CN103070357A - Production method for frozen konjak tofu - Google Patents

Abstract

The invention provides a production method for frozen konjak tofu. The production method comprises the steps as follows: soaking soybeans with water; grinding into thick liquid; filtering to obtain soybean milk filter liquor; dissolving dietary alkali and gluconolactone in the soybean milk filter liquor; placing konjac powder into the soybean milk filter liquor; uniformly stirring; standing for solidification; cutting into blocks; boiling with clear water; freezing the obtained konjak tofu with a three-step method; unfreezing at a normal temperature; dewatering; and drying to obtain the frozen konjak tofu. The frozen konjak tofu produced with the method is rich in protein, contains eight human necessary amino acids with the proportions close to the need of a human body, is higher in nutrient value, can adjust human acid-alkaline balance, has the effect of clearing intestinal toxins after being often eaten, is soft, smooth, crispy, pliable and pure in mouth feel, and is a nutritional and healthcare food for four seasons.

Description

A kind of production method of freezing konjak tofu

Technical field

The present invention relates to food processing technology field, particularly a kind of production method of freezing konjak tofu

Background technology

Konjaku ( Amorphophallus Blume) be Araeceae Amorphophallus plant, in being distributed in, day and Southeast Asia.The records such as Compendium of Material Medica: konjaku is cold in nature, flavor is flat, and its alkaloid is poisonous, and the detoxification of can subsiding a swelling that is used as medicine is among the people commonly used with treatment venomous snake bite, nameless gall, the tuberculosis of cervical lymph nodes, scald etc.Be difficult under one's belt the digestion that is decomposed as its glucomannoglycan of dietetic food, and it is digested in enteron aisle, promote that intestines are secretion and the activation of enzyme, unnecessary fat and harmful substance are removed external, to obesity, diabetes, high cholesterol, habitual constipation, hemorrhoid, stomach trouble, cancer of the esophagus, lung cancer and because of the too low intestinal cancer that causes of fiber intake etc. preferably curative effect is arranged.

Konjak tofu is a novel healthy food.Existing konjak tofu is raw material by konjaku powder generally, adds a certain amount of water and fully stirs, add edible buck and konjac glucomannan and stir, heating and cooling konjak tofu, both can cook separately, also can help other dish and eat altogether, taste is clearly good to eat.Existing konjak tofu kind and taste are comparatively single, do not possess the characteristics such as crisp, tough.

Summary of the invention

The object of the present invention is to provide a kind of production method of freezing konjak tofu, its product rich in protein, mouthfeel is soft, change slag, crisp, tough, flavor is pure, nutritive value is higher.

Embodiment of the present invention are: a kind of konjak tofu and production method thereof of freezing may further comprise the steps:

(1) take by weighing konjaku powder and soya bean, the weight ratio of konjaku powder and soya bean is 1:1～1.5;

(2) with 40 times of soya bean weight water soaking 5-8 hour of soya bean, filter to get soya-bean milk filtrate behind the defibrination, dissolve in dietary alkali and glucose lactones in the soya-bean milk filtrate, the addition of dietary alkali is 14～16% of soya bean weight, the addition of glucose lactones is 2% of soya bean weight, and described dietary alkali is a kind of in sodium carbonate, the sodium acid carbonate;

(3) will add and put into konjaku powder in the soya-bean milk filtrate of dietary alkali and glucose lactones and stir, leave standstill after 20～40 minutes and pour shaping box into, the bulk of cutting apart thereafter the size appropriateness is carried out kiering with clear water, 80～90 ℃ of kiering water temperatures, 25～35 minutes time, get konjak tofu;

(4) konjak tofu is lowered the temperature with cold water, make its temperature be reduced to gradually below the normal temperature, in time change over to rapidly in the freezer konjak tofu again, processed 15～30 hours 5 ℃ of lower pre-freezes, then the konjak tofu of pre-freeze being processed changes rapidly the mechanical refrigeration storehouse over to, under-10 ℃～-18 ℃ temperature freezing 48～72 hours.

(5) konjak tofu after freezing is put at normal temperatures or carried out nature in the water and thaw, konjak tofu and container are broken away from;

(6) use centrifuge dewatering, make the water content of konjak tofu be lower than 28%, the water content that then is dried to the konjak tofu goods is lower than 15%.

The konjak tofu that freezes that the present invention produces is spongy, and rich in protein not only contains eight seed amino acids of needed by human, and ratio also needs near human body, and nutritive value is higher, can balance the body acid, soda balance, often eat to have and purify the blood the effect of cleaning enterotoxin.And mouthfeel is soft, change slag, crisp, tough, flavor is pure, is a kind of 4 o'clock all suitable nutritional health foods.

The specific embodiment

A kind of production method of freezing konjak tofu, concrete steps are as follows:

(1) gets each 250 gram of konjaku powder and soya bean;

(2) soya bean is restrained water soakings 5-8 hour with 10000, filter to get soya-bean milk filtrate behind the defibrination, dissolve in sodium carbonate 37 grams in the filtrate, glucose lactones 5 grams;

(3) putting into konjaku powder in the soya-bean milk filtrate that adds sodium carbonate and glucose lactones stirs, leave standstill after tens of minutes and pour shaping box into, thereafter the bulk of cutting apart the size appropriateness is carried out kiering, kept 80～90 ℃ of water temperatures about 30 minutes, and made its well-done being frozen into have flexible block konjak tofu;

(4) freezing: freezing minute 3 stages carried out: the phase I: with the konjak tofu after the solid, adopt the method for cold water cooling, its temperature is reduced to below the normal temperature gradually.Second stage: the konjak tofu piece that will cool off, in time change over to rapidly in the freezer, with about 5 ℃ temperature, through 15～30 hours, carry out pre-freeze and process.Phase III: the pre-freeze goods are turned rapidly people's machinery freezer, with-10 ℃～-18 ℃ temperature, freezing 48～~ 72 hours;

(5) demoulding of thawing: the goods after freezing are put at normal temperatures or carried out nature in the water and thaw, goods and container are broken away from.It should be noted that the demoulding acts in accordance with its nature, can not force and carry out;

(6) processed: generally use centrifuge dewatering, make the water content of the goods after the demoulding be lower than 28%.After the dehydration, product design occurs greatly to change, and after need carrying out shaping and restoring, row is dry again;

(7) drying: the several different methods such as available drying oven, infrared ray, mechanical heat-flash are carried out drying, make the water content of the goods after the dehydration be lower than 15%.Then, carry out again the grade screening, class wrapping.

Claims (1)

1. one kind freezes konjak tofu and production method thereof, it is characterized in that, may further comprise the steps:

(1) take by weighing konjaku powder and soya bean, the weight ratio of konjaku powder and soya bean is 1:1～1.5;

(2) with 40 times of soya bean weight water soaking 5-8 hour of soya bean, filter to get soya-bean milk filtrate behind the defibrination, dissolve in dietary alkali and glucose lactones in the soya-bean milk filtrate, the addition of dietary alkali is 14～16% of soya bean weight, the addition of glucose lactones is 2% of soya bean weight, and described dietary alkali is a kind of in sodium carbonate, the sodium acid carbonate;

(3) will add and put into konjaku powder in the soya-bean milk filtrate of dietary alkali and glucose lactones and stir, leave standstill after 20～40 minutes and pour shaping box into, the bulk of cutting apart thereafter the size appropriateness is carried out kiering with clear water, 80～90 ℃ of kiering water temperatures, 25～35 minutes time, get konjak tofu;

(4) konjak tofu is lowered the temperature with cold water, make its temperature be reduced to gradually below the normal temperature, in time change over to rapidly in the freezer konjak tofu again, processed 15～30 hours 5 ℃ of lower pre-freezes, then the konjak tofu of pre-freeze being processed changes rapidly the mechanical refrigeration storehouse over to, under-10 ℃～-18 ℃ temperature freezing 48～72 hours;

(5) konjak tofu after freezing is put at normal temperatures or carried out nature in the water and thaw, konjak tofu and container are broken away from;

(6) use centrifuge dewatering, make the water content of konjak tofu be lower than 28%, the water content that then is dried to the konjak tofu goods is lower than 15%.