Preparation method of whey tofu

Abstract

The invention discloses a preparation method of whey tofu, relates to the technical fields of tofu production and processing, and solves the problem that overall quality of tofu is poor due to a lowerwater retention rate and elasticity of tofu. The method includes the following steps: step 1, treating raw materials: taking soybeans as the raw materials, soaking the soybeans in a whey solution, and allowing the solution to stand for treatment; step 2, grinding the soybeans, and performing filtration to obtain soy milk: taking out the soaked soybeans, performing mix grinding on the soaked soybeans and the whey solution, and performing filtration on the obtained slurry by using a screen to obtain the soy milk; step 3, boiling the soy milk and performing solidification: pouring the obtained soy milk into a pot for boiling, skimming foam in the boiling process, adding a gypsum solution prepared from whey with pH of 3.0 and gypsum, performing mixing under stirring, and after flocculation iscompleted, obtaining beancurd jelly; and step 4, performing tofu molding: pouring the beancurd jelly into a wooden model box, covering the box with a wooden board, and performing squeezing to obtainthe whey tofu. The whey tofu prepared by the method has an excellent water retention rate and elasticity.

Description

technical field [0001] The invention relates to the technical field of bean curd production and processing, more specifically, it relates to a preparation method of whey bean curd. Background technique [0002] Tofu is a nourishing and heat-clearing health food. Regular consumption can nourish the middle and replenish qi, clear away heat and moisten dryness, promote body fluids and quench thirst, and cleanse the stomach. At the same time, tofu is extremely nutritious, containing iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, lecithin and vitamin B6, and the high amino acid and protein content in tofu makes it a very good food for grains. Good complementary food. [0003] A Chinese invention patent document with publication number CN106359638A discloses a physalis milk-flavored tofu and a preparation method thereof, which specifically includes the following steps: (1) soaking the soybeans, soaking the cleaned soybeans at 18-25°...

AI Technical Summary

Problems solved by technology

[0004] In the above application documents, using soybeans and whey to make physalis tofu can reasonably balance the proportion of amino acids, make a reasonable combination of animal protein and vegetable protein, greatly enrich the variety of tofu, and improve the quality and grade of tofu, but the performance of physalis water Unstable, but only use the fermented physalis water to brine, it is easy to make the tofu gel process have greater differences, and finally the water retention and elasticity of the pressed tofu are low, and the whey powder processing process After being subjected to high temperature powder spraying, the flavor and nutrition are destroyed to a certain extent, and the overall quality of tofu is not good. Therefore, a new solution needs to be proposed to solve the above problems

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