CN103704368A - Non-squeezed total-soybean dried tofu and preparation method thereof - Google Patents
Non-squeezed total-soybean dried tofu and preparation method thereof Download PDFInfo
- Publication number
- CN103704368A CN103704368A CN201410018631.6A CN201410018631A CN103704368A CN 103704368 A CN103704368 A CN 103704368A CN 201410018631 A CN201410018631 A CN 201410018631A CN 103704368 A CN103704368 A CN 103704368A
- Authority
- CN
- China
- Prior art keywords
- soybean
- total
- slurry
- squeezed
- bean curd
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to non-squeezed total-soybean dried tofu and a preparation method of the non-squeezed total-soybean dried tofu, belonging to the technical field of soybean product processing. The method comprises the following steps: sorting, soaking and heating soybeans; pulping with a three-step pulping process of coarse grinding, gradual ultrafine grinding and high-pressure homogenizing; and performing the processes of closed pulp boiling, reduced-pressure concentration, coagulation, solidification on a plate, and dicing to obtain a finished product. The pulp with average particle size of 30-50 microns is prepared by the three-step pulping process, and the follow-up coagulation solidification and product mouthfeel are not influenced. By adopting reduced-pressure concentration, excessive moisture is removed without squeezing. With a composite solidifier, the total-soybean pulp forms a gel and is suitable for preparing non-squeezed total-soybean dried tofu. The non-squeezed total-soybean dried tofu provided by the invention has the advantages of thick aroma, milk white color, complete shape, delicate sectional texture, moderate hardness and rich elasticity; the product completely maintains the nutritional ingredients of the whole soybean; and the generation of soybean dregs and yellow serofluid is avoided in the preparation process.
Description
Technical field
The present invention relates to a kind ofly without squeezing, the preparation method of the full beans dried bean curd producing without bean dregs, yellow seriflux in process, belongs to bean product processing technique field.
Background technology
Existing more than the 5000 year history of China's plantation and human consumption soybean, wherein traditional soybean product processing can be traced back to before more than 2000 year the earliest.Dried bean curd, i.e. the abbreviation of dried bean curd, its conventional machining process comprise select materials, the operation such as immersion, defibrination, filter residue, mashing off, some slurry are solidified, crouching brain, broken brain, Shang Bao, squeezing and stripping and slicing.Bean dregs, because containing the water insoluble active ingredients such as crude protein, crude fibre, lignin, easily cause coarse mouthfeel, and the existence of bean dregs simultaneously has larger negative effect to a slurry process of setting.At present, industrial bean dregs are except part is for mostly discarded the low value processing and utilizations such as feed and bakery batching, to environment.Modern science research is pointed out, is rich in the mineral elements such as dietary fiber, protein and potassium, calcium, magnesium in bean dregs, has very high nutritive value and norcholesterol, hypoglycemic, reducing blood lipid, anti-numerous health-care effects such as treat constipation.In tradition squeezing process, can produce a large amount of yellow serifluxes, be rich in organic substance and the suspensions such as protein, fat, carbohydrate, directly discharge easily causes body eutrophication, worsen water quality, generally need after sewage disposal system advanced treating, just can enter discharge tube, to manufacturing enterprise, bring very large cost of sewage disposal expenditure.Preparation have suitable mouthfeel, without squeezing full beans dried bean curd, by the complete reservation of nutritional labeling in bean dregs, do not produce bean dregs and yellow seriflux, can improve significantly product nutritive value, economic value added and reduction operation cost of enterprises, thoroughly solve the problem of environmental pollution of bean dregs and yellow seriflux simultaneously.
Summary of the invention
The object of the invention is to overcome the problem of environmental pollution that produces bean dregs, yellow seriflux and cause thus in dried bean curd conventional machining process, full beans dried bean curd of a kind of non-squeezing and preparation method thereof is provided, can completely utilize the nutritional labeling of whole grain soybean, do not produce bean dregs and yellow seriflux, thoroughly solve nutritional labeling loss in traditional dried bean curd manufacturing process, produce accessory substance bean dregs and yellow seriflux and derivative problem of environmental pollution thereof.
For achieving the above object, the present invention adopts technical scheme:
Full beans dried bean curd of a kind of non-squeezing and preparation method thereof, concrete steps are: the domestic high-protein soybean of the high-quality of take is raw material, successively through selecting materials, immersion, blanching, coarse crushing, ultra-fine grinding, high-pressure homogeneous, reduced pressure concentration, sealing mashing off, some slurry, upper plate solidifies and stripping and slicing operation, make full beans dried bean curd, wherein:
1. select materials: dust removal of pneumatic separation, sand grains, and manually choose except mould bad soybean;
2. soak: soybeans soaking, in the water of 2～3 times of volumes, is soaked 10～20 hours at 25 ℃;
3. blanching: 60～100 ℃ of hot water blanchings 1～50 minute, clean and drain away the water;
4. coarse crushing: 2000～8000 revs/min of rotating speeds, 2～10 minutes;
5. ultra-fine grinding: adopt ultra-fine grinding step by step, 10000～40000 revs/min of rotating speeds, 2～5 times;
6. high-pressure homogeneous: pressure 20MPa～60MPa, 1～5 time, slurry average grain diameter 30～50 μ m;
7. seal mashing off: the full beans soya-bean milk after high-pressure homogeneous operation is placed in to closed mashing off tank, in 70～100 ℃ of boilings 5～20 minutes, is then cooled to room temperature;
8. reduced pressure concentration: cooled ripe slurry is transferred to inspissator reduced pressure concentration, vacuum 0.06～0.09MPa;
9. select slurry: compound coagulant is added to the full beans soya-bean milk after reduced pressure concentration operation, stir and mix;
10. upper plate solidifies: in the case drawer of sealed bottom, spread also smooth four jiaos of infantees, the slurry adding after compound coagulant mixes is injected in infantees immediately, at 40～100 ℃, be incubated and solidify 20～200 minutes, infantees is drawn in and packed, and cooling;
11. strippings and slicings: the full beans dried bean curd base forming after upper plate solidifies operation is cut into 5 * 5 * 1.5(length * wide * height) centimetre fritter, obtains the full beans dried bean curd of non-squeezing.
Preferably, described coarse crushing operation, beans water quality ratio is 1 ︰ 5～1 ︰ 10.
Preferably, described sealing mashing off operation, slurry temperature is controlled at 90～100 ℃.
Preferably, described reduced pressure concentration operation, slurry temperature is controlled at 40～60 ℃, and cocnentration factor is 1～3.
Preferably, described some slurry process, compound coagulant addition is 0.01%～10%.
Preferably, described compound coagulant comprises magnesium chloride, calcium sulfate and glutamine transaminage.
Particularly preferably, in described compound coagulant, the mass ratio of magnesium chloride, calcium sulfate and glutamine transaminage is 1 ︰ 1 ︰ 1～1 ︰ 50 ︰ 100.
The specific embodiment
The preparation method of the full beans dried bean curd of non-squeezing of the present invention comprises following operation:
1. select materials: selecting domestic high-quality high-protein soybean is raw material, selection by winnowing removal of impurities;
2. soak: the object of immersion is to make soybean imbibition, organization softening, so that follow-up soybean is pulverized and the stripping of nutriment.Soybeans soaking after selection by winnowing removal of impurities, in the water of 2～3 times of volumes, is soaked 10～20 hours at 25 ℃, clean and choose except solid impurities such as the strong beans of the incomplete epidermal fold of immersion wherein and sand grains;
3. blanching: the object of blanching is softening soybean crude fibre and the lipoxygenase heat inactivation that makes to exist in soybean, reduces beany flavor.By 60～100 ℃ of hot water blanchings 1～50 minute for the soybean after above-mentioned soaking and washing;
4. slurrying: slurrying is the preparation full beans dried bean curd of non-squeezing indispensable link, is divided into coarse crushing, ultra-fine grinding and three steps such as high-pressure homogeneous.The first step, coarse crushing is pulverized 2～10 minutes with the rotating speed of 2000～8000 revs/min.Second step, ultra-fine grinding is processed coarse crushing slurry 2～5 times with the rotating speed of 10000～40000 revs/min step by step.The 3rd step, the high-pressure homogeneous pressure treatment ultra-fine grinding slurry with 20MPa～60MPa 1～5 time, slurry average grain diameter 30～50 μ m.During coarse crushing, beans water quality is than 1 ︰ 5～1 ︰ 10, adds when dilutional hyponatremia can make invocation point slurry and is difficult to form gel, adds water and crosses that I haven't seen you for ages and reduce coarse crushing efficiency, strengthen follow-up ultra-fine grinding load and make slurry viscosity be difficult to too greatly carry out follow-up high-pressure homogeneous operation;
5. seal mashing off: the object of sealing mashing off is to make the sex change of soybean protein moderate-heat, mounted molecule also exposes a large amount of hydrophobic groupings, for the follow-up compound coagulant that adds forms gel creation necessary condition, seals mashing off simultaneously and can improve heat utilization rate, reduce labour's expenditure, sanitation and hygiene.Above-mentioned high-pressure homogeneous disposed slurry is boiled 5～20 minutes in 70～100 ℃, and slurry temperature is controlled at 90～100 ℃;
6. reduced pressure concentration: the object of reduced pressure concentration is to reduce the moisture of slurry, improves solid concentration.Concentrated until cocnentration factor reaches 1～3 under 0.06～0.09 MPa vacuum degree condition, slurry temperature is controlled at 40～60 ℃;
7. select slurry: the object of selecting slurry is by adding compound coagulant to make the soybean protein colloidal sol of above-mentioned moderate-heat sex change be transformed into gel state.Magnesium chloride and the calcium sulfate aqueous solution all belong to electrolyte solution, bivalent metal ion can in and soybean protein surface Partial charge, make soybean protein surface net charge reduce to occur to assemble and solidify.Simultaneously transacylate reaction in the intermolecular or molecule of catalysis soybean protein of glutamine transaminage forms crosslinkedly between protein molecule, improves gel strength and elasticity.Compound coagulant is added to ripe slurry, stir and mix;
8. upper plate solidifies: the object that upper plate solidifies is that the continuous action by compound coagulant makes soybean protein occur assemble and be cross-linked and form gel, gives the organoleptic properties of non-squeezing full beans dried bean curd profile and strong exquisiteness.In the case drawer of sealed bottom, spread also smooth four jiaos of infantees, the slurry adding after compound coagulant mixes is injected in infantees immediately, at 40～100 ℃, insulation is solidified 20～200 minutes, cooling;
9. stripping and slicing: the object of stripping and slicing is that the full beans dried bean curd base forming after compacting is cut into proper packing and edible product form.The full beans dried bean curd base forming after upper plate solidifies operation is cut into 5 * 5 * 1.5(length * wide * height) centimetre fritter, obtain the full beans dried bean curd of non-squeezing.
Embodiment: full beans dried bean curd of a kind of non-squeezing and preparation method thereof, adopt following processing step: take 100 grams of selected domestic high-quality high-protein soybeans, selection by winnowing removal of impurities, add the water of 2～3 times of volumes at 25 ℃, to soak 10～20 hours, clean and again after removal of impurities, drain away the water, with 60～100 ℃ of hot water blanchings, process 1～50 minute, drain away the water again, add 5～10 times of water, with Roughpulverizer, with the rotating speed of 2000～8000 revs/min, process 2～10 minutes, enter again ultrafine crusher with the rotating speed stepwise disposal of 10000～40000 revs/min 2～5 times, then with high pressure homogenizer, with the pressure treatment of 20MPa～60MPa, obtain the full beans soya-bean milk of slurry average grain diameter 30～50 μ m for 1～5 time, under 0.06～0.09 MPa vacuum, be evaporated to cocnentration factor and reach 1～3, inject sealing soybean milk boiling tank in the ripe slurry of 5～20 minutes systems of 70～100 ℃ of boilings, when adding compound coagulant, do not stop to stir, coagulating agent and slurry are mixed and inject immediately in infantees, at 40～100 ℃, be incubated and solidify 20～200 minutes, after cooling, the beans base of formation is cut into 5 * 5 * 1.5(length * wide * height) centimetre fritter, make the full beans dried bean curd of non-squeezing.
Adopt the present invention to prepare in the process of the full beans dried bean curd of non-squeezing and produce without bean dregs and squeezing yellow seriflux, product has intactly retained the nutrition and health care compositions such as protein, dietary fiber and mineral matter of whole grain soybean.The full beans dried bean curd of the non-squeezing product beany flavour that makes is dense, milky, profile are complete, tangent plane exquisite in texture, hardness is moderate and high resilience.
Claims (6)
1. full beans dried bean curd of non-squeezing and preparation method thereof, is characterized in that, it comprises the steps:
(1) by dust removal of pneumatic separation, sand grains, and manually choose except mould bad soybean;
(2) by first step gained soybeans soaking in the water of 2～3 times of volumes, at 25 ℃, soak 10～20 hours, clean and drain away the water;
(3) by the blanching 1～50 minute in 60～100 ℃ of hot water of the wet beans of second step gained, clean and drain away the water;
(4) by Roughpulverizer pulverization process 2～10 minutes under 2000～8000 revs/min of rotating speeds for the wet beans of the 3rd step gained;
(5) the 4th step gained slurry is adopted to the pulverization process 2～5 times under 10000～40000 revs/min of rotating speeds of ultra-fine grinding step by step;
(6) by the 5th step gained slurry under 20MPa～60MPa pressure high-pressure homogeneous 1～5 time, slurry average grain diameter 30～50 μ m;
(7) the 6th step gained slurry is placed in to closed mashing off tank in 70～100 ℃ of boilings 5～20 minutes, is then cooled to room temperature;
(8) the 7th step gained slurry is placed in to inspissator, under 0.06～0.09MPa vacuum, carries out reduced pressure concentration;
(9) compound coagulant is added through the 8th step gained slurry, stir and mix;
(10) the 9th step gained slurry is injected immediately in the case drawer infantees of sealed bottom and be incubated and solidify 20～200 minutes at 40～100 ℃, infantees is drawn in and packed, cooling;
(11) the full beans dried bean curd of the tenth step gained base is cut into 5 * 5 * 1.5(length * wide * height) centimetre fritter, make full beans dried bean curd.
2. the method for claim 1, is characterized in that, wherein in step 4, step 5 and step 6, adopts coarse crushing to be connected ultra-fine grinding step by step and connects three high-pressure homogeneous step pulping process.
3. the method for claim 1, is characterized in that, wherein in step 8, adopts reduced pressure concentration method to remove and prepares excessive moisture in dried bean curd process.
4. claim 1 or 3 method, is characterized in that, wherein in step 8, cocnentration factor is 1～3.
5. the method for claim 1, is characterized in that, wherein in step 9, compound coagulant comprises magnesium chloride, calcium sulfate and glutamine transaminage.
6. claim 1 or 5 method, is characterized in that, wherein in step 9, in compound coagulant, the mass ratio of magnesium chloride, calcium sulfate and glutamine transaminage is 1 ︰ 1 ︰ 1～1 ︰ 50 ︰ 100.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410018631.6A CN103704368A (en) | 2014-01-16 | 2014-01-16 | Non-squeezed total-soybean dried tofu and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410018631.6A CN103704368A (en) | 2014-01-16 | 2014-01-16 | Non-squeezed total-soybean dried tofu and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103704368A true CN103704368A (en) | 2014-04-09 |
Family
ID=50398042
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410018631.6A Pending CN103704368A (en) | 2014-01-16 | 2014-01-16 | Non-squeezed total-soybean dried tofu and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704368A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960371A (en) * | 2014-04-24 | 2014-08-06 | 南昌大学 | Manufacturing method for low-sensitization bean curd |
| CN105685253A (en) * | 2016-02-03 | 2016-06-22 | 湖南省华文食品有限公司 | Method for enhancing texture profile of dried tofu |
| CN107624881A (en) * | 2017-11-14 | 2018-01-26 | 东北农业大学 | A kind of preparation method of new full cotyledon fried bean curd |
| CN109122899A (en) * | 2018-10-30 | 2019-01-04 | 哈尔滨商业大学 | The method of flavor protease modification wintercherry dried bean curd |
| CN109275728A (en) * | 2018-12-11 | 2019-01-29 | 连云港日丰钙镁有限公司 | Fully-utilized bean flour dried bean curd and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312022A (en) * | 2001-03-07 | 2001-09-12 | 吉林省高等院校科技开发研究中心 | Superfine and nanometer soybean product producing method without waste sludge and waste water produced |
| CN101878816A (en) * | 2010-07-02 | 2010-11-10 | 江南大学 | Method for preparing whole bean high-fiber high-concentration preserved soya-bean milk |
| CN102726546A (en) * | 2012-07-19 | 2012-10-17 | 江南大学 | Manufacturing method of whole-bean bean product |
-
2014
- 2014-01-16 CN CN201410018631.6A patent/CN103704368A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312022A (en) * | 2001-03-07 | 2001-09-12 | 吉林省高等院校科技开发研究中心 | Superfine and nanometer soybean product producing method without waste sludge and waste water produced |
| CN101878816A (en) * | 2010-07-02 | 2010-11-10 | 江南大学 | Method for preparing whole bean high-fiber high-concentration preserved soya-bean milk |
| CN102726546A (en) * | 2012-07-19 | 2012-10-17 | 江南大学 | Manufacturing method of whole-bean bean product |
Non-Patent Citations (3)
| Title |
|---|
| 武杰: "豆腐干的制作", 《农产品加工》, no. 1, 15 January 2010 (2010-01-15), pages 17 - 18 * |
| 王宁 等: "全豆系列产品的研究现状与进展", 《粮油食品科技》, vol. 15, no. 6, 21 November 2007 (2007-11-21), pages 18 - 19 * |
| 石彦国 等: "全子叶白豆干组织结构与物性的研究", 《中国粮油学报》, vol. 12, no. 3, 20 June 1997 (1997-06-20), pages 43 - 47 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960371A (en) * | 2014-04-24 | 2014-08-06 | 南昌大学 | Manufacturing method for low-sensitization bean curd |
| CN103960371B (en) * | 2014-04-24 | 2016-08-24 | 南昌大学 | A kind of processing method of low sensitization bean curd |
| CN105685253A (en) * | 2016-02-03 | 2016-06-22 | 湖南省华文食品有限公司 | Method for enhancing texture profile of dried tofu |
| CN107624881A (en) * | 2017-11-14 | 2018-01-26 | 东北农业大学 | A kind of preparation method of new full cotyledon fried bean curd |
| CN109122899A (en) * | 2018-10-30 | 2019-01-04 | 哈尔滨商业大学 | The method of flavor protease modification wintercherry dried bean curd |
| CN109275728A (en) * | 2018-12-11 | 2019-01-29 | 连云港日丰钙镁有限公司 | Fully-utilized bean flour dried bean curd and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103704367A (en) | Preparation method of total-soybean dried tofu | |
| CN102726546A (en) | Manufacturing method of whole-bean bean product | |
| CN102524410B (en) | Preparation method of soybean milk | |
| CN103704368A (en) | Non-squeezed total-soybean dried tofu and preparation method thereof | |
| CN102057989A (en) | Method for preparing bean curd from fermented soybean milk | |
| CN101676297B (en) | Preparation method of sea cucumber active polypeptide under ultrasonic extraction | |
| CN101181036A (en) | Method for producing whole-bean nourishing type non-slag soybean curd with dynamic super-voltage micro jet | |
| CN100336461C (en) | Superfine and nanometer soybean product producing method without waste sludge and waste water produced | |
| CN105876660A (en) | Method for preparing yak-sheep bone powder by utilizing enzyme method | |
| CN103704369A (en) | Preparation method of total-soybean beancurd sheets | |
| CN105767209A (en) | Mustard-flavored beauty dried tofu with red jujubes and preparation method of dried tofu | |
| CN107183210A (en) | A kind of preparation method of dried bean curd | |
| CN103239513B (en) | Production technology of prepared fleeceflower root | |
| CN108812919A (en) | A kind of processing method of no bean dregs soymilk | |
| KR920005993B1 (en) | Process for making soybean curd containing fiber from soybean | |
| CN104621268B (en) | The full nutrition intelligence preparation system of bean food bioid | |
| CN104585351B (en) | The preparation method of bean curd of fermented | |
| CN103859140B (en) | A kind of low temperature extracts the technique of soybean protein isolate | |
| CN102715257A (en) | Boiling bean curd and method for preparing same | |
| KR101861151B1 (en) | Producing method of egg-bean curd having rich amino acid content and egg-bean curd produced thereby | |
| CN103621671A (en) | Method for producing ginkgo lactone bean curd | |
| CN102715255A (en) | Method for preparing boiling bean curd | |
| CN105851257A (en) | Anticancer bean curd skin with water caltrop and method for manufacturing anticancer bean curd skin | |
| KR20080100675A (en) | Using constant temperature water bath for instant bio-uncurled bean curb to method & the machine | |
| CN204499332U (en) | A kind of beans biochemical wet method intelligence ten thousand of not deoiling deepens processing integrated machine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140409 |