Method for processing lactone tofu

Abstract

The invention discloses a method for processing lactone tofu. The method comprises the following steps that soybeans are selected, wherein the soybeans are soaked with water with the weight 4-5 times that of the soybeans for 6 h to 14 h; grinding is carried out 2 times according to the ratio of the soybeans to the water being 1:5 to 1:6, and the materials pass through a 100-mesh steel screen; the materials are continuously heated for 10 min at the heating temperature of 90 DEG C to 95 DEG C; when the temperature of the soybean milk reaches 70 DEG C, curdling is carried out, and heat preservation is carried out for 1 h, wherein glucolactone is firstly dissolved in water, the mixture is added into the cooled soybean milk as soon as possible, the addition of glucolactone accounts for 0.2%-0.3% of the soybean milk, and stirring is carried out after glucolactone is added; after glucolactone is added, the tofu is boxed, and the boxed lactone tofu is made. The lactone tofu is fine and tender, the product is good in color, fragrance and taste, the production process is simple, mechanical operation can be adopted, the automation level is increased, the labor intensity is reduced, and the method is suitable for being applied and popularized.

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. Lactone tofu is tofu produced with gluconic acid-lactone (GDL) as a coagulant. Compared with the traditional tofu production method, the loss of protein is less, and the water content and water holding capacity of tofu are increased, so that the yield of tofu is higher, and the texture is fine and shiny, and the taste is better. At present, there is still a big gap between my country and the international advanced level in terms of the overall level of processing for the production of lactone tof...

AI Technical Summary

Problems solved by technology

The production of soy products in foreign countries has basically realized automation and mechanization, but most of the tofu production in my country is still a small individual production workshop, the processing technology is not standardized, the process parameters are vague, and the product quality is unstable. These