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Method for producing preserving tofu pudding at normal temperature

A production method and technology of bean curd, which is applied in the production field of fresh bean curd at room temperature, can solve the problems of short shelf life and achieve the effect of keeping the taste and flavor unchanged

Inactive Publication Date: 2011-09-07
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to overcome the deficiencies in the prior art, to provide an industrialized production method of bean curd with a long fresh-keeping time at room temperature, and to adopt high-temperature instant sterilization, aseptic packaging and other technologies to overcome the existing product quality guarantee. The time is too short, and it maintains the unique taste and texture of fresh tofu flower, smooth taste and convenient eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Select 5kg of soybeans, dry them with hot air until the water content is 10%, dry them at 120°C for 1min, peel them off, soak them in mountain spring water treated with an ultrafiltration membrane, refine them, grind them with a colloid mill, pass through a 200-mesh sieve, and cook until Boil and keep for 15 minutes, add 6.5kg of white sugar until the material volume is 65kg, pass through a 220-mesh sieve, homogenize twice at 20MPa, sterilize at 135°C for 3s, force cool to 35°C, add gluconate δ-lactone 0.163 kg, filling, steam heating to 92°C, molding time 10min, sealing under aseptic conditions, cooling, and refrigerating for 24 hours to obtain the finished product. The shelf life of the product can reach 40 days at room temperature, and 100 days under refrigeration at 1-4°C.

Embodiment 2

[0026] 5kg of selected soybeans, dried with hot air until the water content is 11%, dried at 120°C for 2 minutes, peeled, soaked in mountain spring water treated with an ultrafiltration membrane, refined, finely ground with a colloid mill, passed through a 200-mesh sieve, and boiled until Boil and keep for 10 minutes, add 9kg of white sugar until the material volume is 75kg, pass through a 220-mesh sieve, homogenize twice at 25MPa, sterilize at 138°C for 4s, force cool to 37°C, add 0.173kg of gluconate δ-lactone , filling, steam heating to 90°C, molding time 10min, sealing under aseptic conditions, cooling, and refrigerating for 24 hours to get the finished product. The shelf life of the product can reach 35 days at room temperature, and 95 days under refrigerated conditions at 1-4°C have a fresh-keeping effect.

Embodiment 3

[0028] 5kg of selected soybeans, dried with hot air until the water content is 11%, dried at 120°C for 2 minutes, peeled, soaked in mountain spring water treated with an ultrafiltration membrane, refined, finely ground with a colloid mill, passed through a 200-mesh sieve, and boiled until Boil and keep for 8 minutes, add 7.5kg of white sugar until the material volume is 50kg, pass through a 220-mesh sieve, homogenize twice at 23MPa, sterilize at 136°C for 5s, force cool to 40°C, add gluconate δ-lactone 0.105kg, filling, steam heating to 95°C, molding time 8min, sealing under aseptic conditions, cooling and refrigerating for 24 hours to get the finished product. The shelf life of the product can reach 40 days at room temperature, and 100 days under refrigeration at 1-4°C.

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PUM

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Abstract

The invention provides a method for producing preserving tofu pudding at normal temperature, comprising the steps as follows: soybeans are handpicked with the impurities removed, dried by a dry-method so as to remove skin, dipped by spring water processed by ultra-filtration membrane, refined to pulp, precisely grinded by a colloid mill, screened and then cooked; 10-15wt% of white sugar is added according to the soybean milk quantity; subsequently, operations of screening, homogenizing, instantaneous high-temperature sterilization and cooling are carried out; subsequently, glucono-Delta-lactonase is added, poured, formed, aseptically sealed and refrigerated for 24 hours at the temperature of 0-4 DEG C, thus gaining the finished product. The method adopts instantaneous high-temperature sterilization and keeps the original taste and flavor of the tofu pudding; furthermore, the total quantity of bacterial is not more than 100 / g and the escherichia coli quantity is not more than 20 / g, thus leading the shelf life of the product to achieve 30 days at normal temperature and 90 days at the temperature of 1-4 DEG C. The produced tofu pudding presents ivory-white, has uniform quality, good elasticity of clot, strong bean flavor, delicate flavor, rich nutrition and moderate sweetness.

Description

technical field [0001] The invention relates to a production method of bean curd flower, in particular to a production method of bean curd flower with long preservation time at normal temperature. Background technique [0002] Soybean and its products are high-nutrition plant foods. With the improvement of people's living standards and changes in dietary concepts, soybean products are more and more popular among people. Among them, tofu flower is a traditional food that is convenient to eat and delicious. . As a traditional snack in China, tofu flower is famous for its aroma, tenderness, smoothness, and rich nutrition, so it is called "plant meat". The protein digestibility of tofu flower is as high as 95%, which is significantly higher than other soy products, such as soy milk and soy flour. Tofu flower not only contains soybean protein with rich nutrition and high value, but also rich in calcium, which can help prevent osteoporosis and keep bones strong. Eating bean cur...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23C20/02A23L3/3445A23L3/00A23L11/45
Inventor 吴晖赖富饶余以刚刘冬梅李晓凤杨李益
Owner SOUTH CHINA UNIV OF TECH