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Bean product coagulator prepared from food, preparation method and bean curd
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A soy product and coagulant technology, which is applied in the field of soy product coagulant, preparation method and tofu, can solve the problem of high price, achieve fast coagulation speed, low price, and facilitate absorption
Inactive Publication Date: 2017-04-26
郭宏君 +1
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Abstract
Description
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Problems solved by technology
Although it can avoid the problems of using brine and plaster of paris as the coagulant of soy products, after all, it is made of traditional Chinese medicine, and long-term consumption will cause some side effects to some people, and the price is relatively high
Method used
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Examples
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Effect test
Embodiment 1
[0012] Follow the steps below to make:
[0013] a. Weigh 25g of corn flour, 15g of soybean flour, 10g of millet flour, and 10g of glutinous rice flour, mix them with water, mix thoroughly, and steam in a pot;
[0014] b. Add 5g of fresh lemon juice to the cooled raw materials, stir well and let stand until all the raw materials have been fermented (25~35℃ temperature, just let stand for 3~5 days);
[0015] c. take the fermented product, remove moisture through freeze-drying, and the remaining powder is the bean product coagulant of the present invention.
Embodiment 2
[0017] Follow the steps below to make:
[0018] a. Weigh 28g of corn flour, 18g of soybean flour, 12g of millet flour, and 13g of glutinous rice flour;
[0019] b. Add 8g of fresh lemon juice to the cooled raw materials, stir well and let it stand for 4 days until all the raw materials have been fermented (at 25~35℃, just let it stand for 3~5 days);
[0020] c. take the fermented product, remove moisture through freeze-drying, and the remaining powder is the bean product coagulant of the present invention.
Embodiment 3
[0022] Follow the steps below to make:
[0023] a. Weigh 30g of corn flour, 25g of soybean flour, 15g of millet flour and 15g of glutinous rice flour;
[0024] b. Add 8g of fresh lemon juice to the cooled raw materials, stir well and let it stand for 4 days until all the raw materials have been fermented (at 25~35℃, just let it stand for 3~5 days);
[0025] c. take the fermented product, remove moisture through freeze-drying, and the remaining powder is the bean product coagulant of the present invention.
[0026] The corn flour, soybean flour, millet flour and glutinous rice flour used in Examples 1, 2, and 3 are commercially available, and the fresh lemon juice is the juice of freshly squeezed fresh lemon.
[0027] The technological process of making bean curd (water bean curd, dry bean curd) is identical with prior art, just use the bean product coagulant described in the embodiment of the present invention 1,2,3 when thinking, can make the embodiment of the present invent...
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Abstract
The invention discloses a bean product coagulator prepared from food. The bean product coagulator is prepared by curing corn flour, soybean flour, millet flour and glutinous rice flour, then adding fresh lemon juice for fermentation and drying the fermentation product, wherein the bean product coagulator is prepared from, by mass, 25-30 parts of corn flour, 15-25 parts of soybean flour, 10-15 parts of millet flour, 10-15 parts of glutinous rice flour and 5-10 parts of fresh lemon juice. The bean product coagulator is low in price and rich in nutrition, a high coagulating speed can be achieved when the bean product coagulator is used for making bean curd, the made bean curd is good in taste, and no side effect exists; besides, an enzyme formed after corn flour, soybean flour, millet flour and glutinous rice flour are fermented better promotes soybean protein absorption and is beneficial to human health.
Description
technical field [0001] The invention relates to a soybean product coagulant, a preparation method and tofu, in particular to a food-made soybean product coagulant, a preparation method and tofu with low price, rich nutrition, good taste and no side effects. Background technique [0002] Soybeans have high nutritional value, and tofu (water tofu, dry tofu) made from soybeans has become one of the most popular foods. The production process of tofu is to select soybeans, soak, wash, refine, filter residue, boil pulp, cool, bake, pour and press, etc. In the past, the raw materials (soybean coagulant) used for cooking are two kinds of brine and plaster of paris. kind. Brine, also known as brine, is a by-product of seawater salt production. Although brine is used as a coagulant for soybean products, although the coagulation speed is fast and the product has good water holding capacity, the composition of brine is relatively complicated. In addition to the main component magnesium...
Claims
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Application Information
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