CN107136224A - A kind of bean product manufacturing method containing purple potato functional components - Google Patents
A kind of bean product manufacturing method containing purple potato functional components Download PDFInfo
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- CN107136224A CN107136224A CN201710550143.3A CN201710550143A CN107136224A CN 107136224 A CN107136224 A CN 107136224A CN 201710550143 A CN201710550143 A CN 201710550143A CN 107136224 A CN107136224 A CN 107136224A
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- purple potato
- bean
- soya
- functional components
- bean product
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Abstract
The invention discloses a kind of bean product manufacturing method containing purple potato functional components, soya bean and purple potato are weighed in 80 ~ 82% soya beans and 18 ~ 20% purple potato ratios；Soya bean, which is cleaned to add water after immersion, wears into soya-bean milk；The clean stripping and slicing of purple potato, which adds water, grinds to form slurry, and by starch separation after filtering, juice is cooked；Soya-bean milk is filtered, additive is added during cooking and purple potato juice is added, mixing rear slurry precipitation carries out conjunctiva, the serous coat after shaping is processed further, and obtains the bean product containing purple potato functional components through pipeline to production line.Being combined purple potato with soya bean of the invention, produces the new bean product with purple potato local flavor and beany flavour, had both met the daily consumption demand of people, the nutritive value of product is improved again, the bean product being made are bright-colored, soft mouth feel, chewiness, there is strong purple potato（Sweet tea）Local flavor and beany flavour, are a kind of new bean product suitable for people of all ages, unique flavor.
Description
Technical field
The present invention relates to bean product processing, more particularly, to a kind of bean product making side containing purple potato functional components
Method.
Background technology
Use soya bean（Also referred to as soybean）The bean product processed are long in China's manufacturing history, and the species of bean product is also from most
First bean curd, gradually develops the kinds such as dried bean curd, the skin of soya-bean milk, bean curd stick.The nutritive value of soya bean is very high, be referred to as " Vegetable meat ",
" green cow ", nutritional ingredient therein is the hat of other beans.Modern nutriology research shows, per 500g soya beans equivalent to two
The many thin porks of jin, or three jin of eggs, or 12 jin of milk protein content.Fat content also accounts for first place in beans, fuel-displaced
Rate is up to 20%；In addition, also containing the mineral matter such as vitamin A, B, D, E and calcium, phosphorus, iron.Contain 55 milligrams of irony in per 500g soya beans,
And the utilization that is easily absorbed by the body, it is highly beneficial to hypoferric anemia；It is phosphorous 2855 milligrams, highly beneficial to cerebral nerve.Soya bean
Various bean product after processing, not only protein content is high, and can not be synthesized and essential amino acid containing a variety of human bodies, courage
The protein digestibility of bean curd is up to 95% in sterol content, is the product of preferable dietetic treatment.The height having by soya bean
Nutritional ingredient and people like to bean product, excite those skilled in the art to constantly bring forth new ideas, and develop new bean product species,
To meet the daily required of people.
Purple potato (Ipomoea batatas (L.) Poir. Convolvulaceae Convolvulaceae Ipomoeas) is called black potato,
Potato meat is in purple to darkviolet.It is in addition to the nutritional ingredient with common sweet potato, also rich in selenium element and anthocyanidin.Purple potato is sought
The abundant special healthcare function of tool is supported, it contains 20% or so protein, including 18 kinds of amino acid, easily by human consumption and absorption,
It is interior high containing a large amount of medical values including 10 several kinds of mineral elements such as 8 kinds of vitamins such as vitamin C, B, A and phosphorus, iron
Anthocyanidin.
The content of the invention
It is an object of the invention to provide a kind of bean product manufacturing method containing purple potato functional components.
To achieve the above object, the present invention can take following technical proposals：
Bean product manufacturing method of the present invention containing purple potato functional components, comprises the steps：
The first step, raw material soya bean and purple potato are weighed by the percentage by weight of 80 ~ 82% soya beans and 18 ~ 20% purple potatos respectively；
Second step, soya bean cleans up, and 8 times of amounts are added in immersion water mills after 10 ~ 16 hours are standby into soya-bean milk；
3rd step, purple potato is cleaned, and 4 times of amount water are added after stripping and slicing and grind to form slurry, are precipitated after filtering through stirring, by starch separation, juice
Liquid cooks standby；
4th step, the soya-bean milk that second step is worn into is filtered, plus is cooked after appropriate bleaching agent, defoamer, gluten fortifier and guar gum, so
The purple potato juice that the 3rd step is obtained afterwards is added, mixed slurries precipitation, removes the bean dregs particle after expanding, Ran Houtong
Piping is delivered to production line and carries out conjunctiva, and the serous coat after shaping is processed further, and obtains the finished product bean product containing purple potato.
To ensure the final product quality of bean product, if it is necessary, needing to add pH value in the slurries being delivered to before production line conjunctiva
Slurries are adjusted for conditioning agent and color stabilizer.
Because the sugar content of purple potato is higher, desugar processing can be carried out in purple potato juice boiling process in the 3rd step.
Serous coat after 4th one-step forming is rolled using length of side 1cm stainless steel square tube, is obtained after shaping and drying
Outer likeness in form bamboo shoots, inside are in netted purple beans bamboo shoot；If the serous coat after the 4th one-step forming obtained by shaping, drying
Lilac bean curd stick.
After tested, protein content is more than 43% in the bean product being made, fat content more than 14%.Eating method is more
Kind, after water hair can cold and dressed with sauce, hot frying and stewing dishes, Shabu pot, and boil not rotten long, soft mouth feel, chewiness are nutritious, suitable for people of all ages.
The advantage of the invention is that creative is arranged in pairs or groups purple potato with soya bean, produce fragrant with purple potato local flavor and beans
The new bean product of taste.Purple potato is in addition to the nutritional ingredient with common sweet potato, also rich in selenium element and anthocyanidin, it is nutritious and
With healthcare function, it contains 12% or so protein, and comprising 18 kinds of amino acid, also multivitamin and phosphorus, iron etc. is a variety of
Mineral element, the high-cellulose included can promote enterogastric peristalsis, and the native element such as selenium, iron, copper, manganese, calcium and anthocyanidin are easily by people
Body absorbs, and can strengthen immunity of organisms, removes internal free radical.Purple potato and soya bean progress is reasonably combined, produce and carry
The new bean product of purple potato local flavor and beany flavour, meet the daily consumption demand of people.Purple potato is closed with soya bean simultaneously
Reason collocation, nutrition is more balanced, and because bean product are bright-colored, soft mouth feel, chewiness have strong purple potato（Sweet tea）Local flavor and beans
Fragrance, is a kind of new bean product suitable for people of all ages, unique flavor.
Embodiment
More detailed explanation is done to the present invention below by specific embodiment.Additive used in the present invention is food
Level additive, wherein, bleaching agent by the Hydros of commercially available content 0.2 ~ 0.5%, the sodium pyrosulfite of content 0.2 ~ 0.5% and
20% edible salt compounding is formed；PH value regulator is sodium carbonate（Soda ash）And hydrochloric acid；Defoamer is by commercially available calcium carbonate, carbonic acid
Sodium, dimethyl silicone polymer and its emulsion, sorbitan monostearate, polyoxyethylene sorbitol acid anhydride list grease acid esters, phosphatide,
Two or more compoundings in glycerin monostearate, silica are formed；Color stabilizer is sodium isoascorbate；Gluten fortifier is chlorine
Change calcium, calcium sulfate or sodium carboxymethylcellulose one or more compounding to form.The additive product of above-mentioned compounding performs mark
Standard is GB26687-2011.
Embodiment 1
Prepare a kind of beans bamboo shoot containing purple potato functional components：
The first step, by soya bean:Purple potato=82:18 percentage by weight weighs soya bean raw material and purple potato raw material respectively, to ensure finished product
The quality of beans bamboo shoot, soya bean produces high-protein soybean from Heilungkiang（Gross protein value 40-40.8%, moisture 12 ~ 14%,）,
Purple potato is from the purple potato of the regional Yellow River's beach plantation in Lingbao City of Henan Province, and single weight is between 350 ~ 400 grams；
Second step, soya bean is cleaned twice with water, different according to season, the Drinking Water between using pH value for 7.0 ~ 8.2
Immersion 10 ~ 16 hours, then with FDM-Z200 type fiberizers（2800 revs/min）8 times of amount water are added to be ground by soybean total amount
Slurry, fiberizer is standby using the filter screen filter pulp of the mesh of fineness 160；
3rd step, uses slicer stripping and slicing after purple potato is cleaned, with FDM-Z200 type fiberizers（2800 revs/min）By purple potato total amount
Plus the water of 4 times of amounts is ground, fiberizer filter screen uses fineness for the strainer filtering of 120 mesh；Purple sweet potato juice precipitation 20- after filtering
35 minutes, during precipitation every stirring in 5-6 minutes once, starch is isolated after last time is static 15-18 minutes after stirring, will
Purple potato juice is pumped into size cooking pan, during which tests pH value best between 7.4-8.0；Under 8 kilograms of pressure, 160-190 DEG C of steam is boiled
Slurry 5-12 minutes（Because purple potato sugariness is larger, Off sugar processing during which can be carried out）；
4th step, the soya-bean milk pressure that second step is obtained is 8 kilograms, utilizing steam for boiling 25-33 of the temperature between 160-190 DEG C
Minute, routinely consumption adds compounding bleaching agent during mashing off（Conventional amount used adds 0.2g to be advisable with the dry beans of 1kg）, pH value regulator
（According to production requirement）, Compounded Antifoamer（Conventional amount used adds 0.3g to be advisable with the dry beans of 1kg）, color stabilizer（According to production requirement）、
Gluten fortifier（According to production requirement）, guar gum（According to production requirement）, mixed while the purple potato juice that the 3rd step is obtained is added
Precipitate 15-22 minutes afterwards（The purpose of precipitation is mainly due to the bean dregs particle contained in soya-bean milk less than 160 mesh, after boiling
Grain is expanded, and such as without precipitation, the beans bamboo shoot conjunctiva of next step can be impacted, and easily forms crispy rice in slurry cassette bottom portion, is entered
And be sticking, influence the yield rate and mouthfeel of product）, existing bean curd stick production line is then delivered to by stainless steel stock line and carried out
Conjunctiva；
Conjunctiva uses double-layer heat insulation equipment, 10.8 meters of bottom insulation cauldron length, wide 1.8 meters, deep 0.14 meter, and 10 are used in the pot of bottom
Diameter 33mm zinc-plated coil pipe is heated, and thermal source is the steam of 8 kilograms of 160-190 DEG C of temperature of pressure.Life will be added in the pot of bottom
Apply flexibly and be incubated after water, to be heated to 90-96 DEG C, long 1.58 meters, wide 0.89 meter, high 0.07 meter of rectangle stainless steel is placed above
Box is starched, by mixed serum feeding slurry box（Starched and separated in box with stainless steel separator according to production requirement, be easy to shaping）；Every layer of slurry
Film is incubated shaping in 6-12 minutes at a temperature of 82-90 DEG C, and length of side 1cm stainless steel square tube is placed on into slurry box one end after shaping,
Two jiaos of serous coat is lifted with hand and is neatly placed in square tube, rotating square tube with hand rolls whole serous coat, the semi-finished product after rolling
It is cool put 30-60 minutes after send into baking room.Baking room temperature is maintained between 70-82 DEG C, after pre-processing 45-70 minutes, by beans
Bamboo shoot semi-finished product release baking room and cool down and carry out dividing processing；Then the beans bamboo shoot after segmentation are placed on screen cloth and carry out secondary baking
It is dry（To ensure the final product quality of beans bamboo shoot）：65-75 DEG C dries 3-4 hours, and 70-82 DEG C dries 3.5-4 hours, 65-75 DEG C of drying
1-2 hours, then uniformly go out drying room, continuation is cool to put 8-10 hours, finished product beans bamboo shoot are in purple, outer likeness in form bamboo shoots are internal after incision
In netted, through examining, packing, storage.It is kept in dark place, the shelf-life was up to 12 months.
Embodiment 2
Make a kind of bean curd stick containing purple potato functional components：
The first step, by soya bean:Purple potato=80:20 percentage by weight weighs soya bean raw material and purple potato raw material respectively, to ensure finished product
The quality of beans bamboo shoot, soya bean produces high-protein soybean from Heilungkiang（Gross protein value 40-40.8%, moisture 12 ~ 14%,）,
Purple potato is from the purple potato of the regional Yellow River's beach plantation in Lingbao City of Henan Province, and single weight is between 350 ~ 400 grams；
Second step, the 3rd step be the same as Example 1；
4th step, the soya-bean milk that second step is obtained is 8 kilograms, utilizing steam for boiling 25-33 of the temperature between 160-190 DEG C in pressure
Minute（Compounding bleaching agent, pH value regulator, Compounded Antifoamer, color stabilizer, increasing muscle are added during mashing off as described in Example 1
Agent, guar gum）, precipitated 15-22 minutes while the purple potato juice that the 3rd step is obtained is added after mixing（The purpose of precipitation is with implementation
Example 1）, existing bean curd stick production line is then delivered to by stainless steel stock line and carries out conjunctiva；
Conjunctiva uses double-layer heat insulation equipment, 10.8 meters of bottom insulation cauldron length, wide 1.8 meters, deep 0.14 meter, and 10 are used in the pot of bottom
Diameter 33mm zinc-plated coil pipe is heated, and thermal source is the steam of 8 kilograms of 160-190 DEG C of temperature of pressure.Life will be added in the pot of bottom
Apply flexibly and be incubated after water, to be heated to 90-96 DEG C, long 1.58 meters, wide 0.89 meter, high 0.07 meter of rectangle stainless steel is placed above
Box is starched, by mixed serum feeding slurry box（Starched and separated in box with stainless steel separator according to production requirement, be easy to shaping）；Every layer of slurry
Film is incubated shaping in 6-15 minutes at a temperature of 82-90 DEG C；Serous coat after shaping has been pinched at 45 ° of the slurry box upper right corner with left hand,
The right hand somewhat smooths it, to be molded, and puts semi-finished product are cool 30-60 minutes, sends into baking room, and baking room temperature is maintained at
70-82 DEG C pretreatment 60-120 minute after carry out bull stick, it is to avoid bean curd stick adhesion, occur simultaneously bamboo phenomenon.Then drying temperature is adjusted
Dry 4-6 hours, finally adjust temperature to drying after 75-85 DEG C 2.5 ~ 4 hours to 65-78 DEG C（According to weather condition）, with
Uniformly go out drying room afterwards.In moisture regain workshop 140 DEG C of steam treatments 12-16 minutes, to the progress moisture regain processing of purple potato bean curd stick（After tide is soft
Bean curd stick can be avoided to go out temperature after baking room and differ larger with ambient temperature and cause disconnected section, thus influence product qualification rate）Afterwards, it is cool to put
8-10 hours, finished product bean curd stick was in purple, and outer likeness in form bamboo is internal in netted after incision, through examining, packing, storage.Lucifuge is protected
Deposit, the shelf-life was up to 12 months.
Claims (5)
1. a kind of bean product manufacturing method containing purple potato functional components, it is characterised in that：Comprise the steps：
The first step, raw material soya bean and purple potato are weighed by the percentage by weight of 80 ~ 82% soya beans and 18 ~ 20% purple potatos respectively；
Second step, soya bean cleans up, and 8 times of amounts are added in immersion water mills after 10 ~ 16 hours are standby into soya-bean milk；
3rd step, purple potato is cleaned, and 4 times of amount water are added after stripping and slicing and grind to form slurry, through staticly settling after filtering, by starch separation, juice
Liquid cooks standby；
4th step, the soya-bean milk that second step is worn into is filtered, plus is cooked after appropriate bleaching agent, defoamer, gluten fortifier and guar gum, so
The purple potato juice that the 3rd step is obtained afterwards is added, mixed slurries precipitation, removes the bean dregs particle after expanding, Ran Houtong
Piping is delivered to production line and carries out conjunctiva, and the serous coat after shaping is processed further, and obtains the finished product bean product containing purple potato.
2. the bean product manufacturing method according to claim 1 containing purple potato functional components, it is characterised in that：Described
Desugar processing is carried out in three steps in purple potato juice boiling process.
3. the bean product manufacturing method according to claim 1 containing purple potato functional components, it is characterised in that：Described
Serous coat after four one-step formings is rolled using length of side 1cm stainless steel square tube, and it is in net that outer likeness in form bamboo shoots, inside are obtained after shaping
The purple beans bamboo shoot of shape.
4. the bean product manufacturing method according to claim 1 containing purple potato functional components, it is characterised in that：Described
Serous coat after four one-step formings obtains lilac bean curd stick through shaping, drying.
5. the bean product manufacturing method according to claim 1 containing purple potato functional components, it is characterised in that：Described
In four steps, it is delivered in the slurries before production line conjunctiva and adds pH value regulator and color stabilizer.
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| CN201710550143.3A CN107136224A (en) | 2017-07-07 | 2017-07-07 | A kind of bean product manufacturing method containing purple potato functional components |
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| CN201710550143.3A CN107136224A (en) | 2017-07-07 | 2017-07-07 | A kind of bean product manufacturing method containing purple potato functional components |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450377A (en) * | 2019-08-19 | 2021-03-09 | 贵州老兵豆制品股份有限公司 | Production process of healthy instant dried bean milk cream rolls |
| CN115530323A (en) * | 2022-09-29 | 2022-12-30 | 上海艺杏食品有限公司 | Dried beef tendon flavored food formula using soybeans as raw materials and processing technology thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621684A (en) * | 2013-12-09 | 2014-03-12 | 沈阳师范大学 | Preparation method of purple sweet potato bean curd |
| CN104397204A (en) * | 2014-12-03 | 2015-03-11 | 许昌世纪豪嘉食品有限公司 | Preparation method for dried beancurd sticks |
| CN106689397A (en) * | 2015-11-15 | 2017-05-24 | 安阳市双强豆制品有限公司 | Vegetable bean curd stick and preparation method thereof |
-
2017
- 2017-07-07 CN CN201710550143.3A patent/CN107136224A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621684A (en) * | 2013-12-09 | 2014-03-12 | 沈阳师范大学 | Preparation method of purple sweet potato bean curd |
| CN104397204A (en) * | 2014-12-03 | 2015-03-11 | 许昌世纪豪嘉食品有限公司 | Preparation method for dried beancurd sticks |
| CN106689397A (en) * | 2015-11-15 | 2017-05-24 | 安阳市双强豆制品有限公司 | Vegetable bean curd stick and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450377A (en) * | 2019-08-19 | 2021-03-09 | 贵州老兵豆制品股份有限公司 | Production process of healthy instant dried bean milk cream rolls |
| CN115530323A (en) * | 2022-09-29 | 2022-12-30 | 上海艺杏食品有限公司 | Dried beef tendon flavored food formula using soybeans as raw materials and processing technology thereof |
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