Bilobalide bean curd

A technology of ginkgolide and tofu is applied in the field of soybean product processing to achieve the effects of fine tissue state, no bitterness and peculiar smell, and smooth and complete incision

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

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Problems solved by technology

There is no soy product combining gink

Method used

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Example Embodiment

[0009] 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.

[0010] Embodiments of the invention include:

[0011] A ginkgolide tofu, comprising: the raw material formula of the ginkgolide tofu is composed of the following materials in mass percentage:

[0012] Soymilk 94.0~96.0%;

[0013] Ginkgo fine pulp 3.5~4.5%;

[0014] Glucono-δ-lactone 0.2~0.3%.

[0015] Adopt the above-mentioned raw material formula of ginkgolide bean curd, a kind of preparation method of ginkgolide bean curd, comprising:

[0016] 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 ...

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PUM

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Abstract

The invention discloses bilobalide bean curd. The bilobalide bean curd is formed from the following raw materials in percentage by mass: 94.0%-96.0% of soybean milk, 3.5%-4.5% of fine gingko pulp, 0.2%-0.3% of gluconic acid-delta-lactone. Through the manner, the bilobalide bean curd can have the nutritive value and flavor of the gingko and the soybean, and the tissue state is fine and smooth.

Description

technical field [0001] The invention relates to the field of bean product processing, in particular to ginkgolide bean curd. 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 kind 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, and is a new type of nutritious soy product. [0004] In order to solve the above-mentioned technical problems, a technical solution adopted in the present invention is: provide a kind of ginkgolide bean curd, comprise: t...

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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