Bean curd without fishy smell and preparation method thereof

The invention belongs to the technical field of food processing, and particularly relates to beancurd without fishy smell and a preparation method thereof. In order to solve the problem that beany flavor of bean curd prepared by a traditional production process is obvious, dry soybeans are soaked and boiled with low-pH-value acid liquor before grinding, and the materials are subjected to enzymolysis after grinding, so that lipase in the soybeans is inactivated, the situation that the soybeans are in contact with oxygen in the grinding process to generate oxidation, and then the beany flavor is generated is avoided, and the quality of the bean curd is improved. Meanwhile, the thermal reversible restorability of soybean protein under high-temperature boiling is ensured, and the yield of bean curd is ensured. 本发明属于食品加工技术领域，具体涉及了一种无腥味豆腐及其制备方法。本发明针对传统生产工艺制备得到的豆腐豆腥味明显的问题，在磨浆前将干黄豆采用低pH值酸液浸泡和煮制，磨浆后将物料进行酶解，使黄豆中的脂肪酶失活，避免其在磨浆过程中接触氧气产生氧化作用，进而产生豆腥味，同时保证黄豆蛋白质在高温煮制下的热可逆复原性，确保豆腐出品率。