Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Composite nutritional isolated soybean protein bean curd and making method thereof

A technology of soybean protein isolate and production method, which is applied to dairy products, cheese substitutes, applications, etc., can solve the problems of inability to meet nutritional needs, insufficient nutritional components, difficulty in forming tofu, etc., and achieves increased fluidity and high health care. Functional and nutritional value, effects on regulating gastrointestinal function and insulin levels

Active Publication Date: 2013-10-16
山东禹王生物技术有限公司
View PDF3 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent 200810238793.5 discloses a method for making soybean protein isolate tofu. The soybean protein isolate tofu produced by this method has high protein content, low fat content, strong taste, and does not produce brine during production. However, due to the single raw material used , the nutrients are not comprehensive enough to meet the nutritional needs of modern people. In addition, in the process of making soybean protein isolate tofu with this method, the material liquid is relatively viscous, which makes it difficult to form tofu

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Composite nutritional isolated soybean protein bean curd and making method thereof
  • Composite nutritional isolated soybean protein bean curd and making method thereof
  • Composite nutritional isolated soybean protein bean curd and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A compound nutritional soybean protein isolate tofu consists of the following components in terms of mass percentage:

[0023]

[0024] According to the above components and mass percentages, taking the production of 100kg compound nutritional soybean protein isolate tofu as an example, the production method is as follows:

[0025] a) Hydration: Add 60.966 kg of ice water, 10 kg of soybean protein isolate, 2 kg of soybean dietary fiber, 1 kg of sodium caseinate, 3 kg of tapioca modified starch, 0.42 kg of salt, 0.42 kg of monosodium glutamate, and 0.42 kg of white sugar into the chopping machine. First stir at 1500r / min for 1min, then at 4600r / min for 5min.

[0026] b) Emulsification: add 15 kg of soybean oil to the hydrated feed liquid, and stir at a high speed of 4600 r / min for 4 min;

[0027] c) Dilution: Add the remaining 6.774kg of ice water to the emulsified feed liquid, and stir at a high speed of 4600r / min for 2min;

[0028] d) Quickly transfer the diluted ...

Embodiment 2

[0030] A compound nutritional soybean protein isolate tofu consists of the following components in terms of mass percentage:

[0031]

[0032] According to the above components and mass percentages, taking the production of 100kg compound nutritional soybean protein isolate tofu as an example, the production method is as follows:

[0033] a) Hydration: Add 58.05kg of ice water, 13kg of soybean protein isolate, 1kg of soybean dietary fiber, 0.5kg of sodium caseinate, 5kg of corn starch, 0.4kg of salt, 0.4kg of monosodium glutamate, and 0.1kg of nutmeg powder into the chopping machine in sequence 1. White pepper powder 0.1kg, first stir at 1000r / min at low speed for 2min, then at 3000r / min at high speed for 10min;

[0034] b) Emulsification: add 15 kg of corn germ oil to the hydrated feed liquid, and stir at a high speed of 3000 r / min for 6 min;

[0035] c) Dilution: Add the remaining 6.45kg of ice water to the emulsified feed liquid, and stir at a high speed of 3000r / min fo...

Embodiment 3

[0038] A compound nutritional soybean protein isolate tofu consists of the following components in terms of mass percentage:

[0039]

[0040]

[0041] According to the above components and mass percentages, taking the production of 100kg compound nutritional soybean protein isolate tofu as an example, the production method is as follows:

[0042] a) Hydration: add 45.63kg of ice water, 12kg of soybean protein isolate, 1.5kg of soybean dietary fiber, 0.8kg of sodium caseinate, 7kg of potato starch, 0.5kg of salt, 0.5kg of monosodium glutamate, 0.5kg of white sugar, Nutmeg powder 0.3kg, white pepper powder 0.2kg, first stir at 1200r / min at low speed for 2min, then at 4000r / min at high speed for 8min,

[0043] b) Emulsification: add 13kg of sunflower oil and 13kg of rapeseed oil to the hydrated feed liquid, and stir at a high speed of 4600r / min for 5min;

[0044] c) Dilution: Add the remaining 5.07kg of ice water to the emulsified feed liquid, and stir at a high speed of ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a composite nutritional isolated soybean protein bean curd. The composite nutritional isolated soybean protein bean curd comprises, by mass, 10-13% of isolated soybean protein, 1-2% of a soybean dietary fiber, 0.5-1% of sodium caseinate, 10-26% of plant oil, 3-7% of starch, 1-2% of a seasoning, and 50-68% of ice water. The composite nutritional isolated soybean protein bean curd fully utilizes the high gel property of the isolated soybean protein, is not added with a coagulant, has the characteristics of good chewiness, smooth and tender mouthfeel and high nutritional values, can supplement dietary fibers required by human bodies, and is suitable for eating methods comprising decocting, stir-frying, cooking, frying, cold-mixing and the like.

Description

technical field [0001] The invention relates to tofu and a production method thereof, in particular to soybean protein isolate tofu and a production method thereof, belonging to the field of food processing. Background technique [0002] Tofu, as a traditional delicacy in my country, is deeply loved by the people. However, due to the limitation of raw materials, the variety is relatively single, and its efficacy cannot be fully displayed. Soybean protein isolate tofu is loved by people because of its high elasticity and good chewiness. Chinese patent 200810238793.5 discloses a method for making soybean protein isolate tofu. The soybean protein isolate tofu produced by this method has high protein content, low fat content, strong taste, and does not produce brine during production. However, due to the single raw material used , the nutrients are not comprehensive enough to meet the nutritional needs of modern people. In addition, in the process of making soybean protein iso...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C20/00
Inventor 刘汝萃范书琴牛祥臣李顺秀李亚云耿文静杜彩霞
Owner 山东禹王生物技术有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com