Chitosan tofu and preparation method thereof

A technology of chitosan and tofu, applied in the field of food processing and manufacturing, can solve the problem of poor taste of tofu, and achieve the effects of good taste, good edible value and long storage period

Inactive Publication Date: 2017-01-04
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, chitosan is insoluble in water and can only be dissolved in acid solution, so that the tofu made of water-insoluble chitosan has a poor mouthfeel and a strong bitter taste, while water-soluble chitosan has a low molecular weight. It has better bacterial performance and physiological activity, and has greater application prospects than high molecular weight chitosan

Method used

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  • Chitosan tofu and preparation method thereof
  • Chitosan tofu and preparation method thereof
  • Chitosan tofu and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] Tofu preparation method provided by the present invention, overall technological process is:

[0082] Raw soybeans→cleaning→soaking→rinsing→refining→raw pulp→cooking pulp→pointing brain→squatting brain→top brain→press molding→packing and cooling→finished product, the specific preparation steps are as follows.

[0083] (1) Choose soybeans with full grain weight, no impurities, no insect eyes, and no moldy deterioration, wash them, soak them at 20°C for 12-18 hours until the soybeans have no hard core, and ensure that the soybeans fully absorb water; the quality of soybeans after absorbing water is the same as before soaking 2 to 2.5 times the dry mass of soybeans; rinse with clean water 3 times after soaking.

[0084] (2) Beat the soaked soybeans and water according to a certain ratio, so that the total water consumption is 8 times that of dry beans, boil the soybean paste at about 95°C, and keep it for 5 minutes, then separate the pulp and slag, and collect the slurry f...

Embodiment 2

[0116] On the basis of Example 1, the inventors conducted an orthogonal experiment with soymilk concentration, chitosan addition and brain temperature as the main influencing factors to explore the optimal preparation process of chitosan tofu. L 9 (3) 3 The design of the orthogonal test table is as follows:

[0117] .

[0118] Determine the optimal process conditions of chitosan tofu with the yield and sensory evaluation of tofu, the results are shown in the following table: .

[0119] It can be seen from the above table that the order of the influence of the three factors on the tofu yield and sensory quality is the amount of water-soluble chitosan added, the temperature of the squatting brain, and the squatting time of the brain. Considering the index of tofu yield, the optimization scheme is A2B2C3 (that is, the concentration of soybean milk 1:9, chitosan addition 0.6%, squatting temperature 85°C), the tofu yield of this combination is 151g / 100g; considering the sens...

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Abstract

The invention belongs to the technical field of food processing and manufacture and particularly relates to chitosan tofu and a preparation method thereof. The chitosan tofu provided by the invention is prepared through the steps of soaking soybeans, pulping, adding chitosan, squatting and squeezing. The chitosan tofu and the preparation method thereof provided by the invention have the benefits that by optimizing the soybean milk concentration, the chitosan adding quantity, the squatting temperature, the squatting time and other influence factors in the chitosan tofu, the best chitosan tofu preparation process is obtained; related detection results show that the prepared chitosan tofu is better in mouth feeling and longer in preservation period and has a better edible value.

Description

technical field [0001] The invention belongs to the technical field of food processing and manufacturing, and in particular relates to a patent application for chitosan tofu and a preparation method thereof. Background technique [0002] Tofu is a traditional food in China. It is famous at home and abroad for its delicate taste, rich nutrition, green and healthy food, and has become a rare delicacy on the tables of people from all over the world. Traditional Chinese tofu is made by soaking soybeans in clear water, swollen and softened, and then ground into soy milk, and then "spotted" with bittern or gypsum to make the protein (protein food) aggregates dispersed in the soy milk agglomerate. The tofu made with brine (magnesium chloride) is characterized by high hardness, strong toughness, low water content, very "coarse" taste, slightly sweet and slightly bitter taste; while the tofu made with gypsum (calcium sulfate), It is characterized by delicate texture, high elasticity...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L29/269A23L11/45
CPCA23C20/025
Inventor 李星科张华白艳红李可王新天
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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