Separation making process of mixed slurry of raw slurry and boiled slurry of dried bean curd

Abstract

The invention relates to a separation making process of mixed slurry of raw slurry and boiled slurry of dried bean curd, which is characterized in that soaked soybeans are ground to form primary slurry; primary bean dregs and primary raw slurry are obtained by carrying out first separation on the primary slurry; the primary bean dregs are boiled by adding water, and secondary bean dregs and secondary boiled slurry are obtained by carrying out secondary separation; and after the primary raw slurry and the secondary boiled slurry are mixed and boiled, and the dried bean curd is prepared by carrying out the following processes of curdling, pressing forming and blanking drying. Proved by production practice, by adopting the separation process of the mixed slurry of the raw slurry and the boiled slurry, the mechanization degree of industrial production and the labor productivity can be enhanced, proteins in the soybeans are fully extracted, the residual protein in the bean dregs is lowered to be no more than 1.5 percent to enhance the yield and save resources, pectin protein, other proteins, carbohydrate and crude fibers in beancurd skins are efficiently separated, and the advantages of sufficient toughness, tension energy and mastication resistance of the dried bean curd are kept to ensure the product quality.

Description

technical field [0001] The invention relates to a preparation process for separating raw and cooked bean curd pulp from raw and cooked pulp. Background technique [0002] At this stage, the production process of dried tofu production enterprises can be divided into two processes: separation of raw pulp and separation of cooked pulp: [0003] Raw pulp separation is to grind the soaked soybeans to form raw pulp, and then use a slurry separator to separate the pure raw pulp and bean dregs, and then cook the separated pure raw raw pulp to make tofu Dry. The advantage of raw pulp separation is that the process control is better, the viscosity of the raw soybean paste is not large, the raw pulp does not condense before heating, it is easy to filter, the water in the soybean dregs is easy to squeeze out, and the residual protein content in the soybean dregs is only 3%. Left and right, the existing forming mechanical pressing equipment can be used, and the degree of mechanization ...

AI Technical Summary

Problems solved by technology

The disadvantage is that the cooked bean paste has a high viscosity, fast coagulation, easy to block the filter screen, and difficult to filter. There is no mature large-scale supporting mechanical pressing processing equipment; the extraction rate of soybean protein is correspondingly reduced. Due to the high viscosity of the bean paste, the moisture in the bean dregs It is not easy to squeeze dry, so that the residual protein content in the bean dregs is relatively high, all around 4%, and in most cases more than 4%

Difficult separation of cooked pulp protein, low production capacity, low degree of mechanization (Japanese cooked pulp separation machinery is expensive, consumables must rely on imports

Some original parts cannot be manufactured in China due to technical reasons and patent barriers), domestic industrial processing generally does not use this process

Images