CN103211039B - Method for producing flexible tofu coagulant by utilizing rice milk and coagulant - Google Patents

Abstract

The invention relates to a method for producing flexible tofu coagulant by utilizing rice milk and coagulant. The flexible tofu coagulant consists of the following ingredients by weight percent: 50 to 70 percent of rice milk yeast, 15 to 24 percent of calcium sulfate, 14 to 23 percent of glucono-delta-lactone and 1 to 3 percent of glutamine transaminase. The method for producing the rice milk yeast comprises the following steps of 11) adding 5 to 10 percent (W/W) of barms and 5 to 10 percent (W/W) of lactobacillus strains into a juice with the granularity of 80 to 120 meshes and solid content of 50 to 80 percent (W/W); 12) fermenting the mixture for 3 to 5 hours at the temperature of 25 to 30 DEG C to obtain a fermentation semi-finished product; and 13) drying the fermentation semi-finished product, ensuring the moisture to be lower than 8 percent (W/W), and pulverizing the semi-finished product to 80 to 120 meshes to prepare the rice milk yeast. By adopting the coagulant disclosed by the invention, the flexibility of the produced tofu is greatly improved, the tofu is difficult to break when being fried and stirred, the taste of the tofu is better than that of the common tofu, and the tofu prepared by using the coagulant is suitable for storage and long-distance transportation.

Description

Utilize Rice & peanut milk to make method and the coagulating agent thereof of toughness bean curd coagulant

Technical field

The present invention relates to a kind of method and coagulating agent thereof that utilizes Rice & peanut milk to make toughness bean curd coagulant.

Background technology

Passing on from one to another bean curd is B.C. 164 years, is invented by grandson-Huainan king Liu An of Chinese founder of the Han Dynasty.Bean curd is to be soaked in water and to swell with soya bean, black soya bean, white peas or beans, pea or mung bean etc., grinds with stone mill, and elimination bean dregs, boil soya-bean milk, then use salt thick gravy or mountain leaf or wintercherry, and vinegar forms sediment and puts into pot and make.

Soybean curd nutrition is abundant, and the various trace elements that contains iron, calcium, phosphorus, magnesium and other needed by human, also contains carbohydrate, vegetable oil and abundant high-quality protein, have the laudatory title of " Vegetable meat ".The digestibility of bean curd reaches more than 95%.

Bean curd is help clearing heat and health preserving food, and normal food can tonifying middle-Jiao and Qi, clearing heat and moistening dryness, promote the production of body fluid to quench thirst, clean stomach.Be more suitable for hot physique, halitosis is thirsty, stomach is unclear, hot aftercare person is edible.Modern medicine confirms, bean curd is apart from having additional nutrients, help digest, outside orectic function, also rather useful to growing of tooth, bone, can increase the content of iron in blood in hematopoiesis function; Bean curd, containing cholesterol, is not the herbal cuisine delicacies of hypertension, high fat of blood, high-cholesterol disease and artery sclerosis, patients with coronary heart disease.Also be the dietotherapy good merchantable brand that children, weakling and the elderly supplement the nutrients.Bean curd contains abundant phytoestrogen, and protect against osteoporosis is had to good effect.Suppress in addition the function of breast cancer, prostate cancer and leukemia, the steroid sterol in bean curd, stigmasterol, be all the active ingredient that presses down cancer.

Therefore, bean curd becomes one of favorite food of the people of China and foreign countries.But existing all softer, its toughness is inadequate, easy fragmentation is decocted, fried to bean curd, is unfavorable for storing and transportation, in order to be suitable for long-distance transport, bean curd further can only be drained to moisture, makes the bean product such as dried bean curd or the skin of soya-bean milk.

Summary of the invention

Object of the present invention overcomes above-mentioned defect, provides the Rice & peanut milk that utilizes that can improve bean curd toughness to make method and the coagulating agent thereof of toughness bean curd coagulant to society.

Technical scheme of the present invention is: a kind of method of utilizing Rice & peanut milk to make toughness bean curd coagulant is provided, comprises:

1), be 80-120 order in granularity, solid content accounts for 50-80%(W/W) juice in, add 5-10%(W/W) barms and 5-10%(W/W) Bacillus acidi lactici bacterial classification;

2), at 25-30 degree Celsius, fermentation 3-5 hour, obtain the semi-finished product that ferment;

3), the semi-finished product that will ferment are dry, make moisture content lower than 8%(W/W), be crushed to 80-120 order, make Rice & peanut milk fermentate;

4), get Rice & peanut milk fermentate 50-70%, calcium sulfate 15-24%, glucono-δ-lactone 14-23% and the glutamine transaminage 1-3% of percentage by weight, mix for subsequent use.

As improvement of the present invention, the 1st) before step, also comprise rice is weighed, add aniseed amount 3-5 clear water (weight portion) doubly, under the condition of 20-25 degree Celsius, soak 2-4 hour; Defibrination obtains the step of juice.

The present invention also provides a kind of toughness bean curd coagulant, is made up of the component of following weight percentage:

Rice & peanut milk fermentate 50-70%, calcium sulfate 15-24%, glucono-δ-lactone 14-23% and glutamine transaminage 1-3%;

Wherein, described Rice & peanut milk fermentate is made up of following method,

1), be 80-120 order in granularity, solid content accounts for 50-80%(W/W) juice in, add 5-10%(W/W) barms and 5-10%(W/W) Bacillus acidi lactici bacterial classification;

2), at 25-30 degree Celsius, fermentation 3-5 hour, obtain the semi-finished product that ferment;

3), the semi-finished product that will ferment are dry, make moisture content lower than 8%(W/W), be crushed to 80-120 order, make Rice & peanut milk fermentate.

The present invention also provides another kind of toughness bean curd coagulant, is made up of the component of following weight percentage:

Rice & peanut milk fermentate 55-65%, calcium sulfate 12-20%, glucono-δ-lactone 12-20% and glutamine transaminage 1-2%;

Wherein, described Rice & peanut milk fermentate is made up of following method,

1), be 80-120 order in granularity, solid content accounts for 50-80%(W/W) juice in, add 5-10%(W/W) barms and 5-10%(W/W) Bacillus acidi lactici bacterial classification;

2), at 25-30 degree Celsius, fermentation 3-5 hour, obtain the semi-finished product that ferment;

3), the semi-finished product that will ferment are dry, make moisture content lower than 8%(W/W), be crushed to 80-120 order, make Rice & peanut milk fermentate.

By the method for utilizing Rice & peanut milk to make toughness bean curd coagulant disclosed in this invention, the coagulating agent of made, add in soya-bean milk by doses, its toughness of the bean curd of making improves greatly, bean curd is decocted, is fried and is all difficult for fragmentation, mouthfeel is better than common beancurd, and is relatively suitable for storage and the long-distance transport of bean curd.

The specific embodiment

One, the preparation method of toughness bean curd coagulant

The invention provides a kind of method of utilizing Rice & peanut milk to make toughness bean curd coagulant, comprising:

1), be 80-120 order in granularity, solid content accounts for 50-80%(W/W) juice in, add 5-10%(W/W) barms and 5-10%(W/W) Bacillus acidi lactici bacterial classification;

2), at 25-30 degree Celsius, fermentation 3-5 hour, obtain the semi-finished product that ferment;

3), the semi-finished product that will ferment are dry, make moisture content lower than 8%(W/W), be crushed to 80-120 order, make Rice & peanut milk fermentate;

4), get Rice & peanut milk fermentate 50-70%, calcium sulfate 15-24%, glucono-δ-lactone 14-23% and the glutamine transaminage 1-3% of percentage by weight, mix for subsequent use.

Obviously, the 1st) before step, also can comprise rice is weighed, add aniseed amount 3-5 clear water (weight portion) doubly, under the condition of 20-25 degree Celsius, soak 2-4 hour; Defibrination obtains the step of juice.

Two, the making of toughness bean curd coagulant:

Embodiment 1

A kind of toughness bean curd coagulant, is made up of the component of following weight percentage:

Rice & peanut milk fermentate 70%, calcium sulfate 15%, glucono-δ-lactone 14% and glutamine transaminage 1%;

Wherein, described Rice & peanut milk fermentate is made up of following method,

1), be 80-120 order in granularity, solid content accounts for 50-80%(W/W) juice in, add 5-10%(W/W) barms and 5-10%(W/W) Bacillus acidi lactici bacterial classification;

2), at 25-30 degree Celsius, fermentation 3-5 hour, obtain the semi-finished product that ferment;

3), the semi-finished product that will ferment are dry, make moisture content lower than 8%(W/W), be crushed to 80-120 order, make Rice & peanut milk fermentate.

Embodiment 2

A kind of toughness bean curd coagulant, is made up of the component of following weight percentage:

Rice & peanut milk fermentate 65%, calcium sulfate 15%, glucono-δ-lactone 18% and glutamine transaminage 2%;

Wherein, described Rice & peanut milk fermentate is made up of following method,

1), be 80-120 order in granularity, solid content accounts for 50-80%(W/W) juice in, add 5-10%(W/W) barms and 5-10%(W/W) Bacillus acidi lactici bacterial classification;

2), at 25-30 degree Celsius, fermentation 3-5 hour, obtain the semi-finished product that ferment;

3), the semi-finished product that will ferment are dry, make moisture content lower than 8%(W/W), be crushed to 80-120 order, make Rice & peanut milk fermentate.

Embodiment 3

A kind of toughness bean curd coagulant, is made up of the component of following weight percentage:

Rice & peanut milk fermentate 55%, calcium sulfate 20%, glucono-δ-lactone 23% and glutamine transaminage 2%;

Wherein, described Rice & peanut milk fermentate is made up of following method,

1), be 80-120 order in granularity, solid content accounts for 50-80%(W/W) juice in, add 5-10%(W/W) barms and 5-10%(W/W) Bacillus acidi lactici bacterial classification;

2), at 25-30 degree Celsius, fermentation 3-5 hour, obtain the semi-finished product that ferment;

3), the semi-finished product that will ferment are dry, make moisture content lower than 8%(W/W), be crushed to 80-120 order, make Rice & peanut milk fermentate.

Embodiment 4

A kind of toughness bean curd coagulant, is made up of the component of following weight percentage:

Rice & peanut milk fermentate 50%, calcium sulfate 24%, glucono-δ-lactone 23% and glutamine transaminage 3%;

Wherein, described Rice & peanut milk fermentate is made up of following method,

1), be 80-120 order in granularity, solid content accounts for 50-80%(W/W) juice in, add 5-10%(W/W) barms and 5-10%(W/W) Bacillus acidi lactici bacterial classification;

2), at 25-30 degree Celsius, fermentation 3-5 hour, obtain the semi-finished product that ferment;

3), the semi-finished product that will ferment are dry, make moisture content lower than 8%(W/W), be crushed to 80-120 order, make Rice & peanut milk fermentate.

With the coagulating agent of the various embodiments described above, addition be the bean curd made of the bean curd made of 0.4-0.8% percentage by weight and conventional method (conventional method be with simple calcium sulfate, glucono-δ-lactone or by calcium sulfate and glucono-δ-lactone as coagulating agent, routine dose) its toughness improve 5-12 doubly, be suitable for cooking the bean curd of transporting for long-distance, its mouthfeel is substantially unchanged.

This rice in bright is with making after paddy husking, and paddy can early rice, semilate rice, late rice or glutinous rice, and the rice effect of wherein making with early rice is better.Yeast in the present invention can adopt Saccharomyces cerevisiae or for making the yellow wine yeast of yellow rice wine, on sale on market; Bacillus acidi lactici in the present invention can adopt the Bacillus acidi lactici of making Yoghourt.

Claims (4)

1. utilize rice Rice & peanut milk to make a method for toughness bean curd coagulant, it is characterized in that, comprising:

1), be 80-120 order in granularity, solid content accounts in the rice juice of 50-80%W/W, adds 5-10%W/W barms and 5-10%W/W Bacillus acidi lactici bacterial classification;

2), at 25-30 degree Celsius, fermentation 3-5 hour, obtain the semi-finished product that ferment;

3), the semi-finished product that will ferment are dry, make moisture content lower than 8%W/W, are crushed to 80-120 order, make rice Rice & peanut milk fermentate;

4), get rice Rice & peanut milk fermentate 50-70%, calcium sulfate 15-24%, glucono-δ-lactone 14-23% and the glutamine transaminage 1-3% of percentage by weight, mix for subsequent use.

2. the method for utilizing rice Rice & peanut milk to make toughness bean curd coagulant according to claim 1, the 1st) before step, also comprise rice is weighed, add the clear water of rice amount 3-5 weight portion doubly, under the condition of 20-25 degree Celsius, soak 2-4 hour; Defibrination obtains the step of juice.

3. a toughness bean curd coagulant, is characterized in that, is made up of the component of following weight percentage:

Rice Rice & peanut milk fermentate 50-70%, calcium sulfate 15-24%, glucono-δ-lactone 14-23% and glutamine transaminage 1-3%;

Wherein, described rice Rice & peanut milk fermentate is made up of following method,

1), be 80-120 order in granularity, solid content accounts in the rice juice of 50-80%W/W, adds 5-10%W/W barms and 5-10%W/W Bacillus acidi lactici bacterial classification;

2), at 25-30 degree Celsius, fermentation 3-5 hour, obtain the semi-finished product that ferment;

3), the semi-finished product that will ferment are dry, make moisture content lower than 8%W/W, are crushed to 80-120 order, make rice Rice & peanut milk fermentate.

4. a toughness bean curd coagulant, is characterized in that, is made up of the component of following weight percentage:

Rice Rice & peanut milk fermentate 55-65%, calcium sulfate 12-20%, glucono-δ-lactone 12-20% and glutamine transaminage 1-2%, each component sum is 100%;

Wherein, described rice Rice & peanut milk fermentate is made up of following method,

1), be 80-120 order in granularity, solid content accounts in the rice juice of 50-80%W/W, adds 5-10%W/W barms and 5-10%W/W Bacillus acidi lactici bacterial classification;

2), at 25-30 degree Celsius, fermentation 3-5 hour, obtain the semi-finished product that ferment;

3), the semi-finished product that will ferment are dry, make moisture content lower than 8%W/W, are crushed to 80-120 order, make rice Rice & peanut milk fermentate.