Novel ecological bean curd and preparation method of bean curd

A kind of tofu and ecological technology, applied in the field of new ecological tofu and its preparation, can solve the problem that it is difficult to control the content of microbial indicators and quality safety, the type and quantity of lactic acid bacteria and the content of miscellaneous bacteria are difficult to control, and it is impossible to guarantee that tofu will not be infected by miscellaneous bacteria, etc. Problems, to achieve strong elasticity, prevent pollution, and inhibit harmful bacteria

Active Publication Date: 2011-10-19
北京融青生态农业有限公司
View PDF8 Cites 15 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Chinese Patent Publication No. is that the authorized patent of CN1294840C discloses a kind of tofu containing lactic acid bacteria culture solution and its preparation method and beverage containing lactic acid bacteria and its preparation method. Tofu is prepared by adding lactic acid bacteria from kimchi to cooled soybean milk. The type, quantity and content of lactic acid bacteria from kimchi are difficult to control, and tofu is fermented at room temperat

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Novel ecological bean curd and preparation method of bean curd
  • Novel ecological bean curd and preparation method of bean curd
  • Novel ecological bean curd and preparation method of bean curd

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] Preparation of probiotic fermentation broth

[0062] The preparation method comprises the steps of:

[0063] 1) Raw material pretreatment: 8 kg of soybeans were washed and removed, and then soaked in water for 6 hours to obtain 16 kg of soaked soybeans;

[0064] 2) defibrination: add 80kg of water to the soaked soybeans obtained in step 1) to make soybean milk;

[0065] 3) Filtration: the soybean milk obtained in step 2) is filtered through 100 mesh, 180 mesh, and 300 mesh respectively to remove residue three times to obtain 91 kg of soybean milk, and water is added to keep the weight of soybean milk at 100 kg;

[0066] 4) Sterilization: Warm the soymilk that has been filtered to remove slag in step 3) to 100°C for 30 minutes to sterilize;

[0067] 5) cooling: cooling the soybean milk sterilized in step 4) to 38°C;

[0068] 6) Fermentation: Add 0.05kg of Bifidobacterium adolescent powder, 0.05kg of Lactobacillus bulgaricus powder, 0.05kg of Bifidobacterium bifidum p...

Embodiment 2

[0083] Preparation of probiotic fermentation broth

[0084] The production method comprises the steps of:

[0085] 1) Raw material pretreatment: 8 kg of soybeans were washed and removed, and then soaked in water for 8 hours to obtain 18 kg of soaked soybeans;

[0086] 2) defibrination: add 80kg of water to the soybeans soaked in step 1) to make soybean milk;

[0087] 3) Filtration: the soybean milk obtained in step 2) is filtered through 100 mesh, 180 mesh, and 300 mesh respectively to remove residue three times to obtain 95 kg of soybean milk, and water is added to keep the weight of soybean milk at 100 kg;

[0088] 4) Sterilization: Warm the soybean milk that has been filtered and removed in step 3) to 105°C for 15 minutes to sterilize;

[0089] 5) cooling: cooling the soybean milk sterilized in step 4) to 42°C;

[0090] 6) Fermentation: Add 0.15kg of Bifidobacterium adolescent powder, 0.15kg of Lactobacillus bulgaricus powder, 0.15kg of Bifidobacterium bifidum powder, a...

Embodiment 3

[0105] Preparation of probiotic fermentation broth

[0106] The preparation method comprises the steps of:

[0107] 1) Raw material pretreatment: 8 kg of soybeans were washed and removed, and soaked in water for 6 hours to obtain 15 kg of soaked soybeans;

[0108] 2) defibrination: add 80kg of water to the soybeans soaked in step 1) to make soybean milk;

[0109] 3) Filtration: the soymilk obtained in step 2) is filtered through 100 mesh, 180 mesh, and 300 mesh respectively to remove slag three times to obtain 92 kg of soymilk, and water is added to keep the weight of soymilk at 100 kg;

[0110] 4) Sterilization: Warm the soymilk that has been filtered to remove slag in step 3) to 103° C. for 30 minutes to sterilize;

[0111] 5) cooling: cooling the soybean milk sterilized in step 4) to 40°C;

[0112] 6) Fermentation: Add 0.1kg of Bifidobacterium adolescent powder, 0.1kg of Lactobacillus bulgaricus powder, 0.1kg of Bifidobacterium bifidum powder, and 0.2kg of Lactobacillus...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a novel ecological bean curd and a preparation method of the bean curd. The ecological bean curd takes probiotics fermentation liquor as a coagulation point preparation and is prepared from point system soybean milk. The probiotics fermentation liquor is made by adding and fermenting probiotics raw powder in the soybean milk. The novel ecological bean curd is milky white incolor, strong in elasticity, pure in bean smell, fine in taste and rich in quality protein, ferrum, calcium, phosphorus, magnesium and other various trace elements needed by human body. Without use of plaster, brine and other substances, the novel ecological bean curd is a popular green nutritional food being purely natural, safer and healthier.

Description

technical field [0001] The invention relates to a production process of tofu, in particular to a novel ecological tofu and a preparation method thereof. Background technique [0002] The world-renowned American economic magazine "Prospect Economy" predicts: "In the next ten years, the most successful and marketable products will not be automobiles, televisions or electronic products, but Chinese tofu." With the progress of human civilization and the development of the national economy With continuous development, people pay more and more attention to their own health. Bean products, as a nutritious and healthy food, have attracted people's great attention, forming the dietary concept of "healthy and long life, not a day without beans". [0003] In recent years, the soybean food industry in the world has developed rapidly. The annual sales of soybean products have exceeded 30 billion US dollars, and the per capita sales of soybean products in China have grown at a rate of 6.1...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 王春清
Owner 北京融青生态农业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap