CN101953402A - Method for preparing dewatered freeze-drying bean curds - Google Patents
Method for preparing dewatered freeze-drying bean curds Download PDFInfo
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- CN101953402A CN101953402A CN2010105174317A CN201010517431A CN101953402A CN 101953402 A CN101953402 A CN 101953402A CN 2010105174317 A CN2010105174317 A CN 2010105174317A CN 201010517431 A CN201010517431 A CN 201010517431A CN 101953402 A CN101953402 A CN 101953402A
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Abstract
The invention relates to a method for preparing dewatered freeze-drying bean curds. The method comprises the following steps of: (1) cutting bean curds into pieces; (2) quickly freezing the bean curd pieces; (3) cooking the bean curd pieces; (4) unfreezing the bean curd pieces; (5) dewatering the bean curd pieces; (6) drying the bean curd pieces; and (7) packaging the bean curd pieces. Compared with the ordinary freeze-drying bean curds, the dewatered freeze-drying bean curds are tender in mouthfeel and strong in rehydration, can be eaten as foods, such as snacks, stewed dishes, hot pot and the like, are easy to store, convenient to eat and easy to package, and do not need cold-chain transportation, so that the transportation cost is reduced.
Description
Technical field:
The present invention relates to a kind of processing method of bean product, particularly a kind of dewatered freeze-dried bean curd preparation method.
Background technology:
The contained essential amino acid of bean product is similar to animal protein, equally also contains the mineral matter of human body needs such as calcium, phosphorus, iron, contains Cobastab
l, B
2And cellulose.And do not contain cholesterol in the bean product, therefore, the someone advocates patients such as obesity, artery sclerosis, hyperlipidemia, hypertension, coronary heart disease and eats beans and bean product more.For health population, source of nutrition is single to be worthless, and bean product can be as one of source of protein.
In recent years, the nutritive value of soybean and bean product more and more is subjected to domestic and international expert's attention and approval, particularly is the Chinese traditional soybean product of representative has attracted countries in the world food nutrition scholars to the body-care effect sight with bean curd.Frozen bean curd is as the traditional soybean food with long history, and not only than easy preservation of bean curd and transportation, and freezing denaturation has taken place soybean protein in refrigerating process, makes frozen bean curd form spongy porous network structure, is easy to tasty.Frozen bean curd is easier to preserve, and edible more convenient, quick.But domestic frozen bean curd production also only limits to family self-control or individual workship produces, and is not only unhygienic, and technology and quality are not good.
Summary of the invention:
In order to solve the problem that exists in the background technology, the invention provides a kind of dewatered freeze-dried bean curd preparation method, the more common frozen bean curd delicate mouthfeel of dewatered freeze-dried bean curd that the present invention makes; Rehydration is strong; It is edible to can be used as snacks, stew, chafing dish etc.; Be easy to storage, instant; Be easy to packing, need not transport by cold chain, reduce cost of transportation.
The technical solution used in the present invention is: this dewatered freeze-dried bean curd preparation method comprises the following steps:
(1), stripping and slicing: commercially available Raw bean curd is cut into 3 * 4 * 2.5 rectangular shape;
(2), quick-frozen: the thumbnail that cuts was descended freezing 3 hours at-20 ℃, make the rapid moulding of frozen bean curd, after 3 hours, carry out melting 1-2 hour under the room temperature, carry out-3 ℃ physical ripening again in quick-frozen;
(3), maturation: freezing bean curd storage under-3 ℃ was carried out after-ripening in 5 days;
(4), thaw: frozen bean curd is thawed by watering pouring cold water;
(5), dehydration: adopt squeezing to dewater;
(6), drying: 30 ℃ dry 1-1.5 hour, 33 ℃ of dryings 0.5 hour, 37 ℃ of dryings 1 hour, 45 ℃ of dryings 1 hour are dried at 55 ℃ of employing bellows then, need carry out stirring intermittently;
(7), packing: pack with vacuum outgas.
The invention has the beneficial effects as follows: be essentially different on frozen bean curd and the new fresh bean curd mouthfeel, this mainly is that freezing denaturation has taken place bean curd protein in freezing process.The freezing denaturation of protein makes that the moisture of inclusion forms ice crystal in the curd gel network, and the mesh support of the original organization internal of bean curd is big, protein and moisture from.Because frozen bean curd has spongy porous form, so frozen bean curd not only has good toughness, elasticity and chewiness, and can absorb delicious soup juice in a large number apace, be highly susceptible to tasty.The more common frozen bean curd delicate mouthfeel of dewatered freeze-dried bean curd that the present invention makes; Rehydration is strong; It is edible to can be used as snacks, stew, chafing dish etc.; Be easy to storage, instant; Be easy to packing, need not transport by cold chain, reduce cost of transportation.
Description of drawings:
Fig. 1 is quick freezing temperature single factor experiment result;
Fig. 2 is quick-frozen time single factor experiment result;
Fig. 3 is maturation time single factor experiment result;
Fig. 4 is baking temperature single factor experiment result.
The specific embodiment:
The invention will be further described below in conjunction with embodiment:
One, determining of dewatered freeze-dried bean curd working process parameter:
The factor that influences dewatered freeze-dried Processing Quality of Tofu mainly contains quick freezing temperature, quick-frozen time, maturation time and baking temperature etc.Sensory evaluation scores of the present invention is index (the subjective appreciation method sees Table 1), and above-mentioned factor is carried out single factor and orthogonal test, to determine best working process parameter.
The sensory evaluation scores table of the dewatered freeze-dried bean curd of table 1
Single factor experiment
1, quick freezing temperature is to the influence of product quality:
Get the 1kg fresh bean curd, at first carry out stripping and slicing, be cut into the rectangular shape of uniform 3 * 4 * 2.5 cm, carry out quick-frozen then, quick freezing temperature is respectively-10 ,-15 ,-20 ,-25 ,-30 ℃, freezing 4h, after-ripening 7d, bake out temperature is 50 ℃, is index with the sensory evaluation scores, draws quick freezing temperature the influence curve of product quality is seen Fig. 1.
Quick freezing temperature sensory evaluation scores in-10～-20 ℃ of processes constantly rises and rises comparatively fast as seen from Figure 1, and its main cause is that the not enough rehydration of quick freezing temperature is poor, and mouthfeel is relatively poor; Rise after-20 ℃ very slowly and temperature is lower than, little to the product quality influence, therefore, this test is chosen-15 ,-20 ,-25 ℃ of three levels and is carried out orthogonal test.
2, the quick-frozen time is to the influence of product quality:
Get the 1kg fresh bean curd, at first carry out stripping and slicing, be cut into the rectangular shape of uniform 3 * 4 * 2.5 cm, carry out quick-frozen then, quick freezing temperature is-20 ℃, respectively freezing 1,2,3,4,5,6,7h, after-ripening 7d, bake out temperature is 50 ℃, is index with the sensory evaluation scores, draws the quick-frozen time influence curve of product quality is seen Fig. 2.
Quick-frozen time sensory evaluation scores in 1～4 h process is continuous as seen from Figure 2 rises and rises comparatively fast, and its main cause is that the rehydration of quick-frozen deficiency of time is poor, and mouthfeel is relatively poor; When the time rises after greater than 4 h very slowly, quick-frozen is little to the product quality influence fully, and therefore, this test is chosen three levels of 3,4,5 h and carried out orthogonal test.
3, maturation time is to the influence of product quality:
Get the 1kg fresh bean curd, at first carry out stripping and slicing, be cut into the rectangular shape of uniform 3 * 4 * 2.5 cm, carry out quick-frozen then, quick freezing temperature is-20 ℃, freezing 4h, after- ripening 3,5,7,9,11 d, bake out temperature is 50 ℃, is index with the sensory evaluation scores, draws maturation time the influence curve of product quality is seen Fig. 3.
Maturation time sensory evaluation scores in 3～5 d processes constantly rises and rises comparatively fast as seen from Figure 3, and its main cause is the maturation time deficiency, and hardness is not enough, and mouthfeel is relatively poor; When the time rises after greater than 5d very slowly, maturation is little to the product quality influence fully, and therefore, this test is chosen three levels of 3,5,7 d and carried out orthogonal test.
4, baking temperature is to the influence of product quality:
Get the 1kg fresh bean curd, at first carry out stripping and slicing, be cut into the rectangular shape of uniform 3 * 4 * 2.5 cm, carry out quick-frozen then, quick freezing temperature is-20 ℃, freezing 4h, after-ripening 7d, bake out temperature is 35,40,45,50,55,60,65 ℃, is index with the sensory evaluation scores, draws baking temperature the influence curve of product quality is seen Fig. 4.
Baking temperature sensory evaluation scores in 35～55 ℃ of processes constantly rises as seen from Figure 4, and its main cause is that temperature is difficult for the oven dry microorganism when low and grows and influence product quality, and the time is longer; When and temperature begins after being higher than 55 ℃ to descend, the too high drying rate of temperature is fast, and dry tack free the inside moisture is difficult for steaming and easily causes the product colour heterogeneity, and is bigger to the product quality influence, therefore, this test is chosen 50,55,60 ℃ of three levels and is carried out orthogonal test.
Multifactor composite test:
On monofactorial basis, carry out multifactor composite test, the factor level table sees Table 2.
Table 2 factor level table
Table 3 EE and experimental result
According to the size of extreme difference R value in the table 3, carry out the comparison of factor affecting degree, find that A, B, C, D four factors to the influence of experiment are in proper order: A＞C＞D＞B.
Table 4 test analysis of variance table
According to table 3 result of the test, by variance analysis, the result shows: A factor F value is 116.241, greater than the value of the F statistic on 0.01 level, therefore, and factor A(quick freezing temperature) influence of testing is reached significantly.C factor F value is 65.861, and greater than the value of the F statistic on 0.05 level, therefore, factor C is remarkable to the influence of test.D factor F value is 53.028, and greater than the value of the F statistic on 0.05 level, therefore, factor D(adsorbs rotating speed) remarkable to the influence of test, and the B factor is not remarkable to the test influence.By factor A, B, D are carried out multiple ratio after, the optimal processing parameter of determining is A
2B
1C
2D
2, promptly quick freezing temperature-20 ℃, quick-frozen time 3h, maturation time 5d and baking temperature are 55 ℃.
The concrete preparation method of freezing dried bean curd of the present invention comprises the following steps:
(1), stripping and slicing: commercially available Raw bean curd is cut into 3 * 4 * 2.5 rectangular shape, and the size of stripping and slicing is bigger to the quality influence of later product; Volume causes the rehydration of freeze-drying bean curd poor, yielding for a short time, and is easy to generate the angling dead point.Volume is excessive, causes dry difficulty, and fragile and easily dry and cracked in the dry run.
(2), quick-frozen: the thumbnail that cuts was descended freezing 3 hours at-20 ℃, make the rapid moulding of frozen bean curd.Take all factors into consideration elasticity and aperture structure, adopt freeze-thaw method to increase the elasticity and the porous state of freeze-drying bean curd, after 3 hours, carry out melting 1-2 hour under the room temperature, carry out-3 ℃ physical ripening again in quick-frozen.
(3), maturation: freezing bean curd is stored 5 d down at-3 ℃ carry out after-ripening, its purpose mainly contains two, makes the unique texture of frozen bean curd generation soft-type sponge, can increase the hardness of frozen bean curd in addition, after frozen bean curd is fully dewatered, unlikely generation distortion and angling when dry.
(4), thaw: drench cold water frozen bean curd is thawed by watering, in course of defrosting, can make multiple product, first kind is made into freeze-drying bean curd for directly dehydrating, packing; Secondly can be made into the instant food of different taste, be modulated into differently flavoured high concentration flavoring, the drying of dewatering after the immersion is again packed.Residue leftover pieces in the production process can be used for making things convenient for the making of goods.
(5), dehydration: adopt expeller to carry out press dewatering, centrifugal dehydration destroys the bean curd shape after thawing easily.
(6), drying: in dry run, adopt the drying means that progressively heats up, and to guarantee that in dry run it is heated evenly, need carry out stirring of intermittence, 30 ℃ of dryings 1～1.5 hour, 33 ℃ of dryings 0.5 hour, 37 ℃ of dryings 1 hour, 45 ℃ of dryings 1 hour are dried at 55 ℃ of employing bellows then.Adopt the method for gradient increased temperature drying can save a part of energy, the most important thing is to improve the quality of products.
(7), packing: pack with vacuum outgas.
Claims (3)
1. a dewatered freeze-dried bean curd preparation method comprises the following steps:
(1), stripping and slicing: commercially available Raw bean curd is cut into 3 * 4 * 2.5 rectangular shape;
(2), quick-frozen: the thumbnail that cuts was descended freezing 3 hours at-20 ℃, make the rapid moulding of frozen bean curd, after 3 hours, carry out melting 1-2 hour under the room temperature, carry out-3 ℃ physical ripening again in quick-frozen;
(3), maturation: freezing bean curd storage under-3 ℃ was carried out after-ripening in 5 days;
(4), thaw: frozen bean curd is thawed by watering pouring cold water;
(5), dehydration: adopt squeezing to dewater;
(6), drying: 30 ℃ dry 1-1.5 hour, 33 ℃ of dryings 0.5 hour, 37 ℃ of dryings 1 hour, 45 ℃ of dryings 1 hour are dried at 55 ℃ of employing bellows then, need carry out stirring intermittently;
(7), packing: pack with vacuum outgas.
2. dewatered freeze-dried bean curd preparation method according to claim 1 is characterized in that: directly dehydrate in course of defrosting, pack and be made into freeze-drying bean curd or be made into differently flavoured instant food.
3. dewatered freeze-dried bean curd preparation method according to claim 2 is characterized in that: be made into differently flavoured instant food: at first be modulated into differently flavoured high concentration flavoring, the drying of dewatering after the immersion is again packed.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141911A (en) * | 2011-07-05 | 2013-06-12 | 日本即席保存食品株式会社 | Frozen dried beancurd and method of manufacturing the same |
| CN103651939A (en) * | 2013-12-17 | 2014-03-26 | 中国农业科学院农产品加工研究所 | Preparation method of naturally-cured frozen bean curd |
| CN103651937A (en) * | 2013-12-13 | 2014-03-26 | 张瑞杰 | Preparation method of frozen bean curd |
| CN104472726A (en) * | 2014-12-31 | 2015-04-01 | 天津朗诺宠物食品有限公司 | Freeze-dried bean curd for pets and preparing method of freeze-dried bean curd |
| WO2017063068A1 (en) * | 2015-10-14 | 2017-04-20 | Enwave Corporation | Method of making dried food products |
| CN106720425A (en) * | 2016-12-05 | 2017-05-31 | 东北农业大学 | A kind of preparation method of novel freezing bean curd |
| 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 |
| CN110214821A (en) * | 2019-07-05 | 2019-09-10 | 福建利众诚食品有限公司 | A kind of freeze-drying bean curd and preparation method thereof |
| CN114009686A (en) * | 2021-11-24 | 2022-02-08 | 马鞍山江心绿洲食品有限公司 | Production process of porous hard bean curd |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141911A (en) * | 2011-07-05 | 2013-06-12 | 日本即席保存食品株式会社 | Frozen dried beancurd and method of manufacturing the same |
| CN103651937A (en) * | 2013-12-13 | 2014-03-26 | 张瑞杰 | Preparation method of frozen bean curd |
| CN103651939A (en) * | 2013-12-17 | 2014-03-26 | 中国农业科学院农产品加工研究所 | Preparation method of naturally-cured frozen bean curd |
| CN104472726A (en) * | 2014-12-31 | 2015-04-01 | 天津朗诺宠物食品有限公司 | Freeze-dried bean curd for pets and preparing method of freeze-dried bean curd |
| US11547131B2 (en) | 2015-10-14 | 2023-01-10 | Enwave Corporation | Method of making dried food products |
| WO2017063068A1 (en) * | 2015-10-14 | 2017-04-20 | Enwave Corporation | Method of making dried food products |
| CN108366578A (en) * | 2015-10-14 | 2018-08-03 | 能波公司 | The method for preparing dried foods |
| CN106720425A (en) * | 2016-12-05 | 2017-05-31 | 东北农业大学 | A kind of preparation method of novel freezing bean curd |
| 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 |
| CN110214821A (en) * | 2019-07-05 | 2019-09-10 | 福建利众诚食品有限公司 | A kind of freeze-drying bean curd and preparation method thereof |
| CN114009686A (en) * | 2021-11-24 | 2022-02-08 | 马鞍山江心绿洲食品有限公司 | Production process of porous hard bean curd |
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Application publication date: 20110126 |