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Preparation method for novel bean curd and frozen bean curd

A technology of tofu and weight percentage is applied in the production field of tofu and frozen tofu, and can solve the problems of complex tofu process and high labor intensity.

Inactive Publication Date: 2010-04-07
EAST CHINA NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the complexity of this traditional process for preparing tofu, the labor intensity is high

Method used

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  • Preparation method for novel bean curd and frozen bean curd

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The weight percent of each raw material of the tofu is: 15% of soybean protein isolate, 10% of soybean oil, 3% of corn starch, and a transglutaminase with an enzyme activity unit of 100 U / g is added. In the four different samples, the amount of transglutaminase added was different, and the amount was 0.01%, 0.03%, 0.06% and 0.09%, respectively. At the same time, in this experiment, the sample without adding transglutaminase was used as the control substance.

[0018] The preparation steps are: fully mix soybean protein and ice water, chop and mix at high speed for 30 minutes with a chopping machine, then add transglutaminase, continue chopping and mixing at high speed for 5 minutes, add cornstarch and soybean oil in turn, continue chopping at high speed Mix for 5 minutes, chop and mix all the materials evenly; put the chopped and mixed materials into the mold, keep warm at 50°C for 1 hour; cut into pieces, put them in a cooking pot, and cook at 85-95°C for 25 -35 minut...

Embodiment 2

[0021] The weight percent of each raw material of the tofu is: 15% of soybean protein isolate, 10% of soybean oil, 3% of corn starch, and 0.06% of transglutaminase with an enzyme activity unit of 80-120U / g.

[0022] The preparation steps are: fully mix soybean protein and ice water, chop and mix at high speed for 30 minutes with a chopping machine, then add transglutaminase, continue chopping and mixing at high speed for 5 minutes, add cornstarch and soybean oil in turn, continue chopping at high speed Mix for 5 minutes, chop and mix all the materials evenly; put the chopped and mixed materials into the mold, keep warm at 50°C for 1 hour; cut into pieces, put them in a cooking pot, and cook at 85-95°C for 25 -35 minutes, after cooking, it will be tofu with unique taste.

Embodiment 3

[0024] The raw materials are the same as in Example 2, and 0.06% magnesium chloride by weight is added in addition.

[0025] The preparation steps are: fully mix soybean protein and ice water, chop and mix at high speed for 30 minutes with a chopping machine, then add transglutaminase, continue chopping and mixing at high speed for 5 minutes, add cornstarch and soybean oil in turn, continue chopping at high speed Mix for 5 minutes, finally add 0.06% magnesium chloride, continue chopping and mixing at high speed for 5 minutes, then fully chop and mix all the materials evenly; put the chopped and mixed materials into the mold, keep warm at 50°C for 1 hour; cut into pieces, put In a steaming pot, cook at a temperature of 85-95° C. for 25-35 minutes, and the tofu with unique taste will be obtained after being cooked.

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Abstract

The invention discloses a preparation method for novel bean curd. In the preparation method, soy protein, vegetable oil, starch and water are taken as main raw materials; glutamine transaminase is used as a protein crosslinking agent; a bean curd coagulant is added or is not added; and the bean curd is prepared after heat preservation. The invention also discloses a preparation method for novel frozen bean curd. The preparation methods overcome the defects of complicate preparation process for the conventional bean curd, and prepare the novel bean curd with better sensory quality than that of the conventional process bean curd.

Description

technical field [0001] The invention relates to a method for making bean products, in particular to a method for making tofu and frozen tofu. Background technique [0002] Soybeans are very nutritious. Soybean is rich in protein, fat and trace nutrients such as vitamins, minerals and functional compounds such as phytosterols and isoflavones. At present, people pay more and more attention to the health function and health care function of soybean and its products. Because soybeans contain soybean peptides, soybean isoflavones, soybean saponins, soybean lecithin, soybean dietary fiber and other physiologically active substances, soybeans can not only prevent various cancers, but also prevent osteoporosis, cardiovascular diseases and women's climacteric syndrome. disease etc. [0003] Tofu is a traditional soybean food in my country. Although tofu is good in quality and cheap, suitable for all ages and rich in nutrition, it is very perishable and should not be preserved. F...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
Inventor 高红亮常忠义宋敏杨雪霞
Owner EAST CHINA NORMAL UNIV
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