Bean curd preparation method for improving elasticity of bean curd based on sour pulp coagulator

Abstract

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.

Description

technical field [0001] The invention relates to the technical field of tofu preparation, in particular to a tofu preparation method based on a physalis coagulant to improve the elasticity of the tofu. Background technique [0002] Tofu is generally loved by people as a delicious and nutritious traditional food. Commonly used tofu coagulants are mainly salt coagulants and acid coagulants, mainly including gypsum, bittern, δ-gluconolactone (GDL), and physalis. Among them, the tofu made from physalis is based on the principle that soybean whey protein is precipitated under low pH conditions, and no other chemicals are added during the production process, so it is known as "green tofu". Physalis tofu is rich in various nutrients, and the made tofu has fine texture and delicious taste. [0003] However, the current Physalis production method still has the following problems: most factories use natural fermentation to produce Physalis, which has low production efficiency and com...

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Problems solved by technology

[0003] However, the current Physalis production method still has the following problems: most factories use natural fermentation to produce Physalis, which has low production efficiency and complex microbial composition; there is no specific standard for the determination of Physalis fermentation end point, which cannot be adapted to the requirements of industrial production; The method of using lactic acid bacteria to ferment yellow pulp water to prepare tofu coagulant still needs to be fermented for about 48 hours, and there is still room for further optimization in terms of industrial production; currently commercially available Physalis tofu is prone to breakage during cooking, and the toughness needs to be improved

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