Preparation method of low-fat high-protein dried bean curd

A high-protein, dried tofu technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of high oil content and low protein content of dried tofu, and achieve the effect of high protein content, high elasticity, and small and uniform pores

Inactive Publication Date: 2017-05-10
黑龙江省绿色食品科学研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preparing low-fat and high-protein dried tofu in order to solve the problem of high oil content and low protein content of dried tofu produced by traditional techniques

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0018] Embodiment 1: The preparation method of a kind of low-fat and high-protein dried bean curd of the present embodiment is carried out according to the following steps:

[0019] 1. Soybean screening: choose soybeans with uniform particles, bright color and no mildew, for use;

[0020] 2. Dehulling: use a dehulling machine to dehull, and then pass through a 40-mesh screen to obtain dehulled soybeans; the dehulled soybeans have a hull content of 4% to 6%, and the dehulled soybeans have a water content of 12% to 15%;

[0021] 3. Cold pressing and deoiling: use a cold press to deoil the dehulled soybeans. During the deoiling process, the temperature is controlled to be less than or equal to 40°C and the pressure is 60MPa to 70MPa to obtain deoiled soybean meal; the oil content of the deoiled soybean meal is 5 %~6%;

[0022] 4. Pulping: adding deoiled soybean meal and water into a soybean milk machine for refining and boiling to obtain cooked soybean milk; the mass ratio of th...

specific Embodiment approach 2

[0029] Embodiment 2: The difference between this embodiment and Embodiment 1 is that the skin content of the dehulled soybeans described in step 2 is 5%. Other steps and parameters are the same as in the first embodiment.

specific Embodiment approach 3

[0030] Embodiment 3: The difference between this embodiment and Embodiment 1 or 2 is that the moisture content of the dehulled soybeans in step 2 is 13% to 14%. Other steps and parameters are the same as in the first or second embodiment.

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Abstract

The invention provides a preparation method of a low-fat high-protein dried bean curd, relating to a production method of dried bean curds. According to the preparation method, the problems that a dried bean curd prepared by virtue of a traditional process is relatively high in fat content and relatively low in protein content are solved. The preparation method comprises the following steps: (1) soybean screening; (2) peeling; (3) cold-pressing deoiling; (4) pulping (5) filtration; (6) curdling; (7) bean curd jelly preparation; and (8) bean curd jelly pressurization. The deoiled bean pulp dried bean curd prepared under process conditions is yellow and has smooth skin, fine and uniform pores, high elasticity and resilience speed, tasty flavor, high protein content and full fragrance. The fat content of the prepared dried bean curd is 5%-7%, and the protein content of the prepared dried bean curd is 25%-30%. Compared with the dried bean curd prepared by virtue of the traditional process, the low-fat high-protein dried bean curd has the advantages that the fat content is reduced by 19%, the protein content is increased by 6%, and thus the demands required by modern dietary structures to low-fat high-protein nutrition and health are met.

Description

technical field [0001] The present invention relates to a preparation method of dried bean curd. Background technique [0002] Generally speaking, the conventional oil refining process is traditional hot pressing and organic solvent leaching. Hot pressing mainly uses processes such as steaming and frying to maximize protein denaturation, and the extraction of organic solvents makes the oil or cake contain organic solvents, so the oil cannot meet people's needs for natural green organic food. The oilseed meal obtained by the process can only be used as feed or fertilizer resources, which limits the comprehensive utilization of oilseed plant resources. For this reason, since the 1980s, researchers have begun to explore new technologies for the simultaneous preparation of high-quality vegetable oils and low-denatured nutrients in cakes, so as to realize the comprehensive utilization of oil crops. [0003] The cold-pressed oil-making method is a physical method, which is press...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 孙树坤韩翠萍历卓许慧葛子榜李小雅陈昊
Owner 黑龙江省绿色食品科学研究院
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