WO2009109074A1

WO2009109074A1 - Nutritive bean curd and method for preparing the same

Info

Publication number: WO2009109074A1
Application number: PCT/CN2008/000934
Authority: WO
Inventors: 刘凤侠; 刘凤彦
Original assignee: Liu Fengxia; Liu Fengyan
Priority date: 2008-03-06
Filing date: 2008-05-13
Publication date: 2009-09-11
Also published as: CN101233909B; CN101233909A

Abstract

A nutritive bean curd and a method for preparing the same. The nutritive bean curd is prepared from the following raw materials (parts by weight): soybean 100-300 and soybean oil 60-70. Its preparing method comprises the steps of: soaking soybean and then crushing soaked soybean; adding soybean oil into crushed soybean milk and then mixing; and heating and then preparing the bean curd.

Description

Nutritional tofu and preparation process thereof

The invention relates to a tofu, in particular to a nutrient-rich high-grade tofu and a preparation process thereof, and belongs to the field of food processing.

Background technique

At present, with the increase of symptoms such as pediatric obesity, cardiovascular disease, diabetes and hyperlipidemia in the elderly, people's health awareness has gradually increased, and the concept of diet has begun to change. The nutritional value of the foods eaten daily is getting more and more people. Value.

Food nutrition experts generally believe that soy products are ideal nutritious and healthy foods, and tofu in soy products is favored by people because of its low cost, rich nutritional value, and easy to be absorbed by the human body. The oriental treasure in the middle.

However, the tofu produced by the conventional technology has a single taste and a certain limitation of nutrients, which is difficult to meet the higher requirements of people.

Summary of the invention

The present invention provides a high-grade tofu with rich nutritional value in view of the above problems in the prior art, and solves the problem that the taste of the tofu in the prior art is single and the nutrient composition is limited.

Another object of the present invention is to provide a process for preparing a high-grade tofu having the above nutritional value.

The weight ratio range of each raw material of the present invention is obtained by a large number of explorations and tests by the inventors, and the weight ratio of each raw material has a good effect in the following weight range. The invention adopts the following raw materials to be combined, and the raw materials are combined to make the nutritional value components of the raw materials synergistically enhance, thereby enhancing the nutritional value of the tofu. The technical solution of the present invention is as follows:

It is prepared from the following raw materials in a weight ratio, soy: soybean oil = 100-300: 60-70. The preparation method of the present invention comprises the following steps:

Soak: Soak the above soybeans in warm water for 7-10 hours;

Grinding the soybean milk: the soaked soybean is ground by a conventional method of grinding the soybean milk for 1 to 5 times, and the soymilk after each grinding is mixed together;

Processing: adding the above-mentioned mixed soybean milk to the soybean oil according to the above weight ratio, stirring uniformly, and heating to 100-120 ⁰ C, that is, the semi-finished product A;

Finishing the finished product: The above-mentioned semi-finished product A can be obtained by using a conventional tofu method to obtain soybean rot, dried bean curd, dried bean curd or tofu skin.

The advantages and benefits of the present invention are as follows:

1. The protein content of tofu produced by the invention is higher than that of soybean, and the tofu protein is complete protein, which not only contains eight essential amino acids, but also has a high proportion of nutrients.

2. The tofu obtained by the invention contains various nutrients such as fat, carbohydrate, vitamins and minerals, and has the effects of benefiting Qi, neutralizing, moistening and detoxifying.

3. The invention combines the rich nutrients in the soybean oil with the nutrients in the soybean, and produces a synergistic effect, so that the tofu also contains a small amount of saturated fat and a high amount of polyunsaturated fat and does not contain cholesterol. Clinical nutrition experiments have confirmed a significant reduction in blood cholesterol in healthy adults. The risk factors for coronary heart disease, in addition to high cholesterol, are two factors: hypertension and vascular embolism, and the nutrients of the tofu produced by the present invention just protect and reduce the above two factors. 4. The present invention also injects a large amount of linoleic acid contained in soybean oil into tofu. Linoleic acid is an essential fatty acid and has important physiological functions. Young children lack linoleic acid, the skin becomes dry, scaly thickens, and growth retardation; the lack of linoleic acid in the elderly can cause cataracts and cardiovascular and cerebrovascular diseases.

5. The tofu made by the invention has a delicious taste and a smooth taste.

In addition, the raw material of the invention is simple and not complicated, and the source is easy to obtain; the processing and manufacturing process is simple, the process is short, the use is easy to grasp, the production and transportation are free from any risks, and the market prospect is broad.

detailed description

Example 1

It is prepared by the following raw materials in a weight ratio, soybean: soybean oil = 100: 60;

The preparation method of the present invention comprises the following steps:

Soak: Soak the above soybeans in warm water for 8 hours;

Grinding the soybean milk: grinding the soaked soybeans in the conventional method of grinding the soybean milk 3 times, mixing the soybean milk after grinding 3 times;

Processing: The above-mentioned mixed soybean milk is added to the soybean oil in the above weight ratio, stirred uniformly, and then heated to 110. C, that is, a semi-finished product A;

Making the finished product: Drip the above-mentioned semi-finished product A into the brine, and gently flip it to the brain, and cover the mash for 10 minutes to obtain the soybean rot; if the semi-finished product A is cooled to the surface layer at the normal temperature, the film is peeled off and dried. You can get the bean curd skin; if you use the dry tofu method as usual, you can get the dried tofu.

Example 2

It is prepared by the following raw materials in a weight ratio, soybean: soybean oil = 300: 70;

The soaking step is immersed for 7 hours, the grinding step is performed 5 times, and the processing step is heated to 100 ° C. The gypsum is added to the brain in the finished product step, and the other preparation methods are the same as in the first embodiment. It is prepared by the following raw materials in a weight ratio, soybean: soybean oil = 100: 70;

The soaking step is immersed for 10 hours, the grinding step is performed once, and the processing step is heated to 120 ° C. The other preparation methods are the same as those in the first embodiment.

Example 4

It is prepared by the following raw materials in a weight ratio, soybean · · soybean oil = 300: 60;

The preparation method is the same as in the first embodiment.

Example 5

It is prepared by the following raw materials in a weight ratio, soybean: soybean oil = 200: 65;

The preparation method is the same as in the first embodiment.

The invention can also be used for making tofu related products such as lactone tofu, bean curd, and stinky tofu.

Claims

Rights request

1. A high-grade tofu, which is prepared by the following raw materials in a weight ratio, soybean: soybean oil two 100-300: 60-70.

The high-grade tofu according to claim 1, wherein the weight ratio of each of the above raw materials is: soybean: soybean oil = 100: 70.

3. A process for preparing a high-grade tofu according to claim 1, comprising the steps of:

Soak: Soak the above soybeans in warm water for 7-10 hours;

Grinding the soymilk: grinding the soaked soybeans according to the conventional method of grinding the soybean milk 1 to 5 times, and mixing the soymilk after each grinding;

Processing: The above-mentioned mixed soybean milk is added to the soybean oil in the above weight ratio, stirred uniformly, and then heated to 100-120. "There is a semi-finished product A;

A process for preparing a high-grade tofu according to claim 1, characterized in that the soaking step is immersed for 8 hours.