CN108812930A - Coagulant granule suitable for bean curd production - Google Patents
Coagulant granule suitable for bean curd production Download PDFInfo
- Publication number
- CN108812930A CN108812930A CN201810538593.5A CN201810538593A CN108812930A CN 108812930 A CN108812930 A CN 108812930A CN 201810538593 A CN201810538593 A CN 201810538593A CN 108812930 A CN108812930 A CN 108812930A
- Authority
- CN
- China
- Prior art keywords
- magnesium chloride
- chloride solution
- bean curd
- coagulant
- solid
- Prior art date
- 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 27
- 239000000701 coagulant Substances 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 239000008187 granular material Substances 0.000 title 1
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 78
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 39
- 239000007787 solid Substances 0.000 claims abstract description 27
- 239000003607 modifier Substances 0.000 claims abstract description 24
- 239000002778 food additive Substances 0.000 claims abstract description 22
- 235000013373 food additive Nutrition 0.000 claims abstract description 22
- 239000002245 particle Substances 0.000 claims abstract description 22
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 239000004519 grease Substances 0.000 claims description 19
- 239000003925 fat Substances 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 9
- 239000008188 pellet Substances 0.000 claims description 5
- 235000019482 Palm oil Nutrition 0.000 claims description 4
- 239000002540 palm oil Substances 0.000 claims description 4
- 230000009286 beneficial effect Effects 0.000 claims description 2
- 235000021055 solid food Nutrition 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 1
- 244000068988 Glycine max Species 0.000 abstract description 5
- 235000010469 Glycine max Nutrition 0.000 abstract description 5
- 235000013336 milk Nutrition 0.000 abstract description 5
- 239000008267 milk Substances 0.000 abstract description 5
- 210000004080 milk Anatomy 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 239000000654 additive Substances 0.000 description 6
- 230000000996 additive effect Effects 0.000 description 6
- 239000006185 dispersion Substances 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- NWGKJDSIEKMTRX-MDZDMXLPSA-N Sorbitan oleate Chemical compound CCCCCCCC\C=C\CCCCCCCC(=O)OCC(O)C1OCC(O)C1O NWGKJDSIEKMTRX-MDZDMXLPSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910052602 gypsum Inorganic materials 0.000 description 2
- 239000010440 gypsum Substances 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000019640 taste Nutrition 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 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 invention relates to a coagulant particle suitable for bean curd production, which is mainly prepared by mixing a food additive structure modifier, edible oil and magnesium chloride solution as raw materials; the preparation method comprises the following steps: heating the raw material food additive structure modifier and solid edible oil to 60-90 ℃ to melt into liquid, heating the magnesium chloride solution to 60-90 ℃, putting the magnesium chloride solution into a stirrer according to the proportion to be uniformly dispersed, and then granulating the mixture by a granulator head at the temperature of below 50 ℃ to obtain the coagulant solid particles. In the coagulant, magnesium chloride is emulsified and dispersed in edible oil and fat, and then the mixture is granulated and formed. When in use, the coagulant is added into the soybean milk in a proper amount, and the dispersed magnesium chloride can be slowly released, so that the coagulation speed of the soybean milk can be controlled, the elasticity of the bean curd is enhanced, and the bean curd has sufficient water retention property, thereby preparing various delicious marinated bean curds.
Description
Technical field
The present invention relates to a kind of solid food compound additive, especially a kind of coagulator suitable for bean curd production
Grain.
Background technique
Bean curd is the gel products with three-dimensional net structure that soybean protein is bound to each other to form under coagulator effect,
Nutritive value is high, and unique flavor is a kind of good vegetable protein based food.Bean curd coagulant is divided into single coagulator and compound
Coagulator, mainly single coagulator most commonly used at present, mainly has gypsum, halogen piece, gluconic acid-lactones etc., uses list
One coagulator production of bean curd has certain defects, and if gypsum bean curd has astringent sense, mouthfeel is hard；Pure halogen piece bean curd setting rate is too fast,
It is not easily controlled, is not suitable for large-scale production, bitter taste easily occur；Though pure making lactone bean curd delicate mouthfeel, taste is flat, easily occurs
Tart flavour, excessive amount are unfavorable to body.Compound coagulant produces the bean curd that elasticity is good, toughness is strong, mouthfeel is lubricious, non-friable；
And method and process is simple, and it is practical, it is suitble to workshop-based and industrialized production.
Summary of the invention
The technical problem to be solved by the present invention is in view of the deficiencies of the prior art, provide, a kind of prescription is simple, user
Just, setting rate it is controllable, with good water-retaining property, the coagulant particle for being suitable for bean curd production being produced on a large scale.
The technical problem to be solved by the present invention is to what is realized by technical solution below.The present invention is a kind of is applicable in
In the coagulant particle of bean curd production, its main feature is that：The coagulator mainly by food additives texture modifier, edible oil and fat and
Magnesium chloride solution is mixed for raw material；In raw material：Food additives texture modifier accounts for solid edible grease and magnesium chloride is molten
The 1.5%-3% of both liquid total weight, solid edible grease account for the 50%- of both solid edible grease and magnesium chloride solutions total weight
70%；In magnesium chloride solution, the mass concentration of magnesium chloride is 28%-37%；Preparation method is：By raw foods additive structure
Modifying agent, solid edible grease are heated to 60 DEG C -90 DEG C and are molten into liquid, after magnesium chloride solution is heated to 60 DEG C -90 DEG C, by institute
It is uniformly dispersed in the ratio investment blender stated, is then granulated to obtain coagulator solid particle through pellet head at 50 DEG C or less.
It is of the present invention suitable for bean curd production coagulant particle, further preferred technical solution or technology
It is characterized in：
1, the food additives texture modifier is the food additives texture modifier that HLB value is 1 ~ 10.
2, the food additives texture modifier is selected from one or more of Span series.Such as：Sorbester p17.
3, the edible oil and fat preferably select：Beneficial sea hydrogenated palm oil.
4. the 2.0%-2.5% that food additives texture modifier accounts for both edible oil and fat and magnesium chloride solution total weight.
5. the 60%-65% that solid edible grease accounts for both edible oil and fat and magnesium chloride solution total weight.
Coagulator of the present invention can be used for bean curd production, when addition, be dispersed coagulator in soya-bean milk with dispersion machine, dispersion machine
Revolution be generally 3000 ~ 5000 turns.
Compared with prior art, coagulant particle of the present invention has the following advantages that：In coagulator of the present invention, magnesium chloride is being eaten
With being emulsified dispersion in grease.In use, coagulator is appropriately added in soya-bean milk, because the magnesium chloride after dispersion can be slowly
It releases, so the setting rate of soya-bean milk can be effectively controlled, reinforces bean curd elasticity, hold sufficient water-retaining property, to make
The bean-curd product of various deliciousness.
Specific embodiment
The specific technical solution of the present invention described further below, in order to which those skilled in the art is further understood that
The present invention, without constituting the limitation to its right.
Embodiment 1, a kind of coagulant particle suitable for bean curd production, the coagulant particle is mainly by food additives knot
Structure modifying agent, edible oil and fat and magnesium chloride solution are mixed for raw material；In raw material：Food additives texture modifier accounts for solid
The 1.5% of both edible oil and fat and magnesium chloride solution total weight, solid edible grease account for solid edible grease and magnesium chloride solution two
The 50% of person's total weight；In magnesium chloride solution, the mass concentration of magnesium chloride is 28%；Preparation method is：Raw foods are added
Agent texture modifier, solid edible grease are heated to 60 DEG C and are molten into liquid, after magnesium chloride solution is heated to 60 DEG C, by described
It is uniformly dispersed in ratio investment blender, is then granulated to obtain coagulator solid particle through pellet head at 50 DEG C or less.
Embodiment 2, a kind of coagulant particle suitable for bean curd production, the coagulant particle is mainly by food additives knot
Structure modifying agent, edible oil and fat and magnesium chloride solution are mixed for raw material；In raw material：Food additives texture modifier accounts for solid
The 2% of both edible oil and fat and magnesium chloride solution total weight, solid edible grease account for both solid edible grease and magnesium chloride solution
The 60% of total weight；In magnesium chloride solution, the mass concentration of magnesium chloride is 33%；Preparation method is：By raw foods additive
Texture modifier, solid edible grease are heated to 70 DEG C and are molten into liquid, after magnesium chloride solution is heated to 70 DEG C, by the ratio
It is uniformly dispersed in example investment blender, is then granulated to obtain coagulator solid particle through pellet head at 50 DEG C or less.The food
Product additive texture modifier is the food additives texture modifier that HLB value is 5.The food additives texture modifier
For sorbester p17.The edible oil and fat are selected from the extra large hydrogenated palm oil of benefit.
Embodiment 3, a kind of coagulant particle suitable for bean curd production, the coagulant particle is mainly by food additives knot
Structure modifying agent, edible oil and fat and magnesium chloride solution are mixed for raw material；In raw material：Food additives texture modifier accounts for solid
The 3% of both edible oil and fat and magnesium chloride solution total weight, solid edible grease account for both solid edible grease and magnesium chloride solution
The 70% of total weight；In magnesium chloride solution, the mass concentration of magnesium chloride is 37%；Preparation method is：By raw foods additive
Texture modifier, solid edible grease are heated to 90 DEG C and are molten into liquid, after magnesium chloride solution is heated to 90 DEG C, by the ratio
It is uniformly dispersed in example investment blender, is then granulated to obtain coagulator solid particle through pellet head at 50 DEG C or less.The food
Product additive texture modifier is the food additives texture modifier that HLB value is 1 ~ 10.The food additives structure changes
Good dose selected from one or more of Span series.The edible oil and fat are selected from the extra large hydrogenated palm oil of benefit.
Claims (4)
1. a kind of coagulant particle suitable for bean curd production, it is characterised in that：The coagulator is mainly by food additives structure
Modifying agent, edible oil and fat and magnesium chloride solution are mixed for raw material；In raw material：Food additives texture modifier accounts for solid food
With the 1.5%-3% of both grease and magnesium chloride solution total weight, solid edible grease accounts for solid edible grease and magnesium chloride solution
The 50%-70% of the two total weight；In magnesium chloride solution, the mass concentration of magnesium chloride is 28%-37%；Preparation method is：It will be former
Material food additives texture modifier, solid edible grease are heated to 60 DEG C -90 DEG C and are molten into liquid, and magnesium chloride solution is heated to
After 60 DEG C -90 DEG C, puts into blender be uniformly dispersed in a ratio, be then granulated solidifying through pellet head at 50 DEG C or less
Gu agent solid particle.
2. the coagulant particle according to claim 1 suitable for bean curd production, it is characterised in that：The food addition
Agent texture modifier is the food additives texture modifier that HLB value is 1 ~ 10.
3. the coagulant particle according to claim 1 suitable for bean curd production, it is characterised in that：The food addition
Agent texture modifier is selected from one or more of Span series.
4. the coagulant particle according to claim 1 suitable for bean curd production, it is characterised in that：The edible oil and fat
It is selected from：Beneficial sea hydrogenated palm oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810538593.5A CN108812930A (en) | 2018-05-30 | 2018-05-30 | Coagulant granule suitable for bean curd production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810538593.5A CN108812930A (en) | 2018-05-30 | 2018-05-30 | Coagulant granule suitable for bean curd production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108812930A true CN108812930A (en) | 2018-11-16 |
Family
ID=64146418
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810538593.5A Pending CN108812930A (en) | 2018-05-30 | 2018-05-30 | Coagulant granule suitable for bean curd production |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108812930A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1711905A (en) * | 2004-06-25 | 2005-12-28 | 花王株式会社 | Tofu coagulation agent |
| 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 |
| CN104365874A (en) * | 2013-08-14 | 2015-02-25 | 中粮营养健康研究院有限公司 | Chocolate grease composition and preparation method and use thereof |
| CN106490178A (en) * | 2016-11-21 | 2017-03-15 | 连云港日丰钙镁有限公司 | A kind of coagulator made suitable for bean curd and preparation method thereof |
| CN106615184A (en) * | 2015-11-04 | 2017-05-10 | 泰喜物产株式会社 | Tofu coagulator composition and preparation method of tofu by using it |
-
2018
- 2018-05-30 CN CN201810538593.5A patent/CN108812930A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1711905A (en) * | 2004-06-25 | 2005-12-28 | 花王株式会社 | Tofu coagulation agent |
| 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 |
| CN104365874A (en) * | 2013-08-14 | 2015-02-25 | 中粮营养健康研究院有限公司 | Chocolate grease composition and preparation method and use thereof |
| CN106615184A (en) * | 2015-11-04 | 2017-05-10 | 泰喜物产株式会社 | Tofu coagulator composition and preparation method of tofu by using it |
| CN106490178A (en) * | 2016-11-21 | 2017-03-15 | 连云港日丰钙镁有限公司 | A kind of coagulator made suitable for bean curd and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181116 |