Filling type leaf protein bean curd and method for processing and producing the same
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A leaf protein and filling technology, which is applied in dairy products, food preparation, cheese substitutes, etc., can solve the problems of inability to produce canned tofu, limited quality assurance, and inconvenient centralized production.
Inactive Publication Date: 2008-11-12
HUNAN AGRICULTURAL UNIV
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Problems solved by technology
However, due to the technical characteristics of this invention, it can only produce plated tofu, but not canned tofu, so there are limitations in quality assurance, and it is not convenient for large-scale centralized production
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Embodiment 1
[0031] Adopt fresh alfalfa grass as the leaf protein raw material, and the air-dried weight of the fresh alfalfa grass used and the proportioning ratio of soybean are 40kg: 10kg. First measure the water content of alfalfa fresh grass with a forage moisture meter, which is 81.5% in this example. According to the moisture content of air-dried grass is 18%, the weight of 40kg air-dried grass is converted into fresh grass weight is 178.4kg, then the weight of the two raw materials The ratio is
[0032] Fresh alfalfa grass 178.4kg soybean 10kg
[0033] Processing technology: process and manufacture according to the processing technology shown in the attached drawing. Some steps in the technological process are further described below:
[0034] ●When cleaning fresh grass, it is required to remove sundries and dead branches and leaves.
[0035] ●The amount of raw materials used is based on the weight after cleaning. This example takes by weighing 178.4kg fresh alfalfa grass throu...
Embodiment 2
[0042] The alfalfa green hay is used as the leaf protein raw material, and the ratio of green hay to soybean is:
[0043] Alfalfa green hay 50kg soybean 10kg
[0044] Processing technology: process and manufacture according to the processing technology shown in the attached drawing. Some steps in the technological process are further described below:
[0045] ●When cleaning green hay, it is required to remove sundries and mildew.
[0046] ●The amount of raw materials used is based on the weight after cleaning.
[0047] ●Chop green hay to φ≤1m before beating 2 .
[0048] ●After beating the forage, add NaOH to adjust the pH of the slurry to 9, extract for 2 hours, and stir at a speed of 30 revolutions per minute. Then the slurry is preliminarily filtered with an 80-mesh sieve, and then centrifuged with a 200-mesh screen to obtain a leaf protein dispersion.
[0049] The description of the following steps is the same as in Example 1.
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Abstract
The invention provides a filling type leaf protein bean curd and preparation method thereof. The product uses high-quality fresh grass or green hay or forage plants of leaf vegetables and soybean as raw materials and the process flow includes the following steps: (1) producing paste of leaf protein capable of renaturating and soybean milk; (2) boiling soybean milk; (3) diluting leaf protein paste; (4) mixing soybean milk with leaf protein solution; (5) adding coagulant; (6) filling; (7) thermal coagulating and shaping. The color of the product varies from tiny green to light green, the quality is fine and smooth, the product is rich in chlorophyll, carotene and other vitamins, the nutrition value is better than common filling bean curd, and has a preservation character same with other filling bean curds. The invention provides important pathways for producing human daily food using a large amount of leaf protein, for producing leaf protein products with high-efficiency and low-energy consumption, for producing leaf protein foods with high water contents in large-scale, for producing leaf protein bean curd capable of transporting for long distances and preserving on shelf for long times.
Description
Technical field [0001] The invention relates to a tofu-like processed food produced by using fresh pasture grass, green hay or leafy vegetable feed plants as main or important raw materials, adding appropriate amount of soybeans, and adopting a method of liquid filling, heating and solidification, and a processing method thereof . technical background [0002] Facing the ever-increasing population pressure and the improvement of people's living standards, the development of protein resources to meet the needs of human life and production has become a long-term and arduous task for countries all over the world, especially China, which has a shortage of per capita arable land. task. Plant leaves are considered to be the largest and cheap renewable protein resource on the earth. From the perspective of amino acid balance, the quality of leaf protein is similar to that of soybean protein, and leaf protein is rich in chlorophyll, carotene, VE and other vitamins, such as It can ...
Claims
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