CN1806670A - Method and apparatus for preparing nutrition reinforced beancurd sticks - Google Patents
Method and apparatus for preparing nutrition reinforced beancurd sticks Download PDFInfo
- Publication number
- CN1806670A CN1806670A CNA2006100081428A CN200610008142A CN1806670A CN 1806670 A CN1806670 A CN 1806670A CN A2006100081428 A CNA2006100081428 A CN A2006100081428A CN 200610008142 A CN200610008142 A CN 200610008142A CN 1806670 A CN1806670 A CN 1806670A
- Authority
- CN
- China
- Prior art keywords
- heating
- temperature
- soya
- bean milk
- bean curd
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses the method of preparing nourishment intensified bean curd sheet rolls, belonging to food processing technology field. The two electrode plates are respectively installed on the two sides of forming groove, and the temperature sensor is fixed in the middle of forming groove. The method comprises the following steps: using the electrical heating method, adding the little microelement hardening agent into soybean milk, and using two-stage heating or multi-stage heating to cook and form. That adding the little metallic ion hardening agent not only improves the content of microelement and nourishment, but also shortens the cooking time, reduces the filming temperature, and improves the productivity and filming speed. The bean curd sheet rolls keeps the brightness and toughness. It also saves the energy source and improves the foodstuff quality. The method adopts the special electrode arrangement mode, and the heat preservation of high temperature and low temperature, saving the energy source and improving the foodstuff quality.
Description
Technical field
The invention belongs to the foods processing technique scope.Be particularly related to a kind of nutrition reinforced beancurd sticks production method and device.
Background technology
Bean curd stick is the traditional food of China, but its production method is continued to use the equipment of traditional water-bath or steam heated production bean curd stick always, traditional water-bath device is made up of the heating water-bath of usefulness or steam jacket and forming tank, the soya-bean milk that boils is injected in the forming tank, is heated and is kept uniform temperature by water-bath under the forming tank or steam jacket.Along with the continuous evaporation of soya-bean milk surface moisture and the increase gradually of protein adhesive intragranular energy, mutually polymerization between the protein, fat with the form filling of fat globule wherein forms albumen fat membrane structure, film is tied thicker and thicker, uncovers oven dry after acquiring a certain degree and is bean curd stick.Because what adopt is indirect, has hot conducting surface in soya-bean milk, makes soya-bean milk have a thermograde on the heat transfer direction, be different apart from the temperature of different soya-bean milk from heating surface.Simultaneous temperature is difficult to adjust and control.Conventional method mainly is to improve the productive rate and the rate of film build of bean curd stick from aspects such as soybean varieties, soybeans soaking, soya-bean milk preparation, heat tracing, additives; The programming rate of water-bath or steam heated mode is slow and temperature distributing disproportionation even, and the heat energy utilization rate is low, simultaneous temperature control and adjusting difficulty.The output of bean curd stick, color and luster and toughness are all not fully up to expectations.Therefore, some manufacturers have greatly influenced the reputation and the market of bean curd stick for the fineness that improves bean curd stick and toughness and the rongalite (being commonly called as sodium formaldehyde sulfoxylate) that uses country to prohibite.The annual turnover of bean curd stick reduces to about 100,000 tons from 200,000 tons, and the atrophy in this market does not also stop.The subject matter that exists in traditional handicraft is to adopt steam or stove fire heating, the soya-bean milk inequality of being heated, and difficult control of temperature makes the bean curd stick film be difficult at last form, and the look of bean curd stick film becomes uncontrollable simultaneously.We have designed nutrition fortifiers such as a kind of iron that adding China consumer lacks in soya-bean milk, zinc, calcium, and the mode of utilizing energising to heat is produced the new technology and the equipment of bean curd stick simultaneously.Utilize this method, can address these problems well, energising heating be heated material as one section conductor in the circuit, utilize it in conducting process, to produce heat and heat.It can accurately control the heating-up temperature and the rate of heat addition of heated material, and homogeneous heating, the energy transformation ratio height, and the bean curd stick that the soybean of identical weight produces increases more than 20%, and in fortification, color, the rerum natura of bean curd stick all are greatly improved.The present invention does not at home and abroad appear in the newspapers.
Summary of the invention
The purpose of this invention is to provide a kind of nutrition reinforced beancurd sticks production method and device, it is characterized in that: described energising heating bean curd stick process units is made up of circuit forming tank 1 and circuit control system 5, two electrode plate 3 are placed on the both sides of forming tank 1 respectively, temperature sensor 4 is fixed on forming tank 1 middle part, the temperature that is used for online detection soya-bean milk, pole plate 3 and temperature sensor 4 are by lead place in circuit control system 5.
Described circuit control system is made up of temperature data acquisition device 10, data converter 6, single-chip microcomputer central processing unit 7, display 9 and relay control output 8.
Described electrode is set to the two ends that lie in bottom land or be placed on grooving; Described electrode is bar-shaped, dull and stereotyped, L type or double L-shaped electrode, and interelectrode distance is adjustable.
The concrete technology of described nutrition reinforced beancurd sticks production method is:
1) adopt the heating of energising mode of heating, heating and temperature control the heating of the two-stage of 70～95 ℃ and 60～85 ℃ insulations or between 60～95 ℃ the multistage heating;
2) in former soya-bean milk, add calcium lactate that maximum addition is not more than 1g/kg, add the ferrous sulfate that is equivalent to 120mg/kg and add 0.1g salt at the 100g soya-bean milk, stir 2min with agitator earlier and make its even distribution, mashing off then;
3) bamboo is taken off in moulding, adopt between a plurality of forming tank in parallel, at the soya-bean milk height when 10～20mm is above, holding temperature is 70～95 ℃, and when the soya-bean milk height was lower than 5～10mm, holding temperature was 60～85 ℃, or when adopting the multistage heating, temperature is regulated between 60～95 ℃; Control time is to uncover a bean curd stick in every 5-9 minute.
The invention has the beneficial effects as follows the soya-bean milk that adds nutrition fortifier, be injected in the forming tank, soya-bean milk in the forming tank is as one section conductor in the circuit, utilize its joule's heat energy that in galvanization, produces to heat, because heated material is heat production internally, the metal ion that adds can increase the electric conductivity of soya-bean milk, improves programming rate.The metal ion that adds increases the electric conductivity of soya-bean milk, improves programming rate, has shortened the mashing off time, has reduced film-forming temperature, and quality is homogeneous more, and the gloss and the toughness of bean curd stick also improve; The productive rate and the rate of film build of bean curd stick have been improved.The per 100 gram concentration of conventional method are that the 5wt% soya-bean milk only can be produced bean curd stick (weight in wet base) 9～11 grams, adopt energising to add heat energy and produce 12～13 gram bean curd stick, and productive rate improves 20%.And the energising heating has improved the speed of production of bean curd stick greatly.Our test, every square metre of per minute of conventional method can propose about bean curd stick (weight in wet base) 18.38 grams, and energising heating per minute can propose bean curd stick 25.14 grams, and speed of production has improved 36.9%.
This method is added a spot of microelement extender in soya-bean milk on the basis of energising heating, not only increased content of elements in the bean curd stick, has improved the nutrition of bean curd stick, and has shortened the mashing off time, has reduced film-forming temperature.Simultaneously, propose to adopt ohmic heating technology to produce bean curd stick, and the improvement by certain process conditions and equipment, improved the productive rate and the rate of film build of bean curd stick, quality is homogeneous more, and the gloss of bean curd stick and toughness are unaffected substantially.Can save the edible quality of the energy and raising bean curd stick.
Description of drawings
Fig. 1 is energising heating bean curd stick forming tank schematic diagram
Fig. 2 is energising heating control system schematic diagram
Fig. 3 is a bean curd stick forming tank electrode arrangement
The specific embodiment
The invention provides a kind of nutrition reinforced beancurd sticks production method and device, heat in the bean curd stick forming tank schematic diagram in Fig. 1, energising shown in Figure 3, the bean curd stick process units of energising heating is made up of forming tank 1 and circuit control system 5, two cube electrodes 3 are placed on the both sides of forming tank 1 respectively, temperature sensor 4 is fixed on forming tank 1 middle part, the temperature that is used for online detection soya-bean milk, electrode 3 and temperature sensor 4 are by lead place in circuit control system 5.Described electrode is set to the two ends that lie in bottom land or be placed on grooving; Described electrode is bar-shaped, dull and stereotyped, L type or double L-shaped electrode (as shown in Figure 3), and interelectrode distance is adjustable.Circuit control system 5 is formed (as shown in Figure 2) by temperature data acquisition device 10, data converter 6, single-chip microcomputer central processing unit 7, display 9 and relay control output 8.
The concrete technology of described nutrition reinforced beancurd sticks production method is:
1) adopt the heating of energising mode of heating, heating and temperature control is in heating of the two-stage of 70～95 ℃ and 60～85 ℃ insulations or multistage heating;
2) soybean is made former soya-bean milk 2 through immersion, defibrination after filtering, in former soya-bean milk 2, add calcium lactate that maximum addition is not more than 1g/kg, add the ferrous sulfate that is equivalent to 120mg/kg and add 0.1g salt at the 100g soya-bean milk, stir 2min with agitator earlier and make its even distribution, mashing off then; Add in soya-bean milk after the metal ion type nutrition fortifier, because ion has polarity, can improve the electric conductivity of solution, programming rate is accelerated.If but excessive interpolation Ca
2+, Fe
2+Etc. the faintly acid ion, can change the pH value of soya-bean milk, thereby make soya-bean milk produce gel, programming rate is slack-off on the contrary, therefore needs the control addition.If add Na
+Ion can obviously improve programming rate, and after the 100g soya-bean milk added 0.1g salt, the soya-bean milk temperature was raised to 85 ℃ of used times by 35 ℃ and dropped to 4 minutes and 42 seconds from 6 minutes and 34 seconds.Add Ca
2+, Fe
2+Can be significantly reduced to film temperature, add micro-Ca
2+After (the 100g soya-bean milk adds the calcium lactate be equivalent to 0.7g/kg, and programming rate is constant substantially), 80 ℃ form first complete film, and 88.5 ℃ when not adding have been reduced by 8.5 ℃.
3) bamboo is taken off in moulding, adopt in parallel between a plurality of forming tank, when adopting the two-stage to heat, at the soya-bean milk height is when surpassing 10mm, the heat tracing temperature is 70～95 ℃, when the soya-bean milk height is lower than 10mm, the heat tracing temperature is 60～85 ℃, or when adopting the multistage heating, then according to soya-bean milk moral height, the heat tracing temperature is regulated between 60～95 ℃.Moulding is taken off the bamboo time and is controlled to be every 5-9 minute and uncovers one.
The Ca that adds
2+, Fe
2+Ion can adhere to along with the formation of protein network structure, has increased Ca, the Fe content of elements of bean curd stick, has improved the nutritive value of bean curd stick.The 100g soya-bean milk adds the calcium lactate be equivalent to 0.7g/kg, and the content of finished product bean curd stick Ca is increased to 0.059% by original 0.023%, has increased more than 1 times; Add the ferrous sulfate be equivalent to 120mg/kg, the content of finished product bean curd stick Fe is increased to 0.045% by original 0.009%, if addition is 240mg/kg then can be increased to 0.096%.
Add required metal ion in soya-bean milk after, soya-bean milk also can heat in common hot briquetting groove.If heating tank also uses the energising heating, the metal ion of adding can improve the rate of heat addition, saves the energy.When on the electrode of forming tank both sides, adding alternating voltage, soya-bean milk in the groove is switched on and heat production as one section conductor, keep the forming tank stationary temperature, temperature sensor online acquisition temperature data input circuit control system, the upper limit that is higher than setting when the temperature of forming tank, control system can be cut off the electricity supply automatically, stop heating, the temperature of soya-bean milk is lower than the lower limit of setting in forming tank, control system can automatic opening power heat, and the temperature of soya-bean milk is fluctuateed, owing to use electrical heating in the small scope of setting, the back heating of cutting off the electricity supply does not have hysteresis, and therefore temperature controlled precision will be higher than conventional method.Simultaneously, adopt horizontal type pole plate, even taking off the final stage of bamboo, when the soya-bean milk height was lower than 10mm, heating power also can guarantee enough big.Because heating makes the protein denaturation heighten degree, after the soya-bean milk degree of depth is lower than 20mm, can suitably reduce heating-up temperature to 60～85 ℃, that is, take off the bamboo temperature and heat by two-stage heating or multistage that 85 ℃ ± 5 ℃ of traditional steady temperatures change earlier 70～95 ℃ of insulations, 60～85 ℃ of insulations in back into.Can cut down the consumption of energy like this, alleviate the degree that the bean curd stick color and luster deepens simultaneously.Under the effect of the metal ion in adding soya-bean milk, the temperature of film forming can reduce.The bean curd stick production method of adding ion on energising heating basis has not only increased content of elements in the bean curd stick, improved the nutrition of bean curd stick, and shortened the mashing off time, reduced film-forming temperature, the productive rate and the rate of film build of bean curd stick have been improved, quality is homogeneous more, and the gloss of bean curd stick and toughness are unaffected substantially.Illustrate below.
Embodiment
The length of energising hot briquetting groove is designed to 800mm, and the wide 400mm that is designed to, material use food-grade fire resistant polypropylene plate.The length of battery lead plate is designed to 796mm, and width is 30mm, highly is 50mm, and material can use sheet metals such as corrosion resistant plate, titanium alloy sheet, aluminium alloy plate.Two electrode plate are close to bottom land and are fixed on the forming tank by the connection pole that exposes.Temperature sensor adopts corrosion-resistant anti-interference strong RTD.
Producing bean curd stick with single forming tank is example, production main points and operate as follows:
1. select grain big, skin is thin, the soybean of color milky white.The protein of soybean can not be lower than 40%, and albumen fat is than just between 2.6-3.5.
2. prepare soya-bean milk (immersion, defibrination, mashing off and separate) according to conventional method.Mashing off both can adopt conventional method also can adopt the energising heating means.
3. after adding calcium lactate in the former soya-bean milk, at first stir 2min it can evenly be distributed, then mashing off with agitator.Should control maximum addition when calcium lactate adds and be not more than 1g/kg, if addition is too much, protein can form micro-gel, is unfavorable for the formation of bean curd stick, also can reduce the quality of bean curd stick simultaneously.
4. bamboo is taken off in moulding.Adopt parallel connection between a plurality of forming tank, control could be accurately like this.When adopting the two-stage heating, when the soya-bean milk height is higher than 10mm, take off bamboo 70～95 ℃ of insulations, when the soya-bean milk height is lower than 10mm, take off bamboo 60～85 ℃ of insulations.When adopting the multistage to heat, temperature is regulated between 60～95 ℃; Total moulding is taken off the bamboo time and is controlled to be every 5-9 minute and uncovers one.
Above-mentioned rate of film build is subjected to the forming tank temperature, environment temperature and ventilation effect influence, and the speed of general bean curd stick film forming is at 1.5kg/m
2About h, use this technology, the per kilogram soybean can get about 1 kilogram of fresh bean curd stick, goes out bamboo rate 100%.
Claims (4)
1. nutrition reinforced beancurd sticks process units, it is characterized in that: described energising heating bean curd stick process units is made up of circuit forming tank (1) and circuit control system (5), two electrode plate (3) are placed on the both sides of forming tank (1) respectively, temperature sensor (4) is fixed on forming tank (1) middle part, the temperature that is used for online detection soya-bean milk, pole plate (3) and temperature sensor (4) are by lead place in circuit control system (5).
2. according to the described nutrition reinforced beancurd sticks process units of claim 1, it is characterized in that: described circuit control system is made up of temperature data acquisition device (10), data converter (6), single-chip microcomputer central processing unit (7), display (9) and relay control output (8).
3. according to the described nutrition reinforced beancurd sticks process units of claim 1, it is characterized in that: described electrode is set to the two ends that lie in bottom land or be placed on grooving; Described electrode is bar-shaped, dull and stereotyped, L type or double L-shaped electrode, and interelectrode distance is adjustable.
4. nutrition reinforced beancurd sticks production method, it is characterized in that: the concrete technology of described nutrition reinforced beancurd sticks production method is:
1) adopt the heating of energising mode of heating, heating and temperature control is in heating of the two-stage of 70～95 ℃ and 60～85 ℃ insulations or multistage heating;
2) the maximum addition of interpolation is not more than the calcium lactate of 1g/kg, the ferrous sulfate that interpolation is equivalent to 120mg/kg and nutrition fortifier or the additive that adds 0.1g salt or other national permission use at the 100g soya-bean milk in former soya-bean milk, stir 2min with agitator earlier and make its even distribution, mashing off then;
3) bamboo is taken off in moulding, adopts parallel connection between a plurality of forming tank, when 10～20mm is above, takes off bamboo 70～95 ℃ of insulations at the soya-bean milk height, when the soya-bean milk height is lower than 5～10mm, then reduces temperature to 60～85 a ℃ insulation and takes off bamboo; Or when adopting the multistage heating, temperature is regulated to be incubated between 60～95 ℃ and is taken off bamboo; Control time is to uncover one in every 5-9 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100081428A CN100442993C (en) | 2006-02-22 | 2006-02-22 | Method and apparatus for preparing nutrition reinforced beancurd sticks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100081428A CN100442993C (en) | 2006-02-22 | 2006-02-22 | Method and apparatus for preparing nutrition reinforced beancurd sticks |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1806670A true CN1806670A (en) | 2006-07-26 |
| CN100442993C CN100442993C (en) | 2008-12-17 |
Family
ID=36838897
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100081428A Expired - Fee Related CN100442993C (en) | 2006-02-22 | 2006-02-22 | Method and apparatus for preparing nutrition reinforced beancurd sticks |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100442993C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971887A (en) * | 2010-09-28 | 2011-02-16 | 健盛食品股份有限公司 | Preparation method of dried beancurd stick and dried beancurd stick prepared thereby |
| CN102334559A (en) * | 2011-07-18 | 2012-02-01 | 西北农林科技大学 | Method for electrically heating and manufacturing bean curd by real-time monitoring solidification state of bean curd |
| CN106509153A (en) * | 2016-11-18 | 2017-03-22 | 汉阴县盛发魔芋制品有限公司 | Konjac dried soybean curd sticks and preparation method thereof |
| CN111691220A (en) * | 2020-06-23 | 2020-09-22 | 杭州特种纸业有限公司 | In-vitro life detection material and preparation method thereof |
| CN113812571A (en) * | 2021-09-22 | 2021-12-21 | 安徽农业大学 | Multi-factor control method for bean curd stick production |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87201064U (en) * | 1987-02-20 | 1987-10-14 | 张书义 | Integrally-removable automatic beancurd making machine |
| JP3911234B2 (en) * | 2002-05-01 | 2007-05-09 | 学校法人福岡工業大学 | Soy milk coagulation equipment |
-
2006
- 2006-02-22 CN CNB2006100081428A patent/CN100442993C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971887A (en) * | 2010-09-28 | 2011-02-16 | 健盛食品股份有限公司 | Preparation method of dried beancurd stick and dried beancurd stick prepared thereby |
| CN102334559A (en) * | 2011-07-18 | 2012-02-01 | 西北农林科技大学 | Method for electrically heating and manufacturing bean curd by real-time monitoring solidification state of bean curd |
| CN106509153A (en) * | 2016-11-18 | 2017-03-22 | 汉阴县盛发魔芋制品有限公司 | Konjac dried soybean curd sticks and preparation method thereof |
| CN111691220A (en) * | 2020-06-23 | 2020-09-22 | 杭州特种纸业有限公司 | In-vitro life detection material and preparation method thereof |
| CN113812571A (en) * | 2021-09-22 | 2021-12-21 | 安徽农业大学 | Multi-factor control method for bean curd stick production |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100442993C (en) | 2008-12-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1806670A (en) | Method and apparatus for preparing nutrition reinforced beancurd sticks | |
| CN104388296A (en) | Vinegar making process by liquid deep-layer fermentation | |
| CN102687759A (en) | Production process of soya milk film | |
| CN108391789A (en) | A kind of bean paste continuously closes afterripening fermentation production technology | |
| CN103478270A (en) | Bean curd stick making method capable of increasing yield and improving quality | |
| CN103053704B (en) | Bean curd stick molding production process and equipment | |
| CN108740057A (en) | Bull moves continuity point sizing device and the precious dried bean curd production method using the device | |
| CN111165591A (en) | Preparation method of fermented bean curd | |
| CN107557214A (en) | A kind of manual shao-hsing rice wine production technology of the full reuse of rice milk | |
| CN113632874A (en) | High-moisture instant microalgae plant meat and preparation method thereof | |
| CN1314100A (en) | New method of producing skin of soya-bean milk | |
| CN209685802U (en) | A kind of small-molecular peptides process units | |
| CN103005003B (en) | Production line of bean products | |
| CN106072089A (en) | The preparation method of one main laver extract nutrition enhancer | |
| CN1307899C (en) | Making process of strong-smelling preserved beancurd | |
| CN203290172U (en) | Dried beancurd stick production equipment | |
| CN104489691A (en) | Microwave extruded casein food and production method thereof | |
| CN107455563A (en) | The preparation method of pig ferment feed | |
| CN202436065U (en) | Production line of soybean rice crust | |
| CN104305080A (en) | Method for rapidly preparing black garlic | |
| CN204634994U (en) | A kind of navel orange cake processing unit (plant) | |
| JP2007195524A (en) | Method for efficient production of new dried bean curd and apparatus therefor | |
| CN110506924A (en) | A kind of soy sauce processing technology | |
| CN102379430B (en) | Cured hind shank processing method | |
| CN104489630A (en) | Preservation method of flour paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20081217 Termination date: 20120222 |