A kind of preparation method of black soybean/leaf pectin type physalis tofu based on high pressure homogeneous treatment

A high-pressure homogenization and pectin technology, which is applied in the direction of dairy products, food ingredients as antimicrobial preservation, food science, etc., can solve problems such as difficult to obtain satisfactory taste and flavor, to improve texture, taste and flavor, enrich taste, Adhesion-promoting effect

Active Publication Date: 2021-03-16
SUZHOU JINJI FOODS
View PDF9 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen from the above prior art that different bean raw materials need matching preparation processes, otherwise it is difficult to obtain satisfactory taste and flavor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of preparation method of black soybean/leaf pectin type physalis tofu based on high pressure homogeneous treatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Pick out the black beans with black skin and yellow kernels to remove impurities and cracked and deteriorated beans, add 3 times the volume of water to soak for 12 hours, take out the soaked black beans, and filter and boil the obtained soaked black beans to reduce bacteria before use.

[0029] (2) Pick out impurities and cracked and deteriorated bean grains from Northeast soybeans, add 3 times the volume of water to soak for 12 hours, take out soaked Northeast soybeans, and set aside.

[0030] (3) Add the black soybeans with black skin and yellow kernels processed in step (1) with a mass ratio of 2:1 and the Northeast soybeans processed in step (2) to the black soybean soaked water after processing in step (1), wherein black skin yellow The ratio of the total mass of kernel black soybeans and Northeast soybeans to the processed black soybean soaking water is 1g:3mL, and they are ground in an electric refiner to obtain raw soybean milk, wherein the raw soybean milk h...

Embodiment 2

[0035] (1) Pick out the black beans with black skin and yellow kernels to remove impurities and cracked and deteriorated beans, add 5 times the volume of water to soak for 24 hours, take out the soaked black beans, and filter and boil the obtained soaked black beans to reduce bacteria before use.

[0036](2) Pick out impurities and cracked and deteriorated beans from Northeast soybeans, add 5 times the volume of water to soak for 24 hours, take out soaked Northeast soybeans, and set aside.

[0037] (3) Add the black soybeans with black skin and yellow kernels processed in step (1) with a mass ratio of 2:1 and the Northeast soybeans processed in step (2) to the black soybean soaked water after processing in step (1), wherein black skin yellow The ratio of the total mass of kernel black soybeans and Northeast soybeans to the processed black soybean soaking water is 1g:6mL, and they are ground in an electric refiner to obtain raw soybean milk, wherein the raw soybean milk has a Ba...

Embodiment 3

[0042] (1) Pick out the black beans with black skin and yellow kernels to remove impurities and cracked and deteriorated beans, add 4 times the volume of water to soak for 18 hours, take out the soaked black beans, and filter and boil the obtained soaked black beans to reduce bacteria before use.

[0043] (2) Pick out impurities and cracked and deteriorated bean grains from Northeast soybeans, add 4 times the volume of water to soak for 18 hours, take out soaked Northeast soybeans, and set aside.

[0044] (3) Add the black soybeans with black skin and yellow kernels processed in step (1) with a mass ratio of 2:1 and the Northeast soybeans processed in step (2) to the black soybean soaked water after processing in step (1), wherein black skin yellow The material ratio of the total mass of kernel black soybeans and Northeast soybeans to the treated black soybean soaking water is 1g:4mL, and grind in an electric refiner to obtain raw soybean milk, wherein the raw soybean milk has ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a method for preparing black soybean / leaf pectin-type physalis tofu based on high-pressure homogeneous treatment, which comprises the following steps: adding black soybeans with black skin and yellow kernels to soak in water, taking out the soaked black soybeans, and obtaining black soybean soaked beans The water is filtered and boiled to reduce bacteria and set aside; soak the Northeast soybeans in water, take out the soaked Northeast soybeans, add the processed black beans soaked in the water together with the black soybeans with black skin and yellow kernels, grind the pulp, and then add tofu, chaiyeguo Glue solution and natural preservatives, after being processed by ordinary homogenizer and ultra-high pressure homogenizer successively, immediately add water to cool down to 63-67°C to obtain cooked soybean milk, which is lactic acid point pulped and expanded to obtain bean curd lumps; Flip 3-4 times in the direction of the cross, let the tofu brain solidify for the second time, gather together into a block, put the broken tofu brain into a pot, put it into a cloth frame, and use a self-pressing method to wrap the base After the completion, the plate is turned over and self-pressed to obtain black soybean / leaf pectin type physalis tofu based on high-pressure homogenization treatment.

Description

technical field [0001] The invention belongs to the technical field of bean product materials, and in particular relates to a method for preparing black bean / leaf pectin-type Physalis bean curd based on high-pressure homogeneous treatment. Background technique [0002] Tofu, also known as Fuli, was first invented and created by my country, and now it occupies a very important position in people's daily diet. The performance of tofu has a lot to do with raw materials, preparation technology and storage. Traditional tofu processing mainly includes raw material pretreatment, soaking, beating or grinding, boiling, filtering, coagulation, pressing and dehydration, etc. etc. affect tofu processing and its quality. [0003] Soybean is the main raw material of traditional tofu. Soybean protein has the ideal amino acid composition required by the human body, and soybean contains isoflavones, daidzein and other functional active substances, which can reduce blood lipids and promote h...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/45A23L3/3562A23L29/231
CPCA23C20/025A23L3/3562A23V2002/00A23V2200/10A23V2250/511
Inventor 金兴仓熊丹林华梁徐永苗霍婷
Owner SUZHOU JINJI FOODS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap