CN102885165A - Method for preparing nutrient dried bean curds - Google Patents
Method for preparing nutrient dried bean curds Download PDFInfo
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- CN102885165A CN102885165A CN2012102860893A CN201210286089A CN102885165A CN 102885165 A CN102885165 A CN 102885165A CN 2012102860893 A CN2012102860893 A CN 2012102860893A CN 201210286089 A CN201210286089 A CN 201210286089A CN 102885165 A CN102885165 A CN 102885165A
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Abstract
The invention discloses a method for preparing nutrient dried bean curds. The method comprises the following steps of: (1) soaking selected fresh soybeans into a special soak solution for 8 to 13 hours; (2) grinding the fresh soybeans in the presence of water to obtain soybean milk of which the particle size is smaller than 3 micrometers, and filtering; (3) boiling the soybean milk twice and then curdling the boiled soybean milk, solidifying, molding and pressing; (4), rinsing by using a sodium carbonate (Na2CO3) solution, wherein the treatment temperature is between 85 and 95 DEG C, and the treatment time is 3 to 6 minutes; and (5), marinating, performing centrifugal dewatering, drying, cooling, packaging and sterilizing to obtain the nutrient dried bean curds. By the method, microorganisms can be effectively prevented from growing after products are packed, so that the shelf life of the dried bean curds is prolonged.
Description
Technical field
The invention belongs to food processing technology field, in particular to the dried preparation method of a kind of nutrition tea.
Background technology
Tea is done the product as the bean product deep processing, and is very popular.Traditional tea is drying to be generally comprised do technological process: (1) washing soybean; (2) mechanical crushing; (3) mashing off; (4) filter pulp; (5) some brain; (6) infantees; (7) compacting; (8) stripping and slicing; (9) moulding; (10) seasoning; (11) vacuum packaging; (12) sterilization.Yet because the nutriment of tea in doing is abundant, moisture content is suitable, be conducive to microbial growth and breeding, so the shelf life of product is generally all very short.At present, it only be about two weeks to 1 month that the tea on the market is done freshness date and shelf life, even it is dried to be added with the tea of anticorrisive agent, its shelf life also is no more than 5 months.Therefore, how prolonging shelf life is many subject matters such as the dried bean product manufacturing enterprise facing of tea.
Summary of the invention
In view of the deficiencies in the prior art, the present invention starts with from the production technology that tea is done, Optimization Technology step and parameter, thereby the preparation method who provides a kind of nutrition tea to do.Adopt the tea of the inventive method preparation to do, can effectively prevent microbial growth after the packing of product, improved the shelf life that tea is done, enlarged the sale radius of product, improved the competitiveness of product in market.
In order to realize purpose of the present invention, the inventor studies by lot of experiments, has finally obtained following technical scheme:
The preparation method that a kind of nutrition tea is done comprises the steps:
(1) fresh soyabean of selecting bright in color, full seed, free from insect pests and nothing to go mouldy, be soaked in 8-13h in 22-28 ℃ the soak, described soak is formulated as follows: press 0.1%-0.3%(w/v) concentration, shitosan is added 0.5%-1.0%(v/v) dissolve in the acetic acid aqueous solution, transfer pH to 5.5-6.0;
(2) add the water that soaks soybean 4-6 times (v/w) 90-95 ℃, use paste mill grinding, get the juice of even thickness, exquisiteness, the granularity that grinds is below 3 μ m, and the 60-80 mesh sieve filters;
(3) mashing off to boiling continues 3-5min, be cooled to below 50 ℃, mashing off to boiling continues 5-8min again, is cooled to below 30 ℃, adds 0.18%-0.25%(w/v) glucono-δ-lactone, mixing, the mixed liquor adding is completed in the wooden band lattice plate square frame of infantees, be incubated 90-95 ℃ sealing thermal insulation chamber and solidify 0.3-0.5h, fast cooling shaping after taking out, then wrap that cloth is added to be squeezed, the dried bean curd after the squeezing is scratched by the grid seal;
(4) with 0.6%-1.2%(w/v) Na
2CO
3Solution is to the dried bean curd rinsing, and treatment temperature 85-95 ℃, processing time 3-6min;
(5) stew in soy sauce, centrifugal dehydration, oven dry, the Polythene Bag asepsis vacuum packing is adopted in cooling, and packing stands up in cyclic water tank, 75 ℃ of sterilization 15-20min.
Preferably, described soak is formulated as follows: press 0.20%-0.25%(w/v) concentration, shitosan is added 1.0%(v/v) dissolve in the acetic acid aqueous solution, transfer pH to 5.5-6.0.
Preferably, the preparation method that described nutrition tea is done, wherein mashing off to boiling continues 4min in the step (3), be cooled to 40-48 ℃, mashing off to boiling continues 6min again, be cooled to 25-28 ℃, adding 0.20%(w/v) glucono-δ-lactone, mixing, the mixed liquor adding is completed in the wooden band lattice plate square frame of infantees, be incubated 90-95 ℃ sealing thermal insulation chamber and solidify 0.5h, fast cooling shaping after taking out, then wrap that cloth is added to be squeezed, the dried bean curd after the squeezing is scratched by the grid seal.
Preferably, the preparation method that described nutrition tea is done is wherein with 1.0%(w/v) Na
2CO
3Solution is to the dried bean curd rinsing, 90 ℃ for the treatment of temperatures, processing time 3-6min.
Further preferably, the preparation method that described nutrition tea is done, by weight, wherein said stew in soy sauce step adopts the prescription of thick gravy to be: 25 parts of tealeaves, soy sauce 3O part, 25 parts of salt, 5 parts of white sugar, 0.5 part of anise, 0.5 part of fennel seeds, 0.5 part of the root of Dahurain angelica, 1 part of rhizoma zingiberis, 1 part of Chinese cassia tree, 3 parts of anises, 2 parts on cassia bark, 2 parts in Chinese prickly ash and water 1000-4000 part.
Compared with prior art, the preparation method that the nutrition tea that the present invention relates to is done has following advantage and significant progressive:
(1) utilizes the tea of the inventive method preparation to do, can effectively prevent microbial growth after the packing of product, improved the shelf life that tea is done, enlarged the sale radius of product, improved the competitiveness of product in market.
(2) tea of the inventive method preparation is done when 25 ℃, 35 ℃ storages, and their shelf life can reach respectively about 190 days and 144 days, significantly is better than prior art, has obtained unforeseeable technique effect.
The specific embodiment
Form is described in further detail foregoing of the present invention again by the following examples, but this should be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following embodiment, all technology that realizes based on foregoing of the present invention all belong to scope of the present invention.
The shelf life of food (shelf-life) refers to the best edible period (GB 7718-2004) of food, and namely packaged food keeps the time limit of quality under the storage requirement that label indicates.Within this time limit, product is suitable for selling fully, and keeps label to illustrate or own peculiar quality (organoleptic quality, physical and chemical quality, health quality) through explanation.The consumer can judge to determine whether to buy to the mass property of product according to date of manufacture and shelf-life.
Embodiment 1
(1) chooses bright in color, full seed, free from insect pests and without 20 kilograms of the fresh soyabeans that goes mouldy, be soaked in 10h in 22-28 ℃ the soak, wherein soak is formulated as follows: get 200 liters of 1.0%(v/v) acetic acid aqueous solution, add 0.45 kilogram of shitosan, stir, adopt 1mol/L sodium hydroxide solution and 1mol/L hydrochloric acid solution to adjust pH to 5.5-6.0;
(2) soybean is pulled out poured into fiberizer, add the water that soaks 90-95 ℃ of soybean 5 times (v/w), defibrination gets even thickness, fine and smooth juice, and the control granularity is below 3 μ m, and 60 mesh sieves filter;
(3) mashing off to boiling continues 4min, be cooled to 40-48 ℃, mashing off to boiling continues 6min again, is cooled to 25-28 ℃, adds 0.20%(w/v) glucono-δ-lactone, mixing, the mixed liquor adding is completed in the wooden band lattice plate square frame of infantees, be incubated 92-95 ℃ sealing thermal insulation chamber and solidify 0.5h, fast cooling shaping after taking out, then wrap that cloth is added to be squeezed, the dried bean curd after the squeezing is scratched by the grid seal;
(4) with 1.0%(w/v) Na
2CO
3Solution is to the dried bean curd rinsing, 90 ℃ for the treatment of temperatures, processing time 5min;
(5) take by weighing 1 kilogram of tealeaves, 1.2 kilograms in soy sauce, 1 kilogram of salt, 0.2 kilogram of white sugar, anise 20 grams, fennel seeds 20 grams, the root of Dahurain angelica 20 grams, rhizoma zingiberis 40 grams, Chinese cassia tree 40 grams, anistree 120 grams, cassia bark 80 grams and Chinese prickly ash 80 grams, add 60 premium on currency, slow fire is endured slowly, get thick gravy, dried bean curd put in people's thick gravy boil 10-15min, to ripe;
(6) to the dried bean curd centrifugal dehydration, oven dry, the Polythene Bag asepsis vacuum packing is adopted in cooling, and packing stands up in cyclic water tank, 75 ℃ of sterilization 15min.
Embodiment 2
(1) chooses bright in color, full seed, free from insect pests and without 20 kilograms of the fresh soyabeans that goes mouldy, be soaked in 10h in 22-28 ℃ the soak, wherein soak is formulated as follows: get 200 liters of 0.8%(v/v) acetic acid aqueous solution, add 0.25 kilogram of shitosan, stir, adopt 1mol/L sodium hydroxide solution and 1mol/L hydrochloric acid solution to adjust pH to 5.5-6.0;
(2) soybean is pulled out poured into fiberizer, add the water that soaks 90-95 ℃ of soybean 5 times (v/w), defibrination gets even thickness, fine and smooth juice, and the control granularity is below 3 μ m, and 80 mesh sieves filter;
(3) mashing off to boiling continues 5min, be cooled to 40-48 ℃, mashing off to boiling continues 8min again, is cooled to 25-28 ℃, adds 0.18%(w/v) glucono-δ-lactone, mixing, the mixed liquor adding is completed in the wooden band lattice plate square frame of infantees, be incubated 92-95 ℃ sealing thermal insulation chamber and solidify 0.3h, fast cooling shaping after taking out, then wrap that cloth is added to be squeezed, the dried bean curd after the squeezing is scratched by the grid seal;
(4) with 1.2%(w/v) Na
2CO
3Solution is to the dried bean curd rinsing, 95 ℃ for the treatment of temperatures, processing time 3min;
(5) take by weighing 1 kilogram of tealeaves, 1.2 kilograms in soy sauce, 1 kilogram of salt, 0.2 kilogram of white sugar, anise 20 grams, fennel seeds 20 grams, the root of Dahurain angelica 20 grams, rhizoma zingiberis 40 grams, Chinese cassia tree 40 grams, anistree 120 grams, cassia bark 80 grams and Chinese prickly ash 80 grams, add 80 premium on currency, slow fire is endured slowly, get thick gravy, dried bean curd put in people's thick gravy boil 10-15min, to ripe;
(6) to the dried bean curd centrifugal dehydration, oven dry, the Polythene Bag asepsis vacuum packing is adopted in cooling, and packing stands up in cyclic water tank, 75 ℃ of sterilization 20min.
Embodiment 3
(1) chooses bright in color, full seed, free from insect pests and without 20 kilograms of the fresh soyabeans that goes mouldy, be soaked in 10h in 22-28 ℃ the soak, wherein soak is formulated as follows: get 200 liters of 1.0%(v/v) acetic acid aqueous solution, add 0.6 kilogram of shitosan, stir, adopt 1mol/L sodium hydroxide solution and 1mol/L hydrochloric acid solution to adjust pH to 5.5-6.0;
(2) soybean is pulled out poured into fiberizer, add the water that soaks 90-95 ℃ of soybean 5 times (v/w), defibrination gets even thickness, fine and smooth juice, and the control granularity is below 3 μ m, and 80 mesh sieves filter;
(3) mashing off to boiling continues 4min, be cooled to 40-48 ℃, mashing off to boiling continues 6min again, is cooled to 25-28 ℃, adds 0.25%(w/v) glucono-δ-lactone, mixing, the mixed liquor adding is completed in the wooden band lattice plate square frame of infantees, be incubated 92-95 ℃ sealing thermal insulation chamber and solidify 0.5h, fast cooling shaping after taking out, then wrap that cloth is added to be squeezed, the dried bean curd after the squeezing is scratched by the grid seal;
(4) with 0.6%(w/v) Na
2CO
3Solution is to the dried bean curd rinsing, 85 ℃ for the treatment of temperatures, processing time 6min;
(5) take by weighing 1 kilogram of tealeaves, 1.2 kilograms in soy sauce, 1 kilogram of salt, 0.2 kilogram of white sugar, anise 20 grams, fennel seeds 20 grams, the root of Dahurain angelica 20 grams, rhizoma zingiberis 40 grams, Chinese cassia tree 40 grams, anistree 120 grams, cassia bark 80 grams and Chinese prickly ash 80 grams, add 100 premium on currency, slow fire is endured slowly, get thick gravy, dried bean curd put in people's thick gravy boil 10-15min, to ripe;
(6) to the dried bean curd centrifugal dehydration, oven dry, the Polythene Bag asepsis vacuum packing is adopted in cooling, and packing stands up in cyclic water tank, 75 ℃ of sterilization 18min.
The mensuration in 4 product shelf life-spans of embodiment
The assay method reference standard GB/T 4789.2-2003 of food hygiene total plate count; Microbiological test of food hygiene coliform assay method reference standard GB/T4789.3-2003.
Get the sample of embodiment 1-3 processing, be positioned over respectively in 25 ℃ and the 35 ℃ of constant incubators, respectively every 6 days, sample of selective examination in 4 days, do with machine testing 3 tea bag at every turn, measure total plate count and coliform count, if the microbiological indicator that wherein has 1 bag or 2 tea bag to do surpasses the provisions of the relevant regulations issued by the State, then continue to extract immediately 3 bags of detections, until the microbiological indicator that 3 tea bag are done all meets till the provisions of the relevant regulations issued by the State (" non-Fermented bean product and gluten sanitary standard GB2711-2003 "), total plate count and coliform count peak during the each sampling of record 3 tea bag are done, record storage fate.The microbiological indicator of doing when 3 tea bag that extract all surpasses the provisions of the relevant regulations issued by the State, and experiment finishes, and the qualified date of former one-shot measurement is calculated shelf life.The results are shown in Table 1, table 2.
Table 1 is the measurement result of the embodiment 1 sample microbiological indicator of 25 ℃ of storages
| Storage time (my god) | 136 | 142 | 148 | 154 | 160 | 166 | 172 | 178 | 184 | 190 | 196 |
| Total plate count (CFU/g) | Be lower than 10 | Be lower than 10 | 10 | 20 | 40 | 80 | 160 | 480 | 230 | 450 | 860 |
| Coli-group (MPN/lOOg) | Be lower than 30 | Be lower than 30 | Be lower than 30 | Be lower than 30 | Be lower than 30 | Be lower than 30 | Be lower than 30 | Be lower than 30 | Be lower than 30 | Be lower than 30 | Be lower than 30 |
Table 2 is the measurement result of the embodiment 1 sample microbiological indicator of 35 ℃ of storages
| Storage time (my god) | 108 | 112 | 116 | 120 | 124 | 128 | 132 | 136 | 140 | 144 | 148 |
| Total plate count (CFU/g) | Be lower than 10 | Be lower than 10 | Be lower than 10 | 10 | 20 | 80 | 300 | 520 | 500 | 430 | 760 |
| Coli-group (MPN/lOOg) | Be lower than 30 | Be lower than 30 | Be lower than 30 | Be lower than 30 | Be lower than 30 | Be lower than 30 | Be lower than 30 | Be lower than 30 | Be lower than 30 | Be lower than 30 | Be lower than 30 |
Can be found out by table 1, table 2, along with the continuous increase of storage fate, total plate count is the trend that increases gradually, and the lower shelf life of temperature is longer, and during 25 ℃, 35 ℃ storages, their shelf life is respectively about 190 days and 144 days.Sample to embodiment 2,3 preparations has carried out identical test determination, and during consequently 25 ℃, 35 ℃ storages, the shelf life of embodiment 2 samples is respectively about 178 days and 124 days; The shelf life of embodiment 3 samples is respectively about 184 days and 116 days.
Claims (5)
1. the preparation method that nutrition tea is done comprises the steps:
(1) fresh soyabean of selecting bright in color, full seed, free from insect pests and nothing to go mouldy, be soaked in 8-13h in 22-28 ℃ the soak, described soak is formulated as follows: press 0.1%-0.3%(w/v) concentration, shitosan is added 0.5%-1.0%(v/v) dissolve in the acetic acid aqueous solution, transfer pH to 5.5-6.0;
(2) add the water that soaks soybean 4-6 times (v/w) 90-95 ℃, use paste mill grinding, get the juice of even thickness, exquisiteness, the granularity that grinds is below 3 μ m, and the 60-80 mesh sieve filters;
(3) mashing off to boiling continues 3-5min, be cooled to below 50 ℃, mashing off to boiling continues 5-8min again, is cooled to below 30 ℃, adds 0.18%-0.25%(w/v) glucono-δ-lactone, mixing, the mixed liquor adding is completed in the wooden band lattice plate square frame of infantees, be incubated 90-95 ℃ sealing thermal insulation chamber and solidify 0.3-0.5h, fast cooling shaping after taking out, then wrap that cloth is added to be squeezed, the dried bean curd after the squeezing is scratched by the grid seal;
(4) with 0.6%-1.2%(w/v) Na
2CO
3Solution is to the dried bean curd rinsing, and treatment temperature 85-95 ℃, processing time 3-6min;
(5) stew in soy sauce, centrifugal dehydration, oven dry, the Polythene Bag asepsis vacuum packing is adopted in cooling, and packing stands up in cyclic water tank, 75 ℃ of sterilization 15-20min.
2. the preparation method that does of described nutrition tea according to claim 1, it is characterized in that: described soak is formulated as follows: press 0.20%-0.25%(w/v) concentration, shitosan is added 1.0%(v/v) dissolve in the acetic acid aqueous solution, transfer pH to 5.5-6.0.
3. the preparation method that does of described nutrition tea according to claim 1, it is characterized in that: mashing off to boiling continues 4min, be cooled to 40-48 ℃, mashing off to boiling continues 6min again, be cooled to 25-28 ℃, adding 0.20%(w/v) glucono-δ-lactone, mixing, the mixed liquor adding is completed in the wooden band lattice plate square frame of infantees, be incubated 90-95 ℃ sealing thermal insulation chamber and solidify 0.5h, then fast cooling shaping after taking out wraps that cloth is added to be squeezed, and the dried bean curd after the squeezing is scratched by the grid seal.
4. the preparation method that does of described nutrition tea according to claim 1 is characterized in that: with 1.0%(w/v) Na
2CO
3Solution is to the dried bean curd rinsing, 90 ℃ for the treatment of temperatures, processing time 3-6min.
5. the preparation method that does of described nutrition tea according to claim 1, it is characterized in that: by weight, described stew in soy sauce step adopts the prescription of thick gravy to be: 25 parts of tealeaves, soy sauce 3O part, 25 parts of salt, 5 parts of white sugar, 0.5 part of anise, 0.5 part of fennel seeds, 0.5 part of the root of Dahurain angelica, 1 part of rhizoma zingiberis, 1 part of Chinese cassia tree, 3 parts of anises, 2 parts on cassia bark, 2 parts in Chinese prickly ash and water 1000-4000 part.
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| CN105123970A (en) * | 2015-08-04 | 2015-12-09 | 马鞍山德宏堂生物科技有限公司 | Lemon flavor dried bean curd and preparation process thereof |
| CN106173052A (en) * | 2016-07-06 | 2016-12-07 | 柴华 | A kind of processing method of Hu Zhang Hibiscus rosa-sinensis dried bean curd |
| CN107296107A (en) * | 2017-08-21 | 2017-10-27 | 金菜地食品股份有限公司 | The dry production system of one plant tea |
| CN107372855A (en) * | 2017-08-21 | 2017-11-24 | 金菜地食品股份有限公司 | The preparation method that one plant tea is done and fresh-keeping nutritious tea is dry |
| CN107296107B (en) * | 2017-08-21 | 2018-05-01 | 金菜地食品股份有限公司 | The production system that one plant tea is done |
| CN107372855B (en) * | 2017-08-21 | 2018-05-11 | 金菜地食品股份有限公司 | The production method that one plant tea is done and fresh-keeping nutritious tea is done |
| CN107549673A (en) * | 2017-08-24 | 2018-01-09 | 合肥市福来多食品有限公司 | A kind of preparation method of the excellent pot-stewed fowl egg pulp dried eggs of water retention property |
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