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A kind of preparation method of quick rehydration yuba

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

Active Publication Date: 2022-08-02
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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  • A kind of preparation method of quick rehydration yuba
  • A kind of preparation method of quick rehydration yuba
  • A kind of preparation method of quick rehydration yuba

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Select soybeans with plump particles and no mildew, soak the soybeans in purified water (weight ratio of soybeans and purified water is 1:5) at 25°C for 12 hours, grind and filter, keep the raw soybean milk in a boiling state for 3-5 minutes after boiling, filter to remove impurities, To obtain cooked soy milk; add edible sodium bicarbonate to the cooked soy milk, adjust the pH of the cooked soy milk to 7.5; put the cooked soy milk in a bean curd pot and heat it to 85°C to cook the pulp at a constant temperature, and the surface of the cooked milk in the bean curd pot forms a lump for 5 to 8 minutes. Layer oily film, pick the film to obtain wet yuba after forming, and then pass through 2-stage tunnel far-infrared drying: the drying temperature of the first stage is 120 °C for 5 minutes, the second temperature is 130 °C for 6 minutes, and the moisture content of the product is 14%. The prepared yuba product can be cooked and eaten after being rehydrated at room temperatu...

Embodiment 2

[0028] Select soybeans with plump particles and no mildew, soak the soybeans in purified water (weight ratio of soybeans and purified water is 1:5) at 25°C for 12 hours, grind and filter, keep the raw soybean milk in a boiling state for 3-5 minutes after boiling, filter to remove impurities, To obtain cooked soy milk; add edible sodium bicarbonate to the cooked soy milk, adjust the pH of the cooked soy milk to 8; put the cooked soy milk into a bean curd pot and heat it to 85°C to cook the pulp at a constant temperature, and the surface of the cooked pulp in the yuba pot forms a lump for 5 to 8 minutes. Layer oily film, pick the film to obtain wet yuba after forming, and then pass through 2-stage tunnel far-infrared drying: the drying temperature of the first stage is 125 °C for 6.5 minutes, the second temperature is 140 °C for 8 minutes, and the product contains water. rate 12%. The prepared yuba product can be cooked and eaten after being rehydrated at room temperature for 2 ...

Embodiment 3

[0030] Select soybeans with plump particles and no mildew, soak the soybeans in purified water (weight ratio of soybeans and purified water is 1:5) at 25°C for 12 hours, grind and filter, keep the raw soybean milk in a boiling state for 3-5 minutes after boiling, filter to remove impurities, To obtain cooked pulp; add edible sodium bicarbonate to the cooked soy milk, adjust the pH of the cooked soy milk to 8.5; put the cooked soy milk in a bean curd pot and heat it to 85°C to cook the pulp at a constant temperature, and the cooked pulp in the yuba pot will form a lump on the surface for 5 to 8 minutes. Layer oily film, pick the film to obtain wet yuba after forming, and then pass through 2-stage tunnel far-infrared drying: the drying temperature of the first stage is 130 °C for 8 minutes, the second temperature is 150 °C for 10 minutes, and the moisture content of the product is 10%. The prepared yuba product can be cooked and eaten after being rehydrated at room temperature f...

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Abstract

The invention belongs to the technical field of deep processing of agricultural products, and discloses a preparation method for rapidly rehydrating yuba, using soybean as a raw material, including the steps of soaking beans, refining pulp, boiling pulp, keeping warm and opening bamboo, high-temperature dehydration and drying, and packaging; it is characterized in that After boiling the pulp, add edible sodium bicarbonate to adjust the pH of the pulp to 7.5-8.5; use 2-stage tunnel far-infrared drying for high-temperature dehydration and drying: the drying temperature of the first stage is 120-130 ° C for 5-8 minutes, and the second temperature The temperature is 130-150 DEG C for 6-10 minutes, and the drying is carried out until the moisture content of the yuba is 10%-14%. The yuba of the invention is rich in nutrients, and the yuba can be quickly rehydrated through the normal pressure micro-puffing produced by the rapid dehydration at far-infrared high temperature in the drying process and the fluffing effect when the sodium bicarbonate is rapidly decomposed to generate carbon dioxide gas at a high temperature, and is convenient to eat, and opens up new opportunities for the processing of yuba. way.

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 rehydrating yuba. Background technique [0002] Yuba is a traditional food in my country and has a good domestic and foreign market. Yuba is rich in nutrients, rich in protein, fat and carbohydrates, and also contains vitamins, cellulose, phospholipids and other ingredients. Yuba has a variety of edible methods and unique taste, which is favored by consumers. At present, domestic yuba is mainly dry products, and hot air is usually used for dehydration in traditional drying. This drying method consumes a lot of energy and the prepared dried yuba needs to be soaked for a long time (usually 3-4 hours at room temperature) before eating, which is more convenient. Difference. [0003] Therefore, in view of the shortcomings of traditional dried yuba products, it is an urgent problem to be solved in the yuba processed prod...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/45A23L29/00A23L5/10A23L3/54A23L3/005A23P30/38
CPCA23C20/025
Inventor 陈志刚
Owner NANJING AGRICULTURAL UNIVERSITY
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