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High-protein bean curd with smooth, tender and crisp taste and preparation method of bean curd

A high-protein, high-taste technology, applied in the field of food processing, can solve the problems of soybean dietary fiber particle size constraints, affecting the taste and texture of tofu, soybean dietary fiber processing, etc. The effect of degree increase

Active Publication Date: 2018-05-15
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet the protein content ratio in the bean curd that this invention makes is low, is only about 35%, and the mouthfeel of tofu is soft, not brittle, and secondly this invention directly adds soybean dietary fiber in formula, does not process soybean dietary fiber and There is no constraint on the particle size of soybean dietary fiber, which directly affects the taste and texture of tofu

Method used

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  • High-protein bean curd with smooth, tender and crisp taste and preparation method of bean curd
  • High-protein bean curd with smooth, tender and crisp taste and preparation method of bean curd
  • High-protein bean curd with smooth, tender and crisp taste and preparation method of bean curd

Examples

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Effect test

Embodiment 1

[0039] A method for preparing high-protein, smooth and tender tofu, comprising the steps of:

[0040] (1) Selection of raw materials: select gel-type soybean protein and low-temperature edible soybean meal with a protein content of 55.2% on a dry basis, and the ratio of the two is 1.67:1;

[0041] (2) Superfine pulverization: the low-temperature edible soybean meal is pulverized with an airflow superfine pulverizer, and the pulverization particle size is 100-110 mesh;

[0042] (3) Ultra-high pressure treatment: mix low-temperature edible soybean meal powder with water at a ratio of 1:2, and process it for 15 minutes under a pressure of 500Mpa, and the treated slurry is ready for use;

[0043] (4) Grinding 1: Add soybean protein isolate and water into the colloid mill at a ratio of 1:5.5, grind at a grinding speed of 3000r / min for 5min, add soybean oil, the amount of soybean oil added is 0.8 times that of soybean protein isolate, and grind at a speed of 4500r / min , grinding ti...

Embodiment 2

[0047] A method for preparing high-protein, smooth and tender tofu, comprising the steps of:

[0048] (1) Raw material selection: select gel-type soybean protein isolate and low-temperature edible soybean meal with a protein content of 54.9% on a dry basis, and the ratio of the two is 5:1;

[0049] (2) Superfine pulverization: the low-temperature edible soybean meal is pulverized with an airflow superfine pulverizer, and the pulverization particle size is 130-140 mesh;

[0050] (3) Ultra-high pressure treatment: mix the low-temperature edible soybean meal and water at a ratio of 1:3, the pressure is 600Mpa, the treatment time is 20min, and the treated slurry is set aside;

[0051] (4) Grinding 1: Add soybean protein isolate and water into the colloid mill at a ratio of 1:5.5, grind at a grinding speed of 3000r / min for 10min, add soybean oil, the amount of soybean oil added is 1 times that of soybean protein isolate, and grind at a speed of 4000r / min , grinding time 1min;

[...

Embodiment 3

[0055] A method for preparing high-protein, smooth and tender tofu, comprising the steps of:

[0056] (1) Selection of raw materials: select gel-type soybean protein isolate and low-temperature edible soybean meal with a protein content of 55.6% on a dry basis, and the ratio of the two is 1.25:1;

[0057] (2) Superfine pulverization: the low-temperature edible soybean meal is pulverized with an airflow superfine pulverizer, and the pulverization particle size is 60-70 mesh;

[0058] (3) Ultra-high pressure treatment: mix low-temperature edible soybean meal and water at a ratio of 1:1.5, the pressure is 200Mpa, the treatment time is 10min, and the treated slurry is ready for use;

[0059] (4) Grinding 1: Add soybean protein isolate and water into the colloid mill at a ratio of 1:4.5, grind at a grinding speed of 3000r / min for 3min, add soybean oil, the amount of soybean oil added is 0.1 times that of soybean protein isolate, and grind at a speed of 5000r / min , grinding time 5m...

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Abstract

The invention relates to high-protein bean curd with a smooth, tender and crisp taste and a preparation method of the bean curd. The method comprises the following steps: (1) grinding low temperatureedible soya bean meal to form low temperature edible soya bean meal powder, mixing with water for extra high pressure treatment to form slurry, (2) mixing, grinding and adding soy isolate protein andthe water into soybean oil for regrinding, (3) adding the slurry obtained in step (1) into a mixture obtained in step (2), and performing grinding, filling, refrigeration, cooking and cooling in the presence of a cross-linking agent to form the bean curd. The prepared bean curd is good in color, is not red, has a high protein content, and is smooth, tender and crisp in taste.

Description

technical field [0001] The invention relates to high-protein, smooth, tender and crispy tofu and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] The birth of tofu has completely changed the fate of soybeans. Tofu makes it easier for the human body to absorb and utilize soybean protein; tofu is high in protein, low in fat, and has the effects of lowering blood pressure, blood fat, and cholesterol. It can be used raw or cooked , suitable for all ages, good food for health preservation, longevity and longevity. Traditional tofu is made from soybeans through processes such as soaking, refining, boiling, marinating, molding, and pressing. Traditional tofu takes a long time to process, has low production efficiency, consumes a lot of water, and produces wastewater and waste residues that pollute the environment. Moreover, tofu has low protein content and is fragile, which is not conducive to processing, storage and ...

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 牛祥臣马春芳徐振江刘军
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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