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Method for preparing corn bean curd

A production method and tofu technology, which are applied in dairy products, cheese substitutes, applications, etc., can solve the problem of single variety of tofu, and achieve the effects of increasing nutritional efficacy, increasing development and growth, and attractive aroma.

Inactive Publication Date: 2012-10-10
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, the variety of tofu produced in our country is single, so it is necessary to improve the flavor and nutrition of the existing tofu

Method used

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  • Method for preparing corn bean curd

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Embodiment 1

[0024] Embodiment one: a kind of preparation method of corn tofu

[0025] See attached figure 1 Shown, a kind of preparation method of corn tofu, the raw material formula of described corn tofu is made up of the material of following mass percentage:

[0026] Water 79.5-81.5%;

[0027] Soybean 13.5-14.5%;

[0028] Corn juice 4.5-6.5%;

[0029] Coagulant 0.2-0.3%;

[0030] The preparation method includes heating soybean milk to 98-100°C, cooling to 30°C, mixing with corn flour aqueous solution, adding glucono-δ-lactone to obtain a mixed solution; heating the mixed solution at a pressure of 10-15MPa The homogeneous liquid is obtained by homogenizing under certain conditions, and the homogeneous liquid is cooled and shaped to obtain corn tofu after being sterilized.

[0031] In a further preferred technical solution of the specific embodiment of the present invention, the coagulating agent is glucono-δ-lactone, brine or gypsum.

[0032] A further preferred technical solutio...

Embodiment 2

[0037] Embodiment two: a kind of corn tofu and preparation method thereof

[0038] See attached figure 1 Shown: a method for making corn tofu, the raw material formula of the corn tofu is composed of the following materials in mass percentage:

[0039] Water 80.5 kg;

[0040] soybean 14.25 kg;

[0041] Corn juice 5 kg;

[0042] Glucono-δ-lactone 0.25 kg.

[0043] The method includes the following steps:

[0044] 1. Acceptance of soybeans and corn juice: inspectors will monitor the appearance, protein, moisture, and abnormal beans according to the raw material standards of soybeans and corn juice, and accept and put them into storage if they meet the requirements.

[0045] 2. Cleaning and soaking: Put the soybeans into the soaking pool with a rail transport vehicle, first wash with water to remove the surface dust, then drain, and then add tap water for soaking. The soaking time is 8-12 hours in summer and 12-24 hours in winter. After soaking, it is standard that the germ...

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Abstract

A method for preparing corn bean curd. The corn bean curd comprises raw materials consisting of 79.5% to 81.5% of water, 13.5% to 14.5% of soybeans, 4.5% to 6.5% of corn juice and 0.2% to 0.3% of gluconic acid-delta-lactone. The method comprises heating soybean milk to 98 DEG C to 100 DEG C, uniformly mixing the soybean milk with the corn juicce after the soybean milk is cooled to 30 DEG C and then adding the gluconic acid-delta-lactone to get a mixture, heating and homogenizing the mixture under the pressure of 10 MPa to 15 MPa to get a homogeneous liquid, and disinfecting and then cooling and setting the homogeneous liquid to form the corn bean curd. The corn bean curd perfectly combines the efficacy of the bean curd and the corn juice, and effectively improves nutrition and flavor of the bean curd.

Description

technical field [0001] The invention relates to a method for preparing tofu, in particular to a method for preparing corn tofu. Background technique [0002] Soybeans have the reputation of "the king of beans", and soybeans have the highest nutritional value among beans. The protein content of soybean is nearly 40%, which is higher than that of any food crop. Soybean protein contains various essential amino acids, which are close to the ratio of human body. Soybean contains nearly 30% oil, its unsaturated fatty acid content is more than 80%, and linoleic acid accounts for 55%. Products processed from soybeans, such as tofu, have become a food that people often eat. [0003] Tofu originated in my country and is a traditional food made from soybeans in my country. Its original name is "Li Qi". "Compendium of Materia Medica" wrote: "The method of tofu began with Liu An, the king of Huainan in the former Han Dynasty." Tofu is fine in texture, soft and refreshing. It has hig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 金兴仓
Owner SUZHOU JINJI FOODS
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