CN112772847A - Nutritional bean curd and preparation method thereof - Google Patents
Nutritional bean curd and preparation method thereof Download PDFInfo
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- 235000016709 nutrition Nutrition 0.000 title claims abstract description 38
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Images
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a preparation method of nutritional bean curd, which comprises the following steps: s1, soaking soybeans, grinding the soybeans into thick liquid in a colloid mill, filtering, and filtering bean dregs to obtain soybean milk; s2, heating the soybean milk to 70 ℃, adding a nutrient material, continuously heating to 90 ℃, adding stevioside, continuously heating to boil, S3, adding yeast into the bean curd brine, performing fermentation culture in a biochemical incubator, sterilizing, and cooling to room temperature to obtain fermentation brine; s4, adding the fermented brine into the soybean milk obtained in the step S2, uniformly stirring, and heading after the soybean milk is coagulated; and S5, pressing the piled bean curd into nutritional bean curd, bagging, vacuumizing, and carrying out plastic packaging to obtain the nutritional bean curd. Compared with the traditional bean curd, the hardness value of the nutritional bean curd is improved from 192.21g to 602.23g, and is increased by more than 3 times; the sensory characteristics are good solidification effect, fine and smooth, solid, not easy to break, beautiful color and good bean fragrance.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to nutritional bean curd and a preparation method thereof.
Background
With the change of people's diet concept and the establishment of dietary patterns based on vegetable food, soybean products are increasingly affected by people's squint. In China, the marinated bean curd has a production history of more than two thousand years and is deeply loved by wide consumers. The bean curd is a product of soybean protein gelatinization, has tender taste and low price, and can supplement high-quality protein, vitamin E, calcium, iron, etc. required by human body. The bean curd products have a very important position in the daily diet of residents in China. At present, bean curd in China is monotonous in variety, mainly comprises south bean curd, north bean curd, lactone bean curd and the like, and is difficult to meet the demand of current consumers on food variety diversification. Most importantly, the bean curd prepared by the traditional bean curd processing technology has the defects of high water content, rough mouthfeel, dehydrated deformation and other edible quality defects. Meanwhile, the traditional bean curd processing raw material is single, soybean is used as the raw material, and the bean curd is prepared by curdling, so that the nutrition is not comprehensive enough; the flavor is poor, and the food cannot be directly eaten and needs to be seasoned. In addition, the conventional bean curd preparation method is insufficient in control of sterilization and corrosion prevention processes, so that the storage time is short, and the bean curd is not convenient to carry and store.
Disclosure of Invention
The invention aims to provide a preparation method of nutrient bean curd and the nutrient bean curd.
The technical scheme of the invention is realized as follows:
the invention provides a preparation method of nutritional bean curd, which comprises the following steps:
s1, soaking soybeans for one night, adding the soybeans into a colloid mill, grinding the soybeans into thick liquid, filtering the thick liquid, and filtering bean dregs to obtain soybean milk;
s2, slowly heating the soybean milk to 70 ℃ while stirring, adding the nutrient material, keeping for 3-4min, continuously heating to 90 ℃, adding stevioside, continuously heating to boil, and keeping for 5-10 min;
s3, adding yeast into bean curd brine, fermenting and culturing for 48-74h in a biochemical incubator, sterilizing, and cooling to room temperature to obtain fermented brine;
s4, adding the fermented brine into the soybean milk obtained in the step S2, uniformly stirring, and heading for 20-30min after the soybean milk is coagulated;
and S5, pressing the piled bean curd into nutritional bean curd, bagging, vacuumizing, and carrying out plastic packaging to obtain the nutritional bean curd.
As a further improvement of the invention, the rotation speed of the colloid mill is 2500-.
As a further development of the invention, the rate of slow heating is a 20 ℃ rise every 10 min.
As a further improvement of the invention, the nutrient material is prepared from the following raw materials in parts by weight: 1-2 parts of taurine, 1-3 parts of soybean isoflavone, 2-4 parts of resveratrol, 1-2 parts of tea polyphenol and 1-2 parts of vitamin.
As a further improvement of the invention, the addition amounts of the nutrient material and the stevioside are respectively (3-7%) and (1-3)% of the mass of the soybean milk.
As a further improvement of the invention, the conditions of the biochemical incubator are that the temperature is 28-32 ℃ and the humidity is 50-70%.
As a further improvement of the invention, the sterilization method is steam sterilization at 105 ℃ for 10 min.
As a further improvement of the invention, the mass ratio of the fermented brine to the soybean milk is (12-25): 100.
as a further improvement of the invention, the addition amount of the yeast is 106-107cfu/mL。
The invention further protects the nutritional bean curd prepared by the preparation method.
The invention has the following beneficial effects: in the boiling process of the soybean milk, the prepared soybean milk is boiled at a low temperature of 70 ℃ for 3-4min, so that part of protein is firstly denatured; heating to 90 deg.C, adding stevioside to boil for 5-10min to generate glycosylation cross-linking polymerization to form soybean protein glycosylation compound, which can greatly improve hardness, elasticity and adhesiveness of bean curd;
compared with the traditional bean curd, the hardness value of the nutritional bean curd is improved from 192.21g to 602.23g, and is increased by more than 3 times; the sensory characteristics are good solidification effect, fine and smooth, solid, not easy to break, beautiful color and good bean fragrance. The internal structure is characterized in that the size of a gap of the bean curd is 2um, a reticular structure is generated, the structure is uniform and compact, the pores are small, the average value is within the range of 120-180 nm, and the protein content is more than 22% by determination.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.
Fig. 1 is a microscopic structure view of the nutritional bean curd prepared in example 3.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The nutrient material is prepared from the following raw materials in parts by weight: 1 part of taurine, 1 part of soybean isoflavone, 2 parts of resveratrol, 1 part of tea polyphenol and 1 part of vitamin, wherein the vitamin is vitamin A.
A preparation method of nutritional bean curd comprises the following steps:
s1, soaking soybeans for one night, adding the soybeans into a colloid mill, grinding the soybeans into thick liquid at the rotating speed of 2500r/min, stirring the thick liquid for 5min, filtering the thick liquid, and filtering bean dregs to obtain soybean milk;
s2, slowly heating the soybean milk to 70 ℃ while stirring (raising the temperature to 20 ℃ every 10min), adding a nutrient material accounting for 3% of the mass of the soybean milk, keeping for 3min, continuously heating to 90 ℃, adding stevioside accounting for 1% of the mass of the soybean milk, continuously heating to boil, and keeping for 5 min;
s3, adding yeast into the bean curd brine, wherein the adding amount of the yeast is 2.25 multiplied by 106cfu/mL, fermenting and culturing in a biochemical incubator (temperature is 28 ℃ and humidity is 50%) for 48h, sterilizing (steam sterilization at 105 ℃ for 10min), and cooling to room temperature to obtain fermentation brine;
s4, adding 12g of fermented brine into 100g of the soybean milk obtained in the step S2, uniformly stirring, and heading for 20min after the soybean milk is coagulated;
and S5, pressing the piled bean curd into nutritional bean curd, bagging, vacuumizing, and carrying out plastic packaging to obtain the nutritional bean curd.
Example 2
The nutrient material is prepared from the following raw materials in parts by weight: taurine 2 parts, soybean isoflavone 3 parts, resveratrol 4 parts, tea polyphenol 2 parts, vitamin B1 parts and vitamin C1 parts.
A preparation method of nutritional bean curd comprises the following steps:
s1, soaking soybeans for one night, adding the soybeans into a colloid mill, grinding the soybeans into thick liquid at the rotating speed of 3000r/min, stirring the thick liquid for 10min, filtering the thick liquid, and filtering bean dregs to obtain soybean milk;
s2, slowly heating the soybean milk to 70 ℃ while stirring (raising the temperature to 20 ℃ per 10min), adding a nutrient material accounting for 7% of the mass of the soybean milk, keeping for 4min, continuously heating to 90 ℃, adding stevioside accounting for 3% of the mass of the soybean milk, continuously heating to boil, and keeping for 5-10 min;
s3, adding yeast into the bean curd brine, wherein the adding amount of the yeast is 4.56 multiplied by 106cfu/mL, fermenting and culturing in a biochemical incubator (temperature is 32 ℃ and humidity is 70%) for 74h, sterilizing (steam sterilization at 105 ℃ for 10min), and cooling to room temperature to obtain fermentation brine;
s4, adding 25g of fermented brine into 100g of the soybean milk obtained in the step S2, uniformly stirring, and heading for 30min after the soybean milk is coagulated;
and S5, pressing the piled bean curd into nutritional bean curd, bagging, vacuumizing, and carrying out plastic packaging to obtain the nutritional bean curd.
Example 3
The nutrient material is prepared from the following raw materials in parts by weight: taurine 2 parts, soybean isoflavone 2 parts, resveratrol 3 parts, tea polyphenol 1 part, vitamin 2 parts, and vitamin C.
A preparation method of nutritional bean curd comprises the following steps:
s1, soaking soybeans for one night, adding the soybeans into a colloid mill, grinding the soybeans into thick liquid at the rotating speed of 2700r/min, stirring the thick liquid for 7min, filtering the thick liquid, and filtering bean dregs to obtain soybean milk;
s2, slowly heating the soybean milk to 70 ℃ while stirring (raising the temperature to 20 ℃ every 10min), adding a nutrient material accounting for 5% of the mass of the soybean milk, keeping for 3min, continuously heating to 90 ℃, adding stevioside accounting for 2% of the mass of the soybean milk, continuously heating to boil, and keeping for 7 min;
s3, mixing the yeastAdding yeast into bean curd bittern, wherein the addition amount of yeast is 5.74 × 106cfu/mL, fermenting and culturing in a biochemical incubator (temperature is 30 ℃, humidity is 60%) for 64h, sterilizing (steam sterilization at 105 ℃ for 10min), and cooling to room temperature to obtain fermentation brine;
s4, adding 20g of fermented brine into 100g of the soybean milk obtained in the step S2, uniformly stirring, and heading for 25min after the soybean milk is coagulated;
and S5, pressing the piled bean curd into nutritional bean curd, bagging, vacuumizing, and carrying out plastic packaging to obtain the nutritional bean curd.
Fig. 1 is a microstructure diagram of bean curd, which shows that a honeycomb-shaped network structure is generated, the average value of the sizes of pores is less than 500nm, the average value of the sizes of pores is within the range of 100 nm-500 nm, and protein particles are small, uniform and compact, and thus the bean curd of the invention is completely denatured, generates a uniform honeycomb-shaped network structure, has weak water retention property and is harder in texture, so that the bean curd subjected to glycosylation reaction under the optimal condition has a remarkable improvement on the microstructure of the bean curd subjected to thermal denaturation treatment under the optimal condition, and can enable the network structure of protein to be more uniform and compact, the pores to be smaller and the bean curd hardness to be higher.
Test example 1
Sensory tests were conducted on the nutritional tofu prepared according to the present invention and ordinary commercially available tofu, and the results are shown in table 1.
TABLE 1
The nutritional bean curd provided by the invention is greatly improved in sensory evaluation compared with commercially available bean curd. The method is mainly characterized by good and exquisite solidification effect, uniform bean curd color, strong bean flavor and moderate fresh and salty taste.
Test example 2
The nutritional bean curd prepared according to the present invention and the general commercially available bean curd were subjected to bean curd texture characteristic tests, and the results are shown in table 2.
TABLE 2
Note that: denotes P <0.05 compared to the normal commercial market.
As can be seen from the above table, the tofu prepared by the invention has good hardness, good elasticity, cohesiveness and adhesiveness, and no significant difference (P > 0.05). The bean curd has good texture characteristics, and is commercially available.
Compared with the prior art, the method has the advantages that the prepared soybean milk is boiled at a low temperature of 70 ℃ in the boiling process of the soybean milk, and the constant temperature is kept for 3-4min, so that part of protein is firstly denatured; heating to 90 deg.C, adding stevioside to boil for 5-10min to generate glycosylation cross-linking polymerization to form soybean protein glycosylation compound, which can greatly improve hardness, elasticity and adhesiveness of bean curd;
compared with the traditional bean curd, the hardness value of the nutritional bean curd is improved from 192.21g to 602.23g, and is increased by more than 3 times; the sensory characteristics are good solidification effect, fine and smooth, solid, not easy to break, beautiful color and good bean fragrance. The internal structure is characterized in that the size of a gap of the bean curd is 2um, a reticular structure is generated, the structure is uniform and compact, the pores are small, the average value is within the range of 120-180 nm, and the protein content is more than 22% by determination.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A preparation method of nutritional bean curd is characterized by comprising the following steps:
s1, soaking soybeans for one night, adding the soybeans into a colloid mill, grinding the soybeans into thick liquid, filtering the thick liquid, and filtering bean dregs to obtain soybean milk;
s2, slowly heating the soybean milk to 70 ℃ while stirring, adding the nutrient material, keeping for 3-4min, continuously heating to 90 ℃, adding stevioside, continuously heating to boil, and keeping for 5-10 min;
s3, adding yeast into bean curd brine, fermenting and culturing for 48-74h in a biochemical incubator, sterilizing, and cooling to room temperature to obtain fermented brine;
s4, adding the fermented brine into the soybean milk obtained in the step S2, uniformly stirring, and heading for 20-30min after the soybean milk is coagulated;
and S5, pressing the piled bean curd into nutritional bean curd, bagging, vacuumizing, and carrying out plastic packaging to obtain the nutritional bean curd.
2. The method for preparing nutritional bean curd as claimed in claim 1, wherein the rotation speed of the colloid mill is 2500-3000r/min, and the stirring time is 5-10 min.
3. A method of preparing a nutritional bean curd as claimed in claim 1, wherein the slow heating rate is 20 ℃ increase every 10 min.
4. The preparation method of nutritional bean curd according to claim 1, wherein the nutritional materials are prepared from the following raw materials in parts by weight: 1-2 parts of taurine, 1-3 parts of soybean isoflavone, 2-4 parts of resveratrol, 1-2 parts of tea polyphenol and 1-2 parts of vitamin.
5. The method for preparing nutritional bean curd according to claim 1, wherein the nutritional materials and stevioside are added in an amount of (3-7%) and (1-3)%, respectively, based on the mass of the soybean milk.
6. The method for preparing nutritious bean curd according to claim 1, wherein the biochemical incubator is at a temperature of 28-32 ℃ and a humidity of 50-70%.
7. A method for preparing nutritional bean curd according to claim 1, wherein the sterilization method is steam sterilization at 105 ℃ for 10 min.
8. The method for preparing nutritional bean curd according to claim 1, wherein the mass ratio of the fermented brine to the soybean milk is (12-25): 100.
9. the method for preparing nutritious bean curd according to claim 1, wherein the yeast is added in an amount of 106-107cfu/mL。
10. A nutritious bean curd produced by the production method according to any one of claims 1 to 9.
Priority Applications (1)
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| CN104082424A (en) * | 2014-06-16 | 2014-10-08 | 东北农业大学 | Making method of instant nutritional vegetable bean curd |
| CN106720442A (en) * | 2016-12-29 | 2017-05-31 | 重庆凰巢实业有限公司 | A kind of bean curd and preparation method thereof |
| CN110403020A (en) * | 2019-08-05 | 2019-11-05 | 江苏省农业科学院 | A kind of production method and application of wintercherry-chitosan compound bean curd coagulator |
| CN111149872A (en) * | 2020-01-19 | 2020-05-15 | 陕西师范大学 | Method for preparing bean curd by compounding yeast milk bacillus and fermented yellow serofluid |
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| CN104082424A (en) * | 2014-06-16 | 2014-10-08 | 东北农业大学 | Making method of instant nutritional vegetable bean curd |
| CN106720442A (en) * | 2016-12-29 | 2017-05-31 | 重庆凰巢实业有限公司 | A kind of bean curd and preparation method thereof |
| CN110403020A (en) * | 2019-08-05 | 2019-11-05 | 江苏省农业科学院 | A kind of production method and application of wintercherry-chitosan compound bean curd coagulator |
| CN111149872A (en) * | 2020-01-19 | 2020-05-15 | 陕西师范大学 | Method for preparing bean curd by compounding yeast milk bacillus and fermented yellow serofluid |
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Application publication date: 20210511 |