CN105145867A

CN105145867A - Tofu processing NC forming box and tofu forming technology

Info

Publication number: CN105145867A
Application number: CN201510689062.2A
Authority: CN
Inventors: 王英男; 韩建春; 孙树坤; 杨冬
Original assignee: NATIONAL RESEARCH CENTER OF SOYBEAN ENGINEERING AND TECHNOLOGY
Current assignee: NATIONAL RESEARCH CENTER OF SOYBEAN ENGINEERING AND TECHNOLOGY
Priority date: 2015-10-21
Filing date: 2015-10-21
Publication date: 2015-12-16

Abstract

The invention discloses a tofu processing NC forming box and a tofu forming technology. The forming box is a meshed tank body spun by nano silks; the circumferential wall and the bottom surface of the tank body both consist of mesh holes. The forming technology comprises the following forming steps: taking soybean, selecting and removing impurities, soaking, grinding, filtering, boiling, carrying out tofu stewing, carrying out tofu squatting, carrying out tofu breaking, carrying out tofu feeding and forming so as to obtain a finished product, wherein after tofu feeding of a product, tofu is put into the NC forming box and formed by down pressing of an extrusion screw rod; the treatment pressure is controlled to be 80-120 MPa for 1-3 minutes under the temperature of 70-90 DEG C. The NC forming box is shortened from numerical control, which is a nano fiber material forming box extruded by a numerical control machine tool once, and is extremely high in intensity and toughness and excellent in water permeability, so that loss of dry substances in a tofu forming extrusion process can be reduced, and the extrusion forming time is shortened.

Description

Tofu processing NC shaping box and bean curd moulding process

Technical field

The invention belongs to food processing technology field, relate to a kind of Tofu processing NC shaping box and utilize it to carry out shaping technique to bean curd.

Background technology

Bean curd is modal bean product, also known as soft beancurd.Soybean curd nutrition enriches, the various trace elements containing needed by human such as iron, calcium, phosphorus, magnesium, also containing carbohydrate, vegetable oil and abundant high-quality protein, have the laudatory title of " Vegetable meat ".The protein biological value of soybean can compare favourably with the flesh of fish, is the outstanding person in vegetable protein.

Traditional bean curd processing technology is: a soybean → removal of impurities → immersion → defibrination → filter pulp → mashing off → brain → crouching brain of selecting materials → broken brain → upper brain → shaping → finished product.Wherein, need when moulding process to be wrapped up by bean curd extruded with traditional steamed buns stuffed with sweetened bean paste cloth in stainless steel or wooden forming tank, water permeability is bad, and in bean curd Contoured squeeze process, the loss of dry is more, and repeatedly extruded, and the time is long.

Summary of the invention

In order to solve traditional bean curd moulding process Problems existing, the invention provides a kind of Tofu processing NC shaping box and bean curd moulding process.

The object of the invention is to be achieved through the following technical solutions:

A kind of Tofu processing NC shaping box, be to weave the net groove cell body made with nano wire, cell body perisporium and bottom surface are formed by mesh.

A kind of bean curd moulding process, comprise the steps: a soybean → removal of impurities → immersion → defibrination → filter pulp → mashing off → brain → crouching brain of selecting materials → broken brain → upper brain → shaping → finished product, wherein: on product after brain, brain is loaded in NC shaping box, bean curd is pressed down shaping by extruding screw, control treatment pressure is 80 ~ 120MPa, 1 ~ 3 minute time, temperature 70 ~ 90 DEG C.

NC shaping box is the abbreviation of numericalcontrol, utilize the disposable extruded nano-fiber material shaping box of Digit Control Machine Tool exactly, it not only has high intensity and toughness, and water permeability is high, the loss of dry in bean curd Contoured squeeze process can be reduced, and shorten the extruded time.

Accompanying drawing explanation

Fig. 1 is the structural representation of NC shaping box;

Fig. 2 is the time comparison diagram that NC shaping box and traditional steamed buns stuffed with sweetened bean paste cloth reach desirable moisture.

Detailed description of the invention

Below in conjunction with accompanying drawing, technical scheme of the present invention is further described; but be not limited thereto; everyly technical solution of the present invention modified or equivalent to replace, and not departing from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.

The invention provides a kind of bean curd moulding process, particular content is as follows:

1, bean curd shaping efficiency contrast:

1.1 experiment material

Soybean.

1.2 laboratory apparatus

Moisture teller;

Electronic scale.

1.3 experimental program

First soybean selects, and removes the defective raw material such as impurity and green soya bean insect population, then weighs, take 10kg soybean, and cleaning is placed in fermentation vat and invades bubble 10h with cold water.Select bean curd to be made into one machine, complete from defibrination, filter pulp, mashing off, some brain, crouching brain, broken brain, upper brain one step, time 30min.On product after brain, be respectively charged into by brain with in NC shaping box in the stainless steel trough being surrounded by traditional steamed buns stuffed with sweetened bean paste cloth, press down bean curd by extruding screw shaping, control treatment pressure is 100MPa, 2 minutes time, temperature about 80 DEG C.Contrast both sides reach time and the moisture discharge percentage of desirable moisture.

Now shaping machine for bean curd is commercially one substantially, and the beneath of integrally forming machine is all stainless, and the inside is steamed buns stuffed with sweetened bean paste cloth, cumbersome with steamed buns stuffed with sweetened bean paste cloth wrapped bean curd, and the easy microbiological contamination of steamed buns stuffed with sweetened bean paste cloth.In the present invention, replace the steamed buns stuffed with sweetened bean paste cloth on existing market in integrally forming machine and stainless steel tank below with NC shaping box.As shown in Figure 1, NC shaping box to be weaved the net groove cell body 1 made with nano wire, cell body 1 perisporium and bottom surface are formed by mesh 2, mesh is less than steamed buns stuffed with sweetened bean paste cloth, in forming process, come with stainless steel pressure, water squeezes instantaneously between nano wire mesh, the dry loss of bean curd is few, and not easily by microbiological contamination.

As seen from Figure 2, use NC shaping box than when using traditional steamed buns stuffed with sweetened bean paste cloth, moisture efflux time is fast 4 times.The time using NC shaping box to reach the desirable moisture 83.5% of bean curd is 2min, and the time using traditional steamed buns stuffed with sweetened bean paste cloth to reach the desirable moisture 83.5% of bean curd is 10min.

2, the mensuration of bean curd yield rate

2.1 experiment material

Soybean.

2.2 laboratory apparatus

Electronic scale.

2.3 experimental program

First soybean selects, and removes the defective raw material such as impurity and green soya bean insect population, then weighs, take 2 parts of 10kg soybean, and cleaning is placed in fermentation vat and invades bubble 10h with cold water.Select bean curd to be made into one machine, complete from defibrination, filter pulp, mashing off, some brain, crouching brain, broken brain, upper brain one step, time 30min.On product after brain, be respectively charged into by brain in the stainless steel trough being surrounded by traditional steamed buns stuffed with sweetened bean paste cloth and in NC shaping box, press down bean curd shaping by extruding screw, contrast both sides finally obtain bean curd quantity.

Table 1

Project	Tradition steamed buns stuffed with sweetened bean paste cloth	NC shaping box
			Bean curd product quantity	3.6kg	4kg

As can be seen from Table 1, under the condition of same materials, because NC shaping box can remove yellow seriflux to more all even exquisiteness in the process that bean curd is extruded, more effectively retain dried bean curd material.

Claims

1. a Tofu processing NC shaping box, it is characterized in that described shaping box to be weaved the net groove cell body made with nano wire, cell body perisporium and bottom surface are formed by mesh.

2. a bean curd moulding process, step is as follows: a soybean → removal of impurities → immersion → defibrination → filter pulp → mashing off → brain → crouching brain of selecting materials → broken brain → upper brain → shaping → finished product, it is characterized in that described forming step is: on product after brain, brain is loaded in Tofu processing NC shaping box described in claim 1, press down bean curd by extruding screw shaping.

3. bean curd moulding process according to claim 2, is characterized in that in described forming process, and control treatment pressure is 80 ~ 120MPa, 1 ~ 3 minute time, temperature 70 ~ 90 DEG C.