Enzyme-modified freeze-dried convenient-cooking tofu and making method thereof

Abstract

The invention discloses an enzyme-modified freeze-dried convenient tofu and a preparation method thereof. The method can control the freezing deterioration of tofu, and the product is smooth and delicate after rehydration, and is suitable for the development of convenient food. The method comprises the following steps: soaking beans, pulping the material, filtering the material and removing slag,boiling the pulp, performing soymilk modification, performing solidification, performing quick freezing, and performing vacuum freeze drying. The method has simple process, and the prepared freeze-dried tofu has a small and uniform transection pore diameter which is only 1 / 5 to 1 / 2 of that of the ordinary freeze-dried tofu; no crack is generated after rehydration, the hardness is only 40-70% of the ordinary freeze-dried tofu, the tofu is neither too hard, nor too soft, the section is fine, the pores are few, the pore size is only 1 / 6 to 1 / 4 of the pore diameter of the ordinary tofu, the tasteis close to fresh tofu, the solid content of soybean milk is low, the yield of tofu is high, and raw materials are saved.

Description

technical field [0001] The invention belongs to the field of food, and relates to an enzyme-modified freeze-dried instant tofu and a preparation method thereof. Background technique [0002] Fresh tofu is perishable and easily broken during storage and transportation. Although frozen tofu solves this problem, it needs to be stored and sold in a freezer, which consumes a lot of energy. After the tofu is frozen, the protein denatures. Although freeze-dried tofu solves the above problems, the quality of freeze-dried tofu currently on the market is not satisfactory, and many of the existing freeze-dried tofu processes have added a large amount of glue, which increases the viscosity of soybean milk and requires high production conditions. Industrial production tougher. [0003] In order to improve the taste of instant tofu, research has been carried out. For example, in patent JP6-217729A and patent JP6-269257A, starch and transglutaminase are added to soybean milk, and the fr...

AI Technical Summary

Problems solved by technology

However, the addition of a large amount of food gums makes the viscosity of soybean milk significantly increased, the production conditions are high, and the wall sticking phenomenon is serious, the yield of tofu is low, and it is difficult to clean the equipment.

[0004] Therefore, there is not yet a kind of technology that can be applied to industrialized production under the premise of making instant tofu with good quality.

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