CN102550698B - Production method for boxed becurd and boxed becurd - Google Patents
Production method for boxed becurd and boxed becurd Download PDFInfo
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- CN102550698B CN102550698B CN2011102982788A CN201110298278A CN102550698B CN 102550698 B CN102550698 B CN 102550698B CN 2011102982788 A CN2011102982788 A CN 2011102982788A CN 201110298278 A CN201110298278 A CN 201110298278A CN 102550698 B CN102550698 B CN 102550698B
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Abstract
The invention discloses a production method for boxed bean curd and the boxed bean curd. The production method for the boxed bean curd comprises the following steps of: boiling soybean milk by taking soybeans as raw materials; controlling the temperature of the boiled soybean milk to be above 85 DEG C; mixing the boiled soybean milk with a coagulating agent; and filling the mixture into a packing container; keeping the temperature of mixed milk of the soybean milk and the coagulating agent in the packing container for 10 to 30 minutes; and solidifying to form the boxed bean curd. The production method has a scientific process and simple steps. According to the production method, defects in the prior art are overcome, a solidification process of the soybean milk can be more effectively controlled, industrialized production can be really realized, and the aims of reducing energy consumption to a great extent, simplifying equipment and diversifying varieties are fulfilled, and boxed lactone bean curd and boxed southern bean curd and northern bean curd which fit conventional taste can be prepared.
Description
Technical field
The present invention relates to food technology, relate in particular to a kind of box bean curd production method and box bean curd.
Background technology
Bean curd kind in the market, mainly can be divided into south bean curd, bei-tofu and inner ester bean curd (box bean curd) from the use of coagulating agent, and it (is mainly MgCl that the coagulating agent that south bean curd and bei-tofu processing are used is respectively bittern
2) and gypsum (CaSO
4Or CaSO
42H
2O), in processing, first under the curing condition required, make soya-bean milk form bean curd, and then mounted box; And box bean curd is a kind of bean curd solidified in packing container (box), than the first two traditional bean curd, mouthfeel is finer and smoother, soft, and has realized completing the course of industrialization of packing on production line.Nature difference due to coagulating agent, the protein coagulation effect difference of three kinds of bean curd, cause three kinds of bean curd to have notable difference on hardness, elasticity and toughness and mouthfeel and sophistication, they can not replace mutually, and the consumer can need to select according to oneself hobby and culinary art.
Bean curd is as a kind of ancient and with the product of mystique, the processing of existing more than 2000 and edible historical since being born, in the good soya-bean milk of boiling slaking, add suitable coagulating agent (some brain), make soya-bean milk be frozen into bean curd, can be described as the operation of most critical in Tofu processing, that is, the some brain is the operation of the most difficult operation, soya-bean milk solidify quality (hardness, sophistication, mouthfeel etc.) and the yield rate that result has determined bean curd.Before the new coagulant glucono-δ-lactone is invented, mention the kind of bean curd, also only have south bean curd and bei-tofu, and the making of bean curd is all continuing the bubble beans, defibrination, filter residue, mashing off, the point brain, compressing this flow process hand-manipulated and rule, because the process of setting of soya-bean milk under the coagulating agent effect is difficult to control, particularly adopt in the process of setting of bittern as the bei-tofu of coagulating agent, the moment that coagulating agent mixes with soya-bean milk that is set in of soya-bean milk namely occurs, what form is fragmentary beans brain, need further pressurization could form inner coarse bei-tofu, not only process of setting more is difficult to control, this technique also is difficult to produce the bean curd (can only first coagulation forming stripping and slicing packing) again of direct packing, industrialization degree is difficult to improve.Although the coagulating agent gypsum is slightly slower than the reaction speed of bittern because the autolysis degree is low, adopts gypsum to produce box bean curd as coagulating agent and before solidifying, complete packaging process and still be proved to be and have little time too soon because of reaction.If use cold shot slurry mixed C aSO
4Although can complete packaging process, the secondary temperature elevation process is very slow, CaSO
4Powder particle can precipitate again, and therefore, direct use gypsum (CaSO is thought in current research
4) as the south bean curd of coagulating agent, be also box bean curd technique to produce.
The suitability for industrialized production of box bean curd can be described as the last creative contribution of bean curd production history, this be because, the invention of new coagulating agent glucono-δ-lactone, make process of setting realize manual control completely, the production of this inner ester bean curd has thoroughly been broken away from manual imitation, and realized the industrialization system of whole operations.Glucono-δ-lactone as the action principle of coagulating agent is, interior ester molecule first is hydrolyzed into the gluconic acid molecule after in soya-bean milk, dissolving, more further is dissociated into the glucose acid group and soya-bean milk solidifies required H
+, this process can be by the adjusting of time and temperature manual control, that is, the production of box bean curd can be by controlling adjustment H
+Generation speed reaches the purpose of controlling the protein coagulation reaction speed, thereby guarantees that the mixed slurry of soya-bean milk and coagulating agent can first filling after coagulation.
Current box soybean curd production process is: the soya-bean milk that the boiling slaking is good first is cooled to below 18 ℃, the coagulating agent glucono-δ-lactone that adds the amount of determining, be filled into after sufficiently mixing box, sealing, then be heated to 80～90 ℃, obtain box bean curd (soya-bean milk solidifies out into bean curd fully in box) after cooling.Can see, this technique is mixed the first cooling coagulating agent that adds again of soya-bean milk, reaches regulation and control H
+Generation speed, and then the effect of control protein coagulating process (at room temperature, this process can be lengthened to 1～2 hour), further the purpose of heat temperature raising processing is to impel soya-bean milk to solidify, namely, the key of this kind box bean curd production has been to find the relation of having determined between temperature control and process of setting, by temperature adjusting, completes the control to the protein coagulating reaction, and then has realized mechanization, automated production; On the other hand, the reduction of Hirschfeld-Klinger reaction speed, also make the mouthfeel of this box bean curd finer and smoother and soft tender than traditional bean curd.
But along with the progress in epoch is also more and more higher to energy-conservation requirement, people are also improving the quality demand of bean curd, this box bean-curd production technology has just demonstrated shortcoming:
1., the production process of box bean curd need to be passed through post bake and once cooling at present, although realized the control of industrialization of whole production process, but energy consumption reaches more than 3 times of traditional handicraft, particularly soya-bean milk temperature-fall period energy consumption is greater than the energy consumption heated up subsequently, at the whole world energy and CO
2Under the situation that discharge receives much concern, no matter be to consider from energy-conservation or reduction of discharging, the energy consumption height also makes the producer of this box bean curd all face huge economic pressures.
2., during box bean curd is produced at present, in order to realize soya-bean milk with the quick of coagulating agent and evenly to mix, need to use the high-voltage high-speed blender, be industrial mixing apparatus, for mixing of the very large soya-bean milk of component ratio and coagulating agent, must control the high pressure high flow rate, and the box bean curd that market is provided is mainly the inner wrapping of 200～1000 grams, like this, the soya-bean milk mixed and coagulating agent can splash because larger impact forms when being filled into box, easily produce foam and affect the configuration state of bean curd.
3., current box bean curd production line need to be equipped with refrigeration plant, cooling exchanger and firing equipment again, the equipment complexity, investment is large, not only cause production cost high, and production line is long has also taken a large amount of construction areas, all make troubles for installation and the maintenance of facility, also can strengthen production cost and drop into.
4., at present during box bean curd is produced, usually can make coagulating agent excessive a little, to guarantee the coagulation result in cooling-heating process, the problem of bringing like this is that bean curd may produce tart flavour, has also affected the quality of product.
5., box bean curd is a new bean curd kind, with traditional bei-tofu, compare with south bean curd, not only local flavor is variant, because the difference of freezing mechanism, the tofu product formed is also very fine and smooth and tender soft, on edible, can not replace traditional bean curd, and be subject to the restriction of curing condition, the traditional bean curd that consistency and elasticity is good but can not utilize this production line production.
So, improve the production technology of current box bean curd, further improving production efficiency, reduce production costs, and promotes the real automation that traditional bean curd is produced, and is the higher level target that the bean curd production industry is pursued.
Summary of the invention
Technical problem underlying solved by the invention is to provide a kind of box bean curd production method, by improvement, solidifies the operation of operation, not only can more effectively regulate and control the process of setting of soya-bean milk, and reach the purpose that significantly reduces energy consumption, simplified apparatus.
Another object of the present invention is to provide a kind of improved box bean curd production method, by improvement, solidify the operation of operation, process of setting that can the Effective Regulation soya-bean milk, enlarge the scope of application of prior art and the bean curd kind of producing, also reached the purpose of the suitability for industrialized production that really realizes bean curd.
For achieving the above object, the invention provides a kind of box bean curd production method, described method comprises: the soybean of take is raw material boiling soya-bean milk, the soya-bean milk that boiling is good is controlled at more than 85 ℃ and with coagulating agent, mixes and filling in packing container, makes the mixed slurry of described soya-bean milk and coagulating agent in packing container, be incubated 10～30 minutes and coagulation forming.In actual production, to the good soya-bean milk of boiling, can be controlled at 85～95 ℃ and carry out filling.
According to embodiment of the present invention, make hot soya-bean milk mix and be beneficial to control the Hirschfeld-Klinger reaction process with the coagulating agent Quick uniform, can adopt any feasible mixing apparatus.In a specific embodiments of the present invention, for described soya-bean milk, mix with coagulating agent is to adopt a kind of soya-bean milk-coagulating agent blender to realize, described soya-bean milk-coagulating agent blender has at least one coagulating agent carrier pipe, caliber is greater than the soya-bean milk carrier pipe of coagulating agent carrier pipe and end sealing and is communicated with and makes with the sidewall of the close blind end of this soya-bean milk carrier pipe the mixed slurry efferent duct that flow direction of material changes, described at least one coagulating agent carrier pipe stretches into from the blind end of soya-bean milk carrier pipe, and the stretch into amount of this coagulating agent carrier pipe in the soya-bean milk carrier pipe surpasses the connected entrance of soya-bean milk carrier pipe and mixed slurry efferent duct, and overlapping with soya-bean milk carrier pipe forming section, described mixed slurry efferent duct increases from soya-bean milk carrier pipe connected entrance, forming bore to discharging opening, by described coagulating agent and more than 85 ℃ the soya-bean milk of temperature from coagulating agent carrier pipe and soya-bean milk carrier pipe, send into this blender respectively, and the flow velocity of regulating coagulating agent is greater than the flow velocity of soya-bean milk, make the two in the soya-bean milk carrier pipe, form mixing, and mixed slurry is in discharging opening inject packing container.
Further, between described soya-bean milk carrier pipe and mixed slurry efferent duct, substantially be 90 degree angles, and the bore of the two connectivity part is greater than the caliber of soya-bean milk carrier pipe.
Further, the caliber ratio of the caliber of described coagulating agent carrier pipe and soya-bean milk carrier pipe is 1: 8～15, and the ratio that makes coagulating agent flow velocity and soya-bean milk flow velocity is 10～15: 1.
The defect that the present invention is directed to the production technology existence of box bean curd (inner ester bean curd) in prior art is improved, by controlling contacting and reaction of soya-bean milk and coagulating agent, the effective control of realization to the bean curd process of setting, reach the purpose of saving Energy Consumption In A Typical simultaneously.So, adopt method of the present invention, the use of especially described soya-bean milk-coagulating agent blender, although still be called box bean curd, but the inventive method is not only applicable to the production of inner ester bean curd, character for coagulating agent is suitably regulated married operation, also can realize the production of traditional bean curd (south bean curd and bei-tofu).
In the inventive method, can adopt forming method of the prior art for the boiling of soya-bean milk, but for the good soya-bean milk of boiling slaking without cooling, but hot soya-bean milk is directly carried out and the mixing of coagulating agent.According to the preferred method of the present invention, can coordinate following pulping process, further reach saving equipment and floor space, and reduce and wash beans, bubble beans water consumption, reduce discharge, improve simultaneously the effect of tofu quality and yield.The preparation process of described soya-bean milk is as follows: 1) adopt through particle, the soybean cotyledon particle after having removed plumule and skin of beancurd is raw material; 2) described soybean cotyledon particle is soaked in water and carried out defibrination afterwards in 30～60 minutes, after defibrination, remove bean dregs and obtain raw soya-bean milk, it is soybean that defibrination adds the water rate: water=1: 6-11; 3) raw soya-bean milk is boiled, and obtain described soya-bean milk more than 85 ℃, being incubated 30～45min.
Further, the water hardness of described immersion cotyledon particle is 2～4.5mmol/l, and water temperature is room temperature.The pH that preferably regulates slurry with alkali before defibrination or after defibrination, to 6.6-7.2, can be used NaOH or potassium hydroxide usually.Utilizing this pH value is that neutral soya-bean milk solidifies bean curd substantially, and the reaction speed of protein and coagulating agent is suitable, and in promotion bean curd, the protein gel network structure is complete in order, is conducive to improve productive rate, elasticity and the toughness of bean curd.
Further, described coagulating agent is the glucono-δ-lactone aqueous solution, the α-hydracrylate lactide aqueous solution, the food acids aqueous solution, dihydrate gypsum suspension and MgCl
2A kind of or any combination in the aqueous solution.
Further, described MgCl
2The mass percent concentration of the aqueous solution is 2～10%; The mass percent concentration of the described glucono-δ-lactone aqueous solution is 5～10%; The mass percent concentration of described dihydrate gypsum suspension is 5～15%.
Another object of the present invention has been to provide a kind of box bean curd, utilizes said method production of the present invention, and the solidification morphology of bean curd and taste are all realized controlled, has enlarged the kind of box bean curd on market, more meets consumer demand.
Box bean curd provided by the present invention refers to according to the method described above hot soya-bean milk is implemented by the resulting tofu product of first filling after coagulation technique, namely, directly the tofu product of coagulation forming in packing container, can comprise the bean curd that utilizes various known coagulating agents to form.
Further, to be more suitable for as adopting glucono-δ-lactone or dihydrate gypsum be that coagulating agent is made to described box bean curd.
Box bean curd production method of the present invention can regulate and control the process of setting of soya-bean milk more effectively, really realizes suitability for industrialized production, mainly has compared with prior art following several respects advantage:
1, save the energy.With the production technology that box bean curd in technology is front arranged, compare, the present invention directly utilizes hot soya-bean milk coagulation forming in packing container (box) that the boiling slaking is good, and no longer adopt " cooling heat again " process, by once heating, the direct Quick uniform of hot soya-bean milk and coagulating agent is mixed, and directly be filled into box, and be incubated moulding in box, reduce cooling and process post bake, saved equipment and energy consumption.
2, simplified apparatus.Soya-bean milk can directly mix with coagulating agent and be filled into box, and utilizes the heat of soya-bean milk to complete to solidify, and has saved refrigeration plant, cooling exchanger and firing equipment again, makes the production line reduction more than 2/3, has reduced investment and construction area.
3, can accurately control the proportioning of soya-bean milk and coagulating agent, coagulating agent, without excessive, can make soya-bean milk solidify fully, and not only curdled appearance is good for the bean curd of institute's moulding, has more guaranteed mouthfeel and the local flavor of bean curd.
4, numerous in variety, the box bean curd mouthfeel that the inventive method is produced is controlled, can produce the bean curd of multiple kind, and for example the soft durometer of bean curd and elasticity can be similar to south bean curd, also can be near bei-tofu.
The accompanying drawing explanation
Accompanying drawing is used to provide a further understanding of the present invention, and forms the part of specification, be used to explaining the present invention, is not construed as limiting the invention together with embodiments of the present invention.In the accompanying drawings:
Fig. 1 is the front view of the soya-bean milk that adopts of the embodiment of the present invention one-coagulating agent blender;
Fig. 2 is the left view of Fig. 1.
Fig. 3 is for adopting calcium sulfate as coagulating agent, to prepare the reaction mechanism schematic diagram of bean curd.
By reference to the accompanying drawings, in the embodiment of the present invention, Reference numeral is as follows:
1-coagulating agent carrier pipe 2-soya-bean milk carrier pipe 3-mixed slurry efferent duct
4-discharging opening L1-first mixed zone L2-the second mixed zone
L3-the 3rd mixed zone L4-deceleration area
The specific embodiment
For making the purpose, technical solutions and advantages of the present invention clearer, below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is the present invention's part embodiment, rather than whole embodiment.Based on the embodiment in the present invention, those of ordinary skills, not making under the creative work prerequisite the every other embodiment obtained, belong to the scope of protection of the invention.
Box bean curd production method of the present invention is to take soybean to be raw material boiling soya-bean milk, the soya-bean milk that boiling is good is controlled at more than 85 ℃ and with coagulating agent, mixes and filling in packing container, makes the mixed slurry of described soya-bean milk and coagulating agent in packing container, be incubated 10～30 minutes and coagulation forming.
The method that above-mentioned soya-bean milk can adopt those of ordinary skills to know is prepared from, and also can prepare by the following method: 1) adopt through particle, the soybean cotyledon particle after having removed plumule and skin of beancurd is raw material; 2) the soybean cotyledon particle is soaked in water and carried out defibrination afterwards in 30～60 minutes, after defibrination, remove bean dregs and obtain raw soya-bean milk; 3) raw soya-bean milk is boiled, and obtain described soya-bean milk more than 85 ℃, being incubated 30～45min.
According to embodiment of the present invention, make hot soya-bean milk mix and be beneficial to control the Hirschfeld-Klinger reaction process with the coagulating agent Quick uniform, can adopt any feasible mixing apparatus, preferably, soya-bean milk mixes employing soya-bean milk-coagulating agent blender to be realized with coagulating agent, soya-bean milk-coagulating agent blender has at least one coagulating agent carrier pipe, caliber is greater than the soya-bean milk carrier pipe of coagulating agent carrier pipe and end sealing and is communicated with and makes with the sidewall of the close blind end of this soya-bean milk carrier pipe the mixed slurry efferent duct that flow direction of material changes, at least one coagulating agent carrier pipe stretches into from the blind end of soya-bean milk carrier pipe, and the stretch into amount of this coagulating agent carrier pipe in the soya-bean milk carrier pipe surpasses the connected entrance of soya-bean milk carrier pipe and mixed slurry efferent duct, and overlapping with soya-bean milk carrier pipe forming section, the mixed slurry efferent duct increases from soya-bean milk carrier pipe connected entrance, forming bore to discharging opening, by coagulating agent and more than 85 ℃ the soya-bean milk of temperature from coagulating agent carrier pipe and soya-bean milk carrier pipe, send into this blender respectively, and the flow velocity of regulating coagulating agent is greater than the flow velocity of soya-bean milk, make the two in the soya-bean milk carrier pipe, form mixing, and mixed slurry is in discharging opening inject packing container.
Embodiment mono-
Fig. 1 is the front view of the soya-bean milk that adopts of the embodiment of the present invention one-coagulating agent blender; Fig. 2 is the left view of Fig. 1.
The present embodiment soya-bean milk used is according to conventional method boiling slaking, and keeps 85-95 ℃ with coagulating agent, to implement mix and solidify.
As depicted in figs. 1 and 2, the soya-bean milk that this enforcement is used-coagulating agent blender has at least one coagulating agent carrier pipe 1, caliber is greater than the soya-bean milk carrier pipe 2 of coagulating agent carrier pipe 1 and end sealing and is communicated with and makes with the sidewall of these soya-bean milk carrier pipe 2 close blind ends the mixed slurry efferent duct 3 that flow direction of material changes, described at least one coagulating agent carrier pipe 1 stretches into from the blind end of soya-bean milk carrier pipe 2, and the stretch into amount of this coagulating agent carrier pipe 1 in soya-bean milk carrier pipe 2 surpasses the connected entrance of soya-bean milk carrier pipe 2 and mixed slurry efferent duct 3, and overlapping with soya-bean milk carrier pipe 2 forming sections, mixed slurry efferent duct 3 increases from soya-bean milk carrier pipe 2 connected entrances, forming bore to discharging opening 4.
Particularly, the diameter phi 1 of coagulating agent carrier pipe 1: the diameter phi 2=1 of soya-bean milk carrier pipe 2: 8, between soya-bean milk carrier pipe 2 and mixed slurry efferent duct 3, substantially be 90 degree angles, the bore φ 3 of the two connectivity part is greater than the caliber φ 2 of soya-bean milk carrier pipe 2, and this mixed slurry efferent duct 3 from and soya-bean milk carrier pipe connectivity part (also deserving to be called port) to bore discharging opening 4, increase gradually, become approximate horn-like.
Can see, in this mixture, the sectional area S4 of the sectional area S3<discharging opening 4 of the sectional area S2 of the sectional area S1 of coagulating agent carrier pipe 1<soya-bean milk carrier pipe 2<mixed slurry efferent duct 3 upper port, soya-bean milk and coagulating agent near packing container, can make the mixed liquor of soya-bean milk and coagulating agent steadily inject packing container at discharging opening 4.Shown in arrow, be wherein the flow direction of fluid.
The box bean curd production method that the embodiment of the present invention provides adopts above-mentioned soya-bean milk-coagulating agent blender, box bean curd production method step is as follows: the soya-bean milk more than 95 ℃ is flowed into to soya-bean milk carrier pipe 2 entrances from the heat-preserving container of a 1.5m high position through valve, and it is that the solution of 5% coagulating agent glucono-δ-lactone is with 1.5Kg/cm that the present embodiment adopts mass concentration
2Air pressure is that power flows into coagulating agent carrier pipe 1, and namely the flow velocity of coagulating agent carrier pipe 1 interior coagulating agent is greater than the flow velocity of soya-bean milk carrier pipe 2 interior soya-bean milk; Soya-bean milk and coagulating agent glucono-δ-lactone are 100: 0.3～0.5 to mix by weight, and mixed liquor further slows down and changes flow direction, and finally that mixed liquor is filling in packing box insulation, mixed liquor is coagulation forming in box, obtains box bean curd.
Wherein, soya-bean milk can be divided into the Si Ge district with coagulating agent mixing in soya-bean milk-coagulating agent blender, is respectively: the first mixed zone L1, coagulating agent and soya-bean milk subtend impingement region; The second mixed zone L2, soya-bean milk and coagulating agent two pipeline overlay regions; The 3rd mixed zone L3,90 ° of break-ins between soya-bean milk carrier pipe 2 and mixed slurry efferent duct 3; Deceleration area L4, i.e. discharging opening, mixed liquor further slow down herein and change into horizontal direction and flow, and steadily flow out at the mixture export place, in packing container (box), do not produce splash, impact and foam.
Mixed process can be described as: soya-bean milk with low speed, flow and coagulating agent with flow at high speed, soya-bean milk to reverse flow after coagulating agent flows out from coagulating agent carrier pipe 1 impacts and mixes at the first mixed zone L1, mixing efficiency now should be directly proportional to the two speed difference and/or mixed zone distance, speed difference is larger, the first mixed zone L1 distance is longer, mixing efficiency is higher, studies have shown that the immixture of soya-bean milk and coagulating agent mainly completes in this process.The design advantage of this mixing section is not to be to improve two sides' flow velocity but improves the raising that side's flow velocity is realized mixing efficiency, the soya-bean milk flow velocity is fallen too low, and further reduce the soya-bean milk flow velocity by the reverse impulse force of coagulating agent.Utilize the speed difference (pressure differential) of two kinds of fluids to complete effective mixing, be highly suitable for the fluid that the mixed traffic gap is larger and mix.
The mobile laminar flow that is mainly of slurry in the second mixed zone L2, mixing efficiency is lower.Mixed zone length determines by two pipeline registrations, and coagulating agent carrier pipe 1 stretches into length in soya-bean milk carrier pipe 2 and is directly proportional to mixing efficiency, and the length of the second mixed zone L2 can be selected 5～10 times of diameter of phi 1 of coagulating agent carrier pipe 1, and preferably 7-9 doubly.Can be different with the bean curd kind according to coagulating agent kind used, in this scope, suitably adjust.But the distance that coagulating agent carrier pipe 1 stretches in soya-bean milk carrier pipe 2 will make the mouth of pipe surpass the connected entrance of soya-bean milk carrier pipe 2 and mixed slurry efferent duct 3 at least.
The 3rd mixed zone L3 is substantially rectangular mixed zone, and by changing the mixed liquor flow direction, and the vortex in the knuckle space completes mixing again.This district's mixed process is violent, is the second important mixing in all processes, can complete simultaneously laterally, vertically mix.
Deceleration area L4 is that the uncovered fluid-mixing that makes of the trumpet type of break-in slows down, and the slurry that completes mixing is slowed down, and basically becomes to flow freely, and injects reposefully packing box, because impulsive force is eliminated, also just can not produce and splashes and form foam.
In the present embodiment, with the 400mL packing box, accept mixed slurry, by the liquid level of discharging opening 4 near packing box, control each packing box and accept the 350mL mixed slurry, the about 15min of water-bath insulation that subsequently packing box after filling is placed in to 85 ℃ of left and right completes Hirschfeld-Klinger reaction, takes out the cooling soya-bean milk that makes of nature and is frozen into bean curd.
Box is tilted, and poured-out bean curd still can keep packaging box type.Bean curd is placed to 12h in room temperature, and the water of separating out of collection accounts for 13% of bean curd gross weight, and the bean curd profile is constant.This bean curd mouthfeel, elasticity are better than commercially available box bean curd, close with south bean curd.
In soybean curd production process, the difference in flow of coagulating agent and soya-bean milk is apart from larger, can reach 1: 20～30, conventional chemical industry blender, although for example static mixer, high-velocity fluid collision type blender adopt the blender of venturi effectiveness method principle can complete the abundant mixing of two kinds of fluids, but because exit velocity is high, the large and capable bean curd that does not become structural integrity of impulsive force.And above-mentioned mixer structure of the present invention is simple, mixing velocity is fast, soya-bean milk remains low flow velocity in mixed process, and soya-bean milk only needs the high potential difference coutroi velocity of 1～2m, when mixed soya-bean milk like this was filled into packing box, impulsive force was little, slowly flowed freely, and because of impact, did not splash, do not produce foam, form the structure exquisiteness of bean curd.
The present embodiment is that hot soya-bean milk mixes with the direct Quick uniform of coagulating agent, directly is filled into box, and the method for insulation moulding in box.With the production technology that box bean curd in technology is front arranged, compare, the present invention directly utilizes hot soya-bean milk coagulation forming in packing container (box) that the boiling slaking is good, and no longer adopt " cooling heat again " process, by once heating, the direct Quick uniform of hot soya-bean milk and coagulating agent is mixed, and directly be filled into box, and be incubated moulding in box, reduce cooling and process post bake, saved equipment and energy consumption.The soya-bean milk adopted in the present embodiment and blender, common delayed coagulation reaction speed and quickening mixing velocity, win time several seconds for being filled into box, thereby realize that heat is mixed, hot filling, saved the energy and equipment, and improved productive rate and product quality.
Embodiment bis-
The preparation method of the present embodiment soya-bean milk used is as follows: before slurrying, first soybean material is implemented to fragmentation, remove plumule and skin of beancurd and obtain the soybean cotyledon particle.Plumule after broken in soybean can be removed by screening, and skin of beancurd can be removed at an easy rate by wind selection method.The soybean cotyledon particle can be used this area conventional means to complete, for example, use disintegrating machine to carry out the material bean fragmentation, only material bean need be broken for to suitable particle gets final product, the present embodiment is broken into 4～6 lobes (1/4～1/6 broken cotyledon) by soybean, now only need can complete in 30～45 minutes the water absorption course of soybean cotyledon particle, water absorption reaches heavy 1.2～1.3 times of cotyledon particle, is more conducive to meet the slurrying requirement.
Particularly, broken soybean cotyledon particle (1/4～1/6), with the running water of hardness 4.5mmol/L, at room temperature soaks 30min, carries out defibrination after water suction reaches capacity, and after defibrination, removes bean dregs and obtains raw soya-bean milk; Raw soya-bean milk is boiled, and obtain hot soya-bean milk at insulation 30min more than 95 ℃.Defibrination can be used conventional means to realize, for example grinding-wheel grinder or colloid mill carry out defibrination; After defibrination, the separation of bean dregs can be used sieving separating or centrifuge to separate.It is beans that defibrination adds the water rate: water=1: 8.5, the soya-bean milk yield is beans: slurry=1: 8, in the broken process of defibrination, progressively add 1mol/L NaOH solution (the about 50mL of per kilogram soybean), filter and obtain soya-bean milk, then measure pH, supplement that to add NaOH be 6.80 to pH, the pH value of soya-bean milk is neutral substantially, utilizes this soya-bean milk to solidify bean curd, and the reaction speed of protein and coagulating agent is suitable, in promotion bean curd, the protein gel network structure is complete in order, is conducive to improve productive rate, elasticity and the toughness of bean curd.
Prepared hot soya-bean milk is mixed with coagulating agent according to the method for embodiment mono-, and make box bean curd.
The quality of bean curd is similar to the bean curd of embodiment mono-.
The present embodiment method is made bean curd, and except having characteristics and the effect identical with embodiment mono-, in conjunction with described pulping process, the pulping process non-wastewater discharge, more formed without technique waste water discharge, energy-conservation new production process and system.
With common process, compare, the key of above-mentioned pulping process is first broken material bean, and (2～4.5mmol/l) water steeps beans to use medium hardness.Because in water, the calcium of debita spissitudo, magnesium ion are beneficial to and promote the tentatively crosslinked of in mashing off process protein molecule, soya-bean milk now is processed into bean curd, more is conducive to promote tender property and the toughness of bean curd.In concrete operations, can use soluble calcium salt (calcium ion) or magnesium salts (magnesium ion) to regulate the hardness of bubble beans water or the system of immersion.Effect is embodied in bubble and the beans time significantly shortens than the bubble beans time of conventional method, before soaking, removed skin of beancurd, after defibrination, slagging-off is more prone to, improved protein extracting ratio, and the water that soaks cotyledon can be directly used in defibrination, without drain step, also reduced the discharge that contains organic water, not only reduced pollution, and realized continued operation between each operation, be beneficial to and realize serialization and the automation of producing.Additional suitable stirring, also can make soak time further shorten when soaking cotyledon.From the impact on protein material bean, bubble beans operation of the present invention does not need raw soybeans is first implemented to decortication through hot-air seasoning, also can avoid hot blast to process and make protein active in the part soybean lose the emulsification that affects soya-bean milk, cause the soya-bean milk color and luster gloomy, fat particles is large; On the one hand, first remove skin of beancurd again, re-use normal-temperature water and soak, not only make the cotyledon particle complete at short notice water absorption course, also avoided long-time immersion to cause the activation of protease, be beneficial to the reset condition that keeps soybean protein.
Soya-bean milk of the present invention is produced process and has been removed bubble beans, cleaning from, thus greatly saved equipment and floor space, and saved the production technology water of washing beans, bubble beans.The soybean protein molecule that does not steep in addition beans has kept reset condition, and molecular weight is large, and the protein molecule of bubble after beans Partial digestion.Increase the pH value of soya-bean milk, Hirschfeld-Klinger reaction speed is slowed down, strengthened protein molecule by spherical conversion process to linear condition, increased the application point with the coagulating agent ion, but and the release of the hydrophobic inner core of Enhancin matter molecule.The Phytic Acid In Soybean salt through the bubble beans does not have neither part nor lot in reaction, has reduced Free Ca in soya-bean milk
2+, Mg
2+Interference, therefore exempt to steep the bean curd intensity that the beans soya-bean milk forms good, the structure delicacy, flexible, water-retaining property improves.Product yield is higher than existing method, and local flavor can be controlled.
Embodiment tri-
Adopt soya-bean milk identical with embodiment mono--coagulating agent blender and the soya-bean milk identical with embodiment bis-, coagulating agent is that mass percent is 10% CaSO
42H
2The O suspension.The basin groove stirs and maintains suspended state with electric mixer, and coagulating agent is carried and used the adjustable speed gear pump (to realize pump pressure is adjusted to 1.5Kg/cm
2).
Open soya-bean milk valve and gear pump, the soya-bean milk of 85 ℃ are mixed in soya-bean milk-coagulating agent blender with coagulating agent, with 5 400mL packing containers, respectively accept the 350mL mixed liquor respectively, 85 ℃ of insulation 20min, naturally cool to room temperature, gently pours out.5 glasss of samples all can keep complete cup type, in 1h without distortion, after 12h, separate out water all account for the bean curd gross weight 10～12% between.The prepared bean curd hardness of the present embodiment, elasticity all are better than commercially available south bean curd.
The present embodiment adopts CaSO
42H
2O prepares the reaction mechanism of bean curd: CaSO as coagulating agent
42H
2O solubility in water is very low, but the CaSO dissolved
4Molecule is dissociated into Ca immediately
2+And SO
4 2-, Ca
2+With protein, react and constantly be consumed, again by new dissolving, dissociation process is supplemented, so south bean curd is with CaSO
4For coagulating agent, can form the gelinite of complete delicacy, as shown in Figure 3, be CaSO
4Precipitation---dissolution equilibrium has been controlled concentration, thereby delayed proteins react speed, CaSO
4Powder can complete effectively and uniformly and mix before solidifying.After in soya-bean milk, adding gypsum dissolution to reach capacity, no matter add again how many gypsum powders, the effective Ca in water
2+Concentration is all certain: CaSO
4Solubility product constant be K
Sp=2.5 * 10
-5(being slightly soluble in water), i.e. [Ca
2+] [SO
4 2-]=2.5 * 10
-5(this is the parameter of gypsum).Protein is constantly in conjunction with Ca
2+, gypsum powder supply Ca just constantly
2+, the process of setting of protein can slowly carry out like this, and curdled appearance is also just delicate complete, and, because Hirschfeld-Klinger reaction is slow, can fully mix in time soya-bean milk and coagulating agent.
Embodiment tetra-
Adopt the soya-bean milk identical with embodiment mono-and soya-bean milk-coagulating agent blender, coagulating agent is the MgCl of mass percent 4.5%
2The aqueous solution.The basin groove stirs and maintains suspended state with electric mixer, and coagulating agent is carried and used the adjustable speed gear pump (to realize pump pressure is adjusted to 1.5Kg/cm
2).
Open soya-bean milk valve and gear pump, the soya-bean milk of 85 ℃ are mixed in soya-bean milk-coagulating agent blender with coagulating agent, with 5 400mL packing containers, respectively accept the 350mL mixed liquor respectively, 85 ℃ of insulation 20min, naturally cool to room temperature, gently pours out.5 glasss of samples all can keep complete cup type, in 1h without distortion, after 12h, separate out water all account for the bean curd gross weight 10～12% between.The present embodiment prepared (hot pressing is after 85 ℃ of insulation 20min, naturally cools in the room temperature process and suppresses) through hot pressing bean curd hardness, elasticity all are better than commercially available bei-tofu.
Embodiment five
The present embodiment adopts the soya-bean milk that commercially available soya-bean milk is identical with embodiment mono--coagulating agent blender, and coagulating agent is the dihydrate gypsum suspension of mass percent 5%.The basin groove stirs and maintains suspended state with electric mixer, and coagulating agent is carried and used the adjustable speed gear pump.
Open soya-bean milk valve and gear pump, the soya-bean milk of 90 ℃ are mixed at soya-bean milk-coagulating agent blender with coagulating agent, accept with packing container, 90 ℃ of insulation 15min, naturally cool to room temperature, gently pours out.Product all can keep complete cup type, in 1h without distortion, after 12h, separate out water all account for the bean curd gross weight 10～12% between.The prepared bean curd hardness of the present embodiment, elasticity all are better than commercially available south bean curd.
Embodiment six
Differently in the soya-bean milk that the present embodiment adopts and embodiment mono-be: broken soybean cotyledon particle soaks the clear water of employing hardness 2mmol/L.
What the soya-bean milk that the present embodiment adopts-coagulating agent blender was different from embodiment mono-is: described coagulating agent carrier pipe is two, the diameter phi 1 of coagulating agent carrier pipe: the diameter phi 2=1 of soya-bean milk carrier pipe: 15.The increase of the reducing of coagulating agent carrier pipe caliber, quantity, make the incorporation time of soya-bean milk and coagulating agent shorten mixed effect and but remain unchanged and even strengthen.
Coagulating agent employing mass percent is 15% CaSO
42H
2The O suspension.The basin groove stirs and maintains suspended state with electric mixer, and coagulating agent is carried and used the adjustable speed gear pump.
Open soya-bean milk valve and gear pump, the soya-bean milk of 85 ℃ are mixed at soya-bean milk-coagulating agent blender with coagulating agent, accept with packing container, 85 ℃ of insulation 20min, naturally cool to room temperature, gently pours out.It is complete that product all can keep, in 1h without distortion, after 12h, separate out water all account for the bean curd gross weight 10～12% between.The prepared bean curd hardness of the present embodiment, elasticity all are better than commercially available south bean curd.
Embodiment seven
What the present embodiment was different from embodiment mono-is: soya-bean milk adopts common liquid-liquid mixing arrangement (as: stainless steel cauldron) to stir, mixed liquor is accepted with packing container with mixing of coagulating agent.85 ℃ of insulation 20min, naturally cool to room temperature, gently pours out.
It is complete that the tofu product made all can keep, in 1h without distortion, place after 12h separate out water all account for the bean curd gross weight 10～12% between.The prepared bean curd hardness of the present embodiment, elasticity are all near commercially available south bean curd.
As mentioned above, according to box bean curd production method of the present invention, can a kind of box bean curd with good form and taste of continuous industrial production.
Finally it should be noted that: above embodiment only, in order to technical scheme of the present invention to be described, is not intended to limit; Although with reference to previous embodiment, the present invention is had been described in detail, those of ordinary skill in the art is to be understood that: it still can be modified to the technical scheme that aforementioned each embodiment puts down in writing, or part technical characterictic wherein is equal to replacement; And these modifications or replacement do not make the essence of appropriate technical solution break away from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (8)
1. box bean curd production method, it is characterized in that, described method comprises: the soybean of take is raw material boiling soya-bean milk, the soya-bean milk that boiling is good is controlled at more than 85 ℃ and with coagulating agent, mixes and filling in packing container, make the mixed slurry of described soya-bean milk and coagulating agent in packing container, be incubated 10～30 minutes and coagulation forming, wherein, described coagulating agent is the glucono-δ-lactone aqueous solution, the food acids aqueous solution, dihydrate gypsum suspension and MgCl
2a kind of or any combination in the aqueous solution, wherein, described soya-bean milk mixes employing soya-bean milk-coagulating agent blender to be realized with coagulating agent, described soya-bean milk-coagulating agent blender has at least one coagulating agent carrier pipe, caliber is greater than the soya-bean milk carrier pipe of coagulating agent carrier pipe and end sealing and is communicated with and makes with the sidewall of the close blind end of this soya-bean milk carrier pipe the mixed slurry efferent duct that flow direction of material changes, described at least one coagulating agent carrier pipe stretches into from the blind end of soya-bean milk carrier pipe, and the stretch into amount of this coagulating agent carrier pipe in the soya-bean milk carrier pipe surpasses the connected entrance of soya-bean milk carrier pipe and mixed slurry efferent duct, and overlapping with soya-bean milk carrier pipe forming section, described mixed slurry efferent duct increases from soya-bean milk carrier pipe connected entrance, forming bore to discharging opening, by described coagulating agent and more than 85 ℃ the hot soya-bean milk of temperature from coagulating agent carrier pipe and soya-bean milk carrier pipe, send into this blender respectively, and the flow velocity of regulating coagulating agent is greater than the flow velocity of hot soya-bean milk, make the two in the soya-bean milk carrier pipe, form mixing, and mixed slurry is in discharging opening inject packing container.
2. box bean curd production method according to claim 1, is characterized in that, between described soya-bean milk carrier pipe and mixed slurry efferent duct, be 90 degree angles, and the bore of the two connectivity part is greater than the caliber of soya-bean milk carrier pipe.
3. box bean curd production method according to claim 1, wherein, the caliber of the caliber of described coagulating agent carrier pipe and soya-bean milk carrier pipe is than being 1:8～15, making coagulating agent flow velocity and the ratio of soya-bean milk flow velocity is 10～15:1.
4. box bean curd production method according to claim 1, is characterized in that, the preparation process of described soya-bean milk is as follows: 1) adopt through particle, the soybean cotyledon particle after having removed plumule and skin of beancurd is raw material; 2) described soybean cotyledon particle is soaked in water and carried out defibrination afterwards in 30～60 minutes, after defibrination, remove bean dregs and obtain raw soya-bean milk; 3) raw soya-bean milk is boiled, and obtain described soya-bean milk more than 85 ℃, being incubated 30～45min.
5. box bean curd production method according to claim 4, is characterized in that, the hardness of water of described immersion cotyledon particle is 2～4.5mmol/l, and water temperature is room temperature.
6. box bean curd production method according to claim 1, is characterized in that described MgCl
2The mass percent concentration of the aqueous solution is 2～10%; The mass percent concentration of the described glucono-δ-lactone aqueous solution is 5～10%; The mass percent concentration of described dihydrate gypsum suspension is 5～15%.
7. a box bean curd, is characterized in that, described box bean curd is to be prepared from according to the described method of claim 1～6 any one.
8. box bean curd according to claim 7, wherein, described box bean curd is that coagulating agent is made for adopting glucono-δ-lactone or dihydrate gypsum.
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|---|---|---|---|
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|---|---|---|---|
| CN201010604733.8 | 2010-12-23 | ||
| CN201010604733 | 2010-12-23 | ||
| CN2011102982788A CN102550698B (en) | 2010-12-23 | 2011-09-30 | Production method for boxed becurd and boxed becurd |
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| CN102847458B (en) * | 2012-07-05 | 2015-06-03 | 北京康得利机械设备制造有限公司 | Pipeline-type liquid mixing device |
| CN103863594B (en) * | 2012-12-17 | 2016-08-03 | 广东远东食品包装机械有限公司 | The packaging process of a kind of food that lumps and filling apparatus thereof |
| CN103355430B (en) * | 2013-07-24 | 2015-02-18 | 北京食品科学研究院 | Method for producing lactone tofu in box and system thereof |
| CN103621661A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Preparation method for marinated bean curd |
| CN103621678A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Protoplasmic lactone bean curd and preparation method thereof |
| CN103621660A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Preparation method for marinated boxed bean curd |
| CN103621673A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Preparation method of protoplasm lactone tofu |
| CN105076483B (en) * | 2015-09-30 | 2019-09-10 | 北京食品科学研究院 | A kind of bean curd production system |
| CN105638922A (en) * | 2016-02-03 | 2016-06-08 | 安吉祖名豆制食品有限公司 | Box-packed bean curd and processing technology thereof |
| CN107927193B (en) * | 2017-12-21 | 2023-09-12 | 浙江中禾机械有限公司 | Pipeline type brain-pointing machine |
| CN112106842A (en) * | 2019-06-20 | 2020-12-22 | 清华大学 | Bean curd making condition determining method based on liquid drop and phase observation and making method |
| CN113558189A (en) * | 2021-07-26 | 2021-10-29 | 宁夏兴豆缘豆制品有限公司 | Heating forming process for production of tofu pudding |
| CN113907270B (en) * | 2021-10-15 | 2024-02-23 | 邹忱 | Full-automatic boxed bean curd machine and process |
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|---|---|---|---|---|
| CN1520744A (en) * | 2003-02-14 | 2004-08-18 | 北京东方兴企食品工业技术有限公司 | Super-condensed fresh soybean milk production method |
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