阅读说明：本技术 一种拉丝豆腐及其制作方法 (Wiredrawing bean curd and preparation method thereof ) 是由 侯团伟 段剑平 李敬刚 周德满 吴晓红 洪甜甜 于 2019-12-27 设计创作，主要内容包括：本发明公开了一种拉丝豆腐及其制作方法。该拉丝豆腐包括包裹层和夹心层,所述包裹层设置在所述夹心层外侧并完全包覆所述夹心层,所述包裹层的原料为豆腐,所述夹心层的原料为拉丝干酪,所述包裹层和所述夹心层的质量比为(0.82～4):1,但不为0.82:1；所述拉丝豆腐的包裹层外,还可包括包覆层和外坯层。本发明提供的拉丝豆腐营养价值高,口感层次丰富,具有较好的耐煮性和优良的拉丝效果。(The invention discloses a wire-drawing bean curd and a preparation method thereof. The wiredrawing bean curd comprises a wrapping layer and a sandwich layer, wherein the wrapping layer is arranged on the outer side of the sandwich layer and completely wraps the sandwich layer, the wrapping layer is made of bean curd, the sandwich layer is made of wiredrawing cheese, and the mass ratio of the wrapping layer to the sandwich layer is (0.82-4): 1 but not (0.82: 1); the coating layer of the wiredrawing bean curd can also comprise a coating layer and an outer blank layer. The wiredrawing bean curd provided by the invention has high nutritive value, rich taste layers, better boiling resistance and excellent wiredrawing effect.)

1. The wiredrawing bean curd A is characterized by comprising a wrapping layer and a sandwich layer; the wrapping layer is arranged on the outer side of the sandwich layer and completely wraps the sandwich layer;

the wrapping layer is made of bean curd; the raw material of the sandwich layer is wiredrawing cheese; the mass ratio of the wrapping layer to the sandwich layer is (0.82-4) to 1, but not 0.82 to 1;

the wiredrawing cheese comprises a stretching cheese, and the weight percentage of the stretching cheese in the wiredrawing cheese is more than 20 percent;

in the stretched cheese, the weight ratio of protein to fat is (0.77-1.12): 1.

2. The wiredrawing bean curd A according to claim 1, wherein the mass ratio of the wrapping layer to the sandwich layer is (1-4: 1), preferably 4:1, 2.33:1, 1.5:1 or 1:1, more preferably 4: 1;

and/or the wiredrawn cheese is cylindrical in shape; the height of the cylinder is preferably 1cm and the diameter of the cylinder is preferably 9 cm.

3. A wiredrawing tofu a according to claim 1, wherein the amount of the drawn cheese is 20% to 90% excluding 20%, preferably 60% to 90%, more preferably 90%; the percentage is the weight percentage of the stretching cheese in the total weight of the wiredrawing cheese;

and/or the weight ratio of protein to fat in the stretched cheese is (0.81-1.12): 1, preferably (0.96-1): 1;

and/or the ratio of protein, fat and carbohydrate in the stretched cheese is (14-17): 17: (1-3), or (47-50): (42-44): 1, preferably (14.7-15.3): 15.3: (1-2.13), or 48.2: 43.2: 1.

4. a wiredrawn tofu a according to claim 1, wherein a flavor substance is included in the wiredrawn cheese;

preferably, the amount of the flavoring substance is 10-80% but not 80%, more preferably 10-40%, and still more preferably 10%; the percentage is the weight percentage of the flavor substance in the total weight of the wiredrawing cheese;

preferably, the flavor substance is one or two of non-stretching cheese, mustard and red bean; more preferably non-stretched cheese, or non-stretched cheese and mustard, or red bean;

preferably, when the flavor material is a non-stretched cheese, the weight percentage of the non-stretched cheese to the total weight of the wiredrawing cheese is preferably 10% to 60%;

preferably, when the flavor substances are non-stretching cheese and mustard, the mass ratio of the non-stretching cheese to the mustard is (1-4): 1, more preferably 1:1 or 4: 1;

preferably, when the flavor substance is red beans, the weight percentage of the red beans to the total weight of the wiredrawing cheese is 40-60%.

5. A wiredrawn tofu A according to any one of claims 1 to 4, wherein the stretched cheese is one or more of French Masurala cheese, British Masurala cheese, Polo Volo cheese, Murraya Italiana, Incanestrato cheese, Cartonese cheese, Sckemory cheese, Provatura cheese and Trecc cheese, preferably French Masurala cheese and/or British Masurala cheese, more preferably French Masurala cheese; and/or, when a flavor material is included in the wiredrawn cheese and a non-stretched type cheese is included in the flavor material, the non-stretched type cheese is a English Weike cheese;

preferably, when the wiredrawn cheese includes a stretched cheese and a non-stretched cheese, the stretched cheese is a French Masui cheese, and the non-stretched cheese is a British Weike, the French Masui cheese is used in an amount of 40 to 90%, more preferably 90%, 80%, 60% or 40%, and the British Weike is used in an amount of 10 to 60%, more preferably 10%, 20%, 40% or 60%;

preferably, when the wiredrawn cheese includes an extended cheese and a flavour material, the extended cheese is a french mozzarella cheese and the flavour material is a uk wecker and a mustard, the french mozzarella cheese is used in an amount of 50% to 80%, such as 50% or 80%, the uk wecker is used in an amount of 10% to 40%, such as 10% or 40%, and the mustard is used in an amount of 10%;

preferably, when the wiredrawn cheese comprises a stretched cheese and a flavour substance, the stretched cheese is a french mozzarella cheese and the flavour substance is red beans, the french mozzarella cheese is used in an amount of 40% to 60%, preferably 40% or 60%, and the red beans are used in an amount of 40% or 60%.

6. A method for preparing a wiredrawing soybean curd A according to any one of claims 1 to 5, comprising the steps of: and putting the wiredrawing cheese into the uncongealed tofu, so that the uncongealed tofu is coated around the wiredrawing cheese, extruding water, and squeezing to obtain the wiredrawing tofu A.

7. The wiredrawing bean curd B is characterized by also comprising a coating layer and an outer blank layer in sequence outside the coating layer of the wiredrawing bean curd A;

the raw material of the coating layer is egg white or water; when the raw material of the coating layer is egg white liquid, the raw material of the outer blank layer is cassava starch or whey protein powder; when the raw material of the coating layer is water, the raw material of the outer blank layer is whey protein powder.

8. The wiredrawing bean curd B according to claim 7, wherein the egg white liquid is egg white liquid;

and/or the coating layer is uniformly coated on the periphery of the wrapping layer;

and/or the outer blank layer is uniformly coated on the periphery of the coating layer.

9. The wiredrawing bean curd B of claim 7, wherein the cooking method of the wiredrawing bean curd B is boiling.

10. A method for preparing the wiredrawing bean curd B according to any one of claims 7 to 9, which comprises the following steps: coating the coating layer outside the wiredrawing bean curd A to obtain the wiredrawing bean curd A with the coating layer; and coating the outer blank layer outside the wiredrawing bean curd A with the coating layer to obtain wiredrawing bean curd B.

Technical Field

The invention relates to the field of food processing, in particular to a wiredrawing bean curd and a preparation method thereof.

Background

The bean curd is a bean product which is prepared by taking soybeans as a main raw material and carrying out the processes of selecting, soaking, grinding into thick liquid, filtering, boiling the thick liquid, curdling, forming and the like. According to the record of the compendium of materia Medica: the method of making bean curd is started from Wang Liu an of the Chinese character of the front Han Dynasty. The bean curd has fine texture and smooth mouthfeel, is rich in nutrients such as protein, fat, carbohydrate, cellulose and the like, and is deeply favored by people. The digestibility of the protein in the bean curd can reach more than 92-96%.

Disclosure of Invention

The invention provides a wiredrawing bean curd and a preparation method thereof, aiming at solving the defects that bean curd products in the prior art cannot simultaneously meet the requirements of high nutritional value, rich taste levels, good boiling resistance and interestingness. The wiredrawing bean curd has high nutritive value, rich taste layers, better boiling resistance and excellent wiredrawing effect; the cooking resistance judgment standard is that the shape is excellent after cooking, the wiredrawing cheese cannot overflow from the wiredrawing bean curd B, the wrapping layer of the wiredrawing bean curd B cannot be dislocated, the surface of the wiredrawing bean curd B is not obviously sunken, the wiredrawing bean curd B is not easy to cook, and the shape is complete.

The invention mainly solves the technical problems through the following technical means:

a wiredrawing bean curd A comprises a wrapping layer and a sandwich layer; the wrapping layer is arranged on the outer side of the sandwich layer and completely wraps the sandwich layer;

the wrapping layer is made of bean curd; the raw material of the sandwich layer is wiredrawing cheese; the mass ratio of the wrapping layer to the sandwich layer is (0.82-4) to 1, but not 0.82 to 1;

the wiredrawing cheese comprises a stretching cheese, and the weight percentage of the stretching cheese in the wiredrawing cheese is more than 20 percent; in the stretched cheese, the weight ratio of protein to fat is (0.77-1.12): 1.

In the invention, the mass ratio of the wrapping layer to the sandwich layer is preferably (1-4) to 1, such as 4:1, 2.33:1, 1.5:1, 1: 1; more preferably 4: 1.

In the present invention, the shape of the wiredrawn cheese may be a shape conventional in the art, such as a cylinder. The cylindrical shape may be a cylinder of a size conventional in the art; preferably, the height of the cylinder is 1cm and the diameter of the cylinder is 9 cm.

In the present invention, the length, width and height of the string-formed bean curd a may be those conventional in the art; preferably, the wrapping layer is uniformly wrapped around the cylindrical wiredrawing cheese in a length, width and height.

In the present invention, the stretched cheese may be a stretched cheese that is conventional in the art; the cheese can be generally a finished cheese obtained by stretching and kneading fresh curd in hot water, and has unique plasticity and specific fiber structure, melting property and stretchability.

In the invention, the amount of the stretched cheese in the wiredrawing cheese is preferably 20-90% but not 20%; preferably 60 to 90 percent; more preferably 90%; the percentage is the weight percentage of the stretching cheese in the total weight of the wiredrawing cheese.

In the present invention, the weight ratio of protein to fat in the stretched cheese is preferably (0.81 to 1.12):1, more preferably (0.96 to 1): 1.

in the invention, the ratio of protein, fat and carbohydrate in the stretched cheese can be (14-17): 17: (1-3), for example (14.7-15.3): 15.3: (1-2.13).

In the invention, the ratio of protein, fat and carbohydrate in the stretched cheese can be (47-50): (42-44): 1, e.g. 48.2: 43.2: 1.

in the present invention, the stretched cheese may be one or more of mazarla cheese france (Mozzarella), mazarla cheese britain (Mozzarella), boswellia volitake (Provolone), nassa italica (caciovar), inastrato cheese, Cartonese cheese, spicamore cheese (scamorize), savatra cheese and Trecc cheese, preferably mazara cheese france and/or mazarla cheese britain, more preferably mazarla cheese france.

In the present invention, the stretched cheese can be prepared according to the conventional method in the art; preferably comprising the steps of:

step 1): fermenting the standardized raw milk by using lactic acid bacteria;

step 2): adopting rennin to curd the raw material milk, and cutting into blocks;

step 3): removing whey to obtain curd;

step 4): blanching and stretching the curd block.

In step 1), the raw milk may be standardized by a conventional method in the art, and preferably, the raw milk is filtered to remove impurities and adjust the fat and protein content in the raw milk.

The raw milk can be conventional raw milk in the field, and is preferably cow milk, goat milk and camel milk.

The regulation can be a method for regulating the contents of fat and protein in raw milk, which is conventional in the field, and is preferably regulated by using grease or milk powder.

The grease may be conventional in the art, preferably butter, cream.

The milk powder can be conventional milk powder in the field, and is preferably whole milk powder, skimmed milk powder and protein powder.

It will be appreciated by those skilled in the art that the standardised raw milk should be pasteurised prior to fermentation.

The pasteurization can be a conventional pasteurization method in the field, and preferably sterilization is carried out for 15s at 75 ℃ or 30min at 63-65 ℃.

Before the fermentation, the standardized cow milk can be cooled, and then lactobacillus can be added.

The cooling temperature can be the conventional cooling temperature in the field, and is preferably 36-37 ℃.

The lactic acid bacteria may be any lactic acid bacteria conventional in the art, preferably Streptococcus lactis, Streptococcus thermophilus, Lactobacillus bulgaricus.

The using amount of the lactic acid bacteria can be the conventional using amount in the field, preferably 2-5%, and the percentage is the mass percentage of the lactic acid bacteria in the raw milk.

In the step 2), the curd can be prepared by adding rennin when the pH of the cow milk is 6.1-6.4, uniformly stirring, and standing.

The dosage of the chymosin can be the conventional dosage in the field, and is preferably 1%, and the percentage is the mass percentage of the chymosin in the raw milk.

The standing time may be a standing time conventional in the art, and is preferably 30 min.

Wherein, in the step 3), the whey removal can be realized by cutting the curd into blocks, slowly stirring and heating, and when the pH value of the whey is 6.0, removing the whey; preferably, when the pH of the whey is 5.4, salt is added to the milk mass and mixed well.

The slow stirring time may be a slow stirring time as conventional in the art, and is preferably 20 min.

The heating temperature may be a heating temperature conventional in the art, and is preferably 40 ℃.

The salt may be a salt conventional in the art, and is preferably emulsified salt and common salt.

The emulsifying salt may be one conventional in the art, and preferably sodium hexametaphosphate, trisodium phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate. The amount of emulsifying salt may be that which is conventional in the art, and is preferably 0.3%, the percentage being the mass percentage of the emulsifying salt in the curd mass.

The common salt can be common salt conventional in the art, and is generally sodium chloride. The amount of the salt can be the amount which is conventional in the field, and is preferably 0.5-1%, and the percentage is the mass percentage of the salt in the curd block.

The dosage ratio of the emulsified salt to the common salt can be the conventional dosage ratio in the field, and is preferably (0.3-0.6): 1.

In the step 4), the blanching temperature may be a blanching temperature conventional in the art, for example, 60 to 65 ℃, and preferably 60 ℃.

The blanching time can be the blanching time conventional in the art, such as 25-30 min.

The stretching may be performed using a stretcher. The stretcher may be a conventional stretcher in the art, preferably a scalping stretcher.

Wherein, the step 4) can also comprise a step of packaging. The packaging is preferably vacuum packaging after cooling and forming.

In the present invention, the wiredrawn cheese may further include a flavoring substance.

Wherein, the amount of the flavor substances can be 10-80% but not 80%; preferably 10 to 40 percent; more preferably 10%; the percentage is the weight percentage of the flavor substance in the total weight of the wiredrawing cheese.

Wherein the flavor substance can be a substance for improving the flavor of the product, and is preferably one or two of non-stretching cheese, mustard and red bean; more preferably, the flavor material is a non-stretched type cheese (e.g., English Wick cheese), or alternatively, the flavor material is a non-stretched type cheese and mustard (e.g., English Wick cheese and mustard), or alternatively, the flavor material is red beans.

Wherein when the flavor substance is non-stretching type cheese, the weight percentage of the non-stretching type cheese to the total weight of the wiredrawing cheese is preferably 10 to 60 percent.

When the flavor substances are non-stretching cheese and mustard, the mass ratio of the non-stretching cheese to the mustard is preferably (1-4): 1, more preferably 1:1 or 4: 1.

When the flavor substance is red beans, the weight percentage of the red beans to the total weight of the wiredrawing cheese is preferably 40-60%.

In the present invention, the stretched cheese may be a French mozzarella cheese. When a flavor material is included in the wiredrawn cheese and a non-stretched type cheese is included in the flavor material, the non-stretched type cheese can be a product flavor enhancing cheese as is conventional in the art, preferably a cottage cheese.

Wherein, when the wiredrawing cheese comprises a drawing type cheese and a non-drawing type cheese, the drawing type cheese is French Masui cheese, and the non-drawing type cheese is British Wick cheese, the dosage of the French Masui cheese is preferably 40-90%, more preferably 90%, 80%, 60% or 40%; the usage amount of the UK Weike cheese is preferably 10-60%, and more preferably 10%, 20%, 40% or 60%.

When the wiredrawn cheese includes a stretched cheese and a flavoring, the stretched cheese is a French mozzarella cheese and the flavoring is a British Weike and a mustard, the French mozzarella cheese is preferably used in an amount of 50% to 80%, for example 50% or 80%; the uk cheese is preferably used in an amount of 10% to 40%, for example 10% or 40%, and the mustard is preferably used in an amount of 10%.

When the wiredrawn cheese comprises a stretched cheese and a flavoring substance, the stretched cheese is French Mazzarella cheese, the dosage of the French Mazzarella cheese is preferably 40-60%, more preferably 40-60%, and the dosage of the red bean is 40-60%.

In the present invention, the method for preparing bean curd preferably comprises the steps of:

step (1): uniformly mixing the soybean milk, glucose-delta-lactone, gypsum and a defoaming agent, and standing to obtain beancurd jelly;

step (2): discharging water separated from the jellied bean curd to obtain bean curd.

Wherein, in the step (1), the preparation method of the soybean milk can be a conventional method in the field; preferably, the soaked soybeans and water are placed in a soymilk maker, made into soymilk and filtered.

The soaked soybeans may be pretreated soybeans. The pretreatment can be a conventional pretreatment method in the field, preferably, waste soybeans in soybeans are removed, and the soybeans are soaked in clean water for 12-24 hours after being washed.

The ratio of soaked soybeans to water may be conventional in the art, and is preferably 1: 4.

The soybean milk can be filtered and boiled. The boiling time is preferably 5 min.

The filtering may be a filtering method conventional in the art, and preferably the prepared soybean milk is filtered through gauze having a mesh size of 1000 mesh.

The soybean milk, the glucose-delta-lactone, the gypsum and the defoaming agent can be heated to 80-90 ℃ before being uniformly mixed.

The mono-and diglycerides can be added in an amount conventional in the art, preferably 0.5%. The percentage is the mass percentage of the mono-diglyceride in the soybean milk.

Preferably, the step (1) comprises skimmed milk powder. The addition amount of the skimmed milk powder can be 1-5%, preferably 1-2.5%, and more preferably 2.5%. The percentage is the mass percentage of the skimmed milk powder in the soybean milk.

The step (1) preferably comprises matcha powder. The addition amount of the green tea powder can be 0.5-4%, preferably 1-2%, and more preferably 1% or 2%. The percentage is the mass percentage of the matcha powder in the soybean milk.

The addition amount of the glucose-delta-lactone can be the conventional amount in the field, and is preferably 0.3 percent; the percentage is the mass percentage of the glucose-delta-lactone in the soybean milk.

The addition amount of the gypsum can be the conventional amount in the field, and is preferably 0.1%; the percentage is the mass percentage of the gypsum in the soybean milk.

The addition amount of the defoaming agent can be the conventional amount in the field, and is preferably 0.03%; the percentage is the mass percentage of the defoaming agent in the soybean milk.

The type of defoamer can be one conventional in the art, such as polydimethylsiloxane.

And after uniformly mixing, carrying out boiling water bath treatment. The stirring speed of the boiling water bath may be a stirring speed conventional in the art, and is preferably 800 rpm. The stirring time of the boiling water bath can be the stirring time conventional in the art, and is preferably 5min to 10min, and more preferably 5 min.

The standing time can be a standing time conventional in the art, and is preferably 30min to 60 min.

The temperature of standing can be 75-85 ℃.

The invention provides a preparation method of the wiredrawing bean curd A, which comprises the following steps: and putting the wiredrawing cheese into the uncongealed tofu, so that the uncongealed tofu is coated around the wiredrawing cheese, extruding water, and squeezing to obtain the wiredrawing tofu A.

The invention provides a wiredrawing bean curd B which is characterized by further comprising a coating layer and an outer blank layer outside the coating layer of the wiredrawing bean curd A;

the coating layer is coated outside the coating layer; the outer blank layer is coated outside the coating layer;

the raw material of the coating layer is egg white or water; when the raw material of the coating layer is egg white liquid, the raw material of the outer blank layer is cassava starch or whey protein powder; when the raw material of the coating layer is water, the raw material of the outer blank layer is whey protein powder.

In the present invention, the egg white is preferably egg white.

In the invention, preferably, the coating layer is uniformly coated around the wrapping layer.

In the invention, preferably, the outer blank layer is uniformly coated around the coating layer.

The invention provides a preparation method of the wiredrawing bean curd B, which comprises the following steps: coating the coating layer outside the wiredrawing bean curd A to obtain the wiredrawing bean curd A with the coating layer; and coating the outer blank layer outside the wiredrawing bean curd A with the coating layer to obtain wiredrawing bean curd B.

In the invention, the cooking method of the wiredrawing bean curd B can be boiling.

In the invention, preferably, the wire-drawing bean curd A is directly wrapped with egg white liquid, is coated with cassava starch and is boiled; or, after the wiredrawing bean curd A is refrigerated, coating egg white liquid, dipping cassava starch, and then boiling.

In the invention, preferably, the wire-drawing bean curd A is directly wrapped with egg white liquid and dipped with whey protein powder and then boiled; or, after the wiredrawing bean curd A is refrigerated, coating egg white liquid, dipping whey protein powder and then boiling.

In the invention, preferably, the wire-drawing bean curd A is directly wrapped with water, dipped with whey protein powder and then boiled; or, after the wiredrawing bean curd A is refrigerated, wrapping water, dipping whey protein powder, and then cooking.

In the invention, the boiling can be that the wiredrawing bean curd B is added into the pot for boiling after the water in the pot is boiled.

In the invention, the cooking time can be conventional cooking time in the field, preferably 5-10 min, and more preferably 5 min.

In the invention, the cooking can be performed by a pot which is conventionally cooked in the field, and is preferably a hot pot. The chafing dish is preferably a cylindrical chafing dish. The preferred ratio of the diameter to the height of the cylindrical chafing dish is 49 (11-60).

On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.

The reagents and starting materials used in the present invention are commercially available.

The positive progress effects of the invention are as follows:

(1) excellent wire drawing effect: the wiredrawing bean curd has excellent wiredrawing effect and is not easy to break;

(2) good boil resistance: the wiredrawing bean curd has excellent boiling resistance, wiredrawing cheese serving as a sandwich layer cannot overflow from the wiredrawing bean curd, a wrapping layer of the wiredrawing bean curd cannot be dislocated, and the surface of the wiredrawing bean curd B has no obvious recess, is not easy to boil and is complete in shape;

(3) the nutritive value is high: the wiredrawing bean curd can supplement animal protein and plant protein at the same time, and has balanced nutrition; the bean curd is fine and smooth in texture and smooth in taste, is rich in nutrients such as protein, fat, carbohydrate, cellulose and the like, and the digestibility of the protein in the bean curd can reach more than 92-96%; the wiredrawing cheese is fine in texture, rich in frankincense, rich in nutrients such as protein, fat, calcium, phosphorus and the like, and the digestibility of the protein in the cheese can reach more than 96-98%;

(4) the taste is rich in gradation: the wiredrawing bean curd disclosed by the invention is rich in mouthfeel, and the mouthfeel levels from inside to outside are the fragrance and softness of the wiredrawing cheese and the fineness and softness and tenderness of the bean curd, and the wiredrawing bean curd is chewy and has a smooth mouthfeel.

Drawings

FIG. 1 is a graph showing the drawing effect of the cheese obtained by drawing in example 3- (1).

FIG. 2 is a graph showing the drawing effect of the cheese obtained by the wire drawing in example 3- (2).

FIG. 3 is a graph showing the drawing effect of the cheese obtained by the wire drawing in example 3- (3).

FIG. 4 is a graph showing the drawing effect of the cheese obtained by the wire drawing in example 3- (4).

FIG. 5 is a graph showing the effect of the cheese wire drawing in comparative example 1.

FIG. 6 is a graph showing the effect of wire drawing of the cheese wire drawn in example 4- (1).

FIG. 7 is a graph showing the drawing effect of the cheese obtained by the wire drawing in example 4- (2).

FIG. 8 is a graph showing the effect of stringing cheese obtained in comparative example 2.

FIG. 9 is a graph showing the drawing effect of the cheese obtained by the wire drawing in example 5- (1).

FIG. 10 is a graph showing the drawing effect of the cheese obtained by the wire drawing in example 5- (2).

Fig. 11 is a graph showing the effect of the wiredrawing of the wiredrawn cheese in comparative example 3.

FIG. 12 shows a boiled state of the pulled-string bean curd B in example 9.

FIG. 13 shows the boiled state of the pulled-string bean curd B in example 10.

FIG. 14 shows a boiled state of the pulled-string bean curd B in example 11.

FIG. 15 shows a boiled state of the pulled-string bean curd B in example 12.

FIG. 16 shows a boiled state of the pulled-string bean curd B in example 13.

Fig. 17 shows the boiled state of the silky bean curd B in comparative example 6.

FIG. 18 shows the boiled state of the silky bean curd B in comparative example 7.

FIG. 19 shows the boiled state of the silky bean curd B in comparative example 8.

FIG. 20 shows the boiled state of the silky bean curd B in comparative example 9.

FIG. 21 shows the boiled state of the silky bean curd B in comparative example 10.

FIG. 22 shows the boiled state of the silky bean curd B in comparative example 11.

FIG. 23 is a drawing effect chart of the boiled drawn tofu B of example 9.

FIG. 24 is a drawing effect chart of the boiled drawn tofu B of example 10.

FIG. 25 is a drawing effect chart of the boiled drawn tofu B of example 11.

FIG. 26 is a drawing effect chart of the boiled bean curd B in comparative example 5.

FIG. 27 is a drawing effect chart of boiled drawn tofu B in example 15.

FIG. 28 is a graph showing the effect of the boiling process of the silky bean curd B in example 11.

FIG. 29 is a graph showing the effect of the boiling process of the silky bean curd B in comparative example 9.

FIG. 30 is a graph showing the effect of the boiling process of the silky bean curd B in example 15.

Detailed Description

The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.

In the examples below, the commercial source of cow milk is the eternal natural group; commercially available sources of Streptococcus thermophilus and Lactobacillus bulgaricus are Danisco (China) Inc.; the commercially available source of rennet is imperial (china) ltd;

a commercially available source of uk wisk cheese is Wykes farm ltd; a commercially available source of french mozzarella cheese is the cowberg (shanghai) food technology limited;

a commercially available source of skimmed milk powder is shepherd (shanghai) food technology ltd.