Soybean curdling method for preparing dried bean curds by using bean white fermentation liquor

Abstract

The invention provides a curdling method for preparing dried bean curds by using bean white fermentation liquor, which comprises the following steps: step 1, soybean treatment: selecting soybeans, cleaning and soaking the soybeans, and grinding the soybeans into pulp for later use; step 2, heating and filtering: performing primary heating on the ground soybean milk, performing primary filtering after heating to obtain primary soybean milk, adding water into primary residue after primary filtering, performing secondary heating, performing secondary filtering after heating to obtain secondary residue and secondary soybean milk, then mixing the primary soybean milk and the secondary soybean milk together, and performing heating again; the soybean milk mixed and heated in the second step is poured into a curdling barrel, the bean curd liquid fermentation liquid is poured into the curdling barrel in proportion through a quantifying device, meanwhile, the soybean milk and the bean curd liquid fermentation liquid are mixed through a stirring rod in the curdling barrel, and the temperature in the curdling barrel is monitored through a temperature controller. The preparation effect of the dried bean curd can be effectively improved, and the method has relatively high practical value.

Description

Technical Field

[0001] The invention relates to the technical field of bean product production, and in particular to a method for preparing dried bean curd by using bean clear fermentation liquid. Background Art

[0002] Dried tofu, one of the traditional Chinese soy products, is a processed product of tofu. It is salty, fragrant and refreshing, hard but tough, and can be stored for a long time without spoiling. It is a delicacy in all major Chinese cuisines. Pulping is a very important process in the production of soy products. A certain proportion of additives need to be added during the pulping process. The proportion of additives is very critical and is a key process that directly affects the taste of soy products. When preparing existing dried tofu, the temperature of the pulping environment cannot be controlled during the pulping process. During the pulping process of tofu, the temperature of the pulping environment has a great influence on the taste and elasticity of the tofu obtained later. However, the production of tofu using soybean fermentation liquid is mostly traditional manual pulping operation. The producer completes the pulping operation entirely by experience, which cannot meet the needs of mechanized precise control of pulping. Summary of the invention

[0003] The embodiment of the present invention provides a method for preparing dried bean curd by using bean curd fermentation liquid, so as to solve the problems raised in the background technology.

[0004] In view of the above problems, the technical solution proposed by the present invention is:

[0005] A method for preparing dried bean curd using bean curd fermentation liquid comprises the following steps:

[0006] Step 1: Soybean processing: Select soybeans, wash and soak them, grind them into pulp and set aside;

[0007] Step 2, heating and filtering: the ground soy milk is heated once, filtered once after heating to obtain a slurry, the first residue after the first filtration is heated again with water, and filtered twice after heating to obtain a second residue and a second slurry, and then the first slurry and the second slurry are mixed together and heated again;

[0008] Step 3, making dried tofu: pour the soy milk mixed and heated in step 2 into a slurry barrel, pour the fermented soybean milk into the slurry barrel in proportion through a quantitative device, and at the same time, a stirring rod inside the slurry barrel mixes the soy milk and the fermented soybean milk, and a temperature controller monitors the temperature inside the slurry barrel. After mixing, the soy milk is allowed to stand in the slurry barrel to condense into tofu pudding, and then the tofu pudding is poured in batches on a container covered with gauze, and the tofu pudding is wrapped with gauze, and finally it is squeezed to remove the moisture inside the tofu pudding to shape it to obtain dried tofu.

[0009] As a preferred technical solution of the present invention, the temperature controller includes a heater, a refrigerator, a temperature sensor and a controller. The heater is sleeved on the bottom end of the pulp dotting barrel, the refrigerator is embedded in the top end of the pulp dotting barrel, and the temperature sensor is arranged on the inner wall of the pulp dotting barrel.

[0010] As a preferred technical solution of the present invention, the heater, refrigerator and temperature sensor are connected by wires and controlled by a controller.

[0011] As a preferred technical solution of the present invention, the pulp temperature in step three is 75.5-76.5° C., and the addition amount of the soybean fermentation liquid is 28.5%-29.5%.

[0012] As a preferred technical solution of the present invention, the pressing time in step three is 1 to 1.2 hours.

[0013] As a preferred technical solution of the present invention, a discharge pipe is installed on one side of the bottom end of the slurry dispensing barrel, and a twin-screw pump is sleeved on one end of the discharge pipe.

[0014] As a preferred technical solution of the present invention, the container for placing the tofu pudding in step three is equipped with a cover plate, and a cavity is provided inside the cover plate, and a water inlet is installed at the upper end of the cover plate.

[0015] As a preferred technical solution of the present invention, the first filtration and the second filtration in step 2 are both performed by vibrating screens.

[0016] As a preferred technical solution of the present invention, the primary heating and secondary heating in step 2 are steam boilers.

[0017] As a preferred technical solution of the present invention, the cleaning in step one is performed by a bubble cleaning machine.

[0018] Compared with the prior art, the beneficial effects of the present invention are as follows: by selecting soybeans of good quality, the quality and taste of the prepared dried bean curd can be improved; by pouring the soybeans into the interior of the bubble cleaning machine, the cleaning efficiency of the soybeans can be improved; and by soaking the soybeans, the efficiency of grinding them in the later stage can be improved; by pouring the raw soybean milk into the steam boiler and heating it with steam, the heating efficiency is faster, and the phenomenon of burning of the soybean milk can be avoided, and the sterilization effect can be achieved; after adding water to the residue obtained after filtering the soybean milk, it is heated and filtered again to further extract the protein in the dregs; after mixing the obtained two slurries with the first slurry and heating it again, the soybean protein can be moderately denatured by high temperature, which is beneficial to the later production; secondly, after the soybean milk is heated, the lipoxygenase that produces the beany smell is inactivated, the beany smell in the soybeans is reduced or eliminated, and the dried bean curd is more delicious; the soybean milk is poured into the pulping barrel, the bottom end of the pulping barrel is provided with a heater, and the top end is embedded with a refrigerator, and the pulping barrel is provided with a slurry. A temperature sensor is installed on the inner wall of the barrel. The temperature sensor can monitor the temperature of the soy milk in real time. When the temperature is higher or lower than 75.5-76.5℃, the monitored electrical signal can be sent to the controller. The controller controls the heater or refrigerator to heat or cool the soy milk in the slurry barrel to control its temperature between 75.5 and 76.5℃. By setting a quantitative device, soy milk fermentation liquid can be added to the slurry barrel according to the set ratio to accurately control the temperature of the slurry and the proportion of additives. By arranging a twin-screw pump at the bottom of the discharge pipe, the tofu curd in the slurry barrel can be transported to a container covered with gauze without stirring. The tofu curd is wrapped with gauze and squeezed with a cover plate to remove moisture from the tofu curd. A cavity is provided inside the cover plate. The user can add liquid into the cover plate through the water injection port, thereby increasing the weight of the cover plate, so that it can better squeeze the tofu curd wrapped in the gauze, remove its internal moisture, and make it quickly form.

[0019] The above description is only an overview of the technical solution of the present invention. In order to more clearly understand the technical means of the present invention, it can be implemented according to the contents of the specification. In order to make the above and other purposes, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are listed below. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 A preparation block diagram of a method for preparing dried bean curd using bean curd fermented liquid disclosed in an embodiment of the present invention;

[0021] Figure 2 A process flowchart of a method for preparing dried bean curd using bean curd fermented liquid disclosed in an embodiment of the present invention;

[0022] Figure 3A soybean processing block diagram of a method for preparing dried bean curd using soybean fermentation liquid disclosed in an embodiment of the present invention;

[0023] Figure 4 A heating and filtering block diagram of a slurrying method for preparing dried bean curd using bean curd fermented liquid disclosed in an embodiment of the present invention;

[0024] Figure 5 The present invention discloses a dried tofu production block diagram of a method for preparing dried tofu by using soybean fermentation liquid. DETAILED DESCRIPTION

[0025] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0026] Embodiment 1

[0027] See attached Figure 1-Figure 5 As shown, a method for preparing dried bean curd using bean curd fermentation liquid comprises the following steps:

[0028] Step 1, soybean processing: select soybeans, wash and soak them, grind them into pulp and set aside. By selecting soybeans, you can choose high-quality soybeans with golden color, thereby improving the taste of dried tofu. By washing soybeans, you can remove sand and dirt inside the soybeans. After soaking the soybeans, you can soften the soybean tissue structure, reduce energy consumption and wear during grinding, improve the dispersion of soybean protein colloids, and facilitate protein extraction, thereby improving the protein extraction rate;

[0029] Step 2, heating and filtering: the ground soybean milk is heated once, filtered once after heating to obtain a pulp, the residue after the first filtration is heated twice with water, and filtered twice after heating to obtain a second residue and a second pulp, and then the first pulp and the second pulp are mixed together and heated again. By heating the soybean milk, it can be sterilized. The residue after the first filtration is heated with water to better extract protein from the residue, and the residue is mixed with the soybean milk filtered for the first time and heated again. The high temperature can denature the soybean protein appropriately, which is beneficial to the later production. Secondly, the soybean milk is heated, and the fat oxygenase that produces the beany smell is inactivated, thereby reducing or eliminating the beany smell in the soybeans, making the dried tofu more delicious.

[0030] Step 3, making dried bean curd: pour the soy milk mixed and heated in step 2 into a slurry barrel, pour the fermented bean curd liquid into the slurry barrel in proportion through a quantitative device, and at the same time, a stirring rod inside the slurry barrel mixes the soy milk and the fermented bean curd liquid, and a temperature controller monitors the temperature inside the slurry barrel. After the mixing is completed, the soy milk is allowed to stand in the slurry barrel to condense into bean curd, and then the bean curd is poured in batches on a container covered with gauze, and the gauze is used to wrap the bean curd, and finally it is squeezed to remove the moisture inside the bean curd to shape it to obtain dried bean curd, and the soy milk is poured into the container. Pour it into the slurry-making barrel and add appropriate amount of fermented soybean liquid. After stirring and mixing the two, the fermented soybean liquid reacts with the soy milk as a coagulant. After it is left to stand for a period of time, the soy milk will produce tofu pudding. By setting a thermostat, the internal temperature of the slurry-making barrel can be monitored in real time, which is convenient for controlling the temperature of the slurry-making environment and improving the taste and quality of the dried tofu. By laying gauze inside the container, it is convenient to drain the moisture inside the tofu pudding. By pressing the gauze wrapped in the tofu pudding, the moisture in the tofu pudding can be quickly squeezed out, making it convenient for it to condense into dried tofu.

[0031] According to an embodiment of the present invention, further, the temperature controller includes a heater, a refrigerator, a temperature sensor and a controller, the heater is sleeved on the bottom end of the pulp-dosing barrel, the refrigerator is embedded in the top end of the pulp-dosing barrel, and the temperature sensor is arranged on the inner wall of the pulp-dosing barrel. By sleeved the heater on the bottom end of the pulp-dosing barrel, the inside of the pulp-dosing barrel can be heated when it is working, so as to avoid the temperature of the soy milk inside the pulp-dosing barrel from dropping and affecting the taste of the dried tofu. By embedding and installing the refrigerator on the top end of the pulp-dosing barrel, when the temperature inside the pulp-dosing barrel is high, the refrigerator can be used to cool the soy milk to reach an appropriate temperature. By installing the temperature sensor inside the pulp-dosing barrel, the temperature of the soy milk poured into the pulp-dosing barrel can be monitored in real time when it is working, so as to avoid the temperature being too high or too low.

[0032] In one embodiment of the present invention, the heater, refrigerator and temperature sensor are connected by wires and controlled by a controller. By installing the controller, when the temperature sensor monitors the internal temperature information of the soy milk dosing barrel, its electrical signal can be sent to the heater or refrigerator. According to the real-time temperature of the soy milk inside the soy milk dosing barrel, the heater or refrigerator is controlled to start, so that the internal temperature of the soy milk dosing barrel reaches the set value.

[0033] According to an embodiment of the present invention, further, in step three, the slurry point temperature is 75.5-76.5°C, the added amount of the soy milk fermentation liquid is 28.5%-29.5%, and the slurry point temperature is controlled between 75.5% and 76.5°C, which can make the taste and elasticity of the soy milk better. By setting the added amount of the soy milk fermentation liquid to between 28.5% and 29.5%, it can promote the coagulation of the soy milk.

[0034] According to an embodiment of the present invention, further, the pressing time in step three is 1 to 1.2 hours. By setting the pressing time to 1 to 1.2 hours, the moisture in the tofu pudding can be better squeezed out, thereby allowing the tofu pudding to be pressed into dried tofu.

[0035] According to an embodiment of the present invention, a discharge pipe is installed on one side of the bottom end of the slurry barrel, and a twin-screw pump is provided on one end of the discharge pipe. The tofu curd inside the slurry barrel can be discharged by installing the discharge pipe. There is no stirring during transportation by the twin-screw pump, thereby preventing the tofu curd from being too broken during transportation and affecting the subsequent pressing and molding.

[0036] An embodiment of the present invention is further provided that the container for placing the tofu pudding in step three is equipped with a cover plate, and a cavity is provided inside the cover plate, and a water injection port is installed at the upper end of the cover plate. By equipping the container for placing the tofu pudding with a cover plate, a cavity is provided inside the cover plate, and a water injection port is installed at the upper end, a user can add liquid to the inside of the cover plate according to the need for pressing the required weight, thereby increasing the weight of the cover plate, so that the cover plate can better press the tofu pudding wrapped in gauze to press it into shape.

[0037] According to an embodiment of the present invention, further, in step 2, both the primary filtration and the secondary filtration are performed by vibrating screens. By setting both the primary filtration and the secondary filtration to vibrating screens, the residue in the soy milk can be removed, thereby preventing the dried tofu from becoming soft and difficult to shape.

[0038] According to an embodiment of the present invention, further, in step 2, the primary heating and the secondary heating are steam boilers. By setting the primary heating and the secondary heating as steam boilers, the soy milk is heated by steam, which not only has a high heating efficiency but also avoids the soy milk from being burnt.

[0039] According to an embodiment of the present invention, further, the cleaning in step one is performed by a bubble cleaning machine. By setting up the bubble cleaning machine, the soybeans are placed inside the cleaning machine and bubbles are used to agitate the soybeans to flow inside the cleaning machine, so that the soybeans can be fully cleaned.

[0040] It should be noted that the specific models and specifications of the dosing device, heater, controller, refrigerator, stirring rod, steam boiler, bubble cleaning machine, twin-screw pump and temperature sensor need to be selected and determined according to the actual specifications of the device. The specific selection calculation method adopts the existing technology in this field, so it will not be described in detail.

[0041] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A method for preparing dried bean curd using bean curd fermentation liquid, characterized in that: The steps include: Step 1: Soybean processing: Select soybeans, wash and soak them, grind them into pulp and set aside; Step 2, heating and filtering: the ground soy milk is heated once, filtered once after heating to obtain a slurry, the first residue after the first filtration is heated again with water, and filtered twice after heating to obtain a second residue and a second slurry, and then the first slurry and the second slurry are mixed together and heated again; Step 3, making dried tofu: pour the soy milk mixed and heated in step 2 into a slurry barrel, pour the fermented soybean milk into the slurry barrel in proportion through a quantitative device, and at the same time, a stirring rod inside the slurry barrel mixes the soy milk and the fermented soybean milk, and a temperature controller monitors the temperature inside the slurry barrel. After mixing, the soy milk is allowed to stand in the slurry barrel to condense into tofu pudding, and then the tofu pudding is poured in batches on a container covered with gauze, and the tofu pudding is wrapped with gauze, and finally it is squeezed to remove the moisture inside the tofu pudding to shape it to obtain dried tofu.

2. The method for preparing dried bean curd using soybean fermentation liquid according to claim 1, characterized in that: The temperature controller includes a heater, a refrigerator, a temperature sensor and a controller. The heater is sleeved on the bottom end of the pulping barrel, the refrigerator is embedded in the top end of the pulping barrel, and the temperature sensor is arranged on the inner wall of the pulping barrel.

3. The method for preparing dried bean curd using soybean fermentation liquid according to claim 2, characterized in that: The heater, refrigerator and temperature sensor are connected through wires and controlled by a controller.

4. The method for preparing dried bean curd using soybean fermentation liquid according to claim 1, characterized in that: The slurry temperature in step three is 75.5-76.5° C., and the amount of soybean fermentation liquid added is 28.5%-29.5%.

5. The method for preparing dried bean curd using soybean fermentation liquid according to claim 1, characterized in that: The pressing time in step 3 is 1 to 1.2 hours.

6. The method for preparing dried bean curd using soybean fermentation liquid according to claim 1, characterized in that: A discharge pipe is installed on one side of the bottom end of the slurry dispensing barrel, and a twin-screw pump is sleeved on one end of the discharge pipe.

7. The method for preparing dried bean curd using soybean fermentation liquid according to claim 1, characterized in that: The container for placing the tofu pudding in step 3 is equipped with a cover plate, and a cavity is provided inside the cover plate, and a water inlet is installed at the upper end of the cover plate.

8. The method for preparing dried bean curd using soybean fermentation liquid according to claim 1, characterized in that: In the step 2, both the first filtration and the second filtration are performed by vibrating screen.

9. The method for preparing dried bean curd using soybean fermentation liquid according to claim 1, characterized in that: The primary heating and secondary heating in step 2 are performed by steam boilers.

10. The method for preparing dried bean curd using soybean fermentation liquid according to claim 1, characterized in that: The cleaning in step 1 is performed by a bubble cleaning machine.

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