Natural lemon juice nutrient beacurd and its preparing method

A lemon juice, natural technology, applied in the processing field of soy products, can solve the problems of bacterial contamination of tofu, finger ulcers, difficult to absorb, etc., and achieve the effects of fresh and delicate taste, simple production process and uniform internal organization

Inactive Publication Date: 2005-07-20
朱婷
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Problems solved by technology

Most of the traditional tofu production has the following deficiencies: the tofu made with brine, many people are allergic to the smell due to the existence of free salts, and some people boil the brine tofu in boiling water to remove the excess salt. Eating it will also pollute the environment. The disadvantage of tofu made with gypsum is that it is not easy to digest, and it is difficult for the human body to absorb it.
The above two kinds of tofu have obvious bitterness and a

Method used

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  • Natural lemon juice nutrient beacurd and its preparing method

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Embodiment Construction

[0013] See Figure 1:

[0014] 1. Production of lemon juice coagulant: heat 25kg of bean dregs in steam until it is half mature, cool at 30°C, add 0.3kg of fresh lemon juice, stir well, and ferment at 20°C for 3 days to make the pH value reach 3. Make coagulant after filtration.

[0015] 2. Production of nutritious tofu with lemon juice: wash 100kg of selected soybeans, soak them, grind the wet soybeans for 12 hours in winter, add water to the soybean dregs until it becomes a paste and grind it again, and heat the ground soybean milk for 20 minutes After fully boiling, filter the soymilk into the barrel with a filter screen, the concentration of the slurry is 8BX°, order it, slowly stir the soymilk with a spoon, and slowly add 20kg of the prepared fruit juice coagulant, when 80% of the flocs appear, Then sprinkle a little coagulant on the liquid surface to cover the surface, squat in the cylinder, cover and keep warm for about 10 minutes to allow the protein to fully coagulate...

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Abstract

The present invention provides a pure natural lemon fruit juice nutrient soybean curd and it sproduction method. It is characterized by that it uses the lemon fruit richly-containing acidity as raw material and makes it into coagulating agent with natural nutrients for making soybean curd instead of traditional coagulating agent. Said soybean curd containing lemon fruit juice has rich nutrients, and contains not any chemical component, so that it is a pure natural green health-care food.

Description

Technical field: [0001] The invention belongs to the technical field of processing soybean products with soybeans as the main raw material, and in particular relates to nutritious tofu made by using all-natural lemon juice as a coagulant and a preparation method thereof. Background technique: [0002] China is the ancestor of tofu, and as early as the Eastern Han Dynasty 2,000 years ago, tofu was made with brine. Now in addition to bittern (calcium chloride, magnesium chloride) to make tofu in China, gypsum (calcium sulfate) and glucose-delta-lactone are also commonly used. Most of the traditional tofu production has the following deficiencies: the tofu made with brine, many people are allergic to the smell due to the existence of free salts, and some people boil the brine tofu in boiling water to remove the excess salt. Edible, this also produces pollution to the environment, and its shortcoming of the bean curd of gypsum point system is not easy to digest, and human body ...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L19/00
Inventor 朱婷
Owner 朱婷
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