Celery juice soycheese and preparation method thereof

A technology of fermented bean curd and celery juice, which is applied in the field of fermented bean curd preparation, can solve the problems of single fermented bean curd product and insufficient nutritional value, and achieve the effects of activating fine flora, enriching nutrition and improving yield.

Inactive Publication Date: 2012-10-31
HUAINAN BAGONGSHAN XINGXING BEAN PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Fermented bean curd products on the market are relatively single, and the nutritional value is not e

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Preparation method of fermented bean curd with celery juice:

[0019] (1) After the celery is cleaned and crushed, it is squeezed by a screw juicer, filtered and sterilized to obtain the freshly squeezed raw celery juice for later use;

[0020] (2) Soybeans are washed and soaked in clean water, the water temperature is 5°C-30°C, and the soaking time is 24 hours to 50 hours. The soaking time is adjusted according to the water temperature. The higher the water temperature, the shorter the time; The weight ratio of two parts of water is added to a refiner for refining to obtain raw soybean milk;

[0021] (3) Heat the raw material soybean milk to boil, add 20% by weight freshly squeezed celery juice, stir evenly, cool naturally to 75°C-85°C, add coagulant gypsum; the amount of gypsum added is 3.0 kg per 100 kg of juice to solidify Agent, coagulated and shaped, nourished the brain for 10-15 minutes, pulped, extracted the yellow pulp water, and then pressurized and formed; ...

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PUM

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Abstract

The invention relates to a celery juice soycheese. In the soycheese preparation process, 20 percent of freshly-squeezed celery raw juice in percentage by weight is added into a raw material soybeen milk, and then the mixture is uniformly mixed to manufacture soycheese. According to the invention, fresh celery is adopted to manufacture celery juice soycheese through scientific formula and modern equipment, and the manufactured celery juice soycheese contains protein rich in soybean and abundant vitamin, carbohydrate and various mineral substances and trace elements in celery. Therefore, the celery juice soycheese has special flavors of both soycheese and vegetables, favorable flora activation effect, improved taste and enriched nutrition.

Description

technical field [0001] The invention relates to a preparation method of fermented bean curd. Background technique [0002] Fermented bean curd, also known as fermented bean curd, is a traditional food that is loved by the masses because of its special taste. There are red square, cabbage fermented bean curd and stinky fermented bean curd commonly found in the market. Fermented bean curd is known as "Oriental cheese" because of its high nutritional value. Fermented bean curd is rich in protein, carbohydrates, unsaturated fatty acids, minerals (calcium, phosphorus, iron), 8 kinds of essential amino acids that cannot be synthesized by the human body, carotene and multivitamins, etc. Eating it regularly has a certain effect on the prevention and treatment of hypertension, arteriosclerosis, and rheumatism. [0003] Fermented bean curd is a soybean food after microbial fermentation. Through microbial fermentation, the deficiencies of soybean bitterness, flatulence factors, and ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 陈能兴
Owner HUAINAN BAGONGSHAN XINGXING BEAN PRODS
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