CN109527113A - A kind of enzyme modification freeze-dried type instant beancurd and preparation method thereof - Google Patents
A kind of enzyme modification freeze-dried type instant beancurd and preparation method thereof Download PDFInfo
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- CN109527113A CN109527113A CN201811599445.0A CN201811599445A CN109527113A CN 109527113 A CN109527113 A CN 109527113A CN 201811599445 A CN201811599445 A CN 201811599445A CN 109527113 A CN109527113 A CN 109527113A
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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 enzyme modification freeze-dried type instant beancurds and preparation method thereof.The method can deteriorate the freezing of bean curd and control, and still smooth exquisiteness after product rehydration is suitble to the exploitation of instant food.Method includes the following steps: bubble beans, mashing, filtering and removing slag, mashing off, soya-bean milk modification, solidification, quick-frozen, vacuum freeze drying.The freeze-drying bean curd section aperture of the simple process of this method, preparation is tiny and uniform, is only commonly lyophilized the 1/5~1/2 of bean curd；Flawless after rehydration, hardness is only the 40~70% of the latter, neither too hard, nor too soft, and section is fine and smooth, and stomata is few, and aperture is only the 1/6~1/4 of common beancurd aperture, and for mouthfeel close to fresh bean curd, the solid content of soya-bean milk requires low, the yield height of bean curd, saving raw material.
Description
Technical field
The invention belongs to field of food, it is related to a kind of enzyme modification freeze-dried type instant beancurd and preparation method thereof.
Background technique
Fresh bean curd is easily putrid and deteriorated, and easily broken in storage and transportational process.Although frozen bean curd solves this problem,
But sale need to be stored in refrigerator, it consumes energy higher, and bean curd, after freezing, protein denaturation, product aperture increases after defrosting
Greatly, coarse mouthfeel, quality are deteriorated, and serious deterioration occurs for quality.Although freeze-drying bean curd solves the above problem, currently on the market
Freeze-drying tofu quality it is barely satisfactory, and much added a large amount of gelatin substances in existing freeze-drying bean curd technique, so that soya-bean milk is viscous
Degree increases, and working condition requires height, and industrialized production is relatively difficult.
For the mouthfeel for improving instant beancurd, research has been carried out now.Such as in patent JP6-217729A and patent
JP6-269257A is added to starch and transglutaminase into soya-bean milk, and the bean curd frost resistance made of the soya-bean milk has centainly
Degree improves, but soya-bean milk large viscosity, it is difficult to control congealing reaction.In patent CN 1323168A, on the basis of the above patent
On, under the premise of not changing soymilk concentration, by the way that raw pulp solid content is concentrated into 10~16%, further improve bean curd
Frost resistance.But since the technique of soya-bean milk concentration requires height, it is difficult to control, industrialized production is difficult.In patent CN 1617677A
In, natural gellan gum is added into soya-bean milk at high temperature and tofu products tolerant to freezing has been made in modified starch.But a large amount of foodstuff glues
The addition of substance, so that soya-bean milk viscosity significantly increases, working condition requires height, and wall sticking phenomenon is serious, and tofu yield is low, and
Equipment cleaning is difficult.
So there is presently no a kind of technologies under the premise of producing the instant beancurd with better quality, can be suitably used for
Industrialized production.
Summary of the invention
The object of the present invention is to provide a kind of enzyme modification freeze-dried type instant beancurds and preparation method thereof.
The application of claimed gelatin, protease and cross-linking enzyme combination in production bean curd
The production method that a kind of enzyme modification freeze-dried type instant beancurd is also claimed in the present invention, this method comprises: by soybean
Mashing is impregnated, defoaming agent is added and stands slagging-off, cooks；Wherein, the method also includes: the cooking it is rear into system plus
Enter gelatin, protease is sequentially added after primary cooling and cross-linking enzyme carries out enzyme modification, after modified, solidification.
Specifically, the mass percentage of albumen is greater than 82% in the gelatin.This protein content is bright greater than 82%
Glue can be obtained from various public commercial sources.
The gelatin is added in the form of aqueous gelatin solution；
In institute's gelatin water solution, the dosage of water is 5~10 times of gelatin quality；Specially 8 times；
The dosage of institute's gelatin water solution is the 0.8~3.2% of soya-bean milk quality；Specially 1.6%.
In cooling step, temperature after cooling is 35~50 DEG C；Specially 45 DEG C；
The protease is neutral proteinase；
The cross-linking enzyme is glutamine transaminage；
The dosage of the protease is the 0.01~0.05% of soya-bean milk quality；Specially 0.02%；Enzyme activity is 0.3-
1.2AU/g；Specially 0.8AU/g；
The dosage of the cross-linking enzyme is 0.1~0.5U/g；Specially 0.2U/g；In the dosage of the cross-linking enzyme, g corresponds to institute
With soya-bean milk quality；Enzyme activity is 170-230U/g；Specially 200U/g；The enzyme activity is enzyme activity possessed by every gram of albumen.
In the enzyme modification step, enzyme modification method is heating water bath；
Specifically, bath temperature is 35~50 DEG C in the heating water bath step；Specially 45 DEG C；Time be 30~
75min；Specially 50min.
The principle of above-mentioned enzyme modification are as follows: soybean protein in soya-bean milk is suitably hydrolyzed using protease, so that reactive group exposure,
The soybean protein in soya-bean milk is crosslinked with gelatin by cross-linking enzyme in hydrolytic process, on the one hand the introducing of gelatin can reduce
Hydrone forms the ability of ice crystal in freezing process, and then soybean protein point caused by weakening because of protein dehydration
Assemble denaturation between son.On the other hand, steric hindrance is increased, it is suppressed that soybean protein is reset in refrigerating process, certain
The inherent structure of gel is maintained in degree, weakens bean curd caused protein-denatured journey during vacuum freeze drying
Degree, thus still with the instant beancurd of fresh bean curd smooth mouthfeel after achieving the purpose that preparation rehydration.
In the coagulation step, coagulator used is various common acid paracoagulation agent or salt-coagulant；Specially grape
Saccharic acid lactone, malic acid, citric acid, calcium sulfate or magnesium chloride；Coagulator additive amount is as usual production bean curd.
Curing condition is that 20~30min is kept at 75~90 DEG C；Concretely 90 DEG C of holding 30min.For adding for solidification
The temperatures above as long as the hot above-mentioned coagulator of temperature can play a role.
In the above method, " impregnating mashing, defoaming agent is added and stands slagging-off, the cooks " step can be according to various routines
Method carries out；
Specifically,
In the immersion mashing step, the mass ratio of soybean and water is 1:5~9；Specially 1:7；Gained soya-bean milk solid content
Content is 6 ° of Brix~11 ° Brix；Specially 9 ° of Brix；
The defoaming agent in single stearine, diglycerol stearate, calcium carbonate, silicone emulsion and phosphatide extremely
Few one kind；
In the standing step, time of repose 3-10min；Specially 5min；
In the cooking step, the condition that cooks is to maintain 3~5min after soya-bean milk central temperature is up to 95~100 DEG C.
The method also includes: secondary cooling is carried out after the coagulation step, it is quick-frozen, it is dry.
Above-mentioned " secondary cooling, it is quick-frozen, dry " can be carried out according to various conventional methods；Specifically, can be according to following condition
It carries out:
In the secondary cooling step, cooling temperature is 0~10 DEG C；Specially 4 DEG C；It is cleavable after cooling to become required ruler
It is very little.
In the fast freezing step, temperature is -40 DEG C~-70 DEG C；Time is 30~90min；Specially 60min；
In the drying steps, drying means is vacuum freeze drying.
In addition, the enzyme modification freeze-dried type instant beancurd being prepared according to the method described above, also belongs to protection model of the invention
It encloses.
The present invention is using soybean as raw material, and using impregnating, mashing, filtering and removing slag, mashing off, soya-bean milk is modified, solidifies, quick-frozen, vacuum
Freeze-dried type instant beancurd is prepared in the processes such as freeze-drying.The present invention, which makes full use of, cooperates with work by enzyme hydrolysis and enzyme crosslinking
With, the freezing of bean curd is deteriorated and is controlled, section exquisiteness after product rehydration, without spongy or sheet structure, mouth
Feel smooth delicacy.It is observed by electronic scanner microscope, product is compared with the microstructure of common freeze-drying bean curd, is found
Product section aperture is tiny and uniform, and at honeycomb, and aperture is only the 1/6~1/4 of common beancurd aperture, and hardness is only after rehydration
It is the 40~70% of the latter, close to fresh bean curd, and in this law, the solid content of soya-bean milk requires low, the yield height of bean curd to mouthfeel,
Save raw material.
Detailed description of the invention
Fig. 1 is the SEM photograph of 1 obtained freeze-drying bean curd section of embodiment.
Fig. 2 is the SEM photograph of comparative example obtained freeze-drying bean curd section.
Specific embodiment
The present invention is further elaborated combined with specific embodiments below, but the present invention is not limited to following embodiments.Institute
State method is conventional method unless otherwise instructed.The raw material can obtain unless otherwise instructed from public commercial source.
Neutral proteinase used in following embodiments is believed purchased from Novi.
Embodiment 1
By the completely rear 1:7 mass ratio mashing of soybeans soaking, defoaming agent is added and stands 5min, removes bean dregs acquisition solid content and contain
Amount is the soya-bean milk of 9 ° of Brix.Soya-bean milk is heated, when central temperature is up to 95 DEG C of maintenance 5min.After the completion of mashing off, soya-bean milk is added
The aqueous gelatin solution 8 times of gelatin quality (dosage of water be) of quality 1.6%.45 DEG C or so are cooled to soya-bean milk, soya-bean milk is added
The neutral proteinase (enzyme activity 0.8AU/g) of quality 0.02%, the glutamine that 0.2U/g is added immediately after mixing evenly turn ammonia
Enzyme (enzyme activity 200U/g) is subsequently placed in 45 DEG C of water-bath 50min and carries out enzyme modification.The D- of soya-bean milk quality 0.3% is added after taking-up
Glucono-δ-lactone is placed in 90 DEG C of water-bath 30min, makes soymilk-clotting.The bean curd obtained after heating solidification as described above is existed
Cooling treatment is carried out at 4 DEG C.It is 15mm × 15mm × 15mm bulk that length × width × height is cut into after cooling, and is frozen
Knot.- 40 DEG C of solidification point, freeze 60min.It is dry to put vacuum freeze drier after taking-up into, obtains finished product freeze-drying bean curd.
Comparative example
By the completely rear 1:7 mass ratio mashing of soybeans soaking, defoaming agent is added and stands 5min, removes bean dregs acquisition solid content and contain
Amount is the soya-bean milk of 9 ° of Brix.Soya-bean milk is heated, when central temperature is up to 95 DEG C of maintenance 5min.It is cold to soya-bean milk after the completion of mashing off
But maltonic acid-delta-lactone of soya-bean milk quality 0.3% is added to 45 DEG C or so, is placed in 90 DEG C of water-bath 30min, keeps soya-bean milk solidifying
Gu.The bean curd obtained after heating solidification as described above is subjected to cooling treatment at 4 DEG C.Length × width × height is cut into after cooling
For 15mm × 15mm × 15mm bulk, and freezed.- 40 DEG C of solidification point, freeze 60min.It is cold to put vacuum after taking-up into
Lyophilizer is dry, obtains finished product freeze-drying bean curd.
Hardness and sensory evaluation after the freeze-drying bean curd rehydration obtained in following measurement embodiment and comparative example, result is shown
In table 1.In addition, Fig. 1 and Fig. 2 show the SEM photograph of the freeze-drying bean curd section obtained in embodiment and comparative example respectively.
(aperture size inside freeze-drying bean curd)
Freeze-drying bean curd section is shot using scanning electron microscope (SEM).
(hardness)
Compression experiment twice is carried out using Texture instrument TA-XI2i, in probe model TA25/1000, speed 0.5mm/ before surveying
S, test speed 0.5mm/s, speed 0.5mm/s after survey, intermediate residence time 5s are measured under the conditions of depression distance 40% hard
Degree.
(mouthfeel sensory evaluation)
90 DEG C of hot water is poured on the freeze-drying bean curd after allowing the edible recovery 30s of subject on freeze-drying bean curd.By sample press with
Machine number table random number chooses 10 trained evaluating members, evaluates mouthfeel according to following three class, average value is shown in
Table 1.
3 is neither too hard, nor too soft (suitable with fresh inner ester bean curd)
2 is softer or harder (suitable with tender bean curd or bei-tofu)
1 is very soft or very hard (suitable with jellied bean curd or frozen bean curd)
(sensory evaluation of appearance)
90 DEG C of hot water is poured on the freeze-drying bean curd after allowing the edible recovery 30s of subject on freeze-drying bean curd.By sample press with
Machine number table random number chooses 10 trained evaluating members, evaluates appearance according to following three class, average value is shown in
Table 1.
3 basic flawlesses
2 slightly have crackle
1 crackle is more
(sensory evaluation of structural state)
90 DEG C of hot water is poured on the freeze-drying bean curd after allowing the edible recovery 30s of subject on freeze-drying bean curd.By sample press with
Machine number table random number chooses 10 trained evaluating members, evaluates freeze-drying bean curd tissue shape according to following three class
State, average value are shown in table 1.
3 sections are fine and smooth, and stomata is few
2 sections are finer and smoother, and stomata is few
1 section is coarse, and stomata is more
Table 1, embodiment 1 and comparative example obtained freeze-drying bean curd evaluate list
Solid content is that hardness is small after the embodiment of 9 ° of Brix compares rehydration with comparative example, and mouthfeel is delicate, and section is fine and smooth,
Stomata is small, flawless after rehydration.Especially it can be seen that 1 gained bean curd of embodiment and comparative example from scanning electron microscope Fig. 1 and Fig. 2
Tiny compared to section aperture and uniform, at honeycomb, and aperture size is only the 1/15~1/4 of comparative example.
Claims (10)
1. the application of gelatin, protease and cross-linking enzyme combination in production bean curd.
2. a kind of production method of enzyme modification freeze-dried type instant beancurd, comprising: be beaten soybeans soaking, defoaming agent standing is added and removes
Slag cooks；It is characterized by: the method also includes: gelatin is added into system for rear in the cooking, after primary cooling again
It sequentially adds protease and cross-linking enzyme carries out enzyme modification, after modified, solidification.
3. applying according to claim 1 or method as claimed in claim 2, it is characterised in that: in the gelatin, albumen
Mass percentage is greater than 82%.
4. application according to claim 1 to 3 or method, it is characterised in that: the gelatin is with aqueous gelatin solution
Form is added.
5. application according to claim 4 or method, it is characterised in that: in institute's gelatin water solution, the dosage of water is bright
5~10 times of colloid amount；
The dosage of institute's gelatin water solution is the 0.08~0.32% of soya-bean milk quality.
6. any application or method in -5 according to claim 1, it is characterised in that: the protease is neutral protein
Enzyme；
The cross-linking enzyme is glutamine transaminage；
The dosage of the protease is the 0.01~0.05% of soya-bean milk quality；Enzyme activity is 0.3-1.2AU/g；Specially 0.8AU/g；
The dosage of the cross-linking enzyme is 0.1~0.5U/g；Enzyme activity is 170-230U/g；Specially 200U/g.
7. according to the method any in claim 2-6, it is characterised in that: in the enzyme modification step, enzyme modification method
For heating water bath.
8. according to the method described in claim 7, it is characterized by: bath temperature is 35~50 in the heating water bath step
℃；Time is 30~75min.
9. according to the method any in claim 2-8, it is characterised in that: the method also includes: it is walked in the solidification
Secondary cooling is carried out after rapid, it is quick-frozen, it is dry.
10. any prepared enzyme modification freeze-dried type instant beancurd of the method in claim 2-9.
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| CN201811599445.0A CN109527113B (en) | 2018-12-26 | 2018-12-26 | Enzyme modified freeze-dried instant bean curd and preparation method thereof |
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| CN201811599445.0A CN109527113B (en) | 2018-12-26 | 2018-12-26 | Enzyme modified freeze-dried instant bean curd and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103120221A (en) * | 2013-02-01 | 2013-05-29 | 杭州万向职业技术学院 | Method for preparing bean curd |
| CN103141589A (en) * | 2011-07-05 | 2013-06-12 | 日本即席保存食品株式会社 | Frozen dried beancurd and method of manufacturing the same |
| CN107518092A (en) * | 2017-10-23 | 2017-12-29 | 合肥工业大学 | The preparation method of high-quality bean curd |
| CN107683906A (en) * | 2017-10-23 | 2018-02-13 | 合肥工业大学 | High nutrition bean curd and preparation method thereof |
-
2018
- 2018-12-26 CN CN201811599445.0A patent/CN109527113B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141589A (en) * | 2011-07-05 | 2013-06-12 | 日本即席保存食品株式会社 | Frozen dried beancurd and method of manufacturing the same |
| CN103120221A (en) * | 2013-02-01 | 2013-05-29 | 杭州万向职业技术学院 | Method for preparing bean curd |
| CN107518092A (en) * | 2017-10-23 | 2017-12-29 | 合肥工业大学 | The preparation method of high-quality bean curd |
| CN107683906A (en) * | 2017-10-23 | 2018-02-13 | 合肥工业大学 | High nutrition bean curd and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| SUNG-IL JOO 等: ""Physicochemical Properties of Whole Soybean Curd Prepared by Microbial Transglutaminase"", 《FOOD SCIENCE & BIOTECHNOLOGY》 * |
| 孙焕 等，: ""复合改性提高大豆分离蛋白功能性的研究"", 《生物技术通讯》 * |
| 李加双 等: ""全豆豆腐凝胶特性研究进展"", 《食品工业》 * |
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