CN102715253A - Method for preparing white jade bean curd - Google Patents
Method for preparing white jade bean curd Download PDFInfo
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- CN102715253A CN102715253A CN2012101625754A CN201210162575A CN102715253A CN 102715253 A CN102715253 A CN 102715253A CN 2012101625754 A CN2012101625754 A CN 2012101625754A CN 201210162575 A CN201210162575 A CN 201210162575A CN 102715253 A CN102715253 A CN 102715253A
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- bean curd
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- soya
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Abstract
A method for preparing white jade bean curd. The raw materials comprise 84.5 to 86.5 % of water, 13.3 to 15.2 % of soybeans and 0.2 to 0.3% of gluconic acid-delta-lactone. The preparation method comprises heating soybean milk to 98 DEG C to 100DEG C; uniformly mixing the soybean and the gluconic acid-delta-lactone and then pouring the mixture into a container to stand; and cooling the container for 3 to 4 hours in an air blasting way. Through an improved production technology provided by the invention, the quantity of production processes is reduced, and filling is not needed at the same time, that is, filling boxes and cover films are not needed. Therefore, products having a same taste with boxed bean curd have a relatively low cost and can meet requirements of low-income families.
Description
Technical field
The present invention relates to a kind of preparation method of bean curd, particularly a kind of preparation method of white jade bean curd.
Background technology
Soya bean has the laudatory title of " kings in the beans ", and the nutritive value of soya bean is the highest in the beans.The protein content of soya bean is nearly 40%, and is all higher than the protein content of any cereal crops.Contain various essential amino acids in the soya bean protein, approach human body proportion.Soya bean contains that grease is nearly 30%, and its unsaturated fatty acid content reaches more than 80%, and linoleic acid accounts for 55%.By goods such as the bean curd that soya bean processes, become the often edible food materials of people.
Bean curd originates from China, is the traditional food of being processed by soya bean of China, its original name " Li Qi ".Compendium of Material Medica is write: " method of bean curd starts from the Huainan king Liu An of the Early Han Dynasty ".The bean curd quality is fine and smooth, and soft tasty and refreshing, being of high nutritive value of it contains 8 seed amino acids of rich in protein and needed by human, protein digestibility 92% ~ 96%.At present, the bean curd in bulk on the market (white jade bean curd) generally adopts the frame dress, and bean curd has the dehydration pressing step in process, thereby makes that the bean curd mouthfeel that makes is older relatively.
Summary of the invention
The present invention provides the preparation method of a kind of local flavor and the improved white jade bean curd of nutrition, and purpose is to solve the older problem of existing white jade bean curd mouthfeel.
For achieving the above object, the technical scheme that the present invention adopts is: a kind of preparation method of white jade bean curd, and the composition of raw materials of said white jade bean curd is made up of the material of following quality percentage composition:
Water 84.5-86.5%;
Soybean 13.3-15.2%;
Glucono-0.2-0.3%;
Said preparation method comprises heating soybean milk to be poured into to leave standstill in the container after mixing with glucono-then and deposits to 98-100 ℃; Said container is carried out air blast cooling 3 ~ 4 hours.
Related content in the technique scheme is explained as follows:
1, in the such scheme, comprises defibrination after the soybean soaking is obtained soya-bean milk stoste.
2, in the such scheme, obtain said soya-bean milk with said soya-bean milk stoste centrifugation and through 80-100 purpose strainer filtering.
3, in the such scheme, saidly leave standstill time of depositing more than or equal to 10 minutes.
Because the technique scheme utilization, the present invention compared with prior art has advantage and effect:
1, white jade bean curd of the present invention is the mouthfeel in bulk tofu product consistent with bean curd packed in box that forms after the adjustment through production technology, and it equally need pass through the compacting dehydration unlike other plate bean curd in bulk or processed bean curd, and the delicate mouthfeel of product is lubricated.
2, the present invention is through the improvement of production technology; Reduced production process quantity, need not carry out can (having lacked can box and epiphragma) simultaneously again, so for product with the consistent mouthfeel of bean curd packed in box; Cost is lower, can satisfy low-income household's needs.
Description of drawings
Accompanying drawing 1 is a flow chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is further described:
Embodiment one: a kind of preparation method of white jade bean curd
Shown in accompanying drawing 1, a kind of preparation method of white jade bean curd, the composition of raw materials of said white jade bean curd is made up of the material of following quality percentage composition:
Water 84.5-86.5%;
Soybean 13.3-15.2%;
Glucono-0.2-0.3%.
Method comprises heating soybean milk to be poured into to leave standstill in the container after mixing with glucono-then and deposits to 98-100 ℃; Said container is carried out air blast cooling 3 ~ 4 hours.
The further optimized technical scheme of the specific embodiment of the invention comprises defibrination after the soybean soaking is obtained soya-bean milk stoste.
The further optimized technical scheme of the specific embodiment of the invention obtains said soya-bean milk with said soya-bean milk stoste centrifugation and through 80-100 purpose strainer filtering.
The further optimized technical scheme of the specific embodiment of the invention saidly leaves standstill time of depositing more than or equal to 10 minutes.
Embodiment two: a kind of preparation method of white jade bean curd
Shown in accompanying drawing 1: a kind of preparation method of white jade bean curd, the composition of raw materials of said white jade bean curd is made up of the material of following quality percentage composition:
84.5 kilograms in water;
15.2 kilograms of soybean;
0.3 kilogram of glucono-.
Method comprises the following steps:
1, soybean, glucolactone are checked and accepted: carry out the monitoring of outward appearance, protein, moisture, unusual beans by the inspector according to the raw material standard of soybean, glucolactone material, meeting the requirements just receives and warehouse-in.
2, cleaning and dipping: soybean is imported in the fermentation vat with the track waggon; Elder generation's water cleans removes emptying behind the dust of top layer, soaks soak time 8-12 in summer hour adding running water then; In 12-24 hour winter, depression occurring, turn white with plumule behind the soybeans soaking is standard.
3, defibrination: through the automatic defibrination of fiberizer, thin up is regulated concentration and is sent into centrifuge in 10-12 ° of B é (Baume degrees) back through pipeline and carry out screenings and separate then with soaked soybean.
4, screenings separates: adopt the 80-100 mesh filter screen to extract soya-bean milk when centrifugal, bean dregs are discharged, and this operation must be carried out three times.Soya-bean milk after removing slag is sent into slurry can through pipeline.
5, mashing off: the soya-bean milk in the slurry can is squeezed into five through pump connect a jar Soy-bean milk boiler, heating soybean milk is arrived 98-100 ℃.
6, dash slurry: hot soya-bean milk is squeezed into dashed in the slurry bucket, by formula ratio glucolactone is added in the bucket then, fast soya-bean milk and lactone mixed liquor are poured into and carried out nature point in the white jade box and starch and leave standstill and deposit more than 10 minutes.
7, cooling forming: will leave standstill the white jade bean curd of depositing and move to and carry out air blast cooling on the shelf, 3-4 hour cool time.
8, warehouse-in: the white jade bean curd that cooling is good moves in 2-5 ℃ the freezer and stores, and the storage time was less than 36 hours.
The foregoing description only is explanation technical conceive of the present invention and characteristics, and its purpose is to let the personage who is familiar with this technology can understand content of the present invention and enforcement according to this, can not limit protection scope of the present invention with this.All equivalences that spirit is done according to the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (4)
1. the preparation method of a white jade bean curd, it is characterized in that: the composition of raw materials of said white jade bean curd is made up of the material of following quality percentage composition:
Water 84.5-86.5%;
Soybean 13.3-15.2%;
Glucono-0.2-0.3%;
Said preparation method comprises heating soybean milk to be poured into to leave standstill in the container after mixing with glucono-then and deposits to 98-100 ℃; Said container is carried out air blast cooling 3 ~ 4 hours.
2. the method for making white jade bean curd according to claim 1 is characterized in that: comprise defibrination after the soybean soaking is obtained soya-bean milk stoste.
3. the method for making white jade bean curd according to claim 2 is characterized in that: obtain said soya-bean milk with said soya-bean milk stoste centrifugation and through 80-100 purpose strainer filtering.
4. the method for making white jade bean curd according to claim 1 is characterized in that: saidly leave standstill time of depositing more than or equal to 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101625754A CN102715253A (en) | 2012-05-24 | 2012-05-24 | Method for preparing white jade bean curd |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101625754A CN102715253A (en) | 2012-05-24 | 2012-05-24 | Method for preparing white jade bean curd |
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| CN102715253A true CN102715253A (en) | 2012-10-10 |
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| CN2012101625754A Pending CN102715253A (en) | 2012-05-24 | 2012-05-24 | Method for preparing white jade bean curd |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696775A (en) * | 2012-05-24 | 2012-10-03 | 苏州金记食品有限公司 | White jade bean curd and preparation method thereof |
| CN103393019A (en) * | 2013-07-24 | 2013-11-20 | 北京食品科学研究院 | Production method of canned lactone bean curd capable of being removed from can |
| CN103621669A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Plate-shaped bean curd and preparation method thereof |
| CN103621670A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Plate-shaped bean curd |
| CN103621664A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Preparation method for plate-shaped bean curd |
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| CN1109287A (en) * | 1994-03-31 | 1995-10-04 | 雷俊杰 | Convenient uellied bean curd and its producing method |
| JP2000166496A (en) * | 1998-12-07 | 2000-06-20 | Kikkoman Corp | Production of bean curd |
| CN1300557A (en) * | 2001-01-17 | 2001-06-27 | 谭兴长 | Process for preparing iced bean lactone curd |
| CN1436487A (en) * | 2002-02-09 | 2003-08-20 | 柯煜阳 | Sanitary bean product |
| CN101584432A (en) * | 2008-05-23 | 2009-11-25 | 娄霞 | Method for making beancurd |
| CN101406274B (en) * | 2008-11-13 | 2011-07-20 | 淮阴工学院 | Method for producing inner ester bean curd |
| CN102696775A (en) * | 2012-05-24 | 2012-10-03 | 苏州金记食品有限公司 | White jade bean curd and preparation method thereof |
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2012
- 2012-05-24 CN CN2012101625754A patent/CN102715253A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1109287A (en) * | 1994-03-31 | 1995-10-04 | 雷俊杰 | Convenient uellied bean curd and its producing method |
| JP2000166496A (en) * | 1998-12-07 | 2000-06-20 | Kikkoman Corp | Production of bean curd |
| CN1300557A (en) * | 2001-01-17 | 2001-06-27 | 谭兴长 | Process for preparing iced bean lactone curd |
| CN1436487A (en) * | 2002-02-09 | 2003-08-20 | 柯煜阳 | Sanitary bean product |
| CN101584432A (en) * | 2008-05-23 | 2009-11-25 | 娄霞 | Method for making beancurd |
| CN101406274B (en) * | 2008-11-13 | 2011-07-20 | 淮阴工学院 | Method for producing inner ester bean curd |
| CN102696775A (en) * | 2012-05-24 | 2012-10-03 | 苏州金记食品有限公司 | White jade bean curd and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696775A (en) * | 2012-05-24 | 2012-10-03 | 苏州金记食品有限公司 | White jade bean curd and preparation method thereof |
| CN103393019A (en) * | 2013-07-24 | 2013-11-20 | 北京食品科学研究院 | Production method of canned lactone bean curd capable of being removed from can |
| CN103621669A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Plate-shaped bean curd and preparation method thereof |
| CN103621670A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Plate-shaped bean curd |
| CN103621664A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Preparation method for plate-shaped bean curd |
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Application publication date: 20121010 |