CN106490178A - A kind of coagulator made suitable for bean curd and preparation method thereof - Google Patents
A kind of coagulator made suitable for bean curd and preparation method thereof Download PDFInfo
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- CN106490178A CN106490178A CN201611021189.8A CN201611021189A CN106490178A CN 106490178 A CN106490178 A CN 106490178A CN 201611021189 A CN201611021189 A CN 201611021189A CN 106490178 A CN106490178 A CN 106490178A
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- Prior art keywords
- coagulator
- magnesium chloride
- fat
- edible oil
- food additive
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- 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
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 104
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 52
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 52
- 235000013373 food additive Nutrition 0.000 claims abstract description 44
- 239000002778 food additive Substances 0.000 claims abstract description 44
- 239000003607 modifier Substances 0.000 claims abstract description 33
- 239000003925 fat Substances 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- -1 Alcohol acid anhydride Chemical class 0.000 claims description 10
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 239000000600 sorbitol Substances 0.000 claims description 9
- ILRKKHJEINIICQ-OOFFSTKBSA-N Monoammonium glycyrrhizinate Chemical compound N.O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@H]1CC[C@]2(C)[C@H]3C(=O)C=C4[C@@H]5C[C@](C)(CC[C@@]5(CC[C@@]4(C)[C@]3(C)CC[C@H]2C1(C)C)C)C(O)=O)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O ILRKKHJEINIICQ-OOFFSTKBSA-N 0.000 claims description 8
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 8
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 8
- KGUHOFWIXKIURA-VQXBOQCVSA-N [(2r,3s,4s,5r,6r)-6-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-3,4,5-trihydroxyoxan-2-yl]methyl dodecanoate Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](COC(=O)CCCCCCCCCCC)O[C@@H]1O[C@@]1(CO)[C@@H](O)[C@H](O)[C@@H](CO)O1 KGUHOFWIXKIURA-VQXBOQCVSA-N 0.000 claims description 8
- WDJHALXBUFZDSR-UHFFFAOYSA-N acetoacetic acid Chemical compound CC(=O)CC(O)=O WDJHALXBUFZDSR-UHFFFAOYSA-N 0.000 claims description 8
- 235000013355 food flavoring agent Nutrition 0.000 claims description 8
- 235000008434 ginseng Nutrition 0.000 claims description 8
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 8
- 229940049964 oleate Drugs 0.000 claims description 8
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 8
- 229920000223 polyglycerol Polymers 0.000 claims description 8
- 229940032085 sucrose monolaurate Drugs 0.000 claims description 8
- 150000002148 esters Chemical class 0.000 claims description 7
- 239000003086 colorant Substances 0.000 claims description 6
- 239000010775 animal oil Substances 0.000 claims description 3
- 125000005456 glyceride group Chemical group 0.000 claims description 2
- 235000019197 fats Nutrition 0.000 claims 8
- 235000011147 magnesium chloride Nutrition 0.000 claims 4
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 244000173166 Pyrus ussuriensis Species 0.000 claims 1
- 235000011572 Pyrus ussuriensis Nutrition 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 235000014593 oils and fats Nutrition 0.000 claims 1
- 239000004575 stone Substances 0.000 claims 1
- 235000015112 vegetable and seed oil Nutrition 0.000 claims 1
- 239000008158 vegetable oil Substances 0.000 claims 1
- 239000006185 dispersion Substances 0.000 abstract description 6
- 239000008267 milk Substances 0.000 abstract description 6
- 210000004080 milk Anatomy 0.000 abstract description 6
- 235000013336 milk Nutrition 0.000 abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 5
- 239000000243 solution Substances 0.000 description 33
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 15
- 241000208340 Araliaceae Species 0.000 description 7
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 7
- 235000002906 tartaric acid Nutrition 0.000 description 7
- 239000011975 tartaric acid Substances 0.000 description 7
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical group CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 6
- 239000001587 sorbitan monostearate Substances 0.000 description 6
- 229940035048 sorbitan monostearate Drugs 0.000 description 6
- 235000011076 sorbitan monostearate Nutrition 0.000 description 6
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 5
- 239000011777 magnesium Substances 0.000 description 5
- 229910052749 magnesium Inorganic materials 0.000 description 5
- 238000005660 chlorination reaction Methods 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
Classifications
-
- 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 OR TREATMENT 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention be a kind of suitable for bean curd make coagulator, the coagulator mainly by food additive texture modifier, edible oil and fat and magnesium chloride solution be mixed raw material into；In raw material：Food additive texture modifier accounts for the 0.1 5% of both edible oil and fat and magnesium chloride solution gross weight, and edible oil and fat account for the 30 70% of both edible oil and fat and magnesium chloride solution gross weight；In magnesium chloride solution, the mass concentration of magnesium chloride is 20 40%.The invention also discloses the preparation method of the coagulator.In coagulator of the present invention, magnesium chloride emulsified dispersion in edible oil and fat.During use, coagulator is added in bean milk in appropriate amount, because the magnesium chloride after dispersion slowly can be discharged, can control the setting rate of bean milk, strengthened bean curd elasticity, hold sufficient water-retaining property, so as to make the Marinated Tofu of various delicious foods.
Description
Technical field
The present invention relates to a kind of food compound additive, particularly a kind of coagulator made suitable for bean curd, the present invention
Also disclose a kind of preparation method of the coagulator for elaborating to make suitable for bean curd.
Background technology
In the manufacturing process of Marinated Tofu, directly add salt brine typically all in high warm milk（High-purity Mgcl2）
Make coagulator.Due to salt brine setting rate too fast, it is not easy to control, be not suitable for large-scale production；Suffer from this, portion can only be made
Graded kind bean curd, it is impossible to make all kind bean curd.Greatly limit exploitation and the bean curd industry of bean curd kind
Development.
Content of the invention
The technical problem to be solved is for the deficiencies in the prior art, there is provided a kind of prescription is simple, user
Just, setting rate is controllable, the coagulator made suitable for bean curd of the sufficient water-retaining property that is produced on a large scale, has.
Another technical problem to be solved by this invention additionally provides the system of the above-mentioned coagulator made suitable for bean curd
Preparation Method.
The technical problem to be solved is realized by following technical scheme.The present invention is a kind of being suitable for
In the coagulator that bean curd makes, it is characterized in：The coagulator is mainly by food additive texture modifier, edible oil and fat and chlorination
Magnesium solution be mixed raw material into；In raw material：It is total that food additive texture modifier accounts for both edible oil and fat and magnesium chloride solution
The 0.1-5% of weight, edible oil and fat account for the 30-70% of both edible oil and fat and magnesium chloride solution gross weight；In magnesium chloride solution, chlorine
The mass concentration for changing magnesium is 20-40%；Described food additive texture modifier is selected from sorbitan monostearate mixture
SMS, sorbitol anhydride ginseng stearate mixture STS, monoammonium glycyrrhizinate MAG, diacetic acid tartaric acid list（Double）Glyceride
One kind in DATEM, ten polyglycerol monooleates, polyglycerolpolyrici.oleate or sucrose monolaurate.
The coagulator made suitable for bean curd of the present invention, further preferred technical scheme or technical characteristic
It is：
1. the edible oil and fat described in are edible vegetable oil or edible animal oil.
2. food additive texture modifier accounts for the 0.5-3% of both edible oil and fat and magnesium chloride solution gross weight, further
Preferably
3. edible oil and fat preferably account for the 30-50% of both edible oil and fat and magnesium chloride solution gross weight.
4. the food additive texture modifier described in can be conventional food additive texture modifier, preferably
HLB value is 3 ~ 15 food additive texture modifier, and further preferred HLB value is 5 ~ 10 food additive structural improvement
Agent.
5. appropriate flavoring agent or edible coloring agent can also be added in the coagulator.Flavoring agent can use prior art
In commonly use food flavor, including sweeting agent, acidic flavoring agent, flavouring agent etc.；Described edible coloring agent is in order to bean curd
Coloring.Its addition follows food additive standard to be added in right amount.
The invention also discloses a kind of preparation side of the coagulator made suitable for bean curd as described in above technical scheme
Method, is characterized in：Raw foods additive texture modifier, edible oil and fat and magnesium chloride solution are put in a ratio and are stirred
Mix in machine and be uniformly dispersed, obtain final product.
Coagulator of the present invention can be used for bean curd making, during interpolation, disperse coagulator in bean milk with dispersion machine, dispersion machine
Generally 3000 ~ 5000 turns of revolution use range.
Compared with prior art, coagulator of the present invention and preparation method thereof has advantages below：In coagulator of the present invention, chlorine
Change magnesium emulsified dispersion in edible oil and fat.During use, coagulator is added in bean milk in appropriate amount, because the chlorination after dispersion
Magnesium slowly can be discharged, thus can effective control bean milk setting rate, strengthen bean curd elasticity, hold sufficient water-retaining property,
So as to make the bean-curd product of various delicious foods.
Specific embodiment
The concrete technical scheme of the present invention described further below, is further understood that in order to those skilled in the art
The present invention, and do not constitute the restriction to its right.
Embodiment 1, a kind of coagulator made suitable for bean curd, the coagulator is mainly by food additive structural improvement
Agent, edible oil and fat and magnesium chloride solution be mixed raw material into；In raw material：Food additive texture modifier account for edible oil and fat and
The 0.1% of both magnesium chloride solutions gross weight, edible oil and fat account for the 30% of both edible oil and fat and magnesium chloride solution gross weight；Chlorination
In magnesium solution, the mass concentration of magnesium chloride is 20%.Described food additive texture modifier is selected from sorbitol anhydride monostearate
Ester admixture SMS, sorbitol anhydride ginseng stearate mixture STS, monoammonium glycyrrhizinate MAG, diacetic acid tartaric acid list（Double）Sweet
One kind in grease DATEM, ten polyglycerol monooleates, polyglycerolpolyrici.oleate or sucrose monolaurate.
Embodiment 2, a kind of coagulator made suitable for bean curd, the coagulator is mainly by food additive structural improvement
Agent, edible oil and fat and magnesium chloride solution be mixed raw material into；In raw material：Food additive texture modifier account for edible oil and fat and
The 5% of both magnesium chloride solutions gross weight, edible oil and fat account for the 70% of both edible oil and fat and magnesium chloride solution gross weight；Magnesium chloride
In solution, the mass concentration of magnesium chloride is 40%.Described food additive texture modifier is selected from sorbitan monostearate
Mixture SMS, sorbitol anhydride ginseng stearate mixture STS, monoammonium glycyrrhizinate MAG, diacetic acid tartaric acid list（Double）Glycerol
One kind in ester DATEM, ten polyglycerol monooleates, polyglycerolpolyrici.oleate or sucrose monolaurate.
Embodiment 3, a kind of coagulator made suitable for bean curd, the coagulator is mainly by food additive structural improvement
Agent, edible oil and fat and magnesium chloride solution be mixed raw material into；In raw material：Food additive texture modifier account for edible oil and fat and
The 3% of both magnesium chloride solutions gross weight, edible oil and fat account for the 50% of both edible oil and fat and magnesium chloride solution gross weight；Magnesium chloride
In solution, the mass concentration of magnesium chloride is 30%.Described food additive texture modifier is selected from sorbitan monostearate
Mixture SMS, sorbitol anhydride ginseng stearate mixture STS, monoammonium glycyrrhizinate MAG, diacetic acid tartaric acid list（Double）Glycerol
One kind in ester DATEM, ten polyglycerol monooleates, polyglycerolpolyrici.oleate or sucrose monolaurate.
Embodiment 4, a kind of coagulator made suitable for bean curd, the coagulator is mainly by food additive structural improvement
Agent, edible oil and fat and magnesium chloride solution be mixed raw material into；In raw material：Food additive texture modifier account for edible oil and fat and
The 2% of both magnesium chloride solutions gross weight, edible oil and fat account for the 35% of both edible oil and fat and magnesium chloride solution gross weight；Magnesium chloride
In solution, the mass concentration of magnesium chloride is 35%.Described food additive texture modifier is selected from sorbitan monostearate
Mixture SMS, sorbitol anhydride ginseng stearate mixture STS, monoammonium glycyrrhizinate MAG, diacetic acid tartaric acid list（Double）Glycerol
One kind in ester DATEM, ten polyglycerol monooleates, polyglycerolpolyrici.oleate or sucrose monolaurate.
Embodiment 5, a kind of coagulator made suitable for bean curd, the coagulator is mainly by food additive structural improvement
Agent, edible oil and fat and magnesium chloride solution be mixed raw material into；In raw material：Food additive texture modifier account for edible oil and fat and
The 4% of both magnesium chloride solutions gross weight, edible oil and fat account for the 35% of both edible oil and fat and magnesium chloride solution gross weight；Magnesium chloride
In solution, the mass concentration of magnesium chloride is 30%.Described food additive texture modifier is selected from sorbitan monostearate
Mixture SMS, sorbitol anhydride ginseng stearate mixture STS, monoammonium glycyrrhizinate MAG, diacetic acid tartaric acid list（Double）Glycerol
One kind in ester DATEM, ten polyglycerol monooleates, polyglycerolpolyrici.oleate or sucrose monolaurate.
Embodiment 6, a kind of coagulator made suitable for bean curd, the coagulator is mainly by food additive structural improvement
Agent, edible oil and fat and magnesium chloride solution be mixed raw material into；In raw material：Food additive texture modifier account for edible oil and fat and
The 2% of both magnesium chloride solutions gross weight, edible oil and fat account for the 60% of both edible oil and fat and magnesium chloride solution gross weight；Magnesium chloride
In solution, the mass concentration of magnesium chloride is 25%.Described food additive texture modifier is selected from sorbitan monostearate
Mixture SMS, sorbitol anhydride ginseng stearate mixture STS, monoammonium glycyrrhizinate MAG, diacetic acid tartaric acid list（Double）Glycerol
One kind in ester DATEM, ten polyglycerol monooleates, polyglycerolpolyrici.oleate or sucrose monolaurate.
Embodiment 7, the coagulator made suitable for bean curd described in embodiment 1-6 any one：Described edible oil
Fat is edible vegetable oil or edible animal oil.
Embodiment 8, the coagulator made suitable for bean curd described in embodiment 1-7 any one：Described food additive
Plus agent texture modifier is the food additive texture modifier that HLB value is 3 ~ 8.
Embodiment 9, the coagulator made suitable for bean curd described in embodiment 1-7 any one：Described food additive
Plus agent texture modifier is the food additive texture modifier that HLB value is 8 ~ 15.
Embodiment 10, the coagulator made suitable for bean curd described in embodiment 1-9 any one：In the coagulator also
Appropriate flavoring agent or edible coloring agent can be added.
Embodiment 11, the coagulator made suitable for bean curd described in embodiment 1-10 any one：In the coagulator
Also containing appropriate flavoring agent or edible coloring agent.
Embodiment 12, a kind of preparation method of the coagulator made suitable for bean curd as described in embodiment 1-11, by original
Material food additive texture modifier, edible oil and fat and magnesium chloride solution put in blender in a ratio and are uniformly dispersed,
Obtain final product.
Embodiment 13, a kind of preparation method of the coagulator made suitable for bean curd as described in embodiment 1-12, by original
Material food additive texture modifier, edible oil and fat and magnesium chloride solution are put in blender in a ratio, then are added suitable
The flavoring agent or edible coloring agent of amount, is uniformly dispersed, obtains final product.
Claims (8)
1. a kind of suitable for bean curd make coagulator, it is characterised in that：The coagulator is mainly by food additive structural improvement
Agent, edible oil and fat and magnesium chloride solution be mixed raw material into；In raw material：Food additive texture modifier account for edible oil and fat and
The 0.1-5% of both magnesium chloride solutions gross weight, edible oil and fat account for the 30- of both edible oil and fat and magnesium chloride solution gross weight
70%；In magnesium chloride solution, the mass concentration of magnesium chloride is 20-40%；Described food additive texture modifier is selected from Pyrusussuriensiss
Alcohol acid anhydride monostearate ester admixture SMS, sorbitol anhydride ginseng stearate mixture STS, monoammonium glycyrrhizinate MAG, diacetic acid wine
Stone acid is single（Double）In glyceride DATEM, ten polyglycerol monooleates, polyglycerolpolyrici.oleate or sucrose monolaurate
A kind of.
2. according to claim 1 suitable for bean curd make coagulator, it is characterised in that：Described edible oil and fat are food
With vegetable oil or edible animal oil.
3. according to claim 1 suitable for bean curd make coagulator, it is characterised in that：Food additive structural improvement
Agent accounts for the 0.5-3% of both edible oil and fat and magnesium chloride solution gross weight.
4. according to claim 1 and 2 suitable for bean curd make coagulator, it is characterised in that：Edible oil and fat account for edible
The 30-50% of both oils and fatss and magnesium chloride solution gross weight.
5. according to claim 1 suitable for bean curd make coagulator, it is characterised in that：Described food additive knot
Structure modifying agent is the food additive texture modifier that HLB value is 3 ~ 15.
6. according to claim 1 suitable for bean curd make coagulator, it is characterised in that：Described food additive knot
Structure modifying agent is the food additive texture modifier that HLB value is 5 ~ 10.
7. according to claim 1 suitable for bean curd make coagulator, it is characterised in that：Can also add in the coagulator
Plus appropriate flavoring agent or edible coloring agent.
8. a kind of as claimed in claim 1 preparation method for being applied to the coagulator that bean curd makes, it is characterised in that：By raw material
Food additive texture modifier, edible oil and fat and magnesium chloride solution put in blender in a ratio and are uniformly dispersed, i.e.,
?.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611021189.8A CN106490178A (en) | 2016-11-21 | 2016-11-21 | A kind of coagulator made suitable for bean curd and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611021189.8A CN106490178A (en) | 2016-11-21 | 2016-11-21 | A kind of coagulator made suitable for bean curd and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106490178A true CN106490178A (en) | 2017-03-15 |
Family
ID=58323464
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611021189.8A Pending CN106490178A (en) | 2016-11-21 | 2016-11-21 | A kind of coagulator made suitable for bean curd and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106490178A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740056A (en) * | 2018-07-12 | 2018-11-06 | 连云港日丰钙镁有限公司 | A kind of production method and products thereof of compound full beans bean curd |
| CN108812930A (en) * | 2018-05-30 | 2018-11-16 | 连云港日丰钙镁有限公司 | Coagulant granule suitable for bean curd production |
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| CN1711905A (en) * | 2004-06-25 | 2005-12-28 | 花王株式会社 | Tofu coagulation agent |
| CN102906236A (en) * | 2010-03-10 | 2013-01-30 | 艾勒旺斯可再生科学公司 | Lipid-based wax compositions substantially free of fat bloom and methods of making |
| CN103141724A (en) * | 2013-04-09 | 2013-06-12 | 连云港日丰钙镁有限公司 | Emulsified solidification agent suitable for bean curd manufacture and preparation method thereof |
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2016
- 2016-11-21 CN CN201611021189.8A patent/CN106490178A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1459316A (en) * | 2002-05-21 | 2003-12-03 | 徐荣祥 | Plant substrates |
| CN1711905A (en) * | 2004-06-25 | 2005-12-28 | 花王株式会社 | Tofu coagulation agent |
| CN102906236A (en) * | 2010-03-10 | 2013-01-30 | 艾勒旺斯可再生科学公司 | Lipid-based wax compositions substantially free of fat bloom and methods of making |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108812930A (en) * | 2018-05-30 | 2018-11-16 | 连云港日丰钙镁有限公司 | Coagulant granule suitable for bean curd production |
| CN108740056A (en) * | 2018-07-12 | 2018-11-06 | 连云港日丰钙镁有限公司 | A kind of production method and products thereof of compound full beans bean curd |
| CN108740056B (en) * | 2018-07-12 | 2021-12-24 | 连云港日丰钙镁有限公司 | Production method of composite whole-bean curd and product thereof |
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