CN109730161A - A kind of preparation method of high nutrition mellowness freeze-drying bean curd - Google Patents
A kind of preparation method of high nutrition mellowness freeze-drying bean curd Download PDFInfo
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- CN109730161A CN109730161A CN201910206508.XA CN201910206508A CN109730161A CN 109730161 A CN109730161 A CN 109730161A CN 201910206508 A CN201910206508 A CN 201910206508A CN 109730161 A CN109730161 A CN 109730161A
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Abstract
The present invention provides a kind of preparation method of high nutrition mellowness freeze-drying bean curd, is related to bean product processing technique field.The preparation method of high nutrition mellowness freeze-drying bean curd is the following steps are included: constant temperature impregnates, soya-bean milk is produced, soya-bean milk filter, mashing off mix, halogen of order dehydration, freezes cooking, is lyophilized.The present invention overcomes the deficiencies in the prior art, soya-bean milk is prepared using mung bean and soya bean are common, and add vegetable juice and fruit, increase the flavor and color of products obtained therefrom, finished product is prepared in such a way that freezing twice and milk cook simultaneously, product is made to have many advantages, such as that nutritive value is high, stability is good, convenient, taste mellow.
Description
Technical field
The present invention relates to bean product processing technique fields, and in particular to a kind of preparation side of high nutrition mellowness freeze-drying bean curd
Method.
Background technique
Bean curd is a kind of product of soybean after processing, and nutrition is high, iron content, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus,
Folic acid, vitamin B1, lecithin and vitamin B6.In every 100 grams of solid bean curd, moisture accounts for 69.8%, contains protein 15.7
Gram, 8.6 grams of fat, 4.3 grams of carbohydrate and 0.1 gram of fiber, the heat of 611.2 kilojoules can be provided.High amino in bean curd
Acid and protein content make the good supplement of cereal.The 78% of bean curd fat is unsaturated fatty acid and is free of
There is cholesterol, is known as the laudatory title of " Vegetable meat ".The digestibility of bean curd is up to 95% or more.Two fritter bean curd, can meet one
The requirement of personal one day calcium.
Low manufacture cost and nutritive value with higher due to bean curd are food often edible in people's daily life
Product, traditional bean curd edible way is mostly to eat after being cooked bean curd material, now with the development of food industry, bean curd
It is not processed into varieties of food items, wherein bean curd is lyophilized since it is easy to save, and edible the advantages that being more convenient, is quick is very popular,
Taste and nutritive value improvement with regard to freeze-drying bean curd are also a big research direction of bean product industry at this stage.
Summary of the invention
In view of the shortcomings of the prior art, the present invention provides a kind of preparation method of high nutrition mellowness freeze-drying bean curd, using mung bean
With soya bean is common prepares soya-bean milk, and add vegetable juice and fruit, increase the flavor and color of products obtained therefrom, while using twice
The mode that freezing is cooked with milk prepares finished product, and having product, nutritive value is high, stability is good, convenient, taste mellow
The advantages that.
In order to achieve the above object, technical solution of the present invention is achieved by the following technical programs:
A kind of preparation method of high nutrition mellowness freeze-drying bean curd, the preparation method of the high nutrition mellowness freeze-drying bean curd include
Following steps:
(1) constant temperature impregnates: choose good quality soybeans and mung bean and clean up, after soya bean and mung bean impregnated one section in warm water
It is taken out after time spare；
(2) soya-bean milk is produced: by after above-mentioned immersion soya bean and mung bean be added vegetable juice after carry out grinding slurrying, obtain mixing beans
It starches spare；
(3) soya-bean milk filters: above-mentioned mixing soya-bean milk being carried out squeeze and filter, filter residue regrinds after clear water is added, continues to press
Filtering is squeezed, merges filtrate twice, it is spare to obtain mixed filtrate；
(4) mashing off mixes: above-mentioned mixed filtrate being placed in addition defoaming agent progress heating and cooking in pot and is obtained afterwards for a period of time
Ripe soya-bean milk, the cooling fruit grain that is added stirs evenly after filtering while hot, and it is spare must to mix ripe soya-bean milk；
(5) halogen of ordering dehydration: the ripe soya-bean milk of above-mentioned mixing is kept the temperature into the lower brine that carries out in water-bath and orders halogen, is set after Tofu pudding molding
Dehydration is compressed in mold, and it is spare to obtain finished product bean curd；
(6) freezing cooks: when will stand one section after progress cryocoagulation under low temperature environment after above-mentioned finished product bean curd cutting
Between, milk is added after normal temperature unfreezing and carries out heated at constant temperature 10-15min at a temperature of 70-80 DEG C, it is spare to obtain milk taste bean curd；
(7) be lyophilized: above-mentioned milk taste bean curd is placed in block quickly cooling under low temperature environment and congeals knot, after under vacuum environment constant temperature do
It is dry, obtain high nutrition mellowness freeze-drying bean curd of the present invention.
Preferably, the mass ratio of soya bean and mung bean is 7: 1-2 in the step (1), and the temperature of heat-insulation soaking is 25-30
DEG C, soaking time 2-3h.
Preferably, the mass ratio that the vegetable juice being added in the step (2) is mixed with soya bean and mung bean is 2-3: 1.
Preferably, the mass ratio of filter residue and clear water is 1: 2-3 in the step (3).
Preferably, the temperature that filtrate heating and cooking is mixed in the step (4) is 90-100 DEG C, brew time 40-
45min, and the fruit grain being added is the 1/8-1/10 of ripe soya-bean milk quality.
Preferably, compacting dehydration 30- in mold is placed it in the step (5) after Tofu pudding molding after 15-20min
35min。
Preferably, the temperature of cryocoagulation is -5 DEG C to -8 DEG C under low temperature environment in the step (6), setting time 3-
5h。
Preferably, the temperature being lyophilized in the step (7) is -3 DEG C to -5 DEG C.
The present invention provides a kind of preparation method of high nutrition mellowness freeze-drying bean curd, and advantage is compared with prior art:
(1) present invention is mixed into the main material for preparing bean curd using soya bean and mung bean, enriches bean curd to a certain extent
Nutritional ingredient, and vegetable juice is added with during preparing soya-bean milk, abundant product while promoting product nutritive value
Color keeps products obtained therefrom more beautiful, effectively promotion economic benefit.
(2) present invention effectively reduces influence of the bean dregs to product mouthfeel by soya-bean milk using being filtered for multiple times, and is ordering before halogen
Fruit is added into soya-bean milk, the mouthfeel while nutritional ingredient of abundant product, when promoting directly edible.
(3) using freezing for the first time after the present invention prepares bean curd, bean curd is made to have a large amount of holes, then after thawing
Bean curd cooks in milk, and bean curd is made largely to absorb milk constituents, and products obtained therefrom has giving off a strong fragrance after freezing and being lyophilized for the second time
Milk flavor, enhance the mouthfeel of product, be adapted to promote production.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below with reference to the embodiment of the present invention pair
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is a part of the invention
Embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making wound
Every other embodiment obtained under the premise of the property made labour, shall fall within the protection scope of the present invention.
Embodiment 1:
A kind of preparation method of high nutrition mellowness freeze-drying bean curd, the preparation method of the high nutrition mellowness freeze-drying bean curd include
Following steps:
(1) constant temperature impregnates: choose good quality soybeans and mung bean and clean up, after soya bean and mung bean impregnated one section in warm water
It is taken out after time spare；
(2) soya-bean milk is produced: by after above-mentioned immersion soya bean and mung bean be added vegetable juice after carry out grinding slurrying, obtain mixing beans
It starches spare；
(3) soya-bean milk filters: above-mentioned mixing soya-bean milk being carried out squeeze and filter, filter residue regrinds after clear water is added, continues to press
Filtering is squeezed, merges filtrate twice, it is spare to obtain mixed filtrate；
(4) mashing off mixes: above-mentioned mixed filtrate being placed in addition defoaming agent progress heating and cooking in pot and is obtained afterwards for a period of time
Ripe soya-bean milk, the cooling fruit grain that is added stirs evenly after filtering while hot, and it is spare must to mix ripe soya-bean milk；
(5) halogen of ordering dehydration: the ripe soya-bean milk of above-mentioned mixing is kept the temperature into the lower brine that carries out in water-bath and orders halogen, is set after Tofu pudding molding
Dehydration is compressed in mold, and it is spare to obtain finished product bean curd；
(6) freezing cooks: when will stand one section after progress cryocoagulation under low temperature environment after above-mentioned finished product bean curd cutting
Between, milk is added after normal temperature unfreezing and carries out heated at constant temperature 10-15min at a temperature of 70-80 DEG C, it is spare to obtain milk taste bean curd；
(7) be lyophilized: above-mentioned milk taste bean curd is placed in block quickly cooling under low temperature environment and congeals knot, after under vacuum environment constant temperature do
It is dry, obtain high nutrition mellowness freeze-drying bean curd of the present invention.
Wherein, the mass ratio of soya bean and mung bean is 7: 1 in the step (1), and the temperature of heat-insulation soaking is 25 DEG C, is impregnated
Time is 2h；The mass ratio that the vegetable juice being added in the step (2) is mixed with soya bean and mung bean is 2: 1；In the step (3)
The mass ratio of filter residue and clear water is 1: 2；The temperature that filtrate heating and cooking is mixed in the step (4) is 90-100 DEG C, brew time
For 40-45min, and the fruit grain being added is the 1/8 of ripe soya-bean milk quality；In the step (5) after Tofu pudding molding after 15-20min
Place it in compacting dehydration 30-35min in mold；The temperature of cryocoagulation is -5 DEG C under low temperature environment in the step (6), is coagulated
Gu the time is 3h；The temperature being lyophilized in the step (7) is -3 DEG C.
Embodiment 2:
A kind of preparation method of high nutrition mellowness freeze-drying bean curd, the preparation method of the high nutrition mellowness freeze-drying bean curd include
Following steps:
(1) constant temperature impregnates: choose good quality soybeans and mung bean and clean up, after soya bean and mung bean impregnated one section in warm water
It is taken out after time spare；
(2) soya-bean milk is produced: by after above-mentioned immersion soya bean and mung bean be added vegetable juice after carry out grinding slurrying, obtain mixing beans
It starches spare；
(3) soya-bean milk filters: above-mentioned mixing soya-bean milk being carried out squeeze and filter, filter residue regrinds after clear water is added, continues to press
Filtering is squeezed, merges filtrate twice, it is spare to obtain mixed filtrate；
(4) mashing off mixes: above-mentioned mixed filtrate being placed in addition defoaming agent progress heating and cooking in pot and is obtained afterwards for a period of time
Ripe soya-bean milk, the cooling fruit grain that is added stirs evenly after filtering while hot, and it is spare must to mix ripe soya-bean milk；
(5) halogen of ordering dehydration: the ripe soya-bean milk of above-mentioned mixing is kept the temperature into the lower brine that carries out in water-bath and orders halogen, is set after Tofu pudding molding
Dehydration is compressed in mold, and it is spare to obtain finished product bean curd；
(6) freezing cooks: when will stand one section after progress cryocoagulation under low temperature environment after above-mentioned finished product bean curd cutting
Between, milk is added after normal temperature unfreezing and carries out heated at constant temperature 10-15min at a temperature of 70-80 DEG C, it is spare to obtain milk taste bean curd；
(7) be lyophilized: above-mentioned milk taste bean curd is placed in block quickly cooling under low temperature environment and congeals knot, after under vacuum environment constant temperature do
It is dry, obtain high nutrition mellowness freeze-drying bean curd of the present invention.
Wherein, the mass ratio of soya bean and mung bean is 7: 2 in the step (1), and the temperature of heat-insulation soaking is 30 DEG C, is impregnated
Time is 3h；The mass ratio that the vegetable juice being added in the step (2) is mixed with soya bean and mung bean is 3: 1；In the step (3)
The mass ratio of filter residue and clear water is 1: 3；The temperature that filtrate heating and cooking is mixed in the step (4) is 90-100 DEG C, brew time
For 40-45min, and the fruit grain being added is the 1/10 of ripe soya-bean milk quality；In the step (5) after Tofu pudding molding after 15-20min
Place it in compacting dehydration 30-35min in mold；The temperature of cryocoagulation is -8 DEG C under low temperature environment in the step (6), is coagulated
Gu the time is 5h；The temperature being lyophilized in the step (7) is -5 DEG C.
Embodiment 3:
A kind of preparation method of high nutrition mellowness freeze-drying bean curd, the preparation method of the high nutrition mellowness freeze-drying bean curd include
Following steps:
(1) constant temperature impregnates: choose good quality soybeans and mung bean and clean up, after soya bean and mung bean impregnated one section in warm water
It is taken out after time spare；
(2) soya-bean milk is produced: by after above-mentioned immersion soya bean and mung bean be added vegetable juice after carry out grinding slurrying, obtain mixing beans
It starches spare；
(3) soya-bean milk filters: above-mentioned mixing soya-bean milk being carried out squeeze and filter, filter residue regrinds after clear water is added, continues to press
Filtering is squeezed, merges filtrate twice, it is spare to obtain mixed filtrate；
(4) mashing off mixes: above-mentioned mixed filtrate being placed in addition defoaming agent progress heating and cooking in pot and is obtained afterwards for a period of time
Ripe soya-bean milk, the cooling fruit grain that is added stirs evenly after filtering while hot, and it is spare must to mix ripe soya-bean milk；
(5) halogen of ordering dehydration: the ripe soya-bean milk of above-mentioned mixing is kept the temperature into the lower brine that carries out in water-bath and orders halogen, is set after Tofu pudding molding
Dehydration is compressed in mold, and it is spare to obtain finished product bean curd；
(6) freezing cooks: when will stand one section after progress cryocoagulation under low temperature environment after above-mentioned finished product bean curd cutting
Between, milk is added after normal temperature unfreezing and carries out heated at constant temperature 10-15min at a temperature of 70-80 DEG C, it is spare to obtain milk taste bean curd；
(7) be lyophilized: above-mentioned milk taste bean curd is placed in block quickly cooling under low temperature environment and congeals knot, after under vacuum environment constant temperature do
It is dry, obtain high nutrition mellowness freeze-drying bean curd of the present invention.
Wherein, the mass ratio of soya bean and mung bean is 7: 1.5 in the step (1), and the temperature of heat-insulation soaking is 25 DEG C, leaching
The bubble time is 2.5h；The mass ratio that the vegetable juice being added in the step (2) is mixed with soya bean and mung bean is 2.5: 1；The step
Suddenly the mass ratio of filter residue and clear water is 1: 2.5 in (3)；The temperature that filtrate heating and cooking is mixed in the step (4) is 90-100 DEG C,
Brew time is 40-45min, and the fruit grain being added is the 1/9 of ripe soya-bean milk quality；15- after Tofu pudding molding in the step (5)
Compacting dehydration 30-35min in mold is placed it in after 20min；In the step (6) under low temperature environment cryocoagulation temperature
It is -6 DEG C, setting time 4h；The temperature being lyophilized in the step (7) is -4 DEG C.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that
There is also other identical elements in process, method, article or equipment including the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (8)
1. a kind of preparation method of high nutrition mellowness freeze-drying bean curd, which is characterized in that the system of the high nutrition mellowness freeze-drying bean curd
Preparation Method the following steps are included:
(1) constant temperature impregnates: choose good quality soybeans and mung bean and clean up, after soya bean and mung bean are soaked for a period of time in warm water
After take out it is spare；
(2) soya-bean milk is produced: by after above-mentioned immersion soya bean and mung bean be added vegetable juice after carry out grinding slurrying, it is standby soya-bean milk must to be mixed
With；
(3) soya-bean milk filters: above-mentioned mixing soya-bean milk being carried out squeeze and filter, filter residue regrinds after clear water is added, continues to squeeze
Filter merges filtrate twice, it is spare to obtain mixed filtrate；
(4) mashing off mix: by above-mentioned mixed filtrate be placed in pot be added defoaming agent carry out heating and cooking for a period of time afterwards ripe beans
Slurry, the cooling fruit grain that is added stirs evenly after filtering while hot, and it is spare must to mix ripe soya-bean milk；
(5) halogen of ordering dehydration: the ripe soya-bean milk of above-mentioned mixing is kept the temperature into the lower brine that carries out in water-bath and orders halogen, places it in mould after Tofu pudding molding
Dehydration is compressed in tool, and it is spare to obtain finished product bean curd；
(6) freezing cooks: standing a period of time after carrying out cryocoagulation after above-mentioned finished product bean curd cutting under low temperature environment, often
Temperature is added milk after thawing and carries out heated at constant temperature 10-15min at a temperature of 70-80 DEG C, and it is spare to obtain milk taste bean curd；
(7) be lyophilized: above-mentioned milk taste bean curd is placed in block quickly cooling under low temperature environment and congeals knot, after under vacuum environment freeze-day with constant temperature,
It obtains high nutrition mellowness of the present invention and bean curd is lyophilized.
2. a kind of preparation method of high nutrition mellowness freeze-drying bean curd according to claim 1, it is characterised in that: the step
(1) mass ratio of soya bean and mung bean is 7: 1-2 in, and the temperature of heat-insulation soaking is 25-30 DEG C, soaking time 2-3h.
3. a kind of preparation method of high nutrition mellowness freeze-drying bean curd according to claim 1, it is characterised in that: the step
(2) mass ratio that the vegetable juice being added in is mixed with soya bean and mung bean is 2-3: 1.
4. a kind of preparation method of high nutrition mellowness freeze-drying bean curd according to claim 1, it is characterised in that: the step
(3) mass ratio of filter residue and clear water is 1: 2-3 in.
5. a kind of preparation method of high nutrition mellowness freeze-drying bean curd according to claim 1, it is characterised in that: the step
(4) temperature that filtrate heating and cooking is mixed in is 90-100 DEG C, brew time 40-45min, and the fruit grain being added is ripe soya-bean milk
The 1/8-1/10 of quality.
6. a kind of preparation method of high nutrition mellowness freeze-drying bean curd according to claim 1, it is characterised in that: the step
(5) compacting dehydration 30-35min in mold is placed it in after Tofu pudding molding after 15-20min.
7. a kind of preparation method of high nutrition mellowness freeze-drying bean curd according to claim 1, it is characterised in that: the step
(6) temperature of cryocoagulation is -5 DEG C to -8 DEG C under low temperature environment in, setting time 3-5h.
8. a kind of preparation method of high nutrition mellowness freeze-drying bean curd according to claim 1, it is characterised in that: the step
(7) temperature being lyophilized in is -3 DEG C to -5 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115299568A (en) * | 2022-08-31 | 2022-11-08 | 好想你健康食品股份有限公司 | Freeze-dried tofu pudding and processing method and eating method thereof |
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| CN104472726A (en) * | 2014-12-31 | 2015-04-01 | 天津朗诺宠物食品有限公司 | Freeze-dried bean curd for pets and preparing method of freeze-dried bean curd |
| KR20160126776A (en) * | 2015-04-24 | 2016-11-02 | 동림푸드 주식회사 | Freeze-dried Soft Bean Curd, and Method for Manufacturing the Same |
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