The invention relates to the technical field of
food processing, and discloses a series of milk-flavored tofu based on whey sour
slurry, which comprises soybean milk,
raw milk and a coagulator, the coagulator is whey sour
slurry, and a preparation method of the series of milk-flavored tofu based on whey sour
slurry comprises the following steps: taking residual fresh whey after cheese (or cheese) preparation, inoculating
lactic acid bacteria, fermenting at 30-37 DEG C for 12-48 hours until the pH value of the
fermentation liquor is reduced to 3.5-4.5, and cooling to
room temperature to obtain the series of milk-flavored tofu based on whey sour slurry. The addition amount of the
raw milk is 15-50% of the total weight of the soybean milk, and when the addition amount of the
raw milk is greater than 25%, the pH value of the whey sour slurry is preferably 3.5-4.0. According to the method, the sour slurry is prepared through whey
fermentation to serve as a coagulator, high-value utilization of whey by-products is achieved, the bean curd can be endowed with natural
frankincense flavor in the coagulation process, and the taste and the nutritional value of the product are improved. The method is suitable for the development of various bean curd products such as milk-flavored bean curd and
meat paste nutritional bean curd, the variety and functionality of the bean curd products are expanded, and the requirements of different consumers can be met.