CN102715263A - Corn bean curd and method for preparing same - Google Patents
Corn bean curd and method for preparing same Download PDFInfo
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- CN102715263A CN102715263A CN2012101627923A CN201210162792A CN102715263A CN 102715263 A CN102715263 A CN 102715263A CN 2012101627923 A CN2012101627923 A CN 2012101627923A CN 201210162792 A CN201210162792 A CN 201210162792A CN 102715263 A CN102715263 A CN 102715263A
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- bean curd
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Abstract
A corn bean curd and a method for preparing the same. The corn bean curd comprises raw materials consisting of 79.5% to 81.5% of water, 13.5% to 14.5% of soybeans, 4.5% to 6.5% of corn juice and 0.2% to 0.3% of gluconic acid-delta-lactone. The method comprises heating soybean milk to 98 DEG C to 100 DEG C, uniformly mixing the soybean milk with the corn juicce after the soybean milk is cooled to 30 DEG C and then adding the gluconic acid-delta-lactone to get a mixture, heating and homogenizing the mixture under the pressure of 10 MPa to 15 MPa to get a homogeneous liquid, and disinfecting and then cooling and setting the homogeneous liquid to form the corn bean curd. The corn bean curd perfectly combines the efficacy of the bean curd and the corn juice, and effectively improves nutrition and flavor of the bean curd.
Description
Technical field
The present invention relates to a kind of bean curd and preparation method thereof, particularly a kind of corn bean curd and preparation method thereof.
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%.For a long time, the bean curd kind that China produces is single, therefore is necessary existing bean curd is carried out the improvement of local flavor and nutrition.
Summary of the invention
The object of the invention provides a kind of local flavor and the improved corn bean curd of nutrition and preparation method thereof.
For achieving the above object, the technical scheme that the present invention adopts is: a kind of corn bean curd, and the composition of raw materials of said corn bean curd is made up of the material of following quality percentage composition:
Water 79.5-81.5%;
Soybean 13.5-14.5%;
Corn juice 4.5-6.5%;
Glucono-0.2-0.3%.
For achieving the above object, the technical scheme that the present invention adopts is: a kind of method of making corn bean curd, comprise heating soybean milk to 98-100 ℃, and mix the back with corn juice after being cooled to 30 ℃ and add glucono-and obtain mixed liquor; Be that homogeneous obtains homogenizing fluid under the condition of 10-15MPa at pressure with the heating of said mixed liquor, this homogenizing fluid cooling and shaping after sterilization steps obtains corn bean curd.
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, with sterilizing again after the said homogenizing fluid packing.
4, in the such scheme, the condition of said sterilization is 85-88 ℃ and heated 30-35 minute down.
5, in the such scheme, the condition of said cooling and shaping is to adopt in the cooling water that is less than or equal to 25 ℃ in temperature to cool off 30-35 minute.
6, in the such scheme, the preparation process of corn juice: select materials (bright corn), remove luxuriant clothing, remove palpus, the enzyme that cleans, goes out, cool off, scrape grain, get grain, making beating, filter finally makes corn juice.
Because the technique scheme utilization, the present invention compared with prior art has advantage and effect:
1, the present invention (is rich in protein, isoflavones, lecithin etc. with bean curd; Can effectively provide human body necessary amino acid; Improve the immunity of human body, increase the growing of brain and blood vessel, effects such as angiocardiopathy preventing) and corn (be rich in nutritional labelings such as vitamin, riboflavin; Can effectively improve anticancer, arterial sclerosis, increase body immunity of human body etc.) effect carry out perfect adaptation, effectively increased the nutritive effect of bean curd.
2, the present invention makes the mouthfeel of corn bean curd finer and smoother through homogeneous, and fragrance is more tempting, increases people's appetite.
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 corn bean curd and preparation method thereof
Shown in accompanying drawing 1, a kind of corn bean curd and preparation method thereof, the composition of raw materials of said corn bean curd is made up of the material of following quality percentage composition:
Water 79.5-81.5%;
Soybean 13.5-14.5%;
Corn juice 4.5-6.5%;
Glucono-0.2-0.3%.
Method comprises heating soybean milk to 98-100 ℃, evenly adds glucono-and obtains mixed liquor in the back with the corn flour aqueous solution after being cooled to 30 ℃; Be that homogeneous obtains homogenizing fluid under the condition of 10-15MPa at pressure with the heating of said mixed liquor, this homogenizing fluid cooling and shaping after sterilization steps obtains corn bean curd.
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 is with sterilizing after the said homogenizing fluid packing again.
The further optimized technical scheme of the specific embodiment of the invention, the condition of said sterilization are 85-88 ℃ and heated 30-35 minute down.
The further optimized technical scheme of the specific embodiment of the invention, the condition of said cooling and shaping are to adopt in the cooling water that is less than or equal to 25 ℃ in temperature to cool off 30-35 minute.
Embodiment two: a kind of corn bean curd and preparation method thereof
Shown in accompanying drawing 1: a kind of corn bean curd and preparation method thereof, the composition of raw materials of said corn bean curd is made up of the material of following quality percentage composition:
80.5 kilograms in water;
14.25 kilograms of soybean;
5 kilograms of corn juices;
0.25 kilogram of glucono-.
Method comprises the following steps:
1, soybean, corn juice 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, corn juice, 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, cooling: the soya-bean milk after will heating passes through plate heat exchanger, and quantitatively is stored in after being cooled to the soya-bean milk temperature below 30 ℃ in the temporary bucket.
7, slurry:, be mixed together evenly temporary jar of corn juice (corn juice can adopt fresh corn to squeeze the juice and obtain) adding by formula ratio, add the coagulating agent glucono-then and carry out a slurry and mix 5 minutes to even with soya-bean milk.
8, homogeneous: soya-bean milk, the corn liquid mixed liquor that will select behind the slurry are squeezed into homogenizer through pump, homogenization pressure 10-15MPa.
9, can: the mixed liquor behind the homogeneous is carried out quantitative 350 ± 5g can and seals the box coding through bottle placer.
10, sterilization is solidified: the bean curd that will seal box is packed in the Turnround basket, carries out sterilization through hot water storgae then and solidifies, and sterilization temperature is 85-88 ℃, and the time is 30-35 minute.
11, cooling forming: good corn bean curd is solidified in sterilization carry out cooling and shaping through bosh, cooling water temperature is less than 25 ℃, 30-35 minute cool time.
12, warehouse-in: the 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 (7)
1. corn bean curd, it is characterized in that: the composition of raw materials of said corn bean curd is made up of the material of following quality percentage composition:
Water 79.5-81.5%;
Soybean 13.5-14.5%;
Corn juice 4.5-6.5%;
Glucono-0.2-0.3%.
2. method that the composition of raw materials that adopts the described corn bean curd of claim 1 is made corn bean curd comprises heating soybean milk to 98-100 ℃, mixes the back with corn juice after being cooled to 30 ℃ and adds glucono-and obtain mixed liquor; Be that homogeneous obtains homogenizing fluid under the condition of 10-15MPa at pressure with the heating of said mixed liquor, this homogenizing fluid cooling and shaping after sterilization steps obtains corn bean curd.
3. the method for making corn bean curd according to claim 2 is characterized in that: comprise defibrination after the soybean soaking is obtained soya-bean milk stoste.
4. the method for making corn bean curd according to claim 3 is characterized in that: obtain said soya-bean milk with said soya-bean milk stoste centrifugation and through 80-100 purpose strainer filtering.
5. the method for making corn bean curd according to claim 1 is characterized in that: with sterilizing after the said homogenizing fluid packing again.
6. according to the method for claim 1 or 5 described making corn bean curd, it is characterized in that: the condition of said sterilization is 85-88 ℃ and heated 30-35 minute down.
7. the method for making corn bean curd according to claim 1 is characterized in that: the condition of said cooling and shaping is to adopt in the cooling water that is less than or equal to 25 ℃ in temperature to cool off 30-35 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101627923A CN102715263A (en) | 2012-05-24 | 2012-05-24 | Corn bean curd and method for preparing same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101627923A CN102715263A (en) | 2012-05-24 | 2012-05-24 | Corn bean curd and method for preparing same |
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| CN102715263A true CN102715263A (en) | 2012-10-10 |
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| CN2012101627923A Pending CN102715263A (en) | 2012-05-24 | 2012-05-24 | Corn bean curd and method for preparing same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461525A (en) * | 2013-09-29 | 2013-12-25 | 刘东姣 | Eleocharis dulcis grape beancurd |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003026442A1 (en) * | 2001-09-26 | 2003-04-03 | Asahi Food Processing Co., Ltd. | Tofu emulsion as food material, process for producing the same, processed foods using the tofu emulsion and process for producing the same |
| CN1449678A (en) * | 2003-04-16 | 2003-10-22 | 颜世恩 | Maize flour curd and preparation method |
| CN1449679A (en) * | 2003-04-16 | 2003-10-22 | 颜世恩 | Corn and rice curd and production method |
| CN102187908A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Processing method of corn tofu |
-
2012
- 2012-05-24 CN CN2012101627923A patent/CN102715263A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003026442A1 (en) * | 2001-09-26 | 2003-04-03 | Asahi Food Processing Co., Ltd. | Tofu emulsion as food material, process for producing the same, processed foods using the tofu emulsion and process for producing the same |
| CN1449678A (en) * | 2003-04-16 | 2003-10-22 | 颜世恩 | Maize flour curd and preparation method |
| CN1449679A (en) * | 2003-04-16 | 2003-10-22 | 颜世恩 | Corn and rice curd and production method |
| CN102187908A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Processing method of corn tofu |
Non-Patent Citations (1)
| Title |
|---|
| 钟昭文: "新式豆腐的加工", 《农家之友》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461525A (en) * | 2013-09-29 | 2013-12-25 | 刘东姣 | Eleocharis dulcis grape beancurd |
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Application publication date: 20121010 |