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Premna microphylla leaf and vegetable protein mixed novel dried bean curd

A technology of bean curd leaves and vegetable protein, which is applied in the field of food processing, can solve the problems of difficult to achieve color and fragrance, single product type, single production raw material, etc., and achieves the effects of light fragrance, high nutritional value and good chewability.

Inactive Publication Date: 2018-11-06
重庆市武隆县羊角豆制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But at present, the raw materials for making tofu and wood leaf tofu are relatively single, the production process is relatively primitive, the product type is single, and it is difficult to achieve a better balance of color, fragrance, and color. Restrictions on portability, transportation, storage and promotion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A new type of dried bean curd mixed with plant protein, the new type of dried bean curd comprises the following percentages of raw materials:

[0039] Soy protein isolate: 12%;

[0040] Tofu chai leaf powder: 0.6%;

[0041] Carrageenan: 0.3%;

[0042] Ice water: 71%;

[0043] soybean oil: 8%;

[0044] Tapioca modified starch: 4.2%;

[0045] Dried bean curd seasoning: 0.6%, monosodium glutamate: 0.37%, salt: 0.5%, white sugar: 2%, spiced oil: 0.1%, spicy essence: 0.13%;

[0046] TGase: 0.2%.

[0047] According to the above raw materials and mass percentages, take 100 kg of raw materials to make a new type of dried tofu mixed with tofu leaves and vegetable protein as an example. The preparation method is as follows:

[0048] 1) Hydration: Add 56.8kg of ice water, 12kg of soybean protein isolate, and 0.6kg of bean curd powder to the chopping pot. Stir at 1500r / min for 2min, then at 4600r / min for 5min.

[0049] 2) Emulsification: After the hydration time is up, pour ...

Embodiment 2

[0061] A new type of dried bean curd mixed with plant protein, the new type of dried bean curd comprises the following percentages of raw materials:

[0062] Soy protein isolate: 11%;

[0063] Tofu chai leaf powder: 0.6%;

[0064] Carrageenan: 0.3%;

[0065] Ice water: 74%;

[0066] Peanut oil: 7%;

[0067] Modified corn starch: 4%;

[0068]Dried bean curd seasoning: 0.5%, monosodium glutamate: 0.37%, salt: 0.4%, white sugar: 1.5%, spiced oil: 0.1%, spicy essence: 0.13%;

[0069] TGase: 0.1%.

[0070] According to the above raw materials and mass percentages, take 100 kg of raw materials to make a new type of dried tofu mixed with tofu leaves and vegetable protein as an example. The preparation method is as follows:

[0071] 1) Hydration: Add 49.2kg of ice water, 11kg of soybean protein isolate, and 0.6kg of tofu chaiye powder to the chopping pot, stir at 1000r / min for 2min, and then at 3000r / min for 8min.

[0072] 2) Emulsification: After the hydration time is up, pour...

Embodiment 3

[0084] A new type of dried bean curd mixed with plant protein, the new type of dried bean curd comprises the following percentages of raw materials:

[0085] Soy protein isolate: 11.55%;

[0086] Tofu chai leaf powder: 0.5%;

[0087] Carrageenan: 0.3%;

[0088] Ice water: 69%;

[0089] Rapeseed oil: 8.5%;

[0090] Tapioca modified starch: 5%;

[0091] Dried bean curd seasoning: 0.85%, monosodium glutamate: 0.37%, salt: 0.7%, white sugar: 2.65%, spiced oil: 0.2%, spicy essence: 0.23%;

[0092] TGase: 0.15%.

[0093] According to the above raw materials and mass percentages, take 100 kg of raw materials to make a new type of dried tofu mixed with tofu leaves and vegetable protein as an example. The preparation method is as follows:

[0094] 1) Hydration: Add 55.2kg of ice water, 11.55kg of soybean protein isolate, and 0.5kg of bean curd leaf powder to the chopping pot, stir at 1300r / min for 2min, then 4500r / min for 7min.

[0095] 2) Emulsification: After the hydration tim...

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PUM

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Abstract

The present invention discloses a premna microphylla leaf and vegetable protein mixed novel dried bean curd. The novel bean curd comprises the following raw materials in percentages: 11%-12% of soybean protein isolate, 0.5-0.6% of premna microphylla leaf powder, 0.3% of a coagulant, 69%-74% of ice water, 7%-8.5% of vegetable oil, 4%-5% of starch, 3%-5% of seasoning materials and 0.1-0.2% of a TG enzyme. The novel dried bean curd can be used as the catering dried bean curd, can also be used as snack dried bean curd food, is high in nutritional value and rich in dietary fibers required by humanbody, at the same time has unique refreshing mouthfeel and light fragrance of premna microphylla leaves, and also has effects on clearing heat, relieving toxins, and preventing inflammation. The premna microphylla leaf and vegetable protein compound novel dried bean curd is relatively better in aspects of elasticity, toughness, chewiness, etc.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a novel dried bean curd compounded with plant protein. Background technique [0002] Doufuchai is the leaf of Premna microphyl la Turcz (Premna microphyl la Turcz), also known as tofu wood, tofu leaf, Guanyinchai and Shenxian tofu leaf. The leaves are rich in protein, pectin, cellulose, chlorophyll, vitamins and 18 kinds of amino acids, as well as rich in trace elements, flavonoids and peroxidase. In particular, the content of protein, pectin and amino acid is as high as 20%, 35% and 15% respectively. At present, the leaves of tofu chai are mostly made into a green tofu-like gel food, which is a local specialty food in Hubei, Yunnan, Chongqing, Guizhou and other places, and has good nutritional value and medicinal value. [0003] But at present, the raw materials for making tofu and wood leaf tofu are relatively single, the production process is relatively primitive, th...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 张奎林李自生
Owner 重庆市武隆县羊角豆制品有限公司