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Processing technique of instant jellied bean curd

A processing technology, tofu nao technology, applied in the field of soybean food deep processing, can solve the problems of tofu nao consumption limit, cumbersome processing methods, health concerns, etc., to achieve the effect of reducing agglomeration, reducing production costs, and improving extraction rate

Inactive Publication Date: 2009-04-29
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional processing method is cumbersome, relying entirely on experience and manual operation, and it is made and sold in the form of hand-made workshops, which makes it inconvenient for families to eat, and at the same time, the hygienic situation is worrying; Also can only preserve several days under the condition, can only be eaten fresh, brings inconvenience to industrialization, and this makes the consumption of bean curd be subjected to certain restriction

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0025] Screen out 10Kg of soybeans and soak them at room temperature for 12 hours with 25Kg of 0.4% sodium bicarbonate solution. Wash with clear water, beat with 75Kg of water, use 45kg of water for the first time, mix the remaining water with the bean dregs obtained in the first beating, carry out the second beating, and combine the soybean slurry obtained twice. Filter with a 100-mesh filter cloth. The soybean slurry was boiled, kept for 20 minutes, cooled to 60°C, added 0.2% compound emulsifier, the ratio of soybean lecithin, monoglyceride, sucrose fatty acid ester (HLB15) in the compound emulsifier was 1:1: 1. First processed by colloid mill, and then homogenized twice with a homogenizer 20Mpa. The solid content of the soybean slurry was concentrated to 16%, the inlet temperature was controlled to be 165° C., and the outlet temperature was 70° C. for spray drying. The soybean flour obtained by spraying is subjected to secondary granulation with a granulator, sprayed wit...

example 2

[0028] The ratio of xanthan gum, soybean lecithin, and monoglyceride in the compound emulsifier is 1: 1: 1, and all the other operations are the same as in Example 1.

example 3

[0030] In the preparation process of the composite coagulant, calcium chloride and maltodextrin were mixed in a ratio of 1:3, and the rest of the operations were the same as in Example 1.

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PUM

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Abstract

The invention discloses a processing technology of instant jellied bean curd belonging to the field of deep processing of soybean food, comprising steps of dipping, beating, filtering, heating, blending, homogenizing, spraying and drying with soybeans as raw material, characterized in that, in the processing technology, the soybean flour through the spraying and drying is carried out agglomeration secondary granulation, added with embedded composite coagulant, mixed well and packaged to obtain the instant jellied bean curd. During the process, sucrose is not added to keep the taste of the conventional bean curd, improve extraction rate of soybean protein and reduce production cost; using combined emulsifier and composite coagulant makes the made instant jellied bean curd reach the best texture with fine taste and certain hardness.

Description

technical field [0001] The invention belongs to the technical field of soybean food deep processing, and in particular relates to a processing technology of instant bean curd. Background technique [0002] Soybeans are rich in nutritional value, rich in high-quality protein and oil. Soy lecithin has a good effect on delaying aging, lowering blood fat, and preventing fatty liver. Syndrome, osteoporosis and prostate cancer have preventive effect. [0003] Soybean food has a long history in my country. In recent years, my country's soybean processing technology has made some progress in the extraction and processing of traditional soybean products, protein products, oils, and physiological substances. The deep processing capacity of enterprises is weak, and more than 80% of the products of soybean products enterprises are still in primary or rough processing. The three series of traditional, emerging and health soybean foods have not yet formed a reasonable scale and proportion...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23C20/02A23L11/45
Inventor 薛文通任媛媛张惠
Owner CHINA AGRI UNIV
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