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White jade bean curd and preparation method thereof

A technology of tofu and white jade, applied in dairy products, cheese substitutes, applications, etc., can solve the problem of old taste, achieve the effect of fine and smooth taste, meet the needs of low-income families, and improve the production process

Inactive Publication Date: 2012-10-03
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a white jade bean curd with improved flavor and nutrition and a preparation method thereof, aiming at solving the problem that the existing white jade tofu tastes old

Method used

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  • White jade bean curd and preparation method thereof

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Embodiment 1

[0019] Embodiment 1: a kind of white jade bean curd and preparation method thereof

[0020] See attached figure 1 Shown, a kind of white jade bean curd and preparation method thereof, the raw material formula of described white jade bean curd is made up of the material of following mass percentage content:

[0021] Water 84.5-86.5%;

[0022] Soybean 13.3-15.2%;

[0023] Glucono-delta-lactone 0.2-0.3%.

[0024] The method comprises heating the soybean milk to 98-100 DEG C, mixing it with glucono-delta-lactone evenly, pouring it into a container for static storage, and cooling the container with blast for 3-4 hours.

[0025] A further preferred technical solution of the specific embodiment of the present invention includes soaking soybeans and grinding to obtain soybean milk stock solution.

[0026] In a further preferred technical solution of the specific embodiment of the present invention, the soymilk stock solution is centrifuged and filtered through a 80-100 mesh filter...

Embodiment 2

[0028] Embodiment 2: a kind of white jade bean curd and preparation method thereof

[0029] See attached figure 1 Shown: a white jade tofu and its preparation method, the raw material formula of the white jade tofu is composed of the following materials in mass percentage:

[0030] Water 84.5 kg;

[0031] soybean 15.2 kg;

[0032] Glucono-δ-lactone 0.3 kg.

[0033] The method includes the following steps:

[0034] 1. Soybean and gluconolactone acceptance: inspectors monitor the appearance, protein, moisture, and abnormal beans according to the raw material standards of soybean and gluconolactone, and accept and put into storage if they meet the requirements.

[0035] 2. Cleaning and soaking: Put the soybeans into the soaking pool with a rail transport vehicle, first wash with water to remove the surface dust, then drain, and then add tap water for soaking. The soaking time is 8-12 hours in summer and 12-24 hours in winter. After soaking, it is standard that the germ appea...

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Abstract

The invention relates to a white jade bean curd and a preparation method of the white jade bean curd. The raw material formula of the white jade bean curd comprises the following components by weight percent: 84.5-86.5% of water, 13.3-15.2% of bean and 0.2-0.3% of gluconic acid-delta-lactone. The method comprises the steps of: heating soya-bean milk to be a temperature of 98 DEG C to 100 DEG C; then uniformly mixing the heated soya-bean milk with the gluconic acid-delta-lactone, and pouring an obtained mixture into a container for storage by standing; and carrying out blast cooling on the container for 3 hours to 4 hours. According to the white jade bean curd, through the improvement of production processes, the quantity of production procedures is reduced, and meanwhile, filling is not needed (a filling box and a cover film are saved), so that for a product having the consistent mouthfeel with box bean curds, the white jade bean is low in cost, and the requirement of low-income families can be met.

Description

technical field [0001] The invention relates to a kind of tofu and a preparation method thereof, in particular to a white jade tofu and a preparation method thereof. Background technique [0002] Soybeans have the reputation of "the king of beans", and soybeans have the highest nutritional value among beans. The protein content of soybean is nearly 40%, which is higher than that of any food crop. Soybean protein contains various essential amino acids, which are close to the ratio of human body. Soybean contains nearly 30% oil, its unsaturated fatty acid content is more than 80%, and linoleic acid accounts for 55%. Products processed from soybeans, such as tofu, have become a food that people often eat. [0003] Tofu originated in my country and is a traditional food made from soybeans in my country. Its original name is "Li Qi". "Compendium of Materia Medica" wrote: "The method of tofu began with Liu An, the king of Huainan in the former Han Dynasty." Tofu is fine in te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 金兴仓
Owner SUZHOU JINJI FOODS
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