CN1454503A - Method of producing bean-curd product using konjak, cereal and soybean - Google Patents

Method of producing bean-curd product using konjak, cereal and soybean Download PDF

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Publication number
CN1454503A
CN1454503A CN02133746A CN02133746A CN1454503A CN 1454503 A CN1454503 A CN 1454503A CN 02133746 A CN02133746 A CN 02133746A CN 02133746 A CN02133746 A CN 02133746A CN 1454503 A CN1454503 A CN 1454503A
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product
konjaku
soybean
cereal
curd
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CN02133746A
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CN1188048C (en
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董忠蓉
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Guizhou Zhongshan Konjac Agricultural Development Co ltd
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Abstract

The invention is a method to make bean curd products by using konjaku, grain and soybean. According to weight share, konjaku 1-10 shares, grain 4-20 shares and soybean 80-95 shares. The steps: firstly geltinize the konjaku, fement the grain and mill the soybean into plas; then evenly mix them, boil, filter and take out residue; add water into coagulator or dissolving, pour in plasm liquid to evenly blend, and after the liquid coagulates, press and shape to get the finished product. And it an also directly life into skins to make the dried bean milk cream in tight rolls. It enriches nutritious and health components for bean curd products.

Description

Method with konjaku, cereal, soybean making bean-curd product
Technical field: the present invention relates to a kind of method for making food, particularly a kind of is the method for making food of primary raw material with the soybean.
Background technology: existing is that the food that primary raw material is made mainly is divided into two big classes with the soybean.One class is with soybean and bean powder, the soymilk class bean product made after other materials directly mix; One class is to make various bean-curd products (as bean curd, bean curd stick, gluten etc.) behind the soybean defibrination.Last based food is the mixing of various materials, mainly is to drink for people as drink.It is edible for people that back one class bean-curd product then can be made into dish and leisure food, and its consumption figure and the consumer group are far longer than last class bean product.Present problem is, because the particularity of soybean curd preparing technique be difficult to mix other nutriments in manufacturing process, so the nutrition of this class bean-curd product is difficult to make the bean-curd product that contains the multiple nutrients composition mainly based on the soybean composition.
Summary of the invention: the objective of the invention is to, a kind of method of making bean-curd product with konjaku, cereal, soybean is provided.It has added in existing bean curd manufacturing process through the konjaku of gelatinization and cereal by fermentation, has increased plurality kinds of health care, nutrition.When satisfying daily life custom, increased the absorption of people's health cares, nutrition.
Technical scheme of the present invention: with the method for konjaku, cereal, soybean making bean-curd product; It is characterized in that: with konjaku, cereal, soybean is raw material, and konjaku powder is 1～10 part by weight, and 4～20 parts of grain dusts, soybean are joined for 80～95 parts and get raw material, takes following step to make;
A, konjaku gelatinization: in konjaku powder, add 18～25 ℃ of warm water of 30～100 times, left standstill after mixing thoroughly 3～5 hours, get the A product;
B, fermented grain: press the instant leavening of grain dust weight adding 0.6～1.2%, add water by fermentation again, get the B product;
C, soybean defibrination: it is the C product that soybeans soaking, defibrination are separated the slurries that obtain;
D, slurrying: A, B, the mixing of C product are mixed thoroughly, boil, filtration is slagged tap, and the slurries that obtain are the D product;
E, goods: coagulating agent is dissolved in water, pours temperature into and be in 80～90 ℃ the D product and mix thoroughly, treat that slurries solidify after, compression moulding gets finished product bean curd; Or the D product are directly chosen leather become bean curd stick.
Above-mentioned makes in the method for bean-curd product of konjaku, cereal, soybean, and the konjaku powder described in the step a is the above free from admixture konjaku powders of 80 orders.
In the aforesaid method of making bean-curd product of konjaku, cereal, soybean, adding water by fermentation described in the step b, is the hot water fermentation that adds 30～40 ℃ of temperature.
Compared with the prior art, the present invention has added the konjaku of gelatinization and the cereal of fermentation in bean curd manufacturing process, has solved the problem that bean-curd product is difficult to mix the multiple nutrients composition.The present invention adds konjaku and cereal (particularly cereal coarse cereals) in bean-curd product, not only enriched the nutrition and the health care composition of bean-curd product, and has opened up new approach for the deep processing of cereal coarse cereals.The present invention has easy to implement, the characteristics that product is nutritious, mouthfeel is good.Product of the present invention can be used as the novel tofu goods and leisure food is edible for people.
The specific embodiment:
Embodiment 1.Get 100 purpose free from admixture konjaku powder 3Kg, each 6Kg of corn flour and rice meal, soybean 85Kg take following step to make as raw material.
A, konjaku gelatinization: in konjaku powder, add 18～25 ℃ of warm water of 150Kg, left standstill after mixing thoroughly 4 hours, get A product in the pasty state.
B, fermented grain: corn flour and rice meal are mixed, add the instant leavening (as high activity dried yeast) of 0.1Kg, add the hot water of 30～40 ℃ of temperature again, furnishing pasty state or scattered paste shape get the B product.
C, soybean defibrination: soybean is the C product by the liquid slurry that the bean curd preparation method is soaked, the defibrination separation obtains.
D, slurrying: A, B, the mixing of C product are mixed thoroughly, boil, filtration is slagged tap, and the slurries that obtain are the D product.
E, goods: coagulating agent (as halogen powder, glucose-δ-lactones etc.) is dissolved in water, and to pour temperature into be to mix thoroughly in 80～90 ℃ the D product, treat that slurries solidify after, compression moulding gets finished product bean curd.Also the D product directly can be chosen leather and become bean curd stick.
Embodiment 2.Get the above free from admixture konjaku powder 4Kg of 80 orders, buckwheat face 10Kg, soybean 86Kg take following step to make as raw material.
A, konjaku gelatinization: in konjaku powder, add 18～25 ℃ of warm water of 240Kg, left standstill after mixing thoroughly 4 hours, get A product in the pasty state.
B, fermented grain: will add the high activity dried yeast of 0.1Kg in the buckwheat face, and add the hot water of 30～40 ℃ of temperature again, furnishing pasty state or scattered paste shape get the B product.
Other steps are with embodiment 1.
Embodiment 3.Get the above free from admixture konjaku powder 5Kg of 80 orders, Chinese sorghum face 8Kg, soybean 87Kg take following step to make as raw material.
A, konjaku gelatinization: in konjaku powder, add 18～25 ℃ of warm water of 400Kg, left standstill after mixing thoroughly 4 hours, get A product in the pasty state.
B, fermented grain: will add the high activity dried yeast of 0.1Kg in the Chinese sorghum face, and add the hot water of 30～40 ℃ of temperature again, furnishing pasty state or scattered paste shape get the B product.
Other steps are with embodiment 1.
Embodiment 4.Get the above free from admixture konjaku powder 2Kg of 80 orders, mealy potato 12Kg, soybean 90Kg take following step to make as raw material.
A, konjaku gelatinization: in konjaku powder, add 18～25 ℃ of warm water of 140Kg, left standstill after mixing thoroughly 4 hours, get A product in the pasty state.
B, fermented grain: will add the high activity dried yeast of 0.1Kg in the mealy potato, and add the hot water of 30～40 ℃ of temperature again, furnishing pasty state or scattered paste shape get the B product.
Other steps are with embodiment 1.
Embodiment 5.Get the above free from admixture konjaku powder 6Kg of 80 orders, sweet potato powder 18Kg, soybean 90Kg take following step to make as raw material.
A, konjaku gelatinization: in konjaku powder, add 18～25 ℃ of warm water of 360Kg, left standstill after mixing thoroughly 4 hours, get A product in the pasty state;
B, fermented grain: will add the high activity dried yeast of 0.1Kg in the sweet potato powder, and add the hot water of 30～40 ℃ of temperature again, furnishing pasty state or scattered paste shape get the B product.
Other steps are with embodiment 1.
Grain dust of the present invention can be corn flour, Chinese sorghum face, buckwheat face, flour, potato class powder (as sweet potato powder, mealy potato etc.), rice class powder (rice meal, millet powder etc.), also can be their mixture.In the various cereal, particularly the cereal coarse cereals have important effect to the human nutrition structure, and just cereal coarse cereals mouthfeel is poor, and difficulty is accepted by people.Cereal is activated its biological chain by zymotechnique, improve biological value, can increase its fragrance and overcome the part coarse cereals coarse and the defective of disagreeable taste arranged.Because the consumer and the consumption figure of bean-curd product are huge, and the cereal coarse cereals are mixed in the bean-curd product, can make people take in the composition of cereal coarse cereals regularly, replenish the multiple nutrients composition of human body.Konjaku is degraded to high-quality konjacmannan and gel by gelatinization, and this gel is fabulous white emulsifying agent, thickener and natural antiseptic agent.This technology and simple additive add konjaku powder in essence different.

Claims (3)

1, the method for making bean-curd product with konjaku, cereal, soybean; It is characterized in that: with konjaku, cereal, soybean is raw material, and konjaku powder is 1～10 part by weight, and 4～20 parts of grain dusts, soybean are joined for 80～95 parts and get raw material, takes following step to make;
A, konjaku gelatinization: in konjaku powder, add 18～25 ℃ of warm water of 30～100 times, left standstill after mixing thoroughly 3～5 hours, get the A product;
B, fermented grain: press the instant leavening of grain dust weight adding 0.6～1.2%, add water by fermentation again, get the B product;
C, soybean defibrination: it is the C product that soybeans soaking, defibrination are separated the slurries that obtain;
D, slurrying: A, B, the mixing of C product are mixed thoroughly, boil, filtration is slagged tap, and the slurries that obtain are the D product;
E, goods: coagulating agent is dissolved in water, pours temperature into and be in 80～90 ℃ the D product and mix thoroughly, treat that slurries solidify after, compression moulding gets finished product bean curd; Or the D product are directly chosen leather become bean curd stick.
2, method of making bean-curd product according to claim 1 with konjaku, cereal, soybean; It is characterized in that: the konjaku powder described in the step a is the above free from admixture konjaku powders of 80 orders.
3, method of making bean-curd product according to claim 1 and 2 with konjaku, cereal, soybean; It is characterized in that: adding water by fermentation described in the step b, is the hot water fermentation that adds 30～40 ℃ of temperature.
CNB021337462A 2002-09-11 2002-09-11 Method of producing bean-curd product using konjak, cereal and soybean Expired - Fee Related CN1188048C (en)

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CNB021337462A CN1188048C (en) 2002-09-11 2002-09-11 Method of producing bean-curd product using konjak, cereal and soybean

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101926474A (en) * 2010-04-20 2010-12-29 曾荣 Method for preparing tofu with sea tangle-konjak
CN101129180B (en) * 2007-06-15 2011-06-29 中国农业科学院饲料研究所 Functional filling soybean curd capable of storing in long time and method for manufacturing the same
CN103549659A (en) * 2013-11-19 2014-02-05 董忠蓉 Cigarette filter containing pure plant fiber and made of refined konjac powder
CN103564059A (en) * 2012-07-18 2014-02-12 汉阴县盛发魔芋制品有限公司 Konjak soybean product and its preparation method
CN106509153A (en) * 2016-11-18 2017-03-22 汉阴县盛发魔芋制品有限公司 Konjac dried soybean curd sticks and preparation method thereof

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101129180B (en) * 2007-06-15 2011-06-29 中国农业科学院饲料研究所 Functional filling soybean curd capable of storing in long time and method for manufacturing the same
CN101926474A (en) * 2010-04-20 2010-12-29 曾荣 Method for preparing tofu with sea tangle-konjak
CN103564059A (en) * 2012-07-18 2014-02-12 汉阴县盛发魔芋制品有限公司 Konjak soybean product and its preparation method
CN103549659A (en) * 2013-11-19 2014-02-05 董忠蓉 Cigarette filter containing pure plant fiber and made of refined konjac powder
CN103549659B (en) * 2013-11-19 2017-06-16 董忠蓉 A kind of cigarette filter of the pure plant fiber being made of konjaku powder
CN106509153A (en) * 2016-11-18 2017-03-22 汉阴县盛发魔芋制品有限公司 Konjac dried soybean curd sticks and preparation method thereof

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