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Method for jointly treating dried bean curd based on combination of ultrasonic waves and gas jet impact drying

A gas jet and combined treatment technology, which is applied in food ultrasonic treatment, cheese substitutes, dairy products, etc., can solve the problems of low hot air drying efficiency, long time consumption, and easy contamination of products, so as to increase the speed of movement and penetration ability, reduce drying time and temperature, and improve the effect of salt penetration

Inactive Publication Date: 2019-04-16
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The key processes in the production of dried tofu are marinating technology and drying technology. The marinating technology needs to be marinated at 85°C for 4 hours. This process takes a long time and is inefficient. The color of the processed tofu is uneven. In addition, the taste of the product can only be judged Through manual tasting, there is no scientific technical method to measure the product quality, and there is no quantitative index to regulate, which cannot meet the market demand and industrialization development; the traditional drying technology uses hot air circulation drying, and the process parameters are 75 Drying at ℃ for 8 hours takes a long time, and the product is easily contaminated and wasteful during the production process. Therefore, the hot air drying efficiency is low and the drying quality is poor; the sterilization process is to apply a certain pressure on the product at a high temperature of 121 ℃ and continue for 45 minutes. Sterilization, this kind of high temperature and high pressure conditions has a great impact on the taste and quality of the product while sterilizing the product, making the originally delicious dried tofu hard and hard, and the taste is not good

Method used

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  • Method for jointly treating dried bean curd based on combination of ultrasonic waves and gas jet impact drying
  • Method for jointly treating dried bean curd based on combination of ultrasonic waves and gas jet impact drying
  • Method for jointly treating dried bean curd based on combination of ultrasonic waves and gas jet impact drying

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Experimental program
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Effect test

Embodiment 1

[0036] This embodiment is based on the method of combined treatment of dried bean curd by ultrasonic wave and gas jet impact drying method, and its process steps are:

[0037] (1) Pre-processing

[0038] The soybean raw material is sequentially soaked, cleaned, refined, boiled, pulped, and pressed, and then cut into tofu blocks with a size of 3.5cm×3.5cm×2cm;

[0039] (2) Ultrasonic halogenation

[0040] Put the cut bean curd pieces in step (1) into a saline solution with a mass concentration of 8%, and conduct ultrasonic treatment for 30 minutes at a temperature of 70°C, an ultrasonic sound energy density of 0.77W / ml, and an ultrasonic frequency of 25KHZ;

[0041] (3) Gas jet impact drying

[0042] Lay the bean curd block prepared through step (2) on the mesh screen of the impact air dryer, and dry it for 180 min at a wind temperature of 72°C and an air velocity of 9.0m / s until the water content is 56%. The effects of ultrasonic extrusion, expansion and thinning of the dif...

Embodiment 2

[0048] This embodiment is based on the method of combined treatment of dried bean curd by ultrasonic wave and gas jet impact drying method, and its process steps are:

[0049] (1) Pre-processing

[0050] The soybean raw material is sequentially soaked, cleaned, refined, boiled, pulped, and pressed, and then cut into tofu blocks with a size of 3cm×3cm×2cm;

[0051] (2) Ultrasonic halogenation

[0052] Put the cut tofu pieces in step (1) into a saline solution with a mass concentration of 3%, at a temperature of 50°C, an ultrasonic sound energy density of 1.23W / ml, and an ultrasonic frequency of 15KHZ for 40 minutes, and use ultrasonic The effects of extrusion, expansion and thinning of the diffusion boundary layer can improve the speed of salt infiltration and marinating of dried tofu;

[0053] (3) Gas jet impact drying

[0054]Lay the bean curd cubes marinated in step (2) on the mesh screen of the impingement air dryer, dry for 140min at a wind temperature of 60°C and an ai...

Embodiment 3

[0060] This embodiment is based on the method of combined treatment of dried bean curd by ultrasonic wave and gas jet impact drying method, and its process steps are:

[0061] (1) Pre-processing

[0062] The soybean raw material is sequentially soaked, cleaned, refined, boiled, pulped, and pressed, and then cut into tofu blocks with a size of 4cm×4cm×2cm;

[0063] (2) Ultrasonic halogenation

[0064] Put the cut tofu pieces in step (1) into a saline solution with a mass concentration of 5%, at a temperature of 80°C, an ultrasonic sound energy density of 1.10W / ml, and an ultrasonic frequency of 30KHZ for 20 minutes, and use ultrasonic The effects of extrusion, expansion and thinning of the diffusion boundary layer can improve the speed of salt infiltration and marinating of dried tofu;

[0065] (3) Gas jet impact drying

[0066] Lay the bean curd cubes marinated in step (2) on the mesh screen of the impingement air dryer, dry for 200 min at a wind temperature of 80° C. and a...

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Abstract

The invention relates to a method for jointly treating dried bean curd based on ultrasonic waves and gas jet impact drying, and belongs to the technical field of food processing. The method comprisesthe following steps of: 1) pre-processing; 2) carrying out ultrasonic halogenation; 3) carrying out gas jet impact drying; 4) vacuum-packaging; 5) carrying out heat-assisted ultrasonic sterilization.According to the invention, ultrasonic technology, gas jet impact drying technology and the heat-assisted ultrasonic technology are applied to the processing of the dried bean curd, the processing technology of the dried bean curd is short in time, high in efficiency and low in energy consumption, the processed dried bean curd is golden in color and luster, uniform in color, and delicious and easyto digest, meanwhile, the special bittern fragrance and bean fragrance of the dried bean curd are retained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for combined treatment of dried tofu based on an ultrasonic wave and a gas jet impact drying method. Background technique [0002] Soybean has relatively high nutritional value and is a healthy food recognized by nutritionists. It is known as "green milk" and "king of beans". The protein content in soybeans is about 40%, and it is listed as a complete protein because it has 8 kinds of essential amino acids. Soy does not contain cholesterol and has the effect of lowering cholesterol in the body. The fat contained in it is mainly unsaturated fatty acid, and the content of vitamin E is also high. It has the effect of preventing arteriosclerosis, high blood pressure, coronary heart disease and obesity. At the same time, soybean contains The calcium, phosphorus and iron contained in it are easily absorbed by the human body, making it the best choice for a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L5/20A23L5/30A23L11/45
CPCA23C20/025A23L5/20A23L5/32A23V2002/00A23V2300/48
Inventor 赵武奇吴妮曾祥媛卢丹张清安
Owner SHAANXI NORMAL UNIV
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