CN101147545A - Bean curd instant noodle and its processing method - Google Patents
Bean curd instant noodle and its processing method Download PDFInfo
- Publication number
- CN101147545A CN101147545A CNA2007101764510A CN200710176451A CN101147545A CN 101147545 A CN101147545 A CN 101147545A CN A2007101764510 A CNA2007101764510 A CN A2007101764510A CN 200710176451 A CN200710176451 A CN 200710176451A CN 101147545 A CN101147545 A CN 101147545A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- processing method
- instant noodle
- frozen
- maturation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Noodles (AREA)
Abstract
The present invention discloses a kind of instant noodles made of soybean curd and its processing method. Said processing method includes the following steps: using soybean as raw material, cleaning, soaking, grinding to make milk, filtering, boiling, coagulating, forming, noodles-cutting, shaping, quickly-freezing, curing, soaking by using sodium hydrogen carbonate and drying so as to obtain the invented instant noodles made of soybean curd. Said product contains rich protein (its content is 53%), fat (its content is 25%), microelements of calcium, phosphorus and magnesium and soybean isoflavone.
Description
Technical field
The present invention relates to a kind of is the noodles and the processing method thereof of main material production with soybean or other beans, especially a kind of bean curd noodle or bean curd instant noodle and processing method thereof, have characteristics such as delicious, balanced in nutrition, matter structure uniformity and rehydration be good, belong to food processing technology field.
Background technology
Noodles are indispensable food in a kind of people's life.Instant noodles then are important instant food, have convenient and swift, delicious characteristics.Can be divided into fried instant noodle and non-fried instant noodle (dry after the boiling) from production technology.Divide existing wheat flour instant noodles, instant noodle of rice powder (convenient rice noodle), bean vermicelli instant noodles (green bean vermicelli etc.) and coarse cereals instant noodle from raw material.
It is good that fried instant noodle has a rehydration, and mouthfeel and local flavor are easily by advantages such as consumer's acceptance.But the peculiar high heat energy of fried food, high fat content are kept someone at a respectful distance the part consumer.Simultaneously, the generation of the nuisance in the starch food frying course also is the main worry point of consumer to fried instant noodle.And non-fried instant noodle is because without fried, so secure context is not worried.But, the equal susceptible to of the rehydration of non-fried instant noodle and mouthfeel.
Rich in protein, fat etc. are arranged in the bean product, and bean-curd product is again China's traditional food, and its health benefit is universally acknowledged.Frozen bean curd is one of food of liking of Chinese, but sells and consumption with frozen state.In Japan, though dry frozen bean curd is arranged, it has good rehydration and convenience, and it is mainly as the dish of boiling food (as chafing dish etc.).It further is processed as bean curd instant noodle, does not also report.
Summary of the invention
One of purpose of the present invention is that a kind of bean curd instant noodle will be provided, and two of goal of the invention is processing methods that this bean curd instant noodle will be provided, and the noodles of processing with this processing method not only contain the soybean rich nutrient contents, also has rehydration preferably and mouthfeel.
Comprise face piece, seasoning bag in order to reach the technical scheme that first purpose of the present invention takes, it is characterized in that: its face piece is made by bean curd, and its primary raw material is soybean or other beans.
In the above-mentioned bean curd instant noodle, also added one or more following materials in described the piece:
Konjaku flour
Calcium, magnesium, phosphorus, iron ore material
The isoflavones active material
Other plant amylum
Vegetable juice
Algal polysaccharides
The edible fungi polysaccharide.
In the above-mentioned bean curd instant noodle, the total amount of the interpolation material in described piece be face piece weight 30% in.
For reach technical scheme that second purpose of the present invention take comprise with the quick-frozen of moulding bean curd, maturation, immersion thaw, dry production stage.Wherein bean curd can be used conventional production process: raw materials such as soybean through cleaning, immersion, defibrination, filtration, boiling, solidify, step such as moulding makes.
In the processing method of above-mentioned bean curd instant noodle, before or after the bean curd quick-frozen, or after the maturation, or soak and also will carry out the slitting shaping after thawing, make it become that to have the cross section be rectangle or foursquare strip bean curd.
In the processing method of above-mentioned bean curd instant noodle, the temperature of described quick-frozen is below-18 ℃.
In the processing method of above-mentioned bean curd instant noodle, described maturation is that the bean curd after the quick-frozen was placed 10 minutes～48 hours down at 0～-10 ℃, make ice-crystal growth be uniformity tiny ice crystal, make described product have good matter structure and mouthfeel.
In the processing method of above-mentioned bean curd instant noodle, described immersion is thawed, and is the bean curd after the maturation is soaked 1～10 minute in concentration is 0.1%～10% sodium bicarbonate solution after, to be soaked in water and to thaw.
In the processing method of above-mentioned bean curd instant noodle, used raw material bean curd also is added with one or more following materials in its production process:
Konjaku flour
Calcium, magnesium, phosphorus, iron ore material
The isoflavones active material
Other plant amylum
Vegetable juice
Algal polysaccharides
The edible fungi polysaccharide.
Rehydration, mouthfeel, safety issue at common instant noodles existence, simultaneously, consider that (soybean protein is a high-quality protein for the good function characteristic of bean product, the content of functional components such as isoflavones, polypeptide etc. is more high), invented above-mentioned bean curd instant noodle based on dry frozen bean curd.
By adopting quick-frozen, maturation, sodium acid carbonate in the frozen bean curd production process to thaw to handle and technology such as drying, make the bean curd instant noodle that makes have good rehydration.Some contains certain soybean component in the existing coarse cereals instant noodle, but its production technology also fully with common noodles production process in identical with face, moulding etc., production method and product are all different from outward appearance, internal structure, the one-tenth physicochemical property aspect that grades.Can not produce with existing production method and to contain so high noodles of soybean component.
The present invention is directed in the frozen bean curd production, it is long that (more than 3 days～1 week) and sodium acid carbonate processing time of thawing is handled in maturation, the problem that makes the internal structure of frozen bean curd become coarse and easily well-done proposes in bean curd instant noodle is produced, and shortens maturation time to 10 minute～48 hours.Quickly iced bean-curd is soaked the method that is soaked in water and thaws after 1～10 minute in 0.1%～10% sodium bicarbonate solution, make the partially protein structural change, guaranteed the rehydration of bean curd instant noodle on the one hand, prevent the too loose of structure and the problem of anti-bubble not on the other hand again, improved the mouthfeel of bean curd instant noodle.
At different consumers' needs, in bean curd processing, add konjaku flour, other plant amylum, vegetable juice etc., produce the heat difference, the bean curd instant noodle that nutritive value is different.For example, the common beancurd instant noodles are primarily aimed at people or the energy supplement food that energy requirement is lower, have fat-reducing to require, and the bean curd instant noodle that has added polysaccharide or vegetable juice can be used as energy supplement usefulness, also can be used as fast food and eats.The gross weight of addition in bean curd instant noodle of konjaku flour, algal polysaccharides, edible fungi polysaccharide or vegetable juice should be controlled at below 30%, to guarantee outward appearance, structure, rehydration and the nutritive peculiarity of bean curd instant noodle.These additives both can add separately, also can mix interpolation.Its gross weight also should be controlled in 30% when mixing interpolation.
Before the bean curd moulding, also can add various mineral matters, vitamin or isoflavones isoreactivity material, produce various bean curd instant noodles with health benefit.As adding elements such as calcium or iron, production high calcium, the rotten instant noodles of splashings help children or the women replenishes the calcium and iron.
After the bean curd moulding, by the slitting shaping, obtain elongated noodles shape bean curd, quick-frozen and subsequent treatment can reduce the energy resource consumption of slitting shaping so then; Also can after the quick-frozen, after the maturation, soak thaw back or the slitting shaping of dry back, though energy resource consumption increases to some extent like this, the finished product percentage of head rice can make moderate progress.
Product of the present invention is similar to common frozen bean curd, both can use the mechanization quick-frozen, also can utilize winter low temperature condition natural freezing.Drying means both can use freeze-drying method to carry out drying, also can use the mode of hot blast, ventilation or air dry to carry out drying.
In sum, the present invention has following advantage:
1, with the soybean is primary raw material, makes after the bean curd through quick-frozen, maturation and drying, produce and have good health effect and bean curd instant noodle easily through the program identical with the common beancurd production technology.The present invention does not need fried, and main component is identical with bean curd, contains trace element and isoflavones such as rich in protein (53%), fat (25%), calcium, phosphorus, magnesium.
2, the time of handling by control quick freezing temperature and time, maturation temperature and time, sodium bicarbonate solution, baking temperature etc., adjust the bean curd instant noodle internal structure, (water more than 90 ℃ brews to make it both have good rehydration, rehydration time is in 2 minutes), elasticity and toughness are preferably arranged again.
3, can in bean curd is produced, add konjaku flour or other starch, vegetable juice etc., produce the bean curd instant noodle of various different color and lusters, different heat energy content, adapt to different consumers' needs.The total amount of addition in bean curd instant noodle of konjaku flour, other starch or vegetable juice should be controlled at below 30%, to guarantee structure, rehydration and the nutritive peculiarity of bean curd instant noodle.
4, the slitting shaping of bean curd instant noodle both can be carried out after the bean curd moulding, also can quick-frozen, maturation, sodium acid carbonate handle thaw or drying after carry out.
5, this product and common instant noodles series seemingly can obtain various differently flavoured bean curd instant noodles by adding various seasoning bags.
The specific embodiment
Embodiment 1:
1) production of bean curd: the soybean 1kg after cleaning, 25 ℃ water logging bubble 8 hours, defibrination (amount of water is 4 times of dried soybean), centrifugation, mashing off to 100 ℃ also kept 5 minutes, added bittern 15g point brain then, was shaped to the bean curd of moisture content about 80%.
2) freezing and maturation of bean curd: utilize-25 ℃ quick-frozen production line bean curd to be frozen into-18 ℃, storage 2 days in-5 ℃ freezer is then grown ice crystal in the bean curd slightly and is kept all even unanimity of structure.
3) sex change of protein: in 3% sodium bicarbonate solution, soaked 10 minutes, make the partially protein sex change, to improve its rehydration.
4) slitting shaping and drying: the bean curd after will soaking is put into mobile running water and is thawed.Utilize the bean curd after sharp cutter will thaw to be cut into the noodles shape as required, carry out drying with 60 ℃ of hot blasts then.
5) metering and packing: the bean curd noodle that processes is measured as required, and together put into packing container with the seasoning bag and pack, promptly obtain bean curd instant noodle.
Embodiment 2:
1) production of konjak tofu: the soybean 1kg after cleaning, 25 ℃ water logging bubble 8 hours, defibrination (amount of water is 4 times of dried soybean), centrifugation, mashing off to 100 ℃ also kept 5 minutes.Simultaneously, konjaku powder 300g dissolves in the water of 12kg, and being heated with stirring to solution becomes gel.Mix with heating back soya-bean milk and to add bittern 15g or other coagulating agent point brain then, be shaped to the konjak tofu of moisture content about 80%.
2) freezing and maturation of bean curd: utilize-25 ℃ quick-frozen production line konjak tofu to be frozen into-18 ℃, storage 2 days in-2 ℃ freezer is then grown ice crystal in the konjak tofu slightly and is kept all even unanimity of structure.
3) sex change of protein: in 5% sodium bicarbonate solution, soaked 5 minutes, make the partially protein sex change, to improve its rehydration.
4) slitting shaping and drying: the konjak tofu after will soaking is put into mobile running water and is thawed.Utilize the bean curd after sharp cutter will thaw to be cut into the noodles shape as required, carry out drying with 60 ℃ of hot blasts then.
5) metering and packing: the konjak tofu noodles that process are measured as required, and together put into packing container with the seasoning bag and pack, promptly obtain the konjak tofu instant noodles.
Embodiment 3:
6) production of algal polysaccharides and iron intensified bean curd: the soybean 1kg after cleaning, 25 ℃ water logging bubble 8 hours, defibrination (amount of water is 4 times of dried soybean), centrifugation, add 7% algal polysaccharides and 0.1% ferrous sulfate, stirred 3 minutes, mashing off to 100 ℃ also kept 5 minutes, add bittern 15g point brain then, be shaped to the bean curd of moisture content about 80%.
7) freezing and maturation of bean curd: utilize-25 ℃ quick-frozen production line bean curd to be frozen into-18 ℃, storage 2 hours in-5 ℃ freezer is then grown ice crystal in the bean curd slightly and is kept all even unanimity of structure.
8) sex change of protein: in 10% sodium bicarbonate solution, soaked 3 minutes, make the partially protein sex change, to improve its rehydration.
9) slitting shaping and drying: the bean curd after will soaking is put into mobile running water and is thawed.Utilize the bean curd after sharp cutter will thaw to be cut into the noodles shape as required, carry out drying with 60 ℃ of hot blasts then.
10) metering and packing: the bean curd noodle that processes is measured as required, and together put into packing container with the seasoning bag and pack, promptly obtain bean curd instant noodle.
In actual production, in the process of bean curd, except adding konjaku flour, algal polysaccharides and ferrous sulfate, can also add materials such as mineral matters such as calcium, magnesium, phosphorus, isoflavones active material, other plant amylum, vegetable juice and edible fungi polysaccharide.The total amount of adding material be face piece weight 30% in.
It should be noted last that: above embodiment is the unrestricted technical scheme of the present invention in order to explanation only, although the present invention is had been described in detail with reference to the foregoing description, those of ordinary skill in the art is to be understood that: still can make amendment or be equal to replacement the present invention, and not breaking away from any modification or partial replacement of the spirit and scope of the present invention, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (9)
1. bean curd instant noodle, it comprises face piece, seasoning bag, it is characterized in that: its face piece is made by bean curd, and its primary raw material is soybean or other beans.
2. bean curd instant noodle according to claim 1 is characterized in that, has also added one or more following materials in described the piece:
Konjaku flour
Calcium, magnesium, phosphorus, iron ore material
The isoflavones active material
Other plant amylum
Vegetable juice
Algal polysaccharides
The edible fungi polysaccharide.
3. bean curd instant noodle according to claim 2 is characterized in that, the total amount of the interpolation material in described piece be face piece weight 30% in.
4. the method for the above-mentioned bean curd instant noodle of processing is characterized in that, it comprise with bean curd quick-frozen, maturation, immersion thaw, dry production stage.
5. the processing method of bean curd instant noodle according to claim 4, it is characterized in that, before or after the bean curd quick-frozen, or after the maturation, or soak and also will carry out the slitting shaping to bean curd after thawing, make it become that to have the cross section be rectangle or foursquare strip.
6. according to the processing method of claim 4 or 5 described bean curd instant noodles, it is characterized in that the temperature of described quick-frozen is below-18 ℃.
7. according to the processing method of claim 4 or 5 described bean curd instant noodles, it is characterized in that described maturation is that the bean curd after the quick-frozen was placed 10 minutes～48 hours down at 0～-10 ℃, making ice-crystal growth is the tiny ice crystal of uniformity.
8. according to the processing method of claim 4 or 5 described bean curd instant noodles, it is characterized in that described immersion is thawed, is the bean curd after the maturation is soaked 1～10 minute in concentration is 0.1%～10% sodium bicarbonate solution after, to be soaked in water and to thaw.
9. according to the processing method of claim 4 or 5 described bean curd instant noodles, it is characterized in that used raw material bean curd also is added with one or more following materials in its production process:
Konjaku flour
Calcium, magnesium, phosphorus, iron ore material
The isoflavones active material
Other plant amylum
Vegetable juice
Algal polysaccharides, edible fungi polysaccharide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101764510A CN101147545A (en) | 2007-10-29 | 2007-10-29 | Bean curd instant noodle and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101764510A CN101147545A (en) | 2007-10-29 | 2007-10-29 | Bean curd instant noodle and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101147545A true CN101147545A (en) | 2008-03-26 |
Family
ID=39248333
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101764510A Pending CN101147545A (en) | 2007-10-29 | 2007-10-29 | Bean curd instant noodle and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101147545A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411433B (en) * | 2008-11-10 | 2012-02-08 | 夏子明 | Bean curd noodle |
| CN112869028A (en) * | 2021-02-07 | 2021-06-01 | 许昌学院 | Quick-soaking dried bean curd stick and manufacturing method thereof |
-
2007
- 2007-10-29 CN CNA2007101764510A patent/CN101147545A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411433B (en) * | 2008-11-10 | 2012-02-08 | 夏子明 | Bean curd noodle |
| CN112869028A (en) * | 2021-02-07 | 2021-06-01 | 许昌学院 | Quick-soaking dried bean curd stick and manufacturing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102524675B (en) | Cooked rice capable of being eaten instantly after being added with water and manufacture method of same | |
| CN106819827B (en) | A kind of potato frozen cooked face and its processing method | |
| KR101945828B1 (en) | Preparation method of Frozen Rice and its products | |
| CN103478731B (en) | Red jujube medlar health-care powder and production method thereof | |
| CN102423087B (en) | Vacuum microwave segmented combined drying manufacturing method of instant crisp dehydrated fish ball | |
| CN102370201B (en) | Method for producing Chinese chestnut crisp-baked cake | |
| CN103875755B (en) | A kind of quick-freezing fresh-keeping deep-fried twisted dough sticks and preparation method thereof | |
| CN103211171A (en) | Instant curing rice with enriched nutrient and preparation method thereof | |
| CN104663917A (en) | Production process of frozen and dried tofu | |
| CN102224911B (en) | Processing method of leisure food | |
| CN103027128A (en) | Freezing-resistant and boiling-resistant quick frozen bean curd and preparation method thereof | |
| CN103027131A (en) | Freezing-resistant and boiling-resistant quick-frozen recombinant seafood bean curd and preparation method thereof | |
| CN103549257A (en) | Summer rice cake powder and edible method thereof | |
| CN105380239A (en) | Processing and preparation method of fresh sweet potato vermicelli | |
| CN103919046B (en) | The preparation method of pineapple rice crust | |
| CN101147545A (en) | Bean curd instant noodle and its processing method | |
| CN103504361A (en) | Fish meat cake and processing method thereof | |
| CN103947932B (en) | The preparation method of Kiwi berry rice crust | |
| CN102793107A (en) | Rice soup noodles and preparation method thereof | |
| CN105685806A (en) | Method for making spinach and sheep bone soup fine dried noodles | |
| CN104543771A (en) | Instant noodles with tomato flavor containing potatoes and preparation method of instant noodles | |
| KR20040106941A (en) | Recipe for loach soybean paste | |
| CN107467524A (en) | A kind of colorful cartoon child nutrition high calcium breaded fish stick and its processing method | |
| CN103947953B (en) | The preparation method of mango rice crust | |
| CN106173963A (en) | A kind of dried Fructus Vitis viniferae hand-pulled noodles manufacture method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20080326 |