Compounded coagulating agent of soft tofu

Abstract

The invention relates to a compounded coagulating agent of soft tofu. The agent is prepared through fermenting one or more yellow serofluid, wash rice and vegetable pickled water by an activated Lactobacillus strain to obtain physalis alkekengi and compounding the physalis alkekengi and calcium sulfate proportionally. The Lactobacillus strain is collected in CCTCC on September 26, 2016, has a collection number of CCTCC No: 2016528 and has a classification name of SR8 (Lactobacillus kimchi SR8). An activation method of the Lactobacillus comprises the steps of inoculating an MRS liquid culture medium with the strain which is collected at the temperature of 4 DEG C, carrying out culture for 24 hours at the temperature of 37 DEG C, and carrying out continuous passage for 3 to 5 times for lateruse. According to the compounded spot-marinating agent of the soft tofu, the Lactobacillus rapidly produces acid by using carbohydrates, thus, the acidification time is shortened, the stability of acidity is improved, the process is simple, and the operation is simple and convenient; the agent has the advantages of safety, low cost, no pollution, continuousness in production, high production efficiency, good product bioactivity and stability and the like.

Description

technical field [0001] The invention belongs to the field of bean product processing, and in particular relates to a compound stew pointing agent for soft tofu. Background technique [0002] In the production of domestic soybean products, the commonly used brine pointing agents are brine, gypsum, and glucono-σ-lactone. Bittern is a by-product of salt production, and its main components are magnesium chloride, calcium chloride, etc. However, the water retention is poor, and the storage time should not be too long; the main component of gypsum is calcium sulfate hydrate, and the tofu made is called gypsum tofu (Southern tofu), which has a strong lime flavor and lacks bean flavor. Gluconic acid-σ-lactone (lactone for short), white crystal, easily soluble in water, is often used as a brine pointing agent in the production of lactone tofu. The taste of lactone tofu is bland and soft, and it is only suitable for cold salad, not for Cooking processing such as frying; And commonly...

AI Technical Summary

Problems solved by technology

Gluconic acid-σ-lactone (lactone for short), white crystal, easily soluble in water, is often used as a brine pointing agent in the production of lactone tofu. The taste of lactone tofu is bland and soft, and it is only suitable for cold salad, not for Cooking and processing such as frying; and the commonly used single tofu brine point agent has many deficiencies; therefore, it is necessary to provide a non-toxic and harmless compound point brine agent to meet people's living needs

[0003] However, at present, most of the natural fermentation methods are used to make physalis, but the disadvantages of this method are: the acidity of natural fermentation is unstable, the fermentation time is long, and it is difficult to ferment to the required acidity in a short period of time; the physalis made by natural fermentation The rate of marinating is slow, it is difficult for soybean milk to form a lumpy gel in a short period of time, and the slurry takes a long time, and the texture of the product is rough and the taste is not good; there are many bacteria in natural fermentation, and there are certain food safety hazards

However, the tofu made of single physalis as a halogen pointing agent has disadvantages such as poor water retention, large gel pores, and low yield.

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