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

Jian Li; Lu Wang; Ning Liu; Chen Chen Li

doi:10.4028/www.scientific.net/AMM.310.20

Paper Titles

Experimental Studies on Dispersion of Fine Non-Spherical Particles in Enclosed Spaces
p.3

Fatigue Behaviour of Fibre Metal Laminate (Glare) Vis-À-Vis Plain Aerospace Aluminum Alloy: An Experimental Investigation
p.7

The Effects of Chitosan on Dyeing Abilities of Cotton Fabric Dyed with Reactive Dyes
p.13

Proposal of Implementation of Conductive Polymer Composites as High Temperature Detection Devices for LVSB’s
p.16

Study on the Preparation of a New Tofu Coagulant by the Acidic Components of Schisandra
p.20

Synthesis and Properties of IPDI-TMP Waterborne Curing Agent
p.24

Experimental Study on Gas Production from Methane Hydrate Bearing Sand by Depressurization
p.28

Response of Alfalfa (Medicago sativa L.) Bud Seedling to Saline and Alkaline Stress under Water Culture Conditions
p.33

The Patented Project Design for Preparing CuInSe₂ Film
p.38

HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vol. 310Study on the Preparation of a New Tofu Coagulant...

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

Abstract:

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 15min, 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, 0.3g/ 100mL 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.

You might also be interested in these eBooks

Engineered Technologies in Materials Science, Geotechnics, Environment and Mechanical Engineering

View Preview

Info:

Periodical:

Applied Mechanics and Materials (Volume 310)

Pages:

20-23

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.310.20

Citation:

Cite this paper

Online since:

February 2013

Authors:

Jian Li, Lu Wang, Ning Liu, Chen Chen Li

Keywords:

Acidic Components, New Coagulant, Schisandra, Tofu

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

References

[1] D. Y. Hou, R. H. Hui, and H. Q. Wang, The study of chemical composition of north and south fruit of Chinese magnolia vine, Liaoning Normal University: p.1~4, 2009. (in Chinese)

Google Scholar

[2] B. Q. Li and Z. H. Qiao, Studies on the craft and quality of Pudding Bean curd fermented by lactobacillus, Shanxi Agricultural University: p.2~7, 2005. (in Chinese)

Google Scholar

[3] Y. Y. Dong, C. X. Dong, and Y. L. Lu, Study on the methods of extraction organ ic ac ids from different plant tissue by HPLC, Journal of Nanjing Agricultural University: vol. 28, p.140~143, 2005. (in Chinese)

Google Scholar

[4] Y. G. Shi, Technology of soybean product, Beijing: Chinese light industry: vol. 2, p.91~110, 2009. (in Chinese)

Google Scholar

[5] Determination of organic acid in foods, National Standards of P.R.C. GB/T 5009.157-2003.

Google Scholar

[6] Y. Y. Gai, A. C. Wei, and D. l. Zhou, The Effects of Dietary Fiber and Lipid on Protein Gels and New Bean Curd, Henan: Henan University of Technology: p.14~17, 2010. (in Chinese)

Google Scholar