Dietary-nutrition bean curd stick and making method thereof

Abstract

The invention discloses a dietary-nutrition bean curd stick and a making method thereof and belongs to the field of food processing. The dietary-nutrition bean curd stick comprises, by weight, 110-135 parts of soybeans, 50-80 parts of yam beans, 10-20 parts of buckwheat extracts, 20-40 parts of oat embryo, 12-25 parts of dried lotus root starch, 10-20 parts of conpoy powder, 5-10 parts of lemon juice, 3-9 parts of cactus powder and 2-8 parts of mycose. The bean curd stick is rich in nutrition, the bean curd stick containing dietary fiber, low heat, low fat and low sugar and processing of the bean curd stick are optimized, dietary therapy of various crowds is satisfied, and the dietary-nutrition bean curd stick is specially suitable for selection by those in need of weight control and early diabetic patients.

Description

technical field [0001] The invention relates to a food and a processing method, in particular to a dietary nutritious bean curd stick and a preparation process. Background technique [0002] Yuba, also known as yuba or bean curd skin, is a solidified film on the surface of boiled soybean milk, which can be eaten fresh or dried, and is a common food ingredient in East Asia. The word tofu skin first appeared in Li Shizhen's "Compendium of Materia Medica". Li Shizhen said that when the soybean milk is heated, a layer of film appears on the surface, and the film is taken out, and the tofu skin is obtained after drying. Bean curd sticks are coagulated from protein, fat and other components in soy milk. Bean curd sticks are soy products with a water content of less than or equal to 11% made from soy milk without stewing. The protein content is about 40% and the fat is about 20%. In addition, It is also rich in glutamic acid, soybean saponin, potassium, calcium, magnesium, zinc, i...

AI Technical Summary

Problems solved by technology

[0003] Traditional bean curd sticks mostly use a single soybean as raw material for pulping, cooking, drying, and packaging processes, and most of them are produced in small workshops with weak technology. The soybean utilization rate is only about 40%. low, the product quality is poor, and the variety of yuba produced is single, and the homogeneity is serious

Although the protein content of traditional soybean curd sticks is relatively high, after all, the nutrients and taste are relatively simple, which cannot meet the needs of modern people for dietary nutrition balance and diversified tastes.

At present, most of the domestic research focuses on the optimization of the production process of bean curd sticks, and there are few studies on how to improve the quality and yield of bean curd sticks and the expansion of raw materials for bean curd stick production.

[0004] In addition, the current yuba production process still has problems such as incomplete protein decomposition and unclean separation of pulp and residue, resulting in excessive loss of yuba nutrition. In addition, due to differences in production methods, the calories of yuba are somewhat higher than other soy products. The calories per gram are 457 kcal (tofu 82 kcal, dried bean curd 140 kcal, fried tofu 244 kcal). Therefore, people who need to control their weight had better not eat yuba often, or appropriately reduce the amount of staple food when eating yuba. However, for people who need to control their weight and love yuba, they can only stay away from yuba

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