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Preserving method of fresh bean curd skin

A technology of yuba and fresh rot, which is applied in food preservation, climate change adaptation, cheese substitutes, etc. It can solve the problems of facility sanitation, poor production automation, limited production methods, restrictions on the development of yuba, and microbial growth, and achieve a good smell Effect

Active Publication Date: 2016-02-03
UNIV FOR SCI & TECH ZHENGZHOU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because bean curd sticks are rich in protein, fat, sugar and other rich nutrients, and the high temperature and high humidity in summer can easily cause microbial growth. Poor production methods such as degree, resulting in a short summer shelf life of yuba products, which limits the development of yuba industry to a certain extent, and also affects the health of consumers

Method used

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  • Preserving method of fresh bean curd skin
  • Preserving method of fresh bean curd skin
  • Preserving method of fresh bean curd skin

Examples

Experimental program
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Effect test

Embodiment 1

[0018] The invention discloses a method for preserving fresh bean curd sticks. The packaging material is PET composite material, the water activity of the preserved fresh bean curd sticks is 0.75-0.8, natamycin is used as a preservative, and vacuum packaging and microwave sterilization techniques are adopted. Specifically:

[0019] Select selected soybeans, wash them, add 4~6 times of water to soak at room temperature for 8~10 hours, take them out and drain them, add 4~6 times of water to soybeans, and grind them in a pulp-residue separator to obtain raw soybean milk, the pH of which is 6.7 ~6.9; then cook the milk, stir continuously during the cooking process to avoid paste, and the cooking temperature should be high to make the soy milk boil quickly, so as not to affect the speed of decoction when the temperature is too low and slow boiling, keep the soy milk boiling for 2~4min, during the boiling process Add water activity reducing agent and natamycin, and then keep the tem...

Embodiment 2

[0022] The invention discloses a method for preserving fresh bean curd sticks. The packaging material is PET composite material, the water activity of the preserved fresh bean curd sticks is 0.75, natamycin is used as a preservative, and vacuum packaging and microwave sterilization techniques are adopted. Specifically:

[0023] Select selected soybeans, wash them, add 5 times of water to soak at room temperature for 9 hours, take them out and drain them, add 5 times of water to the soybeans, and grind them in a pulp-residue separator to obtain raw soybean milk, the pH of which is 6.8; Stir continuously during the pulping process to avoid paste, and the cooking temperature should be high to make the soy milk boil quickly, so as not to affect the speed of decoction when the temperature is too low and slow boiling, keep the soy milk boiling for 3 minutes, add water activity reducer and natamycin during the boiling process Vegetables, and then keep the temperature of the soy milk ...

Embodiment 3

[0026] The invention discloses a method for preserving fresh bean curd sticks. The packaging material is PET composite material, the water activity of the preserved fresh bean curd sticks is 0.8, natamycin is used as a preservative, and vacuum packaging and microwave sterilization techniques are adopted. Specifically:

[0027] Select selected soybeans, wash them, add 4 times of water to soak at room temperature for 10 hours, take them out and drain them, add 6 times of water to the soybeans, and grind them in a pulp-residue separator to obtain raw soybean milk, the pH of which is 6.9; Stir continuously during the pulping process to avoid paste, and the cooking temperature should be high to make the soy milk boil quickly, so as not to affect the speed of decoction when the temperature is too low and slow boiling, keep the soy milk boiling for 4 minutes, add water activity reducer and natamycin during the boiling process Vegetables, and then keep the temperature of the soybean m...

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Abstract

The invention relates to a preserving method of fresh bean curd skin. PET compound materials are used as packaging materials, the water activity of preserved fresh bean curd skin is 0.75-0.8, pimaricin is used as a preservative, and a vacuum packaging technology and a microwave sterilization technology are used. According to the preserving method of the fresh bean curd skin, disclosed by the invention, the pimaricin which is odorless, tasteless, low in dosage and high in safety is used as the preservative, the water activity of the fresh bean curd skin is reduced, appropriate packaging materials are used, and the sterilization technology is used, so that the fresh bean curd skin can be preserved for 46-52 days under normal atmospheric temperature, and except that the color of the fresh bean curd skin slightly becomes dark, the mouth feel, the texture and the smell of the fresh bean curd skin are good.

Description

technical field [0001] The invention belongs to food processing and preservation technology, and in particular relates to a method for preserving fresh bean curd sticks. Background technique [0002] As one of the traditional soybean products in China, fresh yuba has a long history and is a high-end product in soy products. It has comprehensive and rich nutritional value. The soybean polypeptide, saponin, isoflavones, lecithin, etc. in yuba can also prevent several diseases , such as senile dementia, cardiovascular disease, iron deficiency anemia, etc., are of great benefit to human health, and are known as "the meat of the vegetarian". Fresh bean curd sticks are tender and delicious, rich in nutrients, high in protein and fat, calcium, phosphorus, iron and rich in thiamine, amino acid composition close to the human body, and contains lysine that is lacking in food. Because bean curd sticks are rich in protein, fat, sugar and other rich nutrients, and the high temperature a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L3/01A23L3/3562A23L11/45
CPCY02A40/90
Inventor 马荣琨游新侠宋志强王莹莹张如意张小燕高向阳
Owner UNIV FOR SCI & TECH ZHENGZHOU