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Coarse cereal dried bean-curd stick and preparation method thereof

A technology for yuba and miscellaneous grains, applied in the field of edible products, can solve the problems of inability to satisfy dietary nutritional balance and diversified taste, weak technology, single nutrient components and taste and flavor, etc., and achieves considerable economic benefits, improved psychological function, and flexible taste. unique effect

Inactive Publication Date: 2017-02-01
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional bean curd sticks mostly use a single soybean as raw material for pulping, cooking, drying, and packaging processes, and most of them are produced in small workshops with weak technology
As people's living standards are getting better and better, people are more and more pursuing nutritious and healthy food. Although the protein content of traditional soybean curd sticks is relatively high, after all, the nutritional components and taste flavor are relatively single, which cannot satisfy modern people's expectations. Diet nutritional balance and diverse taste needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A miscellaneous grain yuba, prepared from soybeans, mung beans, red beans, job's tears, black rice, lotus seeds and water, in parts by weight: 30 parts of soybeans, 10 parts of mung beans, 1 part of red beans, 3 parts of job's tears, and 1 part of black rice , 2 parts of lotus seeds and 100 parts of water.

[0032] Applying the above raw material ratio to prepare a kind of miscellaneous grain bean curd stick, the specific steps are as follows:

[0033] (1) Material selection: choose fresh soybeans, mung beans, red beans, barley, black rice and lotus seeds;

[0034] (2) Soaking: Clean the selected raw materials and soak in water for 5 hours in proportion. After soaking, the water absorption rate of each raw material is more than 80%;

[0035] (3) Refining: Send the soaked raw materials and soaking water to the refining device for refining and filtering to obtain soybean milk with slag removed;

[0036] (4) Boil milk: heat the soy milk in a container at 100°C for 3 minu...

Embodiment 2

[0041] A miscellaneous grain bean curd stick prepared from soybeans, mung beans, red beans, barley, black rice, lotus seeds and water, calculated in parts by weight: 60 parts of soybeans, 5 parts of mung beans, 5 parts of red beans, 1 part of job's tears, and 3 parts of black rice , 0.5 parts of lotus seeds and 300 parts of water.

[0042] Applying the above raw material ratio to prepare a kind of miscellaneous grain bean curd stick, the specific steps are as follows:

[0043] (1) Material selection: choose fresh soybeans, mung beans, red beans, barley, black rice and lotus seeds;

[0044] (2) Soaking: Clean the selected raw materials and soak in water for 12 hours in proportion. After soaking, the water absorption rate of each raw material is more than 80%;

[0045] (3) Refining: Send the soaked raw materials and soaking water to the refining device for refining and filtering to obtain soybean milk with slag removed;

[0046] (4) Cooking: Put the soy milk in a container at ...

Embodiment 3

[0051] A miscellaneous grain yuba, which is prepared from soybeans, mung beans, red beans, barley, black rice, lotus seeds and water, in parts by weight: 50 parts of soybeans, 7 parts of mung beans, 3 parts of red beans, 2 parts of job's tears, and 1 part of black rice , 0.5 parts of lotus seeds and 200 parts of water.

[0052] Applying the above raw material ratio to prepare a kind of miscellaneous grain bean curd stick, the specific steps are as follows:

[0053] (1) Material selection: choose fresh soybeans, mung beans, red beans, barley, black rice and lotus seeds;

[0054] (2) Soaking: Clean the selected raw materials and soak in water for 8 hours in proportion. After soaking, the water absorption rate of each raw material is more than 80%;

[0055] (3) Refining: Send the soaked raw materials and soaking water to the refining device for refining and filtering to obtain soybean milk with slag removed;

[0056] (4) Boiling: Put the soy milk in a container at 100°C and hea...

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Abstract

The invention discloses a coarse cereal dried bean-curd stick which is prepared from the following raw materials in parts by weight: 30-60 parts of soybeans, 5-10 parts of mung beans, 1-5 parts of red beans, 1-3 parts of semen coicis, 1-3 parts of black rice, 0.5-2 parts of semen nelumbinis and 100-300 parts of water. A preparation method of the coarse cereal dried bean-curd stick comprises the following steps: (1) selecting materials; (2) soaking the materials, (3) grinding the soaked materials into slurry; (4) cooking the slurry; (5) generating a film; (6) drying; and (7) packaging to obtain the coarse cereal dried bean-curd stick. The preparation method is simple, the raw materials are combined reasonably and supplement each other, and the prepared dried bean-curd stick is balanced and comprehensive in nutritional ingredients, unique in mouth-feel and flavor and high in edible efficacy.

Description

technical field [0001] The invention belongs to the technical field of edible products, and in particular relates to miscellaneous grain bean curd sticks and a preparation method thereof. Background technique [0002] Soybean yuba is a special food with a long history in my country. It has a strong bean aroma and a unique taste that other soy products do not have, and is deeply loved by Chinese people. According to data, at the end of the 20th century, the output of dried bean curd sticks in my country was 200,000 tons, with an annual output value of several billion yuan. In recent years, soybean products are popular among consumers not only in the east but also in the west, and the demand for yuba products in the international market is increasing day by day. Yuba, also known as bean curd skin, is a thin film formed by the polymerization of protein molecules and fat molecules during the denaturation process. Traditional bean curd sticks are yellowish-white in color, brigh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/40A23L11/45
CPCA23C20/025
Inventor 王超群
Owner GUANGXI UNIV
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