CN106819858A - A kind of novel tofu flower and its preparation technology - Google Patents
A kind of novel tofu flower and its preparation technology Download PDFInfo
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- CN106819858A CN106819858A CN201611208347.0A CN201611208347A CN106819858A CN 106819858 A CN106819858 A CN 106819858A CN 201611208347 A CN201611208347 A CN 201611208347A CN 106819858 A CN106819858 A CN 106819858A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 56
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 56
- 241000220317 Rosa Species 0.000 claims abstract description 25
- 241001116389 Aloe Species 0.000 claims abstract description 21
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 239000000284 extract Substances 0.000 claims abstract description 12
- 238000007654 immersion Methods 0.000 claims abstract description 6
- 238000005360 mashing Methods 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims description 40
- 239000008267 milk Substances 0.000 claims description 40
- 210000004080 milk Anatomy 0.000 claims description 40
- 239000000843 powder Substances 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 239000007921 spray Substances 0.000 claims description 20
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 16
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 8
- -1 Sucrose Fatty Acid Ester Chemical class 0.000 claims description 6
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 5
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 5
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 229940101006 anhydrous sodium sulfite Drugs 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 5
- 235000018417 cysteine Nutrition 0.000 claims description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 5
- 229930195729 fatty acid Natural products 0.000 claims description 5
- 239000000194 fatty acid Substances 0.000 claims description 5
- 239000000174 gluconic acid Substances 0.000 claims description 5
- 235000012208 gluconic acid Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- XSEOYPMPHHCUBN-FGYWBSQSSA-N hydroxylated lecithin Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCC[C@@H](O)[C@H](O)CCCCCCCC XSEOYPMPHHCUBN-FGYWBSQSSA-N 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 238000000108 ultra-filtration Methods 0.000 claims description 5
- 238000003809 water extraction Methods 0.000 claims description 5
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims description 2
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 2
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims description 2
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 2
- 244000003416 Asparagus officinalis Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000004480 active ingredient Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000006210 lotion Substances 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 238000001694 spray drying Methods 0.000 abstract 1
- 241000234427 Asparagus Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 3
- 150000002431 hydrogen Chemical class 0.000 description 3
- 229910052739 hydrogen Inorganic materials 0.000 description 3
- 239000001257 hydrogen Substances 0.000 description 3
- 230000010355 oscillation Effects 0.000 description 3
- 238000002604 ultrasonography Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 206010060862 Prostate cancer Diseases 0.000 description 1
- 208000000236 Prostatic Neoplasms Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- HZYXFRGVBOPPNZ-UHFFFAOYSA-N UNPD88870 Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)=CCC(CC)C(C)C)C1(C)CC2 HZYXFRGVBOPPNZ-UHFFFAOYSA-N 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- HCXVJBMSMIARIN-PHZDYDNGSA-N stigmasterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)/C=C/[C@@H](CC)C(C)C)[C@@]1(C)CC2 HCXVJBMSMIARIN-PHZDYDNGSA-N 0.000 description 1
- 229940032091 stigmasterol Drugs 0.000 description 1
- 235000016831 stigmasterol Nutrition 0.000 description 1
- BFDNMXAIBMJLBB-UHFFFAOYSA-N stigmasterol Natural products CCC(C=CC(C)C1CCCC2C3CC=C4CC(O)CCC4(C)C3CCC12C)C(C)C BFDNMXAIBMJLBB-UHFFFAOYSA-N 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of novel tofu flower and its preparation technology.Novel tofu flower of the invention is, with soya bean, rose, black soya bean as raw material, to be obtained by steps such as immersion, ultrasonically treated, mashing, dispensing, enzymolysis, homogeneous, spray drying.The jellied bean curd obtained using preparation technology of the invention, on the premise of keeping the original taste and flavor of jellied bean curd constant, can effectively by the extracts active ingredients treatment in raw material; the bean curd flower prod for brewing; homogeneous, clot elasticity is good, and beany flavour is denseer; delicate mouthfeel is soft; nutritious, sugariness is moderate, and collocation rose, aloe are raw material; the effects such as with beautifying face and moistering lotion, toxin expelling, the aloe grain of addition is also for product increased new mouthfeel.
Description
Technical field
It is specifically a kind of the present invention relates to a kind of jellied bean curd food, belong to food processing technology field.
Background technology
Bean curd be help clearing heat and health preserving food, often to eat it, can tonifying middle-Jiao and Qi, clearing heat and moistening dryness, promote the production of body fluid to quench thirst, clean stomach.
It is more suitable for that hot constitution, halitosis are thirsty, stomach is unclear, hot aftercare person eats.Modern medicine confirms that bean curd is removed has increase to seek
Support, help digest, outside orectic function, growing also rather beneficial to tooth, bone, can increase in hematopoiesis function
The content of iron in blood；Bean curd is free of cholesterol, is hypertension, high fat of blood, high-cholesterol disease and artery sclerosis, patients with coronary heart disease
Herbal cuisine delicacies.It is also the diet good food of children, weakling and the elderly extra-nutrition.It is female sharp that bean curd contains abundant plant
Anti- curing osteoporosis are played the role of good by element.Also suppress the function of breast cancer, prostate cancer and leukemia, in bean curd
Steroid sterol, stigmasterol, are the active ingredient for pressing down cancer
Jellied bean curd is a kind of snack made of soya bean, and traditional way is, by soya bean bubble about 6 hours, then to be ground with stone mill
Into slurry, bean dregs are filtered off, be put into boiled in pot, then except defoaming, then carry out ordering halogen with bittern, be obtained.People are fast for convenience
The life of rhythm, has developed instant bean curd flower prod, and current product is more single.
The content of the invention
It is an object of the invention to provide a kind of novel tofu flower and its preparation technology.
Technical scheme is as follows：A kind of novel tofu flower and its preparation technology：Comprise the following steps：
（1）Selected soya bean raw material, dry method dries peeling, is the bicarbonate of 0.9-1.2% in 3-4 times of mass concentration of soya bean quality
In sodium solution, 24h is soaked in 28-30 DEG C；
（2）Immersion terminates, and drains raw material moisture, in the hot water of 6 times of material quality of addition, ultrasonically treated 5min, then with colloid
Mill is beaten；
（3）After mashing terminates, sieving obtains soya-bean milk, add the cysteine of soya-bean milk quality 0.1-0.15%, anhydrous sodium sulfite or
Sodium hydrogensulfite, stirs 20min, then by heating soybean milk to 80 DEG C, the hydroxylated lecithin of addition soya-bean milk quality 0.2-0.5%,
The Sucrose Fatty Acid Ester of soya-bean milk quality 0.5-1%, the gluconic acid δ-lactones of soya-bean milk quality 0.2-0.5%, insulated and stirred 30min；
（4）Soya-bean milk is cooled to 50-60 DEG C, adds protease hydrolyzed 18-20 minutes of soya-bean milk quality 0.04%-0.2%, control hydrolysis
Degree 5%；
（5）Enzymolysis terminates, and carries out twice homogenization under the conditions of 40Mpa, 20Mpa respectively, is then spray-dried, and obtains bean powder；
（6）Aloe is removed the peel, squeezes the juice, and adds the 50-60 DEG C of hot water of 3 times of its quality, is beaten, and obtains asparagus juice, is spray-dried, and obtains aloe
Spray dried powder；Rose is cleaned, and adds the 80-90 DEG C of hot water extraction 2 times of 3-5 times of its quality, merging extract solution twice, obtains rose
Rare extract solution, is spray-dried after concentration, obtains rose spray dried powder；
（7）Bean powder, Aloe spray dried powder, rose spray dried powder is hybrid packed.
Preferably, the soya bean, rose, the mass ratio of aloe are 5:1:3.
Preferably, the step（2）The temperature of hot water is 80-90 DEG C.
Preferably, the step（2）Supersonic frequency is 80-90kHz.
The sodium bicarbonate solution is prepared using mountain spring water；The mountain spring water is by ultrafiltration membrane treatment.
Having the beneficial effect that relative to prior art of the invention：The jellied bean curd obtained using preparation technology of the invention,
On the premise of keeping the original taste and flavor of jellied bean curd constant, can effectively by the extracts active ingredients treatment in raw material, punching
The bean curd flower prod of bubble, homogeneous, clot elasticity is good, and beany flavour is denseer, and delicate mouthfeel is soft, nutritious, and sugariness is moderate,
And collocation rose, aloe are raw material, the effects such as with beautifying face and moistering lotion, toxin expelling, the aloe grain of addition is also for product increased newly
Mouthfeel.
Specific embodiment
The present invention is described in further details below by embodiment, these embodiments are only used for illustrating the present invention, and
Do not limit the scope of the invention.
Embodiment 1 realizes the present invention using following steps：
（1）Selected soya bean raw material, dry method dries peeling, in the sodium bicarbonate solution that 3 times of mass concentration of soya bean quality is 1.0%
In, soak 24h in 28-30 DEG C；The sodium bicarbonate solution is prepared using mountain spring water；The mountain spring water is by ultrafiltration membrane treatment；
（2）Immersion terminates, and drains raw material moisture, adds in 80-90 DEG C of hot water of 6 times of material quality, and frequency is under 85kHz ultrasounds
Oscillation treatment 5min, is then beaten with colloid mill；
（3）After mashing terminates, sieving obtains soya-bean milk, adds cysteine, anhydrous sodium sulfite or the sulfurous acid of soya-bean milk quality 0.1%
Hydrogen sodium, stirs 20min, then by heating soybean milk to 80 DEG C, adds hydroxylated lecithin, the soya-bean milk quality of soya-bean milk quality 0.35%
0.65% Sucrose Fatty Acid Ester, the gluconic acid δ-lactones of soya-bean milk quality 0.4%, insulated and stirred 30min；
（4）Soya-bean milk is cooled to 50-60 DEG C, adds the protease hydrolyzed of soya-bean milk quality 0.1% 20 minutes, controls degree of hydrolysis 5%；
（5）Enzymolysis terminates, and carries out twice homogenization under the conditions of 40Mpa, 20Mpa respectively, is then spray-dried, and obtains bean powder；
（6）Aloe is removed the peel, squeezes the juice, and adds the 50-60 DEG C of hot water of 3 times of its quality, is beaten, and obtains asparagus juice, is spray-dried, and obtains aloe
Spray dried powder；Rose is cleaned, and adds the 80-90 DEG C of hot water extraction 2 times of 3 times of its quality, merges extract solution twice, obtains rose
Extract solution, is spray-dried after concentration, obtains rose spray dried powder；
（7）Bean powder, Aloe spray dried powder, rose spray dried powder is hybrid packed..
Embodiment 2 realizes the present invention using following steps：
（1）Selected soya bean raw material, dry method dries peeling, in the sodium bicarbonate solution that 4 times of mass concentration of soya bean quality is 1.2%
In, soak 24h in 28-30 DEG C；The sodium bicarbonate solution is prepared using mountain spring water；The mountain spring water is by ultrafiltration membrane treatment；
（2）Immersion terminates, and drains raw material moisture, adds in 80-90 DEG C of hot water of 6 times of material quality, and frequency is under 90kHz ultrasounds
Oscillation treatment 5min, is then beaten with colloid mill；
（3）After mashing terminates, sieving obtains soya-bean milk, adds cysteine, anhydrous sodium sulfite or the sulfurous of soya-bean milk quality 0.15%
Sour hydrogen sodium, stirs 20min, then by heating soybean milk to 80 DEG C, adds hydroxylated lecithin, the soya-bean milk quality of soya-bean milk quality 0.2%
1% Sucrose Fatty Acid Ester, the gluconic acid δ-lactones of soya-bean milk quality 0.2%, insulated and stirred 30min；
（4）Soya-bean milk is cooled to 50-60 DEG C, adds the protease hydrolyzed of soya-bean milk quality 0.15% 20 minutes, controls degree of hydrolysis 5%；
（5）Enzymolysis terminates, and carries out twice homogenization under the conditions of 40Mpa, 20Mpa respectively, is then spray-dried, and obtains bean powder；
（6）Aloe is removed the peel, squeezes the juice, and adds the 50-60 DEG C of hot water of 3 times of its quality, is beaten, and obtains asparagus juice, is spray-dried, and obtains aloe
Spray dried powder；Rose is cleaned, and adds the 80-90 DEG C of hot water extraction 2 times of 5 times of its quality, merges extract solution twice, obtains rose
Extract solution, is spray-dried after concentration, obtains rose spray dried powder；
（7）Bean powder, Aloe spray dried powder, rose spray dried powder is hybrid packed.
Embodiment 3 realizes the present invention using following steps：
（1）Selected soya bean raw material, dry method dries peeling, in the sodium bicarbonate solution that 3 times of mass concentration of soya bean quality is 0.9%
In, soak 24h in 28-30 DEG C；The sodium bicarbonate solution is prepared using mountain spring water；The mountain spring water is by ultrafiltration membrane treatment；
（2）Immersion terminates, and drains raw material moisture, adds in 80-90 DEG C of hot water of 6 times of material quality, and frequency is under 80kHz ultrasounds
Oscillation treatment 5min, is then beaten with colloid mill；
（3）After mashing terminates, sieving obtains soya-bean milk, adds cysteine, anhydrous sodium sulfite or the sulfurous of soya-bean milk quality 0.12%
Sour hydrogen sodium, stirs 20min, then by heating soybean milk to 80 DEG C, adds hydroxylated lecithin, the soya-bean milk quality of soya-bean milk quality 0.5%
0.5% Sucrose Fatty Acid Ester, the gluconic acid δ-lactones of soya-bean milk quality 0.5%, insulated and stirred 30min；
（4）Soya-bean milk is cooled to 50-60 DEG C, adds protease hydrolyzed 18-20 minutes of soya-bean milk quality 0.04%, controls degree of hydrolysis 5%；
（5）Enzymolysis terminates, and carries out twice homogenization under the conditions of 40Mpa, 20Mpa respectively, is then spray-dried, and obtains bean powder；
（6）Aloe is removed the peel, squeezes the juice, and adds the 50-60 DEG C of hot water of 3 times of its quality, is beaten, and obtains asparagus juice, is spray-dried, and obtains aloe
Spray dried powder；Rose is cleaned, and adds the 80-90 DEG C of hot water extraction 2 times of 4 times of its quality, merges extract solution twice, obtains rose
Extract solution, is spray-dried after concentration, obtains rose spray dried powder；
（7）Bean powder, Aloe spray dried powder, rose spray dried powder is hybrid packed.
Claims (5)
1. a kind of novel tofu is spent, it is characterised in that：Its preparation technology comprises the following steps：
（1）Selected soya bean raw material, dry method dries peeling, is the bicarbonate of 0.9-1.2% in 3-4 times of mass concentration of soya bean quality
In sodium solution, 24h is soaked in 28-30 DEG C；
（2）Immersion terminates, and drains raw material moisture, in the hot water of 6 times of material quality of addition, ultrasonically treated 5min, then with colloid
Mill is beaten；
（3）After mashing terminates, sieving obtains soya-bean milk, add the cysteine of soya-bean milk quality 0.1-0.15%, anhydrous sodium sulfite or
Sodium hydrogensulfite, stirs 20min, then by heating soybean milk to 80 DEG C, the hydroxylated lecithin of addition soya-bean milk quality 0.2-0.5%,
The Sucrose Fatty Acid Ester of soya-bean milk quality 0.5-1%, the gluconic acid δ-lactones of soya-bean milk quality 0.2-0.5%, insulated and stirred 30min；
（4）Soya-bean milk is cooled to 50-60 DEG C, adds protease hydrolyzed 18-20 minutes of soya-bean milk quality 0.04%-0.2%, control hydrolysis
Degree 5%；
（5）Enzymolysis terminates, and carries out twice homogenization under the conditions of 40Mpa, 20Mpa respectively, is then spray-dried, and obtains bean powder；
（6）Aloe is removed the peel, squeezes the juice, and adds the 50-60 DEG C of hot water of 3 times of its quality, is beaten, and obtains asparagus juice, is spray-dried, and obtains aloe
Spray dried powder；Rose is cleaned, and adds the 80-90 DEG C of hot water extraction 2 times of 3-5 times of its quality, merging extract solution twice, obtains rose
Rare extract solution, is spray-dried after concentration, obtains rose spray dried powder；
（7）Bean powder, Aloe spray dried powder, rose spray dried powder is hybrid packed.
2. the preparation method of jellied bean curd according to claim 1, it is characterised in that：The soya bean, rose, the matter of aloe
Amount is than being 5:1:3.
3. the preparation method of jellied bean curd according to claim 1, it is characterised in that：The step（2）The temperature of hot water is
80-90℃。
4. the preparation method of jellied bean curd according to claim 1, it is characterised in that：The step（2）Supersonic frequency is 80-
90kHz。
5. the preparation method of jellied bean curd according to claim 1, it is characterised in that：The sodium bicarbonate solution uses mountain spring
Water is prepared；The mountain spring water is by ultrafiltration membrane treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611208347.0A CN106819858A (en) | 2016-12-23 | 2016-12-23 | A kind of novel tofu flower and its preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611208347.0A CN106819858A (en) | 2016-12-23 | 2016-12-23 | A kind of novel tofu flower and its preparation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819858A true CN106819858A (en) | 2017-06-13 |
Family
ID=59136052
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611208347.0A Pending CN106819858A (en) | 2016-12-23 | 2016-12-23 | A kind of novel tofu flower and its preparation technology |
Country Status (1)
| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484832A (en) * | 2017-08-29 | 2017-12-19 | 陈瑞琼 | A kind of nourishing jellied bean curd and preparation method thereof |
| CN107494753A (en) * | 2017-08-29 | 2017-12-22 | 陈瑞琼 | A kind of new instant jellied bean curd |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN1561802A (en) * | 2004-04-01 | 2005-01-12 | 江南大学 | Process for producing quick solvent and quick coagulating convenient bean curd powder |
| CN101297685A (en) * | 2007-04-30 | 2008-11-05 | 涿州市东神食品科贸有限公司 | Functional tofu jelly powder and preparation method thereof |
| CN102823663A (en) * | 2012-10-08 | 2012-12-19 | 广西梧州冰泉实业股份有限公司 | Fast-food oat beancurd jelly and preparation method thereof |
| CN103461523A (en) * | 2013-09-29 | 2013-12-25 | 刘东姣 | Health care bean curd with asparagus flavor |
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| CN107484832A (en) * | 2017-08-29 | 2017-12-19 | 陈瑞琼 | A kind of nourishing jellied bean curd and preparation method thereof |
| CN107494753A (en) * | 2017-08-29 | 2017-12-22 | 陈瑞琼 | A kind of new instant jellied bean curd |
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