Processing method of black soybean lactone tofu

Abstract

The invention discloses a processing method of black soybean lactone tofu. The processing method comprises the steps that 1, soybeans and black soybeans are carefully selected according to the proportion of 1:0.5 to 1:1.5; 2, the soybeans and the black soybeans are soaked with water of which the weight is 4 times to 5 times the total bean weight for 6 h to 14 h; 3, grinding is conducted two times according to the ratio 1:6 to 1:7 of the total dry bean weight to the water weight, and screening is conducted through a 100-mesh screen; 4, heating is continuously conducted for 10 min at the temperature of 90 DEG C to 100 DEG C; 5, curdling is conducted when the temperature is decreased to 60 DEG C, and heat preservation is conducted for 1 h, wherein glucolactone is firstly dissolved into water, then the mixture of which the adding amount accounts for 0.25% to 0.35% of the amount of cooled soybean milk is added into the cooled soybean milk as soon as possible, and then the materials are stirred to be uniform; 6, after glucolactone is added, the mixture can be contained in a box, and then the box-packed lactone tofu is made. According to the processing method, the tofu is made by taking the soybeans and the black soybeans as raw materials, the nutritional value of the black soybeans is fully utilized, and pursuing of people for both food nutrition and food flavor is met.

Description

technical field [0001] The invention relates to the preparation of bean products, in particular to a method for processing tofu. Background technique [0002] Tofu is a traditional food in my country with a long production history. Tofu is rich in plant protein, a small amount of carbohydrates and fat, and is very popular among consumers. At present, the types of tofu in my country are monotonous and the raw materials are single, which is difficult to meet the needs of consumers. The protein content in black beans is as high as 36%-40%, which is equivalent to 2 times that of meat, 3 times that of eggs, and 12 times that of milk; black beans contain 18 kinds of amino acids, especially 8 kinds of amino acids necessary for human body; black beans also contain 19 kinds of oil It has an unsaturated fatty acid content of 80% and an absorption rate of over 95%. In addition to meeting the body's needs for fat, it also has the effect of lowering blood cholesterol. Black soybean ba...

AI Technical Summary

Problems solved by technology

At present, black soybeans are rarely used in food, because although black soybeans have advantages in nutritional value and medicinal value, they also have certain shortcomings. Compared with soybeans, black soybeans have thick seed coats, waxy outer layers, and are rich in Bitters, strong bitter taste, poor palatability