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Soybean milk bean curd and preparation method thereof

A technology for soybean milk and tofu, applied in the field of food processing, can solve the problems of single taste, low absorption and utilization rate of nutrients, and difficulty in meeting nutritional needs, and achieve the effects of high nutritional value, improved quality and grade, and rich varieties.

Inactive Publication Date: 2020-03-27
李婧宜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, along with the enhancement of people's health awareness and the improvement of economic level, people have higher and higher requirements for the nutritional value of food, and at the same time higher requirements have been put forward for the diversity and patterns of food. Although the nutritional content of tofu in soybean products High, but its nutrient absorption and utilization rate is low, the taste is single, it is difficult to meet people's growing nutritional needs

Method used

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  • Soybean milk bean curd and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Soak soybeans in water at 20°C for 12 hours, control the mass ratio of soybeans and water to 1:6 for beating, and separate solid and liquid after beating to obtain soybean milk; mix soybean milk and milk, control the mass ratio of milk and soybeans to 0.5:1 , and heated to boiling to obtain a mixed slurry; add the aqueous solution of the physalis to the mixed slurry for segmental slurry, control the mass ratio of the aqueous solution of the physalis and soybeans to be 1:1 each time the slurry is placed, and the segmental slurry is stirred It is carried out under certain conditions, and the pulp is divided into three stages, and the time for each pulping is 2 minutes; after the pulping is completed, it is first boiled at a temperature of 80°C until it boils slightly, and kept for 2 minutes, and then it is left to stand for 20 minutes to precipitate the juice, and tofu is obtained. Brain; Put the bean curd brain into a mold, press and shape, and obtain the soybean milk tof...

Embodiment 2

[0037] Soak soybeans in water at 25°C for 6 hours, control the mass ratio of soybeans and water to 1:10 for beating, and separate solid and liquid after beating to obtain soybean milk; mix soybean milk and milk, control the mass ratio of milk and soybeans to 1.5:1 , and heated to boiling to obtain a mixed slurry; add the aqueous solution of Physalis obtained in Example 1 to the mixed slurry and point slurry in stages, and the aqueous solution of Physalis is mixed by Physalis and water in a mass ratio of 1:0.5, and control each point When pulping, the mass ratio of the aqueous solution of acid pulp to soybeans is 2:1, and the segmented pulping is carried out under the condition of stirring, and is carried out in 5 stages, and the time for each pulping is 8 minutes; after the pulping is completed, the temperature of 100 ° C Boil until slightly boiled, and keep it for 1 minute, and then stand still for 30 minutes to precipitate the juice to obtain tofu nao; put the tofu nao into a...

Embodiment 3

[0040] Soak soybeans in water at 22°C for 9 hours, control the mass ratio of soybeans and water to 1:8 for beating, and separate solid and liquid after beating to obtain soybean milk; mix soybean milk and milk, control the mass ratio of milk and soybeans to 1:1 , and heated to boiling to obtain a mixed slurry; add the aqueous solution of Physalis obtained in Example 2 to the mixed slurry and point slurry in stages, and the aqueous solution of Physalis is mixed by Physalis and water in a mass ratio of 1:1.5, and each point is controlled. When pulping, the mass ratio of the aqueous solution of Physicum pulp to soybeans is 1.5:1, and the segmental pulping is carried out under stirring conditions, and is carried out in 4 stages, and the time for each pulping is 5 minutes; after the pulping is completed, the temperature of 90 ° C Boil until slightly boiled, and keep it for 1.5 minutes, and then stand still for 25 minutes to precipitate the juice to obtain tofu nao; put the tofu nao ...

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Abstract

The invention relates to the technical field of food processing, and in particular to a soybean milk bean curd and a preparation method thereof. The preparation method of the soybean milk bean curd comprises the following steps: soaking soybeans, performing pulping, and separating solid from liquid to obtain soybean milk; mixing the soybean milk and milk, and heating the mixture to boil to obtainmixed slurry; adding a coagulant into the mixed slurry for curdling in stages, and then performing standing to separate out juice water to obtain bean curd jelly; and putting the bean curd jelly intoa grinding tool, and performing compression molding to obtain the soybean milk bean curd, wherein the coagulant is an aqueous solution of sour slurry, brine or gypsum, and the sour slurry is obtainedby natural fermentation of the juice water. The bean curd prepared by the method is fresh, tender and smooth, has pure milk flavor, and simultaneously improves absorption and utilization of nutrient components by human bodies.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to soybean milk tofu and a preparation method thereof. Background technique [0002] Among soybean products, tofu is one of the main foods on people's table. It is rich in nutrition, rich in various essential proteins, amino acids, unsaturated fatty acids and mineral elements. It has the functions of lowering cholesterol, anti-oxidation, preventing senile dementia and accelerating metabolism. effect. In addition, tofu is rich in soybean protein, does not contain cholesterol, and has the effect of lowering cholesterol, triglyceride and low-density lipoprotein, so it helps to prevent cardiovascular and cerebrovascular diseases. Tofu also contains vitamin E, which can help the body resist aging and maintain youthful vitality. [0003] After extensive investigation and research, nutritionists generally believe that soybean products are ideal nutritional and health food. But, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/00
CPCA23C20/005
Inventor 李婧宜
Owner 李婧宜
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