Lemon flavored nutritional bean curd (tofu) and preparation method thereof

Abstract

The invention relates to lemon flavored nutritional bean curd (tofu) and a preparation method thereof. The lemon flavored nutritional tofu comprises soybean milk and lemon juice, wherein the weight ratio of the lemon juice and the soybean milk is (1-3):100, and is prepared by the steps of carefully selecting raw materials, pulping, boiling pulp, adding lemon juice, compression moulding, and othersteps. The lemon flavored nutritional tofu has the color and fragrance of lemon, rich nutrient and tender mouthfeel. The preparation method of the lemon flavored nutritional tofu uses fresh lemons directly without addition of other coagulators, only uses the action of lemon self to achieve the coagulating effect of tofu, so as to simplify preparation process, prevents environmental pollution and fully utilize raw materials. The obtained tofu has the fragrance and nutritional ingredients of lemon. The preparation method of the invention does not use calcium salts and magnesium salts, and citrate contained in the lemon juice can inhibit calcium salts crystallization, thereby preventing the formation of renal calculi, even dissolving the calculi formed previously. The lemon flavored nutritional tofu of the invention is suitable for a large range of people.

Description

technical field [0001] The invention relates to a tofu and a preparation method thereof, in particular to a lemon-flavored tofu and a preparation method thereof. Background technique [0002] Tofu originated in China and has been a dish on people's dinner tables since its appearance. In recent years, with people's attention to health, tofu has been favored by people because of its rich vegetable protein. There are various ways to make tofu, but the most extensive and common tofu methods are brine point method and gypsum point method. But these methods all have many deficiencies. For example, the brine used in the brine point system is calcium chloride and magnesium chloride. There are a lot of free salts in the production process, which will produce a heavy smell. Those who are allergic to the smell should not approach the production workshop, and use this method. The produced tofu needs to be boiled in boiling water before it can be eaten. Disposal of salt substances wit...

AI Technical Summary

Problems solved by technology

For example, the brine used in the brine point system is calcium chloride and magnesium chloride. There are a lot of free salts in the production process, which will produce a heavy smell. Those who are allergic to the smell should not approach the production workshop, and use this method. The produced tofu needs to be boiled in boiling water before it can be eaten. Disposal of salt substances with water in the environment will pollute the environment. In addition, because tofu contains calcium and magnesium ions, it is not suitable for patients with stones. When the content of calcium and magnesium ions is high prone to gallstones

However, the tofu made of gypsum (water and calcium sulfate) used in gypsum point making is difficult to digest, and it is not suitable for patients with stones.

[0003] Chinese patent CN1640304A discloses a kind of all-natural lemon juice nutritious tofu, which makes a coagulant after fermentation of lemon juice, and uses this special coagulant to make tofu. This method solves the above two problems to a certain extent. The disadvantages of the traditional production method, but in the process of making the coagulant, fresh lemon juice and bean dregs need to be fermented for 2-3 days, harmful bacteria and sour smell will be produced during the fermentation process, and then added to the The tofu made from tofu has a certain impact on the human body, and the ingredients of the fresh lemon juice itself are destroyed during the fermentation process, so that the tofu not only does not have the fragrance and nutritional value of lemon, but also has an unpleasant smell. During the fermentation process, the bean dregs emit an unpleasant smell and will affect the surrounding environment; in addition, bean dregs are a good food source for livestock and poultry. Fermented bean dregs have no nutritional value and cannot be reused, wasting raw materials