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Sesame seed lactone bean curds and preparation method thereof

A technology of lactone tofu and sesame, applied in the field of sesame lactone tofu and preparation thereof, can solve the problems of affecting the color, aroma, taste and nutritional components of tofu, and achieve the effects of easy promotion, high nutritional value and convenient operation

Inactive Publication Date: 2018-02-02
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing auxiliary food materials can affect the color, aroma, taste and nutritional labeling of tofu to a certain extent, can not satisfy the needs of the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of sesame lactone bean curd, comprising the following steps:

[0017] (1) Take 3 parts by weight of soybeans, soak them in 15 parts by weight of deionized water at 13°C for 9 hours, then take 1 part by weight of black sesame, bake them in an oven at 150°C for 15 minutes, take them out and cool them to room temperature;

[0018] (2) Rinse the soybean soaked in step (1) with deionized water, remove floating skin and impurities, and mix with the cooled sesame, then add 18 parts by weight of deionized water for grinding;

[0019] (3) heating and boiling the pulp ground in step (2) and keeping it boiling for 3 minutes, and then filtering the boiled pulp with gauze while it is hot, so that solid substances such as bean dregs and sesame residue are separated from liquid substances to obtain the first mixed solution;

[0020] (4) After cooling the first mixed solution to 28°C, add glucono-δ-lactone accounting for 0.25% by weight of the first mixed solution,...

Embodiment 2

[0023] A preparation method of sesame lactone bean curd, comprising the following steps:

[0024] (1) Take 3 parts by weight of soybeans, soak them in 15 parts by weight of deionized water at 15°C for 10 hours, then take 1 part by weight of black sesame seeds, bake them in an oven at 200°C for 20 minutes, take them out and cool them to room temperature;

[0025] (2) Rinse the soybean soaked in step (1) with deionized water, remove floating skin and impurities, and mix it with the cooled sesame, then add 20 parts by weight of deionized water for grinding;

[0026] (3) heating and boiling the pulp ground in step (2) and keeping it boiling for 4 minutes, and then filtering the boiled pulp with gauze while it is still hot, so that solid substances such as bean dregs and sesame residue are separated from liquid substances to obtain the first mixed solution;

[0027] (4) After cooling the first mixed solution to 29°C, add glucono-δ-lactone accounting for 0.30% by weight of the first...

Embodiment 3

[0030] A preparation method of sesame lactone bean curd, comprising the following steps:

[0031] (1) Take 3 parts by weight of soybeans, soak them in 15 parts by weight of deionized water at 17°C for 11 hours, then take 1 part by weight of black sesame seeds, bake them in an oven at 250°C for 25 minutes, take them out and cool them to room temperature;

[0032] (2) Rinse the soybean soaked in step (1) with deionized water, remove floating skin and impurities, and mix it with the cooled sesame, then add 22 parts by weight of deionized water for grinding;

[0033] (3) heating and boiling the pulp ground in step (2) and keeping it boiling for 5 minutes, and then filtering the boiled pulp with gauze while it is hot, so that solid substances such as bean dregs and sesame residue are separated from liquid substances to obtain the first mixed solution;

[0034] (4) After cooling the first mixed solution to 32°C, add glucono-δ-lactone accounting for 0.35% by weight of the first mixed...

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PUM

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Abstract

The invention relates to a preparation method of sesame seed lactone bean curds. The preparation method comprises the following steps of taking 3 parts by weight of soybeans, soaking the taken soybeans in water of 13-17 DEG C for 9-11h, cleaning the soaked soybeans, taking 1 part by weight of black sesame seeds, baking the taken black sesame seeds at 150-250 DEG C for 15-25min, and cooling the baked black sesame seeds to room temperature; mixing the cleaned soybeans with the cooled sesame seeds, then adding 18-22 parts by weight of water, and performing grinding to obtain pulp; heating and boiling over the pulp obtained through grinding for 3-5min, then filtering the pulp when the pulp is hot, performing solid-liquid separation to obtain first mixed liquor, cooling the first mixed liquid to 28-30 DEG C, and adding gluconic acid-delta-lactone of which the weight is 0.25-0.35% of that of the first mixed liquor to obtain second mixed liquor; and heating the second mixed liquor in water bath of 85-95 DEG C for 20-30min, and cooling the heated second mixed liquor in water bath of 5-15 DEG C for 10-20min. The sesame seed lactone bean curds prepared by the method cannot influence the original quality of lactone bean curds, are level in surfaces, uniform in texture and good in water retention properties, also have the fragrance of the sesame seeds and have certain health-care effects.

Description

technical field [0001] The invention relates to a sesame lactone tofu and a preparation method thereof. Background technique [0002] Soybeans are rich in nutrients, and tofu is one of the most representative products among various soybean products. Lactone: It is a new type of non-toxic food additive, which is used as sour agent, preservative, preservative, protein coagulant, etc. in the food industry. Lactone is a white crystal that is easily soluble in water and will decompose slowly at 25°C. The tofu made with it instead of brine and gypsum has the characteristics of fine and tender texture, pure taste, delicious taste, no protein loss, rich nutrition and high yield. The tofu made with it is also more durable and antiseptic than ordinary tofu. Store indoors at 25°C for two days, and store at 12°C for 5 days without deterioration. Even if placed in cold water in summer, it can maintain 2-3 days without corruption. With the improvement of living standards, people pay m...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 李作美许晖
Owner BENGBU COLLEGE