CN102726546A - Manufacturing method of whole-bean bean product - Google Patents
Manufacturing method of whole-bean bean product Download PDFInfo
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- CN102726546A CN102726546A CN2012102522613A CN201210252261A CN102726546A CN 102726546 A CN102726546 A CN 102726546A CN 2012102522613 A CN2012102522613 A CN 2012102522613A CN 201210252261 A CN201210252261 A CN 201210252261A CN 102726546 A CN102726546 A CN 102726546A
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Abstract
The invention discloses a manufacturing method of a whole-bean bean product. The method comprises the following steps of: using high-quality soybeans as raw material, cleaning, removing impurity, soaking for 8-10h at room temperature, removing hard beans and incompletely soaked beans with crimped surface, draining, blanching for 1-50min, pulping with high speed in order to form a whole-bean bean product slurry with an average grain size of lower than 40micro m, homogenizing with pressure of 20MPa to 70MPa, cooking for 2-20min at 70 DEG C-100 DEG C, rapidly cooling to 0 DEG C-20 DEG C, adding a compound coagulator, mixing uniformly, keeping temperature and standing for 30-200min at 20 DEG C-95 DEG C, so as to obtain the whole-bean bean curd. With the adoption of the manufacturing method, no bean dregs is generated in the soybean milk and bean curd production processes; the nutritive materials such as proteins, fats, dietary fibers and vitamins are remained furthest in the manufactured whole-bean bean product, and the products further has excellent shape and mouth feel.
Description
Technical field
The present invention relates to a kind of food-processing method that does not produce any waste material, be specifically related to a kind of preparation method of not having the full beans bean product of any bean dregs generation.
Background technology
Soya-bean milk and bean curd are the traditional soybean products of China in the history in existing more than 2000 year of China.Traditional soybean milk and bean curd processing technology comprise operations such as immersion, defibrination, screenings separation, mashing off, some slurry, crouching brain and squeezing moulding.Because the bean dregs coarse mouthfeel influences soybean protein and solidifies, could guarantee product quality and mouthfeel so in the manufacturing process of traditional soybean milk and bean curd, bean dregs must be removed.Yet, contain nutritional labelings such as a large amount of cellulosics, lipids and inorganic salts in the bean dregs, the discarded waste greatly that has caused resource undoubtedly of bean dregs, and environment polluted.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of full beans bean product; It can overcome in the traditional soybean product manufacture craft must remove bean dregs; And the full beans bean curd coarse mouthfeel of tradition, tangent plane be rough, lack flexibility and problem such as frangible, makes the full beans bean curd quality of producing suitable with traditional bean curd quality, and nutritive value is higher than traditional bean curd; Produce no waste water and dregs and produce, the environmental pollution that causes when reducing nutriment loss and waste discharge waste residue.
For realizing the foregoing invention purpose, the present invention has adopted following technical scheme:
A kind of preparation method of full beans bean product, this method is: is raw material with the high quality soybean, through cleaning removal of impurities, immersion, blanching, high speed making beating and high-pressure homogeneous operation, makes full beans bean product successively, wherein:
The condition of blanching operation is preferably: 50～100 ℃ of hot water carried out blanching 1～50 minute;
The condition of high speed pulping process is preferably: with 10000～40000 rev/mins rotating speed, pull an oar more than 2 minutes at a high speed;
The condition of high-pressure homogeneous operation is preferably: homogenization pressure 20MPa～70MPa.
As one of preferred version, the process conditions of said immersion operation are preferably: at ambient temperature, soak more than 8 hours.
As one of preferred version, the average particle size of the full beans bean product slurry that forms is below 40 μ m after high-pressure homogeneous operation is handled.
Preferably, this method also is included in the mashing off that carries out successively after the high-pressure homogeneous operation, solidifies operation, wherein:
The mashing off operation is: the full beans bean product slurry that will after high-pressure homogeneous operation, form boiled 2 minutes～20 minutes in 70～100 ℃, was cooled to 0～20 ℃ thereafter rapidly;
Solidifying operation is: after full beans bean product slurry that will cool off and compound coagulant mix, solidified 30～200 minutes in 20～95 ℃ of insulations, obtain full beans bean curd.
As one of preferred embodiment, this method is specially: be raw material with the high quality soybean, clean removal of impurities; At room temperature soaked 8～10 hours, and remove strong beans wherein and the soybean of soaking incomplete epidermis gauffer, thereafter the drop branch that anhydrates; Blanching 1～50 minute is with 10000～40000 rev/mins rotating speed making beating 2-20 minute, to forming the full beans bean product slurry of average particle size below 40 μ m; Thereafter with the pressure homogeneous of 20MPa～70MPa, then boiled 2 minutes～20 minutes in 70～100 ℃, be cooled to 0～20 ℃ afterwards rapidly; And add composite coagulating agent and mix, left standstill 30～200 minutes in 20～95 ℃ of insulations, obtain full beans bean curd.
As one of preferred version, preferred 80～100 ℃ of the temperature of said mashing off operation.
As one of preferred version, said compound coagulant comprises glucolactone and glutamine transaminage.
Particularly preferred, the weight ratio of glucolactone and glutamine transaminage is 1～5: 1～100 in the said compound coagulant.
As one of preferred version, in the high speed pulping process, beans quality ratio is preferably 1: 5～and 1: 10.
As one of preferred version, in the mashing off operation, slurry temperature is controlled at 90～100 ℃, is incubated 5～30 minutes.
The specific embodiment
The preparation method of full beans bean product of the present invention comprises following operation:
1. selected soybean: select high quality soybean to be raw material and to clean up.
2. soak: the purpose of immersion is to make the soybean imbibition, is beneficial to the pulverizing of soybean and the stripping of nutriment.The above-mentioned soybeans soaking that obtains in the water of 2 to 3 times of volumes, was soaked 8～10 hours under 20 ℃ of conditions, soaked soybean is screened once more, remove strong beans wherein and the soybean of soaking incomplete epidermis gauffer.
3. blanching: the purpose of blanching is softening fibre and soya on the one hand, is to make lipoxidase enzyme deactivation in the soybean on the other hand, thereby reduces beany flavor.The blanching condition is softening to fibre and soya, the quality of activity of fatty oxygenase and final full beans bean curd is all influential.Above-mentioned soaked soybean was carried out blanching 1～50 minute to it.
4. slurrying: slurrying is to make full beans soya-bean milk and the complete indispensable link of beans bean curd; The basis of time bean dregs granularity of pulverizing is at a high speed confirmed; More then pulverize time lengthening like granularity; Preferred 10000～40000 rev/mins of pulverizer rotating speed is pulverized the back at a high speed and is used high pressure homogenizer slurry to be carried out homogenization processing, the preferred 20MPa～70MPa of homogenization pressure.Beans water is than preferred 1: 5～1: 10 in the pulping process, adds dilutional hyponatremia and can make the difficult coagulation forming of final bean curd, adds water and crosses that I haven't seen you for ages makes soya-bean milk become the beans pasty state, is unfavorable for homogeneous and follow-up mashing off technology.
5. mashing off: the purpose of mashing off mainly is to make 7S albumen and the sex change of 11S albumen moderate-heat in the soya-bean milk, and sulfydryl and hydrophobic grouping in these two kinds of albumen are come out, and is that coagulation forming is created necessary condition.Quite, slurry temperature was controlled at 90～100 ℃, is incubated 5～30 minutes and is advisable during this operation and traditional bean curd were made.
6. interpolation coagulating agent: after treating the soya-bean milk cooling, coagulating agent is added in the soya-bean milk, coagulating agent is dispersed in the soya-bean milk, do not require high-speed stirred in this technology, as long as coagulating agent can evenly disperse.
7. insulation is solidified: in the insulation process of setting, gluconic acid that glucolactone is hydrolyzed into can release hydrogen ions, in the soybean protein positive surface charge; Solidify thereby make soybean protein assemble, on the other hand between glutamine transaminage catalysis simultaneously soybean protein or interior acyl group transfer reaction, thereby to promote between the protein crosslinked; Finally make the product gel strength high; Good springiness, glossy, beany flavour is pure.In preferred 20～95 ℃ of water-baths of curing condition, be incubated 30～200 minutes.
Be a preferred embodiment of the present invention as follows, it comprises the steps: to take by weighing the selected removal of impurities soybean of 100 grams, cleans; Added 2～3 times of water loggings bubble 8～10 hours, and, it was carried out blanching processing in 1～50 minute soaked soybean drop branchs that anhydrate; Drain away the water once more after the processing, add 5～10 times of water, use high speed disintegrator to carry out pulping process; Preferred 10000～40000 rev/mins of pulverizer rotating speed according to bean dregs granularity gram proper extension or shortening beating time, gets full beans soya-bean milk with high pressure homogenizer homogeneous under 20MPa～70MPa again; Then soya-bean milk is boiled maintenance 5～30 minutes, be cooled to 0～20 ℃ rapidly.Treat that temperature drops to below 20 ℃, add compound coagulant, the limit edged stirs, and soya-bean milk and coagulating agent are fully mixed, and in 20～95 ℃ of water-baths, is incubated 30～200 minutes then, makes full beans bean curd.
Adopt that no bean dregs produce in the process of goods such as explained hereafter soya-bean milk of the present invention, bean curd; The soya-bean milk of producing, bean curd have kept nutriments such as the protein in the soybean, fat, dietary fiber, vitamin to greatest extent; And; Measure through matter structure appearance, the full beans bean curd that the present invention makes is compared with commercially available bean curd, basic indifference on elasticity and maximum rupture stress.The subjective appreciation result is that milky white is glossy, beany flavour sufficient, mouth is eaten no fiber grain sense, high resilience, complete, the smooth exquisiteness of tangent plane of piece shape.
Claims (10)
1. the preparation method of full beans bean product is characterized in that, this method is: be raw material with the high quality soybean, through cleaning removal of impurities, immersion, blanching, high speed making beating and high-pressure homogeneous operation, make full beans bean product successively, wherein:
The condition of blanching operation is preferably: 50～100 ℃ of hot water carried out blanching 1～50 minute;
The condition of high speed pulping process is preferably: with 10000～40000 rev/mins rotating speed, pull an oar more than 2 minutes at a high speed;
The condition of high-pressure homogeneous operation is preferably: homogenization pressure 20MPa～70MPa.
2. the preparation method of full beans bean product according to claim 1 is characterized in that, the process conditions of said immersion operation are preferably: at ambient temperature, soak more than 8 hours.
3. the preparation method of full beans bean product according to claim 1 is characterized in that, the average particle size of the full beans bean product slurry that forms is below 40 μ m after high-pressure homogeneous operation is handled.
4. the preparation method of full beans bean product according to claim 1 is characterized in that, this method also is included in the mashing off that carries out successively after the high-pressure homogeneous operation, solidifies operation, wherein:
The mashing off operation is: the full beans bean product slurry that will after high-pressure homogeneous operation, form boiled 2 minutes～20 minutes in 70～100 ℃, was cooled to 0～20 ℃ thereafter rapidly;
Solidifying operation is: after full beans bean product slurry that will cool off and compound coagulant mix, solidified 30～200 minutes in 20～95 ℃ of insulations, obtain full beans bean curd.
5. according to the preparation method of each described full beans bean product among the claim 1-4, it is characterized in that this method is specially: be raw material with the high quality soybean; Clean removal of impurities, at room temperature soaked 8～10 hours, and remove strong beans wherein and the soybean of soaking incomplete epidermis gauffer; Thereafter the drop branch that anhydrates, blanching 1～50 minute was with 10000～40000 rev/mins rotating speeds making beating 2-20 minute; To forming the full beans bean product slurry of average particle size below 40 μ m, with the pressure homogeneous of 20MPa～70MPa, then boiled 2 minutes～20 minutes thereafter in 70～100 ℃; Be cooled to 0～20 ℃ afterwards rapidly; And add composite coagulating agent and mix, left standstill 30～200 minutes in 20～95 ℃ of insulations, obtain full beans bean curd.
6. the preparation method of full beans bean product according to claim 4 is characterized in that, preferred 80～100 ℃ of the temperature of said mashing off operation.
7. the preparation method of full beans bean product according to claim 4 is characterized in that, said compound coagulant comprises glucolactone and glutamine transaminage.
8. according to the preparation method of claim 4 or 7 described full beans bean product, it is characterized in that the weight ratio of glucolactone and glutamine transaminage is 1～5: 1～100 in the said compound coagulant.
9. according to the preparation method of each described full beans bean product among the claim 1-4, it is characterized in that, in the high speed pulping process, beans quality ratio is preferably 1: 5～and 1: 10.
10. the preparation method of full beans bean product according to claim 4 is characterized in that, in the mashing off operation, slurry temperature is controlled at 90～100 ℃, is incubated 5～30 minutes.
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283859A (en) * | 2013-05-22 | 2013-09-11 | 东莞市永茂食品科技有限公司 | Box-packed nano beancurd making method and beancurd product thereof |
| CN103300161A (en) * | 2013-06-28 | 2013-09-18 | 叶建斌 | Tofu for clearing residual heat and recovering stomach fluid and preparation method |
| CN103704368A (en) * | 2014-01-16 | 2014-04-09 | 江南大学 | Non-squeezed total-soybean dried tofu and preparation method thereof |
| CN103704369A (en) * | 2014-01-16 | 2014-04-09 | 江南大学 | Preparation method of total-soybean beancurd sheets |
| CN103704367A (en) * | 2014-01-16 | 2014-04-09 | 江南大学 | Preparation method of total-soybean dried tofu |
| CN104543016A (en) * | 2013-10-24 | 2015-04-29 | 高化强 | Production method of whole-soybean soybean product |
| CN105533119A (en) * | 2015-12-07 | 2016-05-04 | 齐齐哈尔大学 | Preparation method of fruity acid gel |
| CN107616237A (en) * | 2017-10-26 | 2018-01-23 | 田松 | A kind of full beans bean curd preparation method |
| CN108576245A (en) * | 2018-04-12 | 2018-09-28 | 浙江工商大学 | A kind of preparation method of the low anti-bean curd of full cotyledon |
| CN109479979A (en) * | 2017-09-11 | 2019-03-19 | 南京农业大学 | A kind of full beans bean curd production method of wheat embryo |
| CN109662154A (en) * | 2019-02-14 | 2019-04-23 | 罗杰星 | A kind of preparation process of magma soya-bean milk |
| CN111134194A (en) * | 2018-11-06 | 2020-05-12 | 内蒙古伊利实业集团股份有限公司 | Preparation method of whole soybean milk by using high-pressure homogenization as main process |
| CN112075503A (en) * | 2020-09-27 | 2020-12-15 | 山东冠珍轩豆制食品有限公司 | Preparation process of high-yield smooth and tender bean curd |
| CN112690408A (en) * | 2020-12-25 | 2021-04-23 | 中欣康泰(辽宁)生物工程集团有限公司 | Preparation method of full-nutrient bean curd |
| CN114009693A (en) * | 2021-11-12 | 2022-02-08 | 豆源和(山东)食品饮料有限公司 | High-fiber whole-bean plant protein slurry and preparation method and application thereof |
| CN114557426A (en) * | 2021-11-23 | 2022-05-31 | 安吉祖名豆制食品有限公司 | Preparation method of whole fermented bean curd and boxed whole fermented bean curd |
| CN114766630A (en) * | 2022-05-09 | 2022-07-22 | 东北农业大学 | Method for making high-fiber whole-bean tofu preserved at normal temperature |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283859A (en) * | 2013-05-22 | 2013-09-11 | 东莞市永茂食品科技有限公司 | Box-packed nano beancurd making method and beancurd product thereof |
| CN103300161A (en) * | 2013-06-28 | 2013-09-18 | 叶建斌 | Tofu for clearing residual heat and recovering stomach fluid and preparation method |
| CN104543016A (en) * | 2013-10-24 | 2015-04-29 | 高化强 | Production method of whole-soybean soybean product |
| CN103704368A (en) * | 2014-01-16 | 2014-04-09 | 江南大学 | Non-squeezed total-soybean dried tofu and preparation method thereof |
| CN103704369A (en) * | 2014-01-16 | 2014-04-09 | 江南大学 | Preparation method of total-soybean beancurd sheets |
| CN103704367A (en) * | 2014-01-16 | 2014-04-09 | 江南大学 | Preparation method of total-soybean dried tofu |
| CN105533119A (en) * | 2015-12-07 | 2016-05-04 | 齐齐哈尔大学 | Preparation method of fruity acid gel |
| CN109479979A (en) * | 2017-09-11 | 2019-03-19 | 南京农业大学 | A kind of full beans bean curd production method of wheat embryo |
| CN107616237A (en) * | 2017-10-26 | 2018-01-23 | 田松 | A kind of full beans bean curd preparation method |
| CN108576245A (en) * | 2018-04-12 | 2018-09-28 | 浙江工商大学 | A kind of preparation method of the low anti-bean curd of full cotyledon |
| CN111134194A (en) * | 2018-11-06 | 2020-05-12 | 内蒙古伊利实业集团股份有限公司 | Preparation method of whole soybean milk by using high-pressure homogenization as main process |
| CN109662154A (en) * | 2019-02-14 | 2019-04-23 | 罗杰星 | A kind of preparation process of magma soya-bean milk |
| CN112075503A (en) * | 2020-09-27 | 2020-12-15 | 山东冠珍轩豆制食品有限公司 | Preparation process of high-yield smooth and tender bean curd |
| CN112690408A (en) * | 2020-12-25 | 2021-04-23 | 中欣康泰(辽宁)生物工程集团有限公司 | Preparation method of full-nutrient bean curd |
| CN114009693A (en) * | 2021-11-12 | 2022-02-08 | 豆源和(山东)食品饮料有限公司 | High-fiber whole-bean plant protein slurry and preparation method and application thereof |
| CN114557426A (en) * | 2021-11-23 | 2022-05-31 | 安吉祖名豆制食品有限公司 | Preparation method of whole fermented bean curd and boxed whole fermented bean curd |
| CN114766630A (en) * | 2022-05-09 | 2022-07-22 | 东北农业大学 | Method for making high-fiber whole-bean tofu preserved at normal temperature |
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Application publication date: 20121017 |