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Preparation method of high-quality bean curd

A high-quality, tofu technology, applied in the field of food processing, can solve the problems of loose tofu, poor water-holding performance, and astringency, etc., and achieve the effects of increasing protein content, increasing water-holding capacity, and high water content

Inactive Publication Date: 2017-12-29
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] Aiming at the deficiencies of the prior art, the present invention provides a method for preparing high-quality tofu, which solves the technical problems of loose texture, high porosity, poor water holding capacity and astringent taste of the tofu prepared by the prior art

Method used

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  • Preparation method of high-quality bean curd
  • Preparation method of high-quality bean curd
  • Preparation method of high-quality bean curd

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preparation example Construction

[0030] Based on the above considerations, embodiments of the present invention provide a method for preparing high-quality tofu, comprising the following steps:

[0031] S1: Soybeans are washed, peeled, and soaked in water added with 0.2-0.4% sodium bicarbonate by volume for 10-12 hours at 4°C;

[0032] In the description of Chinese patent ZL2013104685075, it is recorded that in the preparation process of tofu, neutral water (preferably pH6.5-7) is required for soaking beans. Sexual conditions are conducive to the water swelling of beans. The inventor added 0.2-0.4% baking soda to the water of soaking beans. After adding baking soda, the water was alkaline. In order to prevent the alkaline solution from damaging the beans, the inventor creatively proposed to soak the beans for 10-10% at 4°C. 12 hours, not only avoiding the rot of the beans, but also adding baking soda can promote the swelling of the beans, and the beans soaked in baking soda also have a certain effect on remo...

Embodiment 1

[0053] Wash 1 kg of soybeans, peel them off, and soak them in water at 4°C for 10 hours; add baking soda with a water volume ratio of 0.2% to the water for soaking soybeans;

[0054] Add 6L of water to the soaked wet soybeans for pulping, and then pass through 80-100 mesh gauze to obtain raw soybean milk.

[0055] Microwave pretreatment of raw soybean milk (constant frequency 3.0GHz), processing time 1min, power 350W, add 10g trypsin, heat to 40°C and keep warm for 25min, then add 1.8g glutamine transaminase and keep warm for 60min, then boil for 10min, cool to At room temperature, 3kg of tofu is obtained.

[0056] The sensory evaluation results of tofu are shown in Table 2 below, the purine content and water holding capacity of tofu are shown in Table 3 below, and the free amino acid content is shown in Table 4 below.

Embodiment 2

[0058] Wash 1 kg of soybeans, peel them off, and soak them in water at 4°C for 12 hours; add sodium bicarbonate with a water volume ratio of 0.4% to the water for soaking soybeans; soak soybeans in hot water at 70°C for 5 minutes.

[0059] Add 8L of water to the soaked wet soybeans for grinding, and then pass through 80-100 mesh gauze to obtain raw soybean milk.

[0060] Microwave pretreatment of raw soybean milk (constant frequency 3.0GHz), processing time 1min, power 350W, add 12g trypsin, heat to 40°C and keep warm for 35min, then add 2g transglutaminase and keep warm for 65min, then boil for 10min, cool to room temperature That is to say, 3.5kg of tofu is obtained.

[0061] The sensory evaluation results of tofu are shown in Table 2 below, the purine content and water holding capacity of tofu are shown in Table 3 below, and the free amino acid content is shown in Table 4 below.

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Abstract

The invention provides a preparation method of high-quality bean curd, and relates to the technical field of food processing. The preparation method of the high-quality bean curd comprises the following steps of peeling soybeans; immersing the peeled soybeans in a sodium bicarbonate solution of which the volume ratio is 0.2-0.4%; grinding the immersed soybeans when the soybeans are still wet so as to obtain raw soybean milk; performing pretreatments on the raw soybean milk by adopting combination of microwave and trypsin; and then, adding glutamine transaminase so as to allow the pretreated soybean milk to be congealed, and then, carrying out preparation so as to obtain the bean curd. The preparation method of the high-quality bean curd solves the technical problems of prior art, namely loose texture, high porosity, bad water-holding capacity and astringent taste of the bean curd. The prepared bean curd are uniform in texture, high in water content, as well as fine, smooth and refreshing in taste; and thus, the problems of loose texture, high porosity and low water content of the bean curd prepared by traditional methods are avoided. Moreover, squeezing is not required according to the preparation method so that free amino acid content, taste and water-holding capacity of the bean curd are all significantly improved compared with traditional bean curd; and no think yellow liquid is produced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing high-quality tofu. Background technique [0002] China is the origin of soybean and the largest consumer of soybean products in the world. Tofu is a traditional soybean product in my country. Tofu is the main raw material of vegetarian dishes in my country. After continuous transformation, it is gradually welcomed by people and is known as "vegetable meat" by people. Tofu can be produced all year round and is not limited by seasons. Therefore, in the off-season of vegetable production, the varieties of dishes can be adjusted. [0003] Existing bean curd is raw material with beans such as soybean, mung bean, white bean, pea. After washing the beans, soak them in water for an appropriate time, add a certain proportion of water, and grind them into raw soy milk. Traditional coagulants use salt coagulants and acid coagulants. [0004] However, the tofu prepar...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 郑志李传运李兴江罗水忠吴学凤顾永忠邓永东王巧云姜绍通
Owner HEFEI UNIV OF TECH
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