Preparation method for bean curd thin sheets taking soybean protein as raw material
A technology of soybean protein, the main raw material, applied in the field of food processing, which can solve problems such as difficult control, long preparation process, and a lot of waste water and waste residue, and achieve the effect of improving color, improving production stability, and improving environmental pollution.
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Embodiment 1
[0013] Add about 800g 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 3.5% (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) and heat treatment. After the center temperature reaches 90°C, keep the temperature for 10 minutes, add 5.5% (W / V) to refine the large Soybean oil and 1.5% (W / V) sucrose are stirred with a high-speed mixer for 2-3 minutes for pre-emulsification, and homogenized with a high-pressure homogenizer under a high pressure of 20MPa (the liquid temperature is kept at 60~75°C during homogenization), A soy protein emulsion is obtained.
[0014] The average particle size of the soybean protein emulsion after homogenization is about 20 μm. Pour the soybean protein emulsion into a 45×75cm bean curd skin tank (about 6cm in depth), hea...
Embodiment 2
[0017] Add about 1000g 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 4.2% (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 4.5% (W / V) Refined soybean oil and 2.3% (W / V) sucrose, stirred with a high-speed mixer for 2-3 minutes for pre-emulsification, and homogenized with a high-pressure homogenizer under a high pressure of 20MPa (the liquid temperature is kept at 60~ 75°C) to obtain soybean protein emulsion.
[0018] The average particle size of the soybean protein emulsion after homogenization is about 12 μm. Pour the soybean protein emulsion into a 45×75cm tofu skin tank, heat it, set the temperature at 90°C, count the time after th...
Embodiment 3
[0020] Add about 1200g 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 5.1% (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) and heat treatment. After the center temperature reaches 90°C, keep the temperature for 10 minutes, add 3.5% (W / V) to refine the large Soybean oil and 3.0% (W / V) sucrose are stirred with a high-speed mixer for 2-3 minutes for pre-emulsification, and homogenized with a high-pressure homogenizer under a high pressure of 20MPa (the liquid temperature is kept at 60~75°C during homogenization), A soy protein emulsion is obtained.
[0021] The average particle size of the soybean protein emulsion after homogenization is about 11 μm. Pour the soybean protein emulsion into a 45×75cm tofu skin tank, heat it, set the temperature...
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