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Preparation method for maca bean curd and maca bean curd

A technology of tofu and maca, applied in the food field, can solve the problems of tofu not being able to maintain maca, the influence of tofu nutrients, and the bad taste of tofu, so as to achieve the effect of not easy mental fatigue, improving nutritional value, and good water retention.

Inactive Publication Date: 2016-08-03
SHENZHEN FUYIN FOOD GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And because tofu is a kind of food that is deeply loved by consumers, and there are many ways to make it tender and delicious, so some people try to imagine whether maca can be made into an additive and added to tofu, so as to increase the flavor of tofu and enrich the nutrition of tofu value, and at the same time increase the sales of Maca and increase the sales of Maca; however, due to technical defects, the tofu made after adding Maca often cannot maintain the effect of Maca, or the taste of the tofu made Not good, too hard and old, poor water retention, and the nutritional content of tofu is also affected

Method used

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  • Preparation method for maca bean curd and maca bean curd
  • Preparation method for maca bean curd and maca bean curd
  • Preparation method for maca bean curd and maca bean curd

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preparation example Construction

[0045] The present invention provides a kind of preparation method of Maca bean curd, specifically comprises:

[0046] (1) Add 0.5%-0.8% Maca tofu additive to the soy milk at 80°C-85°C;

[0047] (2) Stir well and let stand for 5-10 minutes;

[0048] (3) Put it into a mold, pressurize and remove water to obtain Maca tofu;

[0049] The maca tofu additive is made according to the following method:

[0050] (11) Preparation of Maca culture medium;

[0051] (111) Weighing 15-25 parts by weight of fresh and clean Maca, grinding according to the weight ratio of Maca to water of 1:2-1:3, to obtain Maca slurry;

[0052](112) Add 2-6 parts by weight of white sugar, 0.001-0.005 parts by weight of edible citric acid, 6-12 parts by weight of skimmed milk and 0.001-0.003 parts by weight of Maca slurry Magnesium sulfate, then stirred, mixed evenly, sterilized at 100°C-121°C for 20-35 minutes, cooled to 25°C-32°C to obtain Maca culture solution;

[0053] (12) Preparation of strains:

[...

Embodiment 1

[0083] (101) Soak soybeans in 2-4 times the weight of water, and soak them at 20°C-25°C until the soybeans do not feel hard when squeezed by hand;

[0084] (102) Grinding the soaked soybeans into raw pulp with a soybean-to-water ratio of 1:5-7;

[0085] (103) Filter and remove slag with a filter cloth of 130 mesh or more;

[0086] (104) Heat and boil the filtrate for 10-15 minutes;

[0087] (105) Cool the soybean milk to 80°C-85°C.

[0088] (1) Add 0.5%-0.8% Maca tofu additive to the soy milk at 80°C-85°C;

[0089] (2) Stir well and let stand for 5-10 minutes;

[0090] (3) Put it into a mold, pressurize and remove water to obtain Maca tofu;

[0091] The maca tofu additive is made according to the following method:

[0092] (11) Preparation of Maca culture medium;

[0093] (111) Weighing 15 parts by weight of fresh and clean Maca, grinding according to the weight ratio of Maca to water of 1:2, to obtain Maca slurry;

[0094] (112) Add 2 parts by weight of white sugar, 0....

Embodiment 2

[0105] (101) Soak soybeans in 2-4 times the weight of water, and soak them at 20°C-25°C until the soybeans do not feel hard when squeezed by hand;

[0106] (102) Grinding the soaked soybeans into raw pulp with a soybean-to-water ratio of 1:5-7;

[0107] (103) Filter and remove slag with a filter cloth of 130 mesh or more;

[0108] (104) Heat and boil the filtrate for 10-15 minutes;

[0109] (105) Cool the soybean milk to 80°C-85°C;

[0110] (1) Add 0.5%-0.8% Maca tofu additive to the soy milk at 80°C-85°C;

[0111] (2) Stir well and let stand for 5-10 minutes;

[0112] (3) Put it into a mold, pressurize and remove water to obtain Maca tofu;

[0113] The maca tofu additive is made according to the following method:

[0114] (11) Preparation of Maca culture medium;

[0115] (111) Weighing 17 parts by weight of fresh and clean Maca, grinding according to the weight ratio of Maca to water of 1:2.5, to obtain Maca slurry;

[0116] (112) Add 3 parts by weight of white sugar, ...

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Abstract

The invention discloses a preparation method for maca bean curd and the maca bean curd. The preparation method for the maca bean curd comprises the steps of (1) adding a maca bean curd additive with the weight being 0.5-0.8% of that of soybean milk into the soybean milk at 80-85 DEG C; (2) stirring uniformly and standing for 5-10 minutes; and (3) putting a mixture into a mould and applying a pressure to remove water so as to obtain the maca bean curd, wherein the maca bean curd additive is prepared by the following steps: (11) preparing a maca culture solution and performing sterilization; (12) preparing a strain; (13) performing inoculation; (14) performing fermentation; and (15) performing filtration. Therefore, the preparation method has the advantages that the nutritional value of maca can be exerted and the maca bean curd builds the body after being eaten and is better in mouth feel, fresher, more tender and more delicious.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing Maca tofu and the Maca tofu. Background technique [0002] Tofu is a high-protein food that originated in my country. Because tofu is rich in protein, fat, vitamins, calcium, phosphorus and other nutrients, and its texture is fresh and tender, it can be eaten raw or cooked. There are many methods, fresh and delicious, especially For children who have not erupted teeth and the elderly with bad teeth, it is very convenient to eat. Therefore, tofu is a kind of food that is suitable for all ages, healthy, and prolongs life. It is deeply loved by people. [0003] In recent years, Maca has entered the view of consumers as a health food for strengthening the body, nourishing the kidney and nourishing the essence; Maca is rich in high-unit nutrients and has the function of nourishing and strengthening the body; American scientists have discovered that Maca contains two A new ki...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 徐康杨金平
Owner SHENZHEN FUYIN FOOD GRP
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