CN102550699A - Bean curd preparation method - Google Patents
Bean curd preparation method Download PDFInfo
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- CN102550699A CN102550699A CN2011104356914A CN201110435691A CN102550699A CN 102550699 A CN102550699 A CN 102550699A CN 2011104356914 A CN2011104356914 A CN 2011104356914A CN 201110435691 A CN201110435691 A CN 201110435691A CN 102550699 A CN102550699 A CN 102550699A
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- bean curd
- curd preparation
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- soya
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Abstract
The invention discloses a bean curd preparation method which comprises the following steps: heating soybean milk, adding a probiotics suspension, stirring, standing until being coagulated, standing for a certain time, and press-molding to obtain bean curd. The bean curd preparation method adopts probiotics instead of salt brine, supports protein coagulation based on the feature that effective microorganisms can grow in special acidic environments, omits the use of salt brine for protein coagulation in the prior art. The production of bean curd is more efficient and the bean curd is safer to eat.
Description
Technical field
The present invention relates to a kind of bean curd preparation method.
Background technology
Existing bean curd is ordered the method for halogen and done like this: the some slurry: refund the slurry that leaches in the pot, with little fiery the heating, after about 10 minutes, (be bittern, it is a crystallization magnesium chloride: MgCl in pot, to add bittern
26H
2The aqueous solution of O), a spot of, one spoonful of one spoonful adds, can not once just add very a large amount of.Simultaneously, around pot, evenly heat, avoid firepower to concentrate on the center of causing, a pot center and bloom, influence bean curd output.When slurry point, beginning can be slightly some more, reduces gradually later on, sees jellied bean curd from every side when central authorities concentrate or granular formations of sesame is arranged, and halt is starched. removes outside the above-mentioned gel, and gel can also adopt: gypsum, ester acid, citric acid etc., all available bean curd of giving me a little.What deserves to be mentioned is; On market, sell a kind of bean curd packed in box, its pure white exquisiteness, the bean curd that quality is manufactured apparently higher than conventional method in recent years; Its coagulating agent is exactly to have adopted a kind of new chemical substance: glucolactone is called inner ester bean curd again, also claims Japanese bean curd.Order bean curd in this way, at first want 1 kilogram of land plaster subsequent use, do not have land plaster also passable, look the bean curd preparation amount and decide with chalk.Lid in the boiled basin of packing into of soya-bean milk for a moment, land plaster has stirred as rice washing.Down fall uniformly after letting it settle for a while, stir gently with spoon then, see that repeatedly water is clear just passable for 2-3 time, excessive meeting causes the bean curd ageing, next is exactly to wrap to press dry to accomplish preparation.In sum, the bittern formal name used at school is a bittern, is by after seawater or the salt lake saline salt manufacturing, residues in the mother liquor in the salt pond, and main component has magnesium chloride, calcium sulfate, calcium chloride and sodium chloride etc., and bitter is poisonous.Separate out the magnesium chloride crystallization after the evaporative cooling, be called enriched bittern cake.Be northern China system bean curd coagulating agent commonly used, can make the proteins coagulation in the soya-bean milk become gel, come out water analysis.Cook the bean curd that coagulating agent is processed with bittern, hardness, elasticity and toughness are stronger, are called processed bean curd, or bei-tofu, hard bean curd.When making coagulating agent making bean curd with bittern, concentration is generally 18～22 ° of Be ', and consumption is about 2%～3.5% of raw soybeans weight.
1), bitter, poisonous risk the weak point of above-mentioned bean curd preparation method is:; 2), in human body, cause calculus easily; 3) complex manufacturing technology, consuming time.
Summary of the invention
For having overcome the problem that exists in the above-mentioned bean curd technology of preparing; The present invention provides a kind of bean curd preparation method; Adopt specific probio to replace bittern to prepare bean curd; The characteristic of utilizing the beneficial bacterium in the probio under specific acidity environment, to grow directly provides protein coagulated environment, to replace the bittern of existing protein gel effect.Make manufacturing of bean curd more efficient, edible safer.
Above-mentioned purpose of the present invention is to realize through such technical scheme: a kind of bean curd preparation method may further comprise the steps: with heating soybean milk, add probio liquid, leave standstill the crouching brain after the stirring, leave standstill compression moulding behind the certain hour, accomplish the bean curd preparation.
Said soya-bean milk temperature is: 85 ± 1 ℃.
Said probio liquid is Enterococcus sp beneficial bacterium.
Said soya-bean milk and probio liquid weight ratio are: 8 ~ 10:1 ~ 1.5.
A kind of bean curd preparation method of the present invention has overcome shortcoming of the prior art, and in conjunction with the technology of biotechnology and food technology, the technology that breaks traditions makes the production of bean curd more efficient, and is edible safer.Can increase the yield rate of bean curd after probio liquid adds, the yellow seriflux of generation is less.In the operating process, operating personnel if the control of the temperature of whole technique key link and bacterium liquid are operated according to the above ratio appropriate, simpler than conventional art.
A kind of bean curd preparation method of the present invention is got rid of bean curd bitter, poisonous risk; Do not have calcium, magnesium plasma, exempt the risk that in human body, causes calculus; Manufacture craft is simple, practices thrift the production time; Mouthfeel is better; Increase the retention rate of protein.
The specific embodiment
A kind of bean curd preparation method may further comprise the steps: with heating soybean milk, add probio liquid, leave standstill the crouching brain after the stirring, leave standstill compression moulding behind the certain hour, accomplish the bean curd preparation.
Said soya-bean milk temperature is: 85 ± 1 ℃.
Said probio liquid is Enterococcus sp beneficial bacterium.
Said soya-bean milk and probio liquid weight ratio are: 8 ~ 10:1 ~ 1.5.
Embodiment 1:
Directly replace ordering the technology of halogen with probio, utilize the Enterococcus sp beneficial bacterium in the probio liquid, the characteristic of growth directly provides protein coagulated environment, to replace the bittern of existing protein gel effect under specific acidity environment.Get 2 kilograms soya-bean milk and under 85 ℃ temperature, add probio Enterococcus sp beneficial bacterium liquid 100 grams, after the stirring, leave standstill the crouching brain, leave standstill 20 minutes after, compression moulding bean curd.
The crouching brain: crouching brain claim again to rise slurry or grow flower (support brain) are the continuation of protein coagulation, have only through leaving standstill after a while, solidify and could accomplish, and it is exactly inactive that what is called leaves standstill.The crouching brain time should be suitable.
Bean curd preparation flow step of the present invention:
Step 1: soya bean is ground, step 2: mashing off, step 3: connect probio liquid, step 4: the crouching brain, after be moulding.
Claims (4)
1. bean curd preparation method is characterized in that may further comprise the steps: with heating soybean milk, add probio liquid, leave standstill the crouching brain after the stirring, leave standstill compression moulding behind the certain hour, accomplish the bean curd preparation.
2. according to the said a kind of bean curd preparation method of claim 1, it is characterized in that: said soya-bean milk temperature is: 85 ± 1 ℃.
3. according to the said a kind of bean curd preparation method of claim 1, it is characterized in that: said probio liquid is Enterococcus sp beneficial bacterium.
4. according to the said a kind of bean curd preparation method of claim 1, it is characterized in that: said soya-bean milk and probio liquid weight ratio are: 8 ~ 10:1 ~ 1.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104356914A CN102550699A (en) | 2011-12-23 | 2011-12-23 | Bean curd preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104356914A CN102550699A (en) | 2011-12-23 | 2011-12-23 | Bean curd preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102550699A true CN102550699A (en) | 2012-07-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104356914A Pending CN102550699A (en) | 2011-12-23 | 2011-12-23 | Bean curd preparation method |
Country Status (1)
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| CN (1) | CN102550699A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108419844A (en) * | 2018-05-22 | 2018-08-21 | 祖名豆制品股份有限公司 | A kind of instant Matcha bean curd flower and its processing technology |
| CN109380521A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of probiotics jellied bean curd |
| CN111616231A (en) * | 2020-07-16 | 2020-09-04 | 成都大学 | Preparation method of synbiotics whole bean curd |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1411344A (en) * | 1999-12-17 | 2003-04-16 | 约翰·N·金 | Bean curd containing lactic acid fermenting bacteria culture fluid and method for preparing same, and beverage containing lactic acid fermenting bacteria and method for preparing same |
| CN1568775A (en) * | 2004-04-28 | 2005-01-26 | 中国农业大学 | Fermented bean curd and its preparing method |
| CN101869149A (en) * | 2010-05-18 | 2010-10-27 | 中国农业大学 | Method for producing bacterial powder for preparing sour liquid bean curd |
| CN102217679A (en) * | 2011-06-08 | 2011-10-19 | 北京融青生态农业有限公司 | Novel ecological bean curd and preparation method of bean curd |
-
2011
- 2011-12-23 CN CN2011104356914A patent/CN102550699A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1411344A (en) * | 1999-12-17 | 2003-04-16 | 约翰·N·金 | Bean curd containing lactic acid fermenting bacteria culture fluid and method for preparing same, and beverage containing lactic acid fermenting bacteria and method for preparing same |
| CN1568775A (en) * | 2004-04-28 | 2005-01-26 | 中国农业大学 | Fermented bean curd and its preparing method |
| CN101869149A (en) * | 2010-05-18 | 2010-10-27 | 中国农业大学 | Method for producing bacterial powder for preparing sour liquid bean curd |
| CN102217679A (en) * | 2011-06-08 | 2011-10-19 | 北京融青生态农业有限公司 | Novel ecological bean curd and preparation method of bean curd |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109380521A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of probiotics jellied bean curd |
| CN108419844A (en) * | 2018-05-22 | 2018-08-21 | 祖名豆制品股份有限公司 | A kind of instant Matcha bean curd flower and its processing technology |
| CN111616231A (en) * | 2020-07-16 | 2020-09-04 | 成都大学 | Preparation method of synbiotics whole bean curd |
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Application publication date: 20120711 |