Postbiotic chickpea bean curd and preparation method thereof

Abstract

The invention discloses a postbiotic chickpea bean curd and a preparation method thereof. The preparation method comprises the following three steps of preparing chickpea soybean milk, preparing a postbiotic coagulator and preparing the postbiotic chickpea bean curd. The method specifically comprises the following steps of firstly, performing grinding treatment to obtain chickpea soybean milk and chickpea dregs; then, adding the bean dregs into water, and sequentially performing pulping treatment, homogenizing treatment and microwave sterilization to obtain bean dreg emulsion; then adding a concentrated probiotic suspension, uniformly mixing, fermenting and sterilizing to obtain the postbiotic coagulator; and finally, adding the postbiotic coagulator into the soybean milk, continuously stirring until acidic bean curd gel is formed, and then forming by standing and pressing to obtain the postbiotic chickpea bean curd. The whole chickpea is used as the raw material for the first time, no waste water or waste residue is generated, and the utilization rate is 100%; and the problem that chickpea bean curd is difficult to prepare is successfully solved, introduction of heavy metal ions is avoided, and the shelf life is prolonged.

Description

technical field [0001] The invention belongs to the technical field of bean product production, and in particular relates to a postbiotic chickpea bean curd and a preparation method thereof. Background technique [0002] Soybeans are rich in nutrients and also contain many anti-nutritional factors. Common antinutritional factors include protease inhibitors, antigenic proteins, lectins, phytic acid, etc. Anti-nutritional factors in soybeans can cause dyssecretory hypertrophy and hyperplasia of the pancreas, and easily cause digestive and absorption dysfunction or disorder. In severe cases, dizziness, nausea, and diarrhea may occur, and growth retardation or even stagnation may occur. The oligosaccharides in soybeans are also known as flatulence factors. When they enter the large intestine, they will produce carbon dioxide, hydrogen and a small amount of methane gas due to fermentation, which will cause indigestion, abdominal distension, intestinal whining, and diarrhea. The...

AI Technical Summary

Problems solved by technology

The main problem of physalis tofu is that in the process of natural fermentation of physalis, in addition to probiotics, other harmful microorganisms may also proliferate in large quantities, and there is a risk of food microbial safety

[0006] At the same time, the sensitivity and tolerance of probiotics to temperature, acidity, alkalinity, etc., has become an obstacle to their wide application