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

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...

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