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Corn bean curd and method for preparing same

A technology for tofu and corn, 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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  • Corn bean curd and method for preparing same

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Embodiment 1

[0023] Embodiment 1: a kind of corn tofu and preparation method thereof

[0024] See attached figure 1 Shown, a kind of corn bean curd and preparation method thereof, the raw material formula of described corn bean curd is made up of the material of following mass percentage content:

[0025] Water 79.5-81.5%;

[0026] Soybean 13.5-14.5%;

[0027] Corn juice 4.5-6.5%;

[0028] Glucono-delta-lactone 0.2-0.3%.

[0029] The method comprises heating soybean milk to 98-100°C, cooling to 30°C, mixing evenly with corn flour aqueous solution, adding glucono-δ-lactone to obtain a mixed liquid; heating the mixed liquid under the condition of a pressure of 10-15 MPa Homogenization is performed to obtain a homogeneous liquid, and the homogeneous liquid is sterilized and then cooled and shaped to obtain corn tofu.

[0030] A further preferred technical solution of the specific embodiment of the present invention includes soaking soybeans and grinding to obtain soybean milk stock solut...

Embodiment 2

[0035] Embodiment two: a kind of corn tofu and preparation method thereof

[0036] See attached figure 1 Shown: a kind of corn tofu and its preparation method, the raw material formula of described corn tofu is made up of the following material of mass percentage content:

[0037] Water 80.5 kg;

[0038] soybean 14.25 kg;

[0039] Corn juice 5 kg;

[0040] Glucono-δ-lactone 0.25 kg.

[0041] The method includes the following steps:

[0042] 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.

[0043] 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,...

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Abstract

A corn bean curd and a method for preparing the same. 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 kind of bean curd and its preparation method, in particular to a kind of corn tofu and its preparation method. 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...

Claims

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Application Information

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