CN112075499A - Preparation method of freeze-dried bean curd stick reduced soybean milk - Google Patents

Abstract

A method for preparing freeze-dried bean curd stick reduced soybean milk comprises the following steps: step 1: selecting non-transgenic soybeans, screening by using a soybean screening machine with the screen bottom of 4.0, then manually selecting the soybeans once, selecting the soybeans with full grains, no mildew and no worm damage, weighing 300-400 jin of selected soybeans, washing the selected soybeans for 3 times by using clear water at 15 ℃, and carrying out the step 2: soaking the cleaned soybean in 15 deg.C water at a weight ratio of 1: 2.5, wherein the soaking time is determined according to seasons: soaking in spring and autumn for 8 hours, and changing water every 4 hours in winter for 12 hours, wherein the soaked beans are properly swelled and not hard and soft by pinching with hands; after soaking, the water for soaking the soybeans is isolated from the dryness, and then the soybeans are washed once by clean water, so that the soaked soybeans are clean and have no foreign flavor.

Description

Preparation method of freeze-dried bean curd stick reduced soybean milk

Technical Field

The invention relates to the field of soybean milk, in particular to a method for preparing freeze-dried bean curd stick reduced soybean milk.

Background

The existing soybean milk preparation needs to soak soybeans for a long time to grind the soybean milk, the time is long, the operation is troublesome and labor-consuming, the existing dried bean curd sticks are difficult to restore into the soybean milk after being steamed and boiled, and if the dried bean curd sticks are taken after being mixed with the soybean milk powder, although the soybean milk powder is convenient, the soybean milk powder is not a product obtained by grinding the soybeans into powder, but is a powdery instant drink prepared by taking the soybeans as a main raw material, a lot of additives are arranged in the instant drink, the instant drink is not beneficial to human health, and the eating effect is not ideal.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a method for preparing freeze-dried bean curd stick reduced soybean milk.

The purpose of the invention is realized by the following technical scheme:

a method for preparing freeze-dried bean curd stick reduced soybean milk comprises the following steps:

step 1: selecting non-transgenic soybeans, screening by using a soybean screening machine with the screen bottom of 4.0, then manually selecting once, selecting soybeans with full particles, no mildew and no worm damage, weighing 300 and 400 jin of selected soybeans, washing the selected soybeans for 3 times by using clear water at 15 ℃, and removing impurities;

step 2: soaking the cleaned soybean in 15 deg.C water at a weight ratio of 1: 2.5, wherein the soaking time is determined according to seasons: soaking in spring and autumn for 8 hours, and changing water every 4 hours in winter for 12 hours, wherein the soaked beans are properly swelled and not hard and soft by pinching with hands; after soaking, isolating the water for soaking the soybeans from the water, and then washing the soybeans with clean water once to ensure that the soaked soybeans are clean and have no foreign flavor;

and 3, step 3: grinding cleaned soybean into juice, wherein the weight ratio of soybean to water is 1: 10, filtering the ground juice for 3 times by using a spin dryer, and manually kneading bean dregs obtained by filtering to loose the bean dregs without the water;

and 4, step 4: enabling the filtered juice to flow into a container through a pipeline, heating to 100-110 ℃ for cooking, cooking the juice for 30 minutes, enabling the juice to flow into a sieve bed through the pipeline after the juice is cooked, cooking the juice for 30 minutes again for 1 time, filtering by using a 40-mesh screen and removing impurities;

and 5, step 5: picking up bamboo, namely picking skin, conveying the juice into a bamboo pot by using a sanitary stainless steel pipeline, controlling the temperature of the bamboo pot to be in a constant temperature state of 80-90 ℃, naturally condensing a layer of film on the juice surface for about 10-15 minutes, rotating the juice into a column shape by hands during extraction, and hanging the juice on a bamboo pole to obtain the dried beancurd stick;

and 6, step 6: the dried beancurd sticks hung on the bamboo poles are sent to a pretreatment room, cut and formed, the middle sections of the dried beancurd sticks are selected, the tail parts of the dried beancurd sticks are conical, and bent parts formed in the process of hanging the dried beancurd sticks are cut and discarded; placing the middle section of the dried beancurd sticks, wherein the dried beancurd sticks cannot be bent when placed; pre-cooling the quick-freezing warehouse to-35 ℃ in advance, conveying the processed dried beancurd sticks to the quick-freezing warehouse by a rack vehicle for quick freezing at-35 ℃ for 3 hours, conveying the quick-frozen dried beancurd sticks to a vacuum tank by the rack vehicle, sealing each opening of the vacuum tank, and vacuumizing to below 80pa for 10 hours to form the freeze-dried beancurd sticks.

And 7, step 7: and (3) filling the freeze-dried bean curd stick finished product material into a food turnover box with a lining in a filling room, transporting the food turnover box to an inner packaging room through an elevator, transporting the food turnover box to an outer packaging room after packaging, spraying and printing a production date batch number, transporting the food turnover box to a transport box, and warehousing and storing the food turnover box.

And 8, step 8: when the soybean milk is reduced, weak alkaline water with the pH value of more than 7.8 is used, the weight ratio of the freeze-dried bean curd sticks to the weak alkaline water is 2.5:100 or 2:100, 400mL of weak alkaline water is added with 10g of the freeze-dried bean curd sticks prepared in the step 6, the mixture is adjusted to 1200W by using an electromagnetic oven, and the soybean milk is obtained after the cover is opened and the soybean milk is boiled for 9 minutes. Or adding 1000mL of weak alkaline water into 20g of the freeze-dried bean curd sticks prepared in the step 6, and boiling for 18 minutes by using a health preserving pot of 800W to obtain the soybean milk.

Has the advantages that:

the freeze-dried bean curd stick reduced soybean milk is not fried, puffed, baked and additive-free, can be quickly reduced into soybean milk in more than ten minutes, has no change in appearance, no damage to nutrition and no deterioration after long-term storage, is favorable for being reduced into soybean milk at any time during transportation, and ensures strong market competitiveness and higher acceptance rate.

The freeze-dried bean curd stick reduced soybean milk is prepared by adopting high-quality non-transgenic organic soybeans as raw materials and an advanced vacuum freeze-drying process, the soybean protein is kept unchanged at low temperature in the processing process, and the finished product is yellow and white in color and luster and bright in oil; the dried beancurd sticks processed by the freeze-drying process can ensure the nutritional value of the product to the maximum extent and also ensure the instantaneity and convenience of the product; the soybean milk is reduced after the bean curd sticks are boiled for 9 minutes, the bean milk is very convenient to eat, and the freeze-dried bean curd sticks can be soaked in warm water for 1 minute for eating aiming at the stir-frying eating mode; the chafing dish is boiled, soup is cooked, and the chafing dish is fried and stewed without rehydration.

Detailed Description

The invention is illustrated in further detail below with reference to examples:

example 1

A method for preparing freeze-dried bean curd stick reduced soybean milk comprises the following steps:

step 1: selecting non-transgenic soybeans, screening by using a soybean screening machine with the screen bottom of 4.0, then manually selecting once, selecting soybeans with full particles, no mildew and no worm damage, weighing 300 and 400 jin of selected soybeans, washing the selected soybeans for 3 times by using clear water at 15 ℃, and removing impurities;

step 2: soaking the cleaned soybean in 15 deg.C water at a weight ratio of 1: 2.5, wherein the soaking time is determined according to seasons: soaking in spring and autumn for 8 hours, and changing water every 4 hours in winter for 12 hours, wherein the soaked beans are properly swelled and not hard and soft by pinching with hands; after soaking, isolating the water for soaking the soybeans from the water, and then washing the soybeans with clean water once to ensure that the soaked soybeans are clean and have no foreign flavor;

and 3, step 3: grinding cleaned soybean into juice, wherein the weight ratio of soybean to water is 1: 10, filtering the ground juice for 3 times by using a spin dryer, and manually kneading bean dregs obtained by filtering to loose the bean dregs without the water;

and 4, step 4: enabling the filtered juice to flow into a container through a pipeline, heating to 100-110 ℃ for cooking, cooking the juice for 30 minutes, enabling the juice to flow into a sieve bed through the pipeline after the juice is cooked, cooking the juice for 30 minutes again for 1 time, filtering by using a 40-mesh screen and removing impurities;

and 5, step 5: picking up bamboo, namely picking skin, conveying the juice into a bamboo pot by using a sanitary stainless steel pipeline, controlling the temperature of the bamboo pot to be in a constant temperature state of 80-90 ℃, naturally condensing a layer of film on the juice surface for about 10-15 minutes, rotating the juice into a column shape by hands during extraction, and hanging the juice on a bamboo pole to obtain the dried beancurd stick;

and 6, step 6: the dried beancurd sticks hung on the bamboo poles are sent to a pretreatment room, cut and formed, the middle sections of the dried beancurd sticks are selected, the tail parts of the dried beancurd sticks are conical, and bent parts formed in the process of hanging the dried beancurd sticks are cut and discarded; placing the middle section of the dried beancurd sticks, wherein the dried beancurd sticks cannot be bent when placed; pre-cooling the quick-freezing warehouse to-35 ℃ in advance, conveying the processed dried beancurd sticks to the quick-freezing warehouse by a rack vehicle for quick freezing at-35 ℃ for 3 hours, conveying the quick-frozen dried beancurd sticks to a vacuum tank by the rack vehicle, sealing each opening of the vacuum tank, and vacuumizing to below 80pa for 10 hours to form the freeze-dried beancurd sticks.

And 7, step 7: and (3) filling the freeze-dried bean curd stick finished product material into a food turnover box with a lining in a filling room, transporting the food turnover box to an inner packaging room through an elevator, transporting the food turnover box to an outer packaging room after packaging, spraying and printing a production date batch number, transporting the food turnover box to a transport box, and warehousing and storing the food turnover box.

And 8, step 8: when the soybean milk is reduced, weak alkaline water with the pH value of more than 7.8 is used, the weight ratio of the freeze-dried bean curd sticks to the weak alkaline water is 2.5:100 or 2:100, 400mL of weak alkaline water is added with 10g of the freeze-dried bean curd sticks prepared in the step 6, the mixture is adjusted to 1200W by using an electromagnetic oven, and the soybean milk is obtained after the cover is opened and the soybean milk is boiled for 9 minutes. Or adding 1000mL of weak alkaline water into 20g of the freeze-dried bean curd sticks prepared in the step 6, and boiling for 18 minutes by using a health preserving pot of 800W to obtain the soybean milk.

Example 2

A method for preparing freeze-dried bean curd stick reduced soybean milk comprises the following steps:

step 1: selecting non-transgenic soybeans, screening by using a soybean screening machine with the screen bottom of 4.0, then manually selecting the soybeans once, selecting the soybeans with full grains, no mildew and no worm damage, weighing 350 jin of selected soybeans, washing the selected soybeans for 3 times by using clear water at 15 ℃, and removing impurities;

step 2: soaking the cleaned soybean in 15 deg.C water at a weight ratio of 1: 2.5, wherein the soaking time is determined according to seasons: soaking in spring and autumn for 8 hours, and changing water every 4 hours in winter for 12 hours, wherein the soaked beans are properly swelled and not hard and soft by pinching with hands; after soaking, isolating the water for soaking the soybeans from the water, and then washing the soybeans with clean water once to ensure that the soaked soybeans are clean and have no foreign flavor;

and 3, step 3: grinding cleaned soybean into juice, wherein the weight ratio of soybean to water is 1: 10, filtering the ground juice for 3 times by using a spin dryer, and manually kneading bean dregs obtained by filtering to loose the bean dregs without the water;

and 4, step 4: flowing the filtered juice into a container through a pipeline, heating to 105 ℃ for cooking, cooking the juice for 30 minutes, flowing the cooked juice into a sieve bed through the pipeline, cooking the juice for 1 time for 30 minutes, filtering by using a 40-mesh screen to remove impurities;

and 5, step 5: picking up bamboo, namely picking skin, conveying the juice into a bamboo picking pot by using a sanitary stainless steel pipeline, controlling the temperature of the bamboo picking pot to be in a constant temperature state of 80 ℃, naturally condensing a layer of film on the juice surface for about 12 minutes, rotating the juice into a cylindrical shape by hands during extraction, and hanging the juice on a bamboo pole to obtain the dried beancurd stick;

and 6, step 6: the dried beancurd sticks hung on the bamboo poles are sent to a pretreatment room, cut and formed, the middle sections of the dried beancurd sticks are selected, the tail parts of the dried beancurd sticks are conical, and bent parts formed in the process of hanging the dried beancurd sticks are cut and discarded; placing the middle section of the dried beancurd sticks, wherein the dried beancurd sticks cannot be bent when placed; pre-cooling the quick-freezing warehouse to-35 ℃ in advance, conveying the processed dried beancurd sticks to the quick-freezing warehouse by a rack vehicle for quick freezing at-35 ℃ for 3 hours, conveying the quick-frozen dried beancurd sticks to a vacuum tank by the rack vehicle, sealing each opening of the vacuum tank, and vacuumizing to below 80pa for 10 hours to form the freeze-dried beancurd sticks.

And 7, step 7: and (3) filling the freeze-dried bean curd stick finished product material into a food turnover box with a lining in a filling room, transporting the food turnover box to an inner packaging room through an elevator, transporting the food turnover box to an outer packaging room after packaging, spraying and printing a production date batch number, transporting the food turnover box to a transport box, and warehousing and storing the food turnover box.

And 8, step 8: when the soybean milk is reduced, weak alkaline water with the pH value of more than 7.8 is used, the weight ratio of the freeze-dried bean curd sticks to the weak alkaline water is 2:100, 20g of the freeze-dried bean curd sticks prepared by the step 6 are added into 1000mL of weak alkaline water, and the mixture is boiled for 18 minutes by a health preserving pot of 800W to obtain the soybean milk.

Example 3

A method for preparing freeze-dried bean curd stick reduced soybean milk comprises the following steps:

step 1: selecting non-transgenic soybeans, screening by using a soybean screening machine with the screen bottom of 4.0, then manually selecting the soybeans once, selecting the soybeans with full grains, no mildew and no worm damage, weighing 300 jin of the selected soybeans, washing the selected soybeans for 3 times by using clear water at 15 ℃, and removing impurities;

step 2: soaking the cleaned soybean in 15 deg.C water at a weight ratio of 1: 2.5, wherein the soaking time is determined according to seasons: soaking in spring and autumn for 8 hours, and changing water every 4 hours in winter for 12 hours, wherein the soaked beans are properly swelled and not hard and soft by pinching with hands; after soaking, isolating the water for soaking the soybeans from the water, and then washing the soybeans with clean water once to ensure that the soaked soybeans are clean and have no foreign flavor;

and 3, step 3: grinding cleaned soybean into juice, wherein the weight ratio of soybean to water is 1: 10, filtering the ground juice for 3 times by using a spin dryer, and manually kneading bean dregs obtained by filtering to loose the bean dregs without the water;

and 4, step 4: flowing the filtered juice into a container through a pipeline, heating to 100 ℃ for cooking, cooking the juice for 30 minutes, flowing the cooked juice into a sieve bed through the pipeline, cooking the juice for 1 time for 30 minutes, filtering by using a 40-mesh screen to remove impurities;

and 5, step 5: picking up bamboo, namely picking skin, conveying the juice into a bamboo picking pot by using a sanitary stainless steel pipeline, controlling the temperature of the bamboo picking pot to be in a constant temperature state of 80 ℃, naturally condensing a layer of film on the juice surface for about 10 minutes, rotating the juice into a cylindrical shape by hands during extraction, and hanging the juice on a bamboo pole to obtain the dried beancurd stick;

and 6, step 6: the dried beancurd sticks hung on the bamboo poles are sent to a pretreatment room, cut and formed, the middle sections of the dried beancurd sticks are selected, the tail parts of the dried beancurd sticks are conical, and bent parts formed in the process of hanging the dried beancurd sticks are cut and discarded; placing the middle section of the dried beancurd sticks, wherein the dried beancurd sticks cannot be bent when placed; pre-cooling the quick-freezing warehouse to-35 ℃ in advance, conveying the processed dried beancurd sticks to the quick-freezing warehouse by a rack vehicle for quick freezing at-35 ℃ for 3 hours, conveying the quick-frozen dried beancurd sticks to a vacuum tank by the rack vehicle, sealing each opening of the vacuum tank, and vacuumizing to below 80pa for 10 hours to form the freeze-dried beancurd sticks.

And 7, step 7: and (3) filling the freeze-dried bean curd stick finished product material into a food turnover box with a lining in a filling room, transporting the food turnover box to an inner packaging room through an elevator, transporting the food turnover box to an outer packaging room after packaging, spraying and printing a production date batch number, transporting the food turnover box to a transport box, and warehousing and storing the food turnover box.

And 8, step 8: when the soybean milk is reduced, weak alkaline water with the pH value of more than 7.8 is used, the weight ratio of the freeze-dried bean curd sticks to the weak alkaline water is 2.5:100 or 2:100, 400mL of weak alkaline water is added with 10g of the freeze-dried bean curd sticks prepared in the step 6, the mixture is adjusted to 1200W by using an electromagnetic oven, and the soybean milk is obtained after the cover is opened and the soybean milk is boiled for 9 minutes. Or adding 1000mL of weak alkaline water into 20g of the freeze-dried bean curd sticks prepared in the step 6, and boiling for 18 minutes by using a health preserving pot of 800W to obtain the soybean milk.

Example 4

A method for preparing freeze-dried bean curd stick reduced soybean milk comprises the following steps:

step 1: selecting non-transgenic soybeans, screening by using a soybean screening machine with the screen bottom of 4.0, then manually selecting the soybeans once, selecting the soybeans with full grains, no mildew and no worm damage, weighing 400 jin of selected soybeans, washing the selected soybeans for 3 times by using clear water at 15 ℃, and removing impurities;

step 2: soaking the cleaned soybean in 15 deg.C water at a weight ratio of 1: 2.5, wherein the soaking time is determined according to seasons: soaking in spring and autumn for 8 hours, and changing water every 4 hours in winter for 12 hours, wherein the soaked beans are properly swelled and not hard and soft by pinching with hands; after soaking, isolating the water for soaking the soybeans from the water, and then washing the soybeans with clean water once to ensure that the soaked soybeans are clean and have no foreign flavor;

and 3, step 3: grinding cleaned soybean into juice, wherein the weight ratio of soybean to water is 1: 10, filtering the ground juice for 3 times by using a spin dryer, and manually kneading bean dregs obtained by filtering to loose the bean dregs without the water;

and 4, step 4: flowing the filtered juice into a container through a pipeline, heating to 110 ℃ for cooking, cooking the juice for 30 minutes, flowing the cooked juice into a sieve bed through the pipeline, cooking the juice for 1 time for 30 minutes, filtering by using a 40-mesh screen to remove impurities;

and 5, step 5: picking up bamboo, namely picking skin, conveying the juice into a bamboo picking pot by using a sanitary stainless steel pipeline, controlling the temperature of the bamboo picking pot to be in a constant temperature state of 90 ℃, naturally condensing a layer of film on the juice surface for about 15 minutes, rotating the juice into a cylindrical shape by hands during extraction, and hanging the juice on a bamboo pole to obtain the dried beancurd stick;

and 6, step 6: the dried beancurd sticks hung on the bamboo poles are sent to a pretreatment room, cut and formed, the middle sections of the dried beancurd sticks are selected, the tail parts of the dried beancurd sticks are conical, and bent parts formed in the process of hanging the dried beancurd sticks are cut and discarded; placing the middle section of the dried beancurd sticks, wherein the dried beancurd sticks cannot be bent when placed; pre-cooling the quick-freezing warehouse to-35 ℃ in advance, conveying the processed dried beancurd sticks to the quick-freezing warehouse by a rack vehicle for quick freezing at-35 ℃ for 3 hours, conveying the quick-frozen dried beancurd sticks to a vacuum tank by the rack vehicle, sealing each opening of the vacuum tank, and vacuumizing to below 80pa for 10 hours to form the freeze-dried beancurd sticks.

And 7, step 7: and (3) filling the freeze-dried bean curd stick finished product material into a food turnover box with a lining in a filling room, transporting the food turnover box to an inner packaging room through an elevator, transporting the food turnover box to an outer packaging room after packaging, spraying and printing a production date batch number, transporting the food turnover box to a transport box, and warehousing and storing the food turnover box.

And 8, step 8: when the soybean milk is reduced, weak alkaline water with the pH value of more than 7.8 is used, the weight ratio of the freeze-dried bean curd sticks to the weak alkaline water is 2.5:100 or 2:100, 400mL of weak alkaline water is added with 10g of the freeze-dried bean curd sticks prepared in the step 6, the mixture is adjusted to 1200W by using an electromagnetic oven, and the soybean milk is obtained after the cover is opened and the soybean milk is boiled for 9 minutes. Or adding 1000mL of weak alkaline water into 20g of the freeze-dried bean curd sticks prepared in the step 6, and boiling for 18 minutes by using a health preserving pot of 800W to obtain the soybean milk.

Example 5

A method for preparing freeze-dried bean curd stick reduced soybean milk comprises the following steps:

step 1: according to the condensation principle of the dried beancurd sticks, a new structure is mainly formed by carrying out molecular recombination on protein, fat and the like in soybeans, so that the contents of protein, fat, carbohydrate, vitamins and the like in the soybeans are critical, and the yield of the dried beancurd sticks is directly influenced, therefore, after non-transgenic high-quality soybeans in an organic base are carefully selected and screened by a bean sorter 4.0, the soybeans are manually carefully selected once, and are full, mildew-free and worm-eaten-free, so that the quality of raw materials is ensured; weighing 300 and 400 jin of carefully selected soybeans, and cleaning the carefully selected soybeans for 3 times by using drinking water at about 15 ℃, removing impurities and ensuring the sanitary standard;

step 2: soaking is mainly to soak soybeans to be soft, so that protein, fat and other components can be completely extracted, soaking the soybeans obtained in the above steps in weak alkaline water at about 15 ℃, and the soybean soaking time is determined according to seasons and air temperature: soaking in spring and autumn for 8 hours, preferably in winter for 12 hours, and changing water every 4 hours. The weight ratio of water and bean is 1: 2.5, the water is weak alkaline water with pH value of above 7.8, and the soybean soaked by hand is not hard and soft. Before the soaked soybeans are washed and enter the pulping process, the soybeans are soaked in water for drying, and then the soybeans are washed once by using clean water, so that the soaked soybeans are clean and free of foreign flavor.

And 3, step 3: the grinding process mainly comprises the steps of disordering structural chains of soybeans to facilitate the extraction of components such as protein, fat and the like in the soybeans, but extracting fibers in the soybeans to the greatest extent because the fibers cannot be formed into dried beancurd sticks, grinding the soybeans to obtain juice by using a drier for filtering for 3 times, wherein the weight ratio of the soybeans to weak alkaline water is 1: 10(1 kilogram of beans and 10 kilograms of weak alkaline water), and the water is weak alkaline water with the pH value of more than 7.8.

And 4, step 4: the cooking of soybean milk is to cook filtered soybean milk, the principle of cooking soybean milk is to disturb and recombine the molecular structure in soybean, and the molecular structure is recombined after cooling, so the step is necessary. And (3) making the filtered juice flow into a container through a pipeline, and heating to 100-110 ℃ for cooking the juice. Boiling the pulp for 30 minutes, cooking the pulp, flowing the cooked pulp into a sieve bed through a pipeline, cooking the pulp for 1 time, cooking the pulp for 30 minutes, filtering the pulp by using a 40-mesh sieve, removing impurities and improving the quality;

and 5, step 5: the starting bamboo is also called picking the skin, is the most important link in the bean curd stick making process, is conveyed into a bamboo starting pot by utilizing a sanitary stainless steel pipeline, the temperature of the bamboo starting pot is controlled to be in a constant temperature state of about 80 ℃, the soybean milk can be changed into bean curd jelly due to overlarge temperature difference, a film can not be formed, a strong fire can not be continuously generated, the temperature can not be increased or decreased, otherwise, the pot bottom is burnt, and the yield is reduced. Naturally coagulating a layer of film on the pulp surface after about 10-15 minutes, rotating into column shape by hand during extraction, and hanging on a bamboo pole to obtain dried beancurd stick;

and 6, step 6: the dried beancurd sticks hung on the bamboo poles are conveyed to a pretreatment room, the dried beancurd sticks are accurately cut and formed according to the specified length, only the middle sections of the dried beancurd sticks with good shape and quality are selected, the tail parts are easy to loosen, the middle bent parts are too tight and are not easy to boil in the soybean milk reducing process, and therefore the tail parts are conical and the bent parts formed in the process of hanging the dried beancurd sticks are cut off and discarded. The dried beancurd sticks are not bent due to proper tightness when the dried beancurd sticks are placed on the tray, and the bent finished products cannot be straightened and are not suitable for packaging. The quick-freezing process is to fix all water in the dried beancurd sticks, and the freeze-dried product has the same shape as the dried beancurd sticks before freeze-drying, so that the undesirable phenomena of concentration, foaming, contraction and the like caused by vacuum pumping in the sublimation process are prevented, the faster the freezing process is reached, the smaller the crystallization in the material is, the shorter the freezing time is, and the protein cannot deteriorate under the actions of condensation and concentration. Therefore, the quick-freezing warehouse is pre-cooled to the temperature of minus 35 ℃ in advance, the pre-processed dried beancurd sticks are conveyed to the quick-freezing warehouse by a rack vehicle to be frozen at the temperature of minus 35 ℃ for 3 hours, and the central temperature of the materials is below the eutectic point (the frozen state of solute and water is called eutectic, and the freezing temperature is called eutectic point). The vacuum freeze-drying process is the most important process in freeze-drying the dried beancurd sticks, the basic principle of the vacuum freeze-drying is based on three changes of water, the water has three states, liquid state, solid state and gas state, the three phases can be mutually converted and can coexist, and under the high vacuum state, the sublimation principle is utilized, so that the moisture in the pre-frozen dried beancurd sticks is directly sublimated into water vapor in the ice state without melting ice to be removed, and the aim of freeze-drying is fulfilled. The quick-frozen dried beancurd sticks are conveyed into a vacuum tank by a rack vehicle, each opening of the vacuum tank is sealed, the vacuum is pumped to be below 80pa, the frozen dried beancurd sticks are required to be subjected to vacuum sublimation drying rapidly, the dried beancurd sticks absorb heat under the vacuum condition, and the ice crystals are sublimated into water vapor to escape from the surfaces of the dried beancurd sticks. The sublimation process is gradually moving inwards from the surface of the dried beancurd stick. The dried bean curd stick in sublimation drying still contains a small amount of bound water, so that the water content of the dried bean curd stick in the required stage can be achieved only by raising the temperature, generally 50 ℃, the temperature is controlled at-35 to 50 ℃, the protein begins to denature when the temperature of the soybean protein generally reaches 55 ℃, the protein denaturation speed is accelerated by about 600 times when the temperature is raised by 10 ℃, and the protein is promoted to form gel when the temperature is higher than 80 ℃. The high temperature is not only easy to denature protein and influence the functional characteristics of the product, but also increases the viscosity and has great influence on the reduction of the freeze-dried bean curd sticks into the soybean milk, so the highest temperature cannot exceed 50 ℃.

And 7, step 7: finished product materials are filled into a food turnover box with a lining in a filling room and are transported to an inner packaging room through a special elevator, the net content is required to be accurate during packaging, and deviation cannot occur. And after the packaging is finished, conveying the product to an external packaging room, spraying and printing a production date batch number, conveying the product to a conveying box, storing the product in a warehouse and making a record.

And 8, step 8: because the water used for preparing the dried beancurd sticks is weakly alkaline water, when the soybean milk is reduced, weak alkaline water with the pH value of more than 7.8 is used (if the alkalinity of the water is not enough, 0.5g of baking soda is added into every 500mL of water), the weight ratio of the dried beancurd sticks to the water is 2:100 or 2.5:100, 10g of the dried beancurd sticks are added into 400mL of water, the mixture is adjusted to 1200W by using an electromagnetic oven, and the soybean milk is obtained after the cover of the dried beancurd sticks is opened and the soybean milk is cooked for 9. Or adding 20g of freeze-dried bean curd sticks into 1000mL of water, and boiling for 18 minutes by using a health preserving pot at 800W to obtain the soybean milk.

Example 6

A method for preparing freeze-dried bean curd stick reduced soybean milk is characterized by comprising the following steps:

step 1: selecting non-transgenic soybeans, screening by using a soybean screening machine with the screen bottom of 4.0, then manually selecting the soybeans once, selecting the soybeans with full grains, no mildew and no worm damage, weighing 300 jin of the selected soybeans, washing the selected soybeans for 3 times by using clear water at 15 ℃, and removing impurities;

step 2: soaking the cleaned soybean in 120 jin of water at 15 ℃, wherein the weight ratio of water to soybean is 1: 2.5, the soybean soaking time is 8 hours, water is changed every 4 hours, and the soybean soaked by hand is not hard and soft; after soaking, isolating the water for soaking the soybeans from the water, and then washing the soybeans with clean water once to ensure that the soaked soybeans are clean and have no foreign flavor;

and 3, step 3: grinding cleaned soybean into juice, wherein the weight ratio of soybean to water is 1: 10, filtering the ground juice for 3 times by using a spin dryer, and manually kneading bean dregs obtained by filtering to loose the bean dregs without the water;

and 4, step 4: flowing the filtered juice into a container through a pipeline, heating to 100 ℃ for cooking, cooking the juice for 30 minutes, flowing the cooked juice into a sieve bed through the pipeline, cooking the juice for 1 time for 30 minutes, filtering by using a 40-mesh screen to remove impurities;

and 5, step 5: picking up bamboo, namely picking skin, conveying the juice into a bamboo picking pot by using a sanitary stainless steel pipeline, controlling the temperature of the bamboo picking pot to be in a constant temperature state of 80 ℃, naturally condensing a layer of film on the juice surface for about 15 minutes, rotating the juice into a cylindrical shape by hands during extraction, and hanging the juice on a bamboo pole to obtain the dried beancurd stick;

and 6, step 6: the dried beancurd sticks hung on the bamboo poles are sent to a pretreatment room, cut and formed, the middle sections of the dried beancurd sticks are selected, the tail parts of the dried beancurd sticks are conical, and bent parts formed in the process of hanging the dried beancurd sticks are cut and discarded; placing the middle section of the dried beancurd sticks, wherein the dried beancurd sticks cannot be bent when placed; pre-cooling the quick-freezing warehouse to-35 ℃ in advance, conveying the processed dried beancurd sticks to the quick-freezing warehouse by a rack vehicle for quick freezing at-35 ℃ for 3 hours, conveying the quick-frozen dried beancurd sticks to a vacuum tank by the rack vehicle, sealing each opening of the vacuum tank, and vacuumizing to below 80pa for 10 hours to form the freeze-dried beancurd sticks;

and 7, step 7: filling the freeze-dried bean curd stick finished product material into a food turnover box with a lining in a filling room, transporting the food turnover box to an inner packaging room through an elevator, transporting the food turnover box to an outer packaging room after packaging, spraying and printing a production date batch number, transporting the food turnover box to a transport box, and storing the food turnover box in a warehouse;

and 8, step 8: when reducing the soybean milk, adding 10g of the freeze-dried bean curd sticks prepared in the step 6 into 400mL of weak alkaline water by using weak alkaline water with the pH value of 7.8, adjusting the pH value to 1200W by using an electromagnetic oven, uncovering and boiling for 9 minutes to obtain the soybean milk, and detecting the soybean milk prepared by the preparation method of the freeze-dried bean curd sticks reduced soybean milk by Hua detection technology GmbH in Heilongjiang province according to the above method, wherein the detection results of energy, protein, fat, total carbohydrate and the like are as follows:

the principle of the freeze-dried bean curd sticks for reducing the soybean milk is as follows: the freeze-dried bean curd sticks are obtained by extracting nutrients such as protein in soybeans through a series of physical processes, and are dried and easy to store.

Example 7

Compared with soybean milk powder, the freeze-dried bean curd stick reduced soybean milk has the advantages that:

the existing soybean milk powder is not a product obtained by grinding soybeans into powder, but refers to a powdery instant beverage prepared by taking soybeans as a main raw material, and is a protein type solid beverage. The soybean milk powder processed and packaged by the modern process has less content of purity, and has the following defects:

the soybean milk powder is doped with excessive maltose and white granulated sugar, and the sugar content is higher;

the soybean milk powder contains a fat powder, so that a human body can metabolize the soybean milk powder in more than 55 days, and more importantly, the soybean milk powder is the primary factor for cardiovascular and cerebrovascular diseases. The soybean milk powder does not have any sticky state when being drunk, but has a sticky feeling, because most of the soybean milk powder is provided with the thickening agent which generally has the creamer, the soybean milk powder can be possibly used as the thickening agent if the soybean milk powder is drunk by people and has milk fragrance. The non-dairy creamer also called as creamer can improve the taste of food when used for instant milk powder, oatmeal, coffee and soybean milk, but contains trans-fatty acid, so that the low-density lipoprotein in the blood of a human body can be increased, the high-density lipoprotein can be reduced, arteriosclerosis is induced, and the risk of heart disease and cerebrovascular accidents is increased. The freeze-dried bean curd sticks as the raw material of the reduced soybean milk are rich in nutrition. The freeze-dried bean curd sticks of the invention are compared with the soybean milk powder in terms of nutrient components as follows:

the energy content, the protein content, the fat content, the carbohydrate content and the sodium content of the freeze-dried bean curd sticks are all superior to those of the soybean milk powder, and the nutritional ingredients of the freeze-dried bean curd sticks are obviously superior to those of the soybean milk powder.

The freeze-dried bean curd sticks of the invention are reduced into soybean milk products and have the characteristics that: non-fried, non-puffed, non-baked, additive-free; the product has the advantages that: the appearance is not changed, the nutrition is not damaged, the bean milk is not deteriorated after long-term storage, the transportation is facilitated, the strong market competitiveness and the higher recognition rate are ensured, the nutritional ingredients of the freeze-dried bean curd sticks are obviously superior to those of the bean milk powder, and the soybean milk prepared by reducing the bean milk by the freeze-dried bean curd sticks is obviously superior to that of the bean milk powder.

Example 8

The rehydration rate, the yield and the nutritive value of the freeze-dried bean curd sticks of the invention are obviously superior to those of the dried bean curd sticks:

comparing the rehydrated products of the freeze-dried bean curd sticks and the dried bean curd sticks:

name (R)	Rehydration rate/jin	Go out/jin
			Freeze-dried bean curd stick	312％	3.12
Dried bean curd stick	180％	1.8

The yield of the freeze-dried bean curd sticks is 32 percent, and the yield of the freeze-dried bean curd sticks is 0.32 jin per jin of soybean.

The nutrient value of the freeze-dried bean curd sticks is compared with that of the dried bean curd sticks:

name (R)	Energy%	Protein%	Fat%	Carbohydrate%	Sodium%
						Freeze-dried bean curd stick	25	91	44	4	4
Dried bean curd stick	23	76	36	8	1
						Contrast value	2	15	8	-4	-3

The comparison of the nutrient values of the freeze-dried bean curd sticks and the dried bean curd sticks can obtain that the energy percentage, the protein percentage, the fat percentage, the carbohydrate percentage and the sodium percentage of the freeze-dried bean curd sticks are superior to those of the dried bean curd sticks.

Claims (4)

1. A method for preparing freeze-dried bean curd stick reduced soybean milk is characterized by comprising the following steps:

step 1: selecting non-transgenic soybeans, screening by using a soybean screening machine with the screen bottom of 4.0, then manually selecting once, selecting soybeans with full particles, no mildew and no worm damage, weighing 300 and 400 jin of selected soybeans, washing the selected soybeans for 3 times by using clear water at 15 ℃, and removing impurities;

step 2: soaking the cleaned soybean in 15 deg.C water at a weight ratio of 1: 2.5, wherein the soaking time is determined according to seasons: soaking in spring and autumn for 8 hours, and changing water every 4 hours in winter for 12 hours, wherein the soaked beans are properly swelled and not hard and soft by pinching with hands; after soaking, isolating the water for soaking the soybeans from the water, and then washing the soybeans with clean water once to ensure that the soaked soybeans are clean and have no foreign flavor;

and 3, step 3: grinding cleaned soybean into juice, wherein the weight ratio of soybean to water is 1: 10, filtering the ground juice for 3 times by using a spin dryer, and manually kneading bean dregs obtained by filtering to loose the bean dregs without the water;

and 4, step 4: enabling the filtered juice to flow into a container through a pipeline, heating to 100-110 ℃ for cooking, cooking the juice for 30 minutes, enabling the juice to flow into a sieve bed through the pipeline after the juice is cooked, cooking the juice for 30 minutes again for 1 time, filtering by using a 40-mesh screen and removing impurities;

and 5, step 5: picking up bamboo, namely picking skin, conveying the juice into a bamboo pot by using a sanitary stainless steel pipeline, controlling the temperature of the bamboo pot to be in a constant temperature state of 80-90 ℃, naturally condensing a layer of film on the juice surface for about 10-15 minutes, rotating the juice into a column shape by hands during extraction, and hanging the juice on a bamboo pole to obtain the dried beancurd stick;

and 6, step 6: the dried beancurd sticks hung on the bamboo poles are sent to a pretreatment room, cut and formed, the middle sections of the dried beancurd sticks are selected, the tail parts of the dried beancurd sticks are conical, and bent parts formed in the process of hanging the dried beancurd sticks are cut and discarded; placing the middle section of the dried beancurd sticks, wherein the dried beancurd sticks cannot be bent when placed; pre-cooling the quick-freezing warehouse to-35 ℃ in advance, conveying the processed dried beancurd sticks to the quick-freezing warehouse by a rack vehicle for quick freezing at-35 ℃ for 3 hours, conveying the quick-frozen dried beancurd sticks to a vacuum tank by the rack vehicle, sealing each opening of the vacuum tank, and vacuumizing to below 80pa for 10 hours to form the freeze-dried beancurd sticks;

and 7, step 7: filling the freeze-dried bean curd stick finished product material into a food turnover box with a lining in a filling room, transporting the food turnover box to an inner packaging room through an elevator, transporting the food turnover box to an outer packaging room after packaging, spraying and printing a production date batch number, transporting the food turnover box to a transport box, and storing the food turnover box in a warehouse;

and 8, step 8: when the soybean milk is reduced, adding weak alkaline water with the pH value of more than 7.8 and the weight ratio of the freeze-dried bean curd sticks to the weak alkaline water of 2.5:100 or 2:100, adding 400mL of weak alkaline water and 10g of the freeze-dried bean curd sticks prepared in the step 6, adjusting the volume to 1200W by using an electromagnetic oven, and opening the cover to boil for 9 minutes to obtain the soybean milk; or adding 1000mL of weak alkaline water into 20g of the freeze-dried bean curd sticks prepared in the step 6, and boiling for 18 minutes by using a health preserving pot of 800W to obtain the soybean milk.

2. The method for preparing the freeze-dried bean curd stick reduced soybean milk according to claim 1, which is characterized by comprising the following steps of:

step 1: selecting non-transgenic soybeans, screening by using a soybean screening machine with the screen bottom of 4.0, then manually selecting the soybeans once, selecting the soybeans with full grains, no mildew and no worm damage, weighing 350 jin of selected soybeans, washing the selected soybeans for 3 times by using clear water at 15 ℃, and removing impurities;

step 2: soaking the cleaned soybean in 15 deg.C water at a weight ratio of 1: 2.5, wherein the soaking time is determined according to seasons: soaking in spring and autumn for 8 hours, and changing water every 4 hours in winter for 12 hours, wherein the soaked beans are properly swelled and not hard and soft by pinching with hands; after soaking, isolating the water for soaking the soybeans from the water, and then washing the soybeans with clean water once to ensure that the soaked soybeans are clean and have no foreign flavor;

and 3, step 3: grinding cleaned soybean into juice, wherein the weight ratio of soybean to water is 1: 10, filtering the ground juice for 3 times by using a spin dryer, and manually kneading bean dregs obtained by filtering to loose the bean dregs without the water;

and 4, step 4: flowing the filtered juice into a container through a pipeline, heating to 105 ℃ for cooking, cooking the juice for 30 minutes, flowing the cooked juice into a sieve bed through the pipeline, cooking the juice for 1 time for 30 minutes, filtering by using a 40-mesh screen to remove impurities;

and 5, step 5: picking up bamboo, namely picking skin, conveying the juice into a bamboo picking pot by using a sanitary stainless steel pipeline, controlling the temperature of the bamboo picking pot to be in a constant temperature state of 80 ℃, naturally condensing a layer of film on the juice surface for about 12 minutes, rotating the juice into a cylindrical shape by hands during extraction, and hanging the juice on a bamboo pole to obtain the dried beancurd stick;

and 6, step 6: the dried beancurd sticks hung on the bamboo poles are sent to a pretreatment room, cut and formed, the middle sections of the dried beancurd sticks are selected, the tail parts of the dried beancurd sticks are conical, and bent parts formed in the process of hanging the dried beancurd sticks are cut and discarded; placing the middle section of the dried beancurd sticks, wherein the dried beancurd sticks cannot be bent when placed; pre-cooling the quick-freezing warehouse to-35 ℃ in advance, conveying the processed dried beancurd sticks to the quick-freezing warehouse by a rack vehicle for quick freezing at-35 ℃ for 3 hours, conveying the quick-frozen dried beancurd sticks to a vacuum tank by the rack vehicle, sealing each opening of the vacuum tank, and vacuumizing to below 80pa for 10 hours to form the freeze-dried beancurd sticks;

and 7, step 7: filling the freeze-dried bean curd stick finished product material into a food turnover box with a lining in a filling room, transporting the food turnover box to an inner packaging room through an elevator, transporting the food turnover box to an outer packaging room after packaging, spraying and printing a production date batch number, transporting the food turnover box to a transport box, and storing the food turnover box in a warehouse;

and 8, step 8: when the soybean milk is reduced, weak alkaline water with the pH value of more than 7.8 is used, the weight ratio of the freeze-dried bean curd sticks to the weak alkaline water is 2:100, 20g of the freeze-dried bean curd sticks prepared by the step 6 are added into 1000mL of weak alkaline water, and the mixture is boiled for 18 minutes by a health preserving pot of 800W to obtain the soybean milk.

3. The method for preparing the freeze-dried bean curd stick reduced soybean milk according to claim 1, which is characterized by comprising the following steps of:

step 1: selecting non-transgenic soybeans, screening by using a soybean screening machine with the screen bottom of 4.0, then manually selecting the soybeans once, selecting the soybeans with full grains, no mildew and no worm damage, weighing 300 jin of the selected soybeans, washing the selected soybeans for 3 times by using clear water at 15 ℃, and removing impurities;

step 2: soaking the cleaned soybean in 15 deg.C water at a weight ratio of 1: 2.5, wherein the soaking time is determined according to seasons: soaking in spring and autumn for 8 hours, and changing water every 4 hours in winter for 12 hours, wherein the soaked beans are properly swelled and not hard and soft by pinching with hands; after soaking, isolating the water for soaking the soybeans from the water, and then washing the soybeans with clean water once to ensure that the soaked soybeans are clean and have no foreign flavor;

and 3, step 3: grinding cleaned soybean into juice, wherein the weight ratio of soybean to water is 1: 10, filtering the ground juice for 3 times by using a spin dryer, and manually kneading bean dregs obtained by filtering to loose the bean dregs without the water;

and 4, step 4: flowing the filtered juice into a container through a pipeline, heating to 100 ℃ for cooking, cooking the juice for 30 minutes, flowing the cooked juice into a sieve bed through the pipeline, cooking the juice for 1 time for 30 minutes, filtering by using a 40-mesh screen to remove impurities;

and 5, step 5: picking up bamboo, namely picking skin, conveying the juice into a bamboo picking pot by using a sanitary stainless steel pipeline, controlling the temperature of the bamboo picking pot to be in a constant temperature state of 90 ℃, naturally condensing a layer of film on the juice surface for about 10 minutes, rotating the juice into a column shape by hands during extraction, and hanging the juice on a bamboo pole to obtain the dried beancurd stick;

and 6, step 6: the dried beancurd sticks hung on the bamboo poles are sent to a pretreatment room, cut and formed, the middle sections of the dried beancurd sticks are selected, the tail parts of the dried beancurd sticks are conical, and bent parts formed in the process of hanging the dried beancurd sticks are cut and discarded; placing the middle section of the dried beancurd sticks, wherein the dried beancurd sticks cannot be bent when placed; pre-cooling the quick-freezing warehouse to-35 ℃ in advance, conveying the processed dried beancurd sticks to the quick-freezing warehouse by a rack vehicle for quick freezing at-35 ℃ for 3 hours, conveying the quick-frozen dried beancurd sticks to a vacuum tank by the rack vehicle, sealing each opening of the vacuum tank, and vacuumizing to below 80pa for 10 hours to form the freeze-dried beancurd sticks;

and 7, step 7: filling the freeze-dried bean curd stick finished product material into a food turnover box with a lining in a filling room, transporting the food turnover box to an inner packaging room through an elevator, transporting the food turnover box to an outer packaging room after packaging, spraying and printing a production date batch number, transporting the food turnover box to a transport box, and storing the food turnover box in a warehouse;

and 8, step 8: when the soybean milk is reduced, adding weak alkaline water with the pH value of more than 7.8 and the weight ratio of the freeze-dried bean curd sticks to the weak alkaline water of 2.5:100 or 2:100, adding 400mL of weak alkaline water and 10g of the freeze-dried bean curd sticks prepared in the step 6, adjusting the volume to 1200W by using an electromagnetic oven, and opening the cover to boil for 9 minutes to obtain the soybean milk; or adding 1000mL of weak alkaline water into 20g of the freeze-dried bean curd sticks prepared in the step 6, and boiling for 18 minutes by using a health preserving pot of 800W to obtain the soybean milk.

4. The method for preparing the freeze-dried bean curd stick reduced soybean milk according to claim 1, which is characterized by comprising the following steps of:

step 1: selecting non-transgenic soybeans, screening by using a soybean screening machine with the screen bottom of 4.0, then manually selecting the soybeans once, selecting the soybeans with full grains, no mildew and no worm damage, weighing 400 jin of selected soybeans, washing the selected soybeans for 3 times by using clear water at 15 ℃, and removing impurities;

step 2: soaking the cleaned soybean in 15 deg.C water at a weight ratio of 1: 2.5, wherein the soaking time is determined according to seasons: soaking in spring and autumn for 8 hours, and changing water every 4 hours in winter for 12 hours, wherein the soaked beans are properly swelled and not hard and soft by pinching with hands; after soaking, isolating the water for soaking the soybeans from the water, and then washing the soybeans with clean water once to ensure that the soaked soybeans are clean and have no foreign flavor;

and 3, step 3: grinding cleaned soybean into juice, wherein the weight ratio of soybean to water is 1: 10, filtering the ground juice for 3 times by using a spin dryer, and manually kneading bean dregs obtained by filtering to loose the bean dregs without the water;

and 4, step 4: flowing the filtered juice into a container through a pipeline, heating to 110 ℃ for cooking, cooking the juice for 30 minutes, flowing the cooked juice into a sieve bed through the pipeline, cooking the juice for 1 time for 30 minutes, filtering by using a 40-mesh screen to remove impurities;

and 5, step 5: picking up bamboo, namely picking skin, conveying the juice into a bamboo picking pot by using a sanitary stainless steel pipeline, controlling the temperature of the bamboo picking pot to be in a constant temperature state of 80 ℃, naturally condensing a layer of film on the juice surface for about 15 minutes, rotating the juice into a cylindrical shape by hands during extraction, and hanging the juice on a bamboo pole to obtain the dried beancurd stick;

and 6, step 6: the dried beancurd sticks hung on the bamboo poles are sent to a pretreatment room, cut and formed, the middle sections of the dried beancurd sticks are selected, the tail parts of the dried beancurd sticks are conical, and bent parts formed in the process of hanging the dried beancurd sticks are cut and discarded; placing the middle section of the dried beancurd sticks, wherein the dried beancurd sticks cannot be bent when placed; pre-cooling the quick-freezing warehouse to-35 ℃ in advance, conveying the processed dried beancurd sticks to the quick-freezing warehouse by a rack vehicle for quick freezing at-35 ℃ for 3 hours, conveying the quick-frozen dried beancurd sticks to a vacuum tank by the rack vehicle, sealing each opening of the vacuum tank, and vacuumizing to below 80pa for 10 hours to form the freeze-dried beancurd sticks;

and 7, step 7: filling the freeze-dried bean curd stick finished product material into a food turnover box with a lining in a filling room, transporting the food turnover box to an inner packaging room through an elevator, transporting the food turnover box to an outer packaging room after packaging, spraying and printing a production date batch number, transporting the food turnover box to a transport box, and storing the food turnover box in a warehouse;

and 8, step 8: when the soybean milk is reduced, adding weak alkaline water with the pH value of more than 7.8 and the weight ratio of the freeze-dried bean curd sticks to the weak alkaline water of 2.5:100 or 2:100, adding 400mL of weak alkaline water and 10g of the freeze-dried bean curd sticks prepared in the step 6, adjusting the volume to 1200W by using an electromagnetic oven, and opening the cover to boil for 9 minutes to obtain the soybean milk; or adding 1000mL of weak alkaline water into 20g of the freeze-dried bean curd sticks prepared in the step 6, and boiling for 18 minutes by using a health preserving pot of 800W to obtain the soybean milk.