Method for liquefying beancurd, beverages with liquefied beancurd as base material and preparation method

Abstract

A method for liquefying beancurd, beverages with liquefied beancurd as the main raw material and a preparation method belong to the technical field of instant food production. In the invention, the soybeans are soaked, ground (into milk) and heated, the soybean dregs are separated and a coagulator (coagulant) is added to obtain the well-known beancurd (actually soybean curd), or soyabean protein powder (including soybean protein isolate and soybean protein concentrate), soybean powder or fine soybean powder is used as the raw material and mixed with water to obtain soybean milk and then the soybean milk is coagulated to prepare beancurd, the prepared beancurd is liquefied and a thickener and / or an emulsifier is added or not added to prepare the liquefied beancurd which has no obvious beany flavor, has soft texture, uniform and delicate structure, good liquidity and rich nutrition and is easy to store and transport, digest and absorb, and the liquefied beancurd is taken as the base material and dry fruits, fruit granules and / or seasonings are added or not added to prepare the beverages. The products are widely applicable to various consumer population.

Description

Technical field [0001] A method for liquefying tofu, a beverage and food using liquefied tofu as a main raw material, and a preparation method. The present invention is to obtain the well-known tofu (actually a kind of soy curd) or soybean protein powder (including soybean curd) by soaking, grinding (pulping), heating, separating bean dregs, and adding coagulant (coagulant). Soy protein isolate and soy protein concentrate), soy flour or refined soy powder as raw materials, the soy milk is obtained after water adjustment and then coagulated to make tofu, and the formed tofu is liquefied, with or without thickening agent And / or emulsifiers to make liquefied tofu without obvious tangy taste, soft texture, uniform and fine structure, good fluidity, easy storage and transportation, nutrient-rich and easy to digest and absorb, and use liquefied tofu as the base material, add Or beverages and foods made without adding dried fruits, fruit particles and / or seasonings. The product is wi...

AI Technical Summary

Problems solved by technology

But in addition to soy sauce, soybean paste, and fermented soybeans consumed as condiments, only soy milk and soybean powder are the only soy products that have been industrialized. The shortcoming of short shelf life greatly limits its sales scope and market space

Especially tofu, which is the embodiment of the wisdom of the ancients in our country, although it has basically got rid of the production and sales model of the front store and the back factory in many cities, it is still produced and consumed in the form of nearby production, short-term storage and transportation, and home cooking. In rural areas, the production is still dominated by family workshops. Not only is the shelf life short, the quality stability is poor, the product hygiene / safety is not guaranteed, and the market potential is far from being fully tapped.