CN106472712A - A kind of diet nutritional bean curd stick and preparation technology - Google Patents
A kind of diet nutritional bean curd stick and preparation technology Download PDFInfo
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Abstract
The invention discloses a kind of diet nutritional bean curd stick and preparation technology, belong to food processing field.The diet nutritional bean curd stick according to the raw material of weight is：110～135 parts of soybean, 50～80 parts of yam bean, 10～20 parts of bitter buckwheat extract, 20～40 parts of oat germ rice, non-irrigated 12～25 parts of lotus root starch, 10～20 parts of precious jade post powder, 5 10 parts of lemon juice, 3～9 parts of cactus powder, 2～8 parts of trehalose.The nutritious process optimization containing dietary fiber, the bean curd stick of low in calories, low fat and sugar and bean curd stick of bean curd stick of the present invention, meets the effect that various crowds reach dietotherapy, is particularly suitable for the selection for needing control body weight and incipient diabetic patient.
Description
Technical field
The present invention relates to a kind of food and processing method, and in particular to a kind of diet nutritional bean curd stick and preparation technology.
Background technology
Bean curd stick, also known as Beancurd sheet or the skin of soya-bean milk, is the film for boiling soya-bean milk surface solidification, fresh eating or can eat after drying, be east
The common food material of subregion.One word of the skin of soya-bean milk occurs in Li Shizhen (1518-1593 A.D.) earliest《Compendium of Materia Medica》In, Li Shizhen (1518-1593 A.D.) is said, by soya-bean milk plus
When hot, there is a tunic in surface, takes the film out, and obtains final product the skin of soya-bean milk after drying.Bean curd stick is become by the protein in soya-bean milk, fat etc.
Segregation junction bean curd stick is that without bean product of the water content obtained in halogen process less than or equal to 11% are ordered, protein contains with soya-bean milk as raw material
Amount 40% or so, fat 20% or so, additionally, also containing abundant glutamic acid, soyasaponins, potassium, calcium, magnesium, zinc, iron and core yellow
The material of the needed by human body such as element, thiamine, in anti-oxidant, prevention of cardiovascular disease, improves the aspects such as body immunity with aobvious
Works is used.It can be seen that, bean curd stick be thermal denaturation after protein and polysaccharide, be polymerized in the heat absorption of soya-bean milk surface one layer of lipid material
Protein/lipid film, its formation are substantially a protein compression and separate and the interaction between protein/fat
Process.Therefore, the composition of soybean material is had with quality on the yield of bean curd stick and obviously affects.
And mostly traditional bean curd stick be the slurrying that carries out, boiling, drying, flow package with single soya bean as raw material, and
It is all mostly to be produced with small workshop mode, technology is weak, soybean utilization rate only has 40% or so, it is low to go out bamboo rate, poor product quality, and
And the bean curd stick single varieties of output, homogeneity is seriously.It is battalion after all although traditional soya bean bean curd stick protein content is higher
Form point and taste flavor be more single, can not meet modern people diet nutritional is balanced and multiple tastes demand.Mesh
Before, studies in China is focused mostly in the optimization of bean curd stick production technology, how to improve yuba quality, yield and bean curd stick raw materials for production
The aspect such as expansion research less.
In addition, bean curd stick production technology also has the problems such as protein breakdown is not thorough, and screenings separates unclean at present, corruption is caused
Bamboo overnutrition is lost, along with due to the difference of production method, some height compared by the heat of bean curd stick and other bean product, per
100 grams of heat is 457 kilocalories (82 kilocalories of bean curd, 140 kilocalories of dried bean curd, 244 kilocalories of fried bean curd), accordingly, it would be desirable to control volume
The people of weight does not preferably often eat bean curd stick, or the appropriate intake for reducing staple food when bean curd stick is eaten, but for both needing control volume
Like the crowd of bean curd stick again again, bean curd stick can only be kept someone at a respectful distance.
For the problems referred to above, the present invention is studied with regard to bean curd stick itself and technique, develops a kind of nutritious, low-heat
Amount, low fat, the bean curd stick of low sugar, are suitable for various crowds and eat, play a part of dietotherapy.
Content of the invention
It is an object of the invention to：For above-mentioned problem, provide a kind of nutritious, containing dietary fiber, low
The process optimization of heat, the bean curd stick of low fat and sugar and bean curd stick, meets the effect that various crowds reach dietotherapy, is particularly suitable for needing control
Body weight processed and the selection of incipient diabetic patient.
The technical solution used in the present invention is as follows：
A kind of diet nutritional bean curd stick, according to the raw material of weight be：110～135 parts of soybean, 50～80 parts of yam bean, bitter buckwheat
10～20 parts of extract, 20～40 parts of oat germ rice, non-irrigated 12～25 parts of lotus root starch, 10～20 parts of precious jade post powder, lemon juice 5-10 part,
3～9 parts of cactus powder, 2～8 parts of trehalose；
Its preparation technology is comprised the following steps：
（1）Pretreatment of raw material：
Soybean Pretreatment：The soybean of bright in color, full grains is gone the removal of impurity, is soaked with 28～32 DEG C of water, until soybean
Till water absorption rate 20～25%, you can drain the water standby；
Yam bean is pre-processed：Peeling is washed down, fritter is cut, the water of 1 times of fritter yam bean weight is added, yam bean slurries are beaten to obtain, standby；
Bitter buckwheat is pre-processed：Bitter buckwheat is crushed, adds the water of 5～8 times amount of bitter buckwheat powder weight, through 40～50 DEG C of floodings 1～
Filtering after 1.5h, first time filtrate and filter residue being obtained, the hot water of 100～110 DEG C of 3～5 times amount of filter residue weight, leaching is added in filter residue
Filter after carrying 30～50 minutes, centrifugation purification is carried out after the mixing of the filtrate that extracts twice, through polyvinylidene fluoride ultrafiltration membrane filtration,
The 3/8 of original volume is concentrated into through 46～48 DEG C of vacuum rotatings again, obtains bitter buckwheat extract；
Oat germ rice is pre-processed：According to oat germ rice and the mass ratio 1 of water:10～15 placement vessel in heating are boiled, no
Stop stirring sticky up to water, stop heating, standby；
（2）Soak：Mass ratio according to bitter buckwheat extract and water is 1:15～20 are diluted, and the soybean of pretreatment gained is put
Put in the bitter buckwheat dilution for be heated to 50～60 DEG C and soak, till soybean water absorption rate 100～110%；
（3）Defibrination：Soaked for upper step soybean is delivered to aseptic sander slurry is polished into, period side edging adds water, and amount of water is
3.5～5 times of dry raw material weight, add in yam bean slurries, oat germ congee and the raw material that pretreatment is obtained after defibrination
Non-irrigated lotus root starch, precious jade post powder, fresh squeezing lemon juice, cactus powder, mix to obtain batch mixing, adding water the slurry granularity that grinds of dilution is
2～3 μm, amount of water is 6～7 times of batch mixing, separates after removing bean dregs and obtains soya-bean milk；
（4）Mashing off：Upper step gained soya-bean milk and trehalose are mixed heating together thoroughly and are boiled to 90～95 DEG C, continue 10～20min of boiling, and
Insulation 8min, crosses 200～220 mesh sieves, filters to obtain ripe soya-bean milk；
（5）Take off bamboo：Ripe soya-bean milk is caused in beancurd stick boiler, adjusts soya-bean milk solid content to 5.0～6.0%, pH value to 6.8～7.6,
85～90 DEG C of heating and thermal insulation, while constantly to the blowing of slurry face, uncover after forming one layer of laitance coating per 3～5min, until soya-bean milk in pot
Take off till doing；
（6）Dry：The bean curd stick of upper one-step forming is delivered in drying chamber or drying plant and is dried, cooling, obtain final product diet nutritional bean curd stick.
As the preferred technical solution of the present invention, the soybean is soya bean, black soya bean, pea, red bean, green soya bean, two in peanut
More than kind, at least containing the one kind in soya bean or black soya bean in the soybean.Increase protein and the nutrition such as fat of bean curd stick.
As the preferred technical solution of the present invention, in the step（3）In, during defibrination, water temperature controls all the time 50～55
℃.Be conducive to Separation of Proteins, improve bean curd stick protein content.
As the preferred technical solution of the present invention, in the step（4）In, add in soya-bean milk by the 0.06% of soya-bean milk weight
Enter edible soya-bean milk defoamer, prevent false boiling phenomenon from occurring.
As the preferred technical solution of the present invention, in the step（4）In, by step（3）The weight hundred of middle gained soya-bean milk
Divide than meter, be separately added into Gluten 0.05～0.08%, locust bean gum 0.2～0.3%, sucrose fatty ester 0.1～0.15%, lemon
Lemon acid sodium 0.03～0.05%.Add Gluten, locust bean gum and sucrose fatty ester in soya-bean milk, reaching increases web rot bamboo
Quality and quantity, promote the formation of bean curd stick internal networking structure, improve the biceps of bean curd stick, improve the mouthfeel after product rehydration, add
Adding citric acid sodium improves bean curd stick brightness value, plays a part of color protection.
The effect of main component in diet nutritional bean curd stick of the present invention：
Yam bean also known as husky Pueraria lobota, yam bean, the work(with capable of clearing heat and reducing internal heat, nourishing Yin and promoting production of body fluid, eat something rare or squeeze the juice and drink, containing abundant moisture,
Carbohydrate, rich in vegetable protein, fiber, carbohydrate, vitamin, and contain calcium necessary to human body, iron, zinc, copper,
The several kinds of mineral elements such as phosphorus.Modern science shows, it also have reduce blood pressure, blood fat the effects such as.Can treat because of sending out that flu occurs
Heat, polydipsia, have sore throat；Dysphoria with smothery sensation, hectic fever, night sweat, feverishness in palms and soles, insomnia and the Woman climacteric that deficiency of YIN-blood causes occurs
Above-mentioned similar symptom.
Bitter buckwheat, bitter, cold, the real stomach of energy, beneficial gas power, continue spirit, sharp knowledge, refining the five internal organs slag are dirty；?《A thousand pieces of gold will
Side》、《Dictionary of medicinal plant》And in pertinent literature all on the books to bitter buckwheat：Can calm the nerves, lively atmosphere blood, sending down abnormally ascending width intestines, heat-clearing swell wind pain,
Productization of dispelling is stagnant, gut purge, ease constipation, defaecation, cough-relieving, relieving asthma, anti-inflammatory, antiallergy, cardiac stimulant, fat-reducing, beauty the effects such as.Bitter buckwheat extract
In contain a large amount of dietary fibers, easily make one produce satiety, reduce enteron aisle heat energy intake；Containing arginine, low fat group can drop
The ratio that knits；Rich in bioflavonoid, linoleic acid, chromium, bitter buckwheat flavone not only can effectively promoting blood circulation and removing blood stasis, embolism resistance,
Reducing blood lipid, hypotensive, reduce cholesterol, reduce blood sugar, be purified the composition of blood, but also can improve microcirculation,
Reduce the fragility of capillary, reduce its permeability, impaired vascular wall can be repaired.Biological species contained by bitter buckwheat extract are yellow
Ketone, selenium can be removed interior free yl, repair impaired beta Cell of islet, strengthen the self-repairing capability of cell tissue, improve thin
The sensitiveness of born of the same parents, tissue to insulin.So as to reach the dual regulation to diabetes, reduce can high blood sugar, low
Blood glucose rise, normal blood sugar is constant, is really achieved green, safely prevents and control diabetes and its complication, is day
Right glucokinin.
Oat germ rice, containing anthracene acid amides, with radioresistance, uvioresistant, effect of sun-rays proof beauty-care.Can also improve big
Superoxide dismutase activity in leg muscle, liver, kidney, and leg muscle and the work of heart Glutathione Peroxidase can be improved
Property.Motion can increase muscle and myocardium oxidation stress increases active oxygen, and can accelerate heart, liver and muscle peroxidating.Experiment
Cause because of motion active oxygen to produce it was found that oat germ rice anthracene acid amides can slow down muscle, and lipid peroxide in heart can be mitigated
Phenomenon.
Non-irrigated lotus root, also known as the prince's descendants, male illiteracy, edible canna.Rhizome hyoscine, has tonifying Qi, dispellieg cold and dampness etc. to act on.Food can directly be boiled
With containing abundant calcium, phosphorus, iron and 17 kinds of amino acid, Cobastab, C；Nutritious be easy to digestion.
Precious jade post, property sweet-salty are put down, during function enriching yin and nourishing kidney, invigorating the spleen are adjusted.《The new compilation of materia medica》Say it can " in lower controlled atmosphere, profit five
Dirty, treat quench one's thirst " effect；《Book on Chinese herbal medicine asks former》Say that it has the work(of " taste is Kidney-Yin, only urine ".Precious jade post is containing abundant protein and a small amount of iodine
Matter.
Lemon juice, taste acid, micro-sweet, cold nature.Can promote the production of body fluid to quench thirst, clearing away summerheat, harmonizing stomach and lowering adverse Qi, preventing phlegm from forming and stopping coughing.Containing carbohydrate,
Citric acid, malic acid, hesperidine, naringin, vitamin B1, B2, C, the composition such as nicotinic acid, calcium, phosphorus, iron.
Cactus powder, with Weight-reducing and lipid-lowering and the effect for relaxing bowel.The hydroxymalonic acid contained in cactus, to fat increasing
Length has inhibitory action；The triterpenoid saponin for containing, the function with the activity for adjusting human endocrine and regulation lipase, promote
Superabundant fats decompose and can effectively prevent fat in intestinal absorption.Contain 6.7 milligrams of cellulose per 100 grams in cactus, fine
Dimension element can accelerate the degraded of cholesterol, while strengthening enterocinesia to prevent constipation, be conducive to the metabolism of human body；Cactus dry powder
In containing substantial amounts of crude fibre and malic acid, especially can promote gastrointestinal peristalsis, play a part of to relax bowel with food digesting stomach fortifying.
In sum, beneficial effects of the present invention：
1st, bean curd stick of the present invention adds main material with soybean and yam bean as main material on the basis of traditional bean curd stick is made using soybean
Yam bean, increases vegetable protein, dietary fiber, not only alleviates the loss of traditional bean curd stick albumen, also has capable of clearing heat and reducing internal heat, nourishing Yin and promoting production of body fluid
Effect, reduce the heat of bean curd stick, reduce the puzzlement such as body weight increase for being brought of high heat, also there is the work of the blood fat that reduces blood pressure
With；The dietary fiber of bean curd stick by increasing bitter buckwheat extract, is not only improved, also reduces energy intake, heat clearing and blood circulation promoting, ease constipation are led to
Just, coordinate Synergistic with yam bean, reach reducing blood lipid, hypoglycemic, hypotensive effect；Along with cactus powder, human body is adjusted
The function of the activity of endocrine and regulation lipase, promotes superabundant fats to decompose and simultaneously can effectively prevent fat in intestinal absorption,
With yam bean, bitter buckwheat is reasonably combined that Weight-reducing and lipid-lowering, the effect for relaxing bowel are reached maximization；Coordinate oat germ rice, precious jade post again
Powder, reaching increases the effect of the protein content in bean curd stick, and the lemon juice of interpolation has reduction oat fishy smell, the work of precious jade post fishy smell
With, the starch being rich in the citric acid that is rich in lemon, non-irrigated lotus root and the amino acid being rich in amino acid and oat, except increasing
Outside the nutrition of bean curd stick, yet forms both natural bean curd stick additive and the ratio for adjusting protein and fat in bean curd stick is played, and change
The physical property of bean curd stick, increases toughness, solves the problems, such as that bean curd stick is frangible.Diet nutritional bean curd stick each group of the present invention divide scientific compatibility,
Synergistic, not only comprehensive nutrition, green safety, also have heat-clearing and fire-reducing, calming nerves and activating blood circulation, loss of weight lipid-loweringing, relax bowel, invigorating the spleen
Tonifying Qi, reducing blood lipid are hypoglycemic hypotensive, are particularly suitable for the old and the weak women and children, infant, patients with chronic diseases, obese patient, be after being ill
The dietotherapy tonic of weakling, is optimal dietary product to angiocardiopathy and diabetic.
2nd, bean curd stick glossiness of the present invention is good, and bar is propped up uniformly, and rehydration is good, and mouthfeel is flexible and unique, and that eaten is pleasant to the palate, returns
Taste is long；The product quality that bean curd stick processing technology step of the present invention is simple, yield is high, obtained is high, and production cost is relatively low.
3rd, the bean curd stick that the present invention is prepared is up to 59% containing protein, neutral fat 23%, phosphatidase 2 % or so, carbon hydrate
Thing 10% or so, ash content 1%, moisture 7%, the protein in bean curd stick particularly of the present invention are close to 100% in human absorptivity, while rich
Containing eight kinds of essential amino acids, the inorganic salts such as calcium, iron, magnesium, zinc.
Specific embodiment
The present invention is described in further detail with reference to embodiment：
Embodiment 1
A kind of diet nutritional bean curd stick, according to the raw material of weight be：110 parts of soybean, 80 parts of yam bean, bitter buckwheat extract 20
Part, 20 parts of oat germ rice, non-irrigated 12 parts of lotus root starch, 20 parts of precious jade post powder, 10 parts of lemon juice, 9 parts of cactus powder, 8 parts of trehalose；
Its preparation technology is comprised the following steps：
（1）Pretreatment of raw material：
Soybean Pretreatment：The soybean of bright in color, full grains is gone the removal of impurity, is soaked with 32 DEG C of water, until soybean water suction
Till rate 25%, you can drain the water standby；
Yam bean is pre-processed：Peeling is washed down, fritter is cut, the water of 1 times of fritter yam bean weight is added, yam bean slurries are beaten to obtain, standby；
Bitter buckwheat is pre-processed：Bitter buckwheat is crushed, the water of 8 times amount of bitter buckwheat powder weight is added, filter after 50 DEG C of floodings 1.5h, obtain
First time filtrate and filter residue, add the hot water of 110 DEG C of 5 times amount of filter residue weight in filter residue, and extraction is filtered after 50 minutes, soaked twice
Centrifugation purification is carried out after the filtrate mixing for carrying, through polyvinylidene fluoride ultrafiltration membrane filtration, then be concentrated into through 48 DEG C of vacuum rotatings
The 3/8 of original volume, obtains bitter buckwheat extract；
Oat germ rice is pre-processed：According to oat germ rice and the mass ratio 1 of water:15 placement vessel in heating are boiled, and do not stop to stir
, stopping heating sticky up to water is mixed, standby；
（2）Soak：Mass ratio according to bitter buckwheat extract and water is 1:20 are diluted, and the soybean of pretreatment gained is placed and is added
Heat is soaked to 50～60 DEG C of bitter buckwheat dilution, till soybean water absorption rate 110%；
（3）Defibrination：Soaked for upper step soybean is delivered to aseptic sander slurry is polished into, period side edging adds water, and amount of water is
5 times of dry raw material weight, during defibrination, water temperature controls all the time at 55 DEG C, adds and pre-process yam bean slurries, the oat for obtaining after defibrination
Non-irrigated lotus root starch in plumule congee and raw material, precious jade post powder, fresh squeezing lemon juice, cactus powder, mix to obtain batch mixing, add water
It is 3 μm to dilute the slurry granularity for grinding, and amount of water is 7 times of batch mixing, separates after removing bean dregs and obtains soya-bean milk；
（4）Mashing off：Upper step gained soya-bean milk and trehalose are mixed heating together thoroughly and are boiled to 95 DEG C, by step（3）The weight of middle gained soya-bean milk
Amount percentages, are separately added into Gluten 0.08%, locust bean gum 0.3%, sucrose fatty ester 0.15%, sodium citrate 0.05%
With edible soya-bean milk defoamer 0.06%, continue boiling 20min, and 8min is incubated, 220 mesh sieves are crossed, filters to obtain ripe soya-bean milk；
（5）Take off bamboo：Ripe soya-bean milk is caused in beancurd stick boiler, regulation soya-bean milk solid content to 6.0%, pH value to 7.6, heating and thermal insulation 85
～90 DEG C, while constantly to the blowing of slurry face, uncover after forming one layer of laitance coating per 5min, until till in pot, soya-bean milk is taken off and is done；
（6）Dry：The bean curd stick of upper one-step forming is delivered in drying chamber or drying plant and is dried, cooling, obtain final product diet nutritional bean curd stick.
The soybean is soya bean, green soya bean, the mixture of peanut.
Embodiment 2
A kind of diet nutritional bean curd stick, according to the raw material of weight be：120 parts of soybean, 60 parts of yam bean, bitter buckwheat extract 15
Part, 30 parts of oat germ rice, non-irrigated 20 parts of lotus root starch, 15 parts of precious jade post powder, 8 parts of lemon juice, 6 parts of cactus powder, 5 parts of trehalose；
Its preparation technology is comprised the following steps：
（1）Pretreatment of raw material：
Soybean Pretreatment：The soybean of bright in color, full grains is gone the removal of impurity, is soaked with 30 DEG C of water, until soybean water suction
Till rate 22%, you can drain the water standby；
Yam bean is pre-processed：Peeling is washed down, fritter is cut, the water of 1 times of fritter yam bean weight is added, yam bean slurries are beaten to obtain, standby；
Bitter buckwheat is pre-processed：Bitter buckwheat is crushed, the water of 6 times amount of bitter buckwheat powder weight is added, filter after 45 DEG C of floodings 1h, obtain the
First-time filtrate and filter residue, add the hot water of 105 DEG C of 4 times amount of filter residue weight in filter residue, and extraction is filtered after 40 minutes, extracted twice
Filtrate mixing after carry out centrifugation purification, through polyvinylidene fluoride ultrafiltration membrane filtration, then be concentrated into original through 47 DEG C of vacuum rotatings
The 3/8 of volume, obtains bitter buckwheat extract；
Oat germ rice is pre-processed：According to oat germ rice and the mass ratio 1 of water:12 placement vessel in heating are boiled, and do not stop to stir
, stopping heating sticky up to water is mixed, standby；
（2）Soak：Mass ratio according to bitter buckwheat extract and water is 1:18 are diluted, and the soybean of pretreatment gained is placed and is added
Heat is soaked to 55 DEG C of bitter buckwheat dilution, till soybean water absorption rate 105%；
（3）Defibrination：Soaked for upper step soybean is delivered to aseptic sander slurry is polished into, period side edging adds water, and amount of water is
4 times of dry raw material weight, during defibrination, water temperature controls all the time at 52 DEG C, adds and pre-process yam bean slurries, the oat for obtaining after defibrination
Non-irrigated lotus root starch in plumule congee and raw material, precious jade post powder, fresh squeezing lemon juice, cactus powder, mix to obtain batch mixing, add water
It is 3 μm to dilute the slurry granularity for grinding, and amount of water is 6 times of batch mixing, separates after removing bean dregs and obtains soya-bean milk；
（4）Mashing off：Upper step gained soya-bean milk and trehalose are mixed heating together thoroughly and are boiled to 92 DEG C, by step（3）The weight of middle gained soya-bean milk
Amount percentages, are separately added into Gluten 0.06%, locust bean gum 0.25%, sucrose fatty ester 0.15%, sodium citrate 0.04%
With edible soya-bean milk defoamer 0.06%, continue boiling 15min, and 8min is incubated, 210 mesh sieves are crossed, filters to obtain ripe soya-bean milk；
（5）Take off bamboo：Ripe soya-bean milk is caused in beancurd stick boiler, regulation soya-bean milk solid content to 5.5%, pH value to 7.0, heating and thermal insulation 87
DEG C, while constantly to the blowing of slurry face, uncover after forming one layer of laitance coating per 4min, until till in pot, soya-bean milk is taken off and is done；
（6）Dry：The bean curd stick of upper one-step forming is delivered in drying chamber or drying plant and is dried, cooling, obtain final product diet nutritional bean curd stick.
The soybean is black soya bean, pea, the mixture of green soya bean.
Embodiment 3
A kind of diet nutritional bean curd stick, according to the raw material of weight be：135 parts of soybean, 50 parts of yam bean, bitter buckwheat extract 10
Part, 40 parts of oat germ rice, non-irrigated 25 parts of lotus root starch, 10 parts of precious jade post powder, 5 parts of lemon juice, 3 parts of cactus powder, 2 parts of trehalose；
Its preparation technology is comprised the following steps：
（1）Pretreatment of raw material：
Soybean Pretreatment：The soybean of bright in color, full grains is gone the removal of impurity, is soaked with 28 DEG C of water, until soybean water suction
Till rate 20%, you can drain the water standby；
Yam bean is pre-processed：Peeling is washed down, fritter is cut, the water of 1 times of fritter yam bean weight is added, yam bean slurries are beaten to obtain, standby；
Bitter buckwheat is pre-processed：Bitter buckwheat is crushed, the water of 5 times amount of bitter buckwheat powder weight is added, filter after 40 DEG C of floodings 1h, obtain the
First-time filtrate and filter residue, add the hot water of 100 DEG C of 3 times amount of filter residue weight in filter residue, and extraction is filtered after 30 minutes, extracted twice
Filtrate mixing after carry out centrifugation purification, through polyvinylidene fluoride ultrafiltration membrane filtration, then concentrate through 46～48 DEG C of vacuum rotatings
To the 3/8 of original volume, bitter buckwheat extract is obtained；
Oat germ rice is pre-processed：According to oat germ rice and the mass ratio 1 of water:10 placement vessel in heating are boiled, and do not stop to stir
, stopping heating sticky up to water is mixed, standby；
（2）Soak：Mass ratio according to bitter buckwheat extract and water is 1:15 are diluted, and the soybean of pretreatment gained is placed and is added
Heat is soaked to 50 DEG C of bitter buckwheat dilution, till soybean water absorption rate 100%；
（3）Defibrination：Soaked for upper step soybean is delivered to aseptic sander slurry is polished into, period side edging adds water, and amount of water is
3.5 times of dry raw material weight, during defibrination, water temperature controls all the time at 50 DEG C, adds and pre-process yam bean slurries, the swallow for obtaining after defibrination
Non-irrigated lotus root starch in wheat germ congee and raw material, precious jade post powder, fresh squeezing lemon juice, cactus powder, mix to obtain batch mixing, then plus
It is 2～3 μm that water dilutes the slurry granularity for grinding, and amount of water is 6 times of batch mixing, separates after removing bean dregs and obtains soya-bean milk；
（4）Mashing off：Upper step gained soya-bean milk and trehalose are mixed heating together thoroughly and are boiled to 90 DEG C, by step（3）The weight of middle gained soya-bean milk
Amount percentages, are separately added into Gluten 0.05%, locust bean gum 0.2%, sucrose fatty ester 0.1%, 0.03% and of sodium citrate
Edible soya-bean milk defoamer 0.06%, continues boiling 10min, and is incubated 8min, crosses 200 mesh sieves, filters to obtain ripe soya-bean milk；
（5）Take off bamboo：Ripe soya-bean milk is caused in beancurd stick boiler, regulation soya-bean milk solid content to 5.0%, pH value to 6.8, heating and thermal insulation 85
～90 DEG C, while constantly to the blowing of slurry face, uncover after forming one layer of laitance coating per 3min, until till in pot, soya-bean milk is taken off and is done；
（6）Dry：The bean curd stick of upper one-step forming is delivered in drying chamber or drying plant and is dried, cooling, obtain final product diet nutritional bean curd stick.
The soybean is soya bean, black soya bean, pea, red bean, green soya bean, the mixture of peanut.
Diet nutritional bean curd stick of the present invention is described further below by test：
First, subjective appreciation
The bean curd stick that the bean curd stick that embodiment 1-3 is prepared gained is sold with market supermarket is cooked subjective appreciation, randomly chooses 30 people, per
People is evaluated to embodiment and commercially available bean curd stick, 25 points of each full marks（Color and luster：Vivid, there is nature oil gloss；Smell：Have clear
Newly strong beany flavour, free from extraneous odour；Tissue morphology：Form is complete, free from admixture, nothing slurry bubble, organizes fine and closely woven pore-free；Mouthfeel：Carefully
Tender, smooth, chewiness）, respectively each to be given a mark, results averaged, concrete results of sensory evaluation are shown in Table 1：
The bean curd stick of the present invention of table 1 and the results of sensory evaluation of commercially available bean curd stick
Show from the result of table 1, diet nutritional bean curd stick of the present invention, bright have nature oil gloss, the strong delicate fragrance of beany flavour,
Mouthfeel is delicate, smooth, has chewy texture, flexible, and form is complete, free from admixture, and nothing slurry bubble, institutional framework is fine and closely woven, pore-free, obtains wide
Big consumer likes.
2nd, bean curd stick yield of the present invention and assessment of performance
Embodiment 1-3 is prepared the bean curd stick of gained as experimental group, the bean curd stick that the method for bean curd stick being prepared with tradition is prepared is made
For control group, first the bean curd stick yield of determination experiment group and control group；Random choosing respectively in experimental group and control group again
Take appropriate bean curd stick, soak 2 hours in 25 DEG C of the water, take out, draining, determine respectively embodiment and control group water content,
Residue value, elongation percentage, tensile strength and brightness value.The yield and assessment of performance of embodiment and control group bean curd stick the results are shown in Table 2：
The yield and assessment of performance result of the bean curd stick of the present invention of table 2 and control group bean curd stick
Show from the result of table 2, diet nutritional bean curd stick of the present invention, after soaking in 25 DEG C of water, water content, level of residue and tension
Intensity is all higher than control group, and quite, yield improves 51.1% compared with control group to residue value, and tensile strength improves 113%, extends
Rate improves 61.67%, and brightness value improves 62.4%, illustrates that diet nutritional bean curd stick prepared by the present invention has stronger mechanicalness
Energy.
Embodiment provided above not makees any pro forma restriction to invention only with for convenience of the present invention is illustrated,
Any those of ordinary skill in the art, if in the range of without departing from the carried technical characteristic of the present invention, using this
The Equivalent embodiments that the done local of invention disclosed technology content is changed or modified, and the technical characteristic without departing from the present invention
Content, all still falls within the range of the technology of the present invention feature.
Claims (6)
1. a kind of diet nutritional bean curd stick, it is characterised in that the raw material according to weight is：110～135 parts of soybean, yam bean
50～80 parts, 10～20 parts of bitter buckwheat extract, 20～40 parts of oat germ rice, non-irrigated 12～25 parts of lotus root starch, 10～20 parts of precious jade post powder,
Lemon juice 5-10 part, 3～9 parts of cactus powder, 2～8 parts of trehalose.
2. the preparation technology of a kind of diet nutritional bean curd stick according to claim 1, it is characterised in that comprise the following steps：
（1）Pretreatment of raw material：
Soybean Pretreatment：The soybean of bright in color, full grains is gone the removal of impurity, is soaked with 28～32 DEG C of water, until soybean
Till water absorption rate 20～25%, you can drain the water standby；
Yam bean is pre-processed：Peeling is washed down, fritter is cut, the water of 1 times of fritter yam bean weight is added, yam bean slurries are beaten to obtain, standby；
Bitter buckwheat is pre-processed：Bitter buckwheat is crushed, adds the water of 5～8 times amount of bitter buckwheat powder weight, through 40～50 DEG C of floodings 1～
Filtering after 1.5h, first time filtrate and filter residue being obtained, the hot water of 100～110 DEG C of 3～5 times amount of filter residue weight, leaching is added in filter residue
Filter after carrying 30～50 minutes, centrifugation purification is carried out after the mixing of the filtrate that extracts twice, through polyvinylidene fluoride ultrafiltration membrane filtration,
The 3/8 of original volume is concentrated into through 46～48 DEG C of vacuum rotatings again, obtains bitter buckwheat extract；
Oat germ rice is pre-processed：According to oat germ rice and the mass ratio 1 of water:10～15 placement vessel in heating are boiled, no
Stop stirring sticky up to water, stop heating, standby；
（2）Soak：Mass ratio according to bitter buckwheat extract and water is 1:15～20 are diluted, and the soybean of pretreatment gained is put
Put in the bitter buckwheat dilution for be heated to 50～60 DEG C and soak, till soybean water absorption rate 100～110%；
（3）Defibrination：Soaked for upper step soybean is delivered to aseptic sander slurry is polished into, period side edging adds water, and amount of water is
3.5～5 times of dry raw material weight, add in yam bean slurries, oat germ congee and the raw material that pretreatment is obtained after defibrination
Non-irrigated lotus root starch, precious jade post powder, fresh squeezing lemon juice, cactus powder, mix to obtain batch mixing, adding water the slurry granularity that grinds of dilution is
2～3 μm, amount of water is 6～7 times of batch mixing, separates after removing bean dregs and obtains soya-bean milk；
（4）Mashing off：Upper step gained soya-bean milk and trehalose are mixed heating together thoroughly and are boiled to 90～95 DEG C, continue 10～20min of boiling, and
Insulation 8min, crosses 200～220 mesh sieves, filters to obtain ripe soya-bean milk；
（5）Take off bamboo：Ripe soya-bean milk is caused in beancurd stick boiler, adjusts soya-bean milk solid content to 5.0～6.0%, pH value to 6.8～7.6,
85～90 DEG C of heating and thermal insulation, while constantly to the blowing of slurry face, uncover after forming one layer of laitance coating per 3～5min, until soya-bean milk in pot
Take off till doing；
（6）Dry：The bean curd stick of upper one-step forming is delivered in drying chamber or drying plant and is dried, cooling, obtain final product diet nutritional bean curd stick.
3. the preparation technology of a kind of diet nutritional bean curd stick according to claim 2, it is characterised in that：The soybean is Huang
Two or more in beans, black soya bean, pea, red bean, green soya bean, peanut, at least containing the one kind in soya bean or black soya bean in the soybean.
4. the preparation technology of a kind of diet nutritional bean curd stick according to claim 2, it is characterised in that：In the step（3）
In, during defibrination, water temperature controls all the time at 50～55 DEG C.
5. the preparation technology of a kind of diet nutritional bean curd stick according to claim 2, it is characterised in that：In the step（4）
In, add in soya-bean milk by the 0.06% of soya-bean milk weight and eat soya-bean milk defoamer.
6. the preparation technology of a kind of diet nutritional bean curd stick according to claim 2, it is characterised in that：In the step（4）
In, by step（3）The percentage by weight meter of middle gained soya-bean milk, be separately added into Gluten 0.05～0.08%, locust bean gum 0.2～
0.3%th, sucrose fatty ester 0.1～0.15%, sodium citrate 0.03～0.05%.
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| CN107821624A (en) * | 2017-10-31 | 2018-03-23 | 广西沙田仙人滩农业投资有限公司 | A kind of nutrition and health care bean curd stick and preparation method thereof |
| CN107873858A (en) * | 2017-11-24 | 2018-04-06 | 桂林满梓玉农业开发有限公司 | A kind of bean curd stick and its preparation technology |
| CN107873859A (en) * | 2017-11-24 | 2018-04-06 | 桂林满梓玉农业开发有限公司 | A kind of Guilin bean curd stick and preparation method thereof |
| CN108719975A (en) * | 2018-05-05 | 2018-11-02 | 蚌埠学院 | A kind of rice bran corruption clothing and preparation method thereof |
| CN112450378A (en) * | 2019-08-19 | 2021-03-09 | 贵州老兵豆制品股份有限公司 | Preparation method for vegetable dried bean curd sticks in automatic production |
| CN113180193A (en) * | 2021-05-28 | 2021-07-30 | 伍家豪 | Preparation formula and preparation method of beef dried bean curd sticks |
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| CN103478273A (en) * | 2013-09-04 | 2014-01-01 | 李嘉 | Preparation method for yam-containing dried beancurd sticks |
| CN104116041A (en) * | 2014-06-25 | 2014-10-29 | 于兴俊 | Tartary buckwheat health noodles and preparation method thereof |
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| CN103478273A (en) * | 2013-09-04 | 2014-01-01 | 李嘉 | Preparation method for yam-containing dried beancurd sticks |
| CN104116041A (en) * | 2014-06-25 | 2014-10-29 | 于兴俊 | Tartary buckwheat health noodles and preparation method thereof |
| CN105918490A (en) * | 2016-05-30 | 2016-09-07 | 陆章权 | Dioscorea opposite bean curd stick and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107821624A (en) * | 2017-10-31 | 2018-03-23 | 广西沙田仙人滩农业投资有限公司 | A kind of nutrition and health care bean curd stick and preparation method thereof |
| CN107873858A (en) * | 2017-11-24 | 2018-04-06 | 桂林满梓玉农业开发有限公司 | A kind of bean curd stick and its preparation technology |
| CN107873859A (en) * | 2017-11-24 | 2018-04-06 | 桂林满梓玉农业开发有限公司 | A kind of Guilin bean curd stick and preparation method thereof |
| CN107821639A (en) * | 2017-12-11 | 2018-03-23 | 江南大学 | A kind of method for the making bean curd for adding wheat gluten protein |
| CN108719975A (en) * | 2018-05-05 | 2018-11-02 | 蚌埠学院 | A kind of rice bran corruption clothing and preparation method thereof |
| CN112450378A (en) * | 2019-08-19 | 2021-03-09 | 贵州老兵豆制品股份有限公司 | Preparation method for vegetable dried bean curd sticks in automatic production |
| CN113180193A (en) * | 2021-05-28 | 2021-07-30 | 伍家豪 | Preparation formula and preparation method of beef dried bean curd sticks |
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Application publication date: 20170308 |