CN101849652A - Production method of bean-sprout bean curd - Google Patents
Production method of bean-sprout bean curd Download PDFInfo
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- CN101849652A CN101849652A CN200910301337A CN200910301337A CN101849652A CN 101849652 A CN101849652 A CN 101849652A CN 200910301337 A CN200910301337 A CN 200910301337A CN 200910301337 A CN200910301337 A CN 200910301337A CN 101849652 A CN101849652 A CN 101849652A
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Abstract
The invention discloses a production method of bean-sprout bean curd, which is characterized in that bean sprouts are directly adopted to produce bean curd, i.e. the bean sprouts which are dehydrated are watered to be ground into soybean milk, the soybean milk is boiled by a steam milk boiling machine, when the temperature of the soybean milk decreases to less than 70 DEG C, the soybean milk is filtered by a filter cloth, the filtered soybean milk is heated and boiled for 2 to 6 minutes by the steam milk boiling machine, and then the heating is stopped; and when the temperature of the soybean milk decreases to 80 DEG C, coagulator according to 0.2 to 1 percent of the weight of the soybean milk is added, the soybean milk mixed with the coagulator is adequately and uniformly mixed, so the curdling procedure is completed, and after the soybean milk which is curdled is stationed for 20 to 40 minutes, the bean-sprout bean curd is produced. The production method has the advantages that content of the product prothrombin and oligosaccharide is less, and the nutrition is rich.
Description
Technical field
The present invention relates to the preparation method of a kind of bean sprouts bean curd, belong to the bean curd manufacture technology field.
Background technology
At present, traditional making bean curd method all is soya bean or mung bean etc. directly to be worn into after the soya-bean milk selecting slurry be made into bean curd, owing in beans, exist a kind of haemoglutinin that hinders the absorption of human body food nutrition and exist three kinds of oligosaccharides that can not be absorbed by the body, therefore the existing this method that directly adopts beans beans kind raw material to make bean curd, its soybean curd nutrition of producing is worth desirable not enough, still can not satisfy the needs of people to bean curd food nutrition.
In germination process, will transform disappearance.
Summary of the invention
The object of the invention is to provide a kind of haemoglutinin and oligosaccharide content is less and the preparation method of the more rich bean sprouts of nutrition bean curd, satisfying the needs of people to bean curd, thereby overcomes the deficiencies in the prior art.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: directly adopting the bean sprouts is that raw material is made bean curd, being about to filter bean sprouts that solid carbon dioxide divides adds water mill and becomes soya-bean milk, soya-bean milk was boiled 2～6 minutes with the steam pulp boiling machine, stop mashing off, treat that the soya-bean milk temperature drops to 70 degree when following, filters with filter cloth, soya-bean milk after filtering was boiled 2～6 minutes with the heating of steam pulp boiling machine again, can stop heating; Treat that the soya-bean milk temperature reduces to 80 when spending, 0.2～1% the amount of pressing soya-bean milk weight adds coagulating agent, promptly finishes a slurry process after the soya-bean milk that is mixed with coagulating agent is stirred, and will select soya-bean milk behind the slurry then and leave standstill after 20～40 minutes and can make bean sprouts bean curd.
Used coagulating agent is gypsum, bittern or the lactones (gluconic acid lactone) that is generally used for making lactone bean curd.
To filter bean sprouts that solid carbon dioxide divides when adding water mill and becoming soya-bean milk, every kilogram of bean sprouts adds 1800～2200 milliliters the water yield.
Join in the bean sprouts again after the process ion exchange resin treatment becomes neutral water earlier with water.
Used bean sprouts is moyashi, mung bean sprouts or pea sprouting.
When making the bean sprouts, beans kind eluriated clean with clear water with the beans kind of the 60 hot-water soaks making bean sprouts of spending after 1～4 minute earlier, then water is filtered the beans kind was left standstill 10～40 minutes, again with the hot-water soak beans kinds 3～8 minutes of 50 degree, and stir, fall to do soaking water more afterwards, the beans kind of filter solid carbon dioxide left standstill pour in the vessel after 8～12 minutes, adding magnetized drinking water soaked 8～12 hours, making the beans kind fully absorb moisture expands, when its skin breakage white embryo reveals the root beginning, both stopped soaking, magnetized drinking water is fallen dry doubling use neutral water by ion exchange resin treatment that it is cleaned promptly to make pretreated beans kind after filter is done, the germination mode that pretreated beans kind is made the bean sprouts is routinely germinateed then, the germination length of bean sprouts is controlled at 0.5～3 centimetre scope, when germinateing to the specific length scope, made it stop to germinate in 10～20 minutes with 40 degree hot-water soaks immediately the bean sprouts, and then clean and remove crust, filter solid carbon dioxide part can be made the bean sprouts raw material that obtains making bean sprouts bean curd.
Owing to adopted technique scheme, the present invention directly adopts the bean sprouts as the raw material of making bean curd, the bean sprouts bean curd that adopts method of the present invention to produce is not only nutritious, the product quality height, also contain a large amount of amino acid especially, moist crude fibre, vitamin C, cobalamin, aromatic substance and plant hormone and other valuable nutriments.In addition, through people's reflection of many edible products of the present invention, this bean sprouts bean curd also has good medical value, has multiple functions such as antifatigue, anti-ageing, anticancer disease, beauty treatment, and nutritive value is than traditional bean curd height.In addition, the present invention with the beans kind in moist warm stimulation process after magnetized drinking water soaks and to have begun chemical change, sprout the beans embryo, makes plasm be transformed into collosol state by gel state, carry out complicated organic substance simultaneously and resolve into simple soluble compound.The a series of physiological change of cell interior has just taken place.The organelle that activation is got up under the storing state is wherein arranged, big molecule and enzyme system.Simultaneous material transforms with division, extension and the differentiation of shifting, participate in the combination cell, bears plumule.Existing a kind of three kinds of oligosaccharides that hinder the haemoglutinin of absorption of human body food nutrition and can not be absorbed by the body will transform disappearance in germination process in beans.So the bean sprouts bean curd that the present invention produces after testing, almost detects less than haemoglutinin and three kinds of oligosaccharides that can not be absorbed by the body.When adopting the present invention to make the bean sprouts, in bean sprouts life forms, can synthesize and activate plant hormone, generate moist crude fibre, manufacturing aromatic substance, can also a large amount of vitamin C, the cobalamins of intercrescence.Plurality of inorganic salt is released and is reused under the effect of enzyme, and the inorganic salt content in the institutional framework is increased.In the germination of bean sprouts develops, what at first change is the protein ammonification base acid of degrade under the catalysis of protease, part with the variation of the form of acid amides and other stored substances, be shifted, go back substance jointly at growth site synthetic protein again and new cell component and other new materials.So, the present invention compared with prior art, the present invention has the product haemoglutinin of producing and oligosaccharide content is less, the more rich advantage of nutrition.
The specific embodiment
Embodiments of the invention: when making bean curd, directly adopting the bean sprouts is that raw material is made bean curd, moyashi can be adopted in the bean sprouts, mung bean sprouts or pea sprouting, when making the bean sprouts, beans kind eluriated clean with clear water with the beans kind of the 60 hot-water soaks making bean sprouts of spending after 1～4 minute earlier, then water is filtered the beans kind was left standstill 10～40 minutes, again with the hot-water soak beans kinds 3～8 minutes of 50 degree, and stir, fall to do soaking water more afterwards, the beans kind of filter solid carbon dioxide left standstill pour in the vessel after 8～12 minutes, adding magnetized drinking water soaked 8～12 hours, making the beans kind fully absorb moisture expands, when its skin breakage white embryo reveals the root beginning, both stopped soaking, magnetized drinking water is fallen dry doubling to be used neutral water by ion exchange resin treatment that it is cleaned promptly to make pretreated beans kind after filter is done, the germination mode that pretreated beans kind is made the bean sprouts is routinely germinateed then, the germination length of bean sprouts is controlled at 0.5～3 centimetre scope, when germinateing to the specific length scope, made it stop to germinate in 10～20 minutes with 40 degree hot-water soaks immediately the bean sprouts, and then clean and remove crust, filter solid carbon dioxide part can be made the bean sprouts raw material that obtains making bean sprouts bean curd; The bean sprouts raw material that to filter the solid carbon dioxide branch then adds water mill and becomes soya-bean milk, to filter bean sprouts that solid carbon dioxide divides when adding water mill and becoming soya-bean milk, the water that adds 1800～2200 milliliters in every kilogram of bean sprouts joining in the bean sprouts after preferably water being become neutral water through ion exchange resin treatment earlier again; Soya-bean milk was boiled 2～6 minutes with the steam pulp boiling machine, stop mashing off, treat that the soya-bean milk temperature drops to 70 degree when following, filter, the soya-bean milk after filtering is heated with the steam pulp boiling machine again boiled 2～6 minutes, can stop to heat with filter cloth; Treat that the soya-bean milk temperature reduces to 80 when spending, 0.2～1% the amount of pressing soya-bean milk weight adds coagulating agent, and coagulating agent can adopt traditional coagulating agent material: gypsum, bittern or be generally used for the lactones (gluconic acid lactone) of making lactone bean curd; Promptly finish a slurry process after the soya-bean milk that is mixed with coagulating agent stirred, will select soya-bean milk behind the slurry then and leave standstill after 20～40 minutes and can make bean sprouts bean curd.
Claims (6)
1. the preparation method of a bean sprouts bean curd, it is characterized in that: directly adopting the bean sprouts is that raw material is made bean curd, being about to filter bean sprouts that solid carbon dioxide divides adds water mill and becomes soya-bean milk, soya-bean milk was boiled 2～6 minutes with the steam pulp boiling machine, stop mashing off, treat that the soya-bean milk temperature drops to 70 degree when following, filters with filter cloth, soya-bean milk after filtering was boiled 2～6 minutes with the heating of steam pulp boiling machine again, can stop heating; Treat that the soya-bean milk temperature reduces to 80 when spending, 0.2～1% the amount of pressing soya-bean milk weight adds coagulating agent, promptly finishes a slurry process after the soya-bean milk that is mixed with coagulating agent is stirred, and will select soya-bean milk behind the slurry then and leave standstill after 20～40 minutes and can make bean sprouts bean curd.
2. the preparation method of bean sprouts according to claim 1 bean curd is characterized in that: used coagulating agent is gypsum, bittern or the lactones (gluconic acid lactone) that is generally used for making lactone bean curd.
3. the preparation method of bean sprouts according to claim 1 bean curd is characterized in that: will filter bean sprouts that solid carbon dioxide divides when adding water mill and becoming soya-bean milk, every kilogram of bean sprouts adds 1800～2200 milliliters the water yield.
4. the preparation method of bean sprouts according to claim 3 bean curd is characterized in that: join in the bean sprouts after water is become neutral water through ion exchange resin treatment earlier again.
5. the preparation method of bean sprouts according to claim 1 bean curd is characterized in that: used bean sprouts is moyashi, mung bean sprouts or pea sprouting.
6. the preparation method of bean sprouts bean curd according to claim 1 or 5, it is characterized in that: when making the bean sprouts, beans kind eluriated clean with clear water with the beans kind of the 60 hot-water soaks making bean sprouts of spending after 1～4 minute earlier, then water is filtered the beans kind was left standstill 10～40 minutes, again with the hot-water soak beans kinds 3～8 minutes of 50 degree, and stir, fall to do soaking water more afterwards, the beans kind of filter solid carbon dioxide left standstill pour in the vessel after 8～12 minutes, adding magnetized drinking water soaked 8～12 hours, making the beans kind fully absorb moisture expands, when its skin breakage white embryo reveals the root beginning, both stopped soaking, magnetized drinking water is fallen dry doubling to be used neutral water by ion exchange resin treatment that it is cleaned promptly to make pretreated beans kind after filter is done, the germination mode that pretreated beans kind is made the bean sprouts is routinely germinateed then, the germination length of bean sprouts is controlled at 0.5～3 centimetre scope, when germinateing to the specific length scope, made it stop to germinate in 10～20 minutes with 40 degree hot-water soaks immediately the bean sprouts, and then clean and remove crust, filter solid carbon dioxide part can be made the bean sprouts raw material that obtains making bean sprouts bean curd.
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| CN200910301337A CN101849652A (en) | 2009-04-03 | 2009-04-03 | Production method of bean-sprout bean curd |
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| CN200910301337A CN101849652A (en) | 2009-04-03 | 2009-04-03 | Production method of bean-sprout bean curd |
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| CN101849652A true CN101849652A (en) | 2010-10-06 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715271A (en) * | 2012-05-25 | 2012-10-10 | 苏州金记食品有限公司 | Purple sweet potato bean curd and method for preparing same |
| CN103431070A (en) * | 2013-09-10 | 2013-12-11 | 黄秀英 | Beancurd jelly and preparation method thereof |
| CN103431054A (en) * | 2013-09-10 | 2013-12-11 | 黄秀英 | Preparation of soybean milk from germinated soybeans |
| CN103431068A (en) * | 2013-09-10 | 2013-12-11 | 黄秀英 | Method for preparing beancurd from germinated soybeans |
| CN105104575A (en) * | 2015-09-30 | 2015-12-02 | 镇远乐豆坊食品有限公司 | Method of removing harmful ingredients in bean curd |
| CN108041179A (en) * | 2017-12-29 | 2018-05-18 | 东北农业大学 | A kind of production is rich in isoflavones, the method for γ-aminobutyric acid bean curd |
| CN109792950A (en) * | 2019-03-19 | 2019-05-24 | 福建联诺生态农业科技有限公司 | Fountain bean sprout cultivation apparatus and breeding method |
| CN111567629A (en) * | 2020-06-02 | 2020-08-25 | 古泰兴 | Production process of germ bean curd |
-
2009
- 2009-04-03 CN CN200910301337A patent/CN101849652A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715271A (en) * | 2012-05-25 | 2012-10-10 | 苏州金记食品有限公司 | Purple sweet potato bean curd and method for preparing same |
| CN103431070A (en) * | 2013-09-10 | 2013-12-11 | 黄秀英 | Beancurd jelly and preparation method thereof |
| CN103431054A (en) * | 2013-09-10 | 2013-12-11 | 黄秀英 | Preparation of soybean milk from germinated soybeans |
| CN103431068A (en) * | 2013-09-10 | 2013-12-11 | 黄秀英 | Method for preparing beancurd from germinated soybeans |
| CN105104575A (en) * | 2015-09-30 | 2015-12-02 | 镇远乐豆坊食品有限公司 | Method of removing harmful ingredients in bean curd |
| CN108041179A (en) * | 2017-12-29 | 2018-05-18 | 东北农业大学 | A kind of production is rich in isoflavones, the method for γ-aminobutyric acid bean curd |
| CN109792950A (en) * | 2019-03-19 | 2019-05-24 | 福建联诺生态农业科技有限公司 | Fountain bean sprout cultivation apparatus and breeding method |
| CN111567629A (en) * | 2020-06-02 | 2020-08-25 | 古泰兴 | Production process of germ bean curd |
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Application publication date: 20101006 |