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Preparation method of whey tofu

A whey and tofu technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of low water retention rate and elasticity of tofu, unstable physalis water performance, flavor and nutritional damage, etc., and achieve excellent water retention rate and Flexibility, shortening the time taken, and the effect of reducing the processing cost

Pending Publication Date: 2020-07-03
上海德罕电子科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the above application documents, using soybeans and whey to make physalis tofu can reasonably balance the proportion of amino acids, make a reasonable combination of animal protein and vegetable protein, greatly enrich the variety of tofu, and improve the quality and grade of tofu, but the performance of physalis water Unstable, but only use the fermented physalis water to brine, it is easy to make the tofu gel process have greater differences, and finally the water retention and elasticity of the pressed tofu are low, and the whey powder processing process After being subjected to high temperature powder spraying, the flavor and nutrition are destroyed to a certain extent, and the overall quality of tofu is not good. Therefore, a new solution needs to be proposed to solve the above problems

Method used

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  • Preparation method of whey tofu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: a kind of preparation method of whey tofu specifically comprises the following steps:

[0035] Step 1, raw material processing: taking soybeans as raw materials, soaking them in whey solution, the mass ratio of soybeans and whey solution is 1:3.5, standing for treatment, soaking and standing time is 5.5h;

[0036]Step 2, Grinding soybeans and filtering pulp: Take out the soaked soybeans and mix and refine them with the whey solution. The mass ratio of soybeans and whey solution mixed and refined pulp is 1:5.5, and then pass the obtained slurry through a screen After filtering, select 95 mesh screen to obtain soybean milk;

[0037] Step 3, boiling and dispensing: Pour the obtained soybean milk into a pot and boil at a temperature of 95°C for 32.5 minutes. Skim the foam during the cooking process, and then pour in milk with a pH of 3.0. 9g / L gypsum solution prepared by mixing Qinghe gypsum, stirring and mixing, the stirring speed is 150rpm, the stirring tim...

Embodiment 2

[0040] Embodiment 2: a kind of preparation method of whey tofu, differs from embodiment 1 in that, specifically comprises the following steps:

[0041] Step 1, raw material processing: taking soybeans as raw materials, soaking them in whey solution, the mass ratio of soybeans and whey solution is 1:3, standing for processing, soaking and standing for 5 hours;

[0042] Step 2, Grinding soybeans and filtering pulp: Take out the soaked soybeans, and mix and refine them with whey solution. The mass ratio of mixing soybeans and whey solution is 1:5, and then pass the obtained slurry through a screen After filtering, select 90 mesh screen mesh to obtain soybean milk;

[0043] Step 3, boiling and dispensing: Pour the obtained soybean milk into a pot and boil at a temperature of 90°C for 40 minutes. Skim the foam during the cooking process, and then add whey and whey with a pH of 3.0. The 8g / L gypsum solution prepared by gypsum is stirred and mixed, the stirring speed is 140rpm, the ...

Embodiment 3

[0045] Embodiment 3: A kind of preparation method of whey tofu, differs from embodiment 1 in that, specifically comprises the following steps:

[0046] Step 1, raw material processing: taking soybeans as raw materials, soaking them in whey solution, the mass ratio of soybeans and whey solution is 1:4, standing for processing, soaking and standing for 6 hours;

[0047] Step 2, Grinding and filtering soybeans: Take out the soaked soybeans, and mix and refine them with the whey solution. The mass ratio of soybeans and whey solution is 1:6, and then pass the obtained slurry through a screen After filtering, the sieve is selected to be 100 mesh to obtain soybean milk;

[0048] Step 3, boiling and dispensing: Pour the obtained soybean milk into a pot and boil at a temperature of 100°C for 25 minutes. During the cooking process, the foam is skimmed off, and then the whey and whey with a pH of 3.0 are added The 10g / L gypsum solution prepared by gypsum is stirred and mixed, the stirri...

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Abstract

The invention discloses a preparation method of whey tofu, relates to the technical fields of tofu production and processing, and solves the problem that overall quality of tofu is poor due to a lowerwater retention rate and elasticity of tofu. The method includes the following steps: step 1, treating raw materials: taking soybeans as the raw materials, soaking the soybeans in a whey solution, and allowing the solution to stand for treatment; step 2, grinding the soybeans, and performing filtration to obtain soy milk: taking out the soaked soybeans, performing mix grinding on the soaked soybeans and the whey solution, and performing filtration on the obtained slurry by using a screen to obtain the soy milk; step 3, boiling the soy milk and performing solidification: pouring the obtained soy milk into a pot for boiling, skimming foam in the boiling process, adding a gypsum solution prepared from whey with pH of 3.0 and gypsum, performing mixing under stirring, and after flocculation iscompleted, obtaining beancurd jelly; and step 4, performing tofu molding: pouring the beancurd jelly into a wooden model box, covering the box with a wooden board, and performing squeezing to obtainthe whey tofu. The whey tofu prepared by the method has an excellent water retention rate and elasticity.

Description

technical field [0001] The invention relates to the technical field of bean curd production and processing, more specifically, it relates to a preparation method of whey bean curd. Background technique [0002] Tofu is a nourishing and heat-clearing health food. Regular consumption can nourish the middle and replenish qi, clear away heat and moisten dryness, promote body fluids and quench thirst, and cleanse the stomach. At the same time, tofu is extremely nutritious, containing iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, lecithin and vitamin B6, and the high amino acid and protein content in tofu makes it a very good food for grains. Good complementary food. [0003] A Chinese invention patent document with publication number CN106359638A discloses a physalis milk-flavored tofu and a preparation method thereof, which specifically includes the following steps: (1) soaking the soybeans, soaking the cleaned soybeans at 18-25°...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 王德宝康连和
Owner 上海德罕电子科技有限公司
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