Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Green lotus bean curd and preparation method thereof

A technology of tofu and green lotus, applied in the field of food processing, can solve the problems of elasticity and taste of tofu discharged from yellow pulp water

Inactive Publication Date: 2021-04-27
HENAN AGRICULTURAL UNIVERSITY
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention proposes a green lotus bean curd and a preparation method thereof, which solves the problem of yellow pulp water discharge and the elasticity and mouthfeel of the tofu in the process of making tofu

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Green lotus bean curd and preparation method thereof
  • Green lotus bean curd and preparation method thereof
  • Green lotus bean curd and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation method of the green lotus bean curd of the present embodiment, comprises the following steps:

[0028] (1) Soymilk production: Remove impurities from the soybeans, wash them twice with water, soak the beans according to the ratio of soybeans to water 1:4, soak for 12 hours at 20°C, add water until the ratio of soybeans to water is 1:8, filter with four layers of gauze, and boil for 5 minutes .

[0029] (2) Emulsification treatment: the soymilk prepared in step (1) is used as the fixed addition amount, and the addition amount of other raw materials is based on the soymilk addition amount. Accurately weigh 100g of soybean milk prepared in step (1) into the chopping machine, add 8g of soybean protein isolate, chop and mix, add 5g of soybean oil, chop and mix at high speed, then add 0.5g of TG enzyme, beat evenly, and finally add starch 6g, chop and mix until the starch material is completely chopped and mixed evenly, without small granules, and finally a f...

Embodiment 2

[0034] The preparation method of the green lotus bean curd of the present embodiment, comprises the following steps:

[0035] (1) Soymilk production: remove impurities from the soybeans, wash them twice with water, soak the beans according to the ratio of soybeans to water 1:4, soak for 12 hours at 20°C, add water until the ratio of soybeans to water is 1:6, filter through four layers of gauze, and boil for 5 min.

[0036] (2) Emulsification treatment: the soymilk prepared in step (1) is used as the fixed addition amount, and the addition amount of other raw materials is based on the soymilk addition amount. Accurately weigh 100g of soybean milk prepared in step (1) into a chopping machine, add 7g of soybean protein isolate, chop and mix, add 6g of soybean oil, chop and mix at high speed, then add 0.4g of TG enzyme, beat evenly, and finally add starch 8g, chop and mix until the starch material is completely chopped and mixed evenly, without small granules, and finally a fine ...

Embodiment 3

[0041] The preparation method of the green lotus bean curd of the present embodiment, comprises the following steps:

[0042] (1) Soymilk production: Remove impurities from the soybeans, wash them twice with water, soak the beans according to the ratio of soybeans to water 1:6, soak at 4°C for 18 hours, add water until the ratio of soybeans to water is 1:7, filter with four layers of gauze, and boil for 8 hours. min.

[0043](2) Emulsification treatment: the soymilk prepared in step (1) is used as the fixed addition amount, and the addition amount of other raw materials is based on the soymilk addition amount. Accurately weigh 100g of soybean milk prepared in step (1) into a chopping machine, add 6g of soybean protein isolate, chop and mix, add 11g of soybean oil, chop and mix at high speed, then add 0.1g of TG enzyme, beat evenly, and finally add starch 4g, chop and mix until the starch material is completely chopped and mixed without small particles, and finally a fine and ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Thicknessaaaaaaaaaa
Login to View More

Abstract

The invention belongs to the technical field of food processing, and relates to green lotus bean curd, in particular to a preparation method of the green lotus bean curd. Soybean milk is used as a main raw material, TG enzyme is used for solidifying bean curd, the optimized combination of the addition amounts of soy isolate protein, starch, the TG enzyme and soybean oil is combined, and finally the green lotus bean curd with good elasticity, high toughness, good chewiness, delicate taste and smooth surface is obtained; the green lotus bean curd is attractive in appearance, more balanced in nutrition, convenient to prepare and safer; and the novel green enzyme method production technology is free of yellow serofluid discharge and free of brine addition.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a green lotus tofu, in particular to a green lotus tofu and a preparation method thereof. Background technique [0002] Tofu is a traditional soybean product in my country. Its processing includes multiple steps such as raw material processing, grinding, filtering, boiling, pointing, and forming. It is not only popular in China, but also widely spread in other Asian countries. It has also become more and more popular all over the world for several years. As one of the best sources of plant protein, tofu is also rich in beneficial lipids, vitamins and minerals, and other bioactive compounds, such as isoflavones, soybean saponins, etc., which can reduce the risk of many diseases, such as high blood pressure, high Lipidemia, hypercholesterolemia, arteriosclerosis, coronary heart disease and breast cancer, etc. [0003] At present, in the production process of traditional tofu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L11/45A23L29/30A23L33/185A23L33/115A23L29/00
CPCA23C20/025
Inventor 宋莲军黄现青乔明武赵秋艳刘张菊张平安张蓓沈玥马燕李倩程永霞
Owner HENAN AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com