A kind of whole bean tofu and processing method thereof

A processing method and tofu technology, which are applied in the field of whole soybean tofu and its processing, can solve the problems of rough taste, roughness, hindering the formation of an orderly network structure of tofu, etc.

Active Publication Date: 2022-08-09
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the processing of whole tofu, the large grains of okara fiber hinder the formation of an orderly network structure of tofu, making the product form a rough texture, resulting in poor molding effect and rough taste
In addition, the surface of soybeans carries a large number of microorganisms. Boiling pulp can remove most of the microorganisms, but there are still some heat-resistant spores remaining in the product, which affects the shelf life of tofu.

Method used

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  • A kind of whole bean tofu and processing method thereof
  • A kind of whole bean tofu and processing method thereof
  • A kind of whole bean tofu and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The present embodiment provides a processing method of whole soybean tofu, specifically:

[0041] 1) Bean selection: remove moldy soybeans and impurities.

[0042] 2) Superheated steam treatment: The soybeans are flattened, the thickness is about 10mm, the upper and lower fire, the superheated steam is 200℃, and the treatment time is 50s.

[0043] 3) Washing, soaking and peeling: the soybeans treated with hot steam are washed with water to remove the surface and other impurities. Immerse in water for 4-5h. After the soybeans are swollen, the skins of the soybeans are removed.

[0044] 4) Freeze-drying: the peeled soybeans are freeze-dried at -42°C and 200mT until the moisture content is lower than 3-5%.

[0045] 5) Coarse pulverization: the lyophilized soybean powder is pulverized into 80-120 mesh coarse powder.

[0046] 6) Ultrafine pulverization: pulverize the coarse powder to 200-300 mesh.

[0047] 7) Cooking and coagulation: Soy flour and water are added to the...

Embodiment 2

[0050] The present embodiment provides a processing method of whole bean tofu, and the difference from the embodiment 1 is that the brain-pointing method in step 7) is different and does not do pressing processing;

[0051] Specifically:

[0052]7) Cooking and coagulation: Soy flour and water are added to the pot according to 1:7-12 (weight ratio), stir evenly, add 0.3-0.5% defoamer, then heat the soy milk, boil the soy milk, and make the soy milk at 95 ℃ Hold for 5-10min. Cool the soybean milk to 80-85℃ and add 1-2% MgCl 2 Tap the brain, stir up and down gently until flocculent agglomeration appears, keep warm for 8-15min;

[0053] Among them, when the temperature was lowered to 50 °C, TG enzyme was added, and kept for 1 h; then placed in a water bath of 80 °C for 20 min to coagulate and sterilize, cooled and then placed at 4 °C for aging; the addition amount of TG enzyme was 1.0u / mL .

Embodiment 3～6

[0055] This embodiment provides a processing method of whole soybean tofu, the difference from Embodiment 2 is only that the addition amount of the TG enzyme is 0.4u / mL, 0.6u / mL, 0.8u / mL and 1.2u / mL.

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Abstract

The invention relates to a whole soybean tofu and a processing method thereof. The processing method includes washing, soaking, peeling, pulverizing, boiling, coagulating and forming, wherein, before the pulverization, the soybeans are freeze-dried until the moisture content is not higher than 10%. The present invention adopts a physical processing method, the parameters in the operation process are easy to control, and the nutrients in the soybean grains can be effectively retained; the whole soybean tofu prepared by the processing method provided by the present invention has high nutritional content, unique flavor and palatability good sex.

Description

technical field [0001] The invention relates to a tofu processing technology, in particular to a whole soybean tofu and a processing method thereof. Background technique [0002] Whole bean tofu is a nutritious soy product rich in dietary fiber, which is a nutritious soy product rich in dietary fiber, which is made of whole soybeans as raw material, with all or most of the protein gel retained. In the process of whole bean tofu processing, the large particles of bean dregs fibers hinder the formation of the orderly network structure of the tofu, so that the product forms a rough texture, resulting in poor forming effect and rough taste. In addition, soybeans carry a large number of microorganisms on the surface. Cooking pulp can remove most of the microorganisms, but some heat-resistant spores still remain in the product, which affects the shelf life of tofu. The soybean of the present invention is subjected to instant treatment with superheated steam and high temperature a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/45A23L11/30
CPCA23C20/025
Inventor 张春江张泓李加双张良刘倩楠黄峰张娜娜田芳刘伟胡宏海魏文松谭瑶瑶
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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