Preparation method of chitooligosaccharide-containing beancurd

Abstract

The invention belongs to the field of beancurd food processing, and relates to a preparation method of chitooligosaccharide-containing beancurd. The method comprises the following steps: cleaning beans, immersing, adding water into the wet beans, grinding into bean milk with dregs, pouring the bean milk with dregs into a cloth bag, filtering out the bean milk, and heating the raw bean milk to obtain the cooked bean milk; and cooling the cooked bean milk, adding a papain solution and a chitooligosaccharide solution, stirring uniformly, continuing standing the cooked bean milk until the cooked bean milk is cooled to 35-40 DEG C, adding glucolactone, stirring uniformly, wrapping the cooked bean milk with cloth, covering a wood board, piling stones on the board, and gelatinating to form, thereby obtaining the chitooligosaccharide-containing beancurd. The beancurd has the advantages of tender and smooth mouthfeel and abundant nutrition; the 20-45% of protein macromolecules in the beancurd are cracked into micromolecule amino acids and polypeptides which can be easily absorbed by the human body; the chitooligosaccharide content reaches 0.05-1.50%; and thus, the beancurd prolongs the life time of the human and improves the quality of life on the premise of enhancing the nutrition ingestion capability of the human body.

Description

technical field [0001] The invention belongs to the field of bean curd food processing, and relates to a preparation method of chitosan oligosaccharide-containing tofu. 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 consu...

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a kind of preparation method that contains chitosan oligosaccharide tofu for the deficiencies that bean curd product exists in the prior art and chitosan oligosaccharide eating method, a small amount of papain and chitosan oligosaccharide are added in this tofu, Papain makes the protein in tofu easier to digest and absorb, and the addition of chitosan oligosaccharides promotes the improvement of human immunity