CN104798902A - Utilization method of yellow thick liquid obtained after preparation of bean curd through functional coagulator - Google Patents
Utilization method of yellow thick liquid obtained after preparation of bean curd through functional coagulator Download PDFInfo
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- CN104798902A CN104798902A CN201510154596.5A CN201510154596A CN104798902A CN 104798902 A CN104798902 A CN 104798902A CN 201510154596 A CN201510154596 A CN 201510154596A CN 104798902 A CN104798902 A CN 104798902A
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Abstract
The invention discloses a utilization method of yellow thick liquid obtained after preparation of bean curd through a functional coagulator. The utilization method comprises the following steps: using soybeans as raw materials, and sequentially performing the steps of soaking, grinding soybeans into thick liquid, boiling the thick liquid, filtering, cooling, dripping the coagulator into the thick liquid, leaving the thick liquid to stand for coagulation, and squeezing for shaping, so as to obtain bean curd and the yellow thick liquid; adding 2000 ml of the yellow thick liquid into a fermentation tank of 3000 ml, performing steam heating till the temperature is 90 DEG C and keeping the temperature for 20 min; adding cane sugar of which the volume is 6% of the total volume of the yellow thick liquid, and cooling to 30 DEG C; inoculate a shake flask with the mixture of the yellow thick liquid and the cane sugar, leaving to stand and fermenting for 8h under the environment of 30 DEG C, obtaining fermentation products, and performing filtering, split packaging, sterilization and inspection on the fermentation products, so as to obtain a finished beverage. Compared with the prior art, the utilization method has the advantages that the yellow thick liquid obtained after the process that bean curd is manufactured by dripping a chitosan and acetic acid composite coagulator into the thick liquid for coagulation has no residual brine with hypotoxicity, the complex process of desalting for the yellow thick liquid obtained by adopting a traditional method can be eliminated as the yellow thick liquid which is produced in the manufacturing process, has no toxicity and is high in nutritive value is collected, and the functional beverage can be prepared from the yellow thick liquid which has no toxicity and is high in nutritive value through the fermentation method.
Description
Technical field
The present invention relates to food processing technology field, particularly the yellow seriflux Application way after bean curd prepared by a kind of functional form coagulating agent.
Background technology
Present bean product factory can emit a large amount of containing protein in the process making bean curd, isoflavones, soyasaponin, the yellow seriflux of many nutriments such as soyabean oligosaccharides, although there has been a lot of factory to recycle at these nutritious yellow serifluxes of recovery at present, we are when utilizing conventional method to make bean curd, bittern or gypsum sets agent can be adopted to order bean curd, salts substances harmful in a large number can be remained like this in yellow seriflux, thus human body is damaged, if want to utilize yellow seriflux, harmful substance wherein just can only be separated by loaded down with trivial details filtering and impurity removing technology, do cost so high, efficiency is low, even if reclaim and can not guarantee safety.
Summary of the invention
The object of the invention is the yellow seriflux Application way after a kind of functional form coagulating agent will be provided to prepare bean curd, select brain by shitosan acetic acid compound coagulant and make non-toxic bean curd, thus it is high to obtain nutrient content, avirulent yellow seriflux, while obtaining non-toxic bean curd, make full use of produced avirulent yellow seriflux, by fermentation for functional beverage.
For achieving the above object, the present invention implements according to following technical scheme:
The yellow seriflux Application way after bean curd prepared by functional form coagulating agent, comprises the following steps:
1) take soybean as raw material, carry out successively soaking, defibrination, mashing off, filtration, cooling, select slurry, crouching brain, squeeze shaping step and obtain bean curd and yellow seriflux, when wherein soya-bean milk being cooled to 75-85 DEG C, add the acetic acid solution of shitosan wherein as coagulating agent, the use amount of coagulating agent is the 6-10% of soybean milk quantity, and solidifying duration is 25-35min; Getting 2000ml yellow seriflux joins in the fermentation tank of 3000ml, and Steam Heating is to 90 ° of lasting 20min;
2) add the sucrose accounting for yellow seriflux cumulative volume 6%, be cooled to 30 DEG C;
3) inoculate shaking flask, standing for fermentation 8h under 30 DEG C of environment, obtains tunning, by tunning filtration, packing, sterilizing, inspection, obtains finished product drink.
4) as preferred version of the present invention, the acetic acid solution of described shitosan is the concentration of every 100ml is the shitosan being dissolved with 0.08g in the acetic acid solution of 0.1%.
Compared with prior art, the present invention adopts shitosan acetic acid compound coagulant to select brain and makes bean curd, because shitosan has many physiologically actives, as immunity moderation, antitumor, reducing blood lipid with improve function of intestinal canal etc., therefore, shitosan compound coagulant does not only have the toxicity of similar bittern coagulating agent, can improve the added value of bean curd on the contrary, decreasing pollution.Virose bean curd is not had by obtaining, collect the yellow seriflux not having toxicity to be of high nutritive value that it produces in manufacturing process, so just can reduce the filtering and impurity removing process of the yellow seriflux obtained by conventional method, more protect nutritional labeling wherein, and then produce functional beverage by the yellow seriflux of nontoxic high nutrition of fermenting; So both can make product safety and Health more, and resource also can have been made to be fully used, protection of the environment.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, is used for explaining the present invention in this illustrative examples of inventing and explanation, but not as a limitation of the invention.
Embodiment 1
Take soybean as raw material, carry out successively soaking, defibrination, mashing off, filtration, cooling, select slurry, crouching brain, squeeze shaping step and obtain bean curd and yellow seriflux, described select slurry concrete steps as follows: when soya-bean milk being cooled to 75 DEG C, the concentration adding every 100ml is wherein that the solution of the shitosan being dissolved with 0.08g in the acetic acid solution of 0.1% is as coagulating agent, the use amount of coagulating agent is 6% of soybean milk quantity, and solidifying duration is 25min.
Embodiment 2
Take soybean as raw material, carry out successively soaking, defibrination, mashing off, filtration, cooling, select slurry, crouching brain, squeeze shaping step and obtain bean curd and yellow seriflux, described select slurry concrete steps as follows: when soya-bean milk being cooled to 80 DEG C, the concentration adding every 100ml is wherein that the solution of the shitosan being dissolved with 0.08g in the acetic acid solution of 0.1% is as coagulating agent, the use amount of coagulating agent is 6% of soybean milk quantity, and solidifying duration is 30min.
Embodiment 3
Take soybean as raw material, carry out successively soaking, defibrination, mashing off, filtration, cooling, select slurry, crouching brain, squeeze shaping step and obtain bean curd and yellow seriflux, described select slurry concrete steps as follows: when soya-bean milk being cooled to 85 DEG C, the concentration adding every 100ml is wherein that the solution of the shitosan being dissolved with 0.08g in the acetic acid solution of 0.1% is as coagulating agent, the use amount of coagulating agent is 6% of soybean milk quantity, and solidifying duration is 35min.
Embodiment 4
Take soybean as raw material, carry out successively soaking, defibrination, mashing off, filtration, cooling, select slurry, crouching brain, squeeze shaping step and obtain bean curd and yellow seriflux, described select slurry concrete steps as follows: when soya-bean milk being cooled to 80 DEG C, the concentration adding every 100ml is wherein that the solution of the shitosan being dissolved with 0.08g in the acetic acid solution of 0.1% is as coagulating agent, the use amount of coagulating agent is 8% of soybean milk quantity, and solidifying duration is 35min.
Embodiment 5
Take soybean as raw material, carry out successively soaking, defibrination, mashing off, filtration, cooling, select slurry, crouching brain, squeeze shaping step and obtain bean curd and yellow seriflux, described select slurry concrete steps as follows: when soya-bean milk being cooled to 85 DEG C, the concentration adding every 100ml is wherein that the solution of the shitosan being dissolved with 0.08g in the acetic acid solution of 0.1% is as coagulating agent, the use amount of coagulating agent is 8% of soybean milk quantity, and solidifying duration is 25min.
Embodiment 6
Take soybean as raw material, carry out successively soaking, defibrination, mashing off, filtration, cooling, select slurry, crouching brain, squeeze shaping step and obtain bean curd and yellow seriflux, described select slurry concrete steps as follows: when soya-bean milk being cooled to 75 DEG C, the concentration adding every 100ml is wherein that the solution of the shitosan being dissolved with 0.08g in the acetic acid solution of 0.1% is as coagulating agent, the use amount of coagulating agent is 8% of soybean milk quantity, and solidifying duration is 30min.
Embodiment 7
Take soybean as raw material, carry out successively soaking, defibrination, mashing off, filtration, cooling, select slurry, crouching brain, squeeze shaping step and obtain bean curd and yellow seriflux, described select slurry concrete steps as follows: when soya-bean milk being cooled to 85 DEG C, the concentration adding every 100ml is wherein that the solution of the shitosan being dissolved with 0.08g in the acetic acid solution of 0.1% is as coagulating agent, the use amount of coagulating agent is 10% of soybean milk quantity, and solidifying duration is 30min.
Embodiment 8
Take soybean as raw material, carry out successively soaking, defibrination, mashing off, filtration, cooling, select slurry, crouching brain, squeeze shaping step and obtain bean curd and yellow seriflux, described select slurry concrete steps as follows: when soya-bean milk being cooled to 75 DEG C, the concentration adding every 100ml is wherein that the solution of the shitosan being dissolved with 0.08g in the acetic acid solution of 0.1% is as coagulating agent, the use amount of coagulating agent is 10% of soybean milk quantity, and solidifying duration is 35min.
Embodiment 9
Take soybean as raw material, carry out successively soaking, defibrination, mashing off, filtration, cooling, select slurry, crouching brain, squeeze shaping step and obtain bean curd and yellow seriflux, described select slurry concrete steps as follows: when soya-bean milk being cooled to 80 DEG C, the concentration adding every 100ml is wherein that the solution of the shitosan being dissolved with 0.08g in the acetic acid solution of 0.1% is as coagulating agent, the use amount of coagulating agent is 10% of soybean milk quantity, and solidifying duration is 25min.
The bean curd amount obtained to above-mentioned 1-9 embodiment compares, as following table:
As can be seen from the above table, the use amount of coagulating agent is 10%, setting temperature is 80 DEG C, and when setting time is 30min, the yield of bean curd is the highest.
Can carry out recycling to the yellow seriflux obtained, concrete grammar step is as follows:
1) getting 2000ml yellow seriflux joins in the fermentation tank of 3000ml, and Steam Heating is to 90 ° of lasting 20min
2) add the sucrose accounting for yellow seriflux cumulative volume 6%, be cooled to 30 DEG C;
3) inoculate shaking flask, standing for fermentation 8h under 30 DEG C of environment, obtains tunning, by tunning filtration, packing, sterilizing, inspection, obtains finished product drink.
Technical scheme of the present invention is not limited to the restriction of above-mentioned specific embodiment, the technology distortion that every technical scheme according to the present invention is made, and all falls within protection scope of the present invention.
Claims (2)
1. the yellow seriflux Application way after bean curd prepared by functional form coagulating agent, it is characterized in that comprising the following steps:
1) take soybean as raw material, carry out successively soaking, defibrination, mashing off, filtration, cooling, select slurry, crouching brain, squeeze shaping step and obtain bean curd and yellow seriflux, when wherein soya-bean milk being cooled to 75-85 DEG C, add the acetic acid solution of shitosan wherein as coagulating agent, the use amount of coagulating agent is the 6-10% of soybean milk quantity, and solidifying duration is 25-35min;
2) getting 2000ml yellow seriflux joins in the fermentation tank of 3000ml, and Steam Heating is to 90 ° of lasting 20min;
3) add the sucrose accounting for yellow seriflux cumulative volume 6%, be cooled to 30 DEG C;
4) inoculate shaking flask, standing for fermentation 8h under 30 DEG C of environment, obtains tunning, by tunning filtration, packing, sterilizing, inspection, obtains finished product drink.
2. the yellow seriflux Application way after bean curd prepared by functional form coagulating agent according to claim 1, it is characterized in that: the acetic acid solution of described shitosan is the concentration of every 100ml is the shitosan being dissolved with 0.08g in the acetic acid solution of 0.1%.
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Cited By (8)
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| CN106260086A (en) * | 2016-10-21 | 2017-01-04 | 郑州轻工业学院 | A kind of chitosan bean curd and preparation method thereof |
| CN107242301A (en) * | 2017-07-26 | 2017-10-13 | 云南省石屏县花腰豆制品工贸有限公司 | Stone screen bean curd orders halogen equipment |
| CN108323661A (en) * | 2018-02-13 | 2018-07-27 | 镇远乐豆坊食品有限公司 | A kind of bean drink and preparation method thereof |
| CN108433071A (en) * | 2018-02-13 | 2018-08-24 | 镇远乐豆坊食品有限公司 | A kind of processing method of beans acid soup |
| CN109430419A (en) * | 2018-10-25 | 2019-03-08 | 黑龙江惊哲森林农业科技开发有限责任公司 | A kind of novel beans aquatic organism power fermentation liquid and preparation method thereof |
| CN110100900A (en) * | 2019-05-24 | 2019-08-09 | 广州佳明食品科技有限公司 | Composite fruit juice type beans sour-soup drink preparation method |
| 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 |
| CN111034811A (en) * | 2019-12-30 | 2020-04-21 | 吉林农业大学 | Preparation method of chickpea bean curd |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260086A (en) * | 2016-10-21 | 2017-01-04 | 郑州轻工业学院 | A kind of chitosan bean curd and preparation method thereof |
| CN107242301A (en) * | 2017-07-26 | 2017-10-13 | 云南省石屏县花腰豆制品工贸有限公司 | Stone screen bean curd orders halogen equipment |
| CN108323661A (en) * | 2018-02-13 | 2018-07-27 | 镇远乐豆坊食品有限公司 | A kind of bean drink and preparation method thereof |
| CN108433071A (en) * | 2018-02-13 | 2018-08-24 | 镇远乐豆坊食品有限公司 | A kind of processing method of beans acid soup |
| CN109430419A (en) * | 2018-10-25 | 2019-03-08 | 黑龙江惊哲森林农业科技开发有限责任公司 | A kind of novel beans aquatic organism power fermentation liquid and preparation method thereof |
| CN110100900A (en) * | 2019-05-24 | 2019-08-09 | 广州佳明食品科技有限公司 | Composite fruit juice type beans sour-soup drink preparation method |
| 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 |
| CN111034811A (en) * | 2019-12-30 | 2020-04-21 | 吉林农业大学 | Preparation method of chickpea bean curd |
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Application publication date: 20150729 |