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Preparation method and product of hemp tofu

A technology for hemp and tofu is applied in the field of preparation of hemp tofu, and can solve the problems of poor elasticity and hardness of hemp tofu, brittleness, and uneven overall structure.

Active Publication Date: 2021-08-13
HARBIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The main technical problem to be solved by the present invention is to overcome the poor elasticity and hardness of the hemp tofu, poor taste, poor overall texture and poor texture of the hemp tofu caused by the inability to form a stable network gelling system when heating and coagulating the hemp tofu with hemp seeds as raw materials. Inhomogeneous, brittle and other serious defects, a preparation method of hemp tofu is provided, which uses the integration of hemp seed protein thermal polymerization and glutamine transaminase cross-linking technology, effectively solving the problem of heating hemp tofu. Coagulation cannot form a stable network gelling system, the prepared hemp tofu has good elasticity, is not easy to break, has a good taste and good water holding capacity

Method used

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  • Preparation method and product of hemp tofu
  • Preparation method and product of hemp tofu
  • Preparation method and product of hemp tofu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The preparation of embodiment 1 hemp tofu

[0045] (1) Pre-swelling: select the mildew-free shelled hemp seeds and wash them to soften with steam. The steam pressure used is 2MPa;

[0046] (2) Refining and slag removal: refine the fully swollen hemp seeds and water at a ratio of 1:5, and pass through 100 meshes to obtain hemp milk; dry the filtered filter residue and then perform ultrafine grinding to obtain hemp milk. hemp dietary fiber;

[0047] (3) Thermal coagulation: Hemp milk is slowly heated to 75°C in a boiling water bath for 30 minutes, then cooled to 45°C in a water bath;

[0048] (4) TG enzyme cross-linking: adding 1‰ of the total amount of hemp protein to activate TG enzyme (16000u / g) at 50°C in advance, and keeping it at 50°C for 60 minutes to solidify;

[0049] (5) Extrusion molding: inject the curd into the mold, and the pressure is 0.8MPa and pressed for 25min to form;

[0050] (6) Pack the shaped hemp tofu and pasteurize it at 65-85° C. for 20-30 min...

Embodiment 2

[0051] The preparation of embodiment 2 hemp tofu

[0052] (1) Pre-swelling: select the mildew-free shelled hemp seeds, wash them and soften them with steam, and the steam pressure used is 4MPa;

[0053] (2) Refining: Defining the fully swollen hemp seeds and water at a ratio of 1:5 (without removing slag) to obtain hemp milk;

[0054] (3) Thermal coagulation: Hemp milk is slowly heated to 80°C in a boiling water bath for 10 minutes, then cooled to 50°C in a water bath;

[0055] (4) TG enzyme cross-linking: adding 3‰ of the total amount of hemp protein to activate TG enzyme (16000u / g) at 50°C in advance, and keeping it at 50°C for 90 minutes to solidify;

[0056] (5) Extrusion molding: inject the curd into the mold, and the pressure is 0.8MPa and pressed for 15min to form;

[0057] (6) Pack the shaped hemp tofu and pasteurize it at 65-85° C. for 20-30 minutes.

Embodiment 3

[0058] The preparation of embodiment 3 hemp tofu

[0059] (1) Pre-swelling: select the mildew-free shelled hemp seeds and wash them to soften with steam. The steam pressure used is 3MPa;

[0060] (2) Refining: Refining the fully swollen hemp seeds and water at a ratio of 1:5, passing through 100 meshes to obtain hemp milk; drying the filtered filter residue and then superfine grinding to obtain hemp dietary fiber ;

[0061] (3) Thermal coagulation: Hemp milk is slowly heated to 77°C in a boiling water bath for 15 minutes, and then cooled to 45°C in a water bath;

[0062] (4) TG enzyme cross-linking: adding 4‰ of the total amount of hemp protein to activate TG enzyme (16000u / g) at 50°C in advance, and keeping it at 50°C for 60 minutes to solidify;

[0063] (5) Extrusion molding: inject the curd into the mold, and the pressure is 0.8MPa and pressed for 250min to form;

[0064] (6) Pack the shaped hemp tofu and pasteurize it at 65-85° C. for 20-30 minutes.

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Abstract

The invention discloses a preparation method of hemp tofu and a product thereof, belonging to the field of preparation of hemp tofu. The preparation method of the hemp tofu includes: (1) mixing hemp seeds and water to obtain hemp milk; (2) heating the hemp milk for thermal coagulation and then cooling; (3) adding the hemp milk to the cooled hemp milk Adding TG enzyme to the coagulation product to carry out cross-linking and coagulation to obtain curd; (4) pressing the curd to form. The invention uses full-fat hemp seeds as raw materials, heats hemp globulin at 77-78°C for preliminary thermal polymerization, and combines the cross-linking and integration of TG enzymes on this basis to effectively solve the problem of the heating of hemp tofu. Coagulation can not form a stable network gelling system problem, to obtain hemp tofu products with uniform elasticity, moderate hardness, good shape, not brittle, good taste, good water retention and nutty flavor, especially suitable for heart disease patients, menstrual disorders and People with gluten intolerance etc.

Description

technical field [0001] The invention relates to a preparation method of hemp tofu and products thereof, in particular to a method for preparing hemp tofu by coagulating heat and TG enzyme, and belongs to the field of hemp tofu preparation. Background technique [0002] Hemp is commonly known as marijuana. Internationally, varieties with a tetrahydrocannabinol (THC) mass fraction lower than 0.3% are called industrial hemp. After 2005, China called hemp; Chinese hemp has a long history of planting and has a wide and large area. The largest producer and exporter of hemp seeds in the world today. The shelled hemp seeds contain about 30% protein, 48% oil, 11% carbohydrates and 6% minerals; because the ratio of linoleic acid and linolenic acid in hemp seeds is close to 3:1, This ratio is consistent with the normal metabolism of the human body. It is the best for human health and is regarded as an important source of high-grade oil. At the same time, studies have found that hemp s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L2/38A23L33/22
CPCA23C20/02A23L2/38A23L33/22A23V2002/00A23V2250/5116
Inventor 朱秀清石彦国曾剑华杨杨孟妍王子玥单彤彤张光
Owner HARBIN UNIV OF COMMERCE
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