Production process of composite bean product

Abstract

The invention relates to a production process of a composite bean product. The production process comprises the following process steps: step 1, screening and cleaning soybeans; step 2, soaking: soaking the soybeans in water at a certain temperature, and adding cellulase into the water; step 3, crushing and pulping: crushing and pulping the soaked soybeans, adding a defoaming agent into the soybeans, and performing separation treatment on the ground primary pulp for multiple times to obtain soybean milk and bean dregs; step 4, boiling the soybean milk and filtering: carrying out lipoxygenase inactivation treatment on the soybean milk, then heating and cooking the soybean milk thoroughly, and after boiling, waiting until the soybean milk is cooled to 60-75 DEG C; step 5, curdling: curdling is carried out for many times by adopting a ternary compounding agent, curdling is carried out by adopting a dynamic stepped coagulator adding method during curdling, and a three-stage stirring process is further included, and step 6, after standing is carried out to form uncongealed bean curd, processing of bean products such as soft bean curd, bean curd sheets, hard bean curd and white dried bean curd is carried out respectively. And various bean products can be produced on one production line.

Description

Technical Field

[0001] The present invention relates to the technical field of soy product processing, and specifically to a production process for composite soy products. Background Art

[0002] Soy products are foods processed mainly from beans such as soybeans, adzuki beans, green beans, peas, and broad beans. Most soy products are tofu and its reprocessed products coagulated from the soy milk of soybeans.

[0003] The production of traditional soy products generally relies on family workshops. The production capacity of a single family workshop is limited, and the varieties of soy products produced are relatively single. With the development of the times, people have invented the production of soy products on a production line. The existing production process of the soy product production line generally can only produce a single type of soy product. If other soy products need to be produced, additional production lines are required. Summary of the Invention

[0004] In order to solve the problem that the existing production process of the soy product production line generally can only produce a single type of soy product and additional production lines are required if other soy products need to be produced, the present invention proposes a production process and method for composite soy products to solve the above problems.

[0005] A production process for composite soy products includes the following process steps:

[0006] Step 1: Screening and cleaning of soybeans;

[0007] Step 2: Soaking: Soak the soybeans in water at a certain temperature and add cellulase to the water;

[0008] Step 3: Crushing and grinding: Crush the soaked soybeans for grinding, add an antifoaming agent thereto, and perform multiple separation treatments on the ground raw pulp to obtain soy milk and soybean dregs;

[0009] Step 4: Boiling and filtering the soy milk: Inactivate the lipoxygenase in the soy milk and then heat it to boiling. After boiling, wait for the soy milk to cool to 60°C - 75°C;

[0010] Step 5: Coagulating the soy milk: Use a ternary compounding agent for multiple coagulations. The ternary compounding agent is composed of 25% - 35% magnesium chloride, 45% - 55% calcium sulfate, and 10% - 30% glucono-δ-lactone (GDL). When coagulating the soy milk, use the dynamic stepped coagulant addition method for coagulation. The dosage of the ternary compounding agent for different products is different, and the concentration of the coagulant in the soy milk gradually increases along the forward direction of the production line. The soy milk with different coagulant concentration gradients is output separately;

[0011] It further includes a three-stage stirring process, and the three-stage stirring process includes;

[0012] Pre-mixing: Stirring speed is 180 - 220 rpm, stirring time is 15 s;

[0013] Main mixing: Stirring speed is 480 - 520 rpm, stirring time is 30 s;

[0014] Fine mixing: Stirring speed is 90 - 110 rpm, stirring time is 60 s.

[0015] The production sequence of soy products is sorted from low to high according to the demand for coagulants, and in ascending order, they are soft tofu, dried bean curd sheets, firm tofu, and dried tofu;

[0016] Step 6: After standing to form tofu curd, process soy products such as soft tofu, dried bean curd sheets, firm tofu, and dried tofu respectively.

[0017] Furthermore, when screening soybeans, they can be classified into high-protein groups and medium-low protein groups according to the protein content of soybeans. The high-protein group is set as the raw material for firm tofu and dried tofu products to further enrich the taste.

[0018] Furthermore, when soaking soybeans, the water temperature and soaking time vary with the season. In winter, the water temperature is 18°C and the soaking time is 10 - 12 h. In summer, the water temperature is 12°C and the soaking time is 4 - 6 h. In spring and autumn, the water temperature is 15°C and the soaking time is 8 - 10 h. At the same time, add cellulase to the water to decompose the soybean cell wall, improving the crushing efficiency while reducing the generation of bean dregs.

[0019] Furthermore, the theoretical dosage of cellulase is calculated according to the following formula:

[0020]

[0021] Among them;

[0022] Q 酶 : Dosage of cellulase (g);

[0023] C 纤维 : Cellulose content of raw materials (g / g), which is a measured value. The cellulose content of soybeans is generally 18% - 22%;

[0024] V 原料 : Mass of processed raw materials (kg);

[0025] A 酶 : Activity of enzyme preparation (U / g), and the activity of commercial enzymes is usually 5,000 - 50,000 U / g;

[0026] T: Processing time h, usually 0.5 - 1.5 h;

[0027] μ: Enzyme activity utilization rate (usually taken as 0.6 - 0.8);

[0028] When the processed product is soft tofu, the following technological steps are further included:

[0029] A1. Add a ternary compounding agent to the soybean milk for coagulation. The addition amount of the ternary compounding agent is 1.8%-2% of the mass of the soybean milk. The coagulation temperature is 70°C - 75°C, and the standing time is 40 min - 45 min;

[0030] A2. After standing, the soybean milk becomes bean curd. The bean curd is sub-packed and then sterilized and formed to complete the production of soft tofu.

[0031] When the processed product is thousand-layered bean curd sheets, the following technological steps are further included:

[0032] B1. Add a ternary compounding agent to the soybean milk for coagulation. The addition amount of the ternary compounding agent is 2.2%-2.4% of the mass of the soybean milk. The coagulation temperature is 80°C - 82°C, and the standing time is 25 min - 30 min to form bean curd;

[0033] B2. Break the bean curd and pour it layer by layer into a mold, and separate each layer of bean curd with a water-permeable cloth;

[0034] B3. Extrude the bean curd in the mold to form thousand-layered bean curd sheets.

[0035] When the produced product is firm tofu, the following technological steps are further included:

[0036] C1. Add a ternary compounding agent to the soybean milk for coagulation. The addition amount of the ternary compounding agent is 2.5%-2.8% of the mass of the soybean milk. The coagulation temperature is 85°C - 88°C, and the standing time is 15 min - 20 min to form bean curd;

[0037] C2. Break the bean curd and put it into a mold;

[0038] C3. Extrude the bean curd in the mold to form firm tofu.

[0039] When the produced product is dried bean curd, the following technological steps are further included:

[0040] D1. Add a ternary compounding agent to the soybean milk for coagulation. The addition amount of the ternary compounding agent is 3%-3.2% of the mass of the soybean milk. The coagulation temperature is 88°C - 90°C, and the standing time is 10 min - 15 min to form bean curd;

[0041] D2. Add brine to the bean curd;

[0042] D3. Place the bean curd in a mold and press it into shape to form dried bean curd.

[0043] Furthermore, when making soft tofu, a small amount of coagulant is added to the soy milk to ensure the formation of a delicate gel, further ensuring the smooth taste of the soft tofu. At the same time, using a relatively low temperature of 70°C - 75°C and a long standing time, glucono-delta-lactone (GDL) slowly releases gluconic acid during hydrolysis, gently reducing the pH of the soy milk, avoiding local over-acidity causing violent protein denaturation, and at the same time binding with calcium ions and magnesium ions to delay the coagulation speed and form a uniform gel network, which is the key to ensuring the smooth and tender taste of soft tofu;

[0044] Furthermore, the hydrolysis reaction of GDL is as follows:

[0045] GDL + H 2 O → gluconic acid

[0046] Furthermore, when making thousand-layer tofu sheets, a medium dose of coagulant is added to balance the elongation rate and forming efficiency of the thousand-layer tofu sheets. Using medium temperature and appropriate coagulation time, calcium ions and gluconic acid act synergistically to balance the flexibility of the thousand-layer tofu sheets.

[0047] Furthermore, when making firm tofu, a large dose of coagulant is used to quickly crosslink a large amount of protein in the soy milk to form a dense structure. At the same time, using high temperature and short standing time, magnesium ions cooperate with the protein to form a crosslinked protein network, forming the dense taste of firm tofu.

[0048] In step three, the dynamic addition amount of the coagulant in multiple soymilk coagulations is calculated using the following formula;

[0049] Q i =C i ×m i

[0050] Wherein, Q i : The dosage of the coagulant for the i-th product, unit kg;

[0051] C i : The concentration of the coagulant required for this product, percentage of the mass of the soy milk;

[0052] m i : The amount of soy milk used to produce this product, unit kg.

[0053] It also includes a concentration compensation system. The concentration compensation system includes a flow sensor and a concentration sensor, and also includes a PLC. The PLC is electrically connected to the flow sensor and the concentration sensor. The PLC dynamically adjusts the addition amount of the coagulant according to the following formula;

[0054]

[0055] Further, when the actual consumption of a certain process exceeds the expected usage, resulting in insufficient remaining soy milk, and when the remaining soy milk is greater than the minimum requirement for producing soy products

[0056] Balance the coagulant concentration in the soy milk according to the following formula:

[0057]

[0058] Where Q 修正 : The dosage of coagulant to be supplemented, unit kg;

[0059] C 目标 : The target concentration of the current product, unit %;

[0060] m 剩余 : The actual remaining soy milk volume, unit kg;

[0061] Q 已加 : The dosage of coagulant already added at the current stage, unit kg.

[0062] When the calculated Q 修正 is negative, the negative value indicates that dilution is required instead of supplementing coagulant.

[0063] When the actual consumption of a certain process exceeds the expected usage, resulting in insufficient remaining soy milk, and when the remaining soy milk is less than the minimum requirement for producing soy products, at this time, the coagulant concentration in the soy milk is too high, and soy milk needs to be increased to reduce the coagulant concentration. The increased soy milk volume is calculated according to the following formula:

[0064] C 初始 ×V 原豆浆 =C 初始 ×(V 原豆浆 +V 添加

[0065] Further, the thousand - sheet bean curd is further processed to form vegetarian chicken.

[0066] Further, the dried bean curd is processed to form tea - flavored dried bean curd, stinky dried bean curd, and deep - fried dried bean curd.

[0067] Compared with the prior art, the present invention has the following beneficial effects:

[0068] 1. Dynamic gradient coagulant addition: Using a ternary compounding agent, through a dynamic stepped addition method, the coagulant concentration gradually increases along the production line. Different concentrations of soy milk are respectively used to produce soy products with different coagulant requirements from low to high, enabling a single production line to produce multiple different soy products, and at the same time using different optimal concentration ratios to adapt to different soy products.

[0069] 2. Concentration compensation system

[0070] Integrate a flow sensor, a concentration sensor and a PLC control system to monitor the remaining amount of soymilk and the concentration of coagulant in real time, dynamically adjust the dosage of coagulant through a formula to ensure concentration accuracy, and avoid product quality fluctuations caused by dosage deviations.

[0071] 3. Three-stage stirring process: Control the stirring speed and time in stages to optimize the mixing uniformity of the coagulant and soymilk, and improve the texture of the tofu brain.

[0072] 4. Raw material classification and enzymatic hydrolysis optimization: Classify according to the soybean protein content. High-protein soybeans are used for old tofu and dried tofu to improve the product taste. Add cellulase to decompose the soybean cell wall, reduce soybean dregs and increase the yield of soymilk. The soaking parameters, water temperature and time are adjusted according to the season, taking into account both efficiency and effect. Description of the Drawings

[0073] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, for those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0074] Figure 1 It is the production flowchart A of compound soy products;

[0075] Figure 2 It is the production flowchart B of compound soy products;

[0076] Figure 3 It is the flowchart of soybean screening;

[0077] Figure 4 It is the reprocessing flowchart of dried tofu. Detailed Embodiment

[0078] In order to make the purpose, technical solutions and advantages of the present invention clearer, the following further details the present invention in conjunction with embodiments. It should be understood that the specific embodiments described here are only used to explain the present invention, and are not used to limit the present invention.

[0079] The following further describes the application principle of the present invention in conjunction with the drawings and specific embodiments.

[0080] As Figures 1-4 shown: A production process of compound soy products includes the following process steps:

[0081] Step 1. Soybean screening and cleaning;

[0082] Step 2. Soaking: Soak the soybeans in water at a certain temperature and add cellulase to the water;

[0083] Step 3. Crushing and pulping: Crush the soaked soybeans for pulping, add an antifoaming agent thereto, and subject the obtained raw pulp to multiple separation treatments to obtain soymilk and soybean dregs;

[0084] Step 4. Boiling and filtering the soymilk: Inactivate lipoxygenase in the soymilk and then heat and boil it. After boiling, wait for the soymilk to cool to 60°C - 75°C;

[0085] Step 5. Coagulating the soymilk: Use a ternary compounding agent for multiple coagulations. The ternary compounding agent consists of 30% magnesium chloride, 50% calcium sulfate, and 20% glucono-δ-lactone (GDL). When coagulating the soymilk, use the dynamic stepped coagulant addition method for coagulation. The dosages of the ternary compounding agent for different products are different, and the coagulant concentration in the soymilk gradually increases along the forward direction of the production line. The soymilk with different coagulant concentration gradients is output separately;

[0086] It further includes a three-stage stirring process, and the three-stage stirring process includes;

[0087] Pre-mixing: Stirring speed is 180 - 220 rpm, and stirring time is 15 s;

[0088] Main mixing: Stirring speed is 480 - 520 rpm, and stirring time is 30 s;

[0089] Fine mixing: Stirring speed is 90 - 110 rpm, and stirring time is 60 s.

[0090] The production sequence of soy products is sorted from low to high according to the coagulant demand, and from low to high are tender tofu, dried bean curd sheets, old tofu, and dried tofu in turn;

[0091] Step 6. After standing to form tofu curd, process soy products such as tender tofu, dried bean curd sheets, old tofu, and dried tofu respectively.

[0092] Furthermore, when screening soybeans, they can be classified into a high-protein group and a medium-low protein group according to the protein content of the soybeans. Set the high-protein group as the raw material for old tofu and dried tofu products to further enrich the taste.

[0093] Furthermore, when soaking soybeans, the water temperature and soaking time vary with the season. The water temperature in winter is 18°C and the soaking time is 10 - 12 h. The water temperature in summer is 12°C and the soaking time is 4 - 6 h. The water temperature in spring and autumn is 15°C and the soaking time is 8 - 10 h. At the same time, add cellulase to the water to decompose the soybean cell wall, improve the crushing efficiency and reduce the generation of soybean dregs.

[0094] Furthermore, the theoretical dosage of cellulase is calculated according to the following formula:

[0095]

[0096] Wherein;

[0097] Q 酶 : Dosage of cellulase (g);

[0098] C 纤维 : Content of raw material cellulose (g / g), which is the measured value, and the content of soybean cellulose is generally 18%-22%;

[0099] V 原料 : Mass of treated raw material (kg);

[0100] A 酶 : Activity of enzyme preparation (U / g), and the activity of commercial enzyme is usually 5,000-50,000 U / g;

[0101] T: Treatment time (h), usually 0.5-1.5 h;

[0102] μ: Utilization rate of enzyme activity (usually taken as 0.6-0.8);

[0103] When the processed product is soft tofu, the following technological steps are also included:

[0104] A1. Add a ternary compounding agent to the soymilk for coagulation. The addition amount of the ternary compounding agent is 1.8%-2% of the mass of the soymilk, the coagulation temperature is 70°C-75°C, and the standing time is 40 min-45 min;

[0105] A2. The soymilk after standing becomes bean curd. The bean curd is sub-packed and then sterilized and formed to complete the production of soft tofu.

[0106] When the processed product is thousand-layer tofu sheets, the following technological steps are also included:

[0107] B1. Add a ternary compounding agent to the soymilk for coagulation. The addition amount of the ternary compounding agent is 2.2%-2.4% of the mass of the soymilk, the coagulation temperature is 80°C-82°C, and the standing time is 25 min-30 min to form bean curd;

[0108] B2. Break the bean curd and pour it layer by layer into the mold, and separate each layer of bean curd with a water-permeable cloth;

[0109] B3. Extrude the bean curd in the mold to form thousand-layer tofu sheets.

[0110] When the produced product is firm tofu, the following technological steps are also included:

[0111] C1. Add a ternary compounding agent to the soymilk for coagulation. The addition amount of the ternary compounding agent is 2.5%-2.8% of the mass of the soymilk, the coagulation temperature is 85°C-88°C, and the standing time is 15 min-20 min to form bean curd;

[0112] C2. Break the fresh tofu curd and put it into a mold;

[0113] C3. Extrude the fresh tofu curd in the mold to form the firm tofu.

[0114] When the product is dried bean curd, the following technological steps are further included:

[0115] D1. Add a ternary compounding agent to the soybean milk for coagulation. The addition amount of the ternary compounding agent is 3%-3.2% of the mass of the soybean milk. The coagulation temperature is 88°C - 90°C, and the standing time is 10 min - 15 min to form fresh tofu curd;

[0116] D2. Add brine to the fresh tofu curd;

[0117] D3. Place the fresh tofu curd in a mold and press it into shape to form dried bean curd.

[0118] Furthermore, when making soft tofu, add less coagulant to the soybean milk to ensure the formation of a delicate gel, further ensuring the smooth taste of the soft tofu. At the same time, use a relatively low temperature of 70°C - 75°C and a longer standing time, so that GDL, that is, glucono-δ-lactone, slowly releases gluconic acid during hydrolysis, gently reducing the pH of the soybean milk, avoiding local over-acidity leading to violent protein denaturation, and at the same time binding with calcium ions and magnesium ions to delay the coagulation speed and form a uniform gel network, which is the key to ensuring the smooth and tender taste of soft tofu;

[0119] Furthermore, the hydrolysis reaction of GDL is:

[0120] GDL + H 2 O → gluconic acid

[0121] Furthermore, when making thousand-layered bean curd sheets, add a medium dose of coagulant to balance the elongation rate and forming efficiency of the thousand-layered bean curd sheets, and use medium temperature and appropriate coagulation time to make calcium ions and gluconic acid act synergistically to balance the flexibility of the thousand-layered bean curd sheets.

[0122] Furthermore, when making firm tofu, use a large dose of coagulant to quickly crosslink a large amount of protein in the soybean milk to form a dense structure. At the same time, use high temperature and short standing time to make magnesium ions cooperate with proteins to form a crosslinked protein network, forming the dense taste of firm tofu.

[0123] In step three, the dynamic addition amount of the coagulant in multiple coagulations is calculated by the following formula;

[0124] Q i =C i ×m i

[0125] Among them, Q i : The dosage of the coagulant for the i-th product, unit kg;

[0126] C i : The concentration of the coagulant required for this product, as a percentage of the mass of the soy milk.

[0127] m i : The amount of soy milk used to produce this product, in kg.

[0128] It also includes a concentration compensation system. The concentration compensation system includes a flow sensor and a concentration sensor, and also includes a PLC. The PLC is electrically connected to the flow sensor and the concentration sensor, and the PLC dynamically adjusts the amount of coagulant added according to the following formula;

[0129]

[0130] Further, when the actual usage amount in a certain process exceeds the expected usage amount, resulting in insufficient remaining soy milk, and when the remaining amount of soy milk is greater than the minimum requirement for producing soy products

[0131] Balance the concentration of the coagulant in the soy milk according to the following formula:

[0132]

[0133] Among them, Q 修正 : The measured amount of coagulant to be supplemented, in kg;

[0134] C 目标 : The target concentration of the current product, in %;

[0135] m 剩余 : The actual remaining amount of soy milk, in kg;

[0136] Q 已加 : The amount of coagulant already added at the current stage, in kg.

[0137] When the calculated Q 修正 is negative, the negative value indicates that dilution is required, rather than supplementing the coagulant.

[0138] When the actual usage amount in a certain process exceeds the expected usage amount, resulting in insufficient remaining soy milk, and when the remaining amount of soy milk is less than the minimum requirement for producing soy products, at this time, the concentration of the coagulant in the soy milk is too high, and soy milk needs to be added to reduce the concentration of the coagulant. The amount of soy milk to be added is calculated according to the following formula:

[0139] C 初始 ×V 原豆浆 =C 初始 ×(V 原豆浆 +V 添加

[0140] Further, the dried bean curd sheets are further processed to form vegetarian chicken.

[0141] Further, white dried tofu is processed to form tea dried tofu, stinky dried tofu, and deep-fried dried tofu.

[0142] For those skilled in the art, it is obvious that the present invention is not limited to the details of the above-described exemplary embodiments, and without departing from the spirit or basic characteristics of the present invention, the present invention can be implemented in other specific forms. Therefore, in any regard, the embodiments should be regarded as exemplary and non-limiting. The scope of the present invention is defined by the appended claims rather than the above description. Therefore, all changes falling within the meaning and scope of the equivalent elements of the claims are intended to be encompassed within the present invention.

[0143] In addition, it should be understood that although this specification is described according to embodiments, not every embodiment only contains an independent technical solution. This narrative manner of the specification is only for clarity. Those skilled in the art should regard the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A composite bean product production process, characterized in that: The process steps include: Step 1: Screening and cleaning of soybeans; Step 2: Soaking: Soak the soybeans in water at a certain temperature and add cellulase to the water; Step 3, grinding and refining: grinding and refining the soaked soybeans, adding a defoaming agent, and performing multiple separation treatments on the ground pulp to obtain soybean milk and soybean dregs; Step 4, boiling and filtering: After the soy milk is inactivated by lipoxygenase treatment, it is heated and cooked. After boiling, the soy milk is cooled to 60°C-75°C; Step 5, soy milk: multiple soy milking is performed using a ternary compounding agent, wherein the ternary compounding agent includes magnesium chloride, calcium sulfate and glucono-δ-lactone. The soy milking is performed using a dynamic step-by-step coagulant addition method. Different products use different amounts of the ternary compounding agent for soy milking. The coagulant concentration in the soy milk gradually increases along the production line. Soy milks with different coagulant concentration gradients are output respectively. The production order of soy products is arranged from low to high according to the coagulant demand, and the order from low to high is soft tofu, thousand sheets, tofu, and white dried bean curd. Step 6. After the tofu pudding is left to stand and formed, it is processed into soft tofu, thousand sheets, old tofu, white dried tofu and other soy products.

2. A composite bean product production process according to claim 1, characterized in that: When the processed product is soft tofu, the following process steps are also included: A1. Add the ternary compounding agent to the soy milk for slurrying, wherein the addition amount of the ternary compounding agent is 1.8%-2% of the mass of the soy milk, the slurrying temperature is 70°C-75°C, and the standing time is 40min-45min; A2. After standing, the soy milk becomes tofu pudding, which is packaged and sterilized to form, completing the production of tender tofu.

3. The composite bean product production process according to claim 1, characterized in that: When the processed product is tofu, the following process steps are also included: B1. Adding a ternary compounding agent to soybean milk for slurrying, wherein the amount of the ternary compounding agent added is 2.2%-2.4% of the mass of the soybean milk, the slurrying temperature is 80° C.-82° C., and the standing time is 25 min-30 min to form tofu pudding; B2. Crush the tofu pudding and pour it layer by layer into the mold, using a permeable cloth to separate each layer of tofu pudding; B3. Squeeze the tofu pudding in the mold to form the bean curd sheets.

4. The composite bean product production process according to claim 1, characterized in that: When the product produced is old tofu, the following process steps are also included: C1. Adding a ternary compounding agent to soybean milk for slurrying, wherein the amount of the ternary compounding agent added is 2.5%-2.8% of the mass of the soybean milk, the slurrying temperature is 85° C.-88° C., and the standing time is 15 min-20 min to form tofu pudding; C2. Crush the tofu pudding and put it into the mold; C3. Squeeze the tofu pudding in the mold to shape the firm tofu.

5. The composite bean product production process according to claim 1, characterized in that: When the product produced is dried bean curd, the following process steps are also included: D1. Adding a ternary compounding agent to soybean milk for slurrying, wherein the amount of the ternary compounding agent added is 3%-3.2% of the mass of soybean milk, the slurrying temperature is 88° C.-90° C., and the standing time is 10 min-15 min to form tofu pudding; D2. Add marinade to the tofu pudding; D3. Place the tofu pudding in a mold and squeeze it into shape to form dried tofu.

6. The composite bean product production process according to claim 1, characterized in that: The dynamic addition amount of the coagulant in the multiple slurrying in step 3 is calculated using the following formula: Q i =C i ×m i Among them, Q i : The amount of coagulant used for the i-th product, in kg; C i : The concentration of coagulant required for the product, as a percentage of soy milk mass; m i :The amount of soy milk used to produce this product, in kg.

7. The composite bean product production process according to claim 6, characterized in that: It also includes a concentration compensation system, which includes a flow sensor and a concentration sensor, and also includes a PLC, which is electrically connected to the flow sensor and the concentration sensor, and the PLC dynamically adjusts the amount of coagulant added according to the following formula; 8. The composite bean product production process according to claim 7, characterized in that: When the actual amount of a process exceeds the expected amount, resulting in insufficient remaining soy milk, the coagulant concentration in the soy milk is balanced according to the following formula: Among them, Q 修正 : The amount of coagulant to be added, in kg; C 目标 : Target concentration of the current product, unit: %; m 剩余 : The actual remaining amount of soy milk, in kg; Q 已加 : The amount of coagulant added in the current stage, in kg.

9. The composite bean product production process according to claim 8, characterized in that: When the concentration of coagulant in soy milk is too high and it is necessary to increase the amount of soy milk to reduce the concentration of coagulant, the amount of soy milk to be increased is calculated according to the following formula: C 初始 ×V 原豆浆 =C 初始 ×(V 原豆浆 +V 添加 )。 10. The composite bean product production process according to claim 1, characterized in that: The step five also includes a three-stage stirring process, and the three-stage stirring process includes: Premixing: stirring speed 180-220rpm, stirring time 15s; Main mixing: stirring speed 480-520rpm, stirring time 30s; Fine mixing: stirring speed 90-110rpm, stirring time 60s.

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