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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- CN103651935A CN103651935A CN201310624411.3A CN201310624411A CN103651935A CN 103651935 A CN103651935 A CN 103651935A CN 201310624411 A CN201310624411 A CN 201310624411A CN 103651935 A CN103651935 A CN 103651935A
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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 frozen food manufacture field, relate to a kind of freezing buckwheat skin of beancurd and production method thereof.
Background technology
Buckwheat is important cereal crops and resources of medicinal plant, is divided into two kinds of sweet buckwheat and bitter buckwheats.According to estimates, the current world sweet buckwheat total output 500～6,000,000 t, Chinese total output approximately 750,000 t, after ranking Russia, occupy the 2nd, the world.And bitter buckwheat is peculiar by China, total output approximately 300,000 t.Though buckwheat belongs to little ancestor crop in Grain in China crop, but nutritional labeling is unique, essential amino acid pattern can improve biological value with Major Cereal is complementary, and contains the bioactive ingredients such as flavones that other cereal do not possess and rutin, has high medicine and health care and is worth.Facts have proved: long-term edible buckwheat, can significantly improve body immunity, the modern diseases such as control and assisting in treating hypertension, coronary heart disease, apoplexy are had to outstanding effect.
In China's buckwheat producing region, always there is the tradition of making buckwheat foods, and of all shapes and colors, local flavor is different.More representationally comprise that noodle prepared from buckwheat, pancake, He Le, bowl stick together, fiber crops food, skin of beancurd etc.Wherein, buckwheat skin of beancurd is Jingzhou Prefecture's traditional-handwork special product, rises in Wang Jiaqiao town, Songzi City (the raw ramie region of rivers and lakes), liked by the local common people.The raw material of making buckwheat skin of beancurd mainly contains buckwheat, rice, potato, mung bean.Traditional method is to be polished into starchiness after buckwheat, rice are soaked with boiling water, adds in proportion potato, green starch, after stirring, paste is spread out to cutification in heat pot, takes the dish out of the pot after cooling and is cut into silk, and airing is air-dry.At present, existing semi-automatic production line has partly substituted traditional-handwork manufacture craft, but substantially make flow process, has no innovation.Generally speaking, in order to extend the shelf-life of skin of beancurd, still follow traditional drying mode, adopt outdoor airing mode to carry out air-dry.Whole dry run need to constantly be carried out batch (-type) to material and stirred, and very easily causes skin of beancurd break bar, fragmentation; Meanwhile, because drying time and degree are restricted by weather conditions, if meet with overcast and rainy wet weather, skin of beancurd airing is insufficient, likely cause product not resistant to cook, very easily stick with paste soup, even moldy metamorphism, has a strong impact on skin of beancurd edible quality.
Summary of the invention
The object of this invention is to provide a kind of freezing buckwheat skin of beancurd and production method thereof.
Freezing buckwheat skin of beancurd provided by the invention, is made by following raw material: ground rice, wheat flour, buckwheat, bean powder, edible glue and water;
In mass parts, described ground rice is 30～50 parts; Described wheat flour is 25-45 part; Described buckwheat is 15-20 part; Described bean powder is 2.5-10 part; Described edible glue is 0.05-0.5 part; Described water is 90 parts-220 parts.
In above-mentioned freezing buckwheat skin of beancurd, described ground rice is selected from least one in early rice ground rice and late rice ground rice;
Described buckwheat is selected from least one in sweet buckwheat and tartary buckwheat powder;
Described bean powder is selected from least one in mung bean flour, red bean powder, analysis for soybean powder and black bean powder;
Described edible glue is selected from least one in konjaku powder, soybean polyoses, xanthans, carragheen, pectin, algin, linseed glue, guar gum, locust bean gum, gellan gum and cellulose gum.
The order number of described ground rice is 80-100 order, is specially 80 orders, 90 orders or 80-90 order or 90-100 order;
The order number of described wheat flour is 80-100 order, is specially 80 orders, 90 orders or 80-90 order or 90-100 order;
The order number of described buckwheat is 80-100 order, is specially 80 orders, 90 orders or 80-90 order or 90-100 order;
The order number of described bean powder is 80-100 order, is specially 80 orders, 90 orders or 80-90 order or 90-100 order.
Concrete, described freezing buckwheat skin of beancurd can be made by the raw material of following mass parts:
Described ground rice is 30-45 part; Described wheat flour is 35-45 part; Described buckwheat is 17.5-20 part; Described bean powder is 2.5-5 part; Described edible glue is 0.05-0.2 part; Described water is 130-150 part; Or,
Described ground rice is 45-50 part; Described wheat flour is 25-35 part; Described buckwheat is 15-17.5 part; Described bean powder is 2.5-10 part; Described edible glue is 0.05-0.5 part; Described water is 150-180 part;
More specifically, described freezing buckwheat skin of beancurd can be made by the raw material of following mass parts: described ground rice is 30 parts; Described wheat flour is 45 parts; Described buckwheat is 20 parts; Described bean powder is 5 parts; Described edible glue is 0.2 part; Described water is 130 parts; Or,
Can be made by the raw material of following mass parts: described ground rice is 45 parts; Described wheat flour is 35 parts; Described buckwheat is 17.5 parts; Described bean powder is 2.5 parts; Described edible glue is 0.05 part; Described water is 150 parts; Or,
Can be made by the raw material of following mass parts: described ground rice is 50 parts; Described wheat flour is 25 parts; Described buckwheat is 15 parts; Described bean powder is 10 parts; Described edible glue is 0.5 part; Described water is 180 parts.
The method of the described buckwheat skin of beancurd of preparation provided by the invention, comprise the steps: aforementioned all components to mix according to proportioning, standing after making beating, after removing top layer foam, on flat chassis, spread out into pancake, cooling rear slitting, quick-frozen to skin of beancurd central temperature is cold storage again after-15～-20 ℃, obtains described freezing buckwheat skin of beancurd.
In the standing step of said method, the time is 15-30 minute;
The thickness of described pancake is 1-2mm;
Described making beating with spread out in pancake step, temperature is 150-200 ℃, is specially 180 ℃, 150-180 ℃ or 180-200 ℃;
In described making beating step, in making beating gained slurries, the fineness of particle is 200-300 order;
In described slitting step, can be cut into as required width and be wide of 1～1.5cm;
In described quick-frozen step, temperature is-35～-30 ℃; Time is 15～30min, is specially 15-20min or 20-30min;
In described cold storage step, temperature is-18～-20 ℃.
After described quick-frozen step, before described cold storage step, also quick-frozen products obtained therefrom can be packed, the barrier material of concrete available low moisture permeability, packs under not higher than the condition of 5 ℃ in environment temperature;
The present invention is directed to current buckwheat skin of beancurd and produce the outstanding problem existing, by new formula development with conventional machining process is improved, overcome in freezing buckwheat skin of beancurd during frozen storage and age of starch easily to occur, brought back to life, easily stick with paste soup after rehydration, the problem that mouthfeel declines, after having produced long shelf-life, product rehydration, do not stick with paste soup, delicate mouthfeel, smooth softness, has the buckwheat skin of beancurd product of the peculiar fragrant of buckwheat and certain health care functions.Compare with traditional handicraft, product edible quality and industrialization degree have had larger lifting.This invention, for promoting buckwheat industry development, promotes traditional buckwheat foods industrialization degree, has the effect of actively promoting.
Beneficial effect of the present invention is:
(1) by increasing the edible colloids such as a small amount of soybean polyoses, konjaku powder in traditional buckwheat skin of beancurd formula, utilize the physicochemical characteristic of hydrophilic colloid itself, and with food material in the macromolecular substances interphase interaction such as albumen, starch, formation has special matter structure, has overcome age of starch in freezing skin of beancurd storage process, Yi Hutang, smooth not defect.
(2) adopt advanced Wet ultrafine grinding making beating technology, by strong shearing, shock, grinding and cavitation, make material reach significant crushing effect, obtain grain fineness 200～300 order pastes, the skin of beancurd that utilizes this raw material to make, mouthfeel is more fine and smooth smooth.
(3) adopt freezing technology to substitute traditional airing technique, the outstanding problems such as the disconnected bar of skin of beancurd of having avoided skin of beancurd airing to cause, fragmentation, moldy metamorphism, have shortened process cycle, have avoided adverse weather factor to disturb, and have greatly improved production efficiency.
This invention, for promoting traditional buckwheat skin of beancurd edible quality, improving buckwheat foods industrialization degree, has the effect of actively promoting; Be conducive to promote the development of buckwheat process industry simultaneously.
Accompanying drawing explanation
Fig. 1 is the production procedure of freezing buckwheat skin of beancurd.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further elaborated, but the present invention is not limited to following examples.Described method is conventional method if no special instructions.Described raw material all can obtain from open commercial sources if no special instructions.
Embodiment 1
Take 30kg80 object early rice ground rice, 45kg80 object wheat flour, the sweet buckwheat of 20kg80 object, 5kg80 object mung bean flour, 0.15kg konjaku powder, 0.05kg soybean polyoses, according to Fig. 1 production procedure, add 130kg water, through Wet ultrafine grinding machine, being polished into grain fineness is 200-300 object pasty state slurries, standing 15min, skims top layer foam; By the slurries of uniform stirring, be cast on flat heating plate and spread out in 180 ℃ the pancake that thickness is 1～2mm; After fully cooling, through cutting cutter, being cut into width is wide of 1cm; As for quick-frozen 15min in-35 ℃ of refrigerators, make skin of beancurd central temperature reach-15 ℃ the skin of beancurd after slitting; Skin of beancurd after quick-frozen, adopts the barrier material of low moisture permeability, in environment temperature, packs under not higher than the condition of 5 ℃; Skin of beancurd after packing is put into-18 ℃ of refrigerator cold storage, obtain freezing buckwheat skin of beancurd provided by the invention.
When edible, unpack ripe directly into pan boiling.
The sensory evaluation of different preparation method's buckwheat tea shelf life:
The freezing buckwheat skin of beancurd that adopts traditional handicraft to make, is with the difference of the present embodiment skin of beancurd manufacture craft: (1) adopts the present embodiment supplementary material ratio used, does not add konjaku powder and soybean polyoses; (2) use common colloid mill to be polished into pasty state slurries; (3) quick-freeze craft in embodiment is changed into traditional airing technique.
Traditional handicraft buckwheat skin of beancurd and the implementation case skin of beancurd is ripe directly into pan boiling, according to table 1, carry out sensory evaluation and carry out sensory evaluation, totally 20 sensory evaluation persons evaluate.
Table 1, freezing buckwheat skin of beancurd sense organ evaluating meter
Result shows, all valuation officers unanimously think that the buckwheat skin of beancurd local flavor that two kinds of modes are made all meets primary standard, all has cereal peculiar taste; Traditional handicraft buckwheat skin of beancurd mouthfeel and strip-breaking rate score are respectively 6.9 minutes and 7.5 minutes, reach secondary standard, and the implementation case buckwheat skin of beancurd mouthfeel and strip-breaking rate score are respectively 9.0 minutes and 8.5 minutes, all meet primary standard, be significantly higher than traditional handicraft buckwheat skin of beancurd score.
Above result shows, the buckwheat skin of beancurd of this embodiment processing, optimizes by composition and engineering, makes products taste more fine and smooth smooth, overcome starch easily aging, stick with paste the problems such as soup, promote traditional buckwheat skin of beancurd edible quality; Freezing technology has improved production efficiency greatly, improves buckwheat foods industrialization degree, is conducive to promote the development of buckwheat process industry.
Embodiment 2
Take 45kg80 object late rice ground rice, 35kg80 object wheat flour, 17.5kg80 object tartary buckwheat powder, 2.5kg80 object red bean powder, 0.03kg konjaku powder, 0.02kg soybean polyoses, according to Fig. 1 production procedure, add 150kg water, crossing colloid mill, to be polished into grain fineness be 200-300 object pasty state slurries, standing 30min, skims top layer foam; By the slurries of uniform stirring, be cast on flat heating plate and spread out in 150 ℃ the pancake that thickness is 1～2mm; After fully cooling, through cutting cutter, being cut into width is wide of 1.5cm; As for quick-frozen 20min in-30 ℃ of refrigerators, make skin of beancurd central temperature reach-18 ℃ the skin of beancurd after slitting; Skin of beancurd after quick-frozen, adopts the barrier material of low moisture permeability, in environment temperature, packs under not higher than the condition of 5 ℃; Skin of beancurd after packing is put into-20 ℃ of refrigerator cold storage, obtain freezing buckwheat skin of beancurd provided by the invention.
Eating method and embodiment 1 are same.
The Analyses Methods for Sensory Evaluation Results of the freezing buckwheat skin of beancurd of this embodiment gained and embodiment 1, without substantive difference, repeat no more.
Embodiment 3
Take 50kg80 object early rice ground rice, 25kg80 object wheat flour, the sweet buckwheat of 15kg80 object, 10kg80 object analysis for soybean powder, 0.15kg konjaku powder, 0.35kg soybean polyoses, according to Fig. 1 production procedure, add 180kg water, through Wet ultrafine grinding machine, being polished into grain fineness is 200-300 object pasty state slurries, standing 30min, removes top layer foam; By the slurries of uniform stirring, be cast on flat heating plate and spread out in 200 ℃ the pancake that thickness is 1～2mm; After fully cooling, through cutting cutter, being cut into width is wide of 1.5cm; As for quick-frozen 30min in-30 ℃ of refrigerators, make skin of beancurd central temperature reach-20 ℃ the skin of beancurd after slitting; Skin of beancurd after quick-frozen, adopts the barrier material of low moisture permeability, in environment temperature, packs under not higher than the condition of 5 ℃; Skin of beancurd after packing is put into-18 ℃ of refrigerator cold storage, obtain freezing buckwheat skin of beancurd provided by the invention.
Eating method and embodiment 1 are same.
The Analyses Methods for Sensory Evaluation Results of the freezing buckwheat skin of beancurd of this embodiment gained and embodiment 1, without substantive difference, repeat no more.
Claims (9)
1. a freezing buckwheat skin of beancurd, is made by following raw material: ground rice, wheat flour, buckwheat, bean powder, edible glue and water;
In mass parts, described ground rice is 30～50 parts; Described wheat flour is 25-45 part; Described buckwheat is 15-20 part; Described bean powder is 2.5-10 part; Described edible glue is 0.05-0.5 part; Described water is 90 parts-220 parts.
2. skin of beancurd according to claim 1, is characterized in that: described ground rice is selected from least one in early rice ground rice and late rice ground rice;
Described buckwheat is selected from least one in sweet buckwheat and tartary buckwheat powder;
Described bean powder is selected from least one in mung bean flour, red bean powder, analysis for soybean powder and black bean powder;
Described edible glue is selected from least one in konjaku powder, soybean polyoses, xanthans, carragheen, pectin, algin, linseed glue, guar gum, locust bean gum, gellan gum and cellulose gum.
3. skin of beancurd according to claim 1 and 2, is characterized in that: the order number of described ground rice is 80-100 order, is specially 80 orders;
The order number of described wheat flour is 80-100 order, is specially 80 orders;
The order number of described buckwheat is 80-100 order, is specially 80 orders;
The order number of described bean powder is 80-100 order, is specially 80 orders.
4. a method of preparing the arbitrary described buckwheat skin of beancurd of claim 1-3, comprise the steps: the arbitrary described all raw materials of claim 1-3 to mix according to proportioning, standing after making beating, after removing top layer foam, on flat chassis, spread out into pancake, cooling rear slitting, quick-frozen to skin of beancurd central temperature is cold storage after-15～-20 ℃, obtains described freezing buckwheat skin of beancurd.
5. method according to claim 4, is characterized in that: in described standing step, the time is 15-30 minute.
6. according to the method described in claim 4 or 5, it is characterized in that: the thickness of described pancake is 1-2mm;
Described making beating with spread out in pancake step, temperature is 150-200 ℃, is specially 180 ℃.
7. according to the arbitrary described method of claim 4-6, it is characterized in that: in described making beating step, in making beating gained slurries, the fineness of particle is 200-300 order.
8. according to the arbitrary described method of claim 4-7, it is characterized in that: in described quick-frozen step, temperature is-35～-30 ℃; Time is 15～30min.
9. according to the arbitrary described method of claim 4-8, it is characterized in that: in described cold storage step, temperature is-18～-20 ℃.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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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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Cited By (2)
| 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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