Novel beancurd jelly and preparation process thereof

A tofu flower, a new type of technology, applied in the field of food processing, can solve the problem of single product, and achieve the effect of rich nutrition, delicate and smooth taste, and strong bean flavor

Inactive Publication Date: 2017-06-13
博罗罗浮山润心食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to facilitate people's fast-paced life, instant tofu flower products have been developed, but the current products are relatively single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1 adopts the following steps to realize the present invention:

[0020] (1) Soybean raw materials are selected, dry-dried and peeled, soaked at 28-30°C for 24 hours in a sodium bicarbonate solution with a mass concentration of 1.0% that is three times the mass of soybeans; the sodium bicarbonate solution is prepared with mountain spring water ; The mountain spring water is processed through an ultrafiltration membrane;

[0021] (2) After soaking, drain the water from the raw materials, add 6 times the mass of raw materials to hot water at 80-90°C, oscillate at a frequency of 85kHz for 5 minutes, and then beat with a colloid mill;

[0022] (3) After beating, sieve to obtain soybean milk, add 0.1% cysteine, anhydrous sodium sulfite or sodium bisulfite, stir for 20 minutes, then heat soybean milk to 80°C, add 0.35% soybean milk Hydroxylated lecithin, 0.65% sucrose lipid in soymilk mass, 0.4% gluconate delta-lactone in soymilk mass, heat preservation and stirrin...

Embodiment 2

[0027] Embodiment 2 adopts the following steps to realize the present invention:

[0028] (1) Soybean raw materials are selected, dry-dried and peeled, and soaked in a sodium bicarbonate solution with a mass concentration of 1.2% that is 4 times the mass of soybeans at 28-30°C for 24 hours; the sodium bicarbonate solution is prepared with mountain spring water ; The mountain spring water is processed through an ultrafiltration membrane;

[0029] (2) After soaking, drain the water of raw materials, add 6 times the mass of raw materials in hot water at 80-90°C, vibrate at a frequency of 90kHz for 5 minutes, and then beat with a colloid mill;

[0030] (3) After beating, sieve to obtain soybean milk, add 0.15% cysteine, anhydrous sodium sulfite or sodium bisulfite, stir for 20 minutes, then heat the soybean milk to 80°C, add 0.2% of soybean milk Hydroxylated lecithin, 1% sucrose lipid by mass of soy milk, 0.2% gluconate delta-lactone by mass of soy milk, kept stirring for 30 minu...

Embodiment 3

[0035] Embodiment 3 adopts the following steps to realize the present invention:

[0036] (1) Soybean raw materials are selected, dry-dried and peeled, soaked at 28-30°C for 24 hours in a sodium bicarbonate solution with a mass concentration of 0.9% that is three times the mass of soybeans; the sodium bicarbonate solution is prepared with mountain spring water ; The mountain spring water is processed through an ultrafiltration membrane;

[0037] (2) After soaking, drain the water from the raw materials, add 6 times the mass of the raw materials to hot water at 80-90°C, oscillate at a frequency of 80kHz for 5 minutes, and then beat with a colloid mill;

[0038] (3) After beating, sieve to obtain soybean milk, add 0.12% cysteine, anhydrous sodium sulfite or sodium bisulfite, stir for 20 minutes, then heat the soybean milk to 80°C, add 0.5% of soybean milk Hydroxylated lecithin, 0.5% sucrose lipid by soy milk mass, 0.5% gluconate delta-lactone by soy milk mass, heat preservation...

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PUM

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Abstract

The invention discloses novel beancurd jelly and a preparation process thereof. The novel beancurd jelly is prepared by the following steps: taking soybean, rose and black soya bean as raw materials, and then soaking, ultrasonically treating, pulping, burdening, performing enzymolysis, homogenizing, and spray-drying. By use of the beancurd jelly acquired through the preparation process disclosed by the invention, the effective ingredients in the raw material can be effectively extracted and treated in the premise of maintaining that the original taste and flavor of the bean curd jelly remain unchanged; the brewed beancurd jelly product is uniform in texture, good in clot elasticity, strong in soybean fragrance, delicate and smooth in taste, rich in nutrition, and moderate in sweetness; and the rose and the aloe are adapted as the raw material, so that the novel beancurd jelly has the effects of maintaining beauty, keeping young and detoxifying; and the added aloe grains add new taste for the product.

Description

technical field [0001] The invention relates to a tofu flower food, in particular to one kind, and belongs to the technical field of food processing. Background technique [0002] Tofu is a tonic, heat-clearing and health-preserving food. If you eat it regularly, it can nourish the middle and replenish qi, clear away heat and moisten dryness, promote body fluid and quench thirst, and clean the stomach. It is more suitable for people with hot constitution, bad breath and thirst, intestinal and stomach upset, and those who are recuperating after febrile disease. Modern medicine has confirmed that in addition to the functions of increasing nutrition, helping digestion, and increasing appetite, tofu is also quite beneficial to the growth and development of teeth and bones. It can increase the iron content in the blood during hematopoietic function; , hyperlipidemia, hypercholesterolemia and arteriosclerosis, a medicinal meal for patients with coronary heart disease. It is also...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/10A23L33/105A23L11/45
CPCA23V2002/00A23V2200/318
Inventor 李国强
Owner 博罗罗浮山润心食品有限公司
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