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Enzyme tofu and manufacturing process thereof

A production process and enzyme water technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of high processing and production costs, low crystallization rate of water tofu, unfavorable for users to eat, etc., to save time and facilitate safety. and digestion, the effect of saving production costs

Inactive Publication Date: 2020-03-31
湖南苗妹子食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tofu is the most common soy product, also known as water tofu. The main production process is first pulping, that is, making soybean milk into soy milk; Gel, that is, tofu, can be made into soy milk, enzyme water tofu and other delicacies; traditional water tofu uses gypsum and brine point slurry, this production method adds a lot of chemical preparations, which is not conducive to user consumption, and the crystallization rate of traditional water tofu low, long time, high processing and production costs; for these defects, it is necessary to design a kind of enzyme water tofu and its production process

Method used

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  • Enzyme tofu and manufacturing process thereof

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Effect test

Embodiment 1

[0027] An enzyme water tofu, the formula comprises: soybeans and vinegar water, and the mass percentages of each component are: 80% soybeans and 20% vinegar water.

[0028] A manufacturing process of enzyme water tofu, comprising the following steps, step 1, soaking; step 2, grinding; step 3, filtering; step 4, boiling; out of the mold;

[0029] Wherein in above-mentioned step one, soaking comprises the following steps:

[0030] 1) Select a certain amount of soybeans and place them in a pot;

[0031] 2) Pour a certain amount of water over the top of the soybeans and soak for 4-6 hours;

[0032] In the above step 2, the soybeans in the above step 2 are picked up to control the water. The section of the soaked soybeans has no hard core, and the quality after absorbing water is 2-2.5 times that of before soaking. Pour it into a refiner, add a certain amount of water, and grind pulp to obtain soybean milk;

[0033] Wherein in above-mentioned step 3, the soybean milk obtained i...

Embodiment 2

[0039] An enzyme water tofu, the formula comprises: soybeans and vinegar water, and the mass percentages of each component are: 85% soybeans and 15% vinegar water.

[0040] A manufacturing process of enzyme water tofu, comprising the following steps, step 1, soaking; step 2, grinding; step 3, filtering; step 4, boiling; out of the mold;

[0041] Wherein in above-mentioned step one, soaking comprises the following steps:

[0042] 1) Select a certain amount of soybeans and place them in a pot;

[0043] 2) Pour a certain amount of water over the top of the soybeans and soak for 4-6 hours;

[0044] In the above step 2, the soybeans in the above step 2 are picked up to control the water. The section of the soaked soybeans has no hard core, and the quality after absorbing water is 2-2.5 times that of before soaking. Pour it into a refiner, add a certain amount of water, and grind pulp to obtain soybean milk;

[0045] Wherein in above-mentioned step 3, the soybean milk obtained i...

Embodiment 3

[0051] An enzyme water tofu, the formula comprises: soybeans and vinegar water, and the mass percentages of each component are: 90% soybeans and 10% vinegar water.

[0052] A manufacturing process of enzyme water tofu, comprising the following steps, step 1, soaking; step 2, grinding; step 3, filtering; step 4, boiling; out of the mold;

[0053] Wherein in above-mentioned step one, soaking comprises the following steps:

[0054] 1) Select a certain amount of soybeans and place them in a pot;

[0055] 2) Pour a certain amount of water over the top of the soybeans and soak for 4-6 hours;

[0056] In the above step 2, the soybeans in the above step 2 are picked up to control the water. The section of the soaked soybeans has no hard core, and the quality after absorbing water is 2-2.5 times that of before soaking. Pour it into a refiner, add a certain amount of water, and grind pulp to obtain soybean milk;

[0057] Wherein in above-mentioned step 3, the soybean milk obtained i...

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Abstract

The invention discloses enzyme tofu and a manufacturing process thereof. A formula comprises soybean and vinegar water, and the mass percentage contents of the components are 80-90% of the soybean and10-20% of the vinegar water respectively. The process comprises the following steps: step one, performing soaking; step two, performing pulp-grinding; step three, performing filtering; step four, boiling soybean milk; step five, performing curdling; step six, performing putting into a mold; and step seven, performing taking out from the mold. In the step one, soaking comprises the following steps: 1) selecting a certain amount of the soybean and placing the soybean in a pot; and 2) pouring a certain amount of water over the top of the soybean, and performing soaking for 4-6 h. In the step two, the soybean in the step one is picked up and dried, and poured into a pulp-grinding machine, a certain amount of water is added, and pulp-grinding is performed. According to the process, gypsum andbrine are not used to perform curdling, and enzyme water formed by fermentation of vegetables and soybeans is used to catalyze crystallization of soybean milk, so that jellied beancurd is more fresh and tender, and at the same time, curdling with enzyme is more conducive to food safety and digestion.

Description

technical field [0001] The invention relates to the technical field of tofu production, in particular to an enzyme water tofu and a production process thereof. Background technique [0002] Tofu is the most common soy product, also known as water tofu. The main production process is first pulping, that is, making soybean milk into soy milk; Gel, that is tofu, can be made into soy milk, enzyme water tofu and other delicacies; traditional water tofu uses gypsum and brine point slurry, this production method adds a lot of chemical preparations, which is not conducive to user consumption, and the crystallization rate of traditional water tofu Low, long time, high processing and production costs; for these defects, it is necessary to design a kind of enzyme water tofu and its manufacturing process. Contents of the invention [0003] The object of the present invention is to provide a kind of fermented tofu and its production process, to solve the problems raised in the above-m...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 苏娅
Owner 湖南苗妹子食品股份有限公司
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