CN105638922A - Box-packed bean curd and processing technology thereof - Google Patents

Abstract

The invention discloses a box-packed bean curd. The box-packed bean curd is made from 11-14 baume degrees of soybean milk and 3-5% by soybean milk mass of a composite coagulator water solution, wherein the composite coagulator water solution is prepared by mixing a composite coagulator and water according to the mass ratio of 1:2-4, the composite coagulator is prepared from, by mass, calcium sulfate 65-75%, glucolactone 20-30%, magnesium chloride 2-5%, and the sum of the components is 100%. The box-packed bean curd is hygienic and safe, good in toughness, stable in quality and convenient to store and transport, has a fine and smooth taste, is not tender after long-time boiling and is suitable for long-distance sales. The invention further provides a processing technology of the box-packed bean curd. The processing technology comprises the steps of material selection, soaking, cleaning, pulping, pulp screening, pulp flushing and the like, is simple in process step, good in operability and low in production cost and is suitable for industrialized large-scale production.

Description

A kind of bean curd packed in box and processing technique thereof

Technical field

The present invention relates to a kind of bean curd, especially relate to a kind of bean curd packed in box and processing technique thereof.

Background technology

Bean curd is a kind of food being primary raw material with Semen Glycines, originates from China, by the green health food of China alchemist Huainan king Liu An invention. Even to this day, the history of existing more than 2,100 year, deeply liking by our people, periphery various countries and the people of the world. Soybean curd nutrition enriches, high protein, and low fat, containing the various trace elements of ferrum, calcium, phosphorus, magnesium and other needed by human, have the laudatory title of " Vegetable meat ". Bean curd is tonification clearing heat and health preserving food, and often food can invigorating the spleen and replenishing QI, clearing heat and moistening dryness, promoting the production of body fluid to quench thirst, cleaning the intestines and stomach. Be more suitable for febricity body constitution, halitosis is thirsty, the intestines and stomach is unclear, hot aftercare person eats. Modern medicine confirms, bean curd is except having additional nutrients, help digest, except orectic function, and the growth promoter of tooth, skeleton is also rather useful; Hemopoietic function can increase the content of ferrum in blood; Bean curd, without cholesterol, is the medicated diet delicacies of hypertension, hyperlipidemia, high-cholesterol disease and arteriosclerosis, patients with coronary heart disease, is also the dietetic therapy good merchantable brand of child, weakling and old people's extra-nutrition; Bean curd contains abundant phytoestrogen, and anti-curing osteoporosis is had good effect; Also having the function suppressing breast carcinoma, carcinoma of prostate and leukemia, the steroid sterin in bean curd, stigmasterol, be all the effective ingredient pressing down cancer.

Presently commercially available bean curd has traditional Gypsum Fibrosum and Marinated Tofu, also has gluconolactone bean curd popular in recent years. One prepares with salt brine for coagulator, is more common in northern area, is called bei-tofu, and water content is few, and water content is at 85%-88%, harder; Two is with Gypsum Fibrosum powder for coagulator, is more common in south, is called Glycine max (L.) Merr., and water content is many compared with bei-tofu, up to about 90%, soft; Three is with glucono-��-lactone for coagulator, and this is a kind of novel coagulator, is called inner ester bean curd.

In processing technique China's tradition salt (Gypsum Fibrosum) bean curd be usually screen through soybean material, soak, wash, grind, separate bean dregs, mashing off, some slurry, crouching brain, upper sled, compacting, imposite or stripping and slicing packaging after sell. The bean curd that said method is made is not packed, and now cuts in market and now sells, it is easy to polluting, sanitary condition is poor, have impact on the healthy of consumer, limits the development of China's traditional bean curd industry. Even if packing after bean curd is cut, tofu product is frangible not easily to be packed, and packaging effect is undesirable, carries out pasteurize after also needing packaging simultaneously, and enterprise's manufacturing cost increases. Inner ester bean curd adopts plastic casing packaging, health easy to carry, and yield is high, specific retention is good, exquisite quality, and relatively traditional preparation methods improves yield rate and product quality, decreases environmental pollution. But inner ester bean curd local flavor, gel strength are not as good as salt brine (Gypsum Fibrosum) bean curd, there is local flavor and turn sour, fire the phenomenons such as frangible, poor toughness, non-resistant to cook.

Summary of the invention

The present invention is to solve the problems referred to above existing for the bean curd of prior art, it is provided that a kind of safe and sanitary, delicate mouthfeel, good toughness, boil not rotten, steady quality for a long time, storing is convenient, be suitable for the bean curd packed in box of long-distance sale.

Present invention also offers a kind of bean curd packed in box processing technique, processing step is simple, workable, is suitable for industrialization large-scale production.

To achieve these goals, the present invention is by the following technical solutions:

A kind of bean curd packed in box, the described bean curd packed in box bean milk by 11��14 Baume degrees and the compound coagulant aqueous solution for bean milk quality 3��5% are made, described compound coagulant aqueous solution prepares by the following method: mixed with water 1:2��4 in mass ratio by compound coagulant, wherein, described compound coagulant is made up of the component of following mass percent: calcium sulfate 65��75%, gluconic acid lactone 20��30%, magnesium chloride 2��5%, each component sum is 100%. The formula of bean curd is optimized improvement by the present invention, it is provided in particular in a kind of compound coagulant, the dissolubility of Gypsum Fibrosum is relatively low, and setting rate is relatively slow, can make that water retention property is good, the bean curd of smooth delicacy, yield rate is higher, but the bean curd made is with certain bitter taste, therefore the character according to Gypsum Fibrosum, coordinates and add gluconic acid lactone, magnesium chloride, with the effective setting-time control, reduce the bitter taste of Gypsum Fibrosum and the tart flavour of lactone simultaneously.

The processing technique of a kind of bean curd packed in box, comprises the following steps:

(1) select materials: select grain big, uniform, full, without going mouldy, pure Semen Glycines is as raw material;

(2) soak: according to the ratio of material-water ratio 1:3��5, Semen sojae atricolor soaked in water 8��15h;

(3) clean: the Semen sojae atricolor after soaking is rinsed well with clear water;

(4) defibrination: carry out defibrination in Semen sojae atricolor and water ratio 1:4��5, sticks with paste mill by 2��3 circular centrifugals, throws away bean dregs, obtain bean milk;

(5) plasma burning: bean milk is put into plasma burning cylinder, temperature controls at 98��100 DEG C, keeps 3��5min, obtains the bean milk of 11��14 Baume degrees;

(6) screening the pulp: burned bean milk is crossed 120��220 eye mesh screen screening the pulps;

(7) punching slurry: bean milk temperature controlled at 80��90 DEG C, through automatically rushing slurry equipment, pours solidification sealer in bean curd box in proportion by bean milk and compound coagulant aqueous solution simultaneously;

(8) sterilization: push groove of heating, temperature 75��85 DEG C, time 10��20min after being framed up by the product after filling and sealing;

(9) cooling, warehouse-in: the product going out groove of heating puts into pre-cooling 20��40min in cold rinse bank, is then placed in going out groove after temperature cools down 40��60min in the ice water tank of 4��15 DEG C and proceeds to freezer.

As preferably, in step (4), in bean dregs, protein content controls lower than 3%.

Therefore, there is advantages that

(1) provide a kind of compound coagulant, while the effective setting-time control, reduce the bitter taste of Gypsum Fibrosum and the tart flavour of lactone, be substantially improved the quality of bean curd;

(2) adopt plastics box-packed, automatically rush slurry, seal, sterilize, cool down automatic integratedization and complete, omnidistance without manual contact, ensure that product quality safety, improve tradition salt (Gypsum Fibrosum) bean curd not pack, now cut in market and now sell, it is easy to pollute, the situation that sanitary condition is poor;

(3) directly focus sterilizes after starching, and decreases processing step, has saved enterprise's manufacturing cost.

Detailed description of the invention

Below by detailed description of the invention, the present invention will be further described.

In the present invention, if not refering in particular to, all percentage ratios are unit of weight, all devices and raw material and all can buy from market or the industry is conventional, the method in following embodiment, if no special instructions, are this area conventional method.

Embodiment 1

(1) select materials: select grain big, uniform, full, without going mouldy, pure Semen Glycines is as raw material.

(2) soak: according to the ratio of material-water ratio 1:3, Semen sojae atricolor soaked in water 8h.

(3) clean: the Semen sojae atricolor after soaking is rinsed well with clear water.

(4) defibrination: carry out defibrination in Semen sojae atricolor and water ratio 1:4, sticks with paste mill by 2 circular centrifugals, throws away bean dregs, obtain bean milk, and in bean dregs, protein content controls lower than 3%.

(5) plasma burning: bean milk is put into plasma burning cylinder, temperature controls at 98 DEG C, keeps 3min, obtains the bean milk of 11 Baume degrees.

(6) screening the pulp: burned bean milk is crossed 120 eye mesh screen screening the pulps.

(7) punching slurry: bean milk temperature is controlled at 80 DEG C, through automatically rushing slurry equipment, the bean milk of 11 Baume degrees and the compound coagulant aqueous solution for bean milk quality 3% are poured solidification sealer in bean curd box simultaneously, wherein compound coagulant aqueous solution is by being mixed to get compound coagulant with water 1:2 in mass ratio, compound coagulant is made up of the component of following mass percent: calcium sulfate 65%, gluconic acid lactone 20%, magnesium chloride 2%.

(8) sterilization: push groove of heating, temperature 75 DEG C, time 10min after being framed up by the product after filling and sealing.

(9) cooling, warehouse-in: the product going out groove of heating puts into pre-cooling 20min in cold rinse bank, is then placed in going out groove after temperature cools down 40min in the ice water tank of 4 DEG C and proceeds to freezer.

Embodiment 2

(1) select materials: select grain big, uniform, full, without going mouldy, pure Semen Glycines is as raw material.

(2) soak: according to the ratio of material-water ratio 1:5, Semen sojae atricolor soaked in water 15h.

(3) clean: the Semen sojae atricolor after soaking is rinsed well with clear water.

(4) defibrination: carry out defibrination in Semen sojae atricolor and water ratio 1:5, sticks with paste mill by 3 circular centrifugals, throws away bean dregs, obtain bean milk, and in bean dregs, protein content controls lower than 3%.

(5) plasma burning: bean milk is put into plasma burning cylinder, temperature controls at 100 DEG C, keeps 5min, obtains the bean milk of 14 Baume degrees.

(6) screening the pulp: burned bean milk is crossed 220 eye mesh screen screening the pulps.

(7) punching slurry: bean milk temperature is controlled at 90 DEG C, through automatically rushing slurry equipment, the bean milk of 14 Baume degrees and the compound coagulant aqueous solution for bean milk quality 5% are poured solidification sealer in bean curd box simultaneously, wherein compound coagulant aqueous solution is by being mixed to get compound coagulant with water 1:4 in mass ratio, compound coagulant is made up of the component of following mass percent: calcium sulfate 75%, gluconic acid lactone 30%, magnesium chloride 5%.

(8) sterilization: push groove of heating, temperature 85 DEG C, time 20min after being framed up by the product after filling and sealing.

(9) cooling, warehouse-in: the product going out groove of heating puts into pre-cooling 40min in cold rinse bank, is then placed in going out groove after temperature cools down 60min in the ice water tank of 15 DEG C and proceeds to freezer.

Embodiment 3

(1) select materials: select grain big, uniform, full, without going mouldy, pure Semen Glycines is as raw material.

(2) soak: according to the ratio of material-water ratio 1:4, Semen sojae atricolor soaked in water 10h.

(3) clean: the Semen sojae atricolor after soaking is rinsed well with clear water.

(4) defibrination: carry out defibrination in Semen sojae atricolor and water ratio 1:4.5, sticks with paste mill by 2.5 circular centrifugals, throws away bean dregs, obtain bean milk, and in bean dregs, protein content controls lower than 3%.

(5) plasma burning: bean milk is put into plasma burning cylinder, temperature controls at 99 DEG C, keeps 4min, obtains the bean milk of 12 Baume degrees.

(6) screening the pulp: burned bean milk is crossed 180 eye mesh screen screening the pulps.

(7) punching slurry: bean milk temperature is controlled at 85 DEG C, through automatically rushing slurry equipment, the bean milk of 12 Baume degrees and the compound coagulant aqueous solution for bean milk quality 4% are poured solidification sealer in bean curd box simultaneously, wherein compound coagulant aqueous solution is by being mixed to get compound coagulant with water 1:3 in mass ratio, compound coagulant is made up of the component of following mass percent: calcium sulfate 70%, gluconic acid lactone 25%, magnesium chloride 3%.

(8) sterilization: push groove of heating, temperature 80 DEG C, time 15min after being framed up by the product after filling and sealing.

(9) cooling, warehouse-in: the product going out groove of heating puts into pre-cooling 20��40min in cold rinse bank, is then placed in going out groove after temperature cools down 50min in the ice water tank of 10 DEG C and proceeds to freezer.

The product of the present invention, Physico-chemical tests result is as follows:

1. sense index

2. physical and chemical index

Project	Index	Measured value	Evaluate
				Moisture (gram/100 grams)	��92.0	86.2	Qualified
Protein (gram/100 grams)	��4.2	5.4	Qualified

3. sanitary index

Project	Index	Measured value	Evaluate
				Total plate count (CFU/ gram)	��750	10	Qualified
Coliform (MPN/100 gram)	��40	30	Qualified

The preferred Semen Glycines raw material of bean curd packed in box of the present invention, through selected, immersion, defibrination, plasma burning, screening the pulp, automatically rushes the working procedure processing such as slurry, sterilization, cooling and forms. Automatically punching slurry adopts compound coagulant to carry out a slurry, and the dissolubility of Gypsum Fibrosum is relatively low, and setting rate is relatively slow, can make that water retention property is good, the bean curd of smooth delicacy, and yield rate is higher, but the bean curd made is with certain bitter taste. Character according to Gypsum Fibrosum, coordinates and adds gluconic acid lactone, magnesium chloride, can effective setting-time control, the bitter taste of reduction Gypsum Fibrosum and the tart flavour of lactone. Adopting plastics box-packed simultaneously, automatically rush slurry, seal, sterilize, cool down automatic integratedization and complete, whole process is without manual contact, it is ensured that product quality safety. Improve tradition salt (Gypsum Fibrosum) bean curd not pack, now cut in market and now sell, it is easy to pollute, the situation that sanitary condition is poor. Inner ester bean curd is selected to be needed on sizing process first then some slurry after bean milk cooling to be added thermocoagulation sterilization, by comparison, sterilizes, decrease processing step, saved enterprise's manufacturing cost after the direct focus slurry of the present invention. Product safe and sanitary, technique that this technique makes are simple, delicate mouthfeel, good toughness, boil not rotten, steady quality for a long time, storing is convenient, be suitable for long-distance product sold.

Embodiment described above is the one preferably scheme of the present invention, not the present invention is done any pro forma restriction, also has other variant and remodeling under the premise without departing from the technical scheme described in claim.

Claims (3)

1. a bean curd packed in box, it is characterized in that, the described bean curd packed in box bean milk by 11��14 Baume degrees and the compound coagulant aqueous solution for bean milk quality 3��5% are made, described compound coagulant aqueous solution prepares by the following method: mixed with water 1:2��4 in mass ratio by compound coagulant, wherein, described compound coagulant is made up of the component of following mass percent: calcium sulfate 65��75%, gluconic acid lactone 20��30%, magnesium chloride 2��5%, and each component sum is 100%.

2. the processing technique of a bean curd packed in box as claimed in claim 1, it is characterised in that comprise the following steps:

(1) select materials: select grain big, uniform, full, without going mouldy, pure Semen Glycines is as raw material;

(2) soak: according to the ratio of material-water ratio 1:3��5, Semen sojae atricolor soaked in water 8��15h;

(3) clean: the Semen sojae atricolor after soaking is rinsed well with clear water;

(4) defibrination: carry out defibrination in Semen sojae atricolor and water ratio 1:4��5, sticks with paste mill by 2��3 circular centrifugals, throws away bean dregs, obtain bean milk;

(5) plasma burning: bean milk is put into plasma burning cylinder, temperature controls at 98��100 DEG C, keeps 3��5min, obtains the bean milk of 11��14 Baume degrees;

(6) screening the pulp: burned bean milk is crossed 120��220 eye mesh screen screening the pulps;

(7) punching slurry: bean milk temperature controlled at 80��90 DEG C, through automatically rushing slurry equipment, pours solidification sealer in bean curd box in proportion by bean milk and compound coagulant aqueous solution simultaneously;

(8) sterilization: push groove of heating, temperature 75��85 DEG C, time 10��20min after being framed up by the product after filling and sealing;

(9) cooling, warehouse-in: the product going out groove of heating puts into pre-cooling 20��40min in cold rinse bank, is then placed in going out groove after temperature cools down 40��60min in the ice water tank of 4��15 DEG C and proceeds to freezer.

3. processing technique according to claim 2, it is characterised in that in step (4), in bean dregs, protein content controls lower than 3%.