CN101473915A - Method for making beancurd jelly and beancurd by using household soybean milk machine - Google Patents
Method for making beancurd jelly and beancurd by using household soybean milk machine Download PDFInfo
- Publication number
- CN101473915A CN101473915A CNA2008102372696A CN200810237269A CN101473915A CN 101473915 A CN101473915 A CN 101473915A CN A2008102372696 A CNA2008102372696 A CN A2008102372696A CN 200810237269 A CN200810237269 A CN 200810237269A CN 101473915 A CN101473915 A CN 101473915A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- bean
- soybean milk
- beancurd
- milk machine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 65
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 35
- 244000068988 Glycine max Species 0.000 title claims abstract description 35
- 235000013336 milk Nutrition 0.000 title claims abstract description 35
- 239000008267 milk Substances 0.000 title claims abstract description 35
- 210000004080 milk Anatomy 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000015110 jellies Nutrition 0.000 title abstract 3
- 239000008274 jelly Substances 0.000 title abstract 3
- 239000000701 coagulant Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 4
- 235000013322 soy milk Nutrition 0.000 claims description 14
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 150000002596 lactones Chemical class 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 7
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000011962 puddings Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 241001131796 Botaurus stellaris Species 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- -1 glucose lactone Chemical class 0.000 description 1
- 229910052602 gypsum Inorganic materials 0.000 description 1
- 239000010440 gypsum Substances 0.000 description 1
- 150000004820 halides Chemical class 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a method for preparing beancurd jelly and beancurd by using a household soybean milk machine, which comprises at least the following steps: dissolving a coagulant in a proper amount of water to prepare a coagulant solution; cleaning appropriate amount of bean material, soaking for a period of time or directly putting into a soybean milk machine, and adding appropriate amount of water to make soybean milk; after the soybean milk is prepared, the bean dregs and the soybean milk are separated by a filter screen; mixing a proper amount of coagulant solution with the separated soybean milk, and waiting for five minutes to one hour; squeezing and dewatering the prepared beancurd jelly to form beancurd. The method for making the uncongealed tofu and the tofu is particularly suitable for making the household soybean milk machine, so that the uncongealed tofu and the tofu which are safe, sanitary and smooth in taste can be conveniently made at home by common people, and various inconveniences of buying the uncongealed tofu and the tofu outside by the common people are eliminated.
Description
Technical field
The present invention relates to the preparation method of a kind of jellied bean curd and bean curd, particularly a kind of method of using household soy milk machine to make jellied bean curd and bean curd.
Technical background
Household soy milk machine in the market more and more is subjected to liking of consumer, and soya-bean milk, Tofu pudding and bean curd are the daily breads that welcome by the common people, but during present soy bean milk making machine producer sales bean pulp grinder, the method of making soya-bean milk mostly only is provided, and the method for making as jellied bean curd or bean curd is not provided, therefore have function singleness, problem that frequency of utilization is low, the purposes of soy bean milk making machine is not given full play of.
Summary of the invention
The objective of the invention is to overcome the defective of prior art and a kind of method of using household soy milk machine to make jellied bean curd or bean curd is provided.
In order to achieve the above object, the technical scheme that the present invention makes jellied bean curd is: a kind of method of using household soy milk machine to make jellied bean curd comprises following at least step:
(1), coagulating agent is dissolved in is configured to coagulant solution in the suitable quantity of water;
(2), an amount of beans material is cleaned up, soak a period of time or directly put into soy bean milk making machine, and add suitable quantity of water and carry out slurrying;
(3), after slurrying finishes, separate bean dregs and soya-bean milk by filter screen;
(4), an amount of coagulant solution is mixed with the soya-bean milk of separating, wait for five minutes to one hour again.
Described coagulating agent with the water ratio is: 1:10～1:400.
In the described step (4), the temperature range when soya-bean milk mixes with coagulating agent is: 80 ℃～90 ℃.
Described coagulating agent is the grape acid lactone of cold-water solution.
The method that the present invention makes bean curd can form bean curd for the jellied bean curd that above-mentioned any method is made through press dewatering.
The invention provides a kind of method of using household soy milk machine to make jellied bean curd or bean curd, therefore can allow general public be in and make safety, health, lubricious jellied bean curd and the bean curd of mouthfeel easily, remove all inconvenience that general public is bought Tofu pudding and bean curd outside.
Description of drawings
Fig. 1 makes the flow chart of jellied bean curd or bean curd for the present invention.
Omitted the step that has nothing to do with the present invention among the figure.
The specific embodiment
Below in conjunction with the drawings and specific embodiments, invention is described in further details.
Making principle to jellied bean curd and bean curd before specific embodiments of the invention are done explanation is done simple declaration.
The making principle of jellied bean curd: contain amounts of protein in the soya-bean milk, the Mg of protein in halide salt solution
2+Ion or Ca
2+Be cross-linked into looser solid under the effect of ion, protein also can be cross-linked into looser solid under the effect of the gluconic acid that the glucolactone hydrolysis generates, i.e. jellied bean curd.
The making principle of bean curd: jellied bean curd is removed part moisture by squeezing can make bean curd.
For using household soy milk machine, the present invention makes a specific embodiment of jellied bean curd and bean curd below:
(1), coagulant solution preparation:
Because household soy milk machine is made the time of soya-bean milk generally at 20 minutes to 40 minutes, and when making jellied bean curd the requirement of temperature is generally wanted 70 ℃ to 100 ℃, therefore will before soy bean milk making machine makes soya-bean milk coagulant solution be configured.Household soy milk machine capacity be generally 0.6L to 2.0L, therefore can (adopt the glucose lactone in the present embodiment glucolactone of 0.5-20g as coagulating agent, certainly also can adopt halogen) put into the cold water about 5-200g solvent, glucolactone is not used the hot water dissolving, otherwise the jellied bean curd mouthfeel of system is bad, the coagulating agent in the coagulant solution and the ratio of water are 1:10～1:400, can be according to the individual to jellied bean curd or bean curd mouthfeel in this scope, adjusting.
(2), soy bean milk making machine slurrying
The beans material cleaned in right amount (comprising the wet beans that soak a period of time or clean dried beans) is placed in the soy bean milk making machine, adds the water (the final water yield is between minimum and maximum waterline) of respective volume, start soy bean milk making machine, the slurrying of wait soy bean milk making machine finishes.
(3), the filtration of bean dregs
After soy bean milk making machine slurrying finishes, the soya-bean milk that makes is filtered, isolate soya-bean milk and bean dregs by filter screen.The opening of sieve that filters usefulness is the smaller the better, and jellied bean curd of producing like this or bean curd mouthfeel are good more.
(4), the making of jellied bean curd
When treating that the soya-bean milk temperature is between 80 ℃～90 ℃, soya-bean milk mixed with the upright glucolactone solution for preparing or preparing gypsum or bittern slowly joins in the hot soya-bean milk, edged stirring in limit begins to solidify until soya-bean milk, after leaving standstill 5～60 minutes, just can make tender soft Tofu pudding.Adding an amount of sugar or other flavor enhancement then is edible.
(5), the making of bean curd
The jellied bean curd that makes above is poured in the mould that inside is covered with filter cloth, filter cloth is surrounded jellied bean curd fully, after 5～50 minutes, just can make bean curd with the suitable system of defeating of an object.
Claims (5)
1, a kind of method of using household soy milk machine to make jellied bean curd is characterized in that comprising following at least step:
(1), coagulating agent is dissolved in is configured to coagulant solution in the suitable quantity of water;
(2), an amount of beans material is cleaned up, soak a period of time or directly put into soy bean milk making machine, and add suitable quantity of water and carry out slurrying;
(3), after slurrying finishes, separate bean dregs and soya-bean milk by filter screen;
(4), an amount of coagulant solution is mixed with the soya-bean milk of separating, wait for five minutes to one hour again.
2, use household soy milk machine according to claim 1 is made the method for jellied bean curd, it is characterized in that described coagulating agent and water ratio are: 1:10～1:400.
3, use household soy milk machine according to claim 1 is made the method for jellied bean curd, it is characterized in that the temperature range when soya-bean milk mixes with coagulating agent is in the described step (4): 80 ℃～90 ℃.
4, use household soy milk machine according to claim 1 is made the method for jellied bean curd, it is characterized in that described coagulating agent is the grape acid lactone of cold-water solution.
5, a kind of method of using household soy milk machine to make bean curd is characterized in that the jellied bean curd that described bean curd is made by any method in the claim 1 to 4 forms through press dewatering.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102372696A CN101473915A (en) | 2008-12-24 | 2008-12-24 | Method for making beancurd jelly and beancurd by using household soybean milk machine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102372696A CN101473915A (en) | 2008-12-24 | 2008-12-24 | Method for making beancurd jelly and beancurd by using household soybean milk machine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101473915A true CN101473915A (en) | 2009-07-08 |
Family
ID=40834778
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008102372696A Pending CN101473915A (en) | 2008-12-24 | 2008-12-24 | Method for making beancurd jelly and beancurd by using household soybean milk machine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101473915A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849583A (en) * | 2010-05-28 | 2010-10-06 | 深圳和而泰智能控制股份有限公司 | Bean milk machine and method for making bean curd jelly |
| CN103190845A (en) * | 2012-01-04 | 2013-07-10 | 珠海格力电器股份有限公司 | Food processor and bean product making method |
| CN103300157A (en) * | 2012-03-15 | 2013-09-18 | 珠海格力电器股份有限公司 | Method for preparing jellied bean curd and bean curd by using household bean curd machine |
-
2008
- 2008-12-24 CN CNA2008102372696A patent/CN101473915A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849583A (en) * | 2010-05-28 | 2010-10-06 | 深圳和而泰智能控制股份有限公司 | Bean milk machine and method for making bean curd jelly |
| CN101849583B (en) * | 2010-05-28 | 2012-09-05 | 深圳和而泰智能控制股份有限公司 | Bean milk machine and method for making bean curd jelly |
| CN103190845A (en) * | 2012-01-04 | 2013-07-10 | 珠海格力电器股份有限公司 | Food processor and bean product making method |
| CN103190845B (en) * | 2012-01-04 | 2016-07-13 | 珠海格力电器股份有限公司 | Food processor and bean product making method |
| CN103300157A (en) * | 2012-03-15 | 2013-09-18 | 珠海格力电器股份有限公司 | Method for preparing jellied bean curd and bean curd by using household bean curd machine |
| CN103300157B (en) * | 2012-03-15 | 2014-11-26 | 珠海格力电器股份有限公司 | Method for preparing jellied bean curd and bean curd by using household bean curd machine |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090708 |