Wheat bran dietary fiber bean curd and preparation method thereof

Abstract

Bean curd is one of the most popular cooking raw materials with the widest eating scope, and has the effects of strengthening the middle warmer and benefiting vital energy. The bean curd protein belongs to a complete protein and contains eight amino acids which are necessary for the human body, and the proportion of the eight amino acids is close to the proportion needed by the human body. The conventional bean curd usually has a little bitter taste, and can cause protein indigestion if being taken too much, symptoms such as diarrhea and abdominal distension can appear, and the burden of kidneys is increased, which is not conductive to health. The invention provides a wheat bran dietary fiber bean curd and a preparation method thereof. The bean curd is made of soybeans through the processes of soaking, soybean milk grinding, filtering, soybean milk stewing, brine pouring, molding and the like. The preparation method is characterized in that 2%-4% of wheat bran water-soluble dietary fiber is added after the soybean milk stewing, and then brine pouring and molding are carried out. The bitter taste of the wheat bran dietary fiber bean curd disclosed by the invention is eliminated, and the bean curd promotes digestive absorption and has the functions of preventing constipation, reducing cholesterin, regulating blood sugar, preventing gall-stones and the like. The bean curd is in a solid state, no roughness sense exists in eating after a proper amount of wheat bran dietary fiber is added, and the bean curd is exquisite, fresh and tender, has strong palatability, and can be made into pure wheat bran dietary fiber bean curd.

Description

technical field [0001] The invention belongs to the technical field of functional food, and in particular relates to a preparation method of wheat bran dietary fiber tofu. Background technique [0002] In recent years, with the continuous improvement of people's living standards, great changes have taken place in people's diet structure, and the demand for health food is increasing day by day. Health food whose functional factor is dietary fiber has been accepted and recognized by consumers. Dietary fiber refers to the general term for polysaccharide carbohydrates and lignin that are not digested by the human body. Wheat bran is an ideal raw material for preparing dietary fiber, and it is also one of the most widely available dietary fiber sources. Under the conditions of suitable process parameters (temperature 50 ° C, the amount of cellulase with enzyme activity 20603U / g is 11.40%, and the pH is 5.20, time is 7.4h, liquid-solid ratio is 38:1), two kinds of dietary fibers...

AI Technical Summary

Problems solved by technology

At present, the dietary fiber intake of Chinese people from daily food can only reach 35% to 40% of the daily requirement. Although the current tofu and bean products contain trace amounts of dietary fiber, it is not enough to meet the human body's demand for dietary fiber. Therefore, it is recommended that adults increase the amount of dietary fiber by about 16g / day on the original basis. Assuming that adults consume 100-200g of tofu per day, add 2% to 4% of wheat bran water-soluble dietary fiber to tofu. Can meet the human body's daily demand for water-soluble dietary fiber

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