Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Tofu produced by using yogurt as coagulant and production method of tofu produced by using yogurt as coagulant

A technology of coagulant and yogurt, which is applied in the field of soybean product preparation, can solve the problems of adverse effects on the digestive system, bitter taste, formation of stones, etc., and achieve the effects of easy processing and promotion, safe and reliable consumption, and healthy materials

Active Publication Date: 2020-01-31
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional brine tofu has a bitter taste, and the brine contains a large amount of magnesium chloride, sodium chloride and other metal ions, which have adverse effects on the digestive system; calcium sulfate, a small amount of silicic acid, aluminum hydroxide, sulfide and trace amounts in gypsum Iron, magnesium and other substances in the body, if eaten regularly, will form stones in the human body. Excessive intake of magnesium ions can inhibit the cardiovascular and nervous systems. Therefore, a large intake of traditional brine and gypsum tofu has side effects on the human body

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] The present embodiment provides a kind of preparation method of yoghurt tofu, it comprises the following steps:

[0056] 1) Soybean peeling:

[0057] S1: Use a fluidized bed to heat soybeans to above 85°C within 120 seconds to make the skin crisp;

[0058] S2: Centrifuge and dehull the soybeans treated in step S1 in the sheller, and then enter the vertical suction channel to separate lighter particles from the granular materials;

[0059] S3: Send the soybeans processed in step S2 into the cooling bin, and obtain the soybeans after the first husking after cooling;

[0060] S4: Grind and dehull the soybeans after the first shelling in the shelling machine, and then use the vibrating screen and the vertical suction channel to separate the lighter particles and broken beans from the granular materials, After the machine, the light impurities in the granular material are separated and processed by the suction device to obtain the soybean after the second shelling;

[006...

Embodiment 2

[0094] The present embodiment provides a kind of preparation method of yoghurt tofu, it comprises the following steps:

[0095] 1) Soybean peeling:

[0096] S1: Use a fluidized bed to heat soybeans to above 85°C within 120 seconds to make the skin crisp;

[0097] S2: Centrifuge and dehull the soybeans treated in step S1 in the sheller, and then enter the vertical suction channel to separate lighter particles from the granular materials;

[0098]S3: Send the soybeans processed in step S2 into the cooling bin, and obtain the soybeans after the first husking after cooling;

[0099] S4: Grind and dehull the soybeans after the first shelling in the shelling machine, and then use the vibrating screen and the vertical suction channel to separate the lighter particles and broken beans from the granular materials, After the machine, the light impurities in the granular material are separated and processed by the suction device to obtain the soybean after the second shelling;

[0100...

Embodiment 3

[0134] The present embodiment provides a kind of preparation method of yoghurt tofu, it comprises the following steps:

[0135] 1) Soybean peeling:

[0136] S1: Use a fluidized bed to heat soybeans to above 85°C within 120 seconds to make the skin crisp;

[0137] S2: In the sheller, the soybeans treated in step S1 are subjected to centrifugal dehulling treatment, and then enter the vertical suction channel to separate lighter particles from the granular materials;

[0138] S3: Send the soybeans processed in step S2 into the cooling bin, and obtain the soybeans after the first husking after cooling;

[0139] S4: The soybeans after the first shelling are milled and dehulled in the sheller, and then the lighter particles and crushed beans are separated from the granular materials by using the vibrating screen and the vertical suction channel at the same time, and the granular materials are discharged After the machine, the light impurities in the granular material are separated...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides tofu produced by using yogurt as a coagulant and a production method of the tofu produced by using the yogurt as the coagulant. The production method of the tofu produced by using the yogurt as the coagulant comprises the following steps: making soybeans into soybean milk, and adding the coagulant to produce the tofu, wherein the coagulant is the yogurt, a combination of theyogurt and magnesium chloride or a combination of the yogurt, the magnesium chloride and gluconolactone. The tofu produced by using the yogurt as the coagulant is white in surface and tender, and smells of a little yogurt flavor. In a cooking process, the tofu expands to become porous and elastic, is fragrant, tastes smooth and tender, and can be directly eaten with jam without being cooked. By using the yogurt tofu as a raw material, multiple kinds of food can obtained through deep processing.

Description

technical field [0001] The invention relates to tofu prepared by using yogurt as a coagulant and a preparation method thereof, belonging to the technical field of bean product preparation. Background technique [0002] In recent years, with the continuous improvement of living standards, consumers' health awareness is increasing day by day. Natural plant raw materials and foods with health functions are being favored by people, especially related foods based on soybeans. Soy contains high-quality protein, vitamin E, isoflavones, lecithin and plant-based linoleic acid and other nutrients; compared with animal-derived raw materials, it does not contain cholesterol. Isoflavones, one of soybean components, are biologically active substances that have physiological functions such as preventing osteoporosis, alleviating menopausal symptoms, and preventing arteriosclerosis. Soy is attracting the attention of the health food industry. [0003] Nowadays, there are endless foods deve...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/00
CPCA23C20/005
Inventor 李新原侯廷帅
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com