CN110915931A - Beverage type bean curd and its reproduced product - Google Patents

Abstract

The invention discloses beverage bean curd and a reproduced product thereof, wherein the beverage bean curd comprises the following main raw materials in parts by weight: 10-20 parts of 1-N common bean foods with high protein content, 1-10 parts of 1-N common beverage foods, 0.1-1 part of 1-N general bean curd coagulants, 0.1-1 part of auxiliary materials and a proper amount of water. Soaking 1-N common bean foods with high protein content in water for one night, processing into pulp, adding water, filtering, and cooking; sterilizing 1-N kinds of common beverage food, and processing into milk solution, milk granule or milk powder; adding auxiliary materials into the hot slurry; adding milk solution, milk granules or milk powder, uniformly mixing into soybean milk, and cooking; adding bean curd coagulant solution, and coagulating to obtain gel containing a large amount of water; carrying out, briquetting, tabletting or making into other shapes; sterilizing, cooling, cutting, and making into bean curd and its processed product. The beverage bean curd and the remade thereof prepared by the invention have novel taste, pure mouthfeel and rich and diverse nutritional ingredients, meet the requirements of people with different demands, are convenient and quick to eat, and are more beneficial to health.

Description

Beverage type bean curd and its reproduced product

The technical field is as follows: the invention relates to a bean product, in particular to a beverage bean curd and a reproduced product thereof.

Background art: the bean curd is the most common bean product in China, is also called as water bean curd, and is invented by Han dynasty, Huainan Wang Liu' an. The main production process is pulping, namely, soybean is made into soybean milk; secondly, the soybean milk is coagulated into gel containing a large amount of moisture under the combined action of heat and a coagulant, namely the bean curd. The bean curd is a main raw material of vegetarian dishes in China, and is an indispensable delicacy on dining tables of common people. Conventionally, bean curd is classified into old bean curd and soft bean curd according to the difference of a coagulant used for preparing the bean curd and the water content of the bean curd. The hard bean curd, also called north bean curd and hard bean curd, is bean curd with water content of 80-85%, usually salt brine is used as coagulant, and some gypsum or sour yellow slurry water is used as coagulant, and it features high coagulating temperature, rapid action of coagulant, high hardness, high toughness, low water content, fragrant taste and more than 7.4% protein content. The soft bean curd, also called south bean curd and soft bean curd, is made up by using gypsum as coagulating agent and features tender texture, high elasticity, high water content (85-90%), and high protein content (more than 5%).

The raw materials for traditionally making the bean curd are only beans with higher protein content, mung beans, white beans, peas and the like, the nutritional ingredients and the taste are single, although the color bean curd using milk as a coloring agent is also available on the market, the purpose of the color bean curd is mainly to change the appearance color of the bean curd, the taste and the nutritional ingredients are single, and the color bean curd cannot become popular food. There are some foods named "tofu" on the market, but they are just like tofu in appearance and not tofu foods in the true sense. With the improvement of living standard of people, a single product cannot meet the requirement of increasing consumption level, and the innovation of the taste of the bean curd and the increase of the nutrient contents of the bean curd and the reproduced products thereof become necessary to enrich the bean curd and the reproduced products thereof; meanwhile, the bean curd is invented and manufactured at the earliest time in China and then is handed over to all over the world, and the innovation of developing new varieties of the bean curd and the remanufactured products thereof is also a glory and responsibility; and the local geographic environment is superior and unique, so that the Shaanxi famous snack, namely Luo Yuan dried bean curd and soft, tender, chewy and savoury Luonan bean curd which are popular among people are produced, and the method has favorable conditions and resources for researching and developing innovative superior bean curd and reproduced food thereof.

The invention content is as follows: the invention aims to provide beverage bean curd and a reproduced product thereof, which are inspired by various mixed-taste dairy products and jelly puddings in the market, and particularly provides the beverage bean curd and the reproduced product thereof, which have novel taste, pure mouthfeel and rich and diverse nutritional ingredients, meet the requirements of people with different demands, are convenient and quick to eat, and are more beneficial to health.

The technical scheme adopted by the invention is as follows: a beverage bean curd and a reproduced product thereof are mainly prepared from the following raw materials in parts by weight: 10-20 parts of 1-N common bean foods with high protein content, 1-10 parts of 1-N common beverage foods, 0.1-1 part of 1-N general bean curd coagulants, 0.1-1 part of auxiliary materials and a proper amount of water. Wherein the 1-N common bean foods with high protein content are bean mixture containing soybean, semen Phaseoli Radiati, semen Pisi Sativi, semen Viciae Fabae, semen Arachidis Hypogaeae, etc. as main raw materials; the 1-N kinds of common beverage foods are pulp, granule and powder mixture processed from products prepared from cocoa, coffee, tea and other nonalcoholic beverages and alcoholic beverages as main raw materials; the 1-N general bean curd coagulants are general bean curd coagulants containing gypsum bean curd coagulants, bittern bean curd coagulants or lactone bean curd coagulants as main ingredients; the auxiliary materials comprise a flavoring agent, a preservative, a coloring agent, a defoaming agent and other related auxiliary materials, and the water is common drinking water.

A method for preparing beverage bean curd and its reproduced product comprises: (1) soaking 1-N common bean foods with high protein content in water for one night, processing into pulp, adding water, filtering, and cooking; (2) sterilizing 1-N kinds of common beverage food, and processing into milk solution, milk granule or milk powder; (3) adding auxiliary materials into the hot slurry; (4) adding milk solution, milk granules or milk powder, uniformly mixing into soybean milk, and cooking; (5) adding bean curd coagulant solution, and coagulating to obtain gel containing a large amount of water; (6) carrying out, briquetting, tabletting or making into other shapes; (7) sterilizing, cooling, cutting, and making into bean curd and its processed product.

The beverage bean curd and the remade thereof prepared by the invention have novel taste, pure mouthfeel and rich and diverse nutritional ingredients, meet the requirements of people with different demands, are convenient and quick to eat, and are more beneficial to health.

The specific implementation mode is as follows:

embodiment 1, a method for preparing beverage bean curd and a reproduced product thereof: the weight parts of the main raw materials are as follows: 20 parts of common bean food soybean, 2 parts of common beverage food black tea, 0.3 part of food-grade gypsum powder serving as a main component of a general bean curd coagulant, 0.5 part of flavoring agent, preservative, coloring agent, defoaming agent and the like serving as auxiliary materials, and a proper amount of water.

A method for preparing beverage bean curd and its reproduced product comprises: (1) soaking semen glycines in water for one night, peeling, processing into pulp, adding water, filtering, and cooking; (2) processing black tea into liquid for later use; (3) adding auxiliary materials into the hot slurry; (4) adding black tea liquid, uniformly mixing with soybean milk, and cooking; (5) adding bean curd coagulant solution, and coagulating to obtain gel containing a large amount of water; (6) pressing into blocks, tablets or making into other shapes; (7) sterilizing, cooling, cutting, and making into black tea bean curd.

Embodiment 2, a method for preparing beverage bean curd and a reproduced product thereof: the weight parts of the main raw materials are as follows: 20 parts of a mixture of 90.0% of beans and 10.0% of peas, which are common bean food with high protein content, 3 parts of common beverage food chocolate, 0.5 part of bean curd coagulant, the main components of which are A magnesium chloride 20.0%, B calcium sulfate 60.0%, C glucose 9.0%, D glucono lactone 4.0%, E sucrose fatty acid ester 2.0% and F natural product 5%, and the auxiliary materials comprise flavoring agents, preservatives, coloring agents, defoaming agents and other 0.5 parts, and a proper amount of water.

A method for preparing beverage bean curd and its reproduced product comprises: (1) soaking semen glycines and semen Pisi Sativi in water for one night, peeling, processing into pulp, adding water, filtering, and cooking; (2) processing chocolate into chocolate paste; (3) adding auxiliary materials into the hot slurry; (4) adding chocolate liquor, uniformly mixing with soybean milk, and cooking; (5) adding bean curd coagulant solution, and coagulating to obtain gel containing a large amount of water; (6) pressing into blocks, tablets or making into other shapes; (7) sterilizing, cooling, cutting into small bean curd blocks, and further processing into chocolate dried bean curd.

Embodiment 3, a method for preparing beverage bean curd and a reproduced product thereof comprises the following steps: the weight parts of the main raw materials are as follows: the food comprises 10 parts of a mixture of 80.0% of common bean food soybean and 20.0% of peanut with high protein content, 3 parts of common beverage food coffee, 0.4 part of bean curd coagulant with the main components of A gluconolactone, B calcium sulfate, 67% calcium glutamate, C calcium glutamate and D natural product of 3%, 0.4 part of flavoring agent, preservative, coloring agent, defoaming agent and the like as auxiliary materials, and a proper amount of water.

A method for preparing beverage bean curd and its reproduced product comprises: (1) soaking the mixture of semen glycines and semen Arachidis Hypogaeae in water for one night, peeling, processing into pulp, adding water, filtering, and cooking; (2) adding water into coffee powder, and stirring to obtain coffee liquid; (3) adding auxiliary materials into the hot slurry; (4) adding coffee liquid, mixing with soybean milk, and cooking; (5) keeping the temperature of the pulp at about 60-80 ℃, waiting for a layer of oily thin skin, extracting and drying by using a tool, and preparing the coffee bean curd sticks or coffee bean curd skin.

Embodiment 4, a method for preparing beverage bean curd and a reproduced product thereof: the weight parts of the main raw materials are as follows: 10 parts of common bean food soybean with high protein content, 2 parts of common beverage food ginger juice cola, 0.5 part of bean curd coagulant with the main component of A calcium sulfate 63.0%, B gluconolactone 33.0%, C sodium chloride 1.0% and natural product 3%, and auxiliary materials of flavoring agent, preservative, toner, defoaming agent, coloring agent and other 0.5 parts, and a proper amount of water.

A method for preparing beverage bean curd and its reproduced product comprises: (1) soaking semen glycines in water for one night, peeling, processing into pulp, adding water, filtering, and cooking; (2) the ginger juice coke is reserved; (3) adding auxiliary materials into the hot slurry; (4) adding bean curd coagulant solution, and coagulating to obtain gel containing a large amount of water; (5) adding ginger juice cola, and mixing with soybean milk; (6) putting the gel into a bowl, and adding the uncongealed tofu soup seasoning to obtain the cola uncongealed tofu.

Embodiment 5, a method for preparing beverage bean curd and a reproduced product thereof comprises the following steps: the weight parts of the main raw materials are as follows: 10 parts of mixture of common bean food soybean and peanut with high protein content, 2 parts of common beverage food red wine, 1 part of white sugar and a proper amount of water.

A method for preparing beverage bean curd and its reproduced product comprises: (1) soaking the mixture of semen glycines and semen Arachidis Hypogaeae in water for one night, peeling, processing into pulp, adding water, filtering, and cooking; (2) red wine for later use; (3) adding white sugar and cooling; (4) adding red wine, and mixing with soybean milk to obtain red wine soybean milk.

The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.

Claims (1)

1. A beverage bean curd and a reproduced product thereof are mainly prepared from the following raw materials in parts by weight: 10-20 parts of 1-N common bean foods with high protein content, 1-10 parts of 1-N common beverage foods, 0.1-1 part of 1-N general bean curd coagulants, 0.1-1 part of auxiliary materials and a proper amount of water.