Five-bean bean curd stick and preparation method thereof

A tofu and formula technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of low quality, poor softness, and insufficient nutrition, and achieve the effect of comprehensive nutrition, improved quality, and freshness

Inactive Publication Date: 2013-02-20
廖福存
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nutrition of its products is not comprehensive enough, the temperature in the production process is a little too

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Five bean curd stick formula, its raw material formula ingredient ratio, by weight percentage, soybean 75-85%, black bean 5-10%, mung bean 3-5%, pinto bean 3-5%, peanut 3-5%, according to the weight of raw materials Add 0.1-0.2% modifier - food grade sorbitol.

Embodiment 2

[0017] The preparation method of five bean curd sticks, the proportion of raw materials and ingredients, by weight percentage, soybeans 75-85%, black beans 5-10%, mung beans 3-5%, pinto beans 3-5%, peanuts 3-5%; peeled separately→ Soaking → mixing → refining → filtering to remove slag → adding 0.1-0.2% food-grade sorbitol according to the weight of raw materials → cooking pulp → peeling off the skin to extract yuba → drying to get the five-bean yuba product.

Embodiment 3

[0019] The preparation method of five bean curd sticks, the ratio of raw materials and ingredients, by weight percentage, soybeans 85%, black beans 5%, mung beans 3%, pinto beans 3%, peanuts 3%, respectively peeling→soaking→mixing→refining→filtering to remove slag → Add 0.1% food-grade sorbitol according to the weight of the raw materials → boil the pulp → peel off the skin to extract the yuba → dry to get the five-bean yuba product.

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PUM

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Abstract

The invention discloses a preparation method of five-bean bean curd stick, and the method comprises the following steps of: preparing 75-85% by weight of soybean, 5-10% by weight of black bean, 3-5% by weight of mung bean, 3-5% by weight of pinto bean and 3-5% by weight of peanut, adding 0.1-0.2% of modifier food-grade sorbitol according to the weight of the raw materials, peeling, soaking, mixing, jordaning, filtering, deslagging, adding the modifier, boiling the slurry, uncovering to extract a bean curd stick and drying to obtain the five-bean bean curd stick. The five-bean bean curd stick has the healthcare properties of being comprehensive in nutrition, nourishing yin, tonifying Yang, dispelling wind-evil, eliminating heat, engendering liquid and nourishing the stomach; and the five-bean bean curd stick can be used for effectively preventing the scorch phenomenon due to over high temperature during the drying process, the product is fresh and soft, and the quality is high.

Description

technical field [0001] The invention belongs to a soybean food. Background technique [0002] Yuba, also known as yuba or bean curd skin, is a solidified film on the surface of boiled soybean milk, which can be eaten fresh or dried. Yuba originated in the Tang Dynasty and has a history of more than a thousand years. It is very popular among Chinese people. A traditional food, also known as bean curd and bean curd skin in Sichuan. It has a strong bean aroma and a unique taste that other soy products do not have. From a nutritional point of view, yuba also has special advantages that other soy products cannot replace. Balanced energy ratio Compared with general soy products, yuba has a higher nutrient density. Every 100 grams of yuba contains 14 grams of fat, 25.2 grams of protein, 48.5 grams of sugar and other vitamins and mineral elements. The ratio of these three energy substances in yuba is very balanced, which is relatively close to the ratio of energy intake recommend...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/40A23L11/45
Inventor 廖福存黄结云
Owner 廖福存
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