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Method for producing ginkgo lactone bean curd

A technique of ginkgolide and its preparation method, which is applied in the field of soybean product processing, to achieve the effect of delicate tissue state, smooth and complete incision, no bitter taste and peculiar smell

Inactive Publication Date: 2014-03-12
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no soy product combining ginkgo fruit and tofu in the existing tofu

Method used

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Embodiment Construction

[0017] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.

[0018] Embodiments of the invention include:

[0019] A preparation method of ginkgolide tofu, the raw material formula of the ginkgolide tofu is composed of the following materials in mass percentage:

[0020] Soymilk 94.0~96.0%;

[0021] Ginkgo fine pulp 3.5~4.5%;

[0022] Glucono-δ-lactone 0.2~0.3%.

[0023] Adopt above-mentioned raw material formula, a kind of preparation method of ginkgolide tofu comprises:

[0024] A) Preparation of ginkgo pulp: choose fresh ginkgo fruit, the moisture content of the fruit is required to be 46.0~51.0%, select the ginkgo fruit, remove insect spots, black spots and low-quality kernels, and use lye peeling method to remove For the inner testa of ginkgo...

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Abstract

The invention discloses a method for producing ginkgo lactone bean curd. The ginkgo lactone bean curd is produced from the following raw materials by mass percent: 94.0-96.0% of soybean milk, 3.5-4.5% of fine ginkgo pulp and 0.2-0.3% of gluco-sigma-lactone. By adopting the raw materials, the method for producing the ginkgo lactone bean curd comprises the steps of preparing ginkgo pulp, preparing soybean milk, mixing and cooling, carrying out die-filling and dispersing a coagulant, heating to coagulate, cooling to stereotype and warehousing to store. Through the manner, the product produced by the method not only has the delicate taste of the ordinary lactone bean curd, but also has the nutritive value and unique flavor of ginkgo, the tissue status is delicate, incisions are smooth and complete, and the surface is pore-free.

Description

technical field [0001] The invention relates to the field of bean product processing, in particular to a preparation method of ginkgolide tofu. Background technique [0002] Lactone tofu is a soybean product made by hydrolyzing glucono-δ-lactone to form gluconic acid, which gels the protein in soybean milk. The tofu made with glucono-δ-lactone as a coagulant has a tender taste and is very popular among consumers. There is no soy product combining ginkgo fruit and tofu in the existing tofu. Contents of the invention [0003] The technical problem mainly solved by the present invention is to provide a production method of ginkgolide tofu, which can make the product not only have the delicate taste of ordinary lactone tofu, but also have the nutritional value and unique flavor of ginkgo. It is a new type of nutritious tofu. products. [0004] In order to solve the above-mentioned technical problems, a technical scheme adopted in the present invention is: provide a kind of ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 金锋鲁茂林
Owner SUZHOU JINJI FOODS
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