Preparation method of vegetable juice bean curd

A production method and technology of vegetable juice, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of not being able to meet the improvement of diet level, the human body has no nutritional value, and the nutritional content is not sufficient, so as to achieve rich varieties and flavors , non-perishable, high nutritional value

Inactive Publication Date: 2017-01-04
胡培红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tofu and bean products have a long history in China, and the traditional production methods have continued to this day without major changes. Therefore, the color is single (white), without fortification, the nutritional content is not sufficient, and the taste is single, which cannot meet the needs of people's improved diet. need
Brine or gypsum must be added as a coagulant in production, they have no nutritional value for the human body, and eating too much will cause gastrointestinal discomfort

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1: Tofu with celery juice

[0014] Selected beans; full-bodied beans, no moths, new soybeans.

[0015] Soak for 13 hours, then grind soybeans and water into soybean milk in a weight ratio of 1:10; filter with 80-mesh nylon silk screen; boil for 5 minutes; choose fresh celery without yellow leaves and no rot, crush it, squeeze the juice, and use Filter with 80-mesh silk screen, the PH value of celery juice is 6.0, heat the vegetable juice to 48°C, and the temperature of soybean milk is 86°C, when ordering pulp, pour the soybean milk into the container filled with celery juice. The weight percentage of soybean milk and celery juice is 90:10; squat for 10 minutes, pour it into a tofu board, press to remove the water, and it will be ready for 30 minutes. Tofu is light green in color.

Embodiment 2

[0016] Example two, spinach tofu

[0017] The production of soymilk is the same as in Example 1; fresh spinach is selected, crushed and squeezed, filtered with 80-mesh silk screen, the pH value of the spinach juice is 6.5, the spinach juice is heated to 44°C, the temperature of the soymilk is 90°C, the difference between the soymilk and spinach juice The weight percentage is 83:17, pour into the point slurry, squat for 10 minutes, and shape. Tofu is green.

Embodiment 3

[0018] Example 3, Tomato Tofu

[0019] The production of soymilk is the same as in Example 1; select fresh tomatoes, crush them and squeeze the juice, filter them through 80-mesh silk screen, the pH value of the tomato juice is 6.0, heat the tomato juice to 52°C, the temperature of the soymilk is 85°C, and mix the soymilk and tomato juice The weight percentage is 84:16, pour into the point slurry, squat for 10 minutes, and shape. Tofu is pink.

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PUM

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Abstract

The invention discloses a preparation method of vegetable juice bean curd. The technical scheme comprises the following steps: making soybeans and water at a weight ratio of 1:(10-13) into soybean milk; preparing vegetable juice from vegetables containing soluble calcium salt, wherein the pH value of the vegetable juice is 5.5-7.0; and curdling the soybean milk into a jelly according to the following requirements: the temperature of the soybean milk is not lower than 85 DEG C, the temperature of the vegetable juice is 40-60 DEG C, the soybean milk accounts for 50-90% and the vegetable juice accounts for 5-50% both by weight, and a milk pouring method is adopted. The method disclosed by the invention has the following advantages: without adopting bittern or gypsum as a coagulant, the vegetable juice bean curd causes no discomfort to human body; through enhancement, the nutritional ingredients are sufficient while multiple colors and varieties are obtained; and moreover, the production technology is relatively simple, and the vegetable juice bean curd is sanitary and clean.

Description

technical field [0001] The invention belongs to a method for preparing nutritional and health food, in particular to a method for preparing vegetable juice tofu. Background technique [0002] Tofu and bean products have a long history in China, and the traditional production methods have continued to this day without major changes. Therefore, the color is single (white), without fortification, the nutritional content is not sufficient, and the taste is single, which cannot meet the needs of people's improved diet. need. In production, brine or gypsum must be added as coagulant. They have no nutritional value for human body, and eating too much will cause gastrointestinal discomfort. Contents of the invention [0003] The purpose of the present invention is to provide a new method for making tofu and bean products, which does not use brine or gypsum as a coagulant, does not cause any discomfort to the human body when eaten, has sufficient nutritional components after stren...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 胡培红
Owner 胡培红
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