CN109221434A - A kind of bean curd stick production technology - Google Patents
A kind of bean curd stick production technology Download PDFInfo
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- CN109221434A CN109221434A CN201811103743.6A CN201811103743A CN109221434A CN 109221434 A CN109221434 A CN 109221434A CN 201811103743 A CN201811103743 A CN 201811103743A CN 109221434 A CN109221434 A CN 109221434A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 97
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 45
- 238000005516 engineering process Methods 0.000 title claims abstract description 33
- 244000068988 Glycine max Species 0.000 claims abstract description 86
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 86
- 235000013336 milk Nutrition 0.000 claims abstract description 41
- 239000008267 milk Substances 0.000 claims abstract description 41
- 210000004080 milk Anatomy 0.000 claims abstract description 41
- 239000002002 slurry Substances 0.000 claims abstract description 41
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 31
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 31
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims abstract description 30
- 240000003553 Leptospermum scoparium Species 0.000 claims abstract description 30
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 30
- 239000006000 Garlic extract Substances 0.000 claims abstract description 29
- 235000020706 garlic extract Nutrition 0.000 claims abstract description 29
- 238000001035 drying Methods 0.000 claims abstract description 13
- 238000000465 moulding Methods 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 238000007654 immersion Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 8
- 239000003205 fragrance Substances 0.000 claims description 8
- 238000005360 mashing Methods 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 230000001476 alcoholic effect Effects 0.000 claims description 2
- 239000001569 carbon dioxide Substances 0.000 claims description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 235000013322 soy milk Nutrition 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000005260 corrosion Methods 0.000 abstract description 9
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 4
- 235000013348 organic food Nutrition 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 3
- 230000007797 corrosion Effects 0.000 abstract description 2
- 239000010408 film Substances 0.000 description 23
- 230000000052 comparative effect Effects 0.000 description 13
- 230000000694 effects Effects 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000245214 Mentha canadensis Species 0.000 description 1
- 235000016278 Mentha canadensis Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention discloses bean curd stick production technology in one, production technology are as follows: choose beans agricultural product and remove the peel, beans agricultural product are subjected to immersion treatment, alkaline matter is added and adjusts pH value to 6.5-7.5, then the beans agricultural product after immersion are mixed in proportion with water, juice is worn into using fiberizer, garlic extract is added and tea tree extracting solution is sufficiently mixed, juice is filtered again, obtain soya-bean milk, ripe slurry is obtained by filtration after soya-bean milk obtained is boiled, by it is ripe slurry be put into beancurd stick boiler be heated to ripe slurry surface tied one layer oil film, choose film molding, bean curd stick is obtained after drying.The Corrosion Protection of bean curd stick is enhanced, makes the bean curd stick of preparation that there is the fresh-keeping function of longer time, and additive meets the production requirement of green non-pollution organic food.
Description
Technical field
The present invention relates to food production technology field more particularly to a kind of bean curd stick production technologies.
Background technique
Bean curd stick fork claims Beancurd sheet, is a kind of the Hakkas's traditional food and Chinese area common meal raw material being popular,
With strong beany flavour, while also there are unique oral sensations not available for other bean product.Bean curd stick color is yellowish-white, glossy
Bright, protein rich in and multiple nutritional components, impregnating (summer cool winter-warm syndrome) with clear water can send out open for 3~5 hours, and bean curd stick is
It after heating soybean milk is boiled, is kept the temperature after a period of time, surface forms thin film, branch shape is sagged into after choosing, then through dry
Dry to form, shape is similar to bamboo branch shape, referred to as bean curd stick.Bean curd stick be it is a kind of by soybean protein film and fat composition at certain structure
Product, nutritive value is high, is easy to save, is convenient, the deep favor by domestic and international consumer.
Currently, being directed to anti-corrosion mode used in the technique of bean curd stick is mainly the method for passing through addition chemical reagent, Chang Cai
Chemical reagent has: dehydroactic acid sodium, sodium sulfite, sodium bicarbonate, three potassium sorbates etc..
The requirement for not meeting green non-pollution organic food of these chemical reagent used in existing bean curd stick anti-corrosion.
Summary of the invention
In view of this, the application provides a kind of bean curd stick production technology, change used in existing bean curd stick production technology is solved
Learn the problem of preservative does not meet green non-pollution organic foodstuff production requirement.
Technical solution provided by the invention is bean curd stick production technology in one, the production technology are as follows: chooses beans agricultural product
And remove the peel, beans agricultural product are subjected to immersion treatment, it is 6.5-7.5 that alkaline matter, which is added, and adjusts pH value, after then impregnating
Beans agricultural product mixed in proportion with water, juice is worn into using fiberizer, garlic extract is added and tea tree extracting solution is abundant
Mixing, then juice is filtered, soya-bean milk is obtained, ripe slurry is obtained by filtration after soya-bean milk obtained is boiled, ripe slurry is put into bean curd stick
It is heated to ripe slurry surface in pot and has tied one layer of oily film, chooses film molding, bean curd stick is obtained after drying.
Through the above technical solutions, beans agricultural product are removed the peel, alkaline matter is added in clear water and adjusts pH value to 6.5-
7.5 are prepared into beans agricultural product soak, and the beans agricultural product after peeling are added in soak and carry out immersion treatment, leaching
Bubble to bulging harden it is not soft until, the beans agricultural product after immersion are mixed in proportion with water, slurry is worn into using fiberizer
Juice, is added garlic extract and tea tree extracting solution is sufficiently mixed, and the juice after mixing is filtered processing to get beans are arrived
Slurry, is filtered to obtain ripe slurry after soya-bean milk obtained is boiled again, and ripe slurry obtained is put into beancurd stick boiler and is heated
Processing, ripe slurry surface can tie one layer of oily film, and the oily film formed is chosen film molding, bean curd stick is obtained after drying.With
Traditional bean curd stick production technology is compared, and the bean curd stick of bean curd stick production technology production has good anticorrosion ability, and uses day
The garlic extract of right plant production and tea tree extract solution additive to enhance the Corrosion Protection of bean curd stick, make the bean curd stick tool of production
There is very long fresh keeping time, and meets the production requirement of green non-pollution organic food.
Further, the production technology the following steps are included:
1) beans are selected: selecting the soya bean of full grains and peeling；
2) it steeps beans: the soya bean after peeling is impregnated with clear water, alkaline matter is added and adjusts pH value to 6.5-7.5, soya bean
Bubble hardens not soft to bulging；
3) defibrination: using fiberizer, by soya bean and water, mixer mill and adds garlic extract and tea tree at juice in proportion
Extracting solution, the soya bean of peeling, garlic extract, tea tree extracting solution weight ratio be 33: 1: 5, after being sufficiently mixed to juice into
Row filtering obtains soya-bean milk；
4) mashing off: soya-bean milk obtained in step 3) is boiled, and juice issues soya-bean milk fragrance after boiling 2-10 minutes is
Ripe slurry, the concentration of soya-bean milk is in 5%-6%；
5) it extracts bean curd stick: the ripe slurry in step 4) being put into heating in beancurd stick boiler, controls temperature, 10-15 minutes beancurd stick boilers
Interior ripe slurry knot plays one layer of oily film, film molding is chosen, up to bean curd stick after drying.
In the above production technology, soya bean is removed the peel, alkaline matter is added in clear water adjusts pH value and be prepared into 6.5-7.5
Soya bean after peeling is added in soak and carries out immersion treatment by soybean soaking liquid, is dipped to bulging and hardens and not soft is
Only, the soya bean after immersion is mixed in proportion with water, juice is worn into using fiberizer, garlic extract is added and tea tree is extracted
Liquid is sufficiently mixed, and the juice after mixing is filtered processing to get to soya-bean milk, is carried out again after soya-bean milk obtained is boiled
Ripe slurry is obtained by filtration, ripe slurry obtained is put into beancurd stick boiler and is heated, it is thin that ripe slurry surface can tie one layer of oil
The oily film formed is chosen film molding, bean curd stick is obtained after drying by film.
Further, the alkaline matter in the step 2) be sodium carbonate, it is sodium bicarbonate, any one in sodium hydroxide
Kind.
Further, the soymilk concentration in the step 3) is 5.5%.
Further, the extracting method of the garlic extract in the step 3) are as follows: by fresh garlic in hydroxide
It impregnates 3-5 minutes in sodium solution and sodium carbonate liquor, is cleaned up immediately after with clear water, removed the peel, being dried to water content is 40-
50%, it then smashs to pieces, Spirit is added and submerges garlic, sealed soak 12-18 hours, is filtered after stirring, removes garlic slag, will obtain
Filtered fluid use the rotary evaporator to vaporize to obtain not alcoholic garlic extract, finally garlic extract is depressurized dense
Contracting removes extra moisture.
Further, the extracting method of the tea tree extracting solution in the step 3) are as follows: tea tree is ground into powder, is carried out
Supercritical carbon dioxide process extraction, isolated solid extraction object and fluid extraction object, are added pure water in solid extraction object,
It is heated to 90-100 DEG C, insulated and stirred obtains tea tree extracting solution after filtering.
Further, the ripe Starch Level in the beancurd stick boiler is 1-1.5cm.
Further, the heating temperature in the step 5) is 40-45 DEG C.
Further, defibrination amount of water is 8 times of soya bean dry weight in the step 3).
Based on above-mentioned elaboration, technical scheme compared with prior art, the beneficial effect is that: (1) it is of the invention
Middle addition garlic extract and tea tree extracting solution using natural plants preparation enhances the anticorrosion of bean curd stick as additive
Performance makes the bean curd stick of preparation have the fresh-keeping function of longer time, and additive meets the production of green non-pollution organic food
It is required that；(2) technological process of production of the present invention is simple, easy to operate, has high production efficiency, the low advantage of production cost；(3) originally
Invention is not related to using and adding for harmful substance in entire production process, and required temperature control is lower, improves
The safety of staff during the work time.
Specific embodiment
Embodiment 1
A kind of bean curd stick production technology, comprising the following steps:
1) beans are selected: selecting the soya bean of full grains and peeling；
2) steep beans: the soya bean after peeling impregnated with clear water, alkaline matter is added and adjusts pH value to 6.8, soya bean steep to
Bulging is hardened not soft；
3) defibrination: using fiberizer, by soya bean and water, mixer mill and adds garlic extract and tea tree at juice in proportion
Extracting solution, the soya bean of peeling, garlic extract, tea tree extracting solution weight ratio be 33: 1: 5, after being sufficiently mixed to juice into
Row filtering obtains soya-bean milk；
4) mashing off: soya-bean milk obtained in step 3) is boiled, and juice issues soya-bean milk fragrance after boiling 2-10 minutes is
The concentration of ripe slurry, soya-bean milk is formulated as 5.5%；
5) it extracts bean curd stick: the ripe slurry in step 4) being put into heating in beancurd stick boiler, controls temperature, 10-15 minutes beancurd stick boilers
Interior ripe slurry knot plays one layer of oily film, film molding is chosen, up to bean curd stick after drying.
Embodiment 2
A kind of bean curd stick production technology, comprising the following steps:
1) beans are selected: selecting the soya bean of full grains and peeling；
2) steep beans: the soya bean after peeling impregnated with clear water, alkaline matter is added and adjusts pH value to 6.8, soya bean steep to
Bulging is hardened not soft；
3) defibrination: using fiberizer, by soya bean and water, mixer mill and adds garlic extract and tea tree at juice in proportion
Extracting solution, the soya bean of peeling, garlic extract, tea tree extracting solution weight ratio be 30: 1: 5, after being sufficiently mixed to juice into
Row filtering obtains soya-bean milk；
4) mashing off: soya-bean milk obtained in step 3) is boiled, and juice issues soya-bean milk fragrance after boiling 2-10 minutes is
The concentration of ripe slurry, soya-bean milk is formulated as 5.5%；
5) it extracts bean curd stick: the ripe slurry in step 4) being put into heating in beancurd stick boiler, controls temperature, 10-15 minutes beancurd stick boilers
Interior ripe slurry knot plays one layer of oily film, film molding is chosen, up to bean curd stick after drying.
Embodiment 3
A kind of bean curd stick production technology, comprising the following steps:
1) beans are selected: selecting the soya bean of full grains and peeling；
2) steep beans: the soya bean after peeling impregnated with clear water, alkaline matter is added and adjusts pH value to 6.8, soya bean steep to
Bulging is hardened not soft；
3) defibrination: using fiberizer, by soya bean and water, mixer mill and adds garlic extract and tea tree at juice in proportion
Extracting solution, the soya bean of peeling, garlic extract, tea tree extracting solution weight ratio be 35: 1: 5, after being sufficiently mixed to juice into
Row filtering obtains soya-bean milk；
4) mashing off: soya-bean milk obtained in step 3) is boiled, and juice issues soya-bean milk fragrance after boiling 2-10 minutes is
The concentration of ripe slurry, soya-bean milk is formulated as 5.5%；
5) it extracts bean curd stick: the ripe slurry in step 4) being put into heating in beancurd stick boiler, controls temperature, 10-15 minutes beancurd stick boilers
Interior ripe slurry knot plays one layer of oily film, film molding is chosen, up to bean curd stick after drying.
Comparative example 1
A kind of bean curd stick production technology, comprising the following steps:
1) beans are selected: selecting the soya bean of full grains and peeling；
2) steep beans: the soya bean after peeling impregnated with clear water, alkaline matter is added and adjusts pH value to 6.8, soya bean steep to
Bulging is hardened not soft；
3) defibrination: using fiberizer, by soya bean and water, mixer mill and adds garlic extract at juice in proportion, peeling
Soya bean, garlic extract weight ratio be 33: 1, juice is filtered after being sufficiently mixed and obtains soya-bean milk；
4) mashing off: soya-bean milk obtained in step 3) is boiled, and juice issues soya-bean milk fragrance after boiling 2-10 minutes is
The concentration of ripe slurry, soya-bean milk is formulated as 5.5%；
5) it extracts bean curd stick: the ripe slurry in step 4) being put into heating in beancurd stick boiler, controls temperature, 10-15 minutes beancurd stick boilers
Interior ripe slurry knot plays one layer of oily film, film molding is chosen, up to bean curd stick after drying.
Comparative example 2
A kind of bean curd stick production technology, comprising the following steps:
1) beans are selected: selecting the soya bean of full grains and peeling；
2) steep beans: the soya bean after peeling impregnated with clear water, alkaline matter is added and adjusts pH value to 6.8, soya bean steep to
Bulging is hardened not soft；
3) defibrination: using fiberizer, by soya bean and water, mixer mill and adds tea tree extracting solution at juice in proportion, peeling
Soya bean, tea tree extracting solution weight ratio be 33: 5, juice is filtered after being sufficiently mixed and obtains soya-bean milk；
4) mashing off: soya-bean milk obtained in step 3) is boiled, and juice issues soya-bean milk fragrance after boiling 2-10 minutes is
The concentration of ripe slurry, soya-bean milk is formulated as 5.5%:
5) it extracts bean curd stick: the ripe slurry in step 4) being put into heating in beancurd stick boiler, controls temperature, 10-15 minutes beancurd stick boilers
Interior ripe slurry knot plays one layer of oily film, film molding is chosen, up to bean curd stick after drying.
Comparative example 3
A kind of bean curd stick production technology, comprising the following steps:
1) beans are selected: selecting the soya bean of full grains and peeling；
2) steep beans: the soya bean after peeling impregnated with clear water, alkaline matter is added and adjusts pH value to 6.8, soya bean steep to
Bulging is hardened not soft；
3) defibrination: using fiberizer by soya bean and water in proportion mixer mill at juice；
4) mashing off: soya-bean milk obtained in step 3) is boiled, and juice issues soya-bean milk fragrance after boiling 2-10 minutes is
The concentration of ripe slurry, soya-bean milk is formulated as 5.5%；
5) it extracts bean curd stick: the ripe slurry in step 4) being put into heating in beancurd stick boiler, controls temperature, 10-15 minutes beancurd stick boilers
Interior ripe slurry knot plays one layer of oily film, film molding is chosen, up to bean curd stick after drying.
The bean curd stick product of Example 1-3 and comparative example 1-3, each taken bean curd stick product of embodiment and comparative example are equal respectively
It is 15 bags, opens bag and be placed in chamber, be placed under conditions of 26-30 DEG C of temperature, relative humidity 75% or so, storage is extremely
Sample detection after 35d measures total number of molds in each group bean curd stick, mixes 15 bags of bean curd stick before sampling, sample after mixing well, sample
As a result as follows:
| Processing group | Total plate count (a/g) in bean curd stick |
| Embodiment 1 | 7×104 |
| Embodiment 2 | 10×104 |
| Embodiment 3 | 8×104 |
| Comparative example 1 | 55×104 |
| Comparative example 2 | 68×104 |
| Comparative example 3 | 300×104 |
It can be seen that the bean curd stick produced using the application from the data of above embodiments and measurement, in process of production
It is added to after garlic extract, tea tree extracting solution in proportion, substantially increases the anti-corrosion effect of bean curd stick, when bean curd stick being made to have long
Between fresh-keeping function, joined garlic extract in comparative example 1, joined tea tree extracting solution in comparative example 2, pass through inspection
Survey, the bean curd stick produced by the way of comparative example 1 and comparative example 2 have certain anti-corrosion function, but with adopted in the application
Bean curd stick production technology is compared, and the anti-corrosion effect of the application still more preferably, illustrates between garlic extract and tea tree extracting solution
With synergistic effect, makes bean curd stick that there is better anti-corrosion effect by the synergistic effect of the two, be not both added in comparative example 3 big
Garlic extracting solution, also that tea tree extracting solution is not added, the colony counts generated in bean curd stick in same time are very big, further illustrate
Garlic extract and tea tree extracting solution are in bean curd stick production technology using making bean curd stick have good anti-corrosion effect.
The above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
Limitation of the invention, protection scope of the present invention should be defined by the scope defined by the claims..For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
It also should be regarded as protection scope of the present invention into retouching.
Claims (9)
1. bean curd stick production technology in one, it is characterised in that: the production technology are as follows: choose beans agricultural product and remove the peel, by beans
Agricultural product carry out immersion treatment, and alkaline matter is added and adjusts pH value to 6.5-7.5, then by after immersion beans agricultural product with
Water mixes in proportion, wears into juice using fiberizer, and garlic extract is added and tea tree extracting solution is sufficiently mixed, then to juice into
Row filtering, obtains soya-bean milk, ripe slurry is obtained by filtration after soya-bean milk obtained is boiled, and ripe slurry is put into beancurd stick boiler and is heated to ripe slurry table
One layer of oily film has been tied in face, chooses film molding, bean curd stick is obtained after drying.
2. a kind of bean curd stick production technology according to claim 1, it is characterised in that: the production technology includes following step
It is rapid:
1) beans are selected: selecting the soya bean of full grains and peeling；
2) steep beans: the soya bean after peeling is impregnated with clear water, be added alkaline matter adjust pH value to 6.5-7.5, soya bean steep to
Bulging is hardened not soft；
3) defibrination: using fiberizer, by soya bean and water, mixer mill and adds garlic extract and tea tree is extracted at juice in proportion
Liquid, the soya bean of peeling, garlic extract, tea tree extracting solution weight ratio be 33: 1: 5, juice was carried out after being sufficiently mixed
Filter obtains soya-bean milk,；
4) mashing off: soya-bean milk obtained in step 3) is boiled, and it is ripe slurry that juice, which issues the fragrance of soya-bean milk after boiling 2-10 minutes,
The concentration of soya-bean milk is in 5%-6%；
5) extraction bean curd stick: the ripe slurry in step 4) being put into beancurd stick boiler and is heated, control temperature, in 10-15 minutes beancurd stick boilers
Ripe slurry has tied one layer of oily film, film molding is chosen, up to bean curd stick after drying.
3. a kind of bean curd stick production technology according to claim 2, it is characterised in that: the alkaline matter in the step 2) is
Sodium carbonate, sodium bicarbonate, any one in sodium hydroxide.
4. a kind of bean curd stick production technology according to claim 2, it is characterised in that: the soymilk concentration in the step 3) is
5.5%.
5. a kind of bean curd stick production technology according to claim 2, it is characterised in that: the garlic extract in the step 3)
Extracting method are as follows: fresh garlic is impregnated 3-5 minutes in sodium hydroxide solution and sodium carbonate liquor, immediately after with clear
Water cleans up, and peeling, being dried to water content is 40-50%, then smashs to pieces, and Spirit is added and submerges garlic, sealed soak 12-
It 18 hours, is filtered after stirring, removes garlic slag, obtained filtered fluid is used the rotary evaporator to vaporize to obtain not alcoholic
Garlic extract is finally concentrated under reduced pressure and removes extra moisture by garlic extract.
6. a kind of bean curd stick production technology according to claim 2, it is characterised in that: the tea tree extracting solution in the step 3)
Extracting method are as follows: tea tree is ground into powder, carries out supercritical carbon dioxide process extraction, isolated solid extraction object and liquid
Pure water is added in solid extraction object in state extract, is heated to 90-100 DEG C, and insulated and stirred obtains tea tree after filtering
Extracting solution.
7. a kind of bean curd stick production technology according to claim 2, it is characterised in that: the ripe Starch Level in the beancurd stick boiler is high
Degree is 1-1.5cm.
8. a kind of bean curd stick production technology according to claim 2, it is characterised in that: the heating temperature in the step 5) is
40-45℃。
9. a kind of bean curd stick production technology according to claim 2, it is characterised in that: defibrination amount of water is in the step 3)
8 times of soya bean dry weight.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811103743.6A CN109221434A (en) | 2018-09-20 | 2018-09-20 | A kind of bean curd stick production technology |
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| Application Number | Priority Date | Filing Date | Title |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845837A (en) * | 2019-03-27 | 2019-06-07 | 南京农业大学 | A kind of bamboo Preparation Method of fresh web rot of instant type |
| CN112806532A (en) * | 2021-01-08 | 2021-05-18 | 广西武宣农家富食品有限公司 | Preparation process of folium artemisiae argyi dried bean curd sticks |
| CN112806533A (en) * | 2021-01-11 | 2021-05-18 | 福建省宁化县锦豪食品有限公司 | Tea-flavored bean curd sticks and production method thereof |
| CN115336712A (en) * | 2022-08-09 | 2022-11-15 | 南京农业大学 | Preparation method for improving quality of wet bean curd sticks |
-
2018
- 2018-09-20 CN CN201811103743.6A patent/CN109221434A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845837A (en) * | 2019-03-27 | 2019-06-07 | 南京农业大学 | A kind of bamboo Preparation Method of fresh web rot of instant type |
| CN112806532A (en) * | 2021-01-08 | 2021-05-18 | 广西武宣农家富食品有限公司 | Preparation process of folium artemisiae argyi dried bean curd sticks |
| CN112806533A (en) * | 2021-01-11 | 2021-05-18 | 福建省宁化县锦豪食品有限公司 | Tea-flavored bean curd sticks and production method thereof |
| CN115336712A (en) * | 2022-08-09 | 2022-11-15 | 南京农业大学 | Preparation method for improving quality of wet bean curd sticks |
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Application publication date: 20190118 |