Natural lemon juice nutrient beacurd and its preparing method

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 ...

AI Technical Summary

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 astringency, while the glucose-δ-lactate tofu has poor toughness and is not easy to shape when heated and eaten.

[0003] In the traditional tofu making process, the production environment of the workers is also very harsh. This is because the fingers have been exposed to the chemical components of gypsum or bittern for a long time, causing serious bending and deformation of the fingers, especially ulcers and rot between the fingers, which directly cause bacteria to pollute the tofu

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