Preparation method of highly digestible beancurd

An easy-to-digest, tofu technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of low content of other nutrients, difficult to digest, and can not achieve the effect of comprehensive and sufficient nutrition, to promote digestion and absorption, The taste is fresh and smooth, which is conducive to the absorption of the human body

Inactive Publication Date: 2014-04-02
LIUZHOU LIANHAI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Excessive consumption of tofu is harmful because tofu contains a lot of vegetable protein, which is not easy to digest
And because the nutritional value of traditional tofu mainly lies in the rich protein content and the low content of other nutritional elements, it cannot achieve the effect of comprehensive and sufficient nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The papain solution used in the present embodiment contains 30% papain, contains 0.5% cysteine, and the balance is water. The hawthorn solution contains 10% hawthorn, 0.1% salt, and the balance is water. The beans are soybeans.

[0019] Wash and soak the beans, add 3 times the volume of water to the wet beans and grind them into soymilk dregs, pour the soymilk dregs into a cloth bag to filter raw soymilk, heat the raw soymilk to 100°C and keep it for 3 minutes to get cooked soymilk, cool the cooked soymilk to 85°C and add Stir the papain solution evenly. The content of the papain solution in the cooked soybean milk is 10%. When the cooked soybean milk continues to cool to 40°C, add gluconolactone and hawthorn solution. The contents of the gluconolactone and hawthorn solution in the cooked soybean milk are respectively 5% and 2%, after stirring evenly, wrap the cooked soybean milk with a cloth, cover it with a wooden board, pile stones on the board and place it for 3 ho...

Embodiment 2

[0022] The papain solution used in the present embodiment contains 50% papain, contains 2.5% thionine, and the remainder is water. The hawthorn solution contains 5% hawthorn, 0.3% salt, and the balance is water. The beans are lima beans.

[0023] Wash and soak the beans, add 1 times the volume of water to the wet beans and grind them into soymilk dregs, pour the soymilk dregs into a cloth bag to filter raw soymilk, heat the raw soymilk to 100°C and keep it for 2 minutes to get cooked soymilk, cool the cooked soymilk to 70°C and add Stir the papain solution evenly. The content of the papain solution in the cooked soybean milk is 10%. When the cooked soybean milk continues to cool to 35~37°C, add gluconolactone and hawthorn solution. The content of gluconolactone and hawthorn solution in the cooked soybean milk 0.5% and 0.5% respectively, after stirring evenly, wrap the cooked soybean milk with a cloth, cover it with a wooden board, pile stones on the board and place it for 1 h...

Embodiment 3

[0026] Contain 40% papain in the papain solution used in the present embodiment, contain in the sodium iso-VC of 1.5%, surplus is water. The hawthorn solution contains 15% hawthorn, 0.25% salt, and the balance is water. The beans are a mixture of soybeans and red beans in a weight ratio of 100g:10g.

[0027] Wash and soak the beans, add 3 times the volume of water to the wet beans and grind them into soymilk dregs, pour the soymilk dregs into a cloth bag to filter raw soymilk, heat the raw soymilk to 110°C and keep it for 1 minute to get cooked soymilk, cool the cooked soymilk to 75~80°C Finally, add papain solution and stir evenly. The content of papain solution in cooked soybean milk is 5-7%. When the cooked soybean milk continues to cool to 38-40°C, add gluconolactone and hawthorn solution. The contents of the cooked soybean milk are 3.5% and 1.5% respectively. After stirring evenly, wrap the cooked soybean milk with a cloth, cover it with a wooden board, pile stones on th...

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PUM

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Abstract

The invention belongs to the field of beancurd food processing, and relates to a preparation method of highly digestible beancurd. The preparation method comprises the following steps: cleaning and soaking beans, grinding wet beans into soybean milk dregs by adding water, pouring the soybean milk dregs in a cloth bag and filtering raw soybean milk, and heating the raw soybean milk to prepare cooked soybean milk. The preparation method is characterized by specifically comprising the following steps: adding a papain solution after cooling the cooked soybean milk, uniformly stirring, continuously placing the cooked soybean milk and adding glucolactone and a hawthorn solution when cooling the cooked soybean milk to 35-40 DEG C, wrapping the soybean milk by using cloth after uniformly stirring, covering a wood board, and piling stone on the wood board for gelling and forming to obtain organic beancurd. The beancurd prepared by the preparation method is tender and smooth in mouth feel, and rich in nutritional ingredients; 20-45 percent of protein macromolecules in the beancurd are decomposed into micromolecule amino acids and polypeptides, so that the beancurd is beneficial to the absorption of a human body, and the hawthorn is beneficial to digestive absorption of intestines and stomach.

Description

technical field [0001] The invention belongs to the field of tofu food processing and relates to a preparation method of digestible tofu containing papain. Background technique [0002] Tofu is one of the most widely and popular cooking raw materials made from soybeans, green beans, and black beans through processes such as soaking, refining, filtering, boiling, thinning, solidifying, and forming. The protein content of tofu and tofu products is higher than that of soybeans, and tofu protein is a complete protein. It not only contains eight kinds of amino acids necessary for the human body, but also its ratio is close to the needs of the human body, and its nutritional value is high. Tofu also contains fat, carbohydrates, vitamins and minerals. The theory of traditional Chinese medicine believes that tofu is sweet and cool, and enters the spleen, stomach, and large intestine. But although tofu is good, eating too much has its disadvantages, and excessive consumption can al...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/40A23L11/45
Inventor 陈东
Owner LIUZHOU LIANHAI TECH
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