Application method of novel food gum in thousand-page bean curd

Technical Field

The invention relates to a page can be applied to the novel food gum bean curd, belongs to the field of food additives.

Background Art

Background information curdlan (also known as: gel polysaccharide) is 1966 in the at that time, Osaka, Japan, by microbial fermentation, the fermentation multi-saccharide. After heating the substance can be solidified because of having the characteristic (characteristic Curdle), a name of the right glue (Curdlan) can be obtained. It has the following characteristics:

1. Solubleness: curdlan can be dissolved in an aqueous alkaline solution, but does not dissolve in water. Curdlan although it is impossible to dissolve in water, but it is easy to disperse in the cold water, and the high-speed stirring treatment to form more uniform dispersion. Curdlan can be completely dissolved in the sodium hydroxide, trisodium phosphate, tricalcium phosphate, pH12 in alkaline solution system of the above.

2. Colloidity: curdlan an aqueous dispersion is heated to 80 the above [...] heat irreversibility can be formed after the colloid. The colloid formed by curdlan can be obtained by their nature can be divided into low gel and high gel. Lowstand gel (heat reversibilities) the right glue water dispersion can be heated to about 55 the 65 the- [...][...] and then cooling to about 40 the the following [...] , can form heat reversibilities the lower gel. When this kind of lowstand gel is then heated to about 60 the when [...] , can restore the original state of water dispersion. When the low-level gel is heated to 80 the heat can be formed above [...] not reversibilities high gel. The low gel after crushing and, still can be through heating to form the low gel and high gel. The same low level of the concentration of curdlan gel than high gel colloid of weak strength. High gel (heat not reversibilities) the right glue water dispersion can be directly heated to about 80 the above [...] , can form strong heat reversibilities to high gel. High gel once being crushed can no longer return to the original state.

Content of the invention

In order to solve the problem that the traditional in thousands of impressions dofu not resistance heating for a long time, the insufficient mouthfeel, the glue provides a novel food, the food gum bean curd thousand pages can not only solve the problem and not the problem of long-time heating, and a higher quality in taste.

The method can obtain curdlan applied to the thousand pages dofu the technical scheme is as follows:

(1) the curdlan is put into the 20-25 [...] in water at room temperature, making it fully dispersing;

(2) stirring to make it fully dissolve;

(3) the use of vacuum to remove air in the solution, 40 taintor to 2 times, keeping each time 2-3 minutes;

(4) adding other systems thousands page raw material of bean curd, uniformly mixed;

(5) according to the conventional process operation in thousands of impressions dofu of the remaining steps, in thousands of impressions dofu of completed preparation.

The invention not only solves the problem that the traditional in thousands of impressions dofu-heating problem for a long time, and the in thousands of impressions dofu the quality of the improvement of a further, more provides a unique sensory enjoyment.

Mode of execution

Now in the following the embodiment of this invention for further detailed description.

Embodiment 1

Soybean protein   10-30%

Starch   10%

Vegetable oil   10%

Salt   1%

Monosodium glutamate   0.5%

Curdlan   0.1%

Essence proper amount

Water to 100g

The embodiment can be curdlan applied to the thousand pages dofu the technical scheme is as follows:

(1) the curdlan is put into the 20-25 [...] in water at room temperature, making it fully dispersing;

(2) stirring to make it fully dissolve;

(3) the use of vacuum to remove air in the solution, 40 taintor to 2 times, keeping each time 2-3 minutes;

(4) adding other systems thousands page raw material of bean curd, uniformly mixed;

(5) according to the conventional process operation in thousands of impressions dofu of the remaining steps, in thousands of impressions dofu of completed preparation.

Embodiment 2

Soybean protein   10-30%

Starch   10%

Vegetable oil   10%

Salt   1%

Monosodium glutamate   0.5%

Curdlan   1.0%

Essence proper amount

Water to   100g

The embodiment can be curdlan applied to the thousand pages dofu the technical scheme is as follows:

(1) the curdlan is put into the 20-25 [...] in water at room temperature, making it fully dispersing;

(2) stirring to make it fully dissolve;

(3) the use of vacuum to remove air in the solution, 40 taintor to 2 times, keeping each time 2-3 minutes;

(4) adding other systems thousands page raw material of bean curd, uniformly mixed;

(5) according to the conventional process operation in thousands of impressions dofu of the remaining steps, in thousands of impressions dofu of completed preparation.

Embodiment 3

Soybean protein   10-30%

Starch   10%

Vegetable oil   10%

Salt   1%

Monosodium glutamate   0.5%

Curdlan   1.5%

Essence proper amount

Water to 100g

The embodiment can be curdlan applied to the thousand pages dofu the technical scheme is as follows:

(1) the curdlan is put into the 20-25 [...] in water at room temperature, making it fully dispersing;

(2) stirring to make it fully dissolve;

(3) the use of vacuum to remove air in the solution, 40 taintor to 2 times, keeping each time 2-3 minutes;

(4) adding other systems thousands page raw material of bean curd, uniformly mixed;

(5) according to the conventional process operation in thousands of impressions dofu of the remaining steps, in thousands of impressions dofu of completed preparation.

Embodiment 4

Soybean protein   10-30%

Starch   10%

Vegetable oil   10%

Salt   1%

Monosodium glutamate   0.5%

Curdlan   2.0%

Essence proper amount

Water to 100g

The embodiment can be curdlan applied to the thousand pages dofu the technical scheme is as follows:

(1) the curdlan is put into the 20-25 [...] in water at room temperature, making it fully dispersing;

(2) stirring to make it fully dissolve;

(3) the use of vacuum to remove air in the solution, 40 taintor to 2 times, keeping each time 2-3 minutes;

(4) adding other systems thousands page raw material of bean curd, uniformly mixed;

(5) according to the conventional process operation in thousands of impressions dofu of the remaining steps, in thousands of impressions dofu of completed preparation.