CN1100494C - Process for preparing homogenized soybean milk with scorch flavour - Google Patents
Process for preparing homogenized soybean milk with scorch flavour Download PDFInfo
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- CN1100494C CN1100494C CN99109667A CN99109667A CN1100494C CN 1100494 C CN1100494 C CN 1100494C CN 99109667 A CN99109667 A CN 99109667A CN 99109667 A CN99109667 A CN 99109667A CN 1100494 C CN1100494 C CN 1100494C
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Abstract
The present invention relates to a method using soybeans as raw materials to prepare homogeneous soybean curd with a scorch flavour. In the method, distensible soybeans, soybeans (or fruit kernels, or rice kernels or mixed beans) which are treated through dry-heated scorch flavours and have scorch flavours and water are mixed according to a certain weight proportion and are ground into milk; deslagging is carried out, milk liquid after being processed through deslagging is heated and further sterilized and cooked, and then, the homogenization treatment of the milk liquid is carried out; bittern whose the weight is 3 to 4 % of the weight of the soybeans is added for solidifying the milk liquid into fermented soybean curd when temperature is from 70 to 85 DEG C; finally, the fermented soybean curd is poured to a mould to be pressed into north soybean curd or south soybean curd or lactone soybean curd. The method thoroughly solves the problem of the flavour insufficiency of traditional soybean curd. The homogeneous soybean curd has a unique scorch flavour, which greatly enhances the flavour and the taste of the homogeneous soybean curd. The present invention also provides a preparation method for homogeneous soybean curd with various flavours, which meets the needs of different tastes of people. The preparation method has the advantages of simple process and convenient operation.
Description
That the present invention relates to is a kind of preparation method of homogenized soybean milk with scorch flavour, and it is to be the method that primary raw material is made homogenized soybean milk with scorch flavour with the soybean.
China is the native place of soybean, is soya-bean milk and bean curd that raw material is manufactured with the soybean, so far so that the history in more than 2,000 year to be arranged.Soybean contains eight seed amino acids of rich in protein and needed by human, does not contain cholesterol, and contained linoleic acid can also decompose the cholesterol in the human body, prevents vascular sclerosis.Soybean contains a large amount of iron, and calcium and B family vitamin can be alleviated the human nerve anxiety, and contains the material that suppresses growth of cancer cells.Therefore, soybean worldwide all obtains attention very as the pollution-free food of first-selection.
Traditional soybean curd preparing technique is that the soybean bubble is swollen, grinds, and slurrying, slagging-off, halogen is ordered in slaking, and briquetting becomes edible bean curd.Exist insufficient fragrance at this bean curd, mouthfeel is poor, and nutrition is unbalanced.
The preparation method who the purpose of this invention is to provide a kind of homogenized soybean milk with scorch flavour has overcome above-mentioned shortcoming, and a kind of paste fragrant breeze flavor of uniqueness is arranged in the edible bean curd of making, and has strengthened bean curd fragrance and mouthfeel greatly; Also provide preparation multiple homogenized soybean milk with scorch flavour simultaneously, satisfied the needs of people's different taste.
The preparation method of homogenized soybean milk with scorch flavour of the present invention is such, process swelling soybean, xeothermic fragrant soybean of the fragrant paste of handling and the drinkable water stuck with paste, carry out the mixed grinding form slurry by 1: 0.2: 10 weight ratio, screenings is separated, slurries after the slagging-off are heated to 100 degree and boil further sterilization and slaking in 8 minutes, again the slurries after the slaking being carried out homogeneous through homogenizer under 35 kg/cm handles, in temperature is the 3--4% bittern point brain that 70--85 adds dried beans weight when spending, leave standstill and keep after 30 minutes, inject 2.5% concentration that mould is pressed into bei-tofu or adds dried beans weight and be the glucolactone point that 8% gypsum solution point becomes south bean curd or add 0.2--0.3% and become inner ester bean curd.
Described swelling soybean is the soybean chosen to be put into drinkable water be heated to 100 degree and boiled 6 minutes, cools off individual hour of immersion 8--12 again naturally with this water.
The fragrant soybean of the fragrant paste of handling of described xeothermic paste is that selected soybean is carried out the fragrant processing of xeothermic paste under the high temperature of 150--190 degree, again it is put into 50 drinkable waters of spending after 10 minutes and soaks 3 hours.
Stick with paste the fragrant multiple local flavor that eats bean curd for increasing, the soybean of sticking with paste fragrant usefulness is changed into kernel, rice benevolence or assorted beans etc. are made to have and are stuck with paste fragrant kernel or stick with paste scented rice benevolence or the edible bean curd of the fragrant assorted beans local flavor of paste.
Stick with paste fragrant kernel, stick with paste scented rice benevolence, the fragrant processing procedure of xeothermic paste of sticking with paste fragrant assorted beans is the same with the fragrant soybean processing procedure of xeothermic paste, kernel or rice benevolence or assorted beans are carried out under the high temperature of 150--190 degree xeothermic pastes is fragrant to be handled, the drinkable waters of again it being put into 50 degree after 10 minutes soak to make in 3 hours xeothermicly to be stuck with paste the fragrant kernel of the fragrant paste of handling or sticks with paste scented rice benevolence or the paste perfume beans of mixing.Have only through after sticking with paste fragrant the processing, just can present the paste fragrant breeze flavor of this food.Can also add other batchings, increase the nutritive value of bean curd.
The preparation method who sticks with paste fragrant kernel local flavor homogeneous bean curd is such, the soybean of puff, xeothermic fragrant kernel of the fragrant paste of handling and the drinkable water stuck with paste, carry out the mixed grinding form slurry by 1: 0.3: 10 weight ratio, later technical process is the same (this paper omission) with the preparation method who sticks with paste fragrant soybean local flavor homogeneous bean curd.
Kernel described here can be a peanut, walnut, pine nut, fibert, almond, peach kernel, cashew nut, chestnut, sunflower seeds, sesame etc.
The preparation method who sticks with paste scented rice benevolence or the fragrant assorted beans local flavor homogeneous bean curd of paste is the same with the preparation method who sticks with paste fragrant kernel local flavor homogeneous bean curd, also be the swelling soybean, the xeothermic fragrant paste scented rice benevolence of handling or fragrant assorted beans of paste and the drinkable water stuck with paste, carry out the mixed grinding form slurry by 1: 0.3: 10 weight ratio, later technical process is the same (this paper omission) with the preparation method who sticks with paste fragrant soybean local flavor homogeneous bean curd.
Rice benevolence described here can be rice, millet, purple rice, sorghum rice, corn, glutinous millet, barley, buckwheat etc.
Assorted beans described here can be mung beans, red bean, green soya bean, kidney bean, black soya bean, pea or the like.
In sticking with paste fragrant soybean bean flavor, also can present fruit-like flavour or vegetable flavor in addition, in batching, add fruit or greengrocery and make paste perfume fruit local flavor or vegetable flavor homogeneous bean curd.Fruit or vegetables are selected peeling, remove nuclear, clean, airing is cut into foam, again the soybean of swelling, fruit or vegetables foam, fragrant paste perfume soybean and the drinkable water of handling of xeothermic paste, carry out the mixed grinding form slurry by certain weight ratio, stick with paste perfume fruit local flavor or vegetable flavor homogeneous bean curd through can be made into after the specially treated.
Fruit described here can be orange, strawberry, lichee grape, Kiwi berry, pineapple, banana etc.Vegetables can be cucumber, carrot, celery, fresh kidney beans or the like.
Advantage of the present invention is:
1, the present invention thoroughly solved traditional bean curd the insufficient fragrance problem, a kind of paste fragrant breeze flavor of uniqueness is arranged in bean curd, strengthened bean curd fragrance and mouthfeel greatly.
2, the present invention also provides the homogeneous bean curd for preparing multiple paste fragrant breeze flavor, has satisfied the needs of people's different tastes, can also add other batchings, increases the nutritive value of bean curd.
3, the slurries after the slaking are handled through the homogenizer homogeneous, improved the quality of soya-bean milk, the fat globule fiber grain in the soya-bean milk waits oversize grain to smash, and makes soya-bean milk present a kind of stable emulsion, is easy to digest and assimilate the bean curd delicate mouthfeel of making.
4, technology of the present invention is simple, is convenient to operation.
Embodiment one:
Selected soybean is put into drinkable water, be heated to 100 and spend and boiled 6 minutes, and cool off naturally, soak and made the swelling soybean in 8--12 hour with this water; Simultaneously selected soybean is carried out the fragrant processing of xeothermic paste under the high temperature of 150--190 degree, again it is put into the 50 drinkable waters immersions of spending after 10 minutes and made the xeothermic fragrant paste perfume soybean of handling of sticking with paste in 3 hours.Process swelling soybean, xeothermic fragrant soybean of the fragrant paste of handling and the drinkable water stuck with paste, carry out the mixed grinding form slurry by 1: 0.2: 10 weight ratio, screenings is separated, slurries after the slagging-off are heated to 100 degree and boil further sterilization and slaking in 8 minutes, again the slurries after the slaking being carried out homogeneous through homogenizer under 35 kg/cm handles, in temperature is the 3--4% bittern pressure point brain that 70--85 adds dried beans weight when spending, leave standstill and keep after 30 minutes, inject 2.5% concentration that mould is pressed into bei-tofu or adds dried beans weight and be the glucolactone point that 8% gypsum solution point becomes south bean curd or add 0.2--0.3% and become inner ester bean curd.
Embodiment two:
The soybean of choosing is put into drinkable water, be heated to 100 and spend and boiled 6 minutes, and cool off naturally, soak and made the swelling soybean in 8--12 hour with this water; Kernel is carried out the fragrant processing of xeothermic paste under the high temperature of 150--190 degree, again it is put into the 50 drinkable waters immersions of spending after 10 minutes and made the xeothermic fragrant paste perfume kernel of handling of sticking with paste in 3 hours.The soybean of swelling, xeothermic fragrant kernel of the fragrant paste of handling and the drinkable water stuck with paste, carry out the mixed grinding form slurry by 1: 0.3: 10 weight ratio, screenings is separated, slurries after the slagging-off are heated to 100 degree and boil further sterilization and slaking in 8 minutes, again the slurries after the slaking being carried out homogeneous through homogenizer under 35 kg/cm handles, in temperature is the 3--4% bittern pressure point brain that 70--85 adds dried beans weight when spending, leave standstill and keep after 30 minutes, inject 2.5% concentration that mould is pressed into bei-tofu or adds dried beans weight and be the glucolactone point that 8% gypsum solution point becomes south bean curd or add 0.2--0.3% and become inner ester bean curd.
Embodiment three:
The preparation method who sticks with paste scented rice benevolence local flavor homogeneous bean curd is the same with the preparation method who sticks with paste fragrant kernel local flavor homogeneous bean curd, it also is soybean swelling, the fragrant paste scented rice Renhe drinkable water of handling of xeothermic paste, carry out the mixed grinding form slurry by 1: 0.3: 10 weight ratio, technical process is the same with the preparation method who sticks with paste fragrant soybean local flavor homogeneous bean curd later on, can be made into bei-tofu or south bean curd or put into inner ester bean curd, (this paper omission).
Embodiment four:
The preparation method who sticks with paste the local flavor homogeneous bean curd of fragrant assorted beans is the same with the preparation method who sticks with paste fragrant kernel local flavor homogeneous bean curd, it also is soybean swelling, xeothermic fragrant assorted beans of the fragrant paste of handling and the drinkable water stuck with paste, carry out the mixed grinding form slurry by 1: 0.3: 10 weight ratio, technical process is the same with the preparation method who sticks with paste fragrant soybean local flavor homogeneous soya-bean milk later on, can be made into bei-tofu or south bean curd or put into inner ester bean curd, (this paper omission).
Embodiment five:
Fruit or vegetables are selected peeling, remove nuclear, clean, airing is cut into foam, again the swelling soybean, the fragrant paste perfume soybean of handling of xeothermic paste, fruit or vegetables foam and drinkable water, 1: 0.1: 0.3: 10 weight ratio was carried out the mixed grinding form slurry, stuck with paste perfume fruit local flavor or vegetable flavor homogeneous bean curd through can be made into after the specially treated.
Claims (9)
1, a kind of preparation method of homogenized soybean milk with scorch flavour, it is characterized in that soybean that bubble is risen, xeothermic fragrant soybean of the fragrant paste of handling and the drinkable water stuck with paste, carry out the mixed grinding form slurry by 1: 0.2: 10 weight ratio, screenings is separated, slurries after the slagging-off are heated to 100 degree and boil further sterilization and slaking in 8 minutes, again the slurries after the slaking being carried out homogeneous through homogenizer under 35 kg/cm handles, in temperature is that 70-85 carries out a brain when spending and handles, leave standstill maintenance after 30 minutes, inject mould and be pressed into.
2, the preparation method of homogenized soybean milk with scorch flavour according to claim 1 is characterized in that described some brain is the 3-4% bittern point brain that adds dried beans weight.
3, the preparation method of homogenized soybean milk with scorch flavour according to claim 1 is characterized in that described some brain is 8% gypsum solution point brain for 2.5% concentration that adds dried beans weight.
4, the preparation method of homogenized soybean milk with scorch flavour according to claim 1 is characterized in that described some brain is for adding the glucolactone point brain of 0.2-0.3%.
5, the preparation method of homogenized soybean milk with scorch flavour according to claim 1, it is characterized in that the swelling soybean be selected soybean put into water be heated to 100 the degree and boiled 6 minutes, again with this water cool off naturally the immersion 8-12 hour.
6, the preparation method of homogenized soybean milk with scorch flavour according to claim 1, it is characterized in that doing the fragrant soybean of paste is that selected soybean is carried out the fragrant processing of xeothermic paste under the high temperature of 150-190 degree, again it is put into 50 drinkable waters of spending after 10 minutes and soaks 3 hours.
7, a kind of preparation method of homogenized soybean milk with scorch flavour, it is characterized in that the swelling soybean, xeothermic fragrant kernel of the fragrant paste of handling and the drinkable water stuck with paste, carry out the mixed grinding form slurry by 1: 0.3: 10 weight ratio, screenings is separated, and the slurries after the slagging-off are heated to 100 degree and boil further sterilization and slaking in 8 minutes; Again the slurries after the slaking are carried out homogeneous through homogenizer under 35 kg/cm and handle, temperature is that 70-85 carries out a brain when spending and handles, and leaves standstill to keep after 30 minutes, injects mould and is pressed into; Described some brain is that 2.5% concentration that adds the 3-4% bittern point brain of dried beans weight or add dried beans weight is 8% gypsum solution point brain or the glucolactone point brain that adds 0.2-0.3%.
8, the preparation method of homogenized soybean milk with scorch flavour according to claim 7 is characterized in that sticking with paste fragrant kernel and can change paste scented rice benevolence into or stick with paste fragrant assorted beans.
9, according to the preparation method of claim 7,8 described homogenized soybean milk with scorch flavour, it is characterized in that sticking with paste fragrant kernel or sticking with paste scented rice benevolence or stick with paste fragrant assorted beans is kernel or rice benevolence or assorted beans to be carried out under the high temperature of 150-190 degree xeothermic pastes is fragrant to be handled, and again it is put into the 50 drinkable waters immersions of spending after 10 minutes and makes in 3 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99109667A CN1100494C (en) | 1999-07-06 | 1999-07-06 | Process for preparing homogenized soybean milk with scorch flavour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99109667A CN1100494C (en) | 1999-07-06 | 1999-07-06 | Process for preparing homogenized soybean milk with scorch flavour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1283409A CN1283409A (en) | 2001-02-14 |
| CN1100494C true CN1100494C (en) | 2003-02-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99109667A Expired - Fee Related CN1100494C (en) | 1999-07-06 | 1999-07-06 | Process for preparing homogenized soybean milk with scorch flavour |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| EP2754524B1 (en) | 2013-01-15 | 2015-11-25 | Corning Laser Technologies GmbH | Method of and apparatus for laser based processing of flat substrates being wafer or glass element using a laser beam line |
| EP2781296B1 (en) | 2013-03-21 | 2020-10-21 | Corning Laser Technologies GmbH | Device and method for cutting out contours from flat substrates using a laser |
| CN107646985A (en) * | 2017-10-23 | 2018-02-02 | 蚌埠学院 | A kind of sesame inner ester bean curd and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033150A (en) * | 1987-11-19 | 1989-05-31 | 林同香 | The new method of system bean curd |
| CN1057378A (en) * | 1990-06-22 | 1992-01-01 | 姚育 | The method for production of assorted fruit material bean curd |
| CN1088401A (en) * | 1992-12-25 | 1994-06-29 | 沈阳市粮油食品科学研究所 | One preparation method that plants vegetables juice bean curd and bean product |
| CN1183237A (en) * | 1996-11-21 | 1998-06-03 | 上海子杰实业有限公司 | Fruit or vegetable soybean curd and producing process thereof |
-
1999
- 1999-07-06 CN CN99109667A patent/CN1100494C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033150A (en) * | 1987-11-19 | 1989-05-31 | 林同香 | The new method of system bean curd |
| CN1057378A (en) * | 1990-06-22 | 1992-01-01 | 姚育 | The method for production of assorted fruit material bean curd |
| CN1088401A (en) * | 1992-12-25 | 1994-06-29 | 沈阳市粮油食品科学研究所 | One preparation method that plants vegetables juice bean curd and bean product |
| CN1183237A (en) * | 1996-11-21 | 1998-06-03 | 上海子杰实业有限公司 | Fruit or vegetable soybean curd and producing process thereof |
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| Publication number | Publication date |
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| CN1283409A (en) | 2001-02-14 |
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