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

A technology for tofu and products, applied in milk substitutes, dairy products, applications, etc., can solve the problems of short shelf life, limited sales scope and market space, and insufficient market potential, so as to improve production efficiency and improve product shelf life. prolonged effect

Inactive Publication Date: 2010-12-08
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1.0kg soybeans, after removing moldy grains and impurities, add appropriate amount of water to soak the soybeans to fully absorb water, grind them with an electric or manual refiner, then heat to boiling, filter with a fine cloth to remove the bean dregs, the solid content in the filtrate obtained Adjust to 4-6Be, when the temperature of soy milk drops to 30-40℃, add gluconolactone (1.0-1.25g gluconolactone per 500g soy milk) and slowly stir until it is evenly mixed, and then heat the liquid temperature It is solidified and shaped at 85-90°C.

[0020] Take 900g of the newly prepared tofu, mix it with 100mL of the pre-prepared hydrosol with acacia gum content of 1.0%, stir at 100-120RPM until uniform, and then emulsify at a high speed of 10000RPM for 1min to obtain a free-flowing liquid tofu. Add appropriately Seasonings such as soy sauce, refined salt, monosodium glutamate, and green onion powder are mixed and filled into a suitable container. After sterilization and cooli...

Embodiment 2

[0022] 1.0kg of refined soybean powder, add appropriate amount of water to infiltrate to form a suspension and heat it to boiling, filter with a muslin cloth to remove the bean dregs, then adjust the solid content in the filtrate to 4-6Be, and wait until the temperature drops to 80-85℃ , Slowly add brine until flocculation appears, and further control the addition rate of brine until 80% flocculation appears. Stop adding, then keep it for 10 minutes to fully solidify the protein, and finally transfer it to the cloth and drain it after moderate squeezing. You can get tofu with different moisture content.

[0023] Take 900g of the newly prepared tofu and mix it with the pre-prepared 30mL sol containing 1.0% xanthan gum, 40mL of hydrosol containing 1% sodium carboxymethylcellulose and 30mL Tween 20, and stir at 100-120RPM until uniform. After homogenization at 20MPa, a free-flowing liquid tofu is obtained, which is filled into a large container and sterilized according to the proces...

Embodiment 3

[0025] 1.0kg soybeans, after removing moldy grains and impurities, add appropriate amount of water to soak the soybeans to fully absorb water, grind them with an electric or manual refiner, then heat to boiling, filter with a fine cloth to remove the bean dregs, the solid content in the filtrate obtained Adjust to 4-6Be, when the temperature of soy milk drops to 30-40℃, add gluconolactone (1.0-1.25g gluconolactone per 500g soy milk) and slowly stir until it is evenly mixed, and then heat the liquid temperature It is solidified and shaped at 85-90°C.

[0026] Take 750g of newly prepared tofu, add 100mL of concentrated spinach juice, 20g of refined salt, 15g of monosodium glutamate, appropriate amount of scallion oil flavor, and 115mL of 1% sodium alginate solution to mix. Stir at 100-120RPM until uniform. After high-speed emulsification at 6000RPM for 1min, After homogenizing 1-2 times under 20-20MPa pressure, a free-flowing green flavored liquid tofu is obtained. After UHT steril...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L2/38A23L11/45
Inventor 张连富
Owner JIANGNAN UNIV
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