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Bean curd and preparation method thereof

A technology for tofu and auxiliary materials, applied in the field of soybean product processing, can solve the problems of indigestion, long cooking time, inconvenience in eating, etc., and achieve the effects of delaying cell aging, ensuring flavor and taste, and being easy to operate.

Inactive Publication Date: 2017-05-31
重庆凰巢实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because of their rough taste and long cooking time, these food crops are inconvenient to eat and difficult to digest, so they seldom appear on people's dining tables.

Method used

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  • Bean curd and preparation method thereof

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preparation example Construction

[0019] A kind of preparation method of bean curd that the embodiment of the present invention provides, it comprises the following steps:

[0020] A kind of preparation method of bean curd is characterized in that, comprises the following steps:

[0021] The first auxiliary material is soaked in water at a material-to-liquid ratio of 1:70-100 g / mL, and then refined to obtain a slurry. Enzymolysis is performed after gelatinizing the slurry to obtain an enzymolysis liquid. After sterilizing the enzymatic solution, inoculate the lactic acid bacteria to ferment for 10-15 hours, and obtain the fermentation solution after separation. Wherein, the first auxiliary material includes highland barley, buckwheat, oats and barley.

[0022] Highland barley is a plant of the genus Barley in the grass family, and my country is rich in highland barley resources. Highland barley has high protein, vitamin and mineral content and low fat content, and its nutritional components meet the modern ...

Embodiment 1

[0047] A kind of tofu provided in this embodiment is prepared by the following steps:

[0048] Soak the first auxiliary material in water at a material-to-liquid ratio of 1:85g / mL, and then grind to obtain a slurry. After the slurry is gelatinized at 60°C for 40 minutes, mix the slurry with α-amylase at a weight ratio of 100:0.5, and heat the slurry at 60°C. Enzymolysis was carried out for 80 minutes to obtain the enzymolysis solution. The enzymatic solution is sterilized at 120-125° C. for 10-15 minutes, then inoculated with lactic acid bacteria and fermented for 13 hours, and centrifuged to obtain the fermentation solution. Wherein, the first auxiliary material includes highland barley, buckwheat, oat and barley with a weight ratio of 100:40:20:8.

[0049] Put 1750 parts by weight of fermented liquid down to 0-10°C and put 100 parts by weight of soybean protein powder into the chopping machine, and first chop and mix it under the condition that the rotating speed of the cho...

Embodiment 2

[0053] A kind of bean curd is provided in the present embodiment, and it is prepared by the following steps:

[0054] Soak the first auxiliary material in water at a material-to-liquid ratio of 1:70g / mL, and then grind to obtain a slurry. After the slurry is gelatinized at 50°C for 45 minutes, mix the slurry with α-amylase at a weight ratio of 100:0.7, and heat the slurry at 50°C. Enzymolysis was carried out for 90 minutes to obtain the enzymolysis solution. The enzymolysis solution is sterilized at 120-125° C. for 10-15 minutes, then inoculated with lactic acid bacteria and fermented for 10 hours, and centrifuged to obtain a fermentation solution. Wherein, the first auxiliary material includes highland barley, buckwheat, oat and barley with a weight ratio of 100:35:25:5.

[0055] Put 1000 parts by weight of the fermented liquid down to 0-10°C and put 100 parts by weight of soybean protein powder into the chopping machine. Dust-free, then cut and mix for 5 minutes at a chopp...

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Abstract

The invention provides a bean curd and a preparation method thereof, and relates to the technical field of processing of soybean products. the preparation method of the bean curd comprises the following steps: grinding highland barley, buckwheat and oat into pulp; performing enzymolysis fermenting on the pulp to obtain fermenting liquid; mixing the fermenting liquid at the temperature of 0-10 DEG C and soybean protein powder; then chopping to obtain a primary bean curd product; then adding edible oil, a condiment, a second auxiliary material, TG enzyme and the primary bean curd product, and chopping to obtain semi-finished bean curd; and freezing the semi-finished bean curd for 4 to 24 hours under the temperature of 0 to 5 DEG C to obtain the bean curd. The preparation method is simple, easy to operate, and suitable for mass production; meanwhile, nutritional components of highland barley and other crops can be fully blended into the bean curd, so that the nutrition value of the bean curd can be increased, and moreover, outstanding flavor and taste of the bean curd can be ensured; the nutrition of the highland barley and other crops can be obtained by eating the bean curd, and the way of people eating the highland barley and other crops can be changed; the bean curd is convenient to eat, nutritional and delicious.

Description

technical field [0001] The invention relates to the field of bean product processing, and in particular to a bean curd and a preparation method thereof. Background technique [0002] In addition to the rice and flour that people eat daily, my country is rich in other food crops, such as highland barley, buckwheat, and barley. The nutritional value and health benefits of these food crops are much higher than those of rice and flour. For example, highland barley has high protein, amino acid, vitamin and mineral content, and low fat content, and its nutritional composition meets the modern dietary structure requirements of high protein, high vitamin, high fiber and low fat. Highland barley also contains functional components such as β-glucan, arabinoxylan, phenolic substances, unsaturated fatty acids, and phytosterols, which have strong health care effects. But these food crops are because of their rough taste, long cooking time, inconvenient eating and difficult digestion, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/02
Inventor 吕星宇
Owner 重庆凰巢实业有限公司