CN110169459A - A kind of preparation method of fermented bean curd spraying drying powder-forming - Google Patents
A kind of preparation method of fermented bean curd spraying drying powder-forming Download PDFInfo
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- CN110169459A CN110169459A CN201910453618.6A CN201910453618A CN110169459A CN 110169459 A CN110169459 A CN 110169459A CN 201910453618 A CN201910453618 A CN 201910453618A CN 110169459 A CN110169459 A CN 110169459A
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- Prior art keywords
- bean curd
- fermented bean
- preparation
- spraying drying
- powder
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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)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a kind of preparation methods of fermented bean curd spraying drying powder-forming, including following preparation steps: (1) using the rotten daily product of fermenting-ripening, and the detection of each physical and chemical index meets the requirements；(2) it adds maltodextrin, white granulated sugar, yeast extract, silica to be put into steam-jacked kettle and cooked, 95 degree of brew temperatures or more, heat preservation 60 minutes or more；(3) after reaching soaking time, sauce is extracted into stainless steel turning barrel, and sauce is pumped to the high speed centrifugal atomization device at the top of drier through product pump, sauce is set to be sprayed into minimum misty liquid droplets, liquid material and hot-air parallel flow contact, moisture evaporate rapidly, are dried to powder in a very short period of time；(4) anticaking agent mixing is added after powder is cooling in time, crosses the stainless steel vibratory sieve of 30 mesh.The present invention solves the deficiency of traditional fermented bean curd, adds anticaking agent (silica) in right amount, keeps product quality more stable, anti-fluctuation ability is stronger.
Description
Technical field
The present invention relates to fermented bean curd processing technique field, in particular to a kind of preparation method of fermented bean curd spraying drying powder-forming.
Background technique
Traditional corruption daily product be all it is block-like, such as that need to be blended when cooking food materials, separately because fermented bean curd is fermented product, beat
The rear surface meeting of being easy oxidizing blackening is held, appearance is influenced.
In order to prevent similar situation, and it is suitable for trend trend social now, our company is with state-of-the-art technology, centrifugation spray
Mist drying process produces fermented bean curd class toppings, solves the deficiency of traditional product, and product stability is preferable, and powder is fine and smooth uniformly
(crossing 30 mesh vibrating screens), retains the peculiar fragrance of fermented bean curd, promotes product entirety flavor harmonious, has high protein, low fat, mouthfeel rich
Rich feature.
Fermented bean curd class toppings are widely used in food processing technology, such as hotpot condiment, chicken biscuits, quick-frozen food, leisure food
Product etc..
Summary of the invention
To solve the above-mentioned problems, the present invention provides a kind of preparation methods of fermented bean curd spraying drying powder-forming.
To achieve the goals above, the technical solution of the present invention is as follows:
A kind of preparation method of fermented bean curd spraying drying powder-forming, including following preparation steps:
(1) the rotten daily product of fermenting-ripening is used, and the detection of each physical and chemical index meets the requirements；
(2) maltodextrin, white granulated sugar, yeast extract, silica are added to be put into steam-jacked kettle and cooked, is cooked
95 degree of temperature or more, heat preservation 60 minutes or more；
(3) after reaching soaking time, sauce is extracted into stainless steel turning barrel, and sauce is pumped at the top of drier through product pump
High speed centrifugal atomization device makes sauce be sprayed into minimum misty liquid droplets, and liquid material and hot-air parallel flow contact, moisture evaporate rapidly,
Powder is dried in the extremely short time；
(4) anticaking agent mixing is added after powder is cooling in time, the stainless steel vibratory sieve of 30 mesh is crossed, enters bag → mistake metal detection
Machine → pack → enter finished bin.
To further description of the present invention, the fermentation time of rotten daily product is 90 days or more in the step (1).
To further description of the present invention, maltodextrin, white granulated sugar, yeast extract, silica in the step (2)
Ratio be 1:1:1:0.5.
To further description of the present invention, the anticaking agent added in the step (4) is silica.
To further description of the present invention, liquid material is evaporated by hygroscopic machine in the step (3).
To further description of the present invention, in the step (1) to the rotten daily product of fermenting-ripening using colloid mill into
Row processing.
Compared with prior art, beneficial effects of the present invention: the deficiency of traditional fermented bean curd is solved, but because this product is containing salt powder
Shape product such as saves improper contact with air and is easy moisture absorption agglomeration, though not influencing flavor, tissue morphology has change, appropriate to add
Anticaking agent (silica), keeps product quality more stable, and anti-fluctuation ability is stronger.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without creative efforts belongs to the model that the present invention protects
It encloses.
Embodiment 1:
A kind of preparation method of fermented bean curd spraying drying powder-forming, including following preparation steps:
(1) the rotten daily product of fermenting-ripening is used, and the detection of each physical and chemical index meets the requirements；
(2) maltodextrin, white granulated sugar, yeast extract, silica are added to be put into steam-jacked kettle and cooked, is cooked
95 degree of temperature or more, heat preservation 60 minutes or more；
(3) after reaching soaking time, sauce is extracted into stainless steel turning barrel, and sauce is pumped at the top of drier through product pump
High speed centrifugal atomization device makes sauce be sprayed into minimum misty liquid droplets, and liquid material and hot-air parallel flow contact, moisture evaporate rapidly,
Powder is dried in the extremely short time；
(4) anticaking agent mixing is added after powder is cooling in time, the stainless steel vibratory sieve of 30 mesh is crossed, enters bag → mistake metal detection
Machine → pack → enter finished bin.
A kind of optimal technical scheme of the present embodiment, the fermentation time of rotten daily product is 90 days or more in step (1).
A kind of optimal technical scheme of the present embodiment, maltodextrin, white granulated sugar, yeast extract, titanium dioxide in step (2)
The ratio of silicon is 1:1:1:0.5.
A kind of optimal technical scheme of the present embodiment, the middle anticaking agent added of step (4) is silica.
A kind of optimal technical scheme of the present embodiment, liquid material is evaporated by hygroscopic machine in step (3).
A kind of optimal technical scheme of the present embodiment uses colloid mill to the rotten daily product of fermenting-ripening in step (1)
It is processed.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
The above is merely preferred embodiments of the present invention, be not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (6)
1. a kind of preparation method of fermented bean curd spraying drying powder-forming, which is characterized in that including following preparation steps:
(1) the rotten daily product of fermenting-ripening is used, and the detection of each physical and chemical index meets the requirements；
(2) it adds maltodextrin, white granulated sugar, yeast extract, silica to be put into steam-jacked kettle and cooked, brew temperatures
95 degree or more, heat preservation 60 minutes or more；
(3) after reaching soaking time, sauce is extracted into stainless steel turning barrel, and sauce is pumped to the high speed at the top of drier through product pump
Centrifugal atomizer makes sauce be sprayed into minimum misty liquid droplets, and liquid material and hot-air parallel flow contact, moisture evaporate rapidly, extremely short
Time in be dried to powder；
(4) anticaking agent mixing is added after powder is cooling in time, crosses the stainless steel vibratory sieve of 30 mesh, enter bag → mistake metal detection machine →
Pack → enter finished bin.
2. a kind of preparation method of fermented bean curd spraying drying powder-forming according to claim 1, which is characterized in that the step
(1) fermentation time of rotten daily product is 90 days or more in.
3. a kind of preparation method of fermented bean curd spraying drying powder-forming according to claim 1, which is characterized in that the step
(2) maltodextrin in, white granulated sugar, yeast extract, silica ratio be 1:1:1:0.5.
4. a kind of preparation method of fermented bean curd spraying drying powder-forming according to claim 1, which is characterized in that the step
(4) anticaking agent added in is silica.
5. a kind of preparation method of fermented bean curd spraying drying powder-forming according to claim 1, which is characterized in that the step
(3) liquid material is evaporated by hygroscopic machine in.
6. a kind of preparation method of fermented bean curd spraying drying powder-forming according to claim 1, which is characterized in that the step
(1) the rotten daily product of fermenting-ripening is processed using colloid mill in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910453618.6A CN110169459A (en) | 2019-05-28 | 2019-05-28 | A kind of preparation method of fermented bean curd spraying drying powder-forming |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910453618.6A CN110169459A (en) | 2019-05-28 | 2019-05-28 | A kind of preparation method of fermented bean curd spraying drying powder-forming |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110169459A true CN110169459A (en) | 2019-08-27 |
Family
ID=67695824
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910453618.6A Pending CN110169459A (en) | 2019-05-28 | 2019-05-28 | A kind of preparation method of fermented bean curd spraying drying powder-forming |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115918855A (en) * | 2023-03-01 | 2023-04-07 | 广州市粤派食品有限公司 | Preparation method of fermented bean curd powder and fermented bean curd powder |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637293A (en) * | 2009-08-21 | 2010-02-03 | 天津美伦医药集团有限公司 | Ultra-low calorie health-care type soluble drink mate and preparation method thereof |
| CN107149006A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of preparation method of low bacterium preserved red beancurd powder |
-
2019
- 2019-05-28 CN CN201910453618.6A patent/CN110169459A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637293A (en) * | 2009-08-21 | 2010-02-03 | 天津美伦医药集团有限公司 | Ultra-low calorie health-care type soluble drink mate and preparation method thereof |
| CN107149006A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of preparation method of low bacterium preserved red beancurd powder |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115918855A (en) * | 2023-03-01 | 2023-04-07 | 广州市粤派食品有限公司 | Preparation method of fermented bean curd powder and fermented bean curd powder |
| CN115918855B (en) * | 2023-03-01 | 2023-11-17 | 广州市粤派食品有限公司 | Preparation method of fermented bean curd powder and fermented bean curd powder |
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| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190827 |