CN103749737A - VF tofu skin crisp chips and preparation method thereof - Google Patents
VF tofu skin crisp chips and preparation method thereof Download PDFInfo
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- CN103749737A CN103749737A CN201410013219.5A CN201410013219A CN103749737A CN 103749737 A CN103749737 A CN 103749737A CN 201410013219 A CN201410013219 A CN 201410013219A CN 103749737 A CN103749737 A CN 103749737A
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Abstract
The invention discloses VF tofu skin crisp chips and preparation method of the VF tofu skin crisp chips. The preparation method of the VF tofu skin crisp chips comprises the following steps: taking high-grade soybeans as a raw material, cleaning, soaking and then grinding into thick liquid and filtering, boiling to form ripe thick liquid, continuously heating the ripe thick liquid in a dried beancurd sticks pot and maintaining at 85-90 DEG.C, forming and picking skin, pre-cooling, drying and cutting the formed skin, performing low-temperature oil bath in vacuum, wherein the low-temperature oil bath in vacuum condition is that the vacuum degree is 0.09 MPa, the temperature is 90-95 DEG.C, and the time is 20-25 min, and then performing the de-oiling treatment. The obtained tofu skin crisp chips are rich in soybean protein and a plurality of vitamin minerals, brilliant yellow in color, crisp in taste, high in nutrient value, and are optimal selection on leisure food in daily life of people.
Description
Technical field
The present invention relates to a kind of skin of beancurd and preparation method thereof.Be specifically related to crisp of a kind of skin of beancurd through vacuum and low temperature oil bath processing and preparation method thereof.
Background technology
Soybean processing industry is occupied very important status in agricultural products in China processing industry, and soybean processing goods have met the growing diversified demand of people with its diversity.
Bean product comprise traditional bean curd; Traditional bean product, as steamed bean curd roll, plain meat, fermented bean curd etc.; Modern bean product are leisure bean product, as dried bean curd etc.; Soya-bean milk, soymilk; The dry bean product of sending out, as bean curd stick, and can directly make the bean product of dish for catering industry.
But bean product major part is in the market primary processed items, technology content is not high, is suitable for leisure, tasty product good, unique flavor is few.In traditional soybean product is produced, introduce new technology, make bean product no matter the feasibility of production technology, or from sense organ, local flavor, all meet the subjective and objective demand of product, also just become the task of top priority that attracts consumer's eyeball.
Summary of the invention
The object of this invention is to provide a kind of crisp of skin of beancurd that vacuum and low temperature oil bath dehydration technique is prepared from that adopts, this product is rich in soybean protein and multivitamin mineral matter, and the balance tool of human body diet nutritional is played a very important role.
Another object of the present invention is to utilize vacuum and low temperature oil bath dehydration technique to prepare the method for crisp of skin of beancurd, and the method technical process is simple, with low cost, and product income is large.
In order to achieve the above object, the present invention has following technical scheme:
The invention provides crisp of a kind of VF skin of beancurd, crisp of this VF skin of beancurd can be obtained by following method: take high quality soybean as raw material, after cleaning, soaking, defibrination filters, then mashing off forms ripe slurry, ripe slurry continuous heating in pot, temperature is 85-90 ℃, the laitance coating forming is chosen skin, precooling, oven dry cutting through overmolding, enter vacuum and low temperature oil bath, vacuum and low temperature oil bath condition is that vacuum is 0.09MPa, temperature is 90 ℃～95 ℃, and the time is 20 minutes～25 minutes, and last de-oiling just forms crisp of this skin of beancurd.
The preparation method who the invention provides crisp of a kind of VF skin of beancurd, the method comprises the step of following order:
1) get the raw materials ready: select high quality soybean as primary raw material;
2) clean and soak: after adopting artificial or mechanical system to clean soybean, soybean being soaked in water with the ratio of 1: 2.5, being dipped into soybean and only having after 1/3rd hard-core, can send into refining equipment and carry out defibrination;
3) defibrination filters: by step 2) soybean that obtains adopts electronic stuff grinder to carry out defibrination, and granularity is 2-3 millimeter, and pol is 7.2% one 7.5%, by grinding the filter screen of seperator, vibratory sieve or other suitable specifications for slurry coming, filters;
4) mashing off: by step 3) slurries that obtain adopt five soybean milk boiling tanks, and from 45 ℃ to 101 ℃, the order heating up gradually is from low to high arranged, and soya-bean milk is added to thermal maturation;
5) skin is chosen in moulding: by step 4) continuous heating is to 85-90 ℃ in pot for the ripe soya-bean milk that obtains, and its surperficial Lock-in laitance coating from level to level, chooses these laitance coatings, just forms skin of beancurd, is the raw material of the crisp flake products of skin of beancurd;
6) precooling: by step 5) the skin of beancurd product chosen proceeds to precooling 30min left and right in the precooling room of 0-8 ℃, and product center temperature is reached below 10 ℃;
7) dry and cut: by step 6) described skin of beancurd product dries 5min to half-dried one by one on temperature is the dryer of 75-80 ℃, is cut into 4 × 5cm fritter;
8) vacuum and low temperature oil bath: by step 7) the fritter skin of beancurd that is cut into separates and is torn into single sheet, carry out vacuum and low temperature oil bath processed, the condition of vacuum and low temperature oil bath processed is that vacuum is 0.09MPa, temperature is 90 ℃～95 ℃, and the time is 20 minutes～25 minutes;
9) vacuum de-oiling: by step 8) crisp of skin of beancurd obtaining after vacuum and low temperature oil bath dehydration carries out internally provided with vacuum de-oiling, and the de-oiling time is 2-4 minute;
10) sorting: rapidly crisp of the skin of beancurd after upper step de-oiling is spread on stainless steel workbench, be cooled to below 25 ℃, carry out sorting, sieve removes disintegrating slag;
11) packing: adopt vacuum pack with nitrogen and carry out heat seal sealing.
In the present invention, further, step 5) in hang on cross bar after whole the laitance coating on soya-bean milk surface is provoked, make the too much pulp-water in laitance coating surface rely on the gravity of self to flow down from laitance coating surface, be conducive to improve the institutional framework of skin of beancurd, improve product elasticity.
The present invention selects the soybean of water content 8%-10%, fatty 18%-20%, protein 38%-40% as raw material, raw soybeans is screened simultaneously, removes the particle and the impurity that mildew.
Owing to having taked above technical scheme, the invention has the advantages that:
1, traditional production technology and advanced production technology have been merged in the present invention, through the control of renovation of production process and key point, whole process need not any additive, soybean protein and multivitamin mineral composition have been retained, various compositions all derive from soybean itself, human body is not had to toxic and side effect and pessimal stimulation, edible safety.
2, the skin of beancurd forming is through vacuum and low temperature oil bath dewatering process, and this kind of technological temperature is low, and nutritional labeling loss is few; Moisture evaporation is fast, and drying time is short; Food is had to expansion effect, improved the rehydration of product; Product storage life extends.
3, the product color of using method of the present invention to produce has kept the original natural colored of dry skin of beancurd, roughly even, without being charred and not yet done phenomenon; There is the original fragrant of dry skin of beancurd; Crisp, non-caked, more smooth, there is no impurity.
4, product instant bagged, mouthfeel is clear and melodious, and normal temperature is preserved, and is leisure food best during people live.
Accompanying drawing explanation
Fig. 1 is method flow schematic diagram of the present invention.
The specific embodiment
Below implement to be used for illustrating the present invention, but be not used for limiting the scope of the invention.
Embodiment 1
1) get the raw materials ready: select high quality soybean as primary raw material, raw soybeans is take the soybean of water content 8%-10%, fatty 18%-20%, protein 38%-40% as good;
2) clean and soak: after adopting artificial or mechanical system to clean soybean, soybean being soaked in water with the ratio of 1: 2.5, being dipped into soybean and only having after 1/3rd hard-core, can send into refining equipment and carry out defibrination;
3) defibrination filters: adopt electronic stuff grinder to carry out defibrination, granularity is 2-3 millimeter, pol is 7.2%-7.5%, by grinding the filter screen of seperator, vibratory sieve or other suitable specifications for slurry coming, filter, as filter cloth, nylon mesh etc., after the impurity such as filtering bean dregs, obtain not containing coarse grained soya-bean milk, reduce the particle diameter of solid particulate matter in soya-bean milk and be conducive to making full use of of the nutriments such as soluble protein;
4) mashing off: adopt five soybean milk boiling tanks, from 45 ℃ to 101 ℃, the order heating up gradually is from low to high arranged, soya-bean milk is added to thermal maturation, the 1st tank 35-45 ℃ during mashing off, the 2nd tank 50-70 ℃, the 3rd tank 75-85 ℃, the 4th tank 98-100 ℃, the 5th tank 99-101 ℃ is a continuous automated system control procedure), be conducive to soybean protein and change into and knit shape albumen by globular preteins, the polymerization speed of accelerating protein, contributes to form high-quality laitance coating;
5) skin is chosen in moulding: by ripe slurry continuous heating be retained to 85-90 ℃ in beancurd stick boiler, its surperficial Lock-in one deck laitance coating, after laitance coating is taken out, another layer of laitance coating can be continued to occur in soya-bean milk surface, until can condense into the concentration of the fats molecule of laitance coating in soya-bean milk, be reduced to below certain limit, the laitance coating forming, be the raw material of the crisp flake products of skin of beancurd, in remaining soya-bean milk, the concentration of oil substances is low, can further be processed into the bean product of other type or directly edible, hang on cross bar choosing after whole the laitance coating on soya-bean milk surface being provoked in skin process, make the too much pulp-water in laitance coating surface rely on the gravity of self to flow down from laitance coating surface, be conducive to improve the institutional framework of skin of beancurd, improve product elasticity, for the cross bar of hanging skin, conventionally can be positioned at the top of the laitance coating preparation vessel for holding soya-bean milk, with handled easily,
6) precooling: the skin of beancurd product of choosing is proceeded to precooling 30min left and right in the precooling room of 0-8 ℃, product center temperature is reached below 10 ℃;
7) dry and cut: by step 6) skin of beancurd product on temperature is the dryer of 75-80 ℃, dry 5min to half-dried one by one, be cut into 4 × 5cm fritter;
8) vacuum and low temperature oil bath: by step 7) the fritter skin of beancurd that is cut into separates and is torn into single sheet, carries out vacuum and low temperature oil bath processed, and the condition of vacuum and low temperature oil bath processed is, and vacuum is 0.09MPa, and temperature is 90 ℃, the time is 20 minutes;
9) de-oiling: in order to reduce the oil content of crisp of skin of beancurd, carry out internally provided with vacuum de-oiling after vacuum and low temperature oil bath dehydration, the de-oiling time is 2 minutes;
10) sorting: rapidly crisp the skin of beancurd after de-oiling is spread on stainless steel workbench, be cooled to below 25 ℃, carry out sorting, sieve removes disintegrating slag;
11) packing: adopt vacuum pack with nitrogen and carry out heat seal sealing.
Embodiment 2
1) get the raw materials ready: select high quality soybean as primary raw material, raw soybeans is take the soybean of water content 8%-10%, fatty 18%-20%, protein 38%-40% as good;
2) clean and soak: after adopting artificial or mechanical system to clean soybean, soybean being soaked in water with the ratio of 1: 2.5, being dipped into soybean and only having after 1/3rd hard-core, can send into refining equipment and carry out defibrination;
3) defibrination filters: adopt electronic stuff grinder to carry out defibrination, granularity is 2-3 millimeter, pol is 7.2% one 7.5%, by grinding the filter screen of seperator, vibratory sieve or other suitable specifications for slurry coming, filter, as filter cloth, nylon mesh etc., after the impurity such as filtering bean dregs, obtain not containing coarse grained soya-bean milk, reduce the particle diameter of solid particulate matter in soya-bean milk and be conducive to making full use of of the nutriments such as soluble protein;
4) mashing off: adopt five soybean milk boiling tanks, from 45 ℃ to 101 ℃, the order heating up gradually is from low to high arranged, soya-bean milk is added to thermal maturation, the 1st tank 35-45 ℃ during mashing off, the 2nd tank 50-70 ℃, the 3rd tank 75-85 ℃, the 4th tank 98-100 ℃, the 5th tank 99-101 ℃ is a continuous automated system control procedure), be conducive to soybean protein and change into and knit shape albumen by globular preteins, the polymerization speed of accelerating protein, contributes to form high-quality laitance coating;
5) skin is chosen in moulding: by ripe slurry continuous heating be retained to 85-90 ℃ in beancurd stick boiler, its surperficial Lock-in one deck laitance coating, after laitance coating is taken out, another layer of laitance coating can be continued to occur in soya-bean milk surface, until can condense into the concentration of the fats molecule of laitance coating in soya-bean milk, be reduced to below certain limit, the laitance coating forming, be the raw material of the crisp flake products of skin of beancurd, in remaining soya-bean milk, the concentration of oil substances is low, can further be processed into the bean product of other type or directly edible, hang on cross bar choosing after whole the laitance coating on soya-bean milk surface being provoked in skin process, make the too much pulp-water in laitance coating surface rely on the gravity of self to flow down from laitance coating surface, be conducive to improve the institutional framework of skin of beancurd, improve product elasticity, for the cross bar of hanging skin, conventionally can be positioned at the top of the laitance coating preparation vessel for holding soya-bean milk, with handled easily,
6) precooling: the skin of beancurd product of choosing is proceeded to precooling 30min left and right in the precooling room of 0-8 ℃, product center temperature is reached below 10 ℃;
7) dry and cut: by step 6) described skin of beancurd product dries 5min to half-dried one by one on temperature is the dryer of 75-80 ℃, is cut into 4 × 5cm fritter;
8) vacuum and low temperature oil bath: by step 7) the fritter skin of beancurd that is cut into separates and is torn into single sheet, carries out vacuum and low temperature oil bath processed, and the condition of vacuum and low temperature oil bath processed is, and vacuum is 0.09MPa, and temperature is 92 ℃, the time is 23 minutes;
9) de-oiling: in order to reduce the oil content of crisp of skin of beancurd, carry out internally provided with vacuum de-oiling after vacuum and low temperature oil bath dehydration, the de-oiling time is 3 minutes;
10) sorting: rapidly crisp the skin of beancurd after de-oiling is spread on stainless steel workbench, be cooled to below 25 ℃, carry out sorting, sieve removes disintegrating slag;
11) packing: adopt vacuum pack with nitrogen and carry out heat seal sealing.
Embodiment 3
Except step 8) condition of vacuum and low temperature oil bath processed is, and vacuum is 0.09MPa, and temperature is 95 ℃, and the time is 25 minutes; Carry out afterwards internally provided with vacuum de-oiling, the de-oiling time is 4 minutes, and other process makes products at different levels with embodiment 1, embodiment 2.
Comparing embodiment
The process of this embodiment is identical with each embodiment, just simple through oil bath processed and de-oiling processing afterwards.Following table 1 has provided sense organ and the index analysis result of crisp of skin of beancurd that embodiment 1,2,3 and comparing embodiment make.
Table 1
| ? | Color | Mouthfeel | Taste | Moisture | Acid value | Peroxide value |
| Embodiment 1 | In vain～pale yellow | Crisp | 4.8 | ≤5％ | ≤5.0％ | ≤15mep／kg |
| Embodiment 2 | Pale yellow～Huang | Crisp | 4.9 | ≤5％ | ≤5.0％ | ≤15mep／kg |
| Embodiment 3 | Yellow～deep yellow | Crisp | 4.7 | ≤4％ | ≤4.9％ | ≤15mep／kg |
| Comparative example | Sallow | Crisp | 4 | ≤7％ | ≤6.5％ | ≤23mep／kg |
Note: " taste " hurdle is to divide the mean value of the score after scoring by 1-5 after 5 people judge group's trial test, and 5 are divided into full marks.
The product nutritional labeling that embodiment 1-3 produces is roughly the same, as following table:
Table 2 (every 15 grams)
| Heat | 91ka1 |
| Protein | 7.1g |
| Fat | 5.4g |
| Carbohydrate | 1.7g |
| Sodium | 88.4mg |
| Isoflavones | 18mg |
Obviously, the above embodiment of the present invention is only for example of the present invention is clearly described, and is not the restriction to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here cannot give exhaustive to all embodiments.Everyly belong to apparent variation or the still row in protection scope of the present invention of variation that technical scheme of the present invention extends out.
Claims (4)
1. crisp of a VF skin of beancurd, crisp of this VF skin of beancurd can be obtained by following method: take high quality soybean as raw material, after cleaning, soaking, defibrination filters, and then mashing off forms ripe slurry, ripe slurry continuous heating in pot, temperature is 85-90 ℃, and the laitance coating of formation is chosen skin, precooling, oven dry cutting through overmolding, enters vacuum and low temperature oil bath, vacuum and low temperature oil bath condition is that vacuum is 0.09MPa, temperature is 90 ℃～95 ℃, and the time is 20 minutes～25 minutes, and last de-oiling just forms crisp of this skin of beancurd.
2. crisp of a kind of VF skin of beancurd as claimed in claim 1 and preparation method thereof, is characterized in that, raw soybeans is the soybean of water content 8%-10%, fatty 18%-20%, protein 38%-40%.
3. a preparation method for crisp of VF skin of beancurd, is characterized in that, the method comprises the step of following order:
1) get the raw materials ready: select high quality soybean as primary raw material;
2) clean and soak: after adopting artificial or mechanical system to clean soybean, soybean being soaked in water with the ratio of 1: 2.5, being dipped into soybean and only having after 1/3rd hard-core, can send into refining equipment and carry out defibrination;
3) defibrination filters: by step 2) soybean that obtains adopts electronic stuff grinder to carry out defibrination, and granularity is 2-3 millimeter, and pol is 7.2%-7.5%, by grinding the filter screen of seperator, vibratory sieve or other suitable specifications for slurry coming, filters;
4) mashing off: by step 3) slurries that obtain adopt five soybean milk boiling tanks, and from 45 ℃ to 101 ℃, the order heating up gradually is from low to high arranged, and soya-bean milk is added to thermal maturation;
5) skin is chosen in moulding: by step 4) continuous heating is to 85-90 ℃ in pot for the ripe soya-bean milk that obtains, and its surperficial Lock-in laitance coating from level to level, chooses these laitance coatings, just forms skin of beancurd, is the raw material of the crisp flake products of skin of beancurd;
6) precooling: by step 5) the skin of beancurd product chosen proceeds to precooling 30min left and right in the precooling room of 0-8 ℃, and product center temperature is reached below 10 ℃;
7) dry and cut: by step 6) described skin of beancurd product dries 5min to half-dried one by one on temperature is the dryer of 75-80 ℃, is cut into 4 × 5cm fritter;
8) vacuum and low temperature oil bath: by step 7) the fritter skin of beancurd that is cut into separates and is torn into single sheet, carry out vacuum and low temperature oil bath processed, the condition of vacuum and low temperature oil bath processed is that vacuum is 0.09MPa, temperature is 90 ℃～95 ℃, and the time is 20 minutes～25 minutes;
9) vacuum de-oiling: by step 8) crisp of skin of beancurd obtaining after vacuum and low temperature oil bath dehydration carries out internally provided with vacuum de-oiling, and the de-oiling time is 2-4 minute;
10) sorting: rapidly crisp of the skin of beancurd after upper step de-oiling is spread on stainless steel workbench, be cooled to below 25 ℃, carry out sorting, sieve removes disintegrating slag;
11) packing: adopt vacuum pack with nitrogen and carry out heat seal sealing.
4. the preparation method of crisp of a kind of VF skin of beancurd as claimed in claim 3, it is characterized in that, step 5) in hang on cross bar after whole the laitance coating on soya-bean milk surface is provoked, make the too much pulp-water in laitance coating surface rely on the gravity of self to flow down from laitance coating surface, be conducive to improve the institutional framework of skin of beancurd, improve product elasticity.
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| CN105123985A (en) * | 2015-09-23 | 2015-12-09 | 北京香豆豆食品有限公司 | Preparation method of half-dry beancurd skin, continuous skin lifting equipment and half-dry single-layer beancurd skin |
| CN105341174A (en) * | 2015-11-17 | 2016-02-24 | 赣州市飞天太阳能工程技术研究所 | Yuba processing equipment taking induction cooker as heat source |
| WO2017127561A1 (en) | 2016-01-21 | 2017-07-27 | 3M Innovative Properties Company | Additive processing of fluoropolymers |
| CN108142577A (en) * | 2017-12-22 | 2018-06-12 | 北京香豆豆食品有限公司 | A kind of frying Roll with bean skin and preparation method thereof |
| CN108378135A (en) * | 2018-03-06 | 2018-08-10 | 北京香豆豆食品有限公司 | A kind of preparation method facilitating skin of beancurd |
| CN111067097A (en) * | 2019-12-04 | 2020-04-28 | 贵州大学 | Processing method of instant tea-flavored crisp chips rich in tea polyphenol |
| CN113796404A (en) * | 2021-08-10 | 2021-12-17 | 北京香豆豆食品有限公司 | Bean fried bread stick and making method thereof |
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| CN104146078A (en) * | 2014-08-29 | 2014-11-19 | 北京凯达恒业农业技术开发有限公司 | Production process of tempura dried beancurd sticks |
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| CN108142577A (en) * | 2017-12-22 | 2018-06-12 | 北京香豆豆食品有限公司 | A kind of frying Roll with bean skin and preparation method thereof |
| CN108378135A (en) * | 2018-03-06 | 2018-08-10 | 北京香豆豆食品有限公司 | A kind of preparation method facilitating skin of beancurd |
| CN111067097A (en) * | 2019-12-04 | 2020-04-28 | 贵州大学 | Processing method of instant tea-flavored crisp chips rich in tea polyphenol |
| CN113796404A (en) * | 2021-08-10 | 2021-12-17 | 北京香豆豆食品有限公司 | Bean fried bread stick and making method thereof |
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Application publication date: 20140430 |