CN101161100A - Bean curd and its production process - Google Patents

Abstract

The present invention relates to a kind of bean curd as well as its preparing method. The present invention provides a bean curd, which is characterized in that the bean curd contains glutamine aminotransferase. The present invention also provides a method for preparing the bean curd. The bean curd has the characteristics of traditional bean curd that taste lubricating and candour exquisite, also has the hardness and elasticity of the traditional bean curd, which ensures the bean curd obtain unprecedented taste and texture.

Description

A kind of bean curd and preparation method thereof

Technical field

The present invention relates to a kind of bean curd and preparation method thereof.

Background technology

Bean curd is a kind of traditional food, and its manufacture craft has been passed through long historic evolution, after its technology maturation, has no change substantially.The bean curd that utilizes existing soybean curd preparing technique to make all is tenderer, soft, the toughness deficiency.Because the manufacture craft of bean curd is a kind of technology of passing through the long history precipitation, causes present bean curd kind less, the product gender gap is also little.Along with the raising of people's living standard, be necessary traditional soybean curd preparing technique is improved, enrich the kind of bean curd, increase people's alternative.

Summary of the invention

The relatively poor problem of bean curd toughness on the low side in order to solve traditional bean curd kind, that traditional soybean curd preparing technique is made the invention provides the stronger bean curd of a kind of toughness, and the present invention also provides the preparation method of described bean curd.

Technical scheme of the present invention is as follows:

The invention provides a kind of bean curd, it is characterized in that, include glutamine transaminage in the described bean curd.

The present invention also provides the preparation method of above-mentioned bean curd, it is characterized in that, as coagulating agent, consumption is 1,000,000 of a soya-bean milk gross weight/to 10/1000000ths to described method with glutamine transaminage.

As prioritization scheme, the preparation method of above-mentioned bean curd comprises the steps:

(1) makes soya-bean milk, add silicone emulsion, add 0.05 ‰, be warmed to more than 95 ℃, continue 5～10 minutes, treat to be cooled to 60-65 ℃ after the foam complete obiteration by the soya-bean milk part by weight;

(2) add glutamine transaminage, consumption is 1,000,000 of a soya-bean milk gross weight/to 10/1000000ths.

(3) add lactone, bittern, gypsum arbitrarily than mixture, its weight accounts for the 0.2%-0.3% of soya-bean milk gross weight;

(4) static, treat the bean curd moulding.

The technique effect that the present invention realized is as follows:

The bean curd that preparation method of the present invention is prepared, it promptly has traditional tender bean curd taste lubrication, and the point of pure white exquisiteness has elasticity, the hardness of traditional processed bean curd again, takes into account the two advantage, makes tofu product obtain unprecedented mouthfeel and quality.Can be cut into different shape, suitable mutton cooked in a chafing pot, fried, fry, various bean curd dish such as stewed, cold and dressed with sauce, also can be with other dish mixing manufactures.As be put into and make frozen bean curd in the refrigerator, its cellular porous structure, evenly neat, outward appearance is very beautiful, is difficult for brokenly again, is better than the frozen bean curd that common process is on the market made.Bean curd provided by the present invention has the stronger toughness of more traditional bean curd, but does not lose the soft mouthfeel of tender bean curd and the outward appearance of pure white exquisiteness, even be cut into 0.2-0.6 cm thick thin slice, provoke also and does not rupture.

The specific embodiment

Embodiment 1:

The preparation method step that present embodiment adopted is as follows:

(1) clear general labourer's preface

1. raw soybeans: through the northeast beans of pollution-free food authentication.

2. screening

(the TQLZ100 type is from weighing vibratory sieve to utilize the vibratory sieve that weighs certainly, Beijing grain and oil machinery factory makes, two-layer screen cloth, 10 millimeters of upper strata mesh diameters, 4 millimeters of lower floor's mesh diameters) upper wire is removed big mixing such as straw, and lower net is removed foreign material such as skin of beancurd, iron wire, fiber and granule sand;

3. remove stone

Utilize specific-gravity stoner (TQX80/20 specific-gravity stoner, grain and oil machinery factory in Beijing's makes, disposal ability 5T/h) to remove iron, stone, clod in the soya bean.

4. soak

Soybean is soaked after cleaning.Adopt stainless steel bubble hopper, use running water or demineralized water to soak.

Adjust soak time according to season, room temperature and water temperature, 8 hours summers of soak time, 12 hours winters, 10 hours autumns of spring.The soya bean that soaks requires the full slightly recessed heart, holds with hand and feels to have bounce-back strength youngster, does not promptly take off robe, not poor, not excessive.

After injecting bubble material water, the floating thing in the soya bean be cleared up and go-on-go.

5. magnetic separation

The long 10cm of magnet, wide 10cm, thick 1.5cm is placed in the stock chest of fiberizer top, amounts to two.Stock chest is the square of 400 * 400cm, and certain deposition space is left in the position of magnet and stock chest bottom, the irony foreign material are adsorbed on the magnet, and avoiding causing damage to abrasive disc, thus fuzzy fineness and the quality of influence.

(2) pulping process

1. grind

The conventional method defibrination.

2. separate

Paste after grinding is evacuated to centrifugal separator by pump, separates soya-bean milk and bean dregs.

3. join slurry

Adjustment grinds the flow of feedwater and controls soymilk concentration, deposits in pulp storing barrel.Soymilk concentration standard 13～14 degree (saccharometer reading).

4. mashing off

Every barrel of blowing amount is 3/5ths of a size cooking pan volume.

The mashing off steam pressure is 0.3～0.5MP _a, add silicone emulsion defoamer (accounting for soya-bean milk 5/100000ths) (production of Zhuo Yun chemical plant, Changzhou), be warmed to more than 95 ℃, continue 5～10 minutes.After treating the foam complete obiteration, the subsequent processing of being allowed for access.

5. filter

Screen pack 80 orders.

(3) refrigerating work procedure

Ripe slurry must be through plate heat exchanger (plate type heat exchanger: model BP2-JH-35, operating pressure 0.5MPa, heat exchange area 35m after filtering ², the place of production: Chinese-foreign joint Shanghai Nanhua Transducer Manufacture Co., Ltd.), the slurry temperature drop is to 60-65 ℃.

(4) concentration-temperature inspection process

1. slurry concentration check

1.1 survey tool is a saccharometer

1.2 adjusting the saccharometer scale with clear water earlier is zero.Dry with dry gauze again, ladle out a little slurry, observe facing to light with little spoon, the record reading, slurry concentration is 13～14 to meet the requirements when spending.

1.3 measure every barrel of slurry concentration, and measurement data inserted logging " measurement of concetration table ".

2. slurry temperature check

2.1 survey tool is a thermometer.

2.2 thermometer is inserted in the slurry, when treating that temperature no longer changes, the record temperature, temperature meets the requirements when being 60～65 ℃.

(5) add coagulating agent towards slurry process

1. accurately weighing " coagulating agent 1 ", every barrel of heavy 11.5kg of slurry (going out 21 of tough bean curd, every heavy 〉=350 grams) puts into container to " coagulating agent 1 ", uses the aqua sterilisa dissolving through ultraviolet-sterilization, pours in " slurry bucket 1 ", stirs it is mixed.

(annotate: coagulating agent 1 is the super bean curd modifying agent of super curd (wherein glutamine transaminage content 0.2%), and consumption is counted 1,000,000 of soya-bean milk gross weight/to 10/1000000ths with glutamine transaminage.

2. accurately weighing " coagulating agent 2 " is poured in " slurry bucket 2 ", and the slurry in " slurry bucket 1 " is poured in " slurry bucket 2 ", the slurry in " slurry bucket 2 " is poured in " molding box 1 " into (can regulate when dashing slurry firmly big or small according to the soya-bean milk situation) again.The molding box size is 33cm * 62cm * 8cm.

(annotate: coagulating agent 2 is the mixture (mixing in 1: 1: 2 ratio) of lactone, bittern, gypsum, and its weight accounts for the 0.2%-0.3% of soya-bean milk gross weight.)

(6) crouching brain operation

Left standstill the crouching brain 30 minutes, and scraped off upper foam, note surfacing with flat board.

(7) dehydration procedure

1. package

Infantees is well-done with 3 ‰ buck before the package, again with clear water clean wring out standby.It is tight that package is wanted, and four jiaos smooth, can the gland dehydration.

2. compacting

Dewater with vertical squeezer, dewatered 30 minutes.

Compacting back bean curd required thickness homogeneous, i.e. 4 centimetres of left and right thicknesses.

The performance of the bean curd that present embodiment is prepared is as follows:

The bean curd that preparation method of the present invention is prepared, toughness is strong, and mouthfeel is good, can be cut into different shape, is fit to do various bean curd dish, is better than the bean curd of common process making on the market.

Embodiment 2:

The preparation method step that present embodiment adopted is as follows:

(1) makes soya-bean milk with conventional method, add silicone emulsion defoamer (account for soya-bean milk weight 5/100000ths) and be warmed to more than 95 ℃, continue 5～10 minutes.Treat to be cooled to 60-65 ℃ after the foam complete obiteration;

(2) add glutamine transaminage, account for 1,000,000 of soya-bean milk gross weight/to 10/1000000ths;

(3) mixture of adding bittern, gypsum (mixing in 1: 2 ratio), its weight accounts for the 0.2%-0.3% of soya-bean milk gross weight.)

(4) static, treat the bean curd moulding.

The bean curd performance of present embodiment made is as follows:

The bean curd that preparation method of the present invention is prepared, toughness is strong, and mouthfeel is good, can be cut into different shape, is fit to do various bean curd dish, is better than the bean curd of common process making on the market.

Embodiment 3:

The preparation method step that present embodiment adopted is as follows:

(1) makes soya-bean milk with conventional method, add silicone emulsion defoamer (account for soya-bean milk weight 5/100000ths) and be warmed to more than 95 ℃, continue 5～10 minutes.Treat to be cooled to 60-65 ℃ after the foam complete obiteration;

(2) add glutamine transaminage, account for 1,000,000 of soya-bean milk gross weight/to 10/1000000ths;

(3) mixture of adding lactone, bittern, gypsum (mixing in 2: 1: 1 ratios), its weight accounts for the 0.2%-0.3% of soya-bean milk gross weight.)

(4) static, treat the bean curd moulding.

The bean curd performance of present embodiment made is as follows:

The bean curd that preparation method of the present invention is prepared, toughness is strong, and mouthfeel is good, can be cut into different shape, is fit to do various bean curd dish, is better than the bean curd of common process making on the market.

Claims (3)

1. a bean curd is characterized in that, includes glutamine transaminage in the described bean curd.

2. the preparation method of the described bean curd of claim 1 is characterized in that, as coagulating agent, consumption is 1,000,000 of a soya-bean milk gross weight/to ten of hundred power branches to described method with glutamine transaminage.

3. according to the preparation method of the described bean curd of claim 2, it is characterized in that the preparation method of described bean curd comprises the steps:

(1) makes soya-bean milk, add silicone emulsion, be warmed to more than 95 ℃, continue 5～10 minutes, treat to be cooled to 60-65 ℃ after the foam complete obiteration;

(2) add glutamine transaminage, consumption is 1,000,000 of a soya-bean milk gross weight/to 10/1000000ths;

(3) add lactone, bittern, gypsum arbitrarily than mixture, its weight accounts for the 0.2%-0.3% of soya-bean milk gross weight;

(4) static, treat the bean curd moulding.