CN103583708B - Color protection method of instant dried bean curd sticks - Google Patents
Color protection method of instant dried bean curd sticks Download PDFInfo
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- CN103583708B CN103583708B CN201310559385.0A CN201310559385A CN103583708B CN 103583708 B CN103583708 B CN 103583708B CN 201310559385 A CN201310559385 A CN 201310559385A CN 103583708 B CN103583708 B CN 103583708B
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Abstract
The invention relates to a color protection method of instant dried bean curd sticks, belongs to the technical field of deep processing of agricultural products, and aims to provide a color protection method of the instant dried bean curd sticks. The instant dried bean curd sticks are snack food prepared with technologies of softening, seasoning, vacuum packaging, high-temperature sterilization and the like, can be eaten once a bag is opened, and taste delicious; the browning process of the instant dried bean curd sticks is accelerated easily due to the heat effect of the high-temperature sterilization technology, and the appearance quality of the instant dried bean curd sticks is influenced; but the instant dried bean curd sticks processed with the color protection method provided by the invention is excellent in sensory quality, free from preservatives, safe and healthy.
Description
Technical field
The present invention relates to a kind of color protecting method of instant bean milk rolls, particularly the color protecting method of high-temperature sterilization instant bean milk rolls, belongs to deep-processing technical field of agricultural products.
Technical background
Bean curd stick is one of famous national characters food of China, has very high nutritive value.Containing protein about 50% in general bean curd stick, fat about 28%, wherein also containing a large amount of unrighted acid, based on linoleic acid, not containing cholesterol, normal eating can improve cardiovascular function, supplements the amino acid in human body.Instant bean milk rolls is the leisure food of bean curd stick through explained hereafter such as softening seasoning, vacuum packaging, high-temperature sterilizations, instant bagged, delicious flavour.Instant bean milk rolls water activity is high, nutritious, needs to carry out certain sterilization processing, to extend its shelf life, and the fuel factor of process for sterilizing, be easy to the process accelerating instant bean milk rolls non-enzymatic browning, thus have a strong impact on its exterior quality.
In order to extend the storage life of food, people adopt different means to make microorganism loses its active in food processing process, delay or stop it grow, and interpolation anticorrisive agent is a kind of wherein food antiseptic method easy to use, effective.But along with socioeconomic progress, the security requirement of people to food is more and more higher, the use of food mould-proof antisepsis antistaling agent is also progressively to minimizing with without the future development added.High-temperature sterilization is food higher than under the condition of 100 DEG C, keeps certain hour, thus kills the sterilizing methods of microorganism in food, is a kind of physical sterilization method reliably.Instant bean milk rolls is rich in amino acid, protein and sugar class material, and under higher than the condition of 100 DEG C, carry out hot-working, Maillard reaction speed is high, non-enzymatic browning heighten degree, thus the exterior quality that have impact on product.
The factor affecting Maillard reaction speed mainly comprises concentration of substrate (sugar and amino acid), temperature, pH, water activity and oxygen etc.Concentration of substrate is higher, and Maillard reaction speed is higher; Temperature often improves 10 DEG C, and Maillard reaction speed about increases by 3 ~ 5 times; In the scope of pH3 ~ 9, Maillard reaction generally aggravates with the rising of pH value; When water activity is 0.3 ~ 0.7, reaction rate is very fast; The existence of oxygen is easy to the carrying out of accelerated reaction.After bean curd stick is processed as instant bean milk rolls, in order to ensure the taste be suitable for, water activity is generally about 0.80.Instant bean milk rolls adopts 121 DEG C, maintains the high-temperature sterilization method of 20min, and under the condition without interpolation mildew and rot resistant freshness-retaining agent, normal temperature storage can reach more than 6 months.And experiment shows, lower than the high-temperature sterilization of this temperature, shelf life is undesirable.Therefore, in the process of instant bean milk rolls, water activity and high-temperature sterilization temperature are immutable factor, and reduce concentration of substrate, control pH and reduce the possible approaches that oxygen becomes Restrain browning process.
Chinese invention patent 01139778.0 discloses a kind of instant bean milk rolls, and finished product is faint yellow softening bar.The dry rot bamboo immersion clean water that it selects free from insect pests, nothing is gone mouldy and the concentration that chlorine dioxide bactericide is made into are in the solution of 200ppm, and under air-proof condition, soak at room temperature 15 hours, carries out sofening treatment.Pull control out dry, aseptically, carry out vacuum plastic bag packaging.Open instant time edible.About 45 days can be stored, cold storage about 90 days under normal temperature.Free from insect pests mildew phenomena.Packed and transported is not afraid of extrusion and collision.
Chinese invention patent 201210027925.6 discloses the processing method that a kind of convenience braises bean curd stick in soy sauce, belong to a kind of processing method facilitating bean curd stick food, described processing method operates in accordance with the following steps: step one, making bean curd stick, washing soybean is soaked 8 to 10 hours, then to be polished pulping mashing off, carried out taking off pole operation again and namely obtained bean curd stick semi-finished product, obtained bean curd stick semi-finished product are smoked, after having smoked, namely obtains bean curd stick finished product; Step 2, in the bean curd stick finished product obtained, add flavoring bag braised in soy sauce, green vegetable bun wraps mix with oil, and the mixed proportion of flavoring bag braised in soy sauce and bean curd stick finished product is 1: 5 to 1: 8, the present invention under the high temperature conditions, tasty for novel gas-containing cooking technology and high temperature high pressure sterilizing technology are combined, make can normal temperature place convenience braise bean curd stick food in soy sauce.This product is rear by the heating of the method such as microwave or boiling is edible, and multiple tastes is convenient and swift.
Above-mentioned instant bean milk rolls is made through the operation such as softening, tasty, packaging, sterilizing.The instant bean milk rolls storage at normal temperature phase without high-temperature sterilization is 45 days, is difficult to meet the requirement of market to the product shelf phase, and does not adopt color preservation technology, directly carries out high-temperature sterilization and then easily causes instant bean milk rolls color and luster dim, affect organoleptic quality.At present, the relevant report of instant bean milk rolls color preservation technology is had no.
A color protecting method for instant bean milk rolls, belong to deep-processing technical field of agricultural products, object is to provide a kind of color protecting method of instant bean milk rolls.The fuel factor of instant bean milk rolls high-temperature sterilizing process, is easy to the process accelerating instant bean milk rolls brown stain, thus affects its exterior quality.The instant bean milk rolls organoleptic quality adopting this color protecting method to process is good, not containing anticorrisive agent, and safety and Health.
Summary of the invention
The object of the invention is the color protecting method in order to provide a kind of instant bean milk rolls, the color protecting method of this instant bean milk rolls, not only can solve the browning that instant bean milk rolls causes because of high-temperature sterilization, and method is simple.The instant bean milk rolls organoleptic quality adopting this color protecting method to process is good, and not containing anticorrisive agent, safety and Health, can be used as instant leisure food.
In order to reach object of the present invention, the technical scheme taked comprises the following steps:
1) baste is prepared;
2) clean bean curd stick is soaked in baste, synchronously carries out protecting look, softening also seasoning;
3) bean curd stick after immersion is carried out cutting, packing and high-temperature sterilization successively.
The color protecting method of instant bean milk rolls, comprises 1000 mass parts water in the formula of baste, 16 ~ 18 mass parts natrium citricums and 18 ~ 20 mass parts D-araboascorbic acids; The temperature of soaking is 60 DEG C ~ 65 DEG C, and the time is 30min ~ 40min.
Obtained instant bean milk rolls, in order to reach best mouthfeel, the moisture content of instant bean milk rolls should control at 35-45%.
Described immersion refer to by cleaning after bean curd stick be immersed in modulate in advance protect in look baste, complete simultaneously softening, protect look and seasoning.Through test, the temperature of immersion is lower than 60 DEG C, and bean curd stick absorb water slowly, and man-hour is more than 100min, and soaking temperature is higher than 65 DEG C, due to high temperature and moisture penetration uneven, bean curd stick surface texture destruction is seriously.
The invention has the advantages that the instant bean milk rolls organoleptic quality adopting this color protecting method to process is good, not containing anticorrisive agent, safety and Health, can be used as instant leisure food.
Detailed description of the invention
With specific embodiment, the invention will be further described below:
Embodiment one
The color protecting method step of original flavor instant bean milk rolls is as follows: bean curd stick (place of production: the Fujian Province's Minhou County) 500g 1. selecting fresh cleaning, rinses well with clear water; 2. fetch water 500mL, adds natrium citricum 8g, D-araboascorbic acid 9g, and salt 7.5g, white granulated sugar 10g, be mixed with and protect look baste; 3. being immersed in by bean curd stick protects in look baste, and the temperature of immersion is 60 DEG C, and the time is 40min; 4. drained by the bean curd stick after immersion, after bean curd stick absorbs and protects look baste, quality increases to 650g, and recording moisture content is 40%; 5. the bean curd stick cutter after draining is cut into the fritter of 3cm; 6. the bean curd stick fritter after cutting is carried out vacuum packaging, often wrap 13g; 7. the bean curd stick fritter packed is carried out high-temperature sterilization, sterilising temp is 121 DEG C, and the time is 20min, obtains original flavor instant bean milk rolls product, is designated as and protects colour cell.Contrast groups: other process conditions are constant, baste does not add natrium citricum and D-araboascorbic acid, be designated as contrast groups, adopt colour examining color difference meter comparative product color and luster, table 1 illustrates in baste that the instant bean milk rolls colour brightness value of not adding natrium citricum and D-araboascorbic acid is lower.This embodiment also illustrates to protect in look baste adds the natrium citricum of Sq and the necessity of D-araboascorbic acid, the adjustable pH value of natrium citricum, D-araboascorbic acid can reduce the concentration of oxygen, protect the comparatively contrast groups raising 29% of colour cell brightness value, this has obvious positive role to the look that protects of instant bean milk rolls.
Table 1 protects the difference of colour cell and contrast groups brightness value
Embodiment two
The color protecting method step of original flavor instant bean milk rolls is as follows: bean curd stick (place of production: Qingliu County of the Fujian Province) 500g 1. selecting fresh cleaning, rinses well with clear water; 2. fetch water 500mL, adds natrium citricum 9g, D-araboascorbic acid 10g, and salt 8g, white granulated sugar 10g, be mixed with and protect look baste; 3. being immersed in by bean curd stick protects in look baste, and the temperature of immersion is 65 DEG C, and the time is 30min; 4. drained by the bean curd stick after immersion, after bean curd stick absorbs and protects look baste, quality increases to 655g, records moisture content and is about 40%; 5. the bean curd stick cutter after draining is cut into the fritter of 3cm; 6. the bean curd stick fritter after cutting is carried out vacuum packaging, often wrap 13g; 7. the bean curd stick fritter packed is carried out high-temperature sterilization, sterilising temp is 121 DEG C, and the time is 20min, obtains original flavor instant bean milk rolls product, is designated as and protects colour cell.Contrast groups 1: other process conditions are constant, adopts the method for note juice seasoning, baste is directly injected packaging bag, bean curd stick is without immersion, and wherein formulation of flavoring liquid is with to protect colour cell identical, often packs 10g dry rot bamboo, inject 3g baste, after baste is by bean curd stick uniform absorption, vacuum packaging.Contrast groups 2: other process conditions are constant, adopt the method for note juice seasoning, baste is directly injected packaging bag, bean curd stick is without immersion, and wherein formulation of flavoring liquid is not except adding natrium citricum and D-araboascorbic acid, with to protect colour cell identical, often pack 10g dry rot bamboo, inject 3g baste, after baste is by bean curd stick uniform absorption, vacuum packaging.Each group of instant bean milk rolls product measures its total sugar content (after being dried to constant weight respectively, mensuration second method according to sucrose in GB/T 5009.8-2008 food) and brightness value L *, table 2 illustrates that the contrast groups total sugar content without soaking is higher, brightness value is lower, and the brightness value that the baste of note juice seasoning does not add the contrast groups 2 of natrium citricum and D-araboascorbic acid is minimum.This embodiment illustrates the immersion of certain hour, is conducive to the reduction of sugared concentration in bean curd stick, protects look have remarkable effect for instant bean milk rolls.
Table 2 protects the difference of colour cell and each contrast groups total sugar content and brightness value
Embodiment three
The color protecting method step of pungent instant bean milk rolls is as follows: bean curd stick (place of production: Xuchang County, the Henan Province) 500g 1. selecting fresh cleaning, rinses well with clear water; 2. fetch water 500mL, adds natrium citricum 9g, D-araboascorbic acid 10g, and salt 8g, capsicum 50g, white granulated sugar 10g, be mixed with and protect look baste; 3. being immersed in by bean curd stick protects in look baste, and the temperature of immersion is 65 DEG C, and the time is 30min; 4. the bean curd stick after immersion is drained; 5. the bean curd stick cutter after draining is cut into the fritter of 3cm; 6. the bean curd stick fritter after cutting is carried out vacuum packaging, often wrap 13g; 7. the bean curd stick fritter packed is carried out high-temperature sterilization, sterilising temp is 121 DEG C, and the time is 20min, obtains pungent instant bean milk rolls product, is designated as and protects colour cell.Contrast groups 1: other process conditions are constant, protecting natrium citricum addition in look baste is 7.5g(1.5%); Contrast groups 2: other process conditions are constant, protecting natrium citricum addition in look baste is 7.0g(1.4%); Contrast groups 3: other process conditions are constant, protecting natrium citricum addition in look baste is 9.5g(1.9%).Table 3 illustrates in trial stretch, and instant bean milk rolls brightness value and natrium citricum addition are proportionate, but addition is 9.5g(1.9%) time, instant bean milk rolls taste has obvious tart flavour, should not adopt.
Table 3 protects the difference of colour cell and each contrast groups brightness value
Embodiment four
The color protecting method step of pungent instant bean milk rolls is as follows: bean curd stick (place of production: Yiwu, the Zhejiang Province) 500g 1. selecting fresh cleaning, rinses well with clear water; 2. fetch water 500mL, adds natrium citricum 9g, D-araboascorbic acid 10g(2.0%), salt 8g, capsicum 50g, white granulated sugar 10g, be mixed with and protect look baste; 3. being immersed in by bean curd stick protects in look baste, and the temperature of immersion is 65 DEG C, and the time is 30min; 4. the bean curd stick after immersion is drained; 5. the bean curd stick cutter after draining is cut into the fritter of 3cm; 6. the bean curd stick fritter after cutting is carried out vacuum packaging, often wrap 13g; 7. the bean curd stick fritter packed is carried out high-temperature sterilization, sterilising temp is 121 DEG C, and the time is 20min, obtains pungent instant bean milk rolls product, is designated as and protects colour cell.Contrast groups 1: other process conditions are constant, protecting D-araboascorbic acid addition in look baste is 8.5g(1.7%); Contrast groups 2: other process conditions are constant, protecting D-araboascorbic acid addition in look baste is 8.0g(1.6%); Contrast groups 3: other process conditions are constant, protecting D-araboascorbic acid addition in look baste is 10.5g(2.1%).Table 4 illustrates that instant bean milk rolls effect of color protection improves with the increase protecting D-araboascorbic acid addition in look baste, and after 2.0%, change tends towards stability, therefore the adding proportion upper limit is 2.0%.
Table 4 protects the difference of colour cell and each contrast groups brightness value
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (2)
1. a color protecting method for instant bean milk rolls, is characterized in that: comprise the following steps:
1) baste is prepared;
2) clean bean curd stick is soaked in baste, synchronously carries out protecting look, softening also seasoning;
3) bean curd stick after immersion is carried out cutting, packing and high-temperature sterilization successively;
1000 mass parts water are comprised, 16 ~ 18 mass parts natrium citricums and 18 ~ 20 mass parts D-araboascorbic acids in the formula of described baste; The temperature of soaking is 60 DEG C ~ 65 DEG C, and the time is 30min ~ 40min; The temperature of high-temperature sterilization is 115-125 DEG C, and the time is 15-25min.
2. the instant bean milk rolls that color protecting method is obtained according to claim 1, is characterized in that: the moisture control of instant bean milk rolls is at 35-45%.
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| CN106472710A (en) * | 2016-09-28 | 2017-03-08 | 许昌学院 | A kind of bubble green pepper bean curd stick instant food and preparation method thereof |
| CN108124973A (en) * | 2016-12-01 | 2018-06-08 | 广西威颜食品有限公司 | A kind of production method of spiral shell fragrance instant bean milk rolls |
| CN107048290A (en) * | 2017-03-17 | 2017-08-18 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of nutrient fruit cream |
| CN109430424A (en) * | 2018-12-21 | 2019-03-08 | 福建省农业科学院农业工程技术研究所 | A kind of nano-selenium rich tea powder bean curd stick and preparation method thereof |
| CN109430423A (en) * | 2018-12-21 | 2019-03-08 | 福建省农业科学院农业工程技术研究所 | A method of nutrition reinforced beancurd sticks are prepared using Se rich tea leftover bits and pieces |
| CN109845837A (en) * | 2019-03-27 | 2019-06-07 | 南京农业大学 | A kind of bamboo Preparation Method of fresh web rot of instant type |
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| CN101015340A (en) * | 2007-02-06 | 2007-08-15 | 仲恺农业技术学院 | Color protection method for dried bean curd sheets production |
| CN101032312A (en) * | 2007-04-03 | 2007-09-12 | 浙江大学 | Reagent of improving quality of tofu pieces and producing method of tofu pieces |
| CN102613307A (en) * | 2012-02-09 | 2012-08-01 | 西华大学 | Processing method for instant braised yuba in brown sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1232186C (en) * | 2002-09-17 | 2005-12-21 | 赵孚君 | Manufacturing method of instant health care dried bean cream in tight rolls |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1352892A (en) * | 2000-11-08 | 2002-06-12 | 庞亚波 | Health-care nutritive dried bean cream roll with delicious taste |
| CN101015340A (en) * | 2007-02-06 | 2007-08-15 | 仲恺农业技术学院 | Color protection method for dried bean curd sheets production |
| CN101032312A (en) * | 2007-04-03 | 2007-09-12 | 浙江大学 | Reagent of improving quality of tofu pieces and producing method of tofu pieces |
| CN102613307A (en) * | 2012-02-09 | 2012-08-01 | 西华大学 | Processing method for instant braised yuba in brown sauce |
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