CN107712088A - A kind of manufacture craft of zinc-rich bean curd stick - Google Patents
A kind of manufacture craft of zinc-rich bean curd stick Download PDFInfo
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- CN107712088A CN107712088A CN201711117301.2A CN201711117301A CN107712088A CN 107712088 A CN107712088 A CN 107712088A CN 201711117301 A CN201711117301 A CN 201711117301A CN 107712088 A CN107712088 A CN 107712088A
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- bean curd
- curd stick
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- bean
- oyster
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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
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a kind of manufacture craft of zinc-rich bean curd stick, and it being fabricated to ostreae testa pulverata with the technology mode of modernization by will be enriched in the oyster of zinc albuminate, then ostreae testa pulverata is added in the manufacturing process of bean curd stick again, thus obtains a kind of zinc-rich bean curd stick.The bean curd stick made with this technique, people can both obtain the abundant nutrition of bean curd stick in itself when edible, while can also be absorbed to the zinc albuminate being rich in oyster, therefore have good zinc supplementation effect, be eaten for a long time, human body is highly profitable.
Description
Technical field
The present invention relates to a kind of food processing technology, specifically a kind of manufacture craft of zinc-rich bean curd stick.
Background technology
Bean curd stick, also known as Beancurd sheet or the skin of soya-bean milk, it is the film for boiling soya-bean milk surface solidification, fresh eating or can eats after drying, bean curd stick
Originating from the Tang Dynasty, away from modern existing more than 1,000 years history, it is a kind of traditional food that Chinese like very much, beans is also referred to as in Sichuan
Skin, the skin of soya-bean milk.It has strong beany flavour, while also has the unique oral sensations not available for other bean product.From nutrition
For angle, bean curd stick also has the special benefits that other bean product can not substitute.Energy proportioning equilibrium and in general bean product phase
Than, the Density of nutrient of bean curd stick is higher, every 100 grams of bean curd stick contain 14 grams of fat, 25.2 grams of protein, 48.5 grams of carbohydrates and other
Vitamin and mineral element.The ratio of these three energy matters is in admirable proportion in bean curd stick, and《Chinese residents dietary guidelines》In
The Energy intaking ratio of recommendation is closer to, and is high-quality beans system a kind of nutritious and that balanced energy can be provided for human body
Product.
Zinc is one of the essential trace elements of the human body, and under normal circumstances, zinc content is about 2-2.5g in average adult's body, according to
Research, zinc are the constituent or activator of 80 various metals enzymes in human body, these enzymes and sugar, lipid, nucleic acid and protein generation
Thank closely related, as zinc participates in DNA transcription and replication, participate in Protein synthesis, promote the special knot of hormone and acceptor
Close, promote body growth development and regeneration, participate in the performance of immunologic function.Therefore zinc, which has, promotes brain and reproductive organs
Healthy development, strengthen the immunocompetence of human body, reduce premature death rate, the prevention sense of taste, smell, the decline of vision, promote
The healing of surgical wound, reduce the functions such as the generation of malignant tumour and hepatic sclerosis.Generally, adult is per zinc 15- day by day
20mg；Human body, which lacks zinc, easily causes poor appetite, growth retardation, development hysteresis, sexual hypoesthesia, wound healing bad.
But we often have mistaken ideas to food zinc supplementation in daily life, consider mostly from edible zinc dense plants,
Not only content is high for zinc actually in animal food, and absorptivity is also higher than vegetable food, such as the absorptivity of zinc in meat
Up to 30-40%, and plant food absorptivity typically only has 10-20%.Oyster is Zn content highest animal food, often
100 grams of oyster 71.2mg containing zinc, and its zinc albuminate being rich in can be used as the good zinc supplementation food of human body, if can be by oyster
It is processed into ostreae testa pulverata and is added in the manufacturing process of bean curd stick, a kind of zinc-rich bean curd stick can be obtained, it will liked by people.
The content of the invention
It is an object of the invention to provide a kind of manufacture craft of zinc-rich bean curd stick, so that people can also while edible bean curd stick
Enough reach the effect of zinc supplementation.
The present invention concrete technical scheme be：
A kind of manufacture craft of zinc-rich bean curd stick, comprises the following steps：
（1）, collect fresh oyster and cleaned, remove silt, peel off and take oyster meat, oyster meat is added into salt solution immersion
Afterwards, drained after then being rinsed with clear water, then oyster meat is put into tissue mashing in mixer, obtains slurries, at 20-30 DEG C
Under the conditions of stand 12-24 hours, add 1-3% protease carry out digest 3-6 hours；Recycle the zinc and ammonia of oyster itself
Base acid and peptide carry out chelatropic reaction, and chelating condition is that temperature is 50-80 DEG C, hour time 1-2, then adds 0.06-0.11%
Embedding medium through vacuum spray drying, ostreae testa pulverata is made；
（2）The soya bean of 100 parts by weight peeling is soaked with the clear water of 200 parts by weight, 20-30 DEG C of water temperature, until soya bean bulging is sent out
It is hard not soft；
（3）Soaked soya bean is pulled out with screen cloth and is put into fiberizer, the water for adding 1000 parts by weight carries out defibrination, to slurry
After juice is filtered, juice is entered in mashing off container by pipeline, is heated to 100-110 DEG C using utilizing steam for boiling, juice boiling 2-
It is cooked feature that soya-bean milk fragrance is sent after 10 minutes, after entering sifting bed by pipeline after slurry is cooked after being filtered to remove impurity turn into
Ripe slurry；
（4）Bean curd stick or skin of beancurd are extracted, ripe starch is entered in beancurd stick boiler by pipeline and is heated to 60-70 DEG C, maintain 10-15 minutes,
The ripe slurry surface in beancurd stick boiler has been tied one layer of oily film, rotate into cylindricality by hand during extraction and hang over and dried in the air on thin pole；
（5）With powder injector by step（1）Obtained ostreae testa pulverata is uniformly ejected on the web rot bamboo surface hung on thin pole, is made
Ostreae testa pulverata is adhered to bean curd stick surface and with bean curd stick naturally dry, then the bean curd stick hung on thin pole is delivered in drying room in order
Arrangement, drying room temperature are set to 50-60 DEG C, and drying time is 4-7 hours, are transported after bean curd stick surface is in yellow-white, bright printing opacity
Baking room, it is packaged by being quantitatively put into polybag, as finished product.
The present invention is fabricated to ostreae testa pulverata by will be enriched in the oyster of zinc albuminate with the technology mode of modernization, then again will be male
Oyster powder is added in the manufacturing process of bean curd stick, thus obtains a kind of zinc-rich bean curd stick.The bean curd stick made with this technique, Ren Men
Both the abundant nutrition of bean curd stick in itself can have been obtained when edible, while the zinc albuminate being rich in oyster can also be absorbed to, therefore had been had
Good zinc supplementation effect, long-term consumption, is highly profitable to human body.
Embodiment
With reference to embodiment, the present invention is described further.Following embodiments are only typical case's implementation of the present invention
Example, is not intended to limit the invention, all any modification, equivalent and improvement made within the spirit and principles of the invention
Deng should be included in the scope of the protection.
Embodiment one：
A kind of manufacture craft of zinc-rich bean curd stick of the present invention, comprises the following steps：
（1）, collect fresh oyster and cleaned, remove silt, peel off and take oyster meat, oyster meat is added into salt solution immersion
Afterwards, drained after then being rinsed with clear water, then oyster meat is put into tissue mashing in mixer, obtains slurries, at 20-30 DEG C
Under the conditions of stand 12 hours, add 1% compound fertilizer production carry out enzymolysis 3 hours；Recycle the zinc and ammonia of oyster itself
Base acid and peptide carry out chelatropic reaction, and chelating condition is that temperature is 50-80 DEG C, 1 hour time, then add 0.06% embedding medium
Through vacuum spray drying, ostreae testa pulverata is made；
（2）The soya bean of 100 parts by weight peeling is soaked with the clear water of 200 parts by weight, 20-30 DEG C of water temperature, until soya bean bulging is sent out
It is hard not soft；
（3）Soaked soya bean is pulled out with screen cloth and is put into fiberizer, the water for adding 1000 parts by weight carries out defibrination, to slurry
After juice is filtered, juice is entered in mashing off container by pipeline, is heated to 100-110 DEG C using utilizing steam for boiling, juice boiling 2-
It is cooked feature that soya-bean milk fragrance is sent after 10 minutes, after entering sifting bed by pipeline after slurry is cooked after being filtered to remove impurity turn into
Ripe slurry；
（4）Bean curd stick or skin of beancurd are extracted, ripe starch is entered in beancurd stick boiler by pipeline and be heated to 60-70 DEG C, maintain 10 minutes, make corruption
One layer of oily film has been tied on ripe slurry surface in bamboo pot, is rotated into cylindricality by hand during extraction and is hung over and has been dried in the air on thin pole；
（5）With powder injector by step（1）Obtained ostreae testa pulverata is uniformly ejected on the web rot bamboo surface hung on thin pole, is made
Ostreae testa pulverata is adhered to bean curd stick surface and with bean curd stick naturally dry, then the bean curd stick hung on thin pole is delivered in drying room in order
Arrangement, drying room temperature are set to 50 DEG C, and drying time is 7 hours, and drying is transported after bean curd stick surface is in yellow-white, bright printing opacity
Room, it is packaged by being quantitatively put into polybag, as finished product.
Embodiment two：
A kind of manufacture craft of zinc-rich bean curd stick of the present invention, comprises the following steps：
（1）, collect fresh oyster and cleaned, remove silt, peel off and take oyster meat, oyster meat is added into salt solution immersion
Afterwards, drained after then being rinsed with clear water, then oyster meat is put into tissue mashing in mixer, obtains slurries, at 20-30 DEG C
Under the conditions of stand 24 hours, add 3% papain carry out enzymolysis 6 hours；Recycle the zinc and amino acid of oyster itself
And peptide carries out chelatropic reaction, chelating condition is that temperature is 50-80 DEG C, time 2 h, and then the embedding medium of addition 0.11% is through true
Sky spray drying, is made ostreae testa pulverata；
（2）The soya bean of 100 parts by weight peeling is soaked with the clear water of 200 parts by weight, 20-30 DEG C of water temperature, until soya bean bulging is sent out
It is hard not soft；
（3）Soaked soya bean is pulled out with screen cloth and is put into fiberizer, the water for adding 1000 parts by weight carries out defibrination, to slurry
After juice is filtered, juice is entered in mashing off container by pipeline, is heated to 100-110 DEG C using utilizing steam for boiling, juice boiling 2-
It is cooked feature that soya-bean milk fragrance is sent after 10 minutes, after entering sifting bed by pipeline after slurry is cooked after being filtered to remove impurity turn into
Ripe slurry；
（4）Bean curd stick or skin of beancurd are extracted, ripe starch is entered in beancurd stick boiler by pipeline and be heated to 60-70 DEG C, maintain 15 minutes, make corruption
One layer of oily film has been tied on ripe slurry surface in bamboo pot, is rotated into cylindricality by hand during extraction and is hung over and has been dried in the air on thin pole；
（5）With powder injector by step（1）Obtained ostreae testa pulverata is uniformly ejected on the web rot bamboo surface hung on thin pole, is made
Ostreae testa pulverata is adhered to bean curd stick surface and with bean curd stick naturally dry, then the bean curd stick hung on thin pole is delivered in drying room in order
Arrangement, drying room temperature are set to 60 DEG C, and drying time is 4 hours, and drying is transported after bean curd stick surface is in yellow-white, bright printing opacity
Room, it is packaged by being quantitatively put into polybag, as finished product.
Claims (2)
- A kind of 1. manufacture craft of zinc-rich bean curd stick, it is characterized in that comprising the following steps：（1）, collect fresh oyster and cleaned, remove silt, peel off and take oyster meat, oyster meat is added into salt solution immersion Afterwards, drained after then being rinsed with clear water, then oyster meat is put into tissue mashing in mixer, obtains slurries, at 20-30 DEG C Under the conditions of stand 12-24 hours, add 1-3% protease carry out digest 3-6 hours；Recycle the zinc and ammonia of oyster itself Base acid and peptide carry out chelatropic reaction, and chelating condition is that temperature is 50-80 DEG C, hour time 1-2, then adds 0.06-0.11% Embedding medium through vacuum spray drying, ostreae testa pulverata is made；（2）The soya bean of 100 parts by weight peeling is soaked with the clear water of 200 parts by weight, 20-30 DEG C of water temperature, until soya bean bulging is sent out It is hard not soft；（3）Soaked soya bean is pulled out with screen cloth and is put into fiberizer, the water for adding 1000 parts by weight carries out defibrination, to slurry After juice is filtered, juice is entered in mashing off container by pipeline, is heated to 100-110 DEG C using utilizing steam for boiling, juice boiling 2- It is cooked feature that soya-bean milk fragrance is sent after 10 minutes, after entering sifting bed by pipeline after slurry is cooked after being filtered to remove impurity turn into Ripe slurry；（4）Bean curd stick or skin of beancurd are extracted, ripe starch is entered in beancurd stick boiler by pipeline and is heated to 60-70 DEG C, maintain 10-15 minutes, The ripe slurry surface in beancurd stick boiler has been tied one layer of oily film, rotate into cylindricality by hand during extraction and hang over and dried in the air on thin pole；（5）With powder injector by step（1）Obtained ostreae testa pulverata is uniformly ejected on the web rot bamboo surface hung on thin pole, is made Ostreae testa pulverata is adhered to bean curd stick surface and with bean curd stick naturally dry, then the bean curd stick hung on thin pole is delivered in drying room in order Arrangement, drying room temperature are set to 50-60 DEG C, and drying time is 4-7 hours, are transported after bean curd stick surface is in yellow-white, bright printing opacity Baking room, it is packaged by being quantitatively put into polybag, as finished product.
- 2. the manufacture craft of zinc-rich bean curd stick according to claim 1, it is characterized in that：The step（1）Employed in egg White enzyme is papain or compound fertilizer production.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711117301.2A CN107712088A (en) | 2017-11-14 | 2017-11-14 | A kind of manufacture craft of zinc-rich bean curd stick |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711117301.2A CN107712088A (en) | 2017-11-14 | 2017-11-14 | A kind of manufacture craft of zinc-rich bean curd stick |
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| Publication Number | Publication Date |
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| CN107712088A true CN107712088A (en) | 2018-02-23 |
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| CN201711117301.2A Pending CN107712088A (en) | 2017-11-14 | 2017-11-14 | A kind of manufacture craft of zinc-rich bean curd stick |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463465A (en) * | 2018-12-29 | 2019-03-15 | 南阳师范学院 | A kind of preparation process of hickory chick bean curd stick |
| CN110916113A (en) * | 2019-12-13 | 2020-03-27 | 河北鹑暖花开食品有限公司 | Preparation method of oyster eggs |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102475266A (en) * | 2010-11-22 | 2012-05-30 | 河北农业大学 | Preparation method of natural zinc-rich oyster powder |
| CN103404601A (en) * | 2013-06-25 | 2013-11-27 | 吴祥忠 | Black bean healthcare bean curd stick and preparation method thereof |
| CN103875821A (en) * | 2014-04-02 | 2014-06-25 | 陈迎霞 | Dried beancurd stick capable of strengthening spleen, reinforcing qi and preventing cancers and preparation method of dried beancurd stick |
| 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 |
| CN104663914A (en) * | 2013-11-30 | 2015-06-03 | 苏亮 | Processing method of dried beancurd sticks |
-
2017
- 2017-11-14 CN CN201711117301.2A patent/CN107712088A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102475266A (en) * | 2010-11-22 | 2012-05-30 | 河北农业大学 | Preparation method of natural zinc-rich oyster powder |
| CN103404601A (en) * | 2013-06-25 | 2013-11-27 | 吴祥忠 | Black bean healthcare bean curd stick and preparation method thereof |
| CN104663914A (en) * | 2013-11-30 | 2015-06-03 | 苏亮 | Processing method of dried beancurd sticks |
| CN103875821A (en) * | 2014-04-02 | 2014-06-25 | 陈迎霞 | Dried beancurd stick capable of strengthening spleen, reinforcing qi and preventing cancers and preparation method of dried beancurd stick |
| 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 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463465A (en) * | 2018-12-29 | 2019-03-15 | 南阳师范学院 | A kind of preparation process of hickory chick bean curd stick |
| CN109463465B (en) * | 2018-12-29 | 2022-05-06 | 南阳师范学院 | Preparation process of morchella dried beancurd sticks |
| CN110916113A (en) * | 2019-12-13 | 2020-03-27 | 河北鹑暖花开食品有限公司 | Preparation method of oyster eggs |
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Application publication date: 20180223 |