CN106720416A - A kind of bamboo juice bean curd stick and its production method - Google Patents
A kind of bamboo juice bean curd stick and its production method Download PDFInfo
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- CN106720416A CN106720416A CN201611037314.4A CN201611037314A CN106720416A CN 106720416 A CN106720416 A CN 106720416A CN 201611037314 A CN201611037314 A CN 201611037314A CN 106720416 A CN106720416 A CN 106720416A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
A kind of production method of bamboo juice bean curd stick, comprises the following steps：Select beans peeling → immersion → defibrination filtering → mashing off → take off bamboo → drying → packaging.The production method of bamboo juice bean curd stick of the present invention, it in the production technology of bean curd stick by adding bamboo juice, and the bamboo juice bean curd stick produced, tissue is fine and smooth flexible, it is fresh and sweet, it is in good taste, but also the essential trace elements of the human body such as the iron containing volume, calcium, phosphorus, manganese, zinc, bamboo juice is added in the production technology of bean curd stick and not only extends bean curd stick preservation term, and it is in good taste, there is anti-oxidant biological effect of Denging simultaneously, the quality to bean curd stick is greatly improved, and beneficial to long-term preservation.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of bamboo juice bean curd stick and its production method.
Background technology
Bean curd stick, also known as Beancurd sheet, is a kind of the Hakkas's traditional food being popular, and is also the common food material in Chinese area,
With strong beany flavour, while also there is the unique oral sensations not available for other bean product.Bean curd stick color and luster is yellowish-white, glossy
It is bright, containing rich in protein and multiple nutritional components, soaked with clear water（Summer cool winter-warm syndrome）Can send out within 3~5 hours and open.Can meat or fish,
Element, burning, stir-fry, cold and dressed with sauce, soup food etc., that eats is pleasant to the palate, and meat or fish, vegetarian diet have a distinctive flavour.But with ephritis, renal insufficiency, sugar
The sick DKA of urine, patient with gout are not suitable for edible bean curd stick.Bean curd stick is after heating soybean milk is boiled, during by one section
Between be incubated, surface forms thin film, sags into branch shape after choosing, then is formed through drying.The similar bamboo branch shape of its shape, it is referred to as rotten
Bamboo.Bean curd stick be it is a kind of by soybean protein film and fat composition into a fixed structure product.It is of high nutritive value, is easy to preserve, eats
It is deep to be favored by domestic and international consumer with convenient.The word of Beancurd sheet one appears in Li Shizhen (1518-1593 A.D.) earliest《Compendium of Materia Medica》In, Li Shizhen (1518-1593 A.D.) is said,
During by heating soybean milk, there is a tunic in surface, takes the film out, and Beancurd sheet is obtained final product after drying.3 grades of the quality of bean curd stick point, color
More shallow, nutritive value is higher.Water content is few containing rich in protein for bean curd stick；And containing the nutritional ingredient of similar soya bean, it is such as yellow
Legumin also has dietary fiber and carbohydrate etc..In network popular word, " bean curd stick " or the main meaning of clothes, because
The two is homophonic.
Bean curd stick is one layer of albumen that the protein after thermal denaturation is polymerized with polysaccharide, lipid material in the heat absorption of soya-bean milk surface
Matter/lipid film.The formation of bean curd stick is substantially that a protein compression is separated and the interaction between protein/fat
Process.Bean curd stick is up to 55% containing protein, neutral fat 26%, phosphatidase 2 % or so, carbohydrate 12%, ash content 2%, water
Divide 9%, particularly protein human absorptivity close to 100%.The nothings such as eight kinds of essential amino acids, calcium, iron, magnesium, zinc are rich in simultaneously
Machine salt.
With the development of economy and society, the living standard of people is improved constantly, and rhythm of life is accelerated, and food is proposed
Requirement higher, people pursue convenient, fast with safe and healthy diet style, convenient with efficiently purpose, people in order to reach
Rely more heavily on finished product or intermediate food, therefore food industry obtain swift and violent development, have become national economy
One of three big pillar industries；Food is easily subject to bacterium, mould, saccharomycete etc. a series of micro- in processing, preservation, process of consumption
Biological infects and causes corruption, putrid and deteriorated food is lost nutritive value, can also cause food poisoning.Therefore it is right
Requirement higher should be proposed with the development of social economy and science and technology in the production of bean curd stick, reduce its and original be produced into
This, improves production technology, improves the finished product local flavor of bean curd stick.
The content of the invention
To solve above-mentioned the deficiencies in the prior art, it is an object of the invention to provide a kind of bamboo juice bean curd stick and its producer
Method,, by adding bamboo juice in the production technology of bean curd stick, the bamboo juice bean curd stick produced organizes fine and smooth flexible, fresh and sweet, mouth for it
Feel, but also the essential trace elements of the human body such as the iron containing volume, calcium, phosphorus, manganese, zinc, bamboo juice is added to the life of bean curd stick
Bean curd stick preservation term is not only extended in production. art, and it is in good taste, while there is the biological effect such as antibacterial, sterilized and anti-oxidant,
Quality to bean curd stick is greatly improved, and beneficial to long-term preservation.
The technical solution adopted in the present invention is：
A kind of production method of bamboo juice bean curd stick, comprises the following steps：Select beans peeling → immersion → defibrination filtering → mashing off → take off bamboo
→ dry → packaging；
Beans are selected to remove the peel：Select the soybean of full grains to be advisable, weed out dust impurity, crushed with peeling machine and removed the peel, crust blows off；
Immersion：Cleaned with deionized water 3~4 times, with soybean:Bamboo juice=1:5 ratio immersion, temperature control 32-28 DEG C it
Between, soak time is 6-8 hours；
Defibrination is filtered：Soaked soybean is carried out into a defibrination first, and from water injection pipe to injecting bamboo juice, bamboo juice in fiberizer
It is 6~8 times of soybean quality to measure, and the soya-bean milk feeding centrifugal separator that will once grind carries out slurry separation, the soya-bean milk isolated
Colloid mill fine grinding is sent directly into, the first bean dregs feeding secondary grinding of fiberizer isolated, secondary grinding injection bamboo juice amount is soybean
4~5 times of quality, the soya-bean milk being again separate out is also fed into colloid mill while being refined, and the soya-bean milk for obtaining is refined in merging twice；
Mashing off：To merge and refine the soya-bean milk for obtaining twice by pipeline injection heating groove, the both sides of heating tank are battery lead plate, soya-bean milk
Constantly heated in flow process, be heated to 100~108 DEG C, juice is flowed into sifting bed after being cooked by pipeline, then carries out 1 ripe slurry
Filtering, removes impurity；
Take off bamboo：Flowed into beancurd stick boiler after ripe slurry filtering, be heated to 60~70 DEG C or so, one layer of oil can be played within 10~15 minutes
Film, is gently scratched film from centre with knife, into two pieces, is extracted respectively, rotates into cylindricality during extraction by hand, hangs over bamboo pole
Upper bean curd stick；
Dry：Treatment is dried to bean curd stick with far-infrared ray drying equipment；
Packaging：Color and luster, length, quality grading packaging are pressed by dried bean curd stick.
The bamboo juice be from tortoise plastron bamboo, henon bamboo, golden bamboo, mao bamboon, Bambusa ventricosa, big Bambusa ventricosa, the bamboo of the Ladies of the Xiang, firm bamboo, green bamboo,
Extracted in the live body of thorn bamboo, sinocalamus latiflorus, arrow bamboo or beautiful side bamboo, by filtration, purification after extraction.
In the defibrination filtration step, the temperature control of bamboo juice is injected during defibrination at 55~6O DEG C, bean dreg separation is using company
The horizontal centrifuge of continuous work, thin after its screen pack is first thick, the first order is separated uses 8O mesh screen packs, and rear class is separated and uses 100 mesh
Screen pack.
The heating tank is made up of the polypropylene board of thick 15mm.
Add glycerin monostearate as defoamer during the mashing off, every kilogram of soya-bean milk adds glycerol monostearate
Ester 8g.Glycerin monostearate is to carry out esterification containing C16-C18 LCFAs and glycerine and be obtained.It is a kind of
The surfactant of nonionic.It is existing hydrophilic and has lipophilic group because with various functions such as wetting, emulsification, foamings.It is milky white
Color ceraceous solid, dissolves in methyl alcohol, ethanol, chloroform, the solution such as acetone and ether.Glycerin monostearate is the emulsifying agent of food
And additive；It is used as emulsifying agent in cosmetics and medical paste, makes lotion fine and smooth, it is lubricious；For the emulsifying agent of industrial silk oiling agent
With the lubricant of textile；It is used as drip agent and antifoggant in plastic sheeting；Make lubricant and antistatic in plastic processing
Agent, in other respects can be used as defoamer, dispersant, thickener, wetting agent etc..
Glycerin monostearate is conventional food emulsifying agent, and maximum allowable addition is lOg/kg, in bean curd stick production
During addition soya-bean milk each component mixture can be made uniform, conformality is good, and plays froth breaking effect.
The far-infrared ray drying equipment is closed drying equipment, including delivery track, air blower, heating equipment, blowdown
Pipe and hothouse, when drying, need dry bean curd stick to enter hothouse by delivery track, and heat energy is entered by the adjusted valve of heating equipment
Hothouse is heated, and hot gas and moisture are extracted out by air blower and circulated, and moist steam is outwards discharged by air blower blow-down pipe, part hot gas
System circulation is entered back into by blower export, the condensed water of formation is discharged by blow-off pipe；Infrared coating is set in hothouse, it is infrared
Coating suctions out the moisture film on bean curd stick surface due to being made to form negative pressure in system by the outside exhausting of air blower.
Bamboo juice is the water of life, live body water, by the filtering of bamboo body in itself, purification and is activated, very pure, containing abundant
Nutrition and biology enzyme.According to《Compendium of Materia Medica》Record：Bamboo juice, it is sweet, it is slightly cold；It is nontoxic, with it is calm, antipyretic, promote the production of body fluid, antibechic,
Diuresis, the effects such as sober up.China and foreign countries scientist research shows：Bamboo juice contains 15 kinds of amino acid and the lot of trace unit of needed by human body
Element, energy activating cell, promotes the metabolism of human body cell, effectively improves immunity.Bamboo juice of the invention is from tortoise plastron bamboo, light
The live body of bamboo, golden bamboo, mao bamboon, Bambusa ventricosa, big Bambusa ventricosa, the bamboo of the Ladies of the Xiang, firm bamboo, green bamboo, thorn bamboo, sinocalamus latiflorus, arrow bamboo or beautiful side bamboo
Middle extraction, the method that bamboo juice is extracted in live body is morning 2-5 points in bamboo 10-20 centimetres of root ring drilling from the ground, is inserted
Enter pipe, the bamboo juice of collection nature outflow, with the container package of clean sealing, by the sterilizing of bamboo juice filtration, purification, in 2-6 hours
Freezer is inside transported to, is refrigerated at a temperature of 0-4 DEG C standby.Bamboo juice is added in the production technology of bean curd stick and not only extends corruption
Bamboo preservation term, and it is nutritious, it is in good taste, while having anti-oxidant biological effect of Denging.
The bamboo juice bean curd stick obtained using the production method of bamboo juice bean curd stick.
Beneficial effects of the present invention：
1st, the bamboo juice bean curd stick that the present invention program is produced, without chemical addition agents such as chemical preservative, color preserving agents, taste is more
It is well more healthy；
2nd, the production method of bamboo juice bean curd stick of the present invention, easy to operate, simple and easy to apply, is easy to promote；
3rd, the production method of bamboo juice bean curd stick of the present invention, the bamboo juice bean curd stick produced, tissue is fine and smooth flexible, fresh and sweet, in good taste,
But also the essential trace elements of the human body such as iron, calcium, phosphorus, manganese, the zinc containing volume；
4th, the production method of bamboo juice bean curd stick of the present invention, bamboo juice is added in the production technology of bean curd stick and not only extends bean curd stick preservation
Phase, and it is in good taste, and while having anti-oxidant biological effect of Denging, the quality to bean curd stick is greatly improved, and can be protected at 37 DEG C
Deposit 7 days, preserved 56 days equivalent under normal temperature；
5th, the bean curd stick produced with soybean and bamboo juice, not only enriches the mouthfeel of bean curd stick, also enhances the health-care efficacy of bean curd stick,
Soybean rich in protein and fat, bamboo juice contains 15 kinds of amino acid and various trace elements of needed by human body, improves bean curd stick
Nutrition, meet people to food nutrition and its diversified demand of mouthfeel.
Specific embodiment
A kind of production method of bamboo juice bean curd stick, comprises the following steps：Select beans peeling → immersion → defibrination filtering → mashing off →
Take off bamboo → drying → packaging；
Beans are selected to remove the peel：Select the soybean of full grains to be advisable, weed out dust impurity, crushed with peeling machine and removed the peel, crust blows off；
Immersion：Cleaned with deionized water 3~4 times, with soybean:Bamboo juice=1:5 ratio immersion, temperature control 32-28 DEG C it
Between, soak time is 6-8 hours；
Defibrination is filtered：Soaked soybean is carried out into a defibrination first, and from water injection pipe to injecting bamboo juice, bamboo juice in fiberizer
It is 6~8 times of soybean quality to measure, and the soya-bean milk feeding centrifugal separator that will once grind carries out slurry separation, the soya-bean milk isolated
Colloid mill fine grinding is sent directly into, the first bean dregs feeding secondary grinding of fiberizer isolated, secondary grinding injection bamboo juice amount is soybean
4~5 times of quality, the soya-bean milk being again separate out is also fed into colloid mill while being refined, and the soya-bean milk for obtaining is refined in merging twice；
Mashing off：To merge and refine the soya-bean milk for obtaining twice by pipeline injection heating groove, the both sides of heating tank are battery lead plate, soya-bean milk
Constantly heated in flow process, be heated to 100~108 DEG C, juice is flowed into sifting bed after being cooked by pipeline, then carries out 1 ripe slurry
Filtering, removes impurity；
Take off bamboo：Flowed into beancurd stick boiler after ripe slurry filtering, be heated to 60~70 DEG C or so, one layer of oil can be played within 10~15 minutes
Film, is gently scratched film from centre with knife, into two pieces, is extracted respectively, rotates into cylindricality during extraction by hand, hangs over bamboo pole
Upper bean curd stick；
Dry：Treatment is dried to bean curd stick with far-infrared ray drying equipment；
Packaging：Color and luster, length, quality grading packaging are pressed by dried bean curd stick.
The bamboo juice be from tortoise plastron bamboo, henon bamboo, golden bamboo, mao bamboon, Bambusa ventricosa, big Bambusa ventricosa, the bamboo of the Ladies of the Xiang, firm bamboo, green bamboo,
Extracted in the live body of thorn bamboo, sinocalamus latiflorus, arrow bamboo or beautiful side bamboo, in bamboo, 10-20 centimetres of root ring is bored morning 2-5 points from the ground
Hole, inserts pipe, the bamboo juice of collection nature outflow, with the container package of clean sealing, by the sterilizing of bamboo juice filtration, purification, in 2-6
Freezer is transported in hour, is refrigerated at a temperature of 0-4 DEG C standby.
In the defibrination filtration step, the temperature control of bamboo juice is injected during defibrination at 55~6O DEG C, bean dreg separation is using company
The horizontal centrifuge of continuous work, thin after its screen pack is first thick, the first order is separated uses 8O mesh screen packs, and rear class is separated and uses 100 mesh
Screen pack.
The heating tank is made up of the polypropylene board of thick 15mm.
Add glycerin monostearate as defoamer during the mashing off, every kilogram of soya-bean milk adds glycerol monostearate
Ester 8g.Glycerin monostearate is to carry out esterification containing C16-C18 LCFAs and glycerine and be obtained.It is a kind of
The surfactant of nonionic.It is existing hydrophilic and has lipophilic group because with various functions such as wetting, emulsification, foamings.It is milky white
Color ceraceous solid, dissolves in methyl alcohol, ethanol, chloroform, the solution such as acetone and ether.Glycerin monostearate is the emulsifying agent of food
And additive；It is used as emulsifying agent in cosmetics and medical paste, makes lotion fine and smooth, it is lubricious；For the emulsifying agent of industrial silk oiling agent
With the lubricant of textile；It is used as drip agent and antifoggant in plastic sheeting；Make lubricant and antistatic in plastic processing
Agent, in other respects can be used as defoamer, dispersant, thickener, wetting agent etc..
Glycerin monostearate is conventional food emulsifying agent, and maximum allowable addition is lOg/kg, in bean curd stick production
During addition soya-bean milk each component mixture can be made uniform, conformality is good, and plays froth breaking effect.
The far-infrared ray drying equipment is closed drying equipment, including delivery track, air blower, heating equipment, blowdown
Pipe and hothouse, when drying, need dry bean curd stick to enter hothouse by delivery track, and heat energy is entered by the adjusted valve of heating equipment
Hothouse is heated, and hot gas and moisture are extracted out by air blower and circulated, and moist steam is outwards discharged by air blower blow-down pipe, part hot gas
System circulation is entered back into by blower export, the condensed water of formation is discharged by blow-off pipe；Infrared coating is set in hothouse, it is infrared
Coating suctions out the moisture film on bean curd stick surface due to being made to form negative pressure in system by the outside exhausting of air blower.
Glycerin monostearate and succinylated monoglyceride are all conventional food emulsifying agent, glycerin monostearate and amber
Influence of the amber acid monoglyceride addition to soya-bean milk defoaming effect and bean curd stick yield is as shown in table 1：
Table 1
Glycerin monostearate and the emulsifying agent that succinylated monoglyceride is w/o type, can use in bean curd stick production as defoamer.
As it can be seen from table 1 glycerin monostearate addition reaches optimum state in 8g/kg, i.e., almost without foam, and yield
Up to 36.2%；Succinylated monoglyceride addition reaches optimum state in 8g/kg, i.e., almost without foam, and yield
Up to 36.5%；Addition is improved again, and foam will not be less, and yield is also no longer improved.Glycerin monostearate and butanedioic acid
Equal energy froth breaking, slightly improves to bean curd stick yield after monoglyceride addition, but succinylated monoglyceride price is sweeter than monostearate
Grease is higher by one times, from cost consideration, from glycerin monostearate.
In the case of other working condition identicals, the bean curd stick for the drawing difference of soaking soybean water and bamboo juice is shown in Table 2：
Table 2
The bean curd stick color and luster produced with bamboo juice soaking soybean as shown in Table 2 preferably, yield highest.Its principle is：With it is common from
Water soaking soybean, protein is not easy to dissolution, is unfavorable for the production of bean curd stick；And deionized water soaking soybean is used, albumen can be made
Qualitative change, soybean protein becomes solubilising or is dissociated into soybean protein molecule secondary structure, and also the precipitation to soybean protein is unfavorable；With
Bamboo juice soaking soybean, can make soya cells wall soften, and promote the leaching of soybean protein, shorten soak time.Gu Jinpao great Dou Shui
When using bamboo juice, the yield of bean curd stick can be made to reach highest, color and luster is best.
Experimental group 1：By the present invention vacuum-packed bamboo juice bean curd stick of gained, in carrying out insulation acceleration in 37 DEG C of constant incubators
Experiment, carries out subjective appreciation daily, and the situation of change of bean curd stick in record packaging bag, is control, 37 with the bean curd stick for being not added with antistaling agent
Preserved at DEG C 1 day and preserved 8 days equivalent under normal temperature.
Experimental group 2：Chemical preservative sodium dehydroacetate, potassium sorbate, sodium Diacetate are added during mashing off, production
Technique is common process, during and be addition bamboo juice, after the vacuum packaging of fresh bean curd stick, carry out insulation Acceleration study.
Experimental group 3：Bean curd stick prepared by common process, without any chemical preservative, after fresh bean curd stick vacuum packaging, is carried out
Insulation Acceleration study.
Experimental data is shown in Table 3：
Table 3
From table 3, sodium dehydroacetate is added（Concentration 0.08%）, bean curd stick can be preserved 3 days at 37 DEG C, equivalent to preservation under normal temperature
24 days, compared with the fresh bean curd stick of not adding preservative agent, effect was obvious, when adding dehydroacetic acid na concn more than 0.08%, fresh corruption
Bamboo slightly penetrating odor；Add potassium sorbate（Concentration 0.01%）, bean curd stick can be preserved 2 days at 37 DEG C, equivalent to guarantor under normal temperature
Deposit 16 days, compared with the fresh bean curd stick of not adding preservative agent, effect is obvious；Add sodium Diacetate（Concentration 0.15%）, bean curd stick can be 37
DEG C preserve 3 days, equivalent under normal temperature preserve 24 days, compared with the fresh bean curd stick of not adding preservative agent, effect substantially, when add diacetic acid
When na concn is excessive, irritant smell；The bamboo juice bean curd stick that present invention process is produced, can preserve 7 days at 37 DEG C, quite
In preservation 56 days under normal temperature.
The above, the only present invention preferably specific embodiment, but protection scope of the present invention is not limited thereto,
Any one skilled in the art in the technical scope of present disclosure, technology according to the present invention scheme and its
Inventive concept is subject to equivalent or change, should all be included within the scope of the present invention.
Claims (7)
1. a kind of production method of bamboo juice bean curd stick, it is characterised in that：Comprise the following steps：Beans peeling → immersion → defibrination is selected to filter
→ mashing off → take off bamboo → drying → packaging；
Beans are selected to remove the peel：The soybean of full grains is selected, dust impurity is weeded out, is crushed with peeling machine and removed the peel, crust blows off；
Immersion：Cleaned with deionized water 3~4 times, with soybean:Bamboo juice=1:5 ratio immersion, temperature control 32-28 DEG C it
Between, soak time is 6-8 hours；
Defibrination is filtered：Soaked soybean is carried out into a defibrination first, and from water injection pipe to injecting bamboo juice, bamboo juice in fiberizer
It is 6~8 times of soybean quality to measure, and the soya-bean milk feeding centrifugal separator that will once grind carries out slurry separation, the soya-bean milk isolated
Colloid mill fine grinding is sent directly into, the first bean dregs feeding secondary grinding of fiberizer isolated, secondary grinding injection bamboo juice amount is soybean
4~5 times of quality, the soya-bean milk being again separate out is also fed into colloid mill while being refined, and the soya-bean milk for obtaining is refined in merging twice；
Mashing off：To merge and refine the soya-bean milk for obtaining twice by pipeline injection heating groove, the both sides of heating tank are battery lead plate, soya-bean milk
Constantly heated in flow process, be heated to 100~108 DEG C, juice is flowed into sifting bed after being cooked by pipeline, then carries out 1 ripe slurry
Filtering, removes impurity；
Take off bamboo：Flowed into beancurd stick boiler after ripe slurry filtering, be heated to 60~70 DEG C or so, one layer of oil can be played within 10~15 minutes
Film, is gently scratched film from centre with knife, into two pieces, is extracted respectively, rotates into cylindricality during extraction by hand, hangs over bamboo pole
Upper bean curd stick；
Dry：Treatment is dried to bean curd stick with far-infrared ray drying equipment；
Packaging：Color and luster, length, quality grading packaging are pressed by dried bean curd stick.
2. the production method of bamboo juice bean curd stick according to claim 1, it is characterised in that：The bamboo juice be from tortoise plastron bamboo, henon bamboo,
Carried in the live body of golden bamboo, mao bamboon, Bambusa ventricosa, big Bambusa ventricosa, the bamboo of the Ladies of the Xiang, firm bamboo, green bamboo, thorn bamboo, sinocalamus latiflorus, arrow bamboo or beautiful side bamboo
Take, by filtration, purification after extraction.
3. the production method of bamboo juice bean curd stick according to claim 1, it is characterised in that：In the defibrination filtration step, defibrination
When injection bamboo juice temperature control at 55~6O DEG C, bean dreg separation using continuous work horizontal centrifuge, its screen pack is first thick
Thin afterwards, the first order is separated uses 8O mesh screen packs, and rear class is separated and uses 100 mesh screen packs.
4. the production method of bamboo juice bean curd stick according to claim 1, it is characterised in that：The heating tank is by poly- the third of thick 15mm
Alkene plate is made.
5. the production method of bamboo juice bean curd stick according to claim 1, it is characterised in that：Added during the mashing off single stearic
Acid glyceride adds glycerin monostearate 8g as defoamer, every kilogram of soya-bean milk.
6. the production method of bamboo juice bean curd stick according to claim 1, it is characterised in that：The far-infrared ray drying equipment is closing
Formula drying equipment, including delivery track, air blower, heating equipment, blow-off pipe and hothouse, when drying, need dry bean curd stick by
Delivery track enters hothouse, and heat energy is heated by the adjusted valve of heating equipment into hothouse, and hot gas and moisture are taken out by air blower
Go out circulation, moist steam is outwards discharged by air blower blow-down pipe, and part hot gas enters back into system circulation by blower export, formed
Condensed water by blow-off pipe discharge；Infrared coating is set in hothouse, and infrared coating is due to being made by the outside exhausting of air blower
Negative pressure is formed in system, the moisture film on bean curd stick surface is suctioned out.
7. the bamboo juice bean curd stick that the production method of bamboo juice bean curd stick is obtained according to claim 1.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568348A (en) * | 2017-09-08 | 2018-01-12 | 广州依存生态农业科技有限公司 | A kind of Moringa bean curd stick and preparation method thereof |
| CN108208190A (en) * | 2017-08-08 | 2018-06-29 | 浙江大家食品股份有限公司 | The bean curd of page thousand and its production method |
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| 曾学英等: "《传统豆制品加工技术问答》", 28 February 2014, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208190A (en) * | 2017-08-08 | 2018-06-29 | 浙江大家食品股份有限公司 | The bean curd of page thousand and its production method |
| CN107568348A (en) * | 2017-09-08 | 2018-01-12 | 广州依存生态农业科技有限公司 | A kind of Moringa bean curd stick and preparation method thereof |
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