CN107183201A

CN107183201A - A kind of bean curd coagulant

Info

Publication number: CN107183201A
Application number: CN201710280170.3A
Authority: CN
Inventors: 赵大鹏
Original assignee: Bengbu Xingguang Bean Product Factory
Current assignee: Bengbu Xingguang Bean Product Factory
Priority date: 2017-04-26
Filing date: 2017-04-26
Publication date: 2017-09-22

Abstract

The present invention relates to bean curd manufacture technology field, and in particular to a kind of bean curd coagulant.Its component and part is：Concentration is 2% 1000 parts of parget water, 45 parts of pig skin gelatin of solidification, 12 parts of chymotrypsin, 35 parts of Nuciferine, and the bean curd coagulability obtained using bean curd coagulant of the present invention making is good, and yield is high, and mouthfeel cunning is tender, nutritious.

Description

A kind of bean curd coagulant

Technical field

The present invention relates to bean curd manufacture technology field, and in particular to a kind of bean curd coagulant.

Background technology

China is the native place of soybean, and oneself has the history of 5,000 years to yunnan province, while being also earliest development ＆ production beans The country of product, tender bean curd just belongs to one kind of bean product, and tender bean curd, also known as south bean curd, soft bean curd, gypsum bean curd, color and luster are white, It is very tender, abundant protein is contained in the bean product such as tender bean curd, and also bean curd albumen belongs to adequate proteins, not only containing needed by human 8 kinds of amino acid, and its ratio needs also close to human body, and nutritive value is higher, and the lecithin contained can be removed and be attached to blood Cholesterol on tube wall, prevents vascular sclerosis, prevention of cardiovascular disease, cardioprotection, and contains several mineral materials, supplements calcium Matter, prevents the osteoporosis caused by calcium deficiency, promotes skeleton development, extremely advantageous to the bone growth of children, old man, tender at present Bean curd is made and mainly used using gypsum as coagulator, and gypsum consumption, which is generally in the 2.4-2.6% of dry beans weight, gypsum, to be contained The composition such as various heavy impurity, particularly arsenic, lead is extremely harmful to human body, and adding gypsum under this high concentration for a long time is used to make Make gypsum bean curd, easily jeopardize health.

The content of the invention

For existing making bean curd shortcoming, it is an object of the invention to provide a kind of bean curd coagulant.

The technical solution adopted by the present invention is, a kind of bean curd coagulant, and its component and part is：Concentration is 2% stone 1000 parts of cream water；

Solidify 4-5 parts of pig skin gelatin；

1-2 parts of chymotrypsin；

3-5 parts of Nuciferine.

When the bean curd coagulant specifically makes, parget water heating is boiled, solidification pig skin gelatin is put into and is thoroughly mixed Uniformly, it is cooled to 45-50 DEG C of addition chymotrypsin to be thoroughly mixed uniformly, is cooled to 30-32 DEG C of addition Nuciferine and fills Divide and stir, obtain bean curd coagulant；

The bean curd coagulant when in use, after coagulator is filled with soya-bean milk rapidly, with 1800-2000rpm centrifugation rate Centrifugation 3-4 seconds, stands, and treats that it solidifies at 5-6 DEG C.

Bean curd coagulant of the present invention has following innovative point compared to existing coagulator：

Dry beans weight 2.4-2.6% gypsum is typically used during conventional making soft beancurd, and blade angle degree and position are rushed by finely setting Put, just can guarantee that positive solidification is uniform, complete, and the application bean curd coagulant is when in use, it is only necessary to use dry beans weight 0.6- 0.8% gypsum is that can be achieved to solidify uniform complete, improves the edible safety of bean curd；

Specifically, by solidifying pig skin gelatin than adding by 4-5 ‰ weight into parget water, improving scintilla in parget water Suspension, it is ensured that solidification is uniform, complete, while reducing the amount of application of gypsum, the gypsum using dry beans weight 0.6-0.8% is Solidification can be achieved uniform complete, improve the edible safety of bean curd;

Specifically, by adding chymotrypsin in 1-2 ‰ ratio into parget water, tofu yield can be significantly improved, added Plus tofu yield can reach more than 295% after chymotrypsin；

Specifically, by adding Nuciferine in 3-5 ‰ ratio into parget water, energy catalytic protein molecule is full cross-linked, improves The gelling ability and retention ability of bean curd, have preferable help to improving bean curd tenderness.

Obtained bean curd coagulability is made using bean curd coagulant of the present invention good, yield height, mouthfeel cunning is tender, nutritious.

Embodiment

Embodiment 1：A kind of bean curd coagulant, its component and part is：Concentration is 2% 1000 parts of parget water；

Solidify 4 parts of pig skin gelatin；

1 part of chymotrypsin；

3 parts of Nuciferine.

When the bean curd coagulant specifically makes, parget water heating is boiled, solidification pig skin gelatin is put into and is thoroughly mixed Uniformly, 45 DEG C of addition chymotrypsins are cooled to be thoroughly mixed uniformly, 30 DEG C of addition Nuciferines is cooled to and is sufficiently stirred for Uniformly, bean curd coagulant is obtained；

The bean curd coagulant when in use, after coagulator is filled with soya-bean milk rapidly, 3 is centrifuged with 1800rpm centrifugation rate Second, stand, treat that it solidifies at 5 DEG C.

Embodiment 2：A kind of bean curd coagulant, its component and part is：Concentration is 2% 1000 parts of parget water；

Solidify 5 parts of pig skin gelatin；

2 parts of chymotrypsin；

5 parts of Nuciferine.

When the bean curd coagulant specifically makes, parget water heating is boiled, solidification pig skin gelatin is put into and is thoroughly mixed Uniformly, 50 DEG C of addition chymotrypsins are cooled to be thoroughly mixed uniformly, 32 DEG C of addition Nuciferines is cooled to and is sufficiently stirred for Uniformly, bean curd coagulant is obtained；

The bean curd coagulant when in use, after coagulator is filled with soya-bean milk rapidly, 4 is centrifuged with 2000rpm centrifugation rate Second, stand, treat that it solidifies at 6 DEG C.

Embodiment 3：A kind of bean curd coagulant, its component and part is：Concentration is 2% 1000 parts of parget water；

Solidify 4.5 parts of pig skin gelatin；

1.5 parts of chymotrypsin；

4 parts of Nuciferine.

Innovative point of the present invention is verified below in conjunction with specific checking test,

Checking test is divided into experimental group, control group 1, control group 2, control group 3, control group 4, conventional group and amounts to 6 groups, used in each group Soya-bean milk equivalent, is that same kind soybean is made by identical pulping way and obtained using with a collection of buying；

Experimental group, the bean curd coagulant obtained using embodiment 3 is solidified to soya-bean milk, and is rushed slurry by the mode of embodiment 3, coagulated Gu；

Control group 1, on the basis of embodiment 3, cancels and adds solidification pig skin gelatin component, and rush slurry by the mode of embodiment 3, coagulate Gu；

Control group 2, on the basis of embodiment 3, cancels and adds chymotrypsin component, and rush slurry by the mode of embodiment 3, coagulate Gu；

Control group 3, on the basis of embodiment 3, cancels and adds lotus leaf alkaline constituents, and rush slurry, solidification by the mode of embodiment 3；

Control group 4, on the basis of embodiment 3, cancels and adds solidification pig skin gelatin, chymotrypsin, lotus leaf alkaline constituents, and press The mode of embodiment 3 rushes slurry, solidification；

Conventional group, using gypsum as coagulator, slurry mode is rushed using routine and makes bean curd；

Gypsum used in statistics each group accounts for the ratio of dry beans weight, tofu yield, and whiteness, the tenderness to bean curd carry out professional sense organ and commented Fixed, wherein the whiteness score value of bean curd is at 0-10 points, and 0 point minimum, 10 powder highests；

Wherein the tenderness score value of bean curd is at 0-10 points, and 0 point minimum, 10 powder highests；

As a result it see the table below 1：

Group	Gypsum used accounts for the ratio of dry beans weight（%）	Tofu yield（%）	Whiteness scores	Tenderness scores
					Experimental group	0.72	298	9.25	9.81
Control group 1	0.72	295	9.20	9.76
					Control group 2	0.72	215	9.06	9.79
Control group 3	0.72	297	9.02	9.02
					Control group 4	0.72	207	8.2	8.41
Conventional group	2.53	203	9.0	9.69

From upper table 1, gypsum usage amount is not only significantly reduced using coagulator of the present invention, obtained while significantly improving bean curd Rate, the whiteness of bean curd and the more conventional method of tenderness make obtained bean curd and also slightly improved.

Claims

1. a kind of bean curd coagulant, it is characterised in that comprise the following steps that,

Concentration is 2% 1000 parts of parget water；

Solidify 4-5 parts of pig skin gelatin；

1-2 parts of chymotrypsin；

3-5 parts of Nuciferine.

2. a kind of bean curd coagulant according to claim 1, it is characterised in that

Concentration is 2% 1000 parts of parget water；

Solidify 4.2 parts of pig skin gelatin；

1.3 parts of chymotrypsin；

3.5 parts of Nuciferine.

3. a kind of bean curd coagulant according to claim 1, it is characterised in that

Concentration is 2% 1000 parts of parget water；

Solidify 4.8 parts of pig skin gelatin；

1.7 parts of chymotrypsin；

4.6 parts of Nuciferine.

4. a kind of bean curd coagulant according to claim 1-3 any one, it is characterised in that

When the bean curd coagulant specifically makes, parget water heating is boiled, solidification pig skin gelatin is put into and is thoroughly mixed uniformly, It is cooled to 45-50 DEG C of addition chymotrypsin to be thoroughly mixed uniformly, is cooled to 30-32 DEG C of addition Nuciferine and is sufficiently stirred for Uniformly, bean curd coagulant is obtained.

5. a kind of bean curd coagulant according to claim 1-3 any one, it is characterised in that