Production method of oil-free high-quality dried bean curd sticks

Abstract

The invention discloses a production method of oil-free high-quality dried bean curd sticks, and relates to the technical field of food processing, and the method comprises the following steps: soaking and pulping soybeans, filtering to remove residues, boiling soybean milk, conditioning bean curd stick soybean milk, peeling, and airing. The method for preparing the oil-free high-quality healthy dried beancurd stick skin is simple and convenient, only the proportion of protein to fat in soybean milk needs to be adjusted to be larger than 2.5 in the conditioning stage of slurry used for beancurd stick uncovering, and the beancurd stick skin prepared through the method does not contain any additive, is long in shelf life, is not prone to oxidative deterioration after being stored for a long time and is suitable for large-scale production. The edible quality is relatively high.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology and relates to a method for producing high-quality dried bean curd sticks that do not produce oil. Background Technology

[0002] The protein-to-fat ratio in the slurry used to make traditional dried bean curd sticks is typically 2:1. However, during storage and sales, traditional dried bean curd sticks often experience severe surface oil seepage, leading to oxidation and spoilage, resulting in a rancid taste and significant deterioration in quality. Consuming rancid bean curd sticks increases the intake of free radicals generated by the oxidation of fats, greatly increasing the incidence of cardiovascular disease and cancer, thus affecting the edible quality and commercial value of the bean curd sticks. Furthermore, oil seepage shortens the shelf life of the bean curd sticks, becoming one of the most pressing problems that bean curd stick manufacturers need to solve. Although increasing the temperature during the drying process and using ultra-high pressure homogenization to produce soy milk for bean curd stick production can reduce oil seepage, this undoubtedly increases production costs significantly, increases energy consumption, wastes resources, and is detrimental to energy conservation and environmental protection, thus hindering the improvement of enterprises' market competitiveness.

[0003] Therefore, there is currently no technology that can solve the problem of oil production in dried bean curd sticks, without adding any additives, while saving raw materials, being economical and environmentally friendly, and enabling the industrial production of high-quality, healthy dried bean curd sticks that do not produce oil. Summary of the Invention

[0004] The purpose of this invention is to provide a method for producing high-quality dried bean curd sticks that do not produce oil.

[0005] This invention claims protection for reducing the fat content in soy milk used to make dried bean curd sticks through processing methods, so that the ratio of protein to fat is greater than 2.5.

[0006] This invention claims protection for the original protein and fat ratio of soy milk used in the production of dried bean curd sticks being greater than 2.5.

[0007] This invention also claims protection for a method for producing high-quality dried bean curd sticks that do not produce oil, the method comprising: soaking and grinding soybeans into a pulp, filtering to remove residue, and boiling the pulp; the method further comprises adjusting the protein to fat ratio of the bean curd stick pulp to be greater than 2.5 during the conditioning stage, and then peeling off the bean curd stick skin and drying it.

[0008] Specifically, the soy milk used to peel the bean curd skin has a protein-to-fat ratio greater than 2.5.

[0009] The protein-to-fat ratio is adjusted by adding defatted or low-fat slurry that has undergone the same pretreatment during the bean curd slurry conditioning stage. The protein-to-fat ratio is adjusted by adding soy protein isolate during the bean curd slurry conditioning stage. The protein-to-fat ratio is adjusted by adding soybean protein extracted from defatted soybean meal during the bean curd slurry conditioning stage. The method for adjusting the protein-to-fat ratio is to first mix the filtered soy milk with defatted or low-fat slurry to adjust the protein-to-fat ratio to be greater than 2.5, and then proceed with the boiling process.

[0010] The method for adjusting the protein-to-fat ratio is to first add soy protein isolate to the filtered soy milk to adjust the protein-to-fat ratio to be greater than 2.5, and then proceed with the boiling process.

[0011] The method for adjusting the protein-to-fat ratio is to first add soybean protein extracted from defatted soybean meal to the filtered soy milk, adjusting the protein-to-fat ratio to be greater than 2.5, and then proceed with the boiling process.

[0012] In the above method, the steps of "soaking and pulping, filtering and removing residue, and boiling pulp" can all be carried out according to various conventional methods; Specifically, in the soaking and pulping step, the mass ratio of soybeans to water is 1:5 to 9; specifically, it is 1:7. In the boiling step, the boiling conditions are to maintain the temperature of the soy milk at 95-100°C for 3-5 minutes.

[0013] In the above method, the steps of "peeling the skin off the dried bean curd sticks and drying them" can be carried out according to various conventional methods; specifically, they can be carried out under the following conditions: In the step of peeling the bean curd skin, the center temperature of the soy milk is 70-90℃, specifically 80℃; the peeling time is 10-30 minutes, specifically 20 minutes. In the drying step, simply let it air dry.

[0014] Furthermore, the dried bean curd prepared according to the above method is also within the scope of protection of this invention. Detailed Implementation

[0015] The present invention will be further described below with reference to specific embodiments, but the present invention is not limited to the following embodiments. Unless otherwise specified, the methods described are conventional methods. Unless otherwise specified, the raw materials are all available from publicly available commercial sources.

[0016] Example 1 Soak soybeans and then blend them into a 1:7 mass ratio, removing the soybean residue. Heat the soy milk until the core temperature reaches 95℃ and maintain this temperature for 5 minutes. After boiling, cool the mixture to room temperature in a cold water bath and set aside. Prepare a defatted slurry by mixing defatted soybean meal at a 1:9 ratio, or make low-fat soy milk. Boil the defatted soy milk under the same conditions, cool it to room temperature, and add it to the prepared soy milk. Adjust the protein-to-fat ratio to be greater than 2.5; this is the soy milk used to make the bean curd skin. Preheat the container for making the bean curd skin, and simultaneously preheat the adjusted soy milk to 80℃. Transfer the bean curd skin to the preheated container and start timing. Peel off one bean curd skin every 20 minutes until no more can be peeled off. Let it air dry naturally to obtain the finished bean curd skin.

[0017] Example 2 Soak soybeans and then blend them into a 1:7 mass ratio, removing the soybean pulp. Heat the soy milk until the core temperature reaches 95℃ and maintain this temperature for 5 minutes. After boiling, cool the mixture to room temperature in a cold water bath and set aside. Add soy protein isolate to the prepared soy milk, adjusting the protein-to-fat ratio to be greater than 2.5; this is the soy milk used to make the bean curd skin. Preheat the container for making the bean curd skin, and simultaneously preheat the adjusted soy milk to 80℃. Transfer the mixture to the preheated container and start timing. Peel off one bean curd skin every 20 minutes until no more skins can be peeled off. Let it air dry naturally to obtain the finished bean curd skin.

[0018] Example 3 Soak soybeans and then blend them into a 1:7 mass ratio, removing the soybean residue. Heat the soy milk until the core temperature reaches 95℃ and maintain this temperature for 5 minutes. After boiling, cool the mixture to room temperature in a cold water bath and set aside. Add soy protein extracted from defatted soybean meal to the prepared soy milk, adjusting the protein-to-fat ratio to be greater than 2.5. This is the soy milk used to make the bean curd skin. Preheat the container for making the bean curd skin, and simultaneously preheat the prepared soy milk to 80℃. Transfer the mixture to the preheated container and start timing. Peel off one bean curd skin every 20 minutes until no more skins can be peeled off. Let it air dry naturally to obtain the finished bean curd skin.

[0019] Example 4 Soak soybeans and then blend them into a 1:7 mass ratio, removing the soybean residue. Prepare a defatted slurry from defatted soybean meal at a 1:9 ratio, or make low-fat soy milk. Boil the slurry under the same conditions, cool to room temperature, and mix with the soy milk (after removing the residue). Adjust the protein-to-fat ratio to be greater than 2.5, and then boil the slurry again. Heat the adjusted soy milk to 95℃ at the center and maintain this temperature for 5 minutes. After boiling, cool the slurry in a cold water bath to room temperature; this is the soy milk used to make tofu skin. Preheat the container for making tofu skin, and simultaneously preheat the soy milk for making tofu skin to 80℃. Transfer the tofu skin to the preheated container and start timing. Remove one sheet of tofu skin every 20 minutes until no more can be removed. Let it air dry naturally to obtain the finished tofu skin.

[0020] Example 5 Soak soybeans and then blend them into a 1:7 mass ratio, removing the soybean residue. First, add soy protein isolate to the filtered soy milk to adjust the protein-to-fat ratio to greater than 2.5, then proceed with the boiling process. Heat the adjusted soy milk until the core temperature reaches 95℃ and maintain this temperature for 5 minutes. After boiling, cool the soy milk to room temperature in a cold water bath; this is the soy milk used to make tofu skin. Preheat the container for making tofu skin, and simultaneously preheat the soy milk to 80℃. Transfer the tofu skin to the preheated container and start timing. Every 20 minutes, peel off one sheet of tofu skin, continuing until no more can be peeled off. After air-drying, the finished tofu skin is ready.

[0021] Example 6 Soak soybeans and then blend them into a 1:7 mass ratio, removing the soybean residue. First, add soybean protein extracted from defatted soybean meal to the filtered soy milk, adjusting the protein-to-fat ratio to be greater than 2.5, then boil the mixture. Heat the adjusted soy milk until the core temperature reaches 95℃ and maintain this temperature for 5 minutes. After boiling, cool the mixture to room temperature in a cold water bath; this is the soy milk used to make tofu skin. Preheat the container for making tofu skin, and simultaneously preheat the soy milk to 80℃. Transfer the tofu skin to the preheated container and start timing. Remove one sheet of tofu skin every 20 minutes until no more can be removed. Let it air dry naturally to obtain the finished tofu skin.

[0022] Comparative example Soak soybeans and then blend them into a 1:7 mass ratio, removing the soybean residue. Heat the soy milk until the core temperature reaches 95℃ and maintain this temperature for 5 minutes. After boiling, cool the mixture in a cold water bath to room temperature; this is the soy milk used to make the bean curd skin. Preheat the container used for making the bean curd skin, and simultaneously preheat the soy milk to 80℃. Transfer the bean curd skin to the preheated container and start timing. Every 20 minutes, peel off one sheet of bean curd skin, continuing until no more can be peeled off. After air-drying, the finished bean curd skin is ready.

[0023] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for producing high-quality dried bean curd sticks that do not produce oil, comprising the following steps: Soak soybeans, grind them into a paste, filter to remove residue, and boil the paste to form a slurry for making tofu skin. The method is characterized by further adjusting the protein-to-fat ratio in the soy milk used to make tofu skin to be greater than 2.5, and then producing tofu skin and drying it.

2. The method for producing high-quality dried bean curd sticks without oil according to claim 1, characterized in that, In the tofu skin slurry preparation stage, a defatted or low-fat slurry that has undergone the same pretreatment is added to the soy milk used to make tofu skin, adjusting the protein to fat ratio to be greater than 2.

5.

3. The method for producing high-quality dried bean curd sticks without oil according to claim 1, characterized in that: In the tofu skin slurry preparation stage, soy protein isolate is added to the soy milk used to make tofu skin, adjusting the protein to fat ratio to be greater than 2.

5.

4. The method for producing high-quality dried bean curd sticks without oil according to claim 1, characterized in that: In the tofu skin slurry preparation stage, soybean protein extracted from defatted soybean meal is added to the soy milk used to make tofu skin, adjusting the protein to fat ratio to be greater than 2.

5.

5. The method for producing high-quality dried bean curd sticks without oil according to claim 1, characterized in that: First, mix the filtered soy milk with the same treated defatted or low-fat slurry, adjust the protein to fat ratio to be greater than 2.5, and then cook the slurry.

6. The method for producing high-quality dried bean curd sticks without oil according to claim 1, characterized in that: First, add soy protein isolate to the filtered soy milk to adjust the protein to fat ratio to be greater than 2.5, and then proceed with the boiling process.

7. The method for producing high-quality dried bean curd sticks without oil according to claim 1, characterized in that: First, add soybean protein extracted from defatted soybean meal to the filtered soy milk, adjust the protein to fat ratio to be greater than 2.5, and then boil the soy milk.