CN104543006A - A new processing technique for uncongealed bean curd - Google Patents

Abstract

The invention relates to a new processing technique for uncongealed bean curd. The technique includes: dipping dry beans with clear water the weight of which is 4-5 times of the weight of the dry beans, dipping with warm water for 3-4 h, adding a small amount of sodium carbonate, changing water every one hour, smashing the beans to a degree of fineness that allows a smashed product to pass a sieve having a size of 100 meshes because that protein is not liable to release when the smashed product is too coarse, adding a proper amount of sodium carbonate during pulping, allowing a product after the pulping to stand for 5-10 min, pulping with a steel mill, filtering the pulp by adopting a manner of three times of grinding and two times of filtering with 15-16 parts of the pulp being filtered for 1 part of the beans, rapidly heating the pulp with big fire to boil the pulp, maintaining for 5 min, adding a bean type defoaming agent to defoam, dissolving glucolactone to a small amount of clear water, rapidly adding into the boiled bean pulp with each part of the beans needing 0.01 part of the glucolactone, stirring uniformly, and maintaining the temperature for 15-20 min after addition, then a finished product is obtained after forming and stabilization. The beneficial effects of the technique are that: the glucolactone is used as a coagulator, the prepared uncongealed bean curd is whiter, finer and more tasty, more than 70% of the uncongealed bean curd can be absorbed by human bodies, and the uncongealed bean curd prepared by the technique from 1 kg of beans is about 4 kg more than the uncongealed bean curd prepared by conventional methods.

Description

A kind of jellied bean curd New Machining Technology

Technical field

The present invention relates to food processing field, be specifically related to a kind of jellied bean curd New Machining Technology.

Background technology

Jellied bean curd is the high-nutrition food utilizing soybean protein to make.Human body can reach 92-98% to its absorptivity, and jellied bean curd, except containing except protein, also can be human physiological activity and provides multivitamin and mineral matter.Particularly with gypsum or lactone for coagulating agent time, yield rate is high, and calcium content enriches, and can meet the demand of human body to calcium, has certain effect to disease such as prevention osteomalacia and hypoplasia of tooth etc.Jellied bean curd has long history in China, is subject to liking of people deeply.It is that this method output is lower, and quality is also poor with the coagulating agent such as gypsum, bittern that conventional method makes jellied bean curd.At present in order to high in order to pursue forming degree in manufacturing process, color and luster is attractive in appearance, usually can add some chemical compositions, is unfavorable for that people's is healthy like this.

Summary of the invention

A kind of jellied bean curd New Machining Technology is the invention provides for the problems referred to above.

The present invention realizes in the following manner:

A kind of jellied bean curd New Machining Technology, it is characterized in that, its concrete technology is as follows:

(1) with dry beans weight 4-5 clear water bubble beans doubly, warm water bubble 3-4h, adds a little soda ash, per hourly changes water once;

(2) pulverized by beans, fineness is with by 100 mesh sieves, and too thick protein not easily discharges, and can add appropriate soda ash during defibrination, leaves standstill 5-10min after defibrination;

(3) with steel defibrination, adopt three mill two filter formula cover filter filter pulps, control every 1 part of soybean filter pulp 15-16 part;

(4) with bear fire rapid temperature increases, slurry is seethed with excitement, and keep 5min, add defoamer for beans froth breaking;

(5) be dissolved in by gluconic acid lactone in a small amount of clear water, adding rapidly in well-done soya-bean milk and to stir, every part of soybean need add 0.01 part of glucolactone, adds rear insulation 15-20min, is finished product after stable molding.

Beneficial effect of the present invention: use glucolactone instead and make coagulating agent, the more pure white exquisiteness of the jellied bean curd made is good to eat, can be absorbed by the body more than 70%, and every kilogram of soybean has more the jellied bean curd of about 4 kilograms than conventional fabrication method.

Detailed description of the invention

Select materials: select full grains, be raw material without going rotten, without the soybean of disease and pest, raw material is first sieved decontamination with sieve, then uses clear water washes clean.Soak: with dry beans weight 4-5 clear water bubble beans doubly, can separate lobe be advisable to steep sth. made by twisting beans in one's hands, temperature high soak time is short, and the low soak time of temperature is long.Add in immersion water appropriate soda ash or repeatedly duty change water, can prevent from soaking water souring.

Defibrination: first pulverized by beans, fineness is to be advisable by 100 mesh sieves, and too thick protein not easily discharges, too thin dregs of beans will be mixed in slurry, affects the quality of jellied bean curd.Appropriate soda ash can be added during defibrination, also can use defoamer for beans, the foam produced during to eliminate defibrination.Filter pulp in a moment is left standstill after defibrination.

Filter pulp: during with steel mill or stone mill defibrination, can adopt three mills two to filter formula cover filter filter pulp; Grinding-wheel grinder is then disposable filter pulp.General control is every kilogram of soybean filter pulp about 15-16 kilogram.

Mashing off: slurry is seethed with excitement with big fire rapid temperature increases, and keep 5 minutes.When producing a large amount of foam because of the decomposition of Escin, available defoamer for beans froth breaking.

Add coagulating agent: be dissolved in by gluconic acid lactone in a small amount of clear water, to add rapidly in well-done soya-bean milk and to stir.Generally every kilogram of dry soybean need add 9 grams of glucolactones, can not be too much also unsuitable very few, adds rear insulation about 15 minutes, to be formed stable after be finished product.

Claims (1)

1. a jellied bean curd New Machining Technology, is characterized in that, its concrete technology is as follows:

(1) with dry beans weight 4-5 clear water bubble beans doubly, warm water bubble 3-4h, adds a little soda ash, per hourly changes water once;

(2) pulverized by beans, fineness is with by 100 mesh sieves, and too thick protein not easily discharges, and can add appropriate soda ash during defibrination, leaves standstill 5-10min after defibrination;

(3) with steel defibrination, adopt three mill two filter formula cover filter filter pulps, control every 1 part of soybean filter pulp 15-16 part;

(4) with bear fire rapid temperature increases, slurry is seethed with excitement, and keep 5min, add defoamer for beans froth breaking;

(5) be dissolved in by gluconic acid lactone in a small amount of clear water, adding rapidly in well-done soya-bean milk and to stir, every part of soybean need add 0.01 part of glucolactone, adds rear insulation 15-20min, is finished product after stable molding.