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Formula and preparation method of high-protein beancurd jelly

A high-protein, tofu flower technology, applied in dairy products, cheese substitutes, food science, etc., to achieve stable quality, good appearance and taste, and ensure stability

Inactive Publication Date: 2019-02-26
广东碧泉食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a formula of high-protein bean curd flower and its preparation method, which has the advantages of stimulating appetite and special taste, so as to solve the existing problems raised in the above-mentioned background technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A high-protein tofu flower formula, comprising 12 parts by weight of dried soybean milk, 22 parts by weight of maltose, 3 parts by weight of high protein, 3 parts by weight of walnut powder, 3 parts by weight of stabilizer and coagulant, The maltose is one or a mixture of malt syrup and maltose, and the stabilizer and coagulant are gluconolactone.

[0022] A preparation method of high-protein bean curd flower, comprising the following preparation steps:

[0023] The first step is to wash the soybeans and put them into the soymilk machine, and add three times as much water as the soybeans to soak in the soymilk machine for 6 hours;

[0024] The second step is to grind the soaked soybeans with a soybean milk machine to obtain soybean milk;

[0025] The third step is to filter the soya-bean milk with a strainer to obtain a soya-bean milk filtrate;

[0026] The 4th step, add maltose, high protein and walnut powder in the soya-bean milk filtrate that makes and stir for 5 m...

Embodiment 2

[0030] A high-protein tofu flower formula, comprising 15 parts by weight of dried soybean milk, 30 parts by weight of maltose, 5 parts by weight of high protein, 4 parts by weight of walnut powder, 3 parts by weight of stabilizer and coagulant, The maltose is one or a mixture of malt syrup and maltose, and the stabilizer and coagulant are gluconolactone.

[0031] A preparation method of high-protein bean curd flower, comprising the following preparation steps:

[0032] The first step is to wash the soybeans and put them into the soymilk machine, and add three times as much water as the soybeans to soak in the soymilk machine for 6 hours;

[0033] The second step is to grind the soaked soybeans with a soybean milk machine to obtain soybean milk;

[0034] The third step is to filter the soya-bean milk with a strainer to obtain a soya-bean milk filtrate;

[0035] The 4th step, add maltose, high protein and walnut powder in the soya-bean milk filtrate that makes and stir for 5 m...

Embodiment 3

[0039] A high-protein tofu flower formula, comprising 18 parts by weight of dried soybean milk, 36 parts by weight of maltose, 6 parts by weight of high protein, 6 parts by weight of walnut powder, 3 parts by weight of stabilizer and coagulant, The maltose is one or a mixture of malt syrup and maltose, and the stabilizer and coagulant are gluconolactone.

[0040] A preparation method of high-protein bean curd flower, comprising the following preparation steps:

[0041] The first step is to wash the soybeans and put them into the soymilk machine, and add three times as much water as the soybeans to soak in the soymilk machine for 6 hours;

[0042] The second step is to grind the soaked soybeans with a soybean milk machine to obtain soybean milk;

[0043] The third step is to filter the soya-bean milk with a strainer to obtain a soya-bean milk filtrate;

[0044] The 4th step, add maltose, high protein and walnut powder in the soya-bean milk filtrate that makes and stir for 5 m...

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PUM

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Abstract

The invention discloses a formula and a preparation method of a high-protein beancurd jelly, wherein the high-protein beancurd jelly comprises 12-20 parts of a soybean milk drying material, 22-42 parts of maltose, 3-7 parts of high protein, 3-7 parts of walnut powder, and 3 parts of a stabilizer and a coagulant. The preparation method comprises: washing soybeans, placing into a soybean milk machine, adding clear water accounting for three times the amount of the soybeans, soaking for 6 h in the soybean milk machine, adding maltose, high protein and walnut powder to the prepared soybean milk filtrate, stirring for 5 min, adding delta-gluconolactone, uniformly stirring, and packaging the prepared high-protein beancurd jelly powder by using a sterilized packaging bag so as to obtain the product. According to the present invention, the feeding ratio for regulating the protein is achieved by adding the maltose, such that the formed beancurd jelly has the good appearance and the good taste of the beancurd jelly, further has appropriate walnut flavor, and can greatly stimulate the appetite by adding the high protein.

Description

technical field [0001] The invention relates to the technical field of tofu flower preparation, in particular to a formula of high-protein tofu flower and a preparation method thereof. Background technique [0002] Tofu flower, also known as tender tofu, tofu brain, and tofu flower, is a high-nutrition food made from soybean protein. The human body's absorption rate can reach 92-98%. In addition to protein content, bean curd can also provide multiple vitamins and minerals for human physiological activities. Tofu brain is rich in nutrients and contains iron, calcium, phosphorus, magnesium and other trace elements necessary for human body. It also contains sugar, vegetable oil and rich high-quality protein. It is known as "vegetable meat". The benefits of eating tofu flowers are the nutrients of tofu fruitful. There is a lot of protein in tofu (including soy milk and tofu brain) that the human body needs. One tael of soybean protein is equal to one tael of lean meat, equal ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025A23L29/30A23L33/17A23V2002/00A23V2250/616
Inventor 曾兴源
Owner 广东碧泉食品科技有限公司
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