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Okra bean curd and preparation method thereof

A technology for okra and okra juice, which is applied in the field of okra tofu preparation, can solve the problems of slippery, sticky, bad taste, etc., and achieves the effects of smooth taste, protection of gastric mucosa, and improvement of structure.

Inactive Publication Date: 2014-03-12
SICHUAN YANGCHUN HORTICULTURAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because it produces mucus during chewing, most people will feel slippery and sticky, and the taste is not good.

Method used

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  • Okra bean curd and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of okra tofu, comprising the following steps:

[0026] 1) Prepare soy milk and okra juice separately;

[0027] The preparation process of the soymilk is as follows: the soybeans are made into raw soymilk after material selection, cleaning, soaking and grinding, and then the raw soymilk is boiled and filtered, wherein the water during grinding is 5% of the dry bean quality. times;

[0028] The preparation process of the okra juice is as follows: cleaning the harvested fresh and tender okra, selecting and removing impurities, cutting into sections, beating, and filtering, to prepare okra juice, and sterilizing the okra juice at high temperature instantaneously;

[0029] 2) Mixing: Mix the soy milk and okra juice in a mass ratio of 10:1 to form a mixed slurry;

[0030] 3) Sizing: adding D-gluconic acid-delta-lactone to the mixed slurry for spotting, and the mass ratio of the D-gluconic acid-delta-lactone to the mixed slurry is 0.001:1.

[0031] 4)...

Embodiment 2

[0035] Embodiment 2: readjust the mass ratio of soybean milk and okra juice, the mass ratio of D-gluconic acid-delta-lactone and mixed slurry, and correspondingly modify the corresponding mass ratio parameters in the preparation method of okra tofu, and the rest are the same as in Example 1 .

[0036] Among them, the newly adjusted mass ratio of soybean milk and okra juice, and the mass ratio of D-glucono-delta-lactone to mixed slurry are as follows:

[0037] (1) the mass ratio of described soybean milk and okra juice is 10:1, and the mass ratio of described D-glucono-delta-lactone and mixed slurry is 0.0015:1;

[0038] (2) the mass ratio of the soybean milk to the okra juice is 10:1, and the mass ratio of the D-glucono-δ-lactone to the mixed slurry is 0.002:1;

[0039] (3) the mass ratio of the soybean milk to the okra juice is 10:2, and the mass ratio of the D-glucono-δ-lactone to the mixed slurry is 0.001:1;

[0040] (4) the mass ratio of described soybean milk and okra j...

Embodiment 3

[0050]Adjust the mass ratio of dry beans to water to 1:6, and then re-adjust the mass ratio of soy milk and okra juice, and the mass ratio of D-glucono-δ-lactone to mixed slurry when ordering. The specific parameters are shown in Table 2 below:

[0051] Table 2: Dehydration rate and gel strength of okra tofu when the mass ratio of dry beans to water is 1:6

[0052]

[0053] In this embodiment, the mass ratio of dry beans and water is fixed at 1:6, the mass ratios of soy milk and okra juice are 10:1, 10:2 and 10:3 respectively, and the D-glucono-delta-lactone and mixed slurry The mass ratios are 0.001:1, 0.0015:1, and 0.002:1, respectively, and are combined into nine ratios, respectively, to obtain experimental data. The experimental procedure refers to "a preparation method of okra tofu" in Example 1, and each mass ratio parameter is adjusted accordingly.

[0054] In the same way, we ensure that the mass ratio of dry beans to water is 1:6 during grinding, and no okra juice...

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Abstract

The invention discloses an okra bean curd and a preparation method thereof. The okra bean curd is prepared by taking soya-bean milk as a primary material, okra juice as an auxiliary material and D gluconic acid-sigma-lactone as a coagulator, mixing the cooked and filtered soya bean milk with the okra juice and using D gluconic acid-sigma-lactone to coagulate through flower-growing and forming, wherein the mass ratio of dry soybeans to water in the soy bean milk is 1:(5-6), the mass ratio of the soy bean milk to the okra juice is 10:(1-3), and the mass ratio of the D gluconic acid-sigma-lactone to mixed slurry is (0.001-0.002):1. The bean curd prepared by the preparation method disclosed by the invention is not only rich in nutrition, but also has health effects of maintaining beauty and keeping young, protecting gastric mucosa, delaying ageing, lowering cholesterol, improving the immunity, and the like, can be used for reducing the application of a halogen gas blowing agent, further shortening the production time and greatly improving the product gel strength and the dehydration rate, so that the product is smooth, fine and richer in nutrition; moreover, bad mouthfeel of the okra can be overcome, so that the okra bean curd is suitable for industrial production.

Description

technical field [0001] The invention relates to a method for preparing tofu, in particular to a method for preparing okra tofu. Background technique [0002] Tofu is a traditional food in my country. It is rich in vegetable protein, lecithin, etc., and is very popular among people. The production process of tofu is as follows: soybean material selection, cleaning, soaking, refining, boiling, filtration, pulping, flower cultivation, molding, and finished products. The cooked soybean milk after boiling and filtration needs to be poached with a brine preparation. The prepared tofu has a certain gel strength and dehydration rate. The higher the gel strength, the better the elasticity and flexibility of the tofu, and the higher the dehydration rate. Low, the stability of the tofu is better, but the tofu made by the traditional process, the gel strength and dehydration rate cannot be improved again, its stability and flexibility are average, and it is easy to break when frying, f...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 叶昌华卓明
Owner SICHUAN YANGCHUN HORTICULTURAL
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