Method for producing lactone tofu in box and system thereof

A production method and production system technology, applied in the direction of cheese substitutes, dairy products, applications, etc., can solve the problems of large water consumption, high energy consumption, and difficulty in unpacking, so as to reduce water consumption, reduce energy consumption, The effect of reducing the production link

Active Publication Date: 2015-02-18
FOODSTUFF INST BEIJING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This production process has undergone two heating and one cooling processes, and it needs to be equipped with refrigeration equipment, cooling exchangers and reheating equipment, which not only requires a large investment, but also consumes a lot of energy and water during the production process.
[0004] In addition, in the above-mentioned production process, in order to ensure the coagulation effect of soybean protein, it is usually necessary to add a slightly excessive coagulant, resulting in the boxed tofu produced with a sour taste
At the same time, because the coagulation process of soymilk and glucono-δ-lactone starts after being filled into the box, the boxed tofu produced is still difficult to remove from the box, and the complete tofu cannot be taken out from the box

Method used

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  • Method for producing lactone tofu in box and system thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take 10L of soybean milk prepared in a known way (by weight: beans: water = 1:8), and heat and boil the milk in a known way. When the boiled soybean milk cools down to 75°C, add powdered gluconic acid- 28g of δ-lactone, stir and mix quickly in a mixer for 10s, then let it stand in the buffer tank for 2.5-4min, after the soybean protein in the soymilk undergoes micro-agglomeration to form condensed particles, then pass through the lower discharge port naturally After pouring into the packaging box for filling, immediately put it into a water tank at 75°C, keep it warm for 20 minutes, solidify into tofu, and cool it to normal temperature with water to obtain the desired lactone box tofu. The results showed that the tofu solidified and formed well, there was no adhesion between the tofu and the inner surface of the packaging box, and the taken out tofu pieces were intact and tender, with no sour taste and good elasticity.

[0029] In this embodiment, the coagulant glucono-...

Embodiment 2

[0032]Take 10L of soybean milk (by weight: beans: water = 1:6), heat and boil the milk, and when the boiled soybean milk cools down to 65°C, add 30g of powdered glucono-δ-lactone, and quickly Electric stirring for 10s, and then stand still in the buffer tank for 3-8 minutes. After the soybean protein in the soy milk is slightly aggregated to form coagulated particles, it will flow naturally into the packaging box through the lower discharge port for filling, and then immediately put it into the 65 ℃ water tank, keep warm for 30 minutes, solidify into tofu, and cool to room temperature with water. The prepared tofu box shows that the tofu has no adhesion to the inner surface of the box wall, the tofu block is complete and tender, has no sour taste and good quality and elasticity.

Embodiment 3

[0034] Take 10L of soybean milk (by weight: beans: water = 1:8) and heat it to boil the milk. When the boiled soybean milk cools down to 85°C, add 28g of powdered glucono-δ-lactone, and quickly electric Stir for 10s, then stand in the buffer tank for 2 to 3 minutes, after the soybean protein in the soy milk is slightly aggregated to form coagulated particles, then flow into the packaging box naturally through the lower discharge port for filling, and immediately put it in 75°C In the water tank, keep warm for 20 minutes, solidify into tofu, and cool the water to normal temperature. The prepared tofu box shows that the tofu has no adhesion to the inner surface of the box wall, the tofu block is complete and tender, has no sour taste and good quality and elasticity.

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Abstract

The invention discloses a method for producing lactone tofu in boxes and a system thereof. The method includes preparing soybean milk in a known manner and boiling the soybean milk, adding glucono-delta-lactone in the boiled soybean milk in the process of cooling, filling the soybean milk to boxes under mechanical agitation, and then allowing the soybean milk in the boxes to solidify into tofu by heat preservation or slow cooling to finish the production of lactone tofu in boxes. Compared with the prior art, the method helps to simplify equipments, reduce energy consumption, reduce water consumption, improve production efficiency, especially solve the problem of adhering tofu to the boxes resulting in incomplete tofu pieces, also eliminate sour in conventional lactone tofu and ensure taste and quality of tofu.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a production method and system of lactone-bound tofu using glucono-δ-lactone as a coagulating agent. Background technique [0002] The use of glucono-δ-lactone as a new coagulant to produce boxed tofu is a revolutionary technological advancement invented by Japan. It uses the chemical properties of glucono-δ-lactone’s unique hydrolysis and ionization process that is greatly affected by temperature to control soybeans. The coagulation process of protein ensures that the mixed slurry of soybean milk and coagulant can be filled first and then solidified, so as to realize the industrial production of boxed tofu. [0003] The existing production process of tofu in a lactone box is as follows: preparing soybean milk→boiling the milk→cooling to normal temperature→adding glucono-δ-lactone→filling into a box→sealing→heating in a hot water tank→solidification and forming→cooling→finished prod...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 鲍鲁生丛小甫柴萍萍金杨冯平彭义交郭宏田旭杨杰书
Owner FOODSTUFF INST BEIJING
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