CN108576249B - Economical and efficient bean curd coagulant and preparation method thereof - Google Patents
Economical and efficient bean curd coagulant and preparation method thereof Download PDFInfo
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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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Abstract
The invention discloses an economical and efficient coagulant suitable for bean curd production and a preparation method thereof, wherein the coagulant comprises the following components in parts by weight: 30-99% of gypsum, 0-60% of neutral filler, 0.1-5% of retarder, 0-15% of glucolactone and 0-10% of amylopectin. The invention also discloses a preparation method of the bean curd coagulant, which comprises the steps of fully and uniformly mixing gypsum, calcium carbonate and a retarder, and then adding glucolactone or amylopectin to be uniformly mixed to prepare the bean curd coagulant. The coagulant solves the problem that the conventional calcined gypsum is easy to agglomerate in the storage process as the coagulant, and also solves the defect that the gypsum cannot be added as the coagulant due to too fast coagulation in the slurry, and the coagulant has extremely low addition amount, low raw material cost and simple process, and the prepared bean curd has sufficient water retention, high yield, good elasticity and smooth mouthfeel without losing the original flavor of the conventional bean curd.
Description
Technical Field
The invention relates to a food additive, in particular to a coagulant applied in a bean curd making process and a preparation method thereof.
Background
The bean curd is a traditional Chinese food and has the characteristics of rich nutrition, delicious taste and the like, so the bean curd is widely popular with people. The coagulant plays an important role as one of important additives in the bean curd manufacturing process.
At present, gypsum is preferably used as a coagulant for preparing the soft bean curd. In the production process of the gypsum bean curd, semi-calcined gypsum or calcined gypsum (obtained by controlled calcination of gypsum) is generally directly added into high-temperature soybean milk to be used as a coagulant. The chemical name of gypsum is calcium sulfate (CaSO)4,). Gypsum (calcium sulfate dihydrate CaSO) can be classified according to its crystal water content4,·2H2O), calcined gypsum (calcium sulfate monohydrate CaS O4·H2O), semi-hydrated gypsum (calcium sulfate hemihydrate CaSO)4·1/2H2O), plaster of paris (anhydrous calcium sulfate CaSO)4) And (4) four. The coagulation effect on the soybean milk is fastest with gypsum, the half/plaster is slower, and the over plaster hardly acts. Since the gypsum is used as the coagulant, the coagulation speed is too high, and the operation is difficult to control, so that half/calcined gypsum is generally used as the bean curd coagulant. The half/calcined gypsum is a delayed coagulant, the addition amount is large, the coagulation time is long, calcium sulfate remains in the bean curd when the gypsum is excessively used, and the product hasBitter taste affects the aroma and taste of bean curd. Many researchers have solved the disadvantages caused by gypsum by using other bean curd coagulants, such as patents disclosed in CN106615184A, CN101579072, CN102696781B, CN105901157A, CN106538711A, CN106490178A, etc., by adding various means such as oil-coated coagulants, composite coagulants, vegetable acid coagulants, lactobacillus fermentation solutions, etc., but it is difficult to obtain ideal coagulants from the aspects of material cost, bean curd product quality and process technology.
In view of the above-mentioned shortcomings of the conventional tofu coagulants, the present inventors have conducted extensive research and innovation based on practical experience and professional knowledge for many years in designing and manufacturing such products, and by using the theory, in order to create an economical and efficient tofu coagulants and a preparation method thereof, which are more practical. After continuous research and design and repeated trial production and improvement, the invention with practical value is finally created.
Disclosure of Invention
The main purpose of the present invention is to overcome the drawbacks of the conventional bean curd coagulants, and to provide an economical and efficient bean curd coagulants and a method for preparing the same, which can easily control the coagulation time, thus being more practical and having industrial utility values.
The purpose of the invention and the technical problem to be solved are realized by adopting the following technical scheme. The economical and efficient bean curd coagulant provided by the invention comprises the following components in parts by weight: 30-99% of gypsum, 0-60% of neutral filler, 0.1-5% of retarder, 0-15% of glucolactone and 0-10% of amylopectin.
Preferably, the retarder is one or a combination of more than two of food-grade sodium tripolyphosphate, potassium tripolyphosphate, sodium phosphate, potassium phosphate, sodium carbonate, sodium oxalate, potassium oxalate, sodium citrate, potassium citrate and other water-soluble phosphates, tripolyphosphates, carbonates and organic carboxylates.
Preferably, the economical and efficient tofu coagulant is food-grade calcium carbonate as the neutral filler.
Preferably, the economical and efficient tofu coagulant is gypsum such as raw gypsum, plaster or a mixture of both at any ratio.
Preferably, the economical and efficient tofu coagulant is food grade gluconolactone.
Preferably, the economical and efficient tofu coagulant is food grade amylopectin.
The preparation method of the economical and efficient bean curd coagulant comprises the following operation steps:
the gypsum, the neutral filler and the retarder are fully and uniformly mixed by a high-speed stirrer to prepare the high-efficiency coagulant.
The other method for preparing the economical and efficient bean curd coagulant comprises the following operation steps:
1) fully and uniformly mixing gypsum, neutral filler and retarder through a high-speed stirrer;
2) adding the mixture prepared in the step 1) into gluconolactone, amylopectin or the mixture of gluconolactone and amylopectin by 3 times to prepare the high-efficiency coagulant.
Preferably, in the method for preparing the economical and efficient tofu coagulant, in the step 2), the mixture prepared in the step 1) is added for the first time in an amount of 10 to 30% by mass of the mixture, and the remaining mixture is added for the second time and the third time on average, with a time interval of 30 to 50 minutes between each addition, and the mixture is stirred uniformly by a high-speed stirrer.
By the technical scheme, the economical and efficient bean curd coagulant and the preparation method thereof at least have the following advantages:
1. the retarder in the bean curd coagulant is easy to combine with the gypsum in curdling, phosphate ions or carbonate ions or carboxylate ions in the retarder can combine with calcium sulfate molecules on the surface layer of the gypsum to generate calcium phosphate molecules or calcium carbonate molecules or calcium carboxylate molecules with lower solubility product KSP value to coat gypsum crystals to a certain extent, so that calcium sulfate metal ions can be slowly released, and the calcium phosphate molecules or calcium carbonate molecules or calcium carboxylate molecules can cooperate with a selectable additive gluconolactone to accelerate water retention and coagulation.
2. The invention optimally and directly adopts the gypsum as the coagulant for the raw material, saves the production process of calcining the raw material into the mature gypsum, greatly reduces the energy consumption cost, and is environment-friendly and energy-saving.
3. The coagulating agent can also be used by selecting a mixture of gypsum and calcined gypsum as the coagulating agent according to actual production requirements, and the function of the coagulating agent is not influenced; on one hand, the problem that the traditional calcined gypsum is easy to agglomerate in the storage process as a coagulant is solved, and on the other hand, the defect that the gypsum cannot be used independently due to too fast solidification in the slurry adding process is also solved.
4. The addition amount of the bean curd coagulant can be reduced to half of the traditional amount, the residual amount of calcium sulfate in the prepared bean curd is low, the bitter taste of the product almost disappears, the bean curd has enough fragrance and smooth mouthfeel, the water retention amount of the bean curd product is also enough, the elasticity is good, and the due flavor of the bean curd is improved.
5. The retarder is selected as the component of the bean curd coagulant, wherein the phosphorus element is an essential element for human bodies, and is beneficial to the health of eaters; a small amount of sodium carbonate has adjuvant treatment effect on people with gastropathy; organic carboxylate is also a buffering agent and an anticoagulant for regulating acid-base balance of human bodies.
6. The coagulant has the advantages of rich raw material sources, simple process and convenient preparation, and is relatively beneficial to large-scale industrial production operation.
The foregoing is a summary of the present invention, and in order to provide a clear understanding of the technical means of the present invention and to be implemented in accordance with the present specification, the following is a detailed description of the preferred embodiments of the present invention.
Detailed Description
To further illustrate the technical means and effects of the present invention for achieving the predetermined objects, the embodiments, features and effects of the economical and efficient tofu coagulant and the preparation method thereof according to the present invention will be described in detail.
The following are the materials added in the examples, in addition to the self-made components, which are commercially available.
Example 1
The invention provides an economic and efficient bean curd coagulant which comprises the following components in parts by weight: 40% of gypsum, 50% of neutral filler calcium carbonate, 0.9% of sodium phosphate and 9.1% of gluconolactone.
During preparation, 1) gypsum, neutral filler calcium carbonate and retarder sodium phosphate are uniformly mixed;
2) adding the uniformly mixed mixture into gluconolactone by 3 times, wherein the first addition is 20% of the mixture prepared in 1), then adding the uniformly mixed mixture by two times, the addition time interval is 30 minutes, and uniformly stirring the uniformly mixed mixture by a high-speed stirrer every time of addition to prepare the high-efficiency coagulant.
Example 2
The invention provides an economic and efficient bean curd coagulant which comprises the following components in parts by weight: 54% of gypsum, 45% of neutral filler calcium carbonate and 1% of sodium tripolyphosphate.
When in preparation, the gypsum, the neutral filler calcium carbonate and the retarder sodium tripolyphosphate are uniformly mixed; namely preparing the high-efficiency coagulant
Example 3
The invention provides an economic and efficient bean curd coagulant which comprises the following components in parts by weight: 44.2 percent of gypsum, 40 percent of neutral filler calcium carbonate, 0.8 percent of sodium oxalate and 15 percent of gluconolactone.
During preparation, 1) gypsum, neutral filler calcium carbonate and retarder sodium oxalate are uniformly mixed;
2) adding the uniformly mixed mixture into gluconolactone by 3 times, wherein the first addition is 25% of the mixture prepared in 1), then uniformly adding the mixture by two times, wherein the addition time interval is 50 minutes, and uniformly stirring the mixture by a high-speed stirrer each time to prepare the high-efficiency coagulant.
Example 4
The invention provides an economic and efficient bean curd coagulant which comprises the following components in parts by weight: 45% of gypsum, 55% of neutral filler calcium carbonate, 0.8% of sodium carbonate and 9.2% of amylopectin.
During preparation, 1) gypsum, neutral filler calcium carbonate and retarder sodium carbonate are uniformly mixed;
2) adding the uniformly mixed mixture into the amylopectin by 3 times, wherein the first addition amount is 20% of the mixture prepared in the step 1), then uniformly adding the mixture by two times, the addition time interval is 40 minutes, and uniformly stirring the mixture by a high-speed stirrer in each addition to prepare the high-efficiency coagulant.
Example 5
The invention provides an economic and efficient bean curd coagulant which comprises the following components in parts by weight: 47% of gypsum, 40% of neutral filler calcium carbonate, 0.5% of sodium phosphate, 0.2% of sodium tripolyphosphate and 12.3% of gluconolactone.
During preparation, 1) gypsum, neutral filler calcium carbonate, retarder sodium phosphate and sodium tripolyphosphate are uniformly mixed;
2) adding the uniformly mixed mixture into gluconolactone by 3 times, wherein the first addition is 20% of the mixture prepared in 1), then adding the uniformly mixed mixture by two times, the addition time interval is 50 minutes, and uniformly stirring the uniformly mixed mixture by a high-speed stirrer every time of addition to prepare the high-efficiency coagulant.
Example 6
The invention provides an economic and efficient bean curd coagulant which comprises the following components in parts by weight: 45% of gypsum, 50% of neutral filler calcium carbonate, 0.7% of ammonium phosphate, 0.1% of sodium tripolyphosphate and 4.2% of gluconolactone.
During preparation, 1) gypsum, neutral filler calcium carbonate, retarder ammonium phosphate and sodium tripolyphosphate are uniformly mixed;
2) adding the uniformly mixed mixture into gluconolactone by 3 times, wherein the first addition is 30% of the mixture prepared in 1), then adding the uniformly mixed mixture by two times, the addition time interval is 30 minutes, and uniformly stirring the uniformly mixed mixture by a high-speed stirrer every time of addition to prepare the high-efficiency coagulant.
Example 7
The invention provides an economic and efficient bean curd coagulant and a preparation method thereof, wherein the economic and efficient bean curd coagulant comprises the following components in parts by weight: 66% of gypsum, 30% of plaster of paris, 0.9% of sodium tripolyphosphate and 3.1% of gluconolactone.
During preparation, 1) gypsum and retarder sodium tripolyphosphate are uniformly mixed;
2) adding the uniformly mixed mixture into gluconolactone by 3 times, wherein the first addition is 20% of the mixture prepared in 1), then adding the uniformly mixed mixture by two times, the addition time interval is 30 minutes, and uniformly stirring the uniformly mixed mixture by a high-speed stirrer every time of addition to prepare the high-efficiency coagulant.
Verification example 1
The bean curd coagulants prepared according to the formulations described in examples 1 to 7 were used to prepare bean curd corresponding to 1 to 7 groups, respectively. Selecting the 7 groups to be respectively made into 15-pot bean curd, adding the 8 th group to prepare bean curd by using conventional gypsum as a coagulant for comparison, and performing evaluation by using three indexes of coagulant dosage, bean curd yield and yield, wherein the coagulant dosage refers to the gram of the bean curd coagulant required by each kilogram of soybean; the bean curd yield refers to the kilogram of bean curd produced per 500g of soybean; the yield is the percentage of the superior products (the bean curd has good elasticity and is not easy to break) in each group of 15-pot bean curd. The results are shown in Table 1:
TABLE 1
| Group number/Process index | Coagulant dosage/g Kg-1 | Bean curd yield/Kg 500g-1 | Percent yield% |
| 1 | 15 | 2.5 | 99％ |
| 2 | 16 | 3.0 | 99％ |
| 3 | 15 | 2.3 | 98％ |
| 4 | 18 | 3.2 | 95％ |
| 5 | 14 | 2.1 | 92％ |
| 6 | 15 | 2.6 | 90％ |
| 7 | 13 | 2.8 | 98％ |
| 8 | 35 | 2.0 | 80％ |
As seen from the statistical results of the table, the dosage of the bean curd coagulant is obviously reduced compared with the dosage of the traditional gypsum, and the yield of the bean curd are kept high, so the bean curd coagulant has better application prospect.
Verification example 2
Similarly, the coagulant prepared in the above example is used as an experiment and divided into 1-7 groups, 800 bean curd tasting experiment volunteers are selected and divided into 1-8 groups, wherein 1-7 groups taste the experiment results of 1-7 groups in the example, and 8 groups please taste commercially available bean curd prepared by using conventional gypsum as the coagulant. The eating method can be automatically graded according to the taste of experimental volunteers, and the grading results are divided into three types, namely good A, general B and poor C. The results of the statistically made evaluations are shown in table 2:
TABLE 2
| Group number/evaluation | A | B | C |
| 1 | 99 | 1 | 0 |
| 2 | 98 | 2 | 0 |
| 3 | 96 | 3 | 1 |
| 4 | 98 | 1 | 1 |
| 5 | 96 | 4 | 0 |
| 6 | 97 | 2 | 1 |
| 7 | 97 | 3 | 0 |
| 8 | 68 | 22 | 10 |
According to the experimental result, the bean curd prepared by the bean curd coagulant is more popular and popular among experimental volunteers than bean curd made by traditional gypsum in taste and flavor.
Although the present invention has been described with reference to a preferred embodiment, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (6)
1. The economical and efficient bean curd coagulant is characterized by comprising the following components in parts by weight: 30-99% of gypsum, 0-60% of neutral filler, 0.1-5% of retarder, 0-15% of glucolactone and 0-10% of amylopectin;
the retarder is one or the combination of more than two of food-grade sodium tripolyphosphate, potassium tripolyphosphate, sodium phosphate, potassium phosphate, sodium carbonate, sodium oxalate, potassium oxalate, sodium citrate, potassium citrate and other water-soluble phosphates, tripolyphosphates, carbonates and organic carboxylates;
the gypsum is gypsum or a mixture of gypsum and calcined gypsum;
the preparation method comprises the following operation steps:
1) the gypsum, the neutral filler and the retarder are fully and uniformly mixed by a high-speed stirrer to prepare the high-efficiency coagulant.
2. The economical and efficient tofu coagulant according to claim 1, wherein: the neutral filler is food-grade calcium carbonate.
3. The economical and efficient tofu coagulant according to claim 1, wherein: the gluconolactone is food grade gluconolactone.
4. The economical and efficient tofu coagulant according to claim 1, wherein: the amylopectin is food-grade amylopectin.
5. The method for preparing an economical and efficient tofu coagulant according to any one of claims 1 to 4, comprising the steps of:
1) fully and uniformly mixing gypsum, neutral filler and retarder through a high-speed stirrer;
2) adding the mixture prepared in the step 1) into gluconolactone, amylopectin or the mixture of gluconolactone and amylopectin for 3 times to prepare the high-efficiency coagulant.
6. The method for preparing an economical and efficient tofu coagulant according to claim 5, wherein the method comprises the steps of: in the step 2), the mass of the mixture prepared in the step 1) is 10-30% of that of the mixture, the rest mixture is added averagely in the second adding and the third adding respectively, the adding time interval is 30-50 minutes, and the mixture is uniformly stirred by a high-speed stirrer in each adding.
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