Technological Study And Plant Design For Automatic Production Of Soymilk-dreg Repeated Curing-fermentation Liquid Of Legumelin Coagulation Semi-dehydrated Tofu

Soybean processing in China has a history of more than two thousand years. Inrecent years, the industry is developing rapidly. Shaoyang in Hunan province is animportant accumulation area of producing soybean products in China, whose outputvalue in2013was nearly2billion yuan. Shaoyang semi-dehydrated tofu on the basisof national intangible cultural heritage--Wugang thick gravy-stewed semi-dehydratedtofu is the main representative of semi-dehydrated tofu in Xiang-style, which has theunique processing craft, good-quality product whose processing technology andproduct is increasingly popular with peers home and abroad. However, its craft andformulation differs from person to person, which has the strong skill, deficienttechnical nature, and simple and crude processing equipment, having difficulty inmeeting requirements of industrialized production.There have been a certain result of soybean processing craft home and abroad,but its automatic production line and plant design research is rarely reported. On thebasis that the field of soybean processing has had research findings and currentequipment foundation and aiming at unique processing technology of leisuresemi-dehydrated tofu in Shaoyang area of Hunan province, the topic designed theautomatic production line matching traditional craft and completed plant design.Details are as follows:1. Design of production line: By adopting the method by combining craftresearch and survey and designed, we design the automatic production line ofsemi-dehydrated tofu taking the unique production craft of Wugang thickgravy-stewed semi-dehydrated tofu such as the pulping process of soymilk-dregrepeated curing, coagulation process of fermentation liquid of legumelin, dryingprocess and impregnated bittern process as key, among which the pulping process issoymilk-dreg repeated curing craft: on the basis of using ordinary boiling process tomake the first soybean milk, it boils the separated soybean dregs with water and thenget the second soybean milk though separating process. We get soybean milk that issuitable for coagulation of fermentation liquid of legumelin through combining andboiling the first two soybean milk. Coagulation is the coagulation process of fermentation liquid of legumelin: legumelin is naturally fermented to be acidfermentation liquid of legumelin, which coagulates the coagulator. And it is equippedwith automatic recycling, fermentation, and recombined system.Key craft parameter are confirmed as follows: soaking time6-15h (watertemperature38℃-2℃), proportion of soaking soybean and water1:3.95, two boilingtemperature and time92.2℃,4.7min；92.5℃,4.4min, separated sieve mesh number120, soybean milk thickness5.5°Brix, coagulation temperature and time78℃,40min,pH of fermentation liquid of legumelin and adding proportion4.10,42%, pressingstrength0.12MPa, pressing time18min, drying time180min, drying air temperature78℃, stewing temperature and time70℃,40min, and bittern thickness28°Brix etc.From soaking to the final finished product, the new production line enablesleisure semi-dehydrated tofu processing basically to realize the automatic standardoperation, and to be equipped with CIP washing system, which is the pioneer in theindustry.2. Completed plant design: We completed the plant design of the project ofproducing10,000tons of soybean products in Hunan Liwen Food Co., Ltd., whosekey content includes the confirmation of product plan and output, raw materials andproduct quality standard, equipment type election, fixed number of labors, materialbalance calculation, Estimation of water-electricity-steam and plane layout ofworkplace etc.