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Soybean meal dried tofu and preparation method thereof

A technology of dried bean and bean flour, applied in the field of dried bean flour and the preparation thereof, can solve the problems of high content of oil and fat, increased blood lipids of consumers, health damage, etc., and achieves rich nutrition, low oil content, and production process operation. simple effect

Inactive Publication Date: 2018-11-30
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet adopting above-mentioned technique often needs to add relatively large amount of vegetable oil components, such as salad oil, five-spice oil etc. The taste is slightly greasy, and on the other hand, it does not conform to the modern concept of healthy diet. Eating too much may cause the blood fat of the eater to increase, which will cause damage to health

Method used

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  • Soybean meal dried tofu and preparation method thereof
  • Soybean meal dried tofu and preparation method thereof
  • Soybean meal dried tofu and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A kind of bean flour dried bean curd is made from the following raw materials in parts by weight:

[0044]

[0045] The preparation method is as follows:

[0046] (1) Preparation of marinated slurry: add 7 times the weight of water to the soybean powder, add edible gypsum to it after mixing evenly, chop and mix in a chopping machine for 1min, and the rotating speed is 1000r / min, to obtain the marinated slurry for later use;

[0047] (2) Hydration: Mix soybean protein with 3 times the weight of water, first chop and mix at a speed of 1000r / min for 0.5-1min, after the materials are mixed, chop and mix at a speed of 3000r / min for 5min to obtain a hydrated slurry ;

[0048] (3) Emulsification: Add vegetable oil to the obtained hydrated slurry, continue chopping and stirring at a speed of 3000r / min for 3min, and obtain an emulsified slurry;

[0049] (4) Mixing: mix the cassava modified starch, glutinous rice flour and transglutaminase evenly and add them to the above-me...

Embodiment 2

[0055] A kind of bean flour dried bean curd is made from the following raw materials in parts by weight:

[0056]

[0057] The preparation method is as follows:

[0058] (1) Preparation of marinated slurry: add 7 times the weight of water to the soybean powder, add edible gypsum to it after mixing evenly, chop and mix in a chopping machine for 1min, and the rotating speed is 1000r / min, to obtain the marinated slurry for later use;

[0059] (2) Hydration: Mix soybean protein with 3 times the weight of water, first chop and mix at a speed of 1000r / min for 0.5-1min, after the materials are mixed, chop and mix at a speed of 3000r / min for 5min to obtain a hydrated slurry ;

[0060] (3) Emulsification: Add vegetable oil to the obtained hydrated slurry, continue chopping and stirring at a speed of 3000r / min for 3min, and obtain an emulsified slurry;

[0061] (4) Mixing: mix the cassava modified starch, glutinous rice flour and transglutaminase evenly and add them to the above-me...

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Abstract

The invention relates to the fields of food and food processing, and particularly to soybean meal dried tofu and a preparation method thereof. The soybean meal dried tofu is prepared by taking soybeanprotein, soybean meal, vegetable oil, cassava modified starch, glutinous rice flour, glutamine transaminase, edible gypsum and water as raw materials and through the processes of marinating syrup preparation, hydration, emulsification, mixing, out of the pan, reacting, slicing, marinating, drying, material mixing, packaging, sterilizing and the like. The soybean meal dried tofu product maintainsthe elasticity, toughness, hardness and unique taste of the traditional dried tofu, also contains rich nutrition and low fat content, and is beneficial to the health of eaters. At the same time, the production process of the soybean meal dried tofu is simple in operation, basically has no sewage discharge, cannot cause harmful effect on surroundings, and is beneficial to the green and sustainabledevelopment of food enterprises.

Description

technical field [0001] The invention relates to the field of food and food processing, in particular to a kind of bean powder and dried bean curd and a preparation method thereof. Background technique [0002] As an important food raw material, soybean is rich in protein, and its content is usually more than twice that of cereal crops such as wheat and rice, and can reach 40-50% of the raw material weight. Soybean protein is a plant-based complete protein. Its amino acid composition is similar to that of milk protein. It contains a variety of essential amino acids for the human body. In terms of nutritional value, it is basically equivalent to animal protein, and its genetic structure is also closest to human amino acid composition, so it is Most Nutritious Plant Protein. In addition, soybean protein also has the incomparable advantages of animal protein, such as lowering cholesterol, easy digestion and absorption, etc. The US Food and Drug Administration (FDA) stated that...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 牛祥臣姜畔李顺秀王笛王彩华刘军
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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