CN105707281A - Bean curd composite coagulation agent and preparation method and application thereof - Google Patents
Bean curd composite coagulation agent and preparation method and application thereof Download PDFInfo
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- CN105707281A CN105707281A CN201610130986.3A CN201610130986A CN105707281A CN 105707281 A CN105707281 A CN 105707281A CN 201610130986 A CN201610130986 A CN 201610130986A CN 105707281 A CN105707281 A CN 105707281A
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- bean curd
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- compound coagulant
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a bean curd composite coagulation agent. The bean curd composite coagulation agent is prepared from, by mass, 1-3 parts of calcium lactate, 5-10 parts of glucose, 1-3 parts of sucrose ester, 10-20 parts of magnesium chloride, 50-60 parts of gluconic acid-delta-lactone, 1-3 parts of sodium caseinate and 0.1-0.3 part of carrageenan. According to the bean curd composite coagulation agent, the components are matched in a cooperation mode, the protein coagulation time is short, and prepared bead curd has natural soybean aroma and is good in water retaining performance, free of acrid odor, not prone to being sour, tender and refreshing in taste, solid in texture, elastic and good in quality and taste. The invention further discloses a preparation method of the bean curd composite coagulation agent. After the components are weighed according to the matching, the components are pulverized and evenly mixed, steps are simple, there is no special requirement for steps, preparation cost is low, and the bean curd composite coagulation agent is suitable for industrial large-scale production.
Description
Technical field
The present invention relates to Tofu processing technical field, especially relate to a kind of bean curd compound coagulant and preparation thereof
Method, application.
Background technology
Bean curd is a kind of food with Semen Glycines as primary raw material, and it is nutritious, high protein, and low fat contains
There is the various trace elements of ferrum, calcium, phosphorus, magnesium and other needed by human, have the laudatory title of " Vegetable meat ".
During preparing bean curd, need through soybeans soaking, cleaning, slurrying, solidification, molding Deng Ji road work
Sequence.Wherein molding is one of topmost link.The quality of bean curd, mouthfeel, taste, mode of appearance etc. are all
Affected by molding procedure, the solidification that it is critical only that bean milk of bean curd molding procedure.Coagulator is to produce bean
Rotten indispensable adjuvant.
Presently commercially available bean curd has traditional Gypsum Fibrosum and Marinated Tofu, in also having the most popular gluconic acid
Ester bean curd.Marinated Tofu prepares with salt brine for coagulator, is more common in northern area, referred to as bei-tofu, contains
The water yield is few, and water content is at 85%-88%, harder, and with halogen as coagulator, protein coagulating speed is fast, but
Retentiveness and product rate variance, be difficult to place for a long time；Gypsum bean curd, with Gypsum Fibrosum powder as coagulator, is more common in south,
Being referred to as Glycine max (L.) Merr., water content is many compared with bei-tofu, up to about 90%, soft, and setting rate is slow, water retention property
Preferably, but the bean curd made is with certain bitter taste；Inner ester bean curd is with glucono-δ-lactone for solidification
Agent, glucono-δ-lactone is a kind of novel coagulator, but inner ester bean curd local flavor, gel strength are too late
Salt brine or gypsum bean curd, and there is local flavor and turn sour, fire the phenomenons such as frangible, poor toughness, non-resistant to cook.
Summary of the invention
The present invention is to solve the problems referred to above existing for the bean curd compound coagulant of prior art, it is provided that
A kind of bean curd compound coagulant, the protein coagulating time is fast, and it is fragrant that the bean curd prepared has natural bean, water conservation
Performance is good, without astringent taste, is difficult to turn sour, and mouthfeel delicacy is tasty and refreshing, and quality is solid flexible, and quality is with in good taste.
Present invention also offers the preparation method of a kind of bean curd compound coagulant, step is simple, to equipment without spy
Different requirement, preparation cost is low, is suitable for industrialization large-scale production.
To achieve these goals, the present invention is by the following technical solutions:
A kind of bean curd compound coagulant of the present invention, described bean curd compound coagulant is by the component of following mass ratio
Composition: 1～3 part of calcium lactate, 5～10 parts of glucoses, 1～3 part of sucrose ester, 10～20 parts of magnesium chlorides, 50～60
Part glucono-δ-lactone, 1～3 part of casein sodium, 0.1～0.3 part of carrageenan.The invention provides one
Bean curd compound coagulant, wherein calcium lactate is to substitute calcium sulfate, compares calcium sulfate, the bean curd that calcium lactate is made
While keeping excellent water-retaining property, the bean curd bitter taste prepared can be made to be substantially reduced, taste is better to make bean curd,
But calcium lactate is as coagulator, protein coagulating speed is slow, and therefore addition magnesium chloride is to improve setting rate,
Magnesium chloride can also make bean curd have special beany flavour simultaneously, it is possible to resolve the bean curd that glucono-δ-lactone prepares
The problem lacking beany flavour；But after addition magnesium chloride, the bean curd quality prepared is harder, and mouthfeel is very poor, Fructus Vitis viniferae
Saccharic acid-delta-lactone can be substantially improved the quality of bean curd, just solves to add harder the asking of bean curd quality after magnesium chloride
Topic, but the bean curd taste that glucono-δ-lactone prepares is flat, and slightly tart flavour, structural strength is poor, uncomfortable
Closing cutter cut and stir-fry, based on this problem, present invention adds glucose and carrageenan, glucose is micro-sweet, tool
There is special Caulis Sacchari sinensis taste, can effectively cover thus remove the tart flavour that glucono-δ-lactone is brought, make simultaneously
Bean curd appearance gloss is the vividest, improves exterior quality, and carrageenan can improve the quality structure of bean curd, makes system
Obtaining bean curd high resilience, the most broken, mouthfeel is more preferably；Sucrose ester can improve in the present invention each component in water
Dispersing uniformity, the precipitation of lipid and moisture in suppression bean curd simultaneously, sensory effects can be improved；Casein
Sodium can avoid occurring, when bean curd molding, the phenomenon that local coagulation is really up to the mark, it is ensured that the mouthfeel of tofu product is the most even and fine
Greasy.The mutual coordinated of each component in the present invention, the protein coagulating time is fast, and the bean curd prepared has natural
Bean fragrant, water retention property is good, without astringent taste, is difficult to turn sour, and mouthfeel delicacy is tasty and refreshing, and quality is solid flexible,
Quality is with in good taste.
The preparation method of a kind of bean curd compound coagulant, concretely comprises the following steps: weigh respectively by above-mentioned weight
After component, each component is pulverized mix homogeneously.Multiple by being pulverized and mixed the bean curd that i.e. can get the present invention
Closing coagulator, step is simple, and to equipment without particular/special requirement, preparation cost is low, and applicable industrialization is given birth on a large scale
Produce.
The application when making bean curd of a kind of bean curd compound coagulant, after mixing bean curd compound coagulant with water
Obtain bean curd compound coagulant aqueous solution, then bean curd aqueous solution is added in bean milk.
As preferably, bean curd compound coagulant mixes with water 1:2 in mass ratio～4.
As preferably, addition is bean milk quality the 3～5% of bean curd compound coagulant aqueous solution.
Therefore, there is advantages that
(1) a kind of bean curd compound coagulant, the mutual coordinated of each component, protein coagulating time are provided
Hurry up, it is fragrant that the bean curd prepared has natural bean, and water retention property is good, without astringent taste, is difficult to turn sour, and mouthfeel is delicate
Tasty and refreshing, quality is solid flexible, and quality is with in good taste；
(2) preparation method of a kind of bean curd compound coagulant is provided, after weighing each component by proportioning, will be each
Component pulverizes mix homogeneously, and step is simple, and to equipment without particular/special requirement, preparation cost is low, is suitable for work
Industry large-scale production.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.
In the present invention, if not refering in particular to, all devices and raw material are all commercially available or the industry is commonly used
, method in following embodiment, if no special instructions, it is this area conventional method.
Embodiment 1
By 1g calcium lactate, 5g glucose, 1g sucrose ester, 10g magnesium chloride, 50g glucono-δ-lactone,
1g casein sodium, after the weight proportion of 0.1g carrageenan weighs each component, pulverizes mix homogeneously i.e. by each component
Obtain bean curd compound coagulant.
Embodiment 2
By 3g calcium lactate, 10g glucose, 3g sucrose ester, 20g magnesium chloride, 60g glucono-δ-lactone,
3g casein sodium, after the weight proportion of 0.3g carrageenan weighs each component, pulverizes mix homogeneously i.e. by each component
Obtain bean curd compound coagulant.
Embodiment 3
By 2g calcium lactate, 7g glucose, 2g sucrose ester, 15g magnesium chloride, 55g glucono-δ-lactone,
2g casein sodium, after the weight proportion of 0.2g carrageenan weighs each component, pulverizes mix homogeneously i.e. by each component
Obtain bean curd compound coagulant.
Conventional bean curd preparation processes includes several procedures such as soybeans soaking, cleaning, slurrying, solidification, molding,
The bean curd compound coagulant of the present invention is in process of setting, and concrete application process is: by bean curd composite solidification
Agent obtains bean curd compound coagulant aqueous solution after mixing with water 1:2 in mass ratio～4, then will be for bean milk quality 3～5%
Bean curd aqueous solution add in bean milk and carry out solidifying.
The mutual coordinated of each component in the bean curd compound coagulant of the present invention, the protein coagulating time is fast, system
It is fragrant that the bean curd obtained has natural bean, and water retention property is good, without astringent taste, is difficult to turn sour, and mouthfeel delicacy is tasty and refreshing,
Quality is solid flexible, and quality, with in good taste, has great application value.
Embodiment described above is the one preferably scheme of the present invention, and the present invention not makees any shape
Restriction in formula, on the premise of without departing from the technical scheme described in claim also have other variant and
Remodeling.
Claims (5)
1. a bean curd compound coagulant, it is characterised in that described bean curd compound coagulant is by following mass ratio
Component composition: 1～3 part of calcium lactate, 5～10 parts of glucoses, 1～3 part of sucrose ester, 10～20 parts of magnesium chlorides,
50～60 parts of glucono-δ-lactones, 1～3 part of casein sodium, 0.1～0.3 part of carrageenan.
2. the preparation method of a bean curd compound coagulant as claimed in claim 1, it is characterised in that tool
Body step is: after weighing each component by above-mentioned weight, and each component is pulverized mix homogeneously.
3. a bean curd compound coagulant as claimed in claim 1 application when making bean curd, its feature
It is, obtains bean curd compound coagulant aqueous solution after being mixed with water by bean curd compound coagulant, then bean curd is combined
Aqueous coagulant solution adds in bean milk.
The bean curd compound coagulant the most according to claim 3 application when making bean curd, its feature exists
In, bean curd compound coagulant mixes with water 1:2 in mass ratio～4.
The bean curd compound coagulant the most according to claim 3 application when making bean curd, its feature exists
In, addition is bean milk quality the 3～5% of bean curd compound coagulant aqueous solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610130986.3A CN105707281A (en) | 2016-03-09 | 2016-03-09 | Bean curd composite coagulation agent and preparation method and application thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610130986.3A CN105707281A (en) | 2016-03-09 | 2016-03-09 | Bean curd composite coagulation agent and preparation method and application thereof |
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| CN105707281A true CN105707281A (en) | 2016-06-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610130986.3A Pending CN105707281A (en) | 2016-03-09 | 2016-03-09 | Bean curd composite coagulation agent and preparation method and application thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110403021A (en) * | 2019-08-14 | 2019-11-05 | 新派(上海)餐饮管理有限公司 | A kind of compound coagulant and its preparation method and application making Tofu pudding |
| CN113180194A (en) * | 2021-05-27 | 2021-07-30 | 苏州金记食品有限公司 | A bean curd preparation method based on sour pulp coagulant for improving bean curd elasticity |
| CN113598316A (en) * | 2021-08-05 | 2021-11-05 | 广西大学 | Formula and preparation method of gamma-aminobutyric acid-rich bean cheese |
| CN115137043A (en) * | 2022-07-25 | 2022-10-04 | 昆山六盘月草苞豆制品有限公司 | Bean curd making method |
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| CN102440300A (en) * | 2010-10-15 | 2012-05-09 | 南通玺运贸易有限公司 | Novel bean curd coagulant |
| CN102696781A (en) * | 2012-06-18 | 2012-10-03 | 贵州大学 | Compound nutrient-enhancing coagulator tofu and manufacturing method thereof |
| CN103229852A (en) * | 2013-04-22 | 2013-08-07 | 深圳市润唐智能生活电器有限公司 | Beancurd jelly solidifying material and preparation method thereof and beancurd jelly preparation method |
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- 2016-03-09 CN CN201610130986.3A patent/CN105707281A/en active Pending
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| CN1415231A (en) * | 2002-08-01 | 2003-05-07 | 淮阴工学院 | Bean curd creation craft with whole bean, without residue and its coagulator |
| CN1568757A (en) * | 2004-04-28 | 2005-01-26 | 中国农业大学 | Composite coagulant, preparation method thereof, bean curd made thereby and method for making the bean curd |
| CN102440300A (en) * | 2010-10-15 | 2012-05-09 | 南通玺运贸易有限公司 | Novel bean curd coagulant |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110403021A (en) * | 2019-08-14 | 2019-11-05 | 新派(上海)餐饮管理有限公司 | A kind of compound coagulant and its preparation method and application making Tofu pudding |
| CN113180194A (en) * | 2021-05-27 | 2021-07-30 | 苏州金记食品有限公司 | A bean curd preparation method based on sour pulp coagulant for improving bean curd elasticity |
| CN113598316A (en) * | 2021-08-05 | 2021-11-05 | 广西大学 | Formula and preparation method of gamma-aminobutyric acid-rich bean cheese |
| CN115137043A (en) * | 2022-07-25 | 2022-10-04 | 昆山六盘月草苞豆制品有限公司 | Bean curd making method |
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