Method for continuously preparing sandwich dried bean curds on basis of double-screw extrusion machine

A twin-screw extruder and twin-screw extrusion technology, which is applied to the coating of dairy products, cheese substitutes, and food, can solve the problems of high sewage treatment costs, many labor occupations, and long processing cycles, and achieve saving Production cost, delicate surface structure, easy digestion and absorption effect

Inactive Publication Date: 2016-06-01
湖南省豆伊家食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional process is very cumbersome, the processing cycle is long, and it also takes up a lot of manpower; it also produces a lot of waste water, the cost of sewage treatment is high, and it affects the environment

Method used

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  • Method for continuously preparing sandwich dried bean curds on basis of double-screw extrusion machine
  • Method for continuously preparing sandwich dried bean curds on basis of double-screw extrusion machine
  • Method for continuously preparing sandwich dried bean curds on basis of double-screw extrusion machine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Raw material pretreatment: Soybean protein powder is subjected to impurity removal and iron removal pretreatment in sequence;

[0031] 2) Mixing: weigh the above-mentioned raw material powder, add appropriate amount of seasoning and mix evenly;

[0032] 3) Extrusion molding: Add the mixed material powder quantitatively into the twin-screw extruder, control the internal temperature of the twin-screw extrusion system to 105°C, and the pressure to 5MPa, so that the material is matured and organized under the action of screw extrusion change.

[0033] 4) Adding carrots: Carrots are added to the twin-screw extrusion system at the same time. During the conveying and compression process of the twin-screw extruder, carrots and soybean protein powder are extruded and mixed together to form carrots. The mass accounts for 10% of the mass of soybean protein powder.

[0034] 5) Forming system forming: the material first enters the forming area to be finalized, and then enters t...

Embodiment 2

[0037] 1) Raw material pretreatment: Soybean protein powder is subjected to impurity removal and iron removal pretreatment in sequence;

[0038] 2) Mixing: weigh the above-mentioned raw material powder, add appropriate amount of seasoning and mix evenly;

[0039] 3) Extrusion molding: quantitatively add the mixed material powder into the twin-screw extruder, control the internal temperature of the twin-screw extrusion system to 115°C, and the pressure to 4MPa, so that the material is matured and organized under the action of screw extrusion change.

[0040] 4) Add seaweed: Add seaweed to the twin-screw extrusion system at the same time. During the conveying and compression process of the twin-screw extruder, the seaweed and soybean protein powder are extruded and mixed together to form the seaweed material. The mass accounts for 15% of the mass of soybean protein powder.

[0041] 5) Molding system molding: The mixed material first enters the molding area to be finalized, and...

Embodiment 3

[0044] 1) Raw material pretreatment: Soybean protein powder is subjected to impurity removal and iron removal pretreatment in sequence;

[0045] 2) Mixing: weigh the above-mentioned raw material powder, add appropriate amount of seasoning and mix evenly;

[0046] 3) Extrusion molding: Add the mixed material powder quantitatively into the twin-screw extruder, control the internal temperature of the twin-screw extrusion system to 110°C, and the pressure to 5MPa, so that the material is matured and organized under the action of screw extrusion change.

[0047] 4) Adding walnuts: walnuts are added to the twin-screw extrusion system at the same time. During the conveying and compression process of the twin-screw extruder, the walnuts and soybean protein powder are extruded and mixed together to form the walnut material. The mass accounts for 15% of the mass of soybean protein powder.

[0048] 5) Molding system molding: the mixed material first enters the molding area to be finali...

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Abstract

The invention discloses a method for continuously preparing sandwich dried bean curds on the basis of a double-screw extrusion machine. The double-screw extrusion machine comprises a main motor, a feeding system, a double-screw extrusion system, a forming system and a cutting system. The double-screw extrusion system is provided with sandwich material feeding devices. The forming system comprises a forming area and a constant-temperature area. The process for preparing the sandwich dried bean curds includes the steps that soybean protein powder, seasoning auxiliaries and sandwich materials enter the double-screw extrusion system through the feeding devices respectively, after the mixed materials are extruded and mixed through a screw combination, the mixed materials enter the forming system, are formed in the forming area, are subjected to thermal treatment in the constant-temperature area, enter the cutting system and are cut into slices or strips, and the sandwich dried bean curds are obtained. The method is easy and efficient to operate, low in cost and environmentally friendly, and can achieve industrial continuous production. The prepared sandwich dried bean curds are uniform in texture and high in organizational degree, the taste of the sandwich dried bean curds is similar to that of meat fibers, and the sandwich dried bean curds can be digested and absorbed easily, contain coarse grains, nuts, vegetables and the like and are rich in nutrition.

Description

technical field [0001] The invention relates to a method for preparing sandwich-dried bean curd, in particular to a method for continuously preparing sandwich-dried bean curd by an improved twin-screw extruder, and belongs to the technical field of soybean processing. Background technique [0002] The traditional bean curd preparation process mainly consists of the following steps: 1. Cleaning, 2. Soaking, 3. Refining, 4. Cooking, 5. Sizing, 6. Squatting, 7. Forming. The traditional process is very cumbersome, the processing cycle is long, and it also takes up a lot of labor; moreover, it produces a lot of waste water, the cost of sewage treatment is high, and it affects the environment. Contents of the invention [0003] Aiming at the defects existing in the existing traditional dried tofu preparation process, the purpose of the present invention is to provide a method for preparing sandwich dried tofu that is simple in operation, high in efficiency, low in cost, environm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23P20/25A23L11/45
CPCA23C20/025
Inventor 晏文会张朝晖李志军杨洋张灿辉雷勇晏恬滋晏德李杰
Owner 湖南省豆伊家食品有限公司
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