| 摘要 |
PURPOSE: A method of making freeze dried whole grain bean curd containing a natural additive and having a shelf-life of 1 year or higher is provided. The product has excellent dry yield, reconstitutability and shelf stability while maintaining the characteristic physical properties, thereby increasing the palatability. CONSTITUTION: Whole soybean powder is mixed 5 to 6 times with water, agitated with 0.01 to 0.05% by weight of a defoamer and then filtered. The filtrate is heated to give soybean milk, which is cooled to room temperature, added with a coagulant and 5 to 15% by weight of a natural additive and then formed, followed by sterilizing for 40 to 60min at 95 to 100deg.C, drying and freeze drying for 12 to 48hr at -20 to -40deg.C. The product can be storable for 1 year or more without loss of characteristic flavor and eating quality. |
