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
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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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