Production method of high moisture content beancurd product capable of being stored for long term

Abstract

The invention discloses a production method of a high moisture content beancurd product capable of being stored for a long term, comprising the following steps: dipping soybeans, pulping, filtering, heating, adding a preservative and a flocculant for blending, sterilizing and packaging to obtain a finished product. The added flocculant comprises gluconic acid lactone and bittern, and the added preservative is Nisin. The beancurd product prepared with the method disclosed by the invention can keep a great quantity of soybean isoflavones, and the retention period of the beancurd product can be 3-12 months; the produced beancurd product is simply stirred with the ingredients after being heated, and then the beancurd product can be directly eaten; in the production process, the modes that themoisture content of a finished product is improved, heat is preserved at a high temperature, a storage volume gap is reduced, a product is kept out of the sun and the like are adopted to obviously lower oxidase activity and finished product brown stain and keep the freshness of the product. The production method is suitable for sealed processing, furthest controls the invasion of exogenous microorganisms and guarantees the safety of foods.

Description

technical field [0001] The invention relates to a production method of tofu products. Background technique [0002] Soybean has rich nutritional value, rich in high-quality protein and oil. Soybean lecithin has good effects in delaying aging, lowering blood fat, and preventing fatty liver. Osteoporosis, osteoporosis, and prostate cancer all have a preventive effect. [0003] The consumption of soybean products has a long history and rich culture in our country, and some progress has been made in the extraction and processing of protein, oil and bioactive components in recent years, but overall the deep processing technology of soybean food is relatively weak. The processing of more than 80% of soybean products is still primary or rough processing, and the three series of traditional, emerging and health soybean foods have not yet formed a joint scale and proportion. Effective measures are urgently needed to promote the development of my country's soybean industry. [0004] ...

AI Technical Summary

Problems solved by technology

As a commodity, it can only be made and sold now, eaten fresh, and cannot be stored for a long time. It is inconvenient to store at home or travel, which limits the consumption of soybean products to a large extent.