(17)--15、豆腐的生产工艺.ppt

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1、Chapter 5 Soybean Processing Technology知识点知识点1 豆腐的生产工艺豆腐的生产工艺豆腐的生产工艺Basically,the procedure starts with preparation of soymilk by soaking,rinsing（漂洗）,and grinding whole soybeans into a slurry（浆）,followed by filtering the slurry to separate the residue,and cooking the soy extract to make it edible.Th

2、e details of the seven basic steps of the tofu-making process are the following:2Figure A traditional Chinesemethod for making soymilk and tofu.31.Soaking.Dry whole soybeans,preferably beans with large seed size and light hilum（脐）,are cleaned,measured(or weighed),and soaked in water overnight.The vo

3、lume of water is normally about 23 times the bean volume.2.Draining and rinsing.The soaked beans are drained and rinsed with fresh water 23 times.43.Grinding.The wet,clean soybeans are ground in a mill with addition of fresh water.The water:bean ratio is normally in the range of 6:1 to 10:1.The slur

4、ry is collected in a big container.4.Filtering.The bean slurry is filtered through a screen,cloth,or pressing sack.The residue,known as soy pulp or okara（豆渣）,is removed.It is normally washed once or twice with water(cold or hot),stirred,and re-pressed to maximize milk yield.The total volume of the c

5、ombined filtrate(raw soymilk)（滤出液）is about 610 times the original bean volume.55.Cooking.The raw milk is now heated until boiling and maintained at this temperature for 510 min.In commercial production,a double boiler（双层蒸锅）or a heat exchanger is commonly used.66.Coagulating.After the milk is heated,

6、it is transferred to another container.At the same time,a coagulant suspension is prepared by mixing a powdered coagulant with some hot water.The most commonly used coagulant is calcium sulfate（硫酸钙）;glucono-delta-lactone(GDL)（-葡萄糖内酯）and magnesium chloride（氯化镁）are also commonly used.After the coagula

7、nt is added,the mixture is allowed to stand for about 2030 min for coagulation to complete.77.Molding.The soy curd thus formed is now ready for molding.It is first broken by stirring,and then transferred to a shallow forming box lined with cloths at each edge.As whey（乳清）is pressed out,tofu curd becomes firm.Cooled tofu is finally cut into cakes,which are ready to be served or immersed in cold water for short storage or sale at local markets.Keep in mind that some tofu is made without the pressing stage,such as silken（嫩豆腐）tofu and lactone tofu（内酯豆腐）.8