CN113854490A - 减肥养生豆腐及其制作工艺 - Google Patents
减肥养生豆腐及其制作工艺 Download PDFInfo
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Classifications
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A23L11/45—Soy bean curds, e.g. tofu
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
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- A—HUMAN NECESSITIES
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- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了减肥养生豆腐及其制作工艺,涉及豆腐技术领域。该减肥养生豆腐及其制作工艺,包括以下重量份数配比的原料:黄豆50‑70份、生红石膏10‑30份、水80‑100份、碱蓬蔬菜汁40‑60份、蒜汁5‑10份、油醋汁1‑2份、异VC钠5‑15份、葡萄糖酸内酯1‑3份、消泡剂1‑2份、淡盐水30‑50份。该减肥养生豆腐及其制作工艺,通过石膏浆、葡萄糖酸内酯,使得豆腐的老嫩能够更加容易控制,有效的提高豆腐的反腐性,使得豆腐的保鲜功能更好,提高豆腐的保水性,使豆腐质地更加细腻,口感和质量也更加稳定,在豆腐中加入碱蓬菜,帮助食用者延缓心血管衰老疾病,防止血压升高,对维持心血管健康有很大的好处,加快血管的通透性。
Description
技术领域
本发明涉及豆腐技术领域,具体为减肥养生豆腐及其制作工艺。
背景技术
豆腐是一种热量非常低且营养丰富的食物,豆腐中的主要成分是蛋白质,对人体有着比较好的营养作用,现在的消费者比较流行豆腐与其他食材一起水煮作为减肥餐,能够帮助消费者预防便秘的发生,促进肠道蠕动。
现有的部分豆腐在制作的过程中老嫩程度不易控制,豆腐的保水想不强,豆腐的口感较为粗糙,不能够满足消费者的需求,消费者买完豆腐通过吃水煮豆腐来帮助减肥,不能够通过豆腐来摄取额外的营养。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供减肥养生豆腐及其制作工艺,制备出的豆腐口感提升、具有多种的保健效果等优点,还解决了豆腐制作过程后保水性不强,营养单一的问题。
(二)技术方案
为实现上述目的,本发明提供如下技术方案:减肥养生豆腐及其制作工艺,包括以下重量份数配比的原料:黄豆50-70份、生红石膏10-30份、水80-100份、碱蓬蔬菜汁40-60份、蒜汁5-10份、油醋汁1-2份、异VC钠5-15份、葡萄糖酸内酯1-3份、消泡剂1-2份、淡盐水30-50份,其制备方法包括以下步骤:
S1、浸泡:选择果粒饱满整齐的新鲜大豆,清除杂质和已经变质的黄豆,将筛选好的黄豆放入温水中进行浸泡,根据室内温度掌握浸泡时间,当室内温度在30℃至40℃之间时浸泡时间为2至3小时,当室内温度在0℃至-10℃以下时浸泡时间为4到5小时。
S2、打浆:将S1浸泡的原材料捞出放在过滤网上进行滤干,滤干后的黄豆放进破壁机中打浆破壁,同时将入相应的冷水,打至破壁机底部无明显残渣。
S3、过滤:将S2打浆的原材料倒入准备好过滤豆浆的布袋(目数210-240),将豆浆挤出,过滤后的豆浆放在锅内。
S4、熬煮:将S3过滤的原材料敞开大火进行熬煮,豆浆的放入量不超过大锅的三分之二,开大火熬煮到中间的小泡变成大泡时,将大火改为小火慢熬,并不断的搅拌(搅拌速度为1500r/min),搅拌的同时加入消泡剂,消除豆浆里的白色泡沫,熬煮到豆香味溢出,无明显白色浮沫时即可关火。
S5、点浆:将S4熬煮的原材料放入容器里备用,焙烧筛选后的熟石膏粉末,用清水调和成石膏浆,将相应份数的石膏浆、葡萄糖酸内酯、碱蓬蔬菜汁、蒜汁和油醋汁,一起冲进熟豆浆里,用勺子将石膏浆、葡萄糖酸内酯、碱蓬蔬菜汁和豆浆搅拌均匀,搅拌均匀过后,等待15min左右豆浆凝结成绿色豆花。
S6、压型:将S5点浆的原材料轻轻倒入准备好的密闭滤水容器里,在豆腐花的顶部放置矩形铁箱,在矩形铁箱的内部加入热水,矩形铁箱的重量对豆腐花产生压力,向密闭的滤水容器内加入高温蒸汽,帮助密闭的滤水容器增大内部内的压强,气压控制在7.0MPa,留在高压腔内的豆腐花受到高压和铁箱的挤压快速的滤出黄浆水。
S7、杀菌:将S6压型的原材料用机器切成长为3-6cm、宽为1-5cm的豆腐块,将块状的豆腐放入盛水的容器里,向盛水的容器里依次加入适量的淡盐水浸泡60min杀菌,浸泡完毕即可食用。
优选的,所述S5中熟石膏的制备包括以下步骤:将相应数量生红石膏放进火中焙烧,焙烧时间控制在15min至60min,焙烧的温度控制在300℃至800℃,经过焙烧烘干后的熟石膏粉末内部分子形态发生改变,将焙烧过的石膏打碎磨粉,用筛孔为1mm的筛网对石膏粉进行筛分,最后可得品质较高的熟石膏粉末。
优选的,所述S1中黄豆在翻炒前需要将黄豆用温水淘洗一次,换凉清水冲洗一次,清洗干净的黄豆放在通风处晾干。
优选的,所述S5中碱蓬蔬菜汁的制作包括以下步骤:碱蓬菜通过开水闷煮15min左右,闷煮完的碱蓬菜立马放入冷水中,降温到40℃至50℃,捞出蓬菜沥干水分,将沥干水分的碱蓬菜放入破壁中,向破壁机中加入碱蓬菜三分之一的凉清水,对碱蓬菜进行榨汁,榨汁完毕后用豆腐布进行过滤,向过滤完毕的蓬碱菜汁内加入相应数量的异VC钠。
优选的,所述S5中将相应份数的石膏浆、葡萄糖酸内酯、碱蓬蔬菜汁、蒜汁和油醋汁在点浆之前需要放入容器里搅拌均匀。
优选的,所述S3中的破壁机为高速5000转大型。
优选的,所述S5中点浆时缸内的豆浆不适宜放的放满,需要留下10厘米左右的空间。
(三)有益效果
与现有技术相比,本发明提供了一种生鲜豆干自动卤制生产工艺,具备以下有益效果:
1、该减肥养生豆腐及其制作工艺,通过浸泡,能够保留黄豆本身的豆香味,使得做出来的豆腐豆香味更浓,有效的提高豆腐的口感,将黄豆在适宜的温度里浸泡适当的时间,能够有效的提高黄豆的出浆率,有利于将黄豆破碎的更加彻底,有效的去降低黄豆中的植酸、单宁、蛋白酶抑制剂等抗营养因子的含量,保证豆腐中的营养物质更加容易被人体吸收,将剩余的豆渣加冷水进行二次打浆,有效的提高豆腐的产量,避免浪费原材料,帮助企业节省成本,在熬煮的过程中通过搅拌电机的对正在熬煮的豆浆进行搅拌,不仅可以获得更高的浆液浓度,同时还能有效改善糊底现象甚至避免糊底现象的发生,既能够减少热量的散失,又能够防止豆浆溢出,有效的提高了豆浆的浓度,提高豆腐的品质。
2、该减肥养生豆腐及其制作工艺,通过石膏浆、葡萄糖酸内酯,使得豆腐的老嫩能够更加容易控制,有效的提高豆腐的反腐性,使得豆腐的保鲜功能更好,提高豆腐的保水性,使豆腐质地更加细腻,口感和质量也更加稳定,在豆腐中加入碱蓬菜,帮助食用者延缓心血管衰老疾病,防止血压升高,对维持心血管健康有很大的好处,加快血管的通透性,提高心脏功能,能够帮助减肥人群清肠排毒,碱蓬菜中的膳食纤维和豆腐中的蛋白质不仅能够满足减肥人群的营养需求,还能够增加饱腹感,可减少其他事物的摄入。
3、该减肥养生豆腐及其制作工艺,通过矩形铁箱和高温高压的压制,即达到了豆腐的成型需求,在成型的过程中还能够对豆腐进行二次杀菌,帮助豆腐延长保质期,在高温的情况下压制,解决了高温蒸汽后豆腐中残留的多余的水分,使得豆腐中的蛋白质能够在高温下加速凝固,有效的帮助豆腐提高凝结的速率。
4、该减肥养生豆腐及其制作工艺,通过碱蓬菜先煮后过凉水能够有效的将碱蓬菜中含有的苦味去除,减少碱蓬菜的苦味影响豆腐的口感,再通过过凉水快速的锁住碱蓬菜中的营养物质,避免碱蓬菜的营养物质流失的过多,加入异VC钠能够碱蓬菜不变色,使得碱蓬菜汁色彩鲜艳,做出来的豆腐经过高温蒸煮烹炸可保持不变色。
具体实施方式
下面将结合本发明的实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施案例一:减肥养生豆腐及其制作工艺,包括以下重量份数配比的原料:黄豆50份、生红石膏10份、水80份、碱蓬蔬菜汁40份、蒜汁5份、油醋汁1份、异VC钠5份、葡萄糖酸内酯1份、消泡剂1份、淡盐水30份,包括以下步骤:S1、浸泡:选择果粒饱满整齐的新鲜大豆,清除杂质和已经变质的黄豆,将筛选好的黄豆放入温水中进行浸泡,根据室内温度掌握浸泡时间,当室内温度在30℃至40℃之间时浸泡时间为2至3小时,当室内温度在0℃至-10℃以下时浸泡时间为4到5小时,S1中黄豆在翻炒前需要将黄豆用温水淘洗一次,换凉清水冲洗一次,清洗干净的黄豆放在通风处晾干;S2、打浆:将S1浸泡的原材料捞出放在过滤网上进行滤干,滤干后的黄豆放进破壁机中打浆破壁,同时将入相应的冷水,打至破壁机底部无明显残渣;S3、过滤:将S2打浆的原材料倒入准备好过滤豆浆的布袋(目数210-240),将豆浆挤出,过滤后的豆浆放在锅内;S4、熬煮:将S3过滤的原材料敞开大火进行熬煮,豆浆的放入量不超过大锅的三分之二,开大火熬煮到中间的小泡变成大泡时,将大火改为小火慢熬,并不断的搅拌(搅拌速度为1500r/min),搅拌的同时加入消泡剂,消除豆浆里的白色泡沫,熬煮到豆香味溢出,无明显白色浮沫时即可关火;S5、点浆:将S4熬煮的原材料放入容器里备用,焙烧筛选后的熟石膏粉末,用清水调和成石膏浆,将相应份数的石膏浆、葡萄糖酸内酯、碱蓬蔬菜汁、蒜汁和油醋汁,一起冲进熟豆浆里,用勺子将石膏浆、葡萄糖酸内酯、碱蓬蔬菜汁和豆浆搅拌均匀,搅拌均匀过后,等待15min左右豆浆凝结成绿色豆花,将相应数量生红石膏放进火中焙烧,焙烧时间控制在15min至60min,焙烧的温度控制在300℃至800℃,经过焙烧烘干后的熟石膏粉末内部分子形态发生改变,将焙烧过的石膏打碎磨粉,用筛孔为1mm的筛网对石膏粉进行筛分,最后可得品质较高的熟石膏粉末,S5中碱蓬蔬菜汁的制作包括以下步骤:碱蓬菜通过开水闷煮15min左右,闷煮完的碱蓬菜立马放入冷水中,降温到40℃至50℃,捞出蓬菜沥干水分,将沥干水分的碱蓬菜放入破壁中,向破壁机中加入碱蓬菜三分之一的凉清水,对碱蓬菜进行榨汁,榨汁完毕后用豆腐布进行过滤,向过滤完毕的蓬碱菜汁内加入相应数量的异VC钠,将相应份数的石膏浆、葡萄糖酸内酯、碱蓬蔬菜汁、蒜汁和油醋汁在点浆之前需要放入容器里搅拌均匀,S5中点浆时缸内的豆浆不适宜放的放满,需要留下10厘米左右的空间;S6、压型:将S5点浆的原材料轻轻倒入准备好的密闭滤水容器里,在豆腐花的顶部放置矩形铁箱,在矩形铁箱的内部加入热水,矩形铁箱的重量对豆腐花产生压力,向密闭的滤水容器内加入高温蒸汽,帮助密闭的滤水容器增大内部内的压强,气压控制在7.0MPa,留在高压腔内的豆腐花受到高压和铁箱的挤压快速的滤出黄浆水;S7、杀菌:将S6压型的原材料用机器切成长为3-6cm、宽为1-5cm的豆腐块,将块状的豆腐放入盛水的容器里,向盛水的容器里依次加入适量的淡盐水浸泡60min杀菌,浸泡完毕即可食用。
实施案例二:减肥养生豆腐及其制作工艺,包括以下重量份数配比的原料:黄豆60份、生红石膏20份、水90份、碱蓬蔬菜汁50份、蒜汁3.5份、油醋汁1.5份、异VC钠4份、葡萄糖酸内酯0.2份、消泡剂1.5份、淡盐水40份,包括以下步骤:S1、浸泡:选择果粒饱满整齐的新鲜大豆,清除杂质和已经变质的黄豆,将筛选好的黄豆放入温水中进行浸泡,根据室内温度掌握浸泡时间,当室内温度在30℃至40℃之间时浸泡时间为2至3小时,当室内温度在0℃至-10℃以下时浸泡时间为4到5小时,S1中黄豆在翻炒前需要将黄豆用温水淘洗一次,换凉清水冲洗一次,清洗干净的黄豆放在通风处晾干;S2、打浆:将S1浸泡的原材料捞出放在过滤网上进行滤干,滤干后的黄豆放进破壁机中打浆破壁,同时将入相应的冷水,打至破壁机底部无明显残渣;S3、过滤:将S2打浆的原材料倒入准备好过滤豆浆的布袋(目数210-240),将豆浆挤出,过滤后的豆浆放在锅内;S4、熬煮:将S3过滤的原材料敞开大火进行熬煮,豆浆的放入量不超过大锅的三分之二,开大火熬煮到中间的小泡变成大泡时,将大火改为小火慢熬,并不断的搅拌(搅拌速度为1500r/min),搅拌的同时加入消泡剂,消除豆浆里的白色泡沫,熬煮到豆香味溢出,无明显白色浮沫时即可关火;S5、点浆:将S4熬煮的原材料放入容器里备用,焙烧筛选后的熟石膏粉末,用清水调和成石膏浆,将相应份数的石膏浆、葡萄糖酸内酯、碱蓬蔬菜汁、蒜汁和油醋汁,一起冲进熟豆浆里,用勺子将石膏浆、葡萄糖酸内酯、碱蓬蔬菜汁和豆浆搅拌均匀,搅拌均匀过后,等待15min左右豆浆凝结成绿色豆花,将相应数量生红石膏放进火中焙烧,焙烧时间控制在15min至60min,焙烧的温度控制在300℃至800℃,经过焙烧烘干后的熟石膏粉末内部分子形态发生改变,将焙烧过的石膏打碎磨粉,用筛孔为1mm的筛网对石膏粉进行筛分,最后可得品质较高的熟石膏粉末,S5中碱蓬蔬菜汁的制作包括以下步骤:碱蓬菜通过开水闷煮15min左右,闷煮完的碱蓬菜立马放入冷水中,降温到40℃至50℃,捞出蓬菜沥干水分,将沥干水分的碱蓬菜放入破壁中,向破壁机中加入碱蓬菜三分之一的凉清水,对碱蓬菜进行榨汁,榨汁完毕后用豆腐布进行过滤,向过滤完毕的蓬碱菜汁内加入相应数量的异VC钠,将相应份数的石膏浆、葡萄糖酸内酯、碱蓬蔬菜汁、蒜汁和油醋汁在点浆之前需要放入容器里搅拌均匀,S5中点浆时缸内的豆浆不适宜放的放满,需要留下10厘米左右的空间;S6、压型:将S5点浆的原材料轻轻倒入准备好的密闭滤水容器里,在豆腐花的顶部放置矩形铁箱,在矩形铁箱的内部加入热水,矩形铁箱的重量对豆腐花产生压力,向密闭的滤水容器内加入高温蒸汽,帮助密闭的滤水容器增大内部内的压强,气压控制在7.0MPa,留在高压腔内的豆腐花受到高压和铁箱的挤压快速的滤出黄浆水;S7、杀菌:将S6压型的原材料用机器切成长为3-6cm、宽为1-5cm的豆腐块,将块状的豆腐放入盛水的容器里,向盛水的容器里依次加入适量的淡盐水浸泡60min杀菌,浸泡完毕即可食用。
实施案例三:减肥养生豆腐及其制作工艺,包括以下重量份数配比的原料:黄豆70份、生红石膏30份、水100份、碱蓬蔬菜汁60份、蒜汁4份、油醋汁2份、异VC钠6份、葡萄糖酸内酯0.3份、消泡剂2份、淡盐水50份,包括以下步骤:S1、浸泡:选择果粒饱满整齐的新鲜大豆,清除杂质和已经变质的黄豆,将筛选好的黄豆放入温水中进行浸泡,根据室内温度掌握浸泡时间,当室内温度在30℃至40℃之间时浸泡时间为2至3小时,当室内温度在0℃至-10℃以下时浸泡时间为4到5小时,S1中黄豆在翻炒前需要将黄豆用温水淘洗一次,换凉清水冲洗一次,清洗干净的黄豆放在通风处晾干;S2、打浆:将S1浸泡的原材料捞出放在过滤网上进行滤干,滤干后的黄豆放进破壁机中打浆破壁,同时将入相应的冷水,打至破壁机底部无明显残渣;S3、过滤:将S2打浆的原材料倒入准备好过滤豆浆的布袋(目数210-240),将豆浆挤出,过滤后的豆浆放在锅内;S4、熬煮:将S3过滤的原材料敞开大火进行熬煮,豆浆的放入量不超过大锅的三分之二,开大火熬煮到中间的小泡变成大泡时,将大火改为小火慢熬,并不断的搅拌(搅拌速度为1500r/min),搅拌的同时加入消泡剂,消除豆浆里的白色泡沫,熬煮到豆香味溢出,无明显白色浮沫时即可关火;S5、点浆:将S4熬煮的原材料放入容器里备用,焙烧筛选后的熟石膏粉末,用清水调和成石膏浆,将相应份数的石膏浆、葡萄糖酸内酯、碱蓬蔬菜汁、蒜汁和油醋汁,一起冲进熟豆浆里,用勺子将石膏浆、葡萄糖酸内酯、碱蓬蔬菜汁和豆浆搅拌均匀,搅拌均匀过后,等待15min左右豆浆凝结成绿色豆花,将相应数量生红石膏放进火中焙烧,焙烧时间控制在15min至60min,焙烧的温度控制在300℃至800℃,经过焙烧烘干后的熟石膏粉末内部分子形态发生改变,将焙烧过的石膏打碎磨粉,用筛孔为1mm的筛网对石膏粉进行筛分,最后可得品质较高的熟石膏粉末,S5中碱蓬蔬菜汁的制作包括以下步骤:碱蓬菜通过开水闷煮15min左右,闷煮完的碱蓬菜立马放入冷水中,降温到40℃至50℃,捞出蓬菜沥干水分,将沥干水分的碱蓬菜放入破壁中,向破壁机中加入碱蓬菜三分之一的凉清水,对碱蓬菜进行榨汁,榨汁完毕后用豆腐布进行过滤,向过滤完毕的蓬碱菜汁内加入相应数量的异VC钠,将相应份数的石膏浆、葡萄糖酸内酯、碱蓬蔬菜汁、蒜汁和油醋汁在点浆之前需要放入容器里搅拌均匀,S5中点浆时缸内的豆浆不适宜放的放满,需要留下10厘米左右的空间;S6、压型:将S5点浆的原材料轻轻倒入准备好的密闭滤水容器里,在豆腐花的顶部放置矩形铁箱,在矩形铁箱的内部加入热水,矩形铁箱的重量对豆腐花产生压力,向密闭的滤水容器内加入高温蒸汽,帮助密闭的滤水容器增大内部内的压强,气压控制在7.0MPa,留在高压腔内的豆腐花受到高压和铁箱的挤压快速的滤出黄浆水;S7、杀菌:将S6压型的原材料用机器切成长为3-6cm、宽为1-5cm的豆腐块,将块状的豆腐放入盛水的容器里,向盛水的容器里依次加入适量的淡盐水浸泡60min杀菌,浸泡完毕即可食用。
主要区别:
由此可见:通过浸泡,能够保留黄豆本身的豆香味,使得做出来的豆腐豆香味更浓,有效的提高豆腐的口感,将黄豆在适宜的温度里浸泡适当的时间,能够有效的提高黄豆的出浆率,有利于将黄豆破碎的更加彻底,有效的去降低黄豆中的植酸、单宁、蛋白酶抑制剂等抗营养因子的含量,保证豆腐中的营养物质更加容易被人体吸收,将剩余的豆渣加冷水进行二次打浆,有效的提高豆腐的产量,避免浪费原材料,帮助企业节省成本,在熬煮的过程中通过搅拌电机的对正在熬煮的豆浆进行搅拌,不仅可以获得更高的浆液浓度,同时还能有效改善糊底现象甚至避免糊底现象的发生,既能够减少热量的散失,又能够防止豆浆溢出,有效的提高了豆浆的浓度,提高豆腐的品质,通过石膏浆、葡萄糖酸内酯,使得豆腐的老嫩能够更加容易控制,有效的提高豆腐的反腐性,使得豆腐的保鲜功能更好,提高豆腐的保水性,使豆腐质地更加细腻,口感和质量也更加稳定,在豆腐中加入碱蓬菜,帮助食用者延缓心血管衰老疾病,防止血压升高,对维持心血管健康有很大的好处,加快血管的通透性,提高心脏功能,能够帮助减肥人群清肠排毒,碱蓬菜中的膳食纤维和豆腐中的蛋白质不仅能够满足减肥人群的营养需求,还能够增加饱腹感,可减少其他事物的摄入,通过矩形铁箱和高温高压的压制,即达到了豆腐的成型需求,在成型的过程中还能够对豆腐进行二次杀菌,帮助豆腐延长保质期,在高温的情况下压制,解决了高温蒸汽后豆腐中残留的多余的水分,使得豆腐中的蛋白质能够在高温下加速凝固,有效的帮助豆腐提高凝结的速率,通过碱蓬菜先煮后过凉水能够有效的将碱蓬菜中含有的苦味去除,减少碱蓬菜的苦味影响豆腐的口感,再通过过凉水快速的锁住碱蓬菜中的营养物质,避免碱蓬菜的营养物质流失的过多,加入异VC钠能够碱蓬菜不变色,使得碱蓬菜汁色彩鲜艳,做出来的豆腐经过高温蒸煮烹炸可保持不变色。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (7)
1.减肥养生豆腐及其制作工艺,其特征在于:包括以下重量份数配比的原料:黄豆50-70份、生红石膏10-30份、水80-100份、碱蓬蔬菜汁40-60份、蒜汁5-10份、油醋汁1-2份、异VC钠5-15份、葡萄糖酸内酯1-3份、消泡剂1-2份、淡盐水30-50份,其制备方法包括以下步骤:
S1、浸泡:选择果粒饱满整齐的新鲜大豆,清除杂质和已经变质的黄豆,将筛选好的黄豆放入温水中进行浸泡,根据室内温度掌握浸泡时间,当室内温度在30℃至40℃之间时浸泡时间为2至3小时,当室内温度在0℃至-10℃以下时浸泡时间为4到5小时;
S2、打浆:将S1浸泡的原材料捞出放在过滤网上进行滤干,滤干后的黄豆放进破壁机中打浆破壁,同时将入相应的冷水,打至破壁机底部无明显残渣;
S3、过滤:将S2打浆的原材料倒入准备好过滤豆浆的布袋(目数210-240),将豆浆挤出,过滤后的豆浆放在锅内;
S4、熬煮:将S3过滤的原材料敞开大火进行熬煮,豆浆的放入量不超过大锅的三分之二,开大火熬煮到中间的小泡变成大泡时,将大火改为小火慢熬,并不断的搅拌(搅拌速度为1500r/min),搅拌的同时加入消泡剂,消除豆浆里的白色泡沫,熬煮到豆香味溢出,无明显白色浮沫时即可关火;
S5、点浆:将S4熬煮的原材料放入容器里备用,焙烧筛选后的熟石膏粉末,用清水调和成石膏浆,将相应份数的石膏浆、葡萄糖酸内酯、碱蓬蔬菜汁、蒜汁和油醋汁,一起冲进熟豆浆里,用勺子将石膏浆、葡萄糖酸内酯、碱蓬蔬菜汁和豆浆进行轻拌,当豆浆开始出现沉淀物并与水分离,保持静止30min;
S6、压型:将S5点浆的原材料轻轻倒入准备好的密闭滤水容器里,在豆腐花的顶部放置矩形铁箱,在矩形铁箱的内部加入热水,矩形铁箱的重量对豆腐花产生压力,向密闭的滤水容器内加入高温蒸汽,帮助密闭的滤水容器增大内部内的压强,气压控制在7.0MPa,留在高压腔内的豆腐花受到高压和铁箱的挤压快速的滤出黄浆水;
S7、杀菌:将S6压型的原材料用机器切成长为3-6cm、宽为1-5cm的豆腐块,将块状的豆腐放入盛水的容器里,向盛水的容器里依次加入适量的淡盐水浸泡60min杀菌,浸泡完毕即可食用。
2.根据权利要求1所述的减肥养生豆腐及其制作工艺,其特征在于:所述S5中熟石膏的制备包括以下步骤:将相应数量生红石膏放进火中焙烧,焙烧时间控制在15min至60min,焙烧的温度控制在300℃至800℃,经过焙烧烘干后的熟石膏粉末内部分子形态发生改变,将焙烧过的石膏打碎磨粉,用筛孔为1mm的筛网对石膏粉进行筛分,最后可得品质较高的熟石膏粉末。
3.根据权利要求1所述的减肥养生豆腐及其制作工艺,其特征在于:所述S1中黄豆在翻炒前需要将黄豆用温水淘洗一次,换凉清水冲洗一次,清洗干净的黄豆放在通风处晾干。
4.根据权利要求1所述的减肥养生豆腐及其制作工艺,其特征在于:所述S5中碱蓬蔬菜汁的制作包括以下步骤:碱蓬菜通过开水闷煮15min左右,闷煮完的碱蓬菜立马放入冷水中,降温到40℃至50℃,捞出蓬菜沥干水分,将沥干水分的碱蓬菜放入破壁中,向破壁机中加入碱蓬菜三分之一的凉清水,对碱蓬菜进行榨汁,榨汁完毕后用豆腐布进行过滤,向过滤完毕的蓬碱菜汁内加入相应数量的异VC钠。
5.根据权利要求1所述的减肥养生豆腐及其制作工艺,其特征在于:S5中将相应份数的石膏浆、葡萄糖酸内酯、碱蓬蔬菜汁、蒜汁和油醋汁在点浆之前需要放入容器里搅拌均匀。
6.根据权利要求1所述的减肥养生豆腐及其制作工艺,其特征在于:所述S3中的破壁机为高速5000转大型。
7.根据权利要求2所述的减肥养生豆腐及其制作工艺,其特征在于:所述S5中点浆时缸内的豆浆不适宜放的放满,需要留下10厘米左右的空间。
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