CN103621671A - Method for producing ginkgo lactone bean curd - Google Patents
Method for producing ginkgo lactone bean curd Download PDFInfo
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- CN103621671A CN103621671A CN201310538991.4A CN201310538991A CN103621671A CN 103621671 A CN103621671 A CN 103621671A CN 201310538991 A CN201310538991 A CN 201310538991A CN 103621671 A CN103621671 A CN 103621671A
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- ginkgo
- bean curd
- bean
- ginkgolides
- soya
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Abstract
The invention discloses a method for producing ginkgo lactone bean curd. The ginkgo lactone bean curd is produced from the following raw materials by mass percent: 94.0-96.0% of soybean milk, 3.5-4.5% of fine ginkgo pulp and 0.2-0.3% of gluco-sigma-lactone. By adopting the raw materials, the method for producing the ginkgo lactone bean curd comprises the steps of preparing ginkgo pulp, preparing soybean milk, mixing and cooling, carrying out die-filling and dispersing a coagulant, heating to coagulate, cooling to stereotype and warehousing to store. Through the manner, the product produced by the method not only has the delicate taste of the ordinary lactone bean curd, but also has the nutritive value and unique flavor of ginkgo, the tissue status is delicate, incisions are smooth and complete, and the surface is pore-free.
Description
Technical field
The present invention relates to bean product manufacture field, particularly relate to a kind of preparation method of ginkgolides bean curd.
Background technology
Inner ester bean curd is to form gluconic acid, the bean product that this acid is made the Protein formation gelling in soya-bean milk after utilizing glucono-δ-lactone hydrolysis.The bean curd mouthfeel that glucono-δ-lactone is made as coagulating agent is soft, looked at by consumers in general's parent.In existing bean curd, do not have the bean product of ginkgo nut and bean curd combination.
Summary of the invention
The technical problem that the present invention mainly solves is to provide a kind of preparation method of ginkgolides bean curd, can make product not only have the fine and smooth mouthfeel of common inner ester bean curd, also has nutritive value and the peculiar flavour of ginkgo concurrently, is a kind of novel nutrition bean product.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of preparation method of ginkgolides bean curd is provided, and the composition of raw materials of described ginkgolides bean curd is comprised of the material of following quality percentage composition:
Soya-bean milk 94.0 ~ 96.0%;
Ginkgo screened stock 3.5 ~ 4.5%;
Glucono-δ-lactone 0.2 ~ 0.3%.
A preparation method for ginkgolides bean curd, comprising:
A), ginkgo slurry is produced: select fresh ginkgo fruit, it is 46.0 ~ 51.0% that the moisture of fruit requires, ginkgo nut is selected, removal, with pityriasis simplex, stain and kernel inferior, adopts lye dipping method to remove the endotesta of food containing gingko almond, the sodium hydroxide solution that the concentration of alkali lye is 0.25 ~ 0.30%, alkali lye is heated to 85 ~ 90 ℃, drop into ginkgo nut and soak, solid-liquid ratio is 1:2, and the peeling time is 3 ~ 5 minutes; Ginkgo nut after peeling is pulled out, be placed in mobile clear water rinsing, the pH value detecting in circulating water of take reaches neutrality as rinsing terminal; Ginkgo nut after rinsing is ground to form to ginkgo in colloid mill and slightly starch, amount of water is 3 ~ 4 times of ginkgo nut quality; With centrifuge, the thick slurry of ginkgo is carried out to centrifugal removing slag, collect the ginkgo screened stock obtaining after centrifugal; The rotating speed of centrifuge is not less than 2000 revs/min, and centrifugation time is 3 ~ 5 minutes, and the aperture of filter cloth is 200 ~ 240 orders, the cellulose in the thick slurry of removal ginkgo, lignin etc.; Ginkgo screened stock after centrifugal removing slag is boiled, and temperature is controlled at 80 ~ 85 ℃.
B), soya-bean milk is produced: soybean is placed in to fermentation vat, seethes and clean 3 ~ 5 minutes, manually remove suspension, the sewage of draining and soaking, repeats cleaning, decontamination, draining and add water operation, is dipped to soybean surface without elephant skin, till skin of beancurd easily departs from bean cotyledon; Soaked soybean is watered and carries out defibrination, make the concentration of soya-bean milk within the scope of 8 ~ 10 degree, then carry out centrifugal removing slag; Finally use eight company's tanks to carry out continuous mashing off, the Temperature Setting of each soybean milk boiling tank is 1. 65 ~ 68 ℃, 2. 68 ~ 70 ℃, 3. 80 ~ 85 ℃, 4. 90 ~ 92 ℃, 5. 95 ~ 100 ℃, 6. 118 ~ 120 ℃, 7. 105 ~ 108 ℃, 8. 98 ~ 100 ℃; Well-done soya-bean milk is carried out to filter pulp processing by 200 object screen packs.
C), mix and cooling: ginkgo screened stock is mixed in blending tank with soya-bean milk, mixed slurries are undertaken automatically cooling by cooler, make the cooled temperature of slurries at 20 ~ 30 ℃.
D), dress mould and some slurry: by automatic filling machine, mixed serum and the glucono-δ-lactone preparing are injected in Box for packing bean curd according to certain ratio, and seal.
E), add thermocoagulation: bean curd packed in box is heated in heating tank, make the abundant coagulation forming of mixed serum wherein, the hot water temperature in heating tank is controlled between 80 ~ 90 ℃.
F), cooling and shaping: with frozen water, bean curd packed in box is cooled, in cooling bath, the temperature of water is controlled between 5 ~ 15 ℃.
G), warehouse-in stores: cooled box-packed ginkgolides bean curd is positioned in the freezer of 2 ~ 6 ℃ and stores.
The invention has the beneficial effects as follows: the present invention has the local flavor of soybean and ginkgo concurrently, without bitter taste and peculiar smell, structural state is fine and smooth, and otch is smooth complete, surperficial pore-free.
The specific embodiment
Below preferred embodiment of the present invention is described in detail, thereby so that advantages and features of the invention can be easier to be it will be appreciated by those skilled in the art that, protection scope of the present invention is made to more explicit defining.
The embodiment of the present invention comprises:
A preparation method for ginkgolides bean curd, the composition of raw materials of described ginkgolides bean curd is comprised of the material of following quality percentage composition:
Soya-bean milk 94.0 ~ 96.0%;
Ginkgo screened stock 3.5 ~ 4.5%;
Glucono-δ-lactone 0.2 ~ 0.3%.
Adopt above-described composition of raw materials, a kind of preparation method of ginkgolides bean curd, comprising:
A), ginkgo slurry is produced: select fresh ginkgo fruit, it is 46.0 ~ 51.0% that the moisture of fruit requires, ginkgo nut is selected, removal, with pityriasis simplex, stain and kernel inferior, adopts lye dipping method to remove the endotesta of food containing gingko almond, the sodium hydroxide solution that the concentration of alkali lye is 0.25 ~ 0.30%, alkali lye is heated to 85 ~ 90 ℃, drop into ginkgo nut and soak, solid-liquid ratio is 1:2, and the peeling time is 3 ~ 5 minutes; Ginkgo nut after peeling is pulled out, be placed in mobile clear water rinsing, the pH value detecting in circulating water of take reaches neutrality as rinsing terminal; Ginkgo nut after rinsing is ground to form to ginkgo in colloid mill and slightly starch, amount of water is 3 ~ 4 times of ginkgo nut quality; With centrifuge, the thick slurry of ginkgo is carried out to centrifugal removing slag, collect the ginkgo screened stock obtaining after centrifugal; The rotating speed of centrifuge is not less than 2000 revs/min, and centrifugation time is 3 ~ 5 minutes, and the aperture of filter cloth is 200 ~ 240 orders, the cellulose in the thick slurry of removal ginkgo, lignin etc.; Ginkgo screened stock after centrifugal removing slag is boiled, and temperature is controlled at 80 ~ 85 ℃.
B), soya-bean milk is produced: soybean is placed in to fermentation vat, seethes and clean 3 ~ 5 minutes, manually remove suspension, the sewage of draining and soaking, repeats cleaning, decontamination, draining and add water operation, is dipped to soybean surface without elephant skin, till skin of beancurd easily departs from bean cotyledon; Soaked soybean is watered and carries out defibrination, make the concentration of soya-bean milk within the scope of 8 ~ 10 degree, then carry out centrifugal removing slag; Finally use eight company's tanks to carry out continuous mashing off, the Temperature Setting of each soybean milk boiling tank is 1. 65 ~ 68 ℃, 2. 68 ~ 70 ℃, 3. 80 ~ 85 ℃, 4. 90 ~ 92 ℃, 5. 95 ~ 100 ℃, 6. 118 ~ 120 ℃, 7. 105 ~ 108 ℃, 8. 98 ~ 100 ℃; Well-done soya-bean milk is carried out to filter pulp processing by 200 object screen packs.
C), mix and cooling: ginkgo screened stock is mixed in blending tank with soya-bean milk, mixed slurries are undertaken automatically cooling by cooler, make the cooled temperature of slurries at 20 ~ 30 ℃.
D), dress mould and some slurry: by automatic filling machine, mixed serum and the glucono-δ-lactone preparing are injected in Box for packing bean curd according to certain ratio, and seal.
E), add thermocoagulation: bean curd packed in box is heated in heating tank, make the abundant coagulation forming of mixed serum wherein, the hot water temperature in heating tank is controlled between 80 ~ 90 ℃.
F), cooling and shaping: with frozen water, bean curd packed in box is cooled, in cooling bath, the temperature of water is controlled between 5 ~ 15 ℃.
G), warehouse-in stores: cooled box-packed ginkgolides bean curd is positioned in the freezer of 2 ~ 6 ℃ and stores.
The present invention can make bean curd have nutritive value and the local flavor of ginkgo and soybean concurrently, delicate mouthfeel, and without bitter taste and peculiar smell, structural state is fine and smooth.
The foregoing is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or conversion of equivalent flow process that utilizes description of the present invention to do; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (2)
1. a preparation method for ginkgolides bean curd, is characterized in that, comprising: the composition of raw materials of described ginkgolides bean curd is comprised of the material of following quality percentage composition:
Soya-bean milk 94.0 ~ 96.0%;
Ginkgo screened stock 3.5 ~ 4.5%;
Glucono-δ-lactone 0.2 ~ 0.3%.
2. the preparation method of a kind of ginkgolides bean curd according to claim 1, is characterized in that: the preparation method of described ginkgolides bean curd comprises:
A), ginkgo slurry is produced: select fresh ginkgo fruit, it is 46.0 ~ 51.0% that the moisture of fruit requires, ginkgo nut is selected, removal, with pityriasis simplex, stain and kernel inferior, adopts lye dipping method to remove the endotesta of food containing gingko almond, the sodium hydroxide solution that the concentration of alkali lye is 0.25 ~ 0.30%, alkali lye is heated to 85 ~ 90 ℃, drop into ginkgo nut and soak, solid-liquid ratio is 1:2, and the peeling time is 3 ~ 5 minutes; Ginkgo nut after peeling is pulled out, be placed in mobile clear water rinsing, the pH value detecting in circulating water of take reaches neutrality as rinsing terminal; Ginkgo nut after rinsing is ground to form to ginkgo in colloid mill and slightly starch, amount of water is 3 ~ 4 times of ginkgo nut quality; With centrifuge, the thick slurry of ginkgo is carried out to centrifugal removing slag, collect the ginkgo screened stock obtaining after centrifugal; The rotating speed of centrifuge is not less than 2000 revs/min, and centrifugation time is 3 ~ 5 minutes, and the aperture of filter cloth is 200 ~ 240 orders, the cellulose in the thick slurry of removal ginkgo, lignin etc.; Ginkgo screened stock after centrifugal removing slag is boiled, and temperature is controlled at 80 ~ 85 ℃;
B), soya-bean milk is produced: soybean is placed in to fermentation vat, seethes and clean 3 ~ 5 minutes, manually remove suspension, the sewage of draining and soaking, repeats cleaning, decontamination, draining and add water operation, is dipped to soybean surface without elephant skin, till skin of beancurd easily departs from bean cotyledon; Soaked soybean is watered and carries out defibrination, make the concentration of soya-bean milk within the scope of 8 ~ 10 degree, then carry out centrifugal removing slag; Finally use eight company's tanks to carry out continuous mashing off, the Temperature Setting of each soybean milk boiling tank is 1. 65 ~ 68 ℃, 2. 68 ~ 70 ℃, 3. 80 ~ 85 ℃, 4. 90 ~ 92 ℃, 5. 95 ~ 100 ℃, 6. 118 ~ 120 ℃, 7. 105 ~ 108 ℃, 8. 98 ~ 100 ℃; Well-done soya-bean milk is carried out to filter pulp processing by 200 object screen packs;
C), mix and cooling: ginkgo screened stock is mixed in blending tank with soya-bean milk, mixed slurries are undertaken automatically cooling by cooler, make the cooled temperature of slurries at 20 ~ 30 ℃;
D), dress mould and some slurry: by automatic filling machine, mixed serum and the glucono-δ-lactone preparing are injected in Box for packing bean curd according to certain ratio, and seal;
E), add thermocoagulation: bean curd packed in box is heated in heating tank, make the abundant coagulation forming of mixed serum wherein, the hot water temperature in heating tank is controlled between 80 ~ 90 ℃;
F), cooling and shaping: with frozen water, bean curd packed in box is cooled, in cooling bath, the temperature of water is controlled between 5 ~ 15 ℃;
G), warehouse-in stores: cooled box-packed ginkgolides bean curd is positioned in the freezer of 2 ~ 6 ℃ and stores.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310538991.4A CN103621671A (en) | 2013-11-05 | 2013-11-05 | Method for producing ginkgo lactone bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310538991.4A CN103621671A (en) | 2013-11-05 | 2013-11-05 | Method for producing ginkgo lactone bean curd |
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| Publication Number | Publication Date |
|---|---|
| CN103621671A true CN103621671A (en) | 2014-03-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310538991.4A Pending CN103621671A (en) | 2013-11-05 | 2013-11-05 | Method for producing ginkgo lactone bean curd |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931781A (en) * | 2014-04-30 | 2014-07-23 | 贵州龙缘盛豆业有限公司 | Method for preparing lactone bean curd on large scale |
| CN106212712A (en) * | 2016-08-17 | 2016-12-14 | 张艳 | A kind of manufacture method of Caulis Seu Folium Lespedezae Bicoloris local flavor Cajanuslactone bean curd |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1216224A (en) * | 1997-11-04 | 1999-05-12 | 窦宜寿 | Health bean curd |
| CN101253962A (en) * | 2008-03-29 | 2008-09-03 | 张嗣钊 | Gingkgo bean curd having moistening lung qi-benefitting beauty treatment health care efficacy |
| CN201194523Y (en) * | 2008-05-22 | 2009-02-18 | 上海旺欣豆制品设备有限公司 | Automatic continuous slurry-cooking device |
| CN102265938A (en) * | 2010-06-02 | 2011-12-07 | 王兆彩 | Fresh ginkgo bean curd and manufacturing method thereof |
-
2013
- 2013-11-05 CN CN201310538991.4A patent/CN103621671A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1216224A (en) * | 1997-11-04 | 1999-05-12 | 窦宜寿 | Health bean curd |
| CN101253962A (en) * | 2008-03-29 | 2008-09-03 | 张嗣钊 | Gingkgo bean curd having moistening lung qi-benefitting beauty treatment health care efficacy |
| CN201194523Y (en) * | 2008-05-22 | 2009-02-18 | 上海旺欣豆制品设备有限公司 | Automatic continuous slurry-cooking device |
| CN102265938A (en) * | 2010-06-02 | 2011-12-07 | 王兆彩 | Fresh ginkgo bean curd and manufacturing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931781A (en) * | 2014-04-30 | 2014-07-23 | 贵州龙缘盛豆业有限公司 | Method for preparing lactone bean curd on large scale |
| CN106212712A (en) * | 2016-08-17 | 2016-12-14 | 张艳 | A kind of manufacture method of Caulis Seu Folium Lespedezae Bicoloris local flavor Cajanuslactone bean curd |
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Application publication date: 20140312 |