Instant bean curd jelly powder and preparation method thereof

A convenient, tofu technology, applied in the field of food processing, can solve the problems of unfavorable product popularization, complex production process, low production efficiency, etc., and achieve the effects of retaining color and flavor, improving economic benefits, and making preparations convenient.

Active Publication Date: 2013-03-06
汕头市天悦科技创新研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the instant bean curd pollen that can be used to quickly prepare bean curd on the market is usually made of dried soybeans as the main raw material, and is produced through process steps such as soaking, refining, filtering, batching, drying, and packaging. The production process is complex and technically difficult. The difficulty is high, the equipment investment is large, and the production efficiency is low, resulting in high product cost, which is not conducive to the popularization and promotion of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] In the present embodiment, the preparation method of instant instant tofu pollen comprises the following steps successively:

[0026] (1) Prepare the following raw materials: 15 kg of bean protein powder (both soybean protein isolate powder), 72.8 kg of filling materials (both sucrose), 0.1 kg of emulsifier (both monoglyceride fatty acid ester), 0.1 kg of stabilizer 1 kg (both sodium alginate), 10 kg seasoning spices (both spinach powder), 2 kg coagulant (both calcium chloride);

[0027] (2) Grinding the filling auxiliary materials; the particle size of the filling auxiliary materials after crushing is 40-80 mesh;

[0028] (3) Take 36 kg of filling materials and mix them evenly with emulsifiers to obtain the first mixture; then mix the first mixture with bean protein powder to obtain the second mixture; then grind the second mixture with a grinder 10 minutes, the temperature of the second mixture during the grinding process is 40-50°C; the particle size of the second m...

Embodiment 2

[0032]In the present embodiment, the preparation method of instant instant tofu pollen comprises the following steps successively:

[0033] (1) Prepare the following raw materials: 23 kg of bean protein powder (both peanut protein powder), 73.5 kg of filling materials (both glucose), 0.6 kg of emulsifier (both diglyceride fatty acid ester), 0.6 kg of stabilizer (0.3 kg of konjac powder, 0.3 kg of gellan gum), 0.3 kg of seasoning spices (both aspartame), 2 kg of coagulant (both calcium sulfate);

[0034] (2) Grinding the filling auxiliary materials; the particle size of the filling auxiliary materials after crushing is 40-80 mesh;

[0035] (3) Take 24 kg of filling auxiliary materials and mix them with emulsifiers to obtain the first mixture; then mix the first mixture with bean protein powder to obtain the second mixture; then grind the second mixture with a grinder 5 minutes, the temperature of the second mixture during the grinding process is 50-55°C; the particle size of t...

Embodiment 3

[0039] In the present embodiment, the preparation method of instant instant tofu pollen comprises the following steps successively:

[0040] (1) Prepare the following raw materials: 25 kg of bean protein powder (both soybean protein powder), 72 kg of filling materials (both sorbitol), 0.3 kg of emulsifier (both lecithin), 0.6 kg of stabilizer (of which Xanthan gum 0.3 kg, gellan gum 0.3 kg), seasoning spices 0.1 kg (both salt), coagulant 2 kg (both glucono-δ-lactone);

[0041] (2) Grinding the filling auxiliary materials; the particle size of the filling auxiliary materials after crushing is 40-80 mesh;

[0042] (3) Take 36 kg of filling materials and mix them evenly with emulsifiers to obtain the first mixture; then mix the first mixture with bean protein powder to obtain the second mixture; then grind the second mixture with a grinder 5 minutes, the temperature of the second mixture during the grinding process is 30-40°C; the particle size of the second mixture after grindi...

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PUM

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Abstract

The invention provides instant bean curd jelly powder. The instant bean curd jelly powder comprises the following components in percentage by weight: 10 to 35 percent of beam albumen powder, 51 to 73.67 percent of filling auxiliary materials, 0.08 to 1.0 percent of emulsifier, 0.1 to 5 percent of stabilizer, 0.05 to 20 percent of seasoning and flavoring material, 1 to 3 percent of coagulant and 0 to 1 percent of pigment. The invention provides a preparation method of the instant bean curd jelly powder. The instant bean curd jelly powder is simple in production process, high in production efficiency, low in cost, and beneficial for improving of the economic benefit, can be prepared into hot bean curd jelly only by mixing in hot water, and is more simpler and more convenient to prepare. Therefore, a consumer can eat bean curd jelly at home, in an office, and during travel at any time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to instant instant tofu pollen and a preparation method thereof. Background technique [0002] Tofu is a traditional food with a long history. It is not only delicious, but also has the effect of health care. For example, the phytoestrogens contained in tofu have antioxidant effects and can protect vascular endothelial cells from oxidative damage. If you eat tofu regularly, it can effectively reduce the oxidative damage to the vascular system; in addition, these phytoestrogens It can also effectively prevent the occurrence of osteoporosis, breast cancer and prostate cancer, and is the protector of menopause. As another example, the rich soybean lecithin in tofu is beneficial to the development and growth of nerves, blood vessels, and brain. Moreover, compared with eating animal food or eggs to nourish and strengthen the brain, tofu has great advantages, because tofu has a s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
Inventor 吴盛辉林玉惠
Owner 汕头市天悦科技创新研究院有限公司
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