CN102742666A - Tomato juice soy cheese and preparation method thereof - Google Patents
Tomato juice soy cheese and preparation method thereof Download PDFInfo
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- CN102742666A CN102742666A CN2012102578055A CN201210257805A CN102742666A CN 102742666 A CN102742666 A CN 102742666A CN 2012102578055 A CN2012102578055 A CN 2012102578055A CN 201210257805 A CN201210257805 A CN 201210257805A CN 102742666 A CN102742666 A CN 102742666A
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Abstract
The invention relates to tomato juice soy cheese. 20 percent by weight of freshly squeezed raw tomato juice is added into raw material soybean milk and uniformly stirred for preparing the soy cheese during preparation of the soy cheese. According to the invention, fresh tomatoes are prepared into the tomato juice soy cheese through a scientific formula and modern equipment; and the tomato juice soy cheese contains rich protein of soybean and a large amount of vitamins, carbohydrates and various minerals and trace elements in the tomato. The tomato juice soy cheese has the special aroma of soy cheese and vegetable and a superior flora activation effect, the mouthfeel and the taste of the soy cheese are increased, and the nutrition is rich.
Description
Technical field
The present invention relates to a kind of preparation method of fermented bean curd.
Background technology
Fermented bean curd also is fermented bean curd, is a kind of traditional food, because his particular tastes, by broad masses are liked.Market is common to have red, white kidney beans fermented bean curd and Anagyris foetida fermented bean curd etc.Fermented bean curd have the title of " east cheese " because of its nutritive value is high.Fermented bean curd is rich in 8 kinds of essential amino acids, carrotene and the multivitamins etc. that protein, carbohydrate, unrighted acid, mineral matter (calcium, phosphorus, iron), human body can not synthesize; Have invigorating the spleen wide in, moisturize, effect such as dehumidifying, often eat and all have certain effect controlling hypertension, artery sclerosis, rheumatism in advance.
Fermented bean curd is the soy food product after the microbial fermentation effect; Pass through microbial fermentation; Deficiencies such as the bitter off-flavors of soybean, the flatulence factor that contains, ANFs are overcome entirely; Digestibility and biological value all improve greatly, have produced multiple organic acid, alcohol, ester, amino acid with fragrance simultaneously.Remove in the fermented bean curd in addition and contain a large amount of aminosals, outside free amino acid and the free fatty, also have nutritional labelings such as thiamine, riboflavin, niacin, calcium and phosphorus, and do not contain cholesterol.These all be promote the human body normal development or keep the normal physiological function necessary.Therefore fermented bean curd is the very abundant food of a kind of nutrition.
Fermented bean curd product on the market is comparatively single, and nutritive value is not enough, need in fermented bean curd, increase various nutritional labelings, to satisfy consumer's health needs of persons.
Summary of the invention
The technical problem that the present invention solved provides a kind of nutritious tomato juice fermented bean curd product and preparation method thereof.
A kind of tomato juice fermented bean curd is to prepare in the process at fermented bean curd, in the raw material soya-bean milk, adds the bright Normal juice of pressing of tomato of percentage by weight 20%, is used to make fermented bean curd after stirring.The bright press for extracting juice of said tomato Normal juice is squeezed the juice through spiral juice extractor after being the cleaning of tomato process, pulverizing, and it is subsequent use that sterilization obtains tomato aquatic foods press for extracting juice Normal juice after filtering.
The preparation method of tomato juice fermented bean curd of the present invention may further comprise the steps:
(1) tomato is squeezed the juice through spiral juice extractor through after cleaning, pulverizing, and it is subsequent use that sterilization obtains the bright Normal juice of pressing of tomato after filtering;
(2) soya bean is placed in the clear water after cleaning and soaks, 5 ℃-30 ℃ of water temperatures, and soak time 24 hours-50 hours, soaked soya bean adds paste mill grinding by the weight ratio of two parts of water of a soya bean, obtains the raw material soya-bean milk;
(3) with raw material soya-bean milk heated and boiled, the bright Normal juice of pressing of tomato of adding percentage by weight 20% stirs, and naturally cools to 75 ℃-85 ℃, adds the coagulating agent gypsum; The gypsum addition is that every double centner juice adds 3.0 kilograms of coagulating agents, and coagulation forming was supported brain 10-15 minute, and the plate slurry is extracted yellow seriflux, extrusion forming then out;
(4) zymophyte is used in the production of the inoculation of the fermented bean curd briquet after moulding fermented bean curd; After fermentation, put into container to ripe tomato juice fermented bean curd briquet; In container, inject dish juice soup stock again; Said dish juice soup stock is processed by the bright press for extracting juice of tomato Normal juice, yellow rice wine, sugar, monosodium glutamate and the salt allotment of step (1), and sealing is left standstill under the room temperature and carried out later stage fermentation.
The coagulating agent gypsum that adopts in the said method can add with the form of parget water solution, also can directly add the edible plaster powder; Final addition is that every double centner juice adds 3.0 kilograms of coagulating agents.
The fermented bean curd production of adopting in the said method is used zymophyte to make as this area fermented bean curd commonly used and is used bacterial classification, like the Mucor wheat bran etc.
The amount of yellow rice wine, sugar, monosodium glutamate and salt that the dish juice soup stock that adopts in the said method wherein adds can be adjusted according to the taste of the market demand.
The present invention adopts fresh tomato, processes the tomato juice fermented bean curd through scientific formula and sophisticated equipment, contains vitamin a large amount of in soybean rich in protein and the tomato, carbohydrate and several mineral materials and trace element.Have the peculiar fragrance of fermented bean curd and vegetables, good flora activation has increased the taste of fermented bean curd mouthfeel, abundant nutrition.Adopt the automation continuous productive process, the product yield rate improves 10%, shortens the later stage fermentation phase 30%, and sanitary indexs such as microorganism improve 40%, have promoted each item technical indicator in the fermented bean curd.
The specific embodiment
For further specifying the present invention, specify in conjunction with following examples:
Embodiment 1:
The preparation method of tomato juice fermented bean curd:
(1) tomato is squeezed the juice through spiral juice extractor through after cleaning, pulverizing, and it is subsequent use that sterilization obtains the bright Normal juice of pressing of tomato after filtering;
(2) soya bean is placed in the clear water after cleaning and soaks, 5 ℃-30 ℃ of water temperatures, and soak time 24 hours-50 hours, soak time is adjusted according to water temperature, and water temperature is high more, and the time is short more; Soaked soya bean adds paste mill grinding by the weight ratio of two parts of water of a soya bean, obtains the raw material soya-bean milk;
(3) with raw material soya-bean milk heated and boiled, the bright Normal juice of pressing of tomato of adding percentage by weight 20% stirs, and naturally cools to 75 ℃-85 ℃, adds the coagulating agent gypsum; The gypsum addition is that every double centner juice adds 3.0 kilograms of coagulating agents, and coagulation forming was supported brain 10-15 minute, and the plate slurry is extracted yellow seriflux, extrusion forming then out;
(4) zymophyte is used in the production of the inoculation of the fermented bean curd briquet after moulding fermented bean curd, after fermentation, puts into bottle to ripe tomato juice fermented bean curd briquet, in bottle, injects dish juice soup stock again, is full of bottle until dish juice soup stock; Said dish juice soup stock is processed by the bright press for extracting juice of tomato Normal juice, yellow rice wine, sugar, monosodium glutamate and the salt allotment of an amount of step (1), and sealing is left standstill under the room temperature and carried out later stage fermentation.
Packing adopts top grade to mould bottle material dress, and the pop can aluminium lid seals.Equipment adopts the bean product complete set of equipments: equipment such as pulverizer, spiral juice extractor, can packing machine, sealing machine.
The product property of resulting tomato juice fermented bean curd:
Yield rate: produce yield rate and can produce about 90 of finished product fermented bean curd by the calculating of per kilogram soybean.
Quality standard:
The organoleptic indicator: the outward appearance pale red, the tomato flavor is special dense, is just distinguishing the flavor of alcohol, and quality is fine and smooth, delicious U.S.A, the assorted flavor of free from admixture, piece shape is complete not broken, nutritious, is prone to digest and assimilate.
Physical and chemical index: moisture content is no more than 70%, and protein content is not less than 14%, amino acid 0.5%, chloride 0.77%, total acid 1.5%.
Sanitary index: total arsenic, lead, AFB1, coliform, pathogenic bacteria, food additives should meet the regulation of GB2712.
Above-described embodiment describes preferred implementation of the present invention; Be not that scope of the present invention is limited; Design under the prerequisite of spirit not breaking away from the present invention; Various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention all should fall in the definite protection domain of claims of the present invention.
Claims (3)
1. a tomato juice fermented bean curd is characterized in that: prepare in the process at fermented bean curd, in the raw material soya-bean milk, add the bright Normal juice of pressing of tomato of percentage by weight 20%, be used to make fermented bean curd after stirring.
2. tomato juice fermented bean curd according to claim 1 is characterized in that: the bright press for extracting juice of said tomato Normal juice is squeezed the juice through spiral juice extractor after being the cleaning of tomato process, pulverizing, and it is subsequent use that sterilization obtains tomato aquatic foods press for extracting juice Normal juice after filtering.
3. the preparation method of the described tomato juice fermented bean curd of claim 1 is characterized in that: may further comprise the steps:
(1) tomato is squeezed the juice through spiral juice extractor through after cleaning, pulverizing, and it is subsequent use that sterilization obtains the bright Normal juice of pressing of tomato after filtering;
(2) soya bean is placed in the clear water after cleaning and soaks, 5 ℃-30 ℃ of water temperatures, and soak time 24 hours-50 hours, soaked soya bean adds paste mill grinding by the weight ratio of two parts of water of a soya bean, obtains the raw material soya-bean milk;
(3) with raw material soya-bean milk heated and boiled, the bright Normal juice of pressing of tomato of adding percentage by weight 20% stirs, and naturally cools to 75 ℃-85 ℃, adds the coagulating agent gypsum; The gypsum addition is that every double centner juice adds 3.0 kilograms of coagulating agents, and coagulation forming was supported brain 10-15 minute, and the plate slurry is extracted yellow seriflux, extrusion forming then out;
(4) zymophyte is used in the production of the inoculation of the fermented bean curd briquet after moulding fermented bean curd; After fermentation, put into container to ripe tomato juice fermented bean curd briquet; In container, inject dish juice soup stock again; Said dish juice soup stock is processed by the bright press for extracting juice of tomato Normal juice, yellow rice wine, sugar, monosodium glutamate and the salt allotment of step (1), and sealing is left standstill under the room temperature and carried out later stage fermentation.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012102578055A CN102742666A (en) | 2012-07-24 | 2012-07-24 | Tomato juice soy cheese and preparation method thereof |
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| CN2012102578055A CN102742666A (en) | 2012-07-24 | 2012-07-24 | Tomato juice soy cheese and preparation method thereof |
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| CN102742666A true CN102742666A (en) | 2012-10-24 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095080A (en) * | 2014-07-28 | 2014-10-15 | 河北科技师范学院 | Tomato bean curd and preparation method thereof |
| CN105994674A (en) * | 2016-05-25 | 2016-10-12 | 安徽八公山豆制品有限公司 | Tomato-flavoured hot fermented beancurd and processing method thereof |
Citations (4)
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|---|---|---|---|---|
| CN1985612A (en) * | 2006-09-12 | 2007-06-27 | 华南农业大学 | Chinese flavor cheese producing process |
| JP2008067680A (en) * | 2006-09-12 | 2008-03-27 | Mitsuo Kikuchi | Lactic acid solution prepared by distillation and soybean fermentation and method for producing yoghurt-like food |
| CN101411431A (en) * | 2008-11-25 | 2009-04-22 | 刘凤侠 | Garden stuff bean curd and technique of preparing the same |
| CN102228202A (en) * | 2011-07-19 | 2011-11-02 | 长沙县汇龙蔬菜专业合作社 | Manual sufu process technology |
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2012
- 2012-07-24 CN CN2012102578055A patent/CN102742666A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1985612A (en) * | 2006-09-12 | 2007-06-27 | 华南农业大学 | Chinese flavor cheese producing process |
| JP2008067680A (en) * | 2006-09-12 | 2008-03-27 | Mitsuo Kikuchi | Lactic acid solution prepared by distillation and soybean fermentation and method for producing yoghurt-like food |
| CN101411431A (en) * | 2008-11-25 | 2009-04-22 | 刘凤侠 | Garden stuff bean curd and technique of preparing the same |
| CN102228202A (en) * | 2011-07-19 | 2011-11-02 | 长沙县汇龙蔬菜专业合作社 | Manual sufu process technology |
Non-Patent Citations (1)
| Title |
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| 高丹文: "几种新型豆腐的制作工艺", 《技术与市场》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095080A (en) * | 2014-07-28 | 2014-10-15 | 河北科技师范学院 | Tomato bean curd and preparation method thereof |
| CN105994674A (en) * | 2016-05-25 | 2016-10-12 | 安徽八公山豆制品有限公司 | Tomato-flavoured hot fermented beancurd and processing method thereof |
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Application publication date: 20121024 |