CN110477124A - A kind of rubbing filter device for the production of Japanese Premna cured leaf angle's bean curd - Google Patents
A kind of rubbing filter device for the production of Japanese Premna cured leaf angle's bean curd Download PDFInfo
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- CN110477124A CN110477124A CN201910443108.0A CN201910443108A CN110477124A CN 110477124 A CN110477124 A CN 110477124A CN 201910443108 A CN201910443108 A CN 201910443108A CN 110477124 A CN110477124 A CN 110477124A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 101
- 241000131771 Premna Species 0.000 title claims abstract description 94
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 31
- 238000003860 storage Methods 0.000 claims abstract description 24
- 230000010355 oscillation Effects 0.000 claims abstract description 4
- 230000005611 electricity Effects 0.000 claims description 5
- 238000001914 filtration Methods 0.000 abstract description 22
- 238000000034 method Methods 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 8
- 239000012535 impurity Substances 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000010923 batch production Methods 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 51
- 102000002322 Egg Proteins Human genes 0.000 description 39
- 108010000912 Egg Proteins Proteins 0.000 description 39
- 210000003278 egg shell Anatomy 0.000 description 39
- 239000000843 powder Substances 0.000 description 32
- 238000011156 evaluation Methods 0.000 description 21
- 241000531314 Premna microphylla Species 0.000 description 17
- 239000000706 filtrate Substances 0.000 description 17
- 230000001953 sensory effect Effects 0.000 description 15
- 238000002791 soaking Methods 0.000 description 14
- 239000007788 liquid Substances 0.000 description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 239000002002 slurry Substances 0.000 description 11
- 230000015271 coagulation Effects 0.000 description 9
- 238000005345 coagulation Methods 0.000 description 9
- 239000000654 additive Substances 0.000 description 8
- 230000000996 additive effect Effects 0.000 description 8
- 238000007711 solidification Methods 0.000 description 8
- 230000008023 solidification Effects 0.000 description 8
- 238000012545 processing Methods 0.000 description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 238000000465 moulding Methods 0.000 description 4
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- 229920001277 pectin Polymers 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 238000007605 air drying Methods 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 239000000701 coagulant Substances 0.000 description 3
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- 239000000428 dust Substances 0.000 description 3
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- 239000000796 flavoring agent Substances 0.000 description 3
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- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
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- 241000287828 Gallus gallus Species 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 208000004078 Snake Bites Diseases 0.000 description 1
- 206010051373 Wound haemorrhage Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 229920002678 cellulose Polymers 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
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- 230000023597 hemostasis Effects 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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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 OR TREATMENT 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 invention discloses a kind of rubbing filter devices for the production of Japanese Premna cured leaf angle's bean curd, including rubbing device and filter device, rubbing device has storage tank, rubbing sword and gearbox, rotatable rubbing sword is installed in storage tank, rubs sword by rotary shaft and is connected to output shaft of gear-box, the input shaft of gearbox is connected with driving motor, gearbox is fixedly connected on storage pot bottom, storage tank is provided with outlet tube, and valve, outlet tube face filter device overcentre are equipped on outlet tube.The present invention is using automation rubbing and automatic fitration, it overcomes in the manufacturing process of traditional " angle's bean curd ", people has very high participation wherein, avoids during production bringing into for other pollutions and impurity, reduce labor intensity, time saving and energy saving, efficiency greatly improves, and makes it possible batch production, in filter process, using rotation and the filtering of electric and magnetic oscillation space crossings, filter effect can be greatly improved, so that nutritional ingredient filtering is more abundant.
Description
Technical field
The invention belongs to angle's bean curd making apparatus technical fields, and in particular to one kind is used for Japanese Premna cured leaf angle's bean curd
The rubbing filter device of production.
Background technique
Japanese Premna (PrernnamicrephellaTurcz) is also known as bean curd wood, Premna microphylla Turez, belongs to Verenaceae Premna
Machaka, is born in border and hayashishita, suitable growth in subacidity to acid soil, be distributed widely in East China, Central China, it is Central-South,
Southwestern each province.The nutritional ingredients such as pectin, phytoprotein, carbohydrate, amino acid and minerals rich in premna microphylla.Its
Blade fruit rich in, phytoprotein, cellulose and peroxidase have clear containing there are many medicinal ingredients in rhizome
Thermal detoxification, detumescence hemostasis, the effect for curing mainly venomous snake bite, nameless sores or boils, wound hemorrhage.
Existing Japanese Premna cured leaf in the production process, is rubbed by hand, time-consuming and laborious, inefficiency, and is rubbed
Effect is poor, and there are people very high participation wherein, avoids the band of other pollutions and impurity during production
Enter.
Summary of the invention
The technical problem to be solved by the present invention is providing a kind of rubbing filtering for the production of Japanese Premna cured leaf angle's bean curd
Device, to solve problems of the prior art.
The technical scheme adopted by the invention is as follows: a kind of rubbing filter device for the production of Japanese Premna cured leaf angle's bean curd,
Including rubbing device and filter device, rubbing device has storage tank, rubbing sword and gearbox, is equipped in storage tank rotatable
Rubbing sword, rub sword and output shaft of gear-box be connected to by rotary shaft, the input shaft of gearbox is connected with driving motor, speed change
Case is fixedly connected on storage pot bottom, and storage tank is provided with outlet tube, and valve, outlet tube face filtering dress are equipped on outlet tube
Set overcentre.
Preferably, above-mentioned filter device includes filter screen and crosses strainer, and filter screen arc was connected to strainer opening side,
Cross that strainer is connected on bottom plate by rotary rail and middle part is connected with direct driving motor.
Preferably, above-mentioned bottom base plate is connected in vibration fixed plate by spring and middle part is connected with electromagnetic vibrator.
Beneficial effects of the present invention: compared with prior art, the present invention is overcome using automation rubbing and automatic fitration
In the manufacturing process of traditional " angle's bean curd ", people has very high participation wherein, avoids during production it
He pollutes and impurity is brought into, reduces labor intensity, and time saving and energy saving, efficiency greatly improves, and makes it possible batch production, filtering
In the process, it is filtered using rotation and electric and magnetic oscillation space crossings, filter effect can be greatly improved, so that nutritional ingredient filtering is more
Add sufficiently.
Detailed description of the invention
Fig. 1 is rubbing filter apparatus configuration schematic diagram.
Specific embodiment
With reference to the accompanying drawing and the present invention is described further in specific embodiment.
Embodiment 1: a kind of rubbing filter device for the production of Japanese Premna cured leaf angle's bean curd, including 1 He of rubbing device
Filter device 2, as shown in Figure 1, rubbing device 1 has storage tank 101, rubbing sword 102 and gearbox 103, peace in storage tank 101
Equipped with rotatable rubbing sword 102,103 output shaft of gearbox that sword 102 is connected to bevel gear by rotary shaft, gearbox are rubbed
103 input shaft is connected with driving motor 104, and gearbox 103 is fixedly connected on storage 101 bottom of tank, and storage tank 101 is provided with
Outlet tube 105, valve 106,105 face filter device of outlet tube, 2 overcentre are equipped on outlet tube 105, and rubbing sword 102 wraps
Enclosed tool warhead-containing body 107 and spiral are connected to the flight 108 on sub warhead body 107.
Preferably, above-mentioned filter device 2 includes filter screen 201 and crosses strainer 202, and 201 arc of filter screen is connected to filtering
The opening of basin 202 side, strainer 202 is connected on bottom plate 208 by rotary rail 203 excessively and middle part is connected with direct driving motor 204.
Preferably, above-mentioned 203 bottom of bottom plate is connected in vibration fixed plate 206 by spring 205 and middle part is connected with electricity
Magnetic vibrator 207.
Embodiment 2: a kind of Japanese Premna cured leaf angle's bean curd, including Japanese Premna cured leaf, water, egg shell powder, weight are matched
Than are as follows: Japanese Premna cured leaf 0.g, water 32g and egg shell powder 0.07g.
The production method of Japanese Premna cured leaf angle's bean curd the following steps are included:
(1) processing of egg shell: selecting free of contamination egg shell, with 10% light-coloured vinegar impregnate for 24 hours, clear water cleaning, boiling water into
Row sterilization 10min, is cleaned again, is drained, and in 60 DEG C of heated-air dryings to constant weight, milling crosses the sieve of 200 mesh；
(2) Japanese Premna fresh leaf the processing of Japanese Premna cured leaf: is subjected to sunning or 40 DEG C of hot wind freeze-day with constant temperature to get Japanese Premna
Cured leaf；
(3) clean: selection color uniformly, the Japanese Premna cured leaf without mildew, dust and impurities are washed away with clear water, then with 60
DEG C water impregnate 1min, remove Japanese Premna cured leaf bad smell；
(4) it impregnates: the premna microphylla in step (3) quickly being picked up, Japanese Premna cured leaf and water according to the proportion, water is added
It is impregnated, makes Japanese Premna cured leaf rehydration as early as possible；
(5) it rubs: by the soaked Japanese Premna cured leaf of step (4), carrying out premna microphylla rubbing with hand, it is repeated multiple times to rub
It rubs with the hands, until the filter pulp stickiness of premna microphylla can be provoked with hand；
(6) it filters: the Japanese Premna slurries after rubbing being utilized to the gauze squeeze and filter of 100 mesh, so that slurries are utmostly
Ground filters out, and in the last filter cloth that never firmly pressurizes of filtering, otherwise will to influence bean curd most containing more bubble in filtrate
Whole quality；
(7) add egg shell powder: the egg shell powder for weighing proportion is first dissolved with water, and be configured to 0.07% it is dense
Degree, addition stir and evenly mix into Japanese Premna slurries, and as soon as possible, enable pectin substance to play better gelatification, mention
The mouldability of high Japanese Premna cured leaf " angle's bean curd "；
(8) it adjusts pH value: being added in Japanese Premna filtrate by citric acid solution and sodium hydroxide solution, adjust pH value and arrive
6, to improve the mouldability of Japanese Premna cured leaf " angle's bean curd "；
(9) stand solidification, molding: the Japanese Premna filtrate for being regulated pH value stands coagulation forming；
Preferably, premna microphylla rubbing filter device includes rubbing device 1 and filtering in above-mentioned steps (5) and step (6)
Device 2 is stored and is equipped in tank 101 as shown in Figure 1, rubbing device 1 has storage tank 101, rubbing sword 102 and gearbox 103
Rotatable rubbing sword 102, rubbing sword 102 are connected to 103 output shaft of gearbox of bevel gear, gearbox 103 by rotary shaft
Input shaft be connected with driving motor 104, gearbox 103 is fixedly connected on storage 101 bottom of tank, and storage tank 101 is provided with out
Liquid pipe 105, valve 106,105 face filter device of outlet tube, 2 overcentre are equipped on outlet tube 105, and rubbing sword 102 includes
Sub warhead body 107 and spiral are connected to the flight 108 on sub warhead body 107.
Preferably, above-mentioned filter device 2 includes filter screen 201 and crosses strainer 202, and 201 arc of filter screen is connected to filtering
The opening of basin 202 side, strainer 202 is connected on bottom plate 208 by rotary rail 203 excessively and middle part is connected with direct driving motor 204.
Preferably, above-mentioned 203 bottom of bottom plate is connected in vibration fixed plate 206 by spring 205 and middle part is connected with electricity
Magnetic vibrator 207.
Preferably, soaking process in above-mentioned steps (4), cleans in 40 DEG C of water and impregnates 4min.
Preferably, in above-mentioned steps (9) coagulation forming using low temperature quickly promotees coagulate method, make bean curd have better mouldability,
Elasticity, hardness.It is sure not to rock during standing.
Embodiment 3: a kind of Japanese Premna cured leaf angle's bean curd, including Japanese Premna cured leaf, water, egg shell powder, weight are matched
Than are as follows: Japanese Premna cured leaf 1g, water 35g and egg shell powder 0.08g.
The production method of Japanese Premna cured leaf angle's bean curd the following steps are included:
(1) processing of egg shell: selecting free of contamination egg shell, with 10% light-coloured vinegar impregnate for 24 hours, clear water cleaning, boiling water into
Row sterilization 10min, is cleaned again, is drained, and in 60 DEG C of heated-air dryings to constant weight, milling crosses the sieve of 200 mesh；
(2) Japanese Premna fresh leaf the processing of Japanese Premna cured leaf: is subjected to sunning or 40 DEG C of hot wind freeze-day with constant temperature to get Japanese Premna
Cured leaf；
(3) clean: selection color uniformly, the Japanese Premna cured leaf without mildew, dust and impurities are washed away with clear water, then with 60
DEG C water impregnate 1min, remove Japanese Premna cured leaf bad smell；
(4) it impregnates: the premna microphylla in step (3) quickly being picked up, Japanese Premna cured leaf and water according to the proportion, water is added
It is impregnated, makes Japanese Premna cured leaf rehydration as early as possible；
(5) it rubs: by the soaked Japanese Premna cured leaf of step (4), carrying out premna microphylla rubbing with hand, it is repeated multiple times to rub
It rubs with the hands, until the filter pulp stickiness of premna microphylla can be provoked with hand；
(6) it filters: the Japanese Premna slurries after rubbing being utilized to the gauze squeeze and filter of 100 mesh, so that slurries are utmostly
Ground filters out, and in the last filter cloth that never firmly pressurizes of filtering, otherwise will to influence bean curd most containing more bubble in filtrate
Whole quality；
(7) add egg shell powder: the egg shell powder for weighing proportion is first dissolved with water, and be configured to 0.07% it is dense
Degree, addition stir and evenly mix into Japanese Premna slurries, and as soon as possible, enable pectin substance to play better gelatification, mention
The mouldability of high Japanese Premna cured leaf " angle's bean curd "；
(8) it adjusts pH value: being added in Japanese Premna filtrate by citric acid solution and sodium hydroxide solution, adjust pH value and arrive
6.5, to improve the mouldability of Japanese Premna cured leaf " angle's bean curd "；
(9) stand solidification, molding: the Japanese Premna filtrate for being regulated pH value stands coagulation forming；
Preferably, premna microphylla rubbing filter device includes rubbing device 1 and filtering in above-mentioned steps (5) and step (6)
Device 2, rubbing device 1 have storage tank 101, rubbing sword 102 and gearbox 103, store in tank 101 and be equipped with rotatable rub
Rub sword 102 with the hands, rubbing sword 102 is connected to 103 output shaft of gearbox of bevel gear by rotary shaft, and the input shaft of gearbox 103 connects
It is connected to driving motor 104, gearbox 103 is fixedly connected on storage 101 bottom of tank, and storage tank 101 is provided with outlet tube 105, out
Valve 106,105 face filter device of outlet tube, 2 overcentre are installed, rubbing sword 102 includes sub warhead body in liquid pipe 105
107 and spiral be connected to the flight 108 on sub warhead body 107.
Preferably, above-mentioned filter device 2 includes filter screen 201 and crosses strainer 202, and 201 arc of filter screen is connected to filtering
The opening of basin 202 side, strainer 202 is connected on bottom plate 208 by rotary rail 203 excessively and middle part is connected with direct driving motor 204.
Preferably, above-mentioned 203 bottom of bottom plate is connected in vibration fixed plate 206 by spring 205 and middle part is connected with electricity
Magnetic vibrator 207.
Preferably, soaking process in above-mentioned steps (4), cleans in 60 DEG C of water and impregnates 4min.
Preferably, in above-mentioned steps (9) coagulation forming using low temperature quickly promotees coagulate method, make bean curd have better mouldability,
Elasticity, hardness.It is sure not to rock during standing.
Embodiment 4: a kind of Japanese Premna cured leaf angle's bean curd, including Japanese Premna cured leaf, water, egg shell powder, weight are matched
Than are as follows: Japanese Premna cured leaf 1.1g, water 38g and egg shell powder 0.09g.
The production method of Japanese Premna cured leaf angle's bean curd the following steps are included:
(1) processing of egg shell: selecting free of contamination egg shell, with 10% light-coloured vinegar impregnate for 24 hours, clear water cleaning, boiling water into
Row sterilization 10min, is cleaned again, is drained, and in 60 DEG C of heated-air dryings to constant weight, milling crosses the sieve of 200 mesh；
(2) Japanese Premna fresh leaf the processing of Japanese Premna cured leaf: is subjected to sunning or 40 DEG C of hot wind freeze-day with constant temperature to get Japanese Premna
Cured leaf；
(3) clean: selection color uniformly, the Japanese Premna cured leaf without mildew, dust and impurities are washed away with clear water, then with 80
DEG C water impregnate 1min, remove Japanese Premna cured leaf bad smell；
(4) it impregnates: the premna microphylla in step (3) quickly being picked up, Japanese Premna cured leaf and water according to the proportion, water is added
It is impregnated, makes Japanese Premna cured leaf rehydration as early as possible；
(5) it rubs: by the soaked Japanese Premna cured leaf of step (4), carrying out premna microphylla rubbing with hand, it is repeated multiple times to rub
It rubs with the hands, until the filter pulp stickiness of premna microphylla can be provoked with hand；
(6) it filters: the Japanese Premna slurries after rubbing being utilized to the gauze squeeze and filter of 100 mesh, so that slurries are utmostly
Ground filters out, and in the last filter cloth that never firmly pressurizes of filtering, otherwise will to influence bean curd most containing more bubble in filtrate
Whole quality；
(7) add egg shell powder: the egg shell powder for weighing proportion is first dissolved with water, and be configured to 0.07% it is dense
Degree, addition stir and evenly mix into Japanese Premna slurries, and as soon as possible, enable pectin substance to play better gelatification, mention
The mouldability of high Japanese Premna cured leaf " angle's bean curd "；
(8) it adjusts pH value: being added in Japanese Premna filtrate by citric acid solution and sodium hydroxide solution, adjust pH value and arrive
7, to improve the mouldability of Japanese Premna cured leaf " angle's bean curd "；
(9) stand solidification, molding: the Japanese Premna filtrate for being regulated pH value stands coagulation forming；
Preferably, premna microphylla rubbing filter device includes rubbing device 1 and filtering in above-mentioned steps (5) and step (6)
Device 2, rubbing device 1 have storage tank 101, rubbing sword 102 and gearbox 103, store in tank 101 and be equipped with rotatable rub
Rub sword 102 with the hands, rubbing sword 102 is connected to 103 output shaft of gearbox of bevel gear by rotary shaft, and the input shaft of gearbox 103 connects
It is connected to driving motor 104, gearbox 103 is fixedly connected on storage 101 bottom of tank, and storage tank 101 is provided with outlet tube 105, out
Valve 106,105 face filter device of outlet tube, 2 overcentre are installed, rubbing sword 102 includes sub warhead body in liquid pipe 105
107 and spiral be connected to the flight 108 on sub warhead body 107.
Preferably, above-mentioned filter device 2 includes filter screen 201 and crosses strainer 202, and 201 arc of filter screen is connected to filtering
The opening of basin 202 side, strainer 202 is connected on bottom plate 208 by rotary rail 203 excessively and middle part is connected with direct driving motor 204.
Preferably, above-mentioned 203 bottom of bottom plate is connected in vibration fixed plate 206 by spring 205 and middle part is connected with electricity
Magnetic vibrator 207.
Preferably, soaking process in above-mentioned steps (4), cleans in 80 DEG C of water and impregnates 4min.
Preferably, in above-mentioned steps (9) coagulation forming using low temperature quickly promotees coagulate method, make bean curd have better mouldability,
Elasticity, hardness.It is sure not to rock during standing.
The production method of above-described embodiment 2-4 has the advantages that
(1) it is made of Japanese Premna cured leaf, current premna microphylla product, most of is all the production to fresh leaf,
The production of Japanese Premna cured leaf, which has no, to be had been reported that, the present invention, is solved premna microphylla food production by seasonal limitation, is factory
The Japanese Premna cured leaf production of change provides data reference and theoretical reference；Using egg shell powder as coagulator, biography is avoided
The problem of heavy metal for using plant ash to generate as coagulator in controlling work.Egg shell powder is as coagulator, so that with grass
Wood ash is greatly shortened as setting time needed for coagulator, is shortened within 24min from 35min or more.Egg shell powder conduct
Coagulator, it is good that " angle's bean curd " hardness and toughness of formation are all formed compared with plant ash as coagulator；
(2) it is impregnated using 40-60 DEG C of water, is impregnated for the first time twice, remove bad flavor and the raising of Japanese Premna cured leaf
Rehydration efficiency.Second of immersion, improves rehydration efficiency, and rubbing can be made to be easier；
(3) it using automation rubbing and automatic fitration, overcomes in the manufacturing process of traditional " angle's bean curd ", people exists
Wherein there is very high participation, avoids during production bringing into for other pollutions and impurity, reduce labor intensity, make
Batch production is possibly realized, and in filter process, is filtered using rotation and electric and magnetic oscillation space crossings, and filtering effect can be greatly improved
Fruit, so that nutritional ingredient filtering is more abundant；
(4) low temperature is promoted solidifying and solidification container design to combine, reduces the rolling at " angle's bean curd " in process of setting
The dynamic influence to its coagulation result can accelerate the solidification of " angle's bean curd " at low temperature；
(5) production method is simple, easy to operate, is easy to improve production efficiency, obtains efficient production.
Effect in order to further illustrate the present invention, is tested as follows:
1, it tests
1.1 primary operational main points
It weighs 10g Japanese Premna cured leaf to be put into round plastic box, 350mL60 DEG C of distillation is added in the ratio of 1:35g/mL
Water starts to rub after impregnating 4min, rubs until premna microphylla filter pulp stickiness can be provoked with hand, by the bean curd after rubbing
Bavin filter pulp crosses 100 gauzes to get screenings, slurries.The egg shell powder water for weighing 0.07g dissolves and is configured to a certain concentration,
Addition is stirred and evenly mixed into Japanese Premna slurries, and as soon as possible, is adjusted pH value to 6, is solidified after standing 2h at room temperature to it to get mind
Celestial bean curd.
1.2 test method
1.2.1 influence of the solid-liquid ratio to cured leaf angle's tofu quality
10g Japanese Premna cured leaf is taken, is respectively 1:25g/mL, 1:30g/mL, 1:35g/mL, 1:40g/mL, 1 by solid-liquid ratio:
Japanese Premna cured leaf is soaked in 60 DEG C of water after 4min by 45g/mL, is rubbed, and filtering takes filtrate, and it is full that 0.7% is added into filtered juice
With egg shell powder clarified solution, PH to 6 is adjusted, is solidified after standing 2h at room temperature to it, with sensory evaluation scores, yield rate, leachate
Volume is evaluation index, with the suitable solid-liquid ratio of determination.
1.2.2 influence of the water temperature to cured leaf angle's tofu quality
10g Japanese Premna cured leaf is taken, is 1:35g/mL by solid-liquid ratio, being soaked in temperature respectively is 20 DEG C, 40 DEG C, 60 DEG C, 80
DEG C and 100 DEG C of water in after 4min, rub, filtering takes filtrate, 0.7% saturation egg shell powder clarified solution is added into filtered juice,
PH to 6 is adjusted, is solidified after standing 2h at room temperature to it, using sensory evaluation scores, yield rate, leachate volume as evaluation index, with true
Fixed suitable water temperature.
1.2.3 influence of the soaking time to cured leaf angle's tofu quality
Take 10g Japanese Premna cured leaf, by solid-liquid ratio be 1:35g/mL, impregnated respectively in 60 DEG C of water 0min, 2min, 4min,
After 6min, 8min, to rub, filtering takes filtrate, and 0.7% saturation egg shell powder clarified solution is added into filtered juice, adjusts PH to 6,
It is solidified after standing 2h at room temperature to it, using sensory evaluation scores, yield rate, leachate volume as evaluation index, to determine suitable leaching
Steep the time.
1.2.4 the influence of egg shell powder foot couple angle tofu quality
10g Japanese Premna cured leaf is taken, is 1:35g/mL by solid-liquid ratio, the influence to cured leaf angle's tofu quality is in 60 DEG C of water
It after impregnating 4min, rubs, filtering takes filtrate, and the 0.7% egg shell powder clarified solution into filtered juice adjusts PH to 6, at room temperature
It is solidified after standing 2h to it, using sensory evaluation scores, yield rate, leachate volume as evaluation index.
1.2.5 influence of the difference pH to cured leaf angle's tofu quality
With suitable solid-liquid ratio filtered juice solution, with 0.5mol/L citric acid and 0.5mol/L sodium hydroxide solution by Japanese Premna
The PH of cured leaf filtered juice is adjusted to 3,4,5,6,7,8,9 respectively, using sensory evaluation scores, yield rate, leachate volume as evaluation index, with true
Fixed suitable PH.
1.3 cured leaf angle's bean curd subjective appreciations
The sensory evaluation index of cured leaf angle's bean curd include color, flavor, mouthfeel, apparently with shape, hardness, overall can connect
By 7 aspects of property and leachate color, evaluation group is formed by 10 students of food science and engineering (5 male 5 female), is trained
Sensory evaluation scores are carried out to cured leaf angle's bean curd afterwards, cured leaf angle's bean curd sensory evaluation criteria is shown in Table 1.
1 cured leaf angle's bean curd sensory evaluation criteria table of table
The measurement of 1.4 cured leaf angle's bean curd yield rates
After finished product solidifies well, after placing 2h at room temperature, the gross mass of cured leaf angle bean curd and leachate is weighed, then claim
Measure the quality of cured leaf angle's bean curd.
Yield rate (%)=[quality of cured leaf angle's bean curd/cured leaf angle bean curd and leachate gross mass] * 100%.
The measurement of 1.5 cured leaf angle's bean curd leachate volumes
It is finished to the measurement of cured leaf angle's bean curd yield rate, leachate is poured out, the volume (mL of diffusate is measured.
2 results and analysis
Influence of 2.1 solid-liquid ratios to cured leaf angle's tofu quality
As shown in Table 1, when material-water ratio is lower than 1:30g/mL, the filtrate of obtained Japanese Premna cured leaf is excessively sticky, it is difficult to mistake
Filter, can generate many bubbles and be suspended in filtrate, be in spongy, mouth so that there are many apertures inside final angle's bean curd
Feel fineless and smooth, has harsh feeling, influence the organoleptic quality and taste of product.When material-water ratio is greater than 1:40g/mL, filtrate is excessively dilute, color
It shoals, angle's bean curd is unable to coagulation forming, and topical manifestations are cotton-shaped.Therefore, when making angle's bean curd, material-water ratio is in 1:35g/mL
When, the performance optimal of Japanese Premna cured leaf angle's bean curd, quality is mainly shown as that section is smooth, surface bubble-free, and inside is without small
Hole, no harsh feeling.
Influence of 1 material-water ratio of table to cured leaf angle's tofu quality
Influence of 2.2 water temperatures to cured leaf angle's tofu quality
As shown in Table 2, different water temperatures is different to the qualitative effects of angle's bean curd.With the variation of water temperature, Japanese Premna is dry
The rehydration efficiency of leaf is different, and temperature is too low, can extend the time of rehydration, and the bad flavor removal effect of Japanese Premna cured leaf is unknown
It is aobvious but little to the Color influences of Japanese Premna cured leaf；Temperature is excessively high, and rehydration time is obviously shortened, in removal Japanese Premna cured leaf
Taste also eliminates the original taste of Japanese Premna cured leaf simultaneously.Since soaking temperature is excessively high, angle's bean curd color of formation is complete
It is destroyed, affects sensory evaluation and the taste of angle's bean curd.With the increase of water temperature, the sensory evaluation scores of cured leaf angle's bean curd are first
Reduce after increase, when water temperature is 60 DEG C, the sensory evaluation scores highest of cured leaf angle's bean curd, angle's bean curd yield rate under this condition
Up to 84%, diffusate volume is 44mL, and the color of angle's bean curd is green, and the basic bubble-free in bean curd surface, inside is without aperture, nothing
Harsh feeling, it is flexible.
Influence of 2 water temperature of table to cured leaf angle's tofu quality
Influence of 2.3 soaking times to cured leaf angle's tofu quality
As shown in Table 3, with the extension of Japanese Premna cured leaf soaking time, after the yield rate of cured leaf angle's bean curd is gradually reduced
Increase again, when soaking time is lower than 2min, the time of Japanese Premna cured leaf rubbing is extended, the rubbing needed puts more effort.It is formed
Angle's bean curd section it is coarse, there are aperture, slightly harsh feeling in inside, but the length of Japanese Premna cured leaf soaking time is to angle's bean curd
The influence of color is not very big.When soaking time is 4min, the sensory evaluation scores of cured leaf angle's bean curd, which reach, is up to 84, herein
Under the conditions of angle's bean curd yield rate be 87%, diffusate volume be 30mL angle's bean curd be green, surface is smooth, without coarse
Sense.Therefore, soaking time selection 4min is advisable.
Influence of 3 soaking time of table to cured leaf angle's tofu quality
Influence of the 2.4 egg shell powder additive amounts to cured leaf angle's tofu quality
As shown in Table 4, with the increase of egg shell powder additive amount, the yield rate of Japanese Premna cured leaf angle's bean curd gradually increases
Greatly, diffusate volume is gradually reduced, and the sensory evaluation of angle's bean curd is first gradually increased to be gradually reduced afterwards.When egg shell powder adds
When amount is lower than 0.5%, Japanese Premna cured leaf angle's bean curd molding time extends, and coagulation result is general, and section is more smooth, in table
The bladdery generation in face affects angle's bean curd overall quality.When egg shell powder additive amount is greater than 0.9%, setting time
The angle's bean curd excessive high hardness for being obviously shortened, but being formed, toughness are too low.When egg shell powder additive amount is 0.7%, can be shortened
Time needed for solidification, and can control its hardness and toughness, so that the angle's bean curd organoleptic quality formed is best.Therefore, chicken
Eggshell powder additive amount is advisable for 0.7%.
Influence of the 4 egg shell powder additive amount of table to cured leaf angle's tofu quality
Influence of the 2.5 difference pH to cured leaf angle's tofu quality
As shown in Table 5, with the increase of pH, the sensory evaluation scores first increases and then decreases of Japanese Premna cured leaf angle's bean curd.Work as pH
When between 5-7, Japanese Premna cured leaf angle's bean curd overall quality of formation is preferable.When filtrate pH is 6, the sense organ of angle's bean curd is commented
Divide highest, yield rate 92%, most short the time required to solidification, solidification morphology is best.When pH is 8 or 9, angle's bean curd can not be at
Type.Therefore, it is best when comprehensive each factor pH is 6.
Influence of the 5 difference pH of table to cured leaf angle's tofu quality
3 conclusions
Using bean curd cured leaf as raw material, egg shell powder is that coagulant makes cured leaf angle bean curd for this experimental study, is inquired into
Solid-liquid ratio, water temperature, soaking time, egg shell powder additive amount, influence of the pH to cured leaf angle's tofu quality.Test result table
Bright, when solid-liquid ratio is 1:35g/mL, water temperature is 60 DEG C, soaking time 4min, and egg shell powder additive amount is 0.7%, pH 6
Under the conditions of Japanese Premna cured leaf angle's bean curd for preparing in green blue, section is smooth, internal without aperture, delicate mouthfeel, no harsh feeling,
Yield rate highest.Meanwhile this research uses egg shell powder as coagulant, is recycled to egg shell, is angle's beans
A kind of new coagulant is found in rotten exploitation, in addition, solving the season of angle's Tofu processing using cured leaf production angle's bean curd
Property problem, provide the foundation for the serialization industrialized production of angle's bean curd.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Within protection scope of the present invention, therefore, protection scope of the present invention should be based on the protection scope of the described claims lid.
Claims (3)
1. a kind of rubbing filter device for the production of Japanese Premna cured leaf angle's bean curd, it is characterised in that: including rubbing device (1)
With filter device (2), rubbing device (1) has storage tank (101), rubbing sword (102) and gearbox (103), stores tank (101)
Rotatable rubbing sword (102) is inside installed, rubs sword (102) by rotary shaft and is connected to gearbox (103) output shaft, speed change
The input shaft of case (103) is connected with driving motor (104), and gearbox (103) is fixedly connected on storage tank (101) bottom, storage
Tank (101) is provided with outlet tube (105), is equipped on outlet tube (105) valve (106), outlet tube (105) face filter device
(2) overcentre.
2. a kind of rubbing filter device for the production of Japanese Premna cured leaf angle's bean curd, special according to claim 1
Sign is: filter device (2) includes filter screen (201) and crosses strainer (202), and filter screen (201) arc was connected to strainer
(202) be open side, crosses strainer (202) and is connected on bottom plate (208) by rotary rail (203) and middle part is connected with and straight drives electricity
Machine (204).
3. a kind of rubbing filter device for the production of Japanese Premna cured leaf angle's bean curd, special according to claim 2
Sign is: bottom plate (203) bottom is connected in vibration fixed plate (206) by spring (305) and middle part is connected with electric and magnetic oscillation
Device (207).
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| US4469592A (en) * | 1981-08-28 | 1984-09-04 | "Rhewum" Rheinische Werkzeug- Und Maschinenfabrik Gmbh | Power sieve with screen beaters |
| CN2794145Y (en) * | 2005-04-15 | 2006-07-12 | 曹洪防 | Cutting and rubbing machine for fresh ginger seedling fodder |
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| CN206435313U (en) * | 2016-12-27 | 2017-08-25 | 武平县象洞乡绿色仙草专业合作社 | A kind of celestial grass beater |
| CN206809906U (en) * | 2017-05-23 | 2017-12-29 | 林小妹 | A kind of root of kudzu vine is milled filter |
| CN210226762U (en) * | 2019-05-26 | 2020-04-03 | 铜仁学院 | Rubbing and filtering device for making premna microphylla dry leaf immortal bean curd |
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2019
- 2019-05-26 CN CN201910443108.0A patent/CN110477124A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4469592A (en) * | 1981-08-28 | 1984-09-04 | "Rhewum" Rheinische Werkzeug- Und Maschinenfabrik Gmbh | Power sieve with screen beaters |
| CN2794145Y (en) * | 2005-04-15 | 2006-07-12 | 曹洪防 | Cutting and rubbing machine for fresh ginger seedling fodder |
| CN203407488U (en) * | 2013-07-16 | 2014-01-29 | 东莞日之泉蒸馏水有限公司 | Crushing pulping machine |
| CN204266042U (en) * | 2014-11-26 | 2015-04-15 | 江西晨鸣纸业有限责任公司 | A kind of needlebush and leaf wood mixing beating equipment |
| CN205491839U (en) * | 2016-02-17 | 2016-08-24 | 福建省农业科学院畜牧兽医研究所 | Novel machine is rubbed to forage grass |
| CN206435313U (en) * | 2016-12-27 | 2017-08-25 | 武平县象洞乡绿色仙草专业合作社 | A kind of celestial grass beater |
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