Method for preparing nutrient dried bean curds

A technology for dried tea and nutrition is applied in the field of preparation of dried nutritious tea, which can solve the problems of short shelf life of products, and achieve the effects of improving shelf life, expanding sales radius and improving market competitiveness.

Inactive Publication Date: 2013-01-23
ANHUI RENRENFU BEAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the rich nutrients and suitable water content in dried tea, which is conducive to the growth and reproduction of microorganisms, the shelf life of the products is generally very short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Select 20 kg of fresh soybeans with bright color, full grain, no moth and mildew, soak in the soaking solution at 22-28°C for 10 hours, and the soaking solution is prepared as follows: take 200 liters of 1.0% (v / v) acetic acid aqueous solution, add 0.45 kg of chitosan, stir, use 1mol / L sodium hydroxide solution and 1mol / L hydrochloric acid solution to adjust the pH to 5.5-6.0;

[0023] (2) Take out the soybeans and pour them into a refiner, add 5 times (v / w) water of 90-95°C to soak the soybeans, and refine the pulp to obtain a uniform and fine pulp, control the particle size below 3 μm, 60 mesh filter;

[0024] (3) Boil until boiling for 4 minutes, cool to 40-48°C, boil again until boiling for 6 minutes, cool to 25-28°C, add 0.20% (w / v) glucono-δ-lactone, mix Evenly, add the mixed solution into the wooden frame with grids covered with cloth, heat preservation and solidification in a sealed heat preservation room at 92-95°C for 0.5h, take it out and quickly cool it...

Embodiment 2

[0030] (1) Select 20 kg of fresh soybeans with bright color, full grain, no moth and mildew, soak in the soaking solution at 22-28°C for 10 hours, and the soaking solution is prepared as follows: take 200 liters of 0.8% (v / v) acetic acid aqueous solution, add 0.25 kg of chitosan, stir, use 1mol / L sodium hydroxide solution and 1mol / L hydrochloric acid solution to adjust the pH to 5.5-6.0;

[0031] (2) Take out the soybeans and pour them into a refiner, add 5 times (v / w) water of 90-95°C to soak the soybeans, and refine the pulp to obtain a uniform and fine pulp, control the particle size below 3 μm, 80 mesh filter;

[0032] (3) Boil until boiling for 5 minutes, cool to 40-48°C, boil again until boiling for 8 minutes, cool to 25-28°C, add 0.18% (w / v) glucono-δ-lactone, mix Evenly, add the mixed liquid into the wooden frame with grids covered with cloth, heat preservation and solidification in a sealed heat preservation room at 92-95°C for 0.3h, take it out and quickly cool it t...

Embodiment 3

[0038] (1) Select 20 kg of fresh soybeans with bright color, full grain, no moth and mildew, soak in the soaking solution at 22-28°C for 10 hours, and the soaking solution is prepared as follows: take 200 liters of 1.0% (v / v) acetic acid aqueous solution, add 0.6 kg of chitosan, stir, use 1mol / L sodium hydroxide solution and 1mol / L hydrochloric acid solution to adjust the pH to 5.5-6.0;

[0039] (2) Take out the soybeans and pour them into a refiner, add 5 times (v / w) water of 90-95°C to soak the soybeans, and refine the pulp to obtain a uniform and fine pulp, control the particle size below 3 μm, 80 mesh filter;

[0040](3) Boil until boiling for 4 minutes, cool to 40-48°C, boil again until boiling for 6 minutes, cool to 25-28°C, add 0.25% (w / v) glucono-δ-lactone, mix Evenly, add the mixed solution into the wooden frame with grids covered with cloth, heat preservation and solidification in a sealed heat preservation room at 92-95°C for 0.5h, take it out and quickly cool it t...

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PUM

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Abstract

The invention discloses a method for preparing nutrient dried bean curds. The method comprises the following steps of: (1) soaking selected fresh soybeans into a special soak solution for 8 to 13 hours; (2) grinding the fresh soybeans in the presence of water to obtain soybean milk of which the particle size is smaller than 3 micrometers, and filtering; (3) boiling the soybean milk twice and thencurdling the boiled soybean milk, solidifying, molding and pressing; (4), rinsing by using a sodium carbonate (Na2CO3) solution, wherein the treatment temperature is between 85 and 95 DEG C, and the treatment time is 3 to 6 minutes; and (5), marinating, performing centrifugal dewatering, drying, cooling, packaging and sterilizing to obtain the nutrient dried bean curds. By the method, microorganisms can be effectively prevented from growing after products are packed, so that the shelf life of the dried bean curds is prolonged.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing nutritional dried tea. Background technique [0002] As a product of deep processing of soybean products, dried tea is deeply loved by people. The traditional dry tea production process generally includes: (1) Soybean cleaning; (2) Mechanical crushing; (3) Stewing pulp; (4) Filtration pulp; (8) Cutting; (9) Forming; (10) Seasoning; (11) Vacuum packaging; (12) Sterilization. However, because dried tea is rich in nutrients and suitable for moisture, which is conducive to the growth and reproduction of microorganisms, the shelf life of the product is generally very short. At present, the freshness and shelf life of dried tea on the market are only about half a month to one month. Even if the dried tea is added with preservatives, its shelf life does not exceed 5 months. Therefore, how to prolong the shelf life is a common major problem f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 周启霞
Owner ANHUI RENRENFU BEAN IND
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