Process for making bean curd by household soybean milk machine

A soymilk maker and soymilk technology, applied in applications, dairy products, cheese substitutes, etc., can solve the problems of rough tofu products and poor quality

Active Publication Date: 2016-09-14
JOYOUNG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] When making tofu with soymilk made by existing household soymilk machines, the soy dietary fiber is usually removed by filtration. If it

Method used

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  • Process for making bean curd by household soybean milk machine
  • Process for making bean curd by household soybean milk machine
  • Process for making bean curd by household soybean milk machine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0034] see figure 1The schematic diagram of the household soybean milk machine used in the first preferred embodiment of the method for preparing high-concentration soybean milk, the household soybean milk machine 10 includes a machine head 11, a cup body 12, a motor 13, a heating element 14 and a crushing tool 15, the The machine head 11 is buckled on the cup body 12, the motor 13 is installed in the machine head 11, the motor 13 drives the crushing tool 15 to rotate, the heating element 14 is used to heat the cup body 12, and the crushing tool 15 is located in the cup body 12 .

[0035] The process for preparing tofu by the household soymilk machine at least includes the following stages:

[0036] a. Full wall breaking stage: the first step: the pulping material is kept in the first temperature range for 1 to 10 minutes, and the first temperature is 70°C to 90°C; then proceed to the second step: the crushing tool is first The rotation speed is 16000 to 35000 rpm, and it is...

Embodiment approach 2

[0093] The difference between the second preferred embodiment and the first preferred embodiment of the process of preparing tofu with a household soymilk machine is that: the second step of the full wall-breaking stage also includes a heating element to continue heating the pulping material To 90°C to 100°C and keep in the range of 90°C to 100°C for pulverization.

[0094] It should be noted here that during the crushing process, heating can be continued or intermittently to keep the pulping material within the second temperature range, as long as the temperature is within the range of 90°C to 100°C without heating.

[0095] In this embodiment, the time for raising the temperature to the second temperature is 1 to 10 minutes.

[0096] Take the soybean water ratio of 1:11, the first temperature of 80°C, the holding time of 10 minutes, the rotational speed of the crushing tool at 22000 rpm, and the crushing time of 6 minutes as an example. The relationship between solids, part...

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PUM

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Abstract

The invention relates to a process for making bean curd by a household soybean milk machine. The process at least includes the following stages: an all-wall breaking stage: 1, maintaining the pulp materials in a first temperature range of 70 DEG to 90 DEG C for 1-10 min, and 2, crushing the materials into a slurry by using the crushing tool at a first speed of 16000-35000 RPM; a boiling stage: heating the above slurry by a heating element until a cooked state; bean curd manufacture phase: first adding a brine agent to the slurry, continuing solidifying, and finally pressing. Compared with the prior art, the soybean milk for making bean curd does not need filtering, so that the bean curd has high yield; and the bean curd has more comprehensive nutrients, and fine taste.

Description

technical field [0001] The invention relates to a process for preparing tofu by a household soybean milk machine. Background technique [0002] Tofu is a high-quality vegetable protein resource. It has a history of more than two thousand years and is deeply loved. It is suitable for both raw and cooked, suitable for all ages, and is a good delicacy for health preservation, longevity and longevity. [0003] When making tofu with soymilk produced by existing household soymilk machines, the soybean dietary fiber is usually removed by filtration. If the fiber structure is dense and hard and the particles are rough, the tofu product will be rough and the quality will deteriorate. However, the dietary fiber in soybeans is loved by people because of its special physiological functions. After the fiber is denatured, softened and fully granulated, the structure is loose and soft, and the hydrophilicity is enhanced, making it possible to make filter-free tofu. In order to obtain fi...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 王旭宁胡芬魏超田
Owner JOYOUNG CO LTD
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