CN101990955A - Sour milk bean curd and manufacturing method thereof - Google Patents
Sour milk bean curd and manufacturing method thereof Download PDFInfo
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- CN101990955A CN101990955A CN2010105485458A CN201010548545A CN101990955A CN 101990955 A CN101990955 A CN 101990955A CN 2010105485458 A CN2010105485458 A CN 2010105485458A CN 201010548545 A CN201010548545 A CN 201010548545A CN 101990955 A CN101990955 A CN 101990955A
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Abstract
The invention relates to the bean product field, in particular to sour milk bean curd and a manufacturing method thereof. The bean curd is prepared by the following steps of: soaking soy beans into water, grinding the soaked soy beans into juice, boiling the juice to obtain cooked bean juice, and fermenting the cooked bean juice to obtain sour bean juice; preparing cooked bean juice, namely adding the sour bean juice into the cooked bean juice of 80 to 95 DEG C to coagulate the cooked bean juice, and fermenting the filtered liquid clear milk to obtain sour milk; and preparing cooked bean juice, namely adding the sour milk into the cooked bean juice of 80 to 95 DEG C to coagulate the cooked bean juice, preparing the filtered solid substance into the sour milk bean curd, fermenting the filtered liquid clear milk to obtain the sour milk, and directly manufacturing the sour milk into the sour milk bean curd. The sour milk bean curd has the advantages that: the sour milk bean curd is slowly cooked over flame-free fire, the bean curd is expanded to be porous without elasticity, and the bean curd has fragrant sour taste and slippery tender mouthfeel and can be deeply processed into multiple delicious foods. The manufacturing method has the advantages of simple process, pure materials and low cost, and is easy for processing and popularization; and the sour milk bean curd has no any composite additive except the soy bean raw material, and is safe and reliable for long-term eating.
Description
Technical field
The present invention relates to the bean product field, particularly a kind of wintercherry bean curd and preparation method thereof.
Background technology
Bean curd is China alchemist---the green health food of Huainan king Liu An invention, even to this day, the history in existing more than 2,100 year is subjected to China people, peripheral various countries deeply, reaches liking of the people of the world.Characteristics such as develop so far, great variety of goods is of all shapes and colors, and unique flavor is all arranged, and the manufacture craft simple edible is convenient.Containing the effect of high protein, low fat, hypotensive, reducing blood lipid, norcholesterol, is cold and hot all edible, and old children is all suitable, health regimen, the delicacy excellent product that prolongs life.
Contain abundant soybean protein and fat in the bean curd, so when offering people's nutrition, also for microbial growth provides suitable condition, so the holding time of bean curd is generally all shorter, the about 1-2 of normal temperature days, refrigerating 2-3 days will be clamminess.
Bittern, gypsum are selected the bean curd of system, are to rise to solidify by the cation that dissociates and the protein in the soya-bean milk to form.Because of containing a large amount of magnesium chlorides, sodium chloride and other metal ions etc. on a small quantity in the bittern, so if mouthfeel has astringent taste, often eating has adverse effect to digestive system; Mainly contain calcium sulfate in the gypsum, materials such as the iron of a small amount of silicic acid, aluminium hydroxide, sulfide and trace, magnesium are often eaten and can facilitate the formation calculus in human bodies, and magnesium ion can suppress cardiovascular and nervous system after by excessive eating, so, human body is had side effect.
China Patent No. is the fermentation bean curd of CN200410037595.4 invention, be to make by extra interpolation probio to have sent out ferment bean curd, though avoided in fermentation bean curd manufacturing process, adding inorganic substances, but it has not been traditional bean curd, be to be about to the culture of probio earlier to add ripe soya-bean milk, at 25-45 ℃ of following heat-preservation fermentation, protein acid or the enzymic coagulation with fermentation then generates the bean curd of having sent out ferment, and, in the extra insecurity that has increased production cost and bacterial classification when adding bacterial classification of buying.
Summary of the invention
In order to overcome the above problems, the invention provides a kind of preparation method of not using metal ion, need not additionally buying interpolation cultivation bacterium, can make traditional bean curd, because of characteristics such as sliding tender, easily tasty when cooking, the easy preservation of tart flavour, mouthfeel slightly after making, be called wintercherry bean curd.
The present invention is achieved by the following measures:
A kind of wintercherry bean curd is characterized in that making by following steps:
(1) soya bean that is soaked in water grinds to form juice, boil ripe fermented bean drink, fermentation makes tamarind juice;
(2) prepare ripe fermented bean drink, in the ripe fermented bean drink with 80-95 ℃ of tamarind juice adding, make ripe fermented bean drink cohesion, the solid matter of filtration is the tamarind corruption, and simultaneously, the fermentation of filtered liquid clean plasm makes wintercherry;
(3) prepare ripe fermented bean drink, wintercherry is added in 80-95 ℃ the ripe fermented bean drink, make ripe fermented bean drink cohesion, the solid matter that filters out is made wintercherry bean curd, and the fermentation of filtered liquid clean plasm makes wintercherry.
Step (1), (2) mainly are in order to produce wintercherry, and after making wintercherry bean curd for the first time, step (1), (2) can no longer be repeated, and the clean plasm that directly uses step (3) to filter gained is made wintercherry, add with wintercherry and make wintercherry bean curd in the ripe fermented bean drink.
The weight ratio of tamarind juice and ripe fermented bean drink is 1:2-3.6 in the preferred steps (2).
The solid content of preferred wintercherry is 0.6-1.2%, and the hydrotrope of wintercherry mainly comprises the vegetable protein that is free in the soya bean in the water, vegetable fat, amino acid, isoflavones, Soluble Fiber etc.The weight ratio of wintercherry and ripe fermented bean drink is 1:3.2-4.5 in the step (3).
The preferred solid content of ripe fermented bean drink is 12-20% in step (2) and (3).
The weight ratio of soya bean and water is 1:1.5-2 in the preferred steps (1).
Make the fermentation time of tamarind juice in the step (1), under the normal temperature: spring and autumn, the sky was 2-3 days, and be 4-5 days winter, and be 1 day summer.Clean plasm spontaneous fermentation generates the time of wintercherry in step (2) and (3), and under the normal temperature: spring and autumn, the sky was 2-4 days, and be 4-6 days winter, and be 0.5-1 days summer.Take such fermentation time can guarantee the quality of fermenting, fermentation time too weak point can cause fermentation insufficient, and the oversize meeting of fermented wintercherry time is rotten, influences the bean curd quality.
In order further to improve the mouthfeel of wintercherry bean curd, make the quality exquisiteness, employed ripe fermented bean drink is all wanted the elimination bean dregs in step (2) or the step (3).
The preservation of wintercherry bean curd:, edible depositing the bacterium (a kind of beneficial bacterium) of easily mildewing more than 2 days in the stuffy natural environment more than 18 ℃; Under the normal temperature, in clean plasm, soak to preserve to deposit and never degenerated in 3-7 days.
The invention has the beneficial effects as follows: wintercherry bean curd creamy white of the present invention delicacy, smell it, slightly tart flavour is eaten it, and tart flavour does not then have.The Wen fire is stewed slowly, and bean curd expand into cellular and flexible, and sour perfume (or spice) assails the nostrils, and mouthfeel is sliding tender.With wintercherry bean curd is but that the raw material deep processing becomes multiple ticbit.Manufacture craft of the present invention is simple, materials are simple, and are with low cost, and easily processing is promoted, no any compound additive except that soya bean is raw material, avoided in bean curd manufacturing process, adding non-soya bean composites such as bittern, gypsum, external zymophyte, guaranteed the taste and the quality of bean curd, human body has been had everything to gain and nothing to lose, long-term edible safety is reliable, all-ages, be pure pollution-free food, the consumption market has a high potential.
The specific embodiment
Embodiment does wintercherry bean curd in sky in 1 spring and autumn
At first, preparation tamarind juice with 2kg water logging bubble 1kg soya bean, is dipped to the drum circle, grinds to form juice, filters bean dregs, and heating is boiled 10min and got ripe fermented bean drink, makes 2.2kg tamarind juice 10-15 ℃ of spontaneous fermentation in following 3 days.
Second step, be soaked in water soya bean to the drum circle, grind to form juice, filter bean dregs, the ripe fermented bean drink that 10min makes 5kg concentration (solid content) 20% is boiled in heating, 2.2kg tamarind juice joined make the cohesion of ripe fermented bean drink in the ripe fermented bean drink of about 80 ℃ 5kg, filter, the solid that filters out is the very heavy tamarind corruption of tart flavour after pushing, filter out and contain the hydrotrope (solid content) and be about 1.2% clean plasm 4.7kg, clean plasm spontaneous fermentation in 4 days in 10-15 ℃ environment makes the wintercherry (amount of generation gas is seldom ignored in the sweat) of 4.7kg.
The 3rd step joined above-mentioned 4.7kg wintercherry in the ripe fermented bean drink of 15kg of concentration about 18%, made ripe fermented bean drink be condensed into Tofu pudding, Tofu pudding is scooped in the yarn bag filters that extruding obtains 6.2kg wintercherry bean curd and the hydrotrope is about 0.6% clean plasm 13.1kg.Clean plasm reclaims manufactures wintercherry.
Embodiment does wintercherry bean curd 2 summers
At first, with 1.5kg water logging bubble 1kg soya bean, be dipped to the drum circle, grind to form juice, filter bean dregs, heating is boiled 10min and is got ripe fermented bean drink, and 2.2kg tamarind juice is made in the spontaneous fermentation in following 1.5 days of ripe fermented bean drink normal temperature.
Second step, be soaked in water soya bean to the drum circle, grind to form juice, filter bean dregs, the ripe fermented bean drink that 10min makes the 8kg12% solid content is boiled in heating, and tamarind juice joins in the ripe fermented bean drink of 95 ℃ of 8kg, filter, the solid extruding back that filters out filters to isolate clean plasm, the 4.7kg wintercherry of clean plasm normal temperature spontaneous fermentation in following 1 day becoming solid content 0.8% for the very heavy tamarind corruption of tart flavour.
The 3rd step joined the 4.7kg wintercherry in the ripe fermented bean drink of 15kg of concentration about 17%, made ripe fermented bean drink be condensed into Tofu pudding, Tofu pudding is scooped in the yarn bag filters that extruding obtains 6.1kg wintercherry bean curd and hydrotrope content is about 1% clean plasm 13.5kg.Clean plasm reclaims manufactures wintercherry.
Embodiment 3 directly prepares wintercherry bean curd with wintercherry
At first, soak the 5kg soya bean, be dipped to the drum circle, grind to form juice, filter bean dregs, the ripe fermented bean drink 27kg that 10min gets concentration 18% is boiled in heating.
In second step, the wintercherry of the 6kg hydrotrope concentration (solid content) about 1.2% that enchashment is deposited evenly adds, and makes ripe fermented bean drink be condensed into Tofu pudding, Tofu pudding is scooped into filters extruding in the yarn bag to obtain 12.5kg wintercherry bean curd and hydrotrope content be 1% clean plasm.Clean plasm reclaims manufactures wintercherry.
The preservation of wintercherry bean curd: wintercherry bean curd is immersed in the clean plasm preserves, can make wintercherry bean curd keep color, smell and taste constant within a certain period of time, under the normal temperature: spring and autumn, the sky was 3-5 days, and be 6-9 days winter, and be 2-3 days summer.
The contrast experiment
Bean curd and the patent No. fermentation bean curd that is the CN200410037595.4 disclosure of the Invention of selecting system with common bittern, gypsum are control group, the wintercherry bean curd that utilizes the aspects such as situation, security and the embodiment of the invention 3 to make from materials, form, smell, mouthfeel, cost, filtered fluid compares, it is to carry out under identical temperature, humidity and ventilation condition that normal temperature is preserved, the comparing result table 1 that sees the following form.
Table 1 wintercherry bean curd and Marinated Tofu, gypsum bean curd and fermentation bean curd various aspects of performance contrast table
Comparative analysis from table, wintercherry bean curd of the present invention has better index with three kinds of common bean curd choosing, mouthfeel and smell aspect are better than three kinds of contrast bean curd, materials are simple, because wintercherry bean curd of the present invention does not use metal ion flocculating agent and the extra probio material that adds, cost has competitive advantage most and is the environmental protection healthy food, and it is simple that wintercherry soybean curd preparing technique of the present invention aspect is wanted, as long as finish one-pass finished, wintercherry just can be recycling, saving operation, is a kind of investment project of very potential and market.
Claims (9)
1. wintercherry bean curd is characterized in that making by following steps:
(1) soya bean that is soaked in water grinds to form juice, boil ripe fermented bean drink, fermentation makes tamarind juice;
(2) prepare ripe fermented bean drink, in the ripe fermented bean drink with 80-95 ℃ of tamarind juice adding, make ripe fermented bean drink cohesion, the solid matter of filtration is the tamarind corruption, and simultaneously, the fermentation of filtered liquid clean plasm makes wintercherry;
(3) prepare ripe fermented bean drink, wintercherry is added in 80-95 ℃ the ripe fermented bean drink, make ripe fermented bean drink cohesion, the solid matter that filters out is made wintercherry bean curd, and the fermentation of filtered liquid clean plasm makes wintercherry; Can make wintercherry bean curd by a repeating step (3) then.
2. wintercherry bean curd according to claim 1 is characterized in that the weight ratio of middle tamarind juice of step (2) and ripe fermented bean drink is 1:2-3.6.
3. wintercherry bean curd according to claim 1 and 2, the solid content that it is characterized in that wintercherry is 0.6-1.2%, the weight ratio of wintercherry and ripe fermented bean drink is 1:3.2-4.5 in the step (3).
4. wintercherry bean curd according to claim 1 and 2 is characterized in that the preferred solid content of ripe fermented bean drink in step (2) and the step (3) is 12-20%.
5. wintercherry bean curd according to claim 1 and 2 is characterized in that the weight ratio of middle soya bean of step (1) and water is 1:1.5-2.
6. wintercherry bean curd according to claim 1 and 2, the fermentation time sky in spring and autumn that it is characterized in that making in the step (1) tamarind juice is 2-3 days, and be 4-6 days winter, and be 1 day summer.
7. wintercherry bean curd according to claim 1 and 2 is characterized in that the fermentation time sky in spring and autumn when clean plasm makes wintercherry in step (2) and the step (3) is 2-4 days, and be 4-6 days winter, and be 0.5-1 days summer.
8. wintercherry bean curd according to claim 1 and 2 is characterized in that the ripe fermented bean drink elimination bean dregs in step (2) or the step (3).
9. wintercherry bean curd according to claim 1 and 2 is characterized in that described wintercherry bean curd is immersed in the clean plasm and preserves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010548545.8A CN101990955B (en) | 2010-11-18 | 2010-11-18 | Sour milk bean curd and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010548545.8A CN101990955B (en) | 2010-11-18 | 2010-11-18 | Sour milk bean curd and manufacturing method thereof |
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| CN101990955A true CN101990955A (en) | 2011-03-30 |
| CN101990955B CN101990955B (en) | 2013-06-12 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210351A (en) * | 2011-07-13 | 2011-10-12 | 秀山天源豆制品厂 | Bean curd preparation process |
| CN105076482A (en) * | 2015-09-30 | 2015-11-25 | 镇远乐豆坊食品有限公司 | Method for improving quality and increasing yield of bean curd |
| CN107258923A (en) * | 2017-07-24 | 2017-10-20 | 望谟县桑郎镇奔康腊肉豆腐制品有限公司 | A kind of spiced blood bean curd and preparation method thereof |
| CN107333904A (en) * | 2017-07-24 | 2017-11-10 | 望谟县桑郎镇奔康腊肉豆腐制品有限公司 | A kind of blood bean curd and preparation method thereof |
| CN107348009A (en) * | 2017-07-24 | 2017-11-17 | 望谟县桑郎镇奔康腊肉豆腐制品有限公司 | A kind of spicy blood bean curd and preparation method thereof |
| CN109221436A (en) * | 2018-10-17 | 2019-01-18 | 刘建平 | A kind of preparation method of fermented glutinous rice bean curd and a bean curd ball |
| CN110403020A (en) * | 2019-08-05 | 2019-11-05 | 江苏省农业科学院 | A kind of production method and application of wintercherry-chitosan compound bean curd coagulator |
| CN113729162A (en) * | 2021-09-14 | 2021-12-03 | 浙江莫干山食业有限公司 | Preparation method of sour pulp bean curd |
| CN114403357A (en) * | 2021-12-30 | 2022-04-29 | 珠海鲲鹏农牧有限公司 | Preparation method of sufficiently fermented sour pulp for preparing sour pulp bean curd |
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| CN1228267A (en) * | 1998-03-09 | 1999-09-15 | 冯伟清 | Bean curd and its preparing method |
| CN101317640A (en) * | 2007-06-05 | 2008-12-10 | 顾方周 | Method for preparing soybean solidification products |
| CN101869149A (en) * | 2010-05-18 | 2010-10-27 | 中国农业大学 | Method for producing bacterial powder for preparing sour liquid bean curd |
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2010
- 2010-11-18 CN CN201010548545.8A patent/CN101990955B/en not_active Expired - Fee Related
Patent Citations (3)
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|---|---|---|---|---|
| CN1228267A (en) * | 1998-03-09 | 1999-09-15 | 冯伟清 | Bean curd and its preparing method |
| CN101317640A (en) * | 2007-06-05 | 2008-12-10 | 顾方周 | Method for preparing soybean solidification products |
| CN101869149A (en) * | 2010-05-18 | 2010-10-27 | 中国农业大学 | Method for producing bacterial powder for preparing sour liquid bean curd |
Non-Patent Citations (1)
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| 《山西食品工业》 20040630 孟宏昌等 传统浆豆腐工艺探讨 第36页第1.3节 1-7 , 第2期 2 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210351A (en) * | 2011-07-13 | 2011-10-12 | 秀山天源豆制品厂 | Bean curd preparation process |
| CN102210351B (en) * | 2011-07-13 | 2012-12-12 | 秀山天源豆制品厂 | Bean curd preparation process |
| CN105076482A (en) * | 2015-09-30 | 2015-11-25 | 镇远乐豆坊食品有限公司 | Method for improving quality and increasing yield of bean curd |
| CN107258923A (en) * | 2017-07-24 | 2017-10-20 | 望谟县桑郎镇奔康腊肉豆腐制品有限公司 | A kind of spiced blood bean curd and preparation method thereof |
| CN107333904A (en) * | 2017-07-24 | 2017-11-10 | 望谟县桑郎镇奔康腊肉豆腐制品有限公司 | A kind of blood bean curd and preparation method thereof |
| CN107348009A (en) * | 2017-07-24 | 2017-11-17 | 望谟县桑郎镇奔康腊肉豆腐制品有限公司 | A kind of spicy blood bean curd and preparation method thereof |
| CN109221436A (en) * | 2018-10-17 | 2019-01-18 | 刘建平 | A kind of preparation method of fermented glutinous rice bean curd and a bean curd ball |
| CN110403020A (en) * | 2019-08-05 | 2019-11-05 | 江苏省农业科学院 | A kind of production method and application of wintercherry-chitosan compound bean curd coagulator |
| CN113729162A (en) * | 2021-09-14 | 2021-12-03 | 浙江莫干山食业有限公司 | Preparation method of sour pulp bean curd |
| CN114403357A (en) * | 2021-12-30 | 2022-04-29 | 珠海鲲鹏农牧有限公司 | Preparation method of sufficiently fermented sour pulp for preparing sour pulp bean curd |
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| CN101990955B (en) | 2013-06-12 |
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