Dried bean curd protein product and preparation method thereof

Abstract

The invention discloses a dried bean curd protein product. The dried bean curd protein product is prepared from the following raw materials in parts by weight: 5 to 15 parts of soybean isolate protein, 4 to 10 parts of salad oil, 2 to 3.6 parts of cassava modified starch, 0.1 to 0.3 part of a TG enzyme, 0.5 to 1.5 parts of a condiment and 55 to 60 parts of ice water. The invention further discloses a preparation method of the bean curd protein product; the preparation method comprises the following steps: chopping and emulsifying at a low speed; chopping and emulsifying at a high speed; addingthe salad oil and the condiment; adding the TG enzyme; adding the cassava modified starch; traying; and standing for solidification. According to the dried bean curd protein product, a raw material source is wide and no pollution is caused; the dried bean curd protein product produced by the invention has high nutrient value and high food safety and meets the requirements of the market; a whole processing process is a stirring process, and air bubbles in the product can be sufficiently discharged; produced dried bean curds are tight and thick and have a good mouthfeel; meanwhile, only a chopper mixer is needed in the whole processing process and the transferring of the dried bean curd protein product in a production process is avoided; and furthermore, pollution, caused by the external environment, to the dried bean curd protein product is reduced, and the cost of a manufacturing machine is also reduced.

Description

technical field [0001] The invention relates to the technical field of protein products, in particular to a dried bean protein product and a preparation method thereof. Background technique [0002] Soybean is an annual herb and the most important legume in the world. Soy does not only refer to soybeans, it also includes black beans and green beans. Soybean has comprehensive nutrition and rich content, and the protein content is 2 times higher than that of pork and 2.5 times that of eggs. The protein content is not only high, but also of good quality. The amino acid composition of soybean protein is similar to that of animal protein, and the amino acid is relatively close to the ratio required by the human body, so it is easy to be digested and absorbed. If soybeans are eaten together with meat and eggs, their nutrition can be compared with that of eggs and milk, and even exceed the nutrition of eggs and milk. [0003] Soybeans can be used to make many protein products, ...

AI Technical Summary

Problems solved by technology

[0004] In the production process of the current dried tofu protein products, not only the production is cumbersome, but the density of the dried tofu is not high, which seriously affects the taste. At the same time, various additives are added in the production process, which easily destroys amino acids and brings huge safety hazards to food. , although the current dried tofu production process has been improved, the resulting dried tofu protein products still have problems such as low nutritional value and low food safety, and still cannot meet the needs of the market. Therefore, further improvement is needed