CN105532910B - A kind of production method of fruit vegetable bean curd - Google Patents
A kind of production method of fruit vegetable bean curd Download PDFInfo
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 12
- 235000018102 proteins Nutrition 0.000 claims abstract description 88
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 88
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 88
- 239000006210 lotion Substances 0.000 claims abstract description 49
- 239000006185 dispersion Substances 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 19
- 108060008539 Transglutaminase Proteins 0.000 claims abstract description 19
- 102000003601 transglutaminase Human genes 0.000 claims abstract description 19
- 238000010438 heat treatment Methods 0.000 claims abstract description 18
- 238000000265 homogenisation Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 13
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 13
- 208000035484 Cellulite Diseases 0.000 claims abstract description 9
- 206010049752 Peau d'orange Diseases 0.000 claims abstract description 9
- 230000036232 cellulite Effects 0.000 claims abstract description 9
- 239000012153 distilled water Substances 0.000 claims abstract description 9
- 239000008236 heating water Substances 0.000 claims abstract description 9
- 238000004321 preservation Methods 0.000 claims abstract description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 8
- 239000008158 vegetable oil Substances 0.000 claims abstract description 8
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 8
- 235000012424 soybean oil Nutrition 0.000 claims description 8
- 239000003549 soybean oil Substances 0.000 claims description 8
- 238000012216 screening Methods 0.000 claims description 7
- 235000019674 grape juice Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000020384 spinach juice Nutrition 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 210000004885 white matter Anatomy 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 238000004945 emulsification Methods 0.000 claims description 2
- 239000000839 emulsion Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 239000004677 Nylon Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229920001778 nylon Polymers 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 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 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 238000000748 compression moulding Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 229910052602 gypsum Inorganic materials 0.000 description 1
- 239000010440 gypsum Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of production methods of fruit vegetable bean curd, more particularly to the production method of the protein emulsion gel containing juice, step 1: low temperature edible bean cake is crushed, crosses 60 meshes, it is that 1.2-1.5:10 is scattered in distilled water by solid-to-liquid ratio, obtains protein dispersion；Step 2: protein dispersion is handled 5-10 minutes in 80-90 DEG C of heating water bath；Step 3: soybean protein dispersion liquid makees pre- homogenization after being stirred with volume 1:0.10-0.20 and vegetable oil；4th step makees high-pressure homogeneous processing twice to the thick lotion of protein using high pressure homogenizer, the thick lotion cellulite of protein is smashed obtain protein and it is fatty and lotion；Juice is added into protein lotion with the ratio of volume ratio 0.1-0.3:1 in 5th step.Be added transglutaminase in 6th step, the protein lotion of Xiang Hanyou vegetable juice, 0.20-0.25g transglutaminase is added in per kilogram protein, and 20-40 DEG C stands, after heat preservation 0.5-1 hours, 80-85 DEG C of heat treatment 3-5 minutes to get.
Description
Technical field
The present invention relates to a kind of production methods of fruit vegetable bean curd, more particularly to the protein emulsion gel containing juice
Production method.
Background technique
Bean curd is the maximum traditional food of China's volume of production and marketing, is that soybean protein is bound to each other to form under coagulator effect
Gel products with three-dimensional net structure.The manufacture craft of traditional bean curd generally comprises following steps: soybean screening, washing,
It impregnates, rinses, defibrination, filter to obtain soya-bean milk, mashing off, coagulator, compression moulding after crouching brain squeezes is added in point slurry after temperature adjustment.?
On the basis of guaranteeing nutrition, it is abundant, beautiful how to make the color of bean curd, and supplement other nutrients, such as: vitamin, thus
Increase the kind of bean curd and increase the desire to buy and appetite of consumer, is always problem to be solved.Currently, people attempt
In the manufacture craft of traditional bean curd, using soybean as raw material, after a series of processing, point slurry, such as: Salt treatment gel is added
Magnesium chloride, gypsum etc.；Acid induction gel, is added glucolactone etc.；Vegetable juice is added before slurry, fruit vegetable bean curd is made.But
It is this kind of bean curd using still limited.To find out its cause, in existing juice bean curd, curd gel short texture, gel net
Network is bigger, and vegetable juice is easily separated from bean curd when heating and water are impregnated；In addition, above-mentioned fruit vegetable bean curd induces gel for acid
Occasion the problems such as there is also weak flavors.Again, this kind of bean curd production needs mostly using soybean as raw material by immersion, defibrination, pressure
The processes such as squeezing, it is not only time-consuming, but also generate a large amount of waste water.
Summary of the invention
The object of the present invention is to provide a kind of fruit vegetable bean curd and preparation method thereof, which not only shortens the production of bean curd
Time saves water, and product of the present invention has the characteristics that juice without free, in beautiful color, quality is close, strong and brisk in taste, this
It will be enlarged by the application of bean curd.
The technical scheme adopted by the invention is that:
Low temperature edible bean cake is crushed, crosses 60 meshes by the first step, is that 1.2 ~ 1.5:10 is scattered in steaming by solid-to-liquid ratio
In distilled water, protein dispersion is obtained；In the solid-to-liquid ratio solid dosage be kilogram, volume unit be rise；
Second step, protein dispersion are handled 5-10 minutes in 80-90 DEG C of heating water bath, are cooled to 50-60 DEG C later；
Third step is heated resulting soybean protein dispersion liquid through second step and is stirred with volume ratio 1:0.10-0.20 and vegetable oil
Make pre- homogenization after mixing mixing, wherein revolving speed is 10000 ~ 12000 revs/min, and the time is 2 ~ 3 minutes, and it is slightly newborn to obtain protein
Liquid；The vegetable oil is soybean oil or corn oil；Pre-emulsification can promote vegetable oil to be preferably scattered in soybean protein dispersion liquid
In, it can be ensured that reach better emulsifying homogeneous effect, obtains the ideal protein lotion of property.
4th step makees high-pressure homogeneous processing twice to the thick lotion of protein using high pressure homogenizer, and wherein homogenization pressure is
20 ~ 40 megapascal, the thick lotion cellulite of protein is smashed obtain protein and fat and lotion；
Juice is added into protein lotion with the ratio of volume ratio 0.1-0.3:1 in 5th step.
Transglutaminase, the albumen of low temperature edible bean cake are added in 6th step, the protein lotion of Xiang Hanyou vegetable juice
Matter content be 48%-52%, by this calculate protein, per kilogram protein addition 0.20-0.25g transglutaminase, 20-40 DEG C
Stand, after heat preservation 0.5-1 hours, 80-85 DEG C of heat treatment 3-5 minutes to get.
Protein dispersion heat treatment, can effectively change the structure of protein, to improve the dissolution of protein
Property, there is facilitation to the formation of subsequent emulsifying homogeneous and gel.
The beneficial effects of the present invention are: the present invention is using low temperature edible bean cake as raw material, after it is dispersed in suitable water,
By homogenization after mixing with vegetable oil, after obtaining the protein emulsion with embedding pigment isoreactivity substance, juice is added,
Adding transglutaminase again makes its solidification, does not need " to squeeze " process, straight forming is up to fruit vegetable bean curd；Not only make product more
Add it is health delicious, be more in line with modern pursue health and the diversified theory of food；The technique is equal by low temperature edible bean cake
Matter lotion, add juice after, using enzyme process straight forming, character relative to existing bean curd juice without it is free, in beautiful color,
Quality is close, full of nutrition, and for opposite traditional handicraft, bean curd fabrication cycle is short, saves water.
Specific embodiment
Embodiment 1:
Step 1: low temperature edible bean cake pulverizer is crushed, crosses 60 meshes, screenings is obtained；It is 1.2:10 by solid-to-liquid ratio
It is scattered in distilled water, obtains protein dispersion；In the solid-to-liquid ratio solid dosage be kilogram, volume unit
To rise；
Step 2: gained protein dispersion 90 DEG C heating water bath 10 minutes, be cooled to 60 DEG C later；
Step 3: soybean oil is added with volume ratio 1:0.10 in the soybean protein dispersion liquid to heat treatment, after being stirred
Make pre- homogenization, wherein revolving speed is 12000 revs/min, and the time is 2 minutes, obtains the thick lotion of protein；
Step 4: making high-pressure homogeneous processing twice to the thick lotion of protein using high pressure homogenizer, wherein homogenization pressure is
30 megapascal, the thick lotion cellulite of protein is smashed obtain protein and fat and lotion；
Step 5: spinach juice is added into protein lotion with the ratio of volume ratio 0.1:1, mix；
Step 6: transglutaminase is added, the protein content of low temperature edible bean cake is 48%-52%, calculates egg by this
0.20g transglutaminase is added in white matter, per kilogram protein, and after mixing evenly, 35 DEG C stand, after heat preservation 0.5 hour, and 85 DEG C
Heat treatment 5 minutes to get.
The spinach juice is after water is added in 2:1 in mass ratio, to squeeze the juice after fresh spinach is cleaned, 100 mesh nylon taffeta mistakes of juice
Filter gained.
Embodiment 2:
Step 1: low temperature edible bean cake pulverizer is crushed, crosses 60 meshes, screenings is obtained.It is 1.3:10 by solid-to-liquid ratio
It is scattered in distilled water, obtains protein dispersion；In the solid-to-liquid ratio solid dosage be kilogram, volume unit
To rise；
Step 2: gained protein dispersion 90 DEG C heating water bath 10 minutes, be cooled to 60 DEG C later；
Step 3: soybean oil is added with volume ratio 1:0.15 in the soybean protein dispersion liquid to heat treatment, after being stirred
Make pre- homogenization, wherein revolving speed is 12000 revs/min, and the time is 2 minutes, obtains the thick lotion of protein；
Step 4: making high-pressure homogeneous processing twice to the thick lotion of protein using high pressure homogenizer, wherein homogenization pressure is
30 megapascal, the thick lotion cellulite of protein is smashed obtain protein and fat and lotion；
Step 5: grape juice is added into protein lotion with the ratio of volume ratio 0.2:1, mix；
Step 6: the protein content of low temperature edible bean cake is 48%-52%, based on this finally, transglutaminase is added
Protein is calculated, 0.23g transglutaminase is added in per kilogram protein, and after mixing evenly, 35 DEG C stand, after heat preservation 0.5 hour,
85 DEG C heat treatment 5 minutes to get.
Embodiment 3:
Step 1: low temperature edible bean cake pulverizer is crushed, crosses 60 meshes, screenings is obtained.It is 1.5:10 by solid-to-liquid ratio
It is scattered in distilled water, obtains protein dispersion；In the solid-to-liquid ratio solid dosage be kilogram, volume unit
To rise；
Step 2: gained protein dispersion 90 DEG C heating water bath 10 minutes, be cooled to 60 DEG C later；
Step 3: soybean oil is added with volume ratio 1:0.20 in the soybean protein dispersion liquid to heat treatment, after being stirred
Make pre- homogenization, wherein revolving speed is 12000 revs/min, and the time is 2 minutes, obtains the thick lotion of protein；
Step 4: making high-pressure homogeneous processing twice to the thick lotion of protein using high pressure homogenizer, wherein homogenization pressure is
30 megapascal, the thick lotion cellulite of protein is smashed obtain protein and fat and lotion；
Step 5: grape juice is added into protein lotion with the ratio of volume ratio 0.3:1, mix；
Step 6: the protein content of low temperature edible bean cake is 48%-52%, based on this finally, transglutaminase is added
Protein is calculated, 0.25g transglutaminase is added in per kilogram protein, and after mixing evenly, 35 DEG C stand, after heat preservation 0.5 hour,
85 DEG C heat treatment 5 minutes to get.
The grape juice is after water is added in 2:1 in mass ratio, to squeeze the juice after fresh grape is cleaned, 100 mesh nylon taffeta mistakes of juice
Filter gained.
Various juice can also be added in soybean protein, such as: vegetable juice: spinach juice, carrot juice, tomato juice, Huang
Melon juice or Pumpkin Juice etc.；Fruit juice: grape juice, watermelon juice or orange juice etc.；Vegetable juice used, fruit juice are that fresh fruit or vegetables are squeezed
Juice, juice filter gained with 100 mesh nylon taffetas；Not only contain natural pigment and flavor in juice, can not add any
Pigment just assigns the ideal color of products made thereby and flavor；The vitamin content of product is higher.
Claims (4)
1. a kind of production method of fruit vegetable bean curd, it is characterized in that:
It is that 1.2 ~ 1.5:10 is scattered in distilled water by solid-to-liquid ratio step 1: low temperature edible bean cake is crushed, crosses 60 meshes
In, obtain protein dispersion；In the solid-to-liquid ratio solid dosage be kilogram, volume unit be rise；
Step 2: protein dispersion is handled 5-10 minutes in 80-90 DEG C of heating water bath, it is cooled to 50-60 DEG C later；
It is mixed step 3: heating resulting soybean protein dispersion liquid through second step and being stirred with volume ratio 1:0.10-0.20 and vegetable oil
Make pre- homogenization after conjunction, wherein revolving speed is 10000 ~ 12000 revs/min, and the time is 2-3 minutes, obtains the thick lotion of protein；
The vegetable oil is soybean oil or corn oil；Pre-emulsification can promote vegetable oil to be preferably scattered in soybean protein dispersion liquid,
Better emulsifying homogeneous effect can be ensured to reach, obtain the ideal protein lotion of property；
Step 4: making high-pressure homogeneous processing twice to the thick lotion of protein using high pressure homogenizer, wherein homogenization pressure is 20-40
The thick lotion cellulite of protein is smashed the lotion for obtaining protein and fatty homogeneous by megapascal；
Step 5: juice is added into protein lotion with the ratio of volume ratio 0.1-0.3:1；
Step 6: transglutaminase is added into the protein lotion containing vegetable juice, the protein of low temperature edible bean cake contains
Amount is 48%-52%, calculates protein by this, 0.20-0.25g transglutaminase is added in per kilogram protein, and 20-40 DEG C quiet
After setting, keeping the temperature 0.5-1 hours, 80-85 DEG C of heat treatment 3-5 minutes to get.
2. a kind of production method of fruit vegetable bean curd according to claim 1, it is characterized in that:
Step 1: low temperature edible bean cake pulverizer is crushed, crosses 60 meshes, screenings is obtained；By solid-to-liquid ratio be 1.2:10 by its
It is scattered in distilled water, obtains protein dispersion；In the solid-to-liquid ratio solid dosage be kilogram, volume unit is
It rises；
Step 2: gained protein dispersion 90 DEG C heating water bath 10 minutes, be cooled to 60 DEG C later；
Step 3: soybean oil is added with volume ratio 1:0.10 in the soybean protein dispersion liquid to heat treatment, make after being stirred pre-
Homogenization, wherein revolving speed is 12000 revs/min, and the time is 2 minutes, obtains the thick lotion of protein；
Step 4: making high-pressure homogeneous processing twice to the thick lotion of protein using high pressure homogenizer, wherein homogenization pressure is 30,000,000
The thick lotion cellulite of protein is smashed the lotion for obtaining protein and fatty homogeneous by pa；
Step 5: spinach juice is added into protein lotion with the ratio of volume ratio 0.1:1, mix；
Step 6: transglutaminase is added, the protein content of low temperature edible bean cake is 48%-52%, calculates protein by this,
0.20g transglutaminase is added in per kilogram protein, and after mixing evenly, 35 DEG C stand, after heat preservation 0.5 hour, 85 DEG C of heating
Processing 5 minutes to get.
3. a kind of production method of fruit vegetable bean curd according to claim 1, it is characterized in that:
Step 1: low temperature edible bean cake pulverizer is crushed, crosses 60 meshes, screenings is obtained；By solid-to-liquid ratio be 1.3:10 by its
It is scattered in distilled water, obtains protein dispersion；In the solid-to-liquid ratio solid dosage be kilogram, volume unit is
It rises；
Step 2: gained protein dispersion 90 DEG C heating water bath 10 minutes, be cooled to 60 DEG C later；
Step 3: soybean oil is added with volume ratio 1:0.15 in the soybean protein dispersion liquid to heat treatment, make after being stirred pre-
Homogenization, wherein revolving speed is 12000 revs/min, and the time is 2 minutes, obtains the thick lotion of protein；
Step 4: making high-pressure homogeneous processing twice to the thick lotion of protein using high pressure homogenizer, wherein homogenization pressure is 30,000,000
The thick lotion cellulite of protein is smashed the lotion for obtaining protein and fatty homogeneous by pa；
Step 5: grape juice is added into protein lotion with the ratio of volume ratio 0.2:1, mix；
Step 6: the protein content of low temperature edible bean cake is 48%-52% finally, transglutaminase is added, egg is calculated by this
0.23g transglutaminase is added in white matter, per kilogram protein, and after mixing evenly, 35 DEG C stand, after heat preservation 0.5 hour, and 85 DEG C
Heat treatment 5 minutes to get.
4. a kind of production method of fruit vegetable bean curd according to claim 1, it is characterized in that:
Step 1: low temperature edible bean cake pulverizer is crushed, crosses 60 meshes, screenings is obtained；
It is that 1.5:10 is scattered in distilled water by solid-to-liquid ratio, obtains protein dispersion；Solid is used in the solid-to-liquid ratio
Amount for kilogram, volume unit be rise；
Step 2: gained protein dispersion 90 DEG C heating water bath 10 minutes, be cooled to 60 DEG C later；
Step 3: soybean oil is added with volume ratio 1:0.20 in the soybean protein dispersion liquid to heat treatment, make after being stirred pre-
Homogenization, wherein revolving speed is 12000 revs/min, and the time is 2 minutes, obtains the thick lotion of protein；
Step 4: making high-pressure homogeneous processing twice to the thick lotion of protein using high pressure homogenizer, wherein homogenization pressure is 30,000,000
The thick lotion cellulite of protein is smashed the lotion for obtaining protein and fatty homogeneous by pa；
Step 5: grape juice is added into protein lotion with the ratio of volume ratio 0.3:1, mix；
Step 6: the protein content of low temperature edible bean cake is 48%-52% finally, transglutaminase is added, egg is calculated by this
0.25g transglutaminase is added in white matter, per kilogram protein, and after mixing evenly, 35 DEG C stand, after heat preservation 0.5 hour, and 85 DEG C
Heat treatment 5 minutes to get.
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| CN108041178B (en) * | 2017-12-20 | 2021-03-16 | 苏州金记食品有限公司 | Preparation method of black bean/leaf pectin type sour pulp bean curd based on high-pressure homogenization treatment |
| CN108124978B (en) * | 2018-03-15 | 2021-06-22 | 成都大学 | Processing method of buckwheat-flavor dried bean curd |
| CN113142473A (en) * | 2021-04-03 | 2021-07-23 | 齐齐哈尔大学 | Biological enzyme coagulant and method for preparing instant corn tofu by using same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1557188A (en) * | 2004-01-20 | 2004-12-29 | 浙江省农业科学院 | Bean curd production method with no waste water discharge |
| CN102232427A (en) * | 2010-12-02 | 2011-11-09 | 泰兴市一鸣生物制品有限公司 | Bean curd coagulant and method for making bean curd by using same |
| CN103960376A (en) * | 2014-05-16 | 2014-08-06 | 山东万得福实业集团有限公司 | Production process and application of special powder for bean curd |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1557188A (en) * | 2004-01-20 | 2004-12-29 | 浙江省农业科学院 | Bean curd production method with no waste water discharge |
| CN102232427A (en) * | 2010-12-02 | 2011-11-09 | 泰兴市一鸣生物制品有限公司 | Bean curd coagulant and method for making bean curd by using same |
| CN103960376A (en) * | 2014-05-16 | 2014-08-06 | 山东万得福实业集团有限公司 | Production process and application of special powder for bean curd |
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