A kind of soybean tofu and preparation method thereof

A soybean and tofu technology, applied in the field of soybean tofu and its preparation, can solve the problems of human body with side effects and low protein content, and achieve the effects of maintaining human health, simple eating and enhancing memory.

Active Publication Date: 2016-05-18
北京香豆豆食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the shortcomings of these traditional tofu: first, additives are needed when making it; second, the protein content i...

Method used

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  • A kind of soybean tofu and preparation method thereof
  • A kind of soybean tofu and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Raw material preparation: Screen raw soybeans to remove moldy particles and impurities, and select fresh soybeans with full particles and bright yellow color:

[0025] 2) Cleaning and soaking: Wash the soybeans three times. After cleaning the soybeans, soak them in water at a ratio of 1:3 between soybeans and water. After soaking until the soybeans are only one-third of the hard core, they can be sent to refining Equipment for grinding;

[0026] 3) Refining: Refining with an electric refiner, the particle size is kept between 2 mm, and the sugar content is measured with a sugar meter, so that the sugar content of the pulp is kept between 7.2-7.8%, and the taste is smooth and more tough;

[0027] 4) Filtration: Filter the ground pulp with a separator, a vibrating screen, and a 180-mesh filter in sequence; thereby reducing the particle size of solid particles in soybean milk is conducive to the full utilization of nutrients such as soluble protein;

[0028] 5) Cooking...

Embodiment 2

[0036] 1) Raw material preparation: Screen raw soybeans to remove moldy particles and impurities, and select fresh soybeans with full particles and bright yellow color:

[0037] 2) Cleaning and soaking: Wash the soybeans three times. After cleaning the soybeans, soak them in water at a ratio of 1:3 between soybeans and water. After soaking until the soybeans are only one-third of the hard core, they can be sent to refining Equipment for grinding;

[0038] 3) Refining: Refining with an electric refiner, the particle size is kept between 3 mm, and the sugar content is measured by a sugar meter to keep the sugar content between 7.2-7.8%, with a smoother taste and more toughness;

[0039] 4) Filtration: Filter the ground pulp with a separator, a vibrating screen, and a 180-mesh filter in sequence; thereby reducing the particle size of solid particles in soybean milk is conducive to the full utilization of nutrients such as soluble protein;

[0040] 5) Cooking: Six cooking pots ar...

Embodiment 3

[0048] 1) Raw material preparation: Screen raw soybeans to remove moldy particles and impurities, and select fresh soybeans with full particles and bright yellow color:

[0049] 2) Cleaning and soaking: Wash the soybeans three times. After cleaning the soybeans, soak them in water at a ratio of 1:3 between soybeans and water. After soaking until the soybeans are only one-third of the hard core, they can be sent to refining Equipment for grinding;

[0050]3) Refining: Refining with an electric refiner, the particle size is kept between 2 mm, and the sugar content is measured with a sugar meter, so that the sugar content of the pulp is kept between 7.2-7.8%, and the taste is smooth and more tough;

[0051] 4) Filtration: Filter the ground pulp with a separator, a vibrating screen, and a 180-mesh filter in sequence; thereby reducing the particle size of solid particles in soybean milk is conducive to the full utilization of nutrients such as soluble protein;

[0052] 5) Cooking:...

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Abstract

The invention relates to soybean tofu and a preparation method thereof. The soybean tofu is soybean tofu with a water content of 8%-10%, a fat of 18%-20%, and a protein of 38%-40%. The specific steps include: preparing materials , cleaning and soaking, refining, filtering, boiling, picking, crushing, shaping, steaming, packaging, quick-freezing, testing. The invention does not have any additives, is rich in soybean protein and various vitamins and minerals, and plays a very important role in the balance of human dietary nutrition.

Description

technical field [0001] The present invention relates to a kind of bean curd which uses soybean as the main raw material and is rich in soybean protein. The present invention also relates to a preparation method of soybean tofu. health food. Background technique [0002] Soy bean curd and preparation method thereof are immature in domestic and foreign markets, only have the production technology of traditional marinated bean curd, lactone bean curd. But the deficiencies of these traditional tofu: First, additives are required during production; second, the protein content is low; third, traditional tofu contains products such as gypsum, and long-term use has side effects on the human body. Contents of the invention [0003] The object of the present invention is to provide a kind of soybean tofu, and the object of the present invention also provides a kind of preparation method of soybean tofu, this product does not have any additive, is rich in soybean protein and various...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 刘长安
Owner 北京香豆豆食品有限公司
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