Ginger juice fermented bean curd and preparation method thereof

A technology of fermented bean curd and ginger juice, which is applied in the field of fermented bean curd preparation, can solve the problems of insufficient nutritional value and single fermented bean curd products, and achieve the effects of rich nutrition, activation of excellent bacterial flora, and increased yield

Inactive Publication Date: 2012-10-31
HUAINAN BAGONGSHAN XINGXING BEAN PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Fermented bean curd products on the market are relatively single, and the nutritional value is not enough, it is necessary to add various nutrients to fermented bean curd to meet the health needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Preparation method of ginger juice fermented bean curd:

[0019] (1) After the ginger is cleaned and crushed, it is squeezed by a screw juicer, filtered and sterilized to obtain freshly squeezed raw ginger juice for later use;

[0020] (2) Soybeans are washed and soaked in clean water, the water temperature is 5°C-30°C, and the soaking time is 24 hours to 50 hours. The soaking time is adjusted according to the water temperature. The higher the water temperature, the shorter the time; The weight ratio of two parts of water is added to a refiner for refining to obtain raw soybean milk;

[0021] (3) Heat the raw soymilk to boil, add 20% by weight freshly squeezed ginger juice, stir evenly, cool naturally to 75°C-85°C, add coagulant gypsum; the amount of gypsum added is 3.0 kg per 100 kg of juice to solidify Agent, coagulated and shaped, nourished the brain for 10-15 minutes, pulped, extracted the yellow pulp water, and then pressurized and formed;

[0022] (4) Inoculate ...

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PUM

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Abstract

The invention relates to ginger juice fermented bean curd which is prepared by comprising the following steps: in the preparation process of fermented bean curd, adding 20wt% of fresh ginger juice into raw soybean milk, and evenly mixing to make the fermented bean curd. The fermented bean curd prepared by adopting fresh ginger and through scientific formula and modern equipment contains abundant protein of soybean and massive vitamins, carbohydrate and various mineral substances and trace elements in the ginger. The ginger juice fermented bean curd has special incense of fermented bean curd and vegetables, has activation action of excellent flora, has increased mouthfeeling taste, and is abundant in intuition.

Description

technical field [0001] The invention relates to a preparation method of fermented bean curd. Background technique [0002] Fermented bean curd, also known as fermented bean curd, is a traditional food that is loved by the masses because of its special taste. There are red square, cabbage fermented bean curd and stinky fermented bean curd commonly found in the market. Fermented bean curd is known as "Oriental cheese" because of its high nutritional value. Fermented bean curd is rich in protein, carbohydrates, unsaturated fatty acids, minerals (calcium, phosphorus, iron), 8 kinds of essential amino acids that cannot be synthesized by the human body, carotene and multivitamins, etc. Eating it regularly has a certain effect on the prevention and treatment of hypertension, arteriosclerosis, and rheumatism. [0003] Fermented bean curd is a soybean food after microbial fermentation. Through microbial fermentation, the deficiencies of soybean bitterness, flatulence factors, and ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 陈能兴
Owner HUAINAN BAGONGSHAN XINGXING BEAN PRODS
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