Preparation method of fast rehydrating Yuba

A kind of bean curd stick, rapid technology, applied in the field of rapid rehydration bean curd stick preparation, can solve the problems of nutrient loss, soaking for a long time, poor convenience, etc., and achieve the effect of rich nutrients, fluffy product tissue and fast heating speed

Active Publication Date: 2020-06-30
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a processing method for instant fast rehydrated bean curd stick products in view of the disadvantages of nutritional loss in the drying process of the existing traditional dried bean curd stick products, long time soaking before eating, poor convenience, etc.

Method used

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  • Preparation method of fast rehydrating Yuba
  • Preparation method of fast rehydrating Yuba
  • Preparation method of fast rehydrating Yuba

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Select soybeans with full grains and no mildew, soak soybeans in purified water (the weight ratio of soybeans and purified water is 1:5) at 25°C for 12 hours, refine and filter, keep the raw soybean milk in a boiling state for 3 to 5 minutes after boiling, and filter to remove impurities. Obtain cooked soy milk; add edible sodium bicarbonate to the cooked soy milk to adjust the pH of the cooked soy milk to 7.5; put the cooked soy milk into a bean curd pot and heat to 85°C to cook at a constant temperature. A layer of oily film, the wet bean curd sticks are obtained after the film is picked, and then dried by two tunnels of far-infrared: the first drying temperature is 120°C, lasting 5 minutes, the second drying temperature is 130°C, lasting 6 minutes, the moisture content of the product 14%. The prepared bean curd stick product can be cooked and eaten after being rehydrated at room temperature for 5 minutes.

Embodiment 2

[0028] Select soybeans with full grains and no mildew, soak soybeans in purified water (the weight ratio of soybeans and purified water is 1:5) at 25°C for 12 hours, refine and filter, keep the raw soybean milk in a boiling state for 3 to 5 minutes after boiling, and filter to remove impurities. Obtain cooked soy milk; add edible sodium bicarbonate to the cooked soy milk to adjust the pH of the cooked soy milk to 8; put the cooked soy milk into the yuba pot and heat it to 85°C to cook at a constant temperature. A layer of oily film, the wet bean curd sticks are obtained after the film is picked, and then dried by 2 tunnels of far-infrared: the first drying temperature is 125 ° C, lasting 6.5 minutes, the second drying temperature is 140 ° C, lasting 8 minutes, the product contains water Rate 12%. The prepared bean curd stick product can be cooked and eaten after being rehydrated at room temperature for 2 minutes.

Embodiment 3

[0030] Select soybeans with full grains and no mildew, soak soybeans in purified water (the weight ratio of soybeans and purified water is 1:5) at 25°C for 12 hours, refine and filter, keep the raw soybean milk in a boiling state for 3 to 5 minutes after boiling, and filter to remove impurities. Obtain cooked milk; add edible sodium bicarbonate to the cooked soybean milk, adjust the pH of the cooked soybean milk to 8.5; put the cooked soybean milk into the bean curd stick pot and heat to 85°C to cook the milk at a constant temperature, and the surface of the cooked milk in the bean curd stick pot will form for 5 to 8 minutes. A layer of oily film, the wet bean curd sticks are obtained after the film is picked, and then dried by two tunnels of far-infrared: the first drying temperature is 130°C, lasting 8 minutes, the second drying temperature is 150°C, lasting 10 minutes, the moisture content of the product 10%. The prepared bean curd stick product can be cooked and eaten afte...

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Abstract

The invention belongs to the technical field of deep processing of agricultural products, and discloses a preparation method of fast rehydrating Yuba. Soybean is used as a raw material, and the preparation method comprises the following processes: soybean soaking, pulp grinding, pulp boiling, heat preservation and Yuba-taking off, high-temperature dehydration drying, and packaging, and is characterized in that edible sodium bicarbonate is added to adjust pH of a pulp to 7.5-8.5 after pulp boiling; two-stage tunnel-type far-infrared drying is used for high-temperature dehydration drying: the first-stage oven-drying temperature is 120-130 DEG C, and lasts for 5-8 min, and the second temperature is 130-150 DEG C, and lasts for 6-10 min; and drying is performed until the moisture content of Yuba is 10%-14%. The Yuba is rich in nutrients, fast rehydration of the Yuba is realized through atmospheric-pressure micro-expansion produced by far-infrared high-temperature rapid dehydration during the drying process, and the fluffy effect when sodium bicarbonate is rapidly decomposed to generate a carbon dioxide gas at high temperature, the Yuba is convenient to eat, and a new way for Yuba processing is opened up.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and relates to a preparation method of rapidly rehydrated bean curd sticks. Background technique [0002] Yuba is a traditional food in my country and has a good domestic and foreign market. Bean curd sticks are rich in nutrients, rich in protein, fat and carbohydrates, and also contain vitamins, cellulose, phospholipids and other ingredients. There are many ways to eat yuba, and its unique taste is favored by consumers. At present, domestic bean curd sticks are mainly dried products, and hot air dehydration is usually used in traditional drying. This drying method consumes a lot of energy and the prepared dried bean curd sticks need to be soaked for a long time before eating (generally 3 to 4 hours at room temperature), which is more convenient. Difference. [0003] Therefore, aiming at the deficiency of traditional dried bean curd stick products, it is an urg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 陈志刚
Owner NANJING AGRICULTURAL UNIVERSITY
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