CN1145737A - Dry production process of instant whole jellied bean curd powder - Google Patents
Dry production process of instant whole jellied bean curd powder Download PDFInfo
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- CN1145737A CN1145737A CN95115754A CN95115754A CN1145737A CN 1145737 A CN1145737 A CN 1145737A CN 95115754 A CN95115754 A CN 95115754A CN 95115754 A CN95115754 A CN 95115754A CN 1145737 A CN1145737 A CN 1145737A
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- bean curd
- jellied bean
- soybean
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- powder
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Abstract
Soyabean is heat treated at 80-150 deg.C for 5-120 minutes and then decorticated and crushed up to 120-350 meshes. Comparing with traditional water grinding process, the said dry process is simple, lower in power consumption and high in bean utilizing rate and the whole jellied bean curd powder product is more rich in nutrient.
Description
The present invention relates to the deep process technology of soybean in the food industry, specifically a kind of dry production process of instant whole jellied bean curd powder.
Jellied bean curd is breakfast, the snack food that spreads all over the National urban rural area, is subjected to each people's of stratum welcome deeply.Traditional jellied bean curd boils, puts the slurry processing after coagulation of starching, rise by soybean again through the soya-bean milk that water mill, filtration obtain and forms, and must now do cash sale, can not preserve and transport for long-distance.For being convenient for people to eat, a kind of method be with soya-bean milk after concentrating, get its crystal add coagulating agent pulverize dried bean-curd jelly powder, when edible with boiling water towards molten back condensation.This method energy consumption is big, conductance is low, and especially towards molten after coagulation weak effect, outward appearance and traditional jellied bean curd difference are bigger.Above the method water-soluble nutritional labeling in the soybean such as various vitamin, part emblem amount nutrient etc. in processing soya-bean milk process have loss in various degree.
For overcoming the defective of levigation method, CN1082344A discloses a kind of method of dry production degreasing jellied bean curd powder, is will be selected extract all or part of grease in the soybean behind the soybean peeling of back under 120 ℃ condition, and then pulverizes and get.Owing to sloughed grease, so the jellied bean curd that is obtained towards molten condensation by this jellied bean curd powder, its inherent nutritional labeling and mouthfeel all are different from traditional jellied bean curd.
The object of the present invention is to provide a kind of new production method of processing jellied bean curd powder, the jellied bean curd of producing with levigation method towards aspects such as its inherent nutritional labeling of jellied bean curd, outward appearance and mouthfeel that molten condensation obtains with the jellied bean curd powder of this processes is indifference almost.
The present invention is that the soybean after selected with impurity elimination of realizing so after heat treatment peels again, pulverizes, mixes and obtain jellied bean curd powder.Described heat treatment is exactly under 80～150 ℃ of conditions, toasts 5～120 minutes.Heat treated meaning of this step not only is to slough part moisture content convenient later decortication and pulverizing.The more important thing is enzyme such as lipoxidase, trypsase inhibin etc. harmful in the soybean are lost activity, make product can preserve for a long time and be convenient to people and digest and assimilate nutritional labelings such as protein, in addition, after heat treatment make the composition such as the haemoglutinin (solidifying red blood cell) that are pernicious to people in the soybean, pancreatic enzyme obstruction factors (causing the toxalbumin of pancreas hypertrophy) etc. are destroyed, and people are edible safer; Heat treatment also can be removed the distinctive fishy smell of soybean effectively.Because soybean protein very easily sex change when being heated, if temperature, time control are improper, temperature is low, the time is short, and then above-mentioned effect does not reach, and temperature height, time are long, then the protein of solubility become insoluble, final noncondensing one-tenth jellied bean curd.
Experiment shows, handling 5～120 fens kinds under 80～150 ℃ of conditions not only can remove fishy smell effectively, sloughs most of water, makes harmful enzyme deactivation, destroy toxalbumin, and can change soy proteinaceous molecular conformation, make that spiral originally (hydrophobic group outside, hydrophilic group is interior, water-soluble bad) conformation unfold and come, outside hydrophilic group is exposed to, increase water-soluble, time and temperature inverse correlation, be temperature when low the control time a little long, the control time was a little short when temperature was high.
Soybean is after heat treatment cooled off, and peels, is crushed to 120～350 orders then.Fineness is if be lower than 120 orders, and then the jellied bean curd that obtains with fixed attention towards molten order does not have fine and smooth mouthfeel, if surpass 350 orders, by dispersed bad in water when molten, easily balling suspends in water.
What pulverizing obtained is the former powder of full-cream jellied bean curd, adds water boil or boiling water together towards molten with seasoning matter when edible, and adding after the coagulating agent cooling promptly is jellied bean curd.
For adapting to different regions people's custom and taste, former powder can be mixed together with auxiliary material and evenly obtain serial full-cream jellied bean curd powder, described auxiliary material is that flavor enhancement, pigment etc. make the jellied bean curd that obtains towards molten condensation that milk flavor, fruity, sweet taste, cocoa flavored etc. be arranged, but and furnishing green, redness, yellow, coffee color etc.Certainly can also add other nutritional labelings etc., processing specific function food.
Technology of the present invention is simple, be easy to control, energy consumption is low, the no three wastes, main advantage is that the soybean utilization rate is up to more than 83%, and traditional levigation method utilization rate has only 50～60%, and main nutrient composition such as the fat in the soybean, protein and other nutritional labelings are all utilized in addition, after the molten condensation to jellied bean curd both kept the local flavor and the mouthfeel of traditional jellied bean curd, again than traditional jellied bean curd nutritious, designs and varieties are more, and be convenient for people to eat.
Embodiment: (device therefor meets the sanitary standard in the food processing)
1, send dedusting and gravity separation equipment to carry out selected after soybean is unpacked, dust removal, removal of impurities, send into heat-treating machine then, 80 ℃ of constant temperature, smoked 120 minutes, discharging is cooled to room temperature and send the peeling machine decortication, pulverizes 120 mesh sieves then and obtains the former powder of full-cream jellied bean curd, former powder is sent to mix with auxiliary material one promptly get serial full-cream jellied bean curd powder.Get jellied bean curd powder when edible and add 10～30 times of water boils, perhaps boiling water adds coagulating agent glucolactone or gypsum etc. then towards molten, stirs, and condensation promptly gets jellied bean curd.Described auxiliary material and coagulating agent all add by flavor enhancement, pigment kind and the dosage of food law regulation.
2, operate with embodiment 1 Heat Treatment Control condition: smoke 5 fens kinds for 150 ℃.Pulverized 150 mesh sieves.
3, operate with embodiment 1 Heat Treatment Control condition: smoke 90 fens kinds for 100 ℃.Pulverized 200 mesh sieves.
4, operate with embodiment 1 Heat Treatment Control condition: smoke 30 fens kinds for 120 ℃.Pulverized 250 mesh sieves.
5, operate with embodiment 1 Heat Treatment Control condition: smoke 15 fens kinds for 130 ℃.Pulverized 300 mesh sieves.
Claims (1)
1, a kind of dry production process of instant whole jellied bean curd powder, by soybean selected, peel, pulverize, mix each unit process and constitute, it is characterized in that:
(1), the soybean after selected was handled 5～120 minutes under 80～150 ℃ of conditions;
(2), smashing fineness is controlled at 120～350 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95115754A CN1145737A (en) | 1995-09-19 | 1995-09-19 | Dry production process of instant whole jellied bean curd powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95115754A CN1145737A (en) | 1995-09-19 | 1995-09-19 | Dry production process of instant whole jellied bean curd powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1145737A true CN1145737A (en) | 1997-03-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95115754A Pending CN1145737A (en) | 1995-09-19 | 1995-09-19 | Dry production process of instant whole jellied bean curd powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1145737A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063029C (en) * | 1997-06-28 | 2001-03-14 | 陈永通 | Instant xianning bean curd and its preparing technology |
| CN112293614A (en) * | 2020-11-27 | 2021-02-02 | 荆州格力特生物科技有限公司 | Preparation method of crab feed |
-
1995
- 1995-09-19 CN CN95115754A patent/CN1145737A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063029C (en) * | 1997-06-28 | 2001-03-14 | 陈永通 | Instant xianning bean curd and its preparing technology |
| CN112293614A (en) * | 2020-11-27 | 2021-02-02 | 荆州格力特生物科技有限公司 | Preparation method of crab feed |
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