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Formula and preparation method of probiotic beancurd jelly

A technology of probiotics and bean curd, which is applied in the field of tofu preparation, can solve the problems of stimulating appetite, failing to meet daily needs, single taste of tofu, etc., and achieve the effect of stimulating appetite, good appearance and taste, and stable quality

Inactive Publication Date: 2019-02-26
广东碧泉食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tofu flower, also known as soft tofu, tofu brain, and bean curd, is a high-nutrition food made from soybean protein. The human body can absorb 92-98% of it. Provide a variety of vitamins and minerals. With the improvement of living standards, people's food taste and nutritional requirements are gradually increasing. Therefore, traditional instant tofu flowers are generally sweet. This kind of tofu flowers has a single taste and is not It is easy to stimulate people's appetite and can no longer meet people's daily needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The protein content in the dried soybean milk is 12 parts, the weight content of maltose is 22 parts, the weight content of walnut is 2 parts, the weight content of probiotics is 3 parts, and the weight content of stabilizer and coagulant is 3 parts. Wherein, maltose is the mixture of one or both of maltose syrup and maltose essence. When maltose adopts the mixture of maltose syrup and maltose essence, the weight content of maltose syrup is 15 parts, and the weight content of maltose essence is 15 parts; stable and The coagulant is gluconolactone.

[0025] A preparation method of probiotic bean curd flower, based on the above-mentioned proportioning, comprises the following steps:

[0026] Step 1: add water to the dried soybean milk of the above ratio and whip it, pour the dried soybean milk into the pot, add water into the whipping, heat and boil to form soybean milk;

[0027] Step 2: After grinding the walnuts into powder, pour the probiotics and let it stand to form...

Embodiment 2

[0033] Take 12 parts of protein, 22 parts of maltose, 2 parts of walnut, 5 parts of probiotics, and 3 parts of stabilizer and coagulant in the dried soybean milk . Wherein, maltose is the mixture of one or both of maltose syrup and maltose essence. When maltose adopts the mixture of maltose syrup and maltose essence, the weight content of maltose syrup is 15 parts, and the weight content of maltose essence is 15 parts; stable and The coagulant is gluconolactone.

[0034] A preparation method of probiotic bean curd flower, based on the above-mentioned proportioning, comprises the following steps:

[0035] Step 1: add water to the dried soybean milk of the above ratio and whip it, pour the dried soybean milk into the pot, add water into the whipping, heat and boil to form soybean milk;

[0036] Step 2: After grinding the walnuts into powder, pour the probiotics and let it stand to form a viscous starch;

[0037] Step 3: Pour the stabilizer and coagulant into a bowl, and add a...

Embodiment 3

[0042] The protein content in the dried soybean milk is 15 parts, the weight content of maltose is 32 parts, the weight content of walnut is 5 parts, the weight content of probiotics is 3 parts, and the weight content of stabilizer and coagulant is 3 parts. Wherein, maltose is the mixture of one or both of maltose syrup and maltose essence. When maltose adopts the mixture of maltose syrup and maltose essence, the weight content of maltose syrup is 15 parts, and the weight content of maltose essence is 15 parts; stable and The coagulant is gluconolactone.

[0043] A preparation method of probiotic bean curd flower, based on the above-mentioned proportioning, comprises the following steps:

[0044] Step 1: add water to the dried soybean milk of the above ratio and whip it, pour the dried soybean milk into the pot, add water into the whipping, heat and boil to form soybean milk;

[0045] Step 2: After grinding the walnuts into powder, pour the probiotics and let it stand to form...

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PUM

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Abstract

The invention discloses a formula and a preparation method of a probiotic beancurd jelly, wherein the raw materials comprise a soybean milk drying material, maltose, walnut, probiotic, a stabilizer and a coagulant. According to the present invention, the beancurd jelly with good appearance and good taste can be formed if the ratio of the protein in the soybean milk drying material to the stabilizer to the coagulant is suitable, and the protein coagulation mechanism can be effected if other substances such as walnut is added; by adding maltose, the beancurd jelly has good appearance and good taste, and further has the right walnut flavor, and the walnut flavor cannot be significantly affected due to the low sweetness of the maltose so as to ensure the stable quality of the product; and by adding the probiotic, the appetite of people can be greatly stimulated.

Description

technical field [0001] The invention relates to the technical field of tofu preparation, in particular to a formula of probiotic tofu flower and a preparation method thereof. Background technique [0002] Tofu flower, also known as tender tofu, tofu brain, and bean curd, is a high-nutrition food made from soybean protein. The human body can absorb 92-98% of it. Provide a variety of vitamins and minerals. With the improvement of living standards, people's food taste and nutritional requirements are also gradually increasing. Therefore, traditional instant tofu flowers are generally sweet. This kind of tofu flowers has a single taste and is not It is easy to stimulate people's appetite and cannot satisfy people's daily needs. Contents of the invention [0003] The object of the present invention is to provide a formula of probiotic bean curd flower and its preparation method, which has the advantages of stimulating appetite and special taste, so as to solve the problems rai...

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 曾兴源
Owner 广东碧泉食品科技有限公司
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