Jelly-like curd bean food and production thereof

A bean and curd technology, which is applied in food preparation, food science, application, etc., can solve the problems of affecting shape and low production efficiency, and achieve the effects of high production efficiency, beautiful appearance and better taste

Inactive Publication Date: 2006-08-16
梁卓魁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Soybean food is one of the essential foods sold in the market, which includes a variety of canned bean products, dried tofu products and other soy milk products. The curd curd flower is common in soy milk products. The method of this product is Adding an appropriate amount of coagulant, such as gypsum, to the soy milk products to make it coagulate into milky soy milk products, this method mainly relies on the manual method of traditional small workshops, and the production efficiency is not high. It will be broken due to bumps and form a state where slag and water are separated. After the slag and water are separated, they cannot be solidified into curd again, which greatly affects its shape.
At present, many manufacturers add an appropriate amount of agar or other thickeners or gelatin to form a jelly-like food in order to make the food better in appearance and taste, but there is no such report in bean products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A curd-like bean food, comprising the following raw materials by weight: 1000 g of bean slurry, 0.7-0.9 g of a thickener, and 5-7 g of white milk. The beans are soybeans.

[0024] Among them, the optimal weight ratio of each raw material is: 1000g of soybean paste, 0.7g of thickener, and 6g of white milk.

[0025] The soybean slurry is a mixture of soybean powder and water, and the weight ratio of the two is 1:10, wherein the weight of soybean powder is about 90.9 g, and the weight of water is about 909.1 g.

[0026] The thickener is agar.

[0027] The curd-like bean food can be prepared by the following preparation method, and the preparation method includes the following steps:

[0028] (1), in the bean slurry of 1000g, add thickener agar 0.7g and fully mix;

[0029] (2), the soybean slurry adding thickening agent is heated to boiling;

[0030] (3), add gelatin 6g in the boiling soybean slurry and stir until cooling to normal temperature;

[0031] (4), the mixtur...

Embodiment 2

[0036] A curd-like bean food, comprising the following raw materials by weight: 1000 g of bean slurry, 0.7-0.9 g of a thickener, and 5-7 g of white milk. The beans are soybeans.

[0037] Among them, the optimal weight ratio of each raw material is: 1000g of soybean slurry, 0.9g of thickener, and 7g of white milk.

[0038] The soybean slurry is a mixture of soybean powder and water, and the weight ratio of the two is 1:10, wherein the weight of soybean powder is about 90.9 g, and the weight of water is about 909.1 g.

[0039] The thickener is agar.

[0040] The curd-like bean food can be prepared by the following preparation method, and the preparation method includes the following steps:

[0041] (1), in the bean slurry of 1000g, add thickener agar 0.9g and mix fully;

[0042] (2), the soybean slurry adding thickening agent is heated to boiling;

[0043] (3), add 7g of gelatin in the boiling soybean slurry and stir until it is cooled to normal temperature;

[0044] (4), t...

Embodiment 3

[0049] A curd-like bean food, comprising the following raw materials by weight: 1000 g of bean slurry, 0.7-0.9 g of a thickener, and 5-7 g of white milk. The beans are soybeans.

[0050] Among them, the optimal weight ratio of each raw material is: 1000g of soybean paste, 0.8g of thickener, and 5g of white milk.

[0051] The soybean slurry is a mixture of soybean powder and water, and the weight ratio of the two is 1:10, wherein the weight of soybean powder is about 90.9 g, and the weight of water is about 909.1 g.

[0052] The thickener is agar.

[0053] The curd-like bean food can be prepared by the following preparation method, and the preparation method includes the following steps:

[0054] (1), in the bean slurry of 1000g, add thickener agar 0.8g and fully mix;

[0055] (2), the soybean slurry adding thickening agent is heated to boiling;

[0056] (3), add gelatin 5g in the boiling soybean slurry and stir until cooling to normal temperature;

[0057] (4), the mixtur...

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PUM

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Abstract

A bean jelly is prepared from bean milk, thickening agent and white gelatin through mixing bean powder with water to obtain bean milk, adding thickening agent, boiling, adding white gelatin, stirring while cooling, and cold storage.

Description

technical field [0001] The invention relates to the technical field of food processing and manufacturing, in particular to a curd-like bean food and a preparation method thereof. Background technique [0002] Soybean food is one of the indispensable food products in the market, which includes a variety of canned soy products, dried soy products and other soy milk products. The most common soy milk products are curd-like bean curd. The method of this product is Add an appropriate amount of coagulant, such as gypsum, to the soy milk products to solidify the milky soy milk products. This method mainly relies on the traditional manual methods of small workshops, and the production efficiency is not high. It will be broken due to bumps to form a state of separation of slag and water. After separation of slag and water, it cannot be solidified into curd again, which greatly affects its shape. At present, many manufacturers add an appropriate amount of agar or other thickeners or ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/05A23L1/0562A23L11/00A23L29/20A23L29/281
Inventor 梁卓魁
Owner 梁卓魁
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