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Preparation method of dried bean curds

A production method and technology of dried tofu, which is applied in the field of food processing, can solve the problems of insufficient utilization of the nutritional value of soybeans and the decline of the nutritional value of dried tofu, and achieve the effects of benefiting digestion, increasing the intake, and high nutritional value

Pending Publication Date: 2021-02-05
临泽县旭慧食品科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Dried tofu is a kind of food made of soybeans as the main raw material. It has a unique flavor, salty and refreshing, hard and tough, and it will not go bad after a long time. At present, during the processing of dried bean curd, it is usually necessary to grind and filter soybeans. The bean dregs are discarded as waste, and only the soy milk is left. In this way, a large amount of nutrients in the bean dregs are discarded, and the nutrients contained in the soy milk are reduced. The nutritional value of tofu has not been fully utilized, and the nutritional value of dried tofu will also decrease

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The present embodiment provides a kind of preparation method of dried tofu, comprises the following steps:

[0023] (1) Remove impurities from the soybeans, remove shriveled, mildewed and insect-eaten soybeans, select plump soybeans, soak the soybeans at room temperature until the soybeans swell, and pour out the water;

[0024] (2) adding the swollen soybeans into clean clear water for defibrination, the amount of water used for defibrination is 4 times of the soybean mass, filtered and separated to obtain primary soybean milk liquid and bean dregs;

[0025] (3) Add cellulase and clear water to the bean dregs, keep the temperature at 50-55°C, adjust the pH to 5-6 with citric acid, stir evenly for enzymolysis for 1-2 hours, and then centrifuge to obtain secondary soybean milk and bean dregs; The added amount of the cellulase is 0.05% of the mass of the bean dregs, the added amount of the clear water is 1.5 times of the mass of the bean dregs, and the rotational speed of...

Embodiment 2

[0029] The present embodiment provides a kind of preparation method of dried tofu, comprises the following steps:

[0030] (1) Remove impurities from the soybeans, remove shriveled, mildewed and insect-eaten soybeans, select plump soybeans, soak the soybeans at room temperature until the soybeans swell, and pour out the water;

[0031] (2) adding the swollen soybeans into clean clear water for defibrination, the amount of water used for defibrination is 3 times of the soybean mass, filtered and separated to obtain a soybean milk liquid and bean dregs;

[0032] (3) Add cellulase and clear water to the bean dregs, keep the temperature at 50-55°C, adjust the pH to 5-6 with citric acid, stir evenly for enzymolysis for 1-2 hours, and then centrifuge to obtain secondary soybean milk and bean dregs; The added amount of the cellulase is 0.07% of the mass of the bean dregs, the added amount of the clear water is 1 to 2 times the mass of the bean dregs, and the rotational speed of the c...

Embodiment 3

[0036] Embodiment provides a kind of preparation method of dried tofu, comprises the following steps:

[0037] (1) Remove impurities from the soybeans, remove shriveled, mildewed and insect-eaten soybeans, select plump soybeans, soak the soybeans at room temperature until the soybeans swell, and pour out the water;

[0038] (2) adding the swollen soybeans into clean clear water for defibrination, the amount of water used for defibrination is 6 times that of the soybean mass, filtered and separated to obtain primary soybean milk liquid and bean dregs;

[0039] (3) Add cellulase and clear water to the bean dregs, keep the temperature at 50-55°C, adjust the pH to 5-6 with citric acid, stir evenly for enzymolysis for 1-2 hours, and then centrifuge to obtain secondary soybean milk and bean dregs; The added amount of the cellulase is 0.1% of the mass of the bean dregs, the added amount of the clear water is twice the mass of the bean dregs, and the rotational speed of the centrifuga...

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PUM

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Abstract

The invention discloses a preparation method of dried bean curds. The preparation method is used for processing soybean products. The invention belongs to the technical field of food processing. The preparation method comprises the following steps: (1) soaking soybeans at normal temperature for swelling; (2) adding clear water into the swollen soybeans, performing grinding into thick liquid, performing filtering and performing separating to obtain primary soybean milk and bean dregs; (3) adding cellulase and the clear water into the bean dregs, performing uniform stirring, performing enzymolysis for 1-2 hours, and performing centrifugal separation to obtain secondary soybean milk and bean dregs; (4) combining the primary soybean milk with the secondary soybean milk, adding protease and anemulsifying agent, performing uniform stirring for 3-5 hours, and performing steaming and shaping to form the dried bean curds; and (5) cutting the shaped dried bean curds into blocks or strips, performing marinating, performing drying, performing mixing, performing vacuum packaging, performing sterilizing at high temperature, performing air-drying, performing inspecting, performing boxing and performing warehousing. According to the preparation method, original nutrient substances of the soybeans can be greatly extracted, the soybean milk extraction rate is high, nutrient components are high,the dried bean curds with different tastes can be made through the processes of marinating, mixing and the like, and the dried bean curds are unique in flavor and suitable for people of different groups to eat.

Description

technical field [0001] The invention discloses a method for making dried tofu, which is used for processing soybean products and belongs to the technical field of food processing. Background technique [0002] Dried tofu is a kind of food made of soybeans as the main raw material. It has a unique flavor, salty and refreshing, hard and tough, and it will not go bad after a long time. At present, during the processing of dried bean curd, it is usually necessary to grind and filter soybeans. The bean dregs are discarded as waste, and only the soy milk is left. In this way, a large amount of nutrients in the bean dregs are discarded, and the nutrients contained in the soy milk are reduced. The nutritional value of tofu has not been fully utilized, and the nutritional value of dried tofu will also decline. Contents of the invention [0003] The purpose of the present invention is to provide a method for making dried tofu, which can extract the original nutrients of soybeans to...

Claims

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Application Information

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IPC IPC(8): A23L11/45A23L29/00
CPCA23C20/025
Inventor 蔡旭福杨明惠汪雪梅
Owner 临泽县旭慧食品科技有限责任公司