The invention discloses a bean curd preparation method for improving the elasticity of bean curd based on a sour
slurry coagulator, which comprises the following steps: S1, preparing the coagulator: inoculating a
fermentation strain into yellow serofluid for
fermentation to prepare the coagulator; S2, preparing a cooked soybean milk mother solution, namely removing impurities from soybeans, cleaning, soaking, pulping, removing residues, boiling, and adding
carrageenan while stirring to obtain the cooked soybean milk mother solution; and S3, preparing the high-elasticity bean curd: adding a coagulator into the cooked soybean milk
mother liquor to obtain the high-elasticity bean curd. According to the sour
slurry coagulator, yellow serofluid is fermented through efficient
fermentation strains, compared with sour
slurry prepared through natural fermentation at present, the fermentation speed is higher, the fermentation end point is easier to control, the product quality is more stable, and the sour slurry coagulator meets the requirements of industrial production; the
carrageenan is added according to a certain proportion in the preparation process of the sour slurry bean curd, so that the separation of soybean
whey protein is accelerated, and meanwhile, the prepared sour slurry bean curd is more smooth in mouth feel, particularly rich in elasticity and not easy to break.