Study on the Preparation of a New Tofu Coagulant by the Acidic Components of Schisandra

摘要

Using the acidic components of Medicine-food Schisandra researched a new bean curd coagulant. The acid of Schisandra was extracted by ultrasonic-assisted extraction, which was better than conventional extraction. The optimum condition was as follow: extraction temperature 75°C, ultrasonic extraction time 15 min, ratio of material to liquid 1:7, ultrasonic power 70%. The optimum technology was selected for manufacture of tofu with natural organic acid coagulant, which determined by orthogonal experiment design method. The concentrations of soybean milk, the addition of coagulant and temperature of adding coagulant were 1:11, 0.3 g/100 mL soymilk and 70°C respectively. Under the optimal conditions, the product was light yellow and had fragrant smell of beans and Schisandra. The study has laid a solid foundation for developing the new natural tofu coagulant.