Instant bean curd dreg food and processing method thereof

Abstract

The invention discloses an instant bean curd dreg food and a processing method thereof. The instant bean curd dreg food is processed from the following raw materials in parts by weight: 10-15 parts ofbean curd dregs, 12-20 parts of chicken, 10-15 parts of wheat flour, 10-15 parts of wheat protein powder, 4-7 parts of wheat bran, 4-7 parts of soybean oil, 0.2-0.4 part of konjac, 0.3-0.6 part of carrageenan, 0.2-0.4 part of Gellan gum, 0.1-0.3 part of glutamine transaminase, 40-50 parts of water, and an appropriate amount of seasonings. During the processing processes, the bean curd dregs and the wheat bran are stir-fried so as to produce aroma, and sieving treatment is then performed; the chicken with extremely high animal protein content and the wheat protein powder which is used as an auxiliary protein are added; and then, enzymatic hydrolysis and protein recombination are performed on the proteins in the mixture by using the glutamine transaminase, and thus, multiple improvements onproduct nutrition, flavor and taste are realized. The final instant bean curd dreg food prepared according to the processing method is high in protein content, low in glycemic index, and rich and comprehensive in nutrients; and thus, the instant bean curd dreg food is especially suitable for patients with diabetes to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a bean curd residue instant food and a processing method thereof. Background technique [0002] Tofu residue is the dregs left after filtering out the juice when making tofu or soybean milk. China has a long history of tofu production. With the mass production and sales of tofu, the corresponding output of tofu residue is huge. Soybean is processed into tofu or soybean milk During the process, some nutrients remain in the bean dregs. Studies have shown that fresh bean curd dregs are high in protein and cellulose, low in fat, and contain minerals such as calcium, phosphorus, and iron. They are rich in nutrients and are a new health care product. Food source, bean curd residue is the best cellulose in dietary fiber, known as "soybean fiber", has the effect of lowering blood sugar and cholesterol, especially suitable for diabetics, but most of the existing bean curd residue in...

AI Technical Summary

Problems solved by technology

[0002] Tofu residue is the dregs left after filtering out the juice when making tofu or soybean milk. China has a long history of tofu production. With the mass production and sales of tofu, the corresponding output of tofu residue is huge. Soybean is processed into tofu or soybean milk During the process, some nutrients remain in the bean dregs. Studies have shown that fresh bean curd dregs are high in protein and cellulose, low in fat, and contain minerals such as calcium, phosphorus, and iron. They are rich in nutrients and are a new health care product. Food source, bean curd residue is the best cellulose in dietary fiber, known as "soybean fiber", has the effect of lowering blood sugar and cholesterol, especially suitable for diabetics, but most of the existing bean curd residue in my country is discarded or processed into Animal feed and fertilizers cause a lot of waste of resources, and there are very few deep-processed products using them as raw materials, so it is necessary to further develop them

In addition, it is well known that diabetics mainly eat foods with low sugar, high protein, high fiber, and low glycemic index. Although the food processed from bean curd dregs has high protein and cellulose content, most of them are crude protein, and their taste is rough. Poor palatability, and the existing transglutaminase can improve food structure to a certain extent, it can catalyze the cross-linking between protein molecules, produce protein recombination, and prevent the destruction of amino acids by Maillard reaction, improve The nutritional value of protein, and can improve the elasticity and water-holding capacity of food, thereby can improve many important properties of protein, specifically relate to the improvement of mouthfeel, flavor, tissue structure and nutrition, so the present invention aims at transaminating glutamine Enzymes process and process the bean curd residue and related raw materials accordingly, in order to obtain a ready-to-eat food suitable for diabetics with high protein content, low glycemic index generation, good palatability and rich taste, so as to better meet the actual production needs