Preparation method of wheat germ bean curd

Abstract

The invention discloses a processing method of wheat germ bean curd, belonging to the field of food processing. The processing method comprises the following steps of: firstly weighing a certain amount of wheat germ, placing the wheat germ into a high-pressure sterilizing device, heating at the temperature of 112 DEG C for 60 minutes to inactivate activity of lipoxidase in the wheat germ, adding water to soak the wheat germ in massic volume ratio of 1: (4.1-4.3), grinding into pulp, and filtering by virtue of a 80-100 meshes nylon filter screen to obtain wheat germ juice for later use; and then carrying out the following processes on soybean: soaking, pulp grinding, filtering, mixing and pulp boiling, cooling and pulp-slag separating, curdling, filling and sizing, and recooling. In the mixing and pulp boiling process, the germ juice is added into soybean milk in the volume ratio of 1: (4-5), the germ juice and the soybean milk are uniformly mixed, and then cooking is carried out. A composite coagulating agent is formed by compounding gluconic acid delta lactone with single hard fatty acyl glyceride in mass ratio of (10-13): 1. Texture characteristics of the wheat germ bean curd obtained by adopting the processing method are improved compared with those of pure soybean lactone bean curd sold in the market, hardness, elasticity and chewiness of the processed bean curd are improved, and adhesive power is reduced; milling by product is taken as raw material in the processing method disclosed by the invention, thus cost is low; and the wheat germ bean curd preparation process is simple, is short in flow, is convenient to control and popularize and has wide market prospect.

Description

technical field [0001] The invention relates to a processing method of nutritious tofu, in particular to a processing method of wheat germ tofu, which belongs to the technical field of food processing. Background technique [0002] Wheat germ is a by-product of flour processing and the essence of the wheat kernel. The mutual ratio of essential amino acids in wheat germ was basically close to the proportion of amino acids promulgated by FAO / WTO, and the total amount was higher than that of FAO / WTO model. The content of unsaturated fatty acids in wheat germ oil is as high as 84%, especially the content of linoleic acid accounts for as much as one-tenth of the whole wheat germ oil. Wheat germ is rich in vitamin E and B vitamins, which can be a natural B vitamin enhancer for health care and curative food. Wheat germ contains a variety of minerals necessary for the human body, with a comprehensive variety, and the content of selenium is as high as 0.372μg / 100g. In addition, wh...

AI Technical Summary

Problems solved by technology

However, the disadvantage of tofu is that soybean protein lacks methionine. If it is eaten alone, the protein utilization rate is low. If it is combined with some other ingredients, the lack of methionine in soybean protein can be supplemented, so that the ratio of amino acids tends to be balanced.

Purple sweet potato is soaked and refined and mixed with soy milk to make purple sweet potato tofu (CN 102187905 A); matched with matcha powder in soybean milk to make matcha tofu (CN 102187907 A); soaked and refined corn is mixed with soybean milk to make corn Tofu (CN 102187908 A); however, there is no patent related to wheat germ tofu