CN1086395A - Deep process of a kind of soy food product and products thereof - Google Patents
Deep process of a kind of soy food product and products thereof Download PDFInfo
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- CN1086395A CN1086395A CN92112976A CN92112976A CN1086395A CN 1086395 A CN1086395 A CN 1086395A CN 92112976 A CN92112976 A CN 92112976A CN 92112976 A CN92112976 A CN 92112976A CN 1086395 A CN1086395 A CN 1086395A
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Abstract
The invention discloses deep process of a kind of soy food product and products thereof.This technology is to be raw material with the soybean, through impurity elimination, cleaning, immersion, grinding, filtration, centrifugal pulp, heating, filler, coagulation forming, freezing, thaw, dehydration, squeezing, salt marsh, tax flavor, baking, finished product process sequence form.This process using filler operation, thereby can satisfy the demand of all ages and classes section eater to nutritional labeling, reach the nutrition full price.After adopting refrigerating process, can be made into cellularly, easily inhale the soybean protein food base-material of flavor, thereby provide one to process approach easily for this process route, can be made into different taste, the protein-based typical local food of different-style.Because of adopting dehydration procedure, can be made into the protein content height, easy to carry, be convenient to the instant food of preservation.
Description
The invention belongs to field of food, particularly soybean protein is composed food deep processing new technology of flavor and products thereof after the freezing smelling removal and the flatulence factor.
At present, in soybean protein food, particularly traditional big bean curd is in the dried bean curd goods, owing to only used part nutritional labeling of soybean itself and original processing technology.Thereby this based food is not a comprehensive nutritive food and taste is single, the maintenance phase is short, carry inconvenience.
The object of the present invention is to provide that a kind of nutrition full price, local flavor are multiple, the maintenance phase long, be beneficial to the soy food product that carries.
For reaching above-mentioned purpose, the technical solution adopted in the present invention is, soybean material is made raw material matrix through impurity elimination, cleaning, immersion, grinding, filtration, centrifugal pulp, heating, filler, coagulation forming operation, raw material matrix through cryogenic freezing, thaw, dehydration, squeezing, salt marsh operation make the soybean protein food base-material, at last with the soybean protein food base-material through composing flavor, baking, finished product operation food prepared therefrom.
Impurity elimination operation: soybean is used the impurity elimination of vibration impurity removing machine, to remove mechanical admixture.
Clean: clean the soybean surface with warm water, remove dust and water-solubility impurity.
Soak operation: with 35 ℃ of-40 ℃ of (ratio of weight and number of soybean and water), pH values warm water that is 8.5-9.0 will be after cleaning soybeans soaking 8-10 hour, till easily coming off to soybean epidermis softness.
Grinding step: with fiberizer or colloid mill will be behind the soybean crushing grinding after soaking with 1: 8 part demineralized water with the soybean protein stripping.
Filter operation: be that 0.5 millimeter gauze is crossed abrasive solution and filtered to remove the soybean epidermis with the aperture.
Centrifugally go out slurry process: big soya-bean milk is thrown away with centrifuge.
Heating process: soya-bean milk slowly is heated to 85 ℃-90 ℃, to remove bad smell.Play certain enzyme that goes out, take off the raw meat effect and make the soybean protein soft clotization.
Filler operation: soya-bean milk is cooled to 40 ℃-45 ℃, according to eater's demand of all ages and classes section, vitamin in shortage in the soya-bean milk and edible inorganic salts is dosed polishing then.
Coagulation forming: add the glucolactone of 0.7%-2.5% or gypsum, calcium chloride coagulating agent in the soya-bean milk behind filler, make that soya-bean milk is static to be solidified, wait and adopt 1.5kg/cm when solidifying latter stage
2Pressure make soya-bean milk typing.
Freezing process: with the grumeleuse of compression moulding at-5 ℃～-7 ℃, 15-20 hour;-10 ℃～-15 ℃, 5-8 hour; Below-23 ℃, static freezing under 1-2 hour the condition.
The operation of thawing: after freezing end, material was thawed 20 minutes or thawed 5 minutes in 60 ℃ of-70 ℃ of water at 25 ℃-30 ℃.
Dehydration procedure: the material after will thawing makes it reach moisture content at 4%-10% through centrifugal or press dewatering, is cellular and gets final product.
Squeezing process: will be 75 ℃-80 ℃ in temperature through the material after the dehydration, pressure be 4kg/cm
2Condition under the squeezing 15-20 minute.
Salt marsh operation: finish the back in squeezing and adopt the NaCl salt solution of 4 ° of Be to carry out salt marsh 30-90 minute, promptly obtain the soybean protein food base-material.
Compose the flavor operation: the soybean protein food base-material is put in pickled in the underflow that contains different flavouring base materials 30-50 minute.Underflow concentration is between 5 ° of Be-20 ° of Be.
Squeezing process: the material that will pickle is heated to 70 ℃-80 ℃ and put into the inherent 4kg/cm of squeezer
2Down squeezing 10 minutes of pressure.
Roasting procedure: will squeeze good material and put into vacuum drying chamber or red baking box far away or micro-wave oven, and toast drying.
The finished product operation: baked material is pressed into the different shaped shape by certain requirement, and by being finished product after the different size packing.
For making product that the present invention obtains on mouthfeel, have more palatability and toughness, can be earlier with the soybean protein bulking machine will be in grinding step the gained water content be that the soybean grinding material of 35-45% carries out expanded stretching, make textured soybean protein with toughness, be made into strip, and sandwich and compose flavor, squeezing, baking, finished product operation behind the double-deck soybean protein base-material centre that in the salt marsh operation, makes again and form.
The present invention compares with original technology and has the following advantages:
1, owing to the additional of nutritional labeling in the filler operation dosed thereby the nutrition full price.
2, after lyophilization technology, can obtain not having any peculiar smell, be cellular, easily the soybean protein food base-material of absorption local flavor.
3, make products obtained therefrom of the present invention have multiple local flavor by the employing of composing the flavor operation.
4,, and be beneficial to and carry because the employing of salt marsh, roasting procedure prolongs the products obtained therefrom holding time of the present invention.
Below specific embodiment is illustrated: after soybean is used the impurity removing machine impurity elimination, clean with warm water, be 9.0 emerge in worm water 9 hours with 40 ℃, pH value afterwards, then with behind the fiberizer crushing grinding with 1: 8 demineralized water with the soybean protein stripping, be that the gauze of 0.5mm is crossed it and filtered to remove the soybean epidermis with the aperture then, with centrifuge soya-bean milk thrown away again.The soya-bean milk that throws away is heated under 90 ℃ of situations, soya-bean milk is cooled to 43 ℃, in all ages and classes section demand of various nutritions is added essential vitamins according to the analysis of soya-bean milk composition and eater, and edible inorganic salts.After above-mentioned operation is finished, the soya-bean milk of filler added 1% glucolactone, treat to adopt when soya-bean milk solidifies latter stage 1.5kg/cm
2Pressure make soya-bean milk typing.Above-mentioned molding materials was descended freezing 1.5 hours at-23 ℃, then freezing material was thawed in 65 ℃ water 5 minutes.Material after thawing dewaters with squeezer, makes moisture content reach 8%, then, adds thermal material to 80 ℃, at 4kg/cm
2Down squeezing 20 minutes of pressure, afterwards material was promptly obtained the soybean protein food base-material in 60 minutes with the NaCl salt solution salt marsh of 4 ° of Be, follow it is put in the underflow of different flavouring base materials and pickled 40 minutes, underflow concentration is 5 ° of Be-20 ° of Be(Baume degrees).
The soybean protein food base-material has different local flavors owing to pickling in the sauce of different tastes, heterogeneity.
Fresh meat slurry: mainly get fresh meat and edible flavouring in brew kettle (meat water ratio is 1: the 8-10 parts by weight) boiled 3 hours, then after filtration, removing slag is concentrated into 5 ° of Be(Baume degrees) promptly get seasoning soup.
Spicy slurry: getting parts by weight is 3 parts capsicum, 4 parts pepper, and an amount of edible flavouring, and vegetable oil is put into brew kettle and added water 90 parts (parts by weight) and boiled 30 minutes, remove slag after filtration, be concentrated into 5 ° of Be seasoning soup.
Fresh fruit slurry: get parts by weight and be that 7 parts fruit, 0.25 part citric acid, 0.15 part of essence, 5 portions of sugar, 80 parts water put into that brew kettle boils after 30 minutes after filtration, removes slag, the free and unfettered slurry that contracts is to 7 ° of Be.
Dairy products slurry: get dairy products and directly add flavor enhancement and become 20 ° of Be concentration to get final product.
Coffee, cocoa slurry: getting cocoa butter, cocoa power or coffee, sugar, to add water furnishing concentration be that 15 ° of Be get final product.
Honey: get parts by weight and be 7 parts sucrose, 0.25 part citric acid, 0.15 part of essence, 80 parts water and put into brew kettle and boil and got final product in 10 minutes.
Chinese medicine nourishing slurry: the medicine soup of getting 5 ° of Be of the fried one-tenth of various tonic Chinese herbal medicines.
The soybean protein food base-material can be with the fried yellowly of 160 ℃ plant oil immersion fried flavor food.
Above-mentioned soybean protein food base-material after composing flavor is heated to 75 ℃ and put into squeezer 4kg/cm
2Pressure squeezing 10 minutes, put into drying box then and toast, last crush-cutting becomes the difformity packed products.
Claims (4)
1, deep process of a kind of soy food product and products thereof be by soybean material through impurity elimination, cleaning, immersion, grinding, filtration, centrifugal pulp, heating, filler, coagulation forming, freezing, thaw, dehydration, squeezing, salt marsh, tax flavor, baking, finished product operation finish continuously and finish.
2, according to deep process of the described a kind of soy food product of claim 1 and products thereof, it is characterized in that: the adding of nutrition is according to the demand of eater in all ages and classes section in the filler operation, to vitamin in shortage in the soya-bean milk and edible inorganic salts and dose polishing.
3, according to deep process of the described soy food product of claim 1 and products thereof, its domestic animal is: the soybean protein food base-material freezing, thaw, dehydration procedure finish after preparation.
4, plant and products thereof according to the deep processing of claim 1 or 2 or 3 described a kind of soy food products, it is characterized in that: the employing of composing the flavor operation be freezing, thaw, dehydration procedure just can carry out after finishing, and compose in the flavor operation and soy food product albumen base-material to be pickled in the underflow of different flavouring base materials and have different local flavors.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92112976A CN1086395A (en) | 1992-11-05 | 1992-11-05 | Deep process of a kind of soy food product and products thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92112976A CN1086395A (en) | 1992-11-05 | 1992-11-05 | Deep process of a kind of soy food product and products thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1086395A true CN1086395A (en) | 1994-05-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92112976A Pending CN1086395A (en) | 1992-11-05 | 1992-11-05 | Deep process of a kind of soy food product and products thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN1086395A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110198638A (en) * | 2017-01-24 | 2019-09-03 | 株式会社泰进Gns | Freeze the bean curd production method of solidification mode |
-
1992
- 1992-11-05 CN CN92112976A patent/CN1086395A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110198638A (en) * | 2017-01-24 | 2019-09-03 | 株式会社泰进Gns | Freeze the bean curd production method of solidification mode |
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| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |