Instant tofu jelly powder and preparation method thereof

A bean curd brain powder and instant food technology, which is applied in the field of food processing, can solve the problems of heavy bean flavor, poor elasticity, and unrefined texture, so as to increase instant solubility and dispersibility, improve texture and elasticity, reduce The effect of small oxidation reactions

Active Publication Date: 2018-05-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tofu nao is a soy product with high nutritional value and popularization rate. The existing instant tofu flower has a single taste, not delicate texture, poor elasticity, poor flavor, and heavy beany smell, which cannot satisfy people's convenience and speed. Food, and the need for good flavor
When traditional methods are used for refining, a large amount of air will be sucked into the refining area, and the oxygen in the air will work together with the enzymes in the vegetable protein raw materials to catalyze various oxidation reactions, thereby affecting the color and taste of instant tofu; Inhalation also produces a large amount of foam, which is difficult to handle and needs to add defoamers etc.; Flavor, retain the original bean aroma and mellow aroma of tofu

Method used

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  • Instant tofu jelly powder and preparation method thereof
  • Instant tofu jelly powder and preparation method thereof
  • Instant tofu jelly powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Soybeans are washed and soaked at 25°C for 8 hours, and the soaked soybean raw materials and treated water are transported into the front tank, and the soybean raw materials are continuously fed into the refiner at a constant speed through the solid-phase material quantitative feeder internal treatment, and the solid-liquid separation of the milled paste is carried out in the separator in the plant protein raw material processing device under airtight conditions, and the operating parameters of the milled paste flow controller are set: the refining temperature is 20°C, and the solid phase material is quantitatively The feeding rate of the feeder (converted to dry beans) is 56.90kg / h, and the mass flow rate of the milling outflow is 355kg / h. During the refining process, the pressure gauge readings are all greater than 0.1MPa, and a slurry with a solid content of about 10% is obtained. Set the treated water with a conductivity of 10μs / cm and a dissolved oxygen content of 0...

Embodiment 2

[0038] Soybeans are washed and soaked at 25°C for 8 hours, and the soaked soybeans enter the plant protein raw material processing device for refining. The refining parameters are: the refining temperature is 20°C, and the bean feeding rate of the solid-phase material quantitative feeder (Converted to dry beans) 56.90kg / h, the outflow mass flow rate of grinding paste is 455kg / h, the pressure gauge readings are all greater than 0.1MPa during the grinding process, and soybean milk with a solid content of about 8% is obtained.

[0039] The obtained slurry was subjected to heat treatment. The conditions of the heat treatment were heating temperature 100° C. and time 60 s. After the slurry was heated, it was cooled to room temperature.

[0040] In order to prepare 100kg of mixed material liquid, take 91kg of soybean milk and 9kg of maltose, mix and stir evenly, the unit of stirring speed is r / min, and the range is 50r / min to 200r / min, boil the mixed material to sterilize, and boil t...

Embodiment 3

[0043] Soybeans are washed and soaked at 25°C for 8 hours, and the soaked soybeans enter the plant protein raw material processing device for refining. The refining parameters are: the refining temperature is 20°C, and the bean feeding rate of the solid-phase material quantitative feeder (Converted to dry beans) 56.90kg / h, the mass flow rate of the milling outflow is 555kg / h, the pressure gauge readings are all greater than 0.1MPa during the refining process, and soybean milk with a solid content of about 6% can be obtained.

[0044] The obtained slurry was subjected to heat treatment, and the conditions of the heat treatment were heating temperature 121° C., time 30 s, and the slurry was cooled to room temperature after heating.

[0045] In order to prepare 100kg of mixed material liquid, take 87kg of soybean milk, 5kg of maltose, and 2kg of maltodextrin, mix and stir evenly, the unit of stirring speed is r / min, and its range is 50r / min to 200r / min, and cook the mixed material...

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Abstract

The invention discloses instant tofu jelly powder and a preparation method thereof. The preparation method is characterized by comprising the following steps: soaking, and grinding; separating a slurry, deactivating enzymes; preparing a mixed solution; sterilizing and concentrating; performing spray drying; performing fluidized granulation. The invention provides the preparation method of the instant tofu jelly powder with a good flavor, a fine texture and very good elasticity. A bad flavor of a soybean product is fundamentally solved; the prepared tofu jelly has bean fragrance and mellow fragrance; after spray drying, the solubility of soybean protein is greatly improved; meanwhile, a compounded emulsifying and bonding agent is used as spray coating liquid for spray coating, so that the instant solubility and the dispersion of the powder are improved; the enzymes such as lipoxygenase in soybean milk prepared by the preparation method provided by the invention can be inhibited to a large extent, so that an oxidation reaction in the soybean milk is greatly reduced, the texture and the elasticity of the tofu jelly are improved, and thus the texture and the elasticity of the instant tofu jelly are closer to those of commercially available tofu jelly.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of instant tofu powder, and also relates to an instant tofu powder. Background technique [0002] Tofu nao is a soy product with high nutritional value and popularization rate. The existing instant tofu flower has a single taste, not delicate texture, poor elasticity, poor flavor, and heavy beany smell, which cannot satisfy people's convenience and speed. Food, and the need for good flavor. When the traditional method is used for refining, a large amount of air will be sucked into the refining area, and the oxygen in the air will work together with the enzymes in the vegetable protein raw materials to catalyze various oxidation reactions, thereby affecting the color and taste of instant tofu; Inhalation also produces a large amount of foam, which is difficult to handle and needs to add defoamers etc.; Flavor, retain the original bean aroma and mello...

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 华欲飞张豪张彩猛孔祥珍陈业明
Owner JIANGNAN UNIV
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