CN103960375A - Preparation method for bean curd thin sheets taking soybean protein as raw material - Google Patents
Preparation method for bean curd thin sheets taking soybean protein as raw material Download PDFInfo
- Publication number
- CN103960375A CN103960375A CN201410197373.2A CN201410197373A CN103960375A CN 103960375 A CN103960375 A CN 103960375A CN 201410197373 A CN201410197373 A CN 201410197373A CN 103960375 A CN103960375 A CN 103960375A
- Authority
- CN
- China
- Prior art keywords
- soybean protein
- skin
- soya
- bean milk
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a preparation method for bean curd thin sheets taking soybean protein as a raw material, belonging to the technical field of food processing. According to the preparation method, the soybean protein, edible oil and non-reduction saccharides are taken as raw materials; after the soybean protein is dissolved and subjected to heat treatment, the edible oil and the saccharides are added and are uniformly mixed and emulsified to form soybean protein emulsion; the bean curd thin sheets are prepared according to a traditional method, namely a product with the mouth feel which is the same as that of the bean curd thin sheets prepared by a traditional process can be obtained. The preparation method is used for preparing the bean curd thin sheets; processes of immersing soybeans, grinding, boiling, filtering and the like in a traditional technology are saved so that the pollution caused by wastewater and waste dreg is reduced obviously; furthermore, the soybean protein, the edible oil and the non-reduction saccharides, which are industrially prepared in a large scale are used as the raw materials so that the process is simple and the stability is good; a Maillard reaction is reduced so that the color of the product is better than that of the bean curd thin sheets prepared by a traditional method.
Description
Technical field
The invention provides one taking soybean protein isolate, edible oil and carbohydrate as primary raw material, prepare the method for the skin of soya-bean milk, belong to food processing technology field.
Background technology
Tradition fresh bean curd skin is taking soybean as raw material, through selecting beans, bubble beans, defibrination, mashing off, filter pulp, take off the techniques such as skin and make, can adopt frozen-pack Shelf-life, also can further dry products such as making the dry skin of soya-bean milk or bean curd stick.The skin of soya-bean milk due to nutritious, mouthfeel is unique and very popular, thereby is subject to the attention of academic and industrial quarters.
Relevant skin of soya-bean milk preparation technology, the research that affects factor of the quality and safety of skin of soya-bean milk yield, mouthfeel, color etc. etc. is quite deep, such as heating-up temperature time when soybean varieties, manufacture process soymilk concentration and soymilk depth, mashing off, the heating-up temperature time while taking off skin, the impact of taking off skin number of times, additive etc., all delivered many papers and patent.In addition, also there is the patent of many new products and new technology, for example the patent " new method of producing skin of soya-bean milk " of Liu Yonghong calendar year 2001 application (CN1314100A) arranges out by traditional handicraft bean or pea defibrination, filter pulp, mashing off, the such technique of peeling, combines the thinking of dry and antistaling agent.The patent " a kind of preparation method of the skin of soya-bean milk " of beautiful woman application in 2006 (CN101036508A) is attached to the technique of blinds (being also a thousand sheets) in skin of soya-bean milk technique, adopted the technique of bean or pea fragmentations, immersion, defibrination, filter pulp, mashing off, some slurry, batch turning, pressurization, peeling.Fuji Oil Co., Ltd. of Japan has applied for that patent " skin of soya-bean milk and preparation method thereof " (CN101228937A) has proposed a kind of stable a large amount of methods of producing fresh bean curd skins for 2008, in soya-bean milk, add the soya-bean milk emulsion of grease modulation, then take off continuously traditionally the method for the skin production skin of soya-bean milk.Lv Qing has applied for that patent " a kind of preparation method of the skin of soya-bean milk " (201310127073.2) has proposed a kind of new film-forming process for luxuriant 2013, then add germination brown rice powder to take off raw meat defibrination after soybeans soaking, filtration obtains after soya-bean milk, pours pan heating film forming into.
Although the correlative study of skin of soya-bean milk lasting for years, but up to this point the technique of the skin of soya-bean milk is continued to use traditional handicraft substantially both at home and abroad, taking soybean as raw material, through selecting beans, bubble beans, defibrination, mashing off, filter pulp, taking off the techniques such as skin and make, be at most in soya-bean milk material, to add some other auxiliary materials or batchings, improve yield or change local flavor, or adopt so-called continuous film forming technique taking off skin operation stage, or the fresh-keeping angle at fresh bean curd skin is innovated, Shelf-life etc.Above-mentioned technique is all from soybean, and preparation technology's flow process is very long, and waste water and dregs is relatively many; Due to from soybean, contain a large amount of reduced sugars in soya-bean milk in addition, take off continuously membrane process due at high temperature heating for a long time, skin of soya-bean milk color is more and more darker along with taking off the increase color of film number of times, if do not adopt additive at present, is difficult to control.
Summary of the invention
The object of this invention is to provide a kind of method of utilizing soybean protein isolate, edible oil and non-reducing saccharide to produce the high-quality skin of soya-bean milk for raw material low-pollution efficient.
Technical scheme of the present invention, a kind of preparation method of the skin of soya-bean milk taking soybean protein as primary raw material, taking soybean protein, edible oil, non-reducing saccharide as raw material, first by after soybean protein dissolving and heat treatment, add by a certain percentage edible oil and carbohydrate, mix the emulsification of rear employing homogenizer, form the soybean protein emulsion of homogeneous state, then make the skin of soya-bean milk according to conventional method, step is:
(1) dissolving of soybean protein and heat treatment: get soybean protein isolate SPI, adding water to protein concentration mass/volume ratio is 3.5% ~ 6%, crosses milling treatment of colloid, and SPI is dissolved fast; Filter, remove insoluble composition, the solution obtaining is heat-treated; Heat-treat condition is to be incubated 10-15min at 80 ~ 95 DEG C, or superhigh temperature transient heat is processed at 135 ~ 145 DEG C and processed 5 ~ 30s;
(2) emulsion preparation: add edible oil and non-reducing saccharide in the SPI solution after step (1) gained heat treatment, edible oil addition counts 1.5% ~ 5.5% by system quality/volume ratio, and the addition of non-reducing saccharide counts 1.5% ~ 4.5% by system quality/volume ratio; Stir, after non-reducing saccharide dissolves, carry out high-pressure homogeneously at 60 ~ 75 DEG C of temperature conditions, homogenization pressure is 15 ~ 60MPa, finally obtains the soybean protein emulsion of average grain diameter below 100 μ m;
(3) film forming and dry: the soybean protein emulsion of step (2) gained is put into skin of soya-bean milk skin rising pot, and the emulsion degree of depth remains on 5-7cm, and temperature remains on 75-90 DEG C; Take off film one time every 15-20min, the skin of soya-bean milk getting product taking soybean protein as primary raw material after being dried.
The present invention is that the skin of soya-bean milk based on extensively being approved forms mechanism, be that the skin of soya-bean milk is to borrow composition beyond albuminous membranae, the protein that covalent bond and hydrogen bond form to comprise that lipid is embedded in a kind of like this understanding among protein network structure in film forming process by the active reactive group of thermal denaturation soybean protein molecule, propose to utilize heat-treated soybean albumen, made it appropriately crosslinked polymerization; Recycling edible oil and fat and carbohydrate are as the plasticizer of protein film, and wherein carbohydrate adopts non-reducing sugar, can effectively reduce the skin of soya-bean milk and take off continuously the browning problem that membrane process long-time heating Maillard reaction causes; By the soybean protein after heat treatment, grease and carbohydrate are carried out to high-pressure homogeneous processing, make system become uniform emulsion, finally adopt traditional bean curd skin to take off skin mode, take off continuously skin, obtain product.
Beneficial effect of the present invention: the present invention manufactures the skin of soya-bean milk using soybean protein emulsion as raw material, saves the pre-treatment step that the tradition such as soybeans soaking, defibrination, filtration, mashing off are done from soybean, has effectively improved the problem of environmental pollution of traditional handicraft; The use of non-reducing sugar simultaneously has also effectively improved color and luster problem; The high-pressure homogeneous emulsion system of making is stable to be made final emulsification take off film number of times to reach 10-12 time especially, and production stability is also significantly improved.Up to now, not yet there is the report of manufacturing the skin of soya-bean milk using soybean protein emulsion as raw material, also do not have by the character controlled Maillard reaction of sugar in manual adjustment soybean protein emulsion, improve the report of product color.Take off continuously by the present invention the skin of soya-bean milk that film obtains, almost to take off for the first time product colour and mouthfeel that film obtains similar with the skin of soya-bean milk of traditional technique manufacture, takes off continuously membrane process product stability good.
Detailed description of the invention
Embodiment 1
In 20 premium on currency, add the about 90%(W/W of soybean protein content of the about 800g(SPI of SPI), the about 6%(W/W of moisture)), make the about 3.5%(W/V of protein concentration) SPI slurries, slurries are crossed to colloid mill, it is fully dissolved, and reduce insoluble powder particle issues, then filter (100 mesh sieve), carry out heat treated, constant temperature 10min after central temperature reaches 90 DEG C, add 5.5%(W/V) purified soyabean oil and 1.5%(W/V) sucrose, stir 2-3min with high speed agitator and carry out pre-emulsification, under the high pressure of 20MPa, carry out homogeneous (when homogeneous, fluid temperature remains on 60 ~ 75 DEG C) with high pressure homogenizer, obtain soybean protein emulsion.
The average grain diameter of soybean protein emulsion approximately 20 μ m after homogeneous.This soybean protein emulsion is injected to the skin of soya-bean milk groove (the about 6cm of the degree of depth) of 45 × 75cm, heating, design temperature is 90 DEG C, and skin is taken off in timing after emulsion temperature reaches 75 DEG C after 15min, and later every 15min takes off skin once, takes off 10 times.
In said process, grease can use refined rapeseed oil, the various vegetable oil of coconut wet goods to replace.Mechanical strength, color and luster and the mouthfeel of these fresh bean curd skins are all good.
Embodiment 2
In 20 premium on currency, add the about 90%(W/W of soybean protein content of the about 1000g(SPI of SPI), the about 6%(W/W of moisture)), make the about 4.2%(W/V of protein concentration) SPI slurries, slurries are crossed to colloid mill, it is fully dissolved, and reduce insoluble powder particle issues, then filter (100 mesh sieve), carry out the processing of superhigh temperature transient heat, 20s under 135 DEG C of temperature conditions, after part is cooling, add 4.5%(W/V) purified soyabean oil and 2.3%(W/V) sucrose, stir 2-3min with high speed agitator and carry out pre-emulsification, under the high pressure of 20MPa, carry out homogeneous (when homogeneous, fluid temperature remains on 60 ~ 75 DEG C) with high pressure homogenizer, obtain soybean protein emulsion.
The average grain diameter of soybean protein emulsion approximately 12 μ m after homogeneous.This soybean protein emulsion is injected to the skin of soya-bean milk groove of 45 × 75cm, heating, design temperature is 90 DEG C, and skin is taken off in timing after emulsion temperature reaches 75 DEG C after 15min, and later every 15min takes off skin once, takes off 10 times.The skin of soya-bean milk that obtains after drying the dry skin of soya-bean milk.Mechanical strength, color and luster and the mouthfeel of the skin of soya-bean milk are all good.
Embodiment 3
In 20 premium on currency, add the about 90%(W/W of soybean protein content of the about 1200g(SPI of SPI), the about 6%(W/W of moisture)), make the about 5.1%(W/V of protein concentration) SPI slurries, slurries are crossed to colloid mill, it is fully dissolved, and reduce insoluble powder particle issues, then filter (100 mesh sieve), carry out heat treated, constant temperature 10min after central temperature reaches 90 DEG C, add 3.5%(W/V) purified soyabean oil and 3.0%(W/V) sucrose, stir 2-3min with high speed agitator and carry out pre-emulsification, under the high pressure of 20MPa, carry out homogeneous (when homogeneous, fluid temperature remains on 60 ~ 75 DEG C) with high pressure homogenizer, obtain soybean protein emulsion.
The average grain diameter of soybean protein emulsion approximately 11 μ m after homogeneous.This soybean protein emulsion is injected to the skin of soya-bean milk groove of 45 × 75cm, heating, design temperature is 90 DEG C, and skin is taken off in timing after emulsion temperature reaches 75 DEG C after 15min, and later every 15min takes off skin once, takes off 11 times.Mechanical strength, color and luster and the mouthfeel of the skin of soya-bean milk are all good.
Embodiment 4
In 20 premium on currency, add the about 90%(W/W of soybean protein content of the about 1400g(SPI of SPI), the about 6%(W/W of moisture)), make the about 5.9%(W/V of protein concentration) SPI slurries, slurries are crossed to colloid mill, it is fully dissolved, and reduce insoluble powder particle issues, then filter (100 mesh sieve), carry out heat treated, constant temperature 10min after central temperature reaches 90 DEG C, add 1.5%(W/V) purified soyabean oil and 4.5%(W/V) sucrose, stir 2-3min with high speed agitator and carry out pre-emulsification, under the high pressure of 20MPa, carry out homogeneous (when homogeneous, fluid temperature remains on 60 ~ 75 DEG C) with high pressure homogenizer, obtain soybean protein emulsion.
The average grain diameter of soybean protein emulsion approximately 15 μ m after homogeneous.This soybean protein emulsion is injected to the skin of soya-bean milk groove of 45 × 75cm, heating, design temperature is 90 DEG C, and skin is taken off in timing after emulsion temperature reaches 75 DEG C after 15min, and later every 15min takes off skin once, takes off 12 times.Mechanical strength, color and luster and the mouthfeel of the skin of soya-bean milk are all good.
Claims (1)
1. a preparation method for the skin of soya-bean milk taking soybean protein as primary raw material, is characterized in that step is as follows:
(1) dissolving of soybean protein and heat treatment: get soybean protein isolate SPI, adding water to protein concentration mass/volume ratio is 3.5% ~ 6%, crosses milling treatment of colloid, and SPI is dissolved fast; Filter, remove insoluble composition, the solution obtaining is heat-treated; Heat-treat condition is to be incubated 10-15min at 80 ~ 95 DEG C, or superhigh temperature transient heat is processed at 135 ~ 145 DEG C and processed 5 ~ 30s;
(2) emulsion preparation: add edible oil and non-reducing saccharide in the SPI solution after step (1) gained heat treatment, edible oil addition counts 1.5% ~ 5.5% by system quality/volume ratio, and the addition of non-reducing saccharide counts 1.5% ~ 4.5% by system quality/volume ratio; Stir, after non-reducing saccharide dissolves, carry out high-pressure homogeneously at 60 ~ 75 DEG C of temperature conditions, homogenization pressure is 15 ~ 60MPa, finally obtains the soybean protein emulsion of average grain diameter below 100 μ m;
(3) film forming and dry: the soybean protein emulsion of step (2) gained is put into skin of soya-bean milk skin rising pot, and the emulsion degree of depth remains on 5-7cm, and temperature remains on 75-90 DEG C; Take off film one time every 15-20min, the skin of soya-bean milk getting product taking soybean protein as primary raw material after being dried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410197373.2A CN103960375A (en) | 2014-05-12 | 2014-05-12 | Preparation method for bean curd thin sheets taking soybean protein as raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410197373.2A CN103960375A (en) | 2014-05-12 | 2014-05-12 | Preparation method for bean curd thin sheets taking soybean protein as raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103960375A true CN103960375A (en) | 2014-08-06 |
Family
ID=51230787
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410197373.2A Pending CN103960375A (en) | 2014-05-12 | 2014-05-12 | Preparation method for bean curd thin sheets taking soybean protein as raw material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103960375A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509153A (en) * | 2016-11-18 | 2017-03-22 | 汉阴县盛发魔芋制品有限公司 | Konjac dried soybean curd sticks and preparation method thereof |
| CN108719975A (en) * | 2018-05-05 | 2018-11-02 | 蚌埠学院 | A kind of rice bran corruption clothing and preparation method thereof |
| CN109169948A (en) * | 2018-09-06 | 2019-01-11 | 山东禹王生态食业有限公司 | A method of bean curd stick is prepared using soybean aqueous enzymatic method emulsion and residue |
| CN111938015A (en) * | 2020-08-26 | 2020-11-17 | 黑龙江冰泉多多保健食品有限责任公司 | Production method of special soybean protein powder for bean curd skin |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6582739B1 (en) * | 1998-02-20 | 2003-06-24 | Sawa Industrial Co., Ltd. | Processes for producing functional okara milks and functional tofus |
| US20090232958A1 (en) * | 2005-05-30 | 2009-09-17 | Masahiko Samoto | Fractionated soybean protein material, processed soybean suitable for the material , and processes for production of the soybean protein material and the processed soybean |
| CN102731810A (en) * | 2012-07-16 | 2012-10-17 | 渤海大学 | Method for preparing degradable dry beancurd preservation packaging film |
| CN103478270A (en) * | 2013-08-23 | 2014-01-01 | 广西大学 | Bean curd stick making method capable of increasing yield and improving quality |
-
2014
- 2014-05-12 CN CN201410197373.2A patent/CN103960375A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6582739B1 (en) * | 1998-02-20 | 2003-06-24 | Sawa Industrial Co., Ltd. | Processes for producing functional okara milks and functional tofus |
| US20090232958A1 (en) * | 2005-05-30 | 2009-09-17 | Masahiko Samoto | Fractionated soybean protein material, processed soybean suitable for the material , and processes for production of the soybean protein material and the processed soybean |
| CN102731810A (en) * | 2012-07-16 | 2012-10-17 | 渤海大学 | Method for preparing degradable dry beancurd preservation packaging film |
| CN103478270A (en) * | 2013-08-23 | 2014-01-01 | 广西大学 | Bean curd stick making method capable of increasing yield and improving quality |
Non-Patent Citations (3)
| Title |
|---|
| 周秀琴: "用大豆分离蛋白制新型豆腐皮", 《食品信息与技术》, no. 8, 31 August 2004 (2004-08-31), pages 14 * |
| 姜梅，等: "高压均质对豆腐皮特性及微观结构的影响", 《食品科学》, vol. 34, no. 23, 31 December 2013 (2013-12-31), pages 123 - 127 * |
| 闵连吉，等: "用大豆浆和大豆蛋白制作可食膜", 《大豆通报》, no. 2, 31 December 1995 (1995-12-31), pages 23 - 24 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509153A (en) * | 2016-11-18 | 2017-03-22 | 汉阴县盛发魔芋制品有限公司 | Konjac dried soybean curd sticks and preparation method thereof |
| CN108719975A (en) * | 2018-05-05 | 2018-11-02 | 蚌埠学院 | A kind of rice bran corruption clothing and preparation method thereof |
| CN109169948A (en) * | 2018-09-06 | 2019-01-11 | 山东禹王生态食业有限公司 | A method of bean curd stick is prepared using soybean aqueous enzymatic method emulsion and residue |
| CN111938015A (en) * | 2020-08-26 | 2020-11-17 | 黑龙江冰泉多多保健食品有限责任公司 | Production method of special soybean protein powder for bean curd skin |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102524411B (en) | Soybean walnut milk and preparation method thereof | |
| CN103082007B (en) | Soybean milk containing raisins and preparation method thereof | |
| CN103960372A (en) | Preparation method of functional bean curd skin | |
| CN103960375A (en) | Preparation method for bean curd thin sheets taking soybean protein as raw material | |
| CN106616306B (en) | Instant hair-blacking cereal staple food and preparation method thereof | |
| KR101867962B1 (en) | Method for making acorn bread | |
| KR102282623B1 (en) | Manufacturing method of squid ink bread | |
| KR101878108B1 (en) | Manufacturing Method of Makgeolli Using Mixture Composition of Nutrient Extraction Filtrate and Germinated Fine Powder | |
| CN103960373A (en) | Preparation method for bittern bean curd | |
| CN101919559A (en) | Method for preparing Chinese chestnut beverage | |
| KR101946460B1 (en) | Method for preparing milk substitute from rice | |
| CN104222734A (en) | Alum-free kudzuvine root vermicelli and preparation method of alum-free kudzuvine root vermicelli | |
| CN107455425A (en) | A kind of biscuit crisp with coconut aroma and preparation method thereof | |
| CN106234537A (en) | A kind of preparation method of Fructus actinidiae chinensis taste bean dreg biscuit | |
| CN111000180A (en) | Green brick tea jelly and preparation method thereof | |
| JP2012019771A (en) | Noodle made by forming rice with konnyaku | |
| CN101926474A (en) | Method for preparing tofu with sea tangle-konjak | |
| CN104872236A (en) | Nutritious cake with aging delaying function and making method thereof | |
| CN108812781A (en) | Anti-aging blue wheat whole-wheat bread of one kind and preparation method thereof | |
| KR20110008793A (en) | Method of manufacturing korean hot pepper paste using watermelon | |
| JP5202453B2 (en) | Manufacturing method of processed egg products | |
| CN102885247A (en) | Method for inhibiting retrogradation of rice flour | |
| CN106509153A (en) | Konjac dried soybean curd sticks and preparation method thereof | |
| CN106035705A (en) | Fermented butter powder | |
| KR101924780B1 (en) | A houseleek grain syrup using low-temperature extraction method and method making it |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140806 |