CN105580911A

CN105580911A - Whole-soybean residue-free tofu production process and solidifying agent thereof

Info

Publication number: CN105580911A
Application number: CN201410553337.5A
Authority: CN
Inventors: 刘振宇
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-10-20
Filing date: 2014-10-20
Publication date: 2016-05-18

Abstract

The present invention discloses a whole-soybean residue-free tofu production process and a solidifying agent thereof, wherein whole soybeans are processed and crushed into soybean powder, and the soybean powder is adopted as a direct raw material to produce the whole-soybean residue-free tofu. The production process comprises: selecting soybeans, removing impurities, crushing, heating to cook the slurry, adding a composite solidifying agent, stirring, carrying out heating standing, and cooling to obtain the finished product, wherein the composite solidifying agent is a mixture of a solidifying agent, an emulsifier and water. According to the present invention, the prepared tofu has the same appearance and internal structure as the traditional tofu, and has better nutritional value compared to the traditional tofu; and the dried soybean powder is adopted as the direct raw material, and the production process has characteristics of no soybean residue, no pollution, no waste, elimination of steps such as slurry grinding, filtration and squeezing, and easy mechanized production.

Description

A kind of whole bean, without residue soybean curd preparing technique and coagulating agent

Technical field

The present invention relates to food processing, be specifically related to whole bean, without residue soybean curd preparing technique and coagulating agent.

Background technology

Bean curd is high-protein food, and it is good and cheap, nutritious, and instant is loved by the people. In traditional bean curd goods process, need through soybeans soaking, defibrination, filter, solidify and several procedures such as moulding, in moulding expressing process, give off much waste water, not only caused and wasted but also contaminated environment, and filter after accessory substance bean dregs, its butt chemical composition protein 18.69%, starch 32.00%, lipid 7.70%, in ash 3.37% bean dregs, also contain particularly material and the cellulose of the Cobastab same clan of abundant vitamin, at present, accessory substance bean dregs never have fine utilization and generally only make feed or as fertilizer sources.

Summary of the invention

The object of the invention is to: a kind of whole bean, without residue soybean curd preparing technique and coagulating agent are provided, its outward appearance of the bean curd of making and internal structure are suitable with traditional bean curd, nutritive value is better than traditional bean curd, without bean dregs, reduces and deals with the waste and the environment dirt that cause improperly because of bean dregs.

Technical solution of the present invention is: first wholegrain soybean processing is ground into bean powder, then make whole bean, without residue bean curd taking bean powder as direct material, its manufacture craft is: soybean intensive sorting removal of impurities is pulverized slurrying heating mashing off and added the standing cooling finished product of compound coagulant agitating heating.

Its manufacturing process is:

Pulverize:

Powder Che is the key of making whole bean, without residue bean curd, the size of its granularity directly affects outward appearance, internal structure, yield rate and the moulding of bean curd, requirement granularity must be more than 100 orders, granularity is less, the bean curd of making is finer and smoother, mouthfeel is more soft, and granularity is excessive, coarse mouthfeel and not easy-formation.

Slurrying:

Words slurry is the bean powder mix and blend that adds water, homogeneous, that making bean curd is indispensable, the slurry homogeneous that requirement is made, it is consistent or basically identical that color and luster and traditional handicraft grind the slurry obtaining, mixing time is determined according to grinding particle size, if granularity more greatly, mixing time is long, need to select the machine that rotating speed is higher to carry out homogeneous simultaneously, time of stirring as less in granularity is shorter, and the rotating speed of machine can be suitably less, mixing time is generally at 5-40 minutes, the rotating speed of machine is at 2000-15000 revs/min, powder water ratio is at bean powder: water=1:4 1, particularly mixing time was at 10-25 minutes, the rotating speed of machine is at 3000-12000 revs/min, be advisable in bean powder water=15-10. add water very few, mixing time is too short, machine rotational speed is too low is difficult to make soya-bean milk, adds dilutional hyponatremia and is difficult to moulding in subsequent handling.

Heating mashing off:

Mashing off in this operation and traditional bean curd making is suitable, and its making is to make protein generation thermal denaturation, for coagulation forming is created necessary condition, can alleviate or eliminate peculiar smell in addition, and kill bacteria extends product freshness date, and heating and temperature control is 80-100. C, is advisable with 80 1 95 ° of C left and right.

Stir:

Add the object of bar coagulant whisk to make exactly coagulating agent be dispersed in soya-bean milk, make soybean protein colloidal sol change gel into, require to stir fully, this procedure does not require high rotating speed, as long as reach dispersed.

Heating leaves standstill:

Crouching brain in this operation and traditional bean curd technique is suitable, its object is through leaving standstill after a while, the process of setting of protein and coagulating agent is completed, firm tissue structure, 5-35 minutes heat times, be advisable with 10-25 minutes, heating and temperature control, at 80-100 ° of C, is advisable with 80-95 ° of C left and right.

Detailed description of the invention

Soybean selects to be soaked defibrination and filters on mashing off coagulating agent point brain crouching brain the cerebral but finished product that freezes. Immersion and defibrination process in traditional bean curd making have emulsification, gained soya-bean milk is a kind of more stable colloidal solution, be raw material and whole bean, without residue bean curd adopts dry bean powder, because soybean oil content is higher, make bean powder mix and acquire a certain degree of difficulty with water, its mixed liquor is to add single coagulating agent effect very undesirable by conventional method in soya-bean milk. Traditional coagulating agent is gypsum, bittern and Xun of 6-Portugal saccharic acid lactones, gypsum and bittern belong to salt type coagulating agent, to make protein precipitation by salting out as its action principle of precipitating reagent, 5-gluconic acid lactone belongs to acid type coagulating agent, itself can not precipitating proteins, under the condition of heating, be decomposed into rapidly gluconic acid, pH value is reduced, precipitate because acidity increase makes protein molecule become hybrid ion. Because marine pollution is more and more serious, the nuisance in seawater can form harm to human body in concentrated seawater byproduct, and the composition of gypsum is also impure.

Bian compound coagulant of the present invention for this reason, it consists of the mixture of single coagulating agent and emulsifying agent and water. wherein single coagulating agent is the chemical reagent of refining and edulcoration, as calcium sulfate or magnesium chloride or Xun of 6-Portugal saccharic acid lactones etc., emulsifying agent is to make grease and water emulsification can improve the various surface tension that form between phase in emulsified body, thereby improve the food additives of its stability, its emulsified body comprises oil-in-water type and water-in-oil type, as single glyceride, sucrose fatty acid ester, CSL (or sodium), aliphatic acid sorbitan ester, the blue or green glue in field, propylene glycol fatty acid fat, caseinic acid sodium, polyoxyethylene sorbitan fatty acid ester, diacetyl tartaric acid glyceride etc., particularly single glyceride, sucrose fatty acid ester, CSL (or receiving). the emulsifying effectiveness difference of various emulsifying agents, its use amount is also different, but use amount must not exceed the maximum use amount of " food additives use sanitary standard " defined. in the time that emulsifying agent is identical, different coagulating agents is different from the proportioning that this emulsifying agent mixing reaches optimum emulsification effect, and in the time that coagulating agent is identical, different emulsifying agents is also different from the proportioning that this coagulating agent mixing reaches optimum efficiency.

The ratio of the each component of compound coagulant is coagulating agent (g): emulsifying agent (g): water (ml)=1-50:1-20:10-500, particularly coagulating agent: emulsifying agent: water=1-40:1-15:20-300.

Taking single glyceride as emulsifying agent, when coagulating agent is respectively calcium sulfate, magnesium chloride, compound coagulant ratio is: dredge acid 4 bows (g): single glyceride (g): water (ml)=10-40:1 mono-15:50 1, and magnesium chloride (g): single glyceride (g): water (ml)=5 one 20:5 mono-15:50-250 whole bean, without residue soybean curd preparing technique has the following advantages:

Without bean dregs, solve the difficult problem that bean dregs are processed, reduce and dealt with the waste and the environmental pollution that cause improperly because of bean dregs;

Raw soybeans does not need to soak, and has eliminated traditional bean curd technique in the consumption of the water of this link and owing to soaking the improper environmental pollution causing of water discharge;

Save defibrination, filtration and squeezing process, work simplification_；

Be convenient to mechanization production;

In traditional bean curd technique, soybean could be used after need soaking, and can cause waste because raw material is rotten as processed not in time, and whole bean, without residue soybean curd preparing technique, because Bian makes direct material with dry bean powder, does not exist this problem.

Whole bean, without residue bean curd has retained whole nutritions of raw soybeans substantially, its remarkable difference is to contain more crude fibre compared with traditional bean curd, society has a lot of diseases due to too exquisite causing of food, whole bean, without residue bean curd, owing to containing more crude fibre, is a kind of nutraceutical preferably.

Example of making:

Get 25g bean powder, add 8 times of water, mix, make soya-bean milk, heating mashing off 15 minutes, adds composite solidification to stop and mixes hook, its compound coagulant consists of calcium sulfate: single glyceride: water=20:5:200 is calcium sulfate 2g, single glyceride 0.5g, water 20ml, continue heating 15 minutes, be finished product, yield rate 440% after cooling, water retention 83.3%, suitable with traditional bean curd, dried up rate 4.9%, is better than traditional bean curd.

Yield rate=(bean curd weight/raw material weight) X100%

Water retention=(bean curd water content/bean curd weight) X100%

Dried up rate=(bean curd leaves standstill weightlessness/bean curd weight after 24 hours) X100%.

Claims

1. whole bean, without residue soybean curd preparing technique, it is characterized in that: first wholegrain soybean processing is ground into bean powder, then make whole bean, without residue bean curd taking bean powder as direct material, its manufacture craft is: soybean intensive sorting removal of impurities pulverizing heating mashing off adds compound coagulant agitating heating to leave standstill cooling finished product.

2. require the whole bean, without residue soybean curd preparing technique described in 1 according to wooden fork profit, it is characterized in that. slurrying mixing time preferably 10-25 minutes, preferably 3000-12000 revs/min of the rotating speeds of machine, preferably bean powder: water=1:5-10.

3. require the whole bean, without residue soybean curd preparing technique described in 1 according to wooden fork profit, it is characterized in that: preferably 80-95 ° of C of heating mashing off temperature.

4. require the whole bean, without residue soybean curd preparing technique described in 1 according to wooden fork profit, it is characterized in that: heating time of repose preferably 10-25 minutes, heating-up temperature is 80-95 ° of C preferably.

5. making wooden fork profit requires the coagulating agent of the whole bean, without residue bean curd described in 1, it is characterized in that: this coagulating agent is the mixture of single coagulating agent and emulsifying agent and water.