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Functional filling soybean curd capable of storing in long time and method for manufacturing the same

A long-term preservation and production method technology, applied in the field of functional filling tofu, to achieve the effects of reducing environmental pollution, good taste, and improving product quality

Inactive Publication Date: 2008-02-27
FEED RESEARCH INSTITUTE CHINESE ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] But the so-called "konjac tofu" on the market is actually a gelatinous substance made of konjac powder and alkali, which does not contain any bean ingredients

Method used

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  • Functional filling soybean curd capable of storing in long time and method for manufacturing the same
  • Functional filling soybean curd capable of storing in long time and method for manufacturing the same
  • Functional filling soybean curd capable of storing in long time and method for manufacturing the same

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Experimental program
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Embodiment 1

[0046] Embodiment 1 Long-term preservation of functional stuffed bean curd production

[0047] a, konjac fine powder hydrosol production: konjac fine powder (market purchase), edible colloid (guar gum, market purchase), emulsifier (soybean lecithin+sucrose ester (1: 1), market purchase), respectively Mix according to the weight ratio of 96.5 parts, 2.5 parts and 1 part, add 40 times of water, mix well and let stand for 6-8 hours to obtain product A.

[0048] b. Production of cooled soymilk: Soak soybeans, grind pulp, separate slag to obtain soymilk, and soymilk is sterilized at high temperature and cooled to obtain product B.

[0049] c. Products: Mix the above-mentioned A and B according to the volume ratio of 10 parts and 90 parts, and homogeneously emulsify (FA25, Shanghai Fluke Electromechanical Equipment Co., Ltd. 10000RPM, 2 minutes), add coagulant (glucose The mixture of acid lactone or gluconolactone + gypsum + magnesium chloride, the weight ratio is 1:0.2~0.3:0.2~0.3...

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Abstract

The invention discloses a long-time preserved functional filling beancurd and making method, which comprises the following steps: adding refined powder of konjak into common beancurd to make beancurd possess new quality and structure; dispensing the raw material of beancurd with 16000-14000wt% beancurd, 96. 5-84. 5wt% konjaku flour, 14. 5-2. 5wt% edible colloid and 1-0wt% emulsifier; using konjaku flour, edible colloid and emulsifier to make hydrosol of konjaku flour; blending with soybean milk evenly; homogenizing; emulsifying; adding coagulant to stir and mix; filling in the packing container to heat and solidify. The invention has balance nourishment, long-preserved time, good taste, fitful hardness without squeezing in the preparing course, which keeps nourishment with less pollution, health and low cost.

Description

Technical field: [0001] The invention relates to a functional stuffed tofu which can be stored for a long time and a preparation method thereof, in particular to a stuffed tofu equipped with konjac ingredients. Background technique: [0002] Most of the traditional tofu production methods require a pressing process, that is, the soybean raw material is made into soy milk, a coagulant is added, and after solidification, it is pressed to make the tofu shape and reach a certain hardness. Such as common northern tofu, southern tofu, tough tofu and so on. A large amount of yellow pulp water is discarded during the pressing process, which not only loses various nutrients of soybeans (including soybean polysaccharides, oligosaccharides, small peptides, isoflavones, etc.), but also causes environmental pollution due to the discharge of yellow pulp water . [0003] Ordinary tofu is usually packaged in bulk, and because it is easily polluted and deteriorated, the shelf life is very ...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23C20/02A23C1/03A23P1/08A23L11/45A23P10/00A23P20/20
Inventor 李俊秦玉昌牛力斌李军国董颖超
Owner FEED RESEARCH INSTITUTE CHINESE ACADEMY OF AGRICULTURAL SCIENCES
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