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High-nutrition tofu and preparation method thereof

A high-nutrition, tofu technology, applied in the field of food processing, can solve the problems of loose texture, poor water holding capacity, and astringent taste of tofu, and achieve the effect of increasing protein content, water holding capacity, and high water content

Inactive Publication Date: 2018-02-13
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] Aiming at the deficiencies of the prior art, the present invention provides a high-nutrition tofu and its preparation method, which solves the technical problems of loose texture, high porosity, poor water holding capacity and astringent taste of the tofu prepared by the prior art

Method used

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  • High-nutrition tofu and preparation method thereof
  • High-nutrition tofu and preparation method thereof
  • High-nutrition tofu and preparation method thereof

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preparation example Construction

[0031] Based on the above considerations, embodiments of the present invention provide a method for preparing high-nutrition tofu, comprising the following steps:

[0032] S1: Soybeans are washed, peeled, and soaked in water added with 0.2-0.4% sodium bicarbonate by volume for 10-12 hours at 4°C;

[0033] In the description of Chinese patent ZL2013104685075, it is recorded that in the preparation process of tofu, neutral water (preferably pH6.5-7) is required for soaking beans. Sexual conditions are conducive to the water swelling of beans. The inventor added 0.2-0.4% baking soda to the water of soaking beans. After adding baking soda, the water was alkaline. In order to prevent the alkaline solution from damaging the beans, the inventor creatively proposed to soak the beans for 10-10% at 4°C. 12 hours, not only avoiding the rot of the beans, but also adding baking soda can promote the swelling of the beans, and the beans soaked in baking soda also have a certain effect on re...

Embodiment 1

[0054] Wash 1 kg of soybeans, peel them off, and soak them in water at 4°C for 10 hours; add baking soda with a water volume ratio of 0.2% to the water for soaking soybeans;

[0055] Add 6L of water to the soaked wet soybeans for pulping, and then pass through 80-100 mesh gauze to obtain raw soybean milk.

[0056] Raw soybean milk was treated under ultrasonic power of 300W for 20 minutes, then 8 mg of papain was added, heated to 40°C and kept warm for 5 minutes, then 1.8 g of transglutaminase was added and kept warm for 60 minutes, then boiled for 10 minutes, and cooled to room temperature to obtain 3 kg of tofu.

[0057] The sensory evaluation structure of tofu is shown in Table 2 below, the purine content and water holding capacity in tofu are respectively tested as shown in Table 3 below, and the content of free amino acids is shown in Table 4 below.

Embodiment 2

[0059] Wash 1 kg of soybeans, peel them off, and soak them in water at 4°C for 12 hours; add sodium bicarbonate with a water volume ratio of 0.4% to the water for soaking soybeans; soak soybeans in hot water at 70°C for 5 minutes.

[0060] Add 8L of water to the soaked wet soybeans for grinding, and then pass through 80-100 mesh gauze to obtain raw soybean milk.

[0061] Raw soybean milk was treated under ultrasonic power of 300W for 30 minutes, then 3 mg of papain was added, heated to 40°C and kept warm for 10 minutes, then 2 g of transglutaminase was added and kept warm for 65 minutes, then boiled for 10 minutes, and cooled to room temperature to obtain 3.5 kg of tofu.

[0062] The sensory evaluation structure of tofu is shown in Table 2 below, the purine content and water holding capacity in tofu are respectively tested as shown in Table 3 below, and the content of free amino acids is shown in Table 4 below.

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Abstract

The invention provides high-nutrition tofu and a preparation method thereof and relates to the technical field of food processing. The preparation method includes: hulling soybeans, adding water with0.2-0.4% baking soda of volume ratio for soaking, grinding wet beans to obtain raw soybean milk, pretreating the raw soybean milk through ultrasonic waves combined with papain, and adding glutamine transaminase for solidifying to obtain tofu. The technical problem that tofu prepared by the prior art is loose in texture, high in porosity, poor in water retention performance and astringent is solved. The tofu prepared by the method is uniform in texture, high in moisture content, exquisite and tasty, so that the problem that tofu prepared by conventional methods is loose in texture, high in porosity and low in moisture content is avoided; squeezing is not needed, free amino acid content in the tofu and taste and water retention performance of the tofu are all improved remarkably, and no yellow serofluid is generated.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a high-nutrition tofu and a preparation method thereof. Background technique [0002] China is the origin of soybean and the largest consumer of soybean products in the world. Tofu is a traditional soybean product in my country. Tofu is the main raw material of vegetarian dishes in my country. After continuous transformation, it is gradually welcomed by people and is known as "vegetable meat" by people. Tofu can be produced all year round and is not limited by seasons. Therefore, in the off-season of vegetable production, the varieties of dishes can be adjusted. [0003] Existing bean curd is raw material with beans such as soybean, mung bean, white bean, pea. After washing the beans, soak them in water for an appropriate time, add a certain proportion of water, and grind them into raw soy milk. Traditional coagulants use salt coagulants and acid coagulants. [0004] However, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 李兴江李传运郑志吴学凤罗水忠顾永忠邓永东王巧云姜绍通
Owner HEFEI UNIV OF TECH
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