Tofu is well-received by consumers because of its rich nutrition and smooth taste. China's production of tofu has a history of more than 2,000 years. However, traditional tofu uses a single soybean as its raw material and its variety is monotonous. Vegetable tofu not only retains the nutrients of soybeans in traditional tofu, but also increases the vitamins and minerals of vegetables and the natural quality of vegetables. Color, with complementary nutrition, unique taste and natural advantages. The following describes the processing of several vegetable juice tofu.
First, the main raw materials: high-quality soybeans, fresh carrots, pumpkin, cucumber, celery.
Food additives: Gluconic acid lactone, gypsum, defoamer.
Second, the process and operating points
1? Preparation process of vegetable juice: carrot or pumpkin → washing → peeling and cutting → precooking → beating → filtration → carrot juice or pumpkin juice; cucumber → cleaning → cutting → beating → filtration → cucumber juice; celery → Cleaning → Blanching → Beating → Filtration → Celery Juice.
Operation points: (1) Because carrots and squash are denser and their water content is lower than other vegetables, they must be subjected to a precooking process to soften the tissue and increase the juice yield. When the precooked material ratio of 2:1, water temperature 95 ~ 98 °C, time 5 ~ 8 minutes; (2) celery juice blanching process is an important part of the inactivation enzyme protection, color, soften the organization and Improve the role of vegetable juice yield. The blanching temperature is 80°C and the time is 3 minutes.
2. Preparation Process of Vegetable Juice Tofu: Soybean → Screening → Washing → Soaking → Peeling → Refiner → Filter Pulp → Cooked Milk → Soybean Milk (Vegetable Juice) → Mixing → Point Pulp → Pour into Mold Box → Seal → Add Warm forming → cooling → finished product.
Operation points: (1) Screening: Select full, no insects, no moldy soybeans, should not use just harvested soybeans, because beans tender pulp less. (2) Soaking: The ratio of material to water is 1:3.5. The water temperature is preferably 20°C. Soaking for 7 to 8 hours, the water absorption of soybeans should be 2 to 2.5 times before soaking. (3) Refining: Use 5 times the weight of soybean dry weight to grind the pulp. Grinding the paste weight should be about 4.5 times the weight of soaked soybeans, and require the bean paste to be white and delicate, and the tissue state is delicate and uniform. (4) Filter: Use 100 mesh nylon silk filter, and then use 3 times the weight of soybean dry, clean water washing slag at a temperature of 50 ~ 60 °C. (5) boiled pulp: Soymilk is added to an appropriate amount of defoamer when the temperature is raised to about 80°C, and at the same time stirring is constantly started to prevent the bottom of the pan from coking. Soymilk should be boiled at 97 to 100°C for 3 to 5 minutes. (6) Mixing and pulping: When the soybean milk is cooled to below 30°C, add the vegetable juice. At this time, you can add only a certain kind of vegetable juice, you can also add the mixed vegetable juice as required, and add the amount of soybean milk 0.2% to 0.25%. The ratio of glucono-lactone and about 0.1% gypsum, vegetable juice and soybean milk is suitable for 1:2.5. (7) Heating and forming: The water bath is heated to 90-95°C and incubated for 25-30 minutes. The heating and forming also play a role in disinfection. (8) Cooling: After the heating is completed, it should be cooled as soon as possible to make the tofu taste better.
Third, the product characteristics juice tofu is a nutritional combination of food, not only retains the rich tofu protein, but also contains vegetables rich in vitamins and trace elements, enhance the traditional tofu nutrition, but also has attractive color and vegetable fragrance, can increase people For the love of tofu, the market prospects are promising.
First, the main raw materials: high-quality soybeans, fresh carrots, pumpkin, cucumber, celery.
Food additives: Gluconic acid lactone, gypsum, defoamer.
Second, the process and operating points
1? Preparation process of vegetable juice: carrot or pumpkin → washing → peeling and cutting → precooking → beating → filtration → carrot juice or pumpkin juice; cucumber → cleaning → cutting → beating → filtration → cucumber juice; celery → Cleaning → Blanching → Beating → Filtration → Celery Juice.
Operation points: (1) Because carrots and squash are denser and their water content is lower than other vegetables, they must be subjected to a precooking process to soften the tissue and increase the juice yield. When the precooked material ratio of 2:1, water temperature 95 ~ 98 °C, time 5 ~ 8 minutes; (2) celery juice blanching process is an important part of the inactivation enzyme protection, color, soften the organization and Improve the role of vegetable juice yield. The blanching temperature is 80°C and the time is 3 minutes.
2. Preparation Process of Vegetable Juice Tofu: Soybean → Screening → Washing → Soaking → Peeling → Refiner → Filter Pulp → Cooked Milk → Soybean Milk (Vegetable Juice) → Mixing → Point Pulp → Pour into Mold Box → Seal → Add Warm forming → cooling → finished product.
Operation points: (1) Screening: Select full, no insects, no moldy soybeans, should not use just harvested soybeans, because beans tender pulp less. (2) Soaking: The ratio of material to water is 1:3.5. The water temperature is preferably 20°C. Soaking for 7 to 8 hours, the water absorption of soybeans should be 2 to 2.5 times before soaking. (3) Refining: Use 5 times the weight of soybean dry weight to grind the pulp. Grinding the paste weight should be about 4.5 times the weight of soaked soybeans, and require the bean paste to be white and delicate, and the tissue state is delicate and uniform. (4) Filter: Use 100 mesh nylon silk filter, and then use 3 times the weight of soybean dry, clean water washing slag at a temperature of 50 ~ 60 °C. (5) boiled pulp: Soymilk is added to an appropriate amount of defoamer when the temperature is raised to about 80°C, and at the same time stirring is constantly started to prevent the bottom of the pan from coking. Soymilk should be boiled at 97 to 100°C for 3 to 5 minutes. (6) Mixing and pulping: When the soybean milk is cooled to below 30°C, add the vegetable juice. At this time, you can add only a certain kind of vegetable juice, you can also add the mixed vegetable juice as required, and add the amount of soybean milk 0.2% to 0.25%. The ratio of glucono-lactone and about 0.1% gypsum, vegetable juice and soybean milk is suitable for 1:2.5. (7) Heating and forming: The water bath is heated to 90-95°C and incubated for 25-30 minutes. The heating and forming also play a role in disinfection. (8) Cooling: After the heating is completed, it should be cooled as soon as possible to make the tofu taste better.
Third, the product characteristics juice tofu is a nutritional combination of food, not only retains the rich tofu protein, but also contains vegetables rich in vitamins and trace elements, enhance the traditional tofu nutrition, but also has attractive color and vegetable fragrance, can increase people For the love of tofu, the market prospects are promising.
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