CN112450377A - Production process of healthy instant dried bean milk cream rolls - Google Patents
Production process of healthy instant dried bean milk cream rolls Download PDFInfo
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- CN112450377A CN112450377A CN201910762450.7A CN201910762450A CN112450377A CN 112450377 A CN112450377 A CN 112450377A CN 201910762450 A CN201910762450 A CN 201910762450A CN 112450377 A CN112450377 A CN 112450377A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 235000013336 milk Nutrition 0.000 title claims description 87
- 239000008267 milk Substances 0.000 title claims description 87
- 210000004080 milk Anatomy 0.000 title claims description 87
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims description 18
- 239000006071 cream Substances 0.000 title description 2
- 235000013527 bean curd Nutrition 0.000 claims abstract description 68
- 238000002360 preparation method Methods 0.000 claims abstract description 53
- 235000013311 vegetables Nutrition 0.000 claims abstract description 35
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 29
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 28
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 25
- 239000011575 calcium Substances 0.000 claims abstract description 25
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- 239000000843 powder Substances 0.000 claims abstract description 24
- 102000004190 Enzymes Human genes 0.000 claims abstract description 22
- 108090000790 Enzymes Proteins 0.000 claims abstract description 22
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 22
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 22
- 229930014626 natural product Natural products 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000067456 Chrysanthemum coronarium Species 0.000 claims abstract description 6
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- 244000068988 Glycine max Species 0.000 claims description 121
- 235000010469 Glycine max Nutrition 0.000 claims description 121
- 238000000227 grinding Methods 0.000 claims description 24
- 239000002131 composite material Substances 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 18
- 238000004806 packaging method and process Methods 0.000 claims description 18
- 238000002791 soaking Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
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- 238000007710 freezing Methods 0.000 claims description 12
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- 238000000034 method Methods 0.000 claims description 6
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 4
- 239000000787 lecithin Substances 0.000 claims description 4
- 229940067606 lecithin Drugs 0.000 claims description 4
- 235000010445 lecithin Nutrition 0.000 claims description 4
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 3
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
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- 244000128884 Zier Kohl Species 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
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- 208000026435 phlegm Diseases 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract description 3
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- 238000010926 purge Methods 0.000 abstract description 3
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 description 16
- 239000000463 material Substances 0.000 description 3
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
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- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
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- 235000021404 traditional food Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a production process of healthy instant dried beancurd sticks, which comprises the following raw materials in parts by weight: 2-5 parts of natural calcium preparation, 3-6 parts of natural compound emulsifier, 0.5-2 parts of complex enzyme preparation, 4-7 parts of marine extract, 0.2-0.6 part of antioxidant, 3-6 parts of vegetable mixed juice and 2-5 parts of rhubarb powder. According to the invention, the green-leaf vegetables, the chrysanthemum coronarium and the heart-saving vegetables have the effects of clearing blood, nourishing heart, moistening lung, eliminating phlegm and resisting tumors by adding the vegetable mixed juice into the dried beancurd sticks, the health of the dried beancurd sticks is improved, the non-protein nitrogen in blood of people can be effectively reduced by adding the rhubarb powder when people eat the dried beancurd sticks, the functions of removing food retention, clearing damp and heat, purging intense heat, cooling blood, removing blood stasis and detoxifying are also realized, the health of the dried beancurd sticks is improved when the dried beancurd sticks are eaten, and the health of the dried beancurd sticks can be further improved by adding the natural calcium preparation and the natural compound emulsifier and adopting the natural additive.
Description
Technical Field
The invention relates to the technical field of dried bean production, in particular to a production process of healthy instant dried bean curd sticks.
Background
Dried beancurd sticks, also called beancurd sticks, beancurd sheets and the like, are traditional food of Chinese nationality, are one of traditional characteristic foods in China, are widely favored from ancient times to present, are prepared by fishing out a film formed on the surface of heated soybean milk, are light yellow in color, unique in flavor, rich in nutrition, rich in functional components such as VE, unsaturated fatty acid, isoflavone, lecithin and the like, do not contain cholesterol, can improve cardiovascular functions after being eaten frequently, supplement amino acid required by human bodies, are high-grade nutriments for patients with hypertension, arteriosclerosis and cardiovascular diseases, and are also called as the best vegetarian food.
Food additives are generally added in the production process of the existing dried beancurd sticks, but the existing food additives generally do not adopt real natural additives, so that the health of people is easily affected when the dried beancurd sticks are eaten, and additives which can help the health of human bodies are not added in the production process of the existing dried beancurd sticks.
Disclosure of Invention
The invention aims to provide a production process of healthy instant dried beancurd sticks, and solves the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a production process of healthy instant dried bean curd sticks comprises 2-5 parts of natural calcium preparation, 3-6 parts of natural composite emulsifier, 0.5-2 parts of complex enzyme preparation, 4-7 parts of marine extract, 0.2-0.6 part of antioxidant, 3-6 parts of vegetable mixed juice and 2-5 parts of rhubarb powder.
As a preferred embodiment of the invention, 2 parts of natural calcium preparation, 3 parts of natural compound emulsifier, 0.5 part of complex enzyme preparation, 4 parts of marine extract, 0.2 part of antioxidant, 3 parts of vegetable mixed juice and 2 parts of rhubarb powder.
As a preferred embodiment of the invention, the natural calcium preparation is 3 parts, the natural compound emulsifier is 4 parts, the compound enzyme preparation is 1 part, the marine extract is 5 parts, the antioxidant is 0.3 part, the vegetable mixed juice is 5 parts, and the rhubarb powder is 3 parts.
As a preferred embodiment of the invention, the natural calcium preparation comprises 5 parts of natural compound emulsifier, 6 parts of natural compound emulsifier, 2 parts of compound enzyme preparation, 7 parts of marine extract, 0.6 part of antioxidant, 6 parts of vegetable mixed juice and 5 parts of rhubarb powder.
As a preferred embodiment of the invention, the preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: bean selection: selecting healthy and moldless soybean varieties;
step two: soaking the beans: washing soybean for 1 time before soaking, and soaking the soybean with water; after the soybeans are completely soaked, draining the water, and then washing the soybeans for 2 times by using clear water;
step three: grinding: pouring the fully soaked and washed soybeans into a grinding device, grinding the soybeans into paste in a first cold mill, adding a natural calcium preparation, a natural compound emulsifier, a compound enzyme preparation, a marine extract, an antioxidant and vegetable mixed juice, then feeding the mixture into a second cold mill, grinding the mixture into finer paste, adding rhubarb powder, mixing, then feeding the mixture into a centrifugal device for pulp-residue separation, and filtering the soybean milk under a 140-mesh sieve to obtain raw soybean milk;
step four: boiling the soybean milk: heating the raw soybean milk prepared in the third step for 10-15 minutes under the sealing condition that the temperature is 90-95 ℃ and the pressure is 0.2MPa to heat to the temperature of 98-100 ℃ until the soybean milk is boiled to the temperature of three drops and three drops to prepare cooked soybean milk;
step five: discharging slurry: filtering the cooked soybean milk prepared in the step four by a filter screen of 100-120 meshes, and then putting the soybean milk into a milk pool;
step six: and (3) forming a conjunctiva: introducing steam into the soybean milk pool, controlling the temperature of the soybean milk in the soybean milk pool to be 80 +/-2 ℃, and simultaneously blowing air to enable the surface of the soybean milk to be filmed;
step seven: uncovering the film: tearing off the dried beancurd stick film to a mechanical plate, and continuously pulling and forming by machinery to obtain long-strip fresh dried beancurd sticks; meanwhile, controlling the pH value of the soybean milk to be 6.5-7.5 when the membrane is uncovered;
step eight: cutting and packaging: cutting the fresh dried beancurd sticks prepared in the seventh step into required lengths, weighing and packaging;
step nine: freezing: and (5) quickly freezing the dried beancurd sticks obtained in the step eight, and packaging and storing in a refrigeration house.
As a preferred embodiment of the invention, the natural composite emulsifier is one or more of lecithin, lanolin alcohol, wool acid and beeswax.
In a preferred embodiment of the invention, the vegetable mixed juice is one or more of green-leaf vegetables, crowndaisy chrysanthemum and Chinese flowering cabbage.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, the green-leaf vegetables, the chrysanthemum coronarium and the heart-saving vegetables can be added into the dried beancurd sticks to improve the health of the dried beancurd sticks by adding the vegetable mixed juice, the non-protein nitrogen in blood of people can be effectively reduced when people eat the dried beancurd sticks, the functions of removing stagnation, clearing damp and heat, purging intense heat, cooling blood, removing blood stasis and detoxifying are also realized, the health of the dried beancurd sticks is improved when the dried beancurd sticks are eaten, the natural calcium preparation and the natural composite emulsifier are added, the natural additive is adopted, the health of the dried beancurd sticks can be further improved, the health of the dried beancurd sticks can be greatly improved, the effects of clearing blood, nourishing heart, moistening lung, eliminating phlegm and resisting tumors are realized, and the non-protein nitrogen in blood of people can be reduced.
Drawings
Other features, objects and advantages of the invention will become more apparent upon reading of the detailed description of non-limiting embodiments with reference to the following drawings:
FIG. 1 is a flow chart of a production process of healthy instant dried beancurd sticks of the invention;
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Referring to fig. 1, the present invention provides a technical solution: a production process of healthy instant dried bean curd sticks comprises 2-5 parts of natural calcium preparation, 3-6 parts of natural composite emulsifier, 0.5-2 parts of complex enzyme preparation, 4-7 parts of marine extract, 0.2-0.6 part of antioxidant, 3-6 parts of vegetable mixed juice and 2-5 parts of rhubarb powder.
Further, 2 parts of natural calcium preparation, 3 parts of natural compound emulsifier, 0.5 part of complex enzyme preparation, 4 parts of marine extract, 0.2 part of antioxidant, 3 parts of vegetable mixed juice and 2 parts of rhubarb powder.
Further, 3 parts of a natural calcium preparation, 4 parts of a natural compound emulsifier, 1 part of a complex enzyme preparation, 5 parts of a marine extract, 0.3 part of an antioxidant, 5 parts of a vegetable mixed juice and 3 parts of a rhubarb powder.
Further, 5 parts of natural calcium preparation, 6 parts of natural compound emulsifier, 2 parts of complex enzyme preparation, 7 parts of marine extract, 0.6 part of antioxidant, 6 parts of vegetable mixed juice and 5 parts of rhubarb powder.
Further, the preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: bean selection: selecting healthy and moldless soybean varieties;
step two: soaking the beans: washing soybean for 1 time before soaking, and soaking the soybean with water; after the soybeans are completely soaked, draining the water, and then washing the soybeans for 2 times by using clear water;
step three: grinding: pouring the fully soaked and washed soybeans into a grinding device, grinding the soybeans into paste in a first cold mill, adding a natural calcium preparation, a natural compound emulsifier, a compound enzyme preparation, a marine extract, an antioxidant and vegetable mixed juice, then feeding the mixture into a second cold mill, grinding the mixture into finer paste, adding rhubarb powder, mixing, then feeding the mixture into a centrifugal device for pulp-residue separation, and filtering the soybean milk under a 140-mesh sieve to obtain raw soybean milk;
step four: boiling the soybean milk: heating the raw soybean milk prepared in the third step for 10-15 minutes under the sealing condition that the temperature is 90-95 ℃ and the pressure is 0.2MPa to heat to the temperature of 98-100 ℃ until the soybean milk is boiled to the temperature of three drops and three drops to prepare cooked soybean milk;
step five: discharging slurry: filtering the cooked soybean milk prepared in the step four by a filter screen of 100-120 meshes, and then putting the soybean milk into a milk pool;
step six: and (3) forming a conjunctiva: introducing steam into the soybean milk pool, controlling the temperature of the soybean milk in the soybean milk pool to be 80 +/-2 ℃, and simultaneously blowing air to enable the surface of the soybean milk to be filmed;
step seven: uncovering the film: tearing off the dried beancurd stick film to a mechanical plate, and continuously pulling and forming by machinery to obtain long-strip fresh dried beancurd sticks; meanwhile, controlling the pH value of the soybean milk to be 6.5-7.5 when the membrane is uncovered;
step eight: cutting and packaging: cutting the fresh dried beancurd sticks prepared in the seventh step into required lengths, weighing and packaging;
step nine: freezing: and (5) quickly freezing the dried beancurd sticks obtained in the step eight, and packaging and storing in a refrigeration house.
Further, the natural composite emulsifier is one or more of lecithin, lanolin alcohol, wool acid and beeswax.
Further, the vegetable mixed juice is one or more of green-leaf vegetables, crowndaisy chrysanthemum and Chinese flowering cabbage.
Example one
The dried bean material comprises the following raw materials in parts by weight: 2 parts of natural calcium preparation, 3 parts of natural composite emulsifier, 0.5 part of composite enzyme preparation, 4 parts of marine extract, 0.2 part of antioxidant, 3 parts of vegetable mixed juice and 2 parts of rhubarb powder.
The preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: bean selection: selecting healthy and moldless soybean varieties;
step two: soaking the beans: washing soybean for 1 time before soaking, and soaking the soybean with water; after the soybeans are completely soaked, draining the water, and then washing the soybeans for 2 times by using clear water;
step three: grinding: pouring the fully soaked and washed soybeans into a grinding device, grinding the soybeans into paste in a first cold mill, adding a natural calcium preparation, a natural compound emulsifier, a compound enzyme preparation, a marine extract, an antioxidant and vegetable mixed juice, then feeding the mixture into a second cold mill, grinding the mixture into finer paste, adding rhubarb powder, mixing, then feeding the mixture into a centrifugal device for pulp-residue separation, and filtering the soybean milk under a 140-mesh sieve to obtain raw soybean milk;
step four: boiling the soybean milk: heating the raw soybean milk prepared in the third step for 10-15 minutes under the sealing condition that the temperature is 90-95 ℃ and the pressure is 0.2MPa to heat to the temperature of 98-100 ℃ until the soybean milk is boiled to the temperature of three drops and three drops to prepare cooked soybean milk;
step five: discharging slurry: filtering the cooked soybean milk prepared in the step four by a filter screen of 100-120 meshes, and then putting the soybean milk into a milk pool;
step six: and (3) forming a conjunctiva: introducing steam into the soybean milk pool, controlling the temperature of the soybean milk in the soybean milk pool to be 80 +/-2 ℃, and simultaneously blowing air to enable the surface of the soybean milk to be filmed;
step seven: uncovering the film: tearing off the dried beancurd stick film to a mechanical plate, and continuously pulling and forming by machinery to obtain long-strip fresh dried beancurd sticks; meanwhile, controlling the pH value of the soybean milk to be 6.5-7.5 when the membrane is uncovered;
step eight: cutting and packaging: cutting the fresh dried beancurd sticks prepared in the seventh step into required lengths, weighing and packaging;
step nine: freezing: and (5) quickly freezing the dried beancurd sticks obtained in the step eight, and packaging and storing in a refrigeration house.
Example two
The dried bean material comprises the following raw materials in parts by weight: 3 parts of natural calcium preparation, 4 parts of natural composite emulsifier, 1 part of composite enzyme preparation, 5 parts of marine extract, 0.3 part of antioxidant, 5 parts of vegetable mixed juice and 3 parts of rhubarb powder.
The preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: bean selection: selecting healthy and moldless soybean varieties;
step two: soaking the beans: washing soybean for 1 time before soaking, and soaking the soybean with water; after the soybeans are completely soaked, draining the water, and then washing the soybeans for 2 times by using clear water;
step three: grinding: pouring the fully soaked and washed soybeans into a grinding device, grinding the soybeans into paste in a first cold mill, adding a natural calcium preparation, a natural compound emulsifier, a compound enzyme preparation, a marine extract, an antioxidant and vegetable mixed juice, then feeding the mixture into a second cold mill, grinding the mixture into finer paste, adding rhubarb powder, mixing, then feeding the mixture into a centrifugal device for pulp-residue separation, and filtering the soybean milk under a 140-mesh sieve to obtain raw soybean milk;
step four: boiling the soybean milk: heating the raw soybean milk prepared in the third step for 10-15 minutes under the sealing condition that the temperature is 90-95 ℃ and the pressure is 0.2MPa to heat to the temperature of 98-100 ℃ until the soybean milk is boiled to the temperature of three drops and three drops to prepare cooked soybean milk;
step five: discharging slurry: filtering the cooked soybean milk prepared in the step four by a filter screen of 100-120 meshes, and then putting the soybean milk into a milk pool;
step six: and (3) forming a conjunctiva: introducing steam into the soybean milk pool, controlling the temperature of the soybean milk in the soybean milk pool to be 80 +/-2 ℃, and simultaneously blowing air to enable the surface of the soybean milk to be filmed;
step seven: uncovering the film: tearing off the dried beancurd stick film to a mechanical plate, and continuously pulling and forming by machinery to obtain long-strip fresh dried beancurd sticks; meanwhile, controlling the pH value of the soybean milk to be 6.5-7.5 when the membrane is uncovered;
step eight: cutting and packaging: cutting the fresh dried beancurd sticks prepared in the seventh step into required lengths, weighing and packaging;
step nine: freezing: and (5) quickly freezing the dried beancurd sticks obtained in the step eight, and packaging and storing in a refrigeration house.
EXAMPLE III
The dried bean material comprises the following raw materials in parts by weight: 5 parts of natural calcium preparation, 6 parts of natural composite emulsifier, 2 parts of composite enzyme preparation, 7 parts of marine extract, 0.6 part of antioxidant, 6 parts of vegetable mixed juice and 5 parts of rhubarb powder.
The preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: bean selection: selecting healthy and moldless soybean varieties;
step two: soaking the beans: washing soybean for 1 time before soaking, and soaking the soybean with water; after the soybeans are completely soaked, draining the water, and then washing the soybeans for 2 times by using clear water;
step three: grinding: pouring the fully soaked and washed soybeans into a grinding device, grinding the soybeans into paste in a first cold mill, adding a natural calcium preparation, a natural compound emulsifier, a compound enzyme preparation, a marine extract, an antioxidant and vegetable mixed juice, then feeding the mixture into a second cold mill, grinding the mixture into finer paste, adding rhubarb powder, mixing, then feeding the mixture into a centrifugal device for pulp-residue separation, and filtering the soybean milk under a 140-mesh sieve to obtain raw soybean milk;
step four: boiling the soybean milk: heating the raw soybean milk prepared in the third step for 10-15 minutes under the sealing condition that the temperature is 90-95 ℃ and the pressure is 0.2MPa to heat to the temperature of 98-100 ℃ until the soybean milk is boiled to the temperature of three drops and three drops to prepare cooked soybean milk;
step five: discharging slurry: filtering the cooked soybean milk prepared in the step four by a filter screen of 100-120 meshes, and then putting the soybean milk into a milk pool;
step six: and (3) forming a conjunctiva: introducing steam into the soybean milk pool, controlling the temperature of the soybean milk in the soybean milk pool to be 80 +/-2 ℃, and simultaneously blowing air to enable the surface of the soybean milk to be filmed;
step seven: uncovering the film: tearing off the dried beancurd stick film to a mechanical plate, and continuously pulling and forming by machinery to obtain long-strip fresh dried beancurd sticks; meanwhile, controlling the pH value of the soybean milk to be 6.5-7.5 when the membrane is uncovered;
step eight: cutting and packaging: cutting the fresh dried beancurd sticks prepared in the seventh step into required lengths, weighing and packaging;
step nine: freezing: and (5) quickly freezing the dried beancurd sticks obtained in the step eight, and packaging and storing in a refrigeration house.
The traditional dried bean curd stick data parameters are as follows:
example a dried bean curd stick data parameters table 2 is as follows:
example two bean curd stick data parameters table 3 is as follows:
example three bean curd stick data parameters table 4 is as follows:
to sum up, the data in tables 1, 2, 3 and 4 are compared to obtain that the green leaf vegetable, the chrysanthemum coronarium and the heart-saving vegetable which have the effects of clearing blood, nourishing heart, moistening lung, eliminating phlegm and resisting tumors can be added into the dried beancurd sticks by adding the vegetable mixed juice, so that the health of the dried beancurd sticks is improved, by adding the rhubarb powder, the non-protein nitrogen in blood of people can be effectively reduced when people eat the dried beancurd sticks, and the dried beancurd sticks also have the functions of removing food retention, clearing away damp and heat, purging fire, cooling blood, removing blood stasis and detoxifying, improve the health of the dried beancurd sticks when eating, the health of the dried beancurd sticks can be further improved by adding the natural calcium preparation and the natural compound emulsifier and adopting the natural additive, the health of the dried beancurd sticks can be greatly improved, the dried beancurd sticks have the effects of clearing blood, nourishing heart, moistening lung, eliminating phlegm and resisting tumors, and the non-protein nitrogen in the blood of people can be reduced.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. A production process of healthy instant dried beancurd sticks is characterized in that: 2-5 parts of natural calcium preparation, 3-6 parts of natural compound emulsifier, 0.5-2 parts of complex enzyme preparation, 4-7 parts of marine extract, 0.2-0.6 part of antioxidant, 3-6 parts of vegetable mixed juice and 2-5 parts of rhubarb powder.
2. The production process of healthy instant dried beancurd sticks according to claim 1, characterized by comprising the following steps: 2 parts of natural calcium preparation, 3 parts of natural composite emulsifier, 0.5 part of composite enzyme preparation, 4 parts of marine extract, 0.2 part of antioxidant, 3 parts of vegetable mixed juice and 2 parts of rhubarb powder.
3. The production process of healthy instant dried beancurd sticks according to claim 1, characterized by comprising the following steps: 3 parts of natural calcium preparation, 4 parts of natural composite emulsifier, 1 part of composite enzyme preparation, 5 parts of marine extract, 0.3 part of antioxidant, 5 parts of vegetable mixed juice and 3 parts of rhubarb powder.
4. The production process of healthy instant dried beancurd sticks according to claim 1, characterized by comprising the following steps: 5 parts of natural calcium preparation, 6 parts of natural composite emulsifier, 2 parts of composite enzyme preparation, 7 parts of marine extract, 0.6 part of antioxidant, 6 parts of vegetable mixed juice and 5 parts of rhubarb powder.
5. The production process of healthy instant dried beancurd sticks according to claim 1, characterized by comprising the following steps: the preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: bean selection: selecting healthy and moldless soybean varieties;
step two: soaking the beans: washing soybean for 1 time before soaking, and soaking the soybean with water; after the soybeans are completely soaked, draining the water, and then washing the soybeans for 2 times by using clear water;
step three: grinding: pouring the fully soaked and washed soybeans into a grinding device, grinding the soybeans into paste in a first cold mill, adding a natural calcium preparation, a natural compound emulsifier, a compound enzyme preparation, a marine extract, an antioxidant and vegetable mixed juice, then feeding the mixture into a second cold mill, grinding the mixture into finer paste, adding rhubarb powder, mixing, then feeding the mixture into a centrifugal device for pulp-residue separation, and filtering the soybean milk under a 140-mesh sieve to obtain raw soybean milk;
step four: boiling the soybean milk: heating the raw soybean milk prepared in the third step for 10-15 minutes under the sealing condition that the temperature is 90-95 ℃ and the pressure is 0.2MPa to heat to the temperature of 98-100 ℃ until the soybean milk is boiled to the temperature of three drops and three drops to prepare cooked soybean milk;
step five: discharging slurry: filtering the cooked soybean milk prepared in the step four by a filter screen of 100-120 meshes, and then putting the soybean milk into a milk pool;
step six: and (3) forming a conjunctiva: introducing steam into the soybean milk tank, and controlling the temperature of the soybean milk in the soybean milk tank to be 80 +/-
Blowing air at the temperature of 2 ℃ to form a film on the surface of the soybean milk;
step seven: uncovering the film: tearing off the dried beancurd stick film to a mechanical plate, and continuously pulling and forming by machinery to obtain long-strip fresh dried beancurd sticks; meanwhile, controlling the pH value of the soybean milk to be 6.5-7.5 when the membrane is uncovered;
step eight: cutting and packaging: cutting the fresh dried beancurd sticks prepared in the seventh step into required lengths, weighing and packaging;
step nine: freezing: and (5) quickly freezing the dried beancurd sticks obtained in the step eight, and packaging and storing in a refrigeration house.
6. The production process of healthy instant dried beancurd sticks according to claim 1, characterized by comprising the following steps: the natural composite emulsifier is one or more of lecithin, lanolin alcohol, wool acid and beeswax.
7. The production process of healthy instant dried beancurd sticks according to claim 1, characterized by comprising the following steps: the vegetable mixed juice is one or more of green leaf vegetables, crowndaisy chrysanthemum and Chinese flowering cabbage.
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