CN108157524A - A kind of potato bean curd and preparation method thereof - Google Patents
A kind of potato bean curd and preparation method thereof Download PDFInfo
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- CN108157524A CN108157524A CN201810258076.2A CN201810258076A CN108157524A CN 108157524 A CN108157524 A CN 108157524A CN 201810258076 A CN201810258076 A CN 201810258076A CN 108157524 A CN108157524 A CN 108157524A
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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
A kind of potato bean curd and preparation method thereof, the reasonable addition of potato can ensure that the potato bean curd potato prepared is aromatic strongly fragrant and nutrition is comprehensive, rich in abundant protein, cellulose and minerals etc. wherein in high microsteping bean dregs, embedding treatment is carried out to coagulator bittern simultaneously, the speed of soybean protein solidification can effectively be slowed down, and protein localized clusters will not be caused, it ensure that potato bean curd quality is uniform, pure in mouth feel.Potato product is enriched, expands the application range of potato.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of potato bean curd and preparation method thereof.
Background technology
Bean curd is the traditional soybean product in China, and preparation process is mainly using soybean and other beans as primary raw material, warp
The processes such as over cleaning, immersion, defibrination, filtering and removing slag, mashing off and molding are made, and the product states of matter of preparation belongs to protein gel.
Traditional bean curd product because have flavor it is light, it is quality-high and inexpensive, full of nutrition, be easy to digestion the advantages that, worldwide by
It accepts extensively.
Potato is extensive in China's plantation, is concentrated mainly on the ground such as northeast, northwest and North China, be four big staple food grain crops it
One.Potato nutritional enriches, and edible part accounts for 94%, the good reputation with " the second bread ", and fat content is few in potato, carbon water
Compound, vitamin and mineral rich content.
China in 2015 starts potato staple foodization strategy, but there has been no the reports of the preparation method of potato bean curd at present
Road.Therefore, develop full of nutrition, excellent flavor, quality exquisiteness potato bean curd, be conducive to expand the application model of potato
It encloses.
Invention content
The object of the present invention is to provide a kind of potato bean curd and preparation method thereof, the reasonable addition of potato can ensure
The potato bean curd potato of preparation is aromatic strongly fragrant and nutrition is comprehensive, wherein in high microsteping bean dregs rich in abundant protein, cellulose and
Minerals etc., while embedding treatment is carried out to coagulator bittern, it can effectively slow down the speed of soybean protein solidification, and will not
Cause protein localized clusters, ensure that potato bean curd quality is uniform, pure in mouth feel.Potato product is enriched, expands horse
The application range of bell potato.
To achieve these goals, the preparation scheme that the present invention takes is as follows：
A kind of potato bean curd includes consisting of by mass fraction：
80-100 parts of soybean, 100-200 parts of 10%-12% sodium bicarbonate solutions, 50-70 parts of potato, 600-800 parts of water, wheat
2-3 parts of flour, 0.4-0.6 parts of soybean oil, 0.1-0.2 parts of sucrose ester, three 0.2-0.3 parts of polyglycerol esters, bittern water 2.2-2.5
Part.
A kind of preparation method of potato bean curd, includes the following steps：
1）Pretreatment of raw material：Fresh potato disease-free, nothing is rotten, cleaning, peeling are selected, stripping and slicing is put into boiling water and boils 2-3 min
Color protection is carried out, is then fed into mashing crusher machine, by filtering, respectively obtains potato juice and potato residues, ratio 4:6；
2）Soybean selects, impregnates：The fresh soyabean that beans is complete, goes mouldy without small holes caused by worms, nothing is selected, is put into sodium bicarbonate solution, room
Temperature is lower to impregnate 8-12 h；
3）It rinses：Soaked soybean is rinsed 3-5 times, removes extra cold sodium bicarbonate solution；
4）Defibrination：Soybean carries out defibrination after rinsing, and when defibrination adds in water and step 1）Obtained whole potato juices, defibrination 2-3
It is secondary；
5）Filter pulp：By step 4）Obtained slurries are filtered with 100 mesh filter clothes, and bean dregs and raw soya-bean milk, ratio are obtained after filtering
It is 4:6；
6）Mashing off spreads face：By step 5）Obtained raw soya-bean milk is poured into container, and wheat flour is spread on raw soya-bean milk and stirring equal
It after even, open fire and is heated to 100 DEG C, keep 10-15 min, obtain ripe soya-bean milk；
7）Mixing：In step 6）Step 1 is added in ripe soya-bean milk obtained）Obtained whole potato residues and 10% step 5）It obtains
Bean dregs, pH value is adjusted after being thoroughly mixed to 6.5；
8）Solidification：75-85 DEG C is warming up to, adds in and is disperseed by the mixing that soybean oil, sucrose ester, three polyglycerol esters and bittern water form
Liquid stands 5-10 min at room temperature；
9）It steams：It pours into mold, steams the molding of 20-30 min postcoolings.
Further, the step 4）In, first potato juice and water are mixed jointly, soybean is added and carries out defibrination, this work
In skill, potato juice can be evenly dispersed in the raw soya-bean milk and bean dregs that defibrination obtains, and ensure to prepare the potato of potato bean curd
Fragrance is more rich.
Further, the step 6）In, addition wheat flour can ensure fresh and tender smooth, the resistant to cook chewy of potato bean curd.
Further, the step 7）In, pH value can influence soya-bean milk solidification, when pH meta-alkalescences or slant acidity, can all make
Into protein-loss, cause the bean curd volume prepared less than normal, therefore be advisable using pH value as 6.5, may be used citric acid solution with
PH is adjusted in sodium hydroxide solution.
Further, the step 8）In, above-mentioned formula group is pressed using soybean oil, sucrose ester, three polyglycerol esters and bittern water
Into mixed dispersion liquid（Soybean oil as embedding medium, the object that is embedded be bittern, three polyglycerol esters and sucrose ester be emulsifier）, this is mixed
Protein coagulated speed can be slowed down by closing dispersion liquid, ensure that the tofu quality prepared is fine and smooth, retentiveness is good.
The beneficial effects of the invention are as follows：
1）The potato bean curd formula that the present invention makes is reasonable, and the reasonable addition of potato can ensure the potato bean curd prepared
Potato is aromatic strongly fragrant and nutrition is comprehensive, is a kind of healthy food of recommendation.In preparation process, bean dregs are re-used, improve horse
It is a kind of strong rich in abundant protein, cellulose and minerals etc. in the nutritive value of bell potato bean curd, wherein high microsteping bean dregs
The food source of health.
2）The present invention carries out embedding treatment on the basis of existing bean curd formula, to coagulator bittern, which can have
Effect slows down the speed of soybean protein solidification, and will not cause protein localized clusters, ensure that potato bean curd quality it is uniform,
Pure in mouth feel.
3）Emulsifier of the present invention selects three polyglycerol esters and sucrose ester, and good breast can be obtained according to aforementioned proportion addition
Change effect.
4）The present invention enriches potato product, expands the application range of potato.
Description of the drawings
Fig. 1 is overall process route figure of the present invention.
Specific embodiment
The present invention is described in further details with specific embodiment below, the present invention is not limited to implement in detail below
Example.
Embodiment one：
80 parts of soybean, 10% 100 parts of sodium bicarbonate solution, 50 parts of potato, 600 parts of water, 2 parts of wheat flour, 0.4 part of soybean oil,
0.1 part of sucrose ester, three 0.2 part of polyglycerol esters, 2.2 parts of bittern water.
The preparation method of this potato bean curd is：
1）Pretreatment of raw material：Select it is fresh it is disease-free, without rotten potato, cleaning, peeling, stripping and slicing, be put into boiling water boil 2 min into
Row color protection is then fed into mashing crusher machine, by filtering, respectively obtains potato juice（About 40%）And potato residues（About 60%）.
2）Soybean selects, impregnates：The fresh soyabean that beans is complete, goes mouldy without small holes caused by worms, nothing is selected, it is molten to be put into sodium bicarbonate
Liquid impregnates 8 h at room temperature.
3）It rinses：Soaked soybean is rinsed 3 times, removes extra cold sodium bicarbonate solution.
4）Defibrination：Soybean carries out defibrination after rinsing, and when defibrination adds in water and potato juice, defibrination 2 times.
5）Filter pulp：Slurries with 100 mesh filter clothes are filtered, bean dregs are obtained after filtering（About 40%）And raw soya-bean milk（About
60%）.
6）Mashing off spreads face：Obtained raw soya-bean milk is poured into container, and wheat flour is spread on raw soya-bean milk and stirring evenly
Afterwards, it opens fire and is heated to 100 DEG C, keep 10 min, obtain ripe soya-bean milk.
7）Mixing：Potato residues are added in ripe soya-bean milk（The whole potato residues obtained after filtering）Bean dregs with 10%, fill
Divide after being stirred and adjust pH value to 6.5.
8）Solidification：75 DEG C are warming up to, adds in the mixing point being made of soybean oil, sucrose ester, three polyglycerol esters and bittern water
Dispersion liquid stands 5 min at room temperature.
9）It steams：It pours into mold, steams the molding of 20 min postcoolings.
Embodiment two：
90 parts of soybean, 11% 150 parts of sodium bicarbonate solution, 60 parts of potato, 700 parts of water, 3 parts of wheat flour, 0.5 part of soybean oil,
0.1 part of sucrose ester, three 0.2 part of polyglycerol esters, 2.4 parts of bittern water.
The preparation method of this potato bean curd is：
1）Pretreatment of raw material：Select it is fresh it is disease-free, without rotten potato, cleaning, peeling, stripping and slicing, be put into boiling water boil 3 min into
Row color protection is then fed into mashing crusher machine, by filtering, respectively obtains potato juice（About 40%）And potato residues（About 60%）.
2）Soybean selects, impregnates：The fresh soyabean that beans is complete, goes mouldy without small holes caused by worms, nothing is selected, it is molten to be put into sodium bicarbonate
Liquid impregnates 10 h at room temperature.
3）It rinses：Soaked soybean is rinsed 4 times, removes extra cold sodium bicarbonate solution.
4）Defibrination：Soybean carries out defibrination after rinsing, and when defibrination adds in water and potato juice, defibrination 2-3 times.
5）Filter pulp：Slurries with 100 mesh filter clothes are filtered, bean dregs are obtained after filtering（About 40%）And raw soya-bean milk（About
60%）.
6）Mashing off spreads face：Obtained raw soya-bean milk is poured into container, and wheat flour is spread on raw soya-bean milk and stirring evenly
Afterwards, it opens fire and is heated to 100 DEG C, keep 13 min, obtain ripe soya-bean milk.
7）Mixing：Potato residues are added in ripe soya-bean milk（The whole potato residues obtained after filtering）Bean dregs with 10%, fill
Divide after being stirred and adjust pH value to 6.5.
8）Solidification：80 DEG C are warming up to, adds in the mixing point being made of soybean oil, sucrose ester, three polyglycerol esters and bittern water
Dispersion liquid stands 7 min at room temperature.
9）It steams：It pours into mold, steams the molding of 25 min postcoolings.
Embodiment three：
100 parts of soybean, 12% 150 parts of sodium bicarbonate solution, 60 parts of potato, 700 parts of water, 3 parts of wheat flour, soybean oil 0.6
Part, 0.2 part of sucrose ester, three 0.3 part of polyglycerol esters, 2.5 parts of bittern water.
The preparation method of this potato bean curd is：
1）Pretreatment of raw material：Fresh potato disease-free, nothing is rotten, cleaning, peeling are selected, stripping and slicing is put into boiling water and boils 2-3 min
Color protection is carried out, is then fed into mashing crusher machine, by filtering, respectively obtains potato juice（About 40%）And potato residues（About
60%）.
2）Soybean selects, impregnates：The fresh soyabean that beans is complete, goes mouldy without small holes caused by worms, nothing is selected, it is molten to be put into sodium bicarbonate
Liquid impregnates 10 h at room temperature.
3）It rinses：Soaked soybean is rinsed 4 times, removes extra cold sodium bicarbonate solution.
4）Defibrination：Soybean carries out defibrination after rinsing, and when defibrination adds in water and potato juice, defibrination 3 times.
5）Filter pulp：Slurries with 100 mesh filter clothes are filtered, bean dregs are obtained after filtering（About 40%）And raw soya-bean milk（About
60%）.
6）Mashing off spreads face：Obtained raw soya-bean milk is poured into container, and wheat flour is spread on raw soya-bean milk and stirring evenly
Afterwards, it opens fire and is heated to 100 DEG C, keep 15 min, obtain ripe soya-bean milk.
7）Mixing：Potato residues are added in ripe soya-bean milk（The whole potato residues obtained after filtering）Bean dregs with 10%, fill
Divide after being stirred and adjust pH value to 6.5.
8）Solidification：85 DEG C are warming up to, adds in the mixing point being made of soybean oil, sucrose ester, three polyglycerol esters and bittern water
Dispersion liquid stands 10 min at room temperature.
9）It steams：It pours into mold, steams the molding of 30 min postcoolings.
The innovative point of the present invention：
1）During soybean defibrination, add in and be beaten broken potato juice（Account for fresh potato about 40%）Carry out defibrination,
Potato juice can be made to be evenly dispersed in the raw soya-bean milk and bean dregs obtained after defibrination, enhance the potato fragrance of potato bean curd.
2）2-3 parts of wheat flour is added during boiling soybean milk, it is ensured that the fresh and tender smooth, resistant to cook of bean curd of preparation
Chewy.
3）Ripe soya-bean milk after cooked adds potato residues（Account for fresh potato about 60%）With 10% bean dregs, bean dregs are ensure that
Re-using and improve the nutritive value of potato bean curd, by regulation system pH value to 6.5 after mixing, solve bean curd
In protein-loss and the problem of volume less than normal.
4）By 0.4-0.6 portions of soybean oils, 0.1-0.2 parts of sucrose esters, three polyglycerol ester of 0.2-0.3 parts and 2.2-2.5 portions of salt
Brine forms mixed dispersion liquid（It for be embedded object, three polyglycerol esters and sucrose ester is emulsifier that soybean oil, which is embedding medium, bittern,）,
Soy proteinaceous setting rate can be slowed down, protein localized clusters will not be caused, ensure that the quality and mouth for preparing bean curd
Sense.
The Analysis of conclusion of three embodiments：
The present invention is from the additive amount of potato（Potato juice and potato pulp）, bean dregs and soymilk concentration, mixed dispersion liquid add
Add ratio（Coagulator etc.）These three aspects are studied potato technology for preparing bean curd, and pass through sensory evaluation and examined
It surveys, three embodiments all can obtain preferable potato tofu product.
Claims (5)
1. a kind of potato bean curd, which is characterized in that include consisting of by mass fraction：
80-100 parts of soybean, 100-200 parts of 10%-12% sodium bicarbonate solutions, 50-70 parts of potato, 600-800 parts of water, wheat
2-3 parts of flour, 0.4-0.6 parts of soybean oil, 0.1-0.2 parts of sucrose ester, three 0.2-0.3 parts of polyglycerol esters, bittern water 2.2-2.5
Part.
2. a kind of preparation method of potato bean curd, which is characterized in that include the following steps：
1）Pretreatment of raw material：Fresh potato disease-free, nothing is rotten, cleaning, peeling are selected, stripping and slicing is put into boiling water and boils 2-3 min
Color protection is carried out, is then fed into mashing crusher machine, by filtering, respectively obtains potato juice and potato residues, ratio 4:6；
2）Soybean selects, impregnates：The fresh soyabean that beans is complete, goes mouldy without small holes caused by worms, nothing is selected, is put into sodium bicarbonate solution, room
Temperature is lower to impregnate 8-12 h；
3）It rinses：Soaked soybean is rinsed 3-5 times, removes extra cold sodium bicarbonate solution；
4）Defibrination：Soybean carries out defibrination after rinsing, and when defibrination adds in water and step 1）Obtained whole potato juices, defibrination 2-3
It is secondary；
5）Filter pulp：By step 4）Obtained slurries are filtered with 100 mesh filter clothes, and bean dregs and raw soya-bean milk, ratio are obtained after filtering
It is 4:6；
6）Mashing off spreads face：By step 5）Obtained raw soya-bean milk is poured into container, and wheat flour is spread on raw soya-bean milk and stirring equal
It after even, open fire and is heated to 100 DEG C, keep 10-15 min, obtain ripe soya-bean milk；
7）Mixing：In step 6）Step 1 is added in ripe soya-bean milk obtained）Obtained whole potato residues and 10% step 5）It obtains
Bean dregs, pH value is adjusted after being thoroughly mixed to 6.5；
8）Solidification：75-85 DEG C is warming up to, adds in and is disperseed by the mixing that soybean oil, sucrose ester, three polyglycerol esters and bittern water form
Liquid stands 5-10 min at room temperature；
9）It steams：It pours into mold, steams the molding of 20-30 min postcoolings.
A kind of 3. preparation method of potato bean curd according to claim 2, which is characterized in that the step 4）In, first
Potato juice and water are mixed jointly, soybean is added and carries out defibrination.
A kind of 4. preparation method of potato bean curd according to claim 2, which is characterized in that the step 7）In, pH
It is 6.5 to be worth, and pH is adjusted using citric acid solution and sodium hydroxide solution.
A kind of 5. preparation method of potato bean curd according to claim 2, which is characterized in that the step 8）In, it adopts
With soybean oil, sucrose ester, three polyglycerol esters and bittern water by above-mentioned formula composition mixed dispersion liquid, wherein soybean oil is as embedding
Agent, the object that is embedded are that bittern, three polyglycerol esters and sucrose ester are emulsifier.
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| CN201810258076.2A CN108157524A (en) | 2018-03-27 | 2018-03-27 | A kind of potato bean curd and preparation method thereof |
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| CN201810258076.2A CN108157524A (en) | 2018-03-27 | 2018-03-27 | A kind of potato bean curd and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471409A (en) * | 2020-12-08 | 2021-03-12 | 南昌大学 | Preparation method of nut bean curd |
| CN116098265A (en) * | 2022-11-28 | 2023-05-12 | 天津科技大学 | Bean curd with high dietary fiber content and preparation method thereof |
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| CN116098265A (en) * | 2022-11-28 | 2023-05-12 | 天津科技大学 | Bean curd with high dietary fiber content and preparation method thereof |
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Application publication date: 20180615 |
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