Study On Technology Of Tofu With Composition Of Chitosan Coagulant And The Effect On Shelf Life Of Tofu

Soybean is rich in nutrition, and has the medicinal and health function. Soybean is rich in protein, are the important sources of plant protein. Soybean contains large mounts of fat, so is also a daily edible oil is one of the main sources. In addition to has rich of the human body needs vitamins especially B vitamins and minerals are more content, including calcium, phosphorus content is more, contribute to the body of calcium phosphorus up take and utilization. Prevention of rickets and dysplasia and other diseases, prevention of pediatric consultation building disease and senile osteoporosis, guarantee of human growth and development. Soybean products utilization rate is higher, the soybean protein is absorbed by the human body to cooked whole soybean absorbing less energy to reach about65%, made of tofu products after the digestion rate of more than92%, can make the protein to be fully absorbed by. Tofu is thousands of years of Chinese traditional food left, however, with the continuous improvement of people’s living standard, people eat food to stay longer in the requirements, but most seek more nutrition, more green, more healthy food, more security.In this paper, using soybean as raw material, using chitosan acetic acid solution for mixed coagulant coagulation making tofu, also with chitosan to dissolve the role of solidification. Through the experiment, the experimental results show that:1. Composition of chitosan coagulant making north tofu, for improved processing technology, production to meet the requirements of the bean curd.2. Composition of chitosan coagulant for bacteriostasis experiment, verified and chitosan acid solution on Escherichia coli, Staphylococcus bacillus, fungus has obvious inhibitory effect, can prolong the shelf life of bean curd.3.Traditional North bean curd reproduction and improvement. Through experiments we determined the optimum factors of chitosan coagulation tofu, coagulant allocation ratio of acetic acid content is0.06%, the chitosan is0.08%,cacl2is0.08%; the best factors as coagulant used for10%, solidification temperature of80℃, solidification time of30min.4.The selection of process parameters, the experiment proves that it is feasible. Chitosan as coagulant making tofu, tofu has the dual effect, meet the society people on product quality and nutrition requirement.