CN103651930A

CN103651930A - Preparation method of tea polyphenol bean curd sticks

Info

Publication number: CN103651930A
Application number: CN201310603783.8A
Authority: CN
Inventors: 吴润秀; 李�杰; 张爱萍; 黄结云
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-11-25
Filing date: 2013-11-25
Publication date: 2014-03-26

Abstract

The invention provides a preparation method of tea polyphenol bean curd sticks. The preparation method comprises the following steps: taking beans as a raw material, peeling, soaking, mixing, grinding the beans into a thick liquid, filtering out residue, boiling the thick liquid, and pealing to extract the bean curd sticks, and is characterized in that materials such as 0.1 to 0.2 weight percent of food-grade sorbitol, 0.1 to 0.5 weight percent of diacetyl tartaric acid ester of mono- and diglycerides (DATEM), and 0.1 to 0.5 weight percent of tea polyphenol are added in the thick liquid during the boiling process. As sorbitol and DATEM are adopted at the same time, the product quality of the bean curd sticks is greatly improved while the output rate is improved efficiently; being added with tea polyphenol, the bean curd sticks are a health-care bean curd stick product.

Description

Tea Polyphenols bean curd stick preparation method

Technical field

The invention belongs to a kind of processed soybean food.

Background technology

Bean curd stick, claims again Beancurd sheet or the skin of soya-bean milk, is the film that boils soya-bean milk surface solidification, after can freshly eating or dry, eats, and bean curd stick originates from the Tang Dynasty, apart from the history of modern existing more than 1,000 year, is a kind of traditional food that Chinese like very much, also claims skin of beancurd, the skin of soya-bean milk in Sichuan.It has strong beany flavour, also has the not available unique mouthfeel of other bean product simultaneously.From the angle of nutrition, the special benefits that bean curd stick also has other bean product to replace.Energy proportioning is balanced to be compared with general bean product, and the Density of nutrient of bean curd stick is higher, and every 100 grams of bean curd stick contain 14 grams of fat, 25.2 grams of protein, 48.5 grams of carbohydrates and other vitamin and mineral element.In bean curd stick, the ratio of these three kinds of energy matters is in admirable proportion, to take in ratio comparatively approaching with the energy recommended in < < Chinese residents dietary guidelines > >, and being a kind ofly nutritiously can provide for human body the high-quality bean product of balanced energy again.This food is eaten before and after motion, makeup energy rapidly, and provide muscle growth needed protein.Its technique is that peeling → immersion → mixing → defibrination → filter and remove residue → mashing off → take off skin extracts bean curd stick → be drying to obtain bean curd stick product.When its existence is dried, temperature is omited superelevation, just occurs burning the problem of phenomenon, and it is fresh that product can keep, soft poor, the low deficiency that waits of quality.

Summary of the invention:

The object of the invention is to, for the deficiencies in the prior art, propose a kind of Tea Polyphenols bean curd stick preparation method.

Tea Polyphenols bean curd stick preparation method of the present invention, comprises that bean material → peeling → immersion → mixing → defibrination → filter and remove residue → mashing off → take off skin extracts bean curd stick process; It is characterized in that: described mashing off process, by raw material weight, is added 0.1-0.2% food stage sorbierite, the single, double fatty glyceride of 0.1-0.5% diacetylation tartaric acid, 0.1-0.5% Tea Polyphenols.

Raw material:

Soya bean; The nutritive value of soya bean is the abundantest, have the title of " kings in beans ", is called " Vegetable meat ", " green cow " by people.Soyabean protein content is up to 40% left and right, and top quality 50% left and right that reaches, is the hat of other grains.Modern medicine study is thought, soya bean is not containing cholesterol, and can reduce body's cholesterol, reduce arteriosclerotic generation, prevention of cardiac, also contains a kind of material that presses down pancreatin in soya bean, it has certain curative effect to diabetes. therefore, soya bean is recommended as and prevents and treats coronary heart disease, the ideal health care product of the diseases such as hypertension of atherosclerosis by nutritionist. and in soya bean, contained soft phosphatide is the pith that brain cell forms, and often eating soya bean has important usefulness to increasing and improving brain technical ability.Motherland's medical science is thought, takes soya bean and can make us longue skin, and beneficial color, replenishing essence marrow, reinforcement gas, qi-restoratives appetizing, is the help food that suitable valetudinarian, invalid uses, and has nourishing qi and blood. during invigorating the spleen is wide, the peaceful heart of body-building, lower sharp large intestine, the effect of moisturizing the water that disappears.

The single, double fatty glyceride of diacetylation tartaric acid (DATEM); it is the mixture of diacetylation tartaric acid mono fatty acid glyceride and diacetylation tartaric acid bis-fatty acid glyceride; for a kind of emulsifying agent of good roasted food, be to use at present one of food additives widely.The full name of DATEM is diacetyl tartarate list (two) glyceride.Having the effects such as stronger emulsification, dispersion, anti-aging, is good emulsifying agent and dispersant; Can effectively strengthen the elasticity of dough, toughness and hold gas, reduces dough reduction degree.Increase bread, steamed bun volume, improve institutional framework; Interact with amylose, delay and prevent the aging of food.For rare cream, can make the lubricious exquisiteness of product.For butter and concentrated butter, prevent that oil content from separating out, improve stability.When with saturated fatty acid, it is a kind of white or faint yellow powdery solid, 45 ℃ of fusing points; When with unrighted acid, it is yellow lotion or thick liquid.Domestic code: 10.010, European code is E472e, the INS 472e that encodes, in many data at home and abroad also by it referred to as DATA ester.Domestic common state is off-white powder or granular solids, pH value is faintly acid, pH value 4 left and right, fusion range is about 45 ℃ of left and right, and HLB value 8.0-9.2, has special acetic acid smell, can be scattered in hot water, can be miscible with grease, be dissolved in the organic solvents such as ethanol, propane diols, belong to nonionic emulsifier.Security: FAO/WHO(1985) regulation, ADI value is 0-50mg/kg, its mouse oral LD50>10g/kg, U.S. food and drug administration (1985) regard as GRAS material (It is generally accepted safe material).

D-sorbite, another name sorbierite.English name Sorbitol, D-Glucitol, Sorbol, D-Sorbitol.Molecular formula is C6H14O6, and molecular weight is 182.17.For white hygroscopic powder or crystalline powder, sheet or particle, odorless.Different according to crystallization condition, fusing point changes within the scope of 88～102 ℃, relative density approximately 1.49.(1g is dissolved in about 0.45mL water) soluble in water, is slightly soluble in ethanol and acetic acid.Have refrigerant sweet taste, sugariness is about half of sucrose, and calorific value and sucrose are close.D-sorbite can be produced by Reduction of Glucose, in pears, peach, apple, extensively distributes, and content is about 1%～2%.Its sugariness and glucose are suitable, but can give dense sense.Absorbed lentamente in vivo, and blood glucose value does not increase.Itself or reasonable NMF and interfacial agent.It is in Japan, to allow the earliest one of sugar alcohol using as food additives, for improving food moisture retention, or as the use of thickening agent.Can make sweetener, as usual for the manufacture of sugar-free chewing gum.

Tea Polyphenols; Claiming again tea to tan or tea tannin, is one of main component forming tealeaves color, smell and taste, is also one of main component having in tealeaves health care.The content of Tea Polyphenols in tealeaves is generally 20%～35%.Tea Polyphenols mainly comprises flavanol compound, hydroxyl-4-flavanol compound, anthocyanin class, flavonoids and phenolic acid class, and wherein important with flavanols compounds (being mainly catechin), its content accounts for 80% left and right of Polyphenols total amount.Since the sixties in 20th century, Chinese scholars has been done research extensively and profoundly to aspects such as the extraction and separation technology of Tea Polyphenols and biological and physiologically actives.According to research reports: Tea Polyphenols has free radical, anti-oxidant, anti-ageing, anticancer change, radiation proof, reducing blood lipid and cholesterol, antiatherosclerosis and the effect [2-3] such as antibacterial of removing.The researchs such as Hu Xiufang [4] show: its efficient oxidation and removing free radicals ability of Tea Polyphenols; to the protection of skin, can prevent the oxidation of cortex collagen; close with polyphenoils mutase (SOD) effect; and Tea Polyphenols molecular weight is little; more easily by human body skin, absorbed, the functions such as that simultaneously Tea Polyphenols itself has is antibacterial, anti-inflammatory, deodorizing, radioresistance more make it be applicable to human body skin.Within the scope of finite concentration, Tea Polyphenols has good preventive effect to multiple cancerations such as lung cancer, breast cancer, liver cancer, cancer of the stomach, cancer of the esophagus, cutaneum carcinomas.When Tea Polyphenols is subject to ionization radiation injury to body hematopoiesis and immune system, not only there is obvious protection effect, and radiation injury is had to certain repairing and treating effect.

The present invention's beneficial effect compared with prior art: add modifier food stage sorbierite, while effectively preventing from drying, temperature is omited superelevation, just occurs burning the problem of phenomenon, the anti-fragility of product water-retaining property improves, and is convenient to packing, transportation; Add diphenylguanidine ATEM, its have the effects such as stronger preventing oil content is separated out, anti-aging, with the function such as amylose interaction; Chief component material protein, starch, grease three great achievements of product are divided better to be organically combined; Sorbierite and DATEM share, when effectively improving output capacity, product quality is greatly also for improving; Add Tea Polyphenols to become health-care dried beancurd stick product.

Concrete embodiment:

Below in conjunction with embodiment, the invention will be further described, but embodiments of the present invention are not limited to this.

Tea Polyphenols bean curd stick preparation method of the present invention, all raw materials all can be bought acquisition, adopt art methods to be prepared.

Embodiment 1

Bean curd stick is raw material mainly with soya bean; Raw material soya bean: modern medicine study is thought, soya bean is not containing cholesterol, and can reduce body's cholesterol, reduce arteriosclerotic generation, prevention of cardiac, in soya bean, also contain a kind of material that presses down pancreatin, it has certain curative effect to diabetes. therefore, soya bean is recommended as and prevents and treats coronary heart disease by nutritionist, the ideal health care product of the diseases such as hypertension of atherosclerosis. in soya bean, contained soft phosphatide is the pith that brain cell forms, and often eating soya bean has important usefulness to increasing and improving brain technical ability.Motherland's medical science is thought, takes soya bean and can make us longue skin, and beneficial color, replenishing essence marrow, reinforcement gas, qi-restoratives appetizing, is the help food that suitable valetudinarian, invalid uses, and has nourishing qi and blood. during invigorating the spleen is wide, the peaceful heart of body-building, lower sharp large intestine, the effect of moisturizing the water that disappears.

Soya bean raw material → peeling → immersion → mixing → defibrination → filter and remove residue → add 0.1-0.2% food stage sorbierite, the single, double fatty glyceride of 0.1-0.5% diacetylation tartaric acid, 0.1-0.5% Tea Polyphenols → mashing off → take off skin by raw material weight to extract bean curd stick → be drying to obtain bean curd stick product.

Above embodiment 1 bean curd stick preparation method, add the modification of food stage sorbierite, while effectively preventing from drying, temperature is omited superelevation, just occurs burning the problem of phenomenon, add diphenylguanidine ATEM, its have the effects such as stronger preventing oil content is separated out, anti-aging, with the function such as amylose interaction; The anti-fragility of product water-retaining property improves, and is convenient to packing, transportation; Chief component material protein, starch, grease three great achievements of product are divided better to be organically combined; Sorbierite and DATEM share, when effectively improving output capacity, product quality is greatly also for improving; Add Tea Polyphenols to become health-care dried beancurd stick product.

Claims

1. a Tea Polyphenols bean curd stick preparation method, comprises bean material → peeling → immersion → mixing → defibrination → filter and remove residue → mashing off → take off skin extract bean curd stickprocess; It is characterized in that: described mashing off process, by raw material weight, is added 0.1-0.2% food stage sorbierite, the single, double fatty glyceride of 0.1-0.5% diacetylation tartaric acid, 0.1-0.5% Tea Polyphenols.