A kind of processing method of tofu, soft tofu and old tofu

A processing method and tofu technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems that the defoaming effect needs to be further improved, and achieve the effects of improving the cooking efficiency, suppressing the generation of air bubbles, and ensuring the defoaming effect

Active Publication Date: 2018-04-10
JINCAIDI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The application is to put vegetable oil accounting for 0.3% to 0.5% of soybean mass into a container during the refining and dilution process, add 10kg of hot water at 50°C to 60°C, stir and pour it into soybean milk, thereby eliminating the soybean milk. foam, but its defoaming effect still needs to be further improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] The processing method of a kind of tofu of the present embodiment includes the steps of material selection, soaking, pulverizing, separating, filtering and boiling, and the specific operation process is as follows:

[0062] (1) Material selection: choose soybeans with full particles, no insect erosion and no impurities.

[0063] (2) Soaking: the soybeans are cleaned and then placed in soaking water for soaking treatment. The pH value of soaking water used in this embodiment is 6.8, the mass ratio of soybeans and soaking water is 1:2.4, and the soaking time is 6 hours.

[0064] (3) Grinding: Clean the soaked soybeans, place them in a refiner and add water for grinding. The present invention controls the mass ratio of water to beans to be 6.5:1, the grinding time is 3s, and the grinding precision is 100-150 mesh.

[0065] (4) Separation and filtration of pulp: the milled soy milk is added to the centrifuge, and three times of separation are carried out, and the soy milk o...

Embodiment 2

[0071] The processing method of a kind of tofu of the present embodiment includes the steps of material selection, soaking, pulverizing, separating, filtering and boiling, and the specific operation process is as follows:

[0072] (1) Material selection: choose soybeans with full particles, no insect erosion and no impurities.

[0073] (2) Soaking: the soybeans are cleaned and then placed in soaking water for soaking treatment. The pH value of soaking water used in this embodiment is 7.0, the mass ratio of soybeans and soaking water is 1:2.6, and the soaking time is 13 hours.

[0074] (3) Pulverization: clean the soaked soybeans, place them in a refiner and add water to grind them. The present invention controls the mass ratio of water to beans to be 7:1, the grinding time is 1 to 2s, and the grinding precision is 100 to 150 meshes. .

[0075] (4) Separation and filtration of pulp: the milled soy milk is added to the centrifuge, and three times of separation are carried out, ...

Embodiment 3

[0081] The processing method of a kind of tofu of the present embodiment includes the steps of material selection, soaking, pulverizing, separating, filtering and boiling, and the specific operation process is as follows:

[0082] (1) Material selection: choose soybeans with full particles, no insect erosion and no impurities.

[0083] (2) Soaking: the soybeans are cleaned and then placed in soaking water for soaking treatment. The pH value of soaking water used in this embodiment is 6.3, the mass ratio of soybeans and soaking water is 1:2.7, and the soaking time is 17 hours.

[0084] (3) Grinding: Clean the soaked soybeans, place them in a refiner and add water for grinding. The present invention controls the mass ratio of water to beans to be 7:1, the grinding time is 3s, and the grinding accuracy is 100-150 mesh.

[0085] (4) Separation and filtration of pulp: the milled soy milk is added to the centrifuge, and three times of separation are carried out, and the soy milk obt...

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PUM

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Abstract

The invention discloses a method for processing tofu, tender tofu and firm tofu, and belongs to the technical field of bean product processing. The invention includes the steps of material selection, soaking, crushing, separation, pulp filtration and pulp cooking, wherein the pulp cooking temperature is 30-105°C, the pulp cooking time is 12-16 minutes, and a defoamer is added during the pulp cooking process, the defoaming agent The foaming agent is compounded by silicone oil, modified soybean lecithin, soybean oil and water. The present invention optimizes the compounding of the components of the defoaming agent and simultaneously optimizes the design of the tofu processing technology, thereby effectively improving the defoaming effect in the tofu processing process, and the use of the defoaming agent is small, which can meet the national standard Requirements for limiting the amount of polydimethylsiloxane used in the

Description

technical field [0001] The invention belongs to the technical field of soybean product processing, and more particularly relates to a processing method of tofu and soft tofu and old tofu. Background technique [0002] Soybeans are widely planted all over the world and are rich in sources of protein, amino acids, vitamins and other essential nutrients for the human body. Foods made from soybeans are the best foods for patients with hypertension, diabetes and obesity to keep fit and strong. . Therefore, soy products are commonly used foods in people's lives and are deeply loved by consumers. At present, soybeans can be processed into a variety of convenient soy products. Among them, tofu is the most common soy product, which is rich in vegetable protein, a small amount of carbohydrates and fat, and is very popular among consumers. The main types are southern tofu, northern tofu and lactone tofu. The main production process of the existing tofu is: first, pulping, that is, ma...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 麻志刚何德金韩玉保丁国华
Owner JINCAIDI FOOD CO LTD
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