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A technology of bean curd sticks and oats, which is applied in the field of soybean product processing, can solve the problems of single nutritional components and taste, ordinary bean curd sticks are fragile, and poor health care functions, and achieve the effect of simple process equipment, good stability and less friability
Inactive Publication Date: 2016-11-09
NORTHEAST AGRICULTURAL UNIVERSITY
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The raw materials, nutrients and taste of ordinary bean curd sticks are relatively simple, and the health care function is poor. In the production process, there are still disadvantages such as raw materials after pulping and boiling, and ordinary bean curd sticks are fragile during transportation and storage.
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preparation example Construction
[0023] The preparation method of oat bean curd stick, the method comprises the following steps:
[0024] (1) After peeling the soybeans, soak them in water at a temperature of 30-35°C for 12-15 hours, add weak alkaline water to refine the beans after soaking them, and then separate the pulp residue to obtain raw soybean milk;
[0025] (2) Wash and dry the oats, steam and fry them, and grind them to make cooked oatmeal flour;
[0026] (3) Mix the soymilk prepared in step (1) with the oat flour prepared in step (2) to obtain a mixed solution. The amount of oat flour added is 10-30% of the total solution mass, and flavor is added to the mixed solution Enzymolysis with protease is carried out to obtain enzymolysis solution, the above-mentioned method is that the amount of protein added is 0.2% of the total mass, the enzymolysis temperature is 50-55°C, the enzymolysis time is 3-4 hours, and the enzymolysis pH is 6-7. The enzymolysis solution is subjected to high-pressure homogeniz...
Embodiment 1
[0035] 1 Materials and methods
[0036] 1.1 Materials and reagents
[0037] soybean
Kennong cultivated by Heilongjiang Academy of Agricultural Sciences
oat
commercially available
flavor protease
Ruiyang Biological Co., Ltd.
[0038] 1.2 Main instruments and equipment
[0039]
[0040] 2 Technological process (see the attached figure in the abstract):
[0041] 2.1 Sensory evaluation standard test
[0042] The influence of three factors, the addition ratio of soybean milk and oat flour, the cooking pressure, and the cooking temperature, on the quality of oat bean curd sticks were studied, and sensory evaluation was carried out. See Table 2-1 for the sensory evaluation criteria for oat bean curd sticks.
[0043] Table 2-1 Sensory scoring criteria
[0044]
[0045] 2.2 Orthogonal experiment
[0046] Through a single factor test, three factors were chosen: the proportion of soybean milk and oat flour, the cooking pressure, and the...
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Abstract
The invention relates to a preparation method of oat bean curd sticks, and belongs to a bean product processing technique. The method comprises the following steps that (1) fresh soybean raw materials are subjected to cleaning and milk grinding, and raw soybean milk is obtained after milk residue separation; (2) oats are cleaned, dried and cooked, and powder grinding is performed to obtain cooked oat powder; (3) the soybean milk prepared in the first step and the oat powder prepared in the second step are mixed; 0.2 percent of favored prolease is added; the mixture is subjected to pre-homogenization mixed dissolution and is then homogenized by a high-pressure homogenizer; the homogenized mixture enters a high-pressure steam spraying milk boiling system for milk boiling; (4) milk liquid is put into a forming mold for peeling molding; (5) bean curd sticks are subjected to still standing and heating to 65 to 75 DEG C, and the temperature is maintained for 3 to 4h; the temperature is lowered to 50 to 60 DEG C, and is maintained for 4 to 5h; the bean curd sticks are cooled to room temperature; (6) after natural cooling, packaging is performed. The method has the advantages that the required process equipment is excellent; the operation is safe; the high-pressure homogenizing treatment and steam spraying milk boiling systems are used in the method; the nutritional ingredients and the elasticity of the bean curd sticks are improved; the taste and the favor are greatly improved.
Description
technical field [0001] The invention belongs to the technical field of bean product processing, and mainly relates to a preparation method of oat curd sticks. Background technique [0002] Yuba is a common food raw material in my country. It has a strong bean flavor and a unique taste that other soy products do not have. Bean curd sticks are yellow and white in color, shiny and bright, rich in protein and various nutrients. It can be meat, vegetarian, grilled, fried, cold salad, soup, etc. It is fragrant and refreshing, has a unique flavor, high nutritional value, is easy to preserve, and is convenient to eat. It is favored by consumers at home and abroad. The raw materials, nutrients and taste of ordinary bean curd sticks are relatively simple, and the health care function is poor. In the production process, there are still disadvantages such as raw materials after refining and boiling, and ordinary bean curd sticks are fragile during transportation and storage. [0003] ...
Claims
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Application Information
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