CN103283859A - Box-packed nano beancurd making method and beancurd product thereof - Google Patents
Box-packed nano beancurd making method and beancurd product thereof Download PDFInfo
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- CN103283859A CN103283859A CN2013101917954A CN201310191795A CN103283859A CN 103283859 A CN103283859 A CN 103283859A CN 2013101917954 A CN2013101917954 A CN 2013101917954A CN 201310191795 A CN201310191795 A CN 201310191795A CN 103283859 A CN103283859 A CN 103283859A
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Abstract
The invention discloses a box-packed nano beancurd making method, and discloses a beancurd product made by using the box-packed nano beancurd making method. The beancurd product comprises the following components of soybean milk, a compound coagulator and a compound improver. The box-packed nano beancurd making method is simple in making process, simple in step, easy to realize, high in production efficiency, and good in forming effect, is capable of rapidly making the box-packed nano beancurd with the yield higher than that of a common process by about 20 percent, has no bean dreg and yellow serofluid emission, and is environmentally friendly and sanitary. The box-packed nano beancurd product provided by the invention is good in forming effect, can be suitable for various cooking processes such as frying, stir-frying, cooking and boiling, makes up the defect of poor forming quality of the nano beancurd product introduced in literature and journals in China at present, is thin and smooth, has the flavor and taste which can be comparable with the beancurd made by adopting a conventional process, is complete and balance in nutrients, is beneficial to the health after long-term consumption, is also beneficial to wide popularization, and is remarkable in economic benefit and social benefit.
Description
Technical field
The invention belongs to the bean curd technical field, be specifically related to a kind of box-packed nanometer bean curd preparation method and bean-curd product thereof.
Background technology
Bean curd and goods thereof are representatives of Chinese traditional food, playing the part of important role aspect China common people's the diet health, along with social progress, more and more stricter to the suitability for industrialized production environmental requirement, people are more and more higher to the requirement of product quality, sanitary standard, be responsibility and the expectation of enterprise to develop skill content and added value of tofu product, China's bean product industry level is still very low at present, original workshop-based production model has also accounted for greatly, and tofu product production mechanization, automation are the inexorable trends of industry development.
Nanometer bean curd is a kind of environment-friendly type bean curd, production process is Fully-mechanized, serialization production, production process does not have bean dregs, waste water to produce, do not pollute, the production efficiency height, comprehensive nutrition all remains fibre and soya and other trace element, soybean nutritional all is utilized effectively, and product is more suitable for modern's nutrition idea.Yet existing nanometer bean-curd production technology complexity, efficient are low, and various culinary art skill and technique such as molding effect is poor, can not be suitable for frying in shallow oil, fry, pot, soup, can not satisfy the demand of the personalized taste of people.
Summary of the invention
At above-mentioned deficiency, one of the object of the invention is, provides a kind of manufacturing process easy, be easy to realize, and the production efficiency height, the box-packed nanometer bean curd preparation method of good forming effect.
The object of the invention also is, a kind of bean-curd product that above-mentioned box-packed nanometer bean curd preparation method makes of implementing is provided.
For achieving the above object, technical scheme provided by the present invention is: a kind of box-packed nanometer bean curd preparation method, and it may further comprise the steps:
(1) preparing material: raw material comprises following components in weight percentage: soya-bean milk 93～98%, and compound coagulant 0.28～0.32%, composite modifying agent 1.72～6.68%, wherein the particle grain size in the soya-bean milk is 3～50um;
(2) mix: soya-bean milk is lowered the temperature until below 30 ℃, then soya-bean milk is moved to material-compound tank, then add compound coagulant and combination product quality improving agent, and stir;
(3) can: the soya-bean milk for preparing is moved to gravity tank, and the bottom of gravity tank is provided with the pulp mouth of pipe, and soya-bean milk carries out the nature froth breaking, and soya-bean milk carries out can then at the little slurry can that flows under the effect of high potential difference on the filling and sealing machine;
(4) hot briquetting: the transferred product that can is good to hot briquetting groove carries out hot briquetting, finishes sterilization process simultaneously;
(5) cooling and shaping: the product after the hot briquetting is moved to cooling bath carry out cooling and shaping, make box-packed nanometer bean curd.
As a kind of improvement of the present invention, it is further comprising the steps of: (6) refrigeration: in time the box-packed nanometer bean curd of cooling and shaping is gone into freezer and store 0～4 ℃ of refrigerated storage temperature, cold preservation time 5～10 days.
As a kind of improvement of the present invention, described soya-bean milk adopts following steps to make:
(1.1) select beans: select particle integrity, full, bright yellow color, protein content height, the soya bean that moisture is low are flat beans, worm beans, the beans that go mouldy, stone and other foreign matter Impurity removal;
(1.2) clean: soybean is washed with water repeatedly, until wash beans water limpid till;
(1.3) decortication: soya bean is peeled, and peeling rate is greater than 95%;
(1.4) soak: the soya bean of decortication is soaked with the thermostatted water below 15 ℃, and the immersion water ph value of regulating with sodium carbonate, acid-base value keeps neutrality or alkalescent, makes the soya bean weight after the suction be 2.2～3.5 times of the preceding soya bean weight of suction by immersion;
(1.5) freeze: soaked soya bean is freezed, the tissue of soya bean is changed, originally insoluble cell membrane becomes fragile, the abundant stripping of intracellular composition, and can also reduce solid formation branch;
(1.6) defibrination: adopt Bersano process twice, the ratio that grinds for the first time in soya bean and water is the ratio of l:6, evenly grinds, and at the uniform velocity intakes, advances beans, and the particle in the soya-bean milk that grinds for the first time reaches more than the l20 mesh sieve;
(1.7) cross colloid mill: with colloid mill the soya-bean milk that grinds is for the first time carried out grinding the second time, the grain fineness in soya-bean milk reaches more than 300 mesh sieves;
(1.8) mashing off: the soya-bean milk that will grind carries out boiling, and 100～108 ℃ of brew temperatures kept 5～8 minutes;
(1.9) cross colloid mill: the soya-bean milk fine particle through boiling can expand, and grinds with colloid mill again, and the grain fineness in soya-bean milk reaches more than 300 orders;
(1.10) homogeneous: the soya-bean milk that colloid mill is ground moves to homogenizer and carries out the homogeneous first time, and the pressure of homogeneous is made as 40Mpa for the first time; The good soya-bean milk of the homogeneous first time is moved to super-pressure nanometer homogenizer carry out the homogeneous second time, for the second time the pressure of homogeneous is set at more than or equal to 100Mpa, treat that homogeneous finishes for the second time after, make the soya-bean milk that particle grain size is 3～50um.
As a kind of improvement of the present invention, the heating-up temperature of described step (4) is 80～90 ℃, and be 30～35 minutes heat time heating time.
As a kind of improvement of the present invention, the cooling water temperature of cooling bath is 10～15 ℃ in the described step (5), 30～35 minutes cool times.
A kind ofly implement the bean-curd product that above-mentioned box-packed nanometer bean curd preparation method makes, its raw material comprises following components in weight percentage: soya-bean milk 93～98%, compound coagulant 0.28～0.32%, composite modifying agent 1.72～6.68%, wherein the particle grain size in the soya-bean milk is 3～50um.
Beneficial effect of the present invention is: the manufacture craft of method provided by the invention is succinct, step is simple, be easy to realize, and production efficiency height, good forming effect can quick Fabrication go out box-packed nanometer bean curd, and yield rate exceeds common process bean curd about 20%, there are not bean dregs and yellow seriflux to drain simultaneously, more environmentally-friendly sanitary; Box-packed nanometer tofu product provided by the invention forming, can be suitable for frying in shallow oil, fry, various culinary art skill and technique such as pot, soup, remedied the nanometer tofu product Forming Quality deficiency of present domestic literature periodical introduction, and this nanometer bean curd exquisiteness, smooth, local flavor and mouthfeel can match in excellence or beauty with the bean curd that traditional handicraft is made, nutrition is balanced more comprehensively, long-term eating more is beneficial to health, and is beneficial to extensive popularization, has tangible economic benefit and social benefit.
Below in conjunction with drawings and Examples, the invention will be further described.
Description of drawings
Fig. 1 is making schematic flow sheet of the present invention.
The specific embodiment
Embodiment 1: referring to Fig. 1, and a kind of box-packed nanometer bean curd preparation method, it may further comprise the steps.
(1) preparing material: raw material comprises following components in weight percentage: soya-bean milk 93%, and compound coagulant 0.32%, composite modifying agent 6.68%, wherein the particle grain size in the soya-bean milk is 3～50um.
(2) mix: soya-bean milk is lowered the temperature until below 30 ℃, then soya-bean milk is moved to material-compound tank, then add compound coagulant and combination product quality improving agent, and stir.
(3) can: the soya-bean milk for preparing is moved to gravity tank, and the bottom of gravity tank is provided with the pulp mouth of pipe, and soya-bean milk carries out the nature froth breaking, and soya-bean milk carries out can then at the little slurry can that flows under the effect of high potential difference on the filling and sealing machine.
(4) hot briquetting: the transferred product that can is good to hot briquetting groove carries out hot briquetting, finishes sterilization process simultaneously; The heating-up temperature of described step (4) is 80～90 ℃, and be 30～35 minutes heat time heating time.
(5) cooling and shaping: the product after the hot briquetting is moved to cooling bath carry out cooling and shaping, make box-packed nanometer bean curd.The cooling water temperature of cooling bath is 10～15 ℃ in the described step (5), 30～35 minutes cool times.
(6) refrigeration: in time the box-packed nanometer bean curd of cooling and shaping is gone into freezer and store 0～4 ℃ of refrigerated storage temperature, cold preservation time 5～10 days.
Described soya-bean milk adopts following steps to make:
(1.1) select beans: select particle integrity, full, bright yellow color, protein content height, the soya bean that moisture is low are flat beans, worm beans, the beans that go mouldy, stone and other foreign matter Impurity removal;
(1.2) clean: soybean is washed with water repeatedly, until wash beans water limpid till;
(1.3) decortication: soya bean is peeled, and peeling rate is greater than 95%;
(1.4) soak: the soya bean of decortication is soaked with the thermostatted water below 15 ℃, and the immersion water ph value of regulating with sodium carbonate, acid-base value keeps neutrality or alkalescent, before making soya bean weight after the suction for suction by immersion 2.2～3.5 times of soya bean weight, 6-8 hour summer, 12-15 hour winter, soak time is determined according to water temperature and room temperature, when immersion closes on end, soya bean is broken into two with one's hands, observe the depression of bean cotyledon inner side plane, depression can maintain an equal level or nearly maintain an equal level winter, and summer, depression will have big grain of rice size, depression size and bean curd kind, curd quality is relevant;
(1.5) freeze: soaked soya bean is freezed, can adopt any method of food freezing, generally can freeze the storehouse with-18 ℃ carries out freezing, deep colling gets final product, by freezing processing, the tissue of soya bean is changed, and originally insoluble cell membrane becomes fragile, the abundant stripping of intracellular composition, and can also reduce solid formation branch;
(1.6) defibrination: adopt Bersano process twice, the ratio that grinds for the first time in soya bean and water is the ratio of l:6, evenly grinds, and at the uniform velocity intakes, advances beans, and the particle in the soya-bean milk that grinds for the first time reaches more than the l20 mesh sieve;
(1.7) cross colloid mill: with colloid mill the soya-bean milk that grinds is for the first time carried out grinding the second time, the grain fineness in soya-bean milk reaches more than 300 mesh sieves;
(1.8) mashing off: the soya-bean milk that will grind carries out boiling, and 100～108 ℃ of brew temperatures kept 5～8 minutes;
(1.9) cross colloid mill: the soya-bean milk fine particle through boiling can expand, and grinds with colloid mill again, and the grain fineness in soya-bean milk reaches more than 300 orders;
(1.10) homogeneous: the soya-bean milk that colloid mill is ground moves to homogenizer and carries out the homogeneous first time, and the pressure of homogeneous is made as 40Mpa for the first time; The good soya-bean milk of the homogeneous first time is moved to super-pressure nanometer homogenizer carry out the homogeneous second time, for the second time the pressure of homogeneous is set at more than or equal to 100Mpa, treat that homogeneous finishes for the second time after, make the soya-bean milk that particle grain size is 3～50um.
A kind ofly implement the bean-curd product that above-mentioned box-packed nanometer bean curd preparation method makes, its raw material comprises following components in weight percentage: soya-bean milk 93%, and compound coagulant 0.32%, composite modifying agent 6.68%, wherein the particle grain size in the soya-bean milk is 3～50um.
Embodiment 2, the box-packed nanometer bean curd preparation method that present embodiment provides and implement the bean-curd product of above-mentioned box-packed nanometer bean curd preparation method, its preparation process and component are substantially the same manner as Example 1, its difference is, its raw material comprises following components in weight percentage: soya-bean milk 98%, compound coagulant 0.28, composite modifying agent 1.72%, wherein the particle grain size in the soya-bean milk is 3～50um.
Embodiment 3, the box-packed nanometer bean curd preparation method that present embodiment provides and implement the bean-curd product of above-mentioned box-packed nanometer bean curd preparation method, its preparation process and component are substantially the same manner as Example 1, its difference is, its raw material comprises following components in weight percentage: soya-bean milk 96.7%, compound coagulant 0.3%, composite modifying agent 3%, wherein the particle grain size in the soya-bean milk is 3～50um.
Above-described embodiment only is the present invention's embodiment preferably, and the present invention can not list whole embodiments one by one, and the technical scheme of one of all employing above-described embodiments, or the equivalent variations of doing according to above-described embodiment are all in protection domain of the present invention.
Each component of raw material adopts following standard: soya bean, select good quality soybeans for use, and should meet the GB-1352 requirement.Compound coagulant should meet the GB-2760 requirement.The combination product quality improving agent should meet the GB-2760 requirement.Industrial water should meet: the GB-5749 requirement.
Show by the practical application experiment, the manufacture craft of method provided by the invention is succinct, step is simple, be easy to realize, and the production efficiency height, good forming effect, can quick Fabrication go out box-packed nanometer bean curd, and yield rate exceeds common process bean curd about 20%, do not have bean dregs and yellow seriflux to drain simultaneously, more environmentally-friendly sanitary; Box-packed nanometer tofu product provided by the invention forming, can be suitable for frying in shallow oil, fry, various culinary art skill and technique such as pot, soup, remedied the nanometer tofu product Forming Quality deficiency of present domestic literature periodical introduction, and this nanometer bean curd exquisiteness, smooth, local flavor and mouthfeel can match in excellence or beauty with the bean curd that traditional handicraft is made, nutrition is balanced more comprehensively, and long-term eating more is beneficial to health.
The announcement of book and instruction according to the above description, those skilled in the art in the invention can also change and revise above-mentioned embodiment.Therefore, the specific embodiment that discloses and describe above the present invention is not limited to also should fall in the protection domain of claim of the present invention modifications and changes more of the present invention.In addition, although used some specific terms in this specification, these terms do not constitute any restriction to the present invention just for convenience of description.As described in the above embodiment of the present invention, adopt component same or analogous with it and other bean-curd product of obtaining and preparation method thereof, all in protection domain of the present invention.
Claims (6)
1. box-packed nanometer bean curd preparation method is characterized in that it may further comprise the steps:
(1) preparing material: raw material comprises following components in weight percentage:
Soya-bean milk 93～98%,
Compound coagulant 0.28～0.32%,
Composite modifying agent 1.72～6.68%,
Wherein the particle grain size in the soya-bean milk is 3～50um;
(2) mix: soya-bean milk is lowered the temperature until below 30 ℃, then soya-bean milk is moved to material-compound tank, then add compound coagulant and combination product quality improving agent, and stir;
(3) can: the soya-bean milk for preparing is moved to gravity tank, and the bottom of gravity tank is provided with the pulp mouth of pipe, and soya-bean milk carries out the nature froth breaking, and soya-bean milk carries out can then at the little slurry can that flows under the effect of high potential difference on the filling and sealing machine;
(4) hot briquetting: the transferred product that can is good to hot briquetting groove carries out hot briquetting, finishes sterilization process simultaneously;
(5) cooling and shaping: the product after the hot briquetting is moved to cooling bath carry out cooling and shaping, make box-packed nanometer bean curd.
2. box-packed nanometer bean curd preparation method according to claim 1 is characterized in that it is further comprising the steps of:
(6) refrigeration: in time the box-packed nanometer bean curd of cooling and shaping is gone into freezer and store 0～4 ℃ of refrigerated storage temperature, cold preservation time 5～10 days.
3. box-packed nanometer bean curd preparation method according to claim 1 is characterized in that, described soya-bean milk adopts following steps to make:
(1.1) select beans: select particle integrity, full, bright yellow color, protein content height, the soya bean that moisture is low are flat beans, worm beans, the beans that go mouldy, stone and other foreign matter Impurity removal;
(1.2) clean: soybean is washed with water repeatedly, until wash beans water limpid till;
(1.3) decortication: soya bean is peeled, and peeling rate is greater than 95%;
(1.4) soak: the soya bean of decortication is soaked with the thermostatted water below 15 ℃, and the immersion water ph value of regulating with sodium carbonate, acid-base value keeps neutrality or alkalescent, makes the soya bean weight after the suction be 2.2～3.5 times of the preceding soya bean weight of suction by immersion;
(1.5) freeze: soaked soya bean is freezed, the tissue of soya bean is changed, originally insoluble cell membrane becomes fragile, the abundant stripping of intracellular composition, and can also reduce solid formation branch;
(1.6) defibrination: adopt Bersano process twice, the ratio that grinds for the first time in soya bean and water is the ratio of l:6, evenly grinds, and at the uniform velocity intakes, advances beans, and the particle in the soya-bean milk that grinds for the first time reaches more than the l20 mesh sieve;
(1.7) cross colloid mill: with colloid mill the soya-bean milk that grinds is for the first time carried out grinding the second time, the grain fineness in soya-bean milk reaches more than 300 mesh sieves;
(1.8) mashing off: the soya-bean milk that will grind carries out boiling, and 100～108 ℃ of brew temperatures kept 5～8 minutes;
(1.9) cross colloid mill: the soya-bean milk fine particle through boiling can expand, and grinds with colloid mill again, and the grain fineness in soya-bean milk reaches more than 300 orders;
(1.10) homogeneous: the soya-bean milk that colloid mill is ground moves to homogenizer and carries out the homogeneous first time, and the pressure of homogeneous is made as 40Mpa for the first time; The good soya-bean milk of the homogeneous first time is moved to super-pressure nanometer homogenizer carry out the homogeneous second time, for the second time the pressure of homogeneous is set at more than or equal to 100Mpa, treat that homogeneous finishes for the second time after, make the soya-bean milk that particle grain size is 3～50um.
4. box-packed nanometer bean curd preparation method according to claim 1 is characterized in that the heating-up temperature of described step (4) is 80～90 ℃, and be 30～35 minutes heat time heating time.
5. box-packed nanometer bean curd preparation method according to claim 1 is characterized in that, the cooling water temperature of cooling bath is 10～15 ℃ in the described step (5), 30～35 minutes cool times.
6. implement the bean-curd product that the described box-packed nanometer bean curd preparation method of one of claim 1-5 makes for one kind, it is characterized in that its raw material comprises following components in weight percentage:
Soya-bean milk 93～98%,
Compound coagulant 0.28～0.32%,
Composite modifying agent 1.72～6.68%,
Wherein the particle grain size in the soya-bean milk is 3～50um.
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Cited By (3)
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| CN104336187A (en) * | 2014-10-27 | 2015-02-11 | 杨虎臣 | Preparation method of golden rice tofu |
| CN106070683A (en) * | 2016-06-16 | 2016-11-09 | 江南大学 | A kind of production method of sterile brick bean curd |
| CN108142574A (en) * | 2016-12-06 | 2018-06-12 | 王引姣 | Bean curd high yield and production method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336187A (en) * | 2014-10-27 | 2015-02-11 | 杨虎臣 | Preparation method of golden rice tofu |
| CN106070683A (en) * | 2016-06-16 | 2016-11-09 | 江南大学 | A kind of production method of sterile brick bean curd |
| CN106070683B (en) * | 2016-06-16 | 2019-10-25 | 江南大学 | A kind of production method of sterile brick bean curd |
| CN108142574A (en) * | 2016-12-06 | 2018-06-12 | 王引姣 | Bean curd high yield and production method |
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Application publication date: 20130911 |