Making method of chickpea beancurd jelly

Abstract

The invention discloses a making method of chickpea beancurd jelly. According to the making method, chickpeas and soybeans are collocated in proportion as raw materials, the chestnut flavor of the chickpeas and the fragrance of the soybeans are sufficiently merged, in the pulping process, the proportion of the beans to the water is controlled, in the process of boiling soybean milk, the temperature of the soybean milk is strictly controlled, the condition that the structure of protein in the beans is destroyed due to high temperature is avoided, and the condition that part of nutrient components runs off is avoided; carrot juice, sodium alginate, eggs, lactone, calcium sulphate and starch are mixed as a composite coagulator, and the beancurd jelly made by the composite coagulator basicallyovercomes the defects existing in conventional beancurd jelly; and the fine, smooth and refreshing texture of the beancurd jelly is maintained, and the hardness and the mouth feel of the beancurd jelly are improved, so that the beancurd jelly is good in flavor, the quality of the beancurd jelly is improved, and the chickpea beancurd jelly has medical and edible treatment efficacy.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing chickpea curd. Background technique [0002] Chickpea bean curd adds chickpeas to the original bean curd, and uses a compound coagulant to make the bean curd more nutritious. The chickpea and other legumes have the highest protein efficacy ratio, bioavailability and digestion and absorption rate indicators. Beans are the highest. Among them, the pure protein content is as high as more than 28%, fat 5%, carbohydrate 61%, cellulose 6%, chickpea contains more than 10 kinds of amino acids, all 8 kinds of amino acids necessary for human body are available, and the content is 2% higher than that of oatmeal. more than double. [0003] Ordinary bean curd is a Chinese-style food formed by coagulating soybean milk. In northern China, bean curd is mostly salty and pungent, and it is solidified with brine, while in southern China, gypsum is often ...

AI Technical Summary

Problems solved by technology

In the traditional bean curd production process in my country, salt coagulants (gypsum, bittern, etc.) are mainly used as a single coagulant. The bean curd products made of gypsum have certain residues with a bitter taste and lack of soybean fragrance; The bean curd has poor water holding capacity, and the product should not be placed for too long

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