A PROCESS FOR PREPARING BEAN CURD BY OHMIC HEATING

摘要

PURPOSE: A method for manufacturing bean curd by ohmic heating is provided, to improve the texture of bean curd by promoting water retainment and gel formation. CONSTITUTION: The ohmic heating apparatus comprises electrodes(1), a reaction container(2), a stirrer(3), a water tank(4), an electric current controller(5) and an electric power controller(6). The electric power controller(6) is a Thyristor Power Regulator. The bean curd is prepared by: i) soaking soybean in water in a ration of 1:5-15, leaving the mixture at 15-30deg.C for 10-15hrs, and grinding it for 3-6mins to obtain soybean liquid; ii) putting the soybean liquid in an ohmic heater, applying an alternating current electric field to the soybean liquid for 15-25mins to heat it to 85-95deg.C, and keeping the heated soybean liquid for 5-20mins; iii) compressing the heated soybean liquid at a pressure of 5-10kg/cm¬2 and separating the dregs from the heated soybean liquid; iv) keeping the compressed soybean liquid at 60-80deg.C, stirring it with a coagulant, and leaving it for 10-40mins; and v) compressing the coagulated soybean liquid at a pressure of 15-25g/cm¬2 for 45-75mins.