CN109673755B - Preparation method of bean curd with high yield and no beany flavor - Google Patents
Preparation method of bean curd with high yield and no beany flavor Download PDFInfo
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Abstract
The invention relates to a preparation method of beancurd with high yield and no beany flavor, which comprises the steps of drying and crushing soybeans; softening; a step of rolling; grinding the blank sheet into thick liquid, boiling the thick liquid, pointing bittern, and pressing and forming; the softening step adopts indirect steam to carry out stepped softening on the crushed soybeans, the method greatly reduces the amount of the bean dregs, reduces the total amount of protein adsorbed by the bean dregs, improves the product yield, simultaneously passivates the activity of lipoxidase, ensures that the bean curd has no beany flavor and eliminates the bitter taste.
Description
Technical Field
The invention relates to a preparation method of beancurd with high yield and no beany flavor, belonging to the technical field of food processing.
Background
The traditional bean curd is prepared by taking soybeans as raw materials and carrying out processes of soaking, grinding into thick liquid, boiling the thick liquid, marinating, forming, pressing and the like. The traditional bean curd processing has the following defects and shortcomings: 1) the soybeans need to be cleaned and soaked before processing, the water consumption is high, the produced wastewater has great pollution to the environment, the soaking time is long, generally 10-15h, and the production efficiency is low; 2) because the soybean seed coat accounts for 8 percent of the weight of the whole soybean seed, the main component of the soybean seed coat is fiber, the soybean seed coat is directly ground into pulp with the skin after being soaked, in the process of grinding into pulp, the fiber can be combined with protein to be filtered and removed in the form of bean dregs, a part of protein is taken away, the utilization rate of the protein is reduced, the yield of the bean curd is low, about 250 to 330 percent, the water content of the bean curd is high, the bean curd is easy to break, and a lot of inconvenience is brought to processing, eating and transportation; 3) because the lipoxygenase in the soybeans is always in an activated state in the processes of soaking and grinding the soybeans, the lipoxygenase oxidizes the fats to generate fatty acid hydroperoxides, and then the lipoxygenase is decomposed to generate volatile substances such as alcohol, ketone, aldehyde and the like with short carbon chains through lyase, the volatile substances such as the alcohol, ketone and aldehyde are combined with protein or amino acid to generate beany flavor and bitter taste of the beancurd, meanwhile, the interaction of hydrophobic groups among protein chain segments is broken, the structure of the protein is destabilized, and in addition, the high-concentration soybean isoflavone in the beancurd navel is also an important factor for generating the bitter taste of the beancurd.
Chinese patent document CN 102726546A discloses a method for preparing whole soybean product, which comprises using semen glycines as raw material, blanching to soften soybean fiber, deactivate lipoxygenase, and reduce beany flavor, wherein the blanching time is 1-50 min. However, in the method, the soybeans need to be soaked for 8-10 hours by using 2-3 times of water, the soaked soybeans need to be screened again, hard beans and soybeans with incomplete epidermis folds are removed, the soybean picking process is complex and tedious, and the method is not suitable for large-scale production. Secondly, the method adopts blanching treatment to passivate the activity of the lipoxidase, reduce beany flavor and soften fiber, and because the moisture content of the soaked soybeans is high, the temperature of the central part of the soybeans hardly reaches the inactivation temperature of the lipase under the treatment conditions of 50-100 ℃ and 1-50min, so that the inactivation is incomplete, the improvement effect on the beany flavor and the bitter taste is poor, and the softening effect of the fiber is further influenced.
Chinese patent document CN 102524418B discloses a bean curd and a method for producing bean curd by crushing soybeans, removing germs and bean skins, and using the crushed soybeans as a raw material to produce bean curd, wherein although the soybean is crushed and the bean soaking time is shortened to 30-45min, the fibrous tissue inside the bean cotyledon is not changed at all, and the activity of lipoxygenase in the bean cotyledon is still high, which affects the dissolution effect of protein, the yield of bean curd, and the beany flavor of bean curd.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the preparation method of the bean curd with high yield and no beany flavor.
The technical scheme of the invention is as follows:
a preparation method of bean curd with high yield and no beany flavor comprises drying and crushing soybean; softening; a step of rolling a blank; grinding the blank sheet into thick liquid, boiling the thick liquid, pointing bittern, and pressing and forming;
the softening step is as follows: the crushed soybeans are softened in a stepwise manner by adopting indirect steam, wherein the primary softening temperature is 70-75 ℃, the softening time is 5-30min, the secondary softening temperature is 75-87 ℃, and the secondary softening time is 10-85 min.
According to the invention, in the step of drying and crushing the soybeans, the soybeans with the moisture content of less than or equal to 13 percent and the dry-basis protein content of more than or equal to 42 percent are selected for drying.
Preferably, in the step of drying and crushing soybeans, the drying of the soybeans is: processing semen glycines by vacuum microwave drying method for 3-5min to make dried semen glycines water content be 8.5-9.5%, vacuum microwave intensity be 6-10w/g, and vacuum degree be 80-90 KPa.
Preferably, in the drying and crushing step of the soybeans, the crushing step comprises: mechanically crushing the dried soybeans into 2-8 pieces, and removing bean skins and bean umbilicus by air separation; obtaining bean cotyledon without skin and hilum; preferably, the dried soybeans are mechanically crushed to 4-6 pieces.
According to the invention, in the softening step, the primary softening temperature is 73-75 ℃, the softening time is 6-15min, the softening is carried out at an interval of 1-3min after the primary softening, and the secondary softening is carried out after the softening, the secondary softening temperature is 82-85 ℃, and the secondary softening time is 20-40 min.
According to the invention, the embryo rolling step is preferably as follows: and (3) crushing the bean cotyledon into a blank sheet with the thickness of 0.40mm-0.6mm, preferably 0.4-0.5mm, and feeding the crushed bean cotyledon into a blank rolling machine for rolling.
According to the invention, in the steps of blank sheet grinding, pulp boiling, brine adding and compression molding, the grinding is carried out by a colloid mill in two times, the total ratio of the blank sheet to water is 1:6-1:12, the first grinding is carried out, the weight ratio of the blank sheet to the water is 1:3-1:9, the grinding is carried out for 15-120s, the primary soybean milk and the primary bean dregs are obtained by separating the dregs and the pulp, the primary soybean milk is reserved, the secondary grinding is carried out on the primary bean dregs and the rest water, the grinding time is 10-60s, the dregs and the secondary soybean milk are obtained by separating the dregs and the secondary soybean milk, the secondary bean dregs are used for other purposes, and the primary soybean milk and the secondary soybean milk are mixed for later use.
Further preferably, the weight ratio of the green sheet to the water is 1:7.5-1:10, the grinding is carried out twice, the first grinding is carried out, the weight ratio of the green sheet to the water is 1:4.5-1:6.5, the grinding is carried out for 20-100s, the second grinding is carried out, and the grinding of the bean dregs and the rest water is carried out for 15-50 s.
According to the invention, in the steps of grinding, boiling, marinating and pressing, the temperature for boiling the pulp is 95-115 ℃, and the time for boiling the pulp is 10-45 min; more preferably, the boiling temperature is 100-.
According to the invention, in the steps of grinding, boiling, marinating and pressing, the marinating is a magnesium chloride solution which is 2.5-6% of the weight of the soybean milk, standing for 15min after the soybean milk is coagulated, and the mass concentration of the magnesium chloride solution is 8-15%. More preferably, the mass fraction of the magnesium chloride solution is 9-12%, and the mass of the magnesium chloride solution is 3.5-5%.
Has the advantages that:
compared with the prior art, the invention has the following advantages:
1. the soybean is cleaned, dried, crushed, softened and rolled to produce the bean curd, so that the amount of bean dregs is greatly reduced, the total amount of protein adsorbed by the bean dregs is also reduced, the product yield is improved, the activity of lipoxidase is passivated, the bean curd has no bean smell and the bitter taste is eliminated.
2. The invention adopts the vacuum microwave drying method to dry the soybeans, so that the activity of the lipoxidase in the outer part and the inner part of the soybeans is completely passivated, meanwhile, a small part of protein in the soybeans is converted into soluble protein, the soybean hulls after the vacuum microwave drying become hard, the peeling is convenient, the treated soybeans can be directly processed without cleaning and soaking, the water is saved, and the pollution to the environment is reduced; the soybeans used in the traditional process need to be cleaned and soaked for 10-15 h.
3. According to the invention, the broken soybeans are subjected to stepped softening by adopting indirect steam, so that 90% of insoluble protein in the soybeans is converted into soluble protein, the dissolving effect of the protein is improved, and part of fiber is dissolved out, so that on one hand, the amount of bean dregs is reduced, meanwhile, the protein content in the bean dregs is also reduced, and the yield of the bean curd is improved; on the other hand, the crosslinking of the fibers and the protein enhances the tenderness of the bean curd, so that the bean curd is not easy to break, and although most of the fibers are filtered and removed in the grinding process, part of the fibers can enter the bean curd, which is also the reason for reducing the amount of the bean dregs, and a proper amount of the bean dregs enter the bean curd, so that the network structure of the protein is filled, and the tenderness of the bean curd is increased. However, if the bean dregs are excessive, the network structure of the protein can be damaged, so that the bean curd is leavened and easily broken.
4. Compared with the traditional process, the method improves the yield by 48.5 percent on average. The traditional bean curd adopts soybeans as raw materials, the amount of generated bean dregs is large in the pulping process, the content of residual protein in the bean dregs is high, the bean dregs absorb a large amount of soybean milk to cause protein waste, and the yield of the bean curd is low.
Detailed Description
The present invention is further described in detail by the following examples, but the scope of the present invention is not limited to the following examples, and those skilled in the art can achieve the object of the present invention based on the above disclosure.
Example 1
A preparation method of beancurd with high yield and no beany flavor comprises the following steps:
1) soybean selection: selecting soybean with water content of 12.5% and dry basis protein content of 44%;
2) and (3) drying: processing semen glycines by vacuum microwave drying method for 3min to obtain dried semen glycines with water content of 9.5%, vacuum microwave intensity of 8w/g, and vacuum degree of 85 KPa.
3) Crushing: mechanically crushing the dried soybeans into 6 pieces, and removing bean skins and bean umbilicus by air separation;
4) softening: the crushed soybeans are softened in a stepped manner by adopting indirect steam, the primary softening temperature is 75 ℃, the softening time is 5min, the softening is carried out at an interval of 3min after the primary softening, the secondary softening is carried out after the softening, the secondary softening temperature is 87 ℃, and the secondary softening time is 10 min.
5) And (3) rolling: crushing the bean cotyledon into a blank sheet with the thickness of 0.45 mm;
6) pulping: adding water according to the weight ratio of the green sheets to the water of 1:8, grinding for the first time, wherein the weight ratio of the green sheets to the water of 1:5.5, grinding for 80s, and separating to obtain primary soybean milk and primary bean dregs, wherein the primary soybean milk is used for later use, the primary bean dregs and the rest water are ground for 50s, the primary soybean milk is mixed with secondary soybean milk for later use, and the secondary bean dregs are used for other uses;
7) boiling the soybean milk: boiling the soybean milk at 110 deg.C for 20 min;
8) pointing bittern: preparing a magnesium chloride solution with the mass fraction of 10%, adding the magnesium chloride solution with the weight of 4.5% of the soybean milk, and standing for 15min after the soybean milk is coagulated;
9) molding and pressing: injecting the clot into bean curd mold, wrapping with gauze, and pressing under 40kg pressure for 30 min.
Example 2
A preparation method of beancurd with high yield and no beany flavor comprises the following steps:
1) soybean selection: selecting soybean with water content of 12.0% and dry basis protein content of 43.2%;
2) and (3) drying: processing soybean for 5min by vacuum microwave drying method to make the water content of dried soybean be 8.5%, vacuum microwave intensity be 8w/g, and vacuum degree be 85 KPa.
3) Crushing: mechanically crushing the dried soybeans into 8 pieces, and removing bean skins and bean umbilicus by air separation;
4) Softening: the crushed soybeans are softened in a stepped manner by adopting indirect steam, the primary softening temperature is 70 ℃, the softening time is 8min, the softening is carried out at an interval of 3min after the primary softening, and the secondary softening is carried out after the softening, the secondary softening temperature is 75 ℃, and the secondary softening time is 50 min.
5) And (3) rolling: crushing the bean cotyledon into a blank sheet with the thickness of 0.4mm, and feeding the crushed bean cotyledon into a blank rolling machine;
6) grinding: adding water according to the weight ratio of the green sheets to the water of 1:6, grinding for the first time, wherein the weight ratio of the green sheets to the water of 1:4, grinding for 120s, separating to obtain primary soybean milk and primary bean dregs, the primary soybean milk is reserved, the primary bean dregs and the rest water are ground for 15s, the primary soybean milk is mixed with secondary soybean milk for reservation, and the secondary bean dregs are used for other purposes;
7) boiling the soybean milk: boiling the soybean milk at 95 ℃ for 45 min;
8) pointing bittern: preparing a magnesium chloride solution with the mass fraction of 8%, adding the magnesium chloride solution with the weight of 6% of the soybean milk, and standing for 15min after the soybean milk is coagulated;
9) molding and pressing: injecting the clot into bean curd mold, wrapping with gauze, and pressing under 40kg pressure for 30 min.
Example 3
A preparation method of beancurd with high yield and no beany flavor comprises the following steps:
1) soybean selection: selecting 10.7% of soybean water and 43.5% of dry-basis protein;
2) And (3) drying: processing soybean with vacuum microwave drying method for 5min to make dried soybean water content 9.05%, vacuum microwave intensity 8w/g, and vacuum degree 82 KPa.
3) Crushing: mechanically crushing the dried soybeans into 4 pieces, and removing bean skins and bean umbilicus by air separation;
4) softening: the crushed soybeans are softened in a stepped manner by adopting indirect steam, the primary softening temperature is 73 ℃, the softening time is 20min, the softening is carried out at an interval of 3min after the primary softening, and the secondary softening is carried out after the softening, the secondary softening temperature is 81 ℃, and the secondary softening time is 21 min.
5) And (3) rolling: crushing the bean cotyledon into a blank sheet with the thickness of 0.6mm, and feeding the crushed bean cotyledon into a blank rolling machine;
6) grinding: grinding the blank pieces and water for the first time according to the weight ratio of 1:12, grinding the blank pieces and water for the first time according to the weight ratio of 1:9, separating after grinding for 15s to obtain primary soybean milk and primary bean dregs, wherein the primary soybean milk is reserved, the primary bean dregs and the rest water are ground for 10s, the primary soybean milk is mixed with secondary soybean milk for later use, and the secondary bean dregs are used for other purposes;
7) boiling the soybean milk: the pulp boiling temperature is 115 ℃, and the pulp boiling time is 10 min;
8) pointing bittern: preparing a magnesium chloride solution with the mass fraction of 15%, adding the magnesium chloride solution with the weight of 2.5% of the soybean milk, and standing for 15min after the soybean milk is coagulated;
9) molding and pressing: injecting the clot into bean curd mold, wrapping with gauze, and pressing under 40kg pressure for 30 min.
Comparative example 1
A method for preparing bean curd, which is the same as example 1, except that: the drying mode adopts a high-temperature steam drying method, the softening mode adopts indirect steam for one-time softening, and the method comprises the following specific steps:
1) soybean selection: selecting soybean with water content of 12.5% and dry basis protein content of 44%;
2) and (3) drying: drying at 95 deg.C for 50min by high temperature steam drying method to reduce water content of soybean to 9.5%;
3) crushing: crushing the dried soybeans into 6 pieces, and removing bean skins and bean umbilicus by air separation;
4) softening: adopting an indirect steam one-time softening method, wherein the softening temperature is high, and the softening time is 15 min;
5) and (3) rolling: crushing the bean cotyledon into a blank sheet with the thickness of 0.45 mm;
6) grinding: adding water according to the weight ratio of the green sheets to the water of 1:8, grinding for the first time, wherein the weight ratio of the green sheets to the water of 1:5.5, grinding for 80s, and separating to obtain primary soybean milk and primary bean dregs, wherein the primary soybean milk is used for later use, the primary bean dregs and the rest water are ground for 50s, the primary soybean milk is mixed with secondary soybean milk for later use, and the secondary bean dregs are used for other uses;
7) boiling the soybean milk: boiling the soybean milk at 110 deg.C for 20 min;
8) pointing bittern: preparing a magnesium chloride solution with the mass fraction of 10%, adding the magnesium chloride solution with the weight of 4.5% of the soybean milk, and standing for 15min after the soybean milk is coagulated;
9) Molding and pressing: injecting the coagulum into bean curd mold, wrapping with gauze, and pressing under 40kg pressure for 30 min.
Comparative example 2
A method for preparing bean curd, which is the same as example 1, except that: the method and parameters of drying, crushing, softening and flaking are the same as those of the production process of low-temperature edible soybean meal
1) Soybean selection: selecting soybean with water content of 14.7% and dry basis protein content of 40.3%;
2) and (3) drying: adopting a hot air drying method, wherein the hot air temperature is 120 ℃, and the drying time is 50min, so that the moisture content of the soybeans is reduced to 10.3%;
3) crushing: crushing the dried soybeans into 8 pieces, and removing bean skins and bean umbilicus by air separation;
4) softening: softening for 80min at 67 deg.C by indirect steam;
5) and (3) rolling: crushing the bean cotyledon into a blank sheet with the thickness of 0.35mm, and feeding the crushed bean cotyledon into a blank rolling machine;
6) grinding: adding water according to the weight ratio of the green sheets to the water of 1:8, grinding for the first time, wherein the weight ratio of the green sheets to the water of 1:5.5, grinding for 80s, and separating to obtain primary soybean milk and primary bean dregs, wherein the primary soybean milk is used for later use, the primary bean dregs and the rest water are ground for 50s, the primary soybean milk is mixed with secondary soybean milk for later use, and the secondary bean dregs are used for other uses;
7) boiling the soybean milk: boiling the soybean milk at 110 deg.C for 20 min;
8) Pointing bittern: preparing a magnesium chloride solution with the mass fraction of 10%, adding the magnesium chloride solution with the weight of 4.5% of the soybean milk, and standing for 15min after the soybean milk is coagulated;
9) molding and pressing: injecting the clot into bean curd mold, wrapping with gauze, and pressing under 40kg pressure for 30 min.
Comparative example 3
A method for preparing bean curd, which is the same as example 1, except that: removing two steps of softening and rolling
1) Soybean selection: selecting soybean with water content of 12.5% and dry basis protein content of 44%;
2) and (3) drying: drying at 95 deg.C for 50min by high temperature steam drying method to reduce water content of soybean to 9.5%;
3) crushing: crushing the dried soybeans into 6 pieces, and removing bean skins and bean umbilicus by air separation;
4) grinding: adding water according to the weight ratio of the green sheets to the water of 1:8, grinding for the first time, wherein the weight ratio of the green sheets to the water of 1:5.5, grinding for 80s, and separating to obtain primary soybean milk and primary bean dregs, wherein the primary soybean milk is used for later use, the primary bean dregs and the rest water are ground for 50s, the primary soybean milk is mixed with secondary soybean milk for later use, and the secondary bean dregs are used for other uses;
5) boiling the soybean milk: boiling the soybean milk at 110 deg.C for 20 min;
6) pointing bittern: preparing a magnesium chloride solution with the mass fraction of 10%, adding the magnesium chloride solution with the weight of 4.5% of the soybean milk, and standing for 15min after the soybean milk is coagulated;
7) Molding and pressing: injecting the coagulum into bean curd mold, wrapping with gauze, and pressing under 40kg pressure for 30 min.
Comparative example 4
A preparation method of bean curd comprises the following specific steps:
1) selecting soybeans: selecting high-quality soybeans as raw materials and cleaning;
2) soaking: soaking soybean in 3 times of water at 20 deg.C for 10 hr to remove hard soybean and soybean with incomplete epidermal fold;
3) blanching: blanching in 95 deg.C water for 30 min;
4) grinding: grinding soybean and water at a weight ratio of 1:6 to obtain soybean milk and bean dregs, wherein the soybean milk is reserved, and the bean dregs are used for other purposes;
5) boiling the soybean milk: boiling the pulp at 95 deg.C, and keeping the temperature for 15 min;
6) pointing bittern: preparing a magnesium chloride solution with the mass fraction of 10%, adding the magnesium chloride solution with the weight of 4.5% of the soybean milk, and standing for 15min after the soybean milk is coagulated;
7) molding and pressing: injecting the clot into bean curd mold, wrapping with gauze, and pressing under 40kg pressure for 30 min.
Comparative example 5
A preparation method of bean curd comprises the following specific steps:
1) crushing: crushing soybean into 6 pieces, and removing embryo bud and testa glycines;
2) soaking: soaking the crushed soybean cotyledon particles with water (water hardness 400mg/l CaCO3) at room temperature at a ratio of 1:9 for 30 min;
3) Pulping: grinding into slurry by using a colloid mill, separating soybean milk from bean dregs, and adjusting the ph of the soybean milk to 6.8 by using NaOH;
4) boiling the pulp: boiling soybean milk to 85 deg.C, and keeping the temperature for 30 min;
5) pointing bittern: preparing a magnesium chloride solution with the mass fraction of 10%, adding the magnesium chloride solution with the weight of 4.5% of the soybean milk, and standing for 15min after the soybean milk is coagulated;
6) molding and pressing: injecting the clot into bean curd mold, wrapping with gauze, and pressing under 40kg pressure for 30 min.
Comparative example 6
A preparation method of bean curd is different from the comparative example 1 in that the bean curd is prepared by a traditional method, and comprises the following specific steps:
1) selecting soybeans: selecting high-quality soybeans as raw materials, and cleaning the soybeans by using water with the mass 6 times that of the raw materials for three times;
2) soaking: soaking soybean in 3 times of water at 20 deg.C for 10 hr to remove hard soybean and soybean with incomplete epidermal fold;
3) grinding: grinding soybean and water at a weight ratio of 1:8 to obtain soybean milk and bean dregs, wherein the soybean milk is reserved, and the bean dregs are used for other purposes;
4) boiling the soybean milk: boiling the pulp at 95 deg.C, and keeping the temperature for 15 min;
5) pointing bittern: preparing a magnesium chloride solution with the mass fraction of 10%, adding the magnesium chloride solution with the weight of 4.5% of the soybean milk, and standing for 15min after the soybean milk is coagulated;
6) Molding and pressing: injecting the clot into bean curd mold, wrapping with gauze, and pressing under 40kg pressure for 30 min.
Experimental example 1
Comparison experiment of beany flavor and elasticity of bean curd
The beany flavor and the tenderness of the tofu obtained in inventive examples 1 to 3 and comparative examples 1 to 6 were evaluated, and 11 skilled sensory evaluators were subjected to evaluation (sensory evaluation criteria are shown in table 1, evaluation scores are averaged, and evaluation results are shown in table 2).
TABLE 1 sensory evaluation criteria
TABLE 2 evaluation results of examples and comparative examples
| Experiment of | Beany flavor (fen) | Elastic and tender (fen) |
| Example 1 | 4.9 | 4.2 |
| Example 2 | 4.3 | 4.6 |
| Example 3 | 4.7 | 5 |
| Comparative example 1 | 4.0 | 2.6 |
| Comparative example 2 | 1.6 | 1.5 |
| Comparative example 3 | 3.2 | 3.4 |
| Comparative example 4 | 3.5 | 1.4 |
| Comparative example 5 | 1.7 | 2.3 |
| Comparative example 6 | 2.4 | 1.7 |
As can be seen from the comparison in Table 2, the beany flavor and the tenderness of the beancurd obtained in examples 1 to 3 are significantly improved as compared with those of comparative examples 1 to 6.
Second, the bean curd yield, the dry-based protein content of the bean dregs and the bean curd yield are compared and tested
The calculation formula is as follows:
(1) the yield of the bean curd is equal to the mass of the bean curd/the mass of the soybean multiplied by 100 percent
(2) The slag yield is equal to the mass of the bean dregs/the mass of the soybeans multiplied by 100 percent
TABLE 3 comparison results of the slag yield, the dry soybean residue-based crude protein, and the soybean curd yield of each example and comparative example
As can be seen from comparison in Table 3, the tofu obtained in examples 1 to 3 had a significantly reduced residue yield, a significantly reduced dry matter crude protein content of the soybean residue, and a significantly improved yield of tofu as compared with comparative examples 1 to 6.
Third, bean curd texture contrast experiment
The texture detection method comprises the following steps: two compression modes;
sample size: a cylinder with the diameter of 30mm and the height of 40 mm;
the probe P50, the speed before measurement is 2mm/s, the test speed is 1mm/s, the speed after measurement is 10mm/s, the pressing distance is 10mm, the contact force is 1g, and the interval between two times of compression is 5 s;
3 samples are prepared for detection in the same experiment, and the average value of the detection results of 3 times is used as the detection result of hardness and elasticity.
TABLE 4 hardness and elasticity comparison results of examples and comparative examples
| Experiment of the invention | Hardness (g) | Elasticity |
| Example 1 | 253.1 | 0.948 |
| Example 2 | 274.5 | 0.951 |
| Example 3 | 224.6 | 0.942 |
| Comparative example 1 | 159.2 | 0.928 |
| Comparative example 2 | 174.5 | 0.924 |
| Comparative example 3 | 123.2 | 0.911 |
| Comparative example 4 | 157.2 | 0.920 |
| Comparative example 5 | 104.6 | 0.905 |
| Comparative example 6 | 162.4 | 0.923 |
As can be seen by comparing Table 4, examples 1-3 are significantly superior to comparative examples 1-6 in both hardness and elasticity.
Fourth, the water consumption and water discharge contrast experiment in the preparation process
The total water consumption in table 5 includes the water consumption for washing, soaking, blanching, and milling the beans during the experiment.
TABLE 5 comparison of water consumption and drainage in the preparation of examples and comparative examples
As can be seen from the comparison in table 5, at the same refining water consumption:
(1) the total water consumption of the experimental example 1 is 8kg, while the total water consumption of the comparative example 6 adopting the traditional manufacturing method is 17kg, the water discharge of the experimental example 1 is 3.92kg, and the water discharge of the comparative example 6 is 11.2kg, so that the water consumption and the water discharge of the method provided by the invention are obviously lower than those of the traditional method.
(2) The total water consumption and the water discharge of the experimental example 2 are 6kg and 2.31kg respectively, and the total water consumption and the water discharge of the comparative example 4 with the same refining water consumption are 18kg and 15.04kg respectively, so that the method provided by the invention has obvious advantages in the aspects of the total water consumption and the water discharge compared with the improved traditional process.
Fifth, experiment for comparing production efficiency
TABLE 6 comparison of the time used in the respective steps of the production process of examples and comparative examples
As can be seen from the comparison in Table 6, the production time of the experimental examples 1 to 3 is significantly shortened and the production efficiency is significantly improved as compared with the comparative examples 4 and 6 of the conventional preparation method.
Claims (10)
1. A preparation method of bean curd with high yield and no beany flavor comprises drying and crushing soybean; softening; a step of rolling a blank; grinding the blank sheet into thick liquid, boiling the thick liquid, pointing bittern, and pressing and forming;
the softening step is as follows: the crushed soybeans are softened in a stepwise manner by adopting indirect steam, wherein the primary softening temperature is 70-75 ℃, the softening time is 5-30min, the secondary softening temperature is 75-87 ℃, and the secondary softening time is 10-85 min.
2. The method for preparing beancurd with high yield and no beany flavor according to claim 1, wherein the step of drying and crushing soybeans selects soybeans with the moisture content of 13% or less and the dry-based protein content of 42% or more for drying.
3. The method for preparing beancurd with high yield and no beany flavor according to claim 1, wherein in the step of drying and crushing the soybeans, the drying of the soybeans is as follows: processing semen glycines by vacuum microwave drying method for 3-5min to make dried semen glycines water content be 8.5-9.5%, vacuum microwave intensity be 6-10w/g, and vacuum degree be 80-90 KPa.
4. The method for preparing beancurd with high yield and no beany flavor according to claim 1, wherein in the step of drying and crushing the soybeans, the crushing is as follows: mechanically crushing the dried soybeans into 2-8 pieces, and removing bean skins and bean umbilicus by air separation; the bean paste without bean skin and bean navel is obtained.
5. The method for preparing beancurd with high yield and no beany flavor according to claim 1, wherein in the softening step, the primary softening temperature is 73-75 ℃, the softening time is 6-15min, the primary softening interval is 1-3min, the secondary softening is carried out after the softening, the secondary softening temperature is 82-85 ℃, and the secondary softening time is 20-40 min.
6. The method for preparing beancurd with high yield and no beany flavor according to claim 1, wherein the flaking step comprises the following steps: the crushed bean sections enter a blank rolling machine to be rolled into blank sheets with the thickness of 0.40mm-0.6 mm.
7. The method for preparing beancurd with high yield and no beany flavor according to claim 1, wherein in the steps of grinding the embryo pieces, boiling, marinating and pressing, the grinding is carried out by a colloid mill in two times, the total ratio of the embryo pieces to water is 1:6-1:12, the first grinding is carried out for 15-120s, the weight ratio of the embryo pieces to the water is 1:3-1:9, the first soybean milk is obtained by separating dregs from the soybean milk, the first soybean milk is reserved, the second grinding is carried out for 10-60s, the second soybean milk is obtained by separating dregs from the soybean milk, the second soybean dregs are used for other purposes, and the first soybean milk is mixed with the second soybean milk for later use.
8. The method for preparing beancurd with high yield and no beany flavor according to claim 7, wherein the weight ratio of the embryo pieces to water is 1:7.5-1:10, the grinding is carried out twice, the first grinding is carried out, the weight ratio of the embryo pieces to water is 1:4.5-1:6.5, the grinding is carried out for 20-100s, the second grinding is carried out, and the grinding of the bean dregs and the rest water is carried out for 15-50 s.
9. The method for preparing beancurd with high yield and no beany flavor according to claim 1, wherein the embryo sheets are ground into thick liquid, boiled into thick liquid, marinated and pressed into shape, the boiling temperature is 95-115 ℃, and the boiling time is 10-45 min.
10. The method for preparing beancurd with high yield and no beany flavor according to claim 1, wherein in the steps of grinding, boiling, marinating and pressing, the marinating is a magnesium chloride solution with the weight of 2.5-6% of the weight of the soybean milk, and the beancurd is kept for 15min after the soybean milk is coagulated, and the mass concentration of the magnesium chloride solution is 8-15%.
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| CN111406895A (en) * | 2020-04-07 | 2020-07-14 | 山东禹王生态食业有限公司 | Softening process and softening system of low-temperature soybean meal |
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