| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to production of tofu and determination of the quantity of coagulant to be added during tofu manufacture. The method involves the following stages: provision for electrical conductivity of water (S20); making (S22) soy bean milk of soya beans and water; soya bean milk electrical conductivity detection (S24); calculation (S26) of the quantity of coagulant to be added into soya bean milk depending on the deference between the water electrical conductivity provided for and the detected soya bean milk electrical conductivity; the coagulant addition (S28) into the soya bean milk depending on the calculated quantity; additionally, the method involves a stage of soya bean milk heating (S30) to obtain boiled soya bean milk. Additionally, one describes a device for tofu production and a method for determination of coagulant quantity and a device for such determination.EFFECT: invention allows to obtain a product with a constant taste and texture, peculiar to tofu independent of soya bean milk concentration.10 cl, 7 dwg |
