CN114617223A - Instant dried bean curd and preparation method thereof - Google Patents
Instant dried bean curd and preparation method thereof Download PDFInfo
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- CN114617223A CN114617223A CN202210386285.1A CN202210386285A CN114617223A CN 114617223 A CN114617223 A CN 114617223A CN 202210386285 A CN202210386285 A CN 202210386285A CN 114617223 A CN114617223 A CN 114617223A
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Cereal-Derived Products (AREA)
- Noodles (AREA)
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Abstract
The invention particularly relates to instant dried bean noodles and a preparation method thereof, belonging to the technical field of food processing, wherein the dried bean noodles comprise the following raw materials: seeds and rice, the seeds being of a fruit of a citrus plant; the proportion of amylopectin in fresh rice is adjusted by utilizing the seed starch, the texture characteristic is changed, the viscosity of the rice flour is reduced, the taste of the dried bean noodles is improved, the defect that the traditional dried bean noodles cannot be eaten after being brewed is overcome, the nutrition of the fresh rice is retained, and the chemical addition is avoided. Furthermore, the dependence and use of the traditional process on the aged rice are avoided, so that the risk of aflatoxin and other raw material pollution caused by improper storage of the aged rice is avoided.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to instant dried bean noodles and a preparation method thereof.
Background
The dried bean curd, namely the dried bean curd made from rice, is a long-standing traditional agricultural product in southern areas such as the river, the Zhejiang, the Min and the like, and has a long production history. The dried bean noodles in production are prepared by taking rice as a main raw material and crushing, squeezing and drying the rice, the eating method comprises the steps of steaming, boiling, frying, mixing and the like, and the dried bean noodles are popular with the masses for hundreds of years due to softness, dainty taste, rich nutrition and convenience in eating. However, the traditional dried bean noodles processing technology must be made of aged rice which is aged for 3-5 years or even longer, because the starch content and proportion in the dried bean noodles raw material rice determine the quality and taste of the final finished product. The amylopectin content in new rice is high, and the new rice has high viscosity and is easy to regenerate. And part of starch in the old rice is degraded, the viscosity of the system is reduced, and the rice flour has proper mouthfeel.
However, the old rice used for making the dried noodles is not only totally depleted in nutritive value and active substances, but also has a great risk of causing mildew and generating aflatoxin, for example. The technical defects of large viscosity, difficult forming, easy retrogradation, inconvenience in boiling and the like exist when fresh rice is used for preparing the dried bean curd.
Meanwhile, with the further acceleration of the pace of modern life, people put forward more rapid and simple requirements on the eating method of the dried bean curd, and the instant dried bean curd which can be eaten by brewing and mixing seasonings with boiling water is favored by the market. However, the existing traditional dried bean noodles have the defects of easy breaking, easy pasting, hard core, no chewing strength and the like after being brewed.
Disclosure of Invention
The application aims to provide the convenient dried bean curd and the preparation method thereof, so as to solve the problem that the conventional dried bean curd needs to be made of old rice.
The embodiment of the invention provides convenient dried bean noodles, which comprise the following raw materials: seeds of a fruit of a citrus plant, and rice.
Optionally, the mass ratio of the seeds to the rice is 1: 25-100.
Optionally, the seeds are citrus seeds.
Based on the same inventive concept, the embodiment of the invention also provides a preparation method of the instant dried bean curd, which comprises the following steps:
treating the seeds to obtain seed starch;
grinding rice to obtain rice pulp;
mixing the seed starch and the rice milk to obtain a mixture;
steaming the mixture to obtain clinker;
and carrying out extrusion forming on the clinker, and then drying to obtain the dried powder.
Optionally, the water content of the seeds is less than or equal to 12% by weight.
Optionally, the processing of the seeds to obtain the seed starch specifically includes:
crushing the seeds to obtain crushed seeds;
degreasing the broken seeds to obtain degreased broken seeds;
pulverizing and sieving the degreased broken seeds, and then rinsing to obtain rinsing filtrate;
precipitating the rinsing filtrate to obtain a lower-layer precipitate and an upper-layer suspension;
and drying, crushing and sieving the lower-layer precipitate to obtain the seed starch.
Optionally, the degreasing is extraction degreasing, the extraction temperature of the extraction degreasing is 40-45 ℃, the extraction time of the extraction degreasing is 30-45 min, the extraction liquid of the extraction degreasing is butane, and in the extraction degreasing, the mass ratio of the broken seeds to the extraction liquid is 1: 1.5-2.
Optionally, the sieve aperture of the powdering sieve is 40-60 meshes, the rinsing temperature is 25-35 ℃, and the rinsing liquid for rinsing comprises, by mass: 0.5% sodium bicarbonate and 0.5% calcium chloride, the balance being water.
Optionally, the drying temperature is less than or equal to 45 ℃.
Optionally, the upper suspension is used in the refining.
Optionally, the steaming temperature is 85-95 ℃.
One or more technical solutions in the embodiments of the present invention have at least the following technical effects or advantages:
the instant dried bean noodles provided by the embodiment of the invention have the advantages that the proportion of amylopectin in fresh rice is adjusted by utilizing the seed starch, the texture characteristic is changed, the viscosity of the produced rice noodles is reduced, the mouthfeel of the dried bean noodles is improved, the defect that the traditional dried bean noodles cannot be eaten after being brewed is overcome, the nutrition of the fresh rice is retained, and the chemical addition is avoided. Furthermore, the dependence and use of the traditional process on the aged rice are avoided, so that the risk of aflatoxin and other raw material pollution caused by improper storage of the aged rice is avoided.
The foregoing description is only an overview of the technical solutions of the present invention, and the embodiments of the present invention are described below in order to make the technical means of the present invention more clearly understood and to make the above and other objects, features, and advantages of the present invention more clearly understandable.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the description of the embodiments are briefly introduced below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on the drawings without creative efforts.
Fig. 1 is a flow chart of a method provided by an embodiment of the invention.
Detailed Description
The present invention will be described in detail below with reference to specific embodiments and examples, and the advantages and various effects of the present invention will be more clearly apparent therefrom. It will be understood by those skilled in the art that these specific embodiments and examples are for the purpose of illustrating the invention and are not to be construed as limiting the invention.
Throughout the specification, unless otherwise specifically noted, terms used herein should be understood as having meanings as commonly used in the art. Accordingly, unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. If there is a conflict, the present specification will control.
Unless otherwise specifically stated, various raw materials, reagents, instruments, equipment and the like used in the present invention are commercially available or can be prepared by existing methods.
In order to solve the technical problems, the general idea of the embodiment of the application is as follows:
the applicant finds in the course of the invention that: the traditional dried bean noodles processing technology is made of aged rice which is aged for 3-5 years or longer, and the quality and the taste of a final finished product are determined by the content and the proportion of starch in the raw rice of the dried bean noodles. The amylopectin content in new rice is high, and the new rice has high viscosity and is easy to regenerate. And part of starch in the old rice is degraded, the viscosity of the system is reduced, and the rice flour has proper mouthfeel.
Seeds of citrus fruits are byproducts of the fruit processing industry, but are rich in lipid (38.86-42.59%), protein (28.56-36.20%), starch (11.22-12.86%), limonin, flavone and other endogenous active substances. The limonin compounds in the active ingredients have various effects of resisting cancers, easing pain, resisting inflammation, resisting viruses and the like, and the flavonoid compounds have health functions of resisting oxidation, preventing inflammation, inhibiting the growth of cancer cells, protecting cardiovascular and cerebrovascular systems and the like, so that the limonin compounds are ideal functional food and medicine raw materials. However, at present, most of the citrus seeds are discarded by citrus processing enterprises, so that precious natural product resources are wasted.
The old rice used for making the dried noodles is not only lost in nutritive value and active substances, but also has a great risk of mildewing and generating aflatoxin. The technical defects of large viscosity, difficult forming, easy retrogradation, inconvenience in boiling and the like exist when fresh rice is used for preparing the dried bean curd.
Meanwhile, with the further acceleration of the pace of modern life, people put forward more rapid and simple requirements on the eating method of the dried bean curd, and the instant dried bean curd which can be eaten by brewing and mixing seasonings with boiling water is favored by the market. However, the existing traditional dried bean noodles have a plurality of product defects of easy strip breakage, easy paste, hard core, no chewing strength and the like after being brewed.
According to an exemplary embodiment of the present invention, there is provided a convenient powder comprising the following raw materials: seeds of citrus fruit and rice.
Specifically, the seed may be citrus seed or lemon seed.
In some embodiments, the mass ratio of the seed to the rice is 1: 25-100, optionally, the mass ratio may be 1: 50-75.
Controlling the mass ratio of the seeds to the rice to be 1: 25-100, because the ratio is too large, the regulation effect on the amylopectin content in the rice is insufficient, the cooked rice is high in viscosity and is not suitable for forming and easy to regenerate, and when the ratio is too small, the regulation effect on the amylopectin content in the rice is too strong, the viscosity of the dried rice is reduced, and the dried rice is easy to break and paste after heating.
According to another exemplary embodiment of the present invention, there is provided a method of preparing the instant dried powder as described above, the method including:
s1, processing seeds to obtain seed starch;
in some embodiments, the seeds have a moisture content of 12% by weight or less.
The weight water content of the seeds is controlled to be less than or equal to 12 percent, if the water content is too high, the grease is easy to be mixed with water and protein to form emulsified thick slurry in the grinding process, and the subsequent removal and extraction of the grease are not facilitated.
In some embodiments, treating the seed to obtain a seed starch comprises:
s1.1, crushing seeds to obtain crushed seeds;
specifically, seeds were repeatedly crushed and crushed by a roll press.
S1.2, degreasing the broken seeds to obtain degreased broken seeds;
in some embodiments, the degreasing is extraction degreasing, the extraction temperature of the extraction degreasing is 40-45 ℃, the extraction time of the extraction degreasing is 30-45 min, the extraction liquid of the extraction degreasing is butane, and the mass ratio of the broken seeds to the extraction liquid in the extraction degreasing is 1: 1.5-2.
The extraction temperature is controlled to be 40-45 ℃ and the extraction time is controlled to be 30-45 min, which are the best process conditions obtained by the applicant through repeated experiments and optimization, and the excessively large value can cause the overhigh extraction temperature and prolonged extraction time, the pressure of an extraction system is correspondingly increased, the manufacturing requirement on an extraction device is higher, the storage of temperature sensitive functional components in citrus seeds is not facilitated, the improvement effect of the prolonged extraction time on the extraction efficiency is slight, and the production time cost and the energy consumption are increased. If the extraction temperature is too low, the extraction efficiency is reduced if the extraction time is reduced, repeated extraction is still needed if the extraction is not complete, and manpower and material resources are wasted.
Controlling the mass ratio of the broken seeds to the extract liquor to be 1: 1.5-2 is the best process condition obtained by the applicant through repeated experiment optimization, and the ratio value is too large, so that the dosage of the extraction solvent is increased, the volume of the extraction container is increased, the extraction amount is not changed, and meanwhile, the extraction energy consumption is increased and the solvent recovery efficiency is reduced; if the solvent is too small, the solvent is less and the oil cannot be fully extracted, so that incomplete extraction and low extraction efficiency are caused.
Specifically, crushed citrus seeds are put into a butane extraction tank and extracted at a certain temperature and pressure; preferably, the ratio of the material to the extraction liquid is 1: 1.5-2, and the extraction temperature is 40-45 ℃ and the time is 30-45 min. And after the extraction is finished, discharging butane extract from the bottom of the tank, and collecting the citrus seed residues in the extraction tank for later use. And (3) decompressing and gasifying the butane extract to separate the citrus seed oil, and recycling gasified butane for reuse.
S1.3, pulverizing and sieving the degreased broken seeds, and then rinsing to obtain rinsing filtrate;
in some embodiments, the sieving hole diameter of the powder-grinding sieve is 40-60 meshes, the rinsing temperature is 25-35 ℃, and the rinsing liquid of the rinsing comprises the following components in mass percent: 0.5% sodium bicarbonate and 0.5% calcium chloride, the balance being water.
The mesh size of the screen is controlled to be 40-60 meshes so as to remove large particles which are not completely crushed and improve the extraction efficiency of starch. The too large aperture causes the finer powder particles, increases the difficulty of starch precipitation separation, and the too small aperture causes the larger powder particles, which is not beneficial to the rinsing dissolution of starch and reduces the starch yield.
The rinsing temperature is controlled to be 25-35 ℃ which is the best process condition obtained by the applicant through repeated experiment optimization, the starch gelatinization and protein denaturation are caused by overhigh temperature and are not beneficial to the storage of heat-sensitive functional components, and the incomplete removal of the protein and the low rinsing efficiency of the starch are caused by overlow temperature.
Specifically, the degreased citrus seed residues are pulverized and sieved by a pulverizer, a proper amount of weak alkaline water is added, the mixture is stirred at constant temperature, and after the mixture is rinsed for multiple times, coarse filtration is carried out, and filtrate is collected for later use; preferably, the sieve aperture is 40-60 meshes, 0.5% of sodium bicarbonate and 0.5% of calcium chloride are added into weak alkaline water, and the constant temperature is 25-35 ℃.
S1.4, precipitating the rinsing filtrate to obtain a lower-layer precipitate and an upper-layer suspension;
specifically, the combined filtrate is kept stand, and the lower-layer precipitate and the upper-layer suspension are respectively collected for later use.
The weak alkali condition is used for extracting starch to increase the dissolution of protein, so that the rinsing precipitation is starch, and the upper rinsing solution contains partial protein and functional components.
S1.5, drying, crushing and sieving the lower-layer precipitate to obtain seed starch.
In some embodiments, the temperature of the oven is 45 deg.C or less.
S2, grinding rice into thick liquid to obtain rice pulp;
specifically, rice is added with a proper amount of upper suspension liquid to be fully soaked, and then the rice is repeatedly ground to prepare fine and smooth rice milk for later use.
The functional property of the upper layer rinsing liquid containing partial protein and functional components is enhanced by adding the upper layer rinsing liquid into the flour back drying.
S3, mixing the seed starch and the rice milk to obtain a mixture;
specifically, a proper amount of citrus seed starch is slowly added into the rice milk, and the mixture is fully and uniformly stirred to obtain a mixture.
S4, steaming the mixture to obtain clinker;
in some embodiments, the temperature of steaming is from 85 ℃ to 95 ℃.
The steaming temperature is controlled to be 85-95 ℃ so as to ensure that the starch is fully heated and cooked, the excessive temperature can cause the water boiling to generate bubbles, which easily causes uneven heating and the phenomenon of dry powder adhesion when the subsequent extrusion temperature is too high, and the insufficient starch cooking easily causes the dry powder extrusion to be unshaped when the excessive temperature is too low.
And S5, carrying out extrusion forming on the clinker, and then drying to obtain the dried powder.
Specifically, the steamed raw materials are fed into a spiral filament extruder while the steamed raw materials are hot, are made into filaments, are hung at room temperature for air drying, and are sealed and packaged.
The instant dried powders and the preparation method thereof of the present application will be described in detail below with reference to examples, comparative examples and experimental data.
Example 1
A method for preparing a convenient dried bean curd, the method comprising:
weighing 100g of fresh citrus seeds, placing the fresh citrus seeds in a constant-temperature air-blast drying oven for drying for 4 hours at 65 ℃, measuring the water content to be 11.8%, and repeatedly rolling for 2-3 times by using a roller press. Putting the crushed citrus seeds into a sealed extraction device, adding 200ml of butane extractant, controlling the pressure to be 0.45mPa and the temperature to be 45 ℃ for 30min, draining the butane extractant from the bottom of a tank after the extraction is finished, repeatedly extracting for 2-3 times, recovering butane under reduced pressure, combining and collecting 25.81g of extract, namely citrus seed oil grease, and collecting 72.36g of extraction residues.
Pulverizing the above extraction residue with a pulverizer, sieving with 60 mesh sieve, adding 0.5% sodium bicarbonate water solution 500ml, extracting under stirring in 35 deg.C constant temperature water bath for 1 hr, adding calcium chloride at a ratio of 0.5%, stirring to dissolve for 200 mesh, filtering, discarding residue, collecting filtrate, standing for 45min, and collecting precipitate layer and supernatant respectively. Rinsing the precipitate layer with clear water for 3 times, removing rinsing liquid, drying at a low temperature below 45 deg.C, and collecting 8.33g of citrus seed starch; the supernatant was filtered through 300 mesh to collect 380ml of filtrate for further use.
Weighing 500g of fresh indica type rice, adding 380ml of the filtrate, soaking for 3h, pulping by using a colloid mill, and repeatedly grinding for 2-3 times. Weighing 5g of the citrus seed starch, adding the citrus seed starch into rice milk, fully stirring uniformly, placing the rice milk in a pot for steaming, keeping the central temperature of the rice milk at 95 ℃, taking out the rice milk after 5min of heat preservation, putting the rice milk into spiral extruded filaments with the preheating temperature reaching 95 ℃ while the rice milk is hot, preparing filaments with the diameter of 1-1.2 mm through extrusion, hanging and drying the filaments at room temperature, packaging and inspecting to obtain a finished product.
Example 2
A method for preparing a convenient dried bean curd, the method comprising:
weighing 1000g of dried citrus seeds, measuring the water content to be 6.1% by a drying method, and repeatedly rolling for 2-3 times by using a roller type presser. Putting the crushed citrus seeds into a sealed extraction device, adding 1500ml of butane extractant, controlling the pressure to be 0.42mPa, extracting at 40 ℃ for 45min, draining the butane extractant from the bottom of the tank after finishing extraction, repeatedly extracting for 2-3 times, recovering butane under reduced pressure, combining and collecting 380g of extract, namely citrus seed oil, and collecting 606g of extraction residue.
Pulverizing the above extraction residue with a pulverizer, sieving with 60 mesh sieve, adding 3000ml of 0.5% sodium bicarbonate water solution, stirring and extracting at 25 deg.C for 1.5 hr, adding calcium chloride at 0.5% ratio, stirring and dissolving, filtering with 180 mesh sieve, discarding residue, collecting filtrate, standing for 1 hr for obvious layering, and collecting precipitate layer and supernatant respectively. Rinsing the precipitate layer with clear water for 5 times, removing rinsing liquid, drying at a low temperature below 45 deg.C, and collecting 79g of orange seed starch; the supernatant was filtered through 300 mesh to collect 1900ml of filtrate for use.
Weighing 2500g of fresh early rice, adding 1900ml of the filtrate, soaking for 3h, pulping by using a colloid mill, and repeatedly grinding for 2-3 times. Weighing 37.5g of the citrus seed starch, adding the citrus seed starch into rice milk, fully stirring uniformly, steaming the rice milk in a pot at the central temperature of 90 ℃, keeping the temperature for 10min, taking out the rice milk, putting the rice milk into spiral extruded filaments with the preheating temperature of 90 ℃, extruding the extruded filaments into filaments with the diameter of 1-1.5 mm, hanging and airing the filaments at room temperature, packaging and inspecting to obtain the finished product.
Comparative example 1
Weighing 1000g of fresh early rice, adding 750ml of water, soaking for 3h, pulping by using a colloid mill, repeatedly grinding for 2-3 times, placing the rice pulp in a pot, filling double-layer gauze, steaming the rice pulp, keeping the temperature for 5min, taking out, putting the rice pulp into spiral extruded filaments with the preheating temperature of 85 ℃ while the rice pulp is hot, extruding the rice pulp to form filaments with the diameter of 1-1.5 mm, hanging and airing the filaments at room temperature, and packaging and checking to be qualified to obtain the finished product.
Comparative example 2
Weighing 1000g of early rice aged for 1 year, adding 800ml of water, soaking for 3h, pulping by using a colloid mill, repeatedly grinding for 2-3 times, placing the rice pulp in a pot with double-layer gauze, steaming the rice pulp at the central temperature of 90 ℃, keeping the temperature for 8min, taking out, putting the rice pulp into spiral extruded filaments with the preheating temperature of 90 ℃ while the rice pulp is hot, extruding the rice pulp to prepare filaments with the diameter of 1-1.5 mm, hanging and airing the filaments at room temperature, and packaging and checking to be qualified to obtain the finished product.
Comparative example 3
Weighing 1000g of early rice aged for 3 years, adding 800ml of the filtrate, soaking for 3 hours, pulping by using a colloid mill, repeatedly grinding for 2-3 times, placing the mixture in a pot, filling double-layer gauze, steaming rice pulp, keeping the temperature for 6min, taking out, putting the mixture into spiral extruded wires with the preheating temperature of 95 ℃ while the mixture is hot, preparing the thin wires with the diameter of 1-1.5 mm by extrusion, hanging and drying at room temperature, packaging, and checking to be qualified to obtain the finished product.
Examples of the experiments
The dried powders obtained in examples 1 to 2 and comparative examples 1 to 3 were examined, and the results are shown in the following table:
from the above table, the dried bean noodles prepared by the method provided by the application have proper viscosity and are easy to form, and the defects of easy breaking, easy pasting, hard core, no chewing and the like do not exist after brewing; the comparison between the comparative example and the example shows that the dried bean noodles prepared by using the fresh rice have the defects of high viscosity, difficulty in forming, easiness in retrogradation, difficulty in boiling and the like, when a certain parameter is out of the range, the conditions of adhesion of the produced bean noodles, uneven thickness and the like can occur, and the conditions of strip breaking, hard core and the like can occur after brewing.
One or more technical solutions in the embodiments of the present invention at least have the following technical effects or advantages:
(1) the method provided by the embodiment of the invention improves the technical defect of convenient vermicelli processing of fresh rice, simultaneously considers the nutrition and health care functions of the vermicelli, and improves the utilization value of the seed by-product;
(2) the method provided by the embodiment of the invention utilizes the seed starch to adjust the proportion of the amylopectin in the fresh rice, changes the texture characteristic, reduces the viscosity of the rice flour, improves the taste of the dried bean noodles, overcomes the defect that the traditional dried bean noodles can not be eaten after being brewed, simultaneously reserves the nutrition of the fresh rice, and avoids the chemical addition. Furthermore, the dependence and use of the traditional process on the aged rice are avoided, so that the risk of aflatoxin and other raw material pollution caused by improper storage of the aged rice is avoided;
(3) the preparation process of the seed functional extract provided by the embodiment of the invention is simple and has no chemical pollution, and the butane for degreasing belongs to the food additive permission category in national standard for food safety GB 1886.55-2015, and has the characteristics of high-efficiency volatilization, no residue and the like. The extract contains limonin, flavonoid compounds and other active ingredients, so that the health benefits of the dried bean curd are enhanced, the flavor level of the dried bean curd is enriched, and the additional value of the product is improved;
(4) the application of the seed starch and the functional components in the method provided by the embodiment of the invention is beneficial to high-valued comprehensive utilization of seed resources, and the separated seed oil also has wide application prospects in food, medical treatment, beauty treatment and the like, so that the economic benefit of fruit processing byproducts is improved, and the waste of natural active components in the seeds is reduced.
Finally, it should also be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (10)
1. The instant dried bean curd is characterized in that the raw materials of the instant dried bean curd comprise: seeds of citrus fruit and rice.
2. An instant dried powder according to claim 1, wherein the mass ratio of the seeds to the rice is 1: 25-100.
3. The instant powder of claim 1 wherein said seeds are citrus seeds.
4. A method of preparing the instant dried powder of any one of claims 1 to 3, comprising:
processing the seeds to obtain seed starch;
grinding rice to obtain rice pulp;
mixing the seed starch and the rice milk to obtain a mixture;
steaming the mixture to obtain clinker;
and carrying out extrusion forming on the clinker, and then drying to obtain the dried powder.
5. The method of claim 4 wherein said seeds have a moisture content of less than or equal to 12% by weight.
6. The method for preparing the instant dried bean noodles as claimed in claim 4, wherein the step of processing the seeds to obtain the seed starch comprises the following steps:
crushing the seeds to obtain crushed seeds;
degreasing the crushed seeds to obtain degreased crushed seeds;
pulverizing and sieving the degreased broken seeds, and then rinsing to obtain rinsing filtrate;
precipitating the rinsing filtrate to obtain a lower-layer precipitate and an upper-layer suspension;
and drying, crushing and sieving the lower-layer precipitate to obtain the seed starch.
7. The preparation method of the instant dried bean noodles as claimed in claim 6, wherein the degreasing is extraction degreasing, the extraction temperature of the extraction degreasing is 40-45 ℃, the extraction time of the extraction degreasing is 30-45 min, the extraction liquid of the extraction degreasing is butane, and in the extraction degreasing, the mass ratio of the broken seeds to the extraction liquid is 1: 1.5-2.
8. The method for preparing instant dried bean noodles according to claim 6, wherein the size of the sieve of the powdering sieve is 40-60 meshes, the rinsing temperature is 25-35 ℃, and the rinsing liquid for rinsing comprises the following components in mass: 0.5 percent of sodium bicarbonate, 0.5 percent of calcium chloride and the balance of water, and the drying temperature is less than or equal to 45 ℃.
9. The method of claim 6, wherein said supernatant suspension is used in said refining.
10. The method of claim 4 wherein the steaming is at a temperature of 85 ℃ to 95 ℃.
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| CN202210386285.1A CN114617223B (en) | 2022-04-13 | 2022-04-13 | Instant dried bean curd and preparation method thereof |
| PCT/CN2023/084913 WO2023197878A1 (en) | 2022-04-13 | 2023-03-30 | Convenient dried rice noodles and preparation method therefor |
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| WO2023197878A1 (en) * | 2022-04-13 | 2023-10-19 | 浙江省柑橘研究所 | Convenient dried rice noodles and preparation method therefor |
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