阅读说明：本技术 一种风味豆制品的制作方法 (Preparation method of flavored bean product ) 是由 刘志永 于 2019-11-01 设计创作，主要内容包括：本发明公开了一种风味豆制品的制作方法,具体包括以下步骤：(1)精选：将收获的新鲜大豆除尘、除砂砾,并挑除霉坏大豆；(2)去皮：将精选后的大豆去除外皮；(3)浸泡：将去皮后的大豆浸泡于水中,然后捞出,沥干水分；(4)磨糊：将浸泡后的大豆进行研磨,得到豆糊；(5)煮糊：将豆糊加水蒸煮,并不断搅拌；(6)去渣：将蒸煮后的豆糊放入细布袋中,滤出豆浆；(7)烧浆：将豆浆煮沸,保温,降温；(8)点制：接种,搅拌均匀,发酵；(9)成型：压制成型。本发明制作方法能够显著降低豆腥味,提高豆香味,并提高豆制品的营养价值,让豆制品更养生,且零添加,更绿色,更健康,更营养,更美味。(The invention discloses a method for preparing a flavored bean product, which specifically comprises the following steps: (1) selecting: removing dust and gravel from the harvested fresh soybeans, and picking and removing mildewed and damaged soybeans; (2) peeling: removing outer skin of the selected soybean; (3) soaking: soaking peeled semen glycines in water, taking out, and draining; (4) paste grinding: grinding the soaked soybeans to obtain soybean paste; (5) paste boiling: decocting bean paste in water, and stirring; (6) removing slag: putting the cooked bean paste into a fine cloth bag, and filtering out soybean milk; (7) and (3) slurry burning: boiling soybean milk, keeping the temperature, and cooling; (8) preparing a cake: inoculating, stirring uniformly, and fermenting; (9) molding: and (5) pressing and forming. The preparation method provided by the invention can obviously reduce the beany flavor, improve the nutritional value of the bean product and enable the bean product to be more healthy, and is free of additives, more green, healthier, more nutritional and more delicious.)

1. The preparation method of the flavored bean product is characterized by comprising the following steps:

(1) selecting: removing dust and gravel from the harvested fresh soybeans, and picking and removing mildewed and damaged soybeans;

(2) peeling: removing outer skin of the selected soybean;

(3) soaking: soaking the peeled soybeans in water at the temperature of 10-20 ℃ for 12-18 h in spring and autumn, at the temperature of 25-30 ℃ for 4-6 h in summer and at the temperature of 5-10 ℃ for 20-24 h in winter, fishing out, and draining;

(4) paste grinding: grinding the soaked soybeans to obtain soybean paste;

(5) paste boiling: decocting bean paste in water, and stirring;

(6) removing slag: putting the cooked bean paste into a fine cloth bag, and filtering out soybean milk;

(7) and (3) slurry burning: boiling the soybean milk for 10-15 min, then preserving the heat at 80-100 ℃ for 30-60 min, and cooling;

(8) preparing a cake: inoculating lactobacillus into the cooled soybean milk, uniformly stirring, and fermenting at the temperature of 35-45 ℃ for 18-36 hours in a heat preservation manner;

(9) molding: and (5) pressing and forming according to different bean product requirements.

2. The method for preparing a flavored bean product according to claim 1, further comprising a step of culturing lactic acid bacteria, wherein the lactic acid bacteria are cultured at a temperature of 10-20 ℃ for 10-12 hours; or culturing for 8-10 h at the temperature of 20-30 ℃; or culturing at 30-40 ℃ for 5-8 h.

3. The method for preparing a flavored bean product according to claim 1, wherein in the step (3), the mass of the water is 3-5 times that of the soybean.

4. The method for preparing a flavored bean product according to claim 1, wherein in the step (4), the rotation speed of grinding is 800-1000 r/min, and the time is 2-10 min.

5. The method for preparing a flavored bean product according to claim 1, wherein in the step (5), the mass of the water is 1-1.2 times of the mass of the bean paste.

6. The method for preparing the flavored bean product according to claim 1, wherein in the step (5), the cooking temperature is 75-85 ℃ and the cooking time is 8-12 min.

7. The method for preparing the flavored bean product according to claim 1, wherein in the step (7), the temperature is reduced to 75-80 ℃.

8. The method for preparing a flavored bean product according to claim 1, wherein in the step (8), 10-20L of lactobacillus bacterial liquid is inoculated to 100kg of soybean milk.

9. The method for preparing a flavored bean product according to claim 1, wherein in the step (9), the bean product is fresh bean curd, dried bean curd, fried bean curd, bean curd strips or bean curd balls.

10. A soybean product obtained by the production method according to any one of claims 1 to 9.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for making a flavored bean product.

Background

China is the hometown of soybean, and the history of planting and eating the soybean is more than 5000 years, wherein the traditional processed soybean products can be traced to more than 2000 years ago at the earliest. The soybeans used for traditional bean product processing in China occupy half-wall Jiangshan of the quantity of the soybeans consumed by the food industry every year, and are about 400 ten thousand tons. In recent years, the functions of reducing the incidence rate of cardiovascular diseases, reducing blood pressure, reducing blood fat, resisting cancers and the like of the soybean products are increasingly proved, and the hot tide of consuming the soybean products is raised in the global range.

Currently, soy products are typically produced by heating and curdling (i.e., adding brine or gypsum solutions). However, it has disadvantages in that: mg in halogen agents²⁺Influences the penetration and absorption of protein amino acid in intestines and stomach, and has certain side effect on human body. On the other hand, the existing production method mostly depends on manpower and has poor flavor, thereby limitingThe development of bean products.

Therefore, the development of a green, healthy, nutritional and delicious bean product is a problem which needs to be solved by the technical personnel in the field.

Disclosure of Invention

In view of the above, the present invention aims to provide a method for making a flavored bean product, so as to solve the deficiencies in the prior art.

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

the preparation method of the flavored bean product specifically comprises the following steps:

(1) selecting: removing dust and gravel from the harvested fresh soybeans, and picking and removing mildewed and damaged soybeans;

(2) peeling: removing outer skin of the selected soybean to reduce beany flavor of the bean product and increase beany flavor;

(3) soaking: soaking the peeled soybeans in water at the temperature of 10-20 ℃ for 12-18 h in spring and autumn, at the temperature of 25-30 ℃ for 4-6 h in summer and at the temperature of 5-10 ℃ for 20-24 h in winter, fishing out, and draining;

(4) paste grinding: grinding the soaked soybeans to obtain soybean paste;

(5) paste boiling: decocting bean paste in water, and stirring;

(6) removing slag: putting the cooked bean paste into a fine cloth bag, and filtering out soybean milk, so as to reduce the proportion of bean dregs entering the soybean milk and make the bean product more delicate in taste;

(7) and (3) slurry burning: boiling the soybean milk for 10-15 min, then preserving the heat at 80-100 ℃ for 30-60 min, and cooling;

(8) preparing a cake: inoculating lactobacillus into the cooled soybean milk, uniformly stirring, and fermenting at the temperature of 35-45 ℃ for 18-36 hours in a heat preservation manner;

(9) molding: and (5) pressing and forming according to different bean product requirements.

Further, the preparation method of the flavored bean product also comprises a step of culturing lactic acid bacteria, wherein the lactic acid bacteria are cultured for 10-12 hours at the temperature of 10-20 ℃; or culturing for 8-10 h at the temperature of 20-30 ℃; or culturing at 30-40 ℃ for 5-8 h.

The method has the further beneficial effects that the lactic acid bacteria can grow and reproduce in large quantity through the limitation of the culture temperature and time.

Further, in the step (3), the mass of the water is 3-5 times of the mass of the soybeans.

The soybean protein soaking device has the further beneficial effects that the water consumption, the soaking temperature and the soaking time are determined according to the temperature and the water temperature in four seasons, so that the protein in the soybeans can be fully released.

Further, in the step (4), the rotation speed of the grinding is 800-1000 r/min, and the time is 2-10 min.

The method has the further beneficial effects that the grinding can fully release the nutrient substances in the soybeans, provide a good nutrient environment for the fermentation of the lactic acid bacteria and promote the growth of the strains; moreover, if the rotation speed is too high, the denaturation of the soybean protein is affected, and if the rotation speed is too low, the efficiency is reduced.

Further, in the step (5), the mass of the water is 1-1.2 times of the mass of the bean paste.

Adopt above-mentioned further beneficial effect to lie in, through control beans water ratio, avoided adding water too much and make during the fermentation of lactic acid bacteria nutrient substance not enough, product stability not enough scheduling problem, also avoided adding water too little simultaneously and lead to soybean milk viscosity too big thereby difficult to operate scheduling problem.

Further, in the step (5), the cooking temperature is 75-85 ℃ and the time is 8-12 min.

The further advantage of using the above is that during the cooking process, all the nutrients of each soybean are released to the maximum extent along with the swelling of the soybean grains, so that the soybean flavor is stronger.

Further, in the step (7), the temperature is reduced to 75-80 ℃.

The soybean milk machine has the further beneficial effects that the soybean milk is boiled and is subjected to heat preservation for sterilization, and then the temperature is reduced according to different soybean products.

Further, in the step (8), the inoculation amount of the lactobacillus is 10-20L of lactobacillus bacterial liquid is inoculated to every 100kg of soybean milk.

The further beneficial effect of the method is that the lactic acid bacteria dosage is adjusted for preparing the curdling according to the cooling temperature of the prepared product and the soybean milk.

Further, in the step (9), the bean product is fresh bean curd, and can be further processed into dried bean curd, fried bean curd, bean curd strips, bean curd balls and the like.

A soy product obtained by the method of any one of claims 1 to 9.

According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:

1. according to the invention, the lactobacillus is added into the cooked soybean milk, and the soybean milk is coagulated through heat preservation and fermentation, so that the soybean product containing the lactobacillus is finally produced, wherein the mechanism of soybean milk coagulation is realized through acid production by lactobacillus fermentation, and the soybean product does not cause side effect on human body because coagulants such as brine or gypsum hydrolysate and the like are not used, so that the soybean product is more green and healthy;

2. the invention creates a proper sterile environment for the fermentation strain through boiling, heat preservation and sterilization, so that the physical and chemical structures of the protein in the soybean milk are changed, peptone and sulfhydryl group organic matters are released, nutrition is provided for the growth of the fermentation strain, the protein is properly inactivated and solidified, and the viscosity and the texture uniformity of the soybean milk are improved;

3. the invention is cooled to a proper temperature for inoculation, thereby avoiding the reduction of the initial viable count caused by overhigh temperature and the increase of subsequent energy consumption caused by overlow temperature;

4. the preparation method provided by the invention can obviously reduce the beany flavor, improve the nutritional value of the bean product and enable the bean product to be more healthy, and is free of additives, greener, healthier, more nutritious and more delicious.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the following examples, the first preparation is to take the strain from other families for dibbling (the strain is transmitted for thousands of years), a part of the strain is left in dibbling, the slurry water contained in the soybean product is put into the strain for fermentation when the soybean product is made on the same day, and the strain can be used when the soybean product is made on the next day; similarly, a part of strains are left when the soybean milk is used in the next day, and the milk water contained when the soybean milk is made in the next day is put into the strains for fermentation and recycling, and when the soybean milk is used, a proper amount of water is mixed together according to the concentration of the strains for preparing the soybean milk, so that the soybean milk cannot be too thick or too light.