CN111357828A - Preparation method of whey bean curd - Google Patents
Preparation method of whey bean curd Download PDFInfo
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- CN111357828A CN111357828A CN202010296486.3A CN202010296486A CN111357828A CN 111357828 A CN111357828 A CN 111357828A CN 202010296486 A CN202010296486 A CN 202010296486A CN 111357828 A CN111357828 A CN 111357828A
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Images
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
Abstract
The invention discloses a preparation method of whey bean curd, relates to the technical field of bean curd production and processing, and solves the problem of poor overall quality of bean curd due to low water retention rate and elasticity of the bean curd, and the preparation method comprises the following steps: step one, raw material treatment: soaking semen glycines in whey solution, and standing; step two, grinding and filtering bean milk: taking out the soaked soybeans, mixing the soybeans with the whey solution, grinding the mixture into thick liquid, and filtering the obtained thick liquid through a screen to obtain soybean milk; step three, boiling and curdling: pouring the obtained soybean milk into a pot to boil, skimming foams in the boiling process, then adding a gypsum solution prepared by matching whey with the gypsum with the pH value of 3.0, stirring and mixing, and obtaining the tofu pudding after flocculation is finished; step four, bean curd forming: pouring the beancurd jelly into a wood model box, covering a wood board, and extruding to obtain the whey beancurd. The whey bean curd prepared by the invention has excellent water retention rate and elasticity.
Description
Technical Field
The invention relates to the technical field of bean curd production and processing, in particular to a preparation method of whey bean curd.
Background
The bean curd is a tonifying heat-clearing health-preserving food, can tonify middle-jiao and Qi, clear heat and moisten dryness, promote the production of body fluid to quench thirst and clean intestines and stomach when being frequently eaten, and is more suitable for people with heat physique, halitosis, thirst, gastrointestinal confusion and heat disease after recuperation. Meanwhile, the bean curd is extremely high in nutrition, contains iron, magnesium, potassium, nicotinic acid, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, yolk and vitamin B6, and the high content of amino acid and protein in the bean curd enables the bean curd to be a good supplement food for grains.
The Chinese invention patent document with the publication number of CN106359638A discloses a sour milk flavored bean curd and a preparation method thereof, which specifically comprise the following steps: (1) soaking soybean, soaking cleaned soybean at 18-25 deg.C for 12-18 h; (2) whey fermentation, namely soaking soybeans in the step (1) and simultaneously performing whey fermentation, specifically, dissolving whey powder in water, sterilizing, inoculating lactobacillus for fermentation, fermenting until the acidity reaches 2-5%, serving as sour slurry water, and cooling for later use; (3) pulping the soybeans soaked in the step (1) by adding water, pulping, separating pulp from residues, and collecting the pulp for later use; (4) boiling the soybean milk, adding brine to the soybean milk collected in the step (3) by using the fermented sour milk water obtained in the step (2), and standing for 30-40 minutes after brine addition to obtain the crouching jelly; when brine adding is carried out, the volume ratio of the acid slurry to the slurry is 1-2:10, (5) compression molding is carried out, and the beancurd after jellied bean curd squat in the step (4) is placed into a grinding tool and is pressed and molded.
In the above application, the amino acid proportion can be reasonably balanced by using soybean and whey to make the sour milk bean curd, so that animal protein and plant protein can be reasonably combined, the variety of the bean curd can be greatly enriched, the quality and grade of the bean curd are improved, but the performance of the sour milk is unstable, and only fermented sour milk is used for brine adding, so that the bean curd has large difference in the gelling process, the water retention rate and elasticity of the pressed bean curd are low, and the whey powder is subjected to high-temperature powder spraying in the processing process, so that the flavor and nutrition are damaged to a certain extent, and the overall quality of the bean curd is poor, therefore, a new scheme needs to be provided to solve the problems.
Disclosure of Invention
In view of the defects in the prior art, the invention aims to provide a preparation method of whey bean curd to solve the technical problems, and the prepared whey bean curd has excellent water retention rate and elasticity and better overall quality.
In order to achieve the first purpose, the invention provides the following technical scheme:
a preparation method of whey bean curd comprises the following steps:
step one, raw material treatment: soaking semen glycines in whey solution, and standing;
step two, grinding and filtering bean milk: taking out the soaked soybeans, mixing the soybeans with the whey solution, grinding the mixture into thick liquid, and filtering the obtained thick liquid through a screen to obtain soybean milk;
step three, boiling and curdling: pouring the obtained soybean milk into a pot to boil, skimming foams in the boiling process, then adding a gypsum solution prepared by matching whey with the gypsum with the pH value of 3.0, stirring and mixing, and obtaining the tofu pudding after flocculation is finished;
step four, bean curd forming: pouring the beancurd jelly into a wood model box, covering a wood board, and extruding to obtain the whey beancurd.
By adopting the technical scheme, the water hardness of whey is lower than that of underground water, the whey protein milk is suitable for the requirement of bean curd on low-hardness water quality during preparation, and not only can the sediment generated during pulping or heating be reduced, so that the obtained whey bean curd has excellent water retention rate and elasticity, but also can be endowed with abundant whey protein, phospholipid and soluble mineral elements, and has great benefit to human bodies. The whey solution is a by-product directly from the processing of the milk product, and the carrier has the mellow flavor of the original prairie milk, wherein the nutrient components and the flavor are not damaged by high temperature, so that the obtained whey bean curd has higher quality. Meanwhile, the preparation of the whey bean curd in the application of the invention is in full seamless connection with local dairy product processing enterprises, so that the enterprises can process the milk products from milk and fully utilize the residual by-product whey, the economic income of the dairy cow breeding industry and dairy product processing enterprises can be increased, the integral production cost of the whey bean curd is greatly reduced, and the whey bean curd is very worthy of popularization and application.
Only whey is added, so that the water retention rate and the elasticity of the finally pressed bean curd are low; only gypsum is used, so that the integral taste and flavor of the bean curd are greatly reduced, the gel characteristic of protein is easily damaged, and the water retention effect of the protein is reduced; the whey with the pH value of 3.0 is prepared by adding lactobacillus bulgaricus (W-1) into a whey solution and fermenting for 1 day at the temperature of 30 ℃, and the whey with the pH value of 3.0 is matched with gypsum to prepare the gypsum solution, so that the use amount of industrial gypsum can be reduced, the safety of products is improved, and the addition of the whey is beneficial to enriching the types and the flavor of protein and amino acid in the bean curd. Meanwhile, the whey protein rich in the gypsum solution is also beneficial to accelerating the flocculation of the soybean milk protein, shortening the time for curdling the product and being more beneficial to reducing the processing cost of the product.
More preferably, in the first step, the mass ratio of the soybeans to the whey solution is 1 (3-4), and the soaking and standing time is 5-6 h.
By adopting the technical scheme, proper mass ratio of the soybeans to the whey solution and soaking and standing time are selected, so that the whey can be fully invaded into the tissues of the soybeans, the soybeans keep about 1.8-2.2 times of the swelling volume after soaking, the subsequent processing is convenient, and the whey bean curd with good quality can be obtained. Meanwhile, on the premise of ensuring the soaking effect, the method can avoid breeding and propagation of a large number of microorganisms, prevent the denaturation of the soybean protein and further enable the whey bean curd to have higher yield.
More preferably, in the second step, the mass ratio of the mixed grinding of the soybeans and the whey solution is 1 (5-6), and a sieve is selected from 90-100 meshes.
By adopting the technical scheme, the proportion of the soybeans and the whey solution is controlled, the good pulp yield can be ensured on the premise of uniformly wearing the soybeans, and the soybean milk with high quality can be obtained by performing filter pressing by using a 90-100-mesh screen, so that waste residues generated in the pulping process can be removed.
More preferably, in the third step, the boiling temperature of the soybean milk is 90-100 ℃, the boiling time is 25-40min, the concentration of the gypsum solution is 8-10g/L, the stirring speed is 140-160rpm, the stirring time is 8-12s, the flocculation time is 20-25min, and the flocculation temperature is 75-85 ℃.
By adopting the technical scheme, the compactness of the gel network structure of the whey tofu can be ensured by controlling the parameters, so that the protein in the soybean milk has higher utilization rate, and the whey tofu has excellent water retention rate and elasticity as a whole.
More preferably, in the fourth step, the mixture is firstly used at 16-18g/cm2Pressurizing for 8-10min under pressure, and then using 20-26g/cm2Pressurizing under pressure for 30-40 min.
Through adopting above-mentioned technical scheme, too big or the undersize of pressure in the forming process, the length of squeezing the time all can influence the last shape of bean curd and taste, chooses for use above-mentioned pressure control, can obtain the better whey bean curd of elasticity, and the organizational structure of whey bean curd is also inseparable relatively, and whole moisture retention is comparatively excellent.
Preferably, in the third step, 0.5-1 wt% of functional auxiliary agent is added into the gypsum solution before use, and the functional auxiliary agent is prepared from ginger juice and oil raw materials in a weight ratio of 1: (1.3-1.9) by mixing.
By adopting the technical scheme, the ginger juice has a curding effect, so that the nutritional and health-care value of the whey tofu can be improved, and the beany flavor of the whey tofu can be delayed or eliminated; the oil molecules in the oil raw material and the hydrophobic groups of the protein molecules have an effect, so that the crosslinking among the protein molecules is tighter, and the network structure of the bean curd gel is more compact; meanwhile, when the ginger juice and the oil raw material are mixed to serve as the functional auxiliary agent, good compounding and synergism can be achieved between the ginger juice and the oil raw material, a continuous and discontinuous membrane structure can be formed in the whey bean curd, the damage of an emulsified state can be prevented, a glue connection system of whey bean curd protein is enhanced, and the water retention rate and the elasticity of the whey bean curd are greatly improved.
More preferably, the oil raw material is any one or a mixture of more of sunflower oil, corn oil, safflower oil and linseed oil.
By adopting the technical scheme, the oil raw materials are all suitable for preparing the whey bean curd, and the integral nutritional value of the whey bean curd can be improved.
More preferably, in the third step, 0.3-0.5 wt% of gluconolactone is also added into the gypsum solution before use.
By adopting the technical scheme, the gluconolactone is prepared by oxidizing glucose into gluconic acid or salts thereof, purifying, desalting, decoloring and concentrating, and the gluconolactone can improve the flocculation effect of a gypsum solution on the soybean milk, reduce or reduce the bitter taste of the gypsum to a certain extent, and improve the water retention rate and elasticity of the whey protein. Meanwhile, the gypsum solution added with the glucolactone can also reduce the protein loss rate of the whey bean curd in the processing process, so that the bean curd yield of the whey bean curd is improved, and the preparation method of the whey bean curd has good popularization and application.
In summary, compared with the prior art, the invention has the following beneficial effects:
(1) the gypsum solution prepared by matching whey with the gypsum, the pH value of which is 3.0, can reduce the use amount of industrial gypsum and improve the safety of products, and the addition of whey is beneficial to enriching the types and the flavors of protein and amino acid in the bean curd. Meanwhile, the whey protein rich in the gypsum solution is also beneficial to accelerating the flocculation of the soybean milk protein, shortening the time for curdling the product and being more beneficial to reducing the processing cost of the product;
(2) when the ginger juice and the oil raw material are mixed to be used as the functional auxiliary agent, the ginger juice and the oil raw material can have good compound synergistic effect with each other, can prevent the damage of an emulsified state, and enhance a glue connection system of whey bean curd protein, so that the water retention rate and the elasticity of the whey bean curd are greatly improved;
(3) gluconolactone can improve the flocculation effect of gypsum solution on soybean milk, and improve the water retention rate and elasticity of lactalbumin. Meanwhile, the gypsum solution added with the glucolactone can also reduce the protein loss rate of the whey bean curd in the processing process, so that the bean curd yield of the whey bean curd is improved, and the bitter taste of the gypsum is reduced or reduced to a certain extent, so that the preparation method of the whey bean curd has better popularization and application.
Drawings
FIG. 1 is a flow chart of the preparation process of whey bean curd of the present invention.
Detailed Description
The invention will be described in detail below with reference to fig. 1 and an embodiment.
Example 1: the preparation method of the whey bean curd specifically comprises the following steps:
step one, raw material treatment: taking soybeans as a raw material, soaking the soybeans in a whey solution, wherein the mass ratio of the soybeans to the whey solution is 1:3.5, and standing for 5.5 hours;
step two, grinding and filtering bean milk: taking out the soaked soybeans, mixing the soybeans with the whey solution, and grinding the soybeans into milk, wherein the mass ratio of the soybeans to the whey solution is 1:5.5, filtering the obtained milk by using a screen, and selecting a screen with 95 meshes to obtain soybean milk;
step three, boiling and curdling: pouring the obtained soybean milk into a pot to boil, wherein the boiling temperature is 95 ℃, the boiling time is 32.5min, removing foams in the boiling process, then adding 9g/L gypsum solution prepared by matching whey with gypsum with the pH of 3.0, stirring and mixing at the stirring speed of 150rpm for 10s, flocculating for 22.5min, and flocculating at the flocculating temperature of 80 ℃, and obtaining the tofu pudding after flocculation is finished;
step four, bean curd forming: pouring the jellied bean curd into a wooden model box, covering with a wooden plate, and using 17g/cm2Pressurizing for 9min under pressure, and then 23g/cm2Pressurizing for 35min under pressure, and squeezing to obtain whey bean curd.
Note: the whey solution in the steps is from a dairy processing factory in Zhenglan flag county, Haote City, Xilinhai; the whey with pH value of 3.0 is prepared by adding Lactobacillus bulgaricus (W-1) into whey solution, and fermenting at 30 deg.C for 1 day.
Example 2: the preparation method of the whey bean curd is different from the embodiment 1 in that the preparation method specifically comprises the following steps:
step one, raw material treatment: taking soybeans as a raw material, soaking the soybeans in a whey solution, wherein the mass ratio of the soybeans to the whey solution is 1:3, and standing for 5 hours;
step two, grinding and filtering bean milk: taking out the soaked soybeans, mixing the soybeans with the whey solution, and grinding the soybeans into milk, wherein the mass ratio of the soybeans to the whey solution is 1:5, filtering the obtained milk by using a screen, and selecting a screen of 90 meshes to obtain soybean milk;
step three, boiling and curdling: pouring the obtained soybean milk into a pot to boil, wherein the boiling temperature is 90 ℃, the boiling time is 40min, removing foams in the boiling process, then adding 8g/L gypsum solution prepared by matching whey with the gypsum, the pH value of which is 3.0, into the soybean milk, stirring and mixing the soybean milk and the gypsum, wherein the stirring speed is 140rpm, the stirring time is 12s, the flocculation time is 20min, the flocculation temperature is 85 ℃, and obtaining the tofu pudding after the flocculation is finished;
step four, bean curd forming: pouring the jellied bean curd into a wooden model box, covering with a wooden plate, and using at first 16g/cm2Pressurizing for 10min under pressure, and then 20g/cm2Pressurizing for 40min under pressure, and squeezing to obtain whey bean curd.
Example 3: the preparation method of the whey bean curd is different from the embodiment 1 in that the preparation method specifically comprises the following steps:
step one, raw material treatment: taking soybeans as a raw material, soaking the soybeans in a whey solution, wherein the mass ratio of the soybeans to the whey solution is 1:4, and standing for 6 hours;
step two, grinding and filtering bean milk: taking out the soaked soybeans, mixing the soybeans with the whey solution, and grinding the soybeans into milk, wherein the mass ratio of the soybeans to the whey solution is 1:6, filtering the obtained milk by using a screen, and selecting a screen of 100 meshes to obtain soybean milk;
step three, boiling and curdling: pouring the obtained soybean milk into a pot to boil, wherein the boiling temperature is 100 ℃, the boiling time is 25min, removing foams in the boiling process, then adding 10g/L gypsum solution prepared by matching whey with the gypsum, the pH value of which is 3.0, into the soybean milk, stirring and mixing the soybean milk and the gypsum solution at the stirring speed of 160rpm for 8s, the flocculation time of 25min and the flocculation temperature of 75 ℃, and obtaining the tofu pudding after the flocculation is finished;
step four, bean curd forming: pouring the jellied bean curd into a wooden model box, covering with a wooden plate, and using at first 18g/cm2Pressurizing for 8min under pressure, and then using 26g/cm2Pressurizing for 30min under pressure, and squeezing to obtain the final productTo obtain the whey bean curd.
Example 4: the preparation method of the whey bean curd is different from the embodiment 1 in that in the third step, 0.75 wt% of functional auxiliary is added into a gypsum solution before use, and the functional auxiliary is prepared from ginger juice and oil raw materials in a weight ratio of 1: 1.6, the oil raw material is sunflower oil.
Example 5: the preparation method of the whey bean curd is different from the embodiment 1 in that in the third step, 0.5 wt% of functional auxiliary is added into a gypsum solution before use, and the functional auxiliary is prepared from ginger juice and oil raw materials in a weight ratio of 1: 1.3, and the oil raw material is corn oil.
Example 6: the preparation method of the whey bean curd is different from the embodiment 1 in that in the third step, 1% by weight of functional auxiliary agent is added into a gypsum solution before use, and the functional auxiliary agent is prepared from ginger juice and oil raw materials in a weight ratio of 1: 1.9, and the oil raw material is safflower oil.
Example 7: the preparation method of the whey bean curd is different from the preparation method of the whey bean curd in the third step, in addition, the glucose lactone with the weight percentage of 0.4 percent is added into the gypsum solution before use.
Example 8: the preparation method of the whey bean curd is different from the preparation method of the whey bean curd in the third step, in addition, the glucose lactone with the weight percentage of 0.3 percent is added into the gypsum solution before use.
Example 9: the preparation method of the whey bean curd is different from the preparation method of the whey bean curd in the third step, in addition, the glucose lactone with the weight percentage of 0.5 percent is added into the gypsum solution before use.
Comparative example 1: the preparation method of the whey bean curd is different from the embodiment 1 in that the third step is specifically that the steps of boiling and curdling are carried out: pouring the obtained soybean milk into a pot to boil, wherein the boiling temperature is 95 ℃, the boiling time is 32.5min, removing foams in the boiling process, then adding 9g/L gypsum solution, stirring and mixing, the stirring speed is 150rpm, the stirring time is 10s, the flocculation time is 22.5min, the flocculation temperature is 80 ℃, and obtaining the tofu pudding after flocculation is finished.
Comparative example 2: the preparation method of the whey bean curd is different from the embodiment 1 in that the third step is specifically that the steps of boiling and curdling are carried out: pouring the obtained soybean milk into a pot to boil, wherein the boiling temperature is 95 ℃, the boiling time is 32.5min, removing foams in the boiling process, then adding whey with the pH value of 3.0, stirring and mixing, the stirring speed is 150rpm, the stirring time is 10s, the flocculation time is 22.5min, the flocculation temperature is 80 ℃, and obtaining the tofu pudding after the flocculation is finished.
Comparative example 3: the preparation method of the whey bean curd is different from the embodiment 4 in that in the third step, 0.75 percent by weight of functional auxiliary agent is added into the gypsum solution before use, and the function is ginger juice.
Comparative example 4: the preparation method of the whey bean curd is different from the embodiment 4 in that in the third step, 0.75 wt% of functional auxiliary agent is added into the gypsum solution before use, the functional auxiliary agent is an oil raw material, and the oil raw material is sunflower oil.
Comparative example 5: the preparation method of the whey bean curd is different from the embodiment 1 in that the step one is specifically set as the following steps: soaking semen glycines in water solution at a weight ratio of 1:3.5 for 5.5 hr, standing
Effect testing
Test samples: the same specification of soybean material was used, and the whey curd prepared according to the method for preparing whey curd of examples 1 to 9 and comparative examples 1 to 5 was used as a test sample.
The test method comprises (1) measuring water retention of bean curd, weighing 3g of whey bean curd raw material, placing in a 50mL centrifuge tube with absorbent cotton at the bottom, centrifuging at 1500r/min for 10min, weighing and recording A, drying at 105 deg.C to constant weight recording B, calculating with water retention rate (%) A-B/A × 100%, and recording in Table 1, (2) measuring elasticity of bean curd, storing each test sample at 4 deg.C for 12h, recovering to room temperature before measurement, cutting 4cm × 3cm × 2cm cuboid, performing two compression Tests (TPA) with physical property instrument, selecting P/10 probe, measuring with speed of 3mm/s before measurement, measuring speed of 1mm/s after measurement, middle retention time of 1s, and pressing distance of 75%, selecting three different parts of the same test sample, measuring, and taking the average value of the results, and recording in Table 1.
And (3) test results: the test results of examples 1 to 9 and comparative examples 1 to 5 are shown in Table 1. As is apparent from Table 1, the comparison of the test results of examples 1 to 3 and comparative examples 1 to 2 shows that the water retention and elasticity of whey curd can be greatly improved by using a gypsum solution prepared by combining whey and gypsum having a pH of 3.0. The comparison of the test results of examples 4 to 6 and example 1 shows that the addition of the functional aid prepared by mixing the ginger juice and the oil raw material can greatly improve the water retention rate and elasticity of the whey tofu, and the comparison of the test results of example 4 and comparative examples 3 to 4 shows that the ginger juice and the oil raw material can have good compounding and synergistic effects with each other, and when the ginger juice and the oil raw material are used singly as the functional aid, the improvement effect is not good. As can be seen from the comparison of the test results of examples 7 to 9 and example 1, gluconolactone was able to enhance the effect of the gypsum solution on the soybean milk, thereby improving the water retention and elasticity of the resulting whey curd.
TABLE 1 test results of examples 1 to 9 and comparative examples 1 to 5
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (8)
1. The preparation method of the whey bean curd is characterized by comprising the following steps:
step one, raw material treatment: soaking semen glycines in whey solution, and standing;
step two, grinding and filtering bean milk: taking out the soaked soybeans, mixing the soybeans with the whey solution, grinding the mixture into thick liquid, and filtering the obtained thick liquid through a screen to obtain soybean milk;
step three, boiling and curdling: pouring the obtained soybean milk into a pot to boil, skimming foams in the boiling process, then adding a gypsum solution prepared by matching whey with the gypsum with the pH value of 3.0, stirring and mixing, and obtaining the tofu pudding after flocculation is finished;
step four, bean curd forming: pouring the beancurd jelly into a wood model box, covering a wood board, and extruding to obtain the whey beancurd.
2. The preparation method of the whey tofu according to claim 1, wherein in the first step, the mass ratio of the soybeans to the whey solution is 1 (3-4), and the soaking and standing time is 5-6 h.
3. The method for preparing the whey tofu according to claim 1, wherein in the second step, the mass ratio of the mixed grinding of the soybeans and the whey solution is 1 (5-6), and the screen mesh is selected from 90-100 meshes.
4. The method for preparing whey bean curd according to claim 1, wherein in the third step, the boiling temperature of the soybean milk is 90-100 ℃, the boiling time is 25-40min, the concentration of the gypsum solution is 8-10g/L, the stirring speed is 140-160rpm, the stirring time is 8-12s, the flocculation time is 20-25min, and the flocculation temperature is 75-85 ℃.
5. The method for preparing whey bean curd according to claim 1, wherein in the fourth step, 16-18g/cm is used first2Pressurizing for 8-10min under pressure, and then using 20-26g/cm2Pressure pressurization30-40min。
6. The preparation method of the whey bean curd according to claim 1, wherein in the third step, 0.5-1 wt% of functional additives are added into the gypsum solution before use, and the functional additives are prepared from ginger juice and oil raw materials in a weight ratio of 1: (1.3-1.9) by mixing.
7. The method for preparing whey tofu according to claim 6, wherein the oil raw material is any one or more of sunflower oil, corn oil, safflower oil and sesame oil.
8. The method for preparing whey bean curd according to claim 1, wherein in step three, 0.3-0.5 wt% of gluconolactone is added into the gypsum solution before use.
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