Making method of instant nutritional vegetable bean curd

Abstract

The invention relates to a making method of instant nutritional vegetable bean curd. The method comprises the following steps: preparing vegetable granules; preparing soybean milk; preparing bittern; boiling soybean milk, comprising: carrying out low temperature boiling on the prepared soybean milk, heating to 80DEG C in the boiling process, and carrying out heat insulation for 5min in order to carry out protein heat denaturation treatment; adding glucose accounting for 1% of the mass of the soybean milk when the temperature rises to 100DEG C, boiling for 10min to carry out glycosylation crosslinking polymerization, cooling to 80DEG C, and adding the prepared vegetable grains into the boiled soybean milk; adding the bittern to make bean curd; seasoning; compacting; and packaging to obtain the instant nutritional vegetable bean curd. Vegetable bean curd products with the characteristics of abundant nutrition, good color and taste, convenience and fastness can be directly made by adopting the making method, and the bean curd products have the advantages of good hardness, fine texture, good elasticity, unbreakable property and substantially improved mouthfeel. Determination results show that the protein content, the fat content and the vegetable content of the instant nutritional vegetable bean curd are greater than 16%, greater than 9% and greater than 5% respectively.

Description

Technical field [0001] The invention relates to a method for preparing tofu, in particular to a method for preparing instant nutritious vegetable tofu. Background technique [0002] With the changes in people's dietary concepts and the establishment of a plant-based dietary pattern, soy products have become more and more popular. In my country, brine tofu has a production history of more than two thousand years and is deeply loved by consumers. Tofu is a gelled product of soybean protein. It has a delicate taste and low price. It can supplement the high-quality protein, vitamin E, calcium, iron, etc. that the human body needs. Tofu products occupy a very important position in the daily diet of Chinese residents. At present, the varieties of tofu in my country are monotonous, mainly including southern tofu, northern tofu, lactone tofu, etc. It is difficult to meet the current consumer demand for diversified food types. The most important thing is that the tofu made by tradition...

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a method for preparing vegetable tofu that is not only rich in nutrition, but also fine in texture, good in elasticity, not fragile, and good in taste, which solves the defects of traditional tofu products in terms of texture, nutrition and taste

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