CN110934194A - Enzyme water bean curd and preparation process thereof - Google Patents
Enzyme water bean curd and preparation process thereof Download PDFInfo
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- CN110934194A CN110934194A CN201911169001.8A CN201911169001A CN110934194A CN 110934194 A CN110934194 A CN 110934194A CN 201911169001 A CN201911169001 A CN 201911169001A CN 110934194 A CN110934194 A CN 110934194A
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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
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Abstract
The invention discloses a ferment water bean curd and a preparation process thereof, wherein the formula comprises the following components: the soybean vinegar comprises soybeans and vinegar water, and the components in percentage by mass are as follows: 80-90% of soybeans and 10-20% of vinegar water, and the process comprises the following steps of soaking; step two, grinding the pulp; step three, filtering; step four, boiling the soybean milk; fifthly, curdling; step six, performing mould pressing; step seven, demolding; in the first step, the soaking comprises the following steps: 1) selecting a certain amount of soybeans and placing the soybeans in a basin; 2) pouring a certain amount of water, spreading the water over the top of the soybeans, and soaking for 4-6 h; in the second step, the soybeans in the second step are fished up to control water, poured into a pulping machine, added with a certain amount of water and ground into pulp; according to the invention, gypsum and bittern curdling are not used, the ferment water obtained by fermenting vegetables and soybeans is adopted, the ferment water is used for catalyzing the crystallization of soybean milk water, so that the tofu pudding is fresh and tender, and meanwhile, the ferment curdling is more beneficial to the safety and digestion of food.
Description
Technical Field
The invention relates to the technical field of bean curd preparation, in particular to enzyme water bean curd and a preparation process thereof.
Background
Bean curd is the most common bean product, also called water bean curd, and the main production process is pulping, namely, soybean is made into soybean milk; secondly, coagulation forming, namely the soybean milk is coagulated into gel containing a large amount of water under the combined action of heat and a coagulant, namely the bean curd, and the soybean milk, the enzyme water bean curd and other delicious foods can be prepared; the traditional water bean curd adopts gypsum and bittern curdling, and the preparation method adds a large amount of chemical preparations, so that the water bean curd is not beneficial to eating by users, and meanwhile, the traditional water bean curd has low crystallization rate, long time and high processing and production cost; aiming at the defects, it is necessary to design an enzyme water bean curd and a preparation process thereof.
Disclosure of Invention
The invention aims to provide an enzyme water bean curd and a preparation process thereof, and aims to solve the problems in the background art.
In order to solve the technical problems, the invention provides the following technical scheme: the enzyme water bean curd comprises the following components in percentage by weight: the soybean vinegar comprises soybeans and vinegar water, and the components in percentage by mass are as follows: 80-90% of soybean and 10-20% of vinegar solution.
A preparation process of enzyme water bean curd comprises the following steps of soaking; step two, grinding the pulp; step three, filtering; step four, boiling the soybean milk; fifthly, curdling; step six, performing mould pressing; step seven, demolding;
in the first step, the soaking comprises the following steps:
1) selecting a certain amount of soybeans and placing the soybeans in a basin;
2) pouring a certain amount of water, spreading the water over the top of the soybeans, and soaking for 4-6 h;
in the second step, the soybeans in the second step are fished up to control water, poured into a pulping machine, added with a certain amount of water and ground into soybean milk to obtain soybean milk;
in the third step, the obtained soybean milk is filtered to remove dregs;
in the fourth step, the soybean milk filtered and deslagging in the third step is poured into a pot to be cooked;
in the fifth step, directly fermenting the bean curd water into enzyme water, adding the enzyme water into the soybean milk cooked in the fourth step, and stirring while pouring to obtain enzyme water soybean milk;
in the sixth step, the enzyme water is used for curdling, the crystal tofu pudding obtained in the fifth step is poured into a tofu die, and is pressed and molded to obtain enzyme water tofu;
and in the seventh step, the enzyme water bean curd obtained in the sixth step is subjected to mold stripping, dicing and cooling to finish processing.
According to the technical scheme, the components are as follows by mass percent: 85% of soybean and 15% of vinegar solution.
According to the technical scheme, the section of the soybeans soaked in the step two has no hard center, and the mass of the soybeans after water absorption is 2-2.5 times that of the soybeans before soaking.
According to the technical scheme, the temperature of the soybean milk boiled in the fourth step is about 90 ℃, and the filter screen is a 90-120-mesh filter screen.
According to the technical scheme, in the fifth step, the enzyme water is formed for 1-2 days at the temperature of about 5-15 ℃.
According to the technical scheme, the midbrain is treated by a pouring method in the fifth step, and the interval between every two curds is 2-3 minutes.
According to the technical scheme, the seventh step is carried out for cooling for 1-2 hours, so that the enzyme water bean curd is completely cooled.
Compared with the prior art, the invention has the following beneficial effects: according to the invention, gypsum and bittern curdling are not used, the ferment water obtained by fermenting vegetables and soybeans is adopted, and the ferment water is used for catalyzing the crystallization of the soybean milk water, so that the method is safe and reliable, is beneficial to the safety of food, is more beneficial to the safety and digestion of food, is also beneficial to the faster solidification and forming of the product, saves time, is scientific and rigorous in process, and greatly saves the production cost.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution: a ferment water bean curd and a preparation process thereof are as follows:
example 1:
the enzyme water bean curd comprises the following components in percentage by weight: the soybean vinegar comprises soybeans and vinegar water, and the components in percentage by mass are as follows: 80% of soybean and 20% of vinegar solution.
A preparation process of enzyme water bean curd comprises the following steps of soaking; step two, grinding the pulp; step three, filtering; step four, boiling the soybean milk; fifthly, curdling; step six, performing mould pressing; step seven, demolding;
in the first step, the soaking comprises the following steps:
1) selecting a certain amount of soybeans and placing the soybeans in a basin;
2) pouring a certain amount of water, spreading the water over the top of the soybeans, and soaking for 4-6 h;
in the second step, the soybeans in the second step are fished up to control water, the section of the soaked soybeans has no hard center, the mass of the soaked soybeans is 2-2.5 times of that of the soybeans before soaking after water absorption, the soybeans are poured into a pulping machine, a certain amount of water is added, and the soybeans are ground into soybean milk to obtain soybean milk;
in the third step, the obtained soybean milk is filtered to remove dregs;
in the fourth step, the soybean milk filtered and deslagging in the third step is poured into a pot to be cooked, the temperature for cooking the soybean milk is about 90 ℃, and a filter screen is a 90-120-mesh filter screen;
directly fermenting the bean curd water into enzyme water, adding the enzyme water into the soybean milk cooked in the fourth step, and stirring while pouring to obtain enzyme water soybean milk, wherein the enzyme water for curdling is formed for 1-2 days at the temperature of about 5-15 ℃, and the curdling is performed by a pouring method, and the time interval of each curdling is 2-3 minutes;
in the sixth step, the enzyme water is used for curdling, the crystal tofu pudding obtained in the fifth step is poured into a tofu die, and is pressed and molded to obtain enzyme water tofu;
and seventhly, wherein in the seventhly, the enzyme water-cured bean curd obtained in the sixthly is subjected to mold stripping, dicing and cooling, and the processing is finished, and the enzyme water-cured bean curd is cooled for 1 to 2 hours, so that the enzyme water-cured bean curd is completely cooled.
Example 2:
the enzyme water bean curd comprises the following components in percentage by weight: the soybean vinegar comprises soybeans and vinegar water, and the components in percentage by mass are as follows: 85% of soybean and 15% of vinegar solution.
A preparation process of enzyme water bean curd comprises the following steps of soaking; step two, grinding the pulp; step three, filtering; step four, boiling the soybean milk; fifthly, curdling; step six, performing mould pressing; step seven, demolding;
in the first step, the soaking comprises the following steps:
1) selecting a certain amount of soybeans and placing the soybeans in a basin;
2) pouring a certain amount of water, spreading the water over the top of the soybeans, and soaking for 4-6 h;
in the second step, the soybeans in the second step are fished up to control water, the section of the soaked soybeans has no hard center, the mass of the soaked soybeans is 2-2.5 times of that of the soybeans before soaking after water absorption, the soybeans are poured into a pulping machine, a certain amount of water is added, and the soybeans are ground into soybean milk to obtain soybean milk;
in the third step, the obtained soybean milk is filtered to remove dregs;
in the fourth step, the soybean milk filtered and deslagging in the third step is poured into a pot to be cooked, the temperature for cooking the soybean milk is about 90 ℃, and a filter screen is a 90-120-mesh filter screen;
directly fermenting the bean curd water into enzyme water, adding the enzyme water into the soybean milk cooked in the fourth step, and stirring while pouring to obtain enzyme water soybean milk, wherein the enzyme water for curdling is formed for 1-2 days at the temperature of about 5-15 ℃, and the curdling is performed by a pouring method, and the time interval of each curdling is 2-3 minutes;
in the sixth step, the enzyme water is used for curdling, the crystal tofu pudding obtained in the fifth step is poured into a tofu die, and is pressed and molded to obtain enzyme water tofu;
and seventhly, wherein in the seventhly, the enzyme water-cured bean curd obtained in the sixthly is subjected to mold stripping, dicing and cooling, and the processing is finished, and the enzyme water-cured bean curd is cooled for 1 to 2 hours, so that the enzyme water-cured bean curd is completely cooled.
Example 3:
the enzyme water bean curd comprises the following components in percentage by weight: the soybean vinegar comprises soybeans and vinegar water, and the components in percentage by mass are as follows: 90% of soybeans and 10% of vinegar water.
A preparation process of enzyme water bean curd comprises the following steps of soaking; step two, grinding the pulp; step three, filtering; step four, boiling the soybean milk; fifthly, curdling; step six, performing mould pressing; step seven, demolding;
in the first step, the soaking comprises the following steps:
1) selecting a certain amount of soybeans and placing the soybeans in a basin;
2) pouring a certain amount of water, spreading the water over the top of the soybeans, and soaking for 4-6 h;
in the second step, the soybeans in the second step are fished up to control water, the section of the soaked soybeans has no hard center, the mass of the soaked soybeans is 2-2.5 times of that of the soybeans before soaking after water absorption, the soybeans are poured into a pulping machine, a certain amount of water is added, and the soybeans are ground into soybean milk to obtain soybean milk;
in the third step, the obtained soybean milk is filtered to remove dregs;
in the fourth step, the soybean milk filtered and deslagging in the third step is poured into a pot to be cooked, the temperature for cooking the soybean milk is about 90 ℃, and a filter screen is a 90-120-mesh filter screen;
directly fermenting the bean curd water into enzyme water, adding the enzyme water into the soybean milk cooked in the fourth step, and stirring while pouring to obtain enzyme water soybean milk, wherein the enzyme water for curdling is formed for 1-2 days at the temperature of about 5-15 ℃, and the curdling is performed by a pouring method, and the time interval of each curdling is 2-3 minutes;
in the sixth step, the enzyme water is used for curdling, the crystal tofu pudding obtained in the fifth step is poured into a tofu die, and is pressed and molded to obtain enzyme water tofu;
and seventhly, wherein in the seventhly, the enzyme water-cured bean curd obtained in the sixthly is subjected to mold stripping, dicing and cooling, and the processing is finished, and the enzyme water-cured bean curd is cooled for 1 to 2 hours, so that the enzyme water-cured bean curd is completely cooled.
The properties of the examples are compared in the following table:
| taste of the product | Ratio of formation/%) | Forming speed/h | Appearance of the product | |
| Example 1 | Sweet taste | 95 | 24 | White solid |
| Example 2 | Is moderate | 97 | 23 | White solid |
| Example 3 | Meta-acid | 96 | 25 | White solid |
Based on the above, the invention has the advantages that the invention does not use gypsum and bittern coagulating slurry, adopts the ferment water fermented from vegetables and soybeans, and catalyzes the crystallization of the soybean slurry water by the ferment water, thereby being safe and reliable, being beneficial to the safety of food, being beneficial to the faster solidification and forming of products, saving time, having scientific and rigorous process and greatly saving production cost.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A ferment water bean curd is characterized in that: the formula comprises the following components: the soybean vinegar comprises soybeans and vinegar water, and the components in percentage by mass are as follows: 80-90% of soybean and 10-20% of vinegar solution.
2. A preparation process of enzyme water bean curd comprises the following steps of soaking; step two, grinding the pulp; step three, filtering; step four, boiling the soybean milk; fifthly, curdling; step six, performing mould pressing; step seven, demolding; the method is characterized in that:
in the first step, the soaking comprises the following steps:
1) selecting a certain amount of soybeans and placing the soybeans in a basin;
2) pouring a certain amount of water, spreading the water over the top of the soybeans, and soaking for 4-6 h;
in the second step, the soybeans in the second step are fished up to control water, poured into a pulping machine, added with a certain amount of water and ground into soybean milk to obtain soybean milk;
in the third step, the obtained soybean milk is filtered to remove dregs;
in the fourth step, the soybean milk filtered and deslagging in the third step is poured into a pot to be cooked;
in the fifth step, directly fermenting the bean curd water into enzyme water, adding the enzyme water into the soybean milk cooked in the fourth step, and stirring while pouring to obtain enzyme water soybean milk;
in the sixth step, the enzyme water is used for curdling, the crystal tofu pudding obtained in the fifth step is poured into a tofu die, and is pressed and molded to obtain enzyme water tofu;
and in the seventh step, the enzyme water bean curd obtained in the sixth step is subjected to mold stripping, dicing and cooling to finish processing.
3. The enzyme water bean curd according to claim 1, wherein: the components are as follows by mass percent: 85% of soybean and 15% of vinegar solution.
4. The process for preparing enzyme water bean curd according to claim 2, wherein the process comprises the following steps: the section of the soybeans soaked in the step one has no hard center, and the mass of the soybeans after water absorption is 2-2.5 times that of the soybeans before soaking.
5. The process for preparing enzyme water bean curd according to claim 2, wherein the process comprises the following steps: in the fourth step, the soybean milk is boiled at the temperature of about 90 ℃, and the filter screen is a 90-120 mesh filter screen.
6. The process for preparing enzyme water bean curd according to claim 2, wherein the process comprises the following steps: and in the fifth step, the enzyme water for curdling is formed for 1-2 days at the temperature of about 5-15 ℃.
7. The process for preparing enzyme water bean curd according to claim 2, wherein the process comprises the following steps: and fifthly, adopting a pouring method for the point brain, wherein the interval between every two points brain is 2-3 minutes.
8. The process for preparing enzyme water bean curd according to claim 2, wherein the process comprises the following steps: and seventhly, cooling for 1-2 hours to completely cool the enzyme water bean curd.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116138398A (en) * | 2023-01-05 | 2023-05-23 | 永州市田湘逢农业科技发展有限公司 | Soybean vinegar water bean curd and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605029A (en) * | 2015-01-27 | 2015-05-13 | 孙怀兵 | Novel preparation method for soybean slurry water beancurd and beancurd product prepared by method |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605029A (en) * | 2015-01-27 | 2015-05-13 | 孙怀兵 | Novel preparation method for soybean slurry water beancurd and beancurd product prepared by method |
Non-Patent Citations (1)
| Title |
|---|
| 刘宝家等: "《食品加工技术、工艺和配方大全续集1（上）》", 30 June 1993 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116138398A (en) * | 2023-01-05 | 2023-05-23 | 永州市田湘逢农业科技发展有限公司 | Soybean vinegar water bean curd and preparation method thereof |
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