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Novel dried bean curd compounding soybean whole meal and plant proteins

A technology of vegetable protein and soybean protein isolate, applied in the field of new dried tofu, can solve the problems of insufficient nutritional components, low fat content, complex process, etc., and achieve the effects of health care function and nutritional value, rich nutrition and simple operation.

Inactive Publication Date: 2019-03-22
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

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Problems solved by technology

Chinese patent 200810238793.5 discloses a method for making soybean protein isolate tofu. The soybean protein isolate tofu produced by this method has high protein content, low fat content, strong taste, and does not produce brine during production. However, due to the single raw material used , the nutritional components are not comprehensive enough to meet the nutritional needs of modern people. Chinese patent CN103349088A discloses a compound nutritional soybean protein isolate tofu and its production method. It has good chewiness, tender taste and high nutritional value, but it needs Cooking at high temperature and freezing at -25~-30°C, the process is more complicated and the energy consumption is higher

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A novel dried bean curd compounded with soybean whole powder and vegetable protein, the preparation of the novel dried bean curd comprises the following steps:

[0052] ① Weighing of raw materials: Weigh the raw materials according to the weight percentage, and classify the raw materials in sequence such as: A, B, C, D;

[0053] A: Soy protein isolate 8%, whole soybean powder 5%, ice water 72%;

[0054] B: vegetable oil 9.65%;

[0055] C: 4% starch, 1.2% seasoning, 0.5‰ potassium sorbate;

[0056] D: TGase 0.1%;

[0057] ② Chop and mix: Dissolve all kinds of raw materials in ice water first and pour them into the chopping machine according to the chopping time and order of raw materials; first add class A, first chop and mix at low speed for 2 minutes, then chop and mix at high speed for 5 minutes, and then Add category B, chop and mix at high speed for 2 minutes, then add category C, chop and mix at high speed for 2 minutes, finally add category D, chop and mix at l...

Embodiment 2

[0068]A novel dried bean curd compounded with soybean whole powder and vegetable protein, the preparation of the novel dried bean curd comprises the following steps:

[0069] ① Weighing of raw materials: Weigh the raw materials according to the weight percentage, and classify the raw materials in sequence such as: A, B, C, D;

[0070] A: Soy protein isolate 8.5%, whole soybean powder 5.3%, ice water 71%;

[0071] B: vegetable oil 8.5%;

[0072] C: 5.1% starch, 1.4% seasoning, 0.5‰ potassium sorbate;

[0073] D: TGase 0.15%;

[0074] ②All kinds of raw materials are fully dissolved in ice water first, and then poured into the chopping machine according to the chopping time and order of the raw materials; first add category A, chop and mix at low speed for 2 minutes, then chop and mix at high speed for 5 minutes, and then add category B , chop and mix at high speed for 2 minutes, then add category C, chop and mix at high speed for 2 minutes, finally add category D, chop and mi...

Embodiment 3

[0085] A novel dried bean curd compounded with soybean whole powder and vegetable protein, the preparation of the novel dried bean curd comprises the following steps:

[0086] ① Weighing of raw materials: Weigh the raw materials according to the weight percentage, and classify the raw materials in sequence such as: A, B, C, D;

[0087] A: Soy protein isolate 10%, whole soybean powder 6%, ice water 66.15%;

[0088] B: vegetable oil 10%;

[0089] C: 6% starch, 1.5% seasoning, 0.5‰ potassium sorbate;

[0090] D: TGase 0.3%;

[0091] ②All kinds of raw materials are fully dissolved in ice water first, and then poured into the chopping machine according to the chopping time and order of the raw materials; first add category A, chop and mix at low speed for 2 minutes, then chop and mix at high speed for 5 minutes, and then add category B , chop and mix at high speed for 2 minutes, then add category C, chop and mix at high speed for 2 minutes, finally add category D, chop and mix a...

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Abstract

The invention discloses a novel dried bean curd compounding soybean whole meal and plant proteins. The novel dried bean curd is prepared from the following raw materials in percentage by weight: 8-10percent of soybean protein isolate, 5-6 percent of the soybean whole meal, 60-72 percent of ice water, 8-10 percent of vegetable oil, 4-6 percent of starch, 1.2-1.5 percent of seasoner, 0.05 percent of potassium sorbate and 0.1-0.3 percent of TG enzyme. Meanwhile, the invention also discloses a technology of preparing the novel dried bean curd. The novel dried bean curd fully utilizes the nutritional characteristics of soybeans and high gel property of the soybean protein isolates so as to be high in protein content and good in chewiness, supplements nutritional ingredients, including dietaryfibers, required for a human body, keeps the originally ecologic taste of the soybeans and has the health care function and the nutrition value; and the technology of preparing the novel dried bean curd is simple to operate and the dried bean curd is rich in nutrition.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a novel dried tofu compounded with whole soybean powder and vegetable protein. Background technique [0002] As a traditional delicacy in my country, soy products are rich in plant protein, have high nutritional value, and are easily digested and absorbed by the human body. At present, tofu made of isolated soybean protein has high elasticity and good chewiness, and is more and more popular among people, gradually replacing animal protein. Chinese patent 200810238793.5 discloses a method for making soybean protein isolate tofu. The soybean protein isolate tofu produced by this method has high protein content, low fat content, strong taste, and does not produce brine during production. However, due to the single raw material used , the nutritional components are not comprehensive enough to meet the nutritional needs of modern people. Chinese patent CN103349088A discloses ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 张奎林李海涛常伦峰
Owner 重庆市武隆县羊角豆制品有限公司
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