Functional tofu jelly powder and preparation method thereof

A functional and wet bean technology, applied in the field of soybean protein food and its production, can solve the problems of poor instant solubility, poor solubility, poor reduction gelation and the like, and achieve the effect of good instant solubility

Active Publication Date: 2008-11-05
涿州市东神食品科贸有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] The purpose of the present invention is to provide a functional bean curd powder and its preparation method in order to solve the problems of poor instant solubility, poor solubility, and poor gel reduction property existing in existing soybean protein powder products.

Method used

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  • Functional tofu jelly powder and preparation method thereof
  • Functional tofu jelly powder and preparation method thereof

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preparation example Construction

[0108] The preparation of No. 3 granulation solution is to mix No. 1 and No. 2 lecithin granulation solutions at a temperature of about 50°C with a chopping machine, and then homogenize them at a temperature of about 50°C with a pressure of 25Mpa, that is, The compound granulation liquid with a concentration of about 32%, namely No. 3 granulation liquid.

[0109] Calculated by making 100Kg of No. 3 granulation liquid with a concentration of 32%, 68% of which contains 68Kg of water, 2.5% of dry basis: 2.5Kg of lecithin, 2% of 2Kg of maltodextrin, and 0.5Kg of calcium and magnesium salt 0.5%, functional factor 27Kg accounted for 27%.

[0110] Granulation liquid of the present invention and preparation method thereof have following characteristics:

[0111] Feature 1: The maltodextrin added in the granulation liquid is a filler, which can adjust the protein content and functional factor content in the product. Increasing the maltodextrin will reduce the protein content, which ca...

Embodiment 1

[0140] The preparation method 1 of embodiment 1-inactivating enzyme and removing fishy bean curd

[0141] according to figure 1 According to the technological process described in ②, the dehulled dry watercress is subjected to branching treatment with heat and humidity to obtain enzyme-inactivated (dry) watercress. The specific method is: put 40Kg of peeled dried watercress into a square net drawer with a height of 25mm, a length of 620mm, and a width of 420mm, put 10 drawers of dried watercress into a steamer, close the door of the box, let in steam, and keep 0.024Mpa steam pressure, in 95 ℃ hot and humid steam, heat for 5 minutes to carry out "damp heat branching treatment"; then close the valve to stop the steam, open the steam valve to release steam and pressure, then open the door of the steam box, take out the drawer, Quickly put the hot watercress into cold water of 4 times the weight of the watercress at about 20°C, stir intermittently and cool for 7 minutes, then dra...

Embodiment 2

[0143] Embodiment 2-The preparation method 2 of deactivating fishy bean curd

[0144] according to figure 1 According to the technological process described in ②, the dehulled dry watercress is subjected to branching treatment with heat and humidity to obtain enzyme-inactivated (dry) watercress. The specific method is: put 40Kg of peeled dried watercress into a square net drawer with a height of 25mm, a length of 620mm, and a width of 420mm, put 10 drawers of dried watercress into a steamer, close the door of the box, let in steam, and keep 0.025Mpa steam pressure, in the hot and humid steam of 96°C, heat for 5 minutes to carry out "damp heat branching treatment"; then close the valve to stop the steam, open the steam valve to release steam and pressure, then open the door of the steam box, take out the drawer, Quickly put the hot watercress into cold water of 5 times the weight of the watercress at about 20°C, stir intermittently and cool for 8 minutes, then drain the coolin...

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Abstract

The invention belongs to an invention pattern which is subsidized by China '863 Program'. The invention provides a functional uncongealed beancurd powder and a manufacturing method thereof. In the manufacturing method, the key step is the preparation of modified wet thick-broad bean which removes most soluble components having influence on food safety such as calcium and magnesium ions, soy isoflavones and oligose, etc. By adopting the innovative approach of the invention, the series products of soy protein can be manufactured, including exsolution soft soy milk powder, exsolution functional soy milk powder, convenient uncongealed beancurd powder and the functional uncongealed beancurd powder; wherein, specific functionality is strengthened or increased by adding functional factors, therefore, the functional uncongealed beancurd powder which is safe and nutritious and has satiety effect and special physiological accommodation function can be produced. The functional uncongealed beancurd powder can be quickly dissolved within 10 seconds, restored with gel property within 30 seconds and solidified to be uncongealed beancurd food for about 5 minutes by preparing with boiling water, particularly, the uncongealed beancurd for weight-losing, which is convenient and is a fast food for 'satiety and weight-losing', and can be used for a weight-losing plan which enhances physical ability and loses weight.

Description

technical field [0001] The present invention belongs to the patent invention project funded by China's national high-tech development plan (863 plan 2006A10Z328 subject), and its technical content belongs to the field of food material and its processing, specifically relates to soybean protein food and its production method. Background technique [0002] As Western and Eastern diets gradually form a dietary consumption trend based on animal protein intake, the number of people with affluent diseases such as high blood pressure, high blood sugar, high blood fat, high cholesterol, obesity, and overweight has increased sharply. Therefore, people begin to pay attention to plants. Protein foods, especially soy protein foods. [0003] Soybeans are highly nutritious. Soybean protein is a high-quality protein. Soybean fat is rich in unsaturated fatty acids. The trace substances contained in soybeans include Soybean Lecithin, Soy Lysoflavones, Soy Oligosacharides ), soybean saponin ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/29A23C20/02A23L11/45A23L33/00
Inventor 董玉泉董小雷丁坤
Owner 涿州市东神食品科贸有限公司
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