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

A kind of preparation method of novel frozen tofu

A frozen tofu and frozen storage technology, which is applied in the field of food processing, can solve the problems that are no less important than the freezing process, the process is cumbersome, and the time required is long, so as to achieve good taste and texture parameters, high color quality, and excellent taste good effect

Active Publication Date: 2019-06-14
JIANGNAN UNIV
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the traditional process of preparing frozen tofu is cumbersome and labor-intensive, it is particularly important to propose a time-saving and labor-saving method for preparing frozen tofu.
[0004] Because frozen tofu will also melt under natural conditions, there is little research on its thawing method. However, for frozen foods, the thawing method directly affects product quality, and its importance is no less than the freezing process, so it is necessary to study it
At present, the traditional thawing methods of various hot pot restaurants and shabu-shabu restaurants are natural thawing or water bath thawing, which takes a long time and reproduces many microorganisms, which cannot guarantee the safety of the product. If microwave thawing can be used, the frozen tofu can be quickly and hygienically It is a good way to deliver to consumers

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
  • A kind of preparation method of novel frozen tofu
  • A kind of preparation method of novel frozen tofu
  • A kind of preparation method of novel frozen tofu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Fully mix 6% soybean plant protein with 4% sucrose and water to obtain an emulsion, heat it to 85°C, keep it warm for 7 minutes, and then add 0.2% soybean lecithin and 4% volume percent to it. % soybean oil, homogenize under the condition of 20Mpa after mixing evenly, add the calcium sulfate that the mass percentage is 0.20% and the gluconolactone that the mass percentage is 0.40% in the liquid after the homogenization, fully stir and put into In the mold, keep warm at 75°C for 27 minutes to prepare tofu products, put them into the refrigerator, freeze at -15°C for 3 hours, and then store them at -18°C for 18 days. After the frozen storage operation, microwave thawing under the condition of 500W for 30s to obtain the frozen tofu product.

Embodiment 2

[0029] Fully mix 8% soybean plant protein with 5% sucrose and water to obtain an emulsion, heat it to 90°C, keep it warm for 10 minutes, and then add 0.3% soybean lecithin and 6% volume percent to it. % soybean oil, homogenize under the condition of 30Mpa after mixing evenly, add the calcium sulfate that the mass percentage is 0.35% and the gluconolactone that the mass percentage is 0.50% in the liquid after homogenization, fully stir and put In the mold, keep warm at 85°C for 30 minutes to prepare tofu products, put them into a blast freezer, freeze at -10°C for 4 hours, and then store them at -16°C for 19 days. After the freezing storage operation, microwave thawing under the condition of 300W for 60s to obtain the frozen tofu product.

Embodiment 3

[0031] Mix 10% soybean plant protein with 5% sucrose and water to obtain an emulsion, heat it to 90°C, keep it warm for 11 minutes, then add 0.5% soybean lecithin and 8% volume % soybean oil, homogenize under the condition of 40Mpa after mixing evenly, add the calcium sulfate that mass percentage is 0.35% and the gluconolactone that mass percentage is 0.60% in the liquid after homogenization, fully stir and put into In the mold, keep warm at 85°C for 33 minutes to prepare tofu products, put them into the refrigerator, freeze at -10°C for 3 hours, and then store them at -16°C for 19 days. After the freezing storage operation, microwave thawing under the condition of 200W for 60s to obtain the frozen tofu product.

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 relates to a preparation method of a novel frozen tofu, which comprises the steps of fully mixing vegetable protein, sucrose and water to obtain an emulsion, heating to 85-95°C and keeping it warm for 7-12 minutes; mixing soybean lecithin and vegetable oil, adding the After emulsification and homogenization, calcium sulfate and gluconolactone are added into the above-mentioned emulsion, and after being fully stirred, put into a mold and keep warm at 75-85°C for 27-33 minutes to make tofu; take out the tofu Finally, through freezing and curing, take out the microwave and fully thaw to obtain frozen tofu. The frozen tofu prepared by the method of the invention has uniform pores, good elasticity and good taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of a novel frozen tofu. Background technique [0002] Soybean protein is a complete protein, which contains essential amino acids required for the normal development of infants and children, and is an ideal protein source for increasing food nutrition. Like milk and egg proteins, soy protein has a digestibility-corrected amino acid score (PDCAAS) of 1.0, the highest score a protein can achieve. While soybean protein provides nutrition, soybean protein containing high content of soybean isoflavones can effectively relieve hot flashes and reduce the incidence of breast cancer and colon cancer. [0003] Tofu is a kind of traditional soybean food in our country. It is high in quality, cheap in price and rich in nutrition, but it is not suitable for preservation and is easy to deteriorate. Frozen tofu refers to the product after tofu is quick...

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
Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 陈洁徐婕何志勇曾茂茂秦昉张爽王林祥陶冠军
Owner JIANGNAN UNIV
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