CN115226828A - Wet soybean hull preservation method - Google Patents
Wet soybean hull preservation method Download PDFInfo
- Publication number
- CN115226828A CN115226828A CN202210713644.XA CN202210713644A CN115226828A CN 115226828 A CN115226828 A CN 115226828A CN 202210713644 A CN202210713644 A CN 202210713644A CN 115226828 A CN115226828 A CN 115226828A
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- Prior art keywords
- wet
- soybean hulls
- wet soybean
- beancurd
- preservation
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- 244000068988 Glycine max Species 0.000 title claims abstract description 52
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000004321 preservation Methods 0.000 title claims abstract description 15
- 235000013527 bean curd Nutrition 0.000 claims abstract description 28
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 19
- 238000004806 packaging method and process Methods 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 5
- 235000019634 flavors Nutrition 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 230000035699 permeability Effects 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 230000005540 biological transmission Effects 0.000 claims description 2
- 239000007789 gas Substances 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 239000005022 packaging material Substances 0.000 abstract description 3
- 238000009920 food preservation Methods 0.000 abstract description 2
- 235000000053 special nutrition Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 244000005700 microbiome Species 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 239000002356 single layer Substances 0.000 description 2
- 239000013543 active substance Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Images
Classifications
-
- A23L3/01—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A23L3/36—
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B51/00—Devices for, or methods of, sealing or securing package folds or closures; Devices for gathering or twisting wrappers, or necks of bags
- B65B51/10—Applying or generating heat or pressure or combinations thereof
-
- 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
-
- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a wet soybean hull preservation method, and belongs to the technical field of food preservation. Comprises a wet soybean hull packaging mode, a packaging material and a combined sterilization technology after packaging. (1) Selecting wet soybean hulls as raw materials, filling the wet soybean hulls into an OPP/PE packaging bag, flattening and sealing to obtain pretreated wet soybean hulls; (2) And (3) performing microwave treatment on the pretreated wet soybean hulls for 10s by using 300w of power, thus finishing the fresh-keeping treatment of the wet soybean hulls. The method of the invention is adopted to store and preserve the fresh wet skin of beancurd, not only has low cost, simple and convenient operation, but also has obvious effect, can prolong the preservation and preservation period of the wet skin of beancurd to 15 days under the condition of 4 ℃, and the fresh and preserved wet skin of beancurd has almost no difference with the freshly prepared wet skin of beancurd in the aspects of color, flavor quality, special nutrition and the like, can realize the preservation requirement of the wet skin of beancurd with short circulation time at low cost, and is easy to apply and popularize.
Description
The technical field is as follows:
the invention relates to the technical field of food preservation, in particular to a wet soybean hull preservation method.
Background art:
the wet soybean hull is one of the bean curd products, the solid uncongealed beancurd can be changed into a lighter and thinner food after being pressed for a long time, and compared with bean curd, the wet soybean hull has the biggest advantages of convenient transportation, unique taste and easy cooking, thereby being popular among people, and being the wet soybean hull at present. The high-quality protein contained in the wet soybean hulls belongs to complete protein, the type of the contained essential amino acid meets the requirement of a human body, the proportion is proper, the essential amino acid is easy to digest and absorb by the body, the growth and the development of the body are promoted, and the risk of heart diseases is reduced.
According to the current situation that the bean product is simply packaged in a household manual workshop at present and even is not packaged, in the process of transporting and storing the wet bean curd skin, when the environmental humidity is low, the unpacked wet bean curd skin is shrunk and hardened due to weight loss, grease emerges, the color is deepened, and the quality guarantee period is greatly shortened; the quality of the wet soybean hulls in the storage and circulation process can be effectively maintained to a certain extent by controlling the internal environment of the package and avoiding secondary pollution by adopting the simple packaging material, so that the wet soybean hulls are prevented from being excessively weightless, but the quality guarantee period is still too short, the flavor is difficult to maintain, and the sale radius of the wet soybean hulls is greatly limited.
The initial bacteria carrying amount is a key factor influencing the storage and transportation stability of the wet soybean hulls, and the initial bacteria carrying amount of the wet soybean hulls should be reduced as much as possible to delay the putrefaction and the deterioration of the wet soybean hulls. The microwave sterilization is a technology which is energy-saving, rapid and has little influence on active substances and nutrient components in food, and can effectively reduce the total number of initial colonies in the wet soybean hulls and maintain the quality of the wet soybean hulls. The method has important significance on how to combine the characteristics of rich nutrition and higher moisture content of the wet soybean hulls, select a packaging material with high cost performance and a sterilization technology, and better control the environmental conditions in the package so as to achieve the aim of prolonging the quality guarantee period of the wet soybean hulls. Because the cost of the OPP/PE material is low and the OPP/PE material is easily penetrated by microwaves, if the sales volume of the wet soybean hulls is large, the cost of each packaging bag is expected to be reduced, the low-cost OPP/PE material can be considered, microwave sterilization equipment which is only put into once and is not put into use is reused, and the quality guarantee requirement with short circulation time can be realized at low cost.
The invention content is as follows:
the invention aims to provide a wet soybean hull preservation method, which adopts a packaging and microwave sterilization combined technology, does not need to add any preservative or preservative, can effectively ensure the safety of wet soybean hull food, and has the advantages of simple and convenient operation, low cost and obvious preservation effect.
The wet soybean hull preservation method adopted by the invention comprises the following steps:
a. filling fresh wet bean curd skin into a packaging bag under an aseptic condition, flattening and sealing;
b. and (3) treating the wet soybean hulls by adopting a microwave sterilization method, and then storing.
Preferably, the fresh wet soybean hulls are selected from wet soybean hulls which are produced on the same day and have no deterioration and no bad flavor.
Preferably, the packaging bag is made of OPP19 mu m/PE30 mu m material with oxygen permeability of 919.5cm 3 /(m 2 24h.0.1Mpa) and a moisture permeability of 18 g/(m) 2 24 h); wherein the oxygen permeability is measured at 23 ℃ by a differential pressure gas permeameter, and the moisture permeability is measured at 23 ℃ by a water vapor transmission rate test system, 90% RH.
Preferably, the microwave sterilization device has a microwave power of 300W and a treatment time of 10s.
Preferably, the storage is that the wet soybean hulls are stored at 4 ℃.
The invention has the following beneficial effects:
the bean products are rich in nutrition and very difficult to control microorganisms, and in addition, wet bean skins produced in a family type manual workshop in the storage and circulation process are not packaged or are simply and crudely packaged, so that the opportunity is provided for causing secondary pollution in the storage and circulation process, the quality of the wet bean skins is deteriorated, and the storage stability of the wet bean skins is influenced. The method provided by the invention can effectively ensure the quality of the wet soybean hulls and the food safety through simple packaging and sterilization technologies, and has the characteristics of obvious fresh-keeping effect, simple and convenient operation, low equipment manufacturing cost and expected cost. The method of the invention is adopted to store and preserve the wet bean curd skin, the preservation and storage period of the wet bean curd skin at 4 ℃ can be prolonged to 15 days, the color, flavor quality, special nutrition and other aspects of the wet bean curd skin after preservation and storage are almost the same as those of the freshly prepared wet bean curd skin, the preservation requirement of the wet bean curd skin with short circulation time can be realized at low cost, and the method is easy to apply and popularize.
Description of the drawings:
FIG. 1 is a graph showing a comparison between the change in the total number of colonies during storage of wet soybean hulls packaged without sterilization and wet soybean hulls packaged with microwave treatment;
FIG. 2 is a graph showing a comparison of sensory evaluation changes in storage between wet skins packaged without sterilization and wet skins packaged with microwaves;
FIG. 3 is a graph showing the comparison of the change of total volatile basic nitrogen (TVB-N) during storage of wet soybean hulls packaged without sterilization treatment and wet soybean hulls packaged after microwave treatment.
The specific implementation mode is as follows:
the present invention will be further described with reference to the following examples.
By determining the influence of non-sterilization treatment and the use of microwave sterilization technology on the total number of bacterial colonies of the wet soybean hulls, a more effective fresh-keeping method is provided for the wet soybean hulls on the sterilization technology.
According to the sensory evaluation standard, when the sensory evaluation score of the wet soybean hull is less than 7, the sensory quality begins to slightly deteriorate, so when the sensory evaluation score is more than 7, the wet soybean hull has yellowish color, luster, moderate hardness, elasticity, no peculiar smell and no mucus on the surface, and the wet soybean hull has good marketability.
The content of volatile basic total nitrogen (TVB-N) of the wet soybean hulls is mainly related to the decomposition of proteins by microorganisms, so that the activity degree of the decomposition activity of the microorganisms can be represented by measuring the content of TVB-N, and the sterilization effect after microwave treatment can be judged.
Comparative example 1
The fresh wet skin of beancurd is aseptically subpackaged on a table-type clean workbench, the wet skin of beancurd is packaged by adopting packaging bags made of OPP/PE materials, each bag (25 +/-5 g) of wet skin of beancurd is flatly paved in a single layer and is flattened and sealed after being packaged in the packaging bags, and the packaging bags are directly placed in a refrigerated fresh cabinet at 4 ℃ without any sterilization treatment for low-temperature storage. The total number of colonies was shown in FIG. 1, the sensory quality was shown in FIG. 2, and the volatile basic nitrogen content was shown in FIG. 3.
Example 1
And (2) performing aseptic sub-packaging on fresh wet bean curd skin on a table-type clean workbench, packaging the wet bean curd skin by adopting packaging bags made of OPP/PE materials, flatly paving each bag (25 +/-5) g of wet bean curd skin in a single layer, flattening and sealing the bags after the wet bean curd skin is packaged in the packaging bags, performing microwave sterilization (with the power of 300w and the time of 10 s), and after all samples are processed and cooled to room temperature, placing the samples in a chilled fresh cabinet at the temperature of 4 ℃ for low-temperature storage. The total number of colonies was shown in FIG. 1, the sensory quality was shown in FIG. 2, and the volatile basic nitrogen content was shown in FIG. 3. The method of the invention is adopted to store and keep the wet skin of beancurd, the preservation of the wet skin of beancurd at 4 ℃ can be prolonged to 15 days, and the taste, color and smell of the preserved wet skin of beancurd are the same as those of the freshly prepared wet skin of beancurd.
The above embodiments are further illustrative of the present invention, but it should not be construed that the scope of the above subject matter is limited to the above embodiments. All the technologies realized based on the above contents belong to the scope of the present invention.
Claims (5)
1. The wet soybean hull preservation method is characterized by comprising the following steps:
a. filling fresh wet bean curd skin into a packaging bag under an aseptic condition, flattening and sealing;
b. and (3) treating the wet soybean hulls by adopting a microwave sterilization method, and then storing.
2. The method for preserving wet soybean hulls according to claim 1, characterized in that: the fresh wet soybean hulls are selected from wet soybean hulls which are manufactured on the same day and do not deteriorate and have bad flavor.
3. The method for preserving wet soybean hulls according to claim 1, characterized in that: the packaging bag uses OPP19 mu m/PE30 mum material, its oxygen permeability 919.5cm 3 /(m 2 24h.0.1Mpa) and a moisture permeability of 18 g/(m) 2 24 h); wherein the oxygen permeability is measured at 23 ℃ by a differential pressure gas permeameter, and the moisture permeability is measured at 23 ℃ by a water vapor transmission rate test system, 90% RH.
4. The method for preserving wet soybean hulls according to claim 1, characterized in that: the microwave power of the microwave sterilization device is 300W, and the processing time is 10s.
5. The method for preserving wet soybean hulls according to claim 1, characterized in that: the storage is to store the wet soybean hulls at 4 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210713644.XA CN115226828A (en) | 2022-06-22 | 2022-06-22 | Wet soybean hull preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210713644.XA CN115226828A (en) | 2022-06-22 | 2022-06-22 | Wet soybean hull preservation method |
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| Publication Number | Publication Date |
|---|---|
| CN115226828A true CN115226828A (en) | 2022-10-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210713644.XA Pending CN115226828A (en) | 2022-06-22 | 2022-06-22 | Wet soybean hull preservation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN115226828A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583670A (en) * | 2013-11-13 | 2014-02-19 | 中国农业科学院农产品加工研究所 | Method for storage and freshness preservation of fresh tremella |
| JP2020031600A (en) * | 2018-08-31 | 2020-03-05 | 理研ビタミン株式会社 | Quality improver for deep-fried tofu |
| CN112790337A (en) * | 2021-01-12 | 2021-05-14 | 谢勇仕 | Bean curd skin containing traditional formula and production process thereof |
-
2022
- 2022-06-22 CN CN202210713644.XA patent/CN115226828A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583670A (en) * | 2013-11-13 | 2014-02-19 | 中国农业科学院农产品加工研究所 | Method for storage and freshness preservation of fresh tremella |
| JP2020031600A (en) * | 2018-08-31 | 2020-03-05 | 理研ビタミン株式会社 | Quality improver for deep-fried tofu |
| CN112790337A (en) * | 2021-01-12 | 2021-05-14 | 谢勇仕 | Bean curd skin containing traditional formula and production process thereof |
Non-Patent Citations (3)
| Title |
|---|
| 武杰;朱飞;赵颖;: "五香豆干微波杀菌真空包装加工工艺研究" * |
| 肖凯,赖本丽,金芳婷: "高水分含量豆制品保鲜研究" * |
| 高桂英,叶弘: "豆制品贮存保鲜技术研究" * |
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Application publication date: 20221025 |