Tasty and refreshing bean curd easy to melt and preparation method thereof

A refreshing and easy tofu technology, applied in food science and other fields, can solve the problems of not being able to satisfy tofu and lack of tofu quality at the same time, and achieve the effects of avoiding excessive reaction speed, proper structure and good water retention

Pending Publication Date: 2022-07-22
广州一号豆食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a kind of refreshing and easy-melting tofu and its preparation method to solve the problem that the tofu produced by the existing single coagulant is lacking in quality and cannot satisfy the characteristics of tofu with good taste and texture at the same time question

Method used

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Examples

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preparation example Construction

[0041] The preparation method of a kind of refreshing and easy-to-melt tofu of the present invention comprises the following steps:

[0042] (1) Select selenium-enriched soybeans, and after the first cleaning, soaking, and second cleaning, carry out refining, slag filtering, boiling, and filtering again to obtain the selenium-enriched soybean milk; wherein, during the refining operation The rotating speed is 450~500r / min; the soaking time is determined according to the outdoor temperature, soaking for 2 hours in hot weather, 4 hours in cold weather, and 3 hours in normal room temperature.

[0043] (2) adding the gypsum, the egg white, and the gluconolactone to 250 g of warm water with a temperature lower than 95°C, stirring to obtain a coagulant solution after filtering, and pouring the selenium-enriched soybean milk into the coagulant The selenium-enriched soybean milk and the coagulant solution are evenly rolled in the solution, and the tofu that is solidified and formed aft...

Embodiment 1

[0048] The refreshing and easy-to-melt tofu of the present embodiment is made from the raw materials of the following weights:

[0049] 9kg of selenium-enriched soybean milk, 30g of gypsum, 100g of egg white and 10g of gluconolactone;

[0050] Wherein, the slurry concentration of the selenium-enriched soybean milk is 10 degrees.

[0051] The preparation method of a kind of refreshing and easy-to-melt tofu of the present invention comprises the following steps:

[0052] (1) Select selenium-enriched soybeans, and after the first cleaning, soaking, and second cleaning, carry out refining, slag filtering, boiling, and filtering again to obtain the selenium-enriched soybean milk; wherein, during the refining operation The rotating speed is 450r / min; the soaking time is determined according to the outdoor temperature, soaking for 2 hours in hot weather, 4 hours in cold weather, and 3 hours in normal room temperature.

[0053] (2) adding the gypsum, the egg white, and the gluconola...

Embodiment 2

[0056] The refreshing and easy-to-melt tofu of the present embodiment is made from the raw materials of the following weights:

[0057] Selenium-enriched soybean milk 9kg, gypsum 28g, egg white 70g and gluconolactone 10g;

[0058] Wherein, the slurry concentration of the selenium-enriched soybean milk is 11 degrees.

[0059] The preparation method of a kind of refreshing and easy-to-melt tofu of the present invention comprises the following steps:

[0060] (1) Select selenium-enriched soybeans, and after the first cleaning, soaking, and second cleaning, carry out refining, slag filtering, boiling, and filtering again to obtain the selenium-enriched soybean milk; wherein, during the refining operation The rotating speed is 470r / min; the soaking time is determined according to the outdoor temperature, soaking in hot weather for 2 hours, soaking in cold weather for 4 hours, and soaking in normal room temperature for 3 hours.

[0061] (2) adding the gypsum, the egg white, and th...

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Abstract

The invention discloses tasty and refreshing bean curd easy to melt and a preparation method thereof, and belongs to the technical field of bean products. The selenium-enriched soybean milk is prepared from the following raw materials by weight: 9 kg of selenium-enriched soybean milk, 25-30 g of gypsum, 50-100 g of egg white and 10 g of glucolactone. Wherein the slurry concentration of the selenium-enriched soybean milk is 10-12 degrees. The selenium-rich soybean is adopted to prepare the selenium-rich soybean milk, and the egg white is added into the bean curd, so that the protein content is increased, the generation of a gel network structure of the bean curd is promoted, and moisture contained in the bean curd is promoted while the network structure is generated, so that the bean curd is more tasty and refreshing and is easy to melt in the mouth. And the added egg white is easy to solidify, so that the taste of the bean curd can be effectively improved. The composite coagulator of gypsum and glucolactone is added at the same time, so that the effects of mutual compensation, neutralization and promotion are achieved, the reaction speed can be prevented from being too high, the bean curd can be coagulated, and the obtained bean curd has the advantages of being moderate in hole, good in water-retaining property, moderate in hardness, appropriate in structure, tasty and refreshing in taste and easy to melt in the mouth.

Description

technical field [0001] The invention relates to the technical field of bean products, in particular to a refreshing and easy-to-melt tofu and a preparation method thereof. Background technique [0002] Tofu is an important source of plant protein for human beings. It has a history of more than 2,000 years in my country. Because of its cheap price and easy digestion, it is deeply loved by Orientals and is now widely popular around the world. Tofu is a gelled product formed from soybeans that have been milled, heated and added with a coagulant. As one of the traditional Chinese delicacies, it not only has high nutritional value, but also contains a large amount of high-quality vegetable protein, which is easily absorbed by the human body and is known as "plant meat". The raw material of tofu is soybean, which contains nutrients such as unsaturated fatty acids, polysaccharides and flavonoids, which play an important physiological role in the human body, especially in reducing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/45A23L15/00A23L29/00A23L5/10
CPCA23L11/45A23L15/30A23L29/015A23L29/035A23L5/13A23V2002/00A23V2200/14A23V2200/202A23V2300/24
Inventor 张国强
Owner 广州一号豆食品科技有限公司
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