Method for enhancing texture profile of dried tofu

A technology of texture and dried tofu, which is applied in the field of food processing, can solve problems such as poor taste and rough texture of dried tofu, and achieve the effect of improving functional properties, increasing delicateness, and delicate taste

Inactive Publication Date: 2016-06-22
劲仔食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The texture of dried tofu produced by this kind of pulping method is rough, and the finished dried tofu has many pores and poor taste

Method used

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  • Method for enhancing texture profile of dried tofu
  • Method for enhancing texture profile of dried tofu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for improving the texture of dried tofu, comprising the following steps:

[0028] First, the soy milk is cooked and cooled. The prepared soy milk is heated to 100°C and cooked for 15 minutes, and then the cooked soy milk is cooled to 60°C and put into the storage tank. The plate heat exchanger can be used to treat the soy milk. cool down;

[0029] Second, configure the point brine, add 0.008g of glutamine transaminase, 0.06g of starch and 0.11g of magnesium chloride to each 1kg of brine. Glutamine transaminase can react with the macromolecular protein in soybean milk to form small molecular protein, increasing the amount of dried tofu. The delicate structure, starch can make the material have a certain consistency, while maintaining a certain fluidity;

[0030] The third step is to squat and squat, add 45g of prepared brine to every kilogram of 60°C soybean milk, stir well, and squat for 20 minutes. At a temperature of 60°C, the activity of transglutaminase is...

Embodiment 2

[0036] A method for improving the texture of dried tofu, comprising the following steps:

[0037] First, soymilk is cooked and cooled, the prepared soymilk is heated to 100°C and cooked for 15 minutes, then the cooked soymilk is cooled to 70°C and put into the milk storage tank;

[0038] Second, configure point brine, add 0.012g of transglutaminase, 0.08g of starch and 0.13g of magnesium chloride to each 1kg of brine. The delicate structure, starch can make the material have a certain consistency, while maintaining a certain fluidity;

[0039] The third step is to squat and squat, add 35g of ready-made brine to every kilogram of 70°C soybean milk, stir well, and squat for 25 minutes. At a temperature of 70°C, the activity of transglutaminase is also relatively high , to fully react with the macromolecular protein in soymilk to generate small molecular protein until the tofu with delicate taste is obtained;

[0040] Fourth, pressing, crushing the tofu, and pressing into frame...

Embodiment 3

[0045] A method for improving the texture of dried tofu, comprising the following steps:

[0046] First, soymilk is cooked and cooled, the prepared soymilk is heated to 100°C and cooked for 15 minutes, then the cooked soymilk is cooled to 60°C and put into the milk storage tank;

[0047] Second, configure the point brine, add 0.01g of glutamine transaminase, 0.07g of starch and 0.12g of magnesium chloride to each 1kg of brine. Glutamine transaminase can react with the macromolecular protein in soybean milk to form small molecular protein, increasing the amount of dried tofu. The delicate structure, starch can make the material have a certain consistency, while maintaining a certain fluidity;

[0048] The third step is to squat and squat, add 40g of prepared brine to every kilogram of 60°C soybean milk, stir well, and squat for 30 minutes. At a temperature of 60°C, the activity of transglutaminase is high. The macromolecular protein in soy milk fully reacts to form small molec...

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Abstract

The invention relates to the field of food processing, and in particular relates to a method for enhancing a texture profile of dried tofu. The method comprises the following steps: 1, soybean milk cooking and cooling: heating prepared soybean milk to 90 to 100 DEG C, and then cooling to 60 to 70 DEG C; 2, preparation of curing bittern: adding glutamine transaminase, starches and magnesium chloride into bittern according to a proportion to prepare the curing bittern; 3, curing and standing: adding the prepared curing bittern into the soybean milk for full stirring, and standing to form tofu; 4, pressing; 5, cutting and molding; 6, roasting: roasting the molded tofu under high temperature; 7, marinating: marinating the roasted tofu blocks in high-temperature bittern. According to the method, under certain temperature, glutamine transaminase makes macro-molecular proteins in the soybean milk reacted to form small-molecular proteins, so that the fineness of dried tofu structures is increased, and the dried tofu tastes smooth.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for improving the texture of dried tofu. Background technique [0002] Dried tofu is rich in protein, and the lecithin it contains can remove the cholesterol attached to the blood vessel wall, prevent hardening of the arteries, prevent cardiovascular diseases, and protect the heart; Osteoporosis caused by calcium promotes bone development and is extremely beneficial to the bone growth of children and the elderly. The production method of traditional dried tofu includes soaking beans, washing beans, refining, burning pulp, pulping, and pressing. It is then baked, marinated, etc. to make dried tofu. In the Chinese invention patent CN201310580601.X, the method of dispensing is to cool the hot soybean milk to 80-85°C, then add magnesium chloride into it, the amount of magnesium chloride added is 0.15-0.18% of the mass of the hot soybean milk, and then solidify after standing...

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 周劲松阚春晖马培元钱植龙程建宇杨忠明
Owner 劲仔食品集团股份有限公司
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