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A kind of processing method of buckwheat-flavored dried tofu

A processing method and technology of dried tofu, which is applied in the processing field of buckwheat-flavored dried tofu, can solve the problems of unfavorable taste quality of dried tofu, inability to effectively utilize tartary buckwheat starch, and poor solubility of tartary buckwheat, so as to improve processing adaptability, utilization The effect of increasing the degree and improving the nutritional value

Active Publication Date: 2021-06-22
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the poor solubility of tartary buckwheat itself, it is relatively stiff, and the above-mentioned existing known production methods not only cannot effectively utilize the tartary buckwheat starch, but also directly add it to dried tofu and are also unfavorable for the eating quality of dried tofu.
Based on this, the present invention proposes a dried bean curd compounded from tartary buckwheat and soybean protein. There is no relevant report on this method at present.

Method used

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  • A kind of processing method of buckwheat-flavored dried tofu

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Effect test

Embodiment 1

[0034] A processing method of buckwheat-flavored dried bean curd, which is to process tartary buckwheat to obtain tartary buckwheat pregelatinized starch, then add soybean protein powder to prepare soybean protein mixed paste, and then process the soybean protein mixed paste after enzymatic reaction Slicing, stewing, seasoning, bagging, and sterilizing treatment, the buckwheat-flavored dried tofu product is obtained.

Embodiment 2

[0036] A processing method of buckwheat-flavored dried bean curd, which is to process tartary buckwheat to obtain tartary buckwheat pregelatinized starch, then add soybean protein powder to prepare soybean protein mixed paste, and then process the soybean protein mixed paste after enzymatic reaction Slicing, stewing, seasoning, bagging, and sterilizing treatment, the buckwheat-flavored dried tofu product is obtained.

[0037] The concrete processing step of described tartary buckwheat processing comprises:

[0038] A Soaking: Rinse the shelled tartary buckwheat with clean water and soak for 5 hours;

[0039] B Shelling: Use a shelling machine to break open the soaked tartary buckwheat in step A, so that the wheat husk and wheat kernel are completely separated.

[0040] Separating, removing the wheat husk, and retaining the tartary buckwheat kernels with buckwheat bran on the surface;

[0041] C Stir-frying: Stir-fry the tartary buckwheat kernels shelled in step B for 8 hours...

Embodiment 3

[0046] A processing method of buckwheat-flavored dried bean curd, which is to process tartary buckwheat to obtain tartary buckwheat pregelatinized starch, then add soybean protein powder to prepare soybean protein mixed paste, and then process the soybean protein mixed paste after enzymatic reaction Slicing, stewing, seasoning, bagging, and sterilizing treatment, the buckwheat-flavored dried tofu product is obtained.

[0047] The concrete processing step of described tartary buckwheat processing comprises:

[0048] A Soaking: Rinse the shelled tartary buckwheat with clean water and soak for 5 hours;

[0049] B Shelling: Use a shelling machine to break open the soaked tartary buckwheat in step A, so that the wheat husk and wheat kernel are completely separated.

[0050] Separating, removing the wheat husk, and retaining the tartary buckwheat kernels with buckwheat bran on the surface;

[0051] C Frying: Stir-fry the tartary buckwheat after shelling in step B for 5 hours at a ...

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Abstract

The invention discloses a processing method of buckwheat-flavored dried tofu compounded by tartary buckwheat and soybean protein, and belongs to the technical field of soybean product processing. The present invention processes tartary buckwheat to obtain tartary buckwheat pregelatinized starch, then adds soybean protein powder to prepare soybean protein mixed paste, and then slices, stews, mixes and packs the soybean protein mixed paste after the enzymatic reaction 1. Sterilization treatment to obtain buckwheat-flavored dried tofu products; the specific process steps of the tartary buckwheat treatment include: soaking, shelling, frying, grinding and extraction. The invention not only can effectively realize the comprehensive utilization of each component of the tartary buckwheat, but also can improve the health care value and eating quality of the dried tofu, and the method is simple and easy to implement industrially.

Description

technical field [0001] The invention belongs to the technical field of bean products processing, and in particular relates to a processing method of buckwheat-flavored dried bean curd compounded from tartary buckwheat and soybean protein. Background technique [0002] Tartary buckwheat has high nutritional value, not only rich in protein, but also rich in vitamins, minerals, dietary fiber and unsaturated fatty acids. In addition, tartary buckwheat also contains active ingredients such as flavonoids and phytosterols, which have the effects of lowering blood pressure, blood sugar, cholesterol, and preventing cardiovascular diseases. Soybean protein is a protein extracted from soybeans through a series of processing steps. It contains eight kinds of essential amino acids, similar to meat, fish, eggs, and milk, and is a complete protein. [0003] Dried tofu is a well-known snack food with a huge consumption. With the continuous improvement of people's health awareness, new dema...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/45
CPCA23C20/025
Inventor 邹强赵江林邹亮万燕赵刚
Owner CHENGDU UNIV