Tender bean curd and processing method thereof

A processing method and technology of tender tofu, which is applied in the field of tender tofu and its processing, can solve the problem that the defoaming effect needs to be further improved, and achieve the effect of long shelf life and delicate taste

Pending Publication Date: 2021-12-03
湖南乡乡嘴食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The application is to put vegetable oil accounting for 0.3% to 0.5% of soybean mass into a container during the refining and dilution process, add 10kg of hot wa

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Specifically include the following steps:

[0026] S1. Detoxification: Wash the soybeans, peel them and treat them with chemical steam for 1 hour to obtain detoxified soybeans;

[0027] The temperature of the steam is 100°C, and the steam is prepared by mixing the following raw materials in mass percentage: 15wt% acetic acid, 5wt% ethanol and 2wt% triethylamine, and the balance is water.

[0028] S2. Washing, crushing and soaking: Wash the detoxified soybeans, crush them to 100 meshes, and obtain soybean powder; soak the soybean powder in water, the solid-liquid ratio of soybean powder and water is 1g: 10mL, then filter the water, and The soaked soybean flour is ground into soybean milk;

[0029] S3. Centrifugal separation: add the ground soybean milk into the disc centrifuge for centrifugal dehydration, and the centrifugal speed is 2000r / min;

[0030] S4. Demulsification: add calcium chloride to the liquid after centrifugation, the amount of calcium chloride added is...

Embodiment 2

[0033] Specifically include the following steps:

[0034] S1. Detoxification: Wash the soybeans, peel them and treat them with chemical steam for 2 hours to obtain detoxified soybeans;

[0035] The temperature of the steam is 110°C, and the steam is prepared by mixing the following raw materials in mass percentage: 20wt% acetic acid, 12wt% ethanol and 5wt% triethylamine, and the balance is water.

[0036] S2. Washing, crushing and soaking: Wash the detoxified soybeans, crush them to 200 meshes, and obtain soybean powder; soak the soybean powder in water, the solid-liquid ratio of soybean powder and water is 1g: 50mL, then filter the water, and The soaked soybean flour is ground into soybean milk;

[0037] S3. Centrifugal separation: Add the ground soybean milk into the disc centrifuge for centrifugal dehydration, and the centrifugal speed is 5000r / min;

[0038] S4. Demulsification: add calcium chloride to the liquid after centrifugation, the amount of calcium chloride added ...

Embodiment 3

[0041] Specifically include the following steps:

[0042] S1. Detoxification: Wash the soybeans, peel them and treat them with chemical steam for 1.5 hours to obtain detoxified soybeans;

[0043] The temperature of the steam is 105°C, and the steam is prepared by mixing the following raw materials in mass percentage: 17wt% acetic acid, 7wt% ethanol and 3wt% triethylamine, and the balance is water.

[0044] S2. Washing, crushing and soaking: Wash the detoxified soybeans, crush them to 150 meshes, and obtain soybean powder; soak the soybean powder in water, the solid-liquid ratio of soybean powder and water is 1g: 30mL, then filter the water, and The soaked soybean flour is ground into soybean milk;

[0045] S3. Centrifugal separation: add the ground soybean milk into the disc centrifuge for centrifugal dehydration, and the centrifugal speed is 3500r / min;

[0046] S4. Demulsification: add calcium chloride to the liquid after centrifugation, the amount of calcium chloride added...

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PUM

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Abstract

The invention provides a tender bean curd and a processing method thereof, and belongs to the technical field of bean product processing, and the processing method comprises the following steps: detoxifying soybeans, cleaning, crushing, soaking, grinding into soybean milk, centrifugally separating, adding calcium chloride into filtrate, standing, curing, and draining to obtain the tender bean curd. Anti-nutritional factors including a trypsin inhibitor, beany flavor components and the like in soybeans are removed by adopting a chemical steam method, meanwhile, a curing agent and a demulsifying agent calcium chloride are added into the emulsified soybean milk obtained after centrifugation, the demulsification and defoaming effects can be effectively achieved, the soybean milk can be rapidly cured to form the bean curd, and the bean curd quality is improved. The obtained bean curd is fine and smooth in taste, long in shelf life and widely loved.

Description

technical field [0001] The invention relates to the technical field of bean products processing, in particular to tender bean curd and a processing method thereof. Background technique [0002] Soybeans are widely planted all over the world. They are rich in sources and rich in protein, amino acids, vitamins and other essential nutrients. Foods made from soybeans are the best food for people with high blood pressure, diabetes and obesity. . Therefore, bean products are food commonly used in people's lives, and are deeply loved by consumers in general. At present, soybeans can be processed into a variety of convenient soy products. Among them, tofu is the most common soy product, which is rich in plant protein, a small amount of carbohydrates and fat, and is very popular among consumers. The main types are southern tofu, northern tofu and lactone tofu. The main production process of existing bean curd is: the one, pulping, be about to make soybean milk from soybean; [000...

Claims

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Application Information

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IPC IPC(8): A23L11/45A23L11/30A23L29/00
CPCA23L11/45A23L11/35A23L29/015A23V2002/00A23V2300/24A23V2250/1578A23V2250/1582A23V2250/022A23V2250/082A23V2200/236
Inventor 周李波袁华宾
Owner 湖南乡乡嘴食品有限公司
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