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A kind of fresh bean curd stick preservation method

A technology of bean curd sticks and soy milk, which is applied in food preservation, climate change adaptation, food science, etc., can solve the problems of facility sanitation, poor production automation, production methods, microbial growth, and impact on consumers' health, and achieve good smell Effect

Active Publication Date: 2019-01-01
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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  • A kind of fresh bean curd stick preservation method
  • A kind of fresh bean curd stick preservation method
  • A kind of fresh bean curd stick preservation method

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 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. The present invention uses natamycin, which is odorless, tasteless, low dose and high in safety, as a preservative, and by reducing the water activity of fresh bean curd sticks and using appropriate packaging materials and sterilization techniques, fresh bean curd sticks can be preserved at normal temperature After 46-52 days, the taste, texture and smell are good except that the color becomes slightly darker.

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 Patents(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