Yogurt-flavor instant leisure dried tofu and preparation method thereof

Abstract

The invention discloses yogurt-flavor instant leisure dried tofu and a processing method thereof. The yogurt-flavor instant leisure dried tofu is prepared from the following raw materials in parts byweight: 100-120 parts of white dried tofu, 200-240 parts of water, 8-15 parts of a nutrient additive, 10-40 parts of yogurt, 1-10 parts of a sweetener, 1-3 parts of table salt, 0.1-0.5 part of a souragent, 10-20 parts of a toner and 0.05-0.08 part of a preservative. The dried tofu obtained by the processing method is an acid food, and improves the shortcoming that only low temperature sterilization can be used in the processing technology of low acid instant dried tofu. The processing method adopts a blasting soaking seasoning process instead of the traditional cooking technology, thereby notonly achieving the purpose of seasoning but also avoiding denaturation of soybean protein under high temperature, and the obtained dried tofu has a fine taste and good texture.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a yoghurt-flavored ready-to-eat leisure dried tofu and a preparation method thereof. Background technique [0002] Soybean is a high-quality vegetable protein resource rich in phenols and lipids, and is one of the most important food raw materials; 90% of soybean protein in the market is consumed in the form of tofu products. However, tofu has a high water content, Rich in nutrients, it is easy for microorganisms to multiply and cause corruption. Even under refrigerated conditions, the shelf life is only 2-3 days, which seriously restricts the market circulation of tofu and the development of soybean product processing enterprises; at present, the shelf life can be extended 1. The deep-processed tofu products that are convenient for storage and transportation mainly include fermented bean curd and instant dried tofu products. However, fermented bean curd products have high salt con...

AI Technical Summary

Problems solved by technology

[0003] The common method of processing white dry raw materials into ready-to-eat dried tofu is stewed seasoning, air-dried, vacuum-packed, and subjected to high-temperature sterilization to obtain the finished product. Excessive denaturation of soybean protein due to high temperature causes serious loss of aroma molecules, resulting in weak aroma and rough taste of instant dried tofu; in addition, the current taste of instant dried tofu is mainly salty and spicy, which is difficult to meet a wide range of market demands