Study On The Process Of Instant Jellied-Bean Curd Powder

It is a traditional snack of the Chinese nation,Jellied-bean curd is very popular with people,it is divided into two kinds of sweet and salty,because of the difference between the food culture of the South and the north.But the process of traditional Jellied-bean curd is tedious and difficult to meet the fast pace of modern today.Moreover,the production of small workshops is difficult to ensure the safety and stability of food,and it is difficult to expand the production to industrial production.The production of Instant Jellied-bean Curd is advantageous,because it can rely on the original soybean flour production line for large-scale production.The product is convenient and safe to eat,so it has a good development prospect and application value.Main achievements of this thesis are as follow;The best test environment for the experiment:the ratio of material to liquid is controlled in 1:7,the solidification time is controlled at 12min,the solidification temperature is controlled at 85?,boiling time is controlled in 5min.Under this condition,the protein is fully denatured,and the urease is completely inactivated.The addition of carbohydrates in the soybean milk doesn't have a significant effect on the gel strength of the jellied-bean curd.Study on gel properties of GDL,MgSO₄,CaSO₄,MgCl₂ and CaCl₂ several kinds of coagulant.Finally found that using GDL and CaSO₄ was regarded as the compound coagulant gel had the best effect,and the optimum adding amount.The use of embedded technology,efficient coagulant hidden in phospholipids.The optimum addition of the two was determined by the test,and the mixture was mixed with the soybean flour by the fluidized bed granulation technology.Through a single factor experiment,the speed of the peristaltic pump and the atomizing pressure were determined.With three factors and three horizontal orthogonal tests,the process parameters of the fluidized bed are determined as follows:the air intake is 10m³/h,the air inlet temperature is 40?,and the drying time is 4min.The product's color and lustre are uniform,fresh yellow,pure bean flavour,uniform particle and easy to dissolve.Jellied-bean curd,complete structure,light color,light yellow,the final gel strength of 9.807g.