CN102715280A - Preparation process of full-nutrition Tofu - Google Patents
Preparation process of full-nutrition Tofu Download PDFInfo
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- CN102715280A CN102715280A CN2012102444879A CN201210244487A CN102715280A CN 102715280 A CN102715280 A CN 102715280A CN 2012102444879 A CN2012102444879 A CN 2012102444879A CN 201210244487 A CN201210244487 A CN 201210244487A CN 102715280 A CN102715280 A CN 102715280A
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Abstract
The invention discloses a preparation process of full-nutrition Tofu. The preparation process is finished through the steps of soaking, grinding, boiling, stirring, beancurd-pointing and formation. The preparation process of the full-nutrition Tofu has the beneficial effects that the filtering process is saved in the process steps, the whole nutrition components of a soybean raw material are conserved, the Tofu contains whole coarse fibers which are contained in the soybean, so that the full-nutrition Tofu facilitates the health diet after the current living standard is improved, and the process program is reduced and the yield and the quality of the product are increased at the same time.
Description
Technical field
The present invention relates to a kind of manufacture craft of bean curd, particularly a kind of full nutrient bean-curd manufacture craft.
Background technology
Bean curd receives liking of the China and the people of the world deeply in the history of the existing two thousand years of China.Develop so far, kind is different, and is of all shapes and colors, and unique flavor is all arranged, and manufacture craft is simple, the characteristics of instant.High protein is arranged, low fat, hypotensive, reducing blood lipid, the effect of norcholesterol.Be give birth to ripe all can, old children is all suitable, repairing property of health, the delicacy excellent product that prolongs life.
The filtration operation is arranged in traditional soybean curd preparing technique one, be about to bean dregs and remove, make bean curd too exquisite, lacked the crude fibre of the real needs of our healths, be unfavorable for health diet.
Summary of the invention
Technical problem to be solved by this invention provides a kind of full nutrient bean-curd processing technology that comprises the whole nutritional labelings of soybean material, and necessary nutrition lacks fully in the existing bean curd to solve.
For solving the problems of the technologies described above, the technical scheme that the present invention adopted is a kind of full nutrient bean-curd manufacture craft, is accomplished by immersion, defibrination, mashing off, stirring, some brain and moulding process step, and concrete grammar is.
⑴ soak: will clean the soybean of cleaning and soak 10-12 hour with 12 times of amount clear water at normal temperatures, and make the abundant imbibition of soybean.
⑵ defibrination: soybean is ground together with soaked in water, and the defibrination granularity is the 120-150 order, collects slurries.
⑶ mashing off: company's slag slurry that will grind heats up rapidly and boiled 5-8 minute.
⑷ stir: need constantly to stir froth breaking when boiling.
⑸ point brain: when treating that temperature is reduced to 75-85 ℃, get gluconic acid-δ-lactone according to the 3%-4% of soya-bean milk weight and carry out a brain as coagulating agent.
⑹ moulding: some brain after 5-8 minute, treat that protein coagulating is complete, the brain flower thoroughly separates with pulp-water and uniform settlement when container bottom the quiet 6-10 of putting minute, follows rapid top box and squeezes, and draws piece at last and promptly helps nutrient bean-curd.
The invention has the beneficial effects as follows the whole nutritional labelings that kept soybean material, contain the contained whole crude fibres of soybean, be particularly conducive to the health diet after current living standard improves, reduced process simultaneously, increased product yield and quality.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.
Embodiment 1.
Soaked 10 hours with the 400kg clear water at normal temperatures cleaning the soybean 50kg that cleans, grind together with soaked in water then, the defibrination granularity is the 120-150 order, collects slurries.Company's rapid intensification of slag slurry that grinds boiled 5 minutes, constantly stir froth breaking simultaneously, leave standstill then, when treating that temperature is reduced to 85 ℃, with 15kg gluconic acid-δ-lactone point brain.After 5 minutes, treat that protein coagulating is complete, brain flower thoroughly separates with pulp-water and uniform settlement is quiet when container bottom puts moulding in 8 minutes, follows rapid top box and squeezes, and draws piece at last and promptly helps nutrient bean-curd.
Embodiment 2.
Soaked 12 hours with the 800kg clear water at normal temperatures cleaning the soybean 100kg that cleans, grind together with soaked in water then, the defibrination granularity is the 120-150 order, collects slurries.Company's rapid intensification of slag slurry that grinds boiled 8 minutes, constantly stir froth breaking simultaneously, leave standstill then, when treating that temperature is reduced to 80 ℃, with 25kg gluconic acid-δ-lactone point brain.After 8 minutes, treat that protein coagulating is complete, brain flower thoroughly separates with pulp-water and uniform settlement is quiet when container bottom puts moulding in 10 minutes, follows rapid top box and squeezes, and draws piece at last and promptly helps nutrient bean-curd.
Claims (1)
1. full nutrient bean-curd manufacture craft, by immersion, defibrination, mashing off, stirring, some brain and moulding totally six big steps accomplish, it is characterized in that concrete grammar is:
⑴ soak: will clean the soybean of cleaning and soak 10-12 hour with 12 times of amount clear water at normal temperatures;
⑵ defibrination: soybean is ground together with soaked in water, and the defibrination granularity is the 120-150 order, collects slurries;
⑶ mashing off: company's slag slurry that will grind heats up rapidly and boiled 5-8 minute;
⑷ stir: constantly stir froth breaking when boiling;
⑸ point brain: when treating that temperature is reduced to 75-85 ℃, get gluconic acid-δ-lactone according to the 3%-4% of soya-bean milk weight and carry out a brain as coagulating agent;
⑹ after moulding: 5-8 minute, treat that protein coagulating is complete, the brain flower thoroughly separates and the uniform settlement quiet 6-10 of putting minute moulding when container bottom with pulp-water, follows rapid top box squeezing, draws piece at last and promptly helps nutrient bean-curd.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102444879A CN102715280A (en) | 2012-07-16 | 2012-07-16 | Preparation process of full-nutrition Tofu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102444879A CN102715280A (en) | 2012-07-16 | 2012-07-16 | Preparation process of full-nutrition Tofu |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102715280A true CN102715280A (en) | 2012-10-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102444879A Pending CN102715280A (en) | 2012-07-16 | 2012-07-16 | Preparation process of full-nutrition Tofu |
Country Status (1)
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| CN (1) | CN102715280A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300161A (en) * | 2013-06-28 | 2013-09-18 | 叶建斌 | Tofu for clearing residual heat and recovering stomach fluid and preparation method |
| CN104013061A (en) * | 2014-05-26 | 2014-09-03 | 王元华 | Processing method for soybean products and a series of beverages using process water of soybean products as base material |
| CN104886261A (en) * | 2015-06-04 | 2015-09-09 | 济南大学 | A full bean soybean curd and preparation method thereof |
| CN108013152A (en) * | 2017-12-26 | 2018-05-11 | 深圳市福荫食品集团有限公司 | Black soya bean coarse cereals bean curd and preparation method thereof |
| CN108142574A (en) * | 2016-12-06 | 2018-06-12 | 王引姣 | Bean curd high yield and production method |
-
2012
- 2012-07-16 CN CN2012102444879A patent/CN102715280A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300161A (en) * | 2013-06-28 | 2013-09-18 | 叶建斌 | Tofu for clearing residual heat and recovering stomach fluid and preparation method |
| CN104013061A (en) * | 2014-05-26 | 2014-09-03 | 王元华 | Processing method for soybean products and a series of beverages using process water of soybean products as base material |
| CN104886261A (en) * | 2015-06-04 | 2015-09-09 | 济南大学 | A full bean soybean curd and preparation method thereof |
| CN108142574A (en) * | 2016-12-06 | 2018-06-12 | 王引姣 | Bean curd high yield and production method |
| CN108013152A (en) * | 2017-12-26 | 2018-05-11 | 深圳市福荫食品集团有限公司 | Black soya bean coarse cereals bean curd and preparation method thereof |
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Application publication date: 20121010 |