CN101731502A - Coagulator for beancurd production and preparation method thereof - Google Patents
Coagulator for beancurd production and preparation method thereof Download PDFInfo
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- CN101731502A CN101731502A CN200910201313A CN200910201313A CN101731502A CN 101731502 A CN101731502 A CN 101731502A CN 200910201313 A CN200910201313 A CN 200910201313A CN 200910201313 A CN200910201313 A CN 200910201313A CN 101731502 A CN101731502 A CN 101731502A
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- coagulator
- magnesium chloride
- bittern
- beancurd
- phytic acid
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Abstract
The invention provides a coagulator for beancurd production and a preparation method thereof. The coagulator is prepared by the following method: providing bittern or magnesium chloride solution; adding phytic acid in the bittern or magnesium chloride solution after regulating the pH value of the phytic acid and adding glycine into the phytic acid with the pH value regulated. The coagulator for beancurd production prepared by the invention can improve water-retaining property and effectively lower velocity of coagulation reaction, the organization structure of the produced beancurd is more uniform and finer and smoother, the beancurd produced with the coagulator has better beancurd flavor, natural sweetness and deliciousness. In addition, the coagulator in the invention can achieve the maximal combination when coagulating with soya-bean milk, and the use amount of the coagulator is only 70-80% of common coagulator. And meanwhile the coagulator can be directly used for coagulating hot soya-bean milk, thus efficiently saving resources.
Description
Technical field
The present invention relates to a kind of coagulating agent, relate in particular to a kind of coagulator for beancurd production and manufacture method thereof.
Background technology
Often can use bittern or magnesium chloride as coagulating agent in soybean curd production process, still, when soya-bean milk was made bean curd under the condition of high temperature, Hirschfeld-Klinger reaction was very fast, is difficult to make the bean curd of fresh and tender exquisiteness as coagulating agent for use bittern or magnesium chloride.In the prior art, main adopt following two kinds of methods to utilize bittern or magnesium chloride to make more fresh and tender bean curd as coagulating agent: a kind of method is add coagulating agent more earlier after will the soya-bean milk temperature reducing, and then makes more fresh and tender bean curd by the high temperature heating.Normally boiled soya-bean milk is cooled to earlier below 15 degree, adds bittern or magnesium chloride coagulating agent afterwards, and then be heated to 80 degree and carry out Hirschfeld-Klinger reaction.Another kind method is to add the slower gypsum of some reaction speeds in addition or glucolactone paracoagulation agent comes delayed coagulation speed, perhaps use some company's invention of Japan with grease or emulsifying agent and increase starch, polysaccharide delay bittern or magnesium chloride by embedding method reaction speed.
But, by the interpolation of above-mentioned substance, can make the original local flavor of bittern weaken greatly, the local flavor of soybean itself can embody yet.Simultaneously, these greases, polysaccharide, starch material have also increased the picked-up of energy.And the consumer also has a kind of dislike to sneaking into of various additives.In addition, the method that adopting lowers the temperature earlier heats up again need be carried out the energy consumption of a cold hot two-phase, makes energy consumption big, wastes energy.
Summary of the invention
At above-mentioned defective, the object of the present invention is to provide a kind of bean curd raciness that makes and the coagulator for beancurd production of energy savings.
Another object of the present invention is to provide the manufacture method of the coagulator for beancurd production of a kind of bean curd raciness that makes and energy savings.
For achieving the above object, the invention provides a kind of coagulator for beancurd production, this coagulating agent makes by the following method:
The bittern or the magnesium chloride solution that contain magnesium chloride compound are provided; And
In this bittern or magnesium chloride solution, add phytic acid, stir, carry out chela and reaction, obtain coagulator for beancurd production.
The present invention also provides a kind of manufacture method of coagulator for beancurd production, may further comprise the steps:
The bittern or the magnesium chloride solution that contain magnesium chloride compound are provided; And
In this bittern or magnesium chloride solution, add phytic acid, stir, carry out chela and reaction, obtain coagulator for beancurd production.
Manufacture method according to the described coagulator for beancurd production of preferred embodiment of the present invention also comprises, before phytic acid being added in bittern or the magnesium chloride solution, earlier phytic acid is carried out the pH value adjustment.
Manufacture method according to the described coagulator for beancurd production of preferred embodiment of the present invention also comprises, adds glycine in adjusting the phytic acid of pH value.
Coagulator for beancurd production of the present invention can improve water-retaining property, reduces the speed of Hirschfeld-Klinger reaction effectively, and just simple this coagulating agent of use just can reach and delay the purpose that bean curd solidifies, and does not need to add other any auxiliary coagulating agents.React by retarded coagulation, yellow seriflux (is accompanied by the end of Hirschfeld-Klinger reaction, protein and oil substances solidify, sometimes, along with coagulative sinking, the surface has some transparent or muddy liquid and occurs, be exactly yellow seriflux, contain some glucides in the yellow seriflux, taste is sent out sweet, the fine and smooth structure of separating out meeting destruction bean curd of yellow seriflux, influence the mouthfeel and the local flavor of bean curd) separate out can be fewer, the internal structure uniform and smooth of the bean curd that makes can also embody the local flavor of distinctive local flavor of bittern and soybean itself simultaneously, the bean curd raciness of making has natural fragrant and sweet flavor and delicious flavor.In addition, coagulating agent of the present invention can reach maximum the combination when carrying out Hirschfeld-Klinger reaction with soya-bean milk, and the use amount of coagulating agent has only 70～80% of common coagulating agent.And this coagulating agent can directly carry out Hirschfeld-Klinger reaction to hot soya-bean milk, does not need the process of a cold heat, has effectively saved the energy.
Description of drawings
Fig. 1 is the manufacture method flow chart of coagulator for beancurd production of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing, specify the present invention.
Core of the present invention is: carry out chela and reaction by the mixed liquor that adds phytic acid and glycine in bittern that contains magnesium chloride compound or magnesium chloride solution, make the coagulator for beancurd production with chela and effect.This coagulator for beancurd production can improve water-retaining property, reduces the speed of Hirschfeld-Klinger reaction effectively, delays the purpose that bean curd solidifies thereby reach.
The invention provides a kind of coagulator for beancurd production, this coagulating agent makes by the following method:
The bittern or the magnesium chloride solution that contain magnesium chloride compound are provided; And
In this bittern or magnesium chloride solution, add phytic acid, stir, carry out chela and reaction, obtain coagulator for beancurd production.
The present invention also provides a kind of manufacture method of coagulator for beancurd production, sees also Fig. 1, and it is the manufacture method flow chart of coagulator for beancurd production of the present invention.This method may further comprise the steps:
S11: the bittern or the magnesium chloride solution that contain magnesium chloride compound are provided.
S12: in bittern or magnesium chloride solution, add phytic acid, stir, carry out chela and reaction, obtain coagulator for beancurd production.
Before this step, further comprising the steps of:
A: before phytic acid being added in bittern or the magnesium chloride solution, earlier phytic acid is carried out the pH value adjustment.
B: in adjusting the phytic acid of pH value, add glycine.
In said method, chela and change used bittern or magnesium chloride solution is not any special product, and just the concentration of selling on the market is that the bittern or the magnesium chloride solution (for MgCl26H2O) of 30-35% weight ratio just can use.In process of the present invention, with bittern or magnesium chloride solution mainly be in the seawater through extracting remaining bittern composition behind potassium chloride and the sodium chloride, this bittern or magnesium chloride solution are no matter be that prepared bittern of method or magnesium chloride solution by natural solarization system, evaporation, infiltration or example exchange all can use.But, in every 100g bittern or the magnesium chloride solution, the content (Mg of magnesium
2+) should be at 3.5-4.0g, the content of sodium chloride should be at 0.4-6g, and simultaneously, the mineral element of also wishing other is if any poised state preferably.Because bittern or magnesium chloride solution are the product of seawater origin all the time, therefore, bittern or magnesium chloride solution be by chela with when changing, a part by chela and, chela and rate are at 7-14% (for the Mg among the MgCl26H2O).
Phytic acid, formal name used at school inositol six propylhomoserins are organic phosphoric acid things that a kind of plant kingdom extensively exists.Glycine is amino acid whose a kind of, is present in the animal food more.The used phytic acid of the present invention can use on the market the concentration of selling at 50% product.If concentration is low, in bean curd production, will need more use amount, the concentration of bittern will reduce relatively, will influence the hardness of the bean curd of being expected.Glycine requires no special processing, as long as mix needed amount and phytic acid just passable.In addition, adjust agent as the pH value of phytic acid, adopt NaOH, potash, potassium hydroxide or sodium carbonate can, if use potassium hydroxide or NaOH, need make the potassium hydroxide solution or the sodium hydroxide solution of 24-25% concentration in advance.Adjust the pH value of phytic acid with deployed alkali lye, adjusted PH is preferably in about 1.0.
Below enumerate the manufacture method of preferred embodiment explanation coagulator for beancurd production, but the present invention has more than and is confined to this.
Embodiment one: the producing of coagulator for beancurd production
At first, the PH that carries out phytic acid adjusts: preparation 700g weight concentration is 50% phytic acid earlier, to wherein slowly adding the potassium hydroxide 375g that is similarly weight concentration 27%, because the reaction meeting produces heat, stirs while adding, and also reaches the cooling purpose simultaneously.According to this method of operating, obtain the pH value and be 1.2 plant acid solution.
If to during 4.0 above higher pH, just generate phytate easily, undesirable crystalline polamer appears.If pH is low excessively, the easy tart flavour of the bean curd of making.Therefore, adjusted pH value is preferably in about 1.0.
After adjusting the pH value of phytic acid, carry out chela and reaction, produce coagulator for beancurd production:
At first, prepare 625g bittern or magnesium chloride solution (MgCl26H2O will account for 32 weight %); Contain the phytic acid that 38g adjusts and the mixed liquor of 0.4g glycine fully to wherein adding mixed dissolution then, stir while adding, when no longer producing heat, just show that chela and reaction finish, and finish producing of coagulator for beancurd production.Because phytic acid is a kind of natural materials, can contain a spot of amino acid, at high temperature carry out chela and, coloring phenomenon appears easily, therefore, chela and reaction are handled below 40 degree as far as possible.
Coagulator for beancurd production of the present invention in use, for the soya-bean milk of solid concentration at 11-13%, the weight ratio that adding proportion is controlled at 0.6-1.2 can access effect preferably.In addition, coagulator for beancurd production of the present invention does not need to use special device to use, and, under hot conditions, more can embody the superiority of this coagulating agent.Below enumerate embodiment and introduce the application of coagulator for beancurd production of the present invention in producing the process of processed bean curd.
Embodiment two: the producing of processed bean curd
Use commonsense method, solidify in the bucket soya-bean milk that adds 13 liters earlier (12%Brix, 81 ℃) at bean curd, the coagulating agent 130ml (and the use amount of common bittern is about 200ml) that disposes above in bucket, adding then, carry out 16 seconds stirring with agitator after, allow its natural coagulation.Place after 20-30 minute, the colloid shape coagulum that forms in the bucket is moved in the molding box of preprepared (350mm*360mm*150mm) carry out extrusion dehydration.Extruding has just formed processed bean curd after finishing.At last, the processed bean curd in the case is cut into the piece of 300g (105mm*70mm*45mm) after, put into bosh cooling after, pack, be placed in the freezer below 7 ℃ and preserve.
Not only internal structure is evenly fine and smooth to use the bean curd that coagulating agent of the present invention makes, and extraordinary elasticity is arranged, and also assorted flavor can embody abundant bean curd local flavor.Below please consult table 1 and table 2 respectively, the present invention appoints and gets 10 the bean curd that utilizes coagulator for beancurd production production of the present invention carried out the evaluation of internal structure and sense organ aspect, obtains the evaluation result of table 2.
Estimate
5 have uniform structure, good luster.
4 can't see coarse sensation, glossy
Bean curd structure 3 organizes a little some thick, glossy
2 organize some thick, almost lackluster
1 organize coarse, lackluster
5 have the soybean local flavor, pleasantly sweet, feel what the skillful craftsman worked it out
4 have local flavor, sweet taste and the delicate flavour of some soybean itself
Taste 3 is local flavor, sweet taste and the delicate flavour of some soybean itself a little
2 do not have local flavor, sweet taste and the delicate flavour of soybean itself basically
1 has not a particle of local flavor, sweet taste and the delicate flavour of soybean itself
Table 1 evaluation table
Integrate score
The internal structure 47 of bean curd
The local flavor 48 of bean curd
Table 2 evaluation result
From the evaluation result of table 2 as can be seen, the bean curd that utilizes coagulator for beancurd production of the present invention to make can be seen uniform structure on the structure internally, and, the local flavor of bean curd can embody the local flavor of soybean itself, and taste can compare favourably with the product that the skillful craftsman makes.
Enumerated produce the application in process of the present invention at processed bean curd among the embodiment two, still, the present invention is not limited thereto.Coagulator for beancurd production of the present invention can use in the process of manufacture of products such as tender bean curd, processed bean curd, baked bcancurd in chive oil and fried bean curd, has wide range of applications.The tofu product that uses coagulating agent of the present invention to make have hardness moderate, do not have oil consumption flavor, do not have the characteristics such as stink of emulsifying agent, can be used for doing processing such as Cold bean curd, vegetable salad, bean curd custard uses, and, more can not embody the effect of coagulating agent of the present invention with flavoring.
More than disclosed only be several specific embodiment of the present invention, but the present invention is not limited thereto, any those skilled in the art can think variation, all should drop in protection scope of the present invention.
Claims (4)
1. a coagulator for beancurd production is characterized in that, described coagulating agent makes by the following method:
The bittern or the magnesium chloride solution that contain magnesium chloride compound are provided; And
In described bittern or magnesium chloride solution, add phytic acid, stir, carry out chela and reaction, obtain described coagulator for beancurd production.
2. the manufacture method of a coagulator for beancurd production is characterized in that, may further comprise the steps:
The bittern or the magnesium chloride solution that contain magnesium chloride compound are provided; And
In described bittern or magnesium chloride solution, add phytic acid, stir, carry out chela and reaction, obtain described coagulator for beancurd production.
3. the manufacture method of coagulator for beancurd production as claimed in claim 2 is characterized in that, also comprises, before adding described phytic acid in bittern or the magnesium chloride solution, earlier described phytic acid is carried out the pH value adjustment.
4. the manufacture method of coagulator for beancurd production as claimed in claim 3 is characterized in that, also comprises, adds glycine in the described phytic acid of adjusting pH value.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910201313A CN101731502A (en) | 2009-12-17 | 2009-12-17 | Coagulator for beancurd production and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910201313A CN101731502A (en) | 2009-12-17 | 2009-12-17 | Coagulator for beancurd production and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101731502A true CN101731502A (en) | 2010-06-16 |
Family
ID=42455917
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910201313A Pending CN101731502A (en) | 2009-12-17 | 2009-12-17 | Coagulator for beancurd production and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101731502A (en) |
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2009
- 2009-12-17 CN CN200910201313A patent/CN101731502A/en active Pending
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Application publication date: 20100616 |