Leaf-shaped bean curd and production method thereof

A technology of Chiba tofu and soybeans, applied in the field of Chiba tofu and its production, to achieve super soup absorption capacity, enhance toughness and taste, and improve performance

Active Publication Date: 2013-08-28
SHANDONG GAOTANG LANSHAN GRP CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method uses soybeans as the main raw material, supplemented with vegetable oil and starch, and adds a freshening agent. In the above method, no auxiliary materials are added to make the protein form a network gel structure. The gelation effect of soybean protein is poor, and it is not easy to form a protein network structure. , so the external performance is that it is fragile and not easy to maintain its shape

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] A kind of its preparation method of Chiba bean curd, comprises the following steps:

[0069] (1) Add Sophora japonica, chicken essence, salt, umami, and white sugar into the water, and beat for 2 minutes; the said Sophora japonica is 10 parts, 3 parts of salt, 2 parts of chicken essence, 6 parts of white sugar, and 4 parts of umami , 200 parts of water; the water described below is the water mixed with the above-mentioned various seasonings through the above-mentioned beating;

[0070] (2) Add ice cubes, coagulant, and water mixed with various seasonings in step (1) into the container, then add soybean protein isolate powder and egg white, and beat until the slurry in the container forms a vortex shape. The beating time is 2 minute;

[0071] 600 parts of ice cubes, 6 parts of coagulant, 280 parts of soybean protein isolate powder, 40 parts of egg white;

[0072] Mix TG enzyme and starch, add the starch mixed with TG enzyme in the vortex, and continue stirring for 2 mi...

Embodiment 2

[0119](1) Add Sophora japonica, chicken essence, salt, umami, and white sugar into water, and beat for 2 minutes; 6 parts of Sophora japonica, 2 parts of salt, 2 parts of chicken essence, 2 parts of white sugar, 2 parts of umami, and 150 parts of water part; the following water is the water mixed with the above-mentioned various seasonings through the above-mentioned beating;

[0120] (2) Add ice cubes, coagulant, and water mixed with various seasonings in step (1) into the container, then add soybean protein isolate powder and egg white, and beat until the slurry in the container forms a vortex shape. The beating time is 1 -5 minutes;

[0121] 400 parts of ice cubes, 1 part of coagulant, 80 parts of soybean protein isolate powder, 10 parts of egg white;

[0122] Mix TG enzyme and starch, add the starch mixed with TG enzyme in the vortex, and continue stirring for 2 minutes;

[0123] The above starch is: sweet potato starch: sweet potato starch: corn starch: tapioca = 3:1:1:...

Embodiment 3

[0129] A kind of its preparation method of Chiba bean curd, comprises the following steps:

[0130] (1) Add Sophora japonica, chicken essence, salt, umami, and white sugar into water, and beat for 3 minutes; 16 parts of Sophora japonica, 4 parts of salt, 5 parts of chicken essence, 8 parts of white sugar, 6 parts of umami, and 480 parts of water Parts; The water described below is the water mixed with the above-mentioned various seasonings through the above-mentioned beating;

[0131] (2) Add ice cubes, coagulant, and water mixed with various seasonings in step (1) into the container, then add soybean protein isolate powder and egg white, and beat until the slurry in the container forms a vortex shape. The beating time is 1 -5 minutes;

[0132] 800 parts of ice cubes, 2 parts of coagulant, 200 parts of soybean protein isolate powder, 40 parts of egg white;

[0133] Mix TG enzyme and starch, add the starch mixed with TG enzyme in the vortex, and continue to stir for 4 minutes...

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PUM

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Abstract

The invention belongs to the field of a food machining technology and particularly relates to a leaf-shaped bean curd and a production method of the leaf-shaped bean curd. The leaf-shaped bean curd comprises the following components: soy isolated protein, vegetable protein, starch, ice cakes, water, plant oil, white granulated sugar, a TG (Triglyceride) enzyme, a coagulator, chicken powder, egg white, table salt, sophora flowers, a flavor enhancer and a sucrose fatty acid ester. The preparation method comprises the following steps of: mixing the TG enzyme with the starch and adding the soy isolated protein, the ice cakes and the water; and pulping, emulsifying, traying, curing and molding to obtain the leaf-shaped bean curd. According to the leaf-shaped bean curd and the production method of the leaf-shaped bean curd disclosed by the invention, the TG enzyme and the starch including potato starch, sweet potato starch and the like are used as auxiliary materials to have synergistic effect so as to catalyze protein molecules to have cross-linking; and the performance of the soy isolated protein is improved so that a network structure is formed between adjacent peptide bonds and the toughness and the mouth feel of the leaf-shaped bean curd are enhanced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to Chiba tofu and a preparation method thereof. Background technique [0002] Tofu has a history of more than 2,000 years and is the main source of food protein for oriental people. Tofu has high nutritional value. It is rich in protein, minerals, vitamins and low in saturated fatty acids, cholesterol and calories. It is very popular among people. . In 1999, the U.S. Food and Drug Administration (FDA) recommended that consumers should consume 259 grams of soybean protein per day, that is, each person should consume half a piece of tofu and a cup of soy milk per day, in order to exert its health benefits such as lowering blood pressure, lowering cholesterol, and improving immunity. As people continue to understand the nutrients of tofu, the tofu industry in the world has developed by leaps and bounds. Some experts predict that tofu, which represents oriental foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
Inventor 许兰山许振国穆洪静盛希艳董晓燕金光宏
Owner SHANDONG GAOTANG LANSHAN GRP CORP
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