Preparation method of oxidation-resistant mung bean and soybean dried bean curds sterilized with intermittent microwaves and boiling water

Abstract

The invention discloses a preparation method of oxidation-resistant mung bean and soybean dried bean curds sterilized with intermittent microwaves and boiling water. The preparation method is characterized by comprising the following steps of thoroughly cleaning soybeans, adding the cleaned soybeans in soaking fluid, performing soaking treatment with a thermostated water tank, taking out the soaked soybeans, performing draining to remove moisture, after the drained soybeans are germinated, performing homogenization, and performing alkali-solution and acid-isolation so as to obtain selenium-enriched soybean flour; pretreating the selenium-enriched soybean protein powder, adding the pretreated selenium-enriched soybean protein powder in a stirrer, regulating the temperature, controlling thepH, adding alkali protease for hydrolization, performing enzyme deactivation with a boiling water bath, and performing high speed centrifugation so as to obtain selenium-enriched soybean protein peptide; blanching mung beans, mixing the blanched mung beans with the selenium-enriched soybean flour and the selenium-enriched soybean protein peptide, adding boiling water, performing mashing to obtainmung bean milk, screening the mung bean milk, adding white granulated sugar, and performing high temperature sterilization so as to obtain mung bean and soybean milk; heating the mung bean and soybeanmilk until the mung bean and soybean milk is boiled, lowering the temperature, adding bittern, performing milk solidification, then lowering the temperature, and performing wrapping so as to obtain dried tofu; putting water in a pot, adding a spice bag, table salt and chicken essence, performing boiling over, adding the dried tofu, performing boiling, then lowering the temperature, and performingsoaking so as to obtain the dried bean curds; and performing vacuum packing on the dried bean curds, adding a bacteriostat, and performing intermittent microwave sterilization and sterilization treatment with boiling water, so that finished products are obtained.

Description

technical field [0001] The invention relates to the field of dried tea, in particular to a preparation method of intermittent microwave-boiling water sterilized anti-oxidation dried mung bean and soybean tea. Background technique [0002] Dried tea is a must-have meal food on the table of Chinese residents. It is a kind of non-fermented soybean product. It has historical and cultural characteristics and is a kind of favorite food. Like other soy products, dried tea is rich in nutrients such as protein, fat, sugar, etc. It has a suitable moisture content and is easy to breed microorganisms, which is conducive to the growth and reproduction of microorganisms. The shelf life is very short, which limits the sales range of dried tea. Starting from the optimization of the sterilization process, polyethylene vacuum-packed dried tea has good commercial value in the market. Selenium is one of the essential trace elements for the human body, and it plays many important physiological ...

AI Technical Summary

Problems solved by technology

Like other soy products, dried tea is rich in nutrients such as protein, fat, sugar, etc. It has a suitable moisture content and is easy to breed microorganisms, which is conducive to the growth and reproduction of microorganisms. The shelf life is very short, which limits the sales range of dried tea.