Production method of canned lactone bean curd capable of being removed from can

Abstract

The invention discloses a production method of canned lactone bean curd capable of being removed from can production method of canned lactone bean curd convenient to remove a can from bean curd. The production method comprises the specific steps of: pulping, boiling pulp, adding gluconic acid-delta-lactone, filling cans, heating, solidifying and forming, wherein before filling and canning soybean milk, firstly soybean protein in the soybean milk is subjected to micro-polymerization so as to generate condensed particles, then the soybean milk is filled and canned under the condition that the soybean milk is still allowed to be mechanically agitated, and subsequent working procedures of heating, solidifying and forming are carried out. According to the production method, by enabling the soybean protein in the soybean milk to be subjected to the micro-polymerization so as to generate the condensed particles, and then filling and canning the soybean milk, the soybean protein in the soybean milk is solidified by taking the condensed particles as a core rather than taking the inner surface of a packing can as a starting point of solidification, so that the problem that the bean curd in an existing canned lactone bean curd is adhered to the inner surface of the packing can is eliminated, and the bean curd can be completely taken out of the can.

Description

technical field [0001] The invention relates to a method for producing lactone-packed bean curd, in particular to a production method for lactone-packed tofu which facilitates the complete removal of tofu from a box. Background technique [0002] Tofu is a popular food. The tofu currently on the market is mainly divided into southern tofu, northern tofu and lactone box tofu. Among them, lactone box tofu is widely eaten because of its more delicate and tender taste, and it occupies a larger market because of its industrial production. market share. [0003] The use of glucono-δ-lactone as a new coagulant to produce lactone box tofu is a technological innovation made by the Japanese. It uses the chemical properties of glucono-δ-lactone’s unique hydrolysis and ionization process that is greatly affected by temperature, and controls The coagulation process of soybean protein ensures that the mixed slurry of soybean milk and coagulant can be filled first and then solidified, so...

AI Technical Summary

Problems solved by technology

[0011] Aiming at the problem of difficulty in unboxing, the inventors of the present application have found through in-depth research and a large number of experiments that soybean protein in soy milk and H + When combined, H + Combined with the O=C-O- of soybean protein molecules, it becomes a hydrophobic group. The surface of the packaging box made of synthetic resin is also hydrophobic. The hydrophobic group repels water molecules and has an affinity with the surface of the packaging box, resulting in the aggregation of soybean protein from The inner surface of the packaging box starts and extends to the depth of the soymilk, which causes the coagulated tofu to adhere to the inner surface of the packaging box and make it difficult to remove the box