CN1718092A - Vegetable protein type bean curd with marble-pattern, and its making method - Google Patents
Vegetable protein type bean curd with marble-pattern, and its making method Download PDFInfo
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- CN1718092A CN1718092A CNA2005100317722A CN200510031772A CN1718092A CN 1718092 A CN1718092 A CN 1718092A CN A2005100317722 A CNA2005100317722 A CN A2005100317722A CN 200510031772 A CN200510031772 A CN 200510031772A CN 1718092 A CN1718092 A CN 1718092A
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Abstract
A bean curd containing herbal protein and with marble pattern is prepared from fresh forage grass, leaf vegetable-type green forage plant and soybean through preparing plant juice and soybean milk, boiling, mixing for coagulating, rinsing with boiling water, and hot die pressing. Its advantages are rich chlorophyll, carotene and vitamins, beautiful appearance and unique taste.
Description
Affiliated technical field
The present invention relates to fresh herbage or green forage plant is main or important source material, is equipped with a kind of bean curd sample processed food and processing and fabricating method thereof with marble grain that an amount of soybean is made.
Technical background
The exploitation protein resource need be the world with what satisfy human lives, productions, especially resemble the such per capita cultivated land's anxiety of China country faced one for a long time and difficult task.The herbage resource is very abundant, and gross protein value in many high quality forages (in dry) is approaching even be higher than beans seeds such as pea, broad bean and cheap, is a protein resource storehouse that remains further exploitation.Angle evaluation from amino acid balance, herbage protein quality and soybean protein are similar, and herbage albumen is because of being rich in chlorophyll, carrotene, VE and other vitamin, the no pesticide producing that in addition is easy to realize in the forage cultivating, if can be developed as the human food effectively, will have the incomparable advantage of seed albumen.
Mankind's extraction protein from the green grass material is used and has many decades history, but because processing and utilization mode before this needs to carry out the drying processing to condensing the high-moisture albumen that by heating or fermentation in the grass juice factor, make that power consumption of polymer processing is too high (as adopting spray drying process, to be produced one kilogram of dry powder and consume 10 approximately and spend; As adopt novel low-temperature vacuum drying method, and power consumption is also between 2.5～3 degree/kg), proportion of products too small (account for forage fresh weight 2.5～3%), and product is mainly used in feeding purposes, price is limited, makes its economic benefit humble, thereby has restricted the development of vegetable protein extraction and application.
Summary of the invention
Purpose of the present invention and meaning are:
1, to provide a kind of be main with herbage or important source material, and tangent plane has marble grain, unique flavor, nutritious, be rich in chlorophyll and multivitamin, with the bean curd sample product and the processing and fabricating method thereof of pure natural substance processing.
2, the present invention is positioned at the high-moisture state with its final products, do not need dry the processing, thereby overcome the mortality problem that proportion of products is too small, power consumption of polymer processing is too high that aspect vegetable protein extraction and application before this, exists, reduce production costs greatly, make extraction and application vegetable protein certificate on economic angle that reasonability, feasibility arranged.
3, the present invention is manufactured the human food to vegetable protein, changed before this location based on feeding purposes, make product towards average family and restaurant, the hotel, potential consumption face and demand are enlarged, and help product (press the metering of per dry matter amount) price lifting.
Technical scheme of the present invention is:
1, raw material and proportioning:
Fresh leguminous forage or leaf vegetables green forage plant (with natural air drying restatement amount): soybean=9～21: 10
Wherein said leguminous forage can be alfalfa, Bai Sanye, red clover, big winged bean, sieve pure, the of fine quality nontoxic leguminous forage of beans, crowtoe, Chinese milk vetch, sainfoin and other smell that pauses; The leaf vegetable plant can be green vegetables, wide heart dish, pakchoi.The green grass material all requires harvesting utilization before full-bloom stage.When producing a product, can be simultaneously cooperate with soybean with multiple in the above-mentioned forage plant, also can cooperate with soybean with in the above-mentioned forage any one.
Herbage that provides and the ratio of soybean adopt natural wind dry weight ratio, this is because bright careless water content has than big-difference because of differences such as kind, season, the places of production, as measuring with fresh weight, then be unfavorable for controlling the ratio of vegetable protein and soybean protein in the present invention's the product, thereby influence moulding, external appearance characteristic and the local flavor of product.Add the ratiometric conversion that needs man-hour at first according to bright grass of herbage and air-dry thing and go out the ratio of herbage fresh weight and soybean actual, prepare burden in gained herbage fresh weight and soybean ratio then.
2, processing and fabricating method:
(1) its main work flow is: green grass material and soybean respectively through squeeze the juice, defibrination → filtrations → froth breaking → grass juice factor, soya-bean milk boil respectively → juice, slurry is towards remittance → protein coagulating → leave standstill cohesion → clear water kiering coagulum → go into molding box extrusion forming.
(2) its technology characteristics is:
1. after forage is squeezed the juice or is pulled an oar, and behind the soybean defibrination, respectively through 80～100 order filter and remove residues;
2. water is squeezed the juice, do not added during liquor to forage or only with being equivalent to the clear water of herbage fresh weight below 50%;
3. soybean slurrying total water amount (immersing the water in the soybean when containing the bubble beans) is 5～6: 1 with the ratio of dried soybean, no longer adds water during mashing off;
4. with bafta grass juice factor is carried out froth breaking;
5. grass juice factor and soya-bean milk boil respectively, under keeping the little state that boils of forage juice hot soya-bean milk are poured in the forage juice slowly;
6. forage juice both had been protein raw material, again as the protein coagulating agent, need not add coagulating agent in addition;
7. adopt 40-50 purpose strainer that solidifying protein is transferred to from mixed liquor in the kiering clear water, and from kier liquor, move in the molding box;
8. reshaping behind the protein process clear water kiering that solidifies;
9. cover plate pressure is about 450～550g/dm during moulding
2
Description of drawings
Below in conjunction with accompanying drawing and concrete implementation example the present invention is elaborated.
Accompanying drawing is the present invention's technological process of production figure
The specific embodiment
Following implementation example can help to understand the present invention, but does not limit the scope of the invention.
Implementation example:
Its raw material and proportioning are:
Fresh alfalfa grass (with natural air drying restatement amount) 18kg soybean 10kg
In practical operation, at first need the air-dry thing weight of above-mentioned alfalfa is converted into fresh weight, so that get the material metering.The concrete practice is: use this ground this batch alfalfa grass as raw material before 3～4 days, at above-mentioned alfalfa milpa, height for the stubble left multipoint random by 3～5cm extracts the bright careless 1kg of alfalfa, place the ventilation bield fully to spread out, under fine weather, air-dry good clover is weighed in 48 hours (the cloudy time of tide of weather needs 72 hours) backs, get air-dry clover 23.5g, then the bright grass/air-dry thing ratio of this batch alfalfa is 100: 23.5.The air dry weight of the alfalfa grass in the above-mentioned raw materials proportioning is scaled fresh weight, gets the raw material proportioning:
Fresh alfalfa grass 76.6kg soybean 10kg
Each herbage fresh weight/air-dry thing ratio of measuring can be used as same meadow approximately with this value in the stubble herbage 5 days.
Large enterprise can directly measure fresh herbage moisture with the forage grass moisture teller, and it is heavy then the air dry weight of herbage in the raw material proportioning of the present invention to be scaled bright grass.(annotate: fully air-dry herbage water content is about 17～18%)
Processing technology: carry out processing and fabricating by processing technology shown in the drawings.Below some steps in the technological process are further specified:
● require when cleaning fresh herbage foreign material, rot branches and leaves are removed.
● the raw material use amount is as the criterion to clean back weight.This example takes by weighing the light violet russian fenugreek herb grass of 76.6kg through cleaning.
● herbage is squeezed the juice and can select the special-purpose juice extractor of herbage for use or use vegetable juicer, and also available beater making beating is filtered then, and filter screen is 80～100 orders.This example adopts the green feed blender making beating, filters with drier then, and filter screen is 80 orders.
● adopt grey cotton fabric that grass juice factor is carried out froth breaking, specific practice is: one on the cotton that will be slightly larger than grass juice factor liquid surface area soaks with warm clear water and wrings out slightly, launch cotton then, it gently is overlying on foam surface, treat to take out cotton behind the lather collapse, slowly the grass juice factor twisting that soaks band on the cotton is returned in the grass juice factor vessel.The froth breaking of soya-bean milk also can adopt this method, but effect is slightly poor.The grass juice factor foam has big overslaugh to next step operation, must froth breaking before the liquor.
● need when boiling grass juice factor to stir gently, prevent the coagulum adhesion the bottom of a pan, pot wall, play the effect that coagulum is suitably disperseed simultaneously.
● the soybean defibrination is after 80～100 order filter and remove residues.This example adopts 80 orders to filter.
● after boiling, soya-bean milk changes in the grass juice factor while hot.
● when in grass juice factor, pouring soya-bean milk, should make grass juice factor keep slight boiling condition.Soya-bean milk should pour grass juice factor inchmeal, and answers the limit trimming to stir mixed liquor gently along a direction, and grass juice factor is evenly mixed with soya-bean milk.
● after soya-bean milk all pours grass juice factor, continue to make mixed liquor to keep slight boiling condition, all transfer gel state to until protein etc., liquid is clear by turbid change in this moment mixture, is transparent congo red look.Stop heating then, left standstill 5～15 minutes, treat that coagulum is gathered into piece.
● with 40～50 order strainers previous step gained condensation product is dipped by spoon, change kiering in little clear water that boils behind the unnecessary raffinate of elimination over to, action wants light when dipping condensation product and over to the clear water of changing, and avoid condensation product fragmentary as far as possible.
● kiering is equivalent to bright forage weight approximately with the clear water amount.This example 76kg clear water.
● with 40～50 order strainers coagulum is dipped by spoon behind the kiering, change in the molding box that is covered with calico behind the unnecessary raffinate of elimination, be filled to 4cm thickness approximately, press cover plate and weight then, form 450～550g/dm
2Pressure makes the pultubu moulding.
Claims (2)
1. vegetable protein marbling bean curd, its raw material and proportioning:
Fresh leguminous forage or leaf vegetables green forage plant (with natural air drying restatement amount): soybean=9～21: 10
Wherein said leguminous forage can be alfalfa, Bai Sanye, red clover, big winged bean, sieve pure, the of fine quality nontoxic leguminous forage of beans, crowtoe, Chinese milk vetch, sainfoin and other smell that pauses; The leaf vegetable plant can be green vegetables, wide heart dish, pakchoi.Forage all requires harvesting utilization before full-bloom stage.When producing a product, can be simultaneously cooperate with soybean with multiple in the above-mentioned forage plant, also can cooperate with soybean with in the above-mentioned forage any one.
Herbage that provides and the ratio of soybean adopt natural wind dry weight ratio.Note is seen relevant portion in the specification.
2. the processing and fabricating method of vegetable protein marbling bean curd:
(1) its main work flow is: green grass material and soybean respectively through squeeze the juice, defibrination → filtrations → froth breaking → grass juice factor, soya-bean milk boil respectively → juice, slurry is towards remittance → protein coagulating → leave standstill cohesion → clear water kiering coagulum → go into molding box extrusion forming.
(2) its technology characteristics is:
1. after forage is squeezed the juice or is pulled an oar, and behind the soybean defibrination, through 80～100 order filter and remove residues; 2. water is squeezed the juice, do not added during liquor to forage or only with being equivalent to the clear water of herbage fresh weight below 50%; 3. soybean slurrying total water amount (immersing the water in the soybean when containing the bubble beans) is 5～6: 1 with the ratio of dried soybean, no longer adds water during mashing off; 4. with bafta grass juice factor is carried out froth breaking; 5. grass juice factor and soya-bean milk boil respectively, pour hot soya-bean milk in the grass juice factor slowly under keeping the little state that boils of grass juice factor; 6. grass juice factor both had been a protein raw material, again as the protein coagulating agent, need not add coagulating agent in addition; 7. adopt 40-50 purpose strainer that coagulum is transferred to from mixed liquor in the kiering clear water, and from kier liquor, move in the molding box; 8. solidifying protein is through reshaping behind the clear water kiering; 9. cover plate pressure is about 450～550g/dm during moulding
2
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100317722A CN1310597C (en) | 2005-06-28 | 2005-06-28 | Vegetable protein type bean curd with marble-pattern, and its making method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100317722A CN1310597C (en) | 2005-06-28 | 2005-06-28 | Vegetable protein type bean curd with marble-pattern, and its making method |
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| Publication Number | Publication Date |
|---|---|
| CN1718092A true CN1718092A (en) | 2006-01-11 |
| CN1310597C CN1310597C (en) | 2007-04-18 |
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| CNB2005100317722A Expired - Fee Related CN1310597C (en) | 2005-06-28 | 2005-06-28 | Vegetable protein type bean curd with marble-pattern, and its making method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301049B (en) * | 2008-07-07 | 2012-08-29 | 湖南农业大学 | Filling type leaf protein bean curd and method for processing and producing the same |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1031550C (en) * | 1992-12-25 | 1996-04-17 | 沈阳市粮油食品科学研究所 | Vegetable juice bean curd and bean products making method |
| CN1063029C (en) * | 1997-06-28 | 2001-03-14 | 陈永通 | Instant xianning bean curd and its preparing technology |
| JP2002262813A (en) * | 2001-03-08 | 2002-09-17 | Emiko Watanabe | Thick block of deep-dried bean curd of stock-containing tofu |
| CN1579220A (en) * | 2004-05-21 | 2005-02-16 | 刘景斌 | Vegetable bean-curd |
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2005
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301049B (en) * | 2008-07-07 | 2012-08-29 | 湖南农业大学 | Filling type leaf protein bean curd and method for processing and producing the same |
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| CN1310597C (en) | 2007-04-18 |
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