Preparation method of nutrient health-care bean curd coagulator

The technology of coagulant and tofu is applied in the field of preparation of nutritious and health care tofu coagulant, which can solve the problems of protein indigestion and hinder iron absorption, and achieve the effects of enhancing human immune function, increasing added value and controlling body weight.

Inactive Publication Date: 2018-05-18
蒋文明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention: Aiming at the problems that the currently used tofu coagulant contains a large amount of various metal ions, which not only hinders the human body from absorbing iron, but also easily causes protein indigestion, abdominal distension and diarrhea. A kind of preparation method of nutrition and health care tofu coagulant

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0024] Preparation method of leavening agent:

[0025] A. According to the mass ratio of 1:20~30, add chitosan to acetic acid, shake at 200~300r / min until completely dissolved to obtain a solution, according to the mass ratio of 10~15:0.1~0.2, the solution Transfer to a flask, heat to 70~80°C, add hydrogen peroxide dropwise under stirring at 200~300r / min, react for 0.5~1h to obtain a reaction solution, adjust the pH value to 8~10, cool and suction filter to obtain a filtrate, According to the mass ratio of 1:3, mix the filtrate and ethanol, let it stand for 10~12h, and then filter with suction to obtain the filter residue, and vacuum dry the filter residue at a temperature of 25~30°C to obtain a dried product;

[0026] B. Put the tofu swill into the NB medium for fermentation according to the mass ratio of 1:7~8, and cultivate it at a temperature of 30~35°C and 120~200r / min for 20~24h to obtain a fermentation liquid, according to the mass ratio of 1:8~ 9. Mix the fermentation...

Embodiment 1

[0035] The vegetable is canola.

[0036] Preparation method of leavening agent:

[0037] A. According to the mass ratio of 1:20, chitosan is added to acetic acid, shaken at 200r / min until it is completely dissolved, and the solution is obtained. According to the mass ratio of 10:0.1, the solution is transferred to the flask and heated to 70 ℃, add hydrogen peroxide dropwise under stirring at 200r / min, react for 0.5h to obtain the reaction solution, adjust the pH value to 8, cool and suction filter to obtain the filtrate, mix the filtrate and ethanol according to the mass ratio of 1:3, and statically Set it aside for 10 hours, then suction filtered to obtain a filter residue, and vacuum-dried the filter residue at a temperature of 25°C to obtain a dried product;

[0038] B. Put the tofu swill into NB medium for fermentation according to the mass ratio of 1:7, and cultivate it at a temperature of 30°C and 120r / min for 20 hours to obtain a fermented liquid. Mix, heat in a water...

Embodiment 2

[0047] Vegetables are mustard greens.

[0048] Preparation method of leavening agent:

[0049] A. According to the mass ratio of 1:25, chitosan is added to acetic acid, shaken at 250r / min until it is completely dissolved, and the solution is obtained. According to the mass ratio of 12:0.1, the solution is transferred to the flask and heated to 75 ℃, add hydrogen peroxide dropwise under stirring at 250r / min, react for 0.7h to obtain the reaction solution, adjust the pH value to 9, cool and suction filter to obtain the filtrate, mix the filtrate and ethanol according to the mass ratio of 1:3, and statically Set aside for 11 hours, and then suction filtered to obtain a filter residue, which was vacuum-dried at a temperature of 27°C to obtain a dried product;

[0050] B. Put the tofu swill into NB medium for fermentation according to the mass ratio of 1:7, and cultivate it at a temperature of 32°C and 160r / min for 22 hours to obtain a fermented liquid. Mix, heat in a water bath ...

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Abstract

The invention relates to the field of foods, in particular to a preparation method of a nutrient health-care bean curd coagulator. According to the preparation method disclosed by the invention, substances having various physiological activity are extracted from apple pomace by an enzyme method, on one hand, the resource utilization of effective components of the apple pomace not only facilitatesenvironment protection but also facilitates the increase of the added value of apples, on the other hand, when the bean curd coagulator is eaten, free radicals in human bodies can be catalyzed to generate a disproportionation reaction, when the bean curd coagulator is in contact with the free radicals, superoxide free radicals are urged to be decomposed, the free radicals become water molecules and oxygen molecules, which are harmless to the human bodies, the lipid peroxidation of histocyte is eliminated, and the immune function of the human bodies is strengthened; and besides, when the bean curd coagulator is added to foods, oxidative deterioration of the foods can be prevented or delayed, the stability of the foods is increased, and the storage period of the foods is prolonged.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of a nutritional and health-care tofu coagulant. Background technique [0002] Tofu is a traditional dish of the Chinese people, and its processing history is long. The production process of tofu is as follows: Soak soybeans in water, swell and soften, grind into soybean milk, filter out bean dregs, and boil; Come together to form a "colloidal" solution. Although tofu products are popular all over the world due to their low-fat and low-cholesterol nutrition, the processing of tofu is inseparable from the presence of non-natural ingredients—tofu coagulants. The coagulant can make the dispersed protein granules gather together quickly and become white tofu nao; then squeeze out the water, and the tofu nao becomes tofu. Tofu and bean curd are condensed soy proteins. [0003] One of the current coagulants is a salt coagulant, such as brine, gypsum, etc.; the other is an a...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 蒋文明乔舍林凡
Owner 蒋文明
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