阅读说明：本技术 一种淡豆花的生产方法 (Production method of light soybean curd ) 是由 覃秋柳 陈尚立 刘冬彤 邱宁 于 2020-06-30 设计创作，主要内容包括：本发明提供一种淡豆花的生产方法,该淡豆花的生产方法包括精选原料→清洗→浸泡→冲洗→粗磨→精磨→过滤除渣→杀青灭酶→脱腥→杀菌→均质→真空浓缩→喷雾干燥工艺,通过上述生产工艺生产淡豆花,不仅除去抗营养因子,且改变了蛋白结构,使蛋白分解酶更容易进入大豆蛋白分子内部,从而提高蛋白质的消化率,通过上述生产工艺制成的淡豆花,蛋白质的消化率则达到95％以上,该淡豆花保留其营养成分,且有着贮存期长、易于携带,煮制方便、纯粹、原味、无添加、高蛋白营养等优点。(The invention provides a method for producing soybean flower, which comprises the steps of raw material selection → cleaning → soaking → washing → coarse grinding → fine grinding → filtration deslagging → enzyme deactivation → fishy smell elimination → sterilization → homogenization → vacuum concentration → spray drying, wherein the soybean flower is produced by the production process, so that not only are antinutritional factors removed, but also the protein structure is changed, and proteolytic enzyme can more easily enter the inside of soybean protein molecules, thereby improving the digestibility of protein.)

1. A production method of pale tofu pudding is characterized in that: the production method of the pale beancurd jelly comprises the following steps,

(1) selecting raw materials: selecting full, fresh and intact soybean as raw material;

(2) cleaning: washing the soybeans with clear water at least twice to wash away dust on the surfaces of the soybeans;

(3) soaking: soaking the soybeans in water at a temperature of about 30 ℃ for about 6 hours;

(4) washing: rinsing the soybeans with cold water;

(5) coarse grinding: coarsely grinding the soybeans by using a grinding disc, adding sodium bicarbonate to ensure that the pH value of the soybean milk after grinding is 6.8-7.1, wherein the grinding water temperature is 50-60 ℃, and the water amount is 8-10 times of the soybean amount;

(6) fine grinding: fine grinding is carried out after the coarse grinding, the grinding temperature is controlled to be normal temperature, and the average grain size of the obtained ground pulp is 240 +/-5 mu m;

(7) filtering and deslagging: filling a filter bag, starting a centrifugal machine and a stirrer, starting a water distribution brake, starting a pulp inlet valve, and removing slag from the ground pulp, wherein the mesh number of the filter bag is 70 meshes;

(8) enzyme deactivation: regulating the temperature of hot water to 85 ℃ to de-enzyme and inactivate enzyme;

(9) removing fishy smell: removing beany flavor in vacuum with the vacuum degree of 0.6-0.8 mpa to remove beany flavor;

(10) and (3) sterilization: a sterilization machine is adopted, the sterilization temperature is set to be 125-130 ℃, the vacuum degree is 0.01-0.02 mpa, sterilization is carried out, and then the cooling temperature is adjusted to be 40-45 ℃;

(11) homogenizing: homogenizing the ground pulp by a homogenizer under high pressure;

(12) and (3) vacuum concentration: a concentrator is adopted, the concentration temperature is set to be 92-94 ℃, the concentration is controlled to be 43-46%, and the concentration is measured once every half hour;

(13) spray drying: setting the air inlet temperature of the powder tower to be more than 170 ℃, the air exhaust temperature to be less than 95 ℃, and the spraying pressure to be 10-18 MPA so as to form the light soybean powder.

2. The method for producing pale tofu pudding according to claim 1, characterized in that: the production method of the pale tofu pudding further comprises (14) crushing and collecting: and the light soybean pollen in the pollen tower enters a fluidized bed for mixing and screening, and is collected after mixing and screening.

3. The method of claim 2, wherein: the production method of the pale tofu pudding further comprises (15) bagging: the powder is packaged into small bags according to the volume of 120g of the bland pea pollen and 4.5g of the tofu pudding partner.

4. The production method according to claim 3, characterized in that: the production method of the pale tofu pudding further comprises (16) boxing: and packing every 30 small bags into a box to form a big box.

5. The method for producing pale tofu pudding according to claims 1 to 4, wherein: the soybean is a non-transgenic soybean.

6. The method for producing pale tofu pudding according to claim 5, characterized in that: the non-transgenic soybean is northeast non-transgenic soybean.

7. The method for producing pale tofu pudding according to claim 6, characterized in that: the beancurd flower mate is gluconic acid-lactone.

Technical Field

The invention relates to the technical field of bean product processing, in particular to a production method of light tofu pudding.

Background

The beancurd jelly is a traditional soybean nutritional food of millennium of Chinese nation and is highly advocated by the good quality and low price, rich nutrition and healthy diet of vegetable protein.

According to market research and analysis, most of the beancurd jelly on the market has higher sweetness, and low sweetness or pure beancurd jelly is little. The existing light beancurd jelly has the following defects: the ingredients of the light soybean curd are 100 percent of those produced by northeast soybeans (soybeans), and are pure soybean powder, and the protein content is up to 40 percent, so the light soybean curd is not very good in instant solubility, and needs to be stirred for a long time, so that the taste of the light soybean curd is greatly influenced, the stirring takes time, and the digestibility of the human body to the protein is reduced until the dietary quality of people is reduced.

Disclosure of Invention

The invention aims to provide a method for producing soybean flower, which solves the problems in the prior art, and comprises the steps of raw material selection → cleaning → soaking → washing → coarse grinding → fine grinding → filtration and deslagging → enzyme deactivation → deodorization → sterilization → homogenization → vacuum concentration → spray drying, wherein the production process not only removes anti-nutritional factors, but also changes protein structure, so that proteolytic enzyme can more easily enter the soybean protein molecules, thereby improving the digestibility of protein, and the digestibility of the protein of the soybean flower prepared by the production process reaches more than 95 percent, retains the nutritional ingredients of the soybean flower, and has the advantages of long storage period, easy carrying, convenient cooking, pure and original taste, no addition, high protein nutrition and the like.

In order to achieve the above purpose, the invention provides the following technical scheme:

a production method of the pale tofu pudding comprises the following steps of (1) selecting raw materials: selecting full, fresh and intact soybean as raw material; (2) cleaning: washing the soybeans with clear water at least twice to wash away dust on the surfaces of the soybeans; (3) soaking: soaking the soybeans in water at a temperature of about 30 ℃ for about 6 hours; (4) washing: rinsing the soybeans with cold water; (5) coarse grinding: coarsely grinding the soybeans by using a grinding disc, adding sodium bicarbonate to ensure that the pH value of the soybean milk after grinding is 6.8-7.1, wherein the grinding water temperature is 50-60 ℃, and the water amount is 8-10 times of the soybean amount; (6) fine grinding: fine grinding is carried out after the coarse grinding, the grinding temperature is controlled to be normal temperature, and the average grain size of the obtained ground pulp is 240 +/-5 mu m; (7) filtering and deslagging: filling a filter bag, starting a centrifugal machine and a stirrer, starting a water distribution brake, starting a pulp inlet valve, and removing slag from the ground pulp, wherein the mesh number of the filter bag is 70 meshes; (8) enzyme deactivation: regulating the temperature of hot water to 85 ℃ to de-enzyme and inactivate enzyme; (9) removing fishy smell: removing beany flavor in vacuum with the vacuum degree of 0.6-0.8 mpa to remove beany flavor; (10) and (3) sterilization: a sterilization machine is adopted, the sterilization temperature is set to be 125-130 ℃, the vacuum degree is 0.01-0.02 mpa, sterilization is carried out, and then the cooling temperature is adjusted to be 40-45 ℃; (11) homogenizing: homogenizing the ground pulp by a homogenizer under high pressure; (12) and (3) vacuum concentration: a concentrator is adopted, the concentration temperature is set to be 92-94 ℃, the concentration is controlled to be 43-46%, and the concentration is measured once every half hour; (13) spray drying: setting the air inlet temperature of the powder tower to be more than 170 ℃, the air exhaust temperature to be less than 95 ℃, and the spraying pressure to be 10-18 MPA so as to form the light soybean powder.

Further, the production method of the pale tofu pudding further comprises (14) crushing and collecting: and the light soybean pollen in the pollen tower enters a fluidized bed for mixing and screening, and is collected after mixing and screening.

Further, the production method of the pale tofu pudding further comprises (15) bagging: the powder is packaged into small bags according to the volume of 120g of the bland pea pollen and 4.5g of the tofu pudding partner.

Further, the production method of the pale tofu pudding further comprises (16) boxing: and packing every 30 small bags into a box to form a big box.

Further, the soybean is a non-transgenic soybean.

Further, the non-transgenic soybean is northeast non-transgenic soybean.

Further, the tofu pudding mate is gluconic acid-lactone.

The invention has the beneficial effects that:

the invention provides a method for producing soybean flower, which solves the problems in the prior art, and comprises the steps of selecting raw materials → cleaning → soaking → washing → coarse grinding → fine grinding → removing dregs by filtration → enzyme deactivation → deodorization → sterilization → homogenization → vacuum concentration → spray drying, wherein the soybean flower produced by the production process not only removes the anti-nutritional factors, but also changes the protein structure, so that the protease can more easily enter the soybean protein molecules, thereby improving the digestibility of the protein, the digestibility of the protein can reach more than 95%, and the soybean flower prepared by the production process retains the nutritional ingredients, has the advantages of long storage period, easy carrying, convenient cooking, pure taste, no addition, high protein nutrition and the like.

Detailed Description

The invention provides a method for producing soybean flower, which comprises the steps of raw material selection → cleaning → soaking → washing → coarse grinding → fine grinding → filtration deslagging → enzyme deactivation → fishy smell elimination → sterilization → homogenization → vacuum concentration → spray drying, the soybean flower produced by the production process not only removes the anti-nutritional factors, but also changes the protein structure, and the protease can enter the soybean protein molecules more easily, thereby improving the digestibility of the protein, the digestibility of the protein can reach more than 95 percent, the soybean flower retains the nutritional ingredients, and has the advantages of long storage period, easy carrying, convenient boiling, pure taste, no addition, high protein nutrition and the like.

The technical scheme provided by the invention is as follows:

the production method of the pale tofu pudding specifically comprises the following production steps:

(1) selecting raw materials: selecting full, fresh, intact and impurity-free soybean as raw material; screening soybean raw materials mainly through vibration screening and color observation, wherein in the vibration screening, impurities different from soybean in size are removed through continuous vibration by utilizing screen holes with different sizes; moreover, bad soybeans such as mildewed soybeans and some magazines are removed through the observation and judgment of the appearance of the soybeans by naked eyes, so as to ensure the taste of the fresh tofu puddings at the later stage;

(2) cleaning: the soybeans are generally filled into a specification of 240 KG/basket, the soybeans are washed at least twice, generally three times, with clear water, and the surface dust and other stains of the soybeans are washed off, so that the raw materials are clean and sanitary;

(3) soaking: soaking the cleaned soybeans in water at the temperature of 30 ℃ for 6 hours to ensure that the soybeans have good water absorption;

(4) washing: washing the soaked soybeans with cold water to avoid soaking the soybeans with hot water;

(5) coarse grinding: coarsely grinding the soybeans by using a grinding disc, adding a proper amount of sodium bicarbonate into the soybean milk at the temperature of 50-60 ℃ and the water amount of 8-10 times of the total amount of the soybeans, and ensuring the pH value of the soybean milk after grinding to be 6.8-7.1;

(6) fine grinding: finely grinding the soybeans after coarse grinding, controlling the grinding temperature to be normal temperature, and controlling the average grain size of the obtained ground pulp to be 240 +/-5 mu m, so that the ground pulp has fine hand feeling, no coarse grains, no agglomeration, normal color and smell and smooth pulp discharge, adding clear water for stirring and cleaning when the soybeans are ground to be about 1/3 left, so that gravels are settled, and fishing out the left beans to protect a grinding disc;

according to the soybean milk grinding method, the grinding process is optimally designed, and the soybeans are subjected to coarse grinding and fine grinding in sequence, wherein hot water with a certain temperature and a proper amount of baking soda are added during coarse grinding, so that the activity of lipoxidase in the soybeans can be effectively reduced, and the astringency of the soybean milk is improved. Wherein, the temperature of the heated water is critical to the enzyme deactivation effect of the lipoxidase, when the temperature of the heated water is lower, the enzyme deactivation is insufficient, and the beany flavor of the obtained product is still heavier; when the temperature of the hot water is too high, the nitrogen dissolution index is reduced, and the dissolution rate of the protein is influenced. Meanwhile, the addition amount of the baking soda is strictly controlled, so that the extraction rate of the protein is ensured; the optimized pulping process is beneficial to reducing the loss of nutrient substances in the soybeans and greatly improving the dissolution rate and extraction rate of protein in the soybeans.

(7) Filtering and deslagging: filling a filter bag, starting a centrifugal machine and a stirrer, starting a water distribution brake, starting a pulp inlet valve, removing slag from the ground pulp, wherein the mesh number of the filter bag is 70 meshes, and the pulp discharged by the centrifugal machine has no slag particles and normal color and smell;

(8) enzyme deactivation: regulating the temperature of hot water to 85 ℃ to de-enzyme and inactivate enzyme;

(9) removing fishy smell: removing beany flavor in vacuum with the vacuum degree of 0.6-0.8 mpa to remove beany flavor;

(10) and (3) sterilization: a sterilization machine is adopted, the sterilization temperature is set to be 125-130 ℃, the vacuum degree is 0.01-0.02 mpa, sterilization (such as escherichia coli) is carried out, and then the cooling temperature is adjusted to be 40-45 ℃; the arrangement can effectively ensure the sterilization effect, is beneficial to prolonging the quality guarantee period of the obtained light tofu pudding, can effectively avoid the influence of the existing high-temperature sterilization process on the quality and color of the light tofu pudding, and ensures the quality and color of the obtained light tofu pudding;

(11) homogenizing: homogenizing the ground pulp by a homogenizer under high pressure; the diameter of the soybean milk fat globule is reduced through homogenization treatment, the fat globule is prevented from floating upwards, and meanwhile, the milk protein clot possibly generated in the sterilization process can be softened, so that the digestion and absorption are promoted, the product stability is improved, and the taste is more delicate;

(12) and (3) vacuum concentration: a concentrator is adopted, the concentration temperature is set to be 92-94 ℃, the concentration is controlled to be 43-46%, and the concentration is measured once every half hour;

(13) spray drying: setting the air inlet temperature of a powder tower to be more than 170 ℃, the air exhaust temperature to be less than 95 ℃, and the spraying pressure to be 10-18 MPA to form the light soybean powder;

(14) crushing and collecting: the light soybean pollen in the powder tower enters a fluidized bed for mixing and screening, the light soybean pollen is collected after mixing and screening, the specification is 16 KG/bag, the interior is a double-layer white bag, the exterior is a kraft paper bag, and the light soybean pollen is marked on the kraft paper bag;

(15) bagging: the soybean milk is packaged into a bag according to the capacity of every 120g of the bland soybean powder and 4.5g of the tofu pudding mate to form a small bag, so that the soybean milk is convenient for people to carry, can be brewed by people at home, and is very convenient for people to eat.

(16) Boxing: packing every 30 small bags into a box to form a big box;

(17) and (4) checking: the quality of the product is ensured, and the quality is strictly closed;

(18) and (3) finished product: and (5) obtaining the batch number of the qualified product, recording and warehousing.

In addition, the light bean flower, which performs the criteria: Q/BQSY 0005S; food production license number: SC 10645040300175; the storage method comprises the following steps: please store in a cool and dry place, and please use up as soon as possible after the outer package is opened, if not, the outer package is sealed in a refrigerator for refrigeration; shelf life: the whole bag is stored for twelve months.

Specifically, the eating method of the pale tofu pudding provided by the embodiment is as follows:

1. 1.2L of drinkable water is added into a container of an electric cooker or an electromagnetic oven to be boiled (the boiling is kept firstly, and a power supply is not required to be pulled);

2. pouring 120g of bean pollen, and stirring with an egg beater while pouring until the powder is fully dissolved (in the process, a certain amount of foam is generated due to boiling, so that the operation and eating are not influenced);

3. after the mixture is fully stirred, the power supply is pulled off, and the cover is covered to be braised for 5 minutes (if the electric cooker is used, the mixture can be braised for 10 minutes due to the heat preservation boiling effect) until the foam basically disappears;

4. adding the beancurd flower mate, and rapidly stirring for 8-10 seconds;

5. covering the cover and standing for 15-20 minutes to obtain tender and smooth soybean curd;

6. then, according to personal taste, the fragrant, sweet, sour and hot taste is automatically blended;

7. it should be noted that the above-mentioned 4 th step of stirring may not be followed by secondary stirring, otherwise, the coagulation is not caused, and the inlet temperature of the tofu pudding is preferably 60 ℃.

The light tofu pudding (bagged) provided by the embodiment is very convenient for people to carry and eat, and can be eaten at home by brewing according to the method, so that the life quality of people is improved.

Nutrient composition table nutrition information of table-pale beancurd

In this embodiment, the quality standard of the light soy bean flower is specifically as follows:

A) and (3) product ingredients: 100% of northeast non-transgenic soybean (soybean), and a food additive (gluconic acid-lactone);

B) the product has the following material proportioning requirements: the soybeans meet the GB 1352 regulations, the mycotoxin limit of the soybeans meets the GB2761 requirement, the pollutant limit of the soybeans meets the GB 2762 requirement, the pesticide residue limit of the soybeans meets the GB2763 requirement, and other indexes of melamine, plasticizer and the like of the product meet the food safety related legal and regulatory requirements;

C) sensory indexes are as follows: the following specification of the second table is met;

D) the physical and chemical indexes meet the specification of Table III;

E) the microorganism index should meet the specification of Table four.

Sensory index of Table II

Physical and chemical indexes of Table III

TABLE IV microbiological indicators

While the present invention has been described with reference to the preferred embodiments, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.