CN1319348A

CN1319348A - Bean dreg strips bean curd and production technology thereof

Info

Publication number: CN1319348A
Application number: CN01109039A
Authority: CN
Inventors: 刘继明
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-02-28
Filing date: 2001-02-28
Publication date: 2001-10-31
Anticipated expiration: 2021-02-28
Also published as: CN1151731C

Abstract

The present invention incldues the following steps: 45-55% of defatted soy flour and 45-55% of bean dregs are mixed, hot-pressed at 155-180 deg.C, cooled and strip-drawn so as to obtain the invented bean dregs strips bean curd. Said inventino can fully utilize waste bean dregs, and can make utilization rate of soybean protein up to above 90%, and said invented product contains no any chemical additives and preservatives, and is convenient for eating, it only has need of boiling for 1-2 min., it can be eaten.

Description

Bean dreg strips bean curd and production technology thereof

The present invention relates to a kind of is raw material with defatted soy flour and soybean residue, does not add any additives, depresses one-time formed anti-preservation in elevated temperature heat, the silk bean-curd product and the production technology thereof of instant edible.

Soybean contains abundant and comprehensive nutrient, and necessary high protein, amino acid and the various trace elements of its collection human body is one.The food made from bean product is the optimum food of patient's body-buildings such as hypertension, diabetes, obesity.At present, utilize soybean can be processed into multiple eating bean product easily, wherein, dried bean curd, bean curd.Protein content is higher than chicken, lean meat, be a kind of nutritious food, at present the preparation method of bean product mostly is traditional immersion, defibrination, filtration, mashing off, adds coagulating agent (as: bittern, gypsum) and become tender bean curd, be squeezed into dried beancurd product, the product water content that this method is made is very high, is difficult to store for a long time and is unfavorable for long-distance transport.Can produce a large amount of waste residue, waste water in the production process, working environment is moist abominable, numerous protein runs off with waste water simultaneously, cause the waste of resource, that is to say the protein that has only kept soybean 10% in the bean product, wherein 90% protein is still stayed in the waste residue, and waste residue is done the feed except the supply livestock, and the people can't eat.The general bean curd waste of selecting with bittern contains 19.5% protein and 67.98% dietary fiber, it is good healthy food material, but how soybean residue is made into the direct-edible not only delicious but also good to eat food of people, be puzzlement people's a difficult problem always.I have applied for that to Patent Office of the People's Republic of China " preparation method of a dried bean-curd slivers " patent No. by name is 90108528.6 in October 23 nineteen ninety, a kind of method of utilizing dry process to produce bean product is disclosed, this method has changed the traditional processing technology of bean product fully, the bean curd squeeze of producing, kept the intrinsic high-protein nutrient composition of soybean, do not add any fat, protein, pigment, coagulating agent (bittern, gypsum) additive such as, need not anticorrisive agent and any anti-corrosion measure, the product of producing can be preserved and transport for long-distance for a long time, do not have any waste water and waste residue, a unique pair product is exactly edible soybean oil.

Purpose of the present invention is utilized above-mentioned dry technology for production technology exactly, will process the waste residue that bean product produce with traditional handicraft, is processed into the silk bean-curd product that can directly eat.

The solution of the present invention is achieved in that the screening of raw soybeans process, removes impurity, and assorted beans and damaged beans obtain high quality soybean, again through fragmentation, and decortication, peeling rate is 7-8%.For keeping color and luster, the glossiness of product, promote toughness, the bean dregs of will peeling input is rolled oily machine and is carried out degreasing, proposes the soya-bean oil of 12-13%.Simultaneously also be for reducing the content of fat in the product.Then the beans sheet after the degreasing is ground into 90-100 purpose bean powder fines.Getting the above-mentioned soy meal of 45-55% and the waste residue stir-concoction with the generation of conventional machining process production bean-curd product of 45-55% is in the same place.Mixed batch mixing is fed in the hot press continuously, and under 155-180 ℃ of temperature, by extruder, it is wide to be squeezed into 26cm, and the beans sheet of thick 0.6mm is cut after supercooling and drawn wire, and dries under 70-80 ℃ of temperature and dries, and makes material moisture less than 12%.

Bean dreg strips bean curd goods provided by the invention be a kind of be raw material with pure soy meal and soybean residue, through the high temperature extruding, cooling, cut the bean product of pulling shaping, the silk bean curd of producing with the method is pure bean product, it not only contains nutrition whole in soybean and the bean dregs, and do not contain any chemical addition agent and anticorrisive agent, free from beany flavor, it is the good natural nutrition health products of mouthfeel, instant, only needing to boil the 1-2 branch with boiling water plants, flavouring material is an edible, has water and cannot not send out poorly, anti-long-time preservation, soft, flexible and characteristics such as not broken are the ultimate foods that the modern adjusts dietary structure is a hypertension, the diabetes patient, patients' such as obesity optimum food.This production technology is not only without any waste water and dregs, but also the waste residue that has utilized other production method to abandon fully is to utilize the factory of traditional handicraft processing bean product to improve production environment, improves the preferred plan that productivity effect is selected.

Below in conjunction with embodiment the present invention is further described in detail.

Embodiment 1

Get 125 jin of raw soybeans,

(1) screening: raw soybeans is removed impurity through screening, and assorted beans and damaged beans obtain 120 jin of high quality soybeans;

(2) decortication: the high quality soybean by the screening gained is broken into bean dregs, with the decortication of fermented soya beans, salted or other wise blower fan, and 114 jin in the bean dregs of must peeling;

(3) degreasing: the bean dregs of will peeling input is rolled oily machine and is carried out degreasing, proposes 14 jin in soya-bean oil, becomes the beans sheet;

(4) pulverize: the beans sheet after the degreasing is ground into 100 jin of 90 purpose bean powderes with pulverizer;

(5) prescription: get 45 jin of the bean powderes that prepare and 55 jin soybean residue, stir-concoction;

(6) extruding cooling wire drawing: the material input hot press after will concocting well, under 180 ℃ of temperature, be squeezed into the sheet that 26cm is wide, 0.6mm is thick, after the cooling, cut and draw wire;

(7) oven dry: the beans silk is sent in the drying oven, stopped 6 fens kinds under 70 ℃ of temperature, oven dry is dried, and makes moisture content less than 12%.

The silk bean curd lighter color of producing and exquisiteness, softness, flexible and not broken is sent out experiment through water still not to be pickled with grains or in wine after 24 hours, and mouthfeel is good.

Embodiment 2

Get soybean with embodiment 1 same amount, technology is identical with embodiment 1, obtain 115 jin of high-quality bean dregs after the decortication, obtain 100 jin of bean powderes after the degreasing, bean powder is ground into 100 order fine powders, gets 55 jin of bean powderes and mix, under 155 ℃, be squeezed into the sheet that 26cm is wide, 0.6mm is thick with 45 jin of soybean residues, after the cooling, cut and draw wire; Bake out temperature is 80 ℃.

Water is sent out experiment with embodiment 1.

Embodiment 3

Get soybean with embodiment 1 same amount, technology is identical with embodiment 1, obtain 115 jin of high-quality bean dregs after the decortication, obtain 100 jin of bean powderes after the degreasing, bean powder is ground into 100 order fine powders, gets 50 jin of bean powderes and 50 jin of soybean residues mix, under 170 ℃, be squeezed into the sheet that 26cm is wide, 0.6mm is thick, after the cooling, cut and draw wire; Bake out temperature is 75 ℃.

Water is sent out experiment with embodiment 1.

Claims

1. bean dreg strips bean curd, it is characterized in that: it is the pure soybean skimmed milk by 45-55%, the soybean residue of 45-55% is formed.

2. bean dreg strips bean curd production technology, it is characterized in that: it is prepared by following technical process:

(1) screening: raw soybeans is removed impurity through screening, and assorted beans and damaged beans obtain high quality soybean;

(2) decortication: the high quality soybean by the screening gained is broken into bean dregs, with the decortication of fermented soya beans, salted or other wise blower fan;

(3) degreasing: the bean dregs of will peeling input is rolled oily machine and is carried out degreasing;

(4) pulverize: the beans sheet after the degreasing is ground into the 90-100 order with pulverizer;

(5) prescription: soy meal is sent in the equipment that has agitating device, added the soybean residue stir-concoction together, mixed proportion is the soy meal of 45-55%, the soybean residue of 45-55%;

(6) extruding cooling wire drawing: the material input hot press after will concocting well, under 155-180 ℃ of temperature, be squeezed into the sheet that 26cm is wide, 0.6mm is thick, after the cooling, cut and draw wire;

(7) oven dry: the beans silk is sent in the drying oven, stopped 6 fens kinds under 70-80 ℃ of temperature, oven dry is dried, and makes moisture content less than 12%.