CN104381870A - Tofu residue puffed food and preparation method thereof - Google Patents
Tofu residue puffed food and preparation method thereof Download PDFInfo
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- CN104381870A CN104381870A CN201410532452.4A CN201410532452A CN104381870A CN 104381870 A CN104381870 A CN 104381870A CN 201410532452 A CN201410532452 A CN 201410532452A CN 104381870 A CN104381870 A CN 104381870A
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- soybean residue
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
-
- 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
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/36—Removing undesirable substances, e.g. bitter substances using irradiation, e.g. with wave energy; Using electrical means or magnetic fields
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
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Abstract
The present invention relates to a preparation method of a tofu residue puffed food. The method comprises the following steps: placing tofu residues in a microwave vacuum dryer, carrying out vacuum drying to make moisture content of the tofu residues less than 5%; crushing and screening the main materials with a sieve of 100 meshes; mixing the following materials according to the ratio of 20-50% of the tofu residues, 20-30% of corn powder and 25-50% of rice flour, adding seasonings, mixing the materials with a mixer, adding water accounting for 14% of the main materials; preheating three areas of extruder chamber before feeding, the temperature of the three area being 80 to 90 DEG C for an area 1, 115 to 135 DEG C for an area 2 and 150 to 170 DEG C for an area 3; adjusting the extruder screw speed to be 130 to 190 r/min; and placing the mixed materials evenly and continuously in a twin-screw crushing expander to get molding puffed product formed in the shapes of spheres, cylinders, grains and the like. According to the present invention, the products has nutritional health functions of the tofu residues; and has characteristics of good palatability, pleasant aroma, low cost, high added value, and supportability of waste recycling.
Description
Technical field
The present invention relates to a kind of soybean residue dilated food, particularly relate to a kind of preparation method of soybean residue dilated food.
Background technology
China abounds with soybean, and soybean is one of important cereal crops of China, has had the cultivation history of 5,000 years, soybean nutritional enriches, have the feature of high protein, high dietary-fiber, high calcium, high potassium, Chinese just have the eating habit of human consumption soybean and goods thereof from ancient times, and soybean processing product enriches.But along with the increase of soybean processing amount, a large amount of bean dregs also produce thereupon.Bean dregs are accessory substances of soybean protein processing industry and bean-curd product processing industry, and current China only Tofu processing industry produces bean dregs every year just up to millions of tons.Soybean residue is good dietary fibre materials, shows according to clinical research for many years, and fibre and soya has obvious physiology and medical functions.Cellulose can adsorb cholesterol, thus effectively can reduce the cholesterol levels of blood plasma and liver, and this is very favourable to preventing artery sclerosis, control hypertension, prevention coronary heart disease etc.; Cellulose can also the secretion of indirectly glucagon suppression, has positive role to treatment diabetes; Dietary fiber can enrich stomach, has certain satiety, and it is very useful that this reduces body weight to overweight people's appetite control; Cellulose can promote enterogastric peristalsis, is beneficial to defecation, can prevent constipation and intestinal cancer; Calcareous in soybean residue very easily absorbs in alimentary canal, and that can supplement in bone and tooth is calcareous, can prevent senile osteoporosis.
Non-fried dilated food crispy in taste, short texture, heat is low, and cost perspective is wide.But, because soybean residue crude fiber content is high, coarse mouthfeel, making the accessory substance of this high-quality not cause the pay abundant attention of people, all there is coarse mouthfeel in only application, beany flavor weight, and independent expanded time the problem such as expansion rate is low.Almost do not fully utilized in bean product processing enterprise at present, major part is as the feed of domestic animal, and what have is direct as waste disposal, causes the waste of resource and the pollution of environment.Therefore, how to utilize soybean residue to produce all good food of color, mouthfeel and nutrition, reasonable effective this accessory substance of comprehensive utilization is a difficult problem urgently to be resolved hurrily.
Summary of the invention
Object of the present invention is exactly to solve the problems referred to above existed in soybean residue comprehensive utilization, the plurality of raw materials such as a kind of soybean residue and ground rice are provided to allocate according to a certain percentage, adopt the method that twin-screw extruder is expanded, produce a kind of novel puffing food, and according to different consumer groups, add different flavouring, this food all has higher Consumer acceptance in form, mouthfeel, smell etc., also there is the alimentary health-care function of soybean residue itself simultaneously, good palatability, cost is low, and added value is high, also changing rejected material to useful resource is made, resource high-efficiency.
The invention provides the dilated food of the plurality of raw materials such as a kind of soybean residue and ground rice by twin-screw extruder explained hereafter, the method comprises several steps of following order:
1. the micro-wave vacuum of soybean residue: the wet soybean residue that fresh, nothing are gone mouldy is put into microwave vacuum dryer, be 20kPa ~ 50kPa in hothouse vacuum, microwave power 400W ~ 1000W, baking temperature is 45 DEG C ~ 65 DEG C, 0.5 ~ 3.0 hour drying time, soybean residue water content is made to be down to less than 5%;
2. raw material is pulverized: pulverized through the pulverizer with screen cloth by dried soybean residue raw material, crosses 100 mesh sieves; Raw Materials Rice powder, corn flour are crossed 100 mesh sieve process;
3. batch mixing and allotment: mix for major ingredient according to soybean residue 20% ~ 50%, corn flour 20% ~ 30%, rice meal 25% ~ 50%, taste as requested adds flavoring, with mixer mixing, then adds major ingredient 14% moisture.
In major ingredient quality 100%, to be the mass percentage of major ingredient be flavoring:
Fragrant and sweet local flavor: white sugar 40%, milk powder 10%, salt 2%;
Spiced local flavor: salt 32%, white sugar 20%, five-spice powder 25.3%, monosodium glutamate 2%;
Flavor of hot: salt 32%, white sugar 15%, five-spice powder 7.4%, monosodium glutamate 1.7%, zanthoxylum powder 13.8%, chilli powder 11.9%.
4. preheating and feeding: before feeding, the trizonal temperature of first preheating bulking machine cavity is respectively 80 ~ 90 DEG C, 1st district, 2 115 ~ 135 DEG C, districts, 3 150 ~ 170 DEG C, districts, the rotating speed of adjustment screw rod of puffing machine is 130 ~ 190r/min, then the material uniformly continous mixed is sent into charging aperture;
5. extrusion is shaping: material is extruded into normal temperature and pressure in twin-screw extruder after melting under, moisture evaporates rapidly, through different grinding tool mouths, after rapid spatial expansion, can obtain the dilated product that spherical, cylindrical, grain of rice type etc. is shaping;
6. cool, packaging: under air blast, cool 10 ~ 20min to the dilated product after sizing, pack, carry out sealing, damp-prrof packing, warehouse-in is stored.
The outstanding feature of this method is: first adopt micro-wave vacuum process soybean residue.Bean dregs moisture is high, adopts common drying mode long for heating cycle, phenomenons such as easily occurring fermenting, become sour, go bad, and power consumption is very high.Micro-wave vacuum carries out drying to material under can be implemented in cryogenic conditions, evenly, fast, efficiently, has the effect of mildew-resistant, sterilization particularly deodorizing (beany flavor), makes product safety health.Micro-wave vacuum creates once expanded to soybean residue, makes the crude fibre structural state of major effect mouthfeel in soybean residue fluffy, fine and smooth.Secondly, in bean dregs, add a certain proportion of rice meal and corn flour, expanded expansion rate more independent than bean dregs obviously increases, and small product size increases, and substantially improves original mouthfeel of bean dregs, and nutrition is simultaneously more balanced, has certain meter Xiang.Moreover, flavoring is added in expanded raw material, twice expanded one-shot forming, do not need fried, do not need redrying and spraying flavoring, product sequence is simple, heat is low, make use of soybean processing discarded object as primary raw material, with low cost, nutrient health, also make the best use of everything simultaneously, decrease environmental pollution.
Specific embodiments
Embodiment 1
The micro-wave vacuum of 1 soybean residue: the wet soybean residue that fresh, nothing are gone mouldy is put into microwave vacuum dryer, be 20kPa in hothouse vacuum, microwave power 1000W, baking temperature is 65 DEG C, 0.5 hour drying time, soybean residue water content is made to be down to less than 5%.
2 raw materials are pulverized: pulverized through the pulverizer with screen cloth by the raw materials such as dried soybean residue, cross 100 mesh sieves.Other Raw Materials Rice powder, corn flour also wanted 100 mesh sieve process.
3 batch mixings and allotment: mix for major ingredient according to soybean residue 20%, corn flour 30%, rice meal 50%, taste as requested adds flavoring, with mixer mixing, then adds major ingredient 14% moisture.
The mass percentage that flavoring accounts for major ingredient is:
Fragrant and sweet local flavor: white sugar 40%, milk powder 10%, salt 2%;
Spiced local flavor: salt 32%, white sugar 20%, five-spice powder 25.3%, monosodium glutamate 2%;
Flavor of hot: salt 32%, white sugar 15%, five-spice powder 7.4%, monosodium glutamate 1.7%, zanthoxylum powder 13.8%, chilli powder 11.9%.
4 preheatings and feeding: before feeding, the trizonal temperature of first preheating bulking machine cavity is respectively 80 DEG C, 1st district, 2 115 DEG C, districts, 3 150 DEG C, districts, the rotating speed of adjustment screw rod of puffing machine is 130r/min, then the material uniformly continous mixed is sent into charging aperture.
5 extrusions are shaping: material is extruded into normal temperature and pressure in twin-screw extruder after melting under, moisture evaporates rapidly, through different grinding tool mouths, after rapid spatial expansion, can obtain the dilated product that spherical, cylindrical, grain of rice type etc. is shaping.
6 coolings, packaging: under air blast, cool 10 ~ 20min to the dilated product after sizing, pack, carries out sealing, damp-prrof packing, and warehouse-in is stored.
Embodiment 2
1. the micro-wave vacuum of soybean residue: the wet soybean residue that fresh, nothing are gone mouldy is put into microwave vacuum dryer, be 50kPa in hothouse vacuum, microwave power 400W, baking temperature is 45 DEG C, 3.0 hours drying times, soybean residue water content is made to be down to less than 5%.
2. raw material is pulverized: pulverized through the pulverizer with screen cloth by the raw materials such as dried soybean residue, crosses 100 mesh sieves.Other Raw Materials Rice powder, corn flour also wanted 100 mesh sieve process.
3. batch mixing and allotment: mix for major ingredient according to soybean residue 50%, corn flour 20%, rice meal 30%, taste as requested adds flavoring, with mixer mixing, then adds major ingredient 14% moisture.
The mass percentage that flavoring accounts for major ingredient is:
Fragrant and sweet local flavor: white sugar 40%, milk powder 10%, salt 2%;
Spiced local flavor: salt 32%, white sugar 20%, five-spice powder 25.3%, monosodium glutamate 2%;
Flavor of hot: salt 32%, white sugar 15%, five-spice powder 7.4%, monosodium glutamate 1.7%, zanthoxylum powder 13.8%, chilli powder 11.9%.
4. preheating and feeding: before feeding, the trizonal temperature of first preheating bulking machine cavity is respectively 90 DEG C, 1st district, 2 135 DEG C, districts, 3 170 DEG C, districts, the rotating speed of adjustment screw rod of puffing machine is 190r/min, then the material uniformly continous mixed is sent into charging aperture.
5. extrusion is shaping: material is extruded into normal temperature and pressure in twin-screw extruder after melting under, moisture evaporates rapidly, through different grinding tool mouths, after rapid spatial expansion, can obtain the dilated product that spherical, cylindrical, grain of rice type etc. is shaping.
6. cool, packaging: under air blast, cool 10 ~ 20min to the dilated product after sizing, pack, carry out sealing, damp-prrof packing, warehouse-in is stored.
Embodiment 3
1. the micro-wave vacuum of soybean residue: the wet soybean residue that fresh, nothing are gone mouldy is put into microwave vacuum dryer, be 40kPa in hothouse vacuum, microwave power 800W, baking temperature is 55 DEG C, 1.5 hours drying times, soybean residue water content is made to be down to less than 5%.
2. raw material is pulverized: pulverized through the pulverizer with screen cloth by the raw materials such as dried soybean residue, crosses 100 mesh sieves.Other Raw Materials Rice powder, corn flour also wanted 100 mesh sieve process.
3. batch mixing and allotment: mix for major ingredient according to soybean residue 40%, corn flour 25%, rice meal 35%, taste as requested adds flavoring, with mixer mixing, then adds major ingredient 14% moisture.
The mass percentage that flavoring accounts for major ingredient is:
Fragrant and sweet local flavor: white sugar 40%, milk powder 10%, salt 2%;
Spiced local flavor: salt 32%, white sugar 20%, five-spice powder 25.3%, monosodium glutamate 2%;
Flavor of hot: salt 32%, white sugar 15%, five-spice powder 7.4%, monosodium glutamate 1.7%, zanthoxylum powder 13.8%, chilli powder 11.9%.
4. preheating and feeding: before feeding, the trizonal temperature of first preheating bulking machine cavity is respectively 85 DEG C, 1st district, 2 120 DEG C, districts, 3 165 DEG C, districts, the rotating speed of adjustment screw rod of puffing machine is 170r/min, then the material uniformly continous mixed is sent into charging aperture.
5. extrusion is shaping: material is extruded into normal temperature and pressure in twin-screw extruder after melting under, moisture evaporates rapidly, through different grinding tool mouths, after rapid spatial expansion, can obtain the dilated product that spherical, cylindrical, grain of rice type etc. is shaping.
6. cool, packaging: under air blast, cool 10 ~ 20min to the dilated product after sizing, pack, carry out sealing, damp-prrof packing, warehouse-in is stored.
Claims (1)
1. a preparation method for soybean residue dilated food, is characterized in that:
The method comprises several steps of following order:
(1) micro-wave vacuum of soybean residue: the wet soybean residue that fresh, nothing are gone mouldy is put into microwave vacuum dryer, be 20kPa ~ 50kPa in hothouse vacuum, microwave power 400W ~ 1000W, baking temperature is 45 DEG C ~ 65 DEG C, 0.5 ~ 3.0 hour drying time, soybean residue water content is made to be down to less than 5%;
(2) raw material is pulverized: pulverized through the pulverizer with screen cloth by the raw materials such as dried soybean residue, crosses 100 mesh sieves; Raw Materials Rice, flour are crossed 100 mesh sieve process;
(3) batch mixing and allotment: mix for major ingredient according to soybean residue 20% ~ 50%, corn flour 20% ~ 30%, rice meal 25% ~ 50%, taste as requested adds flavoring, with mixer mixing, then adds major ingredient 14% moisture;
In major ingredient quality 100%, to be the mass percentage of major ingredient be flavoring:
Fragrant and sweet local flavor: white sugar 40%, milk powder 10%, salt 2%;
Spiced local flavor: salt 32%, white sugar 20%, five-spice powder 25.3%, monosodium glutamate 2%;
Flavor of hot: salt 32%, white sugar 15%, five-spice powder 7.4%, monosodium glutamate 1.7%, zanthoxylum powder 13.8%, chilli powder 11.9%;
(4) preheating and feeding: before feeding, the trizonal temperature of first preheating bulking machine cavity is respectively 80 ~ 90 DEG C, 1st district, 2 115 ~ 135 DEG C, districts, 3 150 ~ 170 DEG C, districts, the rotating speed of adjustment screw rod of puffing machine is 130 ~ 190r/min, then the material uniformly continous mixed is sent into charging aperture;
(5) extrusion is shaping: material is extruded into normal temperature and pressure in twin-screw extruder after melting under, moisture evaporates rapidly, through different grinding tool mouths, after rapid spatial expansion, the dilated product that spherical, cylindrical, grain of rice type etc. is shaping can be obtained;
(6) cool, packaging: under air blast, cool 10 ~ 20min to the dilated product after sizing, pack, carry out sealing, damp-prrof packing, warehouse-in is stored.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410532452.4A CN104381870B (en) | 2014-10-10 | 2014-10-10 | A kind of soybean residue dilated food and preparation method thereof |
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| CN201410532452.4A CN104381870B (en) | 2014-10-10 | 2014-10-10 | A kind of soybean residue dilated food and preparation method thereof |
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| CN104381870B CN104381870B (en) | 2017-12-29 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107397136A (en) * | 2017-09-06 | 2017-11-28 | 张永霞 | A kind of citrus oat dilated food of regulating qi-flowing for strengthening spleen |
| CN107836648A (en) * | 2017-10-12 | 2018-03-27 | 浙江科技学院 | Sealwort dilated food |
| CN108497504A (en) * | 2018-06-07 | 2018-09-07 | 四川来金燕食品有限公司 | Soybean dietary fiber production line |
| CN108541954A (en) * | 2018-06-07 | 2018-09-18 | 四川来金燕食品有限公司 | Soybean dietary fiber semi-finished product production line |
| CN108935737A (en) * | 2018-08-07 | 2018-12-07 | 福建农林大学 | A kind of method of extrusion production preserved beancurd |
| CN110326745A (en) * | 2019-07-17 | 2019-10-15 | 南江县太子洞食品有限公司 | A kind of non-fried fruity bean dregs crisp chip and preparation method thereof |
| CN110521783A (en) * | 2019-09-06 | 2019-12-03 | 无锡市台盛食品有限公司 | A kind of preparation method and applications of soybean residue |
| CN113100391A (en) * | 2021-04-28 | 2021-07-13 | 浙江省农业科学院 | Preparation method of Qamgur puffed functional food |
| CN113498846A (en) * | 2021-07-16 | 2021-10-15 | 北京经济管理职业学院(北京经理学院) | Preparation method for producing bean product by recycling bean curd residues and bean product |
| CN113729159A (en) * | 2021-08-16 | 2021-12-03 | 浙江工业大学 | Preparation method of bean dreg extruded and puffed food |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107397136A (en) * | 2017-09-06 | 2017-11-28 | 张永霞 | A kind of citrus oat dilated food of regulating qi-flowing for strengthening spleen |
| CN107836648A (en) * | 2017-10-12 | 2018-03-27 | 浙江科技学院 | Sealwort dilated food |
| CN108497504A (en) * | 2018-06-07 | 2018-09-07 | 四川来金燕食品有限公司 | Soybean dietary fiber production line |
| CN108541954A (en) * | 2018-06-07 | 2018-09-18 | 四川来金燕食品有限公司 | Soybean dietary fiber semi-finished product production line |
| CN108935737A (en) * | 2018-08-07 | 2018-12-07 | 福建农林大学 | A kind of method of extrusion production preserved beancurd |
| CN110326745A (en) * | 2019-07-17 | 2019-10-15 | 南江县太子洞食品有限公司 | A kind of non-fried fruity bean dregs crisp chip and preparation method thereof |
| CN110521783A (en) * | 2019-09-06 | 2019-12-03 | 无锡市台盛食品有限公司 | A kind of preparation method and applications of soybean residue |
| CN110521783B (en) * | 2019-09-06 | 2022-11-29 | 无锡市台盛食品有限公司 | Preparation method and application of bean curd residue |
| CN113100391A (en) * | 2021-04-28 | 2021-07-13 | 浙江省农业科学院 | Preparation method of Qamgur puffed functional food |
| CN113498846A (en) * | 2021-07-16 | 2021-10-15 | 北京经济管理职业学院(北京经理学院) | Preparation method for producing bean product by recycling bean curd residues and bean product |
| CN113729159A (en) * | 2021-08-16 | 2021-12-03 | 浙江工业大学 | Preparation method of bean dreg extruded and puffed food |
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|---|---|
| CN104381870B (en) | 2017-12-29 |
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