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A kind of preparation method of non-soaked soybean milk suitable for industrialized tofu production

A soymilk and tofu technology, which is applied in the field of food processing, can solve the problems of poor toughness of tofu and affect the sensory quality of tofu, and achieve the effects of saving water, removing bad flavor, and improving protein dissolution rate

Active Publication Date: 2019-06-18
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the soymilk produced by this non-soaking method is often accompanied by bad flavors such as oil oxidation, and the toughness of tofu is poor, thus affecting the sensory quality of tofu

Method used

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  • A kind of preparation method of non-soaked soybean milk suitable for industrialized tofu production
  • A kind of preparation method of non-soaked soybean milk suitable for industrialized tofu production
  • A kind of preparation method of non-soaked soybean milk suitable for industrialized tofu production

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1, a kind of non-soaked soya-bean milk preparation technology (raw pulp method) that can be used for industrialized bean curd production

[0040] The raw soybeans are mechanically crushed to reduce the particle size of the crushed soybeans to less than 6 mesh. Prepare a mixed aqueous solution of sodium tartrate and glyceryl monostearate with a concentration of 0.3%. In the mixed aqueous solution, broken soybeans (6 mesh) and the solution enter the refining system at a mass ratio of 1:7. Refining once at room temperature. The ground bean paste is mixed and extracted for 5 minutes during material transportation at room temperature, and then re-enters the refining system for secondary refining at room temperature. Use a sieve of not less than 60 mesh to remove the bean dregs by centrifugation or extrusion to obtain raw soybean milk. The raw soybean milk enters the cooking tank, and the slurry is heated to 95° C. with steam, and kept for 5 minutes to obtain the...

Embodiment 2

[0047] Embodiment 2, a kind of non-soaked soybean milk preparation technology (cooked pulp method) that can be used for industrialization tofu production

[0048] The raw soybeans are mechanically crushed to reduce the particle size of the crushed soybeans to less than 6 mesh. A mixed aqueous solution of sodium tartrate and glyceryl monostearate with a concentration of 0.3% was prepared, and the mass ratio of crushed soybeans and the solution was 1:7 and then entered into the refining system, and a refining was performed at room temperature. The ground bean paste is mixed and extracted for 5 minutes during material transportation (the extraction temperature is room temperature), and then re-enters the refining system for secondary refining at room temperature. Heat the bean paste with steam to 95°C and keep it for 5 minutes, then use a sieve no less than 60 mesh to remove the bean dregs by centrifugation or extrusion to obtain finished soybean milk (non-soaked soybean milk tha...

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Abstract

The invention discloses a method for preparing non-soaked soybean milk suitable for industrialized tofu production. The preparation method comprises the following steps: (1) primary refining: mixing crushed soybeans with an aqueous solution of small molecular substances and then conducting the first refining to obtain a mixture of pulp and residue; (2) mixing and extraction: mixing the pulp and residue The mixture is kept mixed and leached; (3) secondary refining: the slurry residue mixture treated in step 2) is subjected to secondary refining to obtain soybean paste; (4) the soybean paste described in step (3) is After the following steps of 1) or 2), soybean milk suitable for industrialized tofu production can be obtained; 1) separation of dregs and slurry: removing the bean dregs from the soybean paste to obtain raw soybean milk; boiling: heating the raw soybean milk; 2) Boiling: heating the bean paste; then separating the bean paste and removing the bean dregs. The invention overcomes the elimination of the fat oxidation smell of soybean milk, is suitable for the production of industrialized tofu, improves the gelatinity of the tofu, and the prepared tofu has no bad flavor.

Description

technical field [0001] The invention relates to a method for preparing non-soaked soybean milk suitable for industrialized tofu production, belonging to the field of food processing. Background technique [0002] The preparation of soybean milk is a very important link in the process of tofu processing. The traditional soybean milk preparation methods in my country mainly include raw pulp method, cooked pulp method and hot water jacket pulp method. On the whole, these three methods are roughly the same. The raw soybeans must be soaked, ground, etc., and then filtered and heated to obtain the finished soybean milk. They only differ in the amount of water added when soybeans are ground, the order of pulping and pulp separation, and can be collectively referred to as soaking pulping methods. The non-soaking pulping method refers to the method in which raw soybeans are directly refined without soaking for a long time, and then filtered and heated to obtain soybean milk. At pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23C20/02A23L11/45
CPCA23C11/103A23C20/025
Inventor 郭顺堂刘灵飞万洋灵徐丽
Owner CHINA AGRI UNIV
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