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A kind of preparation method of instant bean curd powder and instant bean curd powder

A technology for bean curd brain powder and instant food, which is applied in the field of food processing, can solve the problems of heavy beany smell, poor elasticity, and not fine texture, and can increase instant solubility and dispersibility, improve texture and elasticity, reduce Effects of small oxidation reactions

Active Publication Date: 2020-11-03
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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  • A kind of preparation method of instant bean curd powder and instant bean curd powder
  • A kind of preparation method of instant bean curd powder and instant bean curd powder
  • A kind of preparation method of instant bean curd powder and instant bean curd powder

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 a preparation method of instant bean curd powder and instant bean curd powder. The invention provides a kind of preparation method of instant tofu powder with good flavor, delicate texture and good elasticity, which fundamentally solves the bad flavor in soybean products, and the prepared tofu nao has bean fragrance and Alcoholic fragrance, after spray drying, the solubility of soybean protein is greatly improved, and at the same time, the compound emulsified binder is used as spray coating to increase the instant solubility and dispersibility of the powder. The lipoxygenase in the soybean milk prepared by the present invention, etc. Enzymes can be inhibited to a large extent, greatly reducing the oxidation reaction in soy milk, so as to improve the texture and elasticity of tofu nao, making the texture and elasticity of instant tofu nao closer to that of commercially available tofu nao.

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 Patents(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