| 摘要 |
PURPOSE:To obtain bean curd (LL-filled bean curd) preservable at low or ordinary temperatures for a long period without deteriorating taste, by primarily sterilizing soybean milk while heating under specific condition, quick-cooling the soybean milk, adding a specific coagulant, filling the soybean mild in a container, hermetically sealing the container and secondarily sterilizing the soybean mild while heating under specific condition. CONSTITUTION:Soybean milk in 5-13% (solid content) concentration is primarily sterilized at 120-130 deg.C for 3-10sec and then quick-cooled to 5-10 deg.C. 0.001-0.02% gluconolactone as a coagulant is then added and the soybean mild is filled in a container, hermetically sealed and further treated at 120-130 deg.C for 20-60min to carry out secondary sterilization and afford the aimed bean curd. |
