CN106615207A - Dried bean curd with fruits and preparation method of dried bean curd - Google Patents
Dried bean curd with fruits and preparation method of dried bean curd Download PDFInfo
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- CN106615207A CN106615207A CN201611242444.1A CN201611242444A CN106615207A CN 106615207 A CN106615207 A CN 106615207A CN 201611242444 A CN201611242444 A CN 201611242444A CN 106615207 A CN106615207 A CN 106615207A
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- dried tofu
- cut
- fruit
- rotating speed
- weight portions
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- 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
Abstract
The invention provides a dried bean curd with fruits and a preparation method of the dried bean curd and relates to the field of food production. The method comprises the steps of mixing 400-750 parts by weight of pu'er tea water at 0-10 DEG C and 100 parts by weight of soybean protein powder, and carrying out first chopping to obtain a primary product of the dried bean curd; mixing 50-85 parts by weight of vegetable oil, 100-200 parts by weight of royal icing, 200-300 parts by weight of jam and 20-78 parts by weight of auxiliary materials with the primary product of the dried bean curd and then carrying out second chopping; and adding 0.01-0.02 part by weight of TG enzyme and 200-300 parts by weight of jam and carrying out chopping again to prepare a semi-finished product of the dried bean curd with the fruits, wherein the auxiliary materials include cassava starch. The preparation method is simple and suitable for massive production; the prepared dried bean curd with the fruits is strong in fruit flavor, can meet the requirements of consumers, hardly contains a food additive and is beneficial to health of an eater.
Description
Technical field
The present invention relates to food production field, and more particularly to a kind of fruit dried tofu and preparation method thereof.
Background technology
Dried tofu product is with a long history, and salty perfume is tasty and refreshing, it is hard in tough, put not bad long, have in the Chinese major styles of cooking together
Cuisines.Dried tofu is nutritious, containing a large amount of protein, fat, carbohydrate, also containing various needed by human body such as calcium, phosphorus, ferrum
Mineral, flavor taste is good, deep to be liked by broad masses of the people.Practise recently as the abundant and diet of product special flavour
Used change, dried tofu product enjoys masses to like, its long shelf-life, in good taste, local flavor are changeable.
The processing method that current dried tofu process technology is mainly traditional dried tofu, needs soaking defibrination, mashing off, order halogen, crouching
The steps such as brain, compacting, molding, complex process, cost of labor is high, there is a problem of certain.Also adopt soybean protein isolate for
Primary raw material prepares dried tofu.But its is tasty mainly carry out after dried tofu molding it is tasty, because dried tofu degree of compaction it is high, dried tofu into
Tasty after type, its taste is uneven, and existing dried tofu taste not enough enriches, it is difficult to the consumption demand that satisfaction increasingly increases.
The content of the invention
It is an object of the invention to provide a kind of preparation method of fruit dried tofu, the method is simple, easy to operate, and cutting ring is mixed
Save into addition fruit jam, can make made by the fruity of fruit dried tofu more enrich, reduce the link of follow-up dried tofu seasoning, make system
The loaded down with trivial details link for making dried tofu becomes simple；And the taste species of the dried tofu of market sale can also be increased, meet more market need
Ask.
Another object of the present invention is to provide a kind of fruit dried tofu, raciness, profile are good, quality is good, can meet and disappear
Demand of the person of expense to different taste.
The present invention solves its technical problem and employs the following technical solutions to realize.
The present invention proposes a kind of preparation method of fruit dried tofu, comprises the following steps：By 0-10 DEG C of 400-750 weight portions
Pu'er tea is cut for the first time after mixing with the soybean protein powder of 100 weight portions and mixes to obtain dried tofu first product；
By the vegetable oil of 50-85 weight portions, the albumen frosting of 100-200 weight portions, the fruit jam of 200-300 weight portions and
The adjuvant of 20-78 weight portions is cut for the second time after mixing with dried tofu first product and is mixed；
Add to be cut again after the TG enzymes of 0.01-0.02 weight portions and the fruit jam of 200-300 weight portions and mix, fruit dried tofu is obtained
Semi-finished product；
Fruit dried tofu is obtained after fruit dried tofu semi-finished product are toasted, adjuvant includes tapioca.
The present invention proposes a kind of fruit dried tofu, is obtained by above-mentioned preparation method.
The beneficial effect of the fruit dried tofu of the embodiment of the present invention and preparation method thereof is：Cut mix when, with Pu'er tea and
Soybean protein powder mixing is cut and is mixed, the microbial growth that can be effectively reduced in dried tofu first product, and by dried tofu first product and vegetable oil,
The mixing such as albumen frosting, fruit jam, TG enzymes carries out cutting mixing, and is toasted, and makes obtained fruit dried tofu have strong fruity,
Meet more taste demands on market；And loaded down with trivial details preparation flow is become simple, simpler, quickly a large amount of can be made
It is standby, meet larger Production requirement.
Specific embodiment
To make purpose, technical scheme and the advantage of the embodiment of the present invention clearer, below will be in the embodiment of the present invention
Technical scheme be clearly and completely described.Unreceipted actual conditions person, builds according to normal condition or manufacturer in embodiment
The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, being can pass through the conventional product that commercially available purchase is obtained
Product.
Fruit dried tofu of the embodiment of the present invention and preparation method thereof is specifically described below.
A kind of preparation method of fruit dried tofu provided in an embodiment of the present invention.By 0-10 DEG C Pu'er of 400-750 weight portions
Soybean protein powder of the tea with 100 parts is cut for the first time after mixing and mixes to obtain dried tofu first product.For example carry out cutting using cutmixer mixing, preferably
Ground, is mixed, in order to slow down the setting rate of soybean protein powder, easily using 0-5 DEG C of Pu'er tea with soybean protein powder
In the sabot molding in later stage, while reducing the generation of bubble, finally make fruit dried tofu molding preferable.Water is replaced using Pu'er tea
Carry out cutting for soybean protein powder to mix, can efficiently reduce is carrying out the harmful microorganism cut during mixing of soybean protein powder
Grow, reduce the use of preservative during dried tofu manufacturing process and final packaging, make obtained dried tofu advantageously in
The health of eater；And there is the materials such as various Pigments, Polyphenols, aminoacid in Folium camelliae assamicae, be conducive to lifting to be obtained
Dried tofu nutritive value；Need it is further noted that cut mix soybean protein powder when, add Pu'er tea can be effectively
The beany flavor of soybean protein powder is suppressed to a certain extent, it is possible to reduce the bean raw meat of Semen sojae atricolor is suppressed using other food additive
Taste, the consumption for making food addition in obtained fruit dried tofu is reduced, it is to avoid consumer eats excessive food additive, endangers body
Health.Cut to mix is carried out in cutmixer, preferably, cut to mix for the first time carrying out in the following manner：Water and soybean protein powder are put into
Cutmixer, is first 400-600r/min in die rotating speed, cuts pot rotating speed and mixes to dustless to cut under conditions of 5-9r/min, is then existed
Die rotating speed is 3000-4000r/min, cuts pot rotating speed to cut under conditions of 13-17r/min and mixes 2-5min.First cut at a slow speed and mix, mesh
Be in order to avoid soybean protein powder flies upward, cause waste, then quickly cut and mix, in order to soybean protein powder is filled with water
Divide mixing.
Soybean protein powder is extracted through a series of procedure of processings from Semen sojae atricolor, containing rich in protein, also containing a small amount of
Fat and fiber, the various nutrition having with soybean protein and health efficacy, these protein pass through human consumption
Various different aminoacid are converted into afterwards, portion of energy can not only be provided for human body, moreover it is possible to for synthesizing new tissue.This
Outward, soybean protein powder does not contain cholesterol and is capable of the generation of prevention of cardiovascular disease, while animal proteinum can also be substituted for subtracting
Light kidney of diabetic patients burden.Therefore, dried tofu is prepared as primary raw material from soybean protein powder, is not only can guarantee that in dried tofu
Nutrient substance is answered with more, moreover it is possible to ensure that it has preferable mouthfeel.
After prepared dried tofu first product, then by the vegetable oil of 50-85 weight portions, the albumen frosting of 100-200 weight portions, 200-
The fruit jam of 300 weight portions and the adjuvant of 20-78 weight portions are cut for the second time after mixing with dried tofu first product and are mixed；Preferably, second
It is secondary cut to mix carry out in the following manner：First vegetable oil, albumen frosting and fruit jam are cut after mixing, are added the mixing of dried tofu first product and is cut and mix,
Add adjuvant to cut again to mix.
It is highly preferred that cutting when mixing to vegetable oil, albumen frosting and fruit jam, die rotating speed is 1000-2000r/min, is cut
Pot rotating speed is 5-9r/min, cuts the time of mixing for 2-5min；The first product mixing of addition dried tofu is cut when mixing, and die rotating speed is 3000-
4000r/min, cuts pot rotating speed for 13-17r/min, and it is 2-5min to cut the time mixed；After adjuvant is added, holding is cut and mixes dried tofu first product
When cut the condition of mixing, cut and mix 2-5min.
First albumen frosting and fruit jam carry out cutting mixing under mix rotating speed in relatively low being cut, fruit jam can be uniformly wrapped in egg
The inside of white sugar frost, additionally it is possible to the densification for allowing albumen frosting to become, but and do not destroy the soft texture of albumen frosting；By protein sugar
Dried tofu first product is added after frost and fruit jam mixing to continue carry out cutting mixing under mix rotating speed in higher cutting, and can effectively promote dried tofu
First product can be sufficiently wrapped in the mixture the inside of albumen frosting and fruit jam, dried tofu fully, is uniformly entered
Taste, additionally it is possible to increase the soft mouthfeel of dried tofu using albumen frosting, it is often more important that the taste of albumen frosting and fruit jam can be utilized
Taste and both cut the close texture after mixing and suppress the beany flavor of soybean protein powder, make the flavour of obtained fruit dried tofu more
Liked by consumer.
Vegetable oil is the oils and fatss obtained in a kind of fruit, seed, plumule from plant, such as salad oil, Oleum Arachidis hypogaeae semen, Oleum Glycines,
Oleum lini, Oleum Brassicae campestriss etc..Further, fruit jam include honey grapefruit fruit jam, strawberry jam, blueberry jam, Fructus Ananadis comosi beans, Passifolra edulis beans or
Durio Zibethinus murr beans etc..
Adjuvant includes tapioca, and starch is the second largest carbohydrate source for being only second to cellulose, the tuber of Maninot esculenta crantz.
It is good starch source containing 25% or so starch.Wherein, the ratio of amylopectin and amylose is high in tapioca
Up to 83:17, therefore with higher spike viscosity.Tapioca contains the materials such as glucose, protein, and it has improving eyesight, temperature
The effects such as lung, the liver benefiting, spleen invigorating, beauty care, the anti-tumor of suppression cancer, yin-nourishing qi-restoratives, anti-ageing radioprotective.Addition tapioca can not only
Promote soybean protein powder that hydration occurs with Pu'er tea, moreover it is possible to strengthen the mouthfeel of obtained fruit dried tofu.
Preferably, adjuvant also includes at least one in sweeting agent, meat extract and freshener.Sweeting agent is sweet as food is strengthened
The material of taste, can for example include at least one of white sugar, brown sugar, Sorbitol, stevioside in the embodiment of the present invention.Pyrusussuriensiss
Sugar alcohol has refrigerant sweet taste, and its sugariness is about the 50%-70% of sucrose, glucose is not converted in human body, not by islets of langerhans
The control of element, suitable diabetes patient uses.Simultaneously Sorbitol is a kind of special sweeting agent with moisture-keeping functions, with good
Performance of keeping humidity, food can be made to keep certain moisture, prevent drying, can also prevent sugar, salt etc. from separating out crystallization, can keep sweet,
Acid, the balance of bitterness intensity strengthens the local flavor of food, because it is nonvolatile polyhydric alcohol, so also keeping food aroma
Function.Stevioside is the new type natural sweeting agent that essence is carried in a kind of Folium Stevlae Rebaudianae from catananche, is not absorbed after eating,
Do not produce heat energy, therefore for the good natural sweetener of diabetes, bariatric patients.The addition of sweeting agent can not only be adjusted and increased
High wind taste, while it can also be made to show different sweet taste and mouthfeel when various sweeting agents are added, strengthens its local flavor.Can be with
Different types of sweeting agent is added according to the taste of different people, to adapt to different crowds.
Meat extract is primarily to increase the local flavor of dried tofu.Meat extract can be selected from Carnis Bovis seu Bubali cream, Carnis Sus domestica cream, chicken paste, Carnis caprae seu ovis cream
Or at least one in fish flesh paste, containing creatine, kreatinin, polypeptide, amino acidses, ucleotides, organic in the middle of Carnis Bovis seu Bubali cream
The water-soluble substanceses of acids, minerals and vitaminss.The addition species of meat extract and addition can be according to different people not
It is adjusted correspondingly with hobby.
Freshener can improve food taste, play the effect of delicate flavour multiplication, make the more mellow sense of delicate flavour, the original flavor meeting of food
It is denseer.Freshener can be selected from least one of disodium 5 '-ribonucleotide (I+G), chicken essence, monosodium glutamate, sodium succinate.Wherein I+G is
A kind of new freshener, its low price effect is good, and addition can strengthen and improve the local flavor of dried tofu, can strengthen the day of dried tofu
It is so delicious, strong with fragrant and sweet taste.
Cut for the second time after mixing, be subsequently adding after the fruit jam of the TG enzymes of 0.01-0.02 weight portions and 200-300 weight portions again
Cut and mix, fruit dried tofu semi-finished product are obtained.Preferably, first is 3000-4000r/min in die rotating speed, cuts pot rotating speed for 13-17r/
Cut under conditions of min and mix 0.5-1min, be then 400-600r/min in die rotating speed, cut the condition that pot rotating speed is 5-9r/min
Under cut and mix to bubble-free.First cut at a high speed the purpose mixed be in order to TG enzymes preferably merge with egg albumen powder, after cut at a slow speed mix be in order to
The bubble in mixture is reduced, the more preferable molding of fruit dried tofu is made.
TG enzymes are glutamine transaminage, can improve Food Texture, and TG enzymes can be handed over so that catalytic proteins are intermolecular
Connection reaction, many important performances for improving protein.Add the TG enzymes can be by other protein-crosslinkings to soybean protein, can be obvious
Improve mouthfeel, local flavor, organizational structure and the nutrition of fruit dried tofu.Simultaneously TG enzymes can also lift soy proteinaceous nutritive value,
It can be covalently bonded to essential amino acid on soybean protein, can prevent destruction of the Maillard reaction to aminoacid.
Finally fruit dried tofu will be obtained after the baking of fruit dried tofu semi-finished product.Baking is in 60-70 by fruit dried tofu semi-finished product
Under the conditions of DEG C, it is 60%-85% to bake to the water content of above-mentioned fruit dried tofu, the mouthfeel of the fruit dried tofu after baking more preferably, with compared with
Low temperature is toasted, it is to avoid high-temperature baking destroys the nutrient substance of some non-refractories, reduces the battalion of the fruit dried tofu
Support value.Preferably, before being toasted, fruit dried tofu semi-finished product are made into strip or bulk, and in external coating fruit jam, sugar
After slurry or Mel, above-mentioned baking is being carried out, fruit dried tofu semi-finished product are being made into strip or bulk, follow-up packaging can facilitated
Operation；Toasted again after the fruit dried tofu surface of semi-finished for segmenting first brushing fruit jam, syrup or Mel, can be further
Make the flavour of the fruit dried tofu strong, meet more consumption demands.
Preferably, by fruit dried tofu semi-finished product cold preservation 4-24h under conditions of 0-5 DEG C before baking, after then carrying out again
The operations such as continuous various bakings.Purpose is in order that the more preferable coagulation forming of fruit dried tofu semi-finished product, to carry out follow-up baking
Roasting operation.
The feature and performance of the present invention are described in further detail with reference to embodiments.
Embodiment 1
The soybean protein powder of 400 weight portions, 0 DEG C of Pu'er tea and 100 weight portions is put into into cutmixer, is first turned in die
Speed is 400r/min, cuts pot rotating speed and mixes to dustless to cut under conditions of 5r/min, is then 3000r/min in die rotating speed, is cut
Pot rotating speed is cut for 13r/min and mixes 2min, and dried tofu first product is obtained.
Then by the honey grapefruit beans of the vegetable oil of 50 weight portions, the albumen frosting of 100 weight portions and 300 weight portions,
The rotating speed of die is 1000r/min, and the rotating speed for cutting pot is to cut to mix 5min under conditions of 5r/min；Dried tofu first product is mixed into again,
The rotating speed of die is 3000r/min, and the rotating speed for cutting pot is to cut to mix 5min under the conditions of 17r/min；Finally add 20 weight portions
Tapioca keeps adding and cut the condition of mixing after dried tofu first product, continues to cut and mixes 2min.
After being subsequently added into the honey grapefruit beans of the TG enzymes of 0.02 weight portion and 200 weight portions, it is in the rotating speed of die
3000r/min, the rotating speed for cutting pot is to cut and mix 1min under the conditions of 17r/min, in the rotating speed of die is again then 600r/min, cuts pot
Rotating speed be under the conditions of 5r/min, to cut and mix to bubble-free, fruit dried tofu semi-finished product are obtained.By fruit dried tofu semi-finished product in 70 DEG C of bars
Toast under part, until the water content of fruit dried tofu is 60%, you can.
Embodiment 2
The soybean protein powder of 750 weight portions, 10 DEG C of Pu'er tea and 100 weight portions is put into into cutmixer, first in die
Rotating speed is 600r/min, cuts pot rotating speed and mixes to dustless to cut under conditions of 9r/min, is then 4000r/min in die rotating speed,
Cut a pot rotating speed and cut for 17r/min and mix 5min, dried tofu first product is obtained.
Then by the strawberry jam of the salad oil of 85 weight portions, the albumen frosting of 200 weight portions and 200 weight portions, in die
Rotating speed be 2000r/min, the rotating speed for cutting pot is to cut and mix 2min under conditions of 9r/min；Dried tofu first product is mixed into again, in die
Rotating speed be 4000r/min, the rotating speed for cutting pot is to cut and mix 2min under the conditions of 13r/min；Finally add the Maninot esculenta crantz. of 50 weight portions
Starch keeps adding and cut the condition of mixing after dried tofu first product, continues to cut and mixes 5min.
It is 4000r/ in the rotating speed of die after being subsequently added into the strawberry jam of the TG enzymes of 0.01 weight portion and 300 weight portions
Min, the rotating speed for cutting pot is to cut and mix 0.5min under the conditions of 13r/min, in the rotating speed of die is again then 400r/min, cuts turning for pot
Speed is obtained fruit dried tofu semi-finished product under the conditions of 9r/min, to cut and mixing to bubble-free.By fruit dried tofu semi-finished product under the conditions of 60 DEG C
Baking, until the water content of fruit dried tofu is 85%, you can.
Embodiment 3
The soybean protein powder of 550 weight portions, 5 DEG C of Pu'er tea and 100 weight portions is put into into cutmixer, is first turned in die
Speed is 500r/min, cuts pot rotating speed and mixes to dustless to cut under conditions of 7r/min, is then 3500r/min in die rotating speed, is cut
Pot rotating speed is cut for 15r/min and mixes 3min, and dried tofu first product is obtained.
Then by the strawberry jam of the Oleum Glycines of 65 weight portions, the albumen frosting of 150 weight portions and 250 weight portions, in die
Rotating speed is 1500r/min, and the rotating speed for cutting pot is to cut to mix 3min under conditions of 7r/min；Dried tofu first product is mixed into again, in die
Rotating speed is 3500r/min, and the rotating speed for cutting pot is to cut to mix 3min under the conditions of 15r/min；Finally add the para arrowroot of 30 weight portions
The white sugar of powder and 5 weight portions keeps adding and cut the condition of mixing after dried tofu first product, continues to cut and mixes 4min.
It is 3500r/ in the rotating speed of die after being subsequently added into the strawberry jam of the TG enzymes of 0.015 weight portion and 250 weight portions
Min, the rotating speed for cutting pot is to cut and mix 0.8min under the conditions of 15r/min, in the rotating speed of die is again then 500r/min, cuts turning for pot
Speed is obtained fruit dried tofu semi-finished product under the conditions of 7r/min, to cut and mixing to bubble-free.Fruit dried tofu semi-finished product are cut into into strip, and
Painting is spread after Mel, is toasted under the conditions of 65 DEG C, until the water content of fruit dried tofu is 75%, you can.
Embodiment 4
The soybean protein powder of 500 weight portions, 3 DEG C of Pu'er tea and 100 weight portions is put into into cutmixer, is first turned in die
Speed is 450r/min, cuts pot rotating speed and mixes to dustless to cut under conditions of 6r/min, is then 3700r/min in die rotating speed, is cut
Pot rotating speed is cut for 16r/min and mixes 4min, and dried tofu first product is obtained.
Then by the apple jam of the salad oil of 70 weight portions, the albumen frosting of 180 weight portions and 240 weight portions, in die
Rotating speed be 1800r/min, the rotating speed for cutting pot is to cut and mix 4min under conditions of 8r/min；Dried tofu first product is mixed into again, in die
Rotating speed be 3300r/min, the rotating speed for cutting pot is to cut and mix 4min under the conditions of 14r/min；Finally add the Maninot esculenta crantz. of 50 weight portions
The chicken essence of starch, the white sugar of 14 weight portions and 14 weight portions keeps adding and cut the condition of mixing after dried tofu first product, continues to cut and mixes
3min。
It is 3300r/ in the rotating speed of die after being subsequently added into the apple jam of the TG enzymes of 0.012 weight portion and 240 weight portions
Min, the rotating speed for cutting pot is to cut and mix 0.6min under the conditions of 16r/min, in the rotating speed of die is again then 450r/min, cuts turning for pot
Speed is obtained fruit dried tofu semi-finished product under the conditions of 8r/min, to cut and mixing to bubble-free.Fruit dried tofu semi-finished product are cut into into bulk, and
Painting is spread after syrup, is toasted under the conditions of 68 DEG C, until the water content of fruit dried tofu is 70%, you can.
Embodiment 5
The soybean protein powder of 600 weight portions, 7 DEG C of Pu'er tea and 100 weight portions is put into into cutmixer, is first turned in die
Speed is 520r/min, cuts pot rotating speed and mixes to dustless to cut under conditions of 8r/min, is then 3300r/min in die rotating speed, is cut
Pot rotating speed is cut for 14r/min and mixes 2min, and dried tofu first product is obtained.
Then by the blueberry jam of the Oleum sesami of 60 weight portions, the albumen frosting of 120 weight portions and 270 weight portions, in die
Rotating speed be 1300r/min, the rotating speed for cutting pot is to cut and mix 5min under conditions of 6r/min；Dried tofu first product is mixed into again, in die
Rotating speed be 3600r/min, the rotating speed for cutting pot is to cut and mix 5min under the conditions of 16r/min；Finally add the Maninot esculenta crantz. of 35 weight portions
The fish flesh paste of starch, the white sugar of 5 weight portions and 5 weight portions keeps adding and cut the condition of mixing after dried tofu first product, continues to cut and mixes
5min。
It is 3600r/ in the rotating speed of die after being subsequently added into the blueberry jam of the TG enzymes of 0.016 weight portion and 270 weight portions
Min, the rotating speed for cutting pot is to cut and mix 1min under the conditions of 13r/min, in the rotating speed of die is again then 520r/min, cuts the rotating speed of pot
Under the conditions of for 5r/min, cut and mix to bubble-free, fruit dried tofu semi-finished product are obtained.Fruit dried tofu semi-finished product are cut into into bulk, and are applied
After spreading blueberry jam, toast under the conditions of 65 DEG C, until the water content of fruit dried tofu is 80%, you can.
Embodiment 6
The soybean protein powder of 600 weight portions, 7 DEG C of Pu'er tea and 100 weight portions is put into into cutmixer, is first turned in die
Speed is 520r/min, cuts pot rotating speed and mixes to dustless to cut under conditions of 8r/min, is then 3300r/min in die rotating speed, is cut
Pot rotating speed is cut for 14r/min and mixes 2min, and dried tofu first product is obtained.
Then by the blueberry jam of the Oleum sesami of 60 weight portions, the albumen frosting of 120 weight portions and 270 weight portions, in die
Rotating speed be 1300r/min, the rotating speed for cutting pot is to cut and mix 5min under conditions of 6r/min；Dried tofu first product is mixed into again, in die
Rotating speed be 3600r/min, the rotating speed for cutting pot is to cut and mix 5min under the conditions of 16r/min；Finally add the Maninot esculenta crantz. of 35 weight portions
The fish flesh paste of starch, the white sugar of 5 weight portions and 5 weight portions keeps adding and cut the condition of mixing after dried tofu first product, continues to cut and mixes
5min。
It is 3600r/ in the rotating speed of die after being subsequently added into the blueberry jam of the TG enzymes of 0.016 weight portion and 270 weight portions
Min, the rotating speed for cutting pot is to cut and mix 1min under the conditions of 13r/min, in the rotating speed of die is again then 520r/min, cuts the rotating speed of pot
Under the conditions of for 5r/min, cut and mix to bubble-free, fruit dried tofu semi-finished product are obtained.Fruit dried tofu semi-finished product are positioned over into 0 DEG C of condition
After lower cold preservation 4h, toast under the conditions of 65 DEG C, until the water content of fruit dried tofu is 80%, you can.
Embodiment 7
The soybean protein powder of 450 weight portions, 7 DEG C of Pu'er tea and 100 weight portions is put into into cutmixer, is first turned in die
Speed is 500r/min, cuts pot rotating speed and mixes to dustless to cut under conditions of 9r/min, is then 3300r/min in die rotating speed, is cut
Pot rotating speed is cut for 14r/min and mixes 2min, and dried tofu first product is obtained.
Then by the Passifolra edulis beans of the salad oil of 60 weight portions, the albumen frosting of 120 weight portions and 270 weight portions, cutting
The rotating speed of knife is 1300r/min, and the rotating speed for cutting pot is to cut to mix 5min under conditions of 6r/min；Dried tofu first product is mixed into again, is being cut
The rotating speed of knife is 3600r/min, and the rotating speed for cutting pot is to cut to mix 5min under the conditions of 16r/min；Finally add the wood of 35 weight portions
Sweet potato starch keeps adding and cut the condition of mixing after dried tofu first product, continues to cut and mixes 5min.
It is 3600r/ in the rotating speed of die after being subsequently added into the Passifolra edulis beans of the TG enzymes of 0.016 weight portion and 270 weight portions
Min, the rotating speed for cutting pot is to cut and mix 1min under the conditions of 13r/min, in the rotating speed of die is again then 520r/min, cuts the rotating speed of pot
Under the conditions of for 5r/min, cut and mix to bubble-free, fruit dried tofu semi-finished product are obtained.Fruit dried tofu semi-finished product are positioned over into 5 DEG C of conditions
After lower cold preservation 24h, toast under the conditions of 65 DEG C, until the water content of fruit dried tofu is 75%, you can.
Embodiment 8
The soybean protein powder of 700 weight portions, 5 DEG C of Pu'er tea and 100 weight portions is put into into cutmixer, is first turned in die
Speed is 500r/min, cuts pot rotating speed and mixes to dustless to cut under conditions of 8r/min, is then 3300r/min in die rotating speed, is cut
Pot rotating speed is cut for 14r/min and mixes 2min, and dried tofu first product is obtained.
Then by the Fructus Ananadis comosi beans of the salad oil of 70 weight portions, the albumen frosting of 160 weight portions and 270 weight portions, in die
Rotating speed be 2000r/min, the rotating speed for cutting pot is to cut and mix 2min under conditions of 5r/min；Dried tofu first product is mixed into again, in die
Rotating speed be 3500r/min, the rotating speed for cutting pot is to cut and mix 2min under the conditions of 17r/min；Finally add the Maninot esculenta crantz. of 45 weight portions
Starch, the stevioside of 5 weight portions keep adding and cut the condition of mixing after dried tofu first product, continue to cut and mix 5min.
It is 3600r/min in the rotating speed of die after being subsequently added into the Fructus Ananadis comosi of the TG enzymes of 0.02 weight portion and 270 weight portions,
The rotating speed for cutting pot is to cut and mix 1min under the conditions of 13r/min, in the rotating speed of die is again then 520r/min, and the rotating speed for cutting pot is
Under the conditions of 5r/min, cut and mix to bubble-free, fruit dried tofu semi-finished product are obtained.Fruit dried tofu semi-finished product are positioned under the conditions of 2 DEG C
After cold preservation 12h, toast under the conditions of 65 DEG C, until the water content of fruit dried tofu is 80%, you can.
Embodiment 9
The soybean protein powder of 400 weight portions, 0 DEG C of Pu'er tea and 100 weight portions is put into into cutmixer, is first turned in die
Speed is 400r/min, cuts pot rotating speed and mixes to dustless to cut under conditions of 5r/min, is then 3000r/min in die rotating speed, is cut
Pot rotating speed is cut for 13r/min and mixes 2min, and dried tofu first product is obtained.
Then by the vegetable oil of 50 weight portions, the albumen frosting of 100 weight portions, 300 weight portions honey grapefruit beans and 20
The tapioca of weight portion is mixed into dried tofu first product to be cut and mixes.
After being subsequently added into the honey grapefruit beans of the TG enzymes of 0.02 weight portion and 200 weight portions, it is in the rotating speed of die
3000r/min, the rotating speed for cutting pot is to cut and mix 1min under the conditions of 17r/min, in the rotating speed of die is again then 600r/min, cuts pot
Rotating speed be under the conditions of 5r/min, to cut and mix to bubble-free, fruit dried tofu semi-finished product are obtained.By fruit dried tofu semi-finished product in 70 DEG C of bars
Toast under part, until the water content of fruit dried tofu is 60%, you can.
Repeat to implement above-described embodiment 1-9, enough fruit dried tofus are obtained as test group, with common commercially available fruit dried tofu
As a control group, respectively in 100 people of each random investigation in Xi'an, Zhengzhou, Shenyang, Jinan and 5, Chengdu city, wherein 18 years old age section
Hereinafter account for 10%, 18-30 year age bracket account for 30%, 30-40 year age bracket account for 30%, 41-60 year age bracket account for 20%,
61-80 year age bracket accounts for 10%, carries out sensory evaluation to above fruit dried tofu respectively, and standards of grading as described in Table 1, evaluate knot
Fruit is as shown in table 2：
The fruit dried tofu sensory evaluation scores standard of table 1
| Toughness | Saline taste | Sweet taste | Delicate flavour | Fragrance |
| Suitable 7-10 point | Suitable 7-10 point | Suitable 7-10 point | Suitable 7-10 point | Suitable 7-10 point |
| General 4-6 point | Cross light 4-6 point | Cross light 4-6 point | Cross light 4-6 point | Cross light 4-6 point |
| Poor 1-3 point | Over-salty 1-3 point | Cross sweet 1-3 point | Overweight 1-3 point | Overweight 1-3 point |
The fruit dried tofu Analyses Methods for Sensory Evaluation Results of table 2
As can be seen from Table 2, the more commercially available fruit dried tofu of fruit dried tofu prepared by the embodiment of the present invention more conforms to each year
The taste of age section crowd.Its reason is flavoring agent added in the embodiment of the present invention and its reasonable mixture ratio, is entered when cutting and mixing
Taste makes the local flavor of obtained fruit dried tofu more preferable.Additionally, embodiment 1-8 is first vegetable oil, albumen frosting and fruit jam to be cut after mixing,
Add dried tofu first product and cut and mix, add adjuvant and cut the standby fruit dried tofu of mixing, compared with embodiment 9 by vegetable oil, albumen frosting, fruit
Beans and adjuvant are directly added into dried tofu first product and carry out cutting the standby dried tofu of mixing, are more liked by experimenter.
In sum, the fruit dried tofu of the embodiment of the present invention, in the preparation, is cut with Pu'er tea and soybean protein powder mixing
Mix, the microbial growth that can be effectively reduced in dried tofu first product, and by dried tofu first product and vegetable oil, albumen frosting, fruit jam, TG
The mixing such as enzyme carries out cutting mixing, and is toasted, and makes obtained fruit dried tofu have strong fruity, meets more on market
Taste demand；And loaded down with trivial details preparation flow is become simple, simpler, quickly a large amount of can be prepared, satisfaction is larger given birth to
Product demand.
Embodiments described above is a part of embodiment of the invention, rather than the embodiment of whole.The reality of the present invention
The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of the selected enforcement of the present invention
Example.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made
Every other embodiment, belongs to the scope of protection of the invention.
Claims (10)
1. a kind of preparation method of fruit dried tofu, it is characterised in that comprise the following steps：By 0-10 DEG C of 400-750 weight portions
Pu'er tea is cut for the first time after mixing with the soybean protein powder of 100 weight portions and mixes to obtain dried tofu first product；
By the vegetable oil of 50-85 weight portions, the albumen frosting of 100-200 weight portions, the fruit jam of 200-300 weight portions and 20-78
The adjuvant of weight portion is cut for the second time after mixing with the dried tofu first product and is mixed；
Add and cut mix again after the TG enzymes of 0.01-0.02 weight portions and the fruit jam of 200-300 weight portions, be obtained fruit dried tofu half into
Product；
Fruit dried tofu is obtained after the fruit dried tofu semi-finished product are toasted, the adjuvant includes tapioca.
2. preparation method according to claim 1, it is characterised in that it is described cut to mix for the second time carry out in the following manner：First
The vegetable oil, the albumen frosting and the fruit jam are cut after mixing, the addition dried tofu first product mixing is cut after mixing, and is added described
Adjuvant is cut mix again.
3. preparation method according to claim 2, it is characterised in that the vegetable oil, the albumen frosting and the fruit
Beans are cut when mixing, and die rotating speed is 1000-2000r/min, cut pot rotating speed for 5-9r/min；Add the dried tofu first product mixing to cut to mix
When, die rotating speed is 3000-4000r/min, cuts pot rotating speed for 13-17r/min.
4. preparation method according to claim 1, it is characterised in that by the fruit dried tofu semi-finished product in 0- before baking
Cold preservation 4-24h under conditions of 5 DEG C.
5. preparation method according to claim 1, it is characterised in that the fruit jam include honey grapefruit fruit jam, strawberry jam,
Blueberry jam, Fructus Ananadis comosi beans, Passifolra edulis beans or Durio Zibethinus murr beans.
6. preparation method according to claim 1, it is characterised in that the adjuvant also includes sweeting agent, meat extract and increases fresh
At least one in agent.
7. preparation method according to claim 6, it is characterised in that the freshener is selected from disodium 5 '-ribonucleotide, chicken essence, taste
At least one in essence, at least one of the sweeting agent in white sugar, brown sugar, Sorbitol, stevioside.
8. preparation method according to claim 1, it is characterised in that baking is in 60- by the fruit dried tofu semi-finished product
Under the conditions of 70 DEG C, it is 60%-85% to bake to the water content of the fruit dried tofu.
9. preparation method according to claim 8, it is characterised in that before baking, the fruit dried tofu semi-finished product are made
Strip or bulk, and in external coating fruit jam, syrup or Mel.
10. a kind of fruit dried tofu, it is characterised in that the preparation method by described in any one of claim 1-9 is obtained.
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| CN109874856A (en) * | 2019-03-20 | 2019-06-14 | 东山腾新食品有限公司 | One grows tea polypeptide fish bean curd and preparation method thereof |
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| CN105145866A (en) * | 2015-10-19 | 2015-12-16 | 香驰控股有限公司 | Preparation method for spiced dried bean curds |
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