Manufacturing method of instant tofu pudding

A technology for convenient bean curd and bean curd, applied in the food field, can solve the problems of high labor cost, simple equipment, wide parameter range, etc., and achieve the effect of facilitating enterprise automation, solving quality instability, and optimizing process parameters.

Inactive Publication Date: 2017-01-04
SICHUAN AGRI UNIV
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AI Technical Summary

Problems solved by technology

At present, the production of bean curd in the market is mostly carried out in small handicraft workshops, with poor equipment and no guarantee of safety; high labor intensity and high labor cost; bean curd cannot be preserved for a long time, and industrial production is difficult, and it cannot meet the convenience and speed of modern society. need
Chinese patent application No. 02133738.1 relates to a kind of instant bean curd and its preparation method. The bean curd is composed of soy milk powder, bean curd coagulant and bean curd condiment. It needs to mix the three and add boiled water when eating. It mainly has two disadvantages. The range of parameters in the production process of bean curd is relatively wide, which is not conducive to the formation of quality and industrial production; secondly, hot water needs to be added when the bean curd is eaten, which cannot achieve real convenience

Method used

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  • Manufacturing method of instant tofu pudding
  • Manufacturing method of instant tofu pudding
  • Manufacturing method of instant tofu pudding

Examples

Experimental program
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preparation example Construction

[0010] A preparation method of instant beancurd, comprising the following steps:

[0011] (1) Soaking: Soak soybeans in water (soybeans: 0.5% aqueous sodium bicarbonate solution = 1:3), soaking time for 8-10 hours in summer and 16-20 hours in winter, until the weight of soybeans increases by 2.0-2.2 times;

[0012] (2) Washing and peeling: washing and peeling the soaked soybeans;

[0013] (3) Refining: Refining the soybeans after washing and peeling, the temperature is controlled at about 90°C, and the ratio of material to water is 1:8;

[0014] (4) Separation of slurry and slag: the obtained will be filtered twice, the first filter cloth particle size is 100 mesh, and the second filter cloth is 160 mesh;

[0015] (5) Boiling: boil the separated filtrate for 10-15 minutes;

[0016] (6) Homogenization: Homogenize the boiled soybean milk to form standard soybean milk;

[0017] (7) Drying: The bean curd is spray-dried, the drying air temperature is 110-115°C, the final water c...

Embodiment 1

[0019] Example 1 Optimization of the dosage of glucono-δ-lactone, the dosage of brewing water and the dosage of soybean powder.

[0020] When the amount of soybean powder added is 10g, and the amount of brewing water added is 125mL, 0.55g, 0.60g, 0.65g, and 0.70g of glucono-δ-lactone powder are added respectively to make bean curd. The sensory results show that when the amount of ester powder added When it reached 0.65g, the sensory score reached the maximum value, and then increased the amount of ester powder, but there was a downward trend.

[0021] When the amount of ester powder added is 0.65g, the amount of soybean powder added is 10g, the amount of brewing water added is 115mL, 120mL, 125mL, 130mL, and the sensory results show that the optimum amount of brewing water is 120mL.

[0022] When the addition amount of brewing water is 120mL, the addition amount of ester powder is 0.65g, the addition amount of soybean powder is 9.00g, 10.00g, 11.00g, 12.00g, 13.00g, the sensor...

Embodiment 2

[0031] Example 2: Optimization of the dosage of self-heating type heating packs.

[0032] In the present invention, the specifications of the self-heating heating package are set to 20g, 30g and 40g. After putting the heating package into the container, add an appropriate amount of water to heat the bean pollen according to the instructions of the heating package, and use the sensory score (Table 1) to express the final result. (Table 4) shows that the quality of the bean curd made by the 30g heating pack is the best.

[0033] Table 4 Sensory evaluation table of heating pack

[0034]

[0035] According to market demand, the bean pollen is sealed and packaged, each bag is 12g, ester powder pack is 0.65g / bag, brewing water pack is 120mL / bag, heating water is 100mL / bag, open the bean pollen pack, ester powder pack and brewing water when eating Put the heating pack into the container, then slowly pour 100mL of heating water along the wall of the container, after the steam is r...

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Abstract

The invention discloses a manufacturing method of an instant tofu pudding. Raw materials including soybeans, gluconic acid-delta-lactone, preparing drinking water and a heating bag are required. According to the method, tofu pudding powder is made based on conventional processing technology, the consumption of gluconic acid-delta-lactone, preparing drinking water and tofu pudding powder is optimized, and a tofu pudding powder bag, a gluconic acid-delta-lactone bag and preparing drinking water are heated with the heating bag during consumption. The manufactured tofu pudding is balanced in nutrition, and through the design of a self-heating heating bag, the convenience in a real sense is achieved.

Description

technical field [0001] The invention belongs to the category of food, and is specifically a self-heating instant tofu curd. Background technique [0002] Douhua, the full name of which is tofu flower, also known as bean curd or bean jelly, is a Chinese food formed by solidifying soybean milk. As a classic national snack, bean curd has been loved by consumers since its development. It is rich in high-quality protein, essential fatty acids, vitamins and dietary fiber, etc., and has high nutritional value. At present, the production of bean curd in the market is mostly carried out in small handicraft workshops, with poor equipment and no guarantee of safety; high labor intensity and high labor cost; bean curd cannot be preserved for a long time, and industrial production is difficult, and it cannot meet the convenience and speed of modern society. need. Chinese patent application No. 02133738.1 relates to a kind of instant bean curd and its preparation method. The bean curd i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 秦文杜小琴叶昕轶何靖柳董红敏王玮琼陈琴媛
Owner SICHUAN AGRI UNIV
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