CN104365871A - Preparation method of bean curd with laver and lactone - Google Patents
Preparation method of bean curd with laver and lactone Download PDFInfo
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- CN104365871A CN104365871A CN201410671207.1A CN201410671207A CN104365871A CN 104365871 A CN104365871 A CN 104365871A CN 201410671207 A CN201410671207 A CN 201410671207A CN 104365871 A CN104365871 A CN 104365871A
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Abstract
The invention discloses a preparation method of bean curd with laver and lactone. The preparation method is characterized by comprising the following components of soybean milk, laver powder and a curing agent, wherein the matching ratio is as follows: 0.8-1.2g of laver powder and 1.5-2.5g of lactone are added into every liter of soybean milk. A production process of the bean curd is characterized by comprising the following steps of: firstly adding water into soaked wet soybean according to the proportion of 1:4-1:6, beating pulp, filtering, boiling, adding a certain amount of laver powder passing through a 60mesh sieve, continuously boiling for three minutes, stopping heating, passing through a colloid mill after cooling, mixing uniformly, adding the curing agent according to the matching ratio to spread the pulp, after boxing, heating at the temperature of 85 DEG C after boxing, curing and forming. The preparation method disclosed by the invention has the characteristics that glucolactone is used for replacing the traditional brine or gypsum as the curing agent, and the production process is simple and is safer to a human body; due to addition of the laver with higher nutritional value, the specific flavor and rich nutrition of the laver are added; and due to suspension of visible small-stripy laver particles in the bean curd, the appearance of the traditional bean curd is improved and a new path is added for developing soybean products and utilizing the laver.
Description
Technical field
The invention belongs to bean product production technical field, more relate to a kind of manufacture craft of novel nourishing bean curd.
Background technology
Bean curd is a kind of traditional bean product, and be the product of soybean protein gelling, it is nutritious, and mouthfeel is delicate, and contained protein belongs to adequate proteins, is one of food that in people's daily life, intake is maximum.Along with the raising of people's living standard, the requirement of people to aspects such as bean curd sense organ and nutrition is also more and more high.China's bean curd kind is dull, and raw material is single, is difficult to satisfy the demands of consumers.Therefore various bean flavor, nutrient bean-curd, characteristic bean curd etc. arise at the historic moment.Laver nutritive is abundant and amount of iodine is very high, the laver bean curd being raw material development and production with soybean, laver is for nutrient combination food, both the distinctive beany flavour of soybean had been maintained, turn increase peculiar taste and the abundant nutrition of laver, laver particle suspends and wherein improves the outward appearance of traditional bean curd, for the exploitation of bean product and the utilization of laver add new approach, to the developmental research of nutrient bean-curd, there is directive significance, there is wide market prospects and using value.
Summary of the invention
The object of this invention is to provide a kind of preparation method of novel nourishing inner ester bean curd, expand the exploitation of bean product and the utilization ways of laver.
The invention provides the preparation method of a main laver inner ester bean curd, the step of described method comprise slurrying, powder process, mashing off, some slurry, regulate pH, shaping.Concrete steps are as follows:
(1) soybean making beating is filtered: by bright in color, full seed, fully soak without the soybean of insect pest after by the weight ratio 1:4-1:6 of wet beans and water, pull an oar with colloid mill, carefully filter rear 100 mesh sieves again by the first coarse filtration of gauze.
(2) powder process: cross 60 mesh sieves after being pulverized by dry laver high speed disintegrator for subsequent use.
(3) mashing off: boiled by soya-bean milk, adds 0.4-0.6g laver powder, is uniformly mixed in often liter of soya-bean milk, continue to stop heating after boiling makes laver slaking for 3 minutes, crosses colloid mill homogeneous after cooling.
(4) select slurry, regulate pH, shaping: in the soya-bean milk of cooling, add 0.15%-0.25% glucolactone, adjust ph 5.5-5.8, stir and shake up rear mounted box, about 85 DEG C water-baths are shaping, time 25-30min, take out cooling fast and are finished product.
Remarkable advantage of the present invention is:
(1) glucolactone is used to replace traditional bittern or gypsum as coagulating agent, to human body safety, and add the laver having better nutritivity and be worth, visible strip laver particle suspends wherein, enrich the nutritional labeling of bean curd, improve local flavor and the outward appearance of traditional bean curd.For the exploitation of bean product and the utilization of laver add new approach, to the developmental research of nutrient bean-curd, there is directive significance, there is wide market prospects and using value.
(2) present invention process is simple, yield is high, safety non-pollution, is easy to instant control, production environmental protection, is convenient to realize cleaner production that is continuous, automation.
Detailed description of the invention
Be below several specific embodiment of the present invention, further illustrate the present invention, but the present invention is not limited only to this to be implemented.
Embodiment 1
(1) soybean making beating is filtered: by bright in color, full seed, fully soak without the soybean of insect pest after by the weight ratio 1:4 of wet beans and water, pull an oar with colloid mill, carefully filter rear 100 mesh sieves again by the first coarse filtration of gauze.
(2) powder process: cross 60 mesh sieves after being pulverized by dry laver high speed disintegrator for subsequent use.
(3) mashing off: boiled by soya-bean milk, adds 0.5g laver powder, is uniformly mixed in often liter of soya-bean milk, continue to stop heating after boiling makes laver slaking for 3 minutes, crosses colloid mill after cooling.
(4) select slurry, regulate pH, shaping: in the soya-bean milk of cooling, add 0.25% glucolactone, adjust ph 5.7, stir and shake up rear mounted box, about 85 DEG C water-baths are shaping, time 25min, take out cooling fast and are finished product.
Embodiment 2
(1) soybean making beating is filtered: by bright in color, full seed, fully soak without the soybean of insect pest after by the weight ratio 1:5 of wet beans and water, pull an oar with colloid mill, carefully filter rear 100 mesh sieves again by the first coarse filtration of gauze.
(2) powder process: cross 60 mesh sieves after being pulverized by dry laver high speed disintegrator for subsequent use.
(3) mashing off: boiled by soya-bean milk, adds 0.6g laver powder, is uniformly mixed in often liter of soya-bean milk, continue to stop heating after boiling makes laver slaking for 3 minutes, crosses colloid mill after cooling.
(4) select slurry, regulate pH, shaping: in the soya-bean milk of cooling, add 0.2% glucolactone, adjust ph 5.8, stir and shake up rear mounted box, about 85 DEG C water-baths are shaping, time 30min, take out cooling fast and are finished product.
Claims (8)
1. the preparation method of a main laver inner ester bean curd, is characterized in that: added by laver powder in soya-bean milk, and it is shaping to add coagulating agent after boiling, and the step of described technology comprises: slurrying, powder process, mashing off, some slurry, regulate pH, shaping.
2. the making of a main laver inner ester bean curd according to claim 1, concrete steps are as follows:
(1) slurrying: by bright in color, full seed, fully soak without the soybean of insect pest after pull an oar, by filtered through gauze by certain material-water ratio colloid mill;
(2) powder process: by for subsequent use for dry laver high speed disintegrator grinding and sieving;
(3) mashing off: boiled by soya-bean milk, adds a certain amount of laver powder, is uniformly mixed, and continues boiling a few minutes stopping heating, crosses colloid mill after cooling;
(4) select slurry, regulate pH, shaping: in the soya-bean milk of cooling, add glucolactone in proportion, stirring shakes up, and after adjust ph, mounted box water-bath is shaping, take out cooling fast and be finished product.
3. the preparation method of a main laver inner ester bean curd according to claim 2, is characterized in that: the weight ratio of wet during soybean making beating beans and water is 1:4-1:6, pulls an oar with colloid mill, carefully filters by the first coarse filtration of gauze again, ensures that soya-bean milk can cross 100 mesh sieves.
4. the preparation method of a main laver inner ester bean curd according to claim 2, is characterized in that: cross 60 mesh sieves after being pulverized by dry laver high speed disintegrator.
5. the preparation method of a main laver inner ester bean curd according to claim 2, it is characterized in that: the addition of laver powder is 0.4-0.6g/L soya-bean milk, be uniformly mixed, continue boiling and make laver slaking in 3 minutes, make it mix through colloid mill again after stopping heating cooling, when making shaping, laver particle can be evenly distributed in bean curd.
6. the preparation method of a main laver inner ester bean curd according to claim 2, is characterized in that: the coagulating agent added during point slurry is glucolactone, and its addition is 0.15%-0.25%.
7. the preparation method of a main laver inner ester bean curd according to claim 2, is characterized in that: described adjustment pH is pH adjustable range is 5.5-5.8.
8. the preparation method of a main laver inner ester bean curd according to claim 2, is characterized in that: the shaping temperature of water-bath is about 85 DEG C, time 25-30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410671207.1A CN104365871A (en) | 2014-11-21 | 2014-11-21 | Preparation method of bean curd with laver and lactone |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410671207.1A CN104365871A (en) | 2014-11-21 | 2014-11-21 | Preparation method of bean curd with laver and lactone |
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| CN104365871A true CN104365871A (en) | 2015-02-25 |
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| CN201410671207.1A Pending CN104365871A (en) | 2014-11-21 | 2014-11-21 | Preparation method of bean curd with laver and lactone |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104782787A (en) * | 2015-04-16 | 2015-07-22 | 吉林大学 | Chicken blood lactone bean curd and preparation method thereof |
| CN105211954A (en) * | 2015-07-13 | 2016-01-06 | 孔庆发 | A kind of seawood meal and the food utilizing seawood meal to make, beverage and facial mask and preparation method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1276180A (en) * | 2000-05-19 | 2000-12-13 | 程显峰 | Seafood-soybean product and its preparing process |
| CN103549031A (en) * | 2013-11-05 | 2014-02-05 | 青岛大学 | Preparation method for novel red algae protein lactone bean curd |
| CN103652677A (en) * | 2012-09-06 | 2014-03-26 | 王晓宁 | Processing method for preparing bean curd by utilizing natural seaweed |
| CN104012664A (en) * | 2014-06-25 | 2014-09-03 | 南京海鲸食品厂 | Health-care seaweed bean curd and processing technology |
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2014
- 2014-11-21 CN CN201410671207.1A patent/CN104365871A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1276180A (en) * | 2000-05-19 | 2000-12-13 | 程显峰 | Seafood-soybean product and its preparing process |
| CN103652677A (en) * | 2012-09-06 | 2014-03-26 | 王晓宁 | Processing method for preparing bean curd by utilizing natural seaweed |
| CN103549031A (en) * | 2013-11-05 | 2014-02-05 | 青岛大学 | Preparation method for novel red algae protein lactone bean curd |
| CN104012664A (en) * | 2014-06-25 | 2014-09-03 | 南京海鲸食品厂 | Health-care seaweed bean curd and processing technology |
Non-Patent Citations (1)
| Title |
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| 吴燕燕等: "海藻营养豆腐的研制", 《中国水产》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104782787A (en) * | 2015-04-16 | 2015-07-22 | 吉林大学 | Chicken blood lactone bean curd and preparation method thereof |
| CN105211954A (en) * | 2015-07-13 | 2016-01-06 | 孔庆发 | A kind of seawood meal and the food utilizing seawood meal to make, beverage and facial mask and preparation method |
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Application publication date: 20150225 |