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Preparation method of flavor dried bean curd rich in anthocyanin

A technology of anthocyanin-flavored dried tofu and anthocyanin, which is applied to dairy products, cheese substitutes, and other dairy products, can solve the problems of difficulty in meeting the growing needs of consumers and the single nutrition of traditional dried tofu, and achieve Extended shelf life, prolonged compounding time, and good stability

Inactive Publication Date: 2017-11-10
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Dried tofu is favored by consumers for its rich nutrition and unique taste. With the rapid development of the food industry, especially the development of sterilization technology, green anti-corrosion technology, vacuum packaging, multi-layer independent packaging and other technologies, so that Traditional dried bean curd has developed from dish raw materials to leisure food, travel food, convenience food, and local specialty food, but traditional dried bean curd has single nutrition and is difficult to meet the growing needs of consumers

Method used

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  • Preparation method of flavor dried bean curd rich in anthocyanin

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The selected soybeans are sent to the soaking trough or pool for soaking with water, and the water consumption for soaking the soybeans is adjusted to twice the volume of the soybeans. (2) After soybeans are refined, add an appropriate amount of anthocyanin extract to the soybean milk, the ratio of which is 15:1 (3) The anthocyanin-composite soybean milk is boiled and filtered, and then mixed with brine and water The ratio is 100:3:10. Afterwards, you need to squat for 15 minutes to make it fully agglutinate, remove a large amount of water and divide into large pieces of dried white tofu. (4) Use hydraulic press to press the dried tofu into shape, usually by stacking 35 plates and then squeezing and pressing, the pressing time is 25 minutes, and the moisture content is between 60% and 65%. The pressed dried tofu is separated from the upper and lower wrappers using a peeling machine. (5) After being marinated, the packaging of dried flavored tofu products adopts the vac...

Embodiment 2

[0017] The selected soybeans are sent to the soaking trough or pool for soaking with water, and the water consumption for soaking the soybeans is adjusted to twice the volume of the soybeans. (2) After soybeans are refined, add an appropriate amount of anthocyanin extract to the soybean milk, the ratio of which is 16:1 (3) The anthocyanin-complexed soybean milk is boiled and filtered and then mixed with brine and water. The ratio is 100:3:10. Afterwards, you need to squat for 15 minutes to make it fully agglutinate, remove a large amount of water and divide into large pieces of dried white tofu. (4) Use hydraulic press to press the dried tofu into shape, usually by stacking 35 plates and then squeezing and pressing, the pressing time is 25 minutes, and the moisture content is between 60% and 65%. The pressed dried tofu is separated from the upper and lower wrappers using a peeling machine. (5) After being marinated, the packaging of dried flavored tofu products adopts the vac...

Embodiment 3

[0019] The selected soybeans are sent to the soaking trough or pool for soaking with water, and the water consumption for soaking the soybeans is adjusted to twice the volume of the soybeans. (2) After the soybeans are refined, add an appropriate amount of anthocyanin extract to the soybean milk, the ratio of which is 17:1. (3) The anthocyanin-complexed soybean milk is boiled and filtered and then mixed with brine and water. The ratio is 100:3:10. Afterwards, you need to squat for 15 minutes to make it fully agglutinate, remove a large amount of water and divide into large pieces of dried white tofu. (4) Use hydraulic press to press the dried tofu into shape, usually by stacking 35 plates and then squeezing and pressing, the pressing time is 25 minutes, and the moisture content is between 60% and 65%. The pressed dried tofu is separated from the upper and lower wrappers using a peeling machine. (5) After being marinated, the packaging of dried flavored tofu products adopts th...

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Abstract

The invention provides a preparation method of flavor dried bean curd rich in anthocyanin, and belongs to the processing technology of convenient bean products. The method comprises the following steps: selecting, cleaning and soaking soybeans, adding the soybeans into a black rice extract-anthocyanin extracting solution mixed with water for pulping, boiling the soybean milk, filtering the soybean milk, curing the soybean milk into bean curd jelly, precipitating the bean curd jelly, breaking and squeezing the bean curd jelly, carrying out pressure molding, alkali tenderization treatment, marinating, baking, mixing, packaging and high temperature and high pressure sterilization, checking products, and then delivering the products. The dried bean curd prepared by the method provided by the invention has unique flavor and attractive color and luster; anthocyanin rich in the dried bean curd has important effects of improving the beneficial florae of the human intestinal tract, and the like; and the dried bean curd has good nutritional values and health care and health preservation functions and has wide application values and development prospects.

Description

Technical field [0001] The invention belongs to the technical field of soybean product processing, and mainly relates to a preparation method of dried bean curd with a rich anthocyanin flavor. Background technique [0002] As a traditional food crop in my country, soybean contains nutritious protein and fat, and its content far exceeds other food crops such as rice, wheat, and corn. As a full-price protein, soy protein is mainly composed of 7S and 11S soy globulins. It contains 8 essential amino acids required by the human body. In addition, it also contains a variety of minerals and vitamins. The variety of amino acids is complete, including "plant meat", The reputation of "green milk" is an important source of high-quality protein in the daily diet of Chinese residents. In order to increase the daily intake of protein per capita in my country, it is of great practical significance to develop a high-protein food with high nutritional value and convenient consumption. [0003] An...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025A23C2240/15
Inventor 李杨齐宝坤孙红波江连洲隋晓楠王中江丁俭董济萱
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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