Preparation method of chitooligosaccharide-containing beancurd

A technology for chitosan oligosaccharide and tofu is applied in the field of preparation of chitosan oligosaccharide-containing chitosan oligosaccharide tofu.

Inactive Publication Date: 2014-04-02
LIUZHOU LIANHAI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a kind of preparation method that contains chitosan oligosaccharide tofu for the deficiencies that bean curd product exists in the prior art and chitosan oligosaccharide eating m

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The papain solution used in the present embodiment contains 50% papain, contains 0.5% cysteine, and the balance is water. The chitosan oligosaccharide solution contains 20% oligosaccharides, 0.1% salt, and the remainder is water. The beans are soybeans.

[0024] Wash and soak the beans, add 3 times the volume of water to the wet beans and grind them into soymilk dregs, pour the soymilk dregs into a cloth bag to filter raw soymilk, heat the raw soymilk to 100°C and keep it for 2 minutes to get cooked soymilk, cool the cooked soymilk to 85°C and add Stir papain solution and chitosan oligosaccharide solution evenly. The content of papain solution and chitosan oligosaccharide solution in cooked soybean milk is 10% and 2% respectively, and the content in cooked soybean milk is 10%. When the cooked soybean milk continues to cool to 40°C Add gluconolactone, the content of gluconolactone in the cooked soybean milk is 5%, after stirring evenly, wrap the cooked soybean milk with...

Embodiment 2

[0027] The papain solution used in the present embodiment contains 60% papain, contains 3.5% thionine, and the balance is water. The chitosan oligosaccharide solution contains 25% oligosaccharides, 0.3% salt, and the remainder is water. The beans are lima beans.

[0028] Wash and soak the beans, add 1 times the volume of water to the wet beans and grind them into soymilk dregs, pour the soymilk dregs into a cloth bag to filter raw soymilk, heat the raw soymilk to 90°C and keep it for 2 minutes to get cooked soymilk, cool the cooked soymilk to 70°C and add Stir the papain solution and chitooligosaccharide solution evenly. The contents of papain solution and chitooligosaccharide solution in cooked soybean milk are 10% and 5% respectively. When the cooked soybean milk continues to cool to 35~37℃, add gluconolactone, glucose The content of acid lactone in the cooked soybean milk is 5%. After stirring evenly, wrap the cooked soybean milk with a cloth, cover it with a wooden board,...

Embodiment 3

[0031]Contain 55% papain in the papain solution used in the present embodiment, contain in the sodium iso-VC of 2.5%, surplus is water. The chitosan oligosaccharide solution contains 22.5% oligosaccharides, 0.25% salt, and the balance is water. The beans are a mixture of soybeans and red beans in a weight ratio of 100g:10g.

[0032] Wash and soak the beans, add 3 times the volume of water to the wet beans and grind them into soymilk dregs, pour the soymilk dregs into a cloth bag to filter out the raw soymilk, heat the raw soymilk to 95°C and keep it for 3-5 minutes to get cooked soymilk, cool the cooked soymilk to 75~ Add papain and chitosan oligosaccharide solution after 80°C and stir evenly. The contents of papain solution and chitosan oligosaccharide solution in the cooked soybean milk are 5-7% and 2.5% respectively, and the cooked soybean milk continues to cool to 38-40°C and add Gluconolactone, the content of gluconolactone in the cooked soybean milk is 3.5%. After stirr...

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PUM

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Abstract

The invention belongs to the field of beancurd food processing, and relates to a preparation method of chitooligosaccharide-containing beancurd. The method comprises the following steps: cleaning beans, immersing, adding water into the wet beans, grinding into bean milk with dregs, pouring the bean milk with dregs into a cloth bag, filtering out the bean milk, and heating the raw bean milk to obtain the cooked bean milk; and cooling the cooked bean milk, adding a papain solution and a chitooligosaccharide solution, stirring uniformly, continuing standing the cooked bean milk until the cooked bean milk is cooled to 35-40 DEG C, adding glucolactone, stirring uniformly, wrapping the cooked bean milk with cloth, covering a wood board, piling stones on the board, and gelatinating to form, thereby obtaining the chitooligosaccharide-containing beancurd. The beancurd has the advantages of tender and smooth mouthfeel and abundant nutrition; the 20-45% of protein macromolecules in the beancurd are cracked into micromolecule amino acids and polypeptides which can be easily absorbed by the human body; the chitooligosaccharide content reaches 0.05-1.50%; and thus, the beancurd prolongs the life time of the human and improves the quality of life on the premise of enhancing the nutrition ingestion capability of the human body.

Description

technical field [0001] The invention belongs to the field of bean curd food processing, and relates to a preparation method of chitosan oligosaccharide-containing tofu. Background technique [0002] Tofu is one of the most widely and popular cooking raw materials made from soybeans, green beans, and black beans through processes such as soaking, refining, filtering, boiling, thinning, solidifying, and forming. The protein content of tofu and tofu products is higher than that of soybeans, and tofu protein is a complete protein. It not only contains eight kinds of amino acids necessary for the human body, but also its ratio is close to the needs of the human body, and its nutritional value is high. Tofu also contains fat, carbohydrates, vitamins and minerals. The theory of traditional Chinese medicine believes that tofu is sweet and cool, and enters the spleen, stomach, and large intestine. But although tofu is good, eating too much has its disadvantages, and excessive consu...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/40A23L11/45
Inventor 陈东
Owner LIUZHOU LIANHAI TECH
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