Low-alkaline rice tofu and preparation method thereof

A technology of rice tofu and beans, applied in the field of low-alkali rice tofu and its preparation, can solve the problems of deep color, heavy alkali taste, bitter taste, etc., achieve high elasticity, improve nutritional value, and reduce product pH

Inactive Publication Date: 2016-06-22
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of traditional rice tofu with heavy alkali taste, bitter taste and deep color, optimize the formula, and provide a kind of rice tofu with low alkali, light color, high elasticity and convenient processing

Method used

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  • Low-alkaline rice tofu and preparation method thereof
  • Low-alkaline rice tofu and preparation method thereof
  • Low-alkaline rice tofu and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: a kind of low-alkali rice tofu, its processing method is:

[0035] (1) Raw material screening: select indica rice to remove impurities and unsaturated particles.

[0036] (2) Soaking: Take 100g of indica rice, wash it, add water and soak it for 4-6 hours.

[0037] (3) Refining: Drain the indica rice, add 200ml of clear water, 0.3g of CaO, 5g of potato starch, and 6g of corn modified starch, mix well, and grind into rice milk.

[0038] (4) Steaming: put the above-mentioned rice milk in a heating container and steam for 40 minutes on medium heat. Since the starch is easy to precipitate, it needs to be stirred evenly in the early stage of steaming until the rice milk is thick and difficult to stir.

[0039] (5) Molding: cooling and molding after steaming to make low-alkali rice tofu.

Embodiment 2

[0040] Embodiment 2: a kind of low-alkali rice tofu, its processing method is:

[0041] (1) Raw material screening: select indica rice to remove impurities and unsaturated particles.

[0042] (2) Soaking: Take 100g of indica rice, wash it, add water and soak it for 4-6 hours.

[0043] (3) Refining: Drain the indica rice, add 220ml of water, 0.3CaO, 5g of potato starch, and 6g of corn modified starch, mix well, and grind into a fine rice slurry.

[0044] (4) Stew: Put a little water in the pot, heat it to boiling, then put in the ground rice milk, heat it with medium heat for about 5 minutes, then change to low heat, stir continuously in the early stage of cooking, and cook for about 40 minutes .

[0045] (5) Molding: boil the pulp and then cool and shape it to make low-alkali rice tofu.

Embodiment 3

[0046] Embodiment 3: the comparison of low-alkali rice tofu and non-alkali rice tofu and traditional rice tofu

[0047] The recipes of the four kinds of rice tofu are as follows:

[0048] The formula (weight ratio) of table 1 rice bean curd

[0049] Variety

[0050] Its processing method is:

[0051] (1) Raw material screening: select indica rice to remove impurities and unsaturated particles.

[0052] (2) Soaking: Take 100g of indica rice, wash it, add water and soak it for 4-6 hours.

[0053] (3) Refining: Drain the indica rice, add the required ingredients into the drained rice according to the formula in Table 1, mix well, and grind into fine rice slurry.

[0054] (4) Stew: Put a little water in the pot, heat it to boiling, then put in the ground rice milk, heat it with medium heat for about 5 minutes, then change to low heat, stir continuously in the early stage of cooking, and boil for about 40 minutes ,take out.

[0055] (5) Molding: After boiling the pu...

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Abstract

The invention discloses low-alkaline rice tofu and a preparation method thereof. The low-alkaline rice tofu is mainly prepared from the following raw materials in parts by weight: 100 parts of long-shaped rice, 0.2 to 0.5 part of CaO, 4 to 13 parts of starches, and 180 to 240 parts of clean water. On the basis of a conventional rice tofu preparation process, the long-shaped rice is used as a raw material; by the adding of the modified starches and/or starches, the physical property of the raw material is improved, and the viscosity and the gel intensity of rice paste are enhanced; therefore, the quality of the rice tofu is improved; meanwhile, the alkaline content is reduced, so that the bitterness of the conventional rice tofu is eliminated, the color is made lighter, and the nutrition loss is alleviated, to meet the food custom and the health concept of modern consumption.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a low-alkali rice tofu and a preparation method thereof. Background technique [0002] Rice tofu is a traditional snack in minority areas such as Hunan, Hubei, Sichuan, and Guizhou in southern my country. It is most famous for its production in Furong Town, Xiangxi, Hunan. Rice tofu is a gel food with certain viscoelasticity and strength formed by gelatinization of rice under limited moisture; adding lime changes the characteristics of starch gel so that it will not regenerate at low temperature. It is generally made by families and snack bars. Different families and snack bars have different methods of making it. The general method is: soak the rice in lime water, wash it, grind it, and boil it. When eating, take it out and cut it into pieces, and cook it into food with different tastes. However, the traditional rice tofu has a strong alkali taste, bitter taste and deep ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L7/117
Inventor 姜梅蔡方圆张玉慧肖红梅董明盛陈晓红韦明明李策
Owner NANJING AGRICULTURAL UNIVERSITY
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