CN103156187A - A process for producing special tofu jelly by use of fruits, vegetables and coarse cereals - Google Patents
A process for producing special tofu jelly by use of fruits, vegetables and coarse cereals Download PDFInfo
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- CN103156187A CN103156187A CN2011104159297A CN201110415929A CN103156187A CN 103156187 A CN103156187 A CN 103156187A CN 2011104159297 A CN2011104159297 A CN 2011104159297A CN 201110415929 A CN201110415929 A CN 201110415929A CN 103156187 A CN103156187 A CN 103156187A
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- coarse cereals
- bean curd
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Abstract
The invention relates to the field of food processing technology, and specifically relates to a process for producing special tofu jelly by use of fruits, vegetables, and coarse cereals. Specifically, a variety of fruits, vegetables, and coarse cereals are used as raw materials, sodium alginate is used as a coagulation accelerator, and a natural tofu coagulant is used as a coagulant. The produced tofu jelly products not only have high quality, but also have high nutritional values, and are complete in color, smell, and taste. The tofu jelly produced by using the process of the present invention has unique characteristics, a production cost lower than that of tofu jelly produced by using traditional methods, but a selling price higher than that of tofu jelly produced by using traditional methods, so the benefit is significant.
Description
Technical field
The present invention relates to food processing technology field, being specifically related to a kind of is raw material with fruit, vegetables, coarse cereals, produce nutritious and comprehensively, and the technical matters of the various atypical jellied bean curd of color.
Technical background
Jellied bean curd is traditional snack of China people.Jellied bean curd is mainly to form take soybean as Raw material processing at present, and product formation and taste are single.
In recent years, someone has carried out exploration and the research of new technology on the production technology basis of traditional bean curd brain, and in succession develop some new jellied bean curd products, application number is " Fruity soybean milk, jellied bean curd, bean curd and preparation method thereof " of 00123205.3, this invention be add on former technical matters basis anticorrisive agent, flavouring agent, and choosing add white sugar or sweetener and fruit juice.The technical characterictic of this invention is mainly: the fruity bean product storage life that processes is longer, the outward appearance uniform and smooth, and the mouthfeel delicacy is fresh, and the bean product composition is not damaged, and is easy to carry, and can do the standby food of out on tours.Application number is 01118935.5 " milk fruit vegetable juice composite gelled soymilk ", it is raw material that this invention selects composite bean to select soybean, red red bean, mung bean, green soya bean etc., adds the fruit and vegetable materials such as fresh milk or milk powder and watermelon, apple, pineapple, carrot, green vegetables in production process.
Technique and the traditional handicraft of above two inventions are as good as, primary raw material used or soya bean, to some extent change be exactly add other raw material on soya bean is the basis of raw material.In addition, above technique is all to use harmful synthetics: gypsum, magnesium chloride, glucolactone are done coagulating agent.
Application number is a kind of 02155232.0 " bean curd, jellied bean curd and method of making take peanut as primary raw material ", the invention discloses bean curd and the method for making take peanut and starch as primary raw material, the method comprises the following steps: peanut is soaked mix grinding pulping together with water afterwards, filter and remove residue; The gained slurry is boiled, add appropriate amount of starch, be stirred to and boil, pour while hot in model the cooling bean curd that is into.This technique is to use starch as coagulating agent, and the primary raw material of application also is different from tradition.But it is single to invent the jellied bean curd kind of producing, and in addition, when applying starch was done coagulating agent, starch was put few, and formed product is bad, and how starch can affect taste again if being put, and cost also can increase.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art and a kind of brand-new atypical jellied bean curd production technology process is provided, concrete is: the jellied bean curd raw material that the present invention produces no longer only limits to beans, but be raw material mainly with fruit, vegetables, coarse cereals greatly, what use is natural coagulating agent, not only quality is high for the jellied bean curd product of producing, and be of high nutritive value, the product color is various.
The present invention is achieved through the following technical solutions:
1, a kind of technique of producing atypical jellied bean curd with fruit, vegetables, coarse cereals comprises: as raw material, as coagulant, use natural bean curd coagulating agent as coagulating agent with sodium alginate with various fruit, vegetables, coarse cereals.
2, a kind of technique of producing atypical jellied bean curd with fruit, vegetables, coarse cereals, production technology is to realize by following steps:
(1) select materials: with free from admixture, without go mouldy, without rot, the normal fruit of color and luster, vegetables, coarse cereals is as raw material.
(2) making beating: above-mentioned raw materials is starched water mill, and the weight proportion of raw material and water is 1: 8～15; The juice that ground is filtered into raw slurry.
(3) add coagulant: raw slurry adds the coagulant sodium alginate under high-speed stirred, the weight proportion of raw slurry and coagulant is 1000: 1.5～2.
(4) boil: after raw slurry and coagulant mix, be heated to it is boiled.
(5) add coagulating agent: raw slurry adds coagulating agent by after boiling; The weight proportion of coagulating agent and raw slurry is 1.5～2: 1000.
(6) polymerization forming: while hot raw slurry is poured into polymerization in aggregation container, cooling jellied bean curd.
Compared with prior art, the existing following advantage of the present invention:
1, the jellied bean curd raw material produced of the present invention no longer only limits to beans, but is raw material mainly with fruit, vegetables, coarse cereals greatly, and the jellied bean curd product of producing not only is of high nutritive value, and color is various.
2, the present invention does coagulating agent with natural bean curd coagulating agent, and jellied bean curd pure natural, the quality produced are good, and the fragrant sliding tender mouth of jellied bean curd mouthfeel.
3, the present invention's jellied bean curd output of producing is than the height of traditional handicraft.
4, the jellied bean curd produced of the present invention is all to have natural color and luster, as the salmon pink of carrot, and the golden yellow of pumpkin, the pink of tomato, strawberry and green vegetable emerald green etc. do not added any chemical pigment.
5, the jellied bean curd of the present invention's production shows unique characteristics, and the production cost of product is unlike traditional height, but its selling price is than traditional height, so benefit is very remarkable.
The specific embodiment
Below in conjunction with embodiment, method of the present invention is further illustrated.
1, a kind of technique of producing atypical jellied bean curd with fruit, vegetables, coarse cereals comprises: as raw material, as coagulant, use natural bean curd coagulating agent as coagulating agent with sodium alginate with various fruit, vegetables, coarse cereals.
2, a kind of technique of producing atypical jellied bean curd with fruit, vegetables, coarse cereals, production technology is to realize by following steps:
(1) select materials: with free from admixture, without go mouldy, without rot, the normal fruit of color and luster, vegetables, coarse cereals is as raw material.
(2) making beating: above-mentioned raw materials is starched water mill, and the weight proportion of raw material and water is 1: 8～15; The juice that ground is filtered into raw slurry.
(3) add coagulant: raw slurry adds the coagulant sodium alginate under high-speed stirred, the weight proportion of raw slurry and coagulant is 1000: 1.5～2.
(4) boil: after raw slurry and coagulant mix, be heated to it is boiled.
(5) add coagulating agent: raw slurry adds coagulating agent by after boiling; The weight proportion of coagulating agent and raw slurry is 1.5～2: 1000.
(6) polymerization forming: while hot raw slurry is poured into polymerization in aggregation container, cooling jellied bean curd.
Claims (2)
1. technique of producing atypical jellied bean curd with fruit, vegetables, coarse cereals, its feature comprises: as raw material, as coagulant, the use natural bean curd coagulating agent is as coagulating agent with sodium alginate with various fruit, vegetables, coarse cereals.
2. a kind of technique of producing atypical jellied bean curd with fruit, vegetables, coarse cereals described according to claim 1 is characterized in that production technology is to realize by following steps:
(1) select materials: with free from admixture, without go mouldy, without rot, the normal fruit of color and luster, vegetables, coarse cereals is as raw material.
(2) making beating: above-mentioned raw materials is starched water mill, and the weight proportion of raw material and water is 1: 8～15; The juice that ground is filtered into raw slurry.
(3) add coagulant: raw slurry adds the coagulant sodium alginate under high-speed stirred, the weight proportion of raw slurry and coagulant is 1000: 1.5～2.
(4) boil: after raw slurry and coagulant mix, be heated to it is boiled.
(5) add coagulating agent: raw slurry adds coagulating agent by after boiling; The weight proportion of coagulating agent and raw slurry is 1.5～2: 1000.
(6) polymerization forming: while hot raw slurry is poured into polymerization in aggregation container, cooling jellied bean curd.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104159297A CN103156187A (en) | 2011-12-13 | 2011-12-13 | A process for producing special tofu jelly by use of fruits, vegetables and coarse cereals |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104159297A CN103156187A (en) | 2011-12-13 | 2011-12-13 | A process for producing special tofu jelly by use of fruits, vegetables and coarse cereals |
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|---|---|
| CN103156187A true CN103156187A (en) | 2013-06-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104159297A Pending CN103156187A (en) | 2011-12-13 | 2011-12-13 | A process for producing special tofu jelly by use of fruits, vegetables and coarse cereals |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166081A (en) * | 2015-10-30 | 2015-12-23 | 常胜 | Smashed green onion bean curd and processing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6012952A (en) * | 1983-07-04 | 1985-01-23 | Kyogyo Kumiai Touyuu Shokuhin | Bean curd embedded in jelly |
| CN1961694A (en) * | 2006-12-06 | 2007-05-16 | 赵进行 | Method for producing multi-color beancurd an product thereof |
-
2011
- 2011-12-13 CN CN2011104159297A patent/CN103156187A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6012952A (en) * | 1983-07-04 | 1985-01-23 | Kyogyo Kumiai Touyuu Shokuhin | Bean curd embedded in jelly |
| CN1961694A (en) * | 2006-12-06 | 2007-05-16 | 赵进行 | Method for producing multi-color beancurd an product thereof |
Non-Patent Citations (2)
| Title |
|---|
| 佚名: "多彩多味另类豆腐脑技术培训", 《农村新技术》 * |
| 王继伟，等: "复合型凝固剂蔬菜汁豆腐的研制", 《哈尔滨学院学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166081A (en) * | 2015-10-30 | 2015-12-23 | 常胜 | Smashed green onion bean curd and processing method thereof |
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Application publication date: 20130619 |