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Peanut bean curd stick and preparation method thereof

A peanut and bean curd stick technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of insufficient nutrition, poor softness, and low quality, and achieve the effect of improving quality and keeping fresh

Inactive Publication Date: 2013-02-20
廖福存
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nutrition of the product is not comprehensive enough. During the production process, the temperature is slightly too high during the drying process, and the problem of burning occurs. The product can be kept fresh, poor in softness, and low in quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Raw material proportions are in the range of 85-90% for soybeans and 10-15% for peanuts, based on the weight of the raw materials, and 0.1-0.2% of modifier-food grade sorbitol is added.

Embodiment 2

[0014] The proportion of raw materials, in terms of weight percentage, is in the range of 85-90% for soybeans and 10-15% for peanuts, peeling → soaking → mixing → refining → filtering to remove slag → adding 0.1-0.2% food grade sorbitol according to the weight of raw materials → Boil the pulp → peel off the skin to extract the bean curd stick → dry to get the peanut bean curd stick product.

Embodiment 3

[0016] The proportion of raw materials, by weight percentage, is 90% of soybeans and 10% of peanuts, respectively peeled→soaked→mixed→refined→filtered to remove slag→add 0.1% food grade sorbitol according to the weight of raw materials→cook pulp→extract bean curd sticks →Dry to get the peanut yuba product.

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PUM

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Abstract

The invention discloses a preparation method of a peanut bean curd stick, and the method comprises the following steps of: preparing 85-90% by weight of soybean and 10-15% by weight of peanut, adding 0.1-0.2% of modifier food-grade sorbitol according to the weight of the raw materials, peeling, soaking, mixing, jordaning, filtering, deslagging, adding the modifier, boiling the slurry, uncovering to extract a bean curd stick and drying to obtain the peanut bean curd stick product. The peanut bean curd stick has the healthcare properties of tonifying spleen, moistening lung, enriching the blood and regulating vital energy, lengthening life and beautifying, can be used for effectively preventing the scorch phenomenon due to over high temperature during the drying process, is fresh and soft, and is high in quality.

Description

technical field [0001] The invention belongs to a soybean food. Background technique [0002] Yuba, also known as yuba or bean curd skin, is a solidified film on the surface of boiled soybean milk, which can be eaten fresh or dried. Yuba originated in the Tang Dynasty and has a history of more than a thousand years. It is very popular among Chinese people. A traditional food, also known as bean curd and bean curd skin in Sichuan. It has a strong bean aroma and a unique taste that other soy products do not have. From a nutritional point of view, yuba also has special advantages that other soy products cannot replace. Balanced energy ratio Compared with general soy products, yuba has a higher nutrient density. Every 100 grams of yuba contains 14 grams of fat, 25.2 grams of protein, 48.5 grams of sugar and other vitamins and mineral elements. The ratio of these three energy substances in yuba is very balanced, which is relatively close to the ratio of energy intake recommend...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 廖福存黄结云
Owner 廖福存
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