A kind of preparation method of color and luster stable edamame bean curd

A technology of stable color and rough tofu, applied in dairy products, cheese substitutes, applications and other directions, can solve the problems of affecting visual sensory effects, affecting visual effects, deepening and the like, and achieves simple methods, low preparation costs, and simple preparation methods. Effect

Active Publication Date: 2020-04-24
安徽粮食工程职业学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The applicant found in the research that after the green tofu is stored in vacuum packaging, due to chemical and biological changes such as Maillard reaction and microbial fermentation, the color of the green tofu will continue to deepen with time, which will affect its visual effect, and the surface of the green tofu will change. Some yellow-brown spots appear, affecting its visual sensory effect

Method used

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  • A kind of preparation method of color and luster stable edamame bean curd

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Experimental program
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Effect test

Embodiment 1

[0019] A method for preparing edamame with stable color, comprising the following steps in sequence:

[0020] 1. Preparation of soymilk: select 50g of soybeans, add 1L of pure water, squeeze and pulp by traditional methods to obtain soymilk;

[0021] 2. Add polydimethylsiloxane: add 0.3% (v / v) polydimethylsiloxane to soybean milk, stir well, and mix evenly to obtain mixed soybean milk I;

[0022] 3. Adding sodium carboxymethyl cellulose: adding 0.2% (m / v) sodium carboxymethyl cellulose to mixed soymilk I to obtain mixed soymilk II;

[0023] 4. Adding epigallocatechin and propylene glycol: adding 0.5% (m / v) epigallocatechin and 0.1% (v / v) propylene glycol to mixed soymilk II to obtain mixed soymilk III;

[0024] 5. Dotting: add 0.3% (m / v) konjac gum and 0.8% (m / v) gluconolactone to the mixed soymilk III, dotting and solidifying to obtain tofu prepared by mixing soymilk III;

[0025] 6. Cut into pieces: cut the prepared tofu into small pieces of equal height, and place them fl...

Embodiment 2

[0036] A method for preparing edamame with stable color, comprising the following steps in sequence:

[0037] 1. Preparation of soymilk: select 50g of soybeans, add 1L of pure water, squeeze and pulp by traditional methods to obtain soymilk;

[0038] 2. Add polydimethylsiloxane: add 0.6% (v / v) polydimethylsiloxane to soybean milk, stir well, and mix well to obtain mixed soybean milk I;

[0039] 3. Adding sodium carboxymethyl cellulose: adding 0.3% (m / v) sodium carboxymethyl cellulose to mixed soymilk I to obtain mixed soymilk II;

[0040] 4. Adding epigallocatechin and propylene glycol: adding 0.6% (m / v) epigallocatechin and 0.2% (v / v) propylene glycol to mixed soymilk II to obtain mixed soymilk III;

[0041] 5. Dotting: add 0.1% (m / v) konjac gum and 0.6% (m / v) gluconolactone to the mixed soymilk III, dotting and solidifying to obtain tofu prepared by mixing soymilk III;

[0042] 6. Cut into pieces: cut the prepared tofu into small pieces of equal height, and place them flat...

Embodiment 3

[0045] A method for preparing edamame with stable color, comprising the following steps in sequence:

[0046] 1. Preparation of soybean milk: select 100g of soybeans, add 1L of pure water, press and make pulp by traditional methods to obtain soybean milk;

[0047] 2. Add polydimethylsiloxane: add 0.5% (v / v) polydimethylsiloxane to soybean milk, stir well, and mix evenly to obtain mixed soybean milk I;

[0048] 3. Adding sodium carboxymethyl cellulose: adding 0.4% (m / v) sodium carboxymethyl cellulose to mixed soymilk I to obtain mixed soymilk II;

[0049] 4. Adding epigallocatechin and propylene glycol: adding 0.8% (m / v) epigallocatechin and 0.15% (v / v) propylene glycol to mixed soymilk II to obtain mixed soymilk III;

[0050] 5. Dotting: add 0.15% (m / v) konjac gum and 1% (m / v) gluconolactone to the mixed soymilk III, dotting and solidifying to obtain tofu prepared by mixing soymilk III;

[0051] 6. Cut into pieces: cut the prepared tofu into small pieces of equal height, and...

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PUM

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Abstract

The invention relates to a preparation method of edamame curd with stable color, belonging to the technical field of food processing, comprising preparing soybean milk: pressing soybeans with water to make soybean milk; adding polydimethylsiloxane: adding sodium carboxymethyl cellulose; adding Epigallocatechin and propylene glycol: add konjac gum and gluconolactone to make a slurry, and solidify tofu; cut the prepared tofu into small pieces of equal height, and place them flat on the bamboo strips used for fermentation; at 23~ Under the condition of 26°C, it is naturally fermented for 48-240 hours to obtain edamame curd whose surface is covered with fluff and has a stable color. After being vacuum-packed, the edamame curd produced by the invention has the same taste and quality, and after vacuum-packing, its color can be kept unchanged within 60 days.

Description

technical field [0001] The invention relates to a method for preparing green bean curd, in particular to a method for preparing green bean curd with stable color. Background technique [0002] Hairy tofu is a famous traditional dish in Huizhou (now in Huangshan City, Anhui Province). It is artificially fermented to make a layer of white hairs grow on the surface of the tofu. Because tofu converts the vegetable protein into a variety of amino acids after fermentation, it tastes very fresh after cooking. [0003] The top-quality edamame has a thick layer of pure white hair, and some black particles are evenly distributed on it, which are spores and a sign of mature edamame. Hairy tofu is a well-known vegetarian delicacy in Anhui. It is generally called Huangshan hairy tofu or Huizhou hairy tofu. As the name suggests, it is mainly made of edamame curd, which is a special product in Shexian, Tunxi, Xiuning, Yixian, Qimen, and Wuyuan in Huizhou. After being fried, it is served ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 徐敏武爱群杨希张璐璐张临颍司武阳张瑾丽
Owner 安徽粮食工程职业学院
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