Constant-temperature bean soaking method for adjusting PH value of bean soaking water

Abstract

The invention provides a constant temperature soybean-dunking method by adjusting the pH valve of soybean-dunking water. The method comprises the following steps: firstly, the soybean is rinsed aftercleaning up, impurity removing or peeling; secondly, the cleaned soybean is put into an insulation sealed soybean-dunking tank, and raw material water is added into the tank; thirdly, the soybean is dunked and fermented for 4 to 6 hours in an environment at the room temperature of 15 to 40 DEG; fourthly, the soybean-dunking water is drained, and then filtered and purified; fifthly, the pH valve ofthe soybean-dunking water is detected after filtering and purifying; sixthly, the pH valve of the soybean-dunking water is increased to 6.5 to 7.5 by adding acid or alkali; seventhly, the soybean-dunking water after adjustment is heated to 20 to 90 DEG; eighthly, the soybean-dunking water after being heated is dumped back to the insulation sealed soybean-dunking tank, and the soybean is dunked for 4 to 6 hours; ninthly, the soybean-dunking water is drained first, then the dunked beans are delivered to the pulping equipment. The soybean-dunking is shortened by the invention, the cyclic utilization problem of the water circulation of the dunked soybean is solved, and the soybean-dunking quality is improved by adjusting the pH value of the soybean-dunking water.

Description

Technical field [0001] The invention relates to a food processing technology, in particular to a bean soaking technology for processing bean products. Background technique [0002] The traditional soybean soaking process of soy products is to clean the soybeans, remove impurities or peel them, and put them into a single-layer soaking container, and put an appropriate amount of water for soaking. During the soaking process, manual stirring and water change are required. When soybeans are soaked, a large amount of acidic substances are released, which causes the soaking water to become acidic, which affects the quality of soaking beans. In addition, due to the influence of seasons and the environment, it is difficult to accurately grasp the time of soaking beans, which also affects the quality of soaking beans. . Summary of the invention [0003] The invention solves the technical problem of inaccurate control of the acidity and alkalinity of the soaking water in the existing bean...

AI Technical Summary

Problems solved by technology

[0003] The invention solves the technical problem of inaccurate control of the pH of the soaked bean water in the existing soaking bean process, which affects the quality of the soaked beans. At the same time, the time for soaking beans is shortened and the work is improved through the recycling of the soaked bean water after filtration and heating. efficiency