Compound nutrient-enhancing coagulator tofu and manufacturing method thereof

A technology of nutritional enhancement and coagulant, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of short shelf life, central nervous system inhibition, skin irritation, etc., and achieve the effect of improving the quality of tofu

Inactive Publication Date: 2012-10-03
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After excessive dosage, it is easy to remain in the body and accumulate, leading to stone disease. In severe cases, it can cause blood coagulation and death; brine tofu has poor water holding capacity and short shelf life, and brine is a by-product of seawater salt production, which has certain toxicity. The skin and mucous membranes have a strong stimulating effect and inhibit the central nervous ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0036] 1. Formula:

[0037] Main material: northeast soybean

[0038] Compound coagulant formula: based on soybean weight, calcium chloride 2.4%, zinc gluconate 0.47%, ferrous lactate 0.16%, citric acid 0.7%, sucrose fatty acid ester 1.0%, disodium hydrogen phosphate 0.037%.

[0039] Absorption-stimulating factors: casein phosphopeptide 0.26%, ascorbic acid 0.1%.

[0040] 2. The technological process is as follows:

[0041] (1) Pretreatment of soybean raw materials; (2) Soaking; (3) Refining; (4) Cooking; (5) Filtering; (6) Pointing; 9) cooling

[0042] 3. Specific operation:

[0043] (1) Pretreatment of soybean raw materials

[0044] Weigh 10 kg of high-quality Northeast soybeans with bright color, large grains, thin skin, neat and plump skin, no wrinkle, mildew, and moth-eaten as raw materials. Remove larger soil, stones, etc. from soybeans, and rinse with clean water.

[0045] (2) Soak

[0046] Soak in tap water for 10 hours at 20°C with a soybean water ratio of 1:3...

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PUM

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Abstract

The invention discloses a compound nutrient-enhancing coagulator tofu and a manufacturing method thereof, belonging to the technical field of foods and food processing. The tofu is produced in a curdling way by using a compound nutrient-enhancing coagulator, an acid curing agent, a dispersing agent, a quality improver and an absorption promotion factor to replace the traditional single coagulator, wherein calcium chloride, zinc gluconate and ferrous lactate are a nutrition enhancer; a citric acid is the acid curing agent; sucrose fatty acid ester is the dispersing agent; sodium hydrogen phosphate is a quality improver; and the absorption promotion factor is casein phosphopeptides and an ascorbic acid. The compound nutrient-enhancing coagulator tofu is uniform in color, compact in tissue, elastic, delicate in taste, thick in flavor and free of abnormal taste and astringent, thereby overcoming the disadvantages of the existing single coagulator tofu. The compound nutrient-enhancing coagulator tofu disclosed by the invention contains about 603.508mg/100g calcium, 4.552mg/100g zinc, 2.377mg/100g iron and 10.445% of protein. Additionally, the compound nutrient-enhancing coagulator tofu not only is rich in nutrition, but also is a new type public food for enhancing calcium iron zinc.

Description

technical field [0001] The invention belongs to the technical field of food and food processing, and in particular relates to a compound nutrition-enhanced coagulant bean curd and a preparation method thereof. Background technique [0002] 1. Nutritional fortification is the process of artificially adding one or several nutritional fortifiers to food to improve the nutritional value of food according to the nutritional needs of various groups of people. The principle of fortification is the nutrients that are easily deficient, difficult to obtain in daily food, or easily lost during processing. [0003] 2. Soybean contains about 40% protein, 20% fat, 20% carbohydrate, 5% crude fiber, and contains a variety of minerals and vitamins, with high nutritional value. The digestibility of whole soybeans is 65%, the digestibility of soybean milk is 84.9%, and that of tofu can reach 96%. Tofu not only has the nutritional value of soybeans, but also contains 8 kinds of essential ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 罗爱平王珊张芬
Owner GUIZHOU UNIV
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