Compound nutrient-enhancing coagulator tofu and manufacturing method thereof
A technology of nutritional enhancement and coagulant, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of short shelf life, central nervous system inhibition, skin irritation, etc., and achieve the effect of improving the quality of tofu
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[0036] 1. Formula:
[0037] Main material: northeast soybean
[0038] Compound coagulant formula: based on soybean weight, calcium chloride 2.4%, zinc gluconate 0.47%, ferrous lactate 0.16%, citric acid 0.7%, sucrose fatty acid ester 1.0%, disodium hydrogen phosphate 0.037%.
[0039] Absorption-stimulating factors: casein phosphopeptide 0.26%, ascorbic acid 0.1%.
[0040] 2. The technological process is as follows:
[0041] (1) Pretreatment of soybean raw materials; (2) Soaking; (3) Refining; (4) Cooking; (5) Filtering; (6) Pointing; 9) cooling
[0042] 3. Specific operation:
[0043] (1) Pretreatment of soybean raw materials
[0044] Weigh 10 kg of high-quality Northeast soybeans with bright color, large grains, thin skin, neat and plump skin, no wrinkle, mildew, and moth-eaten as raw materials. Remove larger soil, stones, etc. from soybeans, and rinse with clean water.
[0045] (2) Soak
[0046] Soak in tap water for 10 hours at 20°C with a soybean water ratio of 1:3...
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