CN108634009A - A kind of production technology of no added fresh bean curd stick - Google Patents
A kind of production technology of no added fresh bean curd stick Download PDFInfo
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- CN108634009A CN108634009A CN201810817276.7A CN201810817276A CN108634009A CN 108634009 A CN108634009 A CN 108634009A CN 201810817276 A CN201810817276 A CN 201810817276A CN 108634009 A CN108634009 A CN 108634009A
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- curd stick
- bean curd
- soya
- bean
- bean milk
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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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to bean food production technical fields, specifically, being related to a kind of production technology of no added fresh bean curd stick.The production technology of no added fresh bean curd stick, includes the following steps：Select beans；Steep beans；Defibrination；Mashing off；Blowing；Conjunctiva；Take off film；Cutting, packaging；Freezing.The present invention has the following advantages：1, the processing technology of conventional dry bean curd stick has been overturned, entire technique does not use any additive, using mechanization production, shortens the time of bean curd stick film forming, improves yield, the yield and quality of bean curd stick；2, slubbing soya-bean milk conjunctiva is only used, remaining soya-bean milk after film is taken off, for being processed into other products, so, slurries are not in be charred, and ensure that the quality of fresh bean curd stick product；3, fresh bean curd stick obtained has the characteristics that fresh, convenient, in good taste, nutrition is not lost in compared with conventional dry bean curd stick；4, the energy is used steam as, energy consumption is greatlyd save.
Description
Technical field
The present invention relates to bean food production technical fields, specifically, being related to a kind of production work of no added fresh bean curd stick
Skill.
Background technology
Bean curd stick also known as bean curd stick, rotten muscle, bean curd stick, bean-curd stick etc., are traditional cuisines of the Chinese nation, are China's traditional characteristics
One of food is widely popular from ancient times to the present.Bean curd stick is to pull out to come the epithelium formed on the soya-bean milk surface of heating and make
Food, pale yellow, unique flavor, and full of nutrition, rich in the functions such as VE, unsaturated fatty acid, isoflavones, lecithin at
Point, cholesterol is free of, often feeding is supplemented amino acid required in human body, be hypertension, artery sclerosis with that can improve cardiovascular function
With the senior nutrition of cardiovascular patient, therefore it is otherwise known as " vegetarian diet most ".
In the prior art, bean curd stick is mostly dry rot bamboo, and using soya bean as primary raw material, technological process is soya bean cleaning-
Immersion-defibrination-filter pulp-mashing off-takes off skin-cutting-drying-packaging.The dry rot bamboo matter produced using traditional bean curd stick manufacture craft
Poor, low output is measured, is embodied in：1, in production process, soya-bean milk heated time is long, and albumen is excessively denaturalized, and product quality is poor, produces
It measures low, and in order to obtain of light color, good toughness bean curd stick, is added to that sodium formaldehyde sulfoxylate, borax etc. are violated to be added in bean curd stick production process
Add agent, endangers the health of eater；2, in production process, remaining soya-bean milk lacks protein after taking off skin, it is not easy to skin is taken off,
Chemical addition agent would generally be added to achieve the purpose that take off skin, contain chemical addition agent in the product produced in this way,
It is unfavorable for the health of human body；And if not using the method for chemical addition agent, yield reduces, and causes the very big of remaining soya-bean milk
Waste；Higher temperature normal pressure is used to concentrate sometimes, concentrating degree leans on micro-judgment, slurries often to occur being charred phenomenon completely, burnt
The slurries of paste can influence the quality of bean curd stick；3, due to protein denaturation after drying, dry rot bamboo is not easy to impregnate when edible, and eats
It is poor with mouthfeel.
Invention content
The object of the present invention is to provide a kind of production technologies of no added fresh bean curd stick, to solve above-mentioned technical problem.
To achieve the above object, used technical solution is：
A kind of production technology of no added fresh bean curd stick, it is characterised in that：Include the following steps：
1, beans are selected：Non-transgenic and protein content is selected to be higher than 40% soybean varieties；
2, beans are steeped：Soybean is first cleaned before steeping beans 1 time, then use bubble beans；After soybean bubbles open completely, water is emptied, then
Soybean is rinsed with clear water 2 times；
3, defibrination：It will bubble open completely and the soybean rinsed pours into refining equipment, paste is ground into first cold grinding
Afterwards, it enters back into second cold grinding and is ground into thinner paste；Then, screenings separation is carried out into centrifugation apparatus, soya-bean milk is 140
The lower filtering of mesh sieve, is made raw soya-bean milk；
4, mashing off：Raw soya-bean milk made from step 3 is added under the air-proof condition that temperature is 90-95 DEG C, pressure is 0.2MPa
It is 10-15 minutes hot, reach burning to three ups and three downs, ripe soya-bean milk is made in 98-100 DEG C of temperature；
5, blowing：After strainer filtering of the ripe soya-bean milk by 100-120 mesh made from step 4, it is put into stock tank；
6, conjunctiva：Steam is passed through into stock tank, the temperature for controlling soya-bean milk in stock tank is 80 ± 2 DEG C, meanwhile, blowing makes soya-bean milk
Surface conjunctiva；
7, film is taken off：Bean curd stick film is uncovered to mechanical plate, is molded by mechanical continuous pull, the fresh bean curd stick of strip is made；Meanwhile it controlling
The pH value of soya-bean milk is 6.5-7.5 when system takes off film；
8, it cuts, pack：Fresh bean curd stick made from step 7 is cut into required length, packaging of weighing；
9, it freezes：By step 8 gained bean curd stick carry out it is quick-frozen after, be packaged into freezer preservation.
Further say：In step 1, the soybean of selection is the big thin skin of grain, grain weight is full, epidermis is wrinkle-free, full maturity, has
The non-transgenic soya bean of gloss.
Further say：In step 2, it is mineral water to steep the water used in beans；Steep the beans of beans, water weight ratio is 1: 2.5-3, water
Warm 15-20 DEG C, soaking time 8h-10h.
Further say：In step 3, the soybean impregnated, rinsed is poured slowly into fiberizer, and water valve is beaten simultaneously
It opens and adds water；Soybean and water are added to by 1: 6 weight ratio in fiberizer, are first roughly ground, then fine grinding, then by centrifugation apparatus by beans
Slag is separated；Bean dregs and water are sent into according to 1: 2 weight ratio in colloid mill again, after colloid mill is ground, the yarn through 120 mesh
Net centrifugal filtration, filtrate use as grinding slurry.
Further say：In step 4, raw soya-bean milk is placed in hermetically sealed can, is heated 10 minutes under 95 DEG C of air-proof conditions.
Further say：In step 7, the pH value of soya-bean milk is 7 when film is taken off in control, and temperature is 50-60 DEG C；Take off remaining beans after film
Slurry is for making other food.
Advantageous effect：Compared with prior art, the production technology of fresh bean curd stick of the present invention has the following advantages：1, from big
Beans screen, raw soya-bean milk grinding is filtered, and arrive mashing off temperature and mashing off time, then bean curd stick, cutting dispenses and last speed to being formed
The processes such as cold preservation have all overturned the processing technology of conventional dry bean curd stick, and entire technique does not use any additive, using mechanization
Production shortens the time of bean curd stick film forming, improves yield, the yield and quality of bean curd stick；2, boiling soybean milk condition is optimized,
Under air-proof condition, with the mashing off temperature of optimization and mashing off time, improve the quality of bean curd stick, shorten soya-bean milk conjunctiva when
Between；3, slubbing soya-bean milk conjunctiva is only used, remaining soya-bean milk after film is taken off, for being processed into other products, so, slurries are not in
It is charred, ensure that the quality of fresh bean curd stick product；4, fresh bean curd stick obtained is compared with conventional dry bean curd stick, have it is fresh, convenient,
The features such as in good taste, nutrition is not lost in；5, the energy is used steam as, energy consumption is greatlyd save.
Specific implementation mode
The invention will be further described With reference to embodiment.
The production technology of no added fresh bean curd stick of the present invention, includes the following steps：
1, beans are selected：Non-transgenic and protein content is selected to be higher than 40% soybean varieties.
The quality of bean curd stick depends on the quality of raw material, therefore, the soybean that the present invention selects is the big thin skin of grain, grain weight is full,
Epidermis is wrinkle-free, full maturity, glossiness non-transgenic soya bean.
2, beans are steeped：Soybean is first cleaned before steeping beans 1 time, then use bubble beans；After soybean bubbles open completely, water is emptied, then
Soybean is rinsed with clear water 2 times.
The effect of immersion soya bean and purpose are：1. so that soya bean is fully expanded, in order to grind soya-bean milk, egg in making soya bean organize
White matter relatively easily extracts；2. improving the color and luster and whiteness of bean curd stick.Water used in bubble beans will meet the health of drinking water
Pure water or mineral water can be used in standard；Steep the beans of beans, water weight ratio is 1: 2.5-3, unsuitable excessively high, the water temperature control of soaking temperature
System is at 15-20 DEG C, soaking time 8h-10h.
Soaked soya bean should reach claimed below：Soya bean water absorption is about 1: 1.2, and soya bean surface is smooth, wrinkle-free, and feel has
The inner surface of strength, bean cotyledon slightly has hole of collapsing, and finger is pinched easily broken, and section has been impregnated with water, and no hard-core is creamy white.
3, defibrination：The soybean impregnated, rinsed is poured slowly into fiberizer, and water valve is opened add water simultaneously；Soybean
It is added in fiberizer by 1: 6 weight ratio with water, first roughly grinds, then fine grinding, then come out bean dreg separation by centrifugation apparatus,
Soya-bean milk filters under 140 mesh sieve, and raw soya-bean milk is made；The bean dregs isolated and water are sent into colloid mill according to 1: 2 weight ratio again
Interior, after colloid mill is ground, the gauze centrifugal filtration through 120 mesh, filtrate uses as grinding slurry.
After defibrination, after washing away fiberizer with remaining a small amount of water, hard stop.At this point, soya-bean milk quality is about soybean
10 times of material quality.
4, mashing off：Raw soya-bean milk made from step 3 is placed in hermetically sealed can, the steam valve towards hermetically sealed can is slowly opened,
Under the air-proof condition that temperature is 90-95 DEG C, pressure is 0.2MPa, steam heats 10-15 minutes, reaches and burns to three ups and three downs,
Ripe soya-bean milk is made in 98-100 DEG C of temperature；Mashing off finishes, and soya-bean milk is cooled to 80 DEG C or so.
The influence that soya-bean milk temperature forms bean curd stick is can not be ignored the problem of, through research, 95 DEG C of mashing off temperature, time
10 minutes, the yield highest of bean curd stick, more than 95 DEG C and overlong time, the yield of bean curd stick declined.When the temperature is excessively high, soya-bean milk can be caused
Concentration becomes larger, and forms it into that colloid is too fast, and to make the Percentage bound of albumen and lipid reduce, bean curd stick yield reduces；If soya-bean milk
The overlong time of high-temperature heating, the amino acid in the reduced sugar and soya-bean milk that are resolved into after a portion carbohydrate is heated is just
Maillard reaction can occur, dimmed to make the color and luster of bean curd stick deepen, quality reduces.
5, blowing：After strainer filtering of the ripe soya-bean milk by 100-120 mesh made from step 4, it is put into stock tank.
6, conjunctiva：Steam is passed through into stock tank, the temperature for controlling soya-bean milk in stock tank is 80 ± 2 DEG C, meanwhile, with medium wind speed
Blowing makes soya-bean milk surface conjunctiva.
7, film (choosing bean curd stick) is taken off：Bean curd stick film is uncovered to mechanical plate, is molded by mechanical continuous pull, the fresh corruption of strip is made
Bamboo；Meanwhile the pH value for controlling soya-bean milk when taking off film is 7, temperature is 50-60 DEG C；Remaining soya-bean milk is for making other food after taking off film.
Since the isoelectric point of protein in soya-bean milk is close to pH=4.5, at this point, the solubility of protein tends to be minimum, greatly
About 10%, at this moment glycinin almost do not dissolve.Therefore, in the actual production of bean curd stick, the pH value tune soya-bean milk is needed
From its isoelectric point, be just conducive to the expansion of polypeptide chain in this way, in protein molecule or the probability of intermolecular interaction
It just will increase, be conducive to be cross-linked to form the utilization rate that network structure provides soybean protein between macromolecular, also improve bean curd stick
Yield.
The results showed the pH value for taking off soya-bean milk when film is 6.0,7.0,7.5,8.0, corresponding bean curd stick yield is respectively
62.99%, 66.20%, 64.50%, 54.36%.Consider the yield and quality of bean curd stick, effect when soya-bean milk pH value is 7.0
Most preferably.
8, it cuts, pack：Fresh bean curd stick made from step 7 is cut into required length, packaging of weighing；
9, it freezes：By step 8 gained bean curd stick carry out it is quick-frozen after, be packaged into freezer preservation.
The basic principles and main features and advantages of the present invention of the present invention have been shown and described above.The technology of the industry
Personnel are not departing from essence of the invention it should be appreciated that the above embodiments and description only illustrate the principle of the present invention
Under the premise of refreshing and range, various changes and improvements may be made to the invention, these changes and improvements both fall within claimed sheet
In invention scope.The scope of the present invention is defined by the appended claims and its equivalents.
Claims (6)
1. a kind of production technology of no added fresh bean curd stick, it is characterised in that：Include the following steps：
(1) beans are selected：Non-transgenic and protein content is selected to be higher than 40% soybean varieties；
(2) beans are steeped：Soybean is first cleaned before steeping beans 1 time, then use bubble beans；After soybean bubbles open completely, water is emptied, then with clearly
Water rinses soybean 2 times；
(3) defibrination：It will bubble open completely and the soybean rinsed pours into refining equipment, after being ground into paste in first cold grinding,
It enters back into second cold grinding and is ground into thinner paste；Then, screenings separation is carried out into centrifugation apparatus, soya-bean milk is in 140 mesh
The lower filtering of sieve, is made raw soya-bean milk；
(4) mashing off：By raw soya-bean milk made from step (3) under the air-proof condition that temperature is 90-95 DEG C, pressure is 0.2MPa, steam
Vapour heats 10-15 minutes, reaches burning to three ups and three downs, ripe soya-bean milk is made in 98-100 DEG C of temperature；
(5) blowing：After strainer filtering of the ripe soya-bean milk by 100-120 mesh made from step (4), it is put into stock tank；
(6) conjunctiva：Steam is passed through into stock tank, the temperature for controlling soya-bean milk in stock tank is 80 ± 2 DEG C, meanwhile, blowing makes soya-bean milk table
Face conjunctiva；
(7) film is taken off：Bean curd stick film is uncovered to mechanical plate, is molded by mechanical continuous pull, the fresh bean curd stick of strip is made；Meanwhile it controlling
The pH value of soya-bean milk is 6.5-7.5 when taking off film；
(8) it cuts, pack：Fresh bean curd stick made from step (7) is cut into required length, packaging of weighing；
(9) it freezes：By bean curd stick obtained by step (8) carry out it is quick-frozen after, be packaged into freezer preservation.
2. the production technology of no added fresh bean curd stick according to claim 1, it is characterised in that：In step (1), the soybean of selection
For the big thin skin of grain, grain weight it is full, epidermis is wrinkle-free, full maturity, glossiness non-transgenic soya bean.
3. the production technology of no added fresh bean curd stick according to claim 1, it is characterised in that：In step (2), steep used in beans
Water is mineral water；Steep the beans of beans, water weight ratio is 1: 2.5-3,15-20 DEG C of water temperature, soaking time 8h-10h.
4. the production technology of no added fresh bean curd stick according to claim 1, it is characterised in that：In step (3), immersion, punching
Washed soybean is poured slowly into fiberizer, and water valve is opened add water simultaneously；Soybean and water are added to mill by 1: 6 weight ratio
It in pulp grinder, first roughly grinds, then fine grinding, is then come out bean dreg separation by centrifugation apparatus；Again by bean dregs and water according to 1: 2 weight
Than being sent into colloid mill, after colloid mill is ground, the gauze centrifugal filtration through 120 mesh, filtrate uses as grinding slurry.
5. the production technology of no added fresh bean curd stick according to claim 1, it is characterised in that：In step (4), raw soya-bean milk is set
In hermetically sealed can, heated 10 minutes with steam under 95 DEG C of air-proof conditions.
6. the production technology of no added fresh bean curd stick according to claim 1, it is characterised in that：In step (7), when film is taken off in control
The pH value of soya-bean milk is 7, and temperature is 50-60 DEG C；Remaining soya-bean milk is for making other food after taking off film.
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| CN201810817276.7A CN108634009A (en) | 2018-07-18 | 2018-07-18 | A kind of production technology of no added fresh bean curd stick |
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| CN201810817276.7A CN108634009A (en) | 2018-07-18 | 2018-07-18 | A kind of production technology of no added fresh bean curd stick |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122585A (en) * | 2019-05-18 | 2019-08-16 | 廊坊市盛兴食品机械有限公司 | A kind of full-automatic production process of bean curd stick and bean-curd stick |
| CN111838325A (en) * | 2020-08-04 | 2020-10-30 | 龙岩市田园食品有限公司 | Production process of additive-free dried beancurd sticks and automatic pulping machine thereof |
| CN111919907A (en) * | 2020-08-18 | 2020-11-13 | 北京二商(江西大观楼)食品有限公司 | Low-purine dried beancurd sticks and preparation method thereof |
| CN112273580A (en) * | 2020-11-03 | 2021-01-29 | 天津山海关豆制品有限公司 | Production and processing technology of fresh dried beancurd sticks |
| 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 |
| CN112826036A (en) * | 2021-02-26 | 2021-05-25 | 山东冠珍轩豆制品设备有限公司 | Production process of high-efficiency low-consumption oil-skin dried beancurd sticks |
| CN113180193A (en) * | 2021-05-28 | 2021-07-30 | 伍家豪 | Preparation formula and preparation method of beef dried bean curd sticks |
| CN113812571A (en) * | 2021-09-22 | 2021-12-21 | 安徽农业大学 | Multi-factor control method for bean curd stick production |
| CN115251303A (en) * | 2022-08-08 | 2022-11-01 | 江西鑫梦源大豆制品有限公司 | Preparation process and equipment of whole bean curd sticks |
| CN115399442A (en) * | 2022-05-31 | 2022-11-29 | 北京工商大学 | Method for effectively reducing purine content in dried beancurd sticks applied to food industrial production |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122585A (en) * | 2019-05-18 | 2019-08-16 | 廊坊市盛兴食品机械有限公司 | A kind of full-automatic production process of bean curd stick and bean-curd stick |
| 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 |
| CN111838325A (en) * | 2020-08-04 | 2020-10-30 | 龙岩市田园食品有限公司 | Production process of additive-free dried beancurd sticks and automatic pulping machine thereof |
| CN111838325B (en) * | 2020-08-04 | 2023-08-01 | 龙岩市田园食品有限公司 | Production process of additive-free dried beancurd sticks and automatic pulp brushing machine thereof |
| CN111919907A (en) * | 2020-08-18 | 2020-11-13 | 北京二商(江西大观楼)食品有限公司 | Low-purine dried beancurd sticks and preparation method thereof |
| CN112273580A (en) * | 2020-11-03 | 2021-01-29 | 天津山海关豆制品有限公司 | Production and processing technology of fresh dried beancurd sticks |
| CN112826036A (en) * | 2021-02-26 | 2021-05-25 | 山东冠珍轩豆制品设备有限公司 | Production process of high-efficiency low-consumption oil-skin dried beancurd sticks |
| CN113180193A (en) * | 2021-05-28 | 2021-07-30 | 伍家豪 | Preparation formula and preparation method of beef dried bean curd sticks |
| CN113812571A (en) * | 2021-09-22 | 2021-12-21 | 安徽农业大学 | Multi-factor control method for bean curd stick production |
| CN115399442A (en) * | 2022-05-31 | 2022-11-29 | 北京工商大学 | Method for effectively reducing purine content in dried beancurd sticks applied to food industrial production |
| CN115251303A (en) * | 2022-08-08 | 2022-11-01 | 江西鑫梦源大豆制品有限公司 | Preparation process and equipment of whole bean curd sticks |
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Application publication date: 20181012 |