CN109619205A - A kind of full beans bean curd and its processing method - Google Patents
A kind of full beans bean curd and its processing method Download PDFInfo
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 78
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 57
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 57
- 238000003672 processing method Methods 0.000 title claims abstract description 29
- 244000068988 Glycine max Species 0.000 claims abstract description 89
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 89
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000007711 solidification Methods 0.000 claims abstract description 14
- 230000008023 solidification Effects 0.000 claims abstract description 14
- 238000005360 mashing Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims description 22
- 239000008267 milk Substances 0.000 claims description 22
- 210000004080 milk Anatomy 0.000 claims description 22
- 102000004190 Enzymes Human genes 0.000 claims description 18
- 108090000790 Enzymes Proteins 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 17
- 238000004108 freeze drying Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 210000004556 brain Anatomy 0.000 claims description 11
- 229910052925 anhydrite Inorganic materials 0.000 claims description 8
- 239000000654 additive Substances 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 7
- 238000005054 agglomeration Methods 0.000 claims description 6
- 230000002776 aggregation Effects 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 6
- 239000002518 antifoaming agent Substances 0.000 claims description 6
- 244000144992 flock Species 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L magnesium chloride Substances [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 3
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 23
- 230000000694 effects Effects 0.000 description 5
- 239000012535 impurity Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 102000003820 Lipoxygenases Human genes 0.000 description 2
- 108090000128 Lipoxygenases Proteins 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004513 sizing Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
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- 238000005406 washing Methods 0.000 description 1
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Classifications
-
- 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 OR TREATMENT 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to a kind of full beans bean curd and its processing methods.The processing method includes cleaning, immersion, peeling, crushing, mashing off, solidification and forming processes, wherein before the crushing, soybean is freeze-dried, drying to moisture content is not higher than 10%.The present invention uses Physical Processing mode, and parameter is easily controllable in operating process, effectively can efficiently retain the nutriment in its soybean kernel；Full beans soybean curd nutrition content height, unique flavor made from processing method provided by the present invention, and palatability is good.
Description
Technical field
The present invention relates to Tofu processing techniques, and in particular to a kind of full beans bean curd and its processing method.
Background technique
Full beans bean curd is that wholly or largely protein gel retains using whole soybean as raw soybeans raw material, and no waste mine produces
The raw trophism bean product rich in dietary fiber.The soybean-drag fiber of bulky grain hinders bean curd orderly in full beans bean curd preparation processes
Reticular structure is formed, and product formation rough texture is made, and leads to that its molding effect is poor, coarse mouthfeel.In addition soybean surface carries big
The microorganism of amount, mashing off can remove most of microorganism, but still have part heat resistant spores remaining in the product, influence the goods of bean curd
The frame phase.Soybean of the present invention superheated steam high-temperature instantaneous after being classified is handled, and be can remove the microorganism on major part soybean surface, is reduced
Content of microorganisms in raw material.The lipoxidase content in soybean can also be reduced simultaneously, reduce the beany flavor of soybean.Soybean warp
Frozen dried has detached the moisture being distributed in soybean, and soybean rigid structure is made to become loose, and crushing dynamics is small, reduces machinery
It consumes energy, be easy to crush.Bean powder through pulverizing is fine and smooth, and brightness, whiteness are higher.Through made from the processing of superheated steam high-temperature instantaneous
Full beans soybean curd nutrition substance retention rate is high, and nutrient content is high, unique flavor, and palatability is good.
Summary of the invention
The object of the present invention is to provide a kind of processing method of full beans bean curd, the processing method includes cleaning, leaching
Bubble, peeling, crushing, mashing off, solidification and forming processes；Wherein, before the crushing, soybean is freeze-dried, it is dry to water
Content is divided to be not higher than 10%.
The present invention uses Physical Processing mode, and parameter is easily controllable in operating process, can be effectively by its soybean kernel
In nutriment efficiently retain；Full beans soybean curd nutrition content height, unique flavor made from processing method provided by the present invention,
And palatability is good.
Currently preferred, freeze-drying moisture content into soybean is not higher than 5%.
Wherein, it is preferred to use freeze-drying condition be -40~-50 DEG C, 180~220mT (millitorr/vacuum degree), when
Between be 40~60h.The condition particularly preferably used is -42 DEG C, 200mT, time 48h.
The present invention is prominent in order to further make the mouthfeel of its full beans bean curd, and subsequent operation is convenient, and reduces sterilization cost；
Before cleaning to soybean, superheated steam processing is carried out.
In order to further provide for the effect of superheated steam processing, the preferably described superheated steam processing specifically: spread soybean
It puts down to the thickness of 8~12mm, using 180~240 DEG C of temperature, superheated steam handles 20~60s；Preferably with 180~220 DEG C
Temperature, superheated steam handle 40~60s.
Processing method pre-selection needs to carry out primary election to soybean, is gone mouldy soybean and impurity is rejected.
Currently preferred, the cleaning is impregnated, peeling specifically: soybean washes with water after superheated steam is handled
Remove surface and other impurities.With water immersion, 4-5h is impregnated.After soybean bubble rises, soybean epidermis is removed.
Present invention preferably employs the method for crushing, different and traditional levigation methods.Described crush is operated using two steps, first thick
80~120 mesh are crushed to, then fine powder is broken to 200~300 mesh again.
It is currently preferred, the mashing off, solidification specifically:
1) ratio that smashed bean powder is 1:7~12 by weight is added to the water, is stirred evenly, be then added and account for institute
The defoaming agent of soybean weight percent 0.3~0.5% is stated, soya-bean milk is obtained；
2) heating soya-bean milk keeps 5~10min of the temperature to 90~100 DEG C；
3) it when the temperature of soya-bean milk is 80~85 DEG C near, is added and accounts for the MgCl that the soybean weight percent is 1~2%2
Or CaSO4A brain is carried out, slight agitation up and down keeps the temperature 8~15min to there is the agglomeration of flocks shape.
Wherein, MgCl2Or CaSO4For coagulator.
It is currently preferred, during described brain, TG enzyme (glutamine transaminage) is added on the basis of coagulator；
The additive amount of the TG enzyme is 0.2~1.2u/mL；Preferably, the additive amount of the TG enzyme is 0.8~1.2u/mL, more preferably
1.0u/mL。
It is currently preferred, after the solidification, it is further formed；Specifically: the soya-bean milk solidified is wrapped, is placed on
In mold, pressed sizing squeezes 20-30min.
The present invention provides a kind of preferred embodiment, the processing method, specifically: soybean is paved to the thickness of 8~12mm,
Using 180~220 DEG C of temperature, after superheated steam handles 20~60s；Cleaning is impregnated, peeling processing, then again passes through soybean
Freeze-drying moisture content into soybean is not higher than 5%；Crush again, mashing off, solidification and molding to get full beans bean curd.
The present invention provides one kind more preferably scheme, processing method and includes the following steps:
1) soybean is paved to the thickness of 8~12mm, using 180~220 DEG C of temperature, superheated steam handles 20~60s；
2) superheated steam treated soybean is cleaned, impregnate, peeling is handled；
3) peeling treated the freeze-dried moisture content into soybean of soybean is not higher than 5%；
4) the soybean elder generation coarse powder after freeze-drying is broken to 80~120 mesh, then fine powder is broken to 200~300 mesh again；
5) ratio that smashed bean powder is 1:7~12 by weight is added to the water, is stirred evenly, be then added and account for institute
The defoaming agent that soybean weight percent is 0.3~0.5% is stated, soya-bean milk is obtained；Soya-bean milk is heated to 90~100 DEG C, keeps the temperature 5
~10min；When the temperature of soya-bean milk is 80~85 DEG C near, it is added and accounts for the MgCl that the soybean weight percent is 1~2%2Or
CaSO4A brain is carried out, slight agitation up and down keeps the temperature 8~15min to there is the agglomeration of flocks shape；
6) forming processes are to get full beans bean curd.Preferably, in addition MgCl2Or CaSO4When, TG enzyme is added；The TG enzyme
Additive amount be 1.0u/mL.
And when using the preferred embodiment, i.e., during brain, TG enzyme is added, it is subsequent without carrying out at above-mentioned molding
Reason.
Preferably, TG enzyme is added selects bean curd obtained by brain, after solidification, after its sterilization treatment, is placed in 3~5 DEG C
At a temperature of cure.
The sterilizing uses usual manner, preferably are as follows: sterilize 15~25min under conditions of 70~90 DEG C.
The present invention has developed a kind of process of the Tofu processing of soybean kernel complete utilization, and soybean classification, overheat are steamed
The processing of vapour high-temperature instantaneous, cleaning, immersion, peeling, freeze-drying, coarse crushing, ultramicro grinding, water mixing, mashing off, solidification, molding
And etc. prepare bean curd, nutriment retention rate is high, and nutrient content is high, unique flavor, and palatability is good.
Soybean can reduce the lipoxidase content in soybean, reduce soybean after the processing of superheated steam TRANSIENT HIGH TEMPERATURE
Beany flavor.The soybean of frozen dried makes soybean rigid structure become loose, crush force due to detaching the moisture being distributed in soybean
It spends small, is easy to crush.Bean powder through pulverizing is fine and smooth, and brightness, whiteness are higher.
Detailed description of the invention
Fig. 1 is the water-retaining property comparison diagram of embodiment 1, full beans bean curd made from comparative example 1~2；
Fig. 2 is the gel strength comparison diagram of embodiment 1, full beans bean curd made from comparative example 1~2；
Fig. 3 is the microgram of full beans bean curd made from comparative example 1；
Fig. 4 is the microgram of full beans bean curd made from comparative example 2；
Fig. 5 is the microgram of full beans bean curd made from embodiment 1；
Fig. 6 is the comparison diagram that the additive amount of different TG enzymes influences Gel Strength of Tofu.
Specific embodiment
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
Embodiment 1
The present embodiment provides a kind of processing method of full beans bean curd, specifically:
1) beans are selected: rejecting mildew soybean and impurity.
2) superheated steam is handled: soybean being paved, thickness 10mm or so, up and down fire, 200 DEG C of superheated steam, is handled the time
50s。
3) it cleans, impregnate, peeling: through superheated steam treated soybean, washing with water and remove surface and other impurities.
With water immersion, 4-5h is impregnated.After soybean bubble rises, soybean epidermis is removed.
4) it is freeze-dried: the soybean after peeling, after freezing, -42 DEG C, freeze-drying to moisture content is lower than 3-5% under 200mT.
5) coarse crushing: the soybean after freeze-drying smashes into 80-120 mesh coarse powder.
6) it pulverizes: coarse powder being crushed to 200-300 mesh again.
7) mashing off, solidification: bean powder and water are added in pot according to 1:7~12 (weight ratio), stir evenly, and 0.3- is added
Then 0.5% defoaming agent heats soya-bean milk, soya-bean milk boils, and makes soya-bean milk in 95 DEG C of holding 5-10min.Soya-bean milk is cooled to 80-85 DEG C
The MgCl of 1-2% is added2Or CaSO4Point brain, gently agitation keeps the temperature 8-15min to there is the agglomeration of flocks shape up and down.
8) it forms: the soya-bean milk solidified being wrapped, is placed in mold, pressed sizing squeezes 20-30min.
Embodiment 2
The present embodiment provides a kind of processing methods of full beans bean curd, the difference from embodiment 1 is that, the point brain side of step 7)
Formula is different and does not do die mould processing；
Specifically:
7) mashing off, solidification: bean powder and water are added in pot according to 1:7~12 (weight ratio), stir evenly, and 0.3- is added
Then 0.5% defoaming agent heats soya-bean milk, soya-bean milk boils, and makes soya-bean milk in 95 DEG C of holding 5-10min.Soya-bean milk is cooled to 80-85 DEG C
The MgCl of 1-2% is added2Point brain, gently agitation keeps the temperature 8-15min to there is the agglomeration of flocks shape up and down；
Wherein, 50 DEG C are down in temperature, TG enzyme are added, and keep the temperature 1h；80 DEG C of water-bath solidification sterilizing 20min are subsequently placed in,
Cooling cures under the conditions of being placed on 4 DEG C；The additive amount of the TG enzyme is 1.0u/mL.
Embodiment 3~6
The present embodiment provides a kind of processing method of full beans bean curd, the difference with embodiment 2 is only that the TG enzyme adds
Dosage is 0.4u/mL, 0.6u/mL, 0.8u/mL and 1.2u/mL.
Embodiment 7~9
The present embodiment provides a kind of processing methods of full beans bean curd, the difference from embodiment 1 is that, the sterilization of superheated steam
The difference of condition, specifically:
2) superheated steam is handled: soybean being paved, thickness 10mm or so, up and down fire, 140 DEG C of superheated steam, is handled the time
30s。
Or, 2) superheated steam is handled: soybean being paved, thickness 10mm or so, up and down fire, 180 DEG C of superheated steam, when processing
Between 60s.
Or, 2) superheated steam is handled: soybean being paved, thickness 10mm or so, up and down fire, 200 DEG C of superheated steam, when processing
Between 50s.
Comparing embodiment 1 and the mouthfeel of the full beans bean curd of embodiment 7~9, subtract enzyme effect at bacteria reducing effect；It is real in comprehensive performance
It applies example 1 and is better than embodiment 7~9.
Comparative example 1
This comparative example provides a kind of processing method of full beans bean curd, and the difference with embodiment 1 is only that, without step 4)
Freeze-drying.
Comparative example 2
This comparative example provides a kind of processing method of full beans bean curd, and the difference with embodiment 1 is only that, using " drying is dry
It is dry " substitution " freeze-drying ".
Specifically: the drying drying specifically: after the cleaned immersion peeling of soybean, be dried under the conditions of 60 DEG C of temperature
Soybean moisture content is lower than 5%, then through coarse crushing ultramicro crushing treatment.
Experimental example 1
By full beans bean curd made from embodiment 1 (freeze-drying bean curd) and full beans bean curd (traditional bean curd) made from comparative example 1, right
Full beans bean curd (drying bean curd) made from ratio 2 is compared.
(1) bean curd main nutrient composition
Full beans bean curd made from embodiment 1, protein content is higher, and the crude fiber content of bean curd increases.
1 bean curd Analysis of primary nutritive compositions result (butt %) of table
| Sample | Protein (%) | Fatty (%) | Ash content (%) | Crude fibre (%) |
| Embodiment 1 | 48.63±6.11a | 21.38±0.89a | 4.94±0.18b | 5.29±0.81b |
| Comparative example 1 | 38.17±0.71b | 21.71±0.03a | 3.62±0.02c | 0.30±0.03c |
| Comparative example 2 | 47.19±1.64a | 21.81±1.72a | 5.18±0.47a | 7.61±0.72a |
(2) bean curd yield
Full beans Bean curd yield made from embodiment 1 is high, delicate mouthfeel.
The yield of 2 bean curd of table
| Sample | Bean dregs amount (100g/g) | Bean curd yield (100g/g) | Bean curd yield rate (%) | Product description |
| Embodiment 1 | — | 291.25 | 318.16 | Delicate mouthfeel has stronger beany flavour |
| Comparative example 1 | 22.8 | 200.12 | 200.12 | Delicate mouthfeel has strong beany flavour |
| Comparative example 2 | — | 318.16 | 291.25 | Mouthfeel is slightly coarse, there is beany flavour |
(3) texture index
Full beans bean curd hardness made from embodiment 1 is apparently higher than the bean curd of other two methods production.Chewiness and comparison
Example 1 processes bean curd no significant difference obtained.
3 tofu texture of table analyzes result
| Sample | Hardness | Cohesion | Elasticity | Chewiness |
| Embodiment 1 | 1767.43±235.63a | 0.66±0.02b | 0.87±0.03b | 1008.76±80.19a |
| Comparative example 1 | 1281.01±193.98b | 0.85±0.07a | 0.93±0.02a | 1017.14±139.65a |
| Comparative example 2 | 676.96±65.55c | 0.66±0.06b | 0.75±0.03c | 334.03±39.36b |
(4) water-retaining property
Good water-retaining property has the raising using Bean curd yield.As shown in Figure 1, three kinds of bean curd of comparison, the beans that embodiment 1 produces
Rotten water-retaining property effect is good.
(5) gel characteristic
Gel strength result is it is found that as shown in Fig. 2, the gel strength that bean curd is made in comparative example 1 is better than made from embodiment 1
Bean curd is better than bean curd made from comparative example 2.
(6) bean curd microgram
As seen in figures 3-5, Fig. 3 is full beans bean curd made from comparative example 1, and Fig. 4 is full beans bean curd, figure made from comparative example 2
5 be full beans bean curd made from embodiment 1.By the bean curd microstructure observing of three kinds of distinct methods processing it is found that the beans of comparative example 1
Rotten gel network structure is more regular.Two kinds of bean curd that embodiment 1 and comparative example 2 are processed, gel structure package is close, this
Structure causes its retentiveness to be better than the bean-curd product of comparative example 1, but gel strength is lower than the bean curd of comparative example 1.And embodiment 1
Tofu product yield rate it is high, delicate mouthfeel.
Experimental example 2
Examples 1 to 7 is made and is compared up to full beans bean curd
As shown in the table, the gel strength of full beans bean curd and texture index made from embodiment 2 are better than embodiment 1,3~7
Full beans bean curd obtained；The bean curd for adding TG enzyme is handled without overvoltage, so hardness chewiness is more slightly lower.
Table 4
| Add (u/mL) | Elasticity | Hardness | Chewiness | Caking property | Viscosity |
| Embodiment 1 | 1.028 | 194.040 | 203.054 | 1.018 | 197.615 |
| Embodiment 2 | 0.950 | 835.980 | 800.387 | 1.012 | 842.365 |
| Embodiment 3 | 0.843 | 465.397 | 295.878 | 0.735 | 347.527 |
| Embodiment 4 | 0.934 | 252.653 | 175.035 | 0.757 | 186.440 |
| Embodiment 5 | 0.875 | 675.160 | 482.765 | 0.819 | 548.973 |
| Embodiment 6 | 0.899 | 210.730 | 129.135 | 0.684 | 143.974 |
Wherein, the quality of the gel reflection bean curd of bean curd, is generally evaluated by gel strength；As shown in fig. 6, implementing
The full beans bean curd that example 2~6 joined TG enzyme is stronger than the full beans Gel Strength of Tofu that TG enzyme is not added for embodiment 1, wherein embodiment 2
It is maximum that Gel Strength of Tofu is made, effect is best.
Although above having used general explanation, specific embodiment and test, the present invention is made to retouch in detail
It states, but on the basis of the present invention, it can be made some modifications or improvements, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Range.
Claims (10)
1. a kind of processing method of full beans bean curd, including cleaning, immersion, peeling, crushing, mashing off, solidification and forming processes, special
Sign is, before the crushing, soybean is freeze-dried, and drying to moisture content is not higher than 10%.
2. processing method according to claim 1, which is characterized in that the condition of the freeze-drying be -40~-50 DEG C,
180~220mT, time are 40~60h；
Preferably, the condition of the freeze-drying is -42 DEG C, 200mT, time 48h.
3. processing method according to claim 1, which is characterized in that freeze-drying moisture content into soybean is not high
In 5%.
4. described in any item processing methods according to claim 1~3, which is characterized in that further include that overheat is steamed before the cleaning
Vapour processing；
Preferably, the superheated steam processing specifically: pave soybean to the thickness of 8~12mm, using 180~240 DEG C
Temperature, superheated steam handle 20~60s；
It is furthermore preferred that superheated steam handles 40~60s using 180~220 DEG C of temperature.
5. processing method according to any one of claims 1 to 4, which is characterized in that described crush is operated using two steps, first
Coarse powder is broken to 80~120 mesh, and then fine powder is broken to 200~300 mesh again.
6. described in any item processing methods according to claim 1~5, which is characterized in that the mashing off, solidification specifically:
1) ratio that smashed bean powder is 1:7~12 by weight is added to the water, is stirred evenly, then addition accounts for described big
The defoaming agent that beans weight percent is 0.3~0.5% obtains soya-bean milk；
2) heating soya-bean milk keeps 5~10min of the temperature to 90~100 DEG C；
3) it when the temperature of soya-bean milk is 80~85 DEG C near, is added and accounts for the MgCl that the soybean weight percent is 1~2%2Or
CaSO4A brain is carried out, slight agitation up and down keeps the temperature 8~15min to there is the agglomeration of flocks shape.
7. described in any item processing methods according to claim 1~6, which is characterized in that paving soybean to the thickness of 8~12mm
Degree, using 180~220 DEG C of temperature, after superheated steam handles 20~60s；Cleaning is impregnated, peeling processing, then again by soybean
The freeze-dried moisture content into soybean is not higher than 5%；Crush again, mashing off, solidification and molding to get full beans bean curd.
8. processing method according to claim 7, which is characterized in that the processing method includes the following steps:
1) soybean is paved to the thickness of 8~12mm, using 180~220 DEG C of temperature, superheated steam handles 20~60s；
2) superheated steam treated soybean is cleaned, impregnate, peeling is handled；
3) peeling treated the freeze-dried moisture content into soybean of soybean is not higher than 5%；
4) the soybean elder generation coarse powder after freeze-drying is broken to 80~120 mesh, then fine powder is broken to 200~300 mesh again；
5) ratio that smashed bean powder is 1:7~12 by weight is added to the water, is stirred evenly, then addition accounts for described big
The defoaming agent that beans weight percent is 0.3~0.5% obtains soya-bean milk；Heat soya-bean milk to 90~100 DEG C, keep the temperature 5~
10min；When the temperature of soya-bean milk is 80~85 DEG C near, it is added and accounts for the MgCl that the soybean weight percent is 1~2%2Or
CaSO4A brain is carried out, slight agitation up and down keeps the temperature 8~15min to there is the agglomeration of flocks shape.
9. described in any item processing methods according to claim 1~8, which is characterized in that during described brain, addition
MgCl2Or CaSO4When, add TG enzyme；The additive amount of the TG enzyme is 0.2~1.2u/mL；
Preferably, the additive amount of the TG enzyme is 0.8~1.2u/mL；
It is furthermore preferred that being cured after bean curd is carried out sterilization treatment, then at a temperature of being placed in 3~5 DEG C after the solidification.
10. full beans bean curd made from any one of claim 1~9 processing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811593479.9A CN109619205B (en) | 2018-12-25 | 2018-12-25 | Whole-bean tofu and processing method thereof |
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