CN1032616A

CN1032616A - Process of producing bean product without dregs

Info

Publication number: CN1032616A
Application number: CN88107674A
Authority: CN
Inventors: 扈文盛
Original assignee: FOOD INST TIANJIN CITY
Current assignee: FOOD INST TIANJIN CITY
Priority date: 1988-11-12
Filing date: 1988-11-12
Publication date: 1989-05-03

Abstract

Process of producing bean product without dregs relates to a kind of process of not having slag box bean curd or other few slag bean product with the soybean for raw material production.Adopt the present invention to produce the utilization rate that no slag box bean curd or other few slag bean product can obviously improve the yield rate and the raw soybeans of bean product, and the intrinsic local flavor of maintenance bean product, its byproduct fresh bean curd slag can directly add food, and yellow seriflux and soaking bean water can be produced for roasted coffee or for instant coffee.Therefore, the present invention has good economic benefit and social benefit, can be widely used in the comprehensive utilization of producing soya-bean milk, jellied bean curd, box bean curd and other bean product and soybean.

Description

Process of producing bean product without dregs

The present invention relates to a kind of process of not having slag box bean curd or other few slag bean product with the soybean for raw material production.

China is the native place of soybean, and bean product then are the traditional foods of the Chinese nation and have spread widely abroad.For a long time, though obtaining significant progress aspect the mechanization of bean product production and the automation, be that the technology that raw material is produced bean product does not but have basic change with the soybean.With regard to producing box bean curd, the production process of traditional handicraft mainly comprises operations such as immersion, draining, defibrination, filtration, mashing off, the cooling degassing and hot briquetting, promptly at first will be soaked through the raw soybeans water that cleans, drop removes soaking bean water and will add water mill through the wet beans that soak with mill to become to mix slurry then, to mix slurry with 80～100 purpose filter screens is then filtered and the heating soybean milk of gained is boiled, make it the cooling degassing then, adding an amount of coagulating agent and hot briquetting then in cooled soya-bean milk is box bean curd.The technical process of producing other bean product is basic identical with the technical process of producing box bean curd, but an amount of coagulating agent and the extrusion forming while hot of adding was other bean product during thermotropism was starched after the mashing off.This traditional processing technology produces a large amount of soybean residues owing to defibrination is meticulous inadequately, so the yield rate of bean product is lower, and general moisture 90% bean curd approximately only is 4.8 times of raw soybeans weight.And, because the rates of transform of nutritional labeling in soaking bean water, yellow seriflux and soybean residue the like waste higher (seeing Table 1) such as solid content, protein, fat and crude fibre in the soybean, the rate of transform in product then reduces relatively, so the utilization rate of raw soybeans lower (seeing Table 2).Obviously, if the fineness that can improve defibrination in the defibrination operation is to reduce soybean residue output, then not only can be bright

Table 1 soybean component is the rate of transform (%) in byproduct

Improve the yield rate of bean product apparently, and can significantly improve the utilization rate of raw soybeans.Both at home and abroad all much reports of production dreg-free tofu technologies were once arranged, opened clear 54-28844, JP59-59167 etc. as Japan Patent JP59-132866, spy in the approximate Japan of the production technology, particularly eating habit of the no slag of research or few slag bean product and China.The employing that the disclosed production bean product without dregs of these Japan Patents technology has the technology pulverized of liquid nitrogen frozen, then needing of having adopted complicated colloid mill and homogenizer, the situation that all not too is fit to China, and the bean product quality that adopts these explained hereafter to go out coarse, lost its intrinsic local flavor.

The objective of the invention is to obtain a kind of process of producing no slag box bean curd or other few slag bean product, under the prerequisite that keeps the intrinsic local flavor of bean product, significantly improve the outlet rate of bean product and the utilization rate of raw soybeans, and create conditions for the comprehensive utilization of soybean.

To achieve these goals, the present invention adopts the water yield that adds in enough meticulous emery wheel mill and the control defibrination process in the defibrination operation of traditional handicraft, with remarkable minimizing soybean residue output; Behind the cooling degassing process of producing box bean curd, add a kind of mixing coagulating agent of forming by gluconic acid δ lactones and gypsum, so that the no slag box bean curd of producing keeps intrinsic local flavor; Before the mashing off operation of producing other few slag bean product, add an amount of thermocoagulation edible protein,, make few slag bean product of producing have enough elasticity and toughness to strengthen the network structure of protein.Below in conjunction with specific embodiment technical characterictic of the present invention is described in further detail.

Fig. 1 is the process chart that does not have slag box bean curd or other few slag bean product with the soybean for raw material production.

With reference to figure 1, not have the technical process and the traditional handicraft of slag box bean curd basic identical for raw material production with the soybean, mainly comprises immersion, draining, defibrination, mashing off, the cooling degassing and hot briquetting 6 procedures.In order significantly to reduce the output of soybean residue, the present invention adopts enough meticulous emery wheel mill in the defibrination operation, and the water yield that adds in the strict control defibrination process is heavy 3.5～4 times of dried beans, adding water should evenly carry out, and can not be no more than 2.5% of soybean solid content by the solid content of 100 mesh sieves so that the full soybean of wearing into mixes in the slurry.In order to improve the outlet rate of box bean curd, the mixing of defibrination operation gained is starched without filtration directly heating and is boiled.In order to make the no slag box bean curd of producing keep intrinsic local flavor, add a kind of in the mixing slurry after the cooling degassing by glucono-delta-lactone (C ₆H ₁₀O ₆) and gypsum (CaSO ₄1/2 H ₂O) the mixing coagulating agent of Zu Chenging, addition is 2.8～3.2% of a mixed slurry weight.Glucono-delta-lactone accounts for 45～70%(by weight in the mixing coagulating agent), all the other are gypsum.

With reference to figure 1, be that the technical process that raw material is produced other few slag bean product comprises that mainly immersion, draining, defibrination, filtration, mashing off, some brain solidify and extrusion forming 7 procedures with the soybean, equipment that the defibrination operation is adopted and process conditions are identical with the technology that production does not have slag box bean curd.Because defibrination is meticulous, some thin slags will enter bean curd inevitably and influence cancellated intensity of protein and stability, and and then the elasticity and the toughness of the few slag bean product of influence.In order to strengthen cancellated intensity of protein and stability, guarantee the elasticity and the toughness of few slag bean product, the present invention adds the thermocoagulation edible protein in soya-bean milk after filtering operation, before the mashing off operation, addition is 0.4～1 ‰ of a soya-bean milk solid content weight.

Employing the present invention produces no slag box bean curd or other few slag bean product not only can significantly improve the utilization rate (seeing Table 3) of yield rate and raw soybeans, and can keep the intrinsic local flavor of bean product. In addition, its byproduct soybean residue can replace flour directly to add in the various food, and yellow seriflux and soaking bean water can be used to produce for roasted coffee, thereby has opened up new approach for the comprehensive utilization of soybean. Therefore, the present invention has obvious economic benefit and social benefit, can be widely used in the comprehensive utilization of producing soya-bean milk, jellied bean curd, box bean curd and other bean product and soybean.

(table 3 is continued on next page)

Table 3

Claims

1, a kind of is the process that raw material is produced box bean curd or other bean product with the soybean, with regard to producing box bean curd, its main processes comprises immersion at least, draining, defibrination, mashing off, the cooling degassing and hot briquetting 6 procedures, promptly at first will be soaked in water through the raw soybeans that cleans, drop removes soaking bean water and adds water mill with the wet beans of defibrination to become to mix slurry then, to mix slurry with 80～100 purpose filter screens is then filtered and the heating soybean milk of gained is boiled, make it the cooling degassing then, adding an amount of coagulating agent and hot briquetting then in cooled soya-bean milk is box bean curd; The technical process of producing other bean product comprises that at least immersion, draining, defibrination, mashing off, some brain solidify and extrusion forming 6 procedures, preceding 4 procedures are identical with production box bean curd, and an amount of coagulating agent and the extrusion forming while hot of adding was other bean product during thermotropism was starched after the mashing off; Feature of the present invention is to adopt the emery wheel with enough finenesses to grind and evenly add weight in the defibrination process in described defibrination operation to be 3.5～4 times heavy water of dried beans, can not to be no more than 2.5% of soybean solid content by the solid content of 100 mesh filter screens so that the full soybean of wearing into mixes in the slurry; When producing box bean curd, directly heating is starched without filtration in the full soybean mixing of defibrination operation gained boils, add the mixing coagulating agent of forming by glucono-delta-lactone and gypsum in the mixing slurry after the cooling degassing, addition is 2.8～3.2% of a mixed slurry weight, glucono-delta-lactone accounted for for 45～70% (by weight) in the described mixing coagulating agent, and all the other are gypsum.When producing other bean product, in soya-bean milk, adding the thermocoagulation edible protein before the mashing off, addition be the soya-bean milk solid content heavy 0.4～1 ‰.