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Vegetable bean curd and making method thereof

A tofu and vegetable technology, applied in the field of food processing, can solve the problems of difficult control and fast reaction speed of tofu, achieve good antibacterial effect, avoid deterioration of food color, fragrance, and prolong shelf life

Inactive Publication Date: 2016-01-27
王传法
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional tofu coagulants are mainly brine and gypsum, which have a fast reaction speed and are difficult to control when making tofu.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A kind of vegetable tofu is made from the following raw materials in parts by weight (kg):

[0016] 400 soybeans, 10 rice wine, 20 thorn shoots, 10 sweet potato leaves, 5 paprika, 2 thorns, 4 antlers, 2 psoralen, 1 Morinda officinalis, 1.6 chitosan, 1.6 calcium chloride, 0.1% acetic acid Solution 200.

[0017] The preparation method of described vegetable bean curd, comprises the following steps:

[0018] (1) decoct Acanthopanax, pilose antler, psoralen, and Morinda officinalis with 5 times the water for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder to obtain Chinese medicine powder;

[0019] (2) Soak the soybeans with 3 times of water at 15°C for 8 hours, then take out the soybeans, mix them with vitamin C, add 5 times of water and send them to a homogenizer for homogenization, and then send the obtained materials into Centrifuge, centrifugal separation of bean dregs, to obtain soymilk;

[0020] (3) Treat the soybean milk w...

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PUM

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Abstract

The invention discloses vegetable bean curd. The vegetable bean curd is made from, by weight, 400-410 parts of soybeans, 10-11 parts of rice wine, 20-21 parts of aralia elata seem, 10-11 parts of sweet potato leaves, 5-6 parts of pepper powder, 2-3 parts of acanthopanax, 4-5 parts of cornu cervi, 2-3 parts of fructus psoraleae, 1-2 parts of morinda officinalis, 1.6-1.8 parts of chitosan, 1.6-1.8 parts of calcium chloride and 200-210 parts of 0.1% acetum. According to the method, hydrophobic areas of soybean protein can be exposed and the sulfydryl content of soybean protein can be increased by processing soybean milk under ultrahigh pressure, soybean milk and coagulator act to form gel, the disadvantages of food color, fragrance and taste deterioration, nutrient loss and the like caused by traditional thermal processing are avoided, the beany flavor caused by peroxide generated when lipid substances in soybeans are oxidized can be restrained through vitamin C, the chitosan mixed coagulator has good bacteriostasis effects on escherichia coli, staphylococcus aureus and moulds, the shelf life of the bean curd can be effectively prolonged, and the bean curd can tonify kidneys.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a vegetable tofu and a preparation method thereof. Background technique [0002] The processing and production of tofu is mainly based on soybeans. The key technology for producing tofu from soybeans is to add coagulant to soybean milk. The quality of tofu is directly affected by the amount and application of coagulant, and the type of coagulant also directly affects the sensory evaluation of tofu type and taste. Traditional tofu coagulants are mainly brine and gypsum, which have a fast reaction speed for making tofu and are difficult to control. With the continuous improvement of production level, a large number of new composite coagulants appear, and most of the composite coagulant formulations are mixed with existing coagulants. Chitosan is a rare positively charged biological polymer compound that can be formed in nature. Chitosan has good chemical stability and has...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 王传法
Owner 王传法
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