CN110419592A - A kind of New Dietary Fiber soya tofu processing method - Google Patents
A kind of New Dietary Fiber soya tofu processing method Download PDFInfo
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- CN110419592A CN110419592A CN201910788343.1A CN201910788343A CN110419592A CN 110419592 A CN110419592 A CN 110419592A CN 201910788343 A CN201910788343 A CN 201910788343A CN 110419592 A CN110419592 A CN 110419592A
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- soya
- dietary fiber
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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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Abstract
The present invention relates to a kind of New Dietary Fiber soya tofu processing methods, belong to Tofu processing technical field.Replace brine with Konjak dietary fiber element, not only eliminate brine bring potential hazard, and the heat irreversible gel bean curd structure generated under super-pressure due to konjac polysaccharide and soybean protein, impart the delicate smooth mouthfeel of bean curd, the nutritional ingredient of fruits and vegetables is added, it is added to dietary fiber, enriches the nutritional ingredient of bean curd, bean curd is made to become more healthy；Using reheating technique, retain more soy bean components, and assigns soya-bean milk dense beany flavour；The use of superhigh pressure technique not only makes bean curd structure fine and smooth, but also makes under refrigerated condition extended shelf-life to 1~March；It is significantly improved using processing method bean curd yield rate of the present invention, solves edible can excessively generate to human body of the bittern in existing Marinated Tofu process and endanger, while easily causing the problems such as protein digestibility is bad and nutrient component damages are serious and yield rate is low.
Description
Technical field
The present invention relates to a kind of New Dietary Fiber soya tofu processing methods, belong to Tofu processing technical field.
Background technique
Bean curd is the most common bean product in people's life, is to be beaten by soybean, solidifies soybean protein using coagulator
It forms.Bean curd is the traditional food in China, has high nutritive value, wherein high-quality protein rich in, is easy by people
Body is digested and assimilated, and the laudatory title of " Vegetable meat " is known as；Containing the nutrients such as unsaturated fatty acid, brass in soybean, to reduce blood lipid,
Body oxidation etc. is delayed to be of great significance, processing technology is as follows:
Marinated Tofu: weighing big dried bean curd beans, rinse well, is impregnated 10~12 hours at 8~15 DEG C with 9~10 times of water, it
Defibrination 5 minutes afterwards, two layers of filter-cloth filtering of gained soya-bean milk, filtered filtrate (soya-bean milk) are heated to boiling, slightly boiled to keep 3~5
Minute is spare.Soya-bean milk temperature drops to 80~85 DEG C, is gradually added into 0.032 times of soybean milk quantity, and concentration is the brine of 0.14g/ml, and by
It is lower quickly to stir evenly upwards, 10 minutes are stood, until Tofu pudding occur is precipitated clear water.It is completed in bean curd mold with water-soaked
Steamed buns stuffed with sweetened bean paste cloth, Tofu pudding is placed in mold, covers lid, and the weight pressure for putting 1kg above demoulds after 6~8 hours, as finished product.
Inner ester bean curd: weighing big dried bean curd beans, rinse well, small with 6~7 times of water immersion 10~12 at 8~15 DEG C
When, defibrination 5 minutes, two layers of filter-cloth filtering of gained soya-bean milk, filtered filtrate (soya-bean milk) are heated to boiling later, slightly boiled holding
3~5 minutes spare.35 DEG C are cooled to soya-bean milk temperature and is added 0.017 times of soybean milk quantity hereinafter, setting up, and concentration is 0.053g/ml's
Glucolactone solution stirs soya-bean milk up and down while being slowly added to glucolactone solution, complete point ester.After ester being put
Soya-bean milk pour into model, in 85~90 DEG C of heat preservations, 20~30 minutes standing coagulation formings, natural cooling later, as at
Product.
During the above-mentioned introduction to existing bean-curd production technology, it is as follows that inventor has found that the above-mentioned prior art exists
Problem:
1, bittern main component used in Marinated Tofu is magnesium chloride (or gypsum or glucolactone), and eating excessively can be right
Human body generates harm, while magnesium chloride also can polluted-water.
2, contain protein extremely abundant in bean curd, primary eat excessively not only hinders absorption of the human body to iron, but also
It is bad to easily cause protein digestibility, the malaise symptoms such as abdominal distension, diarrhea occurs.
3, bean dregs have been filtered to remove, have also eliminated soybean dietary fiber together.
4, taste is single.
5, with single nutrient component.
6, nutrient component damages are serious, and yield rate is low, and (traditional bean curd yield rate is soybean: bean curd 1:2.5-5；Lactone beans
Rotten yield rate is soybean: bean curd 1:6-7).
Summary of the invention
The object of the present invention is to provide a kind of New Dietary Fiber soya tofu processing methods, solve existing Marinated Tofu and add
Bittern during work is edible excessively to generate harm to human body, while also polluted-water and edible can excessively easily cause albumen
The problem of aspects such as matter indigestion and nutrient component damages are serious, and yield rate is low.
To achieve the goals above, the technical solution adopted by the present invention is that:
A kind of New Dietary Fiber soya tofu processing method replaces brine with Konjak dietary fiber plain (being called konjaku flour),
Specific procedure of processing is as follows:
Step 1, defibrination is impregnated, big dried bean curd beans is weighed, rinses well, according to the needs of protein content of product and product tenderness,
It is soaked in water, overground defibrination；
Step 2, above-mentioned gained soya-bean milk band bean dregs are heated, then pass to slurry slag separator, remove beans by band slag mashing off and filter residue
Slag；
Step 3, secondary mashing off, the soya-bean milk separated continue to be heated to 100 DEG C, and holding 3~5 minutes spare；
Step 4, soya-bean milk is cooled to 30 DEG C by cooling ingredient, is added the konjaku flour of soybean milk quantity 1~4%, and high shear agitation is to equal
It is even consistent；
Step 5, filling overlay film, the soya-bean milk prepared pour into packing box, overlay film sealing；
Step 6, above-mentioned packaged bean curd is carried out solidification sterilizing by ultra high pressure treatment under super-pressure；
Step 7, outsourcing is cleaned, carries out outsourcing, as finished product after cleaning-drying.
The present invention program's further improvement lies in that: step 1 impregnate defibrination in, the big dried bean curd beans after rinsing well, 8
10~12 h are impregnated with 5-40 times of water at~15 DEG C.
The present invention program's further improvement lies in that: step 2 heats gained soya-bean milk band bean dregs in slag mashing off and filter residue
It is kept for 15 minutes to 60 DEG C.
The present invention program's further improvement lies in that: in the cooling ingredient of step 4, in addition to replacing brine with konjaku flour, then plus
Enter the juice of soybean milk quantity 0~15%, high shear agitation to uniformity.
The present invention program's further improvement lies in that: in step 6 ultra high pressure treatment, by packaged bean curd, 400~
Progress super-pressure solidification sterilizing in 5 minutes is kept under 550Mpa pressure.
By adopting the above-described technical solution, the beneficial effect that the present invention obtains has:
1, replace brine with konjaku flour, not only eliminate brine bring potential hazard, and due to konjac polysaccharide and soybean egg
The white heat irreversible gel bean curd structure generated under super-pressure imparts the delicate smooth mouthfeel of bean curd, the battalion of fruits and vegetables is added
It forms point, is added to dietary fiber, bean curd is made to become more healthy.
2, reheating technique retains more soy bean components, and assigns soya-bean milk dense beany flavour.
3, fruits and vegetables ingredient can be added in bean curd, enrich the nutritional ingredient, kind and taste of bean curd.
4, the use of superhigh pressure technique not only makes bean curd structure fine and smooth, and make under refrigerated condition extended shelf-life to 1~
March.
5, bean curd yield rate significantly improves (yield rate are as follows: soybean: bean curd=1:10-30).
Detailed description of the invention
Fig. 1 is existing Tofu processing process flow chart；
Fig. 2 is the invention patent New Dietary Fiber soya tofu processing technology process flow chart.
Specific embodiment
With reference to the accompanying drawing and specific embodiment is described in further details the present invention:
In the production of giving off a strong fragrance soya-bean milk, soya-bean milk band bean dregs are heated to 60 DEG C and are kept for 15 minutes, keep more soybean polyoses water-soluble with other
Property ingredient enter soya-bean milk, then be passed through slurry slag separator, remove bean dregs, the soya-bean milk separated continues to be heated to 100 DEG C, keeps 3
~5 minutes, soya-bean milk can be made to obtain strong fragrance.
It joined konjaku flour in product, the heat irreversible gel beans for generating konjac polysaccharide and soybean protein under super-pressure
Rotten structure imparts the delicate smooth mouthfeel of bean curd, while improving bean curd dietary fiber cellulose content.
The food materials such as juice are added, the nutritional ingredient for enriching bean curd is more good for health, while increasing the product of bean curd
Kind innovation.
The application of ultra-high pressure sterilization technology can kill bacterium in the case where low temperature does not damage bean curd mouthfeel, improve and produce
The gel reaction speed that protein and polysaccharide are accelerated while the product shelf-life, forms the gel structure of bean curd.
New Dietary Fiber soya tofu processing technique equipment process are as follows: washing soybean equipment-soybeans soaking equipment-soybean
Cooling equipment-the automated packaging equipment-of refining equipment-band slag mashing off equipment-hot soya-bean milk separation equipment-secondary mashing off equipment-soya-bean milk
Super-pressure solidifies sterilizing installation-product cleaning, drying equipment-outer packing equipment.
Here is specific embodiment:
Embodiment 1
A kind of New Dietary Fiber soya tofu technology weighs big dried bean curd beans 100g, rinses well, at 8~15 DEG C
The lower water with 1000g, which impregnates 12 hours, to drain away the water, and increases 15 times of overground defibrinations of drinking water of beans amount, and soya-bean milk band slag is heated to 60
DEG C, it is kept for 15 minutes, by screenings separation equipment or filter cloth, acquisition continues to be heated to 100 DEG C without slag soya-bean milk, is kept for 5 minutes
Afterwards, 30 DEG C are cooled to, the Konjak dietary fiber that soybean milk quantity 1% is added is plain (konjaku flour), is stirred with high shear homomixer high speed shear
It mixes 3 minutes, until pouring into packing box and overlay film after uniformity.Packaged bean curd, keeps 5 minutes under 450Mpa pressure, i.e.,
For finished product.
Embodiment 2
A kind of New Dietary Fiber soya tofu technology weighs big dried bean curd beans 100g, rinses well, at 8~15 DEG C
The lower water with 900g, which impregnates 12 hours, to drain away the water, and increases 10 times of overground defibrinations of drinking water of beans amount, and soya-bean milk band slag is heated to 60
DEG C, it is kept for 15 minutes, by screenings separation equipment or filter cloth, acquisition continues to be heated to 100 DEG C without slag soya-bean milk, is kept for 5 minutes
Afterwards, 30 DEG C are cooled to, the fresh squeezing tomato juice of Konjak dietary fiber plain (konjaku flour) and soybean milk quantity 15% of soybean milk quantity 2% is added, uses
High shear homomixer high shear agitation 3 minutes, until pouring into packing box and overlay film after uniformity.Packaged bean curd, In
5 minutes, as finished product are kept under 450Mpa pressure.
Embodiment 3
A kind of New Dietary Fiber soya tofu technology weighs big dried bean curd beans 100g, rinses well, at 8~15 DEG C
The lower water with 500g, which impregnates 12 hours, to drain away the water, and increases 30 times of overground defibrinations of drinking water of beans amount, and soya-bean milk band slag is heated to 60 DEG C,
It is kept for 15 minutes, by screenings separation equipment or filter cloth, acquisition continues to be heated to 100 DEG C without slag soya-bean milk, it keeps after five minutes,
30 DEG C are cooled to, the Konjak dietary fiber that soybean milk quantity 3% is added is plain (konjaku flour), with high shear homomixer high shear agitation 3
Minute, until pouring into packing box and overlay film after uniformity.Packaged bean curd, keeps 5 minutes under 500Mpa pressure, as at
Product.
Embodiment 4
A kind of New Dietary Fiber soya tofu technology weighs big dried bean curd beans 100g, rinses well, at 8~15 DEG C
The lower water with 900g, which impregnates 12 hours, to drain away the water, and increases 20 times of overground defibrinations of drinking water of beans amount, and soya-bean milk band slag is heated to 60 DEG C,
It is kept for 15 minutes, by screenings separation equipment or filter cloth, acquisition continues to be heated to 100 DEG C without slag soya-bean milk, it keeps after five minutes,
30 DEG C are cooled to, the fresh squeezing Celery Juice of Konjak dietary fiber plain (konjaku flour) and soybean milk quantity 15% of soybean milk quantity 4% is added, with high speed
Shear mixer high shear agitation 3 minutes, until pouring into packing box and overlay film after uniformity.Packaged bean curd, In
5 minutes, as finished product are kept under 450Mpa pressure.
Claims (5)
1. a kind of New Dietary Fiber soya tofu processing method replaces brine with Konjak dietary fiber element, specific to process
Steps are as follows:
Step 1, defibrination is impregnated, big dried bean curd beans is weighed, rinses well, according to the needs of protein content of product and product tenderness,
It is soaked in water, overground defibrination；
Step 2, above-mentioned gained soya-bean milk band bean dregs are heated, then pass to slurry slag separator, remove beans by band slag mashing off and filter residue
Slag；
Step 3, secondary mashing off, the soya-bean milk separated continue to be heated to 100 DEG C, and holding 3~5 minutes spare；
Step 4, soya-bean milk is cooled to 30 DEG C by cooling ingredient, and the Konjak dietary fiber element of soybean milk quantity 1~4%, high speed shear is added
It is stirred until homogeneous consistent；
Step 5, filling overlay film, the soya-bean milk prepared pour into packing box, overlay film sealing；
Step 6, above-mentioned packaged bean curd is carried out solidification sterilizing by ultra high pressure treatment under super-pressure；
Step 7, outsourcing is cleaned, carries out outsourcing, as finished product after cleaning-drying.
2. a kind of New Dietary Fiber soya tofu processing method according to claim 1, it is characterised in that: step 1 leaching
It steeps in defibrination, the big dried bean curd beans after rinsing well, impregnates 10~12 h with 5-40 times of water at 8~15 DEG C.
3. a kind of New Dietary Fiber soya tofu processing method according to claim 1, it is characterised in that: step 2 band
In slag mashing off and filter residue, gained soya-bean milk band bean dregs are heated to 60 DEG C and are kept for 15 minutes.
4. a kind of New Dietary Fiber soya tofu processing method according to claim 1, it is characterised in that: step 4 is cold
But in ingredient, in addition to replacing brine with Konjak dietary fiber element, the juice of soybean milk quantity 0~15%, high shear agitation are added
To uniformity.
5. a kind of New Dietary Fiber soya tofu processing method according to claim 1, it is characterised in that: step 6 surpasses
In HIGH PRESSURE TREATMENT, by packaged bean curd, progress super-pressure solidification sterilizing in 5 minutes is kept under 400~550Mpa pressure.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910788343.1A CN110419592A (en) | 2019-08-27 | 2019-08-27 | A kind of New Dietary Fiber soya tofu processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910788343.1A CN110419592A (en) | 2019-08-27 | 2019-08-27 | A kind of New Dietary Fiber soya tofu processing method |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183237A (en) * | 1996-11-21 | 1998-06-03 | 上海子杰实业有限公司 | Fruit or vegetable soybean curd and producing process thereof |
| CN101675771A (en) * | 2008-09-18 | 2010-03-24 | 张经伟 | Konjaku tofu |
| CN103238673A (en) * | 2013-04-15 | 2013-08-14 | 龙岩嘉麒生物科技有限公司 | Preparation method of plant polysaccharide bean curd |
| CN109090263A (en) * | 2018-09-14 | 2018-12-28 | 合肥工业大学 | A kind of organic acid bean curd and preparation method thereof |
-
2019
- 2019-08-27 CN CN201910788343.1A patent/CN110419592A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183237A (en) * | 1996-11-21 | 1998-06-03 | 上海子杰实业有限公司 | Fruit or vegetable soybean curd and producing process thereof |
| CN101675771A (en) * | 2008-09-18 | 2010-03-24 | 张经伟 | Konjaku tofu |
| CN103238673A (en) * | 2013-04-15 | 2013-08-14 | 龙岩嘉麒生物科技有限公司 | Preparation method of plant polysaccharide bean curd |
| CN109090263A (en) * | 2018-09-14 | 2018-12-28 | 合肥工业大学 | A kind of organic acid bean curd and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 王宸之，等: "豆腐凝胶成型机理研究进展", 《东北农业大学学报》 * |
| 黄甫华: "《魔芋种植新技术》", 31 July 2011, 武汉：湖北科学技术出版社 * |
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Address after: 050000 floors 2-4, incubation building, block C, Junding Science Park, No. 81 Bishui street, Luquan District, Shijiazhuang City, Hebei Province Applicant after: Hebei Tianye Food Technology Co.,Ltd. Applicant after: Inner Mongolia Fubang Food Biotechnology Co.,Ltd. Address before: 050000 Zhongchuang building, southwest corner of the intersection of Huai'an East Road and Fuqiang street, Yuhua District, Shijiazhuang City, Hebei Province 1003-1006, Shijiazhuang Beida Science Park Applicant before: Hebei Tianye Food Technology Co.,Ltd. Applicant before: Inner Mongolia Fubang Food Biotechnology Co.,Ltd. |