CN102334559A - Method for electrically heating and manufacturing bean curd by real-time monitoring solidification state of bean curd - Google Patents
Method for electrically heating and manufacturing bean curd by real-time monitoring solidification state of bean curd Download PDFInfo
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- CN102334559A CN102334559A CN2011101998647A CN201110199864A CN102334559A CN 102334559 A CN102334559 A CN 102334559A CN 2011101998647 A CN2011101998647 A CN 2011101998647A CN 201110199864 A CN201110199864 A CN 201110199864A CN 102334559 A CN102334559 A CN 102334559A
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Abstract
The invention discloses a method for electrically heating and manufacturing bean curd by real-time monitoring a solidification state of the bean curd. During the process of manufacturing the bean curd, the process temperature can be accurately controlled by electric heating; during the process of solidifying, the volume resistivity of the bean curd in a solidification groove can be performed real-time detection by an impedance instrument, the solidification terminal point of the bean curd can be determined according to the change of the volume resistivity, so that uniform quality of the bean curd with different batches is ensured, the change of the quality of the bean curd can be performed a real-time monitoring, so that the bean curd with different quality is processed according to hobbies of people at different ages.
Description
Technical field
The present invention relates to a kind of bean curd energising heating manufacturing approach that can monitor curdled appearance in real time, belong to food industrial technical field, being specifically related to a kind of is the Tofu process for preparation of food product on basis with the protein coagulating.
Background technology
Bean curd is one of traditional food of China, because its protein content is high, cholesterol level is few, and saturated fatty acid content is low and more and more receive the western countries common people's such as America and Europe favor.But no matter be the workshop-based production of traditional hand, still present automatic assembly line all is to adopt direct mode of heating or input steam to add hot soya-bean milk, can cause soya-bean milk to be heated uneven like this and the soya-bean milk dilution, thereby influence the bean curd quality.Therefore, be necessary to find a kind of method that can evenly add hot soya-bean milk.The Joule heat that energising heating (Ohmic heating) utilizes inside of food resistance to produce takes heated food, thereby makes the food interior temperature distribution more even.Simultaneously ohmic heating technology has that heating rate is controlled, homogeneous heating, can accurately control characteristics such as heating-up temperature, safe and sanitary, is considered to utilize the energising heating to make bean curd and just has advantageous advantage.
Now the main experience that relies on the people is judged the terminal point of bean curd process of setting in the bean curd production, or the on-the-spot method of extracting sample judges the variation of bean curd quality in the process of setting, can not monitor the variation of bean curd quality in the process of setting in real time.Therefore, find a kind of new technology simple, quick, that can monitor bean curd process of setting and quality variation thereof in real time very necessary.
Summary of the invention
The present invention is the invention of making in view of above-mentioned existing issue; Its purpose has been to provide a kind of method for making bean-curd based on the energising heating; Inject coagulating basin 6 to the mixed solution of cold shot slurry and coagulating agent; Two parallel plate electrodes 5 through placing in the bean curd coagulating basin are connected AC power 2, make it be frozen into bean curd thereby the heat that utilizes the soya-bean milk direct impedance to produce adds hot soya-bean milk.In the process of setting of bean curd, the break-make of PC 1 control AC power 2 is to keep temperature in the coagulating basin 6; PC 1 certain hour (10s) control speed-sensitive switch 4 at interval cuts off the energising heater circuit; On-impedance measuring instrument 3 and heating tank; Measure the specific insulation of soya-bean milk in the coagulating basin through the energising heating electrode; According to the variation of specific insulation, monitor the curdled appearance of bean curd in real time, to food hygiene management and qualitative control a kind of means effectively are provided.It simultaneously also is a kind of device that can easy, online Non-Destructive Testing bean curd curdled appearance.
The coagulating agent that this patent proposes comprises the bean curd coagulant that so-called gypsum, GDL, bittern etc. are commonly used.
Above electrical characteristics measuring method; In the process of setting of bean curd, also can detect the variation of specific insulation in real time, estimate the curdled appearance of bean curd, judge the terminal point that bean curd solidifies effectively; Stop heating process, also can be used as bean curd curdled appearance evaluating apparatus.
Except the measurement of specific insulation, the measurement of other electrical characteristics, for example the measurement of electrical impedance, capacitive reactance, electrical conductivity etc. also can be used as the curdled appearance evaluation method of estimating gel food.
This is that a kind of electrical characteristics with real-time detection material are characteristics, to the process for preparation of food product of material with liquid-solid conversion characteristic, and can real-time estimate food machinery characteristic.
This patent has proposed a kind of energising heating and electrical characteristics are measured time-sharing system, and powered electrode and measurement electrode are united two into one, and can reduce to equip volume and weight, reduces the equipment cost, has broad application prospects.
Description of drawings
Fig. 1 monitors the bean curd energising heating system of curdled appearance in real time for the present invention;
The specific insulation of soya-bean milk when Fig. 2 is different setting temperature;
The variation of the specific insulation of soya-bean milk when Fig. 3 is different setting temperature
, along the longitudinal axis be successively from top to bottom 75 ℃, 80 ℃, 85 ℃;
Fig. 4 is the variation of bean curd fracture strength in the process of setting under each temperature;
Fig. 5 is the relation that bean curd fracture strength and specific insulation change in the process of setting under each temperature;
The specific embodiment
Below in conjunction with specific embodiment, the present invention is elaborated.
A kind of bean curd energising heating manufacturing approach that can monitor curdled appearance in real time, as shown in Figure 1, with selected washing soybean clean after; In water, soak; The soybean of then bubble being risen is pulverized, and uses crocus cloth that bean dregs are separated with raw soya-bean milk, (above-mentioned immersion, pulverizing, separates operation such as raw soya-bean milk to the mixed solution of raw soya-bean milk and coagulating agent; Be routine techniques; Do not give unnecessary details at this) inject coagulating basin 6, connect AC power 2 through two parallel plate electrodes 5 of placing in the bean curd coagulating basin, thereby adding hot soya-bean milk, the heat that utilizes the soya-bean milk direct impedance to produce make it be frozen into bean curd.In the process of setting of bean curd, the break-make of PC 1 control AC power 2 is to keep temperature in the coagulating basin 6; PC 1 certain hour (for example 10s) control speed-sensitive switch 4 at interval cuts off the energising heater circuit; On-impedance measuring instrument 3 and heating tank; Through the specific insulation of soya-bean milk in the energising heating electrode measurement coagulating basin,, monitor the curdled appearance of bean curd in real time according to the variation of specific insulation;
Also can heat raw soya-bean milk to 95 degree centigrade and kept 5 minutes, make it become edible soya-bean milk earlier, and then and coagulating agent conventional coagulating agents such as (for example) bittern mix to inject and solidify container, the energising heating is frozen into bean curd again.
Dependency relation for the ease of bean curd specific insulation and bean curd mechanical property in the explanation process of setting; Experiment condition is set at: at first utilize experimental system to arrive a certain design temperature to heating soybean milk; Add coagulating agent then and stir; Keep this temperature that soya-bean milk is solidified, the adding of coagulating agent just is defined as initial time constantly.Fig. 2 shows be setting temperature not simultaneously the specific insulation of soya-bean milk with the situation of change of setting time.Because temperature influence, the absolute value of the specific insulation under each temperature differs greatly, and can't directly compare, so adopt the rate of change of specific insulation to judge the terminal point that bean curd solidifies under each temperature, the rate of change of specific insulation is defined as
Wherein ρ % is the specific insulation rate of change, ρ
iBe different specific insulations constantly in the process of setting, ρ
0Specific insulation for initial time.The specific insulation rate of change is as shown in Figure 3 with the variation of setting time, the terminal point of bean curd process of setting in the time of can judging different temperatures thus: in the time of 85 degrees centigrade 20 minutes the time bean curd solidify end (specific insulation no longer changes); Solidify end (specific insulation no longer changes) in the time of 80 degrees centigrade 35 minutes the time; Solidifying (specific insulation continues to change) in the time of 75 degrees centigrade in 60 minutes in the clock time always.
In order to measure the variation of bean curd quality in the energising heating process of setting, the bursting stress of the bean curd during the different setting time of different temperatures of having utilized rheometer measurement.The sampling method of bean curd sample is: at first heating soybean milk to a certain design temperature, add coagulating agent then and stir, keep this temperature that soya-bean milk is solidified; After solidifying 2,5,10,20,30,40,50,60 minutes respectively, carefully take out bean curd and rapid cool to room temperature, use the sampler sampling to obtain diameter and be 30mm; The sample of high 20mm; Be placed on the flow graph workbench, carry out compression experiment with the pressure head of diameter 8mm, compression speed is 60mm/min; Obtain the bursting stress of the bean curd of different setting times, see Fig. 4.Each data point is three mean values of measuring.Can be found out that by Fig. 4 under different setting temperatures, bursting stress begins to reach a stationary value then at leisure along with the passing increase of setting time is very fast, the trend (see figure 3) of its variation tendency and specific insulation rate of change is similar.Constantly different at process of setting, bursting stress increases along with the increase of setting temperature.
Can obtain in the process of setting the not relation between bean curd bursting stress and the specific insulation rate of change simultaneously of setting temperature, see Fig. 5.Can find out that by Fig. 5 under different setting temperatures, the bursting stress of bean curd and specific insulation is varied to good linear relationship (coefficient R 75 degrees centigrade the time in the process of setting
2=0.97,, coefficient R in the time of 80 degrees centigrade
2Coefficient R in the time of=0.96,85 degrees centigrade
2=0.95), therefore, just can monitor the variation of bean curd quality in real time as long as the specific insulation of bean curd in the process of setting is measured in real time.
Should be understood that, concerning those of ordinary skills, can improve or conversion, and all these improvement and conversion all should belong to the protection domain of accompanying claims of the present invention according to above-mentioned explanation.
Claims (1)
1. method for making bean-curd based on energising heating; It is characterized in that; Inject coagulating basin to the mixed solution of cold shot slurry and coagulating agent; Two parallel plate electrodes through placing in the bean curd coagulating basin are connected AC power, make it be frozen into bean curd thereby the heat that utilizes the soya-bean milk direct impedance to produce adds hot soya-bean milk; In the process of setting of bean curd, the break-make of PC control AC power is to keep temperature in the coagulating basin; PC interval certain hour control speed-sensitive switch cuts off the energising heater circuit, and on-impedance measuring instrument and heating tank through the specific insulation of soya-bean milk in the energising heating electrode measurement coagulating basin, according to the variation of specific insulation, are monitored the curdled appearance of bean curd in real time.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011101998647A CN102334559A (en) | 2011-07-18 | 2011-07-18 | Method for electrically heating and manufacturing bean curd by real-time monitoring solidification state of bean curd |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011101998647A CN102334559A (en) | 2011-07-18 | 2011-07-18 | Method for electrically heating and manufacturing bean curd by real-time monitoring solidification state of bean curd |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494681A (en) * | 2015-12-16 | 2016-04-20 | 西北农林科技大学 | Domestic ohmic heating bean curd making machine with controllable heating speed and heat preservation |
| CN116473431A (en) * | 2023-05-16 | 2023-07-25 | 珠海格力电器股份有限公司 | Cooking control method, device, medium and cooking equipment |
Citations (3)
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|---|---|---|---|---|
| CN1806670A (en) * | 2006-02-22 | 2006-07-26 | 中国农业大学 | Method and apparatus for preparing nutrition reinforced beancurd sticks |
| CN1823617A (en) * | 2006-03-29 | 2006-08-30 | 浙江大学 | Emulsifier for stabilizing food emulsion system and its preparation method |
| CN2819828Y (en) * | 2005-01-05 | 2006-09-27 | 谷朝阳 | Electric heating milk cooker |
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2011
- 2011-07-18 CN CN2011101998647A patent/CN102334559A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN2819828Y (en) * | 2005-01-05 | 2006-09-27 | 谷朝阳 | Electric heating milk cooker |
| CN1806670A (en) * | 2006-02-22 | 2006-07-26 | 中国农业大学 | Method and apparatus for preparing nutrition reinforced beancurd sticks |
| CN1823617A (en) * | 2006-03-29 | 2006-08-30 | 浙江大学 | Emulsifier for stabilizing food emulsion system and its preparation method |
Non-Patent Citations (1)
| Title |
|---|
| KIYOHIKO TOYODA 等: "MONITORING OF COAGUALATION PROCESS OF SOYMILK BY AN INTEGRATED ELECTRICAL SENSING AND CONTROL SYSTEM", 《XVIITHWORLD CONGRESS OF THE INTERNATIONAL COMMISSION OF AGRICULTURAL AND BIOSYSTEMS ENGINEERING (CIGR)》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494681A (en) * | 2015-12-16 | 2016-04-20 | 西北农林科技大学 | Domestic ohmic heating bean curd making machine with controllable heating speed and heat preservation |
| CN116473431A (en) * | 2023-05-16 | 2023-07-25 | 珠海格力电器股份有限公司 | Cooking control method, device, medium and cooking equipment |
| CN116473431B (en) * | 2023-05-16 | 2024-05-24 | 珠海格力电器股份有限公司 | Cooking control method, device, medium and cooking equipment |
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Application publication date: 20120201 |