Full-bean tofu and processing method thereof

A processing method and technology of tofu, which is applied in the field of whole tofu and its processing, can solve the problems of poor molding effect, roughness, and rough taste, and achieve the effects of easy control of parameters, high nutritional content, and good palatability

Active Publication Date: 2019-04-16
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the processing of whole tofu, the large grains of okara fiber hinder the formation of an orderly network structure of tofu, making the product form a rough texture, resulting in poor molding effect and rough taste
In additio

Method used

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  • Full-bean tofu and processing method thereof
  • Full-bean tofu and processing method thereof
  • Full-bean tofu and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] This embodiment provides a processing method of whole tofu, specifically:

[0041] 1) Bean selection: remove moldy soybeans and impurities.

[0042] 2) Superheated steam treatment: Pave the soybeans flat with a thickness of about 10mm, fire up and down, and superheat steam at 200°C, and the treatment time is 50s.

[0043] 3) Washing, soaking and peeling: Soybeans treated with hot steam are washed with water to remove the surface and other impurities. Soak in water for 4-5h. After soaking the soybeans, remove the soybean skin.

[0044] 4) Freeze-drying: After the dehulled soybeans are frozen, they are freeze-dried at -42°C and 200mT to a moisture content of less than 3-5%.

[0045] 5) Coarse crushing: the freeze-dried soybean powder is crushed into 80-120 mesh coarse powder.

[0046] 6) Superfine crushing: crush the coarse powder to 200-300 mesh.

[0047] 7) Boiling and solidifying: Soy flour and water are added to the pot according to 1:7-12 (weight ratio), stir evenly, add 0.3-0...

Embodiment 2

[0050] This embodiment provides a method for processing whole tofu. The difference from Embodiment 1 lies in that the method of step 7) is different and no compression processing is performed;

[0051] Specifically:

[0052] 7) Boiling and solidifying: Soy flour and water are added to the pot according to 1:7-12 (weight ratio), stir evenly, add 0.3-0.5% defoamer, then heat the soy milk, soy milk is boiled, and the soy milk is at 95℃ Keep it for 5-10min. Soy milk is cooled to 80-85℃ and 1-2% MgCl is added 2 Nod, stir up and down gently until flocculent agglomeration appears, keep it warm for 8-15 minutes;

[0053] Wherein, when the temperature drops to 50°C, add TG enzyme and keep it warm for 1 hour; then place it in a water bath at 80°C for coagulation and sterilization for 20 minutes, and after cooling, place it at 4°C for maturation; the added amount of TG enzyme is 1.0u / mL .

Embodiment 3～6

[0055] This embodiment provides a method for processing whole tofu. The only difference from Embodiment 2 is that the addition amount of the TG enzyme is 0.4u / mL, 0.6u / mL, 0.8u / mL, and 1.2u / mL.

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Abstract

The invention relates to full-bean tofu and a processing method thereof. The processing method comprises the steps of washing, soaking, peeling, smashing, slurry cooking, solidification and forming treatment, wherein before smashing, soybeans are subjected to freeze drying until the content of the moisture is not higher than 10%. According to the full-bean tofu and the processing method thereof, aphysical processing mode is adopted, parameters in the operation process are easy to control, and nutrient substances in soybean grains can be effectively and efficiently reserved. The full-bean tofuprepared by means of the processing method is high in nutrient content, unique in flavor and good in palatabibility.

Description

Technical field [0001] The invention relates to a tofu processing technology, in particular to a whole tofu and a processing method thereof. Background technique [0002] Whole tofu is a nutritious soy product rich in dietary fiber produced by using whole soybeans as raw materials to retain all or most of the protein gel of the soy raw materials and without waste. During the processing of whole tofu tofu, the large particles of soybean dregs fibers hinder the formation of an orderly network structure of tofu, resulting in a rough texture of the product, resulting in poor molding effect and rough taste. In addition, the soybean surface carries a large number of microorganisms. Cooking the pulp can remove most of the microorganisms, but there are still some heat-resistant spores remaining in the product, which affects the shelf life of tofu. The soybeans of the present invention are classified and treated with superheated steam and high temperature instantaneously, which can remov...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 张春江张泓李加双张良刘倩楠黄峰张娜娜田芳刘伟胡宏海魏文松谭瑶瑶
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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