CN100566579C - A kind of preparation method of beancurd sheet - Google Patents
A kind of preparation method of beancurd sheet Download PDFInfo
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- CN100566579C CN100566579C CNB2006101237912A CN200610123791A CN100566579C CN 100566579 C CN100566579 C CN 100566579C CN B2006101237912 A CNB2006101237912 A CN B2006101237912A CN 200610123791 A CN200610123791 A CN 200610123791A CN 100566579 C CN100566579 C CN 100566579C
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Abstract
The present invention relates to a kind of preparation method of beancurd sheet, mainly comprise and adopt a defibrination secondary filter to improve product yield rate and quality in conjunction with adding monoglyceride and composite phosphate, improve the ratio of one-level bean curd stick by continuous feeding, make product be the faint yellow of homogeneous, replace traditional heated air drying or shine drying method technology by using closed far-infrared ray drying equipment, have product dehydration evenly, rate of drying is fast, guarantees the safe and sanitary of product.
Description
Technical field
The present invention relates to the preparation method of bean food, especially the preparation method of beancurd sheet.
Technical background
Bean curd stick is the skin of soya-bean milk, bean-curd stick, rotten muscle again, is to be a kind of vegetable food that raw material makes with the soya bean, and its nutritional labeling is similar to soybean, protein 50%, and fat is about 28%, and moisture is about 10%, and all the other are carbohydrate.The bean curd stick color and luster is yellowish, unique flavor, nutritious, be rich in functional components such as unrighted acid, vitamin E, isoflavones, lecithin, do not contain cholesterol, normal eating can be improved cardiovascular function, replenishes the amino acid in the human body, be the senior nutrition of hypertension, artery sclerosis and cardiovascular patient, be called as in " vegetarian diet ".
In China, bean curd stick production for a long time mostly is to stay in the handicraft workshop formula that equipment is simply outmoded, technology falls behind to produce, not only production environment is difficult to satisfy the requirement of food hygiene, and yield rate is low, one-level bean curd stick yields poorly, be in particular in: 1, in the traditional bean curd stick production process, the extraction process of soybean protein adopts cold water defibrination and cold water washery slag, and Protein Extraction efficient is low, has more soybean protein to waste along with abandoning of bean dregs; 2, traditional handicraft adopts a charging, finishes until taking off skin, and the soya-bean milk heated time is long, and middle and later periods product Maillard reaction is more serious, and the excessive sex change of albumen causes product colour dark, poor toughness, and one-level bean curd stick yield is low.This further causes the bean curd stick value-added content of product low and influence the sale of bean curd stick product.Some illegal retailers obtain the bean curd stick of good toughness of light color, at mashing off, be incubated, take off in the operation of skin and added violated additives such as sodium formaldehyde sulfoxylate, borax, grievous injury consumers in general healthy.Sodium formaldehyde sulfoxylate, borax are the poisonous chemical substances of a class, China's national standard and relevant food rules clearly chemical substances such as regulation sodium formaldehyde sulfoxylate, borax forbid to make an addition in the food.3, traditional bean curd stick production is to rely on the nature solar radiation to carry out drying, this production that will cause bean curd stick to the degree of dependence of natural conditions than higher, weather is bigger to the quality influence of bean curd stick product, and particularly the influence of the hygienic quality of product is especially serious; In case the season that drizzle is unbroken, the production of bean curd stick just is very restricted.
Summary of the invention
Purpose of the present invention is exactly to overcome the shortcoming that above-mentioned prior art exists, a kind of preparation method of high-quality beancurd sheet is provided, material protein utilization rate and yield rate height, product keeps original beany flavour and mouthfeel, be the light yellow of homogeneous, and produce the restriction that is not subjected to weather.
The preparation method of a kind of beancurd sheet of the present invention comprises the steps:
(1) selected good quality soybeans is a raw material, with the peeling machine decortication, is divided into two lobes;
(2) above-mentioned soya bean is added water by dried beans and 1: 5 ratio of weight and number of water, and add and to account for the monoglyceride of dried bean curd weight 0.01～0.05% and 0.1～0.3% composite phosphate, 50 ℃ were soaked 1-3 hour, it are risen to no hard-core;
(3) soaked soybean is carried out water mill, the magma, the bean dregs that grind are respectively charged into container;
(4) bean dregs that step (3) is obtained mix with the 50-60 ℃ of hot water that is equivalent to 3 times of weight of soya bean, stir 5～10 minutes, filter, and screenings separates to such an extent that secondary is starched; The gained bean dregs are mixed with the 50-60 ℃ of hot water that is equivalent to 3 times of weight of soya bean, stirred 5～10 minutes, filter, screenings separates to such an extent that three times are starched;
(5) after the magma that secondary slurry, three slurries and step (3) are obtained mixes, boil to 95 ℃-99 ℃ insulations 5～10 minutes, be cooled to 50 ℃-60 ℃ standby;
(6) slurries that step (5) is obtained are assigned in the container molding by the pipeline distributor, container bottom keeps slurry temperature at 75 ℃-85 ℃ with Steam Heating, simultaneously, per hour the slurries in the container molding are carried out feed supplement, with the concentration stabilize of protein concentration and soya-bean milk in the maintenance container molding;
(7) take off skin, provoke monoblock blank beancurd sheet from the container molding surface with the rubber-like iron wire, open and flat gown dries in the air on two parallel yokes;
(8) drying, adopt the far-infrared rays drying device that the beancurd sheet of uncovering is carried out drying, its bake out temperature is 45～55 ℃, and drying time is 240～300min, and adopt the ultraviolet ray irradiation that sterilization treatment is carried out on the surface of beancurd sheet, to reduce the micro organism quantity of product.
In the step (2), preferred sodium phosphate trimer of composite phosphate and calgon are formed by 1: 2 weight portion.
The present invention compared with prior art has following advantage:
1, prevents effectively that by adding monoglyceride soya-bean milk from bubbling, overflowing in heating process, and has promotion protein-fatty reciprocation, increase fat, vitamin E, lecithin, isoflavone levels in the bean curd stick, reduce " sweet " ratio, improve the nutritive value of bean curd stick, increase the effect of bean curd stick yield rate;
2, the method by a defibrination secondary filter, the recovery rate of protein can improve 25%～30%, reaches the purpose of protein in the efficient stripping soya bean in conjunction with the interpolation composite phosphate, and the soybean protein utilization rate is reached more than 90%;
3, adopt continuous feeding greatly to improve the ratio of one-level bean curd stick, make product be the faint yellow of homogeneous, avoided the use sodium formaldehyde sulfoxylate;
4, use closed far-infrared ray drying equipment and replace traditional drying method technology, have the product dehydration evenly, rate of drying is fast, the efficient height, prevent the finished product indirect pollution, kept the multiple advantages such as quality of product.
The specific embodiment
Embodiment 1
(1) selected good quality soybeans is a raw material, with the peeling machine decortication, is divided into two lobes.
(2) above-mentioned soya bean is added water in dried beans and 1: 5 ratio of water (ratio of weight and number, down with), and add the composite phosphate of 0.01% monoglyceride (calculate with dried beans amount, down with) and 0.1%, 50 ℃ of immersions 1 hour rise to no hard-core by it;
(3) soaked soybean is carried out water mill, the magma, the bean dregs that grind are respectively charged into container;
(4) bean dregs that step (3) is obtained mix with 50 ℃ of hot water that are equivalent to 3 times of weight of soya bean, stir 10 minutes, filter, and screenings separates to such an extent that secondary is starched; The gained bean dregs are mixed with 60 ℃ of hot water that are equivalent to 3 times of weight of soya bean, stirred 10 minutes, filter, screenings separates to such an extent that three times are starched;
(5) secondary slurry, three slurries and magma in the step (3) are mixed after, boil to 95 ℃ of insulations 10 minutes, be cooled to 50 ℃ standby;
(6) slurries well-done in the step (5) are assigned in the container molding by the pipeline distributor, container bottom keeps slurry temperature at 75 ℃ with Steam Heating, simultaneously, per hour the slurries in the container molding are carried out feed supplement, to keep the concentration of the stable and soya-bean milk of protein concentration in the container molding;
(7) take off skin, provoke monoblock blank beancurd sheet from the container molding surface with the rubber-like iron wire, open and flat gown dries in the air on two parallel yokes;
(8) drying adopts the far-infrared rays drying technology that the bean curd stick of uncovering is carried out drying, and its bake out temperature is 55 ℃, and drying time is 240min, and adopts the ultraviolet ray irradiation that sterilization treatment is carried out on the surface of beancurd sheet, to reduce the micro organism quantity of product.
Embodiment 2
(1) selected good quality soybeans is a raw material, with the peeling machine decortication, is divided into two lobes.
(2) above-mentioned soya bean is added water in dried beans and 1: 5 ratio of water (ratio of weight and number, down with), and add the composite phosphate of 0.03% monoglyceride (calculate with dried beans amount, down with) and 0.2%, 50 ℃ of immersions 2 hours rise to no hard-core by it;
(3) soaked soybean is carried out water mill, the magma, the bean dregs that grind are respectively charged into container;
(4) bean dregs that step (3) is obtained mix with 55 ℃ of hot water that are equivalent to 3 times of weight of soya bean, stir 7 minutes, filter, and screenings separates to such an extent that secondary is starched; The gained bean dregs are mixed with 55 ℃ of hot water that are equivalent to 3 times of weight of soya bean, stirred 7 minutes, filter, screenings separates to such an extent that three times are starched;
(5) secondary slurry, three slurries and magma in the step (3) are mixed after, boil to 97 ℃ of insulations 7 minutes, be cooled to 55 ℃ standby;
(6) slurries well-done in the step (5) are assigned in the container molding by the pipeline distributor, container bottom keeps slurry temperature at 80 ℃ with Steam Heating, simultaneously, per hour the slurries in the container molding are carried out outer material, to keep the concentration of the stable and soya-bean milk of protein concentration in the container molding;
(7) take off skin, provoke monoblock blank beancurd sheet from the container molding surface with the rubber-like iron wire, open and flat gown dries in the air on two parallel yokes;
(8) drying adopts the far-infrared rays drying technology that the bean curd stick of uncovering is carried out drying, and its bake out temperature is 45 ℃, and drying time is 300min, and adopts the ultraviolet ray irradiation that sterilization treatment is carried out on the surface of beancurd sheet, to reduce the micro organism quantity of product.
Embodiment 3
(1) selected good quality soybeans is a raw material, with the peeling machine decortication, is divided into two lobes.
(2) above-mentioned soya bean is added water in dried beans and 1: 5 ratio of water (ratio of weight and number, down with), and add the composite phosphate of 0.05% monoglyceride (calculate with dried beans amount, down with) and 0.3%, 50 ℃ of immersions 3 hours rise to no hard-core by it;
(3) soaked soybean is carried out water mill, the magma, the bean dregs that grind are respectively charged into container;
(4) bean dregs that step (3) is obtained mix with 60 ℃ of hot water that are equivalent to 3 times of weight of soya bean, stir 5 minutes, filter, and screenings separates to such an extent that secondary is starched; The gained bean dregs are mixed with 60 ℃ of hot water that are equivalent to 3 times of weight of soya bean, stirred 5 minutes, filter, screenings separates to such an extent that three times are starched;
(5) secondary slurry, three slurries and magma in the step (3) are mixed after, boil to 99 ℃ of insulations 5 minutes, be cooled to 60 ℃ standby;
(6) slurries well-done in the step (5) are assigned in the container molding by the pipeline distributor, container bottom keeps slurry temperature at 85 ℃ with Steam Heating, simultaneously, per hour the slurries in the container molding are carried out feed supplement, to keep the concentration of the stable and soya-bean milk of protein concentration in the container molding;
(7) take off skin, provoke monoblock blank beancurd sheet from the container molding surface with the rubber-like iron wire, open and flat gown dries in the air on two parallel yokes;
(8) drying adopts the far-infrared rays drying technology that the bean curd stick of uncovering is carried out drying, and its bake out temperature is 50 ℃, and drying time is 270min, and adopts the ultraviolet ray irradiation that sterilization treatment is carried out on the surface of beancurd sheet, to reduce the micro organism quantity of product.
Fat, vitamin E, lecithin, isoflavone levels height in the beancurd sheet that embodiment 1,2,3 obtains, the recovery rate of protein can improve 25%～30%, and the soybean protein utilization rate reaches more than 90%.
Claims (2)
1, a kind of preparation method of beancurd sheet is characterized in that comprising the steps:
(1) selected good quality soybeans is a raw material, with the peeling machine decortication, is divided into two lobes;
(2) above-mentioned soya bean is added water by dried beans and 1: 5 ratio of weight and number of water, and add and to account for the monoglyceride of dried bean curd weight 0.01～0.05% and 0.1～0.3% composite phosphate, 50 ℃ were soaked 1-3 hour, it are risen to no hard-core;
(3) soaked soybean is carried out water mill, the magma, the bean dregs that grind are respectively charged into container;
(4) bean dregs that step (3) is obtained mix with the 50-60 ℃ of hot water that is equivalent to 3 times of weight of soya bean, stir 5～10 minutes, filter, and screenings separates to such an extent that secondary is starched; The gained bean dregs are mixed with the 50-60 ℃ of hot water that is equivalent to 3 times of weight of soya bean, stirred 5～10 minutes, filter, screenings separates to such an extent that three times are starched;
(5) after the magma that secondary slurry, three slurries and step (3) are obtained mixes, boil to 95 ℃-99 ℃ insulations 5～10 minutes, be cooled to 50 ℃-60 ℃ standby;
(6) slurries that step (5) is obtained are assigned in the container molding by the pipeline distributor, container bottom keeps slurry temperature at 75 ℃-85 ℃ with Steam Heating, simultaneously, per hour the slurries in the container molding are carried out feed supplement, with the concentration stabilize of protein concentration and soya-bean milk in the maintenance container molding;
(7) take off skin, provoke monoblock blank beancurd sheet from the container molding surface with the rubber-like iron wire, open and flat extension dries in the air on two parallel yokes;
(8) drying, adopt the far-infrared rays drying device that the beancurd sheet of uncovering is carried out drying, its bake out temperature is 45～55 ℃, and drying time is 240～300min, and adopt the ultraviolet ray irradiation that sterilization treatment is carried out on the surface of beancurd sheet, to reduce the micro organism quantity of product.
2, method according to claim 1 is characterized in that in the described step (2), composite phosphate is made up of by 1: 2 weight portion sodium phosphate trimer and calgon.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006101237912A CN100566579C (en) | 2006-11-27 | 2006-11-27 | A kind of preparation method of beancurd sheet |
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| CNB2006101237912A CN100566579C (en) | 2006-11-27 | 2006-11-27 | A kind of preparation method of beancurd sheet |
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| CN1965666A CN1965666A (en) | 2007-05-23 |
| CN100566579C true CN100566579C (en) | 2009-12-09 |
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| CN103229853A (en) * | 2013-04-26 | 2013-08-07 | 辽宁一丁食品有限公司 | Ready-to-eat dried beancurd stick product as well as manufacture method and edible method thereof |
| CN103340247A (en) * | 2013-07-19 | 2013-10-09 | 涂伟英 | Preparing method of selenium-rich nutritive beancurd sticks |
| CN107873856A (en) * | 2017-11-14 | 2018-04-06 | 广西博白县春福林家庭农场 | A kind of manufacture craft of the bean curd stick with rich in nutrition effect |
| CN107853403A (en) * | 2017-11-17 | 2018-03-30 | 安吉祖名豆制食品有限公司 | A kind of processing technology of smoke-dried beancurd |
| CN107853405A (en) * | 2017-11-20 | 2018-03-30 | 金寨县益康食品有限公司 | A kind of preparation technology of rhizoma Gastrodiae beancurd sheet |
| CN107836532A (en) * | 2017-11-20 | 2018-03-27 | 金寨县益康食品有限公司 | A kind of preparation technology of root of kudzu vine beancurd sheet |
| CN108617796A (en) * | 2018-05-15 | 2018-10-09 | 山东万得福实业集团有限公司 | A kind of production technology and application method of high tenacity bean curd stick specialized soybean albumen powder |
| CN108740042A (en) * | 2018-05-31 | 2018-11-06 | 昭平县木格金水湾豆制品加工厂 | A kind of production method of black soya bean bean curd stick |
| CN108391731A (en) * | 2018-05-31 | 2018-08-14 | 昭平县木格金水湾豆制品加工厂 | A kind of tealeaves bean curd stick production method |
| CN108464354A (en) * | 2018-05-31 | 2018-08-31 | 昭平县木格金水湾豆制品加工厂 | A kind of peanut dried bean milk cream production method |
| CN108740043A (en) * | 2018-05-31 | 2018-11-06 | 昭平县木格金水湾豆制品加工厂 | A method of bean curd stick is made using mountain spring water |
| CN109601675A (en) * | 2018-12-18 | 2019-04-12 | 良品铺子股份有限公司 | Extend the method and high-moisture candied product of candied product shelf life |
| CN112869029B (en) * | 2021-02-22 | 2023-07-07 | 广西武宣农家富食品有限公司 | Semi-automatic dried beancurd stick production line |
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2006
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