CN109122897A - A kind of full beans Tofu processing technique of no bean dregs and preparation method - Google Patents
A kind of full beans Tofu processing technique of no bean dregs and preparation method Download PDFInfo
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- CN109122897A CN109122897A CN201811100233.3A CN201811100233A CN109122897A CN 109122897 A CN109122897 A CN 109122897A CN 201811100233 A CN201811100233 A CN 201811100233A CN 109122897 A CN109122897 A CN 109122897A
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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 full beans Tofu processing technique of no bean dregs and preparation methods, the no full beans bean curd of bean dregs is made of following raw material: 90-100 parts of soybean, 0.5-1.5 parts of edible plaster, 0.5-1 parts of glycerine fatty acid, 0.2-0.5 parts of sodium bicarbonate, 0.1-0.3 parts and sodium hydroxide 0.1-0.3 parts of thickening stabilizing agent, the following steps are included: screening raw material, it is cleaned and dried, decortication, it impregnates, corase grinding, fine grinding, mashing off, point brain, broken cerebral type and finished product, structure of the invention is reasonable, it is safe and convenient to use, before being ground to soybean, decortication processing is carried out to soybean, it can reduce and form bean dregs during making bean curd, the utilization rate of the soybean in bean curd manufacturing process can effectively be improved, it can effectively prevent and bubble occur during mashing off, By the way that sodium hydroxide is added, preventing bean curd molding is that pH value is lower, causes soft, can not lock moisture, can effectively improve the molding effect of bean curd.
Description
Technical field
The present invention relates to full beans Tofu processing technology field, the full beans Tofu processing technique of specially a kind of no bean dregs and
Preparation method.
Background technique
Bean curd is the most common bean product, also known as soft beancurd, and bean curd is the primary raw material of China's vegetarian dishes, is remembered in ancients
Just start to be difficult to eat in recalling, it is gradually welcomed by the people by being constantly transformed, it is described as " Vegetable meat " by people, bean curd can
It to produce throughout the year, is not subject to seasonal restrictions, therefore produces dull season in vegetables, dish kind can be adjusted, but bean curd is in production
It also suffers from certain drawbacks in the process: in production, certain bean dregs can be generated, influence the utilization rate of soybean, meanwhile, it can also shadow
Mouthfeel of bean curd when edible is rung, also, in the manufacturing process of bean curd, in mashing off, more bubble can be generated, influence beans
Rotten normal molding, the also, if pH value of soya-bean milk is excessively high during brain, it is insufficient to will lead to molding, can not produce
The higher bean curd of mass, if mashing off overlong time, can generate amino so that the yield of bean curd is lower, and in mashing off
Acid can not form protein precipitation, influence the normal molding of bean curd, so, people are badly in need of a kind of novel no full beans bean curd of bean dregs
Processing technology and preparation method solve the above problems.
Summary of the invention
The present invention provides a kind of full beans Tofu processing technique of no bean dregs and preparation method, can effectively solve above-mentioned background skill
Itd is proposed in art in mashing off, more bubble can be generated, bean curd is influenced and normally form, also, if brain process
In, the pH value of soya-bean milk is excessively high, will lead to molding it is insufficient, the higher bean curd of mass can not be produced so that the yield of bean curd compared with
It is low, and in mashing off, if mashing off overlong time, amino acid can be generated, protein precipitation can not be formed, is influencing bean curd just
Often the problem of molding.
To achieve the above object, the invention provides the following technical scheme: a kind of full beans Tofu processing technique of no bean dregs and system
Preparation Method, the no full beans bean curd of bean dregs are made of following raw material: 90-100 parts of soybean, 0.5-1.5 parts of edible plaster, glycerol
0.5-1 parts of fatty acid, 0.2-0.5 parts of sodium bicarbonate, 0.1-0.3 parts of thickening stabilizing agent and 0.1-0.3 parts of sodium hydroxide.
According to the above technical scheme, comprising the following steps:
S1, screening raw material: choose without mildew, bright in color, full grains soybean as raw material；
S2, cleaning-drying: cleaning the soybean of screening, removes soybean surface soil, the soybean after cleaning is put
Enter inside drying box, soybean is dried；
S3, decortication: the soybean after drying is put into peeling machine and carries out decortication processing；
S4, immersion: the soybean after decortication is put into clear water and carries out immersion treatment；
S5, corase grinding: first time grinding is carried out to the soybean after immersion using steel mill；
S6, fine grinding: second is carried out to the soybean after corase grinding using grinding wheel mill and is ground, soya-bean milk is formed；
S7, mashing off: the raw soya-bean milk that is formed will pour into pot and boil after grinding, and rear glycerol be added into pot what is boiled
Fatty acid；
S8, point brain: edible plaster is pulverized, is tuned into calcium plaster with clear water, is slowly poured into soya-bean milk, and slowly
Soya-bean milk is stirred, until forming jellied bean curd；
S9, broken cerebral type: the jellied bean curd after solidification is smashed to pieces, and the jellied bean curd after smashing to pieces is put into the mould for being lined with gauze
Has medium-pressure type；
S10, finished product: the full beans bean curd of no bean dregs is ultimately formed.
According to the above technical scheme, in step S1, filter out no mildew, bright in color, full grains, it is high-quality it is pollution-free,
Raw material of the soybean without Overheating Treatment as the full beans bean curd of no bean dregs.
According to the above technical scheme, in step S2 and S3, the soybean material filtered out is cleaned, removes soybean surface
Soil and impurity, the soybean after cleaning is put into drying box, adjust drying box temperature be 50-60 DEG C, drying time
For 15min, remove the moisture inside soybean so that the water content inside soybean is 7%-13%, will cleaning and drying and dewatering it
Soybean material afterwards pours into soybean dehulling machine, utilizes the skin of beancurd on peeling machine removal soybean surface.
According to the above technical scheme, in step S4, the soybean after decortication is put into cold water and is impregnated, soybean and water
Weight ratio be 1:2.0-2.5, when season in spring and autumn, impregnating water temperature is 18-22 DEG C, soaking time 12h, when winter, soaking water
Temperature is 3-7 DEG C, and soaking time is that for 24 hours, when summer, impregnating water temperature is 23-27 DEG C, soaking time 8h, after immersion finishes, greatly
Beans water absorption is 110%-130%, and soybean weight increases 1.5-1.8 times, during soybeans soaking, is added 0.1-0.3 parts
Sodium hydroxide.
According to the above technical scheme, in step S5, by after immersion soybean and soaking soybean after remaining water together
It is added in steel mill and carries out first time grinding, form thick soya-bean milk, soybean is the coarse powder of 100-120 mesh inside thick soya-bean milk.
According to the above technical scheme, in step S6, the thick soya-bean milk after being ground using grinding wheel mill to first time is refined,
Final soya-bean milk is formed, soybean is 600-800 targeted fine powder inside soya-bean milk.
According to the above technical scheme, in step S7, it will be added in pot, make a fire by the soya-bean milk roughly ground and fine grinding is formed later
Boil, during being heated to soya-bean milk, to soya-bean milk inside be added 0.5-1 parts of glycerine fatty acid, 0.2-0.5 parts of carbon
Sour hydrogen sodium and 0.1-0.3 parts of thickening stabilizing agent are constantly stirred soya-bean milk during heating to soya-bean milk,
Until heating soybean milk is to 100 DEG C in pot, during completing mashing off.
According to the above technical scheme, in step S8,0.5-1.5 parts of edible plaster is pulverized, using clear water by stone
Cream powder is modulated into calcium plaster, and calcium plaster is slowly poured into the soya-bean milk boiled, calcium plaster is constantly added, constantly to beans
Slurry is stirred, until forming jellied bean curd, point brain temperature is 70-90 DEG C, and the mass ratio of soybean and gypsum is 100:2-4.
According to the above technical scheme, in step S9 and S10, the jellied bean curd after solidification is smashed to pieces, by the beans after smashing to pieces
Corruption flower, which pours into, to be lined in the mold of gauze, is wrapped jellied bean curd using gauze, and carry out die mould, the pressure of die mould to jellied bean curd
For 1-3kPa, die mould temperature is 68-70 DEG C, and the die mould time is that 15-25min takes out bean curd after die mould and cooling, most
End form is at the full beans bean curd of no bean dregs.
Compared with prior art, beneficial effects of the present invention: structure of the invention is scientific and reasonable, safe and convenient to use, right
Before soybean is ground, decortication processing is carried out to soybean, can reduce and form bean dregs, Ke Yiyou during making bean curd
The utilization rate of the raising of effect soybean in bean curd manufacturing process, by the way that glycerine fatty acid, Ke Yiyou are added during mashing off
Effect prevent there is bubble during mashing off, the quality after bean curd is made can be effectively improved, by brain
Sodium hydroxide is added in the process, prevents bean curd during forming, pH value is lower, causes soft, moisture can not be lockked,
The molding effect of bean curd can be effectively improved, by the way that sodium bicarbonate is added, can effectively prevent during mashing off, boil
Overlong time is starched, amino acid is resulted in, can not finally form protein precipitation, can effectively improve bean curd matter after molding
Amount increases mouthfeel when bean curd is eaten.
Detailed description of the invention
Attached drawing is used to provide further understanding of the present invention, and constitutes part of specification, with reality of the invention
It applies example to be used to explain the present invention together, not be construed as limiting the invention.
In the accompanying drawings:
Fig. 1 is preparation flow schematic diagram of the invention.
Specific embodiment
Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings, it should be understood that preferred reality described herein
Apply example only for the purpose of illustrating and explaining the present invention and is not intended to limit the present invention.
Embodiment 1: as shown in Figure 1, the present invention provides a kind of technical solution, a kind of full beans Tofu processing technique of no bean dregs and
Preparation method, the no full beans bean curd of bean dregs are made of following raw material: 95 parts of soybean, 1 part of edible plaster, glycerine fatty acid
0.7 part, 0.3 part of sodium bicarbonate, 0.2 part of thickening stabilizing agent and 0.2 part of sodium hydroxide.
According to the above technical scheme, comprising the following steps:
S1, screening raw material: choose without mildew, bright in color, full grains soybean as raw material；
S2, cleaning-drying: cleaning the soybean of screening, removes soybean surface soil, the soybean after cleaning is put
Enter inside drying box, soybean is dried；
S3, decortication: the soybean after drying is put into peeling machine and carries out decortication processing；
S4, immersion: the soybean after decortication is put into clear water and carries out immersion treatment；
S5, corase grinding: first time grinding is carried out to the soybean after immersion using steel mill；
S6, fine grinding: second is carried out to the soybean after corase grinding using grinding wheel mill and is ground, soya-bean milk is formed；
S7, mashing off: the raw soya-bean milk that is formed will pour into pot and boil after grinding, and rear glycerol be added into pot what is boiled
Fatty acid；
S8, point brain: edible plaster is pulverized, is tuned into calcium plaster with clear water, is slowly poured into soya-bean milk, and slowly
Soya-bean milk is stirred, until forming jellied bean curd；
S9, broken cerebral type: the jellied bean curd after solidification is smashed to pieces, and the jellied bean curd after smashing to pieces is put into the mould for being lined with gauze
Has medium-pressure type；
S10, finished product: the full beans bean curd of no bean dregs is ultimately formed.
According to the above technical scheme, in step S1, filter out no mildew, bright in color, full grains, it is high-quality it is pollution-free,
Raw material of the soybean without Overheating Treatment as the full beans bean curd of no bean dregs.
According to the above technical scheme, in step S2 and S3, the soybean material filtered out is cleaned, removes soybean surface
Soil and impurity, the soybean after cleaning is put into drying box, the temperature for adjusting drying box is 55 DEG C, and drying time is
15min removes the moisture inside soybean, so that the water content inside soybean is 10%, it will be big after cleaning and drying and dewatering
Bean material pours into soybean dehulling machine, utilizes the skin of beancurd on peeling machine removal soybean surface.
According to the above technical scheme, in step S4, the soybean after decortication is put into cold water and is impregnated, soybean and water
Weight ratio be 1:2.2, when season in spring and autumn, impregnating water temperature is 20 DEG C, soaking time 12h, and when winter, impregnating water temperature is 5 DEG C,
Soaking time is that for 24 hours, when summer, impregnating water temperature is 25 DEG C, soaking time 8h, and after immersion finishes, soybean water absorption is
120%, soybean weight increases by 1.7 times, and during soybeans soaking, 0.2 part of sodium hydroxide is added.
According to the above technical scheme, in step S5, by after immersion soybean and soaking soybean after remaining water together
It is added in steel mill and carries out first time grinding, form thick soya-bean milk, soybean is the coarse powder of 110 mesh inside thick soya-bean milk.
According to the above technical scheme, in step S6, the thick soya-bean milk after being ground using grinding wheel mill to first time is refined,
Final soya-bean milk is formed, soybean is 700 targeted fine powders inside soya-bean milk.
According to the above technical scheme, in step S7, it will be added in pot, make a fire by the soya-bean milk roughly ground and fine grinding is formed later
Boil, during being heated to soya-bean milk, to soya-bean milk inside be added 0.7 part of glycerine fatty acid, 0.3 part of sodium bicarbonate
Constantly soya-bean milk is stirred during being heated to soya-bean milk with 0.2 part of thickening stabilizing agent, until beans in pot
Slurry is heated to 100 DEG C, during completing mashing off.
According to the above technical scheme, in step S8,1 part of edible plaster is pulverized, using clear water by gypsum powder
It is modulated into calcium plaster, calcium plaster is slowly poured into the soya-bean milk boiled, calcium plaster is constantly added, constantly soya-bean milk is carried out
Stirring, until forming jellied bean curd, point brain temperature is 80 DEG C, and the mass ratio of soybean and gypsum is 100:3.
According to the above technical scheme, in step S9 and S10, the jellied bean curd after solidification is smashed to pieces, by the beans after smashing to pieces
Corruption flower, which pours into, to be lined in the mold of gauze, is wrapped jellied bean curd using gauze, and carry out die mould, the pressure of die mould to jellied bean curd
For 2kPa, die mould temperature is 69 DEG C, and the die mould time is that 20min takes out bean curd after die mould and cooling, ultimately forms nothing
The full beans bean curd of bean dregs.
Embodiment 2: as shown in Figure 1, a kind of full beans Tofu processing technique of no bean dregs and preparation method, no full beans bean curd of bean dregs
Be made of following raw material: 90 parts of soybean, 0.5 part of glycerine fatty acid, 0.2 part of sodium bicarbonate, increases 0.5 part of edible plaster
0.1 part and 0.1 part of sodium hydroxide of thick stabilizer.
According to the above technical scheme, comprising the following steps:
S1, screening raw material: choose without mildew, bright in color, full grains soybean as raw material；
S2, cleaning-drying: cleaning the soybean of screening, removes soybean surface soil, the soybean after cleaning is put
Enter inside drying box, soybean is dried；
S3, decortication: the soybean after drying is put into peeling machine and carries out decortication processing；
S4, immersion: the soybean after decortication is put into clear water and carries out immersion treatment；
S5, corase grinding: first time grinding is carried out to the soybean after immersion using steel mill；
S6, fine grinding: second is carried out to the soybean after corase grinding using grinding wheel mill and is ground, soya-bean milk is formed；
S7, mashing off: the raw soya-bean milk that is formed will pour into pot and boil after grinding, and rear glycerol be added into pot what is boiled
Fatty acid；
S8, point brain: edible plaster is pulverized, is tuned into calcium plaster with clear water, is slowly poured into soya-bean milk, and slowly
Soya-bean milk is stirred, until forming jellied bean curd；
S9, broken cerebral type: the jellied bean curd after solidification is smashed to pieces, and the jellied bean curd after smashing to pieces is put into the mould for being lined with gauze
Has medium-pressure type；
S10, finished product: the full beans bean curd of no bean dregs is ultimately formed.
According to the above technical scheme, in step S1, filter out no mildew, bright in color, full grains, it is high-quality it is pollution-free,
Raw material of the soybean without Overheating Treatment as the full beans bean curd of no bean dregs.
According to the above technical scheme, in step S2 and S3, the soybean material filtered out is cleaned, removes soybean surface
Soil and impurity, the soybean after cleaning is put into drying box, the temperature for adjusting drying box is 50 DEG C, and drying time is
15min removes the moisture inside soybean, so that the water content inside soybean is 13%, it will be big after cleaning and drying and dewatering
Bean material pours into soybean dehulling machine, utilizes the skin of beancurd on peeling machine removal soybean surface.
According to the above technical scheme, in step S4, the soybean after decortication is put into cold water and is impregnated, soybean and water
Weight ratio be 1:2.0, when season in spring and autumn, impregnating water temperature is 18 DEG C, soaking time 12h, and when winter, impregnating water temperature is 3 DEG C,
Soaking time is that for 24 hours, when summer, impregnating water temperature is 23 DEG C, soaking time 8h, and after immersion finishes, soybean water absorption is
110%, soybean weight increases by 1.5 times, and during soybeans soaking, 0.1 part of sodium hydroxide is added.
According to the above technical scheme, in step S5, by after immersion soybean and soaking soybean after remaining water together
It is added in steel mill and carries out first time grinding, form thick soya-bean milk, soybean is the coarse powder of 100 mesh inside thick soya-bean milk.
According to the above technical scheme, in step S6, the thick soya-bean milk after being ground using grinding wheel mill to first time is refined,
Final soya-bean milk is formed, soybean is 600 targeted fine powders inside soya-bean milk.
According to the above technical scheme, in step S7, it will be added in pot, make a fire by the soya-bean milk roughly ground and fine grinding is formed later
Boil, during being heated to soya-bean milk, to soya-bean milk inside be added 0.5 part of glycerine fatty acid, 0.2 part of sodium bicarbonate
Constantly soya-bean milk is stirred during being heated to soya-bean milk with 0.1 part of thickening stabilizing agent, until beans in pot
Slurry is heated to 100 DEG C, during completing mashing off.
According to the above technical scheme, in step S8,0.5 part of edible plaster is pulverized, using clear water by land plaster
End is modulated into calcium plaster, and calcium plaster is slowly poured into the soya-bean milk boiled, and calcium plaster is constantly added, constantly to soya-bean milk into
Row stirring, until forming jellied bean curd, point brain temperature is 70 DEG C, and the mass ratio of soybean and gypsum is 100:2.
According to the above technical scheme, in step S9 and S10, the jellied bean curd after solidification is smashed to pieces, by the beans after smashing to pieces
Corruption flower, which pours into, to be lined in the mold of gauze, is wrapped jellied bean curd using gauze, and carry out die mould, the pressure of die mould to jellied bean curd
For 1kPa, die mould temperature is 68 DEG C, and the die mould time is that 15min takes out bean curd after die mould and cooling, ultimately forms nothing
The full beans bean curd of bean dregs.
Embodiment 3: as shown in Figure 1, a kind of full beans Tofu processing technique of no bean dregs and preparation method, no full beans bean curd of bean dregs
It is made of following raw material: 100 parts of soybean, 1.5 parts of edible plaster, 1 part of glycerine fatty acid, 0.5 part of sodium bicarbonate, thickening
0.3 part and 0.3 part of sodium hydroxide of stabilizer.
According to the above technical scheme, comprising the following steps:
S1, screening raw material: choose without mildew, bright in color, full grains soybean as raw material；
S2, cleaning-drying: cleaning the soybean of screening, removes soybean surface soil, the soybean after cleaning is put
Enter inside drying box, soybean is dried；
S3, decortication: the soybean after drying is put into peeling machine and carries out decortication processing；
S4, immersion: the soybean after decortication is put into clear water and carries out immersion treatment；
S5, corase grinding: first time grinding is carried out to the soybean after immersion using steel mill；
S6, fine grinding: second is carried out to the soybean after corase grinding using grinding wheel mill and is ground, soya-bean milk is formed；
S7, mashing off: the raw soya-bean milk that is formed will pour into pot and boil after grinding, and rear glycerol be added into pot what is boiled
Fatty acid；
S8, point brain: edible plaster is pulverized, is tuned into calcium plaster with clear water, is slowly poured into soya-bean milk, and slowly
Soya-bean milk is stirred, until forming jellied bean curd；
S9, broken cerebral type: the jellied bean curd after solidification is smashed to pieces, and the jellied bean curd after smashing to pieces is put into the mould for being lined with gauze
Has medium-pressure type；
S10, finished product: the full beans bean curd of no bean dregs is ultimately formed.
According to the above technical scheme, in step S1, filter out no mildew, bright in color, full grains, it is high-quality it is pollution-free,
Raw material of the soybean without Overheating Treatment as the full beans bean curd of no bean dregs.
According to the above technical scheme, in step S2 and S3, the soybean material filtered out is cleaned, removes soybean surface
Soil and impurity, the soybean after cleaning is put into drying box, the temperature for adjusting drying box is 60 DEG C, and drying time is
15min removes the moisture inside soybean, so that the water content inside soybean is 7%, by the soybean after cleaning and drying and dewatering
Raw material pours into soybean dehulling machine, utilizes the skin of beancurd on peeling machine removal soybean surface.
According to the above technical scheme, in step S4, the soybean after decortication is put into cold water and is impregnated, soybean and water
Weight ratio be 1:2.5, when season in spring and autumn, impregnating water temperature is 22 DEG C, soaking time 12h, and when winter, impregnating water temperature is 7 DEG C,
Soaking time is that for 24 hours, when summer, impregnating water temperature is 27 DEG C, soaking time 8h, and after immersion finishes, soybean water absorption is
130%, soybean weight increases by 1.8 times, and during soybeans soaking, 0.3 part of sodium hydroxide is added.
According to the above technical scheme, in step S5, by after immersion soybean and soaking soybean after remaining water together
It is added in steel mill and carries out first time grinding, form thick soya-bean milk, soybean is the coarse powder of 120 mesh inside thick soya-bean milk.
According to the above technical scheme, in step S6, the thick soya-bean milk after being ground using grinding wheel mill to first time is refined,
Final soya-bean milk is formed, soybean is 800 targeted fine powders inside soya-bean milk.
According to the above technical scheme, in step S7, it will be added in pot, make a fire by the soya-bean milk roughly ground and fine grinding is formed later
Boil, during being heated to soya-bean milk, to soya-bean milk inside be added 1 part of glycerine fatty acid, 0.5 part of sodium bicarbonate and
0.3 part of thickening stabilizing agent is constantly stirred soya-bean milk during heating to soya-bean milk, until soya-bean milk in pot
100 DEG C are heated to, during completing mashing off.
According to the above technical scheme, in step S8,1.5 parts of edible plaster is pulverized, using clear water by land plaster
End is modulated into calcium plaster, and calcium plaster is slowly poured into the soya-bean milk boiled, and calcium plaster is constantly added, constantly to soya-bean milk into
Row stirring, until forming jellied bean curd, point brain temperature is 90 DEG C, and the mass ratio of soybean and gypsum is 100:4.
According to the above technical scheme, in step S9 and S10, the jellied bean curd after solidification is smashed to pieces, by the beans after smashing to pieces
Corruption flower, which pours into, to be lined in the mold of gauze, is wrapped jellied bean curd using gauze, and carry out die mould, the pressure of die mould to jellied bean curd
For 3kPa, die mould temperature is 70 DEG C, and the die mould time is that 25min takes out bean curd after die mould and cooling, ultimately forms nothing
The full beans bean curd of bean dregs.
The present invention is detected according to prepared by embodiment 1-3 without the full beans bean curd of bean dregs, as a result such as table 1,
1 testing result of table
By testing result it can be found that passing through the additional amount of control sodium hydroxide, bean curd can be made to lock suitable
Moisture can effectively be reduced the formation of amino acid during mashing off, be made by the content for the sodium bicarbonate that control is added
Bean curd be made after mouthfeel more preferably, by control soybean drying when temperature, can effectively improve the content of protein with
And utilization rate, and then improve the utilization rate of soybean.
The working principle of the invention and process for using: before grinding to soybean, carrying out decortication processing to soybean, can
Bean dregs are formed during making bean curd to reduce, can effectively improve the utilization rate of the soybean in bean curd manufacturing process,
By the way that glycerine fatty acid is added during mashing off, it can effectively prevent and occur bubble, Ke Yiyou during mashing off
Quality after the raising bean curd of effect is made prevents bean curd in the mistake of forming by the way that sodium hydroxide is added during brain
Cheng Zhong, pH value is lower, causes soft, can not lock moisture, can effectively improve the molding effect of bean curd, pass through addition
Sodium bicarbonate can effectively prevent during mashing off, and mashing off overlong time results in amino acid, finally can not shape
At protein precipitation, bean curd quality after molding can be effectively improved, increases mouthfeel when bean curd is eaten.
Finally, it should be noted that being not intended to restrict the invention the foregoing is merely preferred embodiment of the invention, to the greatest extent
Present invention has been described in detail with reference to the aforementioned embodiments for pipe, for those skilled in the art, still can be with
It modifies the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features.It is all
Within the spirit and principles in the present invention, any modification, equivalent replacement, improvement and so on should be included in guarantor of the invention
Within the scope of shield.
Claims (10)
1. a kind of full beans Tofu processing technique of no bean dregs and preparation method, it is characterised in that: the no full beans bean curd of bean dregs by with
Lower raw material is made: 90-100 parts of soybean, 0.5-1.5 parts of edible plaster, 0.5-1 parts of glycerine fatty acid, sodium bicarbonate
0.2-0.5 parts, 0.1-0.3 parts of thickening stabilizing agent and 0.1-0.3 parts of sodium hydroxide.
2. a kind of full beans Tofu processing technique of no bean dregs according to claim 1 and preparation method, which is characterized in that including
Following steps:
S1, screening raw material: choose without mildew, bright in color, full grains soybean as raw material；
S2, cleaning-drying: cleaning the soybean of screening, removes soybean surface soil, the soybean after cleaning is put into dry
Inside dry case, soybean is dried；
S3, decortication: the soybean after drying is put into peeling machine and carries out decortication processing；
S4, immersion: the soybean after decortication is put into clear water and carries out immersion treatment；
S5, corase grinding: first time grinding is carried out to the soybean after immersion using steel mill；
S6, fine grinding: second is carried out to the soybean after corase grinding using grinding wheel mill and is ground, soya-bean milk is formed；
S7, mashing off: the raw soya-bean milk that is formed will pour into pot and boil after grinding, and rear glycerin fatty be added into pot what is boiled
Acid；
S8, point brain: edible plaster is pulverized, is tuned into calcium plaster with clear water, is slowly poured into soya-bean milk, and slowly to beans
Slurry is stirred, until forming jellied bean curd；
S9, broken cerebral type: the jellied bean curd after solidification is smashed to pieces, and the jellied bean curd after smashing to pieces is put into the mold for being lined with gauze
Die mould；
S10, finished product: the full beans bean curd of no bean dregs is ultimately formed.
3. a kind of full beans Tofu processing technique of no bean dregs according to claim 1 and preparation method, it is characterised in that: described
In step S1, no mildew, bright in color, full grains, high-quality pollution-free, without Overheating Treatment soybean are filtered out as no beans
The raw material of the full beans bean curd of slag.
4. a kind of full beans Tofu processing technique of no bean dregs according to claim 1 and preparation method, it is characterised in that: described
In step S2 and S3, the soybean material filtered out is cleaned, the soil and impurity on soybean surface are removed, after cleaning
Soybean is put into drying box, and the temperature for adjusting drying box is 50-60 DEG C, drying time 15min, removes the water inside soybean
Point, so that the water content inside soybean is 7%-13%, the soybean material after cleaning and drying and dewatering is poured into soybean peeling
In machine, the skin of beancurd on peeling machine removal soybean surface is utilized.
5. a kind of full beans Tofu processing technique of no bean dregs according to claim 1 and preparation method, it is characterised in that: described
In step S4, the soybean after decortication is put into cold water and is impregnated, the weight ratio of soybean and water is 1:2.0-2.5, spring and autumn
When season, impregnating water temperature is 18-22 DEG C, soaking time 12h, when winter, and impregnating water temperature is 3-7 DEG C, soaking time be for 24 hours,
When summer, impregnating water temperature is 23-27 DEG C, soaking time 8h, and after immersion finishes, soybean water absorption is 110%-130%, greatly
Beans weight increases 1.5-1.8 times, and during soybeans soaking, 0.1-0.3 parts of sodium hydroxide is added.
6. a kind of full beans Tofu processing technique of no bean dregs according to claim 1 and preparation method, it is characterised in that: described
In step S5, by after immersion soybean and soaking soybean after remaining water be added together steel mill in carry out first time grinding,
Thick soya-bean milk is formed, soybean is the coarse powder of 100-120 mesh inside thick soya-bean milk.
7. a kind of full beans Tofu processing technique of no bean dregs according to claim 1 and preparation method, it is characterised in that: described
In step S6, the thick soya-bean milk after being ground using grinding wheel mill to first time is refined, and forms final soya-bean milk, and soya-bean milk inside is big
Beans are 600-800 targeted fine powder.
8. a kind of full beans Tofu processing technique of no bean dregs according to claim 1 and preparation method, it is characterised in that: described
In step S7, it will be added in pot by the soya-bean milk roughly ground and fine grinding is formed later, make a fire and boil, in the mistake heated to soya-bean milk
Cheng Zhong, to soya-bean milk inside be added 0.5-1 parts of glycerine fatty acid, 0.2-0.5 parts of sodium bicarbonate and 0.1-0.3 parts of thickening it is steady
Determine agent, during being heated to soya-bean milk, constantly soya-bean milk is stirred, until heating soybean milk is complete to 100 DEG C in pot
During mashing off.
9. a kind of full beans Tofu processing technique of no bean dregs according to claim 1 and preparation method, it is characterised in that: described
In step S8,0.5-1.5 parts of edible plaster is pulverized, gypsum powder is modulated into calcium plaster using clear water, by gypsum
Slurry slowly pours into the soya-bean milk boiled, and calcium plaster is constantly added, is constantly stirred to soya-bean milk, until forming bean curd
Flower, point brain temperature is 70-90 DEG C, and the mass ratio of soybean and gypsum is 100:2-4.
10. a kind of full beans Tofu processing technique of no bean dregs according to claim 1 and preparation method, it is characterised in that: institute
It states in step S9 and S10, the jellied bean curd after solidification is smashed to pieces, the jellied bean curd after smashing to pieces is poured into the mold for being lined with gauze
In, jellied bean curd is wrapped using gauze, and die mould is carried out to jellied bean curd, the pressure of die mould is 1-3kPa, and die mould temperature is 68-
70 DEG C, the die mould time is that 15-25min takes out bean curd after die mould and cooling, ultimately forms the full beans bean curd of no bean dregs.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112641049A (en) * | 2021-01-28 | 2021-04-13 | 重庆合得拢食品有限公司 | Processing technology of bean product soybean peanut tenascin bean curd |
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