CN110115297A - A kind of beans junket preparation process - Google Patents
A kind of beans junket preparation process Download PDFInfo
- Publication number
- CN110115297A CN110115297A CN201910374010.4A CN201910374010A CN110115297A CN 110115297 A CN110115297 A CN 110115297A CN 201910374010 A CN201910374010 A CN 201910374010A CN 110115297 A CN110115297 A CN 110115297A
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- China
- Prior art keywords
- beans
- junket
- soya
- preparation process
- bean milk
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Abstract
The present invention relates to bean product manufacture fields, and in particular to a kind of beans junket preparation process.A kind of beans junket preparation process of the present invention includes the following steps: that (1) beans is impregnated；(2) beans are ground；(3) it filters；(4) mashing off；(5) it condenses；(6) it is inoculated with and ferments；(7) salt down base into cylinder；(8) halogen is changed；(9) leaching halogen fermentation；(10) at junket.The present invention provides a kind of beans junket preparation process, the beans junket is numerous in variety, it is full of nutrition, delicious in taste, be readily transported, advantageous international promote.
Description
Technical field
The present invention relates to bean product manufacture fields, and in particular to a kind of beans junket preparation process.
Background technique
Dairy products and bean product are all albumen based articles, and in west, representative products are cheese for dairy products prosperity --- it is existing
The fashionable whole world；Bean product are one of China's traditional foods, and prosperous in east, full of flourishes, rich in taste, nutrition are high, but
Because transport, be accustomed to etc. reasons do not have it is fashionable to the whole world.
However bean product can norcholesterol, can also anticancer, soybean protein isoflavones rich in, isoflavones is a type
Like hormonal compound, the growth of the tumour cell caused by hormonal disorder can inhibit.
Summary of the invention
The purpose of the present invention is to provide a kind of beans junket preparation process, concrete scheme is as follows:
A kind of beans junket preparation process, includes the following steps:
(1) beans is impregnated: 50 mass parts beans being poured into the container of 300 mass parts water and is impregnated, it is complete to be dipped to beans
Until spreading；
(2) beans are ground: the beans that step (1) has been impregnated being poured into fiberizer and is milled, obtain beans slurry；
(3) filter: the beans slurry that step (2) is obtained is put into several layers gauze bag, is filtered and (is added on soya-bean milk cylinder in cylinder
Water, the side washing inside soya-bean milk cylinder of the sack equipped with soya bean slurry squeeze), obtain raw soya-bean milk；
(4) mashing off: the raw soya-bean milk that step (3) obtains is put into pot and is boiled, ripe soya-bean milk is obtained；
(5) it condenses: the ripe soya-bean milk that step (4) mashing off finishes is put into condensation cylinder, then the mass parts of 10:1 pour into yellow swill,
Soya-bean milk is condensed；After soya-bean milk generates cotton-shaped condensation, it is scooped in the model for covering several layers gauze bag, each model
The soya-bean milk of 40L is scooped, then the suitable for reading of gauze bag is packed up, condensed on soya-bean milk to folded, flattening rear cover, obtains beans egg
White piece；
(6) it is inoculated with and ferments: the peas protein block that step (5) has condensed being placed in fermenting case, in every piece of peas protein block
Put the peas protein block that the last time fermentation of 2CM square is completed in centre；Inoculated fermenting case is neatly overlayed in fermenting house, every heap
Steamed wet gauze in the one piece of steam chest in fermenting case periphery；Fermenting house ground keeps humidity, keeps micro- ventilation；To whole bulk beans
Albumen block is to see that aerobe fermentation finishes after becoming mildewed to 3CM long；
(7) salt down base into cylinder: the peas protein embryo that step (6) grows up to hair being stacked to and is salted down in base cylinder, one layer of beans during stacking
One layer of salt of albumose hides one piece of gauze on cylinder mouth after the completion of stacking, then pickle six days, and salt water was filled at the 7th day and is impregnated
24 hours；
(8) it changes halogen: extracting salt water in from step (7) cylinder out, and inject beans junket halogen, subject to note to Yan Guo top layer peas protein embryo；
(9) leaching halogen fermentation: the peas protein embryo for finishing changing brine need to ferment in the case where soaking halogen state；
(10) at junket: the liquid in jar fermenter after fermentation being drained, and peas protein block after fermentation is put into and is stirred
It mixes and is stirred in device, be stirred to full bucket and complete at beans junket after the same paste of color.
Water, which is uncapped, in the mashing off step of the step (3) boils three minutes.Because soya-bean milk false can boil, with boiling of uncapping
Rising three minutes is advisable.
Setting time is 5 hours in the step (5).
When the 7th day after (7) six days of the step, the salt water that concentration is 17% is filled in cylinder and is impregnated 24 hours.
Beans junket halogen in the step (8) is by by 20 mass parts edible wines, 15 portions of quality edible salts and 100 mass parts water
It modulates together and shakes and be made.
White sugar, red yeast rice, rose product, one of sweet osmanthus product or Chinese torreya product or more are added in the beans junket halogen
Kind.
Beans junket made of the step (10) carries out oxygen barrier packaging (especially flexible package is oxygen barrier).
It is added white sugar in the whipping process of the step (10), red yeast rice, peppermint, peppermint, capsicum, chilli products,
Or cumin is one or more.
After the bean curd water that yellow swill in the step (5) leaches when being bean curd squeezing is collected, by 25 DEG C -30 DEG C of hair
Made of fermenting 3 days in ferment room.
Beans in the step (1) is soya bean.
The invention has the following advantages that
One, beans (especially soya bean) is made into beans junket by the present invention, and the beans junket is full of nutrition, delicious in taste, variety variations are various,
The crowd preferably for liking tradition and modernity taste enjoys；
Two, on the one hand the present invention reduces the discharge of waste water in peas protein block production process, another party using yellow swill point slurry
Face takes some soya-bean milk with the intermediate product of peas protein block production, can more ensure pure in mouth feel, the exquisiteness of beans junket；
Three, by red yeast rice, rose product, the addition of sweet osmanthus product or Chinese torreya product, beans junket taste of the invention is more abundant.
Specific embodiment
To be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, below with reference to
Specific embodiment, the present invention is further explained.
Embodiment 1
Rose beans junket preparation process, comprising the following steps:
1, soybean soaking: 50 mass parts soya beans are poured into the container of 300 mass parts water and is impregnated, be dipped to soya bean and rise completely
Until opening；
2, beans are ground: the soya bean impregnated being poured into fiberizer and is milled, obtain soya bean slurry；
3, it filters: soya bean being starched and is put into multilayer gauze bag, be filtered on soya-bean milk cylinder and (add water in cylinder, equipped with soya bean slurry
Sack side washing inside soya-bean milk cylinder squeezes) --- the raw soya-bean milk to come out for making in next step；
4, mashing off: the soya-bean milk in soya-bean milk cylinder is put into pot and boiled and (is boiled because soya-bean milk meeting is false, is within boiling three minutes to uncap
Preferably), ripe soya-bean milk is obtained；
5, condense: the ripe soya-bean milk that mashing off is finished puts condensation cylinder into, then mass parts (soya-bean milk of 10 mass parts, 1 matter of 10:1
Measure the yellow swill of part) yellow swill is poured into, soya-bean milk is condensed.After soya-bean milk generates cotton-shaped condensation, it is scooped in and covers multilayer
In the model of gauze bag, every mould scoops the soya-bean milk of 40L, then the flattening rear cover suitable for reading of gauze bag on soya-bean milk, waits soya-bean milk
Condensation is completed and (after condensation 5 hours, is advisable with dripping per minute below model less than 1 drop)；
6, it is inoculated with and ferments: the soya bean protein block condensed is placed in fermenting case, every piece of soya bean protein block center is put 2CM and seen
The soya bean protein block that the last time fermentation of side is completed；Inoculated fermenting case is neatly overlayed in fermenting house, outside every heap fermenting case
Enclose wet gauze steamed in one piece of steam chest；Fermenting house ground keeps humidity, keeps micro- ventilation；It is long to whole bulk soya bean protein block
It is to see that aerobe fermentation finishes after hair to 3CM long；
7, salt down base into cylinder: the soya bean protein embryo for growing up to hair, which is stacked to, to salt down in base cylinder, one layer one layer of soya bean protein embryo during stacking
Salt hides one piece of gauze on cylinder mouth after the completion of stacking, then pickle six days, and at the 7th day, it is small to impregnate 24 for the salt water of filling 17%
When；
8, it changes halogen: extracting salt water out in the cylinder of marinated Man Qitian, and inject beans junket halogen, note arrives Yan Guo top layer soya bean protein embryo 5CM
Subject to；
9, leaching halogen fermentation: the soya bean protein embryo for finishing changing brine need to ferment in the case where soaking halogen state, 4 months fermentation time winters,
Summer 3 months；
10, it changes halogen and determines taste: the beans junket original halogen in jar fermenter being extracted out, with 3 mass parts beans junket original halogen and 1 mass parts rose beans junket
Halogen (by 20 mass parts edible wines, 15 portions of quality edible salts, 20 parts of quality white granulated sugar, 10 mass parts red rose distillates, 35 matter
Amount part red yeast rice Rice & peanut milk is modulated at together and shakes, obtains red rose beans junket halogen) it is mixed, and disturb even, then back fermentation
Cylinder is subject to note to Yan Guo top layer beans junket embryo 5CM, so soaks 10 again and is preordained taste completion；
11, at junket: the liquid for determining after the completion of taste in jar fermenter being drained, and the beans junket embryo determined after the completion of taste is put into agitating device
In be stirred, be stirred to full bucket and complete at beans junket after the same paste of color.
12, oxygen barrier packaging: because beans junket should not be contacted with sky for a long time, the beans junket to complete is completed as early as possible
Oxygen barrier packaging (being usually bundled into Soft Roll).
Wherein, rose distillate preparation concrete operations are as follows:
1) rose is picked: early morning picks the rose opened at the beginning of petal in Rose Garden, takes its live part spare；
2) it distills: the rose live part that picking is opened is put into distilling apparatus, and water is added with the ratio of 1:1 and is distilled,
Obtaining rose distillate, (the obtained rose distillate after the distillation includes Rosa Damascana and rose, through precipitated and separated
Afterwards, upper layer is Rosa Damascana, and lower layer is rose, when use fully shake, shake up after the rose distillate be added eat
With being used after alcohol).
Embodiment 2
The spicy beans junket preparation process of the present embodiment, comprising the following steps:
1, soybean soaking: 50 mass parts soya beans are poured into the container of 300 mass parts water and is impregnated, be dipped to soya bean and rise completely
Until opening；
2, beans are ground: the soya bean impregnated being poured into fiberizer and is milled, obtain soya bean slurry；
3, it filters: soya bean being starched and is put into multilayer gauze bag, be filtered on soya-bean milk cylinder and (add water in cylinder, equipped with soya bean slurry
Sack side washing inside soya-bean milk cylinder squeezes) --- the raw soya-bean milk to come out for making in next step；Bean dregs in sack separately make it
With；
4, mashing off: the soya-bean milk in soya-bean milk cylinder is put into pot and boiled and (is boiled because soya-bean milk meeting is false, is within boiling three minutes to uncap
Preferably) obtain ripe soya-bean milk
5, condense: the ripe soya-bean milk that mashing off is finished puts condensation cylinder into, then mass parts (soya-bean milk of 10 mass parts, 1 matter of 10:1
Measure the yellow swill of part) yellow swill is poured into, soya-bean milk is condensed.After soya-bean milk generates cotton-shaped condensation, it is scooped in and covers multilayer
In the model of gauze bag, every mould scoops the soya-bean milk of 40L, then the flattening rear cover suitable for reading of gauze bag on soya-bean milk, waits soya-bean milk
Condensation is completed and (after condensation 5 hours, is advisable with dripping per minute below model less than 1 drop)；
6, it is inoculated with and ferments: the soya bean protein block condensed is placed in fermenting case, every piece of soya bean protein block center is put 2CM and seen
The soya bean protein block that the last time fermentation of side is completed.Inoculated fermenting case is neatly overlayed in fermenting house, outside every heap fermenting case
Enclose wet gauze steamed in one piece of steam chest；Fermenting house ground keeps humidity, keeps micro- ventilation.It is long to whole bulk soya bean protein block
It is to see that aerobe fermentation finishes after hair to 3CM long；
7, salt down base into cylinder: the soya bean protein embryo for growing up to hair, which is stacked to, to salt down in base cylinder, one layer one layer of soya bean protein embryo during stacking
Salt hides one piece of gauze on cylinder mouth after the completion of stacking, then pickle six days；
8, it changes halogen: injecting beans junket halogen in the cylinder of marinated Man Liutian, note arrives subject to Yan Guo top layer soya bean protein embryo 5CM；
9, leaching halogen fermentation: 4 months fermentation time winters summer 3 months, formed beans junket embryo after fermentation；
10, at junket: the liquid in jar fermenter being drained, 1 mass parts capsicum (selects standby first-class capsicum, wear into powdery with sander)
Agitating device is put into simultaneously with 100 mass parts beans junket embryos to be stirred, and is stirred to full bucket into beans after the same paste of color
Junket completes.
11, oxygen barrier packaging: because beans junket should not be contacted with sky for a long time, the beans junket to complete is completed as early as possible
Oxygen barrier packaging (being usually bundled into Soft Roll).
Embodiment 3
The present embodiment original flavor beans junket preparation process, comprising the following steps:
1, soybean soaking: 50 mass parts soya beans are poured into the container of 300 mass parts water and is impregnated, be dipped to soya bean and rise completely
Until opening；
2, beans are ground: the soya bean impregnated being poured into fiberizer and is milled, obtain soya bean slurry；
3, it filters: soya bean being starched and is put into multilayer gauze bag, be filtered on soya-bean milk cylinder and (add water in cylinder, equipped with soya bean slurry
Sack side washing inside soya-bean milk cylinder squeezes) --- the raw soya-bean milk to come out for making in next step；Bean dregs in sack separately make it
With；
4, mashing off: the raw soya-bean milk in soya-bean milk cylinder is put into pot and is boiled (because soya-bean milk false can boil, with boiling three minutes of uncapping
It is advisable) obtain ripe soya-bean milk；
5, condense: the ripe soya-bean milk that mashing off is finished puts condensation cylinder into, then mass parts (soya-bean milk of 10 mass parts, 1 matter of 10:1
Measure the yellow swill of part) yellow swill is poured into, soya-bean milk is condensed.After soya-bean milk generates cotton-shaped condensation, it is scooped in and covers multilayer
In the model of gauze bag, every mould scoops the soya-bean milk of 40L, then the flattening rear cover suitable for reading of gauze bag on soya-bean milk, waits soya-bean milk
Condensation is completed and (after condensation 5 hours, is advisable with dripping per minute below model less than 1 drop)；
6, it is inoculated with and ferments: the soya bean protein block condensed is placed in fermenting case, every piece of soya bean protein block center is put 2CM and seen
The soya bean protein block that the last time fermentation of side is completed.Inoculated fermenting case is neatly overlayed in fermenting house, outside every heap fermenting case
Enclose wet gauze steamed in one piece of steam chest；Fermenting house ground keeps humidity, keeps micro- ventilation.It is long to whole bulk soya bean protein block
It is to see that aerobe fermentation finishes after hair to 3CM long；
7, salt down base into cylinder: the soya bean protein embryo for growing up to hair, which is stacked to, to salt down in base cylinder, one layer one layer of soya bean protein embryo during stacking
Salt hides one piece of gauze on cylinder mouth after the completion of stacking, then pickle six days；
8, it changes halogen: injecting beans junket halogen in the cylinder of marinated Man Liutian, note arrives subject to Yan Guo top layer soya bean protein embryo 5CM；
9, leaching halogen fermentation: 4 months fermentation time winters summer 3 months, formed beans junket embryo after fermentation；
10, at junket: the liquid in jar fermenter is drained, beans junket embryo is put into agitating device and is stirred, be stirred to full bucket at
Beans junket completes after the same paste of color.
11, oxygen barrier packaging: because beans junket should not be contacted with sky for a long time, the beans junket to complete is completed as early as possible
Oxygen barrier packaging (being usually bundled into Soft Roll).
Based on above-mentioned, the present invention provides a kind of preparation processes of beans junket, and soya bean is worn into slurry, soya bean protein is made
Block, then by seeing the techniques such as aerobe fermentation, the fermentation of marinated plus halogen, seasoning, to be formed, full of nutrition, taste is fresh soya bean protein block
The beans junket of beauty, variety variations multiplicity.
As known by the technical knowledge, the present invention can pass through the embodiment party of other essence without departing from its spirit or essential feature
Case is realized.Therefore, embodiment disclosed above, in all respects are merely illustrative, not the only.Institute
Have within the scope of the present invention or in the change being equal in the scope of the present invention (with soya bean or other beans production peas protein block
It pickled, fermented to make paste vegetable protein paste；It is directly carried out fermenting etc. with bean dregs to make paste vegetable protein paste；With
Brine, gypsum point slurry obtain peas protein block) it is included in the invention.
Claims (10)
1. a kind of beans junket preparation process, which comprises the steps of:
(1) beans is impregnated: 50 mass parts beans being poured into the container of 300 mass parts water and is impregnated, it is complete to be dipped to beans
Until spreading；
(2) beans are ground: the beans that step (1) has been impregnated being poured into fiberizer and is milled, obtain beans slurry；
(3) filter: the beans slurry that step (2) is obtained is put into several layers gauze bag, is filtered, is given birth on soya-bean milk cylinder
Soya-bean milk；
(4) mashing off: the raw soya-bean milk that step (3) obtains is put into pot and is boiled, ripe soya-bean milk is obtained；
(5) it condenses: the ripe soya-bean milk that step (4) mashing off finishes is put into condensation cylinder, then the mass parts of 10:1 pour into yellow swill,
Soya-bean milk is condensed；After soya-bean milk generates cotton-shaped condensation, it is scooped in the model for covering several layers gauze bag, each model
The soya-bean milk of 40L is scooped, then the suitable for reading of gauze bag is packed up, condensed on soya-bean milk to folded, flattening rear cover, obtains beans egg
White piece；
(6) it is inoculated with and ferments: the peas protein block that step (5) has condensed being placed in fermenting case, in every piece of peas protein block
Put the peas protein block that the last time fermentation of 2CM square is completed in centre；Inoculated fermenting case is neatly overlayed in fermenting house, every heap
Steamed wet gauze in the one piece of steam chest in fermenting case periphery；Fermenting house ground keeps humidity, keeps micro- ventilation；To whole bulk beans
Albumen block is to see that aerobe fermentation finishes after becoming mildewed to 3CM long；
(7) salt down base into cylinder: the peas protein embryo that step (6) grows up to hair being stacked to and is salted down in base cylinder, one layer of beans during stacking
One layer of salt of albumose hides one piece of gauze on cylinder mouth after the completion of stacking, then pickle six days；
(8) it changes halogen: extracting salt water in from step (7) cylinder out, and inject beans junket halogen, subject to note to Yan Guo top layer peas protein embryo；
(9) leaching halogen fermentation: the peas protein embryo for finishing changing brine need to ferment in the case where soaking halogen state；
(10) at junket: the liquid in jar fermenter after fermentation being drained, and peas protein block after fermentation is put into and is stirred
It mixes and is stirred in device, be stirred to full bucket and complete at beans junket after the same paste of color.
2. a kind of beans junket preparation process as described in claim 1, it is characterised in that: water in the mashing off step of the step (3)
It is uncapped and is boiled three minutes.
3. a kind of beans junket preparation process as described in claim 1, it is characterised in that: setting time is 5 small in the step (5)
When.
4. a kind of beans junket preparation process as described in claim 1, it is characterised in that: the 7th day after (7) six days of the step
When, the salt water that concentration is 17% is filled in cylinder to be impregnated 24 hours.
5. a kind of beans junket preparation process as described in claim 1, it is characterised in that: the beans junket halogen in the step (8) passes through
20 mass parts edible wines, 15 portions of quality edible salts and 100 mass parts water are modulated together and are shaken and are made.
6. a kind of beans junket preparation process as described in claim 1, it is characterised in that: add white sugar, red yeast rice in the beans junket halogen
Rice, rose product, one of sweet osmanthus product or Chinese torreya product or a variety of.
7. a kind of beans junket preparation process as described in claim 1, it is characterised in that: beans junket made of the step (10) carries out
Oxygen barrier packaging.
8. a kind of beans junket preparation process as described in claim 1, it is characterised in that: add in the whipping process of the step (10)
Enter white sugar, red yeast rice, peppermint, peppermint, capsicum, chilli products or cumin it is one or more.
9. a kind of beans junket preparation process as described in claim 1, it is characterised in that: the yellow swill in the step (5) is beans
After the bean curd water leached when corruption squeezing is collected, made of fermenting 3 days in 25 DEG C -30 DEG C of fermenting houses.
10. a kind of beans junket preparation process described in claim 1, it is characterised in that: the beans in the step (1) is soya bean.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910374010.4A CN110115297A (en) | 2019-05-07 | 2019-05-07 | A kind of beans junket preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910374010.4A CN110115297A (en) | 2019-05-07 | 2019-05-07 | A kind of beans junket preparation process |
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| Publication Number | Publication Date |
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| CN110115297A true CN110115297A (en) | 2019-08-13 |
Family
ID=67521787
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| CN202536012U (en) * | 2012-05-09 | 2012-11-21 | 关福海 | Fragrant ball soybean cheese |
| CN104430924A (en) * | 2014-11-21 | 2015-03-25 | 东北农业大学 | Preparation method for soft soybean cheese containing active probiotics |
| CN207220042U (en) * | 2017-07-28 | 2018-04-13 | 关福海 | Pomander beans junket manufactures mould |
| CN108522661A (en) * | 2018-04-03 | 2018-09-14 | 绍兴市鲁四老爷家土特产有限公司 | The black fermented bean curd preparation process of wine fermented with osmanthus flower ma |
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Application publication date: 20190813 |