Functional filling bean curd and preparation method thereof

Abstract

The invention discloses functional filling bean curd and a preparation method thereof, belonging to the field of foods and a food processing technology. L-lactic acid produced by the probiotics LGG lactic acid fermentation soymilk is used as a natural coagulator. Chitosan is used for assisting in coagulation, and carrageenan is used as a quality improver. The chitosan and the carrageenan are added in pearl barley soymilk liquid according to proportion, and the mixture is processed into form bean curd. The pearl barley soymilk liquid refers to slurry obtained by adding water into pearl barley powder and soaked soybean, grinding and then filtering, and the slurry is called the pearl barley soymilk liquid for short. The weight ratio of the pearl barley powder to the soybean is (4-6):100; theweight of the water added to the soaked soybean for grinding is 5-7 times that of the soybean; and 5-7g / L carrageenan, 2-3g / L chitosan and 98-105g / L L-lactic acid coagulator are added to the pearl barley soymilk liquid. According to the method disclosed by the invention, standard and industrial production can be realized; and the product has uniform color, appropriate hardness, delicate texture, rich soybean aroma and mellow pearl barley smell, and can not be collapsed after being cut.

Description

technical field [0001] The invention belongs to the technical field of food and food processing, in particular to a functional stuffed tofu and a preparation method thereof. Background technique [0002] In the production process of traditional tofu, commonly used coagulants are magnesium chloride, calcium sulfate, gluconic acid-δ-lactone, and physalis, but there are certain disadvantages in use. Magnesium chloride and calcium sulfate are mostly chemically synthesized or extracted from minerals, and excessive consumption can easily affect the body; tofu produced by magnesium chloride has poor water holding capacity and a short shelf life; tofu produced by calcium sulfate has a certain bitter taste and lacks soybean aroma; and glucose Tofu made with acid-δ-lactone as a coagulant is traditionally called lactone tofu. It has a smooth and refreshing texture, strong water holding capacity, and high yield. But the taste is flat, the texture is soft, easy to break, slightly sour, ...

AI Technical Summary

Problems solved by technology

Magnesium chloride and calcium sulfate are mostly chemically synthesized or extracted from minerals, and excessive consumption can easily affect the body; tofu produced by magnesium chloride has poor water holding capacity and a short shelf life; tofu produced by calcium sulfate has a certain bitter taste and lacks soybean aroma; and glucose Tofu made with acid-δ-lactone as a coagulant is traditionally called lactone tofu, which has a smooth and refreshing texture, strong water holding capacity, and high yield

But the taste is flat, the texture is soft, easy to break, slightly sour, not suitable for frying, and the shelf life is short; Physalis is fermented under natural conditions from the yellow slurry water that is pressurized and released during the process of making tofu. lactic acid

Because physalis is naturally fermented, the microbial flora is relatively complex. The sour soup tofu made of naturally fermented yellow pulp water has good water retention, fine texture, light and slightly sweet taste, but its naturally fermented microbial flora is relatively complex, and the dominant bacteria Different groups will lead to different tastes, and it is difficult to achieve industrialization, standardization, and standardized production