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Manufacture method of bamboo shoot dietary fiber bean curds and product thereof

A technology of bamboo shoot dietary fiber and production method, applied in the field of food processing, can solve the problems of not meeting the requirements of dietary balance, lack of dietary fiber, etc., and achieve the effects of uniform color, high product quality and mild reaction.

Inactive Publication Date: 2017-05-31
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, most of the current tofu products lack dietary fiber and do not meet the requirements of dietary balance.

Method used

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  • Manufacture method of bamboo shoot dietary fiber bean curds and product thereof
  • Manufacture method of bamboo shoot dietary fiber bean curds and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of bamboo shoot dietary fiber bean curd comprises the steps:

[0024] (1) Take 2 kg of fresh bamboo shoot raw material, remove the shell, cut it into sheets of 6 cm × 3 cm × 0.8 cm, blanch in boiling water for 10 min, drain, and then dry at 65 ° C for 20 h in a blast drying oven, Then pulverize with plant tissue masher and cross 80 mesh sieves to get bamboo shoots dietary fiber powder, the total dietary fiber content in the gained bamboo shoots dietary fiber powder is about 35%; gained bamboo shoots dietary fiber powder is hydrolyzed with compound enzyme, The compound enzyme is α-amylase, papain, and cellulase prepared according to the mass ratio of 3:1:1. When hydrolyzing, accurately weigh 50g of bamboo shoot dietary fiber coarse powder, add 2000mL of deionized water, and adjust the pH value of the solution. 5.5, add 0.5% compound enzyme mass fraction, hydrolyze at a temperature of 55°C for 90min, inactivate the enzyme at a temperature of 95°C fo...

Embodiment 2

[0028] The preparation method of bamboo shoot dietary fiber bean curd comprises the steps:

[0029](1) Take 5 kg of clear water bamboo shoot scraps, cut it into sheets of 8 cm × 2 cm × 0.5 cm, blanch in boiling water for 5 minutes, drain, and then dry at 60 °C for 24 hours in a blast drying oven, and then use The plant tissue masher is pulverized and crosses 70 mesh sieves to obtain the coarse meal of bamboo shoot dietary fiber, and the total dietary fiber content is about 37% in the meal of gained bamboo shoot dietary fiber; the meal of bamboo shoot dietary fiber gained in step a is hydrolyzed with compound enzyme, The compound enzyme is α-amylase, papain, and cellulase prepared according to the mass ratio of 3:1:1; when hydrolyzing, accurately weigh 100g of bamboo shoot dietary fiber coarse powder, add 4000mL of deionized water, and adjust the pH value of the solution 6.0, add 0.4% compound enzyme mass fraction, hydrolyze at 50°C for 60min, inactivate the enzyme at 95°C for ...

Embodiment 3

[0033] The preparation method of bamboo shoot dietary fiber bean curd comprises the steps:

[0034] (1) Take 10 kg of clear water bamboo shoot scraps, cut it into sheets of 7 cm × 2 cm × 0.5 cm, blanch in boiling water for 10 min, drain, and then dry at 70 °C for 18 h in a blast drying oven, and then use The plant tissue masher is pulverized and crosses a 60-mesh sieve to obtain the coarse powder of bamboo shoot dietary fiber, and the content of total dietary fiber in the obtained coarse powder of bamboo shoot dietary fiber is about 36%; The enzyme is α-amylase, papain, and cellulase prepared at a mass ratio of 3:1:1. During hydrolysis, accurately weigh 200g of bamboo shoot dietary fiber powder, add 8000mL of deionized water, and adjust the pH of the solution to 6.5 , add 0.6% compound enzyme mass fraction, hydrolyze at 70°C for 120 minutes, inactivate the enzyme at 95°C for 10 minutes after hydrolysis, filter with suction, wash with absolute ethanol for 3 to 5 times, dry and ...

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Abstract

The present invention relates to a manufacture method of bamboo shoot dietary fiber bean curds and a product thereof. The preparation method is simple. By using wastes produced in the processing of bamboo shoots as a raw material and a variety of modern food high technologies, the bamboo shoot dietary fibers with a high purity are prepared by using compound enzymolysis, ultrafine grinding and other technologies, glucolactone is supplemented as a coagulator, and the bean curds containing the bamboo shoot dietary fibers are prepared. The prepared products are in square shapes (10cmx10cmx10cm), present milky white, smooth and beautiful in surface, uniform in color and luster, moderate in hardness, qualified in flexibility, and tender and smooth in taste, has unique flavor of the bamboo shoots, is free of other smell, and has good market development prospects.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for preparing bamboo shoot dietary fiber bean curd, and also relates to a product prepared by the method. Background technique [0002] Dietary fiber, as the "seventh type of nutrient" that regulates body functions, has attracted widespread attention and attention from nutritionists all over the world. A large number of studies have shown that dietary fiber has various physiological functions such as regulating intestinal flora, preventing and treating coronary heart disease, lowering blood pressure, lowering blood sugar, anticancer effect, and weight loss effect, and is an indispensable substance for maintaining human health. Therefore, increasing the intake of dietary fiber in the diet is very beneficial to human health. Studies have found that bamboo shoot dietary fiber has good physical and chemical properties such as water holding capacity, swelling property, and adsor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 郑炯代曜伊曾瑞琪张甫生阚建全
Owner SOUTHWEST UNIVERSITY
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