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A kind of tofu prepared by utilizing yogurt as coagulant and preparation method thereof

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

Active Publication Date: 2022-07-01
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • 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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] The present embodiment provides a preparation method of yogurt tofu, which 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 soybean skins crispy;

[0058] S2: centrifugally dehull the soybeans processed in step S1 in the sheller, and then enter the vertical suction duct to separate the lighter particles from the granular material;

[0059] S3: sending the soybeans processed in step S2 into the cooling bin, and obtaining the soybeans after the first shelling after cooling;

[0060] S4: The soybeans after the first dehulling are ground and dehulled in the dehulling machine, and then the lighter particles and broken beans are separated from the granular material by the vibrating screen and the vertical suction duct at the same time. After the machine, the light impurities in the granular material are separated and processed by the suction device to obtain the soybean...

Embodiment 2

[0094] The present embodiment provides a preparation method of yogurt tofu, which 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 soybean skins crispy;

[0097] S2: centrifugally dehull the soybeans processed in step S1 in the sheller, and then enter the vertical suction duct to separate the lighter particles from the granular material;

[0098]S3: sending the soybeans processed in step S2 into the cooling bin, and obtaining the soybeans after the first shelling after cooling;

[0099] S4: The soybeans after the first dehulling are ground and dehulled in the dehulling machine, and then the lighter particles and broken beans are separated from the granular material by the vibrating screen and the vertical suction duct at the same time. After the machine, the light impurities in the granular material are separated and processed by the suction device to obtain the soybeans...

Embodiment 3

[0134] The present embodiment provides a preparation method of yogurt tofu, which 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 soybean skins crispy;

[0137] S2: centrifugally dehull the soybeans processed in step S1 in the sheller, and then enter the vertical suction duct to separate the lighter particles from the granular material;

[0138] S3: sending the soybeans processed in step S2 into the cooling bin, and obtaining the soybeans after the first shelling after cooling;

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

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PUM

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Abstract

The invention provides a tofu prepared by using yogurt as a coagulant and a preparation method thereof. The preparation method of the tofu prepared by using yogurt as a coagulant comprises the following steps: making soybean milk into soy milk, adding a coagulant to prepare the tofu; wherein the coagulant is yogurt, a combination of yogurt and magnesium chloride, or yogurt , a combination of magnesium chloride and gluconolactone. The surface of the tofu prepared by using the yogurt coagulant in the present invention is white and tender, and has a slight yogurt flavor. During the cooking process, the tofu swells into a porous and elastic shape, with a fragrant aroma and a smooth taste. It can also be eaten directly with jam without cooking. Using the yogurt tofu of the present invention as a raw material, it can be further processed into various foods.

Description

technical field [0001] The invention relates to a tofu prepared by using yogurt as a coagulant and a preparation method thereof, and belongs to the technical field of soybean product preparation. Background technique [0002] In recent years, with the continuous improvement of living standards, consumers' health awareness is increasing day by day. Foods made from natural plant materials and foods with healthy functions are being favored by people, especially related foods made from soybeans. Soybeans contain high-quality protein, vitamin E, isoflavones, lecithin and plant-based linoleic acid and other nutrients; compared with animal-derived raw materials, they do not contain cholesterol. Isoflavones, one of soybean components, are biologically active substances that have physiological functions such as preventing osteoporosis, alleviating symptoms of menopausal syndrome, and preventing arteriosclerosis, and soybeans are attracting attention in the health food industry. [0...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/00
CPCA23C20/005
Inventor 李新原侯廷帅
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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