Bean product formula process and extraction method
By using specific ratios and soaking treatments of non-GMO soybeans with multiple beans in the soy product formulation process, combined with reasonable heating and pressing methods, nutritional loss and environmental problems in soy product production are solved, and efficient and balanced Tofu production improves the taste and storage time of the product.
Patent Information
- Application Number
- CN202411576700.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-06
- Publication Date
- 2025-01-10
AI Technical Summary
The existing soy product formulas lead to the loss of water-soluble proteins and vitamins during soaking and boiling, anti-nutrient residues, affecting digestion and absorption, and the production process has high labor intensity and low efficiency, making it difficult to control texture and taste, and wastewater and solid waste disposal. Improper pressure on the environment.
Soak and grind with a specific ratio of non-GMO soybeans with black beans, mung beans, red beans and peas, add salt solution and pure water to enhance the taste and nutrition of soy milk, and ensure the delicate texture of the tofu through reasonable heating, coagulation and pressing. , and pre-cooling treatment and vacuum packaging to extend the shelf life.
It improves the nutritional value, taste and storage time of soy products, ensures the balanced nutrition and natural quality of the products, reduces the intensity of production labor and environmental pressure, and improves the texture and storage effect of tofu.
Smart Images
Figure CN119279152A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of bean product processing, and more specifically to a bean product formula process and an extraction method. Background Art
[0002] Soy products are foods made from soybeans or other beans and are widely found in the diets of many cultures around the world. They typically include tofu (dried tofu, tofu skin), soy milk, fermented tofu, tofu skin, dried tofu, fermented black beans, etc.
[0003] During the soaking and boiling processes of existing soy product formula processes, water-soluble proteins and vitamins may be lost, reducing the nutritional value of soy products. Although soaking and boiling can remove some anti-nutrients, some anti-nutritional factors still remain, which may affect the digestion and absorption of soy products. It is difficult to control the texture and taste of tofu and other soy products, which requires precise control of the amount of coagulant and pressing time.
[0004] The traditional soy product production process is labor-intensive and inefficient, making it unsuitable for large-scale industrial production. The soy product production process also produces a large amount of wastewater and solid waste, such as dregs, which can cause environmental stress if not properly handled.
[0005] Therefore, in view of the above technical problems, it is necessary to provide a soy product formula process and extraction method. Summary of the invention
[0006] The purpose of the present invention is to provide a bean product formula process and an extraction method to solve the above-mentioned problems.
[0007] In order to achieve the above purpose, the technical solution provided by an embodiment of the present invention is as follows:
[0008] A bean product formula process comprises the following steps:
[0009] S1. Non-genetically modified soybeans are preferably used as the main ingredient, and black beans, mung beans, red beans and peas are added as auxiliary ingredients;
[0010] S2. Proportioning by total mass ratio: soybeans account for 40%-60%, black beans account for 10%-30%, mung beans account for 10%-20%, red beans account for 5%-15%, and peas account for 1%-10%;
[0011] S3. Wash all beans and soak them separately;
[0012] S4, mixing the soaked beans, adding an appropriate amount of purified water and grinding to obtain soy milk;
[0013] S5. Filter the ground soy milk through filter cloth to remove the dregs and obtain fine soy milk liquid.
[0014] As a further improvement of the present invention, the soaking time of beans in step S3 is 8-12 hours.
[0015] As a further improvement of the present invention, 0.1%-0.5% salt solution is added when the beans are soaked in step S3.
[0016] As a further improvement of the present invention, the weight ratio of the purified water added in step S4 to the main ingredients and auxiliary ingredients is 8-10:1.
[0017] As a further improvement of the present invention, the temperature of the pure water added in step S4 is controlled at 20°C-30°C.
[0018] A method for extracting soy products comprises the following steps:
[0019] ① Pour the filtered soy milk into a pot, heat to 60-70 degrees Celsius, and maintain the temperature for 5-10 minutes;
[0020] ② Add coagulant to warm soy milk, stir evenly and let it stand for 15-20 minutes to solidify the soy milk into tofu-like shape;
[0021] ③Put the solidified tofu blocks into a mold, apply appropriate pressure at 4-10 degrees Celsius to squeeze out excess water to obtain tofu;
[0022] ④ After pre-cooling for 30 minutes, cut the tofu into different shapes as needed and vacuum pack them.
[0023] As a further improvement of the present invention, the soy milk is heated in step ① by intermittent stirring.
[0024] As a further improvement of the present invention, the coagulant in step ② is gluconolactone and calcium sulfate.
[0025] As a further improvement of the present invention, the amount of the coagulant in step ② is 10-20g of gluconolactone and calcium sulfate per 1000ml of soy milk.
[0026] As a further improvement of the present invention, the pressure applied in step ③ is 40-60 kg, the pressing time is 20-40 minutes, and the pressure is gradually increased.
[0027] Compared with the prior art, the advantages of the present invention are:
[0028] This solution ensures the nutritional balance and natural quality of the product by selecting non-genetically modified soybeans and a variety of beans as the main and auxiliary ingredients; the specific ratio and soaking time allow the beans to fully absorb water and soften, and fine soy milk is obtained after grinding, which improves the taste and nutritional content of the soy milk. The addition of salt solution during the soaking process further improves the flavor of the beans; the water temperature and water volume are controlled during grinding to ensure that the concentration and nutrition of the soy milk are not destroyed; in the extraction method, reasonable heating temperature and time, appropriate coagulant and dosage, and gradual pressurization are used to effectively ensure the uniform coagulation of the soy milk and the fine texture of the tofu; the pre-cooling treatment and vacuum packaging steps extend the shelf life of the product, improve the texture and preservation effect of the tofu, thereby significantly improving the nutritional value, taste and shelf life of the soy products. BRIEF DESCRIPTION OF THE DRAWINGS
[0029] Figure 1 It is the formula process flow chart of the present invention;
[0030] Figure 2 It is a flow chart of the extraction method of the present invention;
[0031] Figure 3 This is a comparison table of experimental data between the present invention and the prior art. DETAILED DESCRIPTION
[0032] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention; it is obvious that the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments, and all other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making creative work are within the scope of protection of the present invention.
[0033] Embodiment 1:
[0034] See also Figure 1 , a bean product formula process and extraction method, comprising the following steps:
[0035] S1. Non-genetically modified soybeans are preferably used as the main ingredient, and black beans, mung beans, red beans and peas are added as auxiliary ingredients;
[0036] S2. Proportioned by total mass ratio: soybeans account for 60%, black beans account for 20%, mung beans account for 10%, red beans account for 5%, and peas account for 5%;
[0037] S3. Wash all beans and soak them separately;
[0038] S4, mixing the soaked beans, adding an appropriate amount of purified water and grinding to obtain soy milk;
[0039] S5, filtering the ground soy milk through a filter cloth to remove the dregs of soybeans to obtain a fine soy milk liquid;
[0040] By selecting and blending a variety of beans, we ensure that the nutritional content of soy products is more balanced and the taste is richer. At the same time, the filtering process ensures the fineness of the soy milk and improves the quality of the product.
[0041] In step S3, the beans are soaked for 12 hours. The appropriate soaking time allows the beans to fully absorb water, softens the bean structure, facilitates subsequent grinding, and ensures the fineness and uniformity of the soy milk.
[0042] In step S3, 0.5% salt solution is added when the beans are soaked. By adding the salt solution during the soaking process, the flavor and texture of the beans can be improved, and it helps to remove part of the bean smell and improve the taste of the product.
[0043] The weight ratio of the pure water added in step S4 to the main ingredients and auxiliary ingredients is 10:1. By controlling the ratio of water to beans, the ground soy milk is ensured to have a suitable concentration, thereby improving the taste and nutritional value of the soy milk.
[0044] The temperature of the pure water added in step S4 is controlled at 30° C. By controlling the water temperature during grinding, high temperature is avoided from destroying the nutrients in the beans, thereby ensuring that the nutrients of the soy milk are retained and the taste is stable.
[0045] See also Figure 2 , a method for extracting soy products, comprising the following steps:
[0046] ① Pour the filtered soy milk into a pot, heat to 70 degrees Celsius, and maintain the temperature for 5 minutes;
[0047] ② Add coagulant to warm soy milk, stir evenly and let it stand for 20 minutes to solidify into tofu-like shape;
[0048] ③Put the solidified tofu blocks into a mold, apply appropriate pressure at 4 degrees Celsius to squeeze out excess water to obtain tofu;
[0049] ④ After precooling for 30 minutes, cut the tofu into different shapes as needed and vacuum pack them;
[0050] By controlling the heating temperature and time, the nutrients are ensured not to be destroyed; after adding the coagulant, the standing time is appropriate to ensure that the soy milk is fully coagulated; the low-temperature pressing and pre-cooling steps ensure the texture of the tofu and extend the shelf life, and vacuum packaging further enhances the preservation effect of the product.
[0051] In step ①, the soy milk is heated by intermittent stirring to prevent the soy milk from sticking to the bottom and to ensure uniform heating, thereby ensuring that the texture and taste of the soy milk are consistent during the heating process.
[0052] In step ②, the coagulant is gluconolactone and calcium sulfate. By using gluconolactone and calcium sulfate as coagulants, the soy milk can be coagulated quickly to form tofu with fine texture and good taste.
[0053] In step ②, the amount of coagulant is 10g of gluconolactone and calcium sulfate per 1000ml of soy milk. By clarifying the amount of coagulant, it is ensured that the soy milk can be effectively coagulated to form tofu with uniform texture, while avoiding the problem of insufficient or excessive amount of coagulant.
[0054] The pressure applied in step ③ is 60 kg, and the pressing time is 20 minutes. The gradual pressurization method can avoid the tofu blocks from being damaged during the pressing process, ensure the uniform texture of the tofu, and improve the quality of the product.
[0055] Embodiment 2:
[0056] A bean product formula process and extraction method, comprising the following steps:
[0057] S1. Non-genetically modified soybeans are preferably used as the main ingredient, and black beans, mung beans, red beans and peas are added as auxiliary ingredients;
[0058] S2. Proportioned by total mass ratio: soybeans account for 50%, black beans account for 15%, mung beans account for 15%, red beans account for 10%, and peas account for 10%;
[0059] S3. Wash all beans and soak them separately;
[0060] S4, mixing the soaked beans, adding an appropriate amount of purified water and grinding to obtain soy milk;
[0061] S5, filtering the ground soy milk through a filter cloth to remove the dregs of soybeans to obtain a fine soy milk liquid;
[0062] By selecting and blending a variety of beans, we ensure that the nutritional content of soy products is more balanced and the taste is richer. At the same time, the filtering process ensures the fineness of the soy milk and improves the quality of the product.
[0063] In step S3, the beans are soaked for 10 hours. The appropriate soaking time allows the beans to fully absorb water, softens the bean structure, facilitates subsequent grinding, and ensures the fineness and uniformity of the soy milk.
[0064] In step S3, 0.3% salt solution is added when the beans are soaked. By adding the salt solution during the soaking process, the flavor and texture of the beans can be improved, and it helps to remove part of the bean smell and improve the taste of the product.
[0065] The weight ratio of the pure water added in step S4 to the main ingredients and auxiliary ingredients is 9:1. By controlling the ratio of water to beans, the ground soy milk is ensured to have a suitable concentration, thereby improving the taste and nutritional value of the soy milk.
[0066] The temperature of the pure water added in step S4 is controlled at 25° C. By controlling the water temperature during grinding, high temperature is avoided from destroying the nutrients in the beans, thereby ensuring that the nutrients of the soy milk are retained and the taste is stable.
[0067] A method for extracting soy products comprises the following steps:
[0068] ① Pour the filtered soy milk into a pot, heat to 65 degrees Celsius, and maintain the temperature for 8 minutes;
[0069] ② Add coagulant to warm soy milk, stir evenly and let it stand for 18 minutes to solidify into tofu-like shape;
[0070] ③Put the solidified tofu blocks into a mold, apply appropriate pressure at 7 degrees Celsius to squeeze out excess water to obtain tofu;
[0071] ④ After precooling for 30 minutes, cut the tofu into different shapes as needed and vacuum pack them;
[0072] By controlling the heating temperature and time, the nutrients are ensured not to be destroyed; after adding the coagulant, the standing time is appropriate to ensure that the soy milk is fully coagulated; the low-temperature pressing and pre-cooling steps ensure the texture of the tofu and extend the shelf life, and vacuum packaging further enhances the preservation effect of the product.
[0073] In step ①, the soy milk is heated by intermittent stirring to prevent the soy milk from sticking to the bottom and to ensure uniform heating, thereby ensuring that the texture and taste of the soy milk are consistent during the heating process.
[0074] In step ②, the coagulant is gluconolactone and calcium sulfate. By using gluconolactone and calcium sulfate as coagulants, the soy milk can be coagulated quickly to form tofu with fine texture and good taste.
[0075] In step ②, the amount of coagulant is 15g of gluconolactone and calcium sulfate per 1000ml of soy milk. By clarifying the amount of coagulant, it is ensured that the soy milk can be effectively coagulated to form tofu with uniform texture, while avoiding the problem of insufficient or excessive amount of coagulant.
[0076] The pressure applied in step ③ is 50 kg, and the pressing time is 30 minutes. The gradual pressurization method can avoid the tofu blocks from being damaged during the pressing process, ensure the uniform texture of the tofu, and improve the quality of the product.
[0077] Embodiment 3:
[0078] A bean product formula process and extraction method, comprising the following steps:
[0079] S1. Non-genetically modified soybeans are preferably used as the main ingredient, and black beans, mung beans, red beans and peas are added as auxiliary ingredients;
[0080] S2. Proportioned by total mass ratio: soybeans account for 40%, black beans account for 25%, mung beans account for 19%, red beans account for 15%, and peas account for 1%;
[0081] S3. Wash all beans and soak them separately;
[0082] S4, mixing the soaked beans, adding an appropriate amount of purified water and grinding to obtain soy milk;
[0083] S5, filtering the ground soy milk through a filter cloth to remove the dregs of soybeans to obtain a fine soy milk liquid;
[0084] By selecting and blending a variety of beans, we ensure that the nutritional content of soy products is more balanced and the taste is richer. At the same time, the filtering process ensures the fineness of the soy milk and improves the quality of the product.
[0085] In step S3, the beans are soaked for 8 hours. The appropriate soaking time allows the beans to fully absorb water, softens the bean structure, facilitates subsequent grinding, and ensures the fineness and uniformity of the soy milk.
[0086] In step S3, 0.1% salt solution is added when the beans are soaked. By adding the salt solution during the soaking process, the flavor and texture of the beans can be improved, and it helps to remove part of the bean smell and improve the taste of the product.
[0087] The weight ratio of the pure water added in step S4 to the main ingredients and auxiliary ingredients is 8:1. By controlling the ratio of water to beans, it is ensured that the ground soy milk has a suitable concentration, thereby improving the taste and nutritional value of the soy milk.
[0088] The temperature of the pure water added in step S4 is controlled at 20° C. By controlling the water temperature during grinding, high temperature is avoided from destroying the nutrients in the beans, thereby ensuring that the nutrients of the soy milk are retained and the taste is stable.
[0089] A method for extracting soy products comprises the following steps:
[0090] ① Pour the filtered soy milk into a pot, heat to 60 degrees Celsius, and maintain the temperature for 10 minutes;
[0091] ② Add coagulant to warm soy milk, stir evenly and let it stand for 15 minutes to solidify the soy milk into tofu-like shape;
[0092] ③Put the solidified tofu blocks into a mold, apply appropriate pressure at 10 degrees Celsius to squeeze out excess water to obtain tofu;
[0093] ④ After precooling for 30 minutes, cut the tofu into different shapes as needed and vacuum pack them;
[0094] By controlling the heating temperature and time, the nutrients are ensured not to be destroyed; after adding the coagulant, the standing time is appropriate to ensure that the soy milk is fully coagulated; the low-temperature pressing and pre-cooling steps ensure the texture of the tofu and extend the shelf life, and vacuum packaging further enhances the preservation effect of the product.
[0095] In step ①, the soy milk is heated by intermittent stirring to prevent the soy milk from sticking to the bottom and to ensure uniform heating, thereby ensuring that the texture and taste of the soy milk are consistent during the heating process.
[0096] In step ②, the coagulant is gluconolactone and calcium sulfate. By using gluconolactone and calcium sulfate as coagulants, the soy milk can be coagulated quickly to form tofu with fine texture and good taste.
[0097] In step ②, the amount of coagulant is 20g of gluconolactone and calcium sulfate per 1000ml of soy milk. By clarifying the amount of coagulant, it is ensured that the soy milk can be effectively coagulated to form tofu with uniform texture, while avoiding the problem of insufficient or excessive amount of coagulant.
[0098] The pressure applied in step ③ is 40 kg, and the pressing time is 40 minutes. The gradual pressurization method can prevent the tofu blocks from being damaged during the pressing process, ensure the uniform texture of the tofu, and improve the quality of the product.
[0099] It can be seen from the above technical solutions that the present invention has the following beneficial effects:
[0100] The invention ensures the nutritional balance and natural quality of the product by selecting non-genetically modified soybeans and a variety of beans as main and auxiliary materials; the specific ratio and soaking time enable the beans to fully absorb water and soften, and fine soy milk is obtained after grinding, which improves the taste and nutritional components of the soy milk, and the addition of salt solution during the soaking process further improves the flavor of the beans; the water temperature and water volume are controlled during grinding to ensure that the concentration and nutrition of the soy milk are not destroyed; in the extraction method, the uniform coagulation of the soy milk and the fine texture of the tofu are effectively ensured through reasonable heating temperature and time, appropriate coagulant and dosage, and gradual pressurization; the pre-cooling treatment and vacuum packaging steps extend the shelf life of the product, improve the texture and preservation effect of the tofu, and thus significantly improve the nutritional value, taste and preservation time of the soy product.
[0101] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.
[0102] In addition, it should be understood that although the present specification is described according to embodiments, not every embodiment contains only one independent technical solution. This narrative method of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation methods that those skilled in the art can understand.
Claims
1. A bean product formulation process, characterized in that: The following steps are involved: S1. Non-genetically modified soybeans are preferably used as the main ingredient, and black beans, mung beans, red beans and peas are added as auxiliary ingredients; S2. Proportioning by total mass ratio: soybeans account for 40%-60%, black beans account for 10%-30%, mung beans account for 10%-20%, red beans account for 5%-15%, and peas account for 1%-10%; S3. Wash all beans and soak them separately; S4, mixing the soaked beans, adding an appropriate amount of purified water and grinding to obtain soy milk; S5. Filter the ground soy milk through filter cloth to remove the dregs and obtain fine soy milk.
2. A bean product formulation process according to claim 1, characterized in that: The beans are soaked for 8-12 hours in step S3.
3. A bean product formulation process according to claim 1, characterized in that: In step S3, 0.1%-0.5% salt solution is added when the beans are soaked.
4. A bean product formulation process according to claim 1, characterized in that: The weight ratio of the purified water added in step S4 to the main material and the auxiliary material is 8-10:
1.
5. The bean product formula process according to claim 1, characterized in that: The temperature of the purified water added in step S4 is controlled at 20°C-30°C.
6. A method for extracting soy products, characterized in that: The following steps are involved: ① Pour the filtered soy milk into a pot, heat to 60-70 degrees Celsius, and maintain the temperature for 5-10 minutes; ② Add coagulant to warm soy milk, stir evenly and let it stand for 15-20 minutes to solidify the soy milk into tofu-like shape; ③Put the solidified tofu blocks into a mold, apply appropriate pressure at 4-10 degrees Celsius to squeeze out excess water to obtain tofu; ④ After pre-cooling for 30 minutes, cut the tofu into different shapes as needed and vacuum pack them.
7. The method for extracting soy products according to claim 6, characterized in that: In the step ①, the soy milk is heated by intermittent stirring.
8. The method for extracting soy products according to claim 6, characterized in that: In the step ②, the coagulant is gluconolactone and calcium sulfate.
9. The method for extracting soy products according to claim 6, characterized in that: In the step ②, the dosage of the coagulant is 10-20 g of gluconolactone and calcium sulfate per 1000 ml of soy milk.
10. The method for extracting soy products according to claim 6, characterized in that: The pressure applied in step ③ is 40-60 kg, the pressing time is 20-40 minutes, and the pressure is gradually increased.