CN102885164A - Formula of novel ecological coagulator for bean products and production technology thereof - Google Patents
Formula of novel ecological coagulator for bean products and production technology thereof Download PDFInfo
- Publication number
- CN102885164A CN102885164A CN201110201932.9A CN201110201932A CN102885164A CN 102885164 A CN102885164 A CN 102885164A CN 201110201932 A CN201110201932 A CN 201110201932A CN 102885164 A CN102885164 A CN 102885164A
- Authority
- CN
- China
- Prior art keywords
- bean
- concentration
- magnesium chloride
- coagulating agent
- calcium sulfate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
A formula of a coagulator for bean products and a production technology relate to a method for processing the coagulator for bean products. The formula is compounded from three coagulators as follows: by weight, 60% of magnesium chloride, 35% of calcium sulfate and only 5% of gluconolactone. According to the method, various beans are ground into soya-bean milk, and the coagulator is used to solidify the soya-bean milk so as to obtain a bean product. Prepared bean products (Tofu, Tofu pudding and the like) have strong bean flavor, are rich in nutrients, and are endowed with a taste different from the taste of traditional bean products.
Description
Technical field:
The present invention relates to a kind of prescription and production technology of bean product coagulant, be specifically related to the method for bean product coagulant processing.
Background technology:
In bean product were produced, the overwhelming majority gave me a little slurry with gypsum and bittern to make bean curd be frozen into bulk at present.But gypsum is alkalescence after meeting water, and bittern point slurry does not meet again the safe and sanitary standard, and these two kinds of methods all are unfavorable for the health of human body.Generally can only use soya bean as raw material, just can not do bean curd as other beans such as black soya bean, red bean, mung bean, kidney bean, peas with gypsum, bittern.
The technology barriers that can't solidify in order to break through other beans, the present invention has adopted a kind of novel ecological coagulant, use this coagulating agent coagulation forming after various bean or pea being worn into soya-bean milk, the bean product of making (bean curd, Tofu pudding etc.) beany flavour is denseer, nutrition is abundanter, gives the mouthfeel that it is different from traditional soybean product.
Summary of the invention:
The purpose of this invention is to provide a kind of coagulating agent prescription and production technology that can make various beans be made into bean product.
In order to solve the existing problem of background technology, the present invention by the following technical solutions: prescription is pressed the compound of magnesium chloride, calcium sulfate and three kinds of coagulating agents of gluconolactone.Proportional quantity is: magnesium chloride accounts for 60%, and calcium sulfate accounts for 35%, and the grape acid lactone only accounts for 5%.The preparation method: the order of coagulating agent priority in the process of preparation is very important.
Coagulating agent wants elder generation to calculate required coagulating agent total amount according to the input quantity of beans before preparation, requires to calculate again the different demands of various coagulating agents according to prescription.In the actual metered process, because above three kinds of coagulating agents all have very strong moisture absorption, requiring in operating process is one of dissolving of metering.The order of dissolving is: first calcium sulfate is dissolved and filter, amount of water is 3.5 times of calcium sulfate weight, and the density of screen pack is not less than 120 orders.Then dissolving magnesium chloride, still is 3.5 times amount of water, and the solubility of food-grade magnesium chloride is very high, but still requires through 120 purpose screen packs.In the process that stirs magnesium chloride and calcium sulphate soln, the concentration of tracer liquid coagulating agent, can add running water when concentration is higher and regulate.Concentration requirement generally rests in the concentration that 8.5 or 8.0 pol refractometers show.Glucolactone directly poured in the coagulant solution that has prepared concentration afterwards with 4 times water-soluble solution get final product.
The present invention has following beneficial effect: use this coagulating agent coagulation forming after various bean or pea being worn into soya-bean milk, the bean product of making (bean curd, Tofu pudding etc.) beany flavour is denseer, and nutrition is abundanter, gives the mouthfeel that it is different from traditional soybean product.
The specific embodiment:
This specific embodiment is by the following technical solutions: prescription is pressed the compound of magnesium chloride, calcium sulfate and three kinds of coagulating agents of gluconolactone.Proportional quantity is: magnesium chloride accounts for 60%, and calcium sulfate accounts for 35%, and the grape acid lactone only accounts for 5%.The preparation method: the order of coagulating agent priority in the process of preparation is very important.
Coagulating agent wants elder generation to calculate required coagulating agent total amount according to the input quantity of beans before preparation, requires to calculate again the different demands of various coagulating agents according to prescription.In the actual metered process, because above three kinds of coagulating agents all have very strong moisture absorption, requiring in operating process is one of dissolving of metering.The order of dissolving is: first calcium sulfate is dissolved and filter, amount of water is 3.5 times of calcium sulfate weight, and the density of screen pack is not less than 120 orders.Then dissolving magnesium chloride, still is 3.5 times amount of water, and the solubility of food-grade magnesium chloride is very high, but still requires through 120 purpose screen packs.In the process that stirs magnesium chloride and calcium sulphate soln, the concentration of tracer liquid coagulating agent, can add running water when concentration is higher and regulate.Concentration requirement generally rests in the concentration that 8.5 or 8.0 pol refractometers show.Glucolactone directly poured in the coagulant solution that has prepared concentration afterwards with 4 times water-soluble solution get final product.
Claims (1)
1. prescription and the production technology of a bean product novel ecological coagulating agent is characterized in that prescription is by following
Mass percent forms: magnesium chloride accounts for 60%, and calcium sulfate accounts for 35%, and the grape acid lactone only accounts for 5%.The preparation method: the order of coagulating agent priority in the process of preparation is very important.
Coagulating agent wants elder generation to calculate required coagulating agent total amount according to the input quantity of beans before preparation, requires to calculate again the different demands of various coagulating agents according to prescription.In the actual metered process, because above three kinds of coagulating agents all have very strong moisture absorption, requiring in operating process is one of dissolving of metering.The order of dissolving is: first calcium sulfate is dissolved and filter, amount of water is 3.5 times of calcium sulfate weight, and the density of screen pack is not less than 120 orders.Then dissolving magnesium chloride, still is 3.5 times amount of water, and the solubility of food-grade magnesium chloride is very high, but still requires through 120 purpose screen packs.In the process that stirs magnesium chloride and calcium sulphate soln, the concentration of tracer liquid coagulating agent, can add running water when concentration is higher and regulate.Concentration requirement generally rests in the concentration that 8.5 or 8.0 pol refractometers show.Glucolactone directly poured in the coagulant solution that has prepared concentration afterwards with 4 times water-soluble solution get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110201932.9A CN102885164A (en) | 2011-07-19 | 2011-07-19 | Formula of novel ecological coagulator for bean products and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110201932.9A CN102885164A (en) | 2011-07-19 | 2011-07-19 | Formula of novel ecological coagulator for bean products and production technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102885164A true CN102885164A (en) | 2013-01-23 |
Family
ID=47529017
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110201932.9A Pending CN102885164A (en) | 2011-07-19 | 2011-07-19 | Formula of novel ecological coagulator for bean products and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102885164A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960373A (en) * | 2014-05-12 | 2014-08-06 | 江南大学 | Preparation method for bittern bean curd |
| CN105638922A (en) * | 2016-02-03 | 2016-06-08 | 安吉祖名豆制食品有限公司 | Box-packed bean curd and processing technology thereof |
-
2011
- 2011-07-19 CN CN201110201932.9A patent/CN102885164A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960373A (en) * | 2014-05-12 | 2014-08-06 | 江南大学 | Preparation method for bittern bean curd |
| CN105638922A (en) * | 2016-02-03 | 2016-06-08 | 安吉祖名豆制食品有限公司 | Box-packed bean curd and processing technology thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102132807B (en) | Tamarind fruitcake | |
| CN102871135B (en) | Sterile beancurd coagulant and low-temperature, self-coagulating and sterile-packing beancurd | |
| CN102488129B (en) | Alum-free starch sheet jelly and its production method | |
| CN104082423B (en) | A kind of method of simultaneously producing natural coconut oil and low fat coconut milk | |
| JP2008000135A (en) | Functional bean curd and method for producing the same | |
| CN104012828A (en) | Method for making massive ginger brown sugar | |
| CN106722773A (en) | A kind of bioactivity selenium-rich salt and preparation method thereof | |
| CN102885164A (en) | Formula of novel ecological coagulator for bean products and production technology thereof | |
| CN102228236A (en) | Chinese yam guiling jelly capable of strengthening physical health | |
| CN104187975A (en) | Compound fruit and vegetable juice of konjac and strawberry and preparation method of compound fruit and vegetable juice | |
| CN103960373A (en) | Preparation method for bittern bean curd | |
| CN110101063A (en) | A kind of processing method of sea cucumber peptide soy sauce (baste) | |
| CN106173391A (en) | The manufacture method of pig feed Chinese herbal medicine additive | |
| CN105341179A (en) | Bean curd with duck blood and preparation method thereof | |
| CN103621663A (en) | Marinated boxed bean curd and preparation method thereof | |
| CN106479842A (en) | A kind of sea cucumber liquor method for making | |
| CN103621664A (en) | Preparation method for plate-shaped bean curd | |
| CN104026430A (en) | Method for producing powdery ginger brown sugar | |
| CN102557920B (en) | Process for producing calcium citrate | |
| CN101755924A (en) | Method for preparing konjac health bean products | |
| CN104017914A (en) | Manufacturing method of massive brown sugar | |
| CN104878128A (en) | Sugarcane sugar sheet and preparation method thereof | |
| CN104017915A (en) | Method for making powder brown sugar | |
| CN109706272A (en) | A kind of production method of Jasmine natural sugarcane juice brown sugar | |
| CN104012832A (en) | Preparation method of powdery gelatin brown sugar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130123 |