Automatic coagulating agent adding method in soybean curd production process and used automatic coagulating agent adding device

A production process and pulping technology, which is applied in application, food preparation, food science, etc., can solve problems such as low degree of automation and difficult quality assurance

Inactive Publication Date: 2006-08-30
HARBIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problems that the quality is difficult to guarantee and the degree of automation is not high in the current tofu production process, the present invention provides a pulping method that plays a key role in product quality and automatic production and a pulping device used in the automatic pulping process

Method used

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  • Automatic coagulating agent adding method in soybean curd production process and used automatic coagulating agent adding device
  • Automatic coagulating agent adding method in soybean curd production process and used automatic coagulating agent adding device
  • Automatic coagulating agent adding method in soybean curd production process and used automatic coagulating agent adding device

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specific Embodiment approach 1

[0008] Specific implementation mode one: the current bean curd production technological process is as follows:

[0009] Raw soybeans→cleaning→soaking→rinsing→refining (separation of pulp and slag)→raw pulp→cooking pulp→artificial pointing→squatting→braining→press molding→package cooling (→cutting→packaging)→finished product

[0010] The tofu production process described in the present embodiment is as follows:

[0011] Raw soybeans→cleaning→soaking→rinsing→refining (separation of pulp and residue)→raw pulp→cooking pulp→automatic pulping→squatting brain→top brain→press molding→package cooling (→cutting→packaging)→finished product

[0012] In the present embodiment, at first the automatic dispensing device used in the tofu production process is set, refer to figure 1 , the device includes a storage tank 1 and a slurry tank 2, the storage tank 1 is provided with a soybean milk input pipeline 5, the storage tank 1 and the slurry tank 2 are connected by a pipeline 4, and a control...

specific Embodiment approach 2

[0014] Specific embodiment 2: The difference between this embodiment and specific embodiment 1 is that the coagulant is CaSO with a concentration of 0.15-0.25 mol / L 4 It is prepared by mixing with brine with a concentration of 1.5-2.0 mol / L in a volume ratio of 6-13:1; the volume ratio between the coagulant and added soybean milk is 1:10-20.

[0015] The overall process of producing bean curd with the coagulant described in this embodiment is as follows:

[0016] (1) Soaking: remove residual beans and impurities from the soybeans, weigh a certain amount, wash three times with tap water, then soak the soybeans with three times the amount of tap water, soak for 9 hours at room temperature (about 15°C), and discard the soaking solution;

[0017] (2) Refining: Soybeans after soaking are refined with a pulp slag automatic separation refiner, and the amount of water added is 5 times the weight of dry beans, and water is added while refining. 8% soy milk;

[0018] (3) Cooking: Cook...

specific Embodiment approach 3

[0022] Specific embodiment three: the difference between this embodiment and specific embodiment one and two is that the cross-sectional area of ​​the outlet of the pipeline 4 is 1:50-100 with the ratio of the cross-sectional area of ​​the slurry tank 2, and the soybean milk is 0.20~ The pressure of 0.30Mpa is ejected from the outlet of the pipeline 4 and enters the slurry tank 2, so that the soya-bean milk and the coagulant can be brought into contact with better pressure.

[0023] The operation of realizing soymilk brewing is mainly to realize the momentum and material transfer of soymilk. The result of the momentum and material transfer of soya-bean milk is exactly to make soya-bean milk and the coagulant in the point slurry tank 2 fully mix, and finish the pulping process. To make the two more fully mixed so as to improve the product quality will be based on the guidance of the material transfer principle theory. For the ratio of the sprayed area of ​​soybean milk within a...

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Abstract

An automatic coagulating machine for producing bean curd is composed of a bean milk storage tank with milk inlet tube, a bean milk coagulating tank and a pipeline with valve for communicating both tanks with each other. Its method features that the procedure of making the bean milk flow in the coagulating tank is controlled.

Description

technical field [0001] The invention relates to a pulping method and a pulping device used in the bean curd making process. Background technique [0002] At present, the production of tofu is mainly a workshop-style production method. Since most of the links in the production process of tofu are manually operated, the product quality is difficult to control, and the manual operation has the problem of low automation of the production process, so the output is difficult to increase. The rate of increase has affected the development of the Chinese traditional food industry. And the bottleneck factor that influences tofu quality and production automation is exactly the dotting method of tofu production traditional craft. [0003] At present, in the process of making bean curd, the operator pours the coagulant into an open container containing soy milk. Since the container containing soy milk must be open, it can be operated. Compared with the existing tofu production room The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 石彦国李刚
Owner HARBIN UNIV OF COMMERCE
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