Processing method for improving physical quality of dried bean curd by virtue of microwave treatment

Abstract

The invention belongs to the technical field of dried bean curd processing and in particular relates to a processing method for improving physical quality of a dried bean curd by virtue of microwave treatment. The processing method comprises the following steps: treating a selected soybean raw material for 30-40 seconds under the condition of 3.5-4.0kW / kg, then soaking for 1.5-2 hours with warm water, placing for 10-12 hours in a lightproof container, and then preparing and moulding according to the conventional method, wherein tenderization treatment is divided into two stages. Compared with the prior art, the processing method provided by the invention has the advantages that soybeans are subjected to microwave treatment at a certain temperature before being ground into thick liquid, macromolecular nutrient substances can be effectively decomposed, structural damage of protein is reduced, fatty acid oxygenolysis is promoted, and free fatty acid content is reduced, so that molecular interior void is enlarged, water absorbability is improved, elasticity of the dried bean curd is beneficially improved, the physical quality of the dried bean curd is improved while nutritional ingredients of the dried bean curd are guaranteed, and the product palatability is enhanced.

Description

technical field [0001] The invention belongs to the technical field of dried tofu processing, and in particular relates to a processing method for improving the physical quality of dried tofu through microwave treatment. Background technique [0002] Dried tofu is a traditional dish in our country. It has a long history of processing. The technology of using soybeans to make dried tofu has a history of more than 2,000 years. Dried tofu is rich in protein, 8 kinds of amino acids necessary for the human body, and its nutritional value is increased. It also contains A variety of minerals, vitamins and cellulose needed by the human body, and does not contain cholesterol, so it is very popular among consumers; in recent years, many researchers have studied the production process of traditional dried tofu and the quality evaluation of tofu, usually through the The palatability of dried tofu is controlled by the control of the preparation conditions. The palatability of dried tofu ...

AI Technical Summary

Problems solved by technology

[0002] Dried tofu is a traditional dish in our country. It has a long history of processing. The technology of using soybeans to make dried tofu has a history of more than 2,000 years. Dried tofu is rich in protein, 8 kinds of amino acids necessary for the human body, and its nutritional value is increased. It also contains A variety of minerals, vitamins and cellulose needed by the human body, and does not contain cholesterol, so it is very popular among consumers; in recent years, many researchers have studied the production process of traditional dried tofu and the quality evaluation of tofu, usually through the The palatability of dried tofu is controlled by the control of the preparation conditions. The palatability of dried tofu is mainly determined by data such as elasticity, chewiness, and cohesion. With the gradual improvement of preparation conditions, it is difficult to improve the physical properties of dried tofu. Therefore, it is necessary to Research on ways to improve the palatability of dried tofu from other directions

Images