CN1557188A - Method for producing bean curd product without waste water - Google Patents

Abstract

The invention discloses a method for producing bean curd products without waste water. Soybeans and peanuts are used as protein raw materials, and a new process of no waste water discharge and reduced nutrient loss is implemented to achieve the goals of saving water, energy, increasing production, saving time, no pollution, reducing production costs and improving the nutritional quality of products. Through the dry cleaning and selection of raw soybeans and peanuts, cold oil pressing, and crushing of soybean meal, according to the requirements for the protein content of the product, adjust the amount of grinding water to control the concentration of soybean milk. After adding coagulants, traditional tofu and new boxed tofu can be produced. , bagged tofu and soy milk and other products. To achieve the benefits of enterprise efficiency, products with rich nutrition and no pollution to the environment.

Description

Production method of non-wastewater bean curd product

Technical field

The invention relates to the technical field of soybean food processing, in particular to a method for manufacturing soybean protein food without waste water.

Background technique

Tofu is a traditional soybean food in my country, which is deeply loved by consumers. However, in the traditional processing technology in the past, a large amount of water resources were consumed in the process of washing beans, soaking beans, refining and transporting beans with water. Generally, 10-15 kg of water was consumed for producing 1 kg of tofu; secondly, in the whole In the production process, eutrophic waste water needs to be continuously discharged, which causes a lot of pollution to the environment. Enterprises need to pay a lot of sewage charges for this, and spend a lot of money to build waste treatment equipment; The active nutrients are discharged along with the wastewater, reducing the nutritional and health value of soybean products. Generally, the active nutrients such as oligosaccharides, isoflavones, saponins and other water-soluble vitamins and whey protein contained in soybeans are greatly lost. According to the National Soybean Engineering Technology The research center determined that the average loss was about 70%.

Contents of the invention

The purpose of the present invention is to propose a set of water-saving, cost-saving, energy-saving, no-wastewater, and nutrient-rich preparation methods for the series of bean protein tofu products aimed at the deficiencies in the above existence.

The purpose of the present invention is to be achieved through the following technical solutions.

A kind of production method of non-wastewater bean curd product is prepared through the following process by using soybean protein as raw material:

(1) Dry cleaning of raw materials: using concentrators, spiral separators, friction removal and polishing machines, cylindrical sieve machines and dust collection equipment to dry remove all kinds of impurities in the raw materials, so that the content of impurities is less than 0.3%. , to meet food hygiene and cleaning requirements;

(2) Cold-pressed oil treatment of clean raw materials; use a cold press or a screw press to extract the oil contained in the raw materials;

(3) Grinding of defatted bulk soybean meal: use a pulverizer to crush the soybean meal to 20-40 mesh;

(4) Water immersion, grinding and deslagging of degreased raw material powder: After soaking raw material powder and water in a weight ratio of 1:2 to 3 for 1 hour, add water for grinding. Adjust the amount of water added, the water content of the soy milk reaches 80-95%, and then remove the bean dregs;

(5) Boiling: Boil the soybean milk for 3 to 5 minutes and then stop cooking;

(6) Soymilk solidification and molding: There are two processing methods. One is to pour the soymilk into a container equipped with 0.3% coagulant when it is cooled to 70-95°C, and pour it into a stainless steel box after cooling. Serve as a traditional plate-and-frame tofu; the other is to wait for the soy milk to cool below 35°C, add 0.3% coagulant, pour it into a small packaging box or bag, seal it, and then heat it to 80-100°C to extinguish it. Bacteria and solidification, Serve tofu products.

The following series of bean products can be produced by changing part of the process or adding some auxiliary materials in the process of the above method:

When refining in step (4), the water content of the soybean milk reaches 90% to 95%. After boiling in step (5), it is poured into a homogenizer for homogenization to obtain a soybean milk product;

Squeeze out 5-20% of the water content from the aged tofu solidified in step (6) with a water content of 80-85%, to form a series of dried bean curd products; the pressed water can be used for refining and adding water;

Put the soymilk ground into step (4) together with the bean dregs into a JTM50 ultra-fine refiner for grinding, and when the fineness reaches more than 300 mesh, then go through steps (5) and (6) to obtain dregs-free tofu products;

The soybean milk boiled in step (5), while adding coagulant in step (6), then add vegetable powder and/or vitamins to prepare colored tofu products such as green and light yellow;

The dry raw beans are directly cleaned by the peeling machine, soaked with 3 times the amount of water, and the beans are processed through steps (4), (5), and (6), and tofu products can also be produced. The excess water soaked in this method can be recycled Adding water for refining;

The above-mentioned soy protein is the protein contained in soybean or peanut;

The coagulant is one or more of bittern (magnesium chloride, calcium chloride), gypsum (calcium sulfate), lactone (glucolide), new coagulant succinic acid, transglutaminase, and the like.

The beneficial effects of the present invention are as follows: one is that the original method of water washing of the raw material beans is changed to dry mechanical cleaning, and the beans soaked in a large amount of water are changed to bean powder soaked in a small amount of water. The amount of water required is controlled within the scope of quantitative water use, and a small amount of surplus water is also recycled without waste water discharge, which can save about 80% of the traditional water consumption, so that only 1 kg of water is needed for each kg of tofu produced; The discharge of wastewater overcomes the problem of environmental pollution caused by the large discharge of nutrient-rich wastewater in the traditional tofu production industry; the third is that the nutrients contained in the raw beans themselves are less lost and better protected, and the loss of nutrients compared with the original process is reduced. About 50%, wherein 15% of soybean fat loss along with bean dregs in the original method production has been recovered. Thereby the nutritional value and health care function of tofu products are improved. Use DU-6000 spectrometer, 721 spectrophotometer, sugar content meter, etc. to measure the traditional and the tofu products made by this method respectively: the soybean oligosaccharides increased by 78%, the soybean saponins increased by 62%, the isoflavones increased by 21%, and the soluble Vitamins and whey protein can be increased by 50% each, and the total nutritional content in tofu can be increased by 50%. Fourth, due to saving a lot of water and previous sewage discharge, the cost of waste water treatment equipment construction has been exempted, and the benefits of oil have been increased in the cold pressing oil process. It also saves more than half of the time in the bean flour soaking process, and reduces the water content by 40-50% in the pulp cooking process, achieving the goals of saving time, energy, water, increasing production, and increasing income, thereby reducing the entire production cost. , the output of tofu products increased by more than 10%, and the total benefit increased by more than 20%.

Detailed ways

The present invention will be further described in detail below in conjunction with the examples.

Example 1:

Get 100 kilograms of soybeans, and process them according to the following steps and techniques:

(1) Dry cleaning of soybeans: use Xφ600 drum sieve sorting machine, Cφ800 spiral sorter, N70 air jet iron roller friction remover and other equipment, use permanent magnets to remove iron impurities, and use reaming dragons to send beans Friction removes all kinds of impurities on the surface of soybeans, the screen removes granular impurities larger or smaller than beans, and the suction fan removes dust, etc. Through the combined action of the above-mentioned machinery, the soybeans meet the cleaning requirements, and the impurity content is less than 0.3% (taken as ash) portion assay);

(2) Clean soybeans with 200T cold press or rzrx95b screw oil press for cold pressing oil (to avoid thermal denaturation of protein), and the oil yield reaches 80-90% of soybean oil content;

(3) Block defatted soybean meal is pulverized with a SF-400 high-speed pulverizer; the fineness is 20 to 40 mesh;

(4) Degreased soybean flour is soaked in 3 times the weight of water for 1 hour, and then gradually poured into the FDM-Z automatic pulp and residue separation refiner for refining. And according to the water content requirements of different tofu products, add water in an appropriate amount to make the water content of soy milk reach about 80% or 90% respectively;

(5) Pour the soymilk into the cooking tank, heat while stirring, and stop cooking after boiling for 3 minutes;

(6) Solidification production of traditional plate and frame tofu: cool the boiled soybean milk with a water content of 80% to 75°C to 95°C and pour it into a container with 0.3% gypsum and internal fat mixed coagulant dissolved in a small amount of water in advance , after natural homogenization, quickly pour it into the formed stainless steel frame, and after cooling, it will become plate and frame tofu. 100 kg of soybeans can produce about 500-600 kg of plate and frame tofu;

(7) Solidification of small boxed or bagged tofu: cool the cooked soybean milk with a water content of 90% to below 35°C, add 0.3% internal fat coagulant and mix evenly, then pour it into a plastic box with an automatic grouting machine or inside the bag, seal it, then heat it to 98°C and keep it warm for 30 minutes, the soy milk is sterilized and solidified by heat, and the product is ready. 100 kg of soybeans can be packed into boxes or bags of about 700 kg of tofu;

The following series of bean products can be produced by changing part of the process or adding some auxiliary materials during the implementation of the above method:

Soymilk: When refining, add water to make the soymilk with a water content of 95-98% pour it into the GRB30-6D high-pressure homogenizer. After homogenization, it becomes a milky soymilk product. 100kg of soybeans can produce more than 1,000kg of soymilk;

Dried bean curd: Squeeze out 5-20% of the water from the old tofu with a water content of 80-85% through a special bean curd press, and then make a series of dried bean curd products; the extruded water is returned for refining and adding water ;

Dregs-free tofu: Soymilk and bean dregs ground through the above step (4) are put into a DJM130L ultra-fine refiner for grinding, and when the fineness reaches 300 mesh or more, then go through steps (5), (6) or (7) to prepare dregs-free tofu;

Colored tofu: After boiling the pulp, add vegetable powder and/or vitamins while adding coagulant in step (6) to produce green or light yellow colored tofu.

Embodiment 2,

Get 100 kilograms of peanuts and process them according to the following steps and processes:

(1) Peanuts are removed by Xφ600 drum sieve sorting machine, vacuumed by a vacuum cleaner, iron-absorbed stone and other processes to remove all impurities on the peanut kernels, and meet the food hygiene requirements with an impurity content of less than 0.3%;

(2) Remove the peanut clothes with a special machine for removing peanut kernels;

(3) Use a 200T cold press or rzrx95b screw press to extract 80-90% of the oil contained in the peanut kernels;

(4) Use the SF-400 high-speed pulverizer to pulverize the oil-pressed peanut kernels into 20-40 mesh powder;

(5) Soak the peanut powder with 3 times the amount of water for 1 hour;

(6) Use FDM-Z automatic slag separation and refining machine to add water and refine, and determine the amount of water to be added according to the different requirements of tofu varieties, so that the water content of soybean milk reaches 80-85% for firm tofu and 85-90% for soft tofu; Soy milk is 90-95%;

(7) The ground pulp is boiled rapidly, boiled for 3 minutes, and then stopped boiling;

(8) Quickly add 50% cooked hot soybean milk with the same water content to the above-mentioned cooked hot peanut milk; sex;

(9) When peanut milk is used to prepare tofu series products, the method is the same as in Example 1.

Example 3:

Get 100 kilograms of soybeans and process them according to the following steps:

(1) Dry the soybeans with an ED-1500 hot air dryer. When the water content reaches about 10%, use a ZQ soybean peeler to remove the soybean skin;

(2) Soak the clean bean kernels in 3 times the weight of water, soak for 3 hours when the temperature is higher than 25°C, and soak for 6 hours when the temperature is lower than 25°C;

(3) Take out the water-absorbed bean kernels from the soaking container, put them into the FDM-2 automatic pulp and residue separation refiner for refining, and the excess soaking water can be used as additional water for refining;

(4) Just can produce same bean curd product by embodiment 1 step (5), (6), (7).

Claims (8)

1. do not have waste water bean-curd product production method, it is characterized in that with the peas protein being raw material, be prepared from through following machining process:

(1) dry cleaning of raw material: adopt refiner, spiral, friction removal of impurities polishing machine and garden shaft screen machinery and dust collection equipment, dry method is removed all kinds of foreign material in the raw material, reaches the cleaning requirement;

(2) pressed oil of cleaning raw material is handled: adopt cold press or screw oil expeller to squeeze grease;

(3) pulverizing of defatted soybean meal: adopt pulverizer that dregs of beans is pulverized;

Water logging bubble, defibrination and the slagging-off of (4) degreasing raw meal: after raw meal and water soak 1 hour in 1: 2～3 ratios, begin to add the water mill slurry, in defibrination, add the water yield with tender different requirements adjustings always, make the soya-bean milk water content between 80～95%, filter and remove bean dregs according to bean curd;

(5) mashing off: soya-bean milk boiled stop boiling after 3～5 minutes;

(6) soya-bean milk curing molding: two kinds of processing methods are arranged, a kind of when being cooled to 70～95 ℃ for soya-bean milk, pour in the container of being furnished with an amount of coagulating agent, pour into after stirring evenly in the shallow type square box of stainless steel, the cooling back conventional panels frame bean curd; Another kind of for treating that soya-bean milk is cooled to below 35 ℃, add after an amount of coagulating agent is combined, pour in small-sized packing box or the bag, through sealing, heat again to 8～100 ℃ of sterilization curing, tofu product.

2, method according to claim 1 is characterized in that, makes water content reach 90～95% during step (4) defibrination, pours homogeneous in the homogenizer behind step (5) mashing off into, soya milk product.

3, method according to claim 1 is characterized in that, the water content that step (6) is solidified is 80～85% processed bean curd, therefrom extrude 5～20% moisture content after, the dried bean curd series of products; Extrude water and can remake defibrination interpolation water usefulness.

4, method according to claim 1 is characterized in that, soya-bean milk that step (4) is worn into and bean dregs drop into ultra-fine fiberizer and grind, and fineness reaches 300 orders when above, again by (5) and (6) step, the dreg-free tofu goods.

5, method according to claim 1 is characterized in that, behind step (5) mashing off, when step (6) adds coagulating agent, adds Vegetable powder and/or vitamin again and just can produce the color bean curd goods.

6, method according to claim 1 is characterized in that, raw material also can directly be handled through the peeling machine cleaning, after soaking with 3 times of water yields, through step (4), (5), (6), promptly produces bean-curd product again; This method is soaked water more than needed and be can be used for defibrination interpolation water.

7,, it is characterized in that described peas protein is soybean, the contained albumen of peanut according to arbitrary method of claim 1 to 6.

8, according to claim 1,3,4,5 or 6 described bean-curd product production methods is characterized in that described coagulating agent is bittern (magnesium chloride, a calcium chloride), gypsum (calcium sulfate), lactones (glucose lactones) or new coagulant butanedioic acid, the mixture of one or more in the glutamine transaminase.