Preparation method of chickpea bean curd

A technology of chickpea and tofu, which is applied in the field of preparation of chickpea tofu, can solve the problems such as the inability to make chickpea tofu, and achieve the effect of excellent coagulation effect, rich bean flavor and fine texture

Inactive Publication Date: 2020-04-21
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, chickpea and soybean have different tissue forms, and the traditional process of making ordinary tofu cannot produce chickpea tofu with good coagulation effect and uniform structure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Screening and removing impurities: screen out high-quality chickpeas and soybeans without moldy grains and moth grains, and rinse them with clean water;

[0031] 2) Soaking: Soak chickpeas and soybeans in water at 20-30°C for 8 hours at room temperature; the total mass of soaked chickpea bulges and soybean bulges is 2 times the total mass of chickpeas and soybeans; the amount of clear water is 4 times the total mass of chickpeas and soybeans;

[0032] 3) Refining: Mix the soaked chickpeas and soybeans according to the mass ratio of 1:4 and add them to the soybean milk machine for grinding twice; after the first grinding, mix the bean dregs and soybean milk and then grind for the second time pulp, so that the protein is fully released; cooked chickpeas and dried chickpeas are hard, unlike other beans that are easy to crack when cooked;

[0033] 4) Filtration: After refining, the mixture is filtered with a 120 mesh sieve;

[0034] 5) Boil the slurry: heat the above f...

Embodiment 2

[0039] 1) Screening and removing impurities: screen out high-quality chickpeas and soybeans without moldy grains and moth grains, and rinse them with clean water;

[0040] 2) Soaking: Soak chickpeas and soybeans in water at 20-30°C for 10 hours at room temperature; the total mass of soaked chickpea beans and soybean beans is 2.5 times the total mass of chickpeas and soybeans; the amount of clear water is 6 times the total mass of chickpeas and soybeans;

[0041] 3) Refining: Mix the soaked chickpeas and soybeans according to the mass ratio of 1:4 and add them to the soybean milk machine for grinding twice; after the first grinding, mix the bean dregs and soybean milk and then grind for the second time pulp, so that the protein is fully released; cooked chickpeas and dried chickpeas are hard, unlike other beans that are easy to crack when cooked;

[0042] 4) Filtration: After refining, the mixture is filtered with a 120 mesh sieve;

[0043] 5) Boil the slurry: heat the above ...

Embodiment 3

[0048] 1) Screening and removing impurities: screen out high-quality chickpeas and soybeans without moldy grains and moth grains, and rinse them with clean water;

[0049] 2) Soaking: Soak chickpeas and soybeans in water at 20-30°C for 9 hours at room temperature; the total mass of soaked chickpea bulges and soybean bulges is 2.2 times the total mass of chickpeas and soybeans; the amount of clear water is 5 times the total mass of chickpeas and soybeans;

[0050] 3) Refining: Mix the soaked chickpeas and soybeans according to the mass ratio of 1:4 and add them to the soybean milk machine for three times; after the first grinding, mix the bean dregs and soybean milk and then conduct the second grinding , After the second grinding, continue to mix the okara and soy milk and then conduct the third grinding to fully release the protein; cooked chickpeas and dried chickpeas are hard, unlike other beans that are cooked easy to crack;

[0051] 4) Filtration: After refining, the mix...

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PUM

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Abstract

The invention relates to the technical field of preparation of bean curd, in particular to a preparation method of chickpea bean curd, which comprises the following steps: (1) carrying out screening and removing impurities; (2) carrying out soaking with clear water for 8-10 hours; (3) carrying out grinding for at least two times; (4) filtering the pulp with a 120-mesh sieve; (5) boiling the pulp for at least 5 minutes, and then adjusting the pH value to 6.8-7.2; (6) carrying out curdling, namely, carrying out curdling by using bittern as a coagulator; (7) standing; and (8) pouring the uncongealed bean curd into a mold, and carrying out compression molding for 25-35 minutes to obtain the chickpea bean curd. The invention provides the preparation method of the chickpea bean curd, and an optimal process for preparing the chickpea bean curd is found, so that the product has an excellent solidification effect and a better tissue form, nutritional ingredients of chickpea and soybean supplement each other and are given full play to the maximum extent, and the variety of bean products is enriched.

Description

technical field [0001] The invention relates to the technical field of tofu preparation, in particular to a method for preparing chickpea tofu. Background technique [0002] The main raw material of tofu is soybeans, which are also called soybeans, and soybeans of the leguminous family belong to annual herbs. my country is rich in soybeans and was the first country to plant soybeans. Soy contains a variety of proteins and is one of the important sources of protein for people. In addition to protein, soybeans also contain other nutrients such as fat, flavonoids, cellulose, vitamins, phytic acid, and minerals. Soy products are a good choice for patients with high blood pressure, arteriosclerosis, and heart disease. The risk of breast cancer in women can also be effectively reduced by consuming high levels of dietary soy. [0003] With the continuous improvement of people's material living standards, various changes have taken place in the diet, and people's requirements fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/40A23L11/45
CPCA23C20/025
Inventor 史军花郑鸿雁高雅文闵伟红李鸿梅方丽刘春雷王辑刘晓婷
Owner JILIN AGRICULTURAL UNIV
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