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Preparation method of vacuum low-temperature fried beancurd puff

A technology of vacuum low-temperature frying and tofu soaking, which is applied in the field of soybean product processing, can solve the problems of high oil content, loss of nutrients, easy burnt and other problems, and achieve the effect of safe operation, pure taste and easy control

Inactive Publication Date: 2017-10-20
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fried bean curd puff is a traditional processed food that is generally favored by people. However, in recent years, with people's pursuit of green and healthy life quality, the normal temperature and high pressure fried bean products have serious loss of nutrients, high oil content, easy burnt, easy to Issues such as the production of carcinogens have also received more and more widespread attention
The backwardness of traditional frying technology has seriously hindered the industrialized production process of soybean products. Regular consumption of high-temperature fried fried soybean products will inhibit the normal absorption of iron elements, resulting in varying degrees of fatigue, lethargy, physical weakness and other symptoms in the human body, and increasing the risk of cancer , endangering people's health

Method used

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  • Preparation method of vacuum low-temperature fried beancurd puff
  • Preparation method of vacuum low-temperature fried beancurd puff

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] How to make traditional fried tofu puffs:

[0017] 1) After cleaning the soybeans, add weak alkaline water at a volume ratio of 1:5 to soak for 8 hours, then add 4 times the volume of pure water with a temperature of 50-55°C to grind into a slurry, and centrifuge to remove the residue components;

[0018] 2) After boiling the pulp to 97-100°C, add bittern (CaCl 2 ) for pointing treatment; 3) standing in the forming box for 10 to 13 minutes, and repeating three times for 10 minutes of extrusion and draining forming treatment;

[0019] Cut the solidified tofu into small squares of 5cm to 7cm, and put the cut tofu into the oil at a temperature of about 120°C to make it expand, deform and bulge. Then heat up to 180°C and deep-fry thoroughly, remove and let stand to control oil and cool.

Embodiment 2

[0021] 1) After cleaning the soybeans, add weak alkaline water at a volume ratio of 1:5 to soak for 8 hours, then add 4 times the volume of pure water with a temperature of 50-55°C to grind into a slurry, adjust the pH of the slurry to 9.2 with NaOH solution, and add to the mixed solution Add protex-6L alkaline protease with a slurry mass of 1.0 to 2.5% (w / w) to carry out enzymatic hydrolysis for 30 to 40 minutes to obtain enzymatic soybean milk, and centrifuge to remove the residue components; 2) adjust the pH of the enzymatic soybean milk to 6.5, add Slurry quality 0.10±0.15% (w / w) Glutamine transaminase was reacted at a constant temperature of 35°C for 1.0-1.5h, then boiled to kill the enzyme, and then the mass concentration was added to 2.0±0.2% bittern (CaCl 2 ) for point slurry treatment;

[0022] 3) After dispensing, add Douxin Crisp with a slurry mass of 0.9±0.2% (w / w), and let it rest for 10 to 13 minutes to allow the protein to coagulate fully. Repeat three times in...

Embodiment 3

[0026] 1) After cleaning the soybeans, add weak alkaline water at a volume ratio of 1:5 to soak for 8 hours, then add 4 times the volume of pure water at a temperature of 50-55°C to grind into a slurry, adjust the pH of the slurry to 9.2 with NaOH solution, and add to the mixed solution Add protex-6L alkaline protease with a slurry mass of 1.0 to 2.5% (w / w) to carry out enzymatic hydrolysis for 30 to 40 minutes to obtain enzymatic soybean milk, and centrifuge to remove the residue components; 2) adjust the pH of the enzymatic soybean milk to 6.5, add Slurry quality 0.10±0.15% (w / w) Glutamine transaminase was reacted at a constant temperature of 35°C for 1.0-1.5h, then boiled to kill the enzyme, and the temperature was naturally lowered to 80-85°C, then added with a mass concentration of 2.0±0.2% bittern (CaCl 2 ) for point slurry treatment;

[0027] 3) After dispensing, add Douxin Crisp with a slurry mass of 0.9±0.2% (w / w), and let it rest for 10 to 13 minutes to allow the pro...

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Abstract

The invention discloses a preparation method of vacuum low-temperature fried beancurd puff and belongs to the processing technology of soybean products. The method disclosed by the invention comprises the following steps: performing enzymolysis on a soybean protein mixed liquid by means of alkaline protease; adjusting the pH of the soybean milk after enzymolysis; adding glutamine transaminase to perform a constant temperature reaction; boiling the soybean milk to deactivate the enzyme; adding bittern to curdle; adding bean crisp; leaving the mixture to stand to fully solidify proteins; performing forming treatment in a forming box; cutting the solidified bean curds into small squares; performing vacuum low-temperature frying; and performing centrifugalization to remove oil. By means of enzymatic hydrolysis twice on the soybean proteins by means of the alkaline protease and the glutamine transaminase, molecules of the proteins are recombined, and the gel property and thermal stability of the proteins are improved, so that the elasticity of a product is enhanced and the taste is better.

Description

technical field [0001] The invention discloses a preparation method of vacuum low-temperature fried bean curd puffs, which belongs to the technical field of bean products processing. Background technique [0002] Fried bean curd puff is a traditional processed food that is generally favored by people. However, in recent years, with people's pursuit of green and healthy life quality, the normal temperature and high pressure fried bean products have serious loss of nutrients, high oil content, easy burnt, easy to The production of carcinogens and other issues has also received more and more widespread attention. The backwardness of traditional frying technology has seriously hindered the industrialized production process of soybean products. Regular consumption of high-temperature fried fried soybean products will inhibit the normal absorption of iron elements, resulting in varying degrees of fatigue, lethargy, physical weakness and other symptoms in the human body, and increa...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L5/10A23L11/45
CPCA23C20/025A23L5/11
Inventor 江连洲王中江朱颖祁新华李杨隋晓楠齐宝坤丁俭
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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