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Winter cherry milk-flavored bean curd and making method thereof

A tofu and milk-flavored technology, applied in the field of food processing, can solve the problems of adding and not seen whey powder, etc., and achieve the effects of increasing milk-flavor, promoting application value, and enriching varieties.

Active Publication Date: 2017-02-01
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in the prior art, there is no application report that whey powder is added to bean curd preferably

Method used

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  • Winter cherry milk-flavored bean curd and making method thereof
  • Winter cherry milk-flavored bean curd and making method thereof
  • Winter cherry milk-flavored bean curd and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0035] The preparation process of the yogurt milk-flavored tofu product provided by the present invention is roughly as follows: raw soybeans → selection → soaking → washing → refining → raw pulp → boiled pulp → tapping → squatting → upper brain → compression molding → cooling → finished product; The specific process is as follows:

[0036] (1) Soaking soybeans, choose soybeans with full grain weight, no impurities, no insect eyes, no moldy deterioration, wash, and soak at 20°C for 12-18h until the soybeans have no hard cores to ensure that the soybeans fully absorb water; use clean water after soaking Rinse 3 times;

[0037] (2) Whey fermentation, in step (1) soaking soybeans while fermenting the whey, in terms of mass ratio, prepare a solution of whey powder and water in a ratio of 2:8, heat and boil for sterilization, and cool to Inoculate 0.1% lyophilized powder of lactic acid bacteria at 37°C and ferment for 8-10 hours at 37°C until the acidity reaches 3%. The prepared physal...

Embodiment 2

[0060] On the basis of Example 1, the inventor carried out an orthogonal experiment design for single factors that affect the yield of tofu, the quality of tofu, the concentration of soy milk, the amount of whey powder fermentation broth added, and the squatting temperature to explore the best preparation of tofu Craft. A brief introduction is as follows.

[0061] First designed L 9 (3) 3 The orthogonal test table is as follows:

[0062] .

[0063] The best processing conditions for milk tofu are determined by the yield of tofu and its sensory evaluation. The results are shown in the following table:

[0064]

[0065] From the analysis of the above table, it can be seen that the order of influence of the three factors on the yield of tofu is squatting temperature, concentration of soy milk and added amount of whey. The optimal factor level is: the concentration of soy milk is 1:8, the addition amount of whey is 100 mL, and the squatting temperature is 95°C.

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to winter cherry milk-flavored bean curd and a making method thereof. The method for making the winter cherry milk-flavored bean curd particularly comprises the steps of soybean soaking, whey fermentating, soybean milk grinding, soybean milk boiling, marinating, pressing and the like. Due to the fact that selection of a bean curd coagulant has the important significance on high-quality bean curd production, the formula of the coagulant used in the bean curd making process is modified, lactic acid which is generated through fermentation of whey powder by adding lactic acid bacteria is added into soybean milk by serving as the coagulant, protein in the soybean milk can be flocculated, and then the bean curd is made. According to the winter cherry milk-flavored bean curd and the making method thereof, the winter cherry bean curd is made through cooperation of soybeans and whey, the amino acid proportion can be reasonably balanced, animal protein and plant protein are reasonably combined, the nutritive value is high, the milk flavor can be increased while the unique bean flavor of the soybeans is kept, the varieties of the bean curd can be greatly enriched, the quality and the grade of the bean curd are improved, and then the good application and popularization value is achieved.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a patent application for yogurt milk flavored tofu and a preparation method thereof. Background technique [0002] Tofu is a traditional Chinese food. It has a history of 2000 years since it was invented. It has become a rare healthy food for its delicate taste, rich nutrition, and green health. It has become a rare food on the table of people in all countries. Good food. [0003] At present, domestic tofu production technology mainly adopts traditional processing technology, family workshop-style production, which wastes a lot of manpower and material resources. And because tofu has high protein content, high moisture content, and itself is in a neutral condition, it is easy to cause a large number of microorganisms to multiply. In addition, the current production of tofu still has problems such as poor strength, fragility, perishability, and poor water retention, w...

Claims

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Application Information

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IPC IPC(8): A23C20/00
CPCA23C20/005
Inventor 李星科张华赵电波白艳红
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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