CN113498846A - Preparation method for producing bean product by recycling bean curd residues and bean product - Google Patents
Preparation method for producing bean product by recycling bean curd residues and bean product Download PDFInfo
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- CN113498846A CN113498846A CN202110805226.9A CN202110805226A CN113498846A CN 113498846 A CN113498846 A CN 113498846A CN 202110805226 A CN202110805226 A CN 202110805226A CN 113498846 A CN113498846 A CN 113498846A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 64
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 27
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 27
- 238000004064 recycling Methods 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 31
- 235000019698 starch Nutrition 0.000 claims abstract description 31
- 239000008107 starch Substances 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 13
- 235000002639 sodium chloride Nutrition 0.000 claims description 11
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 244000017020 Ipomoea batatas Species 0.000 claims description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 230000008901 benefit Effects 0.000 abstract description 7
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 20
- 235000013305 food Nutrition 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 8
- 244000068988 Glycine max Species 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 235000015895 biscuits Nutrition 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000010354 integration Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a preparation method for bean products by recycling bean curd residues and bean products, which are characterized in that the bean curd residues and starch are fused, the stiffness of the bean curd residues is poor, the viscosity of the starch is high, and the bean curd residues and the starch are combined under certain conditions to prepare the bean products with good mouthfeel and delicacy. The method makes full use of bean curd residue, has the advantages of few raw material varieties, easy obtainment, simple preparation method, and convenient property right conversion and market popularization and utilization.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method for producing a bean product by recycling bean curd residues and the bean product.
Background
The soybean curb residue is rich in dietary fiber, crude protein, calcium element and various mineral substances, and has high nutritive value, but the soybean curb residue is low in reprocessing utilization rate at present, and is less in application as food, and the product richness has a great promotion space.
With the improvement of the living standard of people, nutrition and health are increasingly concerned by people. At present, a plurality of bean curd making enterprises produce a large amount of bean curd residue waste every day. In general, the bean curd residues are used as animal feed, and the method has low technical content and can be even directly used; or the soybean curb residue fermented feed can be used as a raw material to improve the quality of the feed, but the economic benefit is not good. The soybean curb residue is also used for preparing high-fiber biscuits, fermented bean curds, sauce or puffed soybean curb residue foods, the dietary fiber of the soybean curb residue is mainly used for providing various foods for people, and the soybean curb residue foods relate to various raw materials, are low in availability and are complex in process.
The invention patent with the publication number of CN 105557941A provides a bean curd residue high-fiber biscuit and a preparation method thereof. The raw materials of the bean curd residue high-fiber biscuit provided by the invention comprise bean curd residue, flour, butter, eggs and granulated sugar, wherein the mass ratio of the bean curd residue to the flour is 1:1-2, the mass ratio of the sum of the bean curd residue and the flour to the granulated sugar is 4.3-8:1, the mass ratio of the sum of the bean curd residue and the flour to the butter is 2.4-6:1, and the mass ratio of the sum of the bean curd residue and the flour to the eggs is 8-12: 1. Although this patent fully utilizes the soybean curd refuse, the specific components and proportions thereof are complicated.
The existing bean curd residue recycling technology, no matter used as animal feed or processed into food, has the defects of multiple raw material types, complex manufacturing process, poor economic benefit and the like, and has poor market popularization effect.
Summary of the invention
In order to solve the problems in the prior art, the invention provides a preparation method for producing bean products by recycling bean curd residues, which comprises the following steps:
(1) pretreatment of raw materials: adding water into fresh bean curd residue, pulverizing, sieving, adding water into starch, and filtering;
(2) preparing a mixture: adding water into the processed bean curd residue slurry and mixing with starch;
(3) heating the prepared prefabricated mixture to 40-60 ℃, and stirring the mixture to be semi-fluid while heating;
(4) filling into a quantitative packaging mold by an automatic quantitative filling machine, and sealing.
(5) Heating and curing;
(6) and (5) rapidly cooling with cold water, and refrigerating for preservation.
Preferably, the fresh soybean curd residue is added with 3-5 times of water, and is crushed and ground to 60-80 meshes.
In any of the above schemes, preferably, 3 times of water is added into the fresh soybean curd residue, and the mixture is crushed and ground to 60-80 meshes.
In any of the above schemes, preferably, 1-2 times of water is added into the starch for filtration.
Preferably, in any of the above schemes, the starch is high-quality sweet potato starch, potato starch or corn starch.
Preferably in any of the above embodiments, the ratio of starch: bean curd residue slurry: water-1: 1: 3-4.
In any of the above embodiments, preferably, 30 to 50g of common salt is added to the mixture in the step (3). The added edible salt can not only increase the stiffness of the starch, but also adjust the taste of the bean product and play a role in corrosion prevention.
In any of the above schemes, preferably, 30g of salt is added to the mixed solution of each kilogram of the bean curd residue slurry and 6-8 kilograms of starch in the step (3).
In any of the above schemes, preferably, the heating and curing process adopts a 90-100 degree sterilizing and filling curing process. And (3) curing standard: no core, no bubble, no hollow, lustrous and elastic.
In any of the above embodiments, preferably, the heating and aging process is aging by steaming. And (3) curing standard: no core, no bubble, no hollow, lustrous and elastic.
The invention also provides a bean product prepared by the preparation method.
Preferably, the bean product can be added with flavoring agent.
In any of the above embodiments, the bean product may further comprise a food color.
In any of the above embodiments, preferably, the soy product may further comprise a nutrient supplement.
In any of the above embodiments, the soy product may further comprise a preservative.
The invention makes full use of the nutritional ingredients of the bean curd residue waste, combines with the starch used in daily life, and then processes the mixture into a novel bean product. The integration of the bean curd residue and the starch has the advantages of quality fitness, poor stiffness of the bean curd residue and high viscosity of the starch, and the combination of the bean curd residue and the starch under certain conditions has the potential of producing foods with good strength and rich nutrition. The method has the advantages of few types of required raw materials except the bean curd residue, easy obtainment, simple preparation method and very convenient property right conversion and market popularization and utilization. The finished product has wide eating method, can be fried, rinsed in a pot and the like, and conforms to the traditional habits of eaters in south and north China; in the aspect of economic benefit, 0.1 yuan of 1 jin of fresh soybean curd residue, 0.2 yuan of processing cost, 0.1 yuan of labor cost, 0.4 yuan of total cost, about 3 yuan per jin of finished product wholesale price and 2.6 yuan per jin of net profit can be achieved.
Drawings
FIG. 1 is a view showing bean curd refuse according to a preferred embodiment of the present invention.
FIG. 2 is a diagram showing the state of the treated raw material in the preferred embodiment of the present invention
Fig. 3 is a graph comparing the appearance of a bean product prepared by the preferred embodiment of the present invention with that of a conventional bean curd.
Detailed Description
The present invention will be further described with reference to the following specific examples, but the present invention is not limited to the following examples.
Example 1
(A) raw materials
Fresh bean curd residue, high-quality starch, edible refined salt and national standard water
(II) pretreatment of raw materials
1. Fresh bean curd residue (as shown in figure 1)
Adding 3 times of water, and grinding to 60-80 meshes for later use;
2. high-quality starch
Adding 1 time of water and filtering for later use;
3. preformed mixture
1 jin of high-quality starch for later use is added with 6 jin of bean curd residue slurry and water, and the weight ratio of starch is as follows: bean curd residue slurry: water 1:1: 4.
Edible salt 30g is stirred evenly. (State as shown in FIG. 2)
(III) preparation method
1. Heating: heating the prepared prefabricated mixture to 40-60 ℃, and stirring to be semi-fluid while heating.
2. Filling: filling into a quantitative packaging mold by an automatic quantitative filling machine, and sealing.
3. Heating and curing: sterilizing and filling at 90-100 deg.C for aging.
And (3) curing standard: no core, no bubble, no hollow, lustrous and elastic.
4. And (3) cooling: and (5) rapidly cooling, refrigerating and storing. The integration of the bean curd residue and the starch has the advantages of quality fitness, poor stiffness of the bean curd residue and high viscosity of the starch, and the combination of the bean curd residue and the starch under certain conditions has the potential of producing foods with good strength and rich nutrition. The finished product prepared by the invention is chewy compared with bean curd, has good taste, smooth appearance and strong observability, contains rich dietary fiber, can improve the immunity of a human body, and has the effects of preventing obesity and hypertension, reducing blood fat, reducing blood sugar and the like.
5. Quality detection
Meets the national standard of the people's republic of China, namely the national standard of food safety bean products (GB 2712-
6. Shelf life and method
Can be stored in refrigerated state for 15 days.
Example 2
Different from the embodiment 1, 1 jin of high-quality starch is used, 5 jin of bean curd residue slurry and water are added, 40 g of edible salt are added, and the mixture is uniformly stirred.
Example 3
In contrast to example 1, this is carried out by cooking.
Comparative example 1
Different from the embodiment 1, 1 jin of high-quality starch is used, 4 jin of bean curd residue slurry and water are added, and the weight ratio of starch: bean curd residue slurry: 1:1:2 of water and 30g of edible salt, and stirring uniformly.
Comparative example 2
Different from the embodiment 1, 1 jin of high-quality starch is used, 4 jin of bean curd residue slurry and water are added, 20 g of edible salt are added, and the mixture is uniformly stirred.
Comparative example 3
Different from the embodiment 1, 1 jin of high-quality starch is used for standby, 8 jin of bean curd residue slurry and water are added, and the weight ratio of the bean curd residue slurry is as follows: 1:1:6 of water and 20 g of edible salt, and stirring uniformly.
And (4) analyzing results: the finished products prepared in the examples 1 to 3 are chewy and have good mouthfeel, smooth appearance and strong observability compared with the common bean curd, and the finished products prepared in the comparative examples 1 to 3 have poor mouthfeel and are not smooth enough.
It will be appreciated by those skilled in the art that the present invention includes any combination of the above summary and detailed description sections, is limited by space and is not described in any way as to what constitutes a combination for the sake of brevity and clarity of description. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A preparation method for producing bean products by recycling bean curd residues comprises the following steps:
(1) pretreatment of raw materials: adding water into fresh bean curd residue, pulverizing, sieving, adding water into starch, and filtering;
(2) preparing a mixture: adding water into the processed bean curd residue slurry and mixing with starch;
(3) heating the prepared prefabricated mixture to 40-60 ℃, and stirring the mixture to be semi-fluid while heating;
(4) filling into a quantitative packaging mold by an automatic quantitative filling machine, and sealing.
(5) Heating and curing;
(6) and (5) rapidly cooling with cold water, and refrigerating for preservation.
2. The method for producing a bean product by recycling soybean curd refuse according to claim 1, wherein the fresh soybean curd refuse is added with 3 to 5 times of water, and pulverized and ground to 60 to 80 mesh.
3. The method for producing a bean product by recycling soybean curd refuse according to claim 1, wherein 3 times of water is added to the fresh soybean curd refuse, and the mixture is pulverized and ground to 60 to 80 mesh.
4. The method for producing a bean product by recycling soybean curd refuse according to claim 1, wherein 1 to 2 times of water is added to the starch and filtered.
5. The method for producing a bean product by recycling soybean curd refuse according to claim 4, wherein the starch is high-quality sweet potato starch, potato starch or corn starch.
6. The method for producing a bean product by recycling the soybean curd refuse according to claim 1, wherein the starch: bean curd residue slurry: water-1: 1: 3-4.
7. The method for producing a bean product by recycling soybean curd refuse according to claim 6, wherein 30 to 50g of common salt is added to the mixed solution of the step (3).
8. The method for producing a bean product by recycling soybean curd refuse according to claim 6, wherein 30g of common salt is added to the mixture of the step (3).
9. The method for producing a bean product by recycling soybean curd refuse according to claim 1, wherein the heating and aging process is performed by sterilizing and filling at 90-100 ℃.
10. A soy product produced by the method of any of claims 1 to 9.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110805226.9A CN113498846A (en) | 2021-07-16 | 2021-07-16 | Preparation method for producing bean product by recycling bean curd residues and bean product |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110805226.9A CN113498846A (en) | 2021-07-16 | 2021-07-16 | Preparation method for producing bean product by recycling bean curd residues and bean product |
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| CN202110805226.9A Pending CN113498846A (en) | 2021-07-16 | 2021-07-16 | Preparation method for producing bean product by recycling bean curd residues and bean product |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1319348A (en) * | 2001-02-28 | 2001-10-31 | 刘继明 | Bean dreg strips bean curd and production technology thereof |
| CN104381870A (en) * | 2014-10-10 | 2015-03-04 | 北京市农林科学院 | Tofu residue puffed food and preparation method thereof |
| CN106490187A (en) * | 2016-12-21 | 2017-03-15 | 长沙五味神食品有限公司 | A kind of bean dregs bean curd and preparation method thereof |
| CN107114694A (en) * | 2017-05-02 | 2017-09-01 | 蚌埠市星光豆制品厂 | A kind of instant soybean residue of local flavor |
| CN110521783A (en) * | 2019-09-06 | 2019-12-03 | 无锡市台盛食品有限公司 | A kind of preparation method and applications of soybean residue |
-
2021
- 2021-07-16 CN CN202110805226.9A patent/CN113498846A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1319348A (en) * | 2001-02-28 | 2001-10-31 | 刘继明 | Bean dreg strips bean curd and production technology thereof |
| CN104381870A (en) * | 2014-10-10 | 2015-03-04 | 北京市农林科学院 | Tofu residue puffed food and preparation method thereof |
| CN106490187A (en) * | 2016-12-21 | 2017-03-15 | 长沙五味神食品有限公司 | A kind of bean dregs bean curd and preparation method thereof |
| CN107114694A (en) * | 2017-05-02 | 2017-09-01 | 蚌埠市星光豆制品厂 | A kind of instant soybean residue of local flavor |
| CN110521783A (en) * | 2019-09-06 | 2019-12-03 | 无锡市台盛食品有限公司 | A kind of preparation method and applications of soybean residue |
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