Postbiotic chickpea bean curd and preparation method thereof

A chickpea and epigenetic technology, which is applied in the field of epigenetic chickpea tofu and its preparation, can solve the problems of food microbial safety risks and obstacles, and achieve the effects of good body distribution, safe dosage parameters, and good taste

Pending Publication Date: 2021-12-24
郝辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0034] Example 1

[0035] A preparation method of postbiotic chickpea tofu comprising preparing chickpea soymilk, preparing postbiotic coagulant and adding the postbiotic coagulant to the chickpea soymilk to prepare postbiotic chickpea tofu step. Specifically include the following steps:

[0036] Step 1: Prepare Chickpea Soy Milk

[0037] Step 1.1, adding food-grade sodium bicarbonate powder and dehydrated alcohol into water, wherein the mass ratio of food-grade sodium bicarbonate powder and water is 1:50, and the mass ratio of described dehydrated alcohol and water is 1:20 , fully stirred until it was completely dissolved to obtain sodium bicarbonate-ethanol aqueous solution;

[0038] Step 1.2, soak chickpeas in the sodium bicarbonate-ethanol aqueous solution, wherein the mass ratio of the chickpeas to sodium bicarbonate-ethanol aqueous solution is 1:3, after soaking for 6h, pour off the soaking water, and Wash 3 times;

[0039] Step 1.3, according to the mass ratio of c...

Example Embodiment

[0054] Example 2

[0055] A preparation method of postbiotic chickpea tofu comprising preparing chickpea soymilk, preparing postbiotic coagulant and adding the postbiotic coagulant to the chickpea soymilk to prepare postbiotic chickpea tofu step. Specifically include the following steps:

[0056] Step 1: Prepare Chickpea Soy Milk

[0057] Step 1.1, food grade sodium bicarbonate powder and dehydrated alcohol are added into water, wherein the mass ratio of food grade sodium bicarbonate powder and water, the mass ratio of dehydrated alcohol and water are 1:30, fully stir until Dissolve completely to obtain sodium bicarbonate-ethanol aqueous solution;

[0058] Step 1.2, soak chickpeas in the sodium bicarbonate-ethanol aqueous solution, wherein the mass ratio of the chickpeas to sodium bicarbonate-ethanol aqueous solution is 1:4, after soaking for 8h, pour off the soaking water, and Wash 2 times;

[0059] Step 1.3, according to the mass ratio of chickpeas and water of 1:3, soa...

Example Embodiment

[0073] Example 3

[0074] A preparation method of postbiotic chickpea tofu comprising preparing chickpea soymilk, preparing postbiotic coagulant and adding the postbiotic coagulant to the chickpea soymilk to prepare postbiotic chickpea tofu step. Specifically include the following steps:

[0075] Step 1, Prepare Chickpea Soy Milk

[0076] Step 1.1, adding food-grade sodium bicarbonate powder and dehydrated alcohol into water, wherein the mass ratio of food-grade sodium bicarbonate powder and water is 1:40, and the mass ratio of described dehydrated alcohol and water is 1:25 , fully stirred until it was completely dissolved to obtain sodium bicarbonate-ethanol aqueous solution;

[0077] Step 1.2, soak chickpeas in the sodium bicarbonate-ethanol aqueous solution, wherein the mass ratio of the chickpeas to sodium bicarbonate-ethanol aqueous solution is 1:3.5, after soaking for 7h, pour off the soaking water, and use Wash 3 times;

[0078] Step 1.3, according to the mass rati...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L11/40A23L11/50A23L29/269A23L3/3508A23L3/3526A23L3/3463
CPCA23L11/40A23L11/50A23L29/269A23L3/3508A23L3/3526A23L3/3463A23V2002/00A23V2250/762A23V2200/242A23V2200/244A23V2250/55A23V2300/24
Inventor 郝辉
Owner 郝辉
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