CN1082344A - Technology for producing defatted uncongealed beancurd powder by dry method - Google Patents
Technology for producing defatted uncongealed beancurd powder by dry method Download PDFInfo
- Publication number
- CN1082344A CN1082344A CN92105942A CN92105942A CN1082344A CN 1082344 A CN1082344 A CN 1082344A CN 92105942 A CN92105942 A CN 92105942A CN 92105942 A CN92105942 A CN 92105942A CN 1082344 A CN1082344 A CN 1082344A
- Authority
- CN
- China
- Prior art keywords
- powder
- bean curd
- jellied bean
- fat
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title abstract description 5
- 244000068988 Glycine max Species 0.000 claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 238000005238 degreasing Methods 0.000 claims description 4
- 239000000428 dust Substances 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000002791 soaking Methods 0.000 abstract description 2
- 230000008092 positive effect Effects 0.000 abstract 1
- 235000012424 soybean oil Nutrition 0.000 abstract 1
- 239000003549 soybean oil Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 5
- 239000000701 coagulant Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention belongs to the technical field of soybean deep processing in food industry, and aims to provide a new technology for processing jellied bean curd powder without soaking soybeans in water, extracting part or all of fat in soybeans under the condition of no participation of water and water vapor and then processing the jellied bean curd powder. Compared with the traditional and existing methods, the 'uncongealed beancurd powder' processed by the invention can obtain 10-18% more soybean oil, relatively improve the protein content in the product and improve the production benefit. The novel uncongealed beancurd powder has positive effects on improving economic benefits and improving the current situation of insufficient protein supply of per capita in China.
Description
The invention belongs to the soybean deep processing technology field in the food industry.
At present China produces traditional processed soybean food " jellied bean curd " (Sichuan claims " Tofu pudding "), is to be raw material with soybean, and after soaking, bean dregs are removed in defibrination, filtration, and coagulating agent (CaSo is boiled, poured to filtrate
4Or glucolactone), the jellied bean curd that can congeal into.
Its shortcoming is that power consumption is big, yield low (eliminating as bean dregs more than 50%), owing to add the water mill slurry, output is big, and it is edible in a small amount to be unsuitable for family.
Now existing packed " jellied bean curd powder " or " soybean flour " that need not to add aquatic product, these two kinds of products are with the defilming soybean impurity elimination, carry out the ultra micro abrasive dust then, pack the commercial goods.Its shortcoming is that fat is contained in " jellied bean curd powder " or " soybean flour ", mainly is the gel formation effect that utilizes the protein in the bean powder when edible, and fat is a kind of waste with which.
The purpose of this invention is to provide a kind of method that changes tradition processing jellied bean curd, the soybean that is not soaked in water, after under the condition that does not have water and steam to participate in soybean fat partly or entirely being extracted, the new technology of processing " jellied bean curd powder ".
Technical solution of the present invention is such: with pending soybean through the peeling, impurity elimination (comprising various field trashes such as stone, soil, metal), there be not water or water vapour to participate in, be no more than all or part of fat that extracts under 120 ℃ the condition in the soybean then, dregs of beans with degreasing or half degreasing carries out the ultra micro abrasive dust again, product granularity is narrower than 200 orders, the jellied bean curd powder of low fat (or fat-free), when edible, the user adds the poach slurry, mix with coagulating agent again jellied bean curd.
The present invention deviates from the part or all of fat in the soybean, and soya-bean oil becomes the accessory substance of present technique, can improve productivity effect, in this product owing to deviate from part or all of fat, so be the nutraceutical of a kind of low heat energy, low fat, high protein; Product processing technique is easy, and adding behind the water boil to mix with coagulating agent to become jellied bean curd, is a kind of home-use fast food, will play positive role to improving the present situation that China lacks protein 8 grams per capita day after putting on market.
Claims (1)
- The dry producing de-fat jellied bean curd powder technology is characterized in that:1, all production process is anhydrous participates in water vapour.Being lower than under 120 ℃ the condition, partly or entirely extract the fat in the raw soybeans; Dregs of beans with degreasing or partially skimmed is that raw material is made " degreasing jellied bean curd powder " through ultra micro abrasive dust (granularity is narrower than 200 orders).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92105942A CN1082344A (en) | 1992-07-16 | 1992-07-16 | Technology for producing defatted uncongealed beancurd powder by dry method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92105942A CN1082344A (en) | 1992-07-16 | 1992-07-16 | Technology for producing defatted uncongealed beancurd powder by dry method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1082344A true CN1082344A (en) | 1994-02-23 |
Family
ID=4941673
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92105942A Pending CN1082344A (en) | 1992-07-16 | 1992-07-16 | Technology for producing defatted uncongealed beancurd powder by dry method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1082344A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029779A (en) * | 2018-01-02 | 2018-05-15 | 山东禹王生态食业有限公司 | A kind of high protein, smooth in taste, tender crisp bean curd and preparation method thereof |
-
1992
- 1992-07-16 CN CN92105942A patent/CN1082344A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029779A (en) * | 2018-01-02 | 2018-05-15 | 山东禹王生态食业有限公司 | A kind of high protein, smooth in taste, tender crisp bean curd and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination |