The invention discloses a
processing method of
wheat germ bean curd, belonging to the field of
food processing. The
processing method comprises the following steps of: firstly weighing a certain amount of
wheat germ, placing the
wheat germ into a high-pressure sterilizing device, heating at the temperature of 112 DEG C for 60 minutes to inactivate activity of lipoxidase in the wheat germ, adding water to soak the wheat germ in massic volume ratio of 1: (4.1-4.3),
grinding into pulp, and filtering by virtue of a 80-100 meshes
nylon filter screen to obtain wheat germ juice for later use; and then carrying out the following processes on soybean: soaking, pulp
grinding, filtering, mixing and pulp boiling, cooling and pulp-
slag separating,
curdling, filling and
sizing, and recooling. In the mixing and pulp
boiling process, the germ juice is added into soybean milk in the volume ratio of 1: (4-5), the germ juice and the soybean milk are uniformly mixed, and then cooking is carried out. A composite coagulating agent is formed by compounding
gluconic acid delta lactone with single hard fatty acyl
glyceride in
mass ratio of (10-13): 1. Texture characteristics of the wheat germ bean curd obtained by adopting the
processing method are improved compared with those of pure soybean
lactone bean curd sold in the market,
hardness, elasticity and
chewiness of the processed bean curd are improved, and
adhesive power is reduced; milling
by product is taken as
raw material in the processing method disclosed by the invention, thus cost is low; and the wheat germ bean curd preparation process is simple, is short in flow, is convenient to control and popularize and has wide market prospect.