Making method of nelumbo nucifera bean curds

A lotus and tofu technology, applied in the field of food processing, can solve the problems of poor water retention, poor elasticity, affecting product storage quality and final taste, and achieve high water retention

Inactive Publication Date: 2018-02-16
石阡县万家红农业综合发展农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the change of people's consumption awareness and the enhancement of health awareness, consumers' demand for tofu is constantly increasing, and at the same time they are also pursuing tofu with higher nutri

Method used

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  • Making method of nelumbo nucifera bean curds
  • Making method of nelumbo nucifera bean curds

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0031] Example 1

[0032] A preparation method of lotus tofu includes the following steps:

[0033] 1) Material preparation: remove impurities and moldy particles from fresh soybeans and clean them for later use;

[0034] 2) Soaking: Treat the washed soybeans in hot water at 60°C for 4 hours, filter, and soak the beans in solution 1;

[0035] 3) Refining: Refining and filtering the soybean processed in step 2 to obtain slurry 1;

[0036] 4) Homogenization treatment: homogenize the slurry 1;

[0037] 5) Heating: heating the soybean milk obtained in step 4) and boiling for 5 minutes;

[0038] 6) Coagulation: The temperature of the soy milk heated in step 5) is cooled to 78°C, and the coagulant is solidified;

[0039] 7) Pressing: the solidified tofu in step 6) is placed at 20°C, and then the solidified tofu is wrapped in a clean cloth and pressed to obtain the finished product.

[0040] The solution 1 is prepared by including the following materials in parts by mass: 40 g of fresh lotus, 20 g...

Example Embodiment

[0053] Example 2

[0054] A preparation method of lotus tofu includes the following steps:

[0055] 1) Material preparation: the fresh soybeans are cleaned after removing impurities and moldy particles;

[0056] 2) Soaking: Treat the washed soybeans in 65°C hot water for 4.5 hours, filter, and soak the beans in solution 1;

[0057] 3) Refining: Refining and filtering the soybean processed in step 2 to obtain slurry 1;

[0058] 4) Homogenization treatment: homogenize the slurry 1;

[0059] 5) Heating: heating the soybean milk obtained in step 4) and boiling for 6 minutes;

[0060] 6) Coagulation: cooling the soy milk heated in step 5) to 80°C, and solidifying the coagulant;

[0061] 7) Pressing: the solidified tofu in step 6) is placed at 22°C, and then the solidified tofu is wrapped in a clean cloth and pressed to obtain the finished product.

[0062] The solution 1 is prepared by including the following materials in parts by mass: 45 g of fresh lotus, 23 g of licorice, 23 g of dried shrimp...

Example Embodiment

[0075] Example 3

[0076] A preparation method of lotus tofu includes the following steps:

[0077] 1) Material preparation: the fresh soybeans are cleaned after removing impurities and moldy particles;

[0078] 2) Soaking: Treat the washed soybeans in 70℃ hot water for 5 hours, filter, and soak the beans in solution 1;

[0079] 3) Refining: Refining and filtering the soybean processed in step 2 to obtain slurry 1;

[0080] 4) Homogenization treatment: homogenize the slurry 1;

[0081] 5) Heating: heating the soybean milk obtained in step 4) and boiling for 7 minutes;

[0082] 6) Coagulation: The temperature of the soy milk heated in step 5) is lowered to 82°C, and the coagulant is solidified;

[0083] 7) Pressing: the solidified tofu in step 6) is placed at 25°C, and then the solidified tofu is wrapped in a clean cloth and pressed to obtain the finished product.

[0084] The solution 1 is prepared from the following raw materials by mass: 50 g of fresh lotus, 25 g of licorice, 25 g of drie...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a making method of nelumbo nucifera bean curds. The making method comprises the following steps of preparing materials, performing soaking, performing grinding to obtain pulp, performing homogenizing treatment, performing heating, performing solidification and performing pressing. According to the bean curds made by the making method disclosed by the invention, soybeans are soaked in a specially-made solvent, then the step of performing grinding to obtain pulp is performed in a specific material-waterratio, then the homogenizing treatment is performed through a colloid mill and a refiner, a specially-made coagulator is used, the proportion of soybean milk to a coagulator is controlled, gel coagulation is complete at the optimal temperature, and most of thiol groups of protein molecules and most of hydrophobic regions are exposed, so that a network structure is compactly formed, the rate of water loss is reduced, the yield rate is increased along with the reduction of the rate of water loss, the yield rate of the made bean curds is high and reaches 435%, under the condition of reaching a high yield rate, the water retention of the bean curds is also high, and the highest water retention can reach 83.0%.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of lotus flower tofu. Background technique [0002] The scientific name of the lotus is Nelumbo nucifera Gaertn. It is a perennial aquatic plant native to the subtropical zone. It is widely planted in shallow ponds in central and southern my country. The lotus root, lotus seeds and flowers of the lotus are very nutritious. The lotus flower is sweet, astringent and bitter, warm and cool, and has the functions of calming the heart, benefiting the color, retaining the complexion, lightening the body, promoting blood circulation and stopping bleeding, removing dampness and eliminating wind, and clearing away heat. Especially the pollen of the lotus flower is rich in β-carotene. It has anti-cancer, anti-cancer and anti-stone effects, and can greatly reduce the incidence of tumors. Modern medicine has proved that the flower contains kaempferol-...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 晏正江
Owner 石阡县万家红农业综合发展农民专业合作社
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