CN103651935A - Frozen buckwheat bean curd skin and production method thereof - Google Patents
Frozen buckwheat bean curd skin and production method thereof Download PDFInfo
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Abstract
The invention discloses a frozen buckwheat bean curd skin and a production method thereof. The frozen buckwheat bean curd skin consists of the following raw materials in parts by weight: 30 to 50 parts of rice flour, 25 to 45 parts of wheat flour, 15 to 20 parts of buckwheat flour, 2.5 to 10 parts of bean flour, 0.05 to 0.5 part of edible gum and 90 to 220 parts of water. The frozen buckwheat bean curd skin obtained by the method has long shelf life, is not pasted after being rehydrated, is delicate in mouthfeel, smooth and soft, and has the specific fresh scent of buckwheat and a certain health-care function. Compared with the traditional process, the production process disclosed by the invention has the advantages that the quality of product produced through the method is greatly improved and the industrialized degree is greatly improved.
Description
Technical Field
The invention belongs to the field of frozen food processing, and relates to frozen buckwheat bean curd skin and a production method thereof.
Background
Buckwheat is an important grain crop and medicinal plant resource and is divided into two types, namely common buckwheat and tartary buckwheat. According to the estimation, the total yield of the world common buckwheat is 500-600 million t, the total yield of the world common buckwheat is about 75 million t, and the world common buckwheat is 2 nd after russia. The tartary buckwheat is peculiar to China, and the total yield is about 30 ten thousand t. Buckwheat belongs to a small crop in Chinese grain crops, but has unique nutrient components, an essential amino acid mode can be complemented with main grains to improve the biological value, and the buckwheat contains flavone, rutin and other bioactive components which are not possessed by other grains, so that the buckwheat has extremely high medicinal and health-care values. Practice proves that: the buckwheat can obviously improve the immunity of the organism after being eaten for a long time, and has outstanding effects on preventing and treating modern diseases such as hypertension, coronary heart disease, apoplexy and the like in an auxiliary way.
In buckwheat production areas in China, the traditional buckwheat food preparation method has the tradition of various patterns and different flavors. Typically, the buckwheat noodles, the pancake, the buckwheat noodles, the bowl lump, the hemp food, the bean skin and the like. Among them, the buckwheat bean curd skin is a traditional handmade special product in Jingzhou region, originates from Wangjiaqianshen town (original Ma Shuixiang), in Songzi city, and is deeply popular with local people. The buckwheat bean curd skin is prepared from buckwheat, rice, potato and mung bean. The traditional method is that buckwheat and rice are soaked in boiled water and ground into paste, potato starch and mung bean starch are added according to a certain proportion, the paste is spread into skin in a hot pot after being stirred uniformly, the skin is taken out of the hot pot and cooled, then the paste is cut into shreds, and the shreds are aired and dried. At present, the traditional manual manufacturing process is partially replaced by the existing semi-automatic production line, but the basic manufacturing process is not innovated. Generally, in order to prolong the shelf life of the bean curd skin, the traditional drying method, namely, the drying method by outdoor airing, is still adopted. The whole drying process needs to continuously and intermittently turn over the materials, so that the bean curd skin is easily broken and broken; meanwhile, as the drying time and degree are limited by weather factors, if the beancurd skin is not sufficiently aired in rainy and humid weather, the beancurd skin is not boiled, is easy to be burnt, even becomes mildewed and goes bad, and the eating quality of the beancurd skin is seriously influenced.
Disclosure of Invention
The invention aims to provide frozen buckwheat bean curd skin and a production method thereof.
The invention provides frozen buckwheat bean curd skin which is prepared from the following raw materials: rice flour, wheat flour, buckwheat flour, bean flour, edible gum and water;
the rice flour is 30-50 parts by mass; 25-45 parts of wheat flour; 15-20 parts of buckwheat flour; 2.5-10 parts of soybean flour; 0.05-0.5 part of edible gum; the water accounts for 90-220 parts.
In the frozen buckwheat bean curd skin, the rice flour is at least one selected from early rice flour and late rice flour;
the buckwheat flour is at least one selected from sweet buckwheat flour and tartary buckwheat flour;
the bean flour is at least one selected from mung bean flour, red bean flour, soybean flour and black bean flour;
the edible gum is at least one selected from rhizoma Amorphophalli refined powder, soybean polysaccharide, xanthan gum, carrageenan, pectin, alginate jelly, linseed gum, guar gum, locust bean gum, gellan gum and cellulose gum.
The mesh number of the rice flour is 80-100 meshes, specifically 80 meshes, 90 meshes, or 80-90 meshes, or 90-100 meshes;
the mesh number of the wheat flour is 80-100 meshes, specifically 80 meshes, 90 meshes, or 80-90 meshes, or 90-100 meshes;
the mesh number of the buckwheat flour is 80-100 meshes, specifically 80 meshes, 90 meshes, or 80-90 meshes, or 90-100 meshes;
the mesh number of the bean flour is 80-100 meshes, specifically 80 meshes, 90 meshes, 80-90 meshes or 90-100 meshes.
Specifically, the frozen buckwheat bean skin can be prepared from the following raw materials in parts by mass:
30-45 parts of rice flour; 35-45 parts of wheat flour; 17.5-20 parts of buckwheat flour; 2.5-5 parts of soybean flour; 0.05-0.2 part of edible gum; the water accounts for 130-150 parts; or,
45-50 parts of rice flour; 25-35 parts of wheat flour; 15-17.5 parts of buckwheat flour; 2.5-10 parts of soybean flour; 0.05-0.5 part of edible gum; the water accounts for 150-180 parts;
more specifically, the frozen buckwheat bean skin can be prepared from the following raw materials in parts by mass: 30 parts of rice flour; 45 parts of wheat flour; 20 parts of buckwheat flour; 5 parts of bean flour; 0.2 part of edible gum; 130 parts of water; or,
the feed additive can be prepared from the following raw materials in parts by mass: 45 parts of rice flour; the wheat flour accounts for 35 parts; 17.5 parts of buckwheat flour; 2.5 parts of soybean flour; 0.05 part of edible gum; the water accounts for 150 parts; or,
the feed additive can be prepared from the following raw materials in parts by mass: 50 parts of rice flour; 25 parts of wheat flour; 15 parts of buckwheat flour; 10 parts of bean flour; 0.5 part of edible gum; the water accounts for 180 parts.
The method for preparing the buckwheat bean curd skin provided by the invention comprises the following steps: uniformly mixing all the components according to a ratio, pulping, standing, removing surface layer foams, spreading the mixture on a flat-bottom plate to form a thin cake, cooling, cutting into strips, quickly freezing to the central temperature of the bean curd skin of-15 to-20 ℃, and freezing and storing to obtain the frozen buckwheat bean curd skin.
In the standing step of the method, the time is 15-30 minutes;
the thickness of the thin pancake is 1-2 mm;
in the steps of pulping and spreading the thin wafers, the temperature is 150-;
in the pulping step, the fineness of particles in the pulp obtained by pulping is 200-300 meshes;
in the step of slitting, the strips can be slit into wide strips with the width of 1-1.5 cm according to requirements;
in the quick-freezing step, the temperature is-35 to-30 ℃; the time is 15-30 min, specifically 15-20min or 20-30 min;
in the step of frozen storage, the temperature is-18 to-20 ℃.
After the quick-freezing step and before the freezing step, packaging the quick-frozen product, specifically packaging the quick-frozen product by using a barrier material with low moisture permeability at the ambient temperature of not higher than 5 ℃;
aiming at the outstanding problems in the existing buckwheat bean curd skin production, the invention overcomes the problems that starch is easy to age, retrogradation and soup is easy to be pasted after rehydration and the taste is reduced in the frozen storage process of the frozen buckwheat bean curd skin by developing a new formula and improving the traditional processing technology, and produces the buckwheat bean curd skin product which has the advantages of long quality guarantee period, no soup is pasted after rehydration, delicate taste, smoothness and softness, special faint scent of buckwheat and certain health care function. Compared with the traditional process, the edible quality and the industrialization degree of the product are greatly improved. The invention has positive promoting effect on promoting the development of buckwheat industry and improving the industrialization degree of traditional buckwheat food.
The invention has the beneficial effects that:
(1) a small amount of edible colloids such as soybean polysaccharide, konjac powder and the like are added in a traditional buckwheat bean curd skin formula, and a special texture is formed by utilizing the physical and chemical properties of hydrophilic colloids and the interaction between the hydrophilic colloids and macromolecular substances such as protein, starch and the like in food materials, so that the defects of starch aging, easiness in lake soup and poor smoothness in the storage process of frozen bean curd skin are overcome.
(2) The advanced wet-process ultrafine grinding and pulping technology is adopted, the materials achieve a remarkable grinding effect through strong shearing, impacting, grinding and cavitation effects, the paste with the particle fineness of 200-300 meshes is obtained, and the bean curd skin made of the raw materials is more delicate and smooth in taste.
(3) The freeze preservation technology is adopted to replace the traditional airing process, so that the prominent problems of bean curd skin strip breakage, crushing, mildewing, deterioration and the like caused by bean curd skin airing are avoided, the process period is shortened, the interference of adverse weather factors is avoided, and the production efficiency is greatly improved.
The buckwheat bean curd skin health-care food has a positive promoting effect on improving the eating quality of the traditional buckwheat bean curd skin and improving the industrialization degree of buckwheat food; and is beneficial to promoting the development of buckwheat processing industry.
Drawings
FIG. 1 shows a process for producing frozen buckwheat hulls.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples, but the present invention is not limited to the following examples. The method is a conventional method unless otherwise specified. The starting materials are commercially available from the open literature unless otherwise specified.
Example 1
Weighing 30kg of early rice flour of 80 meshes, 45kg of wheat flour of 80 meshes, 20kg of sweet buckwheat flour of 80 meshes, 5kg of mung bean flour of 80 meshes, 0.15kg of konjac powder and 0.05kg of soybean polysaccharide, adding 130kg of water according to the production flow shown in figure 1, grinding into pasty slurry with the particle fineness of 200 meshes and 300 meshes by a wet-process ultrafine grinder, standing for 15min, and skimming surface layer foams; pouring the uniformly stirred slurry on a flat-bottom heating plate, and spreading the slurry into a thin cake with the thickness of 1-2mm at 180 ℃; after fully cooling, cutting into wide strips with the width of 1cm by a strip cutting machine; placing the bean curd skin after cutting into strips in a-35 ℃ freezer for quick freezing for 15min to enable the central temperature of the bean curd skin to reach-15 ℃; packaging the quick-frozen bean curd skin by adopting a barrier material with low moisture permeability at the ambient temperature of not higher than 5 ℃; and (3) putting the packaged bean curd skin into a freezer at the temperature of-18 ℃ for freezing storage to obtain the frozen buckwheat bean curd skin provided by the invention.
When eating, the food is directly cooked in a pot after opening the package.
Sensory evaluation of the shelf life of buckwheat tea by different preparation methods:
the frozen buckwheat bean curd skin prepared by the traditional process is different from the bean curd skin preparation process of the embodiment in that: (1) the raw material and auxiliary material proportion used in the embodiment is adopted, and konjac powder and soybean polysaccharide are not added; (2) grinding into paste slurry with a common colloid mill; (3) the quick-freezing process in the embodiment is changed into the traditional airing process.
The buckwheat bean curd skin in the traditional process and the bean curd skin in the embodiment are directly put into a pot to be cooked, sensory evaluation is carried out according to the sensory evaluation in the table 1, and 20 sensory evaluators are used for evaluation.
TABLE 1 sensory evaluation of frozen buckwheat hulls
The results show that all evaluators consistently consider that the flavors of the buckwheat and the bean curd skin prepared in the two modes meet the first-level standard and have the special flavor of grains; the taste and the breaking rate of the buckwheat bean curd skin in the traditional process are respectively 6.9 minutes and 7.5 minutes, which reach the second-level standard, while the taste and the breaking rate of the buckwheat bean curd skin in the embodiment are respectively 9.0 minutes and 8.5 minutes, which both accord with the first-level standard and are obviously higher than the breaking rate of the buckwheat bean curd skin in the traditional process.
The results show that the buckwheat bean curd skin processed by the embodiment has a more delicate and smooth taste through formula and process optimization, overcomes the problems of easy aging of starch, paste soup and the like, and improves the edible quality of the traditional buckwheat bean curd skin; the freezing preservation technology greatly improves the production efficiency, improves the industrialization degree of the buckwheat food and is beneficial to promoting the development of the buckwheat processing industry.
Example 2
Weighing 45kg of late rice flour of 80 meshes, 35kg of wheat flour of 80 meshes, 17.5kg of tartary buckwheat flour of 80 meshes, 2.5kg of red bean flour of 80 meshes, 0.03kg of konjac powder and 0.02kg of soybean polysaccharide, adding 150kg of water according to the production flow shown in figure 1, grinding into pasty slurry with the particle fineness of 200 meshes and 300 meshes by a colloid mill, standing for 30min, and skimming surface layer foams; pouring the uniformly stirred slurry on a flat-bottom heating plate, and spreading the slurry into a thin cake with the thickness of 1-2mm at 150 ℃; after fully cooling, cutting into wide strips with the width of 1.5cm by a strip cutting machine; placing the bean curd skin after cutting into strips in a freezer at-30 deg.C, and quickly freezing for 20min to make the central temperature of the bean curd skin reach-18 deg.C; packaging the quick-frozen bean curd skin by adopting a barrier material with low moisture permeability at the ambient temperature of not higher than 5 ℃; and (3) putting the packaged bean curd skin into a freezer at the temperature of-20 ℃ for freezing storage to obtain the frozen buckwheat bean curd skin provided by the invention.
The eating method is the same as that of the example 1.
The sensory evaluation result of the frozen buckwheat bean curd skin obtained in this example is not substantially different from that of example 1, and is not described again.
Example 3
Weighing 50kg of early rice powder of 80 meshes, 25kg of wheat flour of 80 meshes, 15kg of sweet buckwheat powder of 80 meshes, 10kg of soybean powder of 80 meshes, 0.15kg of konjac powder and 0.35kg of soybean polysaccharide, adding 180kg of water according to the production flow shown in figure 1, grinding into pasty slurry with the particle fineness of 200 meshes and 300 meshes by a wet-process ultrafine grinder, standing for 30min, and removing surface layer foam; pouring the uniformly stirred slurry on a flat-bottom heating plate, and spreading the slurry into a thin cake with the thickness of 1-2mm at 200 ℃; after fully cooling, cutting into wide strips with the width of 1.5cm by a strip cutting machine; placing the bean curd skin after cutting into strips in a freezer at-30 deg.C, and quickly freezing for 30min to make the central temperature of the bean curd skin reach-20 deg.C; packaging the quick-frozen bean curd skin by adopting a barrier material with low moisture permeability at the ambient temperature of not higher than 5 ℃; and (3) putting the packaged bean curd skin into a freezer at the temperature of-18 ℃ for freezing storage to obtain the frozen buckwheat bean curd skin provided by the invention.
The eating method is the same as that of the example 1.
The sensory evaluation result of the frozen buckwheat bean curd skin obtained in this example is not substantially different from that of example 1, and is not described again.
Claims (9)
1. A frozen buckwheat bean curd skin is prepared from the following raw materials: rice flour, wheat flour, buckwheat flour, bean flour, edible gum and water;
the rice flour is 30-50 parts by mass; 25-45 parts of wheat flour; 15-20 parts of buckwheat flour; 2.5-10 parts of soybean flour; 0.05-0.5 part of edible gum; the water accounts for 90-220 parts.
2. The tofu skin of claim 1, wherein: the rice flour is at least one of early rice flour and late rice flour;
the buckwheat flour is at least one selected from sweet buckwheat flour and tartary buckwheat flour;
the bean flour is at least one selected from mung bean flour, red bean flour, soybean flour and black bean flour;
the edible gum is at least one selected from rhizoma Amorphophalli refined powder, soybean polysaccharide, xanthan gum, carrageenan, pectin, alginate jelly, linseed gum, guar gum, locust bean gum, gellan gum and cellulose gum.
3. The tofu skin according to claim 1 or 2, characterized in that: the mesh number of the rice flour is 80-100 meshes, in particular 80 meshes;
the mesh number of the wheat flour is 80-100 meshes, specifically 80 meshes;
the mesh number of the buckwheat flour is 80-100 meshes, in particular 80 meshes;
the mesh number of the bean flour is 80-100 meshes, in particular 80 meshes.
4. A method for preparing the buckwheat hulls of any of claims 1-3, comprising the steps of: mixing all the raw materials of any one of claims 1 to 3 uniformly according to a ratio, pulping, standing, removing surface layer foams, spreading the mixture on a flat-bottom plate to form a thin cake, cooling, cutting into strips, quickly freezing to the central temperature of the bean skin of-15 to-20 ℃, and freezing and storing to obtain the frozen buckwheat bean skin.
5. The method of claim 4, wherein: in the standing step, the time is 15-30 minutes.
6. The method according to claim 4 or 5, characterized in that: the thickness of the thin pancake is 1-2 mm;
in the steps of pulping and spreading the thin pancake, the temperature is 150-200 ℃, in particular 180 ℃.
7. The method according to any one of claims 4-6, wherein: in the pulping step, the fineness of particles in the pulp obtained by pulping is 200-300 meshes.
8. The method according to any one of claims 4-7, wherein: in the quick-freezing step, the temperature is-35 to-30 ℃; the time is 15-30 min.
9. The method according to any one of claims 4-8, wherein: in the step of frozen storage, the temperature is-18 to-20 ℃.
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| CN108371276A (en) * | 2018-02-13 | 2018-08-07 | 江南大学 | A kind of quality-improving formula of freezing flour-made food |
| CN114698784A (en) * | 2022-04-29 | 2022-07-05 | 应城市春华养生豆皮有限公司 | Thin and uniform skin health preserving soybean hull production process |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108371276A (en) * | 2018-02-13 | 2018-08-07 | 江南大学 | A kind of quality-improving formula of freezing flour-made food |
| CN114698784A (en) * | 2022-04-29 | 2022-07-05 | 应城市春华养生豆皮有限公司 | Thin and uniform skin health preserving soybean hull production process |
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| CN103651935B (en) | 2015-05-27 |
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