Environment-friendly full-automatic bean curd production line and production method thereof

Abstract

The invention relates to an environment-friendly full-automatic bean curd production line. The environment-friendly full-automatic bean curd production line comprises an automatic quantitative feedingand stirring system, an automatic temperature-controlled timing heating system, an automatic temperature-controlled cooling system and an automatic quantitative mixing and dispersing system which aresequentially connected. According to the environment-friendly full-automatic bean curd production line disclosed by the invention, through performing automatic quantitative feeding and stirring to make pulp, performing automatic temperature-controlled timing pulp stewing, performing automatic temperature reducing and cooling, and performing automatic quantitative discharging, dispersing, mixing and pulp solidification, time and space required by washing and soaking are reduced greatly, investment of equipment in aspects of washing, soaking, pulp milling and separating is also saved, and the pulp solidification standardization is guaranteed; besides, in the whole production course, no sewage, no bean residues and no yellow pulp water are discharged, so that the problem of environment pollution caused by soybean product enterprises is solved. The environment-friendly full-automatic bean curd production line has the characteristics of being short in production cycle and low in occupied space, can be operated in a one-button manner, and is free from discharging of sewage and bean residues; the quality of products is guaranteed to be consistent; the environment-friendly full-automaticbean curd production line is suitable for the production of large-scale soybean product enterprises.

Description

technical field [0001] The invention relates to the technical field of bean product production, in particular to an environment-friendly full-automatic bean curd production line, and also relates to a tofu production method of the above-mentioned environment-friendly full-automatic bean curd production line. Background technique [0002] Tofu has a history of more than 2,000 years in my country. The variety of tofu has also developed from a single fresh tofu to thousands of leisure, nutrition and health care products. The production scale has also developed from the original family workshop-style manual operation to large-scale mechanized and automated production. However, the most basic process of tofu production is The traditional hand-made process is still continuing, namely: cleaning, soaking→refining→boiling→separation of pulp and slag→pointing the brain→reviving the brain→breaking the brain→sprinkling the brain→extruding and other dozens of production processes. The t...

AI Technical Summary

Problems solved by technology

The traditional tofu production method takes a long time and takes a lot of space. It needs soybean lifting equipment, cleaning and soaking tanks, vibrating screens, refiners, separators and other equipment. At the same time, it produces a large amount of sewage and bean dregs. During the molding process, a large amount of yellow slurry water containing coagulant and other components is produced, which causes great pollution to the environment

[0003] At the same time, part of the water-soluble protein, vitamins and soybean dietary fiber in soybeans are discharged with the soaked soybean water and okara, which greatly reduces the nutritional content of tofu.

The bittern temperature of the traditional process is generally around 85°C. If the temperature is lowered, the protein will be incompletely combined and the solidification state will not be good, resulting in difficult molding or brittleness.

[0004] At present, there is a kind of whole bean dregs-free tofu on the market, but because the key technology has not been solved, the tofu produced is soft in texture, poor in toughness, and poor in taste. In order to achieve the hardness and toughness of tofu, manufacturers have to use Adding gelatin, protein powder, starch and other substances to soybean milk improves the hardness and toughness of tofu, but it lacks the inherent fragrance of tofu, which is still not ideal

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