Refreshing coffee bean curd and preparation method thereof

A tofu and coffee technology, applied in the field of coffee refreshing tofu and its preparation, can solve the problems of fast reaction speed of tofu and difficult control, and achieve the effects of avoiding the deterioration of food color, fragrance, good antibacterial effect, and obvious antibacterial effect

Inactive Publication Date: 2016-02-24
王传法
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional tofu coagulants are mainly brine and gypsum, which have a fast reaction speed and are difficult to control when making tofu.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A kind of coffee refreshing tofu is made of the following raw materials in parts by weight (kg):

[0016] 400 soybeans, 20 coffee beans, 3 brown sugar, 5 milk powder, 2-3 turmeric, 1 mint leaf, 3 light bamboo leaves, 2 Ophiopogon japonicus, 1.6 chitosan, 1.6 calcium chloride, 200 0.1% acetic acid solution.

[0017] The preparation method of described coffee refreshment bean curd, comprises the following steps:

[0018] (1) Decoct turmeric, mint leaves, light bamboo leaves, and Ophiopogon japonicus with 5 times the water for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder to obtain Chinese medicine powder;

[0019] (2) Soak the soybeans with 3 times of water at 15°C for 8 hours, then take out the soybeans, mix them with vitamin C, add 5 times of water and send them to a homogenizer for homogenization, and then send the obtained materials into Centrifuge, centrifugal separation of bean dregs, to obtain soymilk;

[0020] (3) Treat...

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PUM

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Abstract

The present invention discloses a refreshing coffee bean curd which is made of the following raw materials in parts by weight: 400-410 parts of soybeans, 20-22 parts of coffee beans, 3-4 parts of brown sugar, 5-6 parts of milk powder, 2-3 parts of rhizoma curcumae longae, 1-2 parts of mint leaves, 3-4 parts of lophatherum gracile, 2-3 parts of radix ophiopogonis, 1.6-1.8 parts of chitosan, 1.6-1.8 parts of calcium chloride and 200-210 parts of 0.1% acetic acid solution. The soybean milk is subjected to a ultra-high pressure processing milk, which can expose hydrophobic regions of soybean protein and increase the sulfydryl content of the soybean protein, and forms a gel with a coagulant, which avoids the shortcomings of food color, flavor and taste deterioration and nutrient losses caused by the traditional thermal processing. Vitamin C can inhibit the beany flavor produced by peroxides in the oxidization of lipids in the soybean. Besides, the chitosan is mixed with coagulant, which has a very good antimicrobial effect for escherichia coli, staphylococcus aureus and fungi and may effectively extend the shelf life of bean curd. The coffee bean curd can refresh oneself.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to coffee refreshing tofu and a preparation method thereof. Background technique [0002] The processing and production of tofu is mainly based on soybeans. The key technology for producing tofu from soybeans is to add coagulant to soybean milk. The quality of tofu is directly affected by the amount and application of coagulant, and the type of coagulant also directly affects the sensory evaluation of tofu type and taste. Traditional tofu coagulants are mainly brine and gypsum, which have a fast reaction speed for making tofu and are difficult to control. With the continuous improvement of production level, a large number of new composite coagulants appear, and most of the composite coagulant formulations are mixed with existing coagulants. Chitosan is a rare positively charged biological polymer compound that can be formed in nature. Chitosan has good chemical stability a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 王传法
Owner 王传法
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