CN1374028A - High-calcium beancurd and its production process - Google Patents
High-calcium beancurd and its production process Download PDFInfo
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- CN1374028A CN1374028A CN02111281A CN02111281A CN1374028A CN 1374028 A CN1374028 A CN 1374028A CN 02111281 A CN02111281 A CN 02111281A CN 02111281 A CN02111281 A CN 02111281A CN 1374028 A CN1374028 A CN 1374028A
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- calcium
- soya
- powder
- bean milk
- beancurd
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Abstract
The present invention relates to food production and provides one kind of calcium replenishing bean curd. Into soybean milk, calcium powder with amino acid calcium, calcium carbonate, calcium lactate, calcium L-threonate, calcium acetate, calcium gluconate or calcium citrate in 0.75-0.15 % is added while stirring. Calcium powder is added into soybean milk during boiling or after cooling.
Description
Technical field: what the present invention relates to is a kind of bean curd and preparation method thereof, and particularly a kind of high-calcium beancurd and preparation method thereof belongs to food processing technology field.
Background technology: China each department, various nationalities have the custom of bean product such as edible bean curd, and the bean product aboundresources is inexpensive, easy to make, and is fresh and tender good to eat, is suitable for people of all ages, nutritious, is popular senior nutrition.Today, time-honored bean curd is a kind of so very usual, and common food but more has been subjected to people's favor and high evaluation.Bean curd is to be primary raw material with the soybean, through the water logging bubble, cleans, the pulverising mill pulping is commonly called as slurrying, and heating is boiled, be commonly called as plasma burning, cold slurry mixes lactones, be commonly called as a fat, packing, the product that obtains behind the procedures such as the coagulation forming of heating, making lactone bean curd contains high-vegetable-plant, nutritive value is higher, and it has low fat, no cholesterol, characteristics such as easily be absorbed by the body,, it has a weak point, among its nutrition combination, the calcium that only contains trace, lack the grow content of healthy required calcium of human body, thus its nutritive value can not with the meat of similar high protein, milk products etc. are compared U.S..By literature search, do not find the bibliographical information identical with feature so far as yet with the constructed theme of the present invention.
The summary of the invention and the specific embodiment: the present invention is directed to the deficiencies in the prior art, a kind of high-calcium beancurd and preparation method thereof is provided, be intended to improve the calcium content of box-packed making lactone bean curd, the nutrition of enriching box-packed making lactone bean curd makes up and increases the nutritive value of box-packed making lactone bean curd.Technical scheme of the present invention is as follows: in the process of existing conventional box-packed making lactone bean curd manufacturing technology, is about to soybean and is soaked in water, clean, and slurrying, plasma burning, cold slurry is selected fat (promptly mixing gluconic acid lactone in soya-bean milk), packing.Add the hincky acid calcium powder in the soya-bean milk, or the percentage by weight of Paris white or lactic acid calcium powder or l threonic acid powder or acetate calcium powder or calcium powders such as calcium gluconate powder or citric acid calcium powder is 1000: 0.75 to 1000: 1.5, and promptly 400 gram lactones bean curd packed in box mix the calcium powder of 300-600 milligram.
Soya-bean milk is stirred, must in 20 minutes of plasma burning, in soya-bean milk, mix a certain amount of calcium powder, finish packing before solidifying, or to after the cooling of the soya-bean milk that burnt to packing preceding 20 minutes, mix a certain amount of calcium powder in a fat, fully stir soya-bean milk, calcium powder is evenly distributed in the soya-bean milk, when mixing calcium, the soya-bean milk temperature is controlled in 0 ℃ of-99 ℃ of scope.The general quality that between-10 ℃ of-140 ℃ of temperature, can not influence calcium; When calcium powder mixes in soya-bean milk, need constantly to stir soya-bean milk, make calcium powder full and uniform distribution in soya-bean milk.
The present invention has substantive distinguishing features and marked improvement, and the present invention makes full use of the facility that bean curd becomes China people's traditional food already, for calcium deficiency crowds such as the elderly and child provide a kind of mode of replenishing the calcium easily.The quantity of in bean curd, mixing calcium be routinely normal human's every day required additional calcium amount, and the amount that can absorb calcium is determined.
Provide following examples in conjunction with content of the present invention:
Embodiment 1: bean curd packed in box processing technology routinely, when plasma burning, the hincky acid calcium powder is mixed in the soya-bean milk, incorporation is 1000: 0.75, promptly the box-packed making lactone bean curd of 400 grams adds 300 milligrams hincky acid calcium powder, also can be before packing, mix the hincky acid calcium powder behind the cold slurry, incorporation is with last technology, just can obtain high-calcium beancurd, when a people eats a box high calcium making lactone bean curd separately, should select the high-calcium beancurd of this calcium content class for use, the intake of average calcium for each person every day is not because too much waste.
Embodiment 2: box-packed making lactone bean curd processing technology routinely, when plasma burning, in soya-bean milk, mix the hincky acid calcium powder, incorporation is 1000: 1, the hincky acid calcium powder that adds 400 milligrams in the box-packed making lactone bean curd of 400 grams also can mix the hincky acid calcium powder behind the cold slurry before packing, incorporation just can obtain high-calcium beancurd with last technology.When an edible box bean curd in double harness, should select the middle-grade high-calcium beancurd of calcium content for use, make the intake of calcium for each person every day in a basic balance.
Embodiment 3: box-packed making lactone bean curd machining type skill routinely, when plasma burning, the hincky acid calcium powder is mixed in the soya-bean milk, incorporation is 1000: 1.5, promptly in the box-packed making lactone bean curd of 400 grams, mix 600 milligrams of hincky acid calcium powders, also can before packing, mix the hincky acid calcium powder behind the cold slurry, incorporation just can obtain high-calcium beancurd with last technology.When the jointly edible box bean curd of number people or three-person household, should select the high-calcium beancurd of this class calcic for use, the intake of average calcium for each person every day is not because of very few and not enough.
Claims (2)
1, a kind of high-calcium beancurd, it is characterized in that adding the hincky acid calcium powder in the soya-bean milk, or the percentage by weight of Paris white or lactic acid calcium powder or l threonic acid powder or acetate calcium powder or calcium powders such as calcium gluconate powder or citric acid calcium powder is 1000: 0.75 to 1000: 1.5.
2, a kind of preparation method of high-calcium beancurd, it is characterized in that the preparation method is: soya-bean milk is stirred, must in 20 minutes of plasma burning, in soya-bean milk, mix a certain amount of calcium powder, finish packing before solidifying, or to after the cooling of the soya-bean milk that burnt to packing preceding 20 minutes, in a fat, mix a certain amount of calcium powder, fully stir soya-bean milk, calcium powder is evenly distributed in the soya-bean milk, and when mixing calcium, the soya-bean milk temperature is controlled in 0 ℃ of-99 ℃ of scope.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02111281A CN1374028A (en) | 2002-04-05 | 2002-04-05 | High-calcium beancurd and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02111281A CN1374028A (en) | 2002-04-05 | 2002-04-05 | High-calcium beancurd and its production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1374028A true CN1374028A (en) | 2002-10-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN02111281A Pending CN1374028A (en) | 2002-04-05 | 2002-04-05 | High-calcium beancurd and its production process |
Country Status (1)
| Country | Link |
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| CN (1) | CN1374028A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411428B (en) * | 2007-04-11 | 2012-04-18 | 孟庆东 | Bean curd and its preparing method |
| CN108576249A (en) * | 2018-06-11 | 2018-09-28 | 朱荣大 | A kind of economical and efficient type bean curd coagulant and preparation method thereof |
-
2002
- 2002-04-05 CN CN02111281A patent/CN1374028A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411428B (en) * | 2007-04-11 | 2012-04-18 | 孟庆东 | Bean curd and its preparing method |
| CN108576249A (en) * | 2018-06-11 | 2018-09-28 | 朱荣大 | A kind of economical and efficient type bean curd coagulant and preparation method thereof |
| CN108576249B (en) * | 2018-06-11 | 2021-09-17 | 朱荣大 | Economical and efficient bean curd coagulant and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |