CN104187350B - A kind of manufacture method of soybean cake - Google Patents
A kind of manufacture method of soybean cake Download PDFInfo
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- CN104187350B CN104187350B CN201410463625.1A CN201410463625A CN104187350B CN 104187350 B CN104187350 B CN 104187350B CN 201410463625 A CN201410463625 A CN 201410463625A CN 104187350 B CN104187350 B CN 104187350B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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Abstract
The invention discloses the manufacture method of a kind of soybean cake, belong to food processing technology field。The method is made up of the step of following order: (1) makes aqueous alkali, makes the aqueous alkali of pH value 10-11 with the mobile jib of Semen Oryzae and Semen Lablab Album；(2) pretreatment of raw material, wears into glutinous rice flour after Oryza glutinosa is soaked with Fructus Gleditsia, dried, after Semen Glycines is worn into Semen Glycines soybean milk, then with glutinous rice flour and make bean rice mud；(3) cook, bean rice mud is cooked into bean rice and sticks with paste；(4) dispensing: Fructus Colocasiae Esculentae slurry and white sugar being added in bean rice paste, be uniformly mixed, the temperature that bean rice is stuck with paste controls at 55-65 DEG C；(5) soybean cake is made: make the soybean cake that thickness is 4-6mm；(6) dry: first soybean cake is dried in the air to moisture be 4-6%, after proceed to nonventilated indoor until drying, prepare soybean cake finished product after packaging。The soybean cake color and luster that the present invention prepares is relatively white, mouthfeel is bulk, can preserve 530-550 days after drying。
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the manufacture method of a kind of soybean cake。
Background technology
Prior art discloses the manufacture method of some soybean cakes, such as Chinese patent " manufacture method of mung bean cake " (publication number CN1484977A, publication date is on March 31st, 2004) disclosed in Semen phaseoli radiati is eluriated after, broken, soak, peeling, obtain the Semen phaseoli radiati core of water content, then add water, by Semen phaseoli radiati core pulping, make the ripe dry little cake of Semen phaseoli radiati again through operations such as sprinkling molding, bakings, adding vacuum packaging, disinfectant measure, the shelf-life of the little cake of this Semen phaseoli radiati was up to six months。Soybean cake manufacture method disclosed in prior art is generally adopted Semen phaseoli radiati as raw material, because containing abundant starch in Semen phaseoli radiati, it is possible to be fabricated to soybean cake or bean mud。But seldom making soybean cake with Semen Glycines in prior art, because relative Semen phaseoli radiati, Semen Glycines content of starch is few, and protein content is higher, is therefore usually for making bean milk。
" promise Deng's soybean cake " is collection Dali Prefecture, Yunnan Province Yunlong County Nuo Dengqiannian Bai nationality village's history of more than one thousand years, is the pure natural traditional properties food arisen at the historic moment with promise Deng's salt culture。When people endure salt with cauldron at that time, homemade a kind of soybean cake is placed on the kitchen range top, it has been found that it becomes crisp, fragrant and pleasant to taste under the constant temperature of the kitchen range top toasts, just wide-spread。The raw material of its making is Oryza glutinosa, Rhizoma amorphophalli, Seem Lablab Album bar, brown sugar etc., is made generally in the thin cake about 2 millimeters thick and dries。It is referred to as " soybean cake ", is not containing the bean material such as Semen phaseoli radiati or Semen Glycines in soybean cake raw material, but soybean cake employs Seem Lablab Album bar in making, and is therefore just called " soybean cake "。Decoct with Oleum sesami when soybean cake is edible, be characterized in fragrant, crisp, glutinous, sweet, put in mouth and just melt, make us enjoying endless aftertastes, be that one both can be put on the dining table, can lie fallow again edible, all-ages food。But when adopting traditional method to make soybean cake, owing to raw material composition is simple, proportioning is science not, and obtained soybean cake bulkiness is bad, mouthfeel is poor。Also having after glutinous paste cooks in conventional fabrication method, its stickiness and temperature are higher, are not easy to processing, cold and really up to the mark, it is impossible to processing。Additionally, due to conventional fabrication method can not find when Oryza glutinosa soaks during applicable aqueous alkali comes and, the soybean cake color and luster therefore prepared is more black, and mouthfeel is not bulk。In a word, can there is the deficiency of following several respects in conventional fabrication method: one is darkish complexion；Two is frangible, at all cannot kept dry, affect packing and selling；Three is not bulk, and mouthfeel is poor；Four to be to maintain the phase short, general only 90-100 days。
Summary of the invention
For the deficiency that above-mentioned prior art exists, it is an object of the invention to provide that color and luster is relatively white, mouthfeel is bulk, without any food additive and be easy to the manufacture method of a kind of soybean cake preserved after drying。
For achieving the above object, the present invention is achieved through the following technical solutions: the manufacture method of a kind of soybean cake, it is characterised in that the method is made up of the step of following order:
(1) aqueous alkali is made: after being dried by the mobile jib of Semen Oryzae and Semen Lablab Album, be fired into carbon block, the mass ratio of Semen Oryzae mobile jib and Semen Lablab Album mobile jib is 1:(1-4), the 50 DEG C of warm water soaking of carbon block that will fire, filter, precipitate 3-5 days to as clear as crystal, then blend into the aqueous alkali of pH value 10-11 with clear water；
(2) pretreatment of raw material:
Fructus Gleditsia after drying is cleaned by A, and the shape that is cut into small pieces is standby；
Oryza glutinosa is eluriated after totally by B, the clear water of standby Fructus Gleditsia with 7-10 DEG C of Oryza glutinosa is soaked, one layer of Oryza glutinosa is first put during immersion, putting one layer of Fructus Gleditsia again, the mass ratio of Fructus Gleditsia and Oryza glutinosa is 1:(140-150), soak 10 days, pick Fructus Gleditsia, being rinsed well by Oryza glutinosa, drying to moisture is 10-15%, then it is standby that Oryza glutinosa is worn into fine powder；
C soaks 24 hours after being removed the peel by Semen Glycines, Semen Glycines soybean milk made by the aqueous alkali fiberizer taking step 1 prepared, being joined by Semen Glycines soybean milk in the glutinous rice flour that step 2 prepares, the mass ratio of Semen Glycines soybean milk and glutinous rice flour is 1:(8-15), then the aqueous alkali prepared by step 1 and make humidity for gently holding pockets of bean rice mud；
Rice is eluriated clean by D, soaks 20-24 hour, wears into thin rice flour standby after drying；
(3) cook: feed pretreatment step C is put into the bean rice mud made steamed tool cooks into bean rice paste；
(4) dispensing: Fructus Colocasiae Esculentae slurry and white sugar are added in the bean rice paste that step 3 prepares, it is uniformly mixed, the temperature that bean rice is stuck with paste controls at 55-65 DEG C, the mass ratio that described Fructus Colocasiae Esculentae slurry and bean rice are stuck with paste is 1:(8-12), the mass ratio that described white sugar is stuck with paste with bean rice is 1:(30-50), wherein said Fructus Colocasiae Esculentae slurry is Fructus Colocasiae Esculentae peeling to be cleaned, and after the shape that is cut into small pieces, the aqueous alkali fiberizer taking step 1 prepared is made；
(5) soybean cake is made: take the bean rice obtained by step 4 and stick with paste, bean rice is stuck with paste and rubs slivering shape, when rubbing, the thin rice flour obtained by feed pretreatment step D is sprinkled upon the surface that bean rice is stuck with paste, then cuts into little wad with cutting machine, after with grinding machine little wad rolled and to make the soybean cake that thickness is 4-6mm；
(6) dry: the soybean cake that step 5 prepares is placed in ventilated environment, drying in the air to moisture is 4-6%, with brush by the thin rice flour outwash of the attachment on soybean cake surface, then piles up in heaps by soybean cake and flattens, proceeding to nonventilated indoor until drying, after packaging, preparing soybean cake finished product。
The present invention temperature that bean rice is stuck with paste in step (4) dispensing controls at 60 DEG C, and the mass ratio that Fructus Colocasiae Esculentae slurry and bean rice are stuck with paste is 1:10, and the mass ratio that white sugar is stuck with paste with bean rice is 1:40。
Present invention mass ratio of Semen Glycines soybean milk and glutinous rice flour in feed pretreatment step C is 1:(12-13)。
Compared with prior art, the device have the advantages that:
1, the natural plants alkali owing to adopting the mobile jib of the Semen Oryzae mobile jib after drying and Semen Lablab Album to contain, it is fabricated to the aqueous alkali of pH value 10-11, and the acidity of Oryza glutinosa is neutralized by the alkalescence of Fructus Gleditsia, without any additive in whole manufacture method, making soybean cake all of natural plants alkali, the soybean cake color and luster that therefore can make making is good, bulkiness is better。
2, owing to the mass ratio of Semen Glycines soybean milk Yu glutinous rice flour is controlled at 1:(8-15 by the present invention), the aqueous alkali prepared with the mobile jib of Semen Oryzae and Semen Lablab Album again is modulated into bean rice mud, and the soybean cake therefore making making is bulk, and non-friable, being easy to dried preservation, general storage life can reach 530-550 days。
3, owing to the present invention does not allow for Fructus Colocasiae Esculentae slurry to be charged first to cook during bean rice is stuck with paste again, but adopt and Fructus Colocasiae Esculentae slurry is joined in the bean rice paste cooked, such Fructus Colocasiae Esculentae slurry just can dilute the stickiness that bean rice is stuck with paste well, and improve pliability and the uniformity that bean rice is stuck with paste, and making the temperature that bean rice is stuck with paste be reduced to 55-65 DEG C, it is simple to bean rice is stuck with paste and is rubbed shaping。If the temperature that bean rice is stuck with paste is higher than 60 DEG C, easy adhesion, deformation when rubbing stuck with paste by bean rice, affects soybean cake attractive in appearance, if the temperature that bean rice is stuck with paste is lower than 55 DEG C, is then not easy to the system of rolling。
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but never in any form the present invention is any limitation as, and based on present invention teach that any conversion or replacement made, belongs to protection scope of the present invention。
Embodiment 1
A kind of manufacture method of soybean cake, it is characterised in that: the method is made up of the step of following sequence:
(1) aqueous alkali is made: after being dried by the mobile jib of Semen Oryzae and Semen Lablab Album, be fired into carbon block, the mass ratio of Semen Oryzae mobile jib and Semen Lablab Album mobile jib is 1:1, the 50 DEG C of warm water soaking of carbon block that will fire, and filters, precipitate 3 days to as clear as crystal, then blend into the aqueous alkali of pH value 10 with clear water；
(2) pretreatment of raw material:
Fructus Gleditsia after drying is cleaned by A, and the shape that is cut into small pieces is standby；
Oryza glutinosa is eluriated after totally by B, standby Fructus Gleditsia is soaked with the clear water of 7 DEG C with Oryza glutinosa, one layer of Oryza glutinosa is first put during immersion, putting one layer of Fructus Gleditsia again, the mass ratio of Fructus Gleditsia and Oryza glutinosa is 1:140, soaks 10 days, pick Fructus Gleditsia, being rinsed well by Oryza glutinosa, drying to moisture is 10%, then it is standby that Oryza glutinosa is worn into fine powder again；
C soaks 24 hours after being removed the peel by Semen Glycines, Semen Glycines soybean milk made by the aqueous alkali fiberizer taking step 1 prepared, is joined by Semen Glycines soybean milk in the glutinous rice flour that step 2 prepares, and the mass ratio of Semen Glycines soybean milk and glutinous rice flour is 1:8, the aqueous alkali for preparing by step 1 again and make bean rice mud, the humidity of bean rice mud is agglomerating for gently holding；
Rice is eluriated clean by D, soaks 20 hours, wears into thin rice flour standby after drying；
(3) cook: feed pretreatment step C and the bean rice mud made are put in steamed tool, cook into bean rice and stick with paste；
(4) dispensing: Fructus Colocasiae Esculentae slurry and white sugar are added in the bean rice paste that step 3 prepares, it is uniformly mixed, the temperature that bean rice is stuck with paste is made to control at 55 DEG C, the mass ratio that Fructus Colocasiae Esculentae slurry and bean rice are stuck with paste is 1:8, the mass ratio that white sugar is stuck with paste with bean rice is 1:30, wherein said Fructus Colocasiae Esculentae slurry is Fructus Colocasiae Esculentae peeling to be cleaned, and after the shape that is cut into small pieces, the aqueous alkali fiberizer taking step 1 prepared is made；
(5) soybean cake is made: take the bean rice paste that step 4 prepares, bean rice is stuck with paste and rubs slivering shape, when rubbing, the thin rice flour that feed pretreatment step D prepares is sprinkled upon the surface that bean rice is stuck with paste, then cuts into little wad with cutting machine, after with grinding machine little wad rolled and to make the soybean cake that thickness is 4mm；
(6) dry: the soybean cake that step 5 prepares is placed in ventilated environment, dry in the air to moisture to 4%, with brush by the thin rice flour outwash of the attachment on its soybean cake surface, then soybean cake is piled up in heaps and flattens, proceeding to nonventilated indoor until drying, after packaging, namely preparing soybean cake finished product。
The soybean cake color and luster that the present embodiment prepares is relatively white, mouthfeel is bulk, non-friable, can preserve in dry conditions 540 days, its storage life is 5-6 times of traditional meju。
The eating method of soybean cake has baking and frying method。
Baking is soybean cake slow fire baking on charcoal fire, electric furnace, from flare about 8cm, constantly overturns, until soybean cake no longer magnifies, till the micro-Huang of color and luster, bake, cool cold after i.e. edible。
Frying method be soybean cake is put in edible oil fry, first edible oil is cooked, after edible oil temperature is down to 100-130 DEG C of slow fire, soybean cake is put into and can constantly be magnified bubbling in oil, need therebetween constantly to stir, allow soybean cake and oil be fully contacted, till the micro-Huang no longer bubbling of soybean cake color and luster。Turn yellow if soybean cake is put in oil at once, illustrate that edible oil temperature is too high, need to cool again fried。Soybean cake explode ripe, cool after i.e. edible。
Embodiment 2
A kind of manufacture method of soybean cake, it is characterised in that: the method is made up of the step of following sequence:
(1) aqueous alkali is made: after being dried by the mobile jib of Semen Oryzae and Semen Lablab Album, be fired into carbon block, the mass ratio of Semen Oryzae mobile jib and Semen Lablab Album mobile jib is 1:4, the immersion of 50 DEG C of warm water of carbon block that will fire, and filters, precipitate 5 days to as clear as crystal, then blend into the aqueous alkali of pH value 11 with clear water；
(2) pretreatment of raw material:
Fructus Gleditsia after drying is cleaned by A, and the shape that is cut into small pieces is standby；
Oryza glutinosa is eluriated after totally by B, standby Fructus Gleditsia is soaked with the clear water of 10 DEG C with Oryza glutinosa, one layer of Oryza glutinosa is first put during immersion, putting one layer of Fructus Gleditsia again, the mass ratio of Fructus Gleditsia and Oryza glutinosa is 1:150, soaks 10 days, pick Fructus Gleditsia, Oryza glutinosa is rinsed well, dries to moisture 15%, then it is standby that Oryza glutinosa is worn into fine powder；
C is with embodiment 1, and simply Semen Glycines soybean milk is 1:15 with the mass ratio of glutinous rice flour；
D is with embodiment 1；
(3) cook: with embodiment 1；
(4) dispensing: Fructus Colocasiae Esculentae slurry and white sugar are added in the bean rice paste that step 3 prepares, it is uniformly mixed, the temperature that bean rice is stuck with paste is made to control at 65 DEG C, the mass ratio that Fructus Colocasiae Esculentae slurry and bean rice are stuck with paste is 1:12, the mass ratio that white sugar is stuck with paste with bean rice is 1:50, wherein said Fructus Colocasiae Esculentae slurry is Fructus Colocasiae Esculentae peeling to be cleaned, and after the shape that is cut into small pieces, the aqueous alkali fiberizer taking step 1 prepared is made；
(5) make soybean cake: with embodiment 1, simply with grinding machine little wad rolled and make the soybean cake that thickness is 6mm；
(6) dry: with embodiment 1, simply the soybean cake that step 5 prepares to be placed in ventilated environment, dry in the air to moisture to 6%。
The soybean cake color and luster that the present embodiment prepares is relatively white, mouthfeel is bulk, non-friable, can preserve in dry conditions 530 days。
Embodiment 3
A kind of manufacture method of soybean cake, it is characterised in that: the method is made up of the step of following order:
(1) aqueous alkali is made: after being dried by the mobile jib of Semen Oryzae and Semen Lablab Album, be fired into carbon block, the mass ratio of Semen Oryzae mobile jib and Semen Lablab Album mobile jib is 1:3, the 50 DEG C of warm water soaking of carbon block that will fire, and filters, precipitate 4 days to as clear as crystal, then blend into, with clear water, the aqueous alkali that pH value is 10.5；
(2) pretreatment of raw material:
Fructus Gleditsia after drying is cleaned by A, and the shape that is cut into small pieces is standby；
Oryza glutinosa is eluriated after totally by B, standby Fructus Gleditsia block is soaked with the clear water of 9 DEG C with Oryza glutinosa, one layer of Oryza glutinosa is first put during immersion, putting one layer of Fructus Gleditsia again, the mass ratio of Fructus Gleditsia and Oryza glutinosa is 1:145, soaks 10 days, pick Fructus Gleditsia, being rinsed well by Oryza glutinosa, drying to moisture is 13%, then it is standby that Oryza glutinosa is worn into fine powder；
C is with embodiment 1, and simply Semen Glycines soybean milk is 1:12 with the mass ratio of glutinous rice flour；
Rice is eluriated clean by D, soaks 22 hours, wears into thin rice flour standby after drying；
(3) cook: with embodiment 1；
(4) dispensing: first make bean rice stick with paste and stir into shape of looping, then in Fructus Colocasiae Esculentae slurry and white sugar uniform stirring being stuck with paste to bean rice, the mass ratio that Fructus Colocasiae Esculentae slurry and bean rice are stuck with paste is 1:10, the mass ratio that white sugar is stuck with paste with bean rice is 1:40, firmly pull up modulation again, so repeatedly, the temperature that bean rice is stuck with paste is made to control at 60 DEG C, until mix homogeneously。In this operation, if Fructus Colocasiae Esculentae slurry and white sugar do not stir, then Fructus Colocasiae Esculentae slurry and white sugar can form little bulk when bean rice is stuck with paste and rolled processed, roll and make not open, have a strong impact on soybean cake quality。
All the other are with embodiment 1。
The soybean cake color and luster that the present embodiment prepares is relatively white, mouthfeel is bulk, non-friable, can preserve in dry conditions 550 days。
Claims (3)
1. the manufacture method of a soybean cake, it is characterised in that the method is made up of the step of following order:
(1) aqueous alkali is made: after being dried by the mobile jib of Semen Oryzae and Semen Lablab Album, be fired into carbon block, the mass ratio of Semen Oryzae mobile jib and Semen Lablab Album mobile jib is 1:(1-4), the 50 DEG C of warm water soaking of carbon block that will fire, filter, precipitate 3-5 days to as clear as crystal, then blend into the aqueous alkali of pH value 10-11 with clear water；
(2) pretreatment of raw material:
Fructus Gleditsia after drying is cleaned by A, and the shape that is cut into small pieces is standby；
Oryza glutinosa is eluriated after totally by B, the clear water of standby Fructus Gleditsia with 7-10 DEG C of Oryza glutinosa is soaked, one layer of Oryza glutinosa is first put during immersion, putting one layer of Fructus Gleditsia again, the mass ratio of Fructus Gleditsia and Oryza glutinosa is 1:(140-150), soak 10 days, pick Fructus Gleditsia, being rinsed well by Oryza glutinosa, drying to moisture is 10-15%, then it is standby that Oryza glutinosa is worn into fine powder；
C soaks 24 hours after being removed the peel by Semen Glycines, Semen Glycines soybean milk made by the aqueous alkali fiberizer taking step (1) prepared, Semen Glycines soybean milk is joined in the feed pretreatment step B glutinous rice flour prepared, the mass ratio of Semen Glycines soybean milk and glutinous rice flour is 1:(8-15), then the aqueous alkali prepared by step (1) and to make humidity be gently hold pockets of bean rice mud；
Rice is eluriated clean by D, soaks 20-24 hour, wears into thin rice flour standby after drying；
(3) cook: feed pretreatment step C is put into the bean rice mud made steamed tool cooks into bean rice paste；
(4) dispensing: Fructus Colocasiae Esculentae slurry and white sugar are added in the bean rice paste that step (3) prepares, it is uniformly mixed, the temperature that bean rice is stuck with paste controls at 55-65 DEG C, the mass ratio that described Fructus Colocasiae Esculentae slurry and bean rice are stuck with paste is 1:(8-12), the mass ratio that described white sugar is stuck with paste with bean rice is 1:(30-50), wherein said Fructus Colocasiae Esculentae slurry is Fructus Colocasiae Esculentae peeling to be cleaned, and after the shape that is cut into small pieces, the aqueous alkali fiberizer taking step (1) prepared is made；
(5) soybean cake is made: take the bean rice obtained by step (4) and stick with paste, bean rice is stuck with paste and rubs slivering shape, when rubbing, the thin rice flour obtained by feed pretreatment step D is sprinkled upon the surface that bean rice is stuck with paste, cut into little wad with cutting machine again, after with grinding machine little wad rolled and to make the soybean cake that thickness is 4-6mm；
(6) dry: first the soybean cake that step (5) prepares to be placed in ventilated environment, drying in the air to moisture is 4-6%, with brush by the thin rice flour outwash of the attachment on soybean cake surface, then piles up in heaps by soybean cake and flattens, proceeding to nonventilated indoor until drying, after packaging, preparing soybean cake finished product。
2. the manufacture method of a kind of soybean cake according to claim 1, it is characterised in that the temperature that bean rice is stuck with paste in step (4) dispensing controls at 60 DEG C, the mass ratio that Fructus Colocasiae Esculentae slurry and bean rice are stuck with paste is 1:10, and the mass ratio that white sugar is stuck with paste with bean rice is 1:40。
3. the manufacture method of a kind of soybean cake according to claim 1, it is characterised in that in described feed pretreatment step C, Semen Glycines soybean milk is 1:(12-13 with the mass ratio of glutinous rice flour)。
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1484977A (en) * | 2002-09-28 | 2004-03-31 | 张友会 | Production method of mung bean cake |
| CN102907477A (en) * | 2011-08-05 | 2013-02-06 | 梁华容 | Multi-flavor bean cake |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1484977A (en) * | 2002-09-28 | 2004-03-31 | 张友会 | Production method of mung bean cake |
| CN102907477A (en) * | 2011-08-05 | 2013-02-06 | 梁华容 | Multi-flavor bean cake |
Non-Patent Citations (1)
| Title |
|---|
| 清香美味的绿豆饼;刘艺;《农村百事通》;20131231(第19期);第33页 * |
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