CN109221431A - A kind of flavor dried bean curd and preparation method thereof - Google Patents
A kind of flavor dried bean curd and preparation method thereof Download PDFInfo
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- CN109221431A CN109221431A CN201811021498.4A CN201811021498A CN109221431A CN 109221431 A CN109221431 A CN 109221431A CN 201811021498 A CN201811021498 A CN 201811021498A CN 109221431 A CN109221431 A CN 109221431A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The invention discloses a kind of flavor dried bean curd and preparation method thereof, preparation method includes the following steps: soya bean defibrination, using filtering, mashing off, cooling, point brain, crouching brain, casting, squeezing, baking, stew in soy sauce, spice, sterilization and product.In preparation process of the invention under conditions of lower temperature, a brain is carried out using glutamine transaminage and coagulator, the product of production not only delicate mouthfeel, neither too hard, nor too soft, but also rich in good elasticity.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of flavor dried bean curd and preparation method thereof.
Background technique
In dried bean curd manufacturing process, soya-bean milk is become jellied bean curd, that is, be changed into soybean protein from sol form
Gel, this process are just called solidification, are commonly called as a brain or point slurry.Soy proteinaceous solidification can be divided into two stages: before this
Heating mashing off makes protein that thermal denaturation occur, and then so that the chain of protein is interweaved by the effect of coagulator again, is formed
For the gel of reticular structure.If the mesh in reticular structure is larger, interweave again than stronger, then soy proteinaceous hold
Aqueous all right, the bean curd being made into is soft delicate, and product yield is also high.If jellied bean curd formation when, mesh is smaller, interweave again not
Securely, such soybean protein retentiveness is poor, and the bean curd being made into will be stiff immalleable, and product yield is also low.
Used coagulator type will affect the reticular structure of jellied bean curd when selecting brain, and eventually affect dried bean curd finished product
Mouthfeel, so ideal coagulator is selected to be particularly important.
Summary of the invention
The purpose of the present invention is to provide a kind of flavor dried bean curd and preparation method thereof, the dried bean curd of this method preparation not only mouthfeel
It is fine and smooth, neither too hard, nor too soft, and rich in good elasticity；It is much lower that input cost compares the clear fermentation liquid of beans with operation difficulty.
The present invention solves its technical problem and adopts the following technical solutions to realize.
The invention proposes a kind of preparation methods of flavor dried bean curd, including the following steps: by soya bean defibrination, using mistake
Filter, mashing off, cooling, point brain, crouching brain, casting, squeezing, baking, stew in soy sauce, spice, sterilization and product.
The present invention also proposes a kind of flavor dried bean curd comprising the flavor dried bean curd prepared using above-mentioned preparation method.
Beneficial effects of the present invention are as follows:
The present invention also provides a kind of flavor dried bean curd and preparation method thereof, the present invention uses under conditions of lower temperature
Glutamine transaminage and coagulator carry out a brain, the bean curd delicate mouthfeel of preparation, and quality is good.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
Bean curd is the maximum traditional food of China's volume of production and marketing, is that soybean protein is bound to each other to form under coagulator effect
Gel products with three-dimensional net structure.Quality, mouthfeel, shape of bean curd etc. are all influenced by molding procedure, and are formed
The crucial solidification for being soya-bean milk again of process, therefore coagulator becomes Chinese tradition bean product and produces indispensable raw material.Beans
There are many rotten coagulator type, and the mechanism of action and production technology are different, the yield and quality structure and flavor of products obtained therefrom
Also different, respectively have advantage and disadvantage, therefore people are constantly researching and developing some compound coagulants always, to obtain sense organ,
Nutrition and economically optimal bean-curd product.
Flavor dried bean curd provided in an embodiment of the present invention and preparation method thereof is specifically described below.
The embodiment of the present invention provides a kind of preparation method of flavor dried bean curd, including the following steps: by soya bean defibrination, using
Filtering, mashing off, cooling, point brain, crouching brain, casting, squeezing, baking, stew in soy sauce, spice, sterilization and product.
A kind of preparation method of flavor dried bean curd is provided in the embodiment of the present invention, in the preparation method, by soya bean defibrination, then is passed through
Filtering, mashing off, cooling, point brain, crouching brain, casting, squeezing, baking, stew in soy sauce, spice, sterilization and product.It is prepared by the above method
Obtained bean curd delicate mouthfeel is delicious, and the dried bean curd being further prepared has full mouthfeel abundant and quite liked by masses.
In some embodiments, soybean chooses free from admixture, and pesticide residue meets the soybean of national regulation.
In some embodiments, cooling temperature is to 55~60 DEG C.
In some embodiments, it puts in brain step, ripe slurry after cooling is mixed with glutamine transaminage (TG enzyme),
It is slowly stirred 30~40s, coagulator is added and is mixed, stirs 50~80s, glutamine transaminage (TG enzyme) and coagulator
Weight ratio be 1:600~1:1000.
In some embodiments, coagulator is selected from magnesium chloride, calcium chloride, glucolactone, calcium sulfate and eats
At least two in glue.
In some embodiments, it eats gel and is selected from carragheen, xanthan gum, guar gum, agar, gelatin, alginic acid
At least two in sodium and locust bean gum.
In some embodiments, it puts in brain step, it will be ripe after addition glutamine transaminage (TG enzyme) and coagulator
Slurry, is constantly stirred, and the halt brain when the particle of sesame size occurs in slurry.
The embodiment of the present invention first cools down the ripe slurry that mashing off obtains in brain step, and the temperature of ripe slurry is cold
But to 55~60 DEG C, at this temperature, glutamine transaminage is first added into ripe slurry and carries out a brain, since the temperature is suitable
The suitable temperature that glutamine transaminage plays a role is catalyzed rapidly in ripe slurry and sends out between protein molecule at this temperature
Raw crosslinking, then adds coagulator, promotes protein to form good cyberspace structure and be transformed into gel by colloidal sol.On
The point brain method stated is totally different from traditional point brain mode, and the gel body water content after the brain of midpoint of the embodiment of the present invention is high,
It is neither too hard, nor too soft, retentiveness is good, obtained product delicate mouthfeel, high resilience.
Glutamine transaminage (Transglutaminase, abbreviation TGase or glutamine transaminage) is a kind of catalysis
Between protein molecule or intramolecular forms ε~(γ~glutamyl) lysine covalent bond enzyme, can be with catalytic proteins molecule
Between crosslink, by protein molecule bonding get up, improve the functional characteristics such as gelation, the emulsibility of protein.It is wide at present
The general bonding applied to the meat products such as ox, pig, chicken and bean product, improves its mouthfeel, flavor, institutional framework and nutrition, improves
Added value of product.
TG enzyme is first added in the embodiment of the present invention during brain, stirs 30~40s, coagulator is then added, stirs
50~80s, since TG enzyme can significantly increase the gel strength of bean curd, as TG enzyme amount increases, the effect on protein molecule surface
Site may be crosslinked quickly and reduce the probability that itself and surrounding other protein moleculars are crosslinked, thus be formed intermolecular
Crosslinking is lacked than enzyme concentration small situation, and plays improvement result to gel strength, it should be Protein cross-linking shape
At spacial framework.Therefore, when TG enzyme amount is less, the protein masses after crosslinking are relatively small, in system distribution
It is even, TG enzyme amount is further increased, protein masses are further crosslinked, and are formed bigger crosslinking, are caused protein in whole system
In be unevenly distributed, unbalanced structure is easy for being destroyed, and gel strength becomes smaller.
Coagulator is added again to be solidified, since coagulator mainly contains salt and edible glue, contains in soybean protein
There are many carboxyls, when soya-bean milk solidifies, the bivalent cation in salt-coagulant generates one ionic bridge of albumen in conjunction with protein molecular
And protein gel is formed, therefore, the set strength in ripe slurry is further enhanced after addition coagulator, make the albumen in ripe slurry
Matter solidifies.
In some embodiments, in stew in soy sauce step, including stew in soy sauce twice, the temperature of stew in soy sauce is 85~90 DEG C twice,
Time is 30~50min.
In some embodiments, in sterilisation step, 40~50min of high temperature sterilization is taken.
The present invention also provides a kind of flavor dried bean curds prepared by the above method.
This invention takes the flavor dried bean curds after the above method, being prepared not only to have unique flavor, quality
It is fine and smooth, cut without dissipating, the good quality such as high resilience, while there is good nutritive value, with important application value and
Development prospect.
Feature and performance of the invention are described in further detail with reference to embodiments.
Embodiment 1
A kind of preparation process of flavor dried bean curd, its step are as follows:
It steeps beans: soaking barrel is added in the soya bean of selected mistake and tap water (ratio of the two is 1:4), is adjusted and is soaked according to water temperature
It steeps the time, July and August impregnate 4~5h, to guarantee the soya bean surface-brightening after impregnating, be impregnated with no hard-core without elephant skin, section,
Meet the requirement of defibrination,
Defibrination: the mill paste that soya bean is milled to outflow using grinding wheel mill recycles centrifuge to carry out screenings point without granular sensation
From raw pulp is obtained, raw pulp concentration is debugged in a stock tank to 11 ± 0.5 ° of B é, makes it within the scope of technological standards,
Mashing off: raw pulp is heated and is guaranteed that protein is sufficiently denaturalized with being pumped into continuous soya-bean making device, is obtained ripe slurry, is measured
Ripe slurry concentration is required with ensuring compliance with technique,
Cooling: ripe slurry is cooled to 55 DEG C using heat exchanger, and injection quantitative barrel is stand-by,
Coagulant solution is prepared: solid magnesium chloride, calcium chloride and water are weighed according to regulation ratio, dissolve, are stirred evenly,
Glutamine transaminage liquid is prepared: glutamine transaminage and water being weighed according to regulation ratio, is completely dissolved, stirs
It is even,
Point brain: adding 250g/ barrels of glutamine transaminage liquid in point brain bucket in advance, stirs 30s, then inject by quantitative barrel
50kg/ barrels of ripe slurry, stirs evenly, and then starts agitating paddle and magnesium chloride and calcium chloride solution point brain are added while stirring, stir 50s, when
Halt brain when old tender degree meets the requirements,
Crouching brain: static 25min or so after point brain cannot be stirred for, so that the network structure of protein is formed.
Casting: jellied bean curd after molding pours into type basket, harrows even rear cover infantees, covers plate.
Squeezing: the jellied bean curd after capping is sent into hydraulic press and carries out the extra moisture of squeezing discharge and molding, after squeezing
Cloth, cutting are taken off, dried bean curd wet embryo is obtained.
Baking: wet embryo is dried using continuous baking machine, and 105 DEG C of baking temperature, while revolving speed is adjusted according to cured effect.
Stew in soy sauce: the temperature and time of stew in soy sauce is 85 DEG C, 40min twice.
Spice: prepared oil plant and powder are sent into a mixing bowl together with halogen dried bean curd and mixed thoroughly.
Sterilization: the dried bean curd after spice is vacuumized, is sterilized, finished product is obtained.
Embodiment 2
A kind of preparation process of flavor dried bean curd, its step are as follows:
It steeps beans: soaking barrel is added in the soya bean of selected mistake and tap water (ratio of the two is 1:4), is adjusted and is soaked according to water temperature
It steeps the time, May, June, September And October impregnate 6~7h, to guarantee the soya bean surface-brightening after impregnating, soak without elephant skin, section
Thoroughly without hard-core, meet the requirement of defibrination,
Defibrination: the mill paste that soya bean is milled to outflow using grinding wheel mill recycles centrifuge to carry out screenings point without granular sensation
From raw pulp is obtained, raw pulp concentration is debugged in a stock tank to 11 ± 0.5 ° of B é, makes it within the scope of technological standards,
Mashing off: raw pulp is heated and is guaranteed that protein is sufficiently denaturalized with being pumped into continuous soya-bean making device, is obtained ripe slurry, is measured
Ripe slurry concentration is required with ensuring compliance with technique,
Cooling: ripe slurry is cooled to 56 DEG C using heat exchanger, and injection quantitative barrel is stand-by,
Coagulant solution configuration: solid magnesium chloride, glucolactone and water are weighed according to regulation ratio, dissolve, are stirred evenly,
Glutamine transaminage liquid is prepared: glutamine transaminage and water being weighed according to regulation ratio, is completely dissolved, stirs
It is even,
Point brain: adding 200g/ barrels of glutamine transaminage liquid in point brain bucket in advance, stirs 35s, then inject by quantitative barrel
55kg/ barrels of ripe slurry, stirs evenly, and then starts agitating paddle and coagulant solution point brain is added while stirring, stir 60s, when old tender degree
Halt brain when meeting the requirements,
Crouching brain: static 25min or so after point brain cannot be stirred for, so that the network structure of protein is formed.
Casting: jellied bean curd after molding pours into type basket, harrows even rear cover infantees, covers plate.
Squeezing: the jellied bean curd after capping is sent into hydraulic press and carries out the extra moisture of squeezing discharge and molding, after squeezing
Cloth, cutting are taken off, dried bean curd wet embryo is obtained.
Baking: wet embryo is dried using continuous baking machine, and 105~110 DEG C of baking temperature, while being adjusted according to cured effect
Revolving speed.
Stew in soy sauce: the temperature and time of stew in soy sauce is 85~90 DEG C, 40min twice.
Spice: prepared oil plant and powder are sent into a mixing bowl together with halogen dried bean curd and mixed thoroughly.
Sterilization: the dried bean curd after spice is vacuumized, is sterilized, finished product is obtained.
Embodiment 3
A kind of preparation process of flavor dried bean curd, its step are as follows:
It steeps beans: soaking barrel is added in the soya bean of selected mistake and tap water (ratio of the two is 1:4), is adjusted and is soaked according to water temperature
It steeps the time, July and August impregnate 4~5h, to guarantee the soya bean surface-brightening after impregnating, be impregnated with no hard-core without elephant skin, section,
Meet the requirement of defibrination,
Defibrination: the mill paste that soya bean is milled to outflow using grinding wheel mill recycles centrifuge to carry out screenings point without granular sensation
From raw pulp is obtained, raw pulp concentration is debugged in a stock tank to 11 ± 0.5 ° of B é, makes it within the scope of technological standards,
Mashing off: raw pulp is heated and is guaranteed that protein is sufficiently denaturalized with being pumped into continuous soya-bean making device, is obtained ripe slurry, is measured
Ripe slurry concentration is required with ensuring compliance with technique,
Cooling: ripe slurry is cooled to 60 DEG C using heat exchanger, and injection quantitative barrel is stand-by,
Coagulant solution is prepared: solid magnesium chloride, carragheen, xanthan gum and water are weighed according to regulation ratio, dissolve, are stirred
It is even,
Glutamine transaminage liquid is prepared: glutamine transaminage and water being weighed according to regulation ratio, is completely dissolved, stirs
It is even,
Point brain: adding 250g/ barrels of glutamine transaminage liquid in point brain bucket in advance, stirs 40s, then inject by quantitative barrel
50kg/ barrels of ripe slurry, stirs evenly, and then starts agitating paddle and coagulant solution point brain is added while stirring, stir 70s, when old tender degree
Halt brain when meeting the requirements,
Crouching brain: static 25min or so after point brain cannot be stirred for, so that the network structure of protein is formed.
Casting: jellied bean curd after molding pours into type basket, harrows even rear cover infantees, covers plate.
Squeezing: the jellied bean curd after capping is sent into hydraulic press and carries out the extra moisture of squeezing discharge and molding, after squeezing
Cloth, cutting are taken off, dried bean curd wet embryo is obtained.
Baking: wet embryo is dried using continuous baking machine, and 110 DEG C of baking temperature, while revolving speed is adjusted according to cured effect.
Stew in soy sauce: the temperature and time of stew in soy sauce is 90 DEG C, 60min twice.
Spice: prepared oil plant and powder are sent into a mixing bowl together with halogen dried bean curd and mixed thoroughly.
Sterilization: the dried bean curd after spice is vacuumized, is sterilized, finished product is obtained.
Embodiment 4
A kind of preparation process of flavor dried bean curd, its step are as follows:
It steeps beans: soaking barrel is added in the soya bean of selected mistake and tap water (ratio of the two is 1:4), is adjusted and is soaked according to water temperature
It steeps the time, 1~4,10~15h of immersion in 11~December, to guarantee the soya bean surface-brightening after impregnating, be impregnated with without elephant skin, section
Without hard-core, meet the requirement of defibrination,
Defibrination: the mill paste that soya bean is milled to outflow using grinding wheel mill recycles centrifuge to carry out screenings point without granular sensation
From raw pulp is obtained, raw pulp concentration is debugged in a stock tank to 11 ± 0.5 ° of B é, makes it within the scope of technological standards,
Mashing off: raw pulp is heated and is guaranteed that protein is sufficiently denaturalized with being pumped into continuous soya-bean making device, is obtained ripe slurry, is measured
Ripe slurry concentration is required with ensuring compliance with technique,
Cooling: ripe slurry is cooled to 60 DEG C using heat exchanger, and injection quantitative barrel is stand-by,
Coagulant solution prepare: magnesium chloride, calcium chloride, locust bean gum, pectin and water according to regulation ratio weighing, dissolution,
It stirs evenly,
Glutamine transaminage liquid is prepared: glutamine transaminage and water being weighed according to regulation ratio, is completely dissolved, stirs
It is even,
Point brain: adding 250g/ barrels of glutamine transaminage liquid in point brain bucket in advance, stirs 40s, then inject by quantitative barrel
50kg/ barrels of ripe slurry, stirs evenly, and then starts agitating paddle and coagulant solution point brain is added while stirring, stir 80s, when old tender degree
Halt brain when meeting the requirements,
Crouching brain: static 25min or so after point brain cannot be stirred for, so that the network structure of protein is formed.
Casting: jellied bean curd after molding pours into type basket, harrows even rear cover infantees, covers plate.
Squeezing: the jellied bean curd after capping is sent into hydraulic press and carries out the extra moisture of squeezing discharge and molding, after squeezing
Cloth, cutting are taken off, dried bean curd wet embryo is obtained.
Baking: wet embryo is dried using continuous baking machine, and 110 DEG C of baking temperature, while revolving speed is adjusted according to cured effect.
Stew in soy sauce: the temperature and time of stew in soy sauce is 90 DEG C, 60min twice.
Spice: prepared oil plant and powder are sent into a mixing bowl together with halogen dried bean curd and mixed thoroughly.
Sterilization: the dried bean curd after spice is vacuumized, is sterilized, finished product is obtained.
Comparative example 1
Experimentation is similar to embodiment 4 in comparative example 1, is only that, magnesium chloride is added during point brain and carries out a brain,
The bean curd quality being prepared is harder, and mouthfeel is partially coarse, elastic very weak, is not able to satisfy people for delicious demand.
To sum up, a kind of preparation method of flavor dried bean curd is provided in the embodiment of the present invention, method includes the following steps: by yellow
Beans through over cleaning, immersion, defibrination, using filtering, mashing off, cooling, point brain, crouching brain, casting, squeezing, baking, stew in soy sauce, spice,
Sterilization and product.Dried bean curd prepared by the present invention not only delicate mouthfeel, neither too hard, nor too soft, but also rich in good elasticity.
The present invention has the following beneficial effects:
Using TG enzyme+coagulator point brain method, protein is set to form good spacial framework, to improve
The water-retaining property and yield rate of dried bean curd, through our company's statistics of actual production data, this method can compared with traditional magnesium chloride point brain
Yield rate is set to improve 6%~8%；The product of production not only delicate mouthfeel, neither too hard, nor too soft, but also rich in good elasticity, and pass
The dried bean curd mouthfeel that system magnesium chloride selects brain is partially coarse, elastic very weak；Input cost compares the clear fermentation liquid of beans with operation difficulty and also wants low
Very much, the clear fermentation liquid of industrialized production beans is realized under normal circumstances, needs to build the fermentation plant for meeting sanitary standard, and configuration is big
Type fermentor, relevant ancillary equipment, professional technician, cost of investment will increase members up to a million.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.Reality of the invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of selected implementation of the invention
Example.Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of preparation method of flavor dried bean curd, characterized in that it comprises the following steps: by soya bean defibrination, using filtering, boil
Slurry, cooling, point brain, crouching brain, casting, squeezing, baking, stew in soy sauce, spice, sterilization and product.
2. preparation method according to claim 1, which is characterized in that the soybean chooses free from admixture, and pesticide residue meets
The soybean of national regulation.
3. preparation method according to claim 1, which is characterized in that the temperature of the cooling is 55~60 DEG C.
4. preparation method according to claim 3, which is characterized in that, will be described after cooling ripe in described brain step
Slurry is mixed with glutamine transaminage (TG enzyme), is slowly stirred 30~40s, is added coagulator and mixed, and stirring 50~
The weight ratio of 80s, the glutamine transaminage (TG enzyme) and the coagulator is 1:600~1:1000.
5. the preparation method according to claim 4, which is characterized in that the coagulator is selected from magnesium chloride, calcium chloride, grape
At least two in saccharic acid lactone, calcium sulfate and edible glue.
6. preparation method according to claim 5, which is characterized in that the edible glue is selected from carragheen, xanthan gum, Guar
At least two in bean gum, gelatin, sodium alginate and locust bean gum.
7. the preparation method according to claim 4, which is characterized in that in described brain step, the glutamy will be added
Ripe slurry after amine transaminase (TG enzyme) and the coagulator, is constantly stirred, and stops when the particle of sesame size occurs in slurry
Stop brain.
8. preparation method according to claim 1, which is characterized in that in the stew in soy sauce step, including stew in soy sauce twice, it is described
The temperature of stew in soy sauce is 85~90 DEG C twice, and the time is 30~50min.
9. preparation method according to claim 1, which is characterized in that in sterilisation step, take high temperature sterilization 40~
50min。
10. a kind of flavor dried bean curd being prepared by any preparation method of claim 1~9.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110200081A (en) * | 2019-05-10 | 2019-09-06 | 中国农业大学 | A kind of anti-Tofu pudding and preparation method thereof that jolts of box-packed high tenacity |
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Application publication date: 20190118 |
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