Preparation method of whole-cotyledon and low anti-nutritional factor bean curd

Abstract

The present invention discloses a preparation method of whole-cotyledon and low anti-nutritional factor bean curd. The whole cotyledon and low anti-nutritional factor bean curd is mainly prepared fromsoybean whole cotyledons as a raw material, and prepared by technologies of soaking, blanching, enzymatic hydrolyzing, homogenizing, soybean milk boiling, curdling, shaping, etc. The "whole cotyledons" are prepared by dry peeling of mechanically half-cut soybeans; and the meaning of "low anti-nutritional factor" refers to low anti-nutritional factor content. The prepared whole-cotyledon and low anti-nutritional factor bean curd is low in content of the anti-nutritional factors of phytic acid, trypsin inhibitors, etc., also rich in proteins and dietary fibers, rich in nutrients and rich in aroma and free of soybean dregs in the production processes, and solves problems that in the traditional technology, the soybean dregs are large in yield, the bean curd is heavy in smelly taste, etc. Thepreparation method further improves the yield and nutritional value of the bean curd while maintaining color, aroma, taste and shape of the original soybean products, and is also easy for industrialproductions.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing whole cotyledon low-resistant tofu. Background technique [0002] The production of traditional tofu uses whole beans as raw materials, which has problems such as low utilization rate of raw materials, long soaking time, heavy smell of soy milk, and difficult processing of bean dregs. It is difficult to meet the requirements of green and efficient production, which restricts the standardization and modernization of the bean product industry. [0003] At present, there are still many problems in domestic tofu production. First of all, traditional tofu production is mostly carried out in workshops. There are problems such as backward tofu production equipment, poor production hygiene conditions, and short shelf life of tofu. Market supervision is difficult and production concentration is low. Secondly, as a by-product of tofu processing, bean dregs h...

AI Technical Summary

Problems solved by technology

Due to the high moisture content and rich protein, dietary fiber and other nutrients in bean dregs, it is easily utilized by microorganisms and deteriorates, resulting in a rotten smell and causing huge pollution to the production environment

In addition, bean dregs have a rough taste and are not suitable for direct consumption. A large amount of bean dregs are used as feed or fermented into fertilizers, which is a waste of nutrients such as dietary fiber, protein, isoflavones, and vitamins that exist in large amounts in bean dregs.

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