaded mode, and a sealing ring is fixedly connected to the inner wall of the extension pipe and is made of rubber. The soybean milk adding device solves the problem that soybean milk needs to be stirred while being added with hands, and uneven stirring or uneven adding of a coagulator is prone to occurring.

The utility model provides a cheese curdling device. The cheese curdling device comprises a containing tank body, a temperature control assembly, two stirring assemblies and an extraction component, the accommodating tank body is provided with an accommodating cavity for accommodating raw materials to be curded; the temperature control assembly is arranged in the accommodating tank body and is used for heating or cooling the raw materials to be curded in the accommodating cavity; the two stirring assemblies are rotatably arranged in the accommodating tank body respectively and are used for cutting and stirring the raw materials to be curded in the accommodating cavity; the extraction part is movably arranged in the accommodating tank body and is used for extracting whey formed after the whey is heated by the temperature control assembly and stirred by the stirring assembly in the accommodating cavity. The cheese production device solves the problem that the production efficiency is low due to the fact that the single-batch handling capacity of the cheese production device in the prior art is small.

The invention belongs to the technical field of fermented bean curd production, and discloses a fermented bean curd curdling intelligent temperature control adjusting device, which comprises a main body shell, the top of the main body shell is fixedly connected with a support frame, and the device also comprises a stirring assembly arranged in the main body shell and used for stirring soybean milk in the main body shell; the temperature adjusting assembly is installed at the top of the supporting frame and used for cooling or increasing the temperature of the soybean milk in the main body shell; through cooperation of the stirring assembly, the temperature sensing assembly and other structures, soybean milk is stirred through the stirring blades, and meanwhile the temperature bulb moves in the main body shell along with the stirring blades to sense the temperature in the soybean milk, conduct accurate and rapid adjustment and stir the soybean milk in the main body shell; the thermal bulb in the stirring blade can conduct heat conducted by the stirring blade, and at the moment, the temperature sensing solution in the thermal bulb can be heated to expand.

In cheese production bacterial cultures secrets lactic acid and lowers the pH for promoting the curdling. However, longer incubation will increase the acidic condition followed by off flavor. “An Organic Natural curdling Ingredient” is produced by microbial fermentation of glucose obtained from the non-edible grain starches. The “microbial source” used is a consortium of two Lactobacillus sp. strains modified by way of strain improvement for product yield enhancement. Addition of 0.5 to 1% of this product reduces the incubation time and the acidic conditions. The major ingredient in “An Organic Natural curdling Ingredient” is a combination of naturally produced organic acids with mineral nutrient like calcium. The product has taste and texture improving efficiency by reducing the acidic flavor. Calcium is a valuable addition to the final product with high nutritional benefit in bio-available form.