Method for preparing flavored bittern bean curd

A technology of brine tofu and flavor, applied in the field of food processing, can solve the problems of relatively large fluctuations in product quality, difficulty in achieving sterility, and many influencing factors, and achieve good product stability, increased product added value, and simple production process Effect

Inactive Publication Date: 2014-08-06
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] To sum up, the traditional salted tofu process is based on soybeans, and there are processes such as stewing, brain squatting, brain breaking, and pressing in the process. The preparation process is very long, and there are relatively many waste water and waste residues. In addition, it is difficult to innovate and form new products with new flavors; in addition, there are many factors affecting traditional crafts, especially stewed and squatting crafts, which are very dependent on experience, so the quality of traditional salted tofu products fluctuates relatively greatly; Bittered bean curd is not directly filled, and there are brain breaking and pressing processes. Therefore, it is difficult to achieve sterility in the whole process, it is difficult to add antiseptic preservatives during the process, and it is also difficult to repackage and sterilize the product. Therefore, the existing salted tofu products have a very short shelf life. difficult to exceed 24 hours

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: Functional salted tofu with intestine-regulating effect (prebiotic effect)

[0026] Add about 1250g of SPI to 20 liters of water (the soybean protein content of SPI is about 90% (W / W), and the water content is about 6% (W / W)), to make an SPI slurry with a protein concentration of about 5% (W / V), Pass the slurry through a colloid mill to fully dissolve it and reduce the problem of insoluble powder particles, then filter (100 mesh sieve) and heat treatment. After the center temperature reaches 90°C, keep the temperature for 10 minutes. Add 2.5% (W / V) refined soybean oil, 1.5% (W / V) fructooligosaccharides and 1.0% soybean oligosaccharides, stir with a high-speed mixer for 2-3 minutes for pre-emulsification, and use high pressure under a high pressure of 20MPa The homogenizer performs homogenization (the temperature of the liquid is kept at 60~75°C during homogenization) to obtain a soybean protein emulsion; the average particle size of the soybean protein emulsi...

Embodiment 2

[0030] Example 2: Functional colored salted tofu with antioxidant effect

[0031] Add about 2000g of SPI to 20 liters of water (the soybean protein content of SPI is about 90% (W / W), and the water content is about 6% (W / W)), to make an SPI slurry with a protein concentration of about 8.4% (W / V), Pass the slurry through a colloid mill to fully dissolve it and reduce the problem of insoluble powder particles, then filter (100 mesh sieve), perform ultra-high temperature instantaneous heat treatment at 135°C for 20 seconds, and partially cool it before use.

[0032] After the carrots and tomatoes are washed and blanched, add 1 times the water to beat, filter, and then use a colloid mill to make the particle size of the final fruit and vegetable pulp product be below 50 μm, and the solid content of the mixed pulp is about 3%.

[0033] Add 10 liters of carrot and tomato mixed pulp into the above SPI solution (at this time, the protein content of the system is about 5.6%), and then a...

Embodiment 3

[0037] Example 3: Functional bean curd coat with improved immunity

[0038] Add about 2000g of SPI to 20 liters of water (the soybean protein content of SPI is about 90% (W / W), and the water content is about 6% (W / W)), to make an SPI slurry with a protein concentration of about 8.4% (W / V), Put the slurry through a colloid mill to fully dissolve it and reduce the problem of insoluble powder particles, then filter (100 mesh sieve), perform ultra-high temperature instantaneous heat treatment, 20s at 135°C, and after partial cooling, add 5.5% (W / V) Refined soybean oil, 0.1% (W / V) lentinan, 0.1% (W / V) Ganoderma lucidum polysaccharide, 0.1% (W / V) jujube extract, 1.5% (W / V) sucrose, 2.0% (W / V) Glucose, 0.1% (W / V) vitamin C and vitamin E mixture (1:1), stirring with a high-speed mixer for 2-3 minutes for pre-emulsification, and homogenizing with a high-pressure homogenizer under a high pressure of 20MPa (The temperature of the liquid is kept at 60-75°C during homogenization) to obt...

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Abstract

The invention discloses a method for preparing flavored bittern bean curd and belongs to the technical field of food processing. The method comprises the following steps: dissolving soy proteins, performing heat treatment, adding edible oil, sugar, functional food ingredients and other pretreated food materials to pass through a colloid mill, and forming emulsion or emulsified paste; preparing a calcium magnesium salt mixture into suspension, adding the suspension into the emulsion or emulsified paste, uniformly mixing, filling and sealing while the mixture is hot, preserving the temperature, and obtaining novel series of bean curd products which have the similarly good taste as bittern bean curd manufactured by a traditional bean curd process and are rich in flavors, colors and nutritional quality, wherein the product can be stored under the refrigeration condition of 0-4 DEG C for two weeks. The bittern bean curd is prepared by utilizing the method, the production process is simple, the stability is high, the other food materials can be effectively added, and the additional values and varieties of the products can be greatly increased. Meanwhile, according to the method, because processes of forming bean curd, preserving the temperature, breaking and squeezing are omitted, the product can be pasteurized again after packaging, so that the shelf life of the product is greatly improved.

Description

technical field [0001] The invention provides a method for preparing bittern bean curd with soybean protein isolate, edible oil, sugar and calcium-magnesium salt coagulant as main raw materials, belonging to the technical field of food processing. Background technique [0002] There are two main types of tofu in terms of solidification principle, one is marinated tofu (including gypsum tofu), and the other is stuffed tofu, that is, lactone tofu. Traditional salted tofu includes bean curd, silken tofu, southern tofu, northern tofu and dried tofu, etc. The process generally starts with soybeans, and goes through the process of bean selection, soaking, grinding, filtering, boiling, stewing, and squatting. , while northern tofu, dried tofu, etc. also need to go through the process of brain breaking and pressing. The process of stuffing tofu is relatively simple. After soybeans are sorted, soaked, refined, filtered, and boiled, a coagulant (GDL) is added, and the filling is seal...

Claims

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Application Information

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IPC IPC(8): A23C20/02
Inventor 陈洁何志勇曾茂茂赵海波秦昉
Owner JIANGNAN UNIV
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