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Purple sweet potato bean curd and method for preparing same

A technology for purple potato and tofu is applied in the field of purple potato tofu and its production, which can solve the problem of single variety of tofu, and achieve the effects of increasing nutritional efficacy, increasing development and growth, and having an 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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  • Purple sweet potato bean curd and method for preparing same

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Embodiment 1

[0023] Embodiment 1: a kind of purple sweet potato tofu and preparation method thereof

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

[0025] Water 79.5-81.5%;

[0026] Soybean 13.5-14.5%;

[0027] Purple sweet potato 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 an aqueous solution of purple sweet potato powder, adding glucono-δ-lactone to obtain a mixed liquid; heating the mixed liquid under the condition of a pressure of 10-15 MPa The homogeneous liquid is obtained by homogenizing, and the homogeneous liquid is cooled and shaped to obtain the purple sweet potato tofu after the sterilization step.

[0030] A further preferred technical solution of the specific embodiment of the pr...

Embodiment 2

[0035] Embodiment two: a kind of purple sweet potato tofu and preparation method thereof

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

[0037] Water 80.5 kg;

[0038] soybean 14.25 kg;

[0039] Purple sweet potato juice 5 kg;

[0040] Glucono-δ-lactone 0.25 kg.

[0041] The method includes the following steps:

[0042] 1. Soybean and purple sweet potato juice inspection: inspectors will monitor the appearance, protein, moisture, and abnormal beans according to the raw material standards of soybean and purple sweet potato 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...

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Abstract

A purple sweet potato bean curd and a method for preparing the same. The raw materials of the purple sweet potato bean curd comprise 79.5 to 81.5 % of water, 13.5 to 14.5 % of soybeans, 4.5 to 6.5 % of purple sweet potato 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 purple sweet potato juice 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 purple sweet potato bean curd. The purple sweet potato bean curd perfectly combines the efficacy of the bean curd and the purple sweet potato juice, and effectively improves nutrition and flavor of the bean curd.

Description

technical field [0001] The present invention relates to a kind of bean curd and its preparation method, in particular to a kind of purple sweet potato bean curd 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 Dynast...

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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