Lotus dried beancurd sticks with increased brightness value and increased yield and preparation method

Abstract

The invention discloses lotus dried beancurd sticks with increased brightness value and increased yield and a preparation method, and belongs to the field of food processing. The dried beancurd sticks disclosed by the invention are bean products which are made from the following raw materials in parts by weight of 80-100 parts of soybeans, 15-25 parts of wheat germs,30-50 parts of lotus flowers, 15-20 parts of lotus leaves, 10-20 parts of a purple cabbage extract, 10-15 parts of lemon juice, 8-15 parts of dried scallop powder and 10-20 parts of an edible adjusting agent through the steps of performing soaking, performing grinding to obtain pulp, cooking the pulp, uncovering pulp skin to obtain dried beancurd sticks, and performing drying, wherein the edible adjusting agent is prepared from the following raw materials of citronella leaves, inulin, pomelo peel, horseradish tree leaves, dried emblic leafflower fruits, linseed meal, fumaric acid, malt oligosaccharide, propylene glycol fatty acid ester, disodium hydrogen phosphate and tea oil. The prepared dried beancurd sticks disclosed by the invention are good in lustrousness, uniform in strips, good in rehydration properties, pliable, tough and unique in mouth feel, delicately fragrant and refreshing to eat, and long in aftertaste; and a processing technology of the dried beancurd sticks is simple in steps, the production yield is high, the quality of obtained products is high, and the production cost is low.

Description

Technical field [0001] The invention relates to a food and a processing method, in particular to a lotus yuba with increased brightness value and improved yield and a preparation method. Background technique [0002] Yuba, also known as yuba or tofu skin, is a solidified film on the surface of boiled soy milk. It can be eaten fresh or dried. It is a common food material in East Asia. The term tofu skin first appeared in Li Shizhen’s "Compendium of Materia Medica". Li Shizhen said that when soy milk is heated, a film appears on the surface. The film is taken out and dried to get tofu skin. Yuba is condensed from the protein, fat and other components in soy milk. Yuba is a soy product with a water content of less than or equal to 11%, prepared with soy milk as a raw material, without a marinating process, with a protein content of about 40% and a fat of about 20%. In addition, It is also rich in glutamic acid, soybean saponins, potassium, calcium, magnesium, zinc, iron, riboflavin...

AI Technical Summary

Problems solved by technology

Although the output and quality of bean curd sticks have been significantly improved by using the above-mentioned harmful additives, it has changed the bean curd stick from high-protein food to high-additive food, and everyone keeps it at a respectful distance.

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