CN116671600A - Universal fresh-keeping production method for fresh bean products - Google Patents

Universal fresh-keeping production method for fresh bean products Download PDF

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Publication number
CN116671600A
CN116671600A CN202310759204.2A CN202310759204A CN116671600A CN 116671600 A CN116671600 A CN 116671600A CN 202310759204 A CN202310759204 A CN 202310759204A CN 116671600 A CN116671600 A CN 116671600A
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pulp
bean
soybean milk
soybeans
fresh
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侯运锋
张广阳
王鹏飞
耿陆海
王俊峰
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Henan Shitong Food Co ltd
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Henan Shitong Food Co ltd
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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
    • A23L29/015—Inorganic compounds
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3544—Organic compounds containing hetero rings
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • 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

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

The application belongs to the technical field of fresh bean curd preservation, and particularly relates to a general fresh bean product preservation manufacturing method, which comprises the following steps: firstly, selecting 50kg of non-transgenic soybeans which are free of worm damage and mildew and full in particles, and soaking the soybeans in tap water with the weight of three times that of the soybeans for 12 hours at room temperature of 20 ℃; grinding, separating, boiling and secondarily filtering the soaked soybeans; step three, curdling: the method comprises the steps of (1) adding a coagulant into cooked soybean milk to coagulate soybean milk protein molecules into bean flowers, and adding and compounding preservative No. 1 in the process of spot-sizing; fourthly, pulp nourishing, brain feeding and squeezing forming; and fifthly, soaking in a compound preservative No. 2 solution, spreading and airing to obtain a finished product, and warehousing. According to the general fresh bean product fresh-keeping manufacturing method provided by the application, the composite preservative No. 1 and the composite preservative No. 2 are added in the bean product manufacturing process, so that the preservation period of the bean product is effectively prolonged.

Description

Universal fresh-keeping production method for fresh bean products
Technical Field
The application belongs to the technical field of fresh bean curd preservation, and particularly relates to a general fresh bean product preservation manufacturing method.
Background
When a certain bean product preservative is singly used, the problems easily occur are as follows: the effect is single, the antibacterial spectrum is small, the dosage is large, the standard exceeding and the drug resistance are easy, and the effect is not ideal. Therefore, after the reasonable compatibility of the orthogonal analysis is carried out by adopting a plurality of preservatives, the advantages of the monomers are utilized, the defects are avoided, the synergistic effect is exerted, the antibacterial spectrum is effectively enlarged, the dosage is reduced, and the maximum antibacterial effect is exerted.
Disclosure of Invention
In view of the above, the present application provides a general fresh-keeping method for producing fresh bean products, which solves the above problems described in the background.
In order to achieve the above purpose, the application is realized by the following technical scheme:
the application provides a general fresh bean product fresh-keeping manufacturing method, which comprises the following steps: firstly, selecting 50kg of non-transgenic soybeans which are free of worm damage and mildew and full in particles, and soaking the soybeans in tap water with the weight of three times that of the soybeans for 12 hours at room temperature of 20 ℃; grinding, separating, boiling and secondarily filtering the soaked soybeans; step three, curdling: the method comprises the steps of (1) adding a coagulant into cooked soybean milk to coagulate soybean milk protein molecules into bean flowers, and adding and compounding preservative No. 1 in the process of spot-sizing; fourthly, pulp nourishing, brain feeding and squeezing forming; and fifthly, soaking in a compound preservative No. 2 solution, spreading and airing to obtain a finished product, and warehousing.
In the above general fresh bean product fresh-keeping manufacturing method, as an preferable scheme, in the first step, the soaked soybeans are suitable for the beans with the inner surface basically being plane, slightly having collapse pits and easy breaking by finger pinching, and the sections being soaked without hard cores; the soaked soybeans are washed clean by clean water.
In the above general fresh bean product fresh-keeping method, in the second step, a 200-type pulp-residue separator is used for grinding beans, and the thickness of the grinding paste should be controlled during grinding, so that no macroscopic bean slices, no roughness during hand pinching and no obvious granular sensation are suitable.
In the above general fresh bean product fresh-keeping manufacturing method, as a preferable scheme, in the second step, the ground first pulp is referred to as first pulp, the ground bean dregs are added with a proper amount of water and stirred uniformly, and then the second pulp and residue separation is performed, and the separated soybean milk is referred to as second pulp; repeating the operation to obtain three slurries; uniformly mixing the primary pulp, the secondary pulp and the tertiary pulp, and keeping the concentration at 11 DEG Brix; then putting into a pot to heat and cook soybean milk by steam, keeping the soybean milk at 99.8 ℃ for 3min in a boiling state, and adding a proper amount of defoaming agent to prevent foam from overflowing during the soybean boiling, wherein the addition amount is 0.03% of that of dried soybean; the boiled soybean milk should be filtered for the second time, and the bean dregs which are expanded by heating are filtered out, so that the taste of the bean curd is improved.
In the general fresh bean product fresh-keeping manufacturing method, as an optimal scheme, in the third step, gypsum and magnesium chloride are selected as the coagulant, 400-800g of gypsum, 1200-1600g of magnesium chloride are selected as the coagulant, and the comprehensive addition amount of the coagulant is 4% of the weight of the dry beans.
In the above general fresh bean product preserving method, as a preferable scheme, the compound preservative 1 in the third step includes 0.5 part of polylysine hydrochloride, 3 parts of calcium propionate, 3 parts of sodium propionate, 1 part of glucose lactone, 1 part of potassium chloride, 0.5 part of citric acid, and 1 part of sodium ascorbate.
In the general fresh bean product fresh-keeping manufacturing method, as an optimal scheme, the step four is to keep the spotted soybean milk for 15-20min for milk nourishing, so that the protein structure is further stable and firm; feeding the beancurd after the pulp is fed, wherein feeding refers to properly crushing the coagulated beancurd flowers into small blocks; pouring the soybean milk after the upper brain is put into a molding box paved with cotton cloth, then wrapping the cotton cloth, covering and pressurizing, discharging excessive yellow serofluid, and squeezing for 15min under the pressure of 0.3-0.5 MPa; and then tearing off the cloth and packing the cloth.
In the general fresh bean product fresh-keeping manufacturing method, as a preferable scheme, in the fifth step, the bean curd is soaked in a compound preservative No. 2 solution with the concentration of 7 percent for 5 seconds, then the bean curd is fished out and spread for airing, a finished product is obtained after spread airing, and the bean curd is quickly stored in a cold storage at the temperature of 0-8 ℃.
In the above general fresh bean product preserving method, as a preferable scheme, the compound preservative 2 includes, polylysine hydrochloride 0.5 parts, calcium propionate 3 parts, sodium propionate 1.5 parts, sodium diacetate 1.5 parts, glucose lactone 1 part, potassium chloride 1 part, citric acid 0.5 parts and sodium ascorbate 1 part.
The application provides a general fresh bean product fresh-keeping manufacturing method, which has the following beneficial effects:
according to the general fresh bean product fresh-keeping manufacturing method provided by the application, the composite preservative No. 1 and the composite preservative No. 2 are added in the bean product manufacturing process, so that the preservation period of the bean product is effectively prolonged, and the composite preservative No. 1 and the coagulant act on protein molecules of the soybean milk in a synergistic manner, so that the effect of delaying the deterioration of the bean curd is greatly improved; the bean products are soaked in the diluent of the compound preservative No. 2 for 5 seconds and then fished out for spreading and airing, so that a protective umbrella for preventing bacteria from propagating is formed on the surface of the bean curd, and the shelf life is greatly prolonged.
Compared with the application of the existing bean product preservative compounded similar commodity, under the condition of equivalent effects of the two, the selling price of the existing compounded preservative is 18 yuan/kg, the accounting cost of the compounded preservative is 2.5 yuan/kg, and the use cost is obviously saved.
Drawings
Fig. 1 is a schematic diagram of a bean product production process according to an embodiment of the present application.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present application more apparent, the technical solutions of the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present application, and it is apparent that the described embodiments are some embodiments of the present application, but not all embodiments of the present application. All other embodiments, which can be made by those skilled in the art based on the embodiments of the application without making any inventive effort, are intended to be within the scope of the application.
Exemplary embodiments of the present application are described in detail with reference to the following drawings.
Exemplary embodiments of the present application are described below in conjunction with specific cases:
as shown in fig. 1, the application provides a general fresh bean product fresh-keeping manufacturing method, which comprises the following steps: firstly, selecting 50kg of non-transgenic soybeans which are free of worm damage and mildew and full in particles, and soaking the soybeans in tap water with the weight of three times that of the soybeans for 12 hours at room temperature of 20 ℃; in the first step, the soaked soybeans are suitable for soybean flakes with the inner surfaces being basically plane, slightly having pits and easy to break when pinched by fingers, and the sections of the soybeans are soaked without hard cores; the soaked soybeans are washed clean by clean water. The soaked soybeans are washed clean by clean water, so that the acidity of the soaked raw materials is reduced, the acid soybean soaking water is removed, the sanitary safety of the product is improved, and the quality of the product is ensured.
Grinding, separating, boiling and secondarily filtering the soaked soybeans; specifically, a 200-type pulp-residue separator is used for grinding beans, and the thickness of the grinding paste is controlled during the bean grinding, so that the bean slices are not visible to the naked eye, the hand is not rough, and no obvious granular sensation is caused. The first pulp is called primary pulp, the ground bean dregs are evenly stirred with a proper amount of water, and then secondary pulp and residue separation is carried out, and the separated soybean milk is called secondary pulp; repeating the operation to obtain three slurries; uniformly mixing the primary pulp, the secondary pulp and the tertiary pulp, and keeping the concentration at 11 DEG Brix; then putting into a pot to heat and cook soybean milk by steam, keeping the soybean milk at 99.8 ℃ for 3min in a boiling state, and adding a proper amount of defoaming agent to prevent foam from overflowing during the soybean boiling, wherein the addition amount is 0.03% of that of dried soybean; the boiled soybean milk should be filtered for the second time, and the bean dregs which are expanded by heating are filtered out, so that the taste of the bean curd is improved.
Step three, curdling: the method comprises the steps of (1) adding a coagulant into cooked soybean milk to coagulate soybean milk protein molecules into bean flowers, and adding and compounding preservative No. 1 in the process of spot-sizing; specifically, the coagulant is selected from gypsum and magnesium chloride, 400-800g of gypsum and 1200-1600g of magnesium chloride, and the comprehensive addition amount of the coagulant is 4% of the weight of the dry beans. The compound preservative No. 1 comprises 0.5 part of polylysine hydrochloride, 3 parts of calcium propionate, 3 parts of sodium propionate, 1 part of glucose lactone, 1 part of potassium chloride, 0.5 part of citric acid and 1 part of sodium ascorbate.
Fourthly, pulp nourishing, brain feeding and squeezing forming; specifically, standing the spotted soybean milk for 15-20min for maintaining the soybean milk, so that the protein structure is further stable and firm; feeding the beancurd after the pulp is fed, wherein feeding refers to properly crushing the coagulated beancurd flowers into small blocks; pouring the soybean milk after the upper brain is put into a molding box paved with cotton cloth, then wrapping the cotton cloth, covering and pressurizing, discharging excessive yellow serofluid, and squeezing for 15min under the pressure of 0.3-0.5 MPa; and then tearing off the cloth and packing the cloth.
Step five, soaking in a compound preservative No. 2 solution, spreading and airing to obtain a finished product, and warehousing; specifically, the bean curd is soaked in a compound preservative No. 2 solution with the concentration of 7 percent for 5 seconds, then is fished out, spread and dried to obtain a finished product, and the finished product is quickly stored in a cold storage at the temperature of 0-8 ℃.
In the above general fresh bean product preserving method, as a preferable scheme, the compound preservative 2 includes, polylysine hydrochloride 0.5 parts, calcium propionate 3 parts, sodium propionate 1.5 parts, sodium diacetate 1.5 parts, glucose lactone 1 part, potassium chloride 1 part, citric acid 0.5 parts and sodium ascorbate 1 part.
Example 2: referring to fig. 1, step one, selecting soybeans, soaking and washing to remove impurities:
selecting 50kg of non-transgenic soybeans which are free from worm damage, mildew and plump in particles, soaking the soybeans for 12 hours by using 150kg of tap water at the room temperature of 20 ℃, wherein the soaked soybeans are suitable for the soybean flaps with basically flat inner surfaces, slightly collapsed pits, easy breakage of fingers and no hard cores when the sections are soaked; the soaked soybeans are washed clean by clean water, so that the acidity of the soaked raw materials is reduced, the acid soybean soaking water is removed, the sanitary safety of the product is improved, and the quality of the product is ensured.
Grinding beans, separating, boiling pulp and carrying out secondary filtration:
the 200-type pulp-residue separator is used for grinding beans, the thickness of grinding paste is controlled during grinding beans, no macroscopic bean slices are observed, and the grinding is not rough, so that no obvious granular sensation is preferable; the first pulp is called primary pulp, the ground bean dregs are evenly stirred with a proper amount of water, then secondary pulp and residue separation is carried out, the separated soybean milk is called secondary pulp, and the operation is repeated to obtain tertiary pulp; uniformly mixing the three slurries, measuring the concentration of 11 DEG Brix, then putting the mixture into a pot to heat and boil the slurry by steam, so that the temperature of the soybean milk reaches 99.8 ℃, keeping the boiling state for 3min, and adding a proper amount of defoaming agent during the slurry boiling process to prevent foam from overflowing, wherein the addition amount is 0.03% of that of dry beans; the boiled soybean milk should be filtered for the second time, and the bean dregs expanded by heating should be filtered for the second time, so as to improve the taste of the bean curd.
Step three, curdling:
the curdling refers to a process of solidifying soybean milk protein molecules into tofu pudding by adding a coagulant into cooked soybean milk. The coagulant is selected from gypsum and magnesium chloride, 400-800g of gypsum and 1200-1600g of magnesium chloride, and the comprehensive addition amount of the coagulant is 4% based on the weight of dry beans; the traditional method is that only a coagulant is added in the process of curdling, then the beancurd is made by winding, and no other additive is added; the innovation point of the application is that a compound preservative No. 1 is additionally added in the process of curdling, and the compound preservative and the coagulant act on protein molecules of the soybean milk cooperatively to play a role in delaying the deterioration of the soybean curd. The compound preservative No. 1 comprises 0.5 part of polylysine hydrochloride, 3 parts of calcium propionate, 3 parts of sodium propionate, 1 part of glucose lactone, 1 part of potassium chloride, 0.5 part of citric acid and 1 part of sodium ascorbate, and then the compound preservative is dissolved in a water solvent with a certain weight, wherein the water solvent is treated in the following way that 50kg of water is sterilized by 1 gram of effervescent tablets for 30 minutes, and the compound preservative is dissolved, and the concentration is kept at 7%.
The compound preservative in the curdling process is prepared by carrying out orthogonal analysis and compounding on a plurality of functional additives such as preservative, emulsifier, acidity regulator and the like which are allowed to be added into bean products in GB/T2760 'food additive use standard', and determining 4-6 parts of calcium propionate (1-2 parts of sodium diacetate can be additionally added for increasing the efficacy if a dried bean curd product is prepared), 1-3 parts of glucolactone and 1-2 parts of D-sodium erythorbate by dry beans.
Step four, pulp nourishing, brain feeding, squeezing forming, uncovering and packaging:
the spotted soybean milk needs to be kept stand for 15-20min for maintaining the soybean milk, so that the protein structure is further stable and firm; feeding after the pulp is maintained, namely, after the coagulated beancurd is properly crushed into small blocks, pouring the small blocks into a box paved with cotton cloth, then wrapping the cotton cloth, covering and pressurizing the box, discharging the excessive yellow pulp water under the pressure of 0.3-0.5MPa, and taking off the box after squeezing for 15 min.
Step five, spreading and airing, and warehousing finished products:
in the traditional process, the prepared bean curd needs to be quickly spread and cooled, so that the center temperature is cooled to room temperature and then is stored in a refrigeration house; the innovative application in the link is that a soaking process is added before a spreading and airing link, the bean curd is soaked in the diluent of the compound preservative No. 2 for 5 seconds and then fished out for spreading and airing, so that a protective umbrella which can prevent bacteria from propagating is formed on the surface of the bean curd, and the shelf life is prolonged; the specific method comprises the following steps: 0.5 part of polylysine hydrochloride, 3 parts of calcium propionate, 1.5 parts of sodium diacetate, 1 part of glucose lactone, 1 part of potassium chloride, 0.5 part of citric acid and 1 part of sodium ascorbate to prepare a 7% concentration compound preservative No. 2 solution; spreading and airing to obtain the finished product, quickly storing in a cold storage at 0-8 ℃ for 3-4 days in summer (fresh bulk) and 5-7 days in winter (fresh bulk).
Finally, it is further noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, 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. Without further limitation, an element defined by the phrase "comprising one … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
The foregoing has outlined rather broadly the principles and embodiments of the present application in order that the detailed description thereof herein may be better understood, and in order that the present application may be better understood; meanwhile, as those skilled in the art will have variations in the specific embodiments and application scope in accordance with the ideas of the present application, the present description should not be construed as limiting the present application in view of the above.

Claims (9)

1. The utility model provides a general fresh bean product fresh-keeping manufacturing method which is characterized by comprising the following steps:
step one, selecting non-transgenic soybeans which are not damaged by worms and are not mildewed and full in particles, and soaking the soybeans in tap water with the weight of three times that of the soybeans for 12 hours at the room temperature of 20 ℃;
grinding, separating, boiling and secondarily filtering the soaked soybeans;
step three, curdling: the method comprises the steps of (1) adding a coagulant into cooked soybean milk to coagulate soybean milk protein molecules into bean flowers, and adding and compounding preservative No. 1 in the process of spot-sizing;
fourthly, pulp nourishing, brain feeding and squeezing forming;
and fifthly, soaking in a compound preservative No. 2 solution, spreading and airing to obtain a finished product, and warehousing.
2. The method for preserving and manufacturing general fresh bean products according to claim 1, characterized in that: in the first step, the soaked soybeans are suitable for the soybean flakes to have basically plane inner surfaces, slightly collapse pits and easy breakage due to pinching by fingers, and the sections are soaked without hard cores; the soaked soybeans are washed clean by clean water.
3. The method for preserving and manufacturing general fresh bean products according to claim 1, characterized in that: in the second step, a 200-type pulp and residue separator is used for grinding beans, and the thickness of the grinding paste is controlled during grinding the beans, so that the bean slices are not visible to naked eyes, the hand pinching is not rough, and no obvious granular sensation is caused.
4. The method for preserving and manufacturing general fresh bean products according to claim 3, wherein the method comprises the following steps: in the second step, the ground first pulp is called first pulp, the ground bean dregs are uniformly stirred with a proper amount of water, and then secondary pulp and dreg separation is carried out, and the separated soybean milk is called second pulp; repeating the operation to obtain three slurries; uniformly mixing the primary pulp, the secondary pulp and the tertiary pulp, and keeping the concentration at 11 DEG Brix; then putting into a pot to heat and cook soybean milk by steam, keeping the soybean milk at 99.8 ℃ for 3min in a boiling state, and adding a proper amount of defoaming agent to prevent foam from overflowing during the soybean boiling, wherein the addition amount is 0.03% of that of dried soybean; the boiled soybean milk should be filtered for the second time, and the bean dregs which are expanded by heating are filtered out, so that the taste of the bean curd is improved.
5. The method for preserving and manufacturing general fresh bean products according to claim 1, characterized in that: in the third step, gypsum and magnesium chloride are selected as the coagulant, 400-800g of gypsum and 1200-1600g of magnesium chloride are selected as the gypsum, and the comprehensive addition amount of the coagulant is 4% of the weight of the dry beans.
6. The method for preserving and manufacturing general fresh bean products according to claim 1, characterized in that: the compound preservative 1 in the third step comprises 0.5 part of polylysine hydrochloride, 3 parts of calcium propionate, 3 parts of sodium propionate, 1 part of glucose lactone, 1 part of potassium chloride, 0.5 part of citric acid and 1 part of sodium ascorbate.
7. The method for preserving and manufacturing general fresh bean products according to claim 1, characterized in that: in the fourth step, standing the spotted soybean milk for 15-20min for maintaining the soybean milk, so that the protein structure is further stable and firm; feeding the beancurd after the pulp is fed, wherein feeding refers to properly crushing the coagulated beancurd flowers into small blocks; pouring the soybean milk after the upper brain is put into a molding box paved with cotton cloth, then wrapping the cotton cloth, covering and pressurizing, discharging excessive yellow serofluid, and squeezing for 15min under the pressure of 0.3-0.5 MPa; and then tearing off the cloth and packing the cloth.
8. The method for preserving and manufacturing general fresh bean products according to claim 1, characterized in that: in the fifth step, the bean curd is soaked in a compound preservative No. 2 solution with the concentration of 7% for 5 seconds, and then is fished out, spread and dried to obtain a finished product, and the finished product is quickly stored in a cold storage at the temperature of 0-8 ℃.
9. The method for preserving and manufacturing general fresh bean products according to claim 1 or 8, characterized in that: the compound preservative No. 2 comprises 0.5 part of polylysine hydrochloride, 3 parts of calcium propionate, 1.5 parts of sodium diacetate, 1 part of glucose lactone, 1 part of potassium chloride, 0.5 part of citric acid and 1 part of sodium ascorbate.
CN202310759204.2A 2023-06-26 2023-06-26 Universal fresh-keeping production method for fresh bean products Pending CN116671600A (en)

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