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Production process of pumpkin flavored red fermented bean curd

A production process and technology of red fermented bean curd, applied in dairy products, cheese substitutes, applications, etc., can solve problems such as nutritional deficiencies, and achieve the effects of improving taste, shortening fermentation cycle, and enriching flavor

Inactive Publication Date: 2016-11-16
GUIZHOU HAPPY WOMAN FLAVOR FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current red fermented bean curd is made from a single soybean, which lacks nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] This embodiment provides a kind of pumpkin-flavored red fermented bean curd production process, comprising the following steps:

[0022] 1) Beating: Soak soybeans for 5-8 hours, then grind them into pulp, and filter to obtain soybean milk;

[0023] 2) Boil the milk: boil the soybean milk for 5 minutes, then cool it down;

[0024] 3) Dosing: at a temperature of 35°C, slowly add a coagulant to the soybean milk, stop adding the coagulant when brain flowers are formed, and then let it stand for 2 hours at a temperature of 30°C; the coagulant is brine ;

[0025] 3) Pumpkin addition: Peel the pumpkin, boil it into a jelly shape, add it to the brain flower in step 3), and then boil it for 10 minutes: the amount of pumpkin added is 1 / 5 of that of soybeans;

[0026] 4) Inoculate the strains and press into blanks: Cool down the oiled pumpkin brains to 30°C, then add 3-6% of the weight of the brains into the mold, mix well, pour into the mold, squeeze out the water, and make To...

Embodiment 2

[0032] This embodiment provides a kind of pumpkin-flavored red fermented bean curd production process, comprising the following steps:

[0033] 1) Beating: Soak soybeans for 8 hours, then grind them into pulp, and filter to obtain soybean milk;

[0034] 2) Boil the milk: boil the soybean milk for 10 minutes, then cool it down;

[0035] 3) Dosing: at a temperature of 45°C, slowly add a coagulant to the soymilk, stop adding the coagulant when brain flowers are formed, and then stand at a temperature of 35°C for 2 to 3 hours; the coagulant for brine;

[0036] 3) Pumpkin addition: Peel the pumpkin, boil it into a jelly shape, add it to the brain flower in step 3), and then boil it for 15 minutes: the amount of pumpkin added is 1 / 2 of that of soybeans;

[0037] 4) Inoculate the strains and press into blanks: Cool down the oiled pumpkin brains to 35°C, then add 3-6% of the weight of the brains into the mold, mix well, pour into the mold, squeeze out the water, and make Tofu base;...

Embodiment 3

[0043] This embodiment provides a kind of pumpkin-flavored red fermented bean curd production process, comprising the following steps:

[0044] 1) Beating: Soak the soybeans for 6 hours, then grind them into a slurry, and filter to obtain soybean milk;

[0045] 2) Boil the milk: boil the soybean milk for 8 minutes, then cool it down;

[0046] 3) Dosing: at a temperature of 40°C, slowly add a coagulant to the soymilk, stop adding the coagulant when brain flowers are formed, and then stand at a temperature of 30-35°C for 2-3 hours; The coagulant is brine;

[0047] 3) Pumpkin addition: Peel the pumpkin, boil it into a jelly shape, add it to the brain flower in step 3), and then boil it for 12 minutes: the amount of pumpkin added is 1 / 3 of that of soybeans;

[0048] 4) Inoculate the strains and press them into billets: Cool down the oiled pumpkin brains to 32°C, then add 5% of the weight of the brains into yeast, mix well, pour into molds, squeeze out the water, and make tofu bi...

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PUM

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Abstract

The invention provides a production process of pumpkin flavored red fermented bean curd, and belongs to the technical field of food production. The production process comprises the steps of performing pulping, boiling soybean milk, performing curdling, adding pumpkins, inoculating strains and performing pressing into bean curd blank, carrying out low-temperature fermentation, inoculating strains for the second time, performing pickling and performing salty blank placing. The red fermented bean curd is prepared from soybeans and the pumpkins as raw materials, so that the prepared red fermented bean curd not only contains the nutrients of the soybeans, but also is rich in polysaccharides, carotenoid, pectin, mineral elements, amino acids, vitamin C and the like, has the effects of detoxifying, protecting the stomach mucosa, helping digestion, eliminating carcinogenic substances and the like, so that the red fermented bean curd is more tender and delicious, and the taste of the red fermented bean curd is improved; meanwhile, in the preparation process, the bean curd blank is fermented by saccharomycetes, so that the bean curd blank can be effectively prevented from infecting other germs and mildewing, and then mucor and aspergillus oryzae are inoculated, not only can the quality of the red fermented bean curd be ensured, but also the soybean protein can be rapidly decomposed, so that the fermented bean curd product is rich in flavor, and the late fermentation period of the fermented bean curd is shortened.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a production process of pumpkin-flavored red fermented bean curd. Background technique [0002] Red fermented bean curd, like tempeh and other soy products, are healthy foods highly recommended by nutritionists. Its raw material - dried tofu is originally a soy product with high nutritional value, with a protein content of 15% to 20%, equivalent to meat, and rich in calcium. During the production of fermented bean curd, it has been fermented by mold, so that the digestion and absorption rate of protein is higher and the vitamin content is richer. Because microorganisms decompose the phytic acid in beans, minerals such as iron and zinc in soybeans that have a low absorption rate are more easily absorbed by the human body. At the same time, because microorganisms synthesize vitamin B12, which is not found in general plant foods, vegetarians often eat fermented...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 刘小萍
Owner GUIZHOU HAPPY WOMAN FLAVOR FOOD CO LTD