阅读说明：本技术 一种速泡腐竹及其制作方法 (Quick-soaking dried bean curd stick and manufacturing method thereof ) 是由 孙军涛 张智超 王德国 肖付刚 张永清 罗青青 范永超 刘劝平 张志新 于 2021-02-07 设计创作，主要内容包括：本发明公开了一种速泡腐竹及其制作方法,该速泡腐竹是以大豆为主要原料,采用由碳酸氢钠、柠檬酸、柠檬酸钠、氯化钙、轻质碳酸钙和玉米淀粉所组成的速泡剂,结合泡豆、磨浆、煮浆、提皮、冷冻、微波处理、晾晒和包装等制作工艺制成。制备的速泡腐竹在泡发时间和复水性等方面明显优于市售腐竹产品,同时保证了腐竹自身的营养在加工过程中不受破坏。本发明制备的腐竹产品与传统腐竹相比,更适用于各种油炸、炒制、卤制等加工方式,为大众提供了更为便捷、营养、健康的腐竹制品,对促进腐竹行业的持续健康发展具有重要的现实意义。(The invention discloses a quick-soaking bean curd stick and a preparation method thereof, the quick-soaking bean curd stick is prepared by taking soybeans as main raw materials, adopting a quick-soaking agent consisting of sodium bicarbonate, citric acid, sodium citrate, calcium chloride, light calcium carbonate and corn starch and combining the preparation processes of bean soaking, grinding, pulp boiling, peel extracting, freezing, microwave treatment, airing, packaging and the like. The prepared quick-soaking dried beancurd stick is obviously superior to the commercially available dried beancurd stick products in the aspects of soaking time, rehydration and the like, and meanwhile, the nutrition of the dried beancurd stick is not damaged in the processing process. Compared with the traditional bean curd stick, the bean curd stick product prepared by the invention is more suitable for various processing modes such as frying, marinating and the like, provides a more convenient, nutritional and healthy bean curd stick product for the public, and has important practical significance for promoting the continuous and healthy development of the bean curd stick industry.)

1. A method for making quick-soaking dried beancurd sticks is characterized by comprising the following steps:

(1) pretreatment of raw materials: cleaning the selected soybeans with water for later use;

(2) soaking the beans: soaking soybean in water until two pieces of the soybean are split into flat plates;

(3) grinding: secondary grinding is adopted, and the initial concentration of the soybean milk is controlled to be 1.0 DEG Be-1.5 DEG Be;

(4) boiling the soybean milk: heating the soybean milk in a pot to boil and keeping for 10-15 min;

(5) adding auxiliary materials: adding an accelerating agent into the boiled soybean milk according to the proportion of 1-3% of the dry bean, wherein the accelerating agent consists of sodium bicarbonate, citric acid, sodium citrate, calcium chloride, light calcium carbonate and corn starch, and uniformly stirring in the process of adding auxiliary materials to ensure that the soybean milk is uniform, fine and free of lumps;

(6) skin lifting: pouring the uniformly mixed slurry into a bean curd stick peeling pot, keeping the temperature of the slurry at 85-90 ℃, extracting the skin after the surface of the slurry completely forms a film, and placing the extracted bean curd sticks for 15min at normal temperature to drain off redundant bean juice;

(7) freezing: freezing the dried beancurd sticks obtained in the step (6);

(8) microwave drying: microwave drying the dried beancurd sticks obtained in the step (7);

(9) and (3) airing: naturally airing the dried beancurd sticks obtained in the step (8) until the moisture content is 7% -12%;

(10) packaging: and weighing and packaging the dried beancurd sticks to obtain finished products.

2. The method for making the instant dried beancurd stick according to claim 1, wherein water is added in the step (2) according to the ratio of material to liquid of 1:4, and soybeans are soaked for 10-14 h at 20 ℃.

3. The method for making instant bean curd sticks according to claim 1, wherein the water addition amount of the first grinding is 4 to 4.5 times of that of the dried beans and the water addition amount of the second grinding is 3 to 3.5 times of that of the dried beans in the step (3).

4. The method for making quick-soaking dried beancurd sticks according to claim 1, wherein the quick-soaking agent in the step (5) comprises the following components in proportion: 25 to 35 percent of sodium bicarbonate, 15 to 20 percent of citric acid, 8 to 12 percent of sodium citrate, 6 to 15 percent of calcium chloride, 0.1 to 0.7 percent of light calcium carbonate and 25 to 35 percent of corn starch.

5. The method for producing instant bean curd sticks according to claim 1, wherein the freezing step (7) is carried out at a temperature of-15 ℃ to-10 ℃ for 10 to 14 hours.

6. The method for producing instant bean curd sticks according to claim 1, wherein the microwave drying is performed at a power of 500W to 800W for 30s to 80s in the step (8).

7. A quick-soaking dried beancurd stick obtained by the production method according to any one of claims 1 to 6.

Technical Field

The invention relates to the technical field of food processing, in particular to a quick-soaking dried bean curd stick and a preparation method thereof.

Background

The dried bean curd stick is a traditional bean product in China and contains rich nutritional ingredients such as soybean protein, lecithin, mineral substances, soyasaponin, fatty acid and the like. The xuchang river, street and countryside enjoy the reputation of the country of the dried bean curd stick, more than 4000 dried bean curd sticks are produced and processed in the whole countryside, the market coverage rate of the xuchang dried bean curd sticks in the whole country reaches about 60 percent, and 60 percent of the yield is exported to russia, germany, korea, the united kingdom, southeast asia and other countries.

The traditional bean curd stick production process mainly comprises the processes of bean soaking, pulp grinding, pulp boiling, skin extraction, drying, moisture regaining, packaging and the like, the drying link in the bean curd stick production process needs to be processed for more than 6 hours at the temperature of 75-85 ℃, and long-time high-temperature processing destroys nutritional ingredients in the bean curd sticks, so that the bean curd sticks are fragile, and the product yield is reduced. Meanwhile, the traditional dried bean curd sticks are inconvenient to eat, and need to be soaked at normal temperature for at least 7 hours before eating, so that the dried bean curd sticks are not suitable for fast-paced life styles of modern people.

Disclosure of Invention

Therefore, it is necessary to provide a quick-soaking dried bean curd stick and a preparation method thereof, aiming at the problems of nutrient loss of the dried bean curd sticks and long soaking time before eating, which are brought by the existing dried bean curd stick preparation process.

A method for making quick-soaking dried beancurd sticks comprises the following steps:

(1) pretreatment of raw materials: cleaning the selected soybeans with water for later use;

(2) soaking the beans: soaking soybean in water until two pieces of the soybean are split into flat plates;

(3) grinding: secondary grinding is adopted, and the initial concentration of the soybean milk is controlled to be 1.0 DEG Be-1.5 DEG Be;

(4) boiling the soybean milk: heating the soybean milk in a pot to boil and keeping for 10-15 min;

(5) adding auxiliary materials: adding an accelerating agent into the boiled soybean milk according to the proportion of 1-3% of the dry bean, wherein the accelerating agent consists of sodium bicarbonate, citric acid, sodium citrate, calcium chloride, light calcium carbonate and corn starch, and uniformly stirring in the process of adding auxiliary materials to ensure that the soybean milk is uniform, fine and free of lumps;

(6) skin lifting: pouring the uniformly mixed slurry into a bean curd stick peeling pot, keeping the temperature of the slurry at 85-90 ℃, extracting the skin after the surface of the slurry completely forms a film, and placing the extracted bean curd sticks for 15min at normal temperature to drain off redundant bean juice;

(7) freezing: freezing the dried beancurd sticks obtained in the step (6);

(8) microwave drying: microwave drying the dried beancurd sticks obtained in the step (7);

(9) and (3) airing: naturally airing the dried beancurd sticks obtained in the step (8) until the moisture content is 7% -12%;

(10) packaging: and weighing and packaging the dried beancurd sticks to obtain finished products.

According to the method for making the quick-soaking dried beancurd sticks, the quick-soaking agent consisting of the specific components is added, so that the soaking time of the dried beancurd sticks is shortened when the dried beancurd sticks are eaten, and the eating convenience of the dried beancurd sticks is improved. Meanwhile, the traditional bean curd stick manufacturing process is changed, and the damage of high temperature to the nutrient components of the bean curd sticks in the production link is reduced by adopting a freezing-microwave combined drying method.

In one embodiment, water is added in the step (2) according to the ratio of material to liquid of 1:4, and the soybeans are soaked for 10-14 h at 20 ℃.

In one embodiment, the water adding amount of the first refining in the step (3) is 4-4.5 times of that of the dried beans, and the water adding amount of the second refining is 3-3.5 times of that of the dried beans.

In one embodiment, the ratio of each component of the antifoaming agent in step (5) is: 25 to 35 percent of sodium bicarbonate, 15 to 20 percent of citric acid, 8 to 12 percent of sodium citrate, 6 to 15 percent of calcium chloride, 0.1 to 0.7 percent of light calcium carbonate and 25 to 35 percent of corn starch.

In one embodiment, the step (7) is frozen at the temperature of-15 ℃ to-10 ℃ for 10h to 14 h.

In one embodiment, the microwave drying in the step (8) is carried out for 30-80 s at the power of 500-800W.

The invention also provides the quick-soaking dried beancurd sticks obtained by the preparation method.

Compared with the traditional bean curd stick, the bean curd stick product prepared by the invention is more suitable for various processing modes such as frying, marinating and the like, provides a more convenient, nutritional and healthy bean curd stick product for the public, and has important practical significance for promoting the continuous and healthy development of the bean curd stick industry.

Compared with the prior art, the invention has the following advantages:

(1) the invention takes soybean as main raw material, adopts the manufacturing processes of soaking bean, grinding milk, boiling milk, adding auxiliary materials, extracting skin, freezing, microwave processing, airing, packaging and the like, and the prepared quick-soaking dried beancurd stick is obviously superior to the commercial dried beancurd stick products in the aspects of soaking time, rehydration and the like, and simultaneously ensures that the nutrition of the dried beancurd stick is not damaged in the processing process;

(2) the quick-foaming agent consisting of sodium bicarbonate, citric acid, sodium citrate, calcium chloride, light calcium carbonate and corn starch is adopted, so that the high-grade protein structure of the dried beancurd sticks can be improved, the positive effect of quickly absorbing water to restore the original freshness of the dried beancurd sticks during soaking is realized, and the time required by completely foaming the quick-foaming dried beancurd sticks in water at 25 ℃ is shortened by about 2 times compared with the time required by completely foaming the quick-foaming dried beancurd sticks on the market.

(3) The method adopts a freezing-microwave drying combined drying method in the dried bean curd stick drying process, and compared with the traditional dried bean curd stick drying method, the method has the advantages of small nutrient component damage, short drying time, smooth and glossy product appearance, uniform texture, avoidance of dried bean curd stick crushing and the like.

Detailed Description

In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, the present invention is described in detail with reference to the following embodiments. It should be understood that the detailed description and specific examples, while indicating the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.

(1) Pretreatment of raw materials: cleaning the selected soybeans with water for later use;

(2) soaking the beans: adding water according to the ratio of 1:4 of the material to the liquid, soaking for 10-14 h at 20 ℃, and splitting two sections of soaked soybeans into a flat plate;

(3) grinding: adopting secondary grinding, wherein the water adding amount of the primary grinding is 4-4.5 times of that of the dry beans, the water adding amount of the secondary grinding is 3-3.5 times of that of the dry beans, and the initial concentration of the soybean milk is controlled to be 1.0-1.5 degrees Be;

(4) boiling the soybean milk: heating the soybean milk in a pot to boil and keeping for 10-15 min;

(5) adding auxiliary materials: adding an accelerating agent into the boiled soybean milk according to the proportion of 1-3% of the dry soybean, wherein the accelerating agent comprises the following components in proportion: 25 to 35 percent of sodium bicarbonate, 15 to 20 percent of citric acid, 8 to 12 percent of sodium citrate, 6 to 15 percent of calcium chloride, 0.1 to 0.7 percent of light calcium carbonate and 25 to 35 percent of corn starch. Stirring uniformly in the process of adding auxiliary materials to ensure that the soybean milk is uniform, fine and free of lumps;

(6) skin lifting: pouring the uniformly mixed slurry into a bean curd stick peeling pot, keeping the temperature of the slurry at 85-90 ℃, extracting the skin after the surface of the slurry completely forms a film, and placing the extracted bean curd sticks for 15min at normal temperature to drain off redundant bean juice;

(7) freezing: freezing the dried beancurd sticks obtained in the step (6) at the temperature of-15 to-10 ℃ for 10 to 14 hours;

(8) microwave drying: microwave drying the dried beancurd sticks obtained in the step (7) for 30-80 s under the power of 500-800W;

(9) and (3) airing: naturally airing the dried beancurd sticks obtained in the step (8) until the moisture content is 7% -12%;

(10) packaging: and weighing and packaging the dried beancurd sticks to obtain finished products.

The invention also provides the quick-soaking dried beancurd sticks obtained by the preparation method.

The invention is further illustrated by the following examples.

Example 1

The invention relates to a method for making quick-soaking dried beancurd sticks, which comprises the following steps:

(1) pretreatment of raw materials: cleaning the selected soybeans with water for later use;

(2) soaking the beans: adding water according to the ratio of 1:4, soaking at 20 deg.C for 12h, and splitting two halves of the soaked soybean into flat plate;

(3) grinding: adopting secondary grinding, wherein the water adding amount of the primary grinding is 4 times of that of the dry beans, the water adding amount of the secondary grinding is 3 times of that of the dry beans, and the initial concentration of the soybean milk is controlled at 1.5 degrees Be;

(4) boiling the soybean milk: heating soybean milk in a pot to boil and maintaining for 15 min;

(5) adding auxiliary materials: adding an accelerating agent into the boiled soybean milk according to the proportion of 3 percent of the mass of the dry beans, wherein the accelerating agent comprises the following components in percentage by weight: 30% of sodium bicarbonate, 17% of citric acid, 10% of sodium citrate, 12% of calcium chloride, 0.5% of light calcium carbonate and 30% of corn starch. Stirring uniformly in the process of adding auxiliary materials to ensure that the soybean milk is uniform, fine and free of lumps;

(6) skin lifting: injecting the mixed slurry into a bean curd stick peeling pot, keeping the temperature of the slurry at 90 ℃, extracting the skin after the surface of the slurry completely forms a film, and placing the extracted bean curd sticks for 15min at normal temperature to drain off the redundant bean juice;

(7) freezing: freezing the dried beancurd sticks obtained in the step (6) at the temperature of-10 ℃ for 12 hours;

(8) microwave drying: microwave drying the dried beancurd sticks obtained in the step (7) for 40s under the power of 700W;

(9) and (3) airing: naturally airing the dried beancurd sticks obtained in the step (8) until the moisture content is 12%;

(10) packaging: and weighing and packaging the dried beancurd sticks to obtain finished products.

Comparative example 1

A method for making dried beancurd sticks comprises the following steps:

(1) pretreatment of raw materials: cleaning the selected soybeans with water for later use;

(2) soaking the beans: adding water according to the ratio of 1:4, soaking at 20 deg.C for 12h, and splitting two halves of the soaked soybean into flat plate;

(3) grinding: adopting secondary grinding, wherein the water adding amount of the primary grinding is 4 times of that of the dry beans, the water adding amount of the secondary grinding is 3 times of that of the dry beans, and the initial concentration of the soybean milk is controlled at 1.5 degrees Be;

(4) boiling the soybean milk: heating soybean milk in a pot to boil and maintaining for 15 min;

(5) skin lifting: injecting the mixed slurry into a bean curd stick peeling pot, keeping the temperature of the slurry at 90 ℃, extracting the skin after the surface of the slurry completely forms a film, and placing the extracted bean curd sticks for 15min at normal temperature to drain off the redundant bean juice;

(6) freezing: freezing the dried beancurd sticks obtained in the step (5) at the temperature of-10 ℃ for 12 hours;

(7) microwave drying: microwave drying the dried beancurd sticks obtained in the step (6) for 40s under the power of 700W;

(8) and (3) airing: naturally airing the dried beancurd sticks obtained in the step (7) until the moisture content is 12%;

(9) packaging: and weighing and packaging the dried beancurd sticks to obtain finished products.

Comparative data of the instant-foamed dried beancurd sticks (example 1) and the dried beancurd sticks without the accelerated foaming agent (comparative example 1) prepared by the present invention and the purchased commercial dried beancurd sticks in terms of foam-forming time, rehydration, dry matter loss rate, sensory evaluation and the like are shown in table 1.

TABLE 1 comparative analysis of quick-soaking dried beancurd sticks and commercially available dried beancurd sticks

Compared with the dried beancurd stick without the accelerated foaming agent (comparative example 1), the quick-foaming dried beancurd stick (example 1) has the advantages that the foaming time is shortened by 3.17 times, and the rehydration performance is increased by 2.88 times. Compared with the commercially available bean curd sticks, the quick-soaking bean curd sticks (example 1) have the soaking time shortened by 1.93 times compared with that of the commercially available bean curd sticks 1 and 2.16 times compared with that of the commercially available bean curd sticks 2; the rehydration of the instant bean curd sticks (example 1) is 1.32 times and 1.70 times that of the commercial bean curd sticks 1 and 2, respectively. The higher the dry matter loss rate, the poorer the boiling resistance of the product, and the lower the dry matter loss rate of the quick-soaking dried beancurd sticks, which is basically close to the commercially available dried beancurd sticks and shows good boiling resistance.

The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.

The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.