Quality-improved and yield-increased yam bean curd sticks

A technology of cold potato and yuba is applied in the field of food and processing to achieve the effects of improving utilization rate, reducing heat and improving water retention

Inactive Publication Date: 2017-05-31
陈劲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the output and quality of bean curd sticks have been significantly improved by using the above-mentioned harmful additives, it has changed the bean curd stick from high-protein food to high-additive food, and everyone keeps it at a respectful distance.

Method used

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  • Quality-improved and yield-increased yam bean curd sticks

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of jelly bean curd stick with improved quality and higher yield, which is a bean product made from the following raw materials in the following weight proportions: 75% soybeans, 10% jicama %, food regulator 15%; the raw materials of the food regulator are made of Moringa leaf, pomelo peel, peanut polypeptide, linseed powder, lemongrass leaf, citric acid, polyglycerol fatty acid ester, isomaltulose, bicarbonate Composed of sodium and olive oil; the raw materials of the food regulator are 20 parts by weight of Moringa leaves, 15 parts of grapefruit peels, 7 parts of peanut polypeptides, 8 parts of linseed powder, 9 parts of lemongrass leaves, and 0.05 parts of citric acid , 0.9 part of polyglycerol fatty acid ester, 10 parts of isomaltulose, 3.5 parts of sodium bicarbonate, 0.05 part of olive oil; leaves, crushed to 100 mesh, added linseed powder and sautéed until fragrant, then ultrafinely pulverized, passed through a 220 mesh sieve to obtain a mixed powder; take ...

Embodiment 2

[0043] A kind of jelly bean curd stick with improved quality and higher yield, which is a bean product made from the following raw materials in the following weight proportions: 72% soybeans, 25% jicama %, food regulator 3%; the raw materials of the food regulator are made of Moringa leaf, pomelo peel, peanut polypeptide, linseed powder, citronella leaf, citric acid, polyglycerol fatty acid ester, isomaltulose, bicarbonate Composed of sodium and olive oil; the raw materials of the food regulator are 12 parts by weight of Moringa leaves, 18 parts of grapefruit peels, 3 parts of peanut polypeptides, 10 parts of linseed powder, 5 parts of lemongrass leaves, and 0.1 parts of citric acid part, 0.6 part of polyglycerol fatty acid ester, 16 parts of isomaltulose, 1.5 parts of sodium bicarbonate, 0.2 part of olive oil; and lemongrass leaves, crushed to 90 mesh, added linseed powder and sautéed until fragrant, then ultrafinely pulverized, passed through a 220 mesh sieve to obtain a mix...

Embodiment 3

[0053] A kind of jelly bean curd stick with improved quality and higher yield, which is a bean product made from the following raw materials in the following weight proportions: 85% soybeans, 10% jicama %, food regulator 5%; the raw materials of the food regulator are made of Moringa leaf, pomelo peel, peanut polypeptide, linseed powder, lemongrass leaf, citric acid, polyglycerol fatty acid ester, isomaltulose, bicarbonate Composed of sodium and olive oil; the raw materials of the food conditioner are 10 parts by weight of Moringa leaves, 30 parts of pomelo peels, 2 parts of peanut polypeptides, 16 parts of linseed powder, 3 parts of citronella leaves, and 0.12 parts of citric acid. 1 part, 0.2 part of polyglycerol fatty acid ester, 20 parts of isomaltulose, 0.9 part of sodium bicarbonate, 1 part of olive oil; and lemongrass leaves, crushed to 80 mesh, added linseed powder and sautéed until fragrant, then ultrafinely pulverized, passed through a 220 mesh sieve to obtain a mixe...

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Abstract

The invention discloses quality-improved and yield-increased yam bean curd sticks, and belongs to the field of food processing. The bean curd sticks are bean products prepared by carrying out steeping, grinding into thick liquid, boiling, tearing off of bean curd sticks and drying on the following raw materials in percentage by weight: 65 to 90 percent of soybeans, 10 to 25 percent of yam beans and 3 to 15 percent of an edible conditioner. The edible conditioner is prepared from moringa leaves, shaddock peels, peanut peptides, flax seed meal, citronella leaves, citric acid, polyglycerol fatty acid ester, isomaltulose, sodium bicarbonate and olive oil. The bean curd sticks disclosed by the invention are high in glossiness, uniform in branch and high in water reabsorbing capacity, taste soft and unique, are pleasant to the palate, and have a lasting aftertaste. The processing technology of the yam bean curd sticks is simple in step and high in yield; an obtained product is high in quality and relatively low in production cost.

Description

technical field [0001] The invention relates to a food and a processing method, in particular to a jicama bean curd stick with improved quality and increased yield. Background technique [0002] Yuba, also known as yuba or bean curd skin, is a solidified film on the surface of boiled soybean milk, which can be eaten fresh or dried, and is a common food ingredient in East Asia. The word tofu skin first appeared in Li Shizhen's "Compendium of Materia Medica". Li Shizhen said that when the soybean milk is heated, a layer of film appears on the surface, and the film is taken out, and the tofu skin is obtained after drying. Bean curd sticks are coagulated from protein, fat and other components in soy milk. Bean curd sticks are soy products with a water content of less than or equal to 11% made from soy milk without stewing. The protein content is about 40% and the fat is about 20%. In addition, It is also rich in glutamic acid, soybean saponin, potassium, calcium, magnesium, zin...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/005A23C20/025
Inventor 陈劲
Owner 陈劲
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