CN101444280B - Method for producing preserving tofu pudding at normal temperature - Google Patents
Method for producing preserving tofu pudding at normal temperature Download PDFInfo
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- CN101444280B CN101444280B CN2008102203166A CN200810220316A CN101444280B CN 101444280 B CN101444280 B CN 101444280B CN 2008102203166 A CN2008102203166 A CN 2008102203166A CN 200810220316 A CN200810220316 A CN 200810220316A CN 101444280 B CN101444280 B CN 101444280B
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Abstract
The invention provides a method for producing preserving tofu pudding at normal temperature, comprising the steps as follows: soybeans are handpicked with the impurities removed, dried by a dry-method so as to remove skin, dipped by spring water processed by ultra-filtration membrane, refined to pulp, precisely grinded by a colloid mill, screened and then cooked; 10-15wt% of white sugar is added according to the soybean milk quantity; subsequently, operations of screening, homogenizing, instantaneous high-temperature sterilization and cooling are carried out; subsequently, glucono-Delta-lactonase is added, poured, formed, aseptically sealed and refrigerated for 24 hours at the temperature of 0-4 DEG C, thus gaining the finished product. The method adopts instantaneous high-temperature sterilization and keeps the original taste and flavor of the tofu pudding; furthermore, the total quantity of bacterial is not more than 100/g and the escherichia coli quantity is not more than 20/g, thus leading the shelf life of the product to achieve 30 days at normal temperature and 90 days at the temperature of 1-4 DEG C. The produced tofu pudding presents ivory-white, has uniform quality, good elasticity of clot, strong bean flavor, delicate flavor, rich nutrition and moderate sweetness.
Description
Technical field
The present invention relates to a kind of production method of jellied bean curd, be specifically related to the production method of long jellied bean curd of a kind of fresh keeping time at normal temperatures.
Background technology
Soybean and goods thereof are vegetable foods of high nutrition, and along with the raising of people's living standard and the variation of diet idea, bean product more and more is subjected to people's favor, and wherein jellied bean curd is a kind of instant and delicious good to eat traditional food.Jellied bean curd is as the traditional properties snack of China, and it is celebrated with fragrant, tender, sliding, and nutritious, and the title of " plant meat " is arranged.The protein digestibility of jellied bean curd is up to 95%, apparently higher than other bean product, as soymilk, bean powder etc.Jellied bean curd not only contains nutritious costly soybean protein, also contains abundant calcareously, helps prevention of osteoporosis, keeps bone strong.For a long time the food jellied bean curd can tonifying spleen benefit stomach, the wide intestines therapeutic method to keep the adverse qi flowing downward, heart clearing, lung moistening.
As coagulating agent, and along with the appearance of this new coagulant of glucono-, the production of jellied bean curd changes suitability for industrialized production into from the workshop-based production of tradition to the tradition jellied bean curd gradually with gypsum, bittern etc.Because jellied bean curd is a kind of low acidity food, and soybean protein wherein is aging through high temperature long time treatment mutability, the product qualitative change is bad, so traditional jellied bean curd does not generally carry out high temperature sterilization, thereby preservation for a long time at normal temperatures, can only fresh food, even under the condition of refrigeration, also can only preserve several days.
Compare with conventional method, automation, the mechanization degree of suitability for industrialized production improve greatly, and labor strength reduces, and sanitary condition is better, can prolong the storage life of jellied bean curd effectively.Sell promptly to do promptly but at present commercially available jellied bean curd is many, working condition is simple and crude, and environmental sanitation is abominable, and manufacturing enterprise's health consciousness is relatively poor.Owing to be to sell the same day, ignored fresh-keeping problem fully, the sanitary condition of finished product is made people worried; Some claim half a year shelf-life, the bean curd packed in box flower of the production automation, mechanization, and in fact the following shelf-life of normal temperature did not all reach 3 days.
The processing method that Chinese patent CN200610035223.7 discloses a kind of " fast food jellied bean curd ", it is characterized in that: mainly constitute by soya bean and peanut mixing slurry oven dry thing, gluconic acid-δ-lactones, white granulated sugar, wherein protein wt content is 8～50 parts in soya bean and the peanut mixing slurry oven dry thing, the weight content of gluconic acid δ-lactones is 1～8 part, the white granulated sugar weight content is below 70 parts or 70 parts, soya bean and peanut mix slurry and make like this, peanut is through the slaking of peeling of parch technology, again with soya bean grind, filter residue forms.
The processing method that Chinese patent CN200610077593.7 discloses a kind of " fast food jellied bean curd ", it is characterized in that: mainly oven dry thing, gluconic acid-δ-lactones, the white granulated sugar by condensed milk and soya-bean milk mixture constitutes, wherein Protein content is 8～50wt%, the content of condensed milk is 5～30wt%, the content of white granulated sugar is for being less than or equal to 70wt%, and gluconic acid δ-lactones content is 1～8wt%.
Chinese patent CN01118935.5 discloses the processing method of a kind of " milk fruit vegetable juice composite gelled soymilk ", it is characterized in that: this composite gelled soymilk is of high nutritive value, and natural colour is many, and jellied bean curd is wide in variety, can make the eater more select kind.Major technique is to use compound coagulant, absorbs the excellent place of calcium sulfate gluconolactone and makes high-grade soybean curd flower, quality features good taste.
The processing method that Chinese patent CN03144055.X discloses a kind of " fast food milk bean curd flower ", it is characterized in that: it is to utilize the plant animal protein complementarity principle, is that raw material is made with soybean, sugar, milk, coagulating agent.It is characterized in that it is by soybean 30%～35%, sucrose 30%～35%, fresh milk 15%～25%, high maltose syrup 10%～15%, coagulating agent 1.6%～1.8% is made.
The advantage of said method jellied bean curd processing method is to cater in conjunction with animal protein production the product of market part demand, makes the product diversification more of jellied bean curd, but said method since production and processing method limit, the shelf-life of product all can not get the assurance.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, the industrialized preparing process of long jellied bean curd of a kind of fresh keeping time at normal temperatures is provided, adopt high-temperature short-time sterilization, technology such as aseptic subpackaged, to overcome the existing product too short problem of time of guaranteeing the quality, and peculiar mouthfeel of fresh jellied bean curd and matter structure have been kept, smooth, the instant of taste.
The object of the invention is achieved through the following technical solutions:
A kind of production method of preserving tofu pudding at normal temperature may further comprise the steps:
(1) select full grains, maturation, no worm-eaten does not have the soybean that goes mouldy;
(2) with the soybean heated-air drying of choosing, when soybean moisture is 10%～11%, spray air-dry dry 1～2min, make defilming soybean, mountain spring water is crossed milipore filter, with the soybean of peeling with the mountain spring water immersion 8-12h that handled;
(3) add the broken soaked bean or pea of water mill with the ordinary steel mill, cross 60 mesh sieves; Correct grinding circulates the material after the corase grind 2～3 times in colloid mill, cross 200 mesh sieves; Boil and keep 10～15min, add white granulated sugar, addition is 10～15% of a soya-bean milk weight, and the weight ratio that finally makes soybean and soya-bean milk is 1: 10～1: 15; Cross 220 eye mesh screens, homogeneous is twice under 20～25MPa; High-temperature short-time sterilization keeps 3～5s at 135～138 ℃; Soya-bean milk after the high-temperature short-time sterilization is cooled to 35～40 ℃; Water in advance dissolving gluconic acid δ-lactones with mixing after its adding soya-bean milk, forms mixture, and gluconic acid δ-lactones weight is 0.2～0.25wt% of soya-bean milk;
(4) packing material of can is standby behind ozone sterilization, with after the mixture can of step (3) with being steam heated to 90～95 ℃, moulding 8～10min seals, 1000 grades of aseptic condition lower sealings;
(5) the can thing is cooled to normal temperature with running water, 0～4 ℃ refrigerates 24 hours, finished product down.
The air-dry dry hot blast temperature of the described spray of step (2) is 120 ℃.
The aperture of the described milipore filter of step (2) is 0.05 μ m～1nm.
The present invention has following advantage and beneficial effect:
Raw soybeans is sterilized through ozone sterilization through ultrafiltration membrane treatment, packing material through the peeling of impurity elimination high temperature, industrial water, thereby by having eliminated on the source by the germ contamination due to the factor of inside and outside.
Time jellied bean curd shelf-life is too short, mainly be due to the bacillus, the employing high-temperature short-time sterilization is handled, not only can kill general harmful bacterium, also can kill bacillus, and can also keep the original mouthfeel of jellied bean curd and local flavor constant, thereby making that shelf life of products can reach more than 30 days at normal temperatures, 1～4 ℃ of refrigerated condition is following had fresh-keeping effect more than 90 days.
The specific embodiment
Embodiment 1
Selected soya bean 5kg, heated-air drying to moisture is 10%, 120 ℃ of air-dry dry 1min peelings of spray, the mountain spring water of crossing with ultrafiltration membrane treatment soaks, defibrination, the colloid mill correct grinding is crossed 200 mesh sieves, mashing off is to boiling and keeping 15min, with white granulated sugar 6.5kg, to inventory be 65kg, cross 220 eye mesh screens, homogeneous is twice under the 20MPa, 135 ℃ of 3s sterilizations are forced to be cooled to 35 ℃, add gluconic acid δ-lactones 0.163kg, can, be steam heated to 92 ℃, molding time 10min, aseptic condition lower sealing, cooling refrigerates and gets product after 24 hours.Shelf life of products can reach 40 days at normal temperatures, 1～4 ℃ of refrigerated condition had fresh-keeping effect in following 100 days.
Embodiment 2
Selected soya bean 5kg, heated-air drying to moisture is 11%, 120 ℃ of air-dry dry 2min peelings of spray, the mountain spring water of crossing with ultrafiltration membrane treatment soaks, defibrination, the colloid mill correct grinding is crossed 200 mesh sieves, mashing off is to boiling and keeping 10min, with white granulated sugar 9kg, to inventory be 75kg, cross 220 eye mesh screens, homogeneous is twice under the 25MPa, 138 ℃ of 4s sterilizations are forced to be cooled to 37 ℃, add gluconic acid δ-lactones 0.173kg, can, be steam heated to 90 ℃, molding time 10min, aseptic condition lower sealing, cooling refrigerates and gets product after 24 hours.Shelf life of products can reach 35 days at normal temperatures, 1～4 ℃ of refrigerated condition had fresh-keeping effect in following 95 days.
Embodiment 3
Selected soya bean 5kg, heated-air drying to moisture is 11%, 120 ℃ of air-dry dry 2min peelings of spray, the mountain spring water of crossing with ultrafiltration membrane treatment soaks, defibrination, colloid mill correct grinding, cross 200 mesh sieves, mashing off is to boiling and keeping 8min, with white granulated sugar 7.5kg, to inventory be 50kg, cross 220 eye mesh screens, homogeneous is twice, 136 ℃ under the 23MPa, the 5s sterilization, pressure is cooled to 40 ℃, add gluconic acid δ-lactones 0.105kg, can is steam heated to 95 ℃, molding time 8min, the aseptic condition lower sealing cools off, and refrigerates to get product after 24 hours.Shelf life of products can reach 40 days at normal temperatures, 1～4 ℃ of refrigerated condition had fresh-keeping effect in following 100 days.
Claims (2)
1. the production method of a preserving tofu pudding at normal temperature is characterized in that, may further comprise the steps:
(1) select full grains, maturation, no worm-eaten does not have the soybean that goes mouldy;
(2) with the soybean heated-air drying of choosing, when soybean moisture is 10%～11%, spray air-dry dry 1～2min, make defilming soybean, mountain spring water is crossed milipore filter, with the soybean of peeling with the mountain spring water immersion 8-12h that handled;
(3) add the broken soaked bean or pea of water mill with the ordinary steel mill, cross 60 mesh sieves; Correct grinding circulates the material after the corase grind 2～3 times in colloid mill, cross 200 mesh sieves; Boil and keep 10～15min, add white granulated sugar, addition is 10～15% of a soya-bean milk weight, and the weight ratio that finally makes soybean and soya-bean milk is 1: 10～1: 15; Cross 220 eye mesh screens, homogeneous is twice under 20～25MPa; Keep 3～5s to carry out high-temperature short-time sterilization at 135～138 ℃; Soya-bean milk after the high-temperature short-time sterilization is cooled to 35～40 ℃; Water in advance dissolving gluconic acid δ-lactones with mixing after its adding soya-bean milk, forms mixture, and gluconic acid δ-lactones weight is 0.2～0.25wt% of soya-bean milk;
(4) packing material of can is standby behind ozone sterilization, with after the mixture can of step (3) with being steam heated to 90～95 ℃, moulding 8～10min seals, 1000 grades of aseptic condition lower sealings;
(5) the can thing is cooled to normal temperature with running water, 0～4 ℃ refrigerates 24 hours, finished product down;
The aperture of the described milipore filter of step (2) is 0.05 μ m～1nm.
2. production method according to claim 1 is characterized in that the air-dry dry hot blast temperature of the described spray of step (2) is 120 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2008102203166A CN101444280B (en) | 2008-12-23 | 2008-12-23 | Method for producing preserving tofu pudding at normal temperature |
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| CN2008102203166A CN101444280B (en) | 2008-12-23 | 2008-12-23 | Method for producing preserving tofu pudding at normal temperature |
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| CN101444280A CN101444280A (en) | 2009-06-03 |
| CN101444280B true CN101444280B (en) | 2011-09-07 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103947766A (en) * | 2014-04-25 | 2014-07-30 | 柳州市康小乐牛奶有限公司 | Production method of beancurd jelly through coagulating by heating and increasing back pressure |
| CN106982936A (en) * | 2016-01-21 | 2017-07-28 | 龙岩嘉麒生物科技有限公司 | A kind of environmentally friendly Tofu pudding extension preservation processing technology |
| CN115176968A (en) * | 2022-06-28 | 2022-10-14 | 西南大学 | Production process of fresh wet soybean hulls |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843185A (en) * | 2006-04-24 | 2006-10-11 | 曾兴源 | Instant jellied bean curd |
| CN101248854A (en) * | 2008-01-29 | 2008-08-27 | 上海清美绿色食品有限公司 | Preparing method of squeezing silk bean curd |
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2008
- 2008-12-23 CN CN2008102203166A patent/CN101444280B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843185A (en) * | 2006-04-24 | 2006-10-11 | 曾兴源 | Instant jellied bean curd |
| CN101248854A (en) * | 2008-01-29 | 2008-08-27 | 上海清美绿色食品有限公司 | Preparing method of squeezing silk bean curd |
Non-Patent Citations (3)
| Title |
|---|
| 吴晖等.新型豆腐花保鲜技术的研究.《食品科学》.2005,87-91. * |
| 成坚 等.常温保藏即食豆腐花生产工艺研究.《仲恺农业技术学院学报》.1999,30-34. * |
| 王勇.速食豆腐花的生产技术.《食品科学》.1993,52-54. * |
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