CN1040489A - The preparation method of dried bean-curd jelly powder - Google Patents
The preparation method of dried bean-curd jelly powder Download PDFInfo
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- CN1040489A CN1040489A CN88105766A CN88105766A CN1040489A CN 1040489 A CN1040489 A CN 1040489A CN 88105766 A CN88105766 A CN 88105766A CN 88105766 A CN88105766 A CN 88105766A CN 1040489 A CN1040489 A CN 1040489A
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- jelly powder
- dried bean
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Abstract
The present invention relates to a kind of is the preparation method of the high-protein food → dried bean-curd jelly powder of raw material with the soybean, this method by select materials → soak → pull an oar → filter → boiling → concentrate → drying → pulverizing → operations such as packing finish, the dried bean-curd jelly powder made from this method, instant, the protein content height is a kind of desirable nutrient excellent product.
Description
The present invention relates to a kind of preparation method of high-protein food-dried bean-curd jelly powder.
As everyone knows, soybean is a kind of high-protein plant, utilizes it to can be made into various food to the human body beneficial.And the beans brain high-protein food that a kind of people liked especially that utilizes soybean to make, its delicious flavour, good to eat.But its be difficult for to be stored, family manufacture inconvenience, and that gives people ediblely brings certain difficulty.
The object of the present invention is to provide a kind ofly be easy to store, the preparation method of the jellied bean curd-dried bean-curd jelly powder of instant.
Preparation method provided by the present invention through selecting materials → soak → pull an oar → filter → boiling → concentrated → drying → pulverizing → operations such as packing finish.
1, selects materials: choose the high quality soybean that full seed, no insect pest go mouldy.
2, soak making beating: the soybean of selecting is put into suitable quantity of water soak, the warm water need steep 2-4 hour, cold water need steep 6-8 hour, (suctioning moisture with beans fully expands and is advisable, general weight is about 1.5 times of raw soybean), drop anhydrates then, adds 1% sodium bicarbonate aqueous solution equivalent, (to select soybean weight in the first step is criterion calculation, down together) making beating.
3, filter: dregs of rice slurry was filtered (available dregs of rice slurry of last two steps separates grater once to be finished, and dregs of beans can be used for making beating for the second time) with about 200 order fine filtering cloth.
4, boiling: soya-bean milk contained be heated to 80 ℃ (can directly heat) in the digester, kept about 5 minutes, weight high-quality sucrose such as adding stir evenly, the suction concentration pan.
5, concentrate: keep about 70 ℃ of temperature, heating (water-bath heating) to volume becomes a half of original soya-bean milk volume, adds about 1% sodium bicarbonate, 2% glycerine, 10% and makes a gift of sugar etc. and mix.
6, drying: keep temperature about 60 ℃ (water-bath heating) to add about 0.01% anhydrous sodium sulfite, dried cake.
7, pulverize: keep the certain humidity of air, sneak into that anhydrous calcium chloride is together pulverized and fully evenly mixed by 0.5% of the 6th step gained amount of solid.
8, packing: pack with high quality food packaging bag, bag film.
Soybean generally contains crude protein about 40%, wherein 90% available water extracting, the solvable amounts of water extracting such as other composition such as sucrose, grease, vitamin are about about 6%, see through the non-water-soluble composition detritus of filter cloth mesh part and enter soya-bean milk and can reach about 15%, thereby the amount of solid that can get from soybean is about 55-60%.
The dried bean-curd jelly powder of producing with this method is a kind of faint yellow fine crystals, and quality is soft, smell flavor fragrance, and its protein content height, and have necessary each seed amino acid of human body, be desirable nutrient excellent product.
Get this product 50 grams, pour warm boiling water about about 200 milliliters 80 ℃, agitation as appropriate is put slightly, get final product one glass of beans brain.
Embodiment: choose 100 jin of air-dry high quality soybeans, soak to suitable expand, drop anhydrates, and adds 100 jin of making beating of 1% saleratus solution, 200 order filter clothes filter, and can get about about 210 jin of soya-bean milk.Soya-bean milk poured into directly be heated to about 80 ℃ in the digester and kept 5 minutes, add 100 jin of high-quality sucrose, stir, in the suction concentration pan, the water-bath heating keeps 70 ℃, when volume becomes soya-bean milk volume one half of pouring into, add 1 jin in sodium bicarbonate, 2 jin of glycerine successively, make a gift of 10 jin of sugar, 0.01 jin of anhydrous sodium sulfite, abundant stirring and evenly mixing.
Change the gained blended stock over to charging tray and keep 60 ℃ of (water-bath heating) dryings, make it caking, can get drying solid 160-170 jin, sneak into anhydrous calcium chloride by 0.5% again and together pulverize, fully mixing.Owing to make a gift of all easy moisture absorption deliquescence of sugar, glycerine, calcium chloride, after pulverizing evenly, must keep the certain humidity of air to pack by a certain amount of with the cling film bag immediately, get product.
Claims (6)
1, the preparation method of dried bean-curd jelly powder is a primary raw material with the soybean, it is characterized in that it by select materials-soak-pull an oar-filter-boiling-concentrate-drying-pulverizing-operations such as packing finish.
2, according to the preparation method of the described dried bean-curd jelly powder of claim 1, it is characterized in that soaking pulping process and be soybean put into suitable quantity of water soak (expand with beans and be advisable) then drop anhydrate, add 0.1% sodium bicarbonate aqueous solution equivalent and pull an oar.
3, according to the described dried bean-curd jelly powder preparation method of claim 1, it is characterized in that cooking process is the soya-bean milk after filtering to be contained be heated to 80 ℃ in the digester, kept about 5 minutes, add equivalent sucrose, mixing again.
4, dried bean-curd jelly powder preparation method according to claim 1 is characterized in that enrichment process is to keep about 70 ℃ of temperature in concentration process, and heating (water-bath heating) to volume becomes an original half, add about 1% sodium bicarbonate, 2.5% glycerine, 10% makes a gift of sugar, mixing.
5, dried bean-curd jelly powder preparation method according to claim 1 is characterized in that drying process is to keep temperature about 60 ℃ (water-baths) to add about 0.01% anhydrous sodium sulfite, dried cake.
6, it is characterized in that according to the described dried bean-curd jelly powder preparation method of claim 1-5 pulverizing process is to sneak into that anhydrous calcium chloride is together pulverized and evenly mixed by 5 step gained amount of solid 0.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN88105766A CN1040489A (en) | 1988-08-27 | 1988-08-27 | The preparation method of dried bean-curd jelly powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN88105766A CN1040489A (en) | 1988-08-27 | 1988-08-27 | The preparation method of dried bean-curd jelly powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1040489A true CN1040489A (en) | 1990-03-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN88105766A Pending CN1040489A (en) | 1988-08-27 | 1988-08-27 | The preparation method of dried bean-curd jelly powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1040489A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101167501B (en) * | 2006-10-27 | 2012-08-08 | 孟庆东 | Bean jelly and its preparing method |
| CN103749735A (en) * | 2013-12-27 | 2014-04-30 | 江苏科技大学 | Instant sugar-free high GABA (Gamma Amino Acid Butyric Acid) folium mori uncongealed beancurd and preparation method thereof |
-
1988
- 1988-08-27 CN CN88105766A patent/CN1040489A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101167501B (en) * | 2006-10-27 | 2012-08-08 | 孟庆东 | Bean jelly and its preparing method |
| CN103749735A (en) * | 2013-12-27 | 2014-04-30 | 江苏科技大学 | Instant sugar-free high GABA (Gamma Amino Acid Butyric Acid) folium mori uncongealed beancurd and preparation method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |