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A production method and tofu technology, applied in dairy products, cheese substitutes, applications, etc., can solve problems such as unfavorable storage and transportation, insufficient toughness, easy to break, etc., and achieve the effects of not easy to break, improved toughness, and good taste.
Active Publication Date: 2013-07-17
深圳市汇林大豆技术有限公司
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Summary
Abstract
Description
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Problems solved by technology
However, the existing ones are relatively soft, and their toughness is not enough. The tofu is easily broken when fried or fried, and it is also not conducive to storage and transportation. soy products
Method used
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Examples
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Comparison scheme
Effect test
Embodiment 1
[0053] Example 1
[0054] A tough tofu coagulant consists of the following components in percentage by weight:
[0056] Wherein, the rice milk fermented product is made by the following method,
[0057] 1) Add 5-10% (W / W) yeast strains and 5-10% (W / W) to the juice with a particle size of 80-120 mesh and a solid content of 50-80% (W / W). W) Lactobacillus strains;
[0058] 2) Ferment at 25-30 degrees Celsius for 3-5 hours to obtain a semi-finished product;
[0059] 3) Dry the fermented semi-finished product so that the water content is less than 8% (W / W), crush it to 80-120 mesh, and make rice milk fermented product.
Embodiment 2
[0061] A tough tofu coagulant consists of the following components in percentage by weight:
[0063] Wherein, the rice milk fermented product is made by the following method,
[0064] 1) Add 5-10% (W / W) yeast strains and 5-10% (W / W) to the juice with a particle size of 80-120 mesh and a solid content of 50-80% (W / W). W) Lactobacillus strains;
[0065] 2) Ferment at 25-30 degrees Celsius for 3-5 hours to obtain a semi-finished product;
[0066] 3) Dry the fermented semi-finished product so that the water content is less than 8% (W / W), crush it to 80-120 mesh, and make rice milk fermented product.
Embodiment 3
[0068] A tough tofu coagulant consists of the following components in percentage by weight:
[0070] Wherein, the rice milk fermented product is made by the following method,
[0071]1) Add 5-10% (W / W) yeast strains and 5-10% (W / W) to the juice with a particle size of 80-120 mesh and a solid content of 50-80% (W / W). W) Lactobacillus strains;
[0072] 2) Ferment at 25-30 degrees Celsius for 3-5 hours to obtain a semi-finished product;
[0073] 3) Dry the fermented semi-finished product so that the water content is less than 8% (W / W), crush it to 80-120 mesh, and make rice milk fermented product.
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Abstract
The invention discloses a tough tofu producing method and tough tofu. The tough tofu producing method comprises the steps of: 1) adding a tough tofu coagulator with weight percent of 0.4-0.8 into soybean milk at the temperature of 80-85 DEG C, wherein the tough tofu coagulator consists of the following components in percentage by weight: 50-70 percent of rice milk leavening product, 15-24 percent of calcium sulphate, 14-23 percent of gluconic-acid-gamma-lactone and 1-3 percent of glutamine transaminase; and the rice milk leavening product is formed by the steps of: 11) adding 5-10 percent (W/W) yeast bacteria and 5-10 percent (W/W) lactic acid bacillus strain into milk with the particle size of 80-120 meshes and the solid content of 50-80 percent (W/W), 12) fermenting the milk at the temperature of 25-30 DEG C for 3-5 hours to obtain a fermented semi-finished product, and 13) drying the fermented semi-finished product until the moisture content is less than 8 percent (W/W), and smashing the fermented semi-finished product until the particle size is 80-120 meshes, thus preparing the rice milk leavening product; 2) uniformly stirring the tough tofu coagulator and the soybean milk, and standing for 5-10 minutes; and 3) putting the mixture into a die, and squeezing to obtain the tough tofu. The toughness of the tofu produced by the method is greatly improved; the tofu is difficult to smash during frying; the taste of the tofu is better than that of the general tofu; and the tofu is suitable for storage and long-distance transportation.
Description
technical field [0001] The invention relates to a method for making tough tofu and the tough tofu. Background technique [0002] Tofu is rich in nutrients and contains iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body. It also contains sugar, vegetable oil and rich high-quality protein. It is known as "vegetable meat". The digestion and absorption rate of tofu is more than 95%. [0003] Tofu is a nourishing and heat-clearing food for health. Regular consumption can nourish the middle and replenish qi, clear away heat and moisten dryness, promote body fluid and quench thirst, and cleanse the stomach. It is more suitable for people with hot constitution, bad breath and thirst, intestinal and stomach upset, and those who are recuperating after febrile disease. Modern medicine has confirmed that in addition to the functions of increasing nutrition, helping digestion, and increasing appetite, tofu is also very beneficial to the growth an...
Claims
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Application Information
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