A kind of freeze-dried type instant tofu and preparation method thereof

A production method and convenient technology, applied in the fields of dairy products, cheese substitutes, food science, etc., can solve the problems of sticking to the wall, difficult equipment cleaning, and high requirements for production conditions, and achieve low solid content requirements and smooth and tender taste. , the effect of saving raw materials

Active Publication Date: 2021-05-11
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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  • A kind of freeze-dried type instant tofu and preparation method thereof
  • A kind of freeze-dried type instant tofu and preparation method thereof
  • A kind of freeze-dried type instant tofu and preparation method thereof

Examples

Experimental program
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Embodiment 1

[0037] After the soybeans are completely soaked, they are beaten at a mass ratio of 1:7, and the antifoaming agent monoglycerol stearate is added to stand for 5 minutes, and the soybean dregs are removed to obtain soybean milk with a solid content of 9°Brix. Heat the soy milk, when the central temperature reaches 95°C, maintain it for 5 minutes. After boiling the pulp, add 1.6% gelatin aqueous solution of soybean milk quality (the consumption of water is 8 times of gelatin quality). After the soybean milk was cooled to about 45°C, 0.1% of the mass of soybean milk was added with transglutaminase (enzyme activity: 200 U / g), and then placed in a water bath at 45°C for 50 minutes for protein modification. After taking it out, add 0.3% D-glucono-δ-lactone in the mass of soybean milk, and put it in a water bath at 90°C for 30 minutes to make the soybean milk coagulate. The tofu obtained after heating and coagulating as described above was subjected to cooling treatment at 4°C. Aft...

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Abstract

The invention relates to a freeze-dried instant tofu and a preparation method thereof. The tofu still has the smooth mouthfeel of fresh tofu after being reconstituted by hot water. The method comprises the following steps: soaking beans, beating, filtering and removing slag, boiling, modifying soybean milk, coagulating, quick-freezing, and vacuum freeze-drying. The process of the method is simple, and the pore diameter of the prepared freeze-dried tofu section is small and uniform, which is only 1 / 5-1 / 2 of that of ordinary freeze-dried tofu; there is no crack after rehydration, and the hardness is only 60-80% of the latter, soft and soft. Moderate hardness, delicate cross-section, few pores.

Description

technical field [0001] The invention belongs to the field of food, and relates to a freeze-dried instant tofu and a preparation method thereof. Background technique [0002] Tofu is a relatively common raw material in instant food such as instant porridge, instant soup, instant noodles, and instant hot pot. However, after tofu is freeze-dried, the protein denatures, the pore size of the product increases, the taste is rough, the texture deteriorates, and the quality deteriorates severely, so it is not suitable for the development of convenience food. [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 frost resistance of tofu made from this soybean milk has been improved to a certain extent, but the viscosity of soybean milk is high, and it is difficult to control the coagulation reaction . In the patent CN 1323168A, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/45A23L29/00
CPCA23C20/025
Inventor 郭顺堂李玥金雪花徐婧婷陈辰
Owner CHINA AGRI UNIV
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