CN110279001A - A kind of Tofu pudding and its processing technology - Google Patents
A kind of Tofu pudding and its processing technology Download PDFInfo
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- CN110279001A CN110279001A CN201910749371.2A CN201910749371A CN110279001A CN 110279001 A CN110279001 A CN 110279001A CN 201910749371 A CN201910749371 A CN 201910749371A CN 110279001 A CN110279001 A CN 110279001A
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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 present invention provides a kind of Tofu pudding and its processing technology, raw material soya bean selects agriculture serial soybean of pacifying, and successively by bubble beans, defibrination, filtering, mashing off, cooling, adds coagulator, heating, die-filling, compression moulding, obtains Tofu pudding new product.The present invention improves the Tofu pudding quality of processing by adjusting Tofu pudding production technology, and is measured to Tofu pudding texture, percentage of water loss and protein recovery.The results show that the yield of the obtained Tofu pudding new product of processing technology of the present invention dramatically increases compared with factory's Tofu pudding, the Tofu pudding hardness after improvement is reduced, and elasticity increases, and percentage of water loss reduces, and Tofu pudding float in boiling process be convenient for fishing for it is edible.
Description
Technical field
The invention belongs to food processing technology field, in particular to a kind of Tofu pudding and its processing technology.
Background technique
Traditional processed soybean food that Tofu pudding one kind is delicious and tasty, is favored extensively by everybody.Tofu pudding is that soybean protein is solidifying
The gel products with tridimensional network being bound to each other to form under the action of agent.It is rich in natural vegetable protein and insatiable hunger
And fatty acid, it is the main source of mankind's good protein.The figure of Tofu pudding can be also frequently seen in mutton cooked in a chafing pot.
However, the Tofu pudding hardness of industrialized production is big, poor water retention property is frangible in transportational process.The quality of Tofu pudding, mouthfeel and
Shape etc. can all be subject to processing the influence of condition and raw material variety.
Summary of the invention
The present invention is directed to optimize Tofu pudding working condition and parameter, a kind of Tofu pudding and its processing technology are provided, this is to improving beans
Flower quality, raising Tofu pudding yield, reduction production cost are of great significance.
The purpose of the present invention is what is be achieved through the following technical solutions:
A kind of processing technology of Tofu pudding, comprising the following steps:
(1) it steeps beans: after taking dry soya bean and being washed with water, being placed in clear water, impregnate 8~10h at room temperature, be soaked
Soya bean；
(2) defibrination: the soya bean being soaked being drained and adds water defibrination, collects first squeezing soya-bean milk and first squeezing bean dregs respectively；It adds water
In the first squeezing bean dregs of collection, defibrination, collection soya-bean milk are simultaneously sufficiently mixed with first squeezing soya-bean milk again after mixing；
(3) mashing off: by soya-bean milk through double gauze filtering be placed in soybean milk boiling tank, be heated to soya-bean milk boil and keep 5min~
15min adds water to adjust soymilk concentration to 3.0%~10.0%, is transferred in steaming plate in batches；
(4) compound coagulant is added: being down to 45 DEG C~55 DEG C to soya-bean milk temperature in steaming plate, is rapidly added the compound of existing dissolution
Coagulator is simultaneously sufficiently stirred, and is stored at room temperature；
(5) it heats up: completing, be transferred in steam box, and be warming up to material center temperature and reach 65 DEG C~75 DEG C wait stand；
(6) die-filling, compacting: the Tofu pudding that will heat up and condense rapidly is transferred in the compacting tool set of gauze package, places lid
Plate compression moulding to get arrive Tofu pudding new product.
Further, the soya bean is agriculture serial soybean of pacifying.
Further, the coagulator described in step (4), a kind of scheme are: the coagulator is compound coagulant,
And it is made of magnesium chloride, glucono-δ-lactone, sodium bicarbonate and TG enzyme.
Further, in the compound coagulant each raw material additive amount are as follows:
Another scheme: coagulator described in step (4) is selected from TG enzyme, and additive amount is 0.5g/kg soya-bean milk；Or chlorination
Magnesium, additive amount are 3.66g/kg soya-bean milk；Or glucono-δ-lactone, additive amount are 3g/kg soya-bean milk.
Further, heating rate is controlled at least 1.1 DEG C/min in step (5).
The present invention having the beneficial effect that compared with prior art
1, soybean material processes a most important ring as Tofu pudding, and the influence to the quality of Tofu pudding is even more important, the present invention
Raw material of the agriculture serial soybean as production Tofu pudding of pacifying is selected, agriculture serial soybean of pacifying is rich in protein and fat, prepared beans
It spends best in quality；
2, the explorative experiment of the factor of conventional machining process, when most of selection single factor test control point starches temperature is with slurry is put
Between, limit a possibility that Tofu pudding quality is more preferable；The present invention adds coagulator using low temperature, the method then to heat up, so that low
Under the conditions of temperature, soya-bean milk and coagulator are uniformly mixed, and gel is complete when being warming up to optimum temperature, make a slurry by changing processing technology
Process is easily controlled and convenient for batch production, no longer controls improper and causes Tofu pudding streaking one when because selecting slurry, and is guaranteeing egg
The yield of Tofu pudding is considerably increased in the case where the white rate of recovery；
3, the present invention selects compound coagulant, and by the design to solidification agent prescription, the measurement of Tofu pudding product quality is found
A kind of most suitable composite solidification agent prescription can dramatically increase Tofu pudding using compound coagulant 1 applied to novel processing technology
Tenderness, elasticity and water-retaining property, reach target and make a kind of tender and tough Tofu pudding；In addition, the original of the compound coagulant
It include sodium bicarbonate in material, and generation hydrogen ion, hydrogen ion and bicarbonate can be hydrolyzed by being dissolved in the glucono-δ-lactone in soya-bean milk
Sodium reaction generates carbon dioxide, and the carbon dioxide of generation is wrapped in the tridimensional network of Tofu pudding in Tofu pudding process of setting
Gel in, form stomata, so that Tofu pudding new product be made honeycomb occur, and floating is edible convenient for fishing in boiling process；
4, the Tofu pudding new product that processing technology of the present invention is prepared is compared with factory's Tofu pudding, Tofu pudding new product it is hard
Degree and percentage of water loss significantly reduce, and elasticity dramatically increases, and show that Tofu pudding new product improves significantly with respect to the quality of factory's Tofu pudding；
5, there is honeycomb in the Tofu pudding new product that processing technology of the present invention is prepared, and floats in boiling process
It is edible convenient for fishing for, it is that the Tofu pudding in chafing dish increases new attraction；Traditional Tofu processing technique is usually that soya-bean milk temperature is 90 DEG C
Coagulator is just added above, soy protein gel can be quickly formed at this time, studies have shown that soybean protein network structure formed it is too fast
It is unfavorable for the formation of air hole structure.On the other hand, in order to make coagulator addition be uniformly mixed and must be stirred, stirring will necessarily
Destroy the air hole structure of protein gel.Tofu pudding processing technology of the present invention is that the soya-bean milk after boiling is cooled to after 50 DEG C again
It is sufficiently mixed coagulator, at this time soybean protein and not formed gel network structure, and as the temperature rises, protein is mutually handed over
Join and forms air hole structure.Therefore, there is hydro-planing in water or chafing dish in the Tofu pudding new product that the present invention is prepared.
Detailed description of the invention
Fig. 1 is influence schematic diagram of the different soymilk concentrations to Tofu pudding hardness；
Fig. 2 is influence schematic diagram of the different soymilk concentrations to Tofu pudding elasticity；
Fig. 3 is influence schematic diagram of the different composite coagulator to Tofu pudding hardness；
Fig. 4 is influence schematic diagram of the different composite coagulator to Tofu pudding elasticity；
Fig. 5 is factory's Tofu pudding and Tofu pudding new product hardness balance's schematic diagram；
Fig. 6 is factory's Tofu pudding and Tofu pudding new product elastic contrast's schematic diagram；
Fig. 7 is factory's Tofu pudding and Tofu pudding new product percentage of water loss contrast schematic diagram；
Fig. 8 is factory's Tofu pudding and Tofu pudding new product protein recovery contrast schematic diagram；
Fig. 9 is Tofu pudding new product cross-sectional view；
Figure 10 is status diagram in Tofu pudding boiling process；Wherein, left side is factory's Tofu pudding, and right side is respectively that Tofu pudding newly produces
Product 1, Tofu pudding new product 2.
Specific embodiment
Embodiment 1
A kind of processing technology of Tofu pudding is present embodiments provided, the specific method is as follows:
(1) it steeps beans: after taking a certain amount of dry soya bean and being washed with water 2 times, being placed in the clear water of 2 times of dry soya bean weights, in room
Temperature is lower to impregnate 8~10h；
(2) defibrination: the soya bean being soaked is drained and adds the water of 2 times of dry soya bean weights defibrination in fiberizer, collects beans respectively
Slurry and bean dregs；Again plus the water of 2 times of dry soya bean weights is in the bean dregs of collection, is uniformly mixed and is placed on defibrination in fiberizer, collects beans
It starches and is sufficiently mixed with first squeezing soya-bean milk；
(3) mashing off: soya-bean milk being placed in soybean milk boiling tank through double gauze filtering, soya-bean milk is heated to and boils and keep 5min,
Add water to adjust soymilk concentration to 5.0%, is transferred in steaming plate in batches；
(4) compound coagulant is added: being down to 50 DEG C to soya-bean milk temperature in steaming plate, is rapidly added the coagulator of existing dissolution and fills
Divide stirring 20s, is stored at room temperature 8min；
The composition of the compound coagulant are as follows: magnesium chloride 1.6275g, glucono-δ-lactone 0.93g, sodium bicarbonate
0.125g, TG enzyme 0.125g are dissolved in 20ml water；Above-mentioned dissolved compound coagulant is added into 1kg soya-bean milk；
(5) it heats up: being completed wait stand, rapidly and careful (avoiding acutely shaking) is transferred in steam box, and is warming up to material
Central temperature reaches 70 DEG C (control of steam box heating rate is at least 1.1 DEG C/min)；
(6) die-filling, compacting: the Tofu pudding that will heat up and condense rapidly is transferred in the compacting tool set of gauze package, places lid
Plate compression moulding to get arrive Tofu pudding new product 1.
Following measure is carried out to obtained Tofu pudding new product 1:
Determining the protein quantity: reference " measurement of GB 5009.5-2016 national food safety standard Protein in Food ",
It is measured using triumphant formula nitriding.
Texture testing: setting TMS-Pro type Texture instrument parameter: strength incudes range 100N；Probe goes back up to sample surfaces
Height 10mm；Compression speed and return rate 2mm/s；Elastic deformation percentage 50%；Initial force 0.05N selects d=0.5cm
Probe, the square for being 1cm at side length by sample treatment when measurement carries out hardness, elastic measurement under conditions of 25 DEG C.
Percentage of water loss measurement: being cut into 0.3cm × 0.3cm × 0.3cm granule for Tofu pudding, weighs the Tofu pudding dress of 5~10g or so
Enter in 10mL centrifuge tube, with the centrifugal force 30min of 1789 × g, then carefully pour out the water being precipitated in centrifuge tube by centrifugation,
And blotted the water for remaining in centrifugation tube wall only with filter paper, finally weigh.
W=(W1-W2)/W1 × 100%
W1 is Tofu pudding quality before being centrifuged, g in formula；W2 is Tofu pudding quality after centrifugation, g；W is percentage of water loss, %.
Tofu pudding yield determination:
Every 100g raw soybeans prepare quality (g/100g)=Tofu pudding quality (g)/dry bean material quality of Tofu pudding ×
100%.
The calculating of Tofu pudding protein recovery:
Tofu pudding protein recovery=Tofu pudding yield (g) × [Tofu pudding albumen (g/100g)/soybean protein (g/100g)]
Specific measurement result is as follows:
Influence of the different soymilk concentrations to Tofu pudding quality:
Studies have shown that soymilk concentration is high, protein concentration is high, and coagulant concentration is certain, causes gel incomplete, water conservation
Property it is lower, with the reduction of soymilk concentration, solidify gradually complete, thus water-retaining property can rise, but when soymilk concentration is too low, soya-bean milk
The concentration of middle solid content and protein is too low, and water-retaining property also decreases.In order to guarantee Tofu pudding texture characteristic, so to find conjunction
Suitable soymilk concentration.The consistency and elasticity for the Tofu pudding that various concentration soya-bean milk is made it is as shown in Figure 1 and Figure 2.
By Fig. 1 and Fig. 2 it is found that when soymilk concentration is 5.0, the hardness of Tofu pudding is significantly reduced, and soymilk concentration 5.0 and 5.5
When Flexible change it is not significant.The reason of hardness reduces may be that the Tofu pudding protein content of low concentration production is low, to make hardness
It reduces.Soymilk concentration 5.5 is the experience that shops finds out, and since low concentration soya-bean milk makes the reduction of Tofu pudding hardness, therefore selects soya-bean milk dense
Degree 5.0 is as a comparison.According to bibliography, in OK range, the low good water-retaining property of concentration, therefore select soymilk concentration for 5.0.
Embodiment 2
A kind of processing technology of Tofu pudding is present embodiments provided, the specific method is as follows:
(1) it steeps beans: after taking a certain amount of dry soya bean and being washed with water 2 times, being placed in the clear water of 2 times of dry soya bean weights, in room
Temperature is lower to impregnate 8~10h；
(2) defibrination: the soya bean being soaked is drained and adds the water of 2 times of dry soya bean weights defibrination in fiberizer, collects beans respectively
Slurry and bean dregs；Again plus the water of 2 times of dry soya bean weights is in the bean dregs of collection, is uniformly mixed and is placed on defibrination in fiberizer, collects beans
It starches and is sufficiently mixed with first squeezing soya-bean milk；
(3) mashing off: soya-bean milk being placed in soybean milk boiling tank through double gauze filtering, soya-bean milk is heated to and boils and keep 5min,
Add water to adjust soymilk concentration to 5.0%, is transferred in steaming plate in batches；
(4) coagulator is added: being down to 50 DEG C to soya-bean milk temperature in steaming plate, is rapidly added the coagulator TG enzyme of existing dissolution and fills
Divide stirring 20s, is stored at room temperature 8min；TG enzyme 0.5g is dissolved in 20ml water；Above-mentioned dissolved coagulator is added into 1kg soya-bean milk
In；
(5) it heats up: being completed wait stand, rapidly and careful (avoiding acutely shaking) is transferred in steam box, and is warming up to material
Central temperature reaches 70 DEG C (control of steam box heating rate is at least 1.1 DEG C/min)；
(6) die-filling, compacting: the Tofu pudding that will heat up and condense rapidly is transferred in the compacting tool set of gauze package, places lid
Plate compression moulding to get arrive Tofu pudding new product 2.
Comparative example 1
This comparative example has inquired into influence of the different solidification agent prescriptions to Tofu pudding quality.
Influence of the different coagulators to Tofu pudding quality:
In gel process, temperature and time determines the quality of gel, and existing research shows that setting temperature is too low, meeting
Cause protein coagulation incomplete, exposes hydrophobic grouping and other active groups are less, close network gel knot cannot be formed
Structure, when temperature is stepped up and reaches denaturation temperature, gel is complete, most of mercapto groups and hydrophobic region of protein
It is exposed, network structure is caused to be tightly formed.
As gel time increases, the albuminate molecule that can form gel network increases.But the too long possibility of gel time
The sulfydryl on protein molecule is caused to aoxidize, the sulfydryl for forming gel is reduced, and gel strength reduces.Therefore work as gelling temp
Reach most in due course with the time, preferable protein gel could be formed.
The explorative experiment of the factor of conventional machining process, it is most of to select single factor test control point starches temperature and point slurry time,
Limit a possibility that Tofu pudding quality is more preferable.The method that we add coagulator then to heat up using low temperature, so that in cryogenic conditions
Under, soya-bean milk and coagulator are uniformly mixed, and gel is complete when being warming up to optimum temperature.
The present embodiment finds a kind of most suitable solidification by the design to solidification agent prescription, the measurement of Tofu pudding product quality
Agent prescription makes a kind of tender and tough Tofu pudding applied to novel processing technology.
Tofu pudding is prepared according to method substantially the same manner as Example 1, difference is, the formula of coagulator point in step (4)
Not are as follows: be respectively as follows: using compound coagulant
Coagulator 1: magnesium chloride 1.6275g, glucono-δ-lactone 0.93g, sodium bicarbonate 0.125g, TG enzyme 0.125g；
Coagulator 2: magnesium chloride 1.6275g, glucono-δ-lactone 0.93g；
Coagulator 3: magnesium chloride 1.6275g, sodium bicarbonate 0.125g；
Coagulator 4: magnesium chloride 1.6275g, glucono-δ-lactone 0.93g, sodium bicarbonate 0.125g.
The tenderness that Tofu pudding is judged by the measurement to Tofu pudding hardness judges the measurement of Tofu pudding elasticity the toughness of Tofu pudding, from
And most suitable coagulator is found by tenderness and toughness.
As can be seen from figs. 3 and 4 the type of coagulator has significant impact to the consistency and elasticity of Tofu pudding, with 1 phase of coagulator
Than, the Tofu pudding hardness made using coagulator 2 and coagulator 3 is big, the Tofu pudding elasticity made using coagulator 3 and coagulator 4 compared with
Difference, and Tofu pudding its hardness made using coagulator 1 is smaller, elasticity preferably, shows good texture characteristic.It therefore, can be with
The Tofu pudding for further using the processing of coagulator 1 is compared research with factory Tofu pudding.
Comparative example 2
This comparative example provides the processing technology of factory's Tofu pudding, and the specific method is as follows:
(1) ratio that soya bean goes out 50 kilograms of soya-bean milk is steeped in 10 kilograms, soya bean is broken into soya-bean milk with tap water, is incorporated with scale
Soya-bean milk cooker in, bean dregs, which need to turn over again, to be beaten primary, and it is 5%-5.5% i.e. usable that the soya-bean milk accomplished fluently, which measures concentration with densimeter,；
(2) 5 minutes pass fire after the soya-bean milk accomplished fluently is boiled in pot；
(3) every case weighs 17.5 kilograms of soybean milk waters and pours into Tofu pudding case, and the foam on surface, magnesium chloride water 150 are removed with spoon
Gram (± 5 grams) are clicked and entered in soya-bean milk in three times to be gently agitated for (about 90 DEG C-95 DEG C), and every minor tick is clicked and entered once for 30-35 seconds, is stood
It is gently agitated for soya-bean milk having solidified that big soya-bean milk is colored, the limpid slightly milky of pulp-water after 30 seconds or so, beats surfactant foam；
(4) the soybean milk water spoon in the dedicated Tofu pudding case of stainless steel is beaten into surface major part pulp-water, covers wet gauze, puts
Tofu pudding special pressing plate (one high 3.5 centimetres of snap-gauge is added in edge), is compressed on Tofu pudding special pressing plate with the container of 25 kilogram weights
Then it removed container and opens special pressing plate, gauze was cleaned one time with clear water again or so upper 2 minute, then cover wet gauze use
The container of 25 kilogram weights is suppressed 3-5 minutes or so, makes the thickness of Tofu pudding at 3.5-4 centimetres；
(5) continue to employ a part of original soybean milk water after ready-made Tofu pudding molding, be put into 2-3 shovel ice block cooling, ice cube is complete
It can be cut with Work tool after dissolution, preservative film is sealed up after Tofu pudding is cool or capping is put into fresh-keeping warehouse storage, is obtained described
Factory's Tofu pudding.
Factory's Tofu pudding is compared with the Tofu pudding new product quality that embodiment 1 obtains, concrete outcome is as follows:
From Fig. 5-7 it is found that compared with factory's Tofu pudding, the hardness and percentage of water loss of Tofu pudding new product are significantly reduced, and elasticity is significant
Increase, show that Tofu pudding new product improves significantly with respect to the quality of factory's Tofu pudding, has reached the expection mesh for improving Tofu pudding quality
Mark.
Tofu pudding yield compares:
Tofu pudding yield is evaluation one of Tofu pudding quality and the important indicator of cost, beans used in factory's Tofu pudding and Tofu pudding new varieties
The concentration of slurry is different, and the tenderness of two kinds of Tofu puddings is also different, therefore yield is not also identical.Factory 1kg bean or pea go out 10kg soya-bean milk, beans
Starching concentration is 6.5%, and 1 kilogram of soya-bean milk goes out 360g Tofu pudding.Thus it is as shown in the table to calculate Tofu pudding yield:
1 factory's Tofu pudding of table and the comparison of Tofu pudding new product yield
As shown in Table 1, Tofu pudding new product yield is 4.08, and factory's Tofu pudding yield is 3.6, and the yield of Tofu pudding new product is obvious
Higher than factory's Tofu pudding, it can be seen that, Tofu pudding processing technology described in embodiment not only improves the quality of Tofu pudding, more greatly improves
The yield of Tofu pudding provides basis to reduce Tofu pudding cost.
Tofu pudding protein recovery compares:
Soya-bean milk is diluted to concentration to be 5.0 and make Tofu pudding, then calculates protein recovery, as shown in Figure 8, Tofu pudding newly produces
The protein recovery of product=Tofu pudding yield × [Tofu pudding albumen (g/100g)/soybean protein (g/100g)]=4.08 × (6.5011/
30.2963)=0.876.The protein recovery of factory's Tofu pudding=Tofu pudding yield × [Tofu pudding albumen (g/100g)/soybean protein (g/
100g)]=3.6 × (7.64/30.2963)=0.908, according to statistical analysis, there was no significant difference for the two, shows to make beans
Flower new product in new processing technology do not make significant difference to protein recovery.
From fig. 9, it can be seen that there is fine and close small structure in Tofu pudding new product cross section, these fine and close apertures may be beans
Flower new product has the reason of preferable water-retaining property, has also therefore reached honeycomb, so that product is more characteristic and appearance.Separately
Outside, as shown in Figure 10, factory's Tofu pudding and Tofu pudding new product 1 (embodiment 1 is prepared), (preparation of embodiment 2 of Tofu pudding new product 2
Obtain) different states is shown during heating, there is floating in Tofu pudding new product 1 and 2, and factory's Tofu pudding sinks to bottom
Portion, this is edible convenient for preferably fishing under chafing dish application scenarios.
Claims (8)
1. a kind of processing technology of Tofu pudding, which is characterized in that the processing technology the following steps are included:
(1) it steeps beans: after taking dry soya bean and being washed with water, being placed in clear water, impregnate 8~10h, the Huang being soaked at room temperature
Beans；
(2) defibrination: the soya bean being soaked being drained and adds water defibrination, collects first squeezing soya-bean milk and first squeezing bean dregs respectively；It adds water in receipts
In the first squeezing bean dregs of collection, defibrination, collection soya-bean milk are simultaneously sufficiently mixed with first squeezing soya-bean milk again after mixing；
(3) mashing off: by soya-bean milk through double gauze filtering be placed in soybean milk boiling tank, be heated to soya-bean milk boil and keep 5min~
15min adds water to adjust soymilk concentration to 3.0%~10.0%, is transferred in steaming plate in batches；
(4) coagulator is added: being down to 45 DEG C~55 DEG C to soya-bean milk temperature in steaming plate, is rapidly added the coagulator of existing dissolution and abundant
Stirring, is stored at room temperature；
(5) it heats up: completing, be transferred in steam box, and be warming up to material center temperature and reach 65 DEG C~75 DEG C wait stand；
(6) die-filling, compacting: the Tofu pudding that will heat up and condense rapidly is transferred in the compacting tool set of gauze package, places cover board pressure
Type is made to get Tofu pudding new product is arrived.
2. the processing technology of Tofu pudding according to claim 1, which is characterized in that the soya bean is agriculture serial soybean of pacifying.
3. the processing technology of Tofu pudding according to claim 1, which is characterized in that in step (3) plus water adjusts soymilk concentration
To 5.0%.
4. the processing technology of Tofu pudding according to claim 1, which is characterized in that coagulator described in step (4) is compound
Coagulator, and be made of magnesium chloride, glucono-δ-lactone, sodium bicarbonate and TG enzyme.
5. the processing technology of Tofu pudding according to claim 4, which is characterized in that each raw material adds in the compound coagulant
Dosage are as follows:
6. the processing technology of Tofu pudding according to claim 1, which is characterized in that the coagulator is selected from TG enzyme, magnesium chloride
Or glucono-δ-lactone.
7. the processing technology of Tofu pudding according to claim 1, which is characterized in that heating rate control is extremely in step (5)
Few 1.1 DEG C/min.
8. a kind of Tofu pudding, which is characterized in that the Tofu pudding is prepared by any one of claim 1~7 processing technology.
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