Light bean curd product and preparation method thereof

Abstract

The invention discloses a light bean curd product and a preparation method thereof. The making method of the light bean curd product comprises the following steps: soaking cleaned soybeans in a first Pu'er ripe tea solution, and crushing the soaked soybeans and water in proportion to obtain soybean milk; putting konjaku flour and medium chain triglyceride into the second Pu'er ripe tea solution, and uniformly stirring and mixing to obtain a konjaku mixed solution; uniformly mixing the soybean milk and the konjak mixed solution, and boiling to obtain a bean curd product; wherein the first Pu'er ripe tea solution and the second Pu'er ripe tea solution are both prepared by dispersing Pu'er ripe tea in water, and the Pu'er ripe tea is prepared by treating Pu'er raw tea with alkaline pectinase. According to the method, the solid content of the soybean milk can be effectively increased, no extra alkaline agent needs to be added for gel forming, the step of repeated boiling for removing alkaline taste after forming in a traditional process is avoided, and the prepared bean curd product has the characteristics of being light to eat, having bean fragrance and being crisp and elastic in konjak, and is particularly suitable for low-GI people.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a light tofu product and its preparation method. Background Technology

[0002] Tofu, made from soybeans, is one of the main sources of soy products in our daily diet. It is rich in protein, minerals, and vitamins, and is low in calories and easily digestible. However, due to its high water content and fragility, it is not suitable for storage and transportation. Konjac tofu, made primarily from fresh konjac or konjac flour through a gelation process, is characterized by its low calorie content, high dietary fiber, and chewy texture. Combining the two preserves the rich protein of soy products while maintaining the chewy texture of konjac.

[0003] Existing technologies CN109170699 "A Method for Making Purple Yam Konjac Tofu", CN109105817 "A Method for Making High-Quality Konjac Tofu", and CN108813469 "A Method for Making Green Konjac Tofu" all use konjac as the main ingredient, adding colloids, alkali, and water, and heating it to produce the tofu. CN115191579 "A Multi-Nutritional Specialty Food Konjac Tofu and Its Production Method" discloses a multi-nutritional specialty konjac tofu, with nutritional ingredients including: konjac flour, soy protein powder, beef, fish, eggs, fungi, vegetables, root vegetables, salt, and edible alkali. None of the above patents combine tofu made primarily from soybeans with konjac.

[0004] CN103564059, "A Konjac Soybean Product and Its Preparation Method," specifically discloses a method using konjac flour and soybeans as raw materials. The konjac flour is puffed with water to produce puffed konjac liquid, soybeans are ground and filtered, the puffed konjac liquid and filtered soybean slurry are mixed, and the mixture is heated to remove the skin and then dried to obtain the konjac soybean product. It proposes a combination of konjac flour and soybeans, with the main output being "the mixture of puffed konjac liquid and filtered soybean slurry, heated to remove the skin and dry," resembling dried bean curd sheets rather than wet tofu blocks. Therefore, the preparation process does not require considering the possibility of mixing konjac with soy milk to make konjac soybean tofu blocks. Summary of the Invention

[0005] During the experimental research and development process, the inventors of this application discovered that when konjac and soy milk are mixed and an alkali (sodium carbonate) is added for gel formation, the resulting konjac-soybean tofu blocks have an alkaline taste. Therefore, repeated boiling is required to remove the alkaline taste. However, repeated boiling deteriorates the quality of the tofu blocks (their elasticity and texture deteriorate, and they become brittle). Based on this, the purpose of this invention is to provide a light tofu product and its preparation method. By adding a Pu-erh tea solution treated with alkaline pectinase to treat soybeans and konjac, the solid content of soybean milk can be effectively increased. At the same time, no additional alkali is needed for gel formation, avoiding the repeated boiling steps required to remove the alkaline taste in traditional processes. The resulting tofu product has the characteristics of being light, having a bean aroma, and possessing the crisp and chewy texture of konjac.

[0006] To achieve the above objectives, the present invention provides a method for preparing light tofu products, comprising: Soak the washed soybeans in the first Pu'er ripe tea solution, and then crush the soaked soybeans and water in a certain proportion to make soy milk. Konjac powder and medium-chain triglycerides were placed in a second Pu-erh tea solution and stirred until evenly mixed to obtain a konjac mixture. Tofu products are made by mixing soy milk and konjac liquid evenly and then heating and boiling them. The first and second Pu-erh ripe tea solutions were both prepared by dispersing Pu-erh ripe tea in water. The Pu-erh ripe tea was prepared by treating raw Pu-erh tea with alkaline pectinase.

[0007] Compared with existing technologies, this invention uses a Pu-erh tea solution prepared by alkaline pectinase to treat soybeans and konjac components respectively. On the one hand, it can increase the yield of soybeans by increasing the solid content of soy milk. On the other hand, the alkalinity of the Pu-erh tea solution can replace the traditional alkali agent to make konjac tofu gel, eliminating the dealkali removal process in the traditional process. The resulting tofu products have the characteristics of being light, having a bean aroma, and a crisp and chewy konjac texture.

[0008] As a preferred technical solution, the preparation of Pu-erh ripe tea of ​​the present invention specifically includes washing Pu-erh raw tea, adding 1ppm~100ppm alkaline pectinase, storing at room temperature for 24 hours, then fixing, rolling, and sun-drying to obtain Pu-erh dried tea. The Pu-erh dried tea and 1ppm~100ppm alkaline pectinase aqueous solution are mixed at a mass ratio of 1:1~3 and piled up, and stored at 45℃~60℃ for fermentation.

[0009] As a preferred technical solution, the mass ratio of Pu'er ripe tea to water in the first Pu'er ripe tea solution of the present invention is 1~20:100.

[0010] As a preferred technical solution, the mass ratio of Pu'er ripe tea to water in the second Pu'er ripe tea solution of the present invention is 10~50:100.

[0011] As a preferred technical solution, the soaking temperature of the present invention is 40℃~60℃, and the soaking time is 2h~4h.

[0012] As a preferred technical solution, the soaked soybeans of the present invention are crushed with water at a mass ratio of 1:1 to 5.

[0013] As a preferred technical solution, the ratio of konjac powder, medium-chain triglycerides, and second Pu-erh ripe tea solution in this invention is 10~50:1~10:500, g:g:mL.

[0014] As a preferred technical solution, the second Pu-erh ripe tea solution of the present invention is added in 2 to 5 portions.

[0015] As a preferred technical solution, the volume ratio of the soy milk to konjac mixture in this invention is 1:10~20.

[0016] As a preferred technical solution, the boiling time of the present invention is 5 min to 10 min. In another aspect, the present invention provides a light tofu product, which is prepared using the aforementioned method for making light tofu products. Detailed Implementation

[0017] The light tofu product of this invention is characterized by its light texture, bean aroma, crisp and chewy konjac texture, and good transportability. Unlike traditional tofu, it has a high yield and is easier to digest and absorb; unlike traditional konjac tofu, it does not require the use of alkali for coagulation and has a crisper and chewier texture, is rich in protein and has a strong feeling of satiety, making it especially suitable for people with low GI values.

[0018] Specifically, the method for making the light tofu product of the present invention includes: soaking washed soybeans in a first Pu-erh tea solution; crushing the soaked soybeans and water in a certain proportion to obtain soy milk; mixing konjac powder and medium-chain triglycerides in a second Pu-erh tea solution to obtain a konjac mixture; and boiling the soy milk and konjac mixture to obtain the tofu product.

[0019] This invention uses a Pu-erh tea solution prepared by alkaline pectinase to treat soybeans and konjac components respectively. On the one hand, it can increase the yield of soybeans by increasing the solid content of soy milk. On the other hand, the alkalinity of the Pu-erh tea solution can replace the traditional alkali agent to make konjac tofu gel, eliminating the dealkali removal process in the traditional process. The resulting tofu products are characterized by being light, having a soybean aroma, and the crisp and chewy texture of konjac. This may be because the Pu-erh ripe tea treated with alkaline pectinase in this invention can make the pH of the Pu-erh ripe tea more alkaline and rich in cellulase and polyphenol oxidase, which provides a basis for the subsequent gel formation of konjac tofu, thus eliminating the need to add additional alkali. The cellulase and polyphenol oxidase it contains can act on soybean raw materials, which is beneficial to protein degradation, thereby increasing the solubility and yield of soybean protein. At the same time, the microbial metabolites (lovastatin, γ-aminobutyric acid) produced during fermentation can help digestion and lower lipids. The tea tannins produced can scavenge free radicals, inhibit the oxidation of oils in soybeans, and delay the rise in blood sugar. They can also work with medium-chain triglycerides to indirectly prolong the feeling of fullness.

[0020] Both the first and second Pu-erh ripe tea solutions are prepared by dispersing ripe Pu-erh tea in water. The mass ratio of ripe Pu-erh tea to water in the first Pu-erh ripe tea solution is 1-20:100. Specifically, the mass ratio can be, but is not limited to, 1:100, 2:100, 4:100, 6:100, 8:100, 10:100, 12:100, 14:100, 16:100, 18:100, or 20:100. Controlling the ratio of ripe Pu-erh tea to water in the first Pu-erh ripe tea solution within this range allows for sufficient processing of soybeans, increasing soybean yield. If the proportion of ripe Pu-erh tea is too high, it can lead to excessive protein denaturation, flavor and color deterioration, and ultimately a decrease in yield and quality. The mass ratio of ripe Pu-erh tea to water in the second ripe Pu-erh tea solution is 10-50:100. Specifically, the mass ratio can be, but is not limited to, 10:100, 15:100, 20:100, 25:100, 30:100, 35:100, 40:100, 45:100, or 50:100. By controlling the proportion of ripe Pu-erh tea in the second ripe Pu-erh tea solution (after alkaline pectinase treatment) within this range, the alkaline environment provided is sufficient to meet the requirements for konjac tofu gel formation, thus eliminating the need for adding additional alkali. This method also avoids the repeated boiling steps required in traditional processes to remove the alkaline taste after formation. If the proportion of ripe Pu-erh tea is too low, its alkalinity and buffering capacity are insufficient for effective konjac gel formation, thereby affecting the quality of the light tofu product.

[0021] Pu-erh ripe tea is made from raw Pu-erh tea through alkaline pectinase treatment. Specifically, the preparation of ripe Pu-erh tea includes washing raw Pu-erh tea, adding 1ppm to 100ppm alkaline pectinase, storing at room temperature for 24 hours, followed by fixation, rolling, and sun-drying to obtain dried Pu-erh tea. The dried Pu-erh tea and a 1ppm to 100ppm alkaline pectinase aqueous solution are mixed at a mass ratio of 1:1 to 3, piled together, and fermented at 45℃ to 60℃. The concentration of alkaline pectinase can be, but is not limited to, 1ppm, 5ppm, 10ppm, 20ppm, 30ppm, 40ppm, 50ppm, 60ppm, 70ppm, 80ppm, 90ppm, or 100ppm. The fermentation temperature can be, but is not limited to, 45℃, 46℃, 48℃, 50℃, 52℃, 54℃, 55℃, 56℃, 58℃, or 60℃. The fermentation time can be 5 to 14 days. The fermentation is complete when the tea aroma is present. The fermented Pu-erh tea is then crushed and dispersed in water to prepare a Pu-erh tea solution.

[0022] The soybeans are soaked in the first batch of Pu-erh ripe tea solution at a temperature of 40℃~60℃ for 2 hours~4 hours. Specifically, the soaking temperature can be, but is not limited to, 40℃, 42℃, 44℃, 45℃, 46℃, 48℃, 50℃, 52℃, 54℃, 55℃, 56℃, 58℃, or 60℃, and the soaking time can be, but is not limited to, 2 hours, 3 hours, or 4 hours. Soaking the soybeans within this temperature range allows the enzymes in the first batch of Pu-erh ripe tea solution to process the soybeans more thoroughly, thereby increasing the soybean yield. The soaked soybeans are then crushed with water at a mass ratio of 1:1~5. Specifically, the mass ratio of soybeans to water can be, but is not limited to, 1:1, 1:2, 1:3, 1:4, or 1:5. The crushing process continues until the liquid is fine and free of gritty texture.

[0023] The ratio of konjac powder, medium-chain triglycerides, and the second Pu-erh tea solution is 10-50:1-10:500 (g:g:mL). Specifically, the ratio of konjac powder, medium-chain triglycerides, and the second Pu-erh tea solution can be, but is not limited to, 10:1:500, 10:2:500, 10:4:500, 10:6:500, 10:8:500, 10:10:500, 20:1:500, 20:2:500, 20:4:500, 20:6:500, 20:8:500, etc. 00, 20:10:500, 30:1:500, 30:2:500, 30:4:500, 30:6:500, 30:8:500, 30:10:5 00, 50:1:500, 50:2:500, 50:4:500, 50:6:500, 50:8:500, 50:10:500, g:g:mL.

[0024] The second batch of ripe Pu-erh tea solution is added in 2-5 portions. This ensures that the konjac powder is evenly hydrated, forming a smooth, particle-free homogeneous colloid. Simultaneously, it allows the hydrophobic medium-chain triglycerides to be evenly distributed within the konjac gel network. This homogeneous konjac mixture system, during the subsequent heating and gelation process, forms a structurally uniform and stable three-dimensional network, thus guaranteeing the product's quality and taste.

[0025] The volume ratio of soy milk to konjac liquid is 1:10~20. Specifically, the volume ratio of soy milk to konjac liquid can be, but is not limited to, 1:10, 1:11, 1:12, 1:13, 1:14, 1:15, 1:16, 1:17, 1:18, 1:19, or 1:20.

[0026] The boiling time is 5 to 10 minutes, specifically, it can be, but is not limited to, 5, 6, 7, 8, 9, or 10 minutes. Under boiling conditions, the konjac soy milk mixture gels in the alkaline environment provided by the Pu-erh ripe tea solution, thus forming a light tofu product.

[0027] To better illustrate the purpose, technical solution, and beneficial effects of this invention, the invention will be further described below with reference to specific embodiments. It should be noted that the methods described below are further explanations of this invention and should not be construed as limiting it.

[0028] In the embodiments and comparative examples of the present invention, the preparation of Pu-erh ripe tea includes washing raw Pu-erh tea, adding 80 ppm alkaline pectinase, storing at room temperature for 24 hours, then fixing, rolling, and drying to obtain dried Pu-erh tea. The dried Pu-erh tea and 80 ppm alkaline pectinase aqueous solution are mixed at a mass ratio of 1:3, piled up, and fermented at 55°C for 7 days. The resulting tea has a distinct fermented tea aroma and is then broken down and pulverized to obtain ripe Pu-erh tea.

[0029] The alkaline pectinase of this invention was purchased from Shandong Nuojie Biotechnology Co., Ltd.

[0030] Example 1 This embodiment provides a method for preparing light tofu products, including the following steps: (1) Soak the washed soybeans in the first Pu'er ripe tea solution (the mass ratio of Pu'er ripe tea to water is 5:100) at 50℃ for 3 hours. After soaking, crush the soybeans and water in a mass ratio of 1:3. Crush and stir until the slurry is fine and free of sand particles to obtain soy milk. (2) Mix 30g of konjac powder and 10g of medium-chain triglycerides evenly, then add 500mL (divided into 5 portions, 100mL each time) of the second Pu-erh ripe tea solution (the ratio of Pu-erh ripe tea to water is 10:100), stir and mix evenly to obtain konjac mixture; (3) Add 50mL of soy milk to the konjac mixture and mix well. Then boil for 10 minutes. The konjac soy milk mixture gels in the alkaline environment provided by Pu'er ripe tea to obtain light tofu products.

[0031] Example 2 This embodiment provides a method for preparing light tofu products, including the following steps: (1) Soak the washed soybeans in the first Pu'er ripe tea solution (the mass ratio of Pu'er ripe tea to water is 15:100) at 50℃ for 3 hours. After soaking, crush the soybeans and water in a mass ratio of 1:3. Crush and stir until the slurry is fine and free of sand particles to obtain soy milk. (2) Mix 30g of konjac powder and 10g of medium-chain triglycerides evenly, then add 500mL (divided into 5 portions, 100mL each time) of the second Pu-erh ripe tea solution (the mass ratio of Pu-erh ripe tea to water is 10:100), stir and mix evenly to obtain konjac mixture; (3) Add 50mL of soy milk to the konjac mixture and mix well. Then boil for 10 minutes. The konjac soy milk mixture gels in the alkaline environment provided by Pu'er ripe tea to obtain light tofu products.

[0032] Example 3 This embodiment provides a method for preparing light tofu products, including the following steps: (1) Soak the washed soybeans in the first Pu'er ripe tea solution (the mass ratio of Pu'er ripe tea to water is 30:100) at 50℃ for 3 hours. After soaking, crush the soybeans and water in a mass ratio of 1:3. Crush and stir until the slurry is fine and free of sand particles to obtain soy milk. (2) Mix 30g of konjac powder and 10g of medium-chain triglycerides evenly, then add 500mL (divided into 5 portions, 100mL each time) of the second Pu-erh ripe tea solution (the mass ratio of Pu-erh ripe tea to water is 10:100), stir and mix evenly to obtain konjac mixture; (3) Add 50mL of soy milk to the konjac mixture and mix well. Then boil for 10 minutes. The konjac soy milk mixture gels in the alkaline environment provided by Pu'er ripe tea to obtain light tofu products.

[0033] Example 4 This embodiment provides a method for preparing light tofu products, including the following steps: (1) Soak the washed soybeans in the first Pu'er ripe tea solution (the mass ratio of Pu'er ripe tea to water is 5:100) at 50℃ for 3 hours. After soaking, crush the soybeans and water in a mass ratio of 1:3. Crush and stir until the slurry is fine and free of sand particles to obtain soy milk. (2) Mix 30g of konjac powder and 10g of medium-chain triglycerides evenly, then add 500mL (in 5 portions, 100mL each time) of the second Pu-erh ripe tea solution (the mass ratio of Pu-erh ripe tea to water is 30:100), stir and mix evenly to obtain konjac mixture; (3) Add 50mL of soy milk to the konjac mixture and mix well. Then boil for 10 minutes. The konjac soy milk mixture gels in the alkaline environment provided by Pu'er ripe tea to obtain light tofu products.

[0034] Example 5 This embodiment provides a method for preparing light tofu products, including the following steps: (1) Soak the washed soybeans in the first Pu'er ripe tea solution (the mass ratio of Pu'er ripe tea to water is 5:100) at 50℃ for 3 hours. After soaking, crush the soybeans and water in a mass ratio of 1:3. Crush and stir until the slurry is fine and free of sand particles to obtain soy milk. (2) Mix 30g of konjac powder and 10g of medium-chain triglycerides evenly, then add 500mL (in 5 portions, 100mL each time) of the second Pu-erh ripe tea solution (the mass ratio of Pu-erh ripe tea to water is 5:100), stir and mix evenly to obtain konjac mixture; (3) Add 50mL of soy milk to the konjac mixture and mix well. Then boil for 10 minutes. The konjac soy milk mixture gels in the alkaline environment provided by Pu'er ripe tea to obtain light tofu products.

[0035] Example 6 This embodiment provides a method for preparing light tofu products, including the following steps: (1) Soak the washed soybeans in the first Pu'er ripe tea solution (the mass ratio of Pu'er ripe tea to water is 5:100) at 50℃ for 3 hours. After soaking, crush the soybeans and water in a mass ratio of 1:3. Crush and stir until the slurry is fine and free of sand particles to obtain soy milk. (2) Mix 30g of konjac powder and 5g of medium-chain triglycerides evenly, then add 500mL (in 5 portions, 100mL each time) of the second Pu-erh ripe tea solution (the mass ratio of Pu-erh ripe tea to water is 10:100), stir and mix evenly to obtain konjac mixture; (3) Add 50mL of soy milk to the konjac mixture and mix well. Then boil for 10 minutes. The konjac soy milk mixture gels in the alkaline environment provided by Pu'er ripe tea to obtain light tofu products.

[0036] Example 7 This embodiment provides a method for preparing light tofu products, including the following steps: (1) Soak the washed soybeans in the first Pu'er ripe tea solution (the mass ratio of Pu'er ripe tea to water is 5:100) at 50℃ for 3 hours. After soaking, crush the soybeans and water in a mass ratio of 1:3. Crush and stir until the slurry is fine and free of sand particles to obtain soy milk. (2) Mix 30g of konjac powder and 2g of medium-chain triglycerides evenly, then add 500mL (divided into 5 portions, 100mL each time) of the second Pu-erh ripe tea solution (the mass ratio of Pu-erh ripe tea to water is 10:100), stir and mix evenly to obtain konjac mixture; (3) Add 50mL of soy milk to the konjac mixture and mix well. Then boil for 10 minutes. The konjac soy milk mixture gels in the alkaline environment provided by Pu'er ripe tea to obtain light tofu products.

[0037] Example 8 This embodiment provides a method for preparing light tofu products, including the following steps: (1) Soak the washed soybeans in the first Pu'er ripe tea solution (the mass ratio of Pu'er ripe tea to water is 5:100) at 50℃ for 3 hours. After soaking, crush the soybeans and water in a mass ratio of 1:3. Crush and stir until the slurry is fine and free of sand particles to obtain soy milk. (2) Mix 15g of konjac powder and 10g of medium-chain triglycerides evenly, then add 500mL (divided into 5 portions, 100mL each time) of the second Pu-erh ripe tea solution (the mass ratio of Pu-erh ripe tea to water is 10:100), stir and mix evenly to obtain konjac mixture; (3) Add 50mL of soy milk to the konjac mixture and mix well. Then boil for 10 minutes. The konjac soy milk mixture gels in the alkaline environment provided by Pu'er ripe tea to obtain light tofu products.

[0038] Example 9 This embodiment provides a method for preparing light tofu products, including the following steps: (1) Soak the washed soybeans in the first Pu'er ripe tea solution (the mass ratio of Pu'er ripe tea to water is 5:100) at 50℃ for 3 hours. After soaking, crush the soybeans and water in a mass ratio of 1:3. Crush and stir until the slurry is fine and free of sand particles to obtain soy milk. (2) Mix 48g of konjac powder and 10g of medium-chain triglycerides evenly, then add 500mL (in 5 portions, 100mL each time) of the second Pu-erh ripe tea solution (the mass ratio of Pu-erh ripe tea to water is 10:100), stir and mix evenly to obtain konjac mixture. (3) Add 50mL of soy milk to the konjac mixture and mix well. Then boil for 10 minutes. The konjac soy milk mixture gels in the alkaline environment provided by Pu'er ripe tea to obtain light tofu products.

[0039] Comparative Example 1 This comparative example provides a method for making soybean tofu, which includes soaking washed soybeans in an aqueous solution at 50°C for 3 hours, crushing the soaked soybeans and water in a mass ratio of 1:3, crushing and stirring until the slurry is smooth and free of gritty texture to obtain soy milk, boiling the soy milk and filtering it, adding brine to the soy milk, and cooling and solidifying it to obtain soybean tofu products.

[0040] Comparative Example 2 This comparative example provides a method for making konjac tofu, which includes adding konjac powder to cold water and stirring evenly, then pouring it into hot water and stirring continuously, adding edible alkali, continuing to heat and stir until the konjac liquid turns yellow and thickens, pouring it into a mold to cool and solidify, cutting it into pieces and placing it in cold water, boiling it to remove the alkali taste.

[0041] Comparative Example 3 This comparative example provides a method for preparing light tofu products, including the following steps: (1) Soak the washed soybeans in an aqueous solution at 50°C for 3 hours. Then crush the soaked soybeans and water in a mass ratio of 1:3. Stir the crushed soybeans until the slurry is smooth and free of sand to obtain soy milk. (2) Mix 30g of konjac powder and 10g of medium-chain triglycerides evenly, then add 500mL (in 5 portions, 100mL each time) of water and stir to mix evenly to obtain konjac mixture. (3) Add 50mL of soy milk to the konjac mixture and mix well. Add sodium carbonate and heat to boiling for 10 minutes. The konjac soy milk mixture gels in the alkaline environment provided by sodium carbonate. After cutting into pieces, place in cold water and boil to remove the alkaline taste to obtain light tofu products.

[0042] Comparative Example 4 This comparative example provides a method for preparing light tofu products, including the following steps: (1) Soak the washed soybeans in the first Pu'er ripe tea solution (the mass ratio of Pu'er ripe tea to water is 5:100) at 50℃ for 3 hours. After soaking, crush the soybeans and water in a mass ratio of 1:3. Crush and stir until the slurry is fine and free of sand particles to obtain soy milk. (2) Add 500mL (divided into 5 portions, 100mL each time) of the second Pu'er ripe tea solution (the mass ratio of Pu'er ripe tea to water is 10:100) to 30g of konjac powder and stir to mix evenly to obtain konjac mixture; (3) Add 50mL of soy milk to the konjac mixture and mix well. Then heat and boil for 10 minutes. The konjac soy milk mixture gels in the alkaline environment provided by Pu'er ripe tea to obtain light tofu products.

[0043] Take 50 mL of soy milk prepared in Examples 1-9 and Comparative Examples 1, 3-4, and record their initial mass m0. Then place them in an oven at 105℃ for drying until the mass of each sample no longer changes, and record the mass m1 after drying. Calculate the solid content according to the following formula. The test results are shown in Table 1. The higher the value, the higher the solid content in the soy milk, the higher the corresponding protein content, and the higher the theoretical yield of tofu.

[0044] Solid content = (m1 / m0) × 100% Five tasters with basic training tasted the tofu products prepared in Examples 1-10 and Comparative Examples 1-4 and evaluated their soybean aroma, elasticity, fragility, and satiety. Among them, soybean aroma (0 points means no soybean aroma, 5 points means extremely strong aroma), elasticity (evaluated when chewing, 0 points means no elasticity, 5 points means good elasticity), fragility (evaluated when chewing, 0 points means easily crumbled, 5 points means chewy and firm), and satiety (0 points means poor satiety, 5 points means strong satiety).

[0045] Table 1 Performance test results of the examples and comparative examples

[0046] As shown in Table 1, the test results indicate that, compared to Comparative Examples 1-4, Examples 1-9 of the present invention exhibit superior overall performance. This may be because the Pu-erh ripe tea treated with alkaline pectinase in this invention promotes a more alkaline pH in the Pu-erh ripe tea and enriches it with cellulase and polyphenol oxidase, providing a foundation for the subsequent gel formation of konjac tofu, thus eliminating the need for additional alkali agents. The abundant cellulase and polyphenol oxidase can act on soybean raw materials, facilitating protein degradation and thereby increasing the soy protein dissolution rate and yield. Simultaneously, the microbial metabolites (lovastatin, γ-aminobutyric acid) produced during fermentation can aid digestion and lower lipids. The resulting tea tannins can scavenge free radicals, inhibit the oxidation of oils in soybeans, and delay the rise in blood sugar, indirectly prolonging satiety in conjunction with medium-chain triglycerides.

[0047] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, it is not limited to those listed in the embodiments. Those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A method for producing a light tofu product, characterized in that, include: Soak the washed soybeans in the first Pu-erh ripe tea solution, and then crush the soaked soybeans with water in a certain proportion to make soy milk. Konjac powder and medium-chain triglycerides were placed in a second Pu-erh tea solution and stirred until evenly mixed to obtain a konjac mixture. The soy milk and the konjac mixture are mixed evenly and then boiled to obtain tofu products. The first Pu-erh ripe tea solution and the second Pu-erh ripe tea solution are both prepared by dispersing Pu-erh ripe tea in water, and the Pu-erh ripe tea is prepared by treating raw Pu-erh tea with alkaline pectinase.

2. The method of producing a light meal tofu product according to claim 1, characterized by, The preparation of the ripe Pu-erh tea specifically includes washing the raw Pu-erh tea, adding 1ppm to 100ppm of alkaline pectinase, storing it at room temperature for 24 hours, then fixing, rolling, and sun-drying to obtain dried Pu-erh tea. The dried Pu-erh tea and the 1ppm to 100ppm alkaline pectinase aqueous solution are mixed at a mass ratio of 1:1 to 3, piled up, and stored at 45℃ to 60℃ for fermentation.

3. The method of producing a light meal tofu product according to claim 1, wherein The mass ratio of Pu-erh ripe tea to water in the first Pu-erh ripe tea solution is 1~20:100, and the mass ratio of Pu-erh ripe tea to water in the second Pu-erh ripe tea solution is 10~50:

100.

4. The method of producing a light meal tofu product according to claim 1, wherein The soaking temperature is 40℃~60℃, and the soaking time is 2h~4h.

5. The method for preparing light tofu products according to claim 1, characterized in that, The soaked soybeans are then crushed in a mass ratio of 1:1 to 5 with the water.

6. The method of producing a light meal tofu product according to claim 1, wherein The ratio of the konjac powder, the medium-chain triglycerides, and the second Pu-erh ripe tea solution is 10~50:1~10:500, g:g:mL.

7. The method of producing a light meal tofu product according to claim 1, wherein The second Pu-erh ripe tea solution is added in 2 to 5 portions.

8. The method of producing a light meal tofu product according to claim 1, wherein The volume ratio of the soy milk to the konjac mixture is 1:10~20.

9. The method of producing a light meal tofu product according to claim 1, wherein The boiling time is 5 to 10 minutes.

10. A light meal tofu product, characterized by, The product is prepared using the method described in any one of claims 1 to 9 for making light tofu products.

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