CN1449679A - Corn and rice curd and production method - Google Patents
Corn and rice curd and production method Download PDFInfo
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- CN1449679A CN1449679A CN03112169A CN03112169A CN1449679A CN 1449679 A CN1449679 A CN 1449679A CN 03112169 A CN03112169 A CN 03112169A CN 03112169 A CN03112169 A CN 03112169A CN 1449679 A CN1449679 A CN 1449679A
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Abstract
The present invention uses corn or rice, soyabean, starch, D-glucose-gamma-lactone as raw material to produce corn or rice curd. Its production process includes the following steps: grinding soyabean to make milk, soaking corn or rice in the soyabean milk and boiling them, then grinding the paste, centrifugally-separating paste and boiling the paste, coagulating and stabilizing, and is characterized by that the expansion of starch makes the paste coagulate, a solidification disk is used to pressurize, and a cooling-forming process is used to implement production of said invention curd. The ratio of corn or rice, soybean, starch and D-glucose-gamma-lactone is 100:80 (adding 12 times water):80:1.4. Said curd has smooth texture and brisk taste of corn, so that it is a good health-care food.
Description
The present invention is subordinate to the food category, and saying so accurately with corn or rice is the bean curd and the production technology of main material production processing.
We know, bean curd is as the term suggests be to be the product that raw material is produced with the soybean.Why soybean can produce bean curd, is because soybean is rich in protein, and bean curd adds the meeting under gypsum or gluconic acid lactone effect of this protein in man-hour clustering phenomena takes place, so produce bean curd through the packing pressurization.Corn, the protein content of rice own seldom, what have all is starch.Can take albumen to replenish, and and the form of utilizing self and adding the solid type of starch imbibition make it fully assemble solid type to form bean curd.The purpose that the present invention that Here it is proposes.
Proposition of the present invention:
The prescription of this bean curd is by corn (perhaps rice), soybean (defibrination replenish as albumen and as the moisture content of digestion corn), starch and D-glucose-δ lactones (product standard: GB7657-87) as expansion capacity bag and protein aggregation composition.Boil through slurry that mill is stuck with paste, albumen is fused, the starch imbibition makes cornmeal mush form thick liquid, put into solid type dish and finalize the design, produce corn (or rice) bean curd.And can add required food additives or flavoring according to taste.
The present invention is achieved in that
At first, required soybean is soaked in water, utilizes beater that soya-bean milk is separated, then get 4/5ths and put into pressure cooker, simultaneously corn or rice pellets are put into.Do not need early stage pressure cooker to produce high pressure, low baking temperature simmers, treat that corn particle fully absorbs moisture content after, pressurization is cooked quickly.After treating that corn or rice pellets are fully softened, it is pulled out with beater (or Paste mill) mill paste, and will remain in 1/2nd gradation adding corn or rice paste of soya-bean milk, be beneficial to corn or rice and grind paste well.After mill is stuck with paste repeatedly through 3 times, cornmeal mush is risen with line account sack dress, put into the rotation of centrifugal slurry throwing machine (perhaps washing machine drier) high speed screened stock is thrown away.Then with fiberizer to screened stock defibrination repeatedly, the corn steep liquor fineness is reached more than 120 orders.(because rice is not with cured matter crust, do not need the centrifugal slurry that gets rid of, only need to get final product) with fiberizer is levigate.
After corn or big Rice ﹠ peanut milk grind, half of last big soya-bean milk poured in the pot, added corn or rice screened stock and boil.Half remaining big soya-bean milk is poured in institute's consumption starch and fully with even starch melted, and is standby.
Corn or big Rice ﹠ peanut milk boiling are after 5 minutes, and be cool to the 80 degree adding consumption D-of institute glucose-δ lactones under the pot end, and add used flavoring, fully stirs and left standstill 5 minutes, and its albumen is solidified gradually.Then go up stove and burn, fully stir, under the effect of starch molecule imbibition to boiling adding starch fluid, cornmeal mush condenses gradually, forms thick liquid, will stick with paste when waiting to fade in transparence to take out and put into required solid type dish, cover 10 kilograms of pressurizations with cotton, cooling back corn or big rice tofu.
The best proportioning of this corn or big rice tofu is: corn or rice: soybean: starch: D-glucose-δ lactones is 100: 80: 80: 1.4.
The corn bean curd that uses this invention to produce is not only fine and smooth, has the texture of soya tofu, and has the delicate fragrance taste of corn, and big rice tofu also has a kind of tasty and refreshing sensation and smooth feeling, is a kind of good health food.
Embodiment:
Add 48 jin of defibrinations of water with 4 jin of 5 jin of corn flour, soybean and obtain 0.035 jin of 45 jin of soya-bean milk, 4 jin of starch, D-glucose-δ lactones, over-cook liquid through the well-done corn mill of high pressure behind the soybean defibrination, add the starch thickness and condense, pressurization is 10 kilograms in solid type dish, gets 39 jin of corn bean curd after the cooling.
Claims (6)
1, a kind of corn, big rice tofu and production technology, it is characterized by employed basic recipe is: corn (or rice): soybean (defibrination replenish and as corn digestion moisture content), starch and D-glucose-δ lactones as albumen, and can add various flavouring according to taste.
2, a kind of corn, big rice tofu and production technology, its production technology is: soybean defibrination, soya-bean milk digestion corn (or rice), corn (or rice) mill are stuck with paste, get rid of pastes, boiled pastes, protein coagulation is stable, starch expands makes and sticks with paste that thickness condenses, the type dish cooling forming that pressurizes admittedly.
3, a kind of corn according to claim 1, big rice tofu and production technology is characterized in that having used soybean as the albumen supply in the prescription.
4, a kind of corn according to claim 1, big rice tofu and production technology, its feature also is to have used starch, this starch i.e. bean starch such as mung bean, pea, also can be potato starch or cornstarch.
5, a kind of corn according to claim 2, big rice tofu and production technology is characterized in that using the moisture content source of soybean milk as digestion corn (or rice).
6, a kind of corn according to claim 2, big rice tofu and production technology is characterized in that using starch expansion in corn (or rice) is stuck with paste to make and stick with paste the purpose that thickness condenses and then reaches cooling and shaping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03112169A CN1449679A (en) | 2003-04-16 | 2003-04-16 | Corn and rice curd and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03112169A CN1449679A (en) | 2003-04-16 | 2003-04-16 | Corn and rice curd and production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1449679A true CN1449679A (en) | 2003-10-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN03112169A Pending CN1449679A (en) | 2003-04-16 | 2003-04-16 | Corn and rice curd and production method |
Country Status (1)
| Country | Link |
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| CN (1) | CN1449679A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940281A (en) * | 2010-07-06 | 2011-01-12 | 文永盛 | Fengguo rice tofu series foods and processing method thereof |
| CN102187908A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Processing method of corn tofu |
| 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 |
| CN102715268A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Corn bean curd |
| CN104336187A (en) * | 2014-10-27 | 2015-02-11 | 杨虎臣 | Preparation method of golden rice tofu |
| CN105685953A (en) * | 2016-01-29 | 2016-06-22 | 南京农业大学 | Low-alkaline rice tofu and preparation method thereof |
| CN106260025A (en) * | 2015-06-04 | 2017-01-04 | 胡培红 | A kind of corn protein bean curd manufacture method |
| CN107259443A (en) * | 2017-07-15 | 2017-10-20 | 诸城市和生食品有限公司 | A kind of konjaku frozen bean curd and preparation method thereof |
| CN110558385A (en) * | 2019-09-20 | 2019-12-13 | 湖南爱和康食品有限公司 | production process of soft bean curd |
-
2003
- 2003-04-16 CN CN03112169A patent/CN1449679A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187908A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Processing method of corn tofu |
| CN101940281A (en) * | 2010-07-06 | 2011-01-12 | 文永盛 | Fengguo rice tofu series foods and processing method thereof |
| CN101940281B (en) * | 2010-07-06 | 2013-06-26 | 文永盛 | Fengguo rice tofu series foods and processing method thereof |
| 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 |
| CN102715268A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Corn bean curd |
| CN104336187A (en) * | 2014-10-27 | 2015-02-11 | 杨虎臣 | Preparation method of golden rice tofu |
| CN106260025A (en) * | 2015-06-04 | 2017-01-04 | 胡培红 | A kind of corn protein bean curd manufacture method |
| CN105685953A (en) * | 2016-01-29 | 2016-06-22 | 南京农业大学 | Low-alkaline rice tofu and preparation method thereof |
| CN107259443A (en) * | 2017-07-15 | 2017-10-20 | 诸城市和生食品有限公司 | A kind of konjaku frozen bean curd and preparation method thereof |
| CN110558385A (en) * | 2019-09-20 | 2019-12-13 | 湖南爱和康食品有限公司 | production process of soft bean curd |
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| C06 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |