CN108902335A - A kind of bean powder dried bean curd and preparation method thereof - Google Patents
A kind of bean powder dried bean curd and preparation method thereof Download PDFInfo
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- CN108902335A CN108902335A CN201810662389.4A CN201810662389A CN108902335A CN 108902335 A CN108902335 A CN 108902335A CN 201810662389 A CN201810662389 A CN 201810662389A CN 108902335 A CN108902335 A CN 108902335A
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- A—HUMAN NECESSITIES
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- 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
The present invention relates to food and food processing fields more particularly to a kind of bean powder dried bean curd and preparation method thereof.Bean powder dried bean curd of the present invention is using soybean protein, soy meal, vegetable oil, cassava modified starch, glutinous rice flour, glutamine transaminage, edible plaster and water as raw material, prepares, is hydrated, emulsifies, mixes, takes the dish out of the pot, reacts, is sliced through halogen slurry, stew in soy sauce, drying, spice, packaging, the techniques such as sterilizing are prepared.The bullet that bean powder dried bean curd product of the present invention maintains traditional dried bean curd is tough, hardness and unique oral sensations, and it is full of nutrition, fat content is low, be conducive to the health of eater.At the same time, simple in production process operation of the present invention, substantially without sewage discharge will not cause adverse effect to surrounding enviroment, be conducive to the Green Sustainable of food enterprise.
Description
Technical field
The present invention relates to food and food processing fields more particularly to a kind of bean powder dried bean curd and preparation method thereof.
Background technique
Soybean is wherein rich in protein as a kind of important food material, and content is usually the cereals such as wheat, rice
Twice or more of crop can reach the 40-50% of raw material weight.Soybean protein is a kind of vegetal complete protein, ammonia
Base acid composition is close with milk protein, and essential amino acid is essentially identical to animal protein on nutritive value containing there are many
Matter also forms on gene structure closest to human amino acid, so being the phytoprotein of most nutrition.In addition, soybean egg
It is white also to have the advantages that animal protein is incomparable, such as reduce cholesterol, easy to digest and absorb.U.S.'s food and medicine supervision pipe
Reason office (FDA) statement：25 grams of soybean proteins are daily intaked, can obviously reduce the risk for suffering from cardiovascular and cerebrovascular disease.
With the enhancing that human health is realized, the consumption figure of bean product persistently rises in recent years, wherein dried bean curd class product
It is seized of very big share.Dried bean curd, also known as dried bean curd are one of Chinese tradition bean product, both direct-edible, but also as other
The raw material food materials of dish.Traditional dried bean curd is not only full of nutrition, but also excellent taste, fresh perfume is tasty and refreshing, it is hard in tough thus deep by wide
Big consumer's likes.
About the processing of dried bean curd product, numerous food product enterprise still uses traditional handicraft at present, for example, patent of invention Shen
Please describe a kind of traditional handicraft in " a kind of dried bean curd " (CN201410037818.0), using immersion, defibrination, mashing off, order halogen, squat
Traditional dried bean curd is made in soybean material by the processing steps such as brain, compacting, drying, molding.Although through beans made from above-mentioned traditional handicraft
It is dry that there is good toughness and hardness and unique mouthfeel, however, above-mentioned traditional handicraft itself still has many defects, wherein
Especially prominent is that operation sequence complexity and sewage load are excessive.Practice have shown that being given birth on a large scale when using above-mentioned technique
Surrounding enviroment will be made a significant impact when production, be exerted heavy pressures on to environmental protection.In recent years, as Environmental is controlled
The reinforcement of reason, so that many faced adverse conditions using the dried bean curd manufacturing enterprise of traditional handicraft since blowdown is exceeded, how both
The unique oral sensations for continuing traditional dried bean curd " closely knit and hard tough ", a large amount of generations and discharge that sewage is avoided further through technological improvement are
As food enterprise urgent problem.
In order to overcome disadvantages described above, researcher is also made that some good tries.For example application for a patent for invention is " a kind of
A kind of novel process is disclosed in the preparation process of chicken dried bean curd " (CN201710892139.5), i.e., by by water and soybean egg
White powder mixing, which is cut, mixes, and is subsequently added into salad oil and the mixing of five sesame oil is cut and mixed, tapioca, white granulated sugar, chicken meal and I is then added
+ G mixing is cut and is mixed, and adds the mixing of TG enzyme and cuts and mix, the crisp dried bean curd product of mouthfeel bullet, above method technique letter are made after freeze forming
It is single, and without sewage discharge.However, generally require that larger amount of vegetable oil component is added into composition of raw materials using above-mentioned technique,
Such as salad oil, five sesame oil, so that the lubricant component too high levels in dried bean curd product, on the one hand will affect product mouthfeel,
So that dried bean curd mouthfeel is shown slightly greasy, on the other hand also do not meet modern healthy diet theory, it is edible be excessively likely to result in it is edible
Person's blood lipid increases, to damage to health.
In consideration of it, we carried out by composition of raw materials and production craft step to dried bean curd product and parameter it is comprehensive right
Than analysis, and it is targetedly improved and optimized on this basis, final develop obtains a kind of bean powder dried bean curd production
Product, and establish the technological process of production of a set of bean powder dried bean curd, the bullet that bean powder dried bean curd product of the present invention maintains traditional dried bean curd is tough,
Hardness and unique oral sensations, and it is full of nutrition, fat content is low, be conducive to the health of eater.At the same time, the present invention produces
Technological operation is simple, substantially without sewage discharge, will not cause adverse effect to surrounding enviroment, be conducive to the green of food enterprise
Sustainable development.
Summary of the invention
The present invention is intended to provide the new production process process of a kind of bean powder dried bean curd and a set of bean powder dried bean curd, bean powder beans of the present invention
It does using soybean protein and soy meal as primary raw material, makes full use of the gelation of soybean protein and its in glutamine transaminage
The characteristics of easily crosslinking reaction under (TG enzyme) effect, mixes technique in conjunction with cutting, the netted knot formed with above-mentioned enzymatic cross-linking reaction
Structure is overall skeleton, while ordering resulting ingredient after halogen using glutinous rice flour and soy meal and filling out to above-mentioned " reticular structure skeleton "
It fills, to form close and hard tough traditional dried bean curd texture.
Firstly, the present invention provides a kind of bean powder dried bean curd, it is made of the raw material of following weight parts：
Further, bean powder dried bean curd of the present invention system is by made from following step：
(1) preparation of halogen slurry：The water of 7 times of weight is added into soy meal, edible plaster is added thereto after mixing,
It is cut in cutmixer and mixes 1-2min, revolving speed is 1000-1200r/min spare to get starching to halogen；
(2) it is hydrated：Soybean protein is mixed with the water of 2-4 times of weight, is first cut and is mixed with the revolving speed of 1000-1200r/min
0.5-1min is cut with the revolving speed of 2500-4000r/min after material mixing and mixes 5-8min, and hydration slurry is made；
(3) it emulsifies：Vegetable oil is added into obtained hydration slurry, continuation is cut with the revolving speed of 2500-4000r/min mixes
Emulsified paste is made in 3-5min；
(4) it mixes：Above-mentioned emulsified paste is added to after cassava modified starch, glutinous rice flour and glutamine transaminage are mixed
In, it is cut with the revolving speed of 1000-1200r/min after mixing 0.5-1min, it is mixed with above-mentioned halogen slurry, is continued with 1000-1200r/
The revolving speed of min, which is cut, mixes 0.5-1min, after material mixing, is cut with the revolving speed of 2500-4000r/min and mixes 2-4min, dried bean curd is made
Slurry；
(5) it takes the dish out of the pot：The revolving speed for being loaded with the cutmixer of above-mentioned dried bean curd slurry is maintained into 1000-1200r/min, and herein
Under the conditions of will the dried bean curd slurry move into square position in；
(6) it reacts：The above-mentioned square position for being loaded with dried bean curd slurry is placed in 0-4 DEG C of environment and reacts 16-20h；Then right
It is sliced, stew in soy sauce；
(7) it dries：The dried bean curd that stew in soy sauce is completed is placed in 50-60 DEG C of environment, dry 60-80min；
(8) dried bean curd after drying obtains this bean powder dried bean curd finished product after spice, packaging.
Preferably, the parts by weight of each raw material of obtained bean powder dried bean curd of the present invention are：
The parts by weight of above-mentioned each raw material are further preferably：
The parts by weight of above-mentioned each raw material are further preferably：
Further, the preferred gel-type soybean protein isolate of soybean protein in the bean powder dried bean curd raw material, and its gel
Value >=100.
Further, the preferred soybean oil of vegetable oil in the bean powder dried bean curd raw material.
Further, the glutamine transaminage in the bean powder dried bean curd raw material is 100 enzyme activity units.
In addition, including the following steps the present invention also provides a kind of preparation method of bean powder dried bean curd：
(1) preparation of halogen slurry：The water of 7 times of weight is added into the soy meal of 10 parts by weight, adds thereto after mixing
The edible plaster for entering 0.4 parts by weight is cut in cutmixer and mixes 1min, and revolving speed is 1000r/min spare to get starching to halogen；
(2) it is hydrated：The soybean protein of 8 parts by weight is mixed with the water of 3 times of weight, is first cut and is mixed with the revolving speed of 1000r/min
0.5-1min is cut with the revolving speed of 3000r/min after material mixing and mixes 5min, and hydration slurry is made；
(3) it emulsifies：The vegetable oil of 6 parts by weight is added into obtained hydration slurry, continues with the revolving speed of 3000r/min
It cuts and mixes 3min, emulsified paste is made；
(4) it mixes：By the cassava modified starch of 8 parts by weight, the glutamine of the glutinous rice flour of 3 parts by weight and 0.15 parts by weight
Transaminase is added in above-mentioned emulsified paste after mixing, and is cut after mixing 1min with the revolving speed of 1000r/min, it is starched with above-mentioned halogen and is mixed
It closes, continuation is cut with the revolving speed of 1000r/min mixes 0.5-1min, and after material mixing, is cut with the revolving speed of 3000r/min and mix 2min,
Dried bean curd slurry is made；
(5) it takes the dish out of the pot：The revolving speed for being loaded with the cutmixer of above-mentioned dried bean curd slurry is maintained into 1000r/min, and in this condition
It is lower to move into the dried bean curd slurry in square position；
(6) it reacts：The above-mentioned square position for being loaded with dried bean curd slurry is placed in 0-4 DEG C of environment and reacts 16-20h；Then right
It is sliced, stew in soy sauce；
(7) it dries：The dried bean curd that stew in soy sauce is completed is placed in 50-60 DEG C of environment, dry 60-80min；
(8) dried bean curd after drying obtains this bean powder dried bean curd finished product after spice, packaging.
To sum up, the present invention is comprehensively compared by composition of raw materials and production craft step to dried bean curd product and parameter
Analysis, and it is targetedly improved and optimized on this basis, final develop obtains a kind of novel bean powder dried bean curd
Product, and the new production process process of a set of bean powder dried bean curd is established, bean powder dried bean curd product of the present invention maintains traditional dried bean curd
Play tough, hardness and unique oral sensations, and it is full of nutrition, fat content is low, be conducive to the health of eater.At the same time, this hair
Bright simple in production process operation, substantially without sewage discharge will not cause adverse effect to surrounding enviroment, be conducive to food enterprise
Green Sustainable.
Specific embodiment
Illustrate embodiments of the present invention below by way of specific specific example, those skilled in the art can be by this specification
Other advantages and efficacy of the present invention can be easily understood for disclosed content.The present invention can also pass through in addition different specific realities
The mode of applying is embodied or practiced, the various details in this specification can also based on different viewpoints and application, without departing from
Various modifications or alterations are carried out under spirit of the invention.
Before further describing the specific embodiments of the present invention, it should be appreciated that protection scope of the present invention is not limited to down
State specific specific embodiment；It is also understood that term used in the embodiment of the present invention is specific specific in order to describe
Embodiment, rather than limiting the scope of protection of the present invention.
When embodiment provides numberical range, it should be appreciated that except non-present invention is otherwise noted, two ends of each numberical range
Any one numerical value can be selected between point and two endpoints.Unless otherwise defined, the present invention used in all technologies and
Scientific term is identical as the normally understood meaning of those skilled in the art of the present technique.Except specific method, equipment used in embodiment,
Outside material, grasp and record of the invention according to those skilled in the art to the prior art can also be used and this
Any method, equipment and the material of the similar or equivalent prior art of method described in inventive embodiments, equipment, material come real
The existing present invention.
Embodiment 1
A kind of bean powder dried bean curd, is made of the raw material of following weight parts：
Preparation method is as follows：
(1) preparation of halogen slurry：The water of 7 times of weight is added into soy meal, edible plaster is added thereto after mixing,
It is cut in cutmixer and mixes 1min, revolving speed is 1000r/min spare to get starching to halogen；
(2) it is hydrated：Soybean protein is mixed with the water of 3 times of weight, is first cut with the revolving speed of 1000r/min and mixes 0.5-1min,
It after material mixing, is cut with the revolving speed of 3000r/min and mixes 5min, hydration slurry is made；
(3) it emulsifies：Vegetable oil is added into obtained hydration slurry, continuation is cut with the revolving speed of 3000r/min mixes 3min,
Emulsified paste is made；
(4) it mixes：Above-mentioned emulsified paste is added to after cassava modified starch, glutinous rice flour and glutamine transaminage are mixed
In, it is cut after mixing 1min, it is mixed with above-mentioned halogen slurry, continuation is cut with the revolving speed of 1000r/min mixes with the revolving speed of 1000r/min
0.5-1min is cut with the revolving speed of 3000r/min after material mixing and mixes 2min, and dried bean curd slurry is made；
(5) it takes the dish out of the pot：The revolving speed for being loaded with the cutmixer of above-mentioned dried bean curd slurry is maintained into 1000r/min, and in this condition
It is lower to move into the dried bean curd slurry in square position；
(6) it reacts：The above-mentioned square position for being loaded with dried bean curd slurry is placed in 0-4 DEG C of environment and reacts 17h；Then to its into
Row slice, stew in soy sauce；
(7) it dries：The dried bean curd that stew in soy sauce is completed is placed in 50 DEG C of environment, dry 80min；
(8) dried bean curd after drying obtains this bean powder dried bean curd finished product after spice, packaging.
Embodiment 2
A kind of bean powder dried bean curd, is made of the raw material of following weight parts：
Preparation method is as follows：
(1) preparation of halogen slurry：The water of 7 times of weight is added into soy meal, edible plaster is added thereto after mixing,
It is cut in cutmixer and mixes 1min, revolving speed is 1000r/min spare to get starching to halogen；
(2) it is hydrated：Soybean protein is mixed with the water of 3 times of weight, is first cut with the revolving speed of 1000r/min and mixes 0.5-1min,
It after material mixing, is cut with the revolving speed of 3000r/min and mixes 5min, hydration slurry is made；
(3) it emulsifies：Vegetable oil is added into obtained hydration slurry, continuation is cut with the revolving speed of 3000r/min mixes 3min,
Emulsified paste is made；
(4) it mixes：Above-mentioned emulsified paste is added to after cassava modified starch, glutinous rice flour and glutamine transaminage are mixed
In, it is cut after mixing 1min, it is mixed with above-mentioned halogen slurry, continuation is cut with the revolving speed of 1000r/min mixes with the revolving speed of 1000r/min
0.5-1min is cut with the revolving speed of 3000r/min after material mixing and mixes 2min, and dried bean curd slurry is made；
(5) it takes the dish out of the pot：The revolving speed for being loaded with the cutmixer of above-mentioned dried bean curd slurry is maintained into 1000r/min, and in this condition
It is lower to move into the dried bean curd slurry in square position；
(6) it reacts：The above-mentioned square position for being loaded with dried bean curd slurry is placed in 0-4 DEG C of environment and reacts 18h；Then to its into
Row slice, stew in soy sauce；
(7) it dries：The dried bean curd that stew in soy sauce is completed is placed in 60 DEG C of environment, dry 60min；
(8) dried bean curd after drying obtains this bean powder dried bean curd finished product after spice, packaging.
Comparative example 1
A kind of bean powder dried bean curd, is made of the raw material of following weight parts：
Soybean protein 11, soy meal 5,
Vegetable oil 6, cassava modified starch 5,
Edible plaster 0.5, glutamine transaminage 0.2,
Surplus is water.
Preparation method is as follows：
(1) preparation of halogen slurry：The water of 7 times of weight is added into soy meal, edible plaster is added thereto after mixing,
It is cut in cutmixer and mixes 1min, revolving speed is 1000r/min spare to get starching to halogen；
(2) it is hydrated：Soybean protein is mixed with the water of 3 times of weight, is first cut with the revolving speed of 1000r/min and mixes 0.5-1min,
It after material mixing, is cut with the revolving speed of 3000r/min and mixes 5min, hydration slurry is made；
(3) it emulsifies：Vegetable oil is added into obtained hydration slurry, continuation is cut with the revolving speed of 3000r/min mixes 3min,
Emulsified paste is made；
(4) it mixes：It is added in above-mentioned emulsified paste after cassava modified starch and glutamine transaminage are mixed, with
The revolving speed of 1000r/min is cut mix 1min after, by it, slurry mix with above-mentioned halogen, continues to cut with the revolving speed of 1000r/min to mix 0.5-
1min is cut with the revolving speed of 3000r/min after material mixing and mixes 2min, and dried bean curd slurry is made；
(5) it takes the dish out of the pot：The revolving speed for being loaded with the cutmixer of above-mentioned dried bean curd slurry is maintained into 1000r/min, and in this condition
It is lower to move into the dried bean curd slurry in square position；
(6) it reacts：The above-mentioned square position for being loaded with dried bean curd slurry is placed in 0-4 DEG C of environment and reacts 18h；Then to its into
Row slice, stew in soy sauce；
(7) it dries：The dried bean curd that stew in soy sauce is completed is placed in 60 DEG C of environment, dry 60min；
(8) dried bean curd after drying obtains this bean powder dried bean curd finished product after spice, packaging.
Comparative example 2
A kind of bean powder dried bean curd, is made of the raw material of following weight parts：
Soybean protein 8, soy meal 10,
Vegetable oil 6, cassava modified starch 8,
Edible plaster 0.4, glutamine transaminage 0.15,
Surplus is water.
Preparation method is the same as comparative example 1.
Comparative example 3
A kind of bean powder dried bean curd, is made of the raw material of following weight parts：
Soybean protein 8, soy meal 10,
Vegetable oil 6, cassava modified starch 8,
Glutinous rice flour 3, glutamine transaminage 0.15,
Surplus is water.
Preparation method is as follows：
(1) it is hydrated：Soybean protein is mixed with the water of 3 times of weight, is first cut with the revolving speed of 1000r/min and mixes 0.5-1min,
It after material mixing, is cut with the revolving speed of 3000r/min and mixes 5min, hydration slurry is made；
(2) it emulsifies：Vegetable oil is added into obtained hydration slurry, continuation is cut with the revolving speed of 3000r/min mixes 3min,
Emulsified paste is made；
(3) it mixes：It is added to after soy meal, cassava modified starch, glutinous rice flour and glutamine transaminage are mixed above-mentioned
It in emulsified paste, is cut with the revolving speed of 1000r/min after mixing 1min, needs to be added suitable quantity of water according to concentration, continue with 1000r/min
Revolving speed cut and mix 0.5-1min, after material mixing, cut with the revolving speed of 3000r/min and mix 2min, dried bean curd slurry is made；
(4) it takes the dish out of the pot：The revolving speed for being loaded with the cutmixer of above-mentioned dried bean curd slurry is maintained into 1000r/min, and in this condition
It is lower to move into the dried bean curd slurry in square position；
(5) it reacts：The above-mentioned square position for being loaded with dried bean curd slurry is placed in 0-4 DEG C of environment and reacts 17h；Then to its into
Row slice, stew in soy sauce；
(6) it dries：The dried bean curd that stew in soy sauce is completed is placed in 50 DEG C of environment, dry 80min；
(7) dried bean curd after drying obtains this bean powder dried bean curd finished product after spice, packaging.
Comparative example 4
A kind of bean powder dried bean curd, is made of the raw material of following weight parts：
Soybean protein 12, cassava modified starch 8,
Vegetable oil 5, glutinous rice flour 4,
Glutamine transaminage 0.15, surplus are water.
Preparation method is as follows：
(1) it is hydrated：Soybean protein is mixed with the water of 3 times of weight, is first cut with the revolving speed of 1000r/min and mixes 0.5-1min,
It after material mixing, is cut with the revolving speed of 3000r/min and mixes 5min, hydration slurry is made；
(2) it emulsifies：Vegetable oil is added into obtained hydration slurry, continuation is cut with the revolving speed of 3000r/min mixes 3min,
Emulsified paste is made；
(3) it mixes：Above-mentioned emulsified paste is added to after cassava modified starch, glutinous rice flour and glutamine transaminage are mixed
In, it is cut with the revolving speed of 1000r/min after mixing 1min, needs to be added suitable quantity of water according to concentration, continuation is cut with the revolving speed of 1000r/min
0.5-1min is mixed, after material mixing, is cut with the revolving speed of 3000r/min and mixes 2min, dried bean curd slurry is made；
(4) it takes the dish out of the pot：The revolving speed for being loaded with the cutmixer of above-mentioned dried bean curd slurry is maintained into 1000r/min, and in this condition
It is lower to move into the dried bean curd slurry in square position；
(5) it reacts：The above-mentioned square position for being loaded with dried bean curd slurry is placed in 0-4 DEG C of environment and reacts 17h；Then to its into
Row slice, stew in soy sauce；
(6) it dries：The dried bean curd that stew in soy sauce is completed is placed in 50 DEG C of environment, dry 80min；
(7) dried bean curd after drying obtains this bean powder dried bean curd finished product after spice, packaging.
Comparative example 5
A kind of bean powder dried bean curd, is made of the raw material of following weight parts：
Soy meal 20, cassava modified starch 8,
Vegetable oil 5, glutinous rice flour 4,
Glutamine transaminage 0.15, edible plaster 0.5；
Surplus is water.
Preparation method is as follows：
(1) preparation of halogen slurry：The water of 7 times of weight is added into soy meal, edible plaster is added thereto after mixing,
It is cut in cutmixer and mixes 1min, revolving speed is 1000r/min spare to get starching to halogen；
(2) it emulsifies：Vegetable oil is added into obtained halogen slurry, continuation is cut with the revolving speed of 3000r/min mixes 3min, is made
Emulsified paste；
(3) it mixes：Above-mentioned emulsified paste is added to after cassava modified starch, glutinous rice flour and glutamine transaminage are mixed
In, it is cut with the revolving speed of 1000r/min after mixing 1min, needs to be added suitable quantity of water according to concentration, continuation is cut with the revolving speed of 1000r/min
0.5-1min is mixed, after material mixing, is cut with the revolving speed of 3000r/min and mixes 2min, dried bean curd slurry is made；
(4) it takes the dish out of the pot：The revolving speed for being loaded with the cutmixer of above-mentioned dried bean curd slurry is maintained into 1000r/min, and in this condition
It is lower to move into the dried bean curd slurry in square position；
(5) it reacts：The above-mentioned square position for being loaded with dried bean curd slurry is placed in 0-4 DEG C of environment and reacts 18h；Then to its into
Row slice, stew in soy sauce；
(6) it dries：The dried bean curd that stew in soy sauce is completed is placed in 60 DEG C of environment, dry 60min；
(7) dried bean curd after drying obtains this bean powder dried bean curd finished product after spice, packaging.
Comparative example 6
A kind of bean powder dried bean curd, is made of the raw material of following weight parts：
Preparation method is as follows：
(1) preparation of halogen slurry：The water of 7 times of weight is added into soy meal, edible plaster is added thereto after mixing,
It is cut in cutmixer and mixes 1min, revolving speed is 1000r/min spare to get starching to halogen；
(2) it is hydrated：Soybean protein is mixed with the water of 3 times of weight, is first cut with the revolving speed of 1000r/min and mixes 0.5-1min,
It after material mixing, is cut with the revolving speed of 3000r/min and mixes 5min, hydration slurry is made；
(3) it emulsifies：Vegetable oil is added into obtained hydration slurry, continuation is cut with the revolving speed of 3000r/min mixes 3min,
Emulsified paste is made；
(4) it mixes：Above-mentioned emulsified paste is added to after cassava modified starch, glutinous rice flour and glutamine transaminage are mixed
In, it is cut after mixing 1min, it is mixed with above-mentioned halogen slurry, continuation is cut with the revolving speed of 1000r/min mixes with the revolving speed of 1000r/min
0.5-1min is cut with the revolving speed of 3000r/min after material mixing and mixes 2min, and dried bean curd slurry is made；
(5) it takes the dish out of the pot：The revolving speed for being loaded with the cutmixer of above-mentioned dried bean curd slurry is maintained into 1000r/min, and in this condition
It is lower to move into the dried bean curd slurry in square position；
(6) it reacts：The above-mentioned square position for being loaded with dried bean curd slurry is placed in 0-4 DEG C of environment and reacts 14h；Then to its into
Row slice, stew in soy sauce；
(7) it dries：The dried bean curd that stew in soy sauce is completed is placed in 70 DEG C of environment, dry 40min；
(8) dried bean curd after drying obtains this bean powder dried bean curd finished product after spice, packaging.
Comparative example 7
A kind of dried bean curd is made of the raw material of following weight parts：
Preparation method is as follows：
(1) first soybean is impregnated, washing process process, soaking time 35min, impregnating water used is soft water,
Be by the way that boiling is boiled after, then cooling obtained water；
(2) defibrination process is carried out to the soybean after soaking and water washing, using stagewise plus water, while adding waterside defibrination, carried out more
Secondary grinding, obtains soya-bean milk, with 2.5 times that the total amount of water is soybean quality during being somebody's turn to do；
(3) soya-bean milk is subjected to boiling, temperature is 95 DEG C, pressure 0.07mpa, time 25min, then is filtered, and is adopted
Strainer is 150 mesh, removes residue with the strainer, obtains finished product soya-bean milk；
(4) finished product soya-bean milk is sent into agitator tank, edible plaster, dimethicone is added while stirring, soya-bean milk is allowed to solidify,
90 DEG C are maintained the temperature at this time, time 20min；
(5) semi-finished product solidified are smashed, is then fed into and has built up in block-like cloth, cloth is sent under bean curd press
Press operation is carried out, pressing temperature is 70 DEG C, time 30min；
(6) semi-finished product after squeezing are divided into bulk by the way of blade cutting, obtain blocky dried bean curd semi-finished product；
(7) dried bean curd semi-finished product are carried out quick-boiling alkali process, dried bean curd semi-finished product is sent into digester and add boiling, the water of addition
4 times of dried bean curd quality, then plus dietary alkali, the additional amount of dietary alkali be 0.005 times of dried bean curd quality, the temperature of water is 95 DEG C,
Digestion time is 1min；
(8) dried bean curd after alkali will be quick-boiled to be sent into Marinating boiler, is carried out after soy sauce, rock sugar, illiciumverum, Chinese prickly ash, cassia bark, cloves is added
Stew in soy sauce process, temperature are 90 DEG C, time 25min, and stew in soy sauce pressure is 0.15mpa；
(9) dried bean curd after stew in soy sauce is dried, cooling treatment, then carries out packed, sterilization and finished product dried bean curd can be obtained.
Sensory testing
Sensory testing is carried out to above-described embodiment and comparative example product respectively by 10 sensory testing persons, testing standard is shown in Table
1, test result is shown in Table 2：
1 dried bean curd sample sensory testing's standard of table
2 dried bean curd sample sensory test result of table
It can be seen that dried bean curd sample made from the method for the present invention as the sensory test result of each dried bean curd sample of table 2 (to implement
Example 1-2 sample) elasticity, hardness, toughness overall target be substantially better than each comparative example group sample, and the method for the present invention was producing
Discharge of wastewater will not be generated in journey.
The preferred embodiments of the disclosure and embodiment are explained in detail above, but the present invention is not limited to
The above-described embodiment and examples can also not depart from the present invention within the knowledge of those skilled in the art
Various changes can be made under the premise of design.
Claims (9)
1. a kind of bean powder dried bean curd, it is characterised in that it is made of the raw material of following weight parts：
2. bean powder dried bean curd as described in claim 1, it is characterised in that the bean powder dried bean curd is made by following steps：
(1) preparation of halogen slurry：The water of 7 times of weight is added into soy meal, edible plaster is added thereto after mixing, is cutting
It mixes to cut in machine and mixes 1-2min, revolving speed is 1000-1200r/min spare to get starching to halogen；
(2) it is hydrated：Soybean protein is mixed with the water of 2-4 times of weight, is first cut with the revolving speed of 1000-1200r/min and mixes 0.5-
1min is cut with the revolving speed of 2500-4000r/min after material mixing and mixes 5-8min, and hydration slurry is made；
(3) it emulsifies：Vegetable oil is added into obtained hydration slurry, continuation is cut with the revolving speed of 2500-4000r/min mixes 3-
Emulsified paste is made in 5min；
(4) it mixes：It is added in above-mentioned emulsified paste after cassava modified starch, glutinous rice flour and glutamine transaminage are mixed,
It is cut with the revolving speed of 1000-1200r/min after mixing 0.5-1min, it is mixed with above-mentioned halogen slurry, is continued with 1000-1200r/min
Revolving speed cut and mix 0.5-1min, after material mixing, cut with the revolving speed of 2500-4000r/min and mix 2-4min, dried bean curd slurry is made
Body；
(5) it takes the dish out of the pot：The revolving speed for being loaded with the cutmixer of above-mentioned dried bean curd slurry is maintained into 1000-1200r/min, and in this condition
It is lower to move into the dried bean curd slurry in square position；
(6) it reacts：The above-mentioned square position for being loaded with dried bean curd slurry is placed in 0-4 DEG C of environment and reacts 16-20h；Then to its into
Row slice, stew in soy sauce；
(7) it dries：The dried bean curd that stew in soy sauce is completed is placed in 50-60 DEG C of environment, dry 60-80min；
(8) dried bean curd after drying obtains this bean powder dried bean curd finished product after spice, packaging.
3. bean powder dried bean curd as described in claim 1, wherein the parts by weight of each raw material are：
4. bean powder dried bean curd as described in claim 1, wherein the parts by weight of each raw material are：
5. bean powder dried bean curd as described in claim 1, wherein the parts by weight of each raw material are：
6. bean powder dried bean curd according to any one of claims 1 to 5, wherein the soybean protein is gel-type soybean separation protein
It is white, and its coagulation values >=100.
7. bean powder dried bean curd according to any one of claims 1 to 5, wherein the vegetable oil is soybean oil.
8. bean powder dried bean curd according to any one of claims 1 to 5, wherein the glutamine transaminage is 100 enzyme activity lists
Position.
9. a kind of preparation method of bean powder dried bean curd, includes the following steps：
(1) preparation of halogen slurry：The water of 7 times of weight is added into the soy meal of 10 parts by weight, is added 0.4 thereto after mixing
The edible plaster of parts by weight is cut in cutmixer and mixes 1min, and revolving speed is 1000r/min spare to get starching to halogen；
(2) it is hydrated：The soybean protein of 8 parts by weight is mixed with the water of 3 times of weight, is first cut with the revolving speed of 1000r/min and mixes 0.5-
1min is cut with the revolving speed of 3000r/min after material mixing and mixes 5min, and hydration slurry is made；
(3) it emulsifies：The vegetable oil of 6 parts by weight is added into obtained hydration slurry, continuation is cut with the revolving speed of 3000r/min mixes
Emulsified paste is made in 3min；
(4) it mixes：The glutamine of the cassava modified starch of 8 parts by weight, the glutinous rice flour of 3 parts by weight and 0.15 parts by weight is turned into ammonia
Enzyme is added in above-mentioned emulsified paste after mixing, and is cut after mixing 1min with the revolving speed of 1000r/min, it is mixed with above-mentioned halogen slurry,
Continuation is cut with the revolving speed of 1000r/min mixes 0.5-1min, after material mixing, is cut with the revolving speed of 3000r/min and mixes 2min, is made
Dried bean curd slurry；
(5) it takes the dish out of the pot：The revolving speed for being loaded with the cutmixer of above-mentioned dried bean curd slurry is maintained into 1000r/min, and with this condition will
The dried bean curd slurry moves into square position；
(6) it reacts：The above-mentioned square position for being loaded with dried bean curd slurry is placed in 0-4 DEG C of environment and reacts 16-20h；Then to its into
Row slice, stew in soy sauce；
(7) it dries：The dried bean curd that stew in soy sauce is completed is placed in 50-60 DEG C of environment, dry 60-80min；
(8) dried bean curd after drying obtains this bean powder dried bean curd finished product after spice, packaging.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275728A (en) * | 2018-12-11 | 2019-01-29 | 连云港日丰钙镁有限公司 | Fully-utilized bean flour dried bean curd and preparation method thereof |
| CN109497166A (en) * | 2018-12-07 | 2019-03-22 | 重庆市武隆县羊角豆制品有限公司 | A kind of novel dried bean curd that soybean Quan Fenyu vegetable protein is compound |
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| CN104106661A (en) * | 2014-06-23 | 2014-10-22 | 马鞍山江心绿洲食品有限公司 | Five spice seasoned dried bean curd and preparation method thereof |
| CN105594883A (en) * | 2015-11-24 | 2016-05-25 | 山东禹王生态食业有限公司 | Grain-compounded soybean protein snack dried bean curd and preparation method thereof |
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- 2018-06-25 CN CN201810662389.4A patent/CN108902335A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106661A (en) * | 2014-06-23 | 2014-10-22 | 马鞍山江心绿洲食品有限公司 | Five spice seasoned dried bean curd and preparation method thereof |
| CN105594883A (en) * | 2015-11-24 | 2016-05-25 | 山东禹王生态食业有限公司 | Grain-compounded soybean protein snack dried bean curd and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497166A (en) * | 2018-12-07 | 2019-03-22 | 重庆市武隆县羊角豆制品有限公司 | A kind of novel dried bean curd that soybean Quan Fenyu vegetable protein is compound |
| CN109275728A (en) * | 2018-12-11 | 2019-01-29 | 连云港日丰钙镁有限公司 | Fully-utilized bean flour dried bean curd and preparation method thereof |
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Application publication date: 20181130 |