CN1449678A - Maize flour curd and preparation method - Google Patents
Maize flour curd and preparation method Download PDFInfo
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- CN1449678A CN1449678A CN03112168A CN03112168A CN1449678A CN 1449678 A CN1449678 A CN 1449678A CN 03112168 A CN03112168 A CN 03112168A CN 03112168 A CN03112168 A CN 03112168A CN 1449678 A CN1449678 A CN 1449678A
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- bean curd
- corn flour
- starch
- corn
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Abstract
The present invention relates to a kind of curd produced using corn flour as main raw material and its production method. Its is composed of corn flour, soyabean milk, starch, carboxymethylcellulose sodium and D-glucose-gamma-lactone. The corn flour and soyabean milk are mixed, boiled and concentrated, the carboxymethylcellulose sodium and D-glucose-gamma-lactone are dissolved to stabilize protein and the expansion of starch makes the corn flour coagulate and the cooling-forming process is used to make the above-mentioned materials form into the invented curd with smooth texture and corn brisk taste.
Description
The present invention is subordinate to the food category, and saying so accurately with the corn flour is the bean curd and the method for making of main material production.
We know that bean curd always raw material is soybean, and the moulding of bean curd mainly utilizes gypsum etc. that protein is formed to assemble and moulding.Corn is cooked bean curd, and I declare the corn of patent of invention, big rice tofu and production technology and have solved corn and beat the mode of sticking with paste processing and forming bean curd through the soya-bean milk digestion, but because it need purchase butter-mixing machine, have increased corn bean curd production cost relatively.And corn quantity is many in the present rural area, all makes corn flour for edible major part, because in a single day corn is ground into flour, its protein etc. progressively decompose loss, and it is not agglomerating to cause flour to decompose, and has increased difficulty to making bean curd.Can utilize corn flour to make bean curd and reduce investment, be exactly purpose of the present invention and make corn flour cook the bean curd increment.
Proposition of the present invention:
The prescription of corn flour bean curd of the present invention is by corn flour, soybean milk, starch, sodium carboxymethylcellulose, D-glucose-δ lactones (product standard: GB7657-87) form.Take corn flour and soybean milk hodgepodge to concentrate, the plain sodium of carboxymethyl thousand dimension dissolves in, the lactones stabilize proteins, and starch expands and condenses, and cooling and shaping technology forms bean curd.
The present invention is achieved in that
Get the soybean of institute's determined number, steeped 4-6 hour, treat to grind 2-3 time with fiberizer after the soybean swelling with the water logging of 14 times of soybean weight.The slurry that mill is good takes out 4/5ths and puts into pot, pours and enter used quantity corn flour into stirring, makes its neutralization evenly, then heats to boiling, and boiling time kept 20-30 minute.
In the mashing off process, remaining 1/5th soya-bean milk are poured in the starch of institute's determined number, fully stir, starch is melted.
In the mashing off process, with the sodium carboxymethylcellulose of used quantity and the determined number D-of institute glucose-δ lactones with 8 times water-soluble untie standby.When corn flour, soya-bean milk are fully fused boil after, carry out the thickening defibrination, both the soya-bean milk cornmeal mush has been put into the fiberizer mill 3-5 time, get final product when the corn steep liquor outward appearance resembles pasty state, and put back to heat in the pot and boil.After corn steep liquor boils, sodium carboxymethylcellulose, the D-glucose-δ lactones liquid of having got ready is added, continue to boil, the starch fluid that is about to melt after boiling is poured into, and the limit bevelling stirs.Because the gelatinization point of starch is about 80 ℃, so along with the rising of temperature and continuing of time, starch molecule begins fully to absorb moisture content and expands, should not stop this moment to stir, shown liquid-transparent when shinny when the corn steep liquor thickness is coalescent, then rapidly cornmeal mush is poured into cooling and shaping in the typing dish, about 1 hour of time was corn flour bean curd.
The proportioning of this corn flour bean curd, corn flour: soybean: starch: sodium carboxymethylcellulose: D-glucose-δ lactones is 100 (accounting for the bean curd ratio is 37.6%): 80 (accounting for the bean curd ratio is 30%): 85 (accounting for the bean curd ratio is 32%): 0.2 (accounting for the bean curd ratio is 0.1%): 0.8 (accounting for the bean curd ratio is 0.3%).
Embodiment:
With 10 jin of corn flour, 8.5 jin of (converting 119 jin in water) defibrinations of soybean, 8 jin of starch, sodium carboxymethylcellulose 1g, lactones 40g carry out the production of corn bean curd for batching, can produce 65 jin of corn flour bean curd.
The corn flour bean curd that this invention is produced, exquisite in texture, corn taste delicate fragrance are typical pollution-free food and health food.
Claims (5)
1, a kind of corn flour bean curd and method for making, its feature has adopted in corn flour bean curd: corn flour 100 (accounting for the bean curd ratio is 37.6%): soybean 85 (accounting for the bean curd ratio is 32%): starch 80 (accounting for the bean curd ratio is 30%): sodium carboxymethylcellulose 0.2 (accounting for the bean curd ratio is 0.1%): D-glucose-δ lactones 0.8 (accounting for the bean curd ratio is 0.3%).
2, corn flour bean curd according to claim 1 and method for making is characterized by and used corn flour, and corn flour consumption therein is 37.6%.
3, corn flour bean curd according to claim 1 and method for making is characterized by and used starch, and starch consumption therein is 30%.
4, corn flour bean curd according to claim 1 is characterized by and used soybean (accounting example 32%) and 14 times of soya-bean milk that water mill goes out.
5, corn flour bean curd according to claim 1 is characterized in that utilizing the starch imbibition to make the cornmeal mush thickness coalescent and form bean curd.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03112168A CN1449678A (en) | 2003-04-16 | 2003-04-16 | Maize flour curd and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03112168A CN1449678A (en) | 2003-04-16 | 2003-04-16 | Maize flour curd and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1449678A true CN1449678A (en) | 2003-10-22 |
Family
ID=28683988
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN03112168A Pending CN1449678A (en) | 2003-04-16 | 2003-04-16 | Maize flour curd and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1449678A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715262A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing corn bean curd |
| CN102715263A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Corn bean curd and method for preparing same |
| CN104705415A (en) * | 2013-12-17 | 2015-06-17 | 重庆市南川区南双科技有限公司 | Production method of soybean essence strips |
-
2003
- 2003-04-16 CN CN03112168A patent/CN1449678A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715262A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing corn bean curd |
| CN102715263A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Corn bean curd and method for preparing same |
| CN104705415A (en) * | 2013-12-17 | 2015-06-17 | 重庆市南川区南双科技有限公司 | Production method of soybean essence strips |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |