CN103229850B - Common yam rhizome dried bean curd and preparation method thereof - Google Patents

Common yam rhizome dried bean curd and preparation method thereof Download PDF

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CN103229850B
CN103229850B CN201310130808.7A CN201310130808A CN103229850B CN 103229850 B CN103229850 B CN 103229850B CN 201310130808 A CN201310130808 A CN 201310130808A CN 103229850 B CN103229850 B CN 103229850B
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China
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bean curd
dried bean
chinese yam
time
squeezing
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CN201310130808.7A
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Chinese (zh)
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CN103229850A (en
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胡耀辉
刘俊梅
李琢伟
王丹
王玉华
朴春红
于寒松
代伟长
王辉
王璐
姜丹
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吉林农业大学
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Abstract

The present invention discloses a common yam rhizome dried bean curd and a preparation method thereof. The preparation method comprises the following steps: cleaning and soaking soybean, adding a common yam rhizome juice prepared by mixing common yam rhizome and water, and sequentially carrying out pulp grinding, filtering, pulp boiling, primary cooling, pulp curdling, thermal insulation solidification, breaking, slice forming draining, squeezing, fabric removing slicing, saucing, drying, secondary cooling, vacuum packaging, sterilization and tertiary cooling to obtain the finished product. Compared with the commercially available flavor dried bean curd, the common yam rhizome dried bean curd adopted as a new variety in soybean products has good characteristics of unique flavor, delicate texture, no loosening during cutting, good elasticity and the like, and further has good nutritional values, health preservation values, important application values and development prospects.

Description

A kind of Chinese yam dried bean curd and preparation method thereof
Technical field
The invention belongs to field of food, relate to a kind of Chinese yam dried bean curd and preparation method thereof.
Background technology
Containing indispensable nutrition in the human life activities such as rich in protein, fat, vitamin and mineral matter in soybean, compare with other food, protein content is high, and the collocation of other nutrition is also more balanced.Lecithin also containing 8.7% in soybean lipids.Lecithin under the effect of lecithin cholesterol phthalidyl transferase, can make cholesterol acetify, proceeds to blood plasma and excrete.Therefore, frequent human consumption soybean goods, cholesterolemia and preventing hypertension, artery sclerosis and the disease such as cardiovascular can be reduced according to document announcement, containing 85.4% unrighted acid in soybean fat, the essential fatty acids such as its Linoleic acid, leukotrienes and arachidonic acid account for 52.2% of amount of total fat.Compare with other beans, cereal except this this, containing abundant B family vitamin, vitamin E in soybean; Also trace element is planted containing the abundant mineral matter such as calcium, phosphorus, iron, magnesium, zinc, copper and more than 20.Contain many physiological activators in what is more important soybean as soyasaponins, it is a kind of glycocide be bonded with sugar by sapogenin, has hemolytic, the generation that can reduce cholesterol concentration, suppress lipid oxidation in serum, suppress lipid peroxide; Soyabean oligosaccharides, the functional oligose that it is made up of gossypose, stachyose and sucrose, has and prevents microorganism species balance in carious tooth and regulating intestinal canal, the effect promoting bifidocaterium and suppress putrefactivebacteria to grow; Isoflavones, can prevent normal cell from cancerating.As can be seen here, soybean has higher nutritive value and health care.Chinese yam has another name called Huai Shan, Chinese yam rhizome, yampi, sole sweet potato, the Buddhist palm potato, fan potato, and being the cultigen that can form underground meat stem tuber in Dioscorea, is annual or perennial prehensile liana.Chinese yam is the crop that nutritive value is very high, except containing except moisture, also contains the multiple nutrients material such as carbohydrate, protein, mineral matter, trace element, vitamin, amino acid of needed by human body.Moisture 76.6 ~ 82.7g in every 100g stem tuber, carbohydrate 14.5 ~ 19.4g, protein 1.5 ~ 1.9g, crude fibre 0.9g, calcium 19.85mg, phosphorus 42mg, iron 0.3mg, carrotene 0.02mg, thiamine 0.08mg, niacin 0.3mg, riboflavin 0.02mg, ascorbic acid 4mg, and several amino acids.Chinese yam can remove fever and chills perverse trend, tonifying middle-Jiao and Qi power, longue meat, takes the clever order of ear for a long time, has strengthening spleen and nourishing stomach, invigorate the lung and the kidney, and righting gives protection against cancer, and health effect Chinese yam such as to prolong life not only can be cooked into multiple delicacies famous dish, has more medical value, and can carry out deep processing.
Current Chinese yam product is only in agricultural product and the development of tcm product field, soybean combines with Chinese yam by this research, in nutrition, reach essential amino acid complement each other, make the needs of ratio closer to human body of essential amino acid like this, the biological value of protein increases.
Soybean protein is the material that a kind of potentiality are large, function is complete, has very high research and development to be worth.The scientist of domestic and international numerous food product scientific domain at present, is devoted to application new and high technology and is developed by the difference in functionality behavioural products of soybean protein, and be applied to different field.In recent years, although China developmental research series of products such as soybean protein isolate, but the application be mainly limited in meat products, although also have application in other food, use amount is little, and dried bean curd is subject to liking of many consumers as the leisure food of new class, dried bean curd is that soya-bean milk is ordered after halogen and added the sheet bean product be pressed into.Normal edible dried bean curd, can reduce the content of Blood Cholesterol, reduce artery sclerosis chance.Add the content of the inorganic salts such as calcium, iron, magnesium, this is just suitable for the patient of calcium deficiency more, and for children, edible dried bean curd is then of value to the growth promoting oral cavity masticatory function, increases the intake of calcium.Magnesium is not only of value to prevention of cardiac, and contributes to improving heart vigor.The digestibility of protein can be significantly improved.In the process making dried bean curd, heat the anti-trypsin that can destroy in soybean, thus improve amino acid whose digestibility.Due to processing and the relation of various seasoning, add the appetite of people.Therefore Chinese yam dried bean curd is developed not only for soybean processing provides new method also to lay a good foundation for new varieties dried bean curd processing technology.
Along with the development of society, the rhythm of life of people is constantly accelerated, and traditional diet product no longer can adapt to the requirement of Modern Live completely; In addition, along with people, to earnestly hope healthy desire more strong, thus production nutrition and health care, conveniently type food, has great market potential.
Summary of the invention
It is as follows that the present invention solves the problems of the technologies described above taked technical scheme:
A kind of preparation method of Chinese yam dried bean curd, to comprise the following steps: soybean through cleaning, soak and be added to Succus Rhizoma Dioscoreae mix with water by Chinese yam and carry out defibrination, then through filtrations, mashing off, first time cooling, some slurry, isothermal solidifying, draw brain, sprinkle sheet draining, squeezing, take off cloth section, stew in soy sauce, baking, for the second time cooling, vacuum packaging, sterilization, cool also final finished for the third time.
Further, preferably, described Succus Rhizoma Dioscoreae obtains by the following method: choose de-must go the Chinese yam block drying of root after carry out pulverizings of looking over so as to check, the yam flour crushed is added water with 5% ~ 20% ratio mix, and be heated to the 1-2min that seethes with excitement, then cooling prepares stand-by.
Further, preferably, described soybean chooses free from admixture, and residues of pesticides meet the soybean of national regulation, soaks 12 hours after cleaning.
Further, preferably, in described mashing off step, specifically comprise:
By milled in described refining step and raw soya-bean milk after filtering put into steam sterilizer and heat, temperature is decided to be 105 DEG C, and the time is decided to be 15min.
Further, preferably, in described slurry step, comprising: constantly stir, and halt is starched when the particle of sesame size appears in slurry.
Further, preferably, before described stew in soy sauce step, also comprise:
With 80 DEG C before stew in soy sauce, concentration is the sodium carbonate liquor tenderization dried bean curd of 1.0%, and the time is 4min, and then dried bean curd clear water good for tenderization is cleaned four times repeatedly, draining is for subsequent use;
In described stew in soy sauce step, comprising:
With refined salt, Jiang Ding, cassia bark, soy sauce, green onion, monosodium glutamate mixing bittern, add dried bean curd after the bittern twice-cooked stir-frying of making being boiled, big fire changes after boiling 40min after little fire boils 30min takes out.
Further, preferably, in described sterilisation step, pasteurize 30min is taked.
Further, preferably, in described slurry step, soymilk concentration is 1: 10, and the pH value of soya-bean milk is 7.5, and be 0.25% for carrying out a gypsum addition as coagulating agent of slurry, setting temperature is 80 DEG C, and setting time is 35min.
Further, preferably, in described squeezing step, the squeezing time is 40min.
A kind of Chinese yam dried bean curd be prepared from through said method.
After this invention takes said method, the Chinese yam dried bean curd that it is prepared from is as new varieties of bean product ranks, not only have compared with commercially available local flavor dried bean curd unique local flavor, quality fine and smooth, cut and the good quality such as loose, high resilience, there is good nutritive value and health care simultaneously, there is important using value and development prospect.
Other features and advantages of the present invention will be set forth in the following description, and, partly become apparent from description, or understand by implementing the present invention.Object of the present invention and other advantages realize by structure specifically noted in write description, claims and accompanying drawing and obtain.
Accompanying drawing explanation
Below in conjunction with accompanying drawing, the present invention is described in detail, to make above-mentioned advantage of the present invention definitely.Wherein,
Fig. 1 is the schematic flow sheet of the preparation method of Chinese yam dried bean curd of the present invention;
Fig. 2 is the schematic diagram of concoction addition on the impact of dried bean curd quality;
Fig. 3 is the schematic diagram of soya-bean milk pH on the impact of dried bean curd quality;
Fig. 4 is the schematic diagram of coagulating agent addition on the impact of dried bean curd quality;
Fig. 5 is the schematic diagram of soymilk concentration on the impact of dried bean curd quality;
Fig. 6 is setting temperature on the schematic diagram of the shaping impact of dried bean curd;
Fig. 7 is setting time on the schematic diagram of the shaping impact of dried bean curd;
Fig. 8 is the squeezing time on the schematic diagram of the shaping impact of dried bean curd.
Detailed description of the invention
Describe embodiments of the present invention in detail below with reference to drawings and Examples, to the present invention, how application technology means solve technical problem whereby, and the implementation procedure reaching technique effect can fully understand and implement according to this.It should be noted that, only otherwise form conflict, each embodiment in the present invention and each feature in each embodiment can be combined with each other, and the technical scheme formed is all within protection scope of the present invention.
Technical problem to be solved by this invention is to provide a kind of Chinese yam dried bean curd, its mainly on the basis of traditional dried bean curd preparation method in conjunction with the new concept of modern people to health, optimize factory formula be finally prepared from.
As shown in Figure 1, it mainly comprises:
By soybean through cleaning, soak, and be added to the Succus Rhizoma Dioscoreae mixed with water by Chinese yam and carry out defibrination, again through filtering, mashing off, first time cooling, point slurry, isothermal solidifying, draw brain, sprinkle sheet draining, squeezing, de-cloth section, stew in soy sauce, baking, second time cooling, vacuum packaging, sterilization, third time cooling also final finished, wherein, above-mentioned most of step is all known, but taked in each of the steps raw material or some process conditions are different, wherein, in this description, NM step can complete by existing method, be not described in detail at this.
Specifically, in the present embodiment, described Succus Rhizoma Dioscoreae obtains by the following method: choose de-must go the Chinese yam block drying of root after carry out pulverizing of looking over so as to check, the yam flour crushed is added water with 5% ~ 20% ratio mixing, and be heated to boiling 1-2min, then cooling prepare stand-by, wherein, in a preferred embodiment, described ratio is 10%, and the effect of this ratio is best.
Further, preferably, described soybean chooses free from admixture, and residues of pesticides meet the soybean of national regulation, soaks 12 hours after cleaning.
Further, preferably, in described mashing off step, specifically comprise:
By milled in described refining step and raw soya-bean milk after filtering put into steam sterilizer and heat, temperature is decided to be 105 DEG C, and the time is decided to be 15min.
Further, preferably, in described slurry step, comprising: constantly stir, and halt is starched when the particle of sesame size appears in slurry.
Further, preferably, before described stew in soy sauce step, also comprise:
With 80 DEG C before stew in soy sauce, concentration is the sodium carbonate liquor tenderization dried bean curd of 1.0%, and the time is 4min, and then dried bean curd clear water good for tenderization is cleaned four times repeatedly, draining is for subsequent use;
In described stew in soy sauce step, comprising:
With refined salt, Jiang Ding, cassia bark, soy sauce, green onion, monosodium glutamate mixing bittern, add dried bean curd after the bittern twice-cooked stir-frying of making being boiled, big fire changes after boiling 40min after little fire boils 30min takes out.
Further, preferably, in described sterilisation step, pasteurize 30min is taked.
Further, preferably, in described slurry step, soymilk concentration is 1: 10, and the pH value of soya-bean milk is 7.5, and be 0.25% for carrying out a gypsum addition as coagulating agent of slurry, setting temperature is 80 DEG C, and setting time is 35min.
Further, preferably, in described squeezing step, the squeezing time is 40min.
That is, the present embodiment is by orthogonal test determination product optimum formula: soymilk concentration is 1: 10, yam flour addition is 10%, the pH value of soya-bean milk is 7.5, GDL addition is 0.25%, setting temperature is 80 DEG C, setting time is 35min, the squeezing time is 40min, for this reason, described Chinese yam dried bean curd is as new varieties of bean product ranks, not only there is unique local flavor compared with commercially available local flavor dried bean curd, quality is fine and smooth, cut and do not fall apart, the quality that high resilience etc. are good, there is good nutritive value and health care simultaneously, there is important using value and development prospect.
Be described in detail to the present embodiment below in conjunction with test, wherein, in the present embodiment, the materials and methods taked is as follows:
2 materials and methods
2.1 material
2.1.1 main material
Soya bean (commercially available), yam flour (commercially available), gypsum (CaSO4) (AR), hydrochloric acid (AR), defoamer (AR), sodium carbonate (AR).
2.1.2 auxiliary material
Refined salt, brown sugar, anise, cassia bark, fennel etc., must meet food hygienic standard.
2.1.3 packaging material
Adopt the transparent retort pouch of nylon/polyvinylidene chloride/polythene material compound.
2.2 instruments and equipment
Key instrument and equipment are in table 1.
Table 1 instrument and equipment
Table 1 Instrument and equipment
Title Model Producer
Electronic balance MP6001 Nanjing Lai Bu Scientific and Technical Industry Co., Ltd
Nine positive electromagnetic ovens JYC-21BS1 Jiuyang Mini Domestic Electric Appliance Co., Ltd., Shandong
Vertical pressure steam sterilizer LD2X-75KBS Setting analysis Instrument Ltd. of Shanghai Chu
Automatic separation fiberizer LL-35 Hangzhou Sai Xu Food Machinery Co., Ltd.
Precision acidity meter PHS-3C Shanghai Lei Yun test apparatus Manufacturing Co., Ltd
A Erbei refractometer WAY-2W Beijing Jin Kelida Electronic Science and Technology Co., Ltd.
Manual bean curd press JI02801426 Beijing Sanpu Machinery Co., Ltd.
Double-chamber vacuum packing machine DTD2500B\2 The fast plant equipment Co., Ltd in Jinan
Multi-function membrane sealing machine DBF-900W Shanghai Chu Bai laboratory equipment Co., Ltd
Milk tea heat-preserving container H-13L Shunde District of Foshan City Sheng Tuo Information technology Co., Ltd
Electric drying oven with forced convection 101A-2 Tongzhou District, Nantong City razor-edge pharmaceutical machine Co., Ltd
2.3.2 main key points for operation
(1) preparation of Succus Rhizoma Dioscoreae
Choose de-must go the Chinese yam block drying of root after carry out pulverizings of looking over so as to check, added water by the yam flour crushed with certain proportion mixing, make the Succus Rhizoma Dioscoreae of concentration 5%, 10%, 15% and 20% respectively and be heated to the 1-2min that seethes with excitement, then cooling preparation is stand-by.
(2) Feedstock treating
Select free from admixture, residues of pesticides meet the soybean of national regulation, soak an evening (general 12 hours) after cleaning.
(3) defibrination
Soaked soybean is pulled out and puts into the Succus Rhizoma Dioscoreae prepared and carry out defibrination, remove the gred for subsequent use.
(4) mashing off
The raw soya-bean milk of milled is put into steam sterilizer heat, temperature is decided to be 105 DEG C, and the time is decided to be 15min.
(5) starch
Uniformity should be noted during point slurry, diligent and stir, but will prevent from disorderly stirring.The rest point when the particle of sesame size appears in slurry.
(6) brain is drawn
Bean curd will be drawn broken before die-filling, be so both conducive to breaking network and released Bao Shui, jellied bean curd can be made again to be spread out in uniformly on infantees, and the product quality of making is tight, and can avoid became uneven, space is more.
(7) squeeze
First be layered in template by infantees, four limits of chase will be aimed in the corner of infantees, then are placed on uniformly on infantees by jellied bean curd, are spread by jellied bean curd even with scoop, make jellied bean curd be full of four angles of chase, often criticize thin and thick and want consistent.Squeezing will from light to heavy, be pressurizeed gradually.
(8) stew in soy sauce
With 80 DEG C before stew in soy sauce, concentration is the sodium carbonate liquor tenderization dried bean curd of 1.0%, and the time is 4min, and then dried bean curd clear water good for tenderization is cleaned four times repeatedly, draining is for subsequent use.With refined salt, Jiang Ding, cassia bark, soy sauce, green onion, monosodium glutamate mixing bittern, add dried bean curd after the bittern twice-cooked stir-frying of making being boiled, big fire changes after boiling 40min after little fire boils 30min takes out.
(9) sterilization
Adopt pasteurize 30min
2.3.3 subjective appreciation standard
2.3.3.1 the subjective appreciation of Chinese yam dried bean curd formulation optimization
Appraise group is formed by 20 by the professional and technical personnel of sensory evaluation experience during organoleptic quality appraise, overall merit is waken up with a start by the organoleptic quality of standards of grading to product of regulation, full marks are 100 points, and to get its arithmetic mean of instantaneous value be final result, and the subjective appreciation standard of Chinese yam dried bean curd formulation optimization is in table 2.
Table 2 sensory evaluation scores standard
Table 2 Organoleptic evaluation results
2.3.3.2 the subjective appreciation standard of Chinese yam dried bean curd coagulation forming
Appraise group is formed by 20 by the professional and technical personnel of sensory evaluation experience during organoleptic quality appraise, overall merit is waken up with a start by the organoleptic quality of standards of grading to product of regulation, full marks are 10 points, and to get its arithmetic mean of instantaneous value be final result, and the subjective appreciation standard of Chinese yam beans dry forming process parameter optimizing is in table 3.
Table 3 sensory evaluation scores standard
Table 3 Organoleptic evaluation results
2.3.4 single factor experiment
2.3.4.1 the optimization of Chinese yam dried bean curd formula
(1) Succus Rhizoma Dioscoreae addition is on the impact of dried bean curd quality
Succus Rhizoma Dioscoreae addition is respectively with 0%, 5%, 10%, 15%, 20% (with soya-bean milk volume basis), and research Succus Rhizoma Dioscoreae addition is on the impact of dried bean curd quality.
(2) soya-bean milk pH is on the impact of dried bean curd quality
The addition of gypsum is 0.2%, soymilk concentration (material-water ratio) is 1: 10, setting time is 40min, Succus Rhizoma Dioscoreae addition is 5%, setting temperature is 85 DEG C, squeezing time 40min, soya-bean milk pH is set to 7.0,7.5,8.0,8.5,9.0 respectively, and research soya-bean milk pH is on the impact of dried bean curd quality.
(3) coagulating agent addition is on the impact of dried bean curd quality
Soymilk concentration (material-water ratio) is 1: 10, pH value is 7.0, Succus Rhizoma Dioscoreae addition is 5%, setting temperature is 85 DEG C, setting time 40min, squeezing time is 40min, coagulating agent addition (g/mL) is set to 0.20%, 0.25%, 0.30%, 0.35%, 0.45% respectively, and research coagulating agent addition is on the impact of dried bean curd quality.
(4) soymilk concentration (material-water ratio) is on the impact of dried bean curd quality
The addition of gypsum is 0.2%, pH value is 7.0, Succus Rhizoma Dioscoreae addition is 5%, setting time 40min, squeezing time 40min, setting temperature 85 DEG C, soymilk concentration (material-water ratio) is set to 1: 6,1: 8,1: 10,1: 12,1: 14 respectively, and research soymilk concentration is on the impact of Chinese yam beans dry product matter.
2.3.4.2 the optimization of Chinese yam beans dry forming technological parameter
(1) setting temperature is on the impact of Chinese yam beans dry forming
Setting time is 40min, and the squeezing time is 40min, and setting temperature is set to 75 DEG C, 80 DEG C, 85 DEG C, 90 DEG C, 95 DEG C respectively, and research setting temperature is on the impact of Chinese yam beans dry forming.
(2) setting time is on the impact of Chinese yam beans dry forming
Setting temperature is 80 DEG C, and the squeezing time is 40min, and setting time is set to 25min, 30min, 35min, 40min, 45min respectively, and research setting time is on the impact of Chinese yam beans dry forming.
(3) time of squeezing is on the impact of Chinese yam beans dry forming
Setting temperature is 80 DEG C, and setting time is 40min, and the squeezing time is set to 25min, 30min, 35min, 40mi, 40min respectively, and the research squeezing time is on the impact of Chinese yam beans dry forming.
2.3.5 orthogonal test
2.3.5.1 the orthogonal test of Chinese yam dried bean curd formulation optimization
Pass through single factor experiment, select Succus Rhizoma Dioscoreae addition, soymilk concentration (material-water ratio), coagulating agent addition, these 4 factors of soya-bean milk pH, consider that these 4 factors are to the combined influence of dried bean curd quality, every factor sets up 3 levels, carry out L9 (34) orthogonal test to determine product optimum formula, orthogonal test factor level is in table 4.
Table 4 orthogonal test factor level table
Table 4 Orthogonal experiment factor levels
2.3.5.2 the orthogonal test of Chinese yam beans dry forming process parameter optimizing
On the basis of the formula combination of Chinese yam dried bean curd, different process conditions are larger to dried bean curd qualitative effects, in order to improve the integrated quality of Chinese yam dried bean curd, we optimize the production technology of Chinese yam dried bean curd by the impact of Chinese yam beans dry forming faced by setting temperature, setting time, this tripartite of squeezing time on the basis of optimum formula combination.Every factor sets up 3 levels, and carry out L9 (33) orthogonal test, orthogonal test factor level is in table 5.
Table 5 orthogonal test factor level
Table 5 Orthogonal experiment factor levels
2.3.6 the computational methods of Chinese yam beans dry labor rate
(1) soluble solid content measures compound microcapsule [11].
(2) calculating of dried bean curd productive rate
Dried bean curd productive rate (%)=W/ (M*V) * 100%
In formula: W---dried bean curd weight (g)
M---soya-bean milk solid content (%)
V---soya-bean milk volume (L)
3 results and discussion
The result of the test of 3.1 Chinese yam dried bean curd formulation optimizations
3.1.1 the determination of Succus Rhizoma Dioscoreae addition
It is low that Chinese yam starch has the degree of polymerization, and molecular weight is little, and amylopectin content is high, easy gelatinization, water swellability
The characteristic such as strong, to production and processing bringing no small difficulty, according to these characteristics of Chinese yam at yam flour
Pretreatment, yam flour addition test, the Chinese yam dried bean curd mouthfeel produced and organoleptic quality are obtained
To improving, the results are shown in Figure 1.
As shown in Figure 1, when the addition of Succus Rhizoma Dioscoreae is 0% ~ 5%, the face shaping of dried bean curd, elasticity, structure PTS are similar; Particularly the local flavor of dried bean curd and color and luster score are in the trend risen gradually.When Succus Rhizoma Dioscoreae addition is 5% ~ 10%, dried bean curd local flavor increases, the good unique flavor of mouthfeel along with the increase of Succus Rhizoma Dioscoreae addition, reaches the highest when 10%.And when addition is more than 10%, comparatively large to the qualitative effects of dried bean curd, rough surface, face shaping are unsightly, tissue looseness is shapeless, stick to one's teeth, bite biceps is poor.From the situation analysis of sense organ comprehensive grading, the dried bean curd malleable that the addition of Succus Rhizoma Dioscoreae obtains below 10% is good, and interior tissue pore is little and even, has bite soft tasty and refreshing again, has the unique fragrance of Chinese yam and sweet taste.
3.1.2 soya-bean milk pH is on the impact of dried bean curd quality
The addition of gypsum is 0.2%, soymilk concentration (material-water ratio) is 1: 10, setting time is 40min, Succus Rhizoma Dioscoreae addition is 5%, setting temperature is 85 DEG C, squeezing time 40min, soya-bean milk pH is set to 7.0,7.5,8.0,8.5,9.0 respectively, and the impact of soya-bean milk pH on dried bean curd quality the results are shown in Figure 2.
Analysis chart 2 is known, and along with the increase of soya-bean milk pH, the face shaping of dried bean curd, malleable, structure, local flavor PTS significantly improve, but all dry that color and luster, elasticity, structure, local flavor etc. all obviously decline when soya-bean milk pH reaches 9.0.
3.1.3 coagulating agent addition is on the impact of dried bean curd quality
Soymilk concentration (material-water ratio) is 1: 10, pH value is 7.0, Succus Rhizoma Dioscoreae addition is 5%, setting temperature is 85 DEG C, setting time 40min, squeezing time is 40min, coagulating agent addition (g/mL) is set to 0.20%, 0.25%, 0.30%, 0.35%, 0.45% respectively, and the impact of coagulating agent addition on dried bean curd quality the results are shown in Figure 3.
Analysis chart 3 is known, and when coagulating agent addition is 0.20%, dried bean curd interior tissue gas cell distribution is uneven.When coagulating agent addition is 0.25%, Chinese yam beans dry elasticity obviously increases, and its interior tissue pore becomes little, and the chewiness of dried bean curd is also become better and better, and when coagulating agent addition is 0.30%, elasticity is best.
3.1.4 soymilk concentration (material-water ratio) is on the impact of dried bean curd quality
The addition of gypsum is 0.2%, pH value is 7.0, Succus Rhizoma Dioscoreae addition is 5%, setting time 40min, squeezing time 40min, setting temperature 85 DEG C, soymilk concentration (material-water ratio) is set to 1: 6,1: 8,1: 10,1: 12,1: 14 respectively, and the impact of soymilk concentration (material-water ratio) on Chinese yam beans dry product matter the results are shown in Figure 4.
Analysis chart 4 is known, and when soymilk concentration (material-water ratio) is 1: 8, Chinese yam beans dry elasticity increases, and when soymilk concentration (material-water ratio) is 1: 10, elasticity is best.When soymilk concentration (material-water ratio) continues to increase, dried bean curd elastic stability is without significant change.The contour structures of Chinese yam dried bean curd after soymilk concentration (material-water ratio) is higher than 1: 10, local flavor, color and luster etc. have no significant change.Thus, soymilk concentration (material-water ratio) is selected to be 1: 6,1: 8,1: 10 carry out orthogonal test.
The orthogonal experiments of 3.2 Chinese yam dried bean curd formulation optimizations
Pass through single factor experiment, have selected Succus Rhizoma Dioscoreae addition, raw soya-bean milk concentration, coagulating agent addition, these 4 factors of soya-bean milk pH, consider that these 4 factors are to the combined influence of Chinese yam beans dry product matter, every factor sets up 3 levels of optimum addition range, carry out L9 (34) orthogonal test to determine product optimization formula, orthogonal experiments is in table 6.
The orthogonal experiments of table 6 Chinese yam dried bean curd formulation optimization
Table 6 yam bean curd recipe optimization of results of orthogonal test
As can be seen from table 6 orthogonal experiments, the optimal level of Chinese yam dried bean curd factory formula is A2B1C2D3.Affecting Chinese yam beans dry product qualitative factor is A > D > B > C, and namely Succus Rhizoma Dioscoreae concentration has the greatest impact, and raw soya-bean milk concentration is taken second place, and the impact of coagulating agent addition is minimum.The combination of Chinese yam dried bean curd optimum formula is Succus Rhizoma Dioscoreae addition 10%, and soya-bean milk pH is 7.5, coagulating agent addition 0.25%, and soymilk concentration (material-water ratio) is 1: 10.
The result of the test of 3.3 Chinese yam beans dry forming process parameter optimizings
3.3.1 setting temperature is on the impact of Chinese yam beans dry forming
Setting temperature is set to 75 DEG C, 80 DEG C, 85 DEG C, 90 DEG C, 95 DEG C by the basis of Chinese yam dried bean curd optimum formula combination respectively, and research setting temperature affects result as Fig. 5 to Chinese yam beans dry forming.
Analysis chart 5 is known, when setting temperature temperature is elevated to 80 DEG C, the sensory evaluation scores of Chinese yam beans dry forming starts to increase, when setting temperature reaches 85 DEG C, Chinese yam beans dry forming is best, fragment is few, good springiness, and when being elevated to 90 DEG C with temperature, the sensory evaluation scores of Chinese yam beans dry forming starts to reduce, Chinese yam beans dry elasticity is poor, fragment is many, stickness, selects setting temperature to be 80 DEG C, 85 DEG C, 90 DEG C thus and carries out orthogonal test.
3.3.2 setting time is on the impact of Chinese yam beans dry forming
Setting time is set to 25min, 30min, 35min, 40min, 45min by the basis of Chinese yam dried bean curd optimum formula combination respectively, and research setting time affects result as Fig. 6 to Chinese yam beans dry forming.
Analysis chart 6 is known, when setting time reaches 30min, the shaping sensory evaluation scores of Chinese yam dried bean curd starts to increase, the elasticity of Chinese yam dried bean curd increases, fragment reduces, and when setting time is 35min, the elasticity of Chinese yam dried bean curd is best, and fragment is minimum, section property is good, along with the elasticity of the increase Chinese yam dried bean curd of time diminishes, fragment increases, and selects setting time to be that 30min, 35min, 40min carry out orthogonal test thus.
3.3.3 the time of squeezing is on the impact of Chinese yam beans dry forming
The squeezing time is set to 25min, 30min, 35min, 40min, 45min by the basis of Chinese yam dried bean curd optimum formula combination respectively, and the research squeezing time affects result as Fig. 7 to Chinese yam beans dry forming.
Analysis chart 7 is known, when the squeezing time reaches 35min, the shaping sensory evaluation scores of Chinese yam dried bean curd starts to increase, the elasticity of Chinese yam dried bean curd increases, and fragment reduces, and when the squeezing time is 40min, the elasticity of Chinese yam dried bean curd is best, fragment is minimum, section property is good, and along with the elasticity of the increase Chinese yam dried bean curd of time diminishes, fragment increases, in uneven thickness, select the squeezing time to be that 30min, 35min, 40min carry out orthogonal test thus.
3.4 orthogonal experiments affecting Chinese yam beans dry forming
Select setting temperature, setting time, the squeezing time as the major parameter affecting Chinese yam beans dry forming technique, carry out the orthogonal test of 3 level 3 factor L9 (33), test the results are shown in Table 7.
Table 7 affects the orthogonal experiments of Chinese yam beans dry forming
Table 7 Yam bean curd forming the orthogonal test results
As can be seen from table 7 orthogonal experiments, the optimal level of Chinese yam dried bean curd production technology is A2B2C3.The factor affecting Chinese yam beans dry yield is C > B > A, and namely squeezing time effects is maximum, and setting time is taken second place, and setting temperature impact is minimum.So reach a conclusion: the optimum production process of Chinese yam dried bean curd is setting temperature 80 DEG C, setting time 35min, squeezing time 40min.
3.6 discuss
(1) common in existing market Chinese yam product kind is single, and the functional health care food developed with Chinese yam is mostly dairy products and solid beverage, and the development of Chinese yam dried bean curd not only increases the kind of yam health care food also for the deep processing of Chinese yam provides new method.
(2) because Chinese yam has higher content of starch, the characteristics such as the easy expansion of water suction bring certain impact to the shaping of Chinese yam dried bean curd, and the coagulating agent that this research adopts is gypsum, and the Chinese yam dried bean curd mouthfeel made of gypsum is finer and smoother, neither too hard, nor too soft, be conducive to the shaping of Chinese yam dried bean curd.
4 conclusions
The optimum formula determining Chinese yam dried bean curd herein by test is: Succus Rhizoma Dioscoreae addition 10%, soya-bean milk pH is 7.5, coagulating agent addition 0.25%, soymilk concentration (material-water ratio) 1: 10, after defibrination, the addition of defoamer is by 0.15% ~ 0.20% of batch volume.
Optimum process and setting temperature 85 DEG C, setting time 35min, squeezing time 40min.Chinese yam dried bean curd obtained under these process conditions is faint yellow, and bright in color, epidermis are smooth, pore fine uniform, elasticity are high, resilience is fast, mouthfeel is tasty and refreshing, do not stick to one's teeth.Along with the raising of people's living standard, meals are from turning function type simply having adequate food and clothing, and as the health care of high nutrition, dietetic food is more and more subject to people's attention.Therefore, the exploitation of health Chinese yam dried bean curd has wide market prospects.
It should be noted that, for said method embodiment, in order to simple description, therefore it is all expressed as a series of combination of actions, but those skilled in the art should know, the application is not by the restriction of described sequence of movement, because according to the application, some step can adopt other orders or carry out simultaneously.Secondly, those skilled in the art also should know, the embodiment described in description all belongs to preferred embodiment, and involved action and module might not be that the application is necessary.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.

Claims (4)

1. the preparation method of a Chinese yam dried bean curd, it is characterized in that, to comprise the following steps: soybean through cleaning, soak and be added to Succus Rhizoma Dioscoreae mix with water by Chinese yam and carry out defibrination, then through filtrations, mashing off, first time cooling, some slurry, isothermal solidifying, draw brain, sprinkle sheet draining, squeezing, take off cloth section, stew in soy sauce, baking, for the second time cooling, vacuum packaging, sterilization, cool also final finished for the third time;
In described mashing off step, specifically comprise:
By milled in described refining step and raw soya-bean milk after filtering put into steam sterilizer and heat, temperature is decided to be 105 DEG C, and the time is decided to be 15min;
In described slurry step, comprising: constantly stir, and halt is starched when the particle of sesame size appears in slurry; Described Succus Rhizoma Dioscoreae obtains by the following method: choose de-must go the Chinese yam block drying of root after carry out pulverizings of looking over so as to check, the yam flour crushed is added water with 5% ~ 20% ratio mixing, and be heated to the 1-2min that seethes with excitement, then cooling preparation is stand-by; Described soybean chooses free from admixture, and residues of pesticides meet the soybean of national regulation, soaks 12 hours after cleaning; Before described stew in soy sauce step, also comprise:
With 80 DEG C before stew in soy sauce, concentration is the sodium carbonate liquor tenderization dried bean curd of 1.0%, and the time is 4min, and then dried bean curd clear water good for tenderization is cleaned four times repeatedly, draining is for subsequent use;
In described stew in soy sauce step, comprising:
With refined salt, Jiang Ding, cassia bark, soy sauce, green onion, monosodium glutamate mixing bittern, add dried bean curd after the bittern twice-cooked stir-frying of making being boiled, big fire changes after boiling 40min after little fire boils 30min takes out;
In described slurry step, soymilk concentration is 1: 10, and the pH value of soya-bean milk is 7.5, and be 0.25% for carrying out a gypsum addition as coagulating agent of slurry, setting temperature is 80 DEG C, and setting time is 35min.
2. the preparation method of Chinese yam dried bean curd according to claim 1, is characterized in that, in described sterilisation step, takes pasteurize 30min.
3. the preparation method of Chinese yam dried bean curd according to claim 1, is characterized in that, in described squeezing step, the squeezing time is 40min.
4. the Chinese yam dried bean curd be prepared from through claims 1 to 3 either method.
CN201310130808.7A 2013-04-10 2013-04-10 Common yam rhizome dried bean curd and preparation method thereof CN103229850B (en)

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CN103734357A (en) * 2013-12-25 2014-04-23 泰州市富康豆制品有限公司 Processing method for dried shreds
CN104322707A (en) * 2014-10-11 2015-02-04 合肥寿保农副产品有限公司 Dried tofu with Chinese yam and durian flavors and preparation method thereof
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CN105794992A (en) * 2016-03-16 2016-07-27 重庆康誉食品有限公司 Preserved vegetables, fruits and beans
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CN107173451A (en) * 2017-04-26 2017-09-19 蚌埠市星光豆制品厂 A kind of delicious and crisp is dehydrated dried bean curd
CN107319003A (en) * 2017-07-26 2017-11-07 何家平 A kind of bean curd containing Chinese yam and preparation method thereof
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