Production technology of high-fiber bean product and preparation method of high-fiber slurry-coated bean curd prefabricated dish

Abstract

The invention discloses a production technology of a high-fiber bean product and a preparation method of a high-fiber slurry-coated bean curd prefabricated dish, and relates to the technical field of food production. The production technology comprises the following steps: performing soaking, pulping and pulp-residue separation treatment on peeled soybeans in sequence to respectively obtain soybean milk and soybean residues; acquiring real-time water content and real-time temperature of the bean dregs, and performing monomer freezing treatment on the bean dregs to obtain frozen bean dregs; performing micro differentiation on the frozen bean dregs to obtain bean dreg dietary fibers, and backfilling the bean dreg dietary fibers into the soybean milk to prepare a high-fiber bean product; the freezing rate of the bean dregs from the initial temperature to the critical freezing temperature is smaller than the freezing rate of the bean dregs from the critical freezing temperature to the freezing point temperature, and the freezing rate of the bean dregs from the critical freezing temperature to the freezing point temperature is larger than the freezing rate of the bean dregs from the freezing point temperature to the target freezing temperature. According to the production technology of the high-fiber bean product, the freezing rate of monomer freezing treatment can be adjusted in real time to prevent large ice crystals from being formed in bean dregs.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a production technology of high-fiber bean products and a preparation method of high-fiber coated tofu pre-cooked dishes. Background Art

[0002] As a high-protein, low-fat food, soy products are widely used in food processing. Among them, since high-fiber soy products not only retain the nutrients of beans, but also increase the dietary fiber content, thereby improving their health value, the production technology of high-fiber soy products has also received widespread attention. In traditional soy product processing, the dregs after pulp-dreg separation are usually treated as waste, and only soy milk is retained as the processing raw material for soy products. This traditional production process often results in a waste of edible resources. In addition, the dietary fiber content in traditional soy products is low and cannot meet the demand for high-fiber foods.

[0003] In the existing high-fiber soy product preparation process, high-temperature drying technology is usually used to remove moisture from the dregs after pulp-residue separation, and then the dregs are crushed and backfilled into the soy milk. However, this high-temperature method of removing moisture usually causes the nutritional components in the dregs to be destroyed or lost, and the nutritional value of high-fiber soy products cannot be guaranteed. Freezing the undehydrated dregs in an ultra-low temperature environment usually leads to the formation of large ice crystals in the dregs, making it difficult to enter the subsequent crushing process, and the crushed particles are uneven in size, thus affecting the quality of high-fiber soy products. Summary of the invention

[0004] One purpose of the first aspect of the present invention is to provide a production technology for high-fiber soy products to solve the technical problem in the prior art that large ice crystals are generated during the freezing process of high-fiber soy products, resulting in incomplete crushing of bean dregs.

[0005] Another object of the first aspect of the present invention is to further reduce the formation of large ice crystals during freezing of okara.

[0006] The second aspect of the present invention aims to provide a method for preparing a high-fiber coated tofu pre-prepared dish, including the production technology of the above-mentioned high-fiber bean product.

[0007] According to the purpose of the first aspect of the present invention, the present invention provides a production technology of high-fiber bean products, comprising:

[0008] The dehulled soybeans are sequentially processed by soaking, pulping and pulp-residue separation to obtain soybean milk and soybean dregs respectively;

[0009] Acquiring the real-time moisture content and real-time temperature of the bean dregs, and performing a monomer freezing process on the bean dregs to obtain frozen bean dregs;

[0010] The frozen okara is subjected to microdifferentiation to obtain okara dietary fiber, and the okara dietary fiber is added back into the soy milk to prepare a high-fiber soy product; wherein,

[0011] In the step of performing monomer freezing treatment on the bean okara, a freezing rate of the bean okara from an initial temperature to a critical freezing temperature is smaller than a freezing rate from the critical freezing temperature to the freezing point temperature, a temperature difference between the critical freezing temperature and the freezing point temperature is smaller than a preset value, and a freezing rate of the bean okara from the critical freezing temperature to the freezing point temperature is larger than a freezing rate from the freezing point temperature to a target freezing temperature.

[0012] Optionally, in the step of performing a monomer freezing treatment on the okara, when the real-time temperature is between the critical freezing temperature and the freezing point temperature, the freezing rate is adjusted according to the following formula: and the freezing time from the critical freezing temperature to the freezing point temperature is less than the preset time;

[0013]

[0014] Wherein, Q is the cooling amount transferred by the cooling medium to the okara, m is the total mass of the okara, c w is the specific heat capacity of water in the okara, m w is the water mass in the wet dregs, w is the moisture content of the dregs, L f is the latent heat of water, the m w =m×w.

[0015] Optionally, in the step of performing a monomer freezing treatment on the okara, the amount of cold Q transferred from the cooling medium to the okara is adjusted according to the following formula:

[0016] Q = h·A·ΔT·t;

[0017] Wherein, h is the heat transfer coefficient, A is the contact surface area between the okara and the freezing medium, ΔT is the temperature difference between the okara and the freezing medium, and t is the freezing time.

[0018] Optionally, the freezing medium is liquid nitrogen.

[0019] Optionally, before the step of obtaining the real-time moisture content and real-time temperature of the okara and performing monomer freezing treatment on the okara to obtain frozen okara, the production technology of high-fiber bean products further comprises:

[0020] The okara is pre-dehydrated.

[0021] Optionally, the mass ratio of the okara dietary fiber powder to the soy milk in the high-fiber soy product is any value in the range of 8% to 12%.

[0022] According to the purpose of the second aspect of the present invention, the present invention also provides a method for preparing a high-fiber coated tofu pre-prepared dish, comprising the production technology of the high-fiber bean product described in any one of the above, and the preparation method further comprises the following steps:

[0023] Pre-treating high-fiber tofu to prepare high-fiber tofu blocks;

[0024] Carrying a coating treatment on the high-fiber tofu block under a vacuum state to prepare a high-fiber tofu block;

[0025] The high-fiber coated tofu blocks are vacuum-packed and quick-frozen to prepare a high-fiber coated tofu pre-prepared dish.

[0026] Optionally, the patina treatment includes any one of enzyme treatment, acid treatment, alkali treatment and a mixed solution of sodium bicarbonate and calcium chloride.

[0027] Optionally, the pressure in the vacuum state is any value in the range of -0.5 MPa to -0.8 MPa.

[0028] In the production technology of high-fiber bean products of the present invention, the freezing rate of the bean dregs from the initial temperature to the critical freezing temperature in the single freezing treatment step is controlled to be lower than the freezing rate from the critical freezing temperature to the freezing point temperature, and the freezing rate of the bean dregs from the critical freezing temperature to the freezing point temperature is controlled to be higher than the freezing rate from the freezing point temperature to the target freezing temperature, so as to ensure that the bean dregs can be quickly cooled to the critical freezing temperature during the single freezing treatment process, and then cooled to the freezing point temperature at a faster first freezing rate, and then cooled to the target cooling temperature at a second freezing rate that is lower than the first freezing rate, so that the bean dregs can be quickly cooled and the formation of large ice crystals inside the bean dregs can be avoided, and the formation of evenly distributed tiny ice crystals inside the bean dregs is ensured, which is convenient for the subsequent differentiation of the frozen bean dregs.

[0029] Furthermore, the production technology of high-fiber soy products of the present invention also includes pre-dehydration before the okara is subjected to monomer freezing treatment. Pre-dehydration can reduce the content of free water in the okara, thereby significantly reducing the number and volume of ice crystals formed during the freezing process, thereby improving the micro-differentiation effect of the okara and the quality of the high-fiber soy products.

[0030] 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 and implement it according to the contents of the specification, the following is a detailed description of the preferred embodiments of the present invention in conjunction with the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Hereinafter, some specific embodiments of the present invention will be described in detail in an exemplary and non-limiting manner with reference to the accompanying drawings. In the accompanying drawings:

[0032] Figure 1is a schematic flow chart of a production technology of a high-fiber bean product according to an embodiment of the present invention;

[0033] Figure 2 The present invention is a schematic flow chart of a method for preparing a high-fiber coated tofu pre-cooked dish according to an embodiment of the present invention. DETAILED DESCRIPTION

[0034] The specific implementation of the present invention is further described in detail below in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0035] In order to make the above-mentioned purposes, features and advantages of the present application more obvious and easy to understand, the specific implementation methods of the present application are described in detail below in conjunction with the accompanying drawings. It is understandable that the specific embodiments described herein are only used to explain the present application, rather than to limit the present application. It should also be noted that, for ease of description, only the parts related to the present application are shown in the accompanying drawings, rather than all of the contents. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in the field without making creative work are within the scope of protection of the present application.

[0036] The terms "include" and "have" and any variations thereof in the present application are intended to cover non-exclusive inclusions, such as including a series of steps, not limited to the listed steps, but optionally including steps not listed.

[0037] Reference to "embodiments" in the present invention means that a particular feature, structure, or characteristic described in conjunction with the embodiments may be included in at least one embodiment of the present application. The appearance of the phrase in various locations in the specification does not necessarily refer to the same embodiment, nor is it an independent or alternative embodiment that is mutually exclusive with other embodiments. It is explicitly and implicitly understood by those skilled in the art that the embodiments described herein may be combined with other embodiments.

[0038] Figure 1 It is a schematic flow chart of a production technology of a high-fiber soy product according to an embodiment of the present invention.

[0039] like Figure 1 As shown, the present invention provides a production technology of high-fiber bean products, comprising the following steps:

[0040] Step S100: the dehulled soybeans are sequentially processed by soaking, pulping and pulp-residue separation to obtain soybean milk and soybean dregs respectively;

[0041] Step S200: obtaining the real-time moisture content and real-time temperature of the bean dregs, and performing a monomer freezing process on the bean dregs to obtain frozen bean dregs;

[0042] Step S300: performing microdifferentiation on frozen okara to obtain microdifferentiated okara dietary fiber, and then adding the okara dietary fiber back into soy milk to prepare a high-fiber soy product; wherein,

[0043] In the step of performing monomer freezing treatment on the bean dregs, the freezing rate of the bean dregs from the initial temperature to the critical freezing temperature is lower than the freezing rate from the critical freezing temperature to the freezing point temperature, the temperature difference between the critical freezing temperature and the freezing point temperature is lower than a preset value, and the freezing rate of the bean dregs from the critical freezing temperature to the freezing point temperature is higher than the freezing rate from the freezing point temperature to the target freezing temperature.

[0044] In this embodiment, first, the dehulled soybeans are sequentially soaked, pulped, and separated to obtain soy milk and dregs, the water content and temperature of the dregs are monitored in real time, and the dregs are frozen in monomers, and the freezing rate during the monomer freezing process is controlled by real-time monitoring of the water content and temperature of the dregs to obtain frozen dregs with tiny crystals, and the differentiated dregs dietary fiber obtained after the frozen dregs are differentiated is backfilled into the soy milk to prepare high-fiber soy products. Here, through the monomer freezing process and the differentiated differentiation process, part of the insoluble dietary fiber in the dregs can be converted into soluble dietary fiber, thereby increasing the physiological function of the high-fiber soy products to the human body.

[0045] In this embodiment, the moisture content and temperature of the bean dregs in the single freezing process are monitored in real time, and the freezing rate of the bean dregs from the initial temperature to the critical freezing temperature is controlled to be less than the freezing rate from the critical freezing temperature to the freezing point temperature in the single freezing process, and the freezing rate of the bean dregs from the critical freezing temperature to the freezing point temperature is controlled to be greater than the freezing rate from the freezing point temperature to the target freezing temperature, so that the bean dregs are quickly cooled from the initial temperature to the critical freezing temperature, and slowly cooled from the critical freezing temperature to the freezing point temperature at a faster first freezing rate, and slowly cooled from the freezing point temperature to the target freezing temperature at a second freezing rate less than the first freezing rate, so as to ensure that the bean dregs can be cooled to the critical freezing temperature at a faster freezing rate during the single freezing process, and then quickly pass through the temperature range of the critical freezing temperature and the freezing point temperature at the first freezing rate, and cool to the target freezing temperature at the second freezing rate, so that the bean dregs can be quickly cooled to the critical freezing temperature, the quality of the bean dregs is ensured, and the temperature is quickly cooled through the temperature range of the critical freezing temperature and the freezing point temperature, so as to avoid the formation of large ice crystals in the bean dregs, and ensure that evenly distributed tiny ice crystals are formed inside the bean dregs, so as to facilitate the subsequent micro differentiation of the frozen bean dregs.

[0046] In this embodiment, the monomer freezing process is divided into an initial cooling stage and a freezing stage. The initial cooling stage includes a first stage in which the initial temperature is cooled to a critical freezing temperature and a second stage in which the critical freezing temperature is frozen to a freezing point temperature. The freezing stage is when the okara is cooled from the freezing point temperature to a target freezing temperature for forming frozen okara. That is, the freezing rate in the first stage is lower than the freezing rate in the second stage, and the freezing rate in the second stage is higher than the freezing rate in the freezing stage, so that the okara is cooled quickly in the first stage to avoid quality deterioration caused by non-enzymatic browning of the okara. The freezing rate of the okara in the second stage is higher than that in the first stage, that is, the okara passes through the second stage quickly at the first freezing rate, so that the water in the okara is frozen in situ to form uniformly distributed and small ice crystals, and is frozen to the target freezing temperature at the second freezing rate lower than the first freezing rate, thereby reducing energy consumption in the freezing stage and reducing the preparation cost of freezing the okara.

[0047] In this embodiment, the initial temperature is the temperature of the dregs after pulp-dregs separation, that is, the initial temperature is room temperature, the freezing point temperature is -5°C, the critical freezing temperature is any value in the range of 0°C to -1.0°C, and the temperature difference between the critical freezing temperature and the freezing point temperature is less than a preset value, which is any value in the range of 4.0°C to 5.0°C. That is, the critical freezing temperature and the freezing point temperature T ref The temperature difference between the critical freezing temperature and the freezing point temperature is less than any value in the range of 4.0°C to 5.0°C, that is, the critical freezing temperature can be 0°C, -0.1°C, -0.2°C, -0.4°C, -0.5°C, -0.6°C, -0.7°C, -0.8°C, -0.9°C or -1.0°C, or any value in the range of 0°C to -1.0°C. The preset value can be 4.0°C, 4.1°C, 4.2°C, 4.4°C, 4.7°C or 5.0°C, or any value in the range of 4.0°C to 5.0°C. When the temperature difference between the critical freezing temperature and the freezing point temperature is less than any value in the range of 4.0°C to 5.0°C, the bean dregs can quickly pass through the second stage, that is, they are cooled from the critical freezing temperature to the freezing point temperature at a larger first freezing rate, so that the moisture in the bean dregs forms tiny ice crystals in this process, preventing the formation of large ice crystals caused by the freezing rate in the second stage being too slow, thereby ensuring the freezing quality of the bean dregs in the monomer freezing process, that is, forming uniform and tiny ice crystals.

[0048] In this embodiment, the freezing rate in the freezing stage is lower than the freezing rate in the second stage, that is, the freezing rate of the bean dregs from the freezing point temperature to the target freezing temperature is lower than the freezing rate between the critical freezing temperature and the freezing point temperature, so as to effectively avoid the formation of excessively large ice crystals in the bean dregs and ensure that the ice crystals formed during the freezing process are small and evenly distributed.

[0049] In a further embodiment, in the step of performing a single freezing treatment on the okara, when the real-time temperature is between the critical freezing temperature and the freezing point temperature, the freezing rate is adjusted according to formula (1): and the freezing time from the critical freezing temperature to the freezing point temperature is less than the preset time;

[0050]

[0051] Wherein, T(t) is the real-time temperature, t is the time, Q is the cooling amount transferred to the okara by the cooling medium, m is the total mass of the okara, c w is the specific heat capacity of water in the okara, m w is the water mass in the wet dregs, w is the moisture content of the dregs, L f is the latent heat of water, the m w =m×w.

[0052] In this embodiment, when the real-time temperature is between the critical freezing temperature and the freezing point temperature, the dregs are in the second stage of the initial stage of monomer freezing. When the dregs are cooled to the critical freezing temperature, the water in the dregs begins to transform into ice crystals, the water content in the dregs gradually decreases, and the specific heat capacity of the water in the dregs decreases, that is, (m w ·L f +m·c w ) item gradually decreases, The term gradually increases, that is, in the process of cooling the dregs from the critical freezing temperature to the freezing point temperature, the real-time temperature gradually approaches the freezing point temperature, and the water in the dregs freezes in situ to form ice crystals, which reduces the water content in the dregs and the freezing rate The freezing rate in the first stage is smaller than that in the second stage, so as to ensure that the okara can be quickly reduced to the critical freezing temperature and reduced from the critical freezing temperature to the target freezing temperature at a faster rate, so as to prevent the formation of larger ice crystals during the freezing process of the okara due to the lower freezing rate and longer freezing time in the initial cooling stage.

[0053] In this embodiment, the preset time is any value in the range of 5min to 20min, that is, the freezing time from the critical freezing temperature to the freezing point temperature is any value in the range of 5min to 20min, which can be 5min, 6min, 7min, 8min, 9min, 10min, 12min, 14min, 16min, 18min or 20min, or any value in the range of 5min to 20min, so that the bean dregs can quickly pass through the temperature range of the critical freezing temperature and the freezing point temperature, ensuring that ice crystals can be quickly formed in the second stage of the monomer freezing stage, preventing the freezing rate from being too slow to generate large ice crystals with large volume and uneven distribution.

[0054] In this embodiment, the bean dregs in the first stage can be quickly cooled from the initial temperature to the critical freezing temperature, that is, the temperature is reduced at a faster cooling rate in the first stage, which can ensure the quality of the bean dregs, improve the production efficiency of the first stage, and the first stage does not generate excessive energy consumption, thereby reducing production costs. Here, the initial temperature is room temperature.

[0055] In this embodiment, the second stage performs a single freezing process on the okara at a faster first freezing rate, so that the okara can quickly pass through the maximum ice crystal formation temperature zone, so as to form small and evenly distributed ice crystals inside the okara, prevent the okara from staying in the maximum ice crystal formation temperature zone for too long during the freezing process, avoid the formation of large and uneven ice crystals inside the okara, and improve the freezing effect of the okara. Here, the maximum ice crystal formation temperature zone is a temperature range of -1°C to -5°C.

[0056] In this embodiment, the freezing rate in the freezing stage is lower than the freezing rate in the second stage, that is, the second freezing rate is lower than the first freezing rate, so that the bean curd dregs that quickly cross the maximum ice crystal temperature formation zone can continue to be frozen to the target freezing temperature, which is convenient for the subsequent storage and transportation of the frozen bean curd dregs. In this embodiment, continuing to freeze at the second freezing rate that is lower than the first freezing rate can reduce energy consumption in the freezing stage and reduce production costs.

[0057] In a further embodiment, in the step of performing a monomer freezing treatment on the okara, the cooling amount Q transferred by the cooling medium to the okara is adjusted according to the following formula:

[0058] Q = h·A·ΔT·t (2);

[0059] Wherein, h is the heat transfer coefficient, A is the contact surface area between the okara and the freezing medium, ΔT is the temperature difference between the okara and the freezing medium, and t is the freezing time. Here, the heat transfer coefficient h is a variable as the temperature of the okara decreases, ΔT is the temperature difference between the okara and the freezing medium, and as the temperature of the okara decreases, the temperature of the cooling medium is adjusted to make the freezing rate of the second stage larger, ensuring that the okara can pass through the temperature range of the critical freezing temperature and the freezing point temperature within a preset time, and preventing the formation of large ice crystals.

[0060] In a further embodiment, the freezing medium is liquid nitrogen, that is, the okara in a suspended state is sprayed with liquid nitrogen to quickly freeze the okara individually, and the freezing rate of the okara in the individual freezing process is adjusted according to the real-time water content and temperature of the okara to ensure that the okara can reach the corresponding freezing rate in both the second stage and the freezing stage, so as to ensure the quality of the okara while reducing the formation of large ice crystals in the okara, and at the same time reduce the energy consumption in the individual freezing process of the okara, thereby reducing the production cost. In other embodiments, cold air at -35°C to -40°C can also be used to freeze the okara in a fluidized state.

[0061] In a further embodiment, before step S200, the high-fiber bean product production technology further includes:

[0062] Step S110: pre-dehydrating the okara.

[0063] In step S110, pre-dehydration can reduce the free water content in the bean dregs, so as to significantly reduce the number of ice crystals formed in the bean dregs during the freezing process, and reduce the volume of ice crystals, which is beneficial to the micro-differentiation of frozen bean dregs and improves the quality of bean dregs dietary fiber. At the same time, pre-dehydration reduces the free water content in the bean dregs, thereby shortening the freezing time, and because the specific heat capacity and latent heat of phase change of water are high, the energy consumption required for freezing is also reduced accordingly after the water content is reduced, thereby improving the efficiency of the freezing equipment. In addition, it can also avoid the problem of agglomeration of the bean dregs dietary fiber after micro-differentiation after crushing. Here, the pre-dehydration method can be centrifugal dehydration, extrusion dehydration or filter press dehydration.

[0064] In a preferred embodiment, the pre-dehydration method is centrifugal dehydration. The bean dregs are pre-dehydrated using a centrifuge, which can quickly dehydrate a large amount of bean dregs due to its large capacity and high dehydration efficiency, thereby improving production efficiency.

[0065] In this embodiment, after the okara is pre-dehydrated, the okara is subjected to fluidization treatment, so that the okara is in a dispersed and suspended state for monomer freezing, which is conducive to micro-differentiation. At the same time, it can also prevent the crushed frozen okara dietary fiber from being diluted with soybean milk due to a large amount of water when it is backfilled into soybean milk, thereby ensuring the quality of high-fiber soybean products.

[0066] After step S110, the pre-dehydrated okara is individually frozen in a fluidized state to prevent the okara from sticking to each other during the freezing process and to prevent the okara from condensing into lumps after the freezing process, which makes it difficult to perform subsequent differentiation and thawing. Individual freezing helps to fully contact the okara with the freezing medium, making the cooling more uniform and ensuring that the okara that has been individually frozen can form fine ice crystals.

[0067] In step S300, when the frozen okara is differentiated, the frozen okara is always kept in a frozen state, so that the differentiated frozen okara has a certain hardness and is easy to be crushed into a uniform powder state during the differentiation process, thereby improving the efficiency and effect of differentiation. In this embodiment, the temperature fluctuation is controlled to prevent the occurrence of freeze-thaw phenomenon, thereby controlling the particle size of the okara powder after differentiation, which is beneficial to the subsequent dispersion of the okara powder backfilled into the soy milk, thereby improving the uniformity and taste of the product.

[0068] In a further embodiment, the mass ratio of dregs dietary fiber powder to soy milk in high-fiber soy products is any value in the range of 8% to 12%. In this embodiment, the mass ratio of dregs dietary fiber powder to soy milk in high-fiber soy products can be 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11% or 12%, or any value in the range of 8% to 12%. When the mass ratio of dregs dietary fiber powder to soy milk in high-fiber soy products is within the above range, the dietary fiber content in the soy products can be significantly increased to meet the demand for high-fiber products, while increasing the soluble dietary fiber content in high-fiber soy products, which is beneficial for consumers to take in more high-quality dietary fiber and improve human health. At the same time, the mass ratio of dregs dietary fiber powder to soy milk in high-fiber soy products is controlled within the range of 8% to 12%, which can ensure the dietary fiber content without affecting the taste and texture of the soy products.

[0069] Figure 2 The present invention is a schematic flow chart of a method for preparing a high-fiber coated tofu pre-cooked dish according to an embodiment of the present invention.

[0070] like Figure 2 As shown, the present invention also provides a method for preparing a high-fiber coated tofu pre-prepared dish, comprising any of the above-mentioned production technologies for high-fiber bean products, and the preparation method further comprises the following steps:

[0071] Step S400: pre-treating high-fiber tofu to prepare high-fiber tofu blocks;

[0072] Step S500: coating the high-fiber tofu block in a vacuum state to prepare a high-fiber coated tofu block;

[0073] Step S600: vacuum-packing and quick-freezing the high-fiber coated tofu blocks to obtain a high-fiber coated tofu pre-prepared dish.

[0074] In this embodiment, high-fiber tofu blocks are first cut into blocks to obtain high-fiber tofu blocks, and the high-fiber tofu blocks are coated with glaze under a vacuum state to prepare high-fiber coated tofu blocks; the high-fiber coated tofu blocks are vacuum-packed and quick-frozen to prepare a high-fiber coated prefabricated tofu dish that can be stored for a preset time.

[0075] In this embodiment, the high-fiber tofu blocks obtained after pretreatment are coated in a vacuum state, and the coated high-fiber tofu blocks are vacuum-packaged and quickly frozen to prepare a high-fiber coated tofu pre-prepared dish. The high-fiber tofu blocks are coated in a vacuum state, that is, the gas inside the tofu blocks is extracted by vacuum treatment, so that the coating solution can quickly penetrate into the high-fiber tofu blocks, thereby shortening the coating time and improving the coating efficiency.

[0076] In a further embodiment, the patina treatment includes any one of enzyme treatment, acid treatment, alkali treatment, and a mixed solution of sodium bicarbonate and calcium chloride. In this embodiment, the patina treatment can be an enzyme treatment, an acid treatment, an alkali treatment, or a mixed solution of sodium bicarbonate and calcium chloride, so that the patina solution is infiltrated into the surface of the high-fiber tofu block to form a coating layer on the surface, giving the high-fiber tofu block a different texture, taste, and flavor. That is, in the preparation method of the high-fiber patina tofu pre-prepared dish, the patina treatment can be any of the above-mentioned treatment methods, which can be selected according to actual needs, and the method of the patina treatment is not limited here.

[0077] In a further embodiment, the pressure in the vacuum state is any value in the range of -0.5MPa to -0.8MPa, that is, the pressure in the vacuum state for patina treatment can be -0.5MPa, -0.6MPa, -0.7MPa or -0.8MPa, or any value in the range of -0.5MPa to -0.8MPa. The vacuum degree within the above range can achieve a better patina effect while ensuring the structure of the high-fiber tofu block, ensuring that the high-fiber tofu block will not shrink or deform excessively during the patina treatment.

[0078] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0079] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the invention patent. It should be pointed out that for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be based on the attached claims.

Claims

1. A production technology of high-fiber bean products, characterized in that: include: The dehulled soybeans are processed in sequence by soaking, pulping and pulp-residue separation to obtain soybean milk and soybean dregs respectively; Acquiring the real-time moisture content and real-time temperature of the bean dregs, and performing a monomer freezing process on the bean dregs to obtain frozen bean dregs; The frozen okara is subjected to microdifferentiation to obtain okara dietary fiber, and the okara dietary fiber is added back into the soy milk to prepare a high-fiber soy product; wherein, In the step of performing monomer freezing treatment on the bean okara, a freezing rate of the bean okara from an initial temperature to a critical freezing temperature is smaller than a freezing rate from the critical freezing temperature to the freezing point temperature, a temperature difference between the critical freezing temperature and the freezing point temperature is smaller than a preset value, and a freezing rate of the bean okara from the critical freezing temperature to the freezing point temperature is larger than a freezing rate from the freezing point temperature to a target freezing temperature.

2. The production technology according to claim 1, characterized in that: In the step of subjecting the okara to monomer freezing treatment, When the real-time temperature is between the critical freezing temperature and the freezing point temperature, adjust the freezing rate according to the following formula and the freezing time from the critical freezing temperature to the freezing point temperature is less than the preset time; Wherein, Q is the cooling amount transferred by the cooling medium to the okara, m is the total mass of the okara, c w is the specific heat capacity of water in the okara, m w is the water mass in the wet dregs, w is the moisture content of the dregs, L f is the latent heat of water, the m w =m×w.

3. The production technology according to claim 2, characterized in that: In the step of performing a monomer freezing treatment on the okara, the cooling amount Q transferred by the cooling medium to the okara is adjusted according to the following formula; Q = h·A·ΔT·t; Wherein, h is the heat transfer coefficient, A is the contact surface area between the okara and the freezing medium, ΔT is the temperature difference between the okara and the freezing medium, and t is the freezing time.

4. The production technology according to claim 3, characterized in that: The freezing medium is liquid nitrogen.

5. The production technology according to claim 4, characterized in that Before the step of obtaining the real-time moisture content and real-time temperature of the okara and performing monomer freezing treatment on the okara to obtain frozen okara, the method further comprises: The okara is pre-dehydrated.

6. The production technology according to claim 5, characterized in that The mass ratio of the okara powder to the soy milk in the high-fiber soy product is any value in the range of 8% to 12%.

7. A method for preparing a high-fiber coated tofu pre-cooked dish, characterized in that: The production technology of high-fiber bean products according to any one of claims 1 to 6, wherein the preparation method further comprises the following steps: Pre-treating high-fiber tofu to prepare high-fiber tofu blocks; Carrying a coating treatment on the high-fiber tofu block under a vacuum state to prepare a high-fiber tofu block; The high-fiber coated tofu blocks are vacuum-packed and quick-frozen to prepare a high-fiber coated tofu pre-prepared dish.

8. The preparation method according to claim 7, characterized in that: The patina treatment includes any one of enzyme treatment, acid treatment, alkali treatment and a mixed solution of sodium bicarbonate and calcium chloride.

9. The preparation method according to claim 8, characterized in that: The pressure in the vacuum state is any value in the range of -0.5 MPa to -0.8 MPa.

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