CN104798901A - Method for controlling quality of dried bean curds in production process - Google Patents
Method for controlling quality of dried bean curds in production process Download PDFInfo
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- CN104798901A CN104798901A CN201410037788.3A CN201410037788A CN104798901A CN 104798901 A CN104798901 A CN 104798901A CN 201410037788 A CN201410037788 A CN 201410037788A CN 104798901 A CN104798901 A CN 104798901A
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Abstract
The invention discloses a method for controlling the quality of dried bean curds in the production process, and belongs to the field of bean product processing. Advanced technologies are adopted to solve the problem of difficult control of the quality of dried bean curds produced through traditional technologies in order to improve and control the quality of the dried bean curds. The main quality control method comprises the following steps: 1, washing soybeans, adding water with the mass 1.2 times that of the soybeans, immersing the soybeans in water in a sealed tank, carrying out vacuum pumping to 0.2-0.8MPa, and immersing for 5-10h; 2, adding a 10% mycose solution to a slurry obtained after slurry heating according to a volume ratio of the solution to the slurry of 0.001-0.005:100 in order to adjust and control the water activity in the dried bean curds; 3, adopting a one-time slurry slushing technology at above 90DEG C, and allowing the slurry to stand in a cylinder for above 15min, wherein the temperature of Tofu pudding after the stand ends is above 85DEG C; and 4, adding the dried bean curds into a tunnel cooler, and carrying out tunnel air cooling to control the water content of the dried bean curds to 15-25%, wherein the amount of the dried bean curds entering the tunnel cooler does not exceed 5kg/m<2>, and the temperature of the dried bean curds before a pre-cooler is smaller than 45DEG C.
Description
Technical field
The present invention relates to a kind of method controlling dried bean curd quality in production process, belong to bean product manufacture field.
Background technology
Dried bean curd goods are one of staple products of soybean further process, deeply like by consumer.Soybean nutritional enriches, containing protein 40%, fat 20%, carbohydrate 20%, moisture 10%, crude fibre 5%, another containing several mineral materials and vitamin, calcium mass fraction (0.02%) is 20 times of beef, weight of iron mark (0.01%) is 10 times of beef or milk, therefore dried bean curd is nutritious, has the laudatory title of Vegetable meat.According to analysis, dried bean curd has the features such as protein content is high, easily digested.Although dried bean curd is nutritious, easily cooperating microorganisms, need the shelf life of the sterilization mode prolongation dried bean curd adopting intensity large, and the dried bean curd matter structure after high temperature high pressure sterilizing there occurs great changes, has influence on the development of this series products.
Current China mainly concentrates in different preparation method about the research of dried bean curd, patent of invention CN93103805.7 reports production technology of a kind of spiced dried bean curd and products thereof, its main manufacture craft is after good quality soybeans is processed into dried bean curd by known technology, allocate into again refined salt, monosodium glutamate, brown sugar, fennel and cassia bark carry out adding warmly to boil, dehydrated cooled, circulation like this is no less than three times, finally carry out vacuum packaging and disinfect, CN00130772.X invention relate to a kind of be improvement to technology for producing dried bean curd.By soft beancurd, dice, through dehydration, dries and ferments simultaneously.Its moisture content when 3-8% (weight) till.The manufacture craft of a CN201210215377.X dried bean curd, belongs to food processing field, it can effectively solve general dried bean curd practical get up soft, the smooth not shortcoming of mouthfeel.10kg bean curd is put into clean water to soak 5 minutes, by the bitter taste rinsed clean on bean curd, then bean curd is got from water airing under putting into the sun for subsequent use after 1 day; Be placed in by bean curd on chopping board, thinly sliced by bean curd with cutter, the thickness of the bean curd slice cut out remains on 1 cm thick, then puts into salt solution and soaks 5min; In pot, add 20 kg of water, then heat boiled, 30 grams of five-spice powders are poured in pot, then heats boiled, use little fire instead after the water by the time in pot is boiled and simmer 20min; From pot, dried bean curd is got put into screen cloth be filtered dry more than moisture, and then put in baking oven and dry moisture, mainly for the production of dried bean curd.The seasoning processing technology of a kind of spiced dried bean curd of CN201310352400.4 disclosure of the invention, comprises and quick-boils alkali, stew in soy sauce, dries, is cooled to room temperature, spice, then add spice and carry out mechanical spice.
The present invention does quality mainly for traditional bean curd and controls difficult problem, adopts advanced technology and improves, improve dried bean curd texture quality.
Summary of the invention
Control a method for dried bean curd quality in production process, belong to bean product processing technique field.
Its main production process is: carry beans, cleaning, bubble beans, mill beans, plasma burning, blowing, punching slurry, etc. cylinder, scoop spend quantitative, upper embryo, compacting, airing cooling.Summary of the invention is: 1) rinsed well by soya bean, steeps in sealed shell of tank, vacuumizes and soaks 5-10h; 2) after plasma burning, in slurries, add 0.001 ~ 0.005% (volume ratio) trehalose 10% solution, object is water activity in regulable control dried bean curd, and adopting tunnel type air-cooling to control dried bean curd moisture is 15 ~ 25%.
Technical solution
Control a method for dried bean curd quality in production process, its major control measure is: 1) rinsed well by soya bean, adds 1.2 times of water, steeps in sealed shell of tank, be evacuated to 0.2 ~ 0.8MPa, soaks 5 ~ 10h; 2) after plasma burning, in slurries, add 0.001 ~ 0.005% trehalose 10% solution, object is water activity in regulable control dried bean curd.3) employing rushes sizing process 1 time, and punching slurry temperature is more than 90 DEG C, and at the end of waiting cylinder, Tofu pudding temperature more than 85 DEG C, should wait cylinder more than 15 minutes; 4) enter tunnel type cooler dried bean curd amount and be no more than 5kg/m
2, enter temperature < 45 DEG C before precooler.
The present invention adopts soya-bean milk vacuum bubbles beans control technology, regulates the method for dried bean curd water activity, can obtain the production technology of fine texture dried bean curd bean product.
Beneficial effect of the present invention
1, compared with traditional product, the present invention adopts vacuum immersion to be conducive to improving dried bean curd quality.
2, compared with traditional dried bean curd goods, the present invention steeps beans making dried bean curd microorganism quality and also can better be controlled under adopting vacuum condition.
Detailed description of the invention
Embodiment 1: a kind of method controlling dried bean curd quality in production process
1, steep beans: rinsed well by soya bean, add 1.2 times of water, steep in sealed shell of tank, be evacuated to 0.2 ~ 0.8MPa, soak 5 ~ 10h.
2, pull an oar: pulling an oar having soaked soya bean, adopting flat filtration by bean dreg separation.
3, plasma burning: slurries are warming up to 85 DEG C in slurry tank, retains 15 ~ 20min, and adopt vibratory sieve to filter to obtain slurries, after plasma burning, in slurries, add 0.001 ~ 0.005% trehalose 10% solution, object is water activity in regulable control dried bean curd.
4, starch: the requirement of 1. starching: concentration: 9.2 ± 0.2 degree, slurry temperature: more than 90 DEG C, slurry is heavy: 110kg (putting to graduation mark); 2. coagulating agent requires: the plaster of paris: 450g/ cylinder, and gypsum and 10kg water are mixed into solution; 3. put slurry mode: adopt and once rush slurry processes, poured rapidly by quantitative slurry and be placed with in the cylinder of coagulating agent, leave standstill and get final product (before punching slurry, coagulant solution need stir).
5, cylinder: more than the 15min such as, waits during cylinder and covers cylinder mouth with cloth, terminate rear Tofu pudding temperature and should be greater than 85 DEG C.
6, upper embryo: 1. scoop and spend quantitatively: the Tofu pudding in cylinder is scooped into (6kg Tofu pudding) in quantitative barrel, and note striking off bung, must not cylinder be opened, avoid Tofu pudding in vat broken.2. broken brain: breaking brain to Tofu pudding with waddy to the Tofu pudding in quantitative barrel is uniform soya bean size.3. plaiting: the degree of tightness that cloth will draw is suitable, angle will fold to position; 4. put plate to strike off: plate just will put, Tofu pudding wants corner to put in place, and thick middle surrounding is thin.5. every skid plate number: 20 plates, wooden handcart puts 19 pieces of dual platens for every layer, 2 pieces of single sided boards.
7, suppress: the press time is 50min, about 3 ~ 4min presses once, each 1 ~ 2 centimeter.Press back shroud and liner space from 40cm, (being depressed into corresponding scale and mark).
8, lower sled: dried bean curd is depressed into assigned address and after stablize more than 3min, can descends sled, and notices that between each plate, corner angle align.
9, cooling processing: enter tunnel type cooler dried bean curd amount and be no more than 5kg/m
2, enter temperature < 45 DEG C before precooler, adopting tunnel type air-cooling to control dried bean curd moisture is 15 ~ 25%.
10, vanning self-inspection: requirement of 1. casing: 5 plates/case; 2. self-inspection requires: to dried bean curd weight (1.9 ± 0.1kg), toughness, soft or hard, bubble, abnormal conditions carry out self-inspection not have pressure to hold together etc.
Claims (4)
1. control a method for dried bean curd quality in production process, it is characterized in that:
1) soya bean is rinsed well, add 1.2 times of water, steep in sealed shell of tank, be evacuated to 0.2 ~ 0.8MPa, soak 5 ~ 10h; 2) after plasma burning, in slurries, add 0.001 ~ 0.005% trehalose 10% solution, object is water activity in regulable control dried bean curd.3) employing rushes sizing process 1 time, and punching slurry temperature is more than 90 DEG C, and at the end of waiting cylinder, Tofu pudding temperature more than 85 DEG C, should wait cylinder more than 15 minutes; 4) enter tunnel type cooler dried bean curd amount and be no more than 5kg/m
2, enter temperature < 45 DEG C before precooler, adopting tunnel type air-cooling to control dried bean curd moisture is 15 ~ 25%.
2. preparation method according to claim 1, is characterized in that adopting vacuum to be that 0.3 ~ 0.7MPa steeps beans raising dried bean curd quality.
3. preparation method according to claim 1, is characterized in that after plasma burning, and in slurries, add 0.001 ~ 0.005% trehalose 10% solution, object is water activity in regulable control dried bean curd.
4. preparation method according to claim 1, is characterized in that adopting tunnel type air-cooling to control dried bean curd moisture is 15 ~ 25%.
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| CN201410037788.3A CN104798901A (en) | 2014-01-26 | 2014-01-26 | Method for controlling quality of dried bean curds in production process |
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| CN201410037788.3A CN104798901A (en) | 2014-01-26 | 2014-01-26 | Method for controlling quality of dried bean curds in production process |
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| CN104798901A true CN104798901A (en) | 2015-07-29 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077157A (en) * | 2007-06-25 | 2007-11-28 | 吴江市方霞企业信息咨询有限公司 | Spiced dried bean curd |
| CN101401628A (en) * | 2008-10-16 | 2009-04-08 | 宁波市大桥生态农业有限公司 | Method for producing spiced dried bean curd of carrot |
| CN101427746A (en) * | 2008-10-21 | 2009-05-13 | 淮南市吴氏豆制品有限公司 | Process for preparing convenient bean product |
| CN101473882A (en) * | 2008-11-10 | 2009-07-08 | 广东海洋大学 | Method for producing low-sugar pineapple preserved fruit |
| CN101919449A (en) * | 2010-05-18 | 2010-12-22 | 嘉兴市家家乐食品有限责任公司 | Method for controlling thickness of bean curd sheets |
| CN102144756A (en) * | 2010-11-25 | 2011-08-10 | 广东美味鲜调味食品有限公司 | Method for preparing full-grain cooked soybeans |
-
2014
- 2014-01-26 CN CN201410037788.3A patent/CN104798901A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077157A (en) * | 2007-06-25 | 2007-11-28 | 吴江市方霞企业信息咨询有限公司 | Spiced dried bean curd |
| CN101401628A (en) * | 2008-10-16 | 2009-04-08 | 宁波市大桥生态农业有限公司 | Method for producing spiced dried bean curd of carrot |
| CN101427746A (en) * | 2008-10-21 | 2009-05-13 | 淮南市吴氏豆制品有限公司 | Process for preparing convenient bean product |
| CN101473882A (en) * | 2008-11-10 | 2009-07-08 | 广东海洋大学 | Method for producing low-sugar pineapple preserved fruit |
| CN101919449A (en) * | 2010-05-18 | 2010-12-22 | 嘉兴市家家乐食品有限责任公司 | Method for controlling thickness of bean curd sheets |
| CN102144756A (en) * | 2010-11-25 | 2011-08-10 | 广东美味鲜调味食品有限公司 | Method for preparing full-grain cooked soybeans |
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Application publication date: 20150729 |