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Preparation method of dried beancurd stick and dried beancurd stick prepared thereby

A technology for yuba and soymilk, which is applied in the processing field of yuba, can solve the problems of easy moldy and deteriorating, low yield of yuba, deep color of yuba, etc., and achieves the effects of improving appearance and color, increasing dissolution rate, and prolonging shelf life.

Inactive Publication Date: 2011-02-16
健盛食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The finished bean curd sticks prepared by the above method and equipment also have low yield of finished bean curd sticks, dark bean curd sticks, poor toughness, easy breakage, poor taste, and easy moldy deterioration of bean curd sticks, short shelf life and other defects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] 1. Selection of raw materials and peeling treatment

[0047]Choose fresh soybeans with full grains and golden color as raw materials, remove moldy, insect-eaten grains and other sundries; peel the selected soybeans with a peeling machine.

[0048] 2. Soaking treatment

[0049] Soak the peeled soybeans in the first batch of water, carry out the soaking treatment, make the soybeans fully absorb water and swell, break apart without a hard core, and obtain soaked soybeans, wherein the weight ratio of the peeled soybeans (dry weight) to the first batch of water The ratio is 1:3 (that is, the dry weight of peeled soybeans is 10kg, then the weight of the first batch of water is 30kg), the soaking temperature is 30°C, and the soaking time is 5 hours.

[0050] 3. The first refining treatment

[0051] Add the second batch of water to the soaked soybeans, then place it in a refiner (Shenyang Baichuang Technology Co., Ltd.) for the first refining, and then filter with 100 mesh fi...

Embodiment 2

[0068] In addition to the soaking process, the weight ratio of peeled soybeans (dry weight) to the first batch of water is 1:4, the soaking temperature is 40 ° C, and the soaking time is 4 hours; the peeled soybeans in the first refining process (dry weight) and the weight ratio of the second batch of water is 1:4; the weight ratio of the first bean dregs (dry weight) and the third batch of water in the second refining process is 1:3; homogeneous treatment process The pressure of the medium and high pressure homogenizer is 10MPa, and the processing time is 20 minutes; the heating and boiling time in the pulping process is 10 minutes; the weight ratio of calcium propionate to the peeled soybeans (dry weight) in the soaking process is 0.01:100 , the weight ratio of curdlan gum to soaked peeled soybeans (dry weight) is 0.016: 100; the pH value of the soybean milk is 8, and the solid content in the soybean milk after the boiling process is 5.1%; The temperature of soya-bean milk i...

Embodiment 3

[0071] Except during the soaking process, the weight ratio of soybeans (dry weight) to the first batch of water was 1:5, the soaking temperature was 20°C, and the soaking time was 5.5 hours; during the first refining process, soybeans (dry weight) The weight ratio with the second batch of water is 1:5; the weight ratio of the first bean dregs (dry weight) to the third batch of water in the second refining process is 1:5; The pressure of machine is 20MPa, and processing time 10min; The weight ratio of calcium propionate and soybean (dry weight) in soaking process is 0.0053: 100 in the boiling process, curdlan and soaking soybean (dry weight) ) is 0.0053:100 by weight; the pH value of soybean milk is 7.5;

[0072] The yield of finished bean curd sticks was 53.7%. After 12 months of normal temperature storage, the performance indicators of the finished bean curd sticks were measured according to the method of Example 1. The results of the measurements are shown in Table 1.

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Abstract

The invention relates to a preparation method of dried beancurd stick and dried beancurd stick prepared thereby. The preparation method comprises the following steps: 1) grinding peeled soybean into soybean milk; 2) carrying out homogenization treatment on the soybean milk and preparing the homogenized soybean milk; 3) adding a mildew preventive and a film-forming agent in the homogenized soybean and carrying out heating and milk boiling treatment; and 4) heating, uncovering bamboo and forming. The method adopts a water grinder for grinding and high-pressure homogenization, and improves the dissolution rate of protein, thus improving the yield of the dried beancurd stick; film-forming agent Curdlan is added in the homogenized soybean milk so as to accelerate the film forming speed; and mildew preventive calcium propionate is added to effectively restrain the growth of the mould, and prolong the shelf life of the dried beancurd stick. The invention has the advantages of low cost, simple and easy technique and larger application and promotion values.

Description

technical field [0001] The invention relates to a processing method of bean curd sticks, in particular to a processing method for improving the yield and quality of bean curd sticks. Background technique [0002] Yuba, also known as tofu skin, tofu tendon, tofu skin, etc., is a vegetarian food made from soybeans through a series of processing. It has a light yellow color and unique flavor. It is one of the traditional special foods in my country. Bean curd sticks are rich in nutrients and rich in V E , unsaturated fatty acids, isoflavones, lecithin and other functional ingredients. It does not contain cholesterol. Regular consumption can improve cardiovascular function and supplement the amino acids needed by the human body. It is a high-grade nutrient for patients with hypertension, arteriosclerosis and cardiovascular diseases. Therefore, it is also known as "the best vegetarian food". [0003] For a long time, most of the bean curd stick production in my country has rema...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 颜耀军谢永富
Owner 健盛食品股份有限公司
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