CN101248860B - Soybean solid-state product pingtangye and method of producing the same - Google Patents
Soybean solid-state product pingtangye and method of producing the same Download PDFInfo
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- CN101248860B CN101248860B CN2008100571604A CN200810057160A CN101248860B CN 101248860 B CN101248860 B CN 101248860B CN 2008100571604 A CN2008100571604 A CN 2008100571604A CN 200810057160 A CN200810057160 A CN 200810057160A CN 101248860 B CN101248860 B CN 101248860B
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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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
Abstract
The invention relates to a solid soybean product, pingtangye, and a preparation method thereof. The solid soybean product is prepared from soybean as a main raw material by grinding, pulping, boiling to form a film on the surface of soybean milk, taking the film out to form the fresh product of the soybean product, and cooling to form the frozen product of the soybean product. The preparation method comprises the following steps of collecting raw materials, cleaning, soaking, grinding into thick liquid, filtering, boiling, taking film out from the surface of soybean milk, pre-cooling, slicing, packing, sterilizing, quick-freezing, and testing. The product is rich in soybean protein and multiple vitamins and minerals; and has the effects of balancing diet nutrition, improving memory, and keeping health of human nerve, internal organs, bones and skins. All the components of the product are from soybean, and additives are not required to be added in the whole processing process. The inventive product has the advantages of simple consumption, good convenience and cleanness, no toxic and adverse side effects to human body, and good safety.
Description
Technical field
The present invention relates to a kind of be primary raw material with the soybean, be rich in the soy bean solid goods Ping Tangye of soybean protein and the preparation method of this product, this product is rich in soybean protein and multivitamin mineral matter, is health food best during people live.
Background technology
That at home and abroad is that all right in market is ripe for soybean solid-state product Ping Tangye and outfit method thereof; Has only simple skin of beancurd production technology; Put down in writing a kind of production technology of skin of beancurd like No. 200410023809.2 application for a patent for invention prospectus of China, it is characterized in that being undertaken: selected that soya bean, oven dry are propagandized hotly, remove the peel, immersion, defibrination, filtration impurity elimination, form soya-bean milk, boil, refine skin of beancurd, choose skin, dry into finished product by following processing step.The process of above-mentioned refinement skin of beancurd is that the temperature with soya-bean milk continues more than 100 degree; To keep the soya-bean milk homogeneous; Adopt cold wind to make the soya-bean milk top blast of boiling become a plane then; And to form thin film gradually be skin of beancurd, and its defective is that oven dry is propagandized hotly, in the peeling process, and soybean itself has just been lost a part of nutritional labeling; The soya-bean milk temperature continues to be unfavorable for that globular preteins is to the transformation of knitting shape albumen more than 100; Adopt cold wind to blow out the plane and form skin of beancurd, cause color and luster dimness, the mouthfeel of skin of beancurd bad; Add last dry process, the nutritional labeling that these all can destroy in the soybean causes a large amount of losses of nutriment, uses also inconvenient simultaneously.
Summary of the invention
The purpose of this invention is to provide a kind of beans solid-state product Ping Tangye and preparation method thereof; This product is rich in soybean protein and the multiple disorderly mineral matter of supporting one's family; Corresponding loss of nutritional ingredients is few in the soybean, and the balance of human body diet nutritional is had very important effect, and use also convenient.
The present invention realizes that the technical scheme of above-mentioned purpose is: a kind of soybean solid-state product Ping Tangye; It is to be primary raw material with the soybean; Behind defibrination, mashing off; Form film on the soya-bean milk surface, this film is taken out the bright product that forms this soybean solid-state product Ping Tangye from the soya-bean milk surface, form the frozen product of this soybean solid-state product Ping Tangye through freezing back.
The preparation method of a kind of soybean solid-state product Ping Tangye; It is primary raw material with the soybean, behind defibrination, mashing off, forms film on the soya-bean milk surface; Choose the bright product that forms soy bean solid goods Ping Tangye behind the skin, this aquatic foods product forms the frozen product of soy bean solid goods Ping Tangye through freezing back.
Basic preparation process is: after the washing soybean and immersion with screening; Sending into refining equipment and add water and carry out defibrination, form soya-bean milk, is that main composition forms film at the soya-bean milk surface aggregate with protein in the soya-bean milk; After this film reaches certain thickness; This film is chosen from soya-bean milk, and the soya-bean milk surface also can continue to form new satisfactory film after after a while, once more this film is chosen; So choose the bright product of plural layers repeatedly, in the regular hour, can not form satisfactory film again until the soya-bean milk surface as said soybean solid-state product Ping Tangye.
Concrete steps comprise:
(1) gets the raw materials ready;
(2) cleaning and immersion;
(3) defibrination;
(4) filter;
(5) mashing off;
(6) choose skin.
In said material preparation step, select for use the high high quality soybean of protein content as primary raw material, and raw soybeans is screened, remove the particle and the impurity that mildew.Said high quality soybean is the new soybean of water content 8%-10%, fatty 18%-20%, protein 38%-40%.
In said cleaning and soaking step, with being soaked in water after the washing soybean, water temperature and soak time are according to differently confirming season.Usually can be dipped into and have only 1/3rd hard-core.
In said defibrination step, adopt electronic fiberizer to carry out defibrination, granularity remains between the 2-3 millimeter.
In said filtration step, filter respectively with seperator, vibratory sieve, 100 order screen packs, screenings is separated, guarantee soya-bean milk purity.The screen pack that wherein is used to filter can adopt filter cloth or nylon mesh.
In said mashing off step, through heat temperature raising and insulation, accelerate the speed that soybean protein separates and develops, form the high-quality laitance coating.
Choose in the skin step said, with cross bar laitance coating was provoked, and hung on the top of laitance coating preparation vessel in every separated 8-10 minute.Choose the skin mode and after whole of the laitance coating of soya-bean milk surface formation is provoked, hang over cross bar; The gravity of too much water in laitance coating surface and soya-bean milk dependence self is got off from the laitance coating surface current, and the said cross bar that is used for the hanging skin is arranged on the top of the laitance coating preparation vessel that is used to hold soya-bean milk.
After choosing skin, can also carry out following concrete steps, to form quick frozen product:
(1) precooling;
(2) cut;
(3) packing;
(4) sterilization;
(5) quick-frozen, detection.
In said precooling step, the workplace temperature is controlled at 0-10 ℃.
In said cutting process, be cut into the product or the shape of different size by customer requirement, make different moulding.
In said packaging process, adopt the vacuum automated packaging equipment to pack and vacuumize processing, for sterilization steps is prepared.
In said sterilization steps, carry out high-temperature sterilization through poach, the control bacterial reproduction.
In said quick-frozen step, adopt the mode of air blast freezing, make product at short notice rapidly through the quick-frozen passage, temperature reaches below-35 ℃, through detecting, refrigerates in below-18 ℃.
Usually, before and after said packing, all should detect.
Usually, before and after moulding, all do not add any chemical composition.
The invention has the beneficial effects as follows: owing to adopt soybean is primary raw material; Be rich in soybean protein and multivitamin mineral matter in the Ping Tangye product that forms; Help the diet nutritional balance; Enhance memory side, keeping health has important effect, is a kind of good health food during people live; Because the product processed is bright product or frozen product, and soybean is without the high temperature frying, and product does not carry out drying, and corresponding nutritional labeling is destroyed fewly in whole process of preparation, helps improving the nutritional quality of product; Forming product thus is bright product or dryed product, edible simple, convenient and sanitary; Because whole machining process prepares process and need not add any chemical composition, and human body is not had toxic and side effect and pessimal stimulation, and is safe in utilization.
Description of drawings
Fig. 1 is the process flow diagram of one embodiment of the present invention.
The specific embodiment
Referring to Fig. 1, main technique step of the present invention comprises washing soybean and immersion, defibrination, mashing off, chooses skin, precooling, cuts, packs, sterilization, quick-frozen and detection.Form earlier bright product in the preparation process, bright product is packed can be formed frozen product after freezing, concrete steps are:
(1) gets the raw materials ready: select for use high quality soybean as primary raw material.Usually should select full grains, the bright orange new soybean of high-quality of color and luster usually for use as the soybean of raw material, be good with the soybean of water content 8%-10%, fatty 18%-20%, protein 38%-40%.Usually need in the melting process raw soybeans is screened, remove the particle and the impurity that mildew.
As required, can in raw material, add the cereal outside black soya bean or other beans and the beans, so that obtain corresponding nutritional labeling; Outward appearance and taste; Cereal outside these beans and the beans can mix with soybean through after getting the raw materials ready, and gets into follow-up cleaning and soaking step together, also can be according to each raw material properties; Various raw materials are cleaned respectively and soak, together get into the defibrination step then.
The composition that is used for black soya bean and other bean materials is similar with the composition of soybean; So the consumption of other beans can adopt arbitrary proportion with the ratio between the soybean consumption; But for keeping the soybean local flavor in the product, the consumption of other bean materials is controlled at and is not more than the soybean consumption and is advisable usually.
Cereal consumption outside the beans can be controlled at usually and be not more than 50% of soybean and the total consumption of other beans.
For increasing the nutritional labeling of product; Can also in raw material or preparation process, add other nutritional labelings; The preferred pollution-free food of these nutritional labelings; In particular for the characteristics that keep this product wholefood, avoid the toxic and side effect of chemical composition to human body, should not add anticorrisive agent etc. usually and be unfavorable for healthy composition.
(2) cleaning and immersion: adopt manual work or mechanical system that soybean is carried out three times and clean.After washing soybean, generally should soak earlier, being soaked in water with 1: 8 ratio usually gets final product.After being dipped into soybean and having only 1/3rd hard-core, can send into refining equipment and carry out defibrination.
(3) defibrination: adopt electronic fiberizer to carry out defibrination, granularity is remained between the 2-3 millimeter, the pol that can effectively control in the soya-bean milk like this remains between the 7%-7.8%, and the Ping Tangye product color of formation is bright, and mouthfeel is smooth, has more toughness.
(4) filter: the slurry that will grind filters respectively with the filter screen (comprising various forms of filters such as filter cloth, for example nylon mesh) of seperator, vibratory sieve, 100 orders or other suitable specification, obtains not contain coarse grained soya-bean milk behind the impurity such as filtering bean dregs.It is understandable that, reduce that the particle diameter of solid particulate matter helps making full use of of nutriments such as soluble protein in the soya-bean milk.
(5) mashing off: adopt the soybean milk boiling tank of six sealings, the program that heats up is gradually from low to high arranged, and soya-bean milk is heated; By initial 45 ℃ to 101 ℃; Help soybean protein and change into by globular preteins and knit shape albumen, accelerate the polymerization speed of protein, form the high-quality laitance coating.
(6) choose skin: its surperficial Lock-in one deck laitance coating behind the soya-bean milk process heating certain hour, these laitance coatings are taken out, just can form the Ping Tangye product.It is mainly formed by the cohesion of the soybean protein in the soya-bean milk, and contains the multivitamin mineral matter.
Hang over cross bar after can whole of the laitance coating on soya-bean milk surface being provoked, make too much water in laitance coating surface and soya-bean milk rely on the gravity of self to get off from the laitance coating surface current.
The said cross bar that is used for the hanging skin can be positioned at the top of the laitance coating preparation vessel that is used to hold soya-bean milk usually, with handled easily.
In system skin process, can make the temperature of soya-bean milk remain on 80-90 ℃ through mode of heating, keep the nutritional labeling of soya-bean milk, accelerate the formation of laitance coating.
After the taking-up of one deck laitance coating; Another layer laitance coating can be continued to occur in the soya-bean milk surface; The concentration that in soya-bean milk, can condense into the fats molecule of laitance coating is reduced to below the certain limit; The concentration of oil substances is low in the remaining soya-bean milk, can further be processed into the bean product of other type or directly edible.
(7) precooling: behind the first one-step forming of Ping Tangye product, precooling equipment capable of using carries out precooling earlier, and the workplace temperature should be controlled at 0-10 ℃.
(8) cut: be cut into the product or the shape of different size by customer requirement, make different moulding.
(9) packing: adopt the vacuum automated packaging equipment to pack and vacuumize processing, for sterilization steps is prepared.
(10) sterilization: because this Ping Tangye product contains rich nutrient substances, for microorganism provides good life condition, the product of not sterilizing keeps the time limit shorter, is unfavorable for commercial distribution, therefore is necessary product is sterilized.Sterilization steps can be placed on the packaging step back, and sterilizing methods can adopt chemical method, physics method and other sterilizing methods of any suitable, for example adopts oxirane that packaging material and product are fumigated; High-temperature sterilization or the like is carried out in heating, and with kill bacteria, the control bacterial reproduction makes the microorganism of product reach standard-required, prolongs the shelf-life of product.
(11) quick-frozen: adopt air blast freezing or contact freezing or liquid nitrogen spraying formula to freeze; Make product at short notice (normally 30 seconds in) rapidly through the quick-frozen passage; Temperature reaches below-35 ℃; Form less ice crystal and almost all be dispersed in the cell, the cell rupture rate is low, thereby obtains high-quality quick frozen product.After the process detection is qualified, refrigerate in below-18 ℃.
The present invention's alleged " high quality soybean that protein content is high " is meant the new soybean of water content 8%-10%, fatty 18%-20%, protein 38%-40%.
Claims (6)
1. soybean solid-state product Ping Tangye; It is characterized in that it is is primary raw material with the soybean; Behind defibrination, mashing off, form film on the soya-bean milk surface, this film is taken out the bright product that forms this soybean solid-state product Ping Tangye from the soya-bean milk surface; Form the frozen product of this soybean solid-state product Ping Tangye through freezing back
Its preparation process basically is: with the washing soybean of screening with soak after, send into refining equipment and add water and carry out defibrination, form soya-bean milk; In the soya-bean milk be that main composition forms film at the soya-bean milk surface aggregate with protein; After this film reaches certain thickness, this film to be chosen from soya-bean milk, new satisfactory film also can be continued to form in the soya-bean milk surface after after a while; Once more this film is chosen; So choose the bright product of plural layers repeatedly, in the regular hour, can not form satisfactory film again until the soya-bean milk surface as said soybean solid-state product Ping Tangye
Its concrete steps comprise:
(1) gets the raw materials ready: in the said material preparation step; Select for use the high high quality soybean of protein content as primary raw material; And raw soybeans screened, remove the particle and the impurity that mildew, said high quality soybean is the new soybean of water content 8%-10%, fatty 18%-20%, protein 38%-40%;
(2) clean and soak: in said cleaning and soaking step, with being soaked in water after the washing soybean, being dipped into soybean and having only 1/3rd hard-core, water temperature and soak time are according to differently confirming season;
(3) defibrination: in said defibrination step, adopt electronic fiberizer to carry out defibrination, granularity remains between the 2-3 millimeter;
(4) filter: in said filtration step, filter respectively, screenings is separated, guarantee soya-bean milk purity with seperator, vibratory sieve, 100 order screen packs;
(5) mashing off: in said mashing off step, adopt soya-bean milk cooking device, heat in proper order, heat up and be incubated, accelerate the speed that soybean protein separates and develops, form the high-quality laitance coating according to temperature intensification gradually from low to high with different temperatures;
(6) choose skin: choose in the skin step said, with cross bar laitance coating was provoked, and hung on the top of laitance coating preparation vessel in every separated 8-10 minute.
2. the preparation method of a soybean solid-state product Ping Tangye; It is characterized in that with the soybean being primary raw material; Through behind the defibrination, mashing off, form film on the soya-bean milk surface, choose the bright product that forms soy bean solid goods Ping Tangye behind the skin; This aquatic foods product forms the frozen product of soy bean solid goods Ping Tangye through freezing back
Its preparation process basically is: with the washing soybean of screening with soak after, send into refining equipment and add water and carry out defibrination, form soya-bean milk; In the soya-bean milk be that main composition forms film at the soya-bean milk surface aggregate with protein; After this film reaches certain thickness, this film to be chosen from soya-bean milk, new satisfactory film also can be continued to form in the soya-bean milk surface after after a while; Once more this film is chosen; So choose the bright product of plural layers repeatedly, in the regular hour, can not form satisfactory film again until the soya-bean milk surface as said soybean solid-state product Ping Tangye
Its concrete steps comprise:
(1) gets the raw materials ready: in the said material preparation step, select for use the high high quality soybean of protein content, and raw soybeans is screened, remove the particle and the impurity that mildew as primary raw material;
(2) clean and soak: in said cleaning and soaking step, with being soaked in water after the washing soybean, being dipped into soybean and having only 1/3rd hard-core, water temperature and soak time are according to differently confirming season;
(3) defibrination: in said defibrination step, adopt electronic fiberizer to carry out defibrination, granularity remains between the 2-3 millimeter;
(4) filter: in said filtration step, filter respectively, screenings is separated, guarantee soya-bean milk purity with seperator, vibratory sieve, 100 order screen packs;
(5) mashing off: in said mashing off step, adopt soya-bean milk cooking device, heat in proper order, heat up and be incubated, accelerate the speed that soybean protein separates and develops, form the high-quality laitance coating according to temperature intensification gradually from low to high with different temperatures;
(6) choose skin: choose in the skin step said, with cross bar laitance coating was provoked, and hung on the top of laitance coating preparation vessel in every separated 8-10 minute.
3. the preparation method of soybean solid-state product Ping Tangye as claimed in claim 2 is characterized in that:
(1) said high quality soybean is the new soybean of water content 8%-10%, fatty 18%-20%, protein 38%-40%;
(2) filter screen that is used to filter is filter cloth or nylon mesh;
(3) in choosing the skin step; After provoking, whole of the laitance coating that soya-bean milk surface is formed hangs over cross bar; The gravity of too much water in laitance coating surface and soya-bean milk dependence self is got off from the laitance coating surface current, and the said cross bar that is used for the hanging skin is arranged on the top of the laitance coating preparation vessel that is used to hold soya-bean milk.
4. like the preparation method of claim 2 or 3 described soybean solid-state product Ping Tangye, also carry out following concrete steps after it is characterized in that choosing skin, to form quick frozen product:
(1) precooling;
(2) cut;
(3) packing;
(4) sterilization;
(5) quick-frozen, detection.
5. the material Preparation Method of soybean solid-state product Ping Tangye as claimed in claim 4 is characterized in that:
(1) in said precooling step, the workplace temperature is controlled at 0-10 ℃;
(2) in said cutting process, be cut into the product or the shape of different size by customer requirement, make different moulding.
(3) in said packaging process, adopt the vacuum automated packaging equipment to pack and vacuumize processing, for sterilization steps is prepared;
(4) in said sterilization steps, carry out high-temperature sterilization through poach, the control bacterial reproduction;
(5) in said quick-frozen step, adopt the mode of air blast freezing, make product at short notice rapidly through the quick-frozen passage, temperature reaches below-35 ℃, through detecting, refrigerates in below-18 ℃.
6. the preparation method of soybean solid-state product Ping Tangye as claimed in claim 5 is characterized in that before and after packing, detecting, and before and after moulding, does not all add any chemical composition.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100571604A CN101248860B (en) | 2008-01-30 | 2008-01-30 | Soybean solid-state product pingtangye and method of producing the same |
| PCT/CN2008/000438 WO2009100593A1 (en) | 2008-01-30 | 2008-03-05 | A soya solid product flat yuba and method for preparing it |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100571604A CN101248860B (en) | 2008-01-30 | 2008-01-30 | Soybean solid-state product pingtangye and method of producing the same |
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| Publication Number | Publication Date |
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| CN101248860A CN101248860A (en) | 2008-08-27 |
| CN101248860B true CN101248860B (en) | 2012-06-13 |
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| WO (1) | WO2009100593A1 (en) |
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| FR2968004B1 (en) * | 2010-11-29 | 2013-06-28 | Sojasun Technologies | BIODEGRADABLE NATURAL FILMS BASED ON CO-PRODUCTS FROM INDUSTRIAL PROCESSES FOR SEED TREATMENT. |
| CN103843911B (en) * | 2013-07-03 | 2016-05-18 | 北京香豆豆食品有限公司 | A kind of soya tofu and preparation method thereof |
| CN105123985A (en) * | 2015-09-23 | 2015-12-09 | 北京香豆豆食品有限公司 | Preparation method of half-dry beancurd skin, continuous skin lifting equipment and half-dry single-layer beancurd skin |
| CN107258921A (en) * | 2017-06-29 | 2017-10-20 | 重庆金刚筋食品有限公司 | The preparation method of quick-frozen fresh bean gluten |
| CN108142577A (en) * | 2017-12-22 | 2018-06-12 | 北京香豆豆食品有限公司 | A kind of frying Roll with bean skin and preparation method thereof |
| CN108378135A (en) * | 2018-03-06 | 2018-08-10 | 北京香豆豆食品有限公司 | A kind of preparation method facilitating skin of beancurd |
| CN112273580A (en) * | 2020-11-03 | 2021-01-29 | 天津山海关豆制品有限公司 | Production and processing technology of fresh dried beancurd sticks |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1314100A (en) * | 2001-04-03 | 2001-09-26 | 刘永宏 | New method of producing skin of soya-bean milk |
| JP3864860B2 (en) * | 2002-06-28 | 2007-01-10 | 不二製油株式会社 | Yuba for processing and its manufacturing method |
| JP2006166736A (en) * | 2004-12-13 | 2006-06-29 | Mitsukan Group Honsha:Kk | Soymilk-containing frozen raw bean curd skin |
| CN1961692A (en) * | 2006-11-28 | 2007-05-16 | 贵州省大方县石老祖公豆制品有限责任公司 | Method for continuous production of beancurd skin serial food |
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| Publication number | Publication date |
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| CN101248860A (en) | 2008-08-27 |
| WO2009100593A1 (en) | 2009-08-20 |
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Inventor after: Zhuang Nan Inventor after: Liu Changan Inventor before: Liu Changan |