CN114698782B - Preparation method of whole-bean dried beancurd sticks - Google Patents
Preparation method of whole-bean dried beancurd sticks Download PDFInfo
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 84
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims abstract description 72
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 72
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 238000005507 spraying Methods 0.000 claims abstract description 38
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 35
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 35
- 239000002002 slurry Substances 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 27
- 238000009835 boiling Methods 0.000 claims abstract description 23
- 238000005520 cutting process Methods 0.000 claims abstract description 23
- 108010059892 Cellulase Proteins 0.000 claims abstract description 22
- 229940106157 cellulase Drugs 0.000 claims abstract description 22
- 238000011282 treatment Methods 0.000 claims abstract description 19
- 238000002791 soaking Methods 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000004537 pulping Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000004677 Nylon Substances 0.000 claims description 20
- 239000008267 milk Substances 0.000 claims description 20
- 210000004080 milk Anatomy 0.000 claims description 20
- 235000013336 milk Nutrition 0.000 claims description 20
- 229920001778 nylon Polymers 0.000 claims description 20
- 238000000265 homogenisation Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 abstract description 15
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract description 10
- 235000017491 Bambusa tulda Nutrition 0.000 abstract description 10
- 241001330002 Bambuseae Species 0.000 abstract description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract description 10
- 239000011425 bamboo Substances 0.000 abstract description 10
- 235000013325 dietary fiber Nutrition 0.000 abstract description 9
- 230000007547 defect Effects 0.000 abstract description 4
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- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
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- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 2
- 229920002521 macromolecule Polymers 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 35
- 238000000227 grinding Methods 0.000 description 9
- 239000007788 liquid Substances 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 241000499912 Trichoderma reesei Species 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
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- 239000013543 active substance Substances 0.000 description 1
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- 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
- A23L29/06—Enzymes
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- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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Abstract
The invention belongs to the technical field of agricultural product deep processing, and discloses a preparation method of whole bean dried beancurd sticks, which comprises the steps of taking soybeans as a raw material, soaking the soybeans by adding cellulase, pulping, homogenizing under high pressure, boiling the pulp instantaneously at an ultrahigh temperature, cooling, treating by high-pressure jet flow, spraying the pulp under high pressure, heating, dehydrating and forming, longitudinally cutting into strips, and transversely cutting to obtain wet dried beancurd sticks, wherein the water content of the wet dried beancurd sticks is 30% -45%. According to the invention, soybeans are soaked by an enzyme method, so that soybean hulls are dispersed, fiber parts are broken, and the soybeans are easier to absorb water and grind; the high-pressure homogenizing pretreatment and the high-pressure jet treatment reduce the particle size of macromolecules and improve the quality of the product; the spraying technology is adopted to replace the traditional bamboo uncovering technology in the production of dried beancurd sticks, so that the problem of a large amount of residual slurry is solved. The full bean curd bamboo provided by the invention is rich in dietary fibers, and the whole bean is fully utilized, so that the nutritional value of the product is improved; the dried beancurd sticks are uniform and stable in quality, and the defect of different product quality caused by different bamboo uncovering times in the traditional dried beancurd stick preparation process is avoided.
Description
Technical Field
The invention belongs to the technical field of deep processing of agricultural products, and relates to a preparation method of whole bean dried beancurd sticks.
Background
The dried beancurd sticks are traditional food in China, have good domestic markets, and are also widely sold in international markets. The dried beancurd stick is rich in nutrient components, and contains components such as vitamins, cellulose, phospholipids and the like besides protein, fat and carbohydrate.
The traditional preparation process of the dried beancurd sticks comprises the following steps: soaking soybean, grinding, filtering, mixing, boiling, removing bamboo, draining and packaging. The traditional preparation process of the dried beancurd sticks can generate a large amount of bean dregs due to the limitation of the process and the technology, meanwhile, the dried beancurd sticks are produced by adopting the bamboo uncovering process, a large amount of residual pulp is also generated, the quality of the product is different along with the different times of bamboo uncovering, and the quality is different and greatly changed. The bean dregs are rich in nutrient, and contain 70% of dietary fiber, 16% of protein and other active substances. As an important and economical source of dietary fiber, okara can be used as a processing raw material for functional foods. In general, the particle size of dietary fiber in soybeans is about 100 μm, and the particle size of protein, fat-protein conjugate or fat agglomerate is usually less than 20 μm, and the presence of a large amount of dietary fiber can adversely affect the texture of the product, such as loose texture.
Therefore, aiming at the defects of the traditional preparation process of the dried beancurd sticks, the soybean is fully utilized, and the development of a full bean curd stick product is a problem to be solved in the industry of dried beancurd sticks processing products.
Disclosure of Invention
The invention aims to provide a processing method of a whole bean curd stick product, aiming at the defects that the soybean raw materials cannot be fully utilized, a large amount of byproducts (bean dregs and residual pulp) are generated and the like in the traditional bean curd stick product preparation process, and solves the problems of loose texture and rough taste of the bean curd stick caused by high-content dietary fibers in the whole bean curd stick preparation process through enzymatic bean soaking wall breaking, homogenization and high-pressure jet flow treatment.
The invention is realized by the following technical scheme:
a preparation method of whole bean dried beancurd stick comprises the following steps: taking soybeans as raw materials, soaking the soybeans by adding cellulase, pulping, homogenizing at high pressure, boiling the pulp instantaneously at ultrahigh temperature, cooling, treating by high-pressure jet flow, spraying the pulp at high pressure, heating, dehydrating and forming to obtain dried beancurd sheet, slitting into strips, and transversely cutting at fixed length to obtain a wet dried beancurd sheet product, wherein the water content of the wet dried beancurd sheet product is 30-45%.
Specifically, the preparation method of the whole bean dried beancurd stick comprises the following steps:
step (1), soaking beans: adding cellulase to soak beans, wherein the weight ratio of soybean to water is 1:2-1:4, and the dosage of the cellulase is 10U-40U/kg of water;
step (2), pulping: pulping soybean with skin to obtain full pulp;
step (3), high-pressure homogenization: homogenizing the whole slurry by a high-pressure homogenizer under the pressure of 50-60 MPa;
step (4), boiling pulp: instantly boiling the pulp for 8-10 s at the ultra-high temperature of 140-150 ℃;
step (5), cooling: the whole bean pulp which is subjected to ultra-high temperature instant pulp boiling is cooled to 70-80 ℃;
step (6), high-pressure jet flow treatment: adopting high-pressure jet equipment to perform high-pressure jet treatment on the whole soybean milk liquid under the pressure of 65-80 MPa, wherein the diameter of the treated slurry particles is 5-15 mu m;
step (7), spraying slurry, heating, dehydrating and forming: adopting a spraying process, controlling the spraying pressure to be 0.5-0.8 MPa, uniformly spraying the whole soybean milk treated by high-pressure jet flow on a heated nylon belt, and heating, dehydrating and forming to obtain dried beancurd sticks;
and (8) longitudinally cutting the dried beancurd sticks into strips, and transversely cutting the strips to obtain wet dried beancurd sticks.
In the step (1), the cellulase is preferably used in an amount of 30U/kg of water.
The temperature of the soaked beans was room temperature (25 ℃).
The time for soaking the beans is 5 to 9 hours, preferably 7 hours.
In the step (2), the soybean is ground into pulp according to the weight ratio of soybean to water of 1:6-1:10, preferably 1:8.
In the step (3), the homogenizing pressure is preferably 55MPa.
The homogenization time is generally about 10 minutes.
In the step (4), preferably, the temperature of the ultra-high temperature instant pulp is 145 ℃ and the time is 9s.
In step (5), preferably, the whole bean pulp subjected to ultra-high temperature instant cooking is cooled to 75 ℃.
In the step (6), the pressure of the high-pressure jet treatment is preferably 70-80 MPa.
In the step (7), the slurry spraying pressure is preferably 0.6 to 0.8MPa.
The temperature of the nylon belt is 90-100 ℃. The nylon belt is heated by steam.
The whole soybean milk is evenly sprayed on a nylon belt, and the thickness is generally about 3 mm.
The moisture content of the dried beancurd sticks is 30% -45%, and preferably 40%.
The invention has the beneficial effects that:
1. the whole beans are fully utilized, so that the nutritional value of the product is improved, the added value of the product is improved, and a new way is opened for processing dried beancurd sticks; the product is rich in dietary fiber, and is more beneficial to human health. The method adopts whole beans to prepare the dried beancurd sticks, so that the product yield is greatly improved, and the economic benefit of enterprises is increased.
2. The soybean is soaked by an enzyme method, so that soybean hulls are dispersed, fiber parts are broken, and the soybean is easier to absorb water and grind. The invention reduces the particle size of macromolecules (mainly dietary fibers and also protein) and improves the product quality by high-pressure homogenization pretreatment and high-pressure jet flow treatment. In particular to the problem of the texture of the dried beancurd sticks caused by the fact that the whole beans contain a large amount of dietary fibers when being utilized is solved through high-pressure jet flow treatment.
3. The invention adopts ultra-high temperature instant pulp boiling to avoid adverse effects such as flavor, browning, macromolecular aggregation and the like caused by conventional pulp boiling (generally boiling pulp for 20 minutes at 100 ℃).
4. The invention adopts the spraying process to replace the bamboo uncovering process in the traditional dried beancurd stick production, solves the problem of a large amount of residual pulp and the problem of the residual pulp, overcomes a large amount of bean dreg byproducts caused by the traditional dried beancurd stick production, and truly changes waste into valuables.
5. The dried beancurd stick product disclosed by the invention is uniform and stable in quality, and the defect that the quality of the product is different (high defective rate) caused by different bamboo uncovering times in the traditional dried beancurd stick preparation process is avoided.
Detailed Description
The technical scheme of the invention is further described through the specific embodiments.
The cellulase is derived from Trichoderma reesei (Trichoderma reesei), has a relative molecular weight of 58.7KD, an enzyme activity of 50U/mg, and a suitable pH value of 4.0-7.5, and a use temperature range of 20-60 ℃.
Yield = product weight/raw material weight; wherein the product is wet and the raw material is dry.
The invention evaluates the texture of the dried beancurd stick product through shearing force and stretching force.
1. Influence of cellulase consumption on molecular particle size and product texture in slurry
Selecting full and mildew-free soybeans, adding cellulase in different amounts according to the weight ratio of the soybeans to water of 1:2.5 and table 1, and soaking for 7 hours at 25 ℃; grinding the soaked beans according to the weight ratio of beans to water of 1:8 to obtain all-juice; homogenizing the whole slurry in a high-pressure homogenizer under 55MPa for 10min; boiling the pulp for 9s at 140 ℃, and cooling to 75 ℃; adopting high-pressure jet equipment to perform high-pressure jet treatment on the whole soybean milk for 15min under the pressure of 70 MPa; and then controlling the spraying pressure to be 0.6MPa, uniformly spraying the whole soybean milk on a nylon belt heated by steam (the nylon belt temperature is 95 ℃) by adopting a spraying process, controlling the water content of the dried beancurd stick skin to be 40%, longitudinally cutting the formed dried beancurd stick skin into strips, and transversely cutting the strips to fixed length to obtain the wet dried beancurd stick product.
The particle sizes of the slurries after the cellulase in different amounts are ground, the quality structures of wet dried beancurd sticks are shown in Table 1, and when the cellulase in the amount of 10U-40U/kg water, the better texture can be obtained, and especially when the cellulase in the amount of 30U/kg water is used, the quality structure of the wet dried beancurd sticks is the best.
TABLE 1 influence of cellulase amount on the molecular particle size in slurry and the texture of the product during soaking of beans
2. Influence of high-pressure jet pressure on molecular particle size and product texture in slurry
Selecting full and mildew-free soybeans, adding cellulase according to the weight ratio of the soybeans to water of 1:2.5 and the dosage of 30U/kg of water of the cellulase, and soaking for 7 hours at 25 ℃; grinding the soaked beans according to the weight ratio of beans to water of 1:8 to obtain all-juice; homogenizing the whole slurry in a high-pressure homogenizer under 55MPa for 10min; boiling the pulp for 9s at 140 ℃, and cooling to 75 ℃; performing high-pressure jet treatment on the whole soybean milk for 15min under different pressures according to table 2 by adopting high-pressure jet equipment; and then controlling the spraying pressure to be 0.6MPa, uniformly spraying the whole soybean milk on a nylon belt heated by steam (the nylon belt temperature is 95 ℃) by adopting a spraying process, controlling the water content of the dried beancurd stick skin to be 40%, longitudinally cutting the formed dried beancurd stick skin into strips, and transversely cutting the strips to fixed length to obtain the wet dried beancurd stick product.
Particle size and wet dried beancurd stick product quality structures of the slurry subjected to different high-pressure jet flow pressure treatments are shown in table 2, and good quality structures can be obtained when the high-pressure jet flow treatment is carried out under 60-80 MPa, and particularly, the wet dried beancurd stick product quality structure is optimal when the high-pressure jet flow treatment pressure is 70-80 MPa.
TABLE 2 influence of high pressure jet pressure on molecular particle size and product texture in slurries
3. Influence of the gunite pressure on the texture of the product
Selecting full and mildew-free soybeans, adding cellulase according to the weight ratio of the soybeans to water of 1:2.5 and the dosage of 30U/kg of water of the cellulase, and soaking for 7 hours at 25 ℃; grinding the soaked beans according to the weight ratio of beans to water of 1:8 to obtain all-juice; homogenizing the whole slurry in a high-pressure homogenizer under 55MPa for 10min; boiling the pulp for 9s at 140 ℃, and cooling to 75 ℃; adopting high-pressure jet equipment to perform high-pressure jet treatment on the whole soybean milk for 15min under the pressure of 70 MPa; and then controlling different spraying pressures according to the table 3, uniformly spraying the whole soybean milk on a nylon belt heated by steam (the nylon belt temperature is 95 ℃) by adopting a spraying process, controlling the moisture content of the dried beancurd sticks to be 40%, longitudinally cutting the formed dried beancurd sticks into strips, and transversely cutting the strips to fixed length to obtain the wet dried beancurd sticks.
The quality structures of wet dried beancurd sticks treated by different spraying pressures are shown in Table 3, and good textures can be obtained when the spraying pressure is 0.5-0.8 MPa, and particularly, the quality structures of the wet dried beancurd sticks are relatively better when the spraying pressure is 0.6-0.7 MPa.
TABLE 3 influence of the gunite pressure on the texture of the slurry product
Example 1
Selecting full and mildew-free soybeans, and soaking the soybeans in the weight ratio of 1:2 with 10U/kg of water and at 25 ℃ for 5 hours; grinding the soaked soybeans according to the weight ratio of the soybeans to water of 1:6 to obtain full slurry; the whole slurry enters a high-pressure homogenizer, and is homogenized for 10min under the homogenization pressure of 50 MPa; then, the instant pulp boiling is carried out for 8 seconds at the ultra-high temperature of 140 ℃, and the pulp cooling is carried out to 70 ℃; adopting high-pressure jet equipment to perform high-pressure jet treatment on the whole soybean milk liquid for 15min under the pressure of 60MPa, wherein the diameter of the treated slurry particles is about 15 mu m; the method comprises the steps of adopting a spraying process, controlling the spraying pressure to be 0.5MPa, uniformly spraying the whole soybean milk on a nylon belt heated by steam (the nylon belt temperature is 90 ℃), controlling the thickness to be about 3mm, heating, dehydrating and forming to obtain dried beancurd sticks with the water content of 30%, longitudinally cutting the dried beancurd sticks into strips, and transversely cutting the strips to fixed length to obtain the wet dried beancurd sticks.
Yield 1.27, product tensile 650.0.+ -. 21g, shear 32.5.+ -. 2N.
Example 2
Selecting full and mildew-free soybeans, and soaking the soybeans in the weight ratio of 1:2.5 with the cellulase dosage of 30U/kg of water at 25 ℃ for 7 hours; grinding the soaked soybeans according to the weight ratio of the soybeans to water of 1:8 to obtain full slurry; homogenizing the whole slurry in a high-pressure homogenizer under the homogenizing pressure of 55MPa for 10min; then, the instant pulp boiling is carried out for 9 seconds at the ultrahigh temperature of 145 ℃ and the pulp is cooled to 75 ℃; adopting high-pressure jet equipment to perform high-pressure jet treatment on the whole soybean milk liquid for 15min under the pressure of 70MPa, wherein the diameter of the treated slurry particles is about 10 mu m; the method comprises the steps of adopting a spraying process, controlling the spraying pressure to be 0.6MPa, uniformly spraying the whole soybean milk on a nylon belt heated by steam (the nylon belt temperature is 95 ℃), controlling the thickness to be about 3mm, heating, dehydrating and forming to obtain dried beancurd sticks with the water content of 40%, longitudinally cutting the dried beancurd sticks into strips, and transversely cutting the strips to fixed length to obtain the wet dried beancurd sticks.
Yield 1.35, product tensile 540.5 + -20 g, shear 25.1+ -3N.
Comparative example 1
Selecting full and mildew-free soybeans, and soaking the soybeans in the weight ratio of 1:2.5 with the cellulase dosage of 30U/kg of water at 25 ℃ for 7 hours; grinding the soaked soybeans according to the weight ratio of the soybeans to water of 1:8 to obtain full slurry; the whole slurry enters a high-pressure homogenizer, is homogenized for 10min under the homogenizing pressure of 55MPa, and the particle diameter of the homogenized slurry is about 50 mu m; then, the instant pulp boiling is carried out for 9 seconds at the ultrahigh temperature of 145 ℃ and the pulp is cooled to 75 ℃; the method comprises the steps of adopting a spraying process, controlling the spraying pressure to be 0.6MPa, uniformly spraying the whole soybean milk on a nylon belt heated by steam (the nylon belt temperature is 95 ℃), controlling the thickness to be about 3mm, heating, dehydrating and forming to obtain dried beancurd sticks with the water content of 40%, longitudinally cutting the dried beancurd sticks into strips, and transversely cutting the strips to fixed length to obtain the wet dried beancurd sticks.
The yield is 1.35, the tensile force of the product is 190.5+/-10 g, and the shearing force is 10.2+/-1N.
Comparative example 2
Selecting full and mildew-free soybeans, and soaking the soybeans for 7 hours at 25 ℃ according to the weight ratio of the soybeans to water of 1:2.5; grinding the soaked soybeans according to the weight ratio of the soybeans to water of 1:8 to obtain full slurry; feeding the whole slurry into a high-pressure homogenizer, homogenizing for 10min under the homogenizing pressure of 55 MPa; then, the instant pulp boiling is carried out for 9 seconds at the ultrahigh temperature of 145 ℃ and the pulp is cooled to 75 ℃; adopting high-pressure jet equipment to perform high-pressure jet treatment on the whole soybean milk liquid for 15min under the pressure of 70MPa, wherein the diameter of the treated slurry particles is about 25 mu m; the method comprises the steps of adopting a spraying process, controlling the spraying pressure to be 0.6MPa, uniformly spraying the whole soybean milk on a nylon belt heated by steam (the nylon belt temperature is 95 ℃), controlling the thickness to be about 3mm, heating, dehydrating and forming to obtain dried beancurd sticks with the water content of 40%, longitudinally cutting the dried beancurd sticks into strips, and transversely cutting the strips to fixed length to obtain the wet dried beancurd sticks.
Yield 1.35, product tensile 430.3 + -23 g, shear force 17.1+ -1N.
Comparative example 3
Selecting full and mildew-free soybeans, removing soybean hulls, soaking the peeled soybeans in purified water (the weight ratio of peeled soybeans to purified water is 1:8) for 12 hours at the temperature of 25 ℃, grinding the soaked soybeans according to the weight ratio of peeled soybeans to water of 1:8, filtering, removing bean dregs, boiling the filtered raw soybean milk, keeping the boiling state for 5 minutes, and filtering to remove impurities to obtain cooked soybean milk; and (3) placing the cooked pulp into a dried beancurd stick pot, heating to 85 ℃ and boiling the pulp for 10 minutes at a constant temperature, forming an oily film on the surface of the cooked pulp in the dried beancurd stick pot, selecting the film for forming to obtain wet dried beancurd sticks, dehydrating the wet dried beancurd sticks in a drying chamber at 80 ℃, and controlling the water content of the dried beancurd sticks to be 40%, thus obtaining the wet dried beancurd stick products.
Yield 0.85, product tensile 557.4 + -30 g, shear force 22.1+ -3N.
The traditional bamboo stripping process is adopted in the embodiment, and after an oil film cannot be formed, the bamboo is not stripped, and a large amount of slurry is remained.
Claims (4)
1. A preparation method of whole bean dried beancurd sticks is characterized by comprising the following steps: taking soybeans as raw materials, soaking the soybeans by adding cellulase, pulping, homogenizing at high pressure, boiling the pulp instantaneously at ultrahigh temperature, cooling, treating by high-pressure jet flow, spraying the pulp at high pressure, heating, dehydrating and forming to obtain dried beancurd sheets, longitudinally cutting the dried beancurd sheets into strips, and transversely cutting the strips at fixed length to obtain wet dried beancurd sheets, wherein the water content of the wet dried beancurd sheets is 30% -45%;
the preparation method of the whole bean dried beancurd stick comprises the following steps:
step (1), soaking beans: adding cellulase to soak beans, wherein the weight ratio of soybeans to water is 1:2-1:4, the dosage of the cellulase is 10U-40U/kg of water, and the soaking time is 5-9 h;
step (2), pulping: pulping soybean with skin, wherein the weight ratio of soybean to water is 1:6-1:10, and obtaining full pulp;
step (3), high-pressure homogenization: homogenizing the whole slurry by a high-pressure homogenizer under the pressure of 50-60 MPa;
step (4), boiling pulp: instantly boiling the pulp for 8-10 s at the ultra-high temperature of 140-150 ℃;
step (5), cooling: the whole bean pulp which is subjected to ultra-high temperature instant pulp boiling is cooled to 70-80 ℃;
step (6), high-pressure jet flow treatment: adopting high-pressure jet equipment to perform high-pressure jet treatment on the whole soybean milk under the pressure of 65-80 MPa;
step (7), spraying slurry, heating, dehydrating and forming: adopting a spraying process, controlling the spraying pressure to be 0.5-0.8 MPa, uniformly spraying the whole soybean milk on a heated nylon belt, heating and dehydrating the nylon belt to form dried beancurd sticks at the temperature of 90-100 ℃;
and (8) longitudinally cutting the dried beancurd sticks into strips, and transversely cutting the strips to obtain wet dried beancurd sticks.
2. The method for preparing whole bean dried beancurd sticks according to claim 1, wherein the method comprises the following steps: the dosage of the cellulase is 30U/kg of water.
3. The method for preparing whole bean dried beancurd sticks according to claim 1, wherein the method comprises the following steps: the pressure of the high-pressure jet flow treatment is 70-80 MPa.
4. The method for preparing whole bean dried beancurd sticks according to claim 1, wherein the method comprises the following steps: the guniting pressure is 0.6-0.8 MPa.
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