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A color stable edamame tofu

A technology of stable color and edamame, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of affecting visual sensory effects, affecting visual effects, deepening, etc., and achieves simple methods, low preparation costs, and simple preparation methods Effect

Active Publication Date: 2020-11-17
湖南乡下人食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The applicant found in the research that after the green tofu is stored in vacuum packaging, due to chemical and biological changes such as Maillard reaction and microbial fermentation, the color of the green tofu will continue to deepen with time, which will affect its visual effect, and the surface of the green tofu will change. Some yellow-brown spots appear, affecting its visual sensory effect

Method used

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  • A color stable edamame tofu

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of edamame with stable color and luster, the formula is as follows: polydimethylsiloxane 0.3%, sodium carboxymethylcellulose 0.2%, epigallocatechin 0.5%, propylene glycol 0.1%, konjac gum 0.3%, 0.8% glucose acid lactone, and the balance is soybean milk, wherein in the soybean milk, the soybean content is 5% (g / mL).

[0021] Its preparation method comprises the following steps in turn:

[0022] 1. Preparation of soymilk: select 50g of soybeans, add 1L of pure water, squeeze and pulp by traditional methods to obtain soymilk;

[0023] 2. Add polydimethylsiloxane: add 0.3% (v / v) polydimethylsiloxane to soybean milk, stir well, and mix evenly to obtain mixed soybean milk I;

[0024] 3. Adding sodium carboxymethyl cellulose: adding 0.2% (m / v) sodium carboxymethyl cellulose to mixed soybean milk I to obtain mixed soybean milk II;

[0025] 4. Adding epigallocatechin and propylene glycol: adding 0.5% (m / v) epigallocatechin and 0.1% (v / v) propylene glycol to mixed soymil...

Embodiment 2

[0038] A kind of edamame curd with stable color, the formula is as follows: 0.6% polydimethylsiloxane, 0.3% sodium carboxymethyl cellulose, 0.3% epigallocatechin, 0.2% propylene glycol, 0.1% konjac gum, 0.6% glucose acid lactone, and the balance is soybean milk, wherein in the soybean milk, the soybean content is 5% (g / mL).

[0039] 1. Preparation of soymilk: select 50g of soybeans, add 1L of pure water, squeeze and pulp by traditional methods to obtain soymilk;

[0040] 2. Add polydimethylsiloxane: add 0.6% (v / v) polydimethylsiloxane to soybean milk, stir well, and mix evenly to obtain mixed soybean milk I;

[0041] 3. Adding sodium carboxymethyl cellulose: adding 0.3% (m / v) sodium carboxymethyl cellulose to mixed soymilk I to obtain mixed soymilk II;

[0042] 4. Adding epigallocatechin and propylene glycol: adding 0.6% (m / v) epigallocatechin and 0.2% (v / v) propylene glycol to mixed soymilk II to obtain mixed soymilk III;

[0043] 5. Dotting: add 0.1% (m / v) konjac gum and 0...

Embodiment 3

[0047] A kind of edamame with stable color and luster, the formula is as follows: polydimethylsiloxane 0.5%, sodium carboxymethylcellulose 0.4%, epigallocatechin 0.8%, propylene glycol 0.15%, konjac gum 0.15%, 1% glucose acid lactone, and the balance is soybean milk, wherein in the soybean milk, the soybean content is 10% (g / mL).

[0048] 1. Preparation of soybean milk: select 100g of soybeans, add 1L of pure water, press and make pulp by traditional methods to obtain soybean milk;

[0049] 2. Add polydimethylsiloxane: add 0.5% (v / v) polydimethylsiloxane to soybean milk, stir well, and mix evenly to obtain mixed soybean milk I;

[0050] 3. Adding sodium carboxymethyl cellulose: adding 0.4% (m / v) sodium carboxymethyl cellulose to mixed soymilk I to obtain mixed soymilk II;

[0051] 4. Adding epigallocatechin and propylene glycol: adding 0.8% (m / v) epigallocatechin and 0.15% (v / v) propylene glycol to mixed soymilk II to obtain mixed soymilk III;

[0052]5. Sorting: add 0.15% (...

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Abstract

The invention relates to a green tofu with stable color, which belongs to the technical field of food processing. The green tofu is prepared from the following ingredients: 0.25-0.6% of polydimethylsiloxane and 0.2-0.4% of sodium carboxymethyl cellulose , 0.5-0.8% epigallocatechin, 0.05-0.2% propylene glycol, 0.1-0.3% konjac gum, 0.6-1.0% gluconolactone, and the balance is soybean milk, wherein the content of soybeans in the soybean milk is 5-10% % (g / mL), the edamame curd prepared by the present invention has the same taste and quality after vacuum packaging, and can keep its color unchanged within 60 days.

Description

technical field [0001] The invention relates to a brand-new edamame product, in particular to a color-stable edamame. Background technique [0002] Hairy tofu is a famous traditional dish in Huizhou (now Huangshan City, Anhui Province). It is artificially fermented to make a layer of white hairs grow on the surface of the tofu. Because tofu converts the vegetable protein into a variety of amino acids after fermentation, it tastes very fresh after cooking. [0003] The top-quality edamame has a thick layer of pure white hair, and some black particles are evenly distributed on it, which are spores and a sign of mature edamame. Hairy tofu is a well-known vegetarian delicacy in Anhui. It is generally called Huangshan hairy tofu or Huizhou hairy tofu. As the name suggests, it is mainly made of edamame curd, which is a special product in Shexian, Tunxi, Xiuning, Yixian, Qimen, and Wuyuan in Huizhou. After being fried, it is served with green onion, ginger, sugar, salt, meat brot...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 徐敏孙强张逸轩
Owner 湖南乡下人食品有限公司
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