Preparation method of whole-bean bean curd

A technology of tofu and soybean, which is applied in the field of food processing, can solve the problems of loose structure, poor elasticity, and low gel strength of whole bean tofu, and achieve the effect of complete block shape, improved bonding, and soft and tender texture

Inactive Publication Date: 2018-01-23
田松
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the whole bean tofu produced by the traditional tofu coagulation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for preparing whole bean tofu, comprising the following steps:

[0029] 1) Raw material preparation: remove impurities and moldy particles from fresh soybeans and wash them for later use;

[0030] 2) Soaking: process the washed soybeans in hot water at 40°C for 20 minutes, filter, soak the soybeans in cold water at 4°C for 10 hours, and remove the soybean hulls for later use;

[0031] 3) Hot soup: heat the soybeans treated in step 2) with solution 1 for 5 minutes;

[0032] 4) refining: refining the soybeans processed in step 3);

[0033] 5) Homogenization: the soybean milk obtained in step 4) is dispersed with a high-speed shearing machine to disperse the soybean dregs, and the soybean milk is further homogenized with a practical homogenizer;

[0034] 6) Heating: Stir the soymilk treated in step 5), boil it at 93°C for 8 minutes, then immediately cold-treat the heated soymilk for later use, that is, the temperature of the soymilk is 20°C;

[0035] 7) Coagula...

Embodiment 2

[0046] A method for preparing whole bean tofu, comprising the following steps:

[0047] 1) Raw material preparation: remove impurities and moldy particles from fresh soybeans and wash them for later use;

[0048] 2) Soaking: process the washed soybeans in hot water at 45°C for 25 minutes, filter, soak the soybeans in cold water at 5°C for 11 hours, and remove the soybean hulls for later use;

[0049] 3) Hot soup: heat the soybeans treated in step 2) with solution 1 for 5.6 minutes;

[0050] 4) refining: refining the soybeans processed in step 3);

[0051] 5) Homogenization: the soybean milk obtained in step 4) is dispersed with a high-speed shearing machine to disperse the soybean dregs, and the soybean milk is further homogenized with a practical homogenizer;

[0052] 6) Heating: Stir the soymilk treated in step 5), boil it at 95°C for 10 minutes, then immediately cold-treat the heated soymilk for later use, that is, the temperature of the soymilk is 22°C;

[0053] 7) Coag...

Embodiment 3

[0064] A method for preparing whole bean tofu, comprising the following steps:

[0065] 1) Raw material preparation: remove impurities and moldy particles from fresh soybeans and wash them for later use;

[0066] 2) Soaking: process the washed soybeans in hot water at 50°C for 30 minutes, filter, soak the soybeans in cold water at 6°C for 12 hours, and remove the soybean hulls for later use;

[0067] 3) Hot soup: heat the soybeans treated in step 2) with solution 1 for 6 minutes;

[0068] 4) refining: refining the soybeans processed in step 3);

[0069] 5) Homogenization: the soybean milk obtained in step 4) is dispersed with a high-speed shearing machine to disperse the soybean dregs, and the soybean milk is further homogenized with a practical homogenizer;

[0070] 6) Heating: Stir the soymilk treated in step 5), boil it at 97°C for 12 minutes, then immediately cold-treat the heated soymilk for later use, that is, the temperature of the soymilk is 25°C;

[0071] 7) Coagul...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of whole-bean bean curd. The method comprises the following steps of material preparation, soaking, soup heating, milk grinding, homogenizing, heating and solidification. The prepared bean curd is detected; a purpose-made solution 1 is used for performing soup heating on the soybeans;the proper time is controlled; the proper material to water ratio is controlled; the homogenizing treatment is performed; under the mechanical force effect, large particle bean dreg fiber layers are separated till fracture; the fracture fiber has high hydrophilia; colloid can be formed in the water; the blocking effect of the bean dreg in the gel forming process is overcome; the gel intensity is as high as 180g, so that the bean curd block is complete and does not have air holes; no normally visible particles or impurities exist; the texture is soft and tender; the texture is tight and compact; the profile is bright; the bean fragrance is intense.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing whole bean curd. Background technique [0002] A large amount of bean dregs by-products are often produced in traditional tofu processing in my country. Generally, 1 kg of dry soybeans made into tofu will produce 1.1 kg of wet bean dregs with a water content of about 80%. Bean dregs are rich in nutrition, contain a lot of dietary fiber and high-quality protein, but people often use bean dregs as feed or fertilizer, which undoubtedly reduces the utilization value of bean dregs. Therefore, it is of great significance to study whole bean tofu. [0003] Whole soybean tofu is a nutritious tofu made from whole soybeans without any waste during processing. whole bean curd [0004] The development of the product can well solve the problem of high bean dregs discharge and low utilization rate in our country, and at the same time, it can also a...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 田松
Owner 田松
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