CN114698782A - Preparation method of whole bean curd stick - Google Patents
Preparation method of whole bean curd stick Download PDFInfo
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- CN114698782A CN114698782A CN202210355871.XA CN202210355871A CN114698782A CN 114698782 A CN114698782 A CN 114698782A CN 202210355871 A CN202210355871 A CN 202210355871A CN 114698782 A CN114698782 A CN 114698782A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 89
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 93
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 93
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 238000000034 method Methods 0.000 claims abstract description 28
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 24
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 24
- 238000005520 cutting process Methods 0.000 claims abstract description 24
- 238000011282 treatment Methods 0.000 claims abstract description 22
- 238000005507 spraying Methods 0.000 claims abstract description 21
- 238000009835 boiling Methods 0.000 claims abstract description 20
- 108010059892 Cellulase Proteins 0.000 claims abstract description 19
- 229940106157 cellulase Drugs 0.000 claims abstract description 19
- 238000000227 grinding Methods 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000000265 homogenisation Methods 0.000 claims abstract description 5
- 239000008267 milk Substances 0.000 claims description 36
- 210000004080 milk Anatomy 0.000 claims description 36
- 235000013336 milk Nutrition 0.000 claims description 36
- 239000002002 slurry Substances 0.000 claims description 28
- 238000002791 soaking Methods 0.000 claims description 22
- 239000004677 Nylon Substances 0.000 claims description 20
- 229920001778 nylon Polymers 0.000 claims description 20
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract description 9
- 235000017491 Bambusa tulda Nutrition 0.000 abstract description 9
- 241001330002 Bambuseae Species 0.000 abstract description 9
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract description 9
- 239000011425 bamboo Substances 0.000 abstract description 9
- 235000013325 dietary fiber Nutrition 0.000 abstract description 8
- 230000007547 defect Effects 0.000 abstract description 5
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 229940088598 enzyme Drugs 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 2
- 229920002521 macromolecule Polymers 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 34
- 239000002245 particle Substances 0.000 description 14
- 238000010008 shearing Methods 0.000 description 6
- 229920002678 cellulose Polymers 0.000 description 4
- 239000001913 cellulose Substances 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 210000004911 serous fluid Anatomy 0.000 description 3
- 241000499912 Trichoderma reesei Species 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 239000013543 active substance Substances 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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Classifications
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- 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
- A23L29/06—Enzymes
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention belongs to the technical field of deep processing of agricultural products, and discloses a preparation method of whole bean dried beancurd sticks, which takes soybeans as raw materials, and wet dried beancurd sticks are obtained by adding cellulase to soak beans, grinding the soybeans into thick liquid, homogenizing under high pressure, boiling the thick liquid instantly at ultrahigh temperature, cooling, treating with high-pressure jet flow, spraying the thick liquid under high pressure, heating, dehydrating and forming, longitudinally cutting into strips, and transversely cutting at fixed length, wherein the water content of the wet dried beancurd sticks is 30-45%. The invention soaks the soybean through the enzyme method, make the cortex of the soybean disperse, the fiber part is broken, the soybean is apt to absorb water and defibrinate; the macromolecule grain diameter is reduced and the quality of the product is improved through high-pressure homogenization pretreatment and high-pressure jet flow treatment; the guniting process is adopted to replace the traditional bamboo uncovering process in the production of the dried beancurd sticks, and the problem of large residual size is solved. The whole bean dried bean curd stick is rich in dietary fiber, the whole bean is fully utilized, and the nutritional value of the product is improved; the bean curd stick product has uniform and stable quality, and avoids the defect of different product qualities caused by different bamboo tearing times in the traditional bean curd stick preparation.
Description
Technical Field
The invention belongs to the technical field of deep processing of agricultural products, and relates to a preparation method of whole bean dried beancurd sticks.
Background
The dried beancurd sticks are traditional food in China, have good domestic market and are also sold in international market. The dried beancurd stick is rich in nutrient components, and contains components such as vitamins, cellulose, phospholipid and the like besides protein, fat and carbohydrate.
The traditional preparation process of the dried beancurd sticks comprises the following steps: soaking soybeans, grinding and filtering the soybeans, mixing the soybean milk, boiling the soybean milk, peeling off bamboo, draining water and packaging. Due to the limitation of the process and the technology, the traditional preparation process of the dried beancurd sticks can generate a large amount of bean dregs, meanwhile, the bamboo tearing process is adopted to produce the dried beancurd sticks, a large amount of residual pulp can be generated, and the product quality is different and greatly changed along with the different bamboo tearing times. The bean dregs are rich in nutrient components, and contain about 70% of dietary fiber, about 16% of protein and other active substances. As an important and economical source of dietary fiber, bean dregs can be used as a processing raw material for functional foods. Generally, the particle size of the dietary fiber in the soybean is about 100 μm, the particle size of the protein, the oil-protein combination or the oil conglomerate is usually less than 20 μm, and the existence of a large amount of dietary fiber can bring adverse effects such as loose texture and the like to the quality structure of the product.
Therefore, aiming at the defects of the traditional preparation process of the dried beancurd sticks, the full utilization of soybeans is realized, and the development of a full-bean dried beancurd stick product is a problem to be solved urgently in the dried beancurd stick processing industry.
Disclosure of Invention
The invention aims to provide a processing method of a whole bean dried bean curd stick product, aiming at the defects of nutrient loss, incomplete utilization of soybean raw materials, generation of a large amount of byproducts (bean dregs and residual slurry) and the like in the preparation process of the traditional dried bean curd stick product.
The large purpose of the invention is realized by the following technical scheme:
a method for preparing whole bean curd stick comprises: soybeans are used as raw materials, and a wet bean curd stick product is obtained by adding cellulase to soak the soybeans, grinding the soybeans into thick liquid, homogenizing under high pressure, boiling the thick liquid at ultrahigh temperature instantaneously, cooling, carrying out high-pressure jet treatment, spraying the thick liquid under high pressure, heating, dehydrating and forming to obtain bean curd stick skins, longitudinally cutting the bean curd stick skins into strips and transversely cutting the bean curd sticks at fixed length, wherein the water content of the wet bean curd stick product is 30-45%.
Specifically, the preparation method of the whole bean curd stick comprises the following steps:
step (1), bean soaking: adding cellulase to soak the beans, wherein the weight ratio of the soybeans to the water is 1: 2-1: 4, and the dosage of the cellulase is 10U-40U/kg of water;
step (2), grinding: grinding soybeans with skins into pulp to obtain full pulp;
step (3), high-pressure homogenization: homogenizing the whole slurry by a high-pressure homogenizer under the pressure of 50-60 MPa;
step (4), boiling the soybean milk: boiling the soybean milk for 8-10 s at 140-150 ℃ in an ultrahigh temperature instant manner;
step (5) cooling: cooling the whole soybean milk subjected to ultrahigh-temperature instant soybean milk boiling to 70-80 ℃;
step (6), high-pressure jet flow treatment: carrying out high-pressure jet flow treatment on the whole soybean slurry under the pressure of 65-80 MPa by adopting high-pressure jet flow equipment, wherein the particle diameter of the treated slurry is 5-15 microns;
step (7), guniting, heating, dehydrating and forming: adopting a guniting process, controlling the guniting pressure to be 0.5-0.8 MPa, uniformly spraying the whole soybean milk subjected to high-pressure jet flow treatment on a heated nylon belt, and carrying out heating dehydration molding to obtain dried beancurd stick skins;
and (8) longitudinally cutting the dried bean curd stick skin into strips, and transversely cutting the strips into wet dried bean curd stick products at fixed length.
In the step (1), preferably, the dosage of the cellulase is 30U/kg water.
The temperature for soaking the beans was room temperature (25 ℃).
The bean soaking time is 5-9 h, preferably 7 h.
In the step (2), grinding the soybeans and water according to the weight ratio of 1: 6-1: 10, preferably 1: 8.
In the step (3), the homogenizing pressure is preferably 55 MPa.
The homogenization time is generally about 10 minutes.
In the step (4), preferably, the temperature of the ultrahigh-temperature instant boiling is 145 ℃ and the time is 9 s.
In step (5), preferably, the whole soybean milk liquid subjected to the ultrahigh-temperature instant soybean milk cooking is cooled to 75 ℃.
In the step (6), preferably, the pressure of the high-pressure jet flow treatment is 70-80 MPa.
In the step (7), preferably, the guniting pressure is 0.6-0.8 MPa.
The temperature of the nylon belt is 90-100 ℃. The nylon belt is heated by steam.
The whole soybean milk is uniformly sprayed on a nylon belt, and the thickness is about 3mm generally.
The water content of the dried beancurd stick skin is 30-45%, and the preferred water content is 40%.
The invention has the beneficial effects that:
1. the whole bean is fully utilized, the nutritive value of the product is improved, the added value of the product is improved, and a new way is opened up for processing the dried beancurd sticks; the product is rich in dietary fiber, and is more beneficial to human health. The method of the invention adopts the whole beans to prepare the dried beancurd sticks, greatly improves the product yield and increases the economic benefits of enterprises.
2. The invention adopts the enzyme method to soak the soybeans, so that the cortex of the soybeans is evacuated, the fiber part is broken, and the soybeans are easier to absorb water and grind into thick liquid. The invention reduces the particle size of macromolecules (mainly dietary fibers and also protein) and improves the texture and quality of products by high-pressure homogenization pretreatment and high-pressure jet flow treatment. Especially, the quality and structure problems of the dried beancurd sticks caused by containing a large amount of dietary fibers during the utilization of the whole beans are solved through high-pressure jet flow treatment.
3. The invention adopts ultra-high temperature instant cooking to avoid adverse effects such as flavor, brown stain, macromolecular aggregation and the like caused by conventional cooking (generally cooking for 20 minutes at 100 ℃).
4. The invention adopts the guniting process to replace the bamboo uncovering process in the traditional bean curd stick production, solves the problem of residual mass of residual slurry, overcomes the defect of a large amount of bean dregs by-products caused by the traditional bean curd stick production, and really changes waste into valuable.
5. The bean curd stick product has uniform and stable quality, and avoids the defect of different product qualities (high defective rate) caused by different bamboo tearing times in the traditional bean curd stick preparation.
Detailed Description
The technical solution of the present invention is further explained by the following embodiments.
The cellulase used is derived from Trichoderma reesei (Trichoderma reesei), has a relative molecular weight of 58.7KD and an enzyme activity of 50U/mg, is suitable for a pH of 4.0-7.5, and has a use temperature range of 20-60 ℃.
Yield ═ product weight ÷ raw material weight; wherein the product is in a wet state, and the raw material is in a dry state.
The texture of the dried bean curd stick product is evaluated through the shearing force and the stretching force.
Influence of cellulase dosage on molecular particle size and product quality structure in slurry
Selecting full and moldless soybeans, adding different dosages of cellulase according to the weight ratio of soybeans to water of 1:2.5 in the table 1, and soaking for 7 hours at 25 ℃; grinding the beans and water according to the weight ratio of 1:8 after soaking to obtain a whole general night; homogenizing the whole slurry in a high-pressure homogenizer under 55MPa for 10 min; boiling the pulp at 140 ℃ for 9s, and cooling to 75 ℃; performing high-pressure jet treatment on the whole soybean milk for 15min by adopting high-pressure jet equipment under the pressure of 70 MPa; and then controlling the spraying pressure to be 0.6MPa, uniformly spraying the whole soybean milk on a nylon belt (the temperature of the nylon belt is 95 ℃) heated by steam by adopting a spraying process, controlling the water content of the dried beancurd stick skin to be 40%, longitudinally cutting the formed dried beancurd stick skin into strips, and transversely cutting the strips at fixed length to obtain the wet dried beancurd stick product.
The particle size and the wet bean curd stick quality structure of the slurry after the cellulose with different dosages is ground are shown in table 1, and when the cellulose dosage is 10U-40U/kg of water, better quality structure can be obtained, especially when the cellulose dosage is 30U/kg of water, the wet bean curd stick quality structure is optimal.
TABLE 1 Effect of cellulase dosage on molecular particle size and product quality in slurry during soybean soaking
Secondly, the influence of the pressure of the high-pressure jet flow on the molecular particle size and the quality structure of the slurry
Selecting full and mildew-free soybeans, adding cellulase into the soybeans and water according to the weight ratio of the soybeans to the water of 1:2.5 and the dosage of the cellulase of 30U/kg, and soaking the soybeans for 7 hours at the temperature of 25 ℃; grinding the beans and water according to the weight ratio of 1:8 after soaking to obtain a whole general night; homogenizing the whole slurry in a high-pressure homogenizer under 55MPa for 10 min; boiling the pulp at 140 ℃ for 9s, and cooling to 75 ℃; performing high-pressure jet treatment on the whole soybean milk for 15min at different pressures according to Table 2 by using high-pressure jet equipment; and then controlling the spraying pressure to be 0.6MPa, uniformly spraying the whole soybean milk on a nylon belt (the temperature of the nylon belt is 95 ℃) heated by steam by adopting a spraying process, controlling the water content of the dried beancurd sheet to be 40%, longitudinally cutting the formed dried beancurd sheet into strips, and transversely cutting the strips at fixed length to obtain the wet dried beancurd sheet product.
Particle size and wet dried bean curd stick quality structure in the slurry after different high-pressure jet flow pressure treatments are shown in table 2, and better structure can be obtained when the high-pressure jet flow treatment pressure is 60-80 MPa, and particularly the wet dried bean curd stick quality structure is optimal when the high-pressure jet flow treatment pressure is 70-80 MPa.
TABLE 2 influence of high pressure jet pressure on the particle size and yield quality of the molecules in the slurry
Third, the influence of the guniting pressure on the quality structure of the product
Selecting full and moldless soybeans, adding cellulase into the soybeans according to the weight ratio of the soybeans to water of 1:2.5 and the dosage of the cellulase being 30U/kg, and soaking for 7 hours at 25 ℃; grinding the beans and water according to the weight ratio of 1:8 after soaking to obtain a whole general night; homogenizing the whole slurry in a high-pressure homogenizer under 55MPa for 10 min; boiling the pulp at 140 ℃ for 9s, and cooling to 75 ℃; performing high-pressure jet flow treatment on the whole soybean milk for 15min under the pressure of 70MPa by adopting high-pressure jet flow equipment; and then controlling different spraying pressures according to the table 3, uniformly spraying the whole soybean milk on a nylon belt (the temperature of the nylon belt is 95 ℃) heated by steam by adopting a spraying process, controlling the water content of the dried beancurd stick skin to be 40%, longitudinally cutting the formed dried beancurd stick skin into strips, and transversely cutting the strips at fixed length to obtain the wet dried beancurd stick product.
The quality structure of the wet dried beancurd sticks treated by different spraying pressures is shown in table 3, when the spraying pressure is 0.5-0.8 MPa, a better structure can be obtained, and particularly, when the spraying pressure is 0.6-0.7 MPa, the quality structure of the wet dried beancurd sticks is relatively better.
TABLE 3 influence of guniting pressure on quality of the slurry
Example 1
Selecting full and moldless soybeans, and soaking the soybeans in 10U/kg water at 25 ℃ for 5 hours according to the weight ratio of 1:2 of soybeans to water; after soaking, grinding the soybeans into pulp according to the weight ratio of the soybeans to the water of 1:6 to obtain full pulp; homogenizing the whole slurry in a high-pressure homogenizer under 50MPa for 10 min; then boiling the soybean milk for 8s at 140 ℃ and cooling to 70 ℃; performing high-pressure jet treatment on the whole soybean slurry for 15min under the pressure of 60MPa by adopting high-pressure jet equipment, wherein the particle diameter of the treated slurry is about 15 mu m; the method comprises the steps of adopting a guniting process, controlling the guniting pressure to be 0.5MPa, uniformly spraying the whole soybean milk on a nylon belt heated by steam (the temperature of the nylon belt is 90 ℃), controlling the thickness to be about 3mm generally, heating, dehydrating and forming to obtain dried beancurd stick skins with the water content of 30%, longitudinally cutting the dried beancurd stick skins into strips, and transversely cutting the strips at fixed length to obtain wet dried beancurd stick products.
The yield is 1.27, the product tensile force is 650.0 +/-21 g, and the shearing force is 32.5 +/-2N.
Example 2
Selecting full and moldless soybeans, and soaking the soybeans in water at a weight ratio of 1:2.5 and a cellulase dosage of 30U/kg for 7 hours at 25 ℃; after soaking, grinding the soybeans and water according to the weight ratio of 1:8 to obtain full serous fluid; homogenizing the whole slurry in a high-pressure homogenizer under 55MPa for 10 min; then boiling the soybean milk for 9s at the ultra-high temperature of 145 ℃ and cooling to 75 ℃; performing high-pressure jet treatment on the whole soybean slurry for 15min under the pressure of 70MPa by adopting high-pressure jet equipment, wherein the particle diameter of the treated slurry is about 10 mu m; the method comprises the steps of adopting a guniting process, controlling the guniting pressure to be 0.6MPa, uniformly spraying the whole soybean milk on a nylon belt heated by steam (the temperature of the nylon belt is 95 ℃), controlling the thickness to be about 3mm generally, heating, dehydrating and forming to obtain dried beancurd stick skins with the water content of 40%, longitudinally cutting the dried beancurd stick skins into strips, and transversely cutting the strips at fixed length to obtain wet dried beancurd stick products.
The yield is 1.35, the product tensile force is 540.5 +/-20 g, and the shearing force is 25.1 +/-3N.
Comparative example 1
Selecting full and moldless soybeans, and soaking the soybeans in water at a weight ratio of 1:2.5 and a cellulase dosage of 30U/kg for 7 hours at 25 ℃; after soaking, grinding the soybeans and water according to the weight ratio of 1:8 to obtain full serous fluid; homogenizing the whole slurry in a high-pressure homogenizer under 55MPa for 10min, wherein the diameter of the slurry particles is about 50 μm after homogenizing treatment; then boiling the soybean milk for 9s at the ultra-high temperature of 145 ℃ and cooling to 75 ℃; the method comprises the steps of adopting a guniting process, controlling the guniting pressure to be 0.6MPa, uniformly spraying the whole soybean milk on a nylon belt heated by steam (the temperature of the nylon belt is 95 ℃), controlling the thickness to be about 3mm generally, heating, dehydrating and forming to obtain dried beancurd stick skins with the water content of 40%, longitudinally cutting the dried beancurd stick skins into strips, and transversely cutting the strips at fixed length to obtain wet dried beancurd stick products.
The yield is 1.35, the product tensile force is 190.5 +/-10 g, and the shearing force is 10.2 +/-1N.
Comparative example 2
Selecting full and moldless soybeans, and soaking the soybeans in water at a weight ratio of 1:2.5 at 25 ℃ for 7 hours; after soaking, grinding the soybeans and water according to the weight ratio of 1:8 to obtain full serous fluid; homogenizing the whole slurry in a high-pressure homogenizer under 55MPa for 10 min; then boiling the soybean milk for 9s at the ultra-high temperature of 145 ℃ and cooling to 75 ℃; performing high-pressure jet treatment on the whole soybean slurry for 15min by adopting high-pressure jet equipment under the pressure of 70MPa, wherein the particle diameter of the treated slurry is about 25 mu m; the method comprises the steps of adopting a guniting process, controlling the guniting pressure to be 0.6MPa, uniformly spraying the whole soybean milk on a nylon belt heated by steam (the temperature of the nylon belt is 95 ℃), controlling the thickness to be about 3mm generally, heating, dehydrating and forming to obtain dried beancurd stick skins with the water content of 40%, longitudinally cutting the dried beancurd stick skins into strips, and transversely cutting the strips at fixed length to obtain wet dried beancurd stick products.
The yield is 1.35, the product tensile force is 430.3 +/-23 g, and the shearing force is 17.1 +/-1N.
Comparative example 3
Selecting full and moldless soybeans, removing soybean hulls, soaking the peeled soybeans in purified water (the weight ratio of the peeled soybeans to the purified water is 1:8) at the temperature of 25 ℃ for 12 hours, grinding the soaked soybeans into thick liquid according to the weight ratio of the peeled soybeans to the purified water of 1:8, filtering, removing soybean dregs, boiling the filtered raw soybean milk, keeping the boiled soybean milk for 5min, and filtering to remove impurities to obtain cooked soybean milk; and (3) putting the cooked milk into a bean curd stick pot, heating to 85 ℃, boiling the milk for 10 minutes at a constant temperature, forming an oily film on the surface of the cooked milk in the bean curd stick pot, picking the film for forming to obtain wet bean curd sticks, and dehydrating in a drying chamber at 80 ℃ to control the water content of the bean curd sticks to be 40%, thereby obtaining the wet bean curd sticks.
The yield is 0.85, the product tensile force is 557.4 +/-30 g, and the shearing force is 22.1 +/-3N.
In the embodiment, the traditional bamboo peeling process is adopted, so that the bamboo is not peeled after the oil film cannot be formed, and a large amount of slurry is remained.
Claims (9)
1. A preparation method of whole bean curd sticks is characterized in that: the method comprises the steps of taking soybeans as raw materials, adding cellulase to soak the soybeans, grinding the soybeans into thick liquid, homogenizing under high pressure, boiling the thick liquid instantly at ultra high temperature, cooling, carrying out high-pressure jet flow treatment, spraying the thick liquid under high pressure, heating, dehydrating and forming to obtain dried beancurd stick skins, longitudinally cutting the dried beancurd sticks into strips, and transversely cutting the dried beancurd sticks at fixed length to obtain wet dried beancurd stick products, wherein the water content of the wet dried beancurd stick products is 30-45%.
2. The method for preparing the whole bean curd stick according to claim 1, characterized in that: the method comprises the following steps:
step (1), bean soaking: adding cellulase to soak the beans, wherein the weight ratio of the soybeans to the water is 1: 2-1: 4, and the dosage of the cellulase is 10U-40U/kg of water;
step (2), grinding: grinding soybeans with skins into pulp to obtain full pulp;
step (3), high-pressure homogenization: homogenizing the whole slurry by a high-pressure homogenizer under the pressure of 50-60 MPa;
step (4), boiling the soybean milk: boiling the soybean milk for 8-10 s at 140-150 ℃ in an ultrahigh temperature instant manner;
step (5) cooling: cooling the whole soybean milk subjected to ultrahigh-temperature instant soybean milk boiling to 70-80 ℃;
step (6), high-pressure jet flow treatment: carrying out high-pressure jet treatment on the whole soybean milk by adopting high-pressure jet equipment under the pressure of 65-80 MPa;
step (7), guniting, heating, dehydrating and forming: adopting a guniting process, controlling the guniting pressure to be 0.5-0.8 MPa, uniformly spraying the whole soybean milk on a heated nylon belt, and heating, dehydrating and forming to obtain the dried beancurd stick skin;
and (8) longitudinally cutting the dried bean curd stick skin into strips, and transversely cutting the strips into wet dried bean curd stick products at fixed length.
3. The method for producing whole bean curd sticks according to claim 1 or 2, characterized in that: the dosage of the cellulase is 30U/kg water.
4. The method for producing whole bean curd sticks according to claim 1 or 2, characterized in that: the bean soaking time is 5-9 h.
5. The method for producing whole bean curd sticks according to claim 1 or 2, characterized in that: and grinding the soybeans and water according to the weight ratio of 1: 6-1: 10.
6. The method for producing whole bean curd sticks according to claim 1 or 2, characterized in that: the pressure of the high-pressure jet flow treatment is 70-80 MPa.
7. The method for producing whole bean curd sticks according to claim 1 or 2, characterized in that: the guniting pressure is 0.6-0.8 MPa.
8. The method for preparing the whole bean curd stick according to claim 2, characterized in that: the temperature of the nylon belt is 90-100 ℃.
9. The method for producing whole bean curd sticks according to claim 1 or 2, characterized in that: the water content of the dried beancurd stick skin is 30-45%.
Priority Applications (1)
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