CN109275725A - A kind of processing method of bean curd - Google Patents
A kind of processing method of bean curd Download PDFInfo
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- CN109275725A CN109275725A CN201811268700.3A CN201811268700A CN109275725A CN 109275725 A CN109275725 A CN 109275725A CN 201811268700 A CN201811268700 A CN 201811268700A CN 109275725 A CN109275725 A CN 109275725A
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- soya
- bean curd
- mashing
- bean
- processing method
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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 invention belongs to Tofu processing technical fields, the processing method for specifically disclosing a kind of bean curd, including programs such as raw material preparation, immersion, defibrination, mashing off, point slurry and shaping packagings, the defoaming agent that silicone emulsion, the fatty acid ester compounded object of higher alcohols, polyoxyethylene substance compound is added during mashing off, thoroughly eliminates the foam that mashing off process generates；While the temperature and time of different phase during mashing off is controlled, mashing off efficiency is improved, lowers energy consumption, while improving the dissolution rate of protein substance in soybean, improves the quality and mouthfeel of bean curd obtained.
Description
Technical field
The invention belongs to Tofu processing technical fields, and in particular to a kind of processing method of bean curd.
Background technique
Bean curd is the most common bean product, also known as soft beancurd.It is invented according to legend for Han dynasty Huainan king Liu An.It is main to produce
First is that slurrying soya-bean milk is made in soybean by journey；Second is that solidification forming, i.e. soya-bean milk are frozen under the hot collective effect with coagulator
Gelinite containing large quantity of moisture, i.e. bean curd.Bean curd is the primary raw material of China's vegetarian dishes, has just been started very in ancients' memory
It tastes bad, it is gradually welcomed by the people by being constantly transformed, " Vegetable meat " is described as by people.Bean curd can produce throughout the year, no
It is subject to seasonal restrictions, therefore produces dull season in vegetables, can adjust dish kind.
During the preparation process, the temperature-time of mashing off and the temperature-time of point slurry, point starch the selection of raw material, soya-bean milk to bean curd
The factors the such as whether elimination of surfactant foam thorough, can all there is significant impact, such as existing commercially available beans to the quality of finished product bean curd
The problems such as corruption, especially processed bean curd, coarse mouthfeel, frangible easily rotten, existing when making vegetable frequently to stir-fry, tasty difficult.
Summary of the invention
The invention discloses a kind of processing method of bean curd, solve the problems, such as that soya-bean milk surfactant foam is difficult to thoroughly eliminate,
And the process conditions such as temperature and time starched by control process mashing off, point, gained finished product bean curd mouthfeel is happy, toughness
Preferably, the resistance to stir-frying when making vegetable, it is non-friable not scaling-off.
In order to achieve the above objectives, technical solution of the present invention is as follows:
A kind of processing method of bean curd, it is characterised in that: comprise the steps of:
(1) full grains, the soybean without worm food raw material preparation: are chosen；
(2) raw material soaking: to the washing soybean impurity elimination, pure water is added and impregnates；
(3) defibrination is crushed: the soybeans soaking is good, after being rinsed with water 2 ~ 3 times, soya-bean milk is worn into using stone mill；
(4) soya-bean milk is poured into centrifuge, is separated by solid-liquid separation, gained bean dreg separation is spare out, to gained supernatant mistake
370 ~ 450 meshes obtain pure raw soya-bean milk；
(5) mashing off: pure raw soya-bean milk obtained by step (4) is placed in heating container and carries out heating mashing off technique, is first heated to
Soya-bean milk boils, and after continuing 5 ~ 10min, reduces temperature to after 65 ~ 80 DEG C, defoaming agent, control temperature is added in 8 ~ 15min of mashing off later
Degree is at 30 ~ 45 DEG C, 3 ~ 7min of agitating and heating；
(6) it selects slurry: the soya-bean milk after step (5) decoct is placed in a slurry container, gypsum solution point slurry is added；
(7) it forms, pack: step (6) being selected into the obtained jellied bean curd of slurry and is fitted into molding die, after compression forming, stripping and slicing
Packaging, sterilizing, cooling, obtain finished product bean curd.
Preferably, the additional amount of step (2) described pure water is 3 ~ 5mL/g.
Preferably, the revolving speed of step (4) described centrifuge is 800 ~ 1200r/min, and centrifugation number is 2 ~ 3 times.
Preferably, step (5) defoaming agent is silicone emulsion, the fatty acid ester compounded object of higher alcohols, polyoxyethylene, polyoxy
Any two kinds in propylene glycerin ether or dimethyl silicone polymer are compounded in the ratio of 2:3.
Preferably, the concentration of step (6) described gypsum solution is 25 ~ 28%, and the additional amount of gypsum solution is by soya-bean milk quality
1.0 ~ 1.5 ‰ ratio be added.
Preferably, the temperature of step (7) described sterilizing is 75 ~ 80 DEG C, and sterilization time is 15 ~ 20min.
The invention has the advantages that:
The invention discloses a kind of processing methods of bean curd, and it is multiple that silicone emulsion, high-carbon alcohol fatty acid ester are added during mashing off
The defoaming agent of object, polyoxyethylene substance compounding is closed, the foam that mashing off process generates thoroughly is eliminated；It is controlled during mashing off simultaneously not
With the temperature and time in stage, cooperate with defoaming agent, more preferably to play the effect of defoaming agent；Mashing off and point slurry process
Temperature and time control, can be improved mashing off efficiency, lower energy consumption, while improving the dissolution rate of protein substance in soybean, improve system
The quality and mouthfeel of the bean curd obtained；The method of the invention is simple and easy, gained finished product bean curd taste good, flexible and toughness compared with
It is good.
Specific embodiment
Below by specific embodiment, technical solution of the present invention is further illustrated.
Embodiment 1
A kind of processing method of bean curd comprising the steps of:
(1) full grains, the soybean without worm food raw material preparation: are chosen；
(2) raw material soaking: to the washing soybean impurity elimination, pure water is added in the ratio of 3mL/g and impregnates；
(3) defibrination is crushed: the soybeans soaking is good, after being rinsed with water 2 times, soya-bean milk is worn into using stone mill；
(4) soya-bean milk being poured into centrifuge, the revolving speed for controlling centrifuge is 800r/min, it is centrifuged 2 times, is separated by solid-liquid separation,
Gained bean dreg separation is spare out, 370 meshes are crossed to gained supernatant, obtain pure raw soya-bean milk；
(5) mashing off: pure raw soya-bean milk obtained by step (4) is placed in heating container and carries out heating mashing off technique, is first heated to
Soya-bean milk boils, and after continuing 5min, reduces temperature to after 65 DEG C, mashing off 15min is added later by silicone emulsion, higher alcohols fat
Acid esters compound is by defoaming agent made of 2:3 compounding, and control temperature is 30, agitating and heating 7min；
(6) it selects slurry: the soya-bean milk after step (5) decoct being placed in a slurry container, is added in 1.0 ‰ ratio of soya-bean milk quality
Enter concentration for 25% gypsum solution point slurry；
(7) it forms, pack: step (6) being selected into the obtained jellied bean curd of slurry and is fitted into molding die, after compression forming, stripping and slicing
Packaging, at 75 DEG C, sterilization time 10min is cooling, obtains finished product bean curd.
Embodiment 2
A kind of processing method of bean curd comprising the steps of:
(1) full grains, the soybean without worm food raw material preparation: are chosen；
(2) raw material soaking: to the washing soybean impurity elimination, pure water is added in the ratio of 5mL/g and impregnates；
(3) defibrination is crushed: the soybeans soaking is good, after being rinsed with water 3 times, soya-bean milk is worn into using stone mill；
(4) soya-bean milk being poured into centrifuge, the revolving speed for controlling centrifuge is 1200r/min, it is centrifuged 3 times, is separated by solid-liquid separation,
Gained bean dreg separation is spare out, 450 meshes are crossed to gained supernatant, obtain pure raw soya-bean milk；
(5) mashing off: pure raw soya-bean milk obtained by step (4) is placed in heating container and carries out heating mashing off technique, is first heated to
Soya-bean milk boils, and after continuing 10min, reduces temperature to after 80 DEG C, mashing off 8min is added sweet by polyoxyethylene, polyoxypropylene later
Defoaming agent made of ratio compounding of the oily ether in 2:3, control temperature is at 45 DEG C, agitating and heating 3min；
(6) it selects slurry: the soya-bean milk after step (5) decoct is placed in a slurry container, in 1.5 ‰ ratio of soya-bean milk quality,
The gypsum solution point that concentration is 28% is added to starch；
(7) it forms, pack: step (6) being selected into the obtained jellied bean curd of slurry and is fitted into molding die, after compression forming, stripping and slicing
Packaging, at 80 DEG C, sterilize 15min, cooling, obtains finished product bean curd.
Embodiment 3
A kind of processing method of bean curd comprising the steps of:
(1) full grains, the soybean without worm food raw material preparation: are chosen；
(2) raw material soaking: to the washing soybean impurity elimination, pure water is added in the ratio of 4mL/g and impregnates；
(3) defibrination is crushed: the soybeans soaking is good, after being rinsed with water 3 times, soya-bean milk is worn into using stone mill；
(4) soya-bean milk is poured into centrifuge, the revolving speed of centrifuge is 1000r/min, is centrifuged 2 times, is separated by solid-liquid separation, by institute
It is spare out to obtain bean dreg separation, 400 meshes are crossed to gained supernatant, obtain pure raw soya-bean milk；
(5) mashing off: pure raw soya-bean milk obtained by step (4) is placed in heating container and carries out heating mashing off technique, is first heated to
Soya-bean milk boils, and after continuing 8min, reduces temperature to after 75 DEG C, mashing off 13min, be added has silicone emulsion and poly dimethyl silicon later
Defoaming agent made of ratio compounding of the oxygen alkane in 2:3, control temperature is at 38 DEG C, agitating and heating 5min；
(6) it selects slurry: the soya-bean milk after step (5) decoct is placed in a slurry container, in 1.3 ‰ ratio of soya-bean milk quality,
The gypsum solution point that concentration is 27% is added to starch；
(7) it forms, pack: step (6) being selected into the obtained jellied bean curd of slurry and is fitted into molding die, after compression forming, stripping and slicing
Packaging, at 78 DEG C, sterilize 18min, cooling, obtains finished product bean curd.
Claims (6)
1. a kind of processing method of bean curd, it is characterised in that: comprise the steps of:
(1) full grains, the soybean without worm food raw material preparation: are chosen；
(2) raw material soaking: to the washing soybean impurity elimination, pure water is added and impregnates；
(3) defibrination is crushed: the soybeans soaking is good, after being rinsed with water 2 ~ 3 times, soya-bean milk is worn into using stone mill；
(4) soya-bean milk is poured into centrifuge, is separated by solid-liquid separation, gained bean dreg separation is spare out, to gained supernatant mistake
370 ~ 450 meshes obtain pure raw soya-bean milk；
(5) mashing off: pure raw soya-bean milk obtained by step (4) is placed in heating container and carries out heating mashing off technique, is first heated to
Soya-bean milk boils, and after continuing 5 ~ 10min, reduces temperature to after 65 ~ 80 DEG C, defoaming agent, control temperature is added in 8 ~ 15min of mashing off later
Degree is at 30 ~ 45 DEG C, 3 ~ 7min of agitating and heating；
(6) it selects slurry: the soya-bean milk after step (5) decoct is placed in a slurry container, gypsum solution point slurry is added；
(7) it forms, pack: step (6) being selected into the obtained jellied bean curd of slurry and is fitted into molding die, after compression forming, stripping and slicing
Packaging, sterilizing, cooling, obtain finished product bean curd.
2. the processing method of bean curd according to claim 1, it is characterised in that: the additional amount of step (2) described pure water is 3
~5mL/g。
3. the processing method of bean curd according to claim 2, it is characterised in that: the revolving speed of step (4) described centrifuge is 800
~ 1200r/min, centrifugation number are 2 ~ 3 times.
4. the processing method of bean curd according to claim 3, it is characterised in that: step (5) defoaming agent be silicone emulsion,
Any two kinds in the fatty acid ester compounded object of higher alcohols, polyoxyethylene, polypropylene glycerol aether or dimethyl silicone polymer are pressed 2:3
Ratio compound.
5. the processing method of bean curd according to claim 4, it is characterised in that: the concentration of step (6) described gypsum solution is
25 ~ 28%, the additional amount of gypsum solution is added in 1.0 ~ 1.5 ‰ ratio of soya-bean milk quality.
6. the processing method of bean curd according to claim 5, it is characterised in that: the temperature of step (7) described sterilizing is 75 ~ 80
DEG C, sterilization time is 15 ~ 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811268700.3A CN109275725A (en) | 2018-10-29 | 2018-10-29 | A kind of processing method of bean curd |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811268700.3A CN109275725A (en) | 2018-10-29 | 2018-10-29 | A kind of processing method of bean curd |
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| CN109275725A true CN109275725A (en) | 2019-01-29 |
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| CN201811268700.3A Pending CN109275725A (en) | 2018-10-29 | 2018-10-29 | A kind of processing method of bean curd |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112075503A (en) * | 2020-09-27 | 2020-12-15 | 山东冠珍轩豆制食品有限公司 | Preparation process of high-yield smooth and tender bean curd |
| CN112450384A (en) * | 2020-11-25 | 2021-03-09 | 福州颐玖叁叁豆制品有限公司 | Processing method of hard bean curd |
| CN112471408A (en) * | 2020-11-25 | 2021-03-12 | 福州颐玖叁叁豆制品有限公司 | Processing method of soybean milk-making bean curd |
-
2018
- 2018-10-29 CN CN201811268700.3A patent/CN109275725A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112075503A (en) * | 2020-09-27 | 2020-12-15 | 山东冠珍轩豆制食品有限公司 | Preparation process of high-yield smooth and tender bean curd |
| CN112450384A (en) * | 2020-11-25 | 2021-03-09 | 福州颐玖叁叁豆制品有限公司 | Processing method of hard bean curd |
| CN112471408A (en) * | 2020-11-25 | 2021-03-12 | 福州颐玖叁叁豆制品有限公司 | Processing method of soybean milk-making bean curd |
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Application publication date: 20190129 |