CN106720425A - A kind of preparation method of novel freezing bean curd - Google Patents
A kind of preparation method of novel freezing bean curd Download PDFInfo
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- CN106720425A CN106720425A CN201611102847.6A CN201611102847A CN106720425A CN 106720425 A CN106720425 A CN 106720425A CN 201611102847 A CN201611102847 A CN 201611102847A CN 106720425 A CN106720425 A CN 106720425A
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- bean curd
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
A kind of preparation method of novel freezing bean curd belongs to bean product process technology；The method is comprised the following steps：(1) bean curd (2) ultrasound frozening (3) are made and refrigerates maturation (4) defrosting dehydration (5) micro-wave vacuum (6) packaging；The problems such as technology of this method ensure that freezed bean curd in good taste, delicious flavour, easy storage, ratio defective product high, stay in grade, effectively solution dehydration desiccation, rehydration hardly possible, for the large-scale production of further freezed bean curd provides condition.
Description
Technical field
The present invention relates to a kind of preparation method of bean product.Relate generally to a kind of preparation method of novel freezing bean curd.
Background technology
Freezed bean curd is formed by the freezing of new fresh bean curd, due in good taste, delicious flavour, the easily spy such as storage, instant
Point, extremely people like.Freezed bean curd is produced using traditional process in the market, and product yield ratio is low, and
And soup is easily dehydrated in space during culinary art, boiling, makes taste bad, the crudy of dish is directly affected.
Its internal protein structure can form spongy loose structure in the manufacturing process of freezed bean curd, be rich in certain elasticity, for protecting
Water holding point and product quality are most important.And moisture is difficult to retain during the process such as traditional freezing, dehydration, drying can make bean curd,
Therefore, the problems such as made freezed bean curd has easy dehydration desiccation, rehydration hardly possible, storage time is long also to produce hair health
Phenomenon, it is impossible to be reduced, and need swollen supple-settlement.The present invention utilizes ultrasound frozening technical tie-up microwave vacuum drying technology system
Make freezed bean curd, the shortcomings of overcome low traditional freezed bean curd ratio defective product, unstable quality and complex process.Freezed in bean curd and given birth to
Apply the outer field energy of ultrasonic wave during product, without adding any additive improving quality, it is not necessary to add puffing softener to enter
The swollen supple-settlement of row meets the direction of modern food Green Development.Ultrasound frozening technology makes the moisture in bean curd in micro- space of system
Interior formation ice crystal nucleation, accelerates freezing speed, reduces freeze-off time, keeps bean curd quality fine and smooth, prevents cavernous body from excessively being formed,
On the premise of ensureing that bean curd spongeization ductile strength is moderate, the mouthfeel for maintaining bean curd good, stabilization freezed bean curd product property.
Micro-wave vacuum is the best method for dehydrating freezed bean curd, it is ensured that product is pure white, smooth, trickle, does not result in
The problems such as wet in being done outside product, with original fresh bean curd almost without what difference after rehydration.Production technology of the invention passes through
Ultrasound frozening technical tie-up microwave vacuum drying technology not only ensure that product quality, accelerate production efficiency, and be into one
The large-scale production for walking freezed bean curd provides condition, creates more preferable economic well-being of workers and staff.
The content of the invention
In order to ensure freezed bean curd in good taste, delicious flavour, easily storage, ratio defective product is high, stay in grade characteristic, effective solution
The certainly difficult technical problem of dehydration desiccation, rehydration.The technical problems to be solved by the invention are to overcome the deficiencies in the prior art, are proposed
A kind of preparation method of novel freezing bean curd, freezing beans are realized by ultrasound frozening technical tie-up microwave vacuum drying technology
The stabilization of rotten product quality, is sufficiently reserved the nutritional ingredient in bean curd, accelerates production efficiency.
The technical problems to be solved by the invention are achieved through the following technical solutions：
A kind of preparation method of novel freezing bean curd, the method includes the steps：(1) selection high quality soybean, selected,
Washing, immersion, defibrination, filtering, mashing off, point brain, bag slurry, it is compressing, obtain bean curd；(2) bean curd is naturally cooled into room temperature
Afterwards, be cut into thumbnail, thumbnail carried out into ultrasound frozening treatment at -30~-40 DEG C, described ultrasonic time for 150~
200min；(3) ultrasound is carried out at -10~-7 DEG C, is refrigerated 1~3 day after ultrasound, is maintained the circulation of air, and obtains freezed bean curd block；
(4) after freezed bean curd block is thawed with 1~2h of cold water flush, it is dehydrated, the aqueous of freezed bean curd block is made using double roller extruding
Measure is 25~30%；(5) processed using micro-wave vacuum at 50~70 DEG C；(6) it is cold after inflated with nitrogen is by dehydration after processing
Frozen bean curd block is inflated packaging, obtains finished product freezed bean curd.
The size of thumbnail described in step (2) is 6cm × 6cm × 6cm.
Brief description of the drawings
The process route chart of accompanying drawing invention.
Specific embodiment
The specific embodiment of the invention is described in detail below in conjunction with the accompanying drawings.
A kind of preparation method of novel freezing bean curd, the method includes the steps：(1) selection high quality soybean, selected,
Washing, immersion, defibrination, filtering, mashing off, point brain, bag slurry, it is compressing, obtain bean curd；(2) bean curd is naturally cooled into room temperature
Afterwards, be cut into thumbnail, thumbnail carried out into ultrasound frozening treatment at -30~-40 DEG C, described ultrasonic time for 150~
200min；(3) ultrasound is carried out at -10~-7 DEG C, is refrigerated 1~3 day after ultrasound, is maintained the circulation of air, and obtains freezed bean curd block；
(4) after freezed bean curd block is thawed with 1~2h of cold water flush, it is dehydrated, the aqueous of freezed bean curd block is made using double roller extruding
Measure is 25~30%；(5) processed using micro-wave vacuum at 50~70 DEG C；(6) it is cold after inflated with nitrogen is by dehydration after processing
Frozen bean curd block is inflated packaging, obtains finished product freezed bean curd.
The size of thumbnail described in step (2) is 6cm × 6cm × 6cm.
Embodiment 1：
Make bean curd：Choose high quality soybean, selected, washing, immersion, defibrination, filtering, mashing off (temperature is at 55~65 DEG C),
It is point brain (mass percent concentration of bittern water be 25%), bag slurry, compressing, obtain bean curd, the soybean and bittern water
Mass volume ratio is 1500:30g/ml；(2) ultrasound frozening：After finished product bean curd naturally cools to room temperature in step (1), it is cut into
Bean curd block size is 6cm × 6cm × 6cm, and ultrasound frozening is carried out at -30 DEG C, and the time is 150min；(3) maturation is refrigerated：Will step
Suddenly the freezed bean curd in (2) carries out refrigeration 2 days at -10 DEG C, keeps air velocity 10m/min, obtains freezed bean curd block；(4)
Thaw and be dehydrated：After freezed bean curd block is thawed the freezed bean curd block cold water flush 1h~2h in step (3), it is dehydrated,
The weight water content of freezed bean curd block is set to be 25%~30% using double roller extruding；(5) micro-wave vacuum：By in step (4)
Freezed bean curd block using microwave vacuum drying technology control temperature at 50 DEG C.(6) pack：Inflated with nitrogen will be dehydrated in step (5)
Freezed bean curd block afterwards is inflated packaging, obtains finished product freezed bean curd.
Embodiment 2：
(1) bean curd is made：Choose high quality soybean, selected, washing, immersion, defibrination, filtering, (temperature is 55~65 for mashing off
DEG C), it is point brain (mass percent concentration of bittern water be 30%), bag slurry, compressing, obtain bean curd, the soybean and bittern
The mass volume ratio of water is 1500:35g/ml；(2) ultrasound frozening：After finished product bean curd naturally cools to room temperature in step (1),
Bean curd block size is cut into for 6cm × 6cm × 6cm, ultrasound frozening is carried out at -30 DEG C, the time is 200min；(3) maturation is refrigerated：
Freezed bean curd in step (2) is carried out into refrigeration 3 days at -7 DEG C, air 10m/min is kept, freezed bean curd block is obtained；(4) solve
Freeze dehydration：After freezed bean curd block is thawed the freezed bean curd block cold water flush 1h~2h in step (3), it is dehydrated, profit
The weight water content of freezed bean curd block is set to be 25%~30% with double roller extruding；(5) micro-wave vacuum：By in step (4)
Freezed bean curd block controls temperature at 70 DEG C using microwave vacuum drying technology.(6) pack：Inflated with nitrogen is by after dehydration in step (5)
Freezed bean curd block be inflated packaging, obtain finished product freezed bean curd.
Claims (2)
1. a kind of preparation method of novel freezing bean curd, it is characterised in that the method includes the steps：(1) high-quality is chosen
Soybean, selected, washing, immersion, defibrination, filtering, mashing off, point brain, bag slurry, it is compressing, obtain bean curd；(2) by bean curd nature
After being cooled to room temperature, thumbnail is cut into, thumbnail is carried out into ultrasound frozening treatment, described ultrasonic time at -30~-40 DEG C
It is 150~200min；(3) ultrasound is carried out at -10~-7 DEG C, is refrigerated 1~3 day after ultrasound, is maintained the circulation of air, and is freezed
Thumbnail；(4) after freezed bean curd block is thawed with 1~2h of cold water flush, it is dehydrated, freezed bean curd block is made using double roller extruding
Water content be 25~30%；(5) processed using micro-wave vacuum at 50~70 DEG C；(6) inflated with nitrogen will be dehydrated after processing
Freezed bean curd block afterwards is inflated packaging, obtains finished product freezed bean curd.
2. the preparation method of a kind of novel freezing bean curd according to claim 1, it is characterised in that described in step (2)
The size of thumbnail is 6cm × 6cm × 6cm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611102847.6A CN106720425A (en) | 2016-12-05 | 2016-12-05 | A kind of preparation method of novel freezing bean curd |
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| CN201611102847.6A CN106720425A (en) | 2016-12-05 | 2016-12-05 | A kind of preparation method of novel freezing bean curd |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183490A (en) * | 2017-06-07 | 2017-09-22 | 东北农业大学 | It is a kind of can quick-thawing freezed bean curd production of articles method |
| CN107865116A (en) * | 2017-12-19 | 2018-04-03 | 苏州金记食品有限公司 | A kind of preparation method of the frozen bean curd based on ultrasonic pretreatment |
| CN109198040A (en) * | 2018-11-09 | 2019-01-15 | 武艳兵 | A kind of preparation method of dry bean curd |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919433A (en) * | 2009-06-11 | 2010-12-22 | 天津科技大学 | Fillet freezing method |
| CN101953402A (en) * | 2010-10-25 | 2011-01-26 | 大庆宏源分离技术研究所 | Method for preparing dewatered freeze-drying bean curds |
| CN102422875A (en) * | 2011-11-22 | 2012-04-25 | 江南大学 | Method for maintaining quality by combining color protection of wormwood pretreatment with ultrasonic quick freezing and unfreezing |
| CN103651937A (en) * | 2013-12-13 | 2014-03-26 | 张瑞杰 | Preparation method of frozen bean curd |
| CN104522551A (en) * | 2014-12-08 | 2015-04-22 | 江南大学 | A preparation method for high-fiber recombinant asparagus chips |
-
2016
- 2016-12-05 CN CN201611102847.6A patent/CN106720425A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919433A (en) * | 2009-06-11 | 2010-12-22 | 天津科技大学 | Fillet freezing method |
| CN101953402A (en) * | 2010-10-25 | 2011-01-26 | 大庆宏源分离技术研究所 | Method for preparing dewatered freeze-drying bean curds |
| CN102422875A (en) * | 2011-11-22 | 2012-04-25 | 江南大学 | Method for maintaining quality by combining color protection of wormwood pretreatment with ultrasonic quick freezing and unfreezing |
| CN103651937A (en) * | 2013-12-13 | 2014-03-26 | 张瑞杰 | Preparation method of frozen bean curd |
| CN104522551A (en) * | 2014-12-08 | 2015-04-22 | 江南大学 | A preparation method for high-fiber recombinant asparagus chips |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183490A (en) * | 2017-06-07 | 2017-09-22 | 东北农业大学 | It is a kind of can quick-thawing freezed bean curd production of articles method |
| CN107865116A (en) * | 2017-12-19 | 2018-04-03 | 苏州金记食品有限公司 | A kind of preparation method of the frozen bean curd based on ultrasonic pretreatment |
| CN107865116B (en) * | 2017-12-19 | 2021-03-16 | 苏州金记食品有限公司 | Preparation method of frozen bean curd based on ultrasonic pretreatment |
| CN109198040A (en) * | 2018-11-09 | 2019-01-15 | 武艳兵 | A kind of preparation method of dry bean curd |
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