Flavor bean curd and production process thereof

A flavor and tofu technology, applied in the production process of flavored tofu products, almond tofu, and flavored tofu fields, can solve problems such as inability to perform high-temperature sterilization, inability to give shelf life to commercialized sales, inability to achieve industrialization, and large-scale production.

Active Publication Date: 2011-11-09
BEIJING YUSHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods in the prior art cannot be sterilized by high temperature, cannot realize industrialization and large-scale production, and cannot endow this type of product with a certain shelf life and facilitate commercial sales

Method used

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  • Flavor bean curd and production process thereof
  • Flavor bean curd and production process thereof
  • Flavor bean curd and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0103] Embodiment 1, the preparation of almond tofu

[0104] 1) Ingredients for the gel block part:

[0105]

[0106]

[0107] 2) Preparation process:

[0108] (a) Take the fruit material of formula quantity, use appropriate amount of water (about 5 times the amount of fruit material) to prepare fruit pulp liquid, soak, peel, beat and / or filter residue during the preparation process;

[0109] (b) Take the gellan gum and trehalose in the formula amount, dry mix them, add an appropriate amount of cold water (about 400 parts by weight), stir evenly, and heat and boil;

[0110] (c) Add calcium lactate to the liquid material of step (b), stir evenly, then add the milk of the formula amount and the fruit pulp liquid and the remaining amount of water obtained in step (a), and cook in good time;

[0111] (d) cooling the liquid material obtained in step (c) at room temperature until a gel is formed;

[0112] (e) cutting the gel obtained in step (d), placing the obtained gel bl...

Embodiment 2

[0115] Embodiment 2, the preparation of almond tofu

[0116] 1) Ingredients for the gel block part:

[0117]

[0118]

[0119] 2) Preparation process:

[0120] (a) Take the fruit material of formula quantity, use appropriate amount of water (about 5 times the amount of fruit material) to prepare fruit pulp liquid, soak, peel, beat and / or filter residue during the preparation process;

[0121] (b) Take the gellan gum and trehalose in the formula amount, dry mix them, add an appropriate amount of cold water (about 200 parts by weight), stir evenly, and heat and boil;

[0122] (c) Add calcium lactate to the liquid material of step (b), stir evenly, then add the milk of the formula amount and the fruit pulp liquid and the remaining amount of water obtained in step (a), and cook in good time;

[0123] (d) cooling the liquid material obtained in step (c) at room temperature until a gel is formed;

[0124] (e) cutting the gel obtained in step (d), placing the obtained gel bl...

Embodiment 3

[0127] Embodiment 3, the preparation of almond tofu

[0128] 1) Ingredients for the gel block part:

[0129]

[0130]

[0131] 2) Preparation process:

[0132] (a) Take the fruit material of formula quantity, use appropriate amount of water (about 5 times the amount of fruit material) to prepare fruit pulp liquid, soak, peel, beat and / or filter residue during the preparation process;

[0133] (b) Take gellan gum and trehalose in the formula amount, dry mix, add appropriate amount of cold water (about 500 parts by weight), stir evenly, heat and cook;

[0134] (c) Add calcium lactate to the liquid material of step (b), stir evenly, then add the milk of the formula amount and the fruit pulp liquid and the remaining amount of water obtained in step (a), and cook in good time;

[0135] (d) cooling the liquid material obtained in step (c) at room temperature until a gel is formed;

[0136] (e) cutting the gel obtained in step (d), placing the obtained gel block in a package...

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Abstract

The invention discloses a flavor bean curd and a production process thereof. The flavor bean curd disclosed by the invention comprises gel lumps, and the gel lumps comprise the following components in terms of 1000 parts by weight: 10 to 100 parts by weight of fruit materials, 0.5 to 10 parts by weight of gellan gum, 4 to 50 parts by weight of trehalose, 0.2 to 5 parts by weight of calcium lactate, 50 to 400 parts by weight of milk, and the balance of water. The flavor bean curd disclosed by the invention has very good formability, and the shape remains basically unchanged after sterilization.

Description

technical field [0001] The invention belongs to the technical field of food and relates to a novel flavored tofu such as almond tofu. Flavored tofu of the present invention has obvious difference and characteristic with existing tofu on the market. In addition, the invention also relates to a production process of the flavored tofu product. Background technique [0002] The traditional almond tofu processing technology is to beat the almonds, filter out the residue, soak the agar and heat it to melt, then pour in almond water and milk to continue heating, and then cool the gel after cooking. The gel formed by the agar used in the traditional production process is a thermoreversible gel, and the gel will melt at high temperature. Therefore, the almond tofu produced by this method cannot be sterilized by high temperature, so industrialization and large-scale production cannot be realized. And its hygienic condition of the almond tofu made on the spot can not be guaranteed ag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154
Inventor 董立军刘成
Owner BEIJING YUSHIYUAN FOOD
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