Chinese wolfberry bean curd and preparation method thereof
By mixing wolfberry and soybeans into a slurry, and controlling the dissolution and temperature of magnesium chloride, the problem of unstable solidification of wolfberry tofu is solved, the retention of the nutrients of wolfberry and the uniform solidification of tofu is achieved, and the taste and texture of the tofu is improved.
Patent Information
- Application Number
- CN202510694176.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-28
- Publication Date
- 2025-07-08
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
In the prior art, the direct addition of wolfberry to tofu can easily lead to unstable solidification of the slurry or the finished product has a rough taste, which fails to effectively solve the problem of process adaptability between wolfberry and soy products.
Mix wolfberry with soybeans and grind it into a slurry, and control the dissolution and pouring temperature of the coagulant magnesium chloride, combined with segmented temperature control treatment to form a uniform tofu brain, and finally press and mold.
It realizes the retention of the nutrients of wolfberry and the solidification uniformity of tofu, improves the taste and texture of the tofu, and avoids the loss of nutrients caused by excessive soaking of wolfberry.
Smart Images
Figure CN120267003A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to food processing technology, and particularly to a wolfberry tofu and a preparation method thereof. Background Art
[0002] Tofu is a traditional soy product mainly made from soybeans, with a long history. When making tofu, soybeans are first soaked, ground, and filtered to obtain soy milk, and then a coagulant is added to cause the protein in the soy milk to coagulate, and finally formed into tofu. According to the texture, there are tender tofu and firm tofu. Tender tofu has a delicate texture, melts in the mouth, and has a high water content; firm tofu is relatively tough and has a lower water content.
[0003] Tofu is rich in nutrition and is an important source of high-quality plant protein. Its amino acid composition is close to human needs and is easy to digest and absorb. At the same time, it also contains various minerals such as calcium, iron, and magnesium, as well as bioactive ingredients such as soy isoflavones, and has health care effects such as reducing cholesterol and preventing osteoporosis.
[0004] Tofu plays an important role in Chinese food culture and is a common dish in home cooking. It can be made into classic dishes such as cold tofu and mapo tofu, and can also be incorporated into various soups. It is deeply loved by the public and has spread to all over the world.
[0005] Traditional tofu is mainly made from soybeans through processes such as soaking, grinding, boiling soy milk, and adding bittern. However, its nutritional components are limited to plant protein and calcium. Wolfberries are rich in polysaccharides, carotenoids, and minerals, but directly adding them to tofu easily leads to unstable coagulation of the slurry or a rough texture of the finished product. In the prior art, wolfberries are mostly directly mixed as auxiliary materials, and the problem of their process compatibility with soy products has not been solved. Summary of the Invention
[0006] The purpose of the present invention is to provide a wolfberry tofu and a preparation method thereof to solve the above deficiencies in the prior art.
[0007] To achieve the above purpose, the present invention provides the following technical solution: A wolfberry tofu and a preparation method thereof, the raw materials thereof by weight include: 250 grams of soybeans, 15 grams of wolfberries, 5 grams of magnesium chloride, and water.
[0008] Further, the preparation method includes:
[0009] The preparation method includes:
[0010] S1. Select 250 grams of soybeans, 15 grams of wolfberries, 5 grams of magnesium chloride, and water, and place them separately for later use;
[0011] S2. After the soybeans are rinsed clean by 3 times of countercurrent rinsing, soak them in water for 4 - 12 hours to obtain soaked soybeans, and wash the wolfberries with water to obtain clean wolfberries;
[0012] S3. Drain the soaked soybeans in S2, mix them with wolfberries, and add 1500 ml of water, then stir to mix, obtaining a mixture containing soaked soybeans, wolfberries and water;
[0013] S4. Grind the mixture containing soaked soybeans, wolfberries and water in S3 into a slurry containing residues;
[0014] S5. Filter the slurry containing residues in S4 through a filter cloth with a fineness of 100 - 140 mesh to obtain a mixed slurry with a solid content of 65 - 70 °Brix;
[0015] S6. Put the slurry in S5 into a pot and heat it to boiling. When boiling, skim off the foam on the surface of the boiling slurry, maintain the boiling time for 5 minutes, then pause heating and let the boiling slurry cool naturally to 75 - 95 °C;
[0016] S7. Add 5 grams of magnesium chloride to no less than 15 ml of water and stir until it is completely dissolved in water to obtain a magnesium chloride solution;
[0017] S8. Slowly pour the magnesium chloride solution in S7 into the slurry at 75 - 95 °C in S6, and stir synchronously to make the magnesium chloride solution and the slurry mix evenly, then let it stand for 15 minutes to form bean curd;
[0018] S9. Put the bean curd in S8 into a mold, wrap it with a wet cloth soaked in water, cover it with a heavy object on the top of the wet cloth soaked in water, and press for 20 - 30 minutes to obtain a tofu block;
[0019] S10. Remove the heavy object on the top of the tofu block in S9, separate the tofu block from the mold to obtain wolfberry tofu.
[0020] Furthermore, cut the wolfberry tofu in S10 into pieces and store them in a refrigerator at 4 °C.
[0021] Furthermore, the soybeans are Northeast soybeans.
[0022] Furthermore, the soaking time of the soybeans in S2 is 4 - 6 hours in summer and 8 - 12 hours in winter.
[0023] Compared with the prior art, a kind of wolfberry tofu and its preparation method provided by the present invention mix wolfberries with soaked soybeans and grind them into a slurry, so that the wolfberries are soaked and broken at the same time, retaining the dietary fiber and active ingredients of the wolfberries, avoiding the loss of nutrients caused by excessive soaking of the wolfberries, and using magnesium chloride to coagulate the brine and controlling the temperature in sections to improve the uniformity of tofu coagulation. Description of the Drawings
[0024] To more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings required in the embodiments. Obviously, the drawings in the following description are only some embodiments recorded in the present invention. For those of ordinary skill in the art, other drawings can also be obtained based on these drawings.
[0025] Figure 1 It is a schematic diagram of the manufacturing process provided by the embodiment of the present invention. Specific embodiments
[0026] To enable those skilled in the art to better understand the technical solutions of the present invention, the following will further introduce the present invention in detail in conjunction with the drawings.
[0027] Embodiment 1:
[0028] Please refer to Figure 1 , a wolfberry tofu and its preparation method, the raw materials of which by weight include: 250 grams of soybeans, 15 grams of wolfberries, 5 grams of magnesium chloride and water.
[0029] The preparation method includes:
[0030] S1. Select 250 grams of soybeans, 15 grams of wolfberries, 5 grams of magnesium chloride and water, and place them separately for later use;
[0031] S2. After the soybeans are rinsed clean 3 times by countercurrent, soak them in water for 4 - 12 hours to obtain soaked soybeans, and wash the wolfberries with water to obtain clean wolfberries;
[0032] S3. Drain the soaked soybeans in S2 and mix them with wolfberries, and add 1500 ml of water, stir and mix to obtain a mixture containing soaked soybeans, wolfberries and water;
[0033] S4. Grind the mixture containing soaked soybeans, wolfberries and water in S3 into a slurry containing residues;
[0034] S5. Filter the slurry containing residues in S4 through a filter cloth with a fineness of 100 - 140 meshes to obtain a mixed slurry with a solids content of 65 - 70 °Brix;
[0035] S6. Put the slurry in S5 into a pot and heat it to boiling. When boiling, skim off the foam on the surface of the boiling slurry, and maintain the boiling time for 5 minutes, then pause heating to make the boiling slurry cool naturally to 75 - 95 °C;
[0036] S7. Add 5 grams of magnesium chloride to no less than 15 ml of water and stir until it is completely dissolved in water to obtain a magnesium chloride solution;
[0037] S8. Slowly pour the magnesium chloride solution in S7 into the slurry at 75 - 95 °C in S6, and stir synchronously to make the magnesium chloride solution and the slurry mix evenly. Let it stand for 15 minutes to form bean curd;
[0038] S9. Put the bean curd in S8 into a mold, wrap it with a wet cloth soaked in water, cover it with a heavy object on the top of the wet cloth soaked in water, and press for 20 - 30 minutes to obtain a block of tofu;
[0039] S10. Remove the heavy object on the top of the tofu block in S9, and separate the tofu block from the mold to obtain wolfberry tofu.
[0040] Cut the wolfberry tofu in S10 into pieces and store it in a refrigerator at 4 °C.
[0041] The soybeans are Northeast soybeans.
[0042] The soaking time of the soybeans in S2 is 4 - 6 hours in summer and 8 - 12 hours in winter.
[0043] Raw material pretreatment: Select 250 g of Northeast soybeans with a protein content of ≥ 40%. Wash the Northeast soybeans 3 times by countercurrent rinsing until completely clean, then soak them in water at 20 °C for 9 hours until the soybeans are completely soaked. Wash 15 g of wolfberries and drain them;
[0044] Mix the soaked soybeans and wolfberries, add 1500 ml of water and grind them into a slurry. Filter the slurry through a 120 - mesh filter cloth to obtain a slurry with a solids content of 68 °Brix;
[0045] Boil the slurry for 5 minutes and then naturally cool it to 85 °C. Add a magnesium chloride solution (5 g of magnesium chloride dissolved in 20 ml of water), stir evenly and let it stand for 15 minutes to make bean curd;
[0046] Wrap the bean curd with a wet cloth and press it for 25 minutes. Cut it into pieces and refrigerate it at 4 °C. The finished tofu has a delicate texture and the wolfberries are evenly distributed.
[0047] Only some exemplary embodiments of the present invention are described above by way of illustration. Undoubtedly, for those of ordinary skill in the art, without departing from the spirit and scope of the present invention, the described embodiments can be modified in various different ways. Therefore, the above - mentioned drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of the claims of the present invention.
Claims
1. A method for preparing wolfberry tofu, characterized in that, Its raw materials by weight include: 250 grams of soybeans, 15 grams of wolfberries, 5 grams of magnesium chloride, and water.
2. The preparation method of wolfberry tofu according to claim 1, characterized in that, The preparation method includes: S1. Select 250 grams of soybeans, 15 grams of wolfberries, 5 grams of magnesium chloride, and water, and place them separately for standby; S2. After the soybeans are rinsed clean by countercurrent washing 3 times, soak them in water for 4 - 12 hours to obtain soaked soybeans, and wash the wolfberries with water to obtain clean wolfberries; S3. Drain the soaked soybeans in S2 and mix them with wolfberries, and add 1500 ml of water, stir and mix to obtain a mixture containing soaked soybeans, wolfberries, and water; S4. Grind the mixture containing soaked soybeans, wolfberries, and water in S3 into a slurry containing residues; S5. Filter the slurry containing residues in S4 through a filter cloth with a fineness of 100 - 140 meshes to obtain a mixed slurry with a solids content of 65 - 70 °Brix; S6. Put the slurry in S5 into a pot and heat it to boiling. When boiling, skim off the foam on the surface of the boiling slurry, and maintain the boiling time for 5 minutes, then pause heating to allow the boiling slurry to cool naturally to 75 - 95 °C; S7. Add 5 grams of magnesium chloride to no less than 15 ml of water and stir until it is completely dissolved in water to obtain a magnesium chloride solution; S8. Slowly pour the magnesium chloride solution in S7 into the slurry at 75 - 95 °C in S6, and stir synchronously to make the magnesium chloride solution and the slurry mix evenly, and let it stand for 15 minutes to form bean curd; S9. Put the bean curd in S8 into a mold, wrap it with a wet cloth soaked in water, cover it with a heavy object on the top of the wet cloth soaked in water, and press for 20 - 30 minutes to obtain a tofu block; S10. Remove the heavy object on the top of the tofu block in S9, and separate the tofu block from the mold to obtain wolfberry tofu.
3. The preparation method of wolfberry tofu according to claim 2, characterized in that, Cut the wolfberry tofu in S10 into pieces and store them in a refrigerator at 4 °C.
4. A method for preparing wolfberry tofu according to claim 1, characterized in that, The soybeans are Northeast soybeans.
5. The preparation method of wolfberry tofu according to claim 2, characterized in that, The soaking time of the soybeans in S1 is 4 - 6 hours in summer and 8 - 12 hours in winter.