Grain-compounded soybean protein snack dried bean curd and preparation method thereof

A technology of soybean protein and soybean protein isolate, which is applied in the field of grain compound soybean protein leisure dried tofu and its preparation, can solve the problems of poor moisture control, poor product taste, single variety, etc., and achieve low cost, simple processing, and simple formula Effect

Inactive Publication Date: 2016-05-25
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems in the prior art that the variety of dried tofu products is relatively single, the taste of the product is poor, and the control of moisture is poor, and it is easy to deteriorate during production and consumption. Soybean protein dried tofu that can guarantee quality and is not easy to deteriorate

Method used

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  • Grain-compounded soybean protein snack dried bean curd and preparation method thereof
  • Grain-compounded soybean protein snack dried bean curd and preparation method thereof
  • Grain-compounded soybean protein snack dried bean curd and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1 Sweet corn leisure dried tofu

[0042]

[0043]

[0044] a) Pretreatment of grain granules: Wash the prepared grain granules with clean water to remove bad and moldy granules, soak for 1 hour, and set aside.

[0045] b) Mix protein, water and oil: Add soy protein isolate and ice water to the chopping pot and mix for 3 minutes at 2600r / min, then add vegetable oil and mix for 1min at 3500r / min

[0046] c) Mixing of auxiliary materials: Add modified starch, compound gum, salty flavor and seasoning to the emulsified product prepared in step b), turn and chop at 3500r / min for 3min, then add grain granules and transglutaminase, 100r / min turn chopping and stir for 1min.

[0047] d) Refrigeration reaction: put it in a freezer at 0-4°C and refrigerate for 10 hours

[0048] e) Slicing and marinating: put the raw material obtained in step d) into a slicer, cut into rectangular blocks of 4cm×2cm×50mm, put it in brine and marinate for 30min, and the temperature of...

Embodiment 2

[0051] Example 2 Marinated Green Bean Leisure Dried Tofu

[0052]

[0053]

[0054] a) Pretreatment of grain granules: Wash the prepared grain granules with clean water to remove bad and moldy granules, soak for 1 hour, and set aside.

[0055] b) Mix protein, water and oil: Add soy protein isolate and ice water to the chopping pot and chop for 4 minutes at 2600r / min, then add vegetable oil and chop for 2min at 3500r / min

[0056] c) Mixing of auxiliary materials: Add modified starch, compound gum, salty flavor and seasoning to the emulsified product prepared in step b), turn and chop at 3500r / min for 2.5min, then add cereal granules and transglutaminase, 200r / min, chop and mix for 1min.

[0057] d) Refrigeration reaction: put it in a freezer at 0-4°C and refrigerate for 12 hours

[0058] e) Slicing and marinating: Put the raw material prepared in step d) into a slicer, cut into rectangular blocks of 4cm×2cm×50mm, put it in brine and marinate for 55min, and the temperatu...

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Abstract

The invention belongs to the field of food processing and relates to processing and application of soybean protein isolate, specifically to a grain-compounded soybean protein snack dried bean curd. The grain-compounded soybean protein snack dried bean curd comprises the following raw materials: soybean protein, plant oil, modified starch, salt, sugar, monosodium glutamate, salty essence, complex gum, grain particles, transglutaminase (TG) and water. Through controlling the integral processing technology of the dried bean curd, especially chopping and mixing time and material adding sequence of the processing technology and process parameters like marinating temperature and time, the dried bean curd which is good in moisture and temperature control and taste and hard to deteriorate in production and consumption is prepared.

Description

technical field [0001] The invention belongs to the field of food processing, in particular relates to the processing and application of isolated soybean protein, and in particular to a grain-combined soybean protein leisure dried bean curd and a preparation method thereof. Background technique [0002] Dried tofu products have a long history and good flavor and taste, and are deeply loved by the people. In recent years, with the enrichment of product flavors and changes in eating habits, leisure dried tofu products are very popular among the public. They are characterized by long shelf life, springy taste, and rich and varied flavors, which meet people's current needs for multi-flavors. [0003] The current dried tofu processing technology is mainly the traditional dried tofu processing method, which requires soybeans to be soaked and refined, boiled, stewed, squatted, pressed, and formed. The process is complicated and the labor cost is high, and there are certain problems...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 刘锡潜刘汝萃王彩华牛祥臣刘军王笛
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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