Physalis milk-flavored tofu and preparation method thereof
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A tofu and milk-flavored technology, which is applied in the field of food processing, can solve the problems of adding and not yet seeing whey powder, etc., and achieve the effects of increasing milk flavor, good promotion and application value, and improving quality and grade
Active Publication Date: 2020-02-11
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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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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[0035] The preparation process of the physalis milk-flavored tofu product provided by the present invention is generally as follows: raw soybeans→selection→soaking→rinsing→refining→raw pulp→cooking pulp→spotting→squatting brains→on brains→pressing and forming→cooling→finished product; The specific process is as follows:
[0036] (1) Soybean soaking, choose soybeans with full grain weight, no impurities, no insect eyes, no moldy deterioration, wash, soak at 20°C for 12-18 hours until the soybeans have no hard core, and ensure that the soybeans fully absorb water; after soaking, use clean water Rinse 3 times;
[0037] (2) Fermentation of whey. Fermentation of whey is carried out while soaking soybeans in step (1). In terms of mass ratio, whey powder and water are formulated into a solution at a ratio of 2:8, heated and boiled to sterilize, and cooled to 37°C, inoculate 0.1% lactic acid bacteria freeze-dried powder, ferment at 37°C for 8-10 hours until the acidity reaches 3%, th...
Embodiment 2
[0060] On the basis of Example 1, the inventors carried out an orthogonal experimental design on single factors such as the concentration of soy milk that affects the yield of tofu, the quality of tofu, the amount of whey powder fermented liquid, and the temperature of the brain, in order to explore the best tofu preparation. craft. A brief introduction is as follows.
[0061] First designed the L 9 (3) 3 The orthogonal test table is as follows:
[0062] .
[0063] The optimal process conditions of 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 the influence of the three factors on the yield of tofu is brain temperature, concentration of soybean milk and the amount of whey added. The optimal factor levels are: the concentration of soybean milk is 1:8, the amount of whey added is 100mL, and the brain temperat...
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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 in particular relates to a patent application for physalis milk-flavored tofu and a preparation method thereof. Background technique [0002] Tofu is a traditional food in China. It has a history of 2,000 years since it was invented. It is famous at home and abroad for its delicate taste, rich nutrition, green health, and has become a rare healthy food. It has become a rare food on the table of people from all over the world. Food. [0003] At present, the domestic tofu production technology mainly adopts traditional processing technology and family workshop production, which wastes a lot of manpower and material resources. And because the protein content in the tofu is high, the moisture content is many, and itself is in the neutral condition again, easily cause the mass reproduction of microorganism, also there are problems such as poor strength, fragile, easily rotten, poor water ...
Claims
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