A kind of enzyme-modified freeze-dried instant tofu and its preparation method

Abstract

The invention discloses an enzyme-modified freeze-dried instant tofu and a preparation method thereof. This method can control the freezing deterioration of tofu, and the product is still smooth and delicate after rehydration, which is suitable for the development of convenience food. The method comprises the following steps: soaking beans, beating, filtering and removing slag, boiling, modifying soybean milk, coagulating, quick-freezing, and vacuum freeze-drying. The process of the method is simple, and the pore diameter of the prepared freeze-dried tofu section is small and uniform, which is only 1 / 5-1 / 2 of that of ordinary freeze-dried tofu; there is no crack after rehydration, and the hardness is only 40-70% of the latter, soft and soft. Moderate hardness, fine cross-section, few pores, pore size is only 1 / 6-1 / 4 of the pore size of ordinary tofu, the taste is close to that of fresh tofu, the solid content of soy milk is low, the yield of tofu is high, and raw materials are saved.

Description

technical field [0001] The invention belongs to the field of food, and relates to an enzyme-modified freeze-dried instant tofu and a preparation method thereof. Background technique [0002] Fresh tofu is perishable and easily broken during storage and transportation. Although frozen tofu solves this problem, it needs to be stored and sold in a freezer, which consumes a lot of energy. After the tofu is frozen, the protein denatures. Although freeze-dried tofu solves the above problems, the quality of freeze-dried tofu currently on the market is not satisfactory, and many of the existing freeze-dried tofu processes have added a large amount of glue, which increases the viscosity of soybean milk and requires high production conditions. Industrial production more difficult. [0003] In order to improve the taste of instant tofu, research has been carried out. For example, in patent JP6-217729A and patent JP6-269257A, starch and transglutaminase are added to soybean milk, and...

AI Technical Summary

Problems solved by technology

However, the addition of a large amount of food gums makes the viscosity of soybean milk significantly increased, the production conditions are high, and the wall sticking phenomenon is serious, the yield of tofu is low, and it is difficult to clean the equipment.

[0004] Therefore, there is not yet a kind of technology that can be applied to industrialized production under the premise of making instant tofu with good quality.

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