CN104886261A - A full bean soybean curd and preparation method thereof - Google Patents

Abstract

The present invention provides a full bean soybean curd which is prepared by the following technical solutions: the soybeans are washed, dried, coarsely pulverized, ultrafine-grinded, boiled into a syrup, concreted, etc. to prepare the soybean curd. The present invention also provides a preparation method of the full bean soybean curd. The prepared full bean soybean curd has high nutritional value, good palatability, unique flavor, and low cost.

Description

A kind of full beans bean curd and preparation method thereof

Technical field

The present invention relates to a kind of full beans bean curd, relate to its preparation method simultaneously, belong to food processing field.

Technical background

Bean curd is the traditional a kind of green health food of China, apart from the history of modern existing more than 2,100 year, because of containing the nutrition enriched, the protein biological value contained can compare favourably with the flesh of fish, belong to complete protein, its amino acid ratio of components is better, the necessary amino acid of human body it nearly all have.In addition, the multiple nutrients also containing needed by human such as carbohydrate, phytoestrogen, lecithin, vegetable oil, mineral matters.The digestibility of human body to its protein only has 65%, and makes bean curd digestibility and can rise to 92%-95%.Thus bean curd has tonifying middle-Jiao and Qi, clearing heat and moistening dryness, promotes the production of body fluid to quench thirst, cleans the effects such as stomach.Modern medicine confirms, bean curd can effectively prevention of osteoporosis, breast cancer and prostatic generation, angiocardiopathy preventing, the probability of reduction breast cancer, anti-angiogenic, is of value to growing of brain, can be used as the effects such as the substitute of milk.Thus, deeply by our people, the liking of periphery various countries and the people of the world.

Along with the raising of people's living standard, also more and more higher to the requirement of food, natural, nutrition, delicious food have become the first-selection in people's diet.

At present, mostly making bean curd on the market has technique such as bubble beans, defibrination etc., and in the technique of defibrination, the bean dregs having 60% produce, and containing abundant calcium and dietary fiber in bean dregs, usually all as feed or discarded object, cause the waste of resource and the pollution of environment.

Summary of the invention

In order to solve above technical problem, the invention provides a kind of full beans bean curd without bean dregs, providing its preparation method simultaneously.

Full beans soybean curd nutrition value provided by the invention is high, good palatability, unique flavor, cost are low.

The present invention is achieved by the following technical solutions: cleaned by soybean, drying, coarse crushing, ultramicro grinding, mashing off, the step such as to solidify, prepare bean curd.

Full beans bean curd provided by the invention specifically adopts following production method to be prepared from:

(1) select materials: select without going mouldy, pure bean or pea are as raw material;

(2) coarse crushing: soybean is cleaned, then dry at 45 DEG C in drying box, to moisture lower than 5-8%, then dry soy meal is broken into 80-120 object meal;

(3) by meal in step (2) again ultramicro grinding to 500-800 order;

(4) hot spot slurry: bean powder and water are added in pot according to 1:15-25, furnishing is starched, then mashing off is heated, after soya-bean milk boils 5-10 minute, well-done soya-bean milk is moved in cylinder immediately, add the good edible plaster of the dissolving of the 1-2% of soya-bean milk gross weight and carry out a slurry, during point, stirring limit, limit is is evenly clicked and entered, to to there is Tofu pudding, add a cover insulation 5-10 minute after some slurry completes, then allow it naturally cool to 70-80 DEG C;

(5) extruded: with wet cloth, soya-bean milk select good slurry to be wrapped, be placed in framework, above put slabstone extruding 3-4 hour, remove excessive moisture, without the full beans bean curd of bean dregs.

The present invention is compared with the processing method of existing bean curd, and tool has the following advantages and gives prominence to effect: (1) the present invention changes the technique of traditional production of bean curd, and the bean curd produced has the distinctive fragrance of soybean and local flavor, delicate mouthfeel; (2) soybean all may be used for manufacturing soybean nutritional powder, does not particularly have the generation of bean dregs.Traditional processing method has a large amount of bean dregs to produce, and causes waste.Soybean after granular processing, is made granularity >=500 order of eatable cellulose, the utilization rate of the edible portion of soybean is brought up to 99%(butt by method of the present invention); (3) superior product quality prepared of the inventive method, containing abundant nutritional labeling, as dietary fiber, isoflavones etc., is degraded the structure of macromolecular substances in soybean, is beneficial to body and digests and assimilates it, improve the nutritive value of soybean by ultramicro grinding; (4) production method of the present invention is simple, cost is low, economical and practical, is suitable for large-scale industrial production, and produces without waste residue and waste gas.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is further illustrated.

Embodiment 1

(1) select materials: select without going mouldy, pure bean or pea are as raw material;

(2) coarse crushing: soybean is cleaned, then dry at 45 DEG C in drying box, to moisture lower than 5%, then dry soy meal is broken into 80 object meal;

(3) by meal ultramicro grinding to 500 order again in step (2);

(4) hot spot slurry, bean powder and water are added in pot according to 1:15, furnishing is starched, and then heats mashing off, after soya-bean milk boils 10 minutes, well-done soya-bean milk is moved in cylinder immediately, add the good edible plaster of the dissolving of 1% of soya-bean milk gross weight and carry out a slurry, during point, stirring limit in limit is is evenly clicked and entered, to there is Tofu pudding, add a cover insulation 10 minutes after some slurry completes, then allow it naturally cool to 80 DEG C;

(5) extruded: by wet system, soya-bean milk select good slurry to be wrapped, be placed in framework, above put slabstone and extrude 3 hours, remove excessive moisture, without bean dregs bean curd.

Embodiment 2

(1) select materials: select without going mouldy, pure bean or pea are as raw material;

(2) coarse crushing: soybean is cleaned, then dry at 45 DEG C in drying box, to moisture lower than 8%, then dry soy meal is broken into 120 object meal;

(3) by meal ultramicro grinding to 800 order again in step (2);

(4) hot spot slurry.Bean powder and water are added in pot according to 1:25, furnishing is starched, then mashing off is heated, after soya-bean milk boils 10 minutes, well-done soya-bean milk is moved in cylinder immediately, add the good edible plaster of the dissolving of 2% of soya-bean milk gross weight and carry out a slurry, during point, stirring limit, limit is is evenly clicked and entered, to to there is Tofu pudding, add a cover insulation 5 minutes after some slurry completes, then allow it naturally cool to 70 DEG C;

(5) extruded: by wet system, soya-bean milk select good slurry to be wrapped, be placed in framework, above put slabstone and extrude 4 hours, remove excessive moisture, without bean dregs bean curd.

Embodiment 3

(1) select materials: select without going mouldy, pure bean or pea are as raw material;

(2) coarse crushing: soybean is cleaned, then dry at 45 DEG C in drying box, to moisture lower than 7%, then dry soy meal is broken into 100 object meal;

(3) by meal ultramicro grinding to 600 order again in step (2);

(4) hot spot slurry, bean powder and water are added in pot according to 1:20, furnishing is starched, and then heats mashing off, after soya-bean milk boils 7 minutes, well-done soya-bean milk is moved in cylinder immediately, add the good edible plaster of the dissolving of 1.5% of soya-bean milk gross weight and carry out a slurry, during point, stirring limit in limit is is evenly clicked and entered, to there is Tofu pudding, add a cover insulation 7 minutes after some slurry completes, then allow it naturally cool to 60 DEG C;

(5) extruded: by wet system, soya-bean milk select good slurry to be wrapped, be placed in framework, above put slabstone and extrude 3.5 hours, remove excessive moisture, without bean dregs bean curd.

Embodiment 4

Technical process and condition, with embodiment 1,2 and 3, can change bittern etc. into during point slurry.

Claims (2)

1. a full beans bean curd, is characterized in that, adopts following step to be prepared from:

(1) select materials: select without going mouldy, pure bean or pea are as raw material:

(2) coarse crushing: soybean is cleaned, then dry at 45 DEG C in drying box, to moisture lower than 5-8%, then dry soy meal is broken into 80-120 object meal;

(3) by meal in step (2) again ultramicro grinding to 500-800 order;

(4) hot spot slurry: bean powder and water are added in pot according to 1:15-25, furnishing is starched, then mashing off is heated, after soya-bean milk boils 5-10 minute, well-done soya-bean milk is moved in cylinder immediately, add the good edible plaster of the dissolving of the 1-2% of soya-bean milk gross weight and carry out a slurry, during point, stirring limit, limit is is evenly clicked and entered, to to there is Tofu pudding, add a cover insulation 5-10 minute after some slurry completes, then allow it naturally cool to 70-80 DEG C;

(5) extruded: to be wrapped by the soya-bean milk selecting good slurry with wet cloth, be placed in framework, above put slabstone extruding 3-4 hour, removing excessive moisture, namely helps beans bean curd.

2. the preparation method of full beans bean curd according to claim 1, it is characterized in that, concrete preparation process is as follows:

(1) select materials: select without going mouldy, pure bean or pea are as raw material:

(2) coarse crushing: soybean is cleaned, then dry at 45 DEG C in drying box, to moisture lower than 5-8%, then dry soy meal is broken into 80-120 object meal;

(3) by meal in step (2) again ultramicro grinding to 500-800 order;

(4) hot spot slurry: bean powder and water are added in pot according to 1:15-25, furnishing is starched, then mashing off is heated, after soya-bean milk boils 5-10 minute, well-done soya-bean milk is moved in cylinder immediately, add the good edible plaster of the dissolving of the 1-2% of soya-bean milk gross weight and carry out a slurry, during point, stirring limit, limit is is evenly clicked and entered, to to there is Tofu pudding, add a cover insulation 5-10 minute after some slurry completes, then allow it naturally cool to 70-80 DEG C;

(5) extruded: to be wrapped by the soya-bean milk selecting good slurry with wet cloth, be placed in framework, above put slabstone extruding 3-4 hour, removing excessive moisture, namely helps beans bean curd.