Q: We are old manufacturers who have been producing yuba for many years. Most of them were previously used as additives. However, they are strictly forbidden to be used by the country. If additives are not used, they cannot be produced normally. Is there a new way to replace the production of yuba with hanging white blocks?
A: Hanging white blocks are not food additives and are not food processing aids, so they cannot be used at all to produce foods. However, there are some manufacturers of fancy white block on the yuba can play a good gluten, anti-corrosion and bleaching effect and a large number of use, resulting in toxic to human health. Therefore, the state strictly prohibits the use of it, and severely cracks down on illegal manufacturers. However, there is no good gluten, preservatives, it is difficult to produce quality and cheap yuba, which brings great trouble to yuba manufacturers, they urgently need to hang white safe replacement products.
After a large number of experiments and pilot tests, the Institute introduced the “Jianying Brand†shrapnel rubber reinforcing agent type D2 (for the use of strong gluten for bean products), including two types of D2-I and D2-II, and a type of D2-I powder. Type D2-II is a liquid, which is compounded by food additives that are approved for use in China and meet national hygiene standards. The combination of the two can be used to increase gluten, antisepsis, and bleaching, but it has no shortcomings of hanging white pieces. It is a safe and efficient yuba booster. If used in conjunction with high-efficiency food-resistant fungicides, the shelf life will be longer, and it will not be susceptible to mold deterioration even in the rainy season.
The use of D2 gelling agent to produce yuba, in the cooking of pulp, type I and type II can not be added to the soybean milk at the same time, otherwise the failure or the effect is greatly reduced; use of food efficient mold inhibitor, just bake to 60% dry The left and right yuba will be immersed in the suspension of the fungicide and then dried. Other basic and traditional production methods are similar, as follows:
1 Soybean selection:
Should use large grain, thin, full weight, skin without wrinkles, shiny varieties of fully mature soybean.
2 soak 1 soaked soybeans, one of which is to make the soybean fully expanded to facilitate the grinding of soy milk, so that the soybean protein can be easily extracted; the second is to improve the color and whiteness of the bean curd skin.
2 The quality of soaked soybeans should meet the drinking water hygiene standards. Pure water or soft water is the best and the soybean protein extraction rate is the highest. If you use a harder water, soften it first.
3 The amount of water used to soak soybeans is generally better than 1:2.5-3.
4 soaking temperature should not be too high. Should control the water temperature between 15 °C -20 °C, soaking time is generally 8-10 hours. Soaked soybeans should meet the following requirements: Soybeans have a water absorption of about 1:1.2. Soybeans have a smooth, wrinkle-free surface and feel strong. The inner surface of the watercress is slightly pitted, the fingers are easily broken, and the section has been soaked without a hard heart and milky white.
5 Cleaning: Soaked soybeans are removed from the water and rinsed with water.
3 Refining 1 high water tank to add fresh water.
2 Open the refiner, slowly pour the soaked soybeans into the refiner, and at the same time open the water valve and add the soybeans in proportion to the water (about 1:6). Do not weigh too much or too little and refine it twice.
2 Okara is separated by centrifugation. After refining, the refiner was flushed with the remaining small amount of water and stopped immediately. At this time, the amount of soybean milk was approximately 7 times the amount of soybeans added.
4 Colloid mill The ground milk is poured into the colloid mill together with the bean dregs. The colloid mill speed is controlled at 5000 rpm or more; then 100 mesh is filtered.
5 Ingredient 1 Add the formula of D2-I type gluten into soybean milk and stir and dissolve for 3 minutes.
2 Then add the formula of D2-II type reinforcing agent and mix well.
8 The ethylparaben is dissolved in a small amount of alcohol, added to the soybean milk, and stirred well.
4 Finally adjust the pH to about 7 with baking soda.
6 Cooked Pulp When the sandwich pot is boiled and kept warm for a period of time, cook it well and control the concentration of soymilk to about 2 Baume degrees (25°C). After boiling the slurry, cool down to about 80°C.
7 Conjunctiva control soymilk temperature 80 plus or minus 2°C, moderate wind speed blown conjunctiva.
8 Pick yuba Bamboo yuba pick yuba, while controlling the pH7 around.
9 Drying, spraying and anti-mould agent The dried bean curd will be dried in a drying room at 80°C for about 5 hours, then immersed in a suspension of the highly effective anti-mould agent produced by our company and then dried for about 4 hours. Water content is required.
10 Take care when packing and packaging. The number of piles after packaging should not be too much.
A: Hanging white blocks are not food additives and are not food processing aids, so they cannot be used at all to produce foods. However, there are some manufacturers of fancy white block on the yuba can play a good gluten, anti-corrosion and bleaching effect and a large number of use, resulting in toxic to human health. Therefore, the state strictly prohibits the use of it, and severely cracks down on illegal manufacturers. However, there is no good gluten, preservatives, it is difficult to produce quality and cheap yuba, which brings great trouble to yuba manufacturers, they urgently need to hang white safe replacement products.
After a large number of experiments and pilot tests, the Institute introduced the “Jianying Brand†shrapnel rubber reinforcing agent type D2 (for the use of strong gluten for bean products), including two types of D2-I and D2-II, and a type of D2-I powder. Type D2-II is a liquid, which is compounded by food additives that are approved for use in China and meet national hygiene standards. The combination of the two can be used to increase gluten, antisepsis, and bleaching, but it has no shortcomings of hanging white pieces. It is a safe and efficient yuba booster. If used in conjunction with high-efficiency food-resistant fungicides, the shelf life will be longer, and it will not be susceptible to mold deterioration even in the rainy season.
The use of D2 gelling agent to produce yuba, in the cooking of pulp, type I and type II can not be added to the soybean milk at the same time, otherwise the failure or the effect is greatly reduced; use of food efficient mold inhibitor, just bake to 60% dry The left and right yuba will be immersed in the suspension of the fungicide and then dried. Other basic and traditional production methods are similar, as follows:
1 Soybean selection:
Should use large grain, thin, full weight, skin without wrinkles, shiny varieties of fully mature soybean.
2 soak 1 soaked soybeans, one of which is to make the soybean fully expanded to facilitate the grinding of soy milk, so that the soybean protein can be easily extracted; the second is to improve the color and whiteness of the bean curd skin.
2 The quality of soaked soybeans should meet the drinking water hygiene standards. Pure water or soft water is the best and the soybean protein extraction rate is the highest. If you use a harder water, soften it first.
3 The amount of water used to soak soybeans is generally better than 1:2.5-3.
4 soaking temperature should not be too high. Should control the water temperature between 15 °C -20 °C, soaking time is generally 8-10 hours. Soaked soybeans should meet the following requirements: Soybeans have a water absorption of about 1:1.2. Soybeans have a smooth, wrinkle-free surface and feel strong. The inner surface of the watercress is slightly pitted, the fingers are easily broken, and the section has been soaked without a hard heart and milky white.
5 Cleaning: Soaked soybeans are removed from the water and rinsed with water.
3 Refining 1 high water tank to add fresh water.
2 Open the refiner, slowly pour the soaked soybeans into the refiner, and at the same time open the water valve and add the soybeans in proportion to the water (about 1:6). Do not weigh too much or too little and refine it twice.
2 Okara is separated by centrifugation. After refining, the refiner was flushed with the remaining small amount of water and stopped immediately. At this time, the amount of soybean milk was approximately 7 times the amount of soybeans added.
4 Colloid mill The ground milk is poured into the colloid mill together with the bean dregs. The colloid mill speed is controlled at 5000 rpm or more; then 100 mesh is filtered.
5 Ingredient 1 Add the formula of D2-I type gluten into soybean milk and stir and dissolve for 3 minutes.
2 Then add the formula of D2-II type reinforcing agent and mix well.
8 The ethylparaben is dissolved in a small amount of alcohol, added to the soybean milk, and stirred well.
4 Finally adjust the pH to about 7 with baking soda.
6 Cooked Pulp When the sandwich pot is boiled and kept warm for a period of time, cook it well and control the concentration of soymilk to about 2 Baume degrees (25°C). After boiling the slurry, cool down to about 80°C.
7 Conjunctiva control soymilk temperature 80 plus or minus 2°C, moderate wind speed blown conjunctiva.
8 Pick yuba Bamboo yuba pick yuba, while controlling the pH7 around.
9 Drying, spraying and anti-mould agent The dried bean curd will be dried in a drying room at 80°C for about 5 hours, then immersed in a suspension of the highly effective anti-mould agent produced by our company and then dried for about 4 hours. Water content is required.
10 Take care when packing and packaging. The number of piles after packaging should not be too much.
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