CN100502680C - Method for making bean curd coagulator by using pome opuntia - Google Patents
Method for making bean curd coagulator by using pome opuntia Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
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Abstract
The preparation process of bean curd coagulant with opuntia ficus includes the following steps: grinding opuntia ficus; adding water in 2-4 times weight of opuntia ficus and cellulose for decomposing and eliminating cellulose; adding amylase and amyloglucosidase to the refined liquid with the cellulose eliminated and enzyme reaction at 65 deg.c for 4-5 hr; adding 50-95 % concentration alcohol solution and alcohol extraction at normal temperature for 24-96 hr; stirring at 100 rpm for 2-3 hr and precipitating for 3-5 hr to eliminate precipitate; and concentrating the filtrate in a concentrating machine to obtain the coagulant while eliminating alcohol. The bean curd coagulant has excellent effect, rich amino acid and the fragrance of opuntia ficus.
Description
Technical field
The present invention relates to the method that a kind of Opuntia ficus of utilization makes the bean curd coagulating agent.Specifically, be at first to select, wash the Opuntia ficus, and pulverize, stir, carry out enzyme and decompose ethanol extraction, treat precipitate and separate after, concentrate again.The nutrition that not only contains beans like this in the bean curd also can comprise nutrition and fragrance and drug effect etc. that the Opuntia ficus has.
Background technology
Opuntia ficus (Opuntia ficus) is the herbaceos perennial that grows in the torrid areas since ancient times.Its stem is named the fan cactus again owing to being given birth to by a plurality of connections that are flat fan, is century-old grass again.The Opuntia ficus is used for scald, edema, indigestion, tumour and bronchial astehma etc., and has obtained various clinical verifications since ancient times as folkd therapy.Opuntia ficus's fruit, stem have been documented in food and drug administration as diet.Grind Opuntia ficus's fruit, drink on an empty stomach, then can treat just closely, have diuresis, help bowel movement and effect such as improve a poor appetite.It is wide-spread since ancient times that the stem of cactus has curative effect for disease of skin, rheumatism and scald.On the traditional Chinese medical science, be used for the treatment of neuralgia, be used to be good for the stomach, nourish the treatments such as pain of tonic, eliminating inflammation and expelling toxin agent, acute mastitis, releasing heart and stomach.Especially, Opuntia ficus's fruit be used for that tonifying spleen is good for the stomach, tonifying Qi and long-time diarrhoea.(Chinese medicine voluminous dictionary, NO.1367.1371. Shanghai science tech publishing house (1977).
Up to now, in the among the people or traditional Chinese medical science, pluck Opuntia ficus's fruit or stem, fruit is immersed in to be drunk or directly grinds fruit after the carbonated drink and drink, and stem is through oven dry, makes powder again and uses.As for giving birth to after stem is used for directly pulverizing, spread on disease of skin, scratch etc.
This shows, along with Opuntia ficus's outstanding effect obtains demonstration one by one, recently, be raw material with Opuntia ficus, more and more concerns that obtained all circles fields.As be used to make the exploitation and the utilization of various processed foods such as various Normal juice, beverage, concentrate, wine, tea, cosmetics.
But, be contained in the central sediment (viscous polysaccharide class) of Opuntia ficus's extract in a large number, be that raw material is when carrying out processing food with Opuntia ficus, owing to have the problem that influence reduces the quality of finished product, therefore, for the high-quality product of output, certain influence is arranged, in the course of time, utilize Opuntia ficus's field to be subjected to certain restriction.
Thereupon, caused necessity for the sedimentary new extracting process in the middle of the extract of removing the Opuntia ficus.
On the other hand, bean curd is as being raw material with bean or pea, a kind of in the middle of the most normal processed food that utilizes, and as the healthy food that contains a large amount of abundant optimum vegetable proteins, the source of supply of China people protein as a supplement since ancient times.
About good bean curd quality, but be that the kind, temperature, concentration, composition, coagulating agent etc. of bean or pea are several.Especially, making in the middle of the process of bean curd, of paramount importance is exactly coagulating agent, and according to the coagulating agent kind and utilize the difference of method, the quality of the bean curd of its output is also different.
Recently, as the bean curd coagulating agent, the coagulating agent that removes food additives the most commonly used beyond the calcium salt that is condensed into the purpose use with protein, also has the gas dynamic laser (GDL) as magnesium salts and swelling agent use.
As the calcium carbonate and the calcium acetate of coagulating agent, because the active grumeleuse (curd) that generates, hardness is also higher, therefore, or uses the calcium sulfonate below 1/2 or needs high-tech.
All the time, for the ease of making,, use usually with magnesium chloride to be man-made additives such as chemical coagulation agent such as the bittern of Main Ingredients and Appearance or potassium chloride, calcium acetate etc. as Main Ingredients and Appearance as the bean curd coagulating agent of bind protein.But, the bean curd that uses man-made additive and make, security consideration from food, reduced its reliability, and, by the bean curd of producing thus, no matter be on the sense of taste or on the mouthfeel, all exist certain deficiency, and the deficiency of a large amount of nutritions, the generation of the bean curd of the high-quality that causes being difficult to waiting in expectation.
Recently, disclosing a kind of conduct utilizes the Opuntia ficus to make the method for bean curd, method in No. the 0455532nd, the patent of invention is: in the bean or pea after being soaked in water, add fruit juice and the water that mixes the Opuntia ficus with certain proportion, after putting into mixer and pulverizing, separate fermented bean drink and bean dregs, in the process that fermented bean drink is heated, add water, remove steam, the seawater that is concentrating, add coagulating agent, compression, and form " bean curd that contains Opuntia ficus's fruit juice ".
But, be above-mentioned " bean curd that contains Opuntia ficus's fruit juice ", on manufacture craft, only added Opuntia ficus's fruit juice, added artificial bean curd coagulating agent more in addition and be made.In the bean curd of output, not only can not fully comprise Opuntia ficus's outstanding nutrition thus, and, still can not make high-quality bean curd owing to do not remove Opuntia ficus's sediment (viscous polysaccharide class).
Summary of the invention
The present invention develops for overcoming above-mentioned technical problem.Main purpose of the present invention is: by improving the extract that enzyme decomposes the Opuntia ficus, effectively remove sedimentary extraction process, provide a kind of produce high-quality bean curd, utilize the Opuntia ficus to make the method for bean curd coagulating agent.The extract that use extracts from the pure natural Opuntia ficus is made beans and is paid, and except keeping the intrinsic nutrition of Opuntia ficus itself, also can produce the pure natural tofu of the safety of two compatibilities with functional and hobby property simultaneously.
The object of the present invention is achieved like this: the method for utilizing the Opuntia ficus to make the bean curd coagulating agent is characterized in that it comprised with the next stage: the grinding stage of pulverizing the Opuntia ficus who selects, washs; Add its weight 2-4 water doubly to pulverizing cactus, add cellulase again,, overall reaction 5.5-7.5 hour decomposition, remove the cellulosic stage by in 45-50 ℃ of temperature; Decomposing, removing in the cellulosic Essence, add amylase (amylase) and amyloglucosidase (amyloglucosidase) successively, and in 65 ℃, react respectively the enzyme reaction stage of 4-5 hour removal starch; The Essence that reflects by 50-95% alcohol concentration regulatory enzyme, and stage cold soaking 24-96 hour, ethanol extraction at normal temperatures; Press 100rpm, stir the 2-3 hour Essence of ethanol extraction, stop to stir, the sedimentation through 3-5 hour separates the separation of goo, the separation phase of removal goo; The filtered fluid of removing goo is put into thickener, and when removing ethanol, the enriching stage that concentrates is formed.
The Opuntia ficus of utilization according to the present invention makes the method for bean curd coagulating agent, it is characterized in that: in above-mentioned decomposition, removal cellulosic stage, add water to the Opuntia ficus who pulverizes, and in 45-50 ℃ temperature, extract after 1.5-2.5 hour, add cellulase again, and in 45-50 ℃ temperature, reacted 4-5 hour.
The bean curd coagulating agent that utilizes the Opuntia ficus of the present invention is characterized in that: make according to said method and form.
For making the bean curd coagulating agent that the present invention utilizes the Opuntia ficus, at first select Opuntia ficus's fruit and stem, in stem, remove thorn earlier, wash with water totally again, again the Opuntia ficus's of washes clean fruit and stem are pulverized and ground.
Opuntia ficus after pulverizing is put in the container, and be standard, add its 2-4 water doubly, add cellulase again to pulverize Opuntia ficus's weight.
Cellulase is the enzyme of cellulose (cellulose) water decomposition such as catalysis mannose reaction.Mannose is as the composition of viscous polysaccharide class, and the condensable product brings bad influence to the quality of finished product when extracting and concentrate, and therefore, by adding enzyme, decomposes, removes.
In the present invention, be fit to use slave's Buddhist from the match Lu Keleisi (Celluclast) that appoints society as cellulase.
The reaction condition of the enzyme of the above-mentioned cellulase that adds is in 45-50 ℃, through 5.5-7.5 hour, to decompose the cellulosic among the Opuntia ficus who is contained in pulverizing.
At this, for more effective decomposition further is contained in cellulosic among the Opuntia ficus of pulverizing, in the Opuntia ficus who pulverizes, add water after, before adding cellulase, be extracting fiber matter composition more fully, be fit to place certain hour.That is to say, in the Opuntia ficus of above-mentioned pulverizing, add water after, in 45-50 ℃, placed 1.5-2.5 hour, treat the extraction of cellulosic composition after, add cellulase to above-mentioned extract again, in keeping 45-50 ℃ temperature, reacted 4-5 hour.
By cellulase reaction, be contained in cellulosic molecule among the Opuntia ficus of pulverizing by water decomposition, cellulosic is decomposed, is removed.
Thereupon, in the Essence that is decomposed, removes cellulosic Opuntia ficus, for removing starch, promptly the viscous polysaccharide class is added amylase and is reacted.Be contained in the viscous polysaccharide class in Opuntia ficus's Essence,, therefore, need to add enzyme, decompose, remove owing to, reduce the quality of product in extraction, when concentrating.
In the cellulosic Opuntia ficus's of above-mentioned removal Essence, add diastatic reaction condition and be: 65 ℃ of temperature, the time is 4-5 hour.
In above-mentioned enzyme reaction operation of the present invention, remove starch in the stage employed amylase agent be amylase and amyloglucosidase.
Amylase is polysaccharides such as water decomposition such as starch, generates the enzyme of maltose.Glucuroide is that glucoside is carried out water decomposition, and catalytic reaction generates the enzyme of sugar and aglycone.From narrowly, maltose belongs to this class, and it generates the glucose of 2 molecules by the effect of maltose, polysaccharide etc.
Decomposing, remove in the cellulosic Essence, add amylase, in 65 ℃ of temperature, react after 4-5 hour, add amyloglucosidase again at this, in 65 ℃ of temperature, reacted 4-5 hour.Thus, by the reaction of amylase and amyloglucosidase, starch is removed successively, and Opuntia ficus's Essence will lose viscosity.
The cellulase that is added, amylase and amyloglucosidase in the present invention, as add excessively, then not only will reduce its local flavor and intrinsic taste, and human body will be had negative effect; As too a small amount of, then can influence its reaction speed.Thereupon, for both keeping Opuntia ficus's taste, do not influence its reaction speed again, the cellulase that is added, amylase and amyloglucosidase are fit to add by the 1-2% of its reactant weight.
To passing through the Essence of enzyme reaction operation, after regulating more than 50% by alcoholic strength, carry out cold soaking.That is to say,, make the alcohol concentration of Essence reach 50-95%, extraction in cold soaking 24-96 hour at normal temperatures adding ethanol through in the Essence of enzyme reaction.
In above-mentioned ethanol extraction operation, the alcohol concentration of extract reaches 50% when above, and stickum just begins sedimentation, and alcohol concentration is directly proportional with the rate of recovery of goo.Thereupon, in the stage, the concentration of adding ethanol adjusting Essence is adapted at 50-95% at ethanol extraction.
In addition, when being decided to be below 24 hours as the solvent-extracted time, effective ingredient is difficult for stripping, as when being set at more than 96 hours, will increase production cost.Therefore, according to the amount of solvent extraction liquid, though exist more or less difference, under the prerequisite that reduces production cost, the solvent extraction time set that the extraction effective ingredient is maximum is the most favourable at 24-96 hour.
In addition,, after stirring by mixer, stop to stir, place certain hour, make its sedimentation the Essence of ethanol extraction.Mixing speed is fit to press 100rpm, stirs 2-3 hour.This be because, be set at 100rpm when above as mixing speed owing to produce heat, nature pigment compositions such as effective ingredient and flavonoids go to pot, and produce brown and change the variation that brings composition; As be set at 100rpm when following, will prolong the time of reclaiming goo.
Thus, after stirring in 2-3 hour, stop to stir, placed 3-5 hour, remove the goo of sedimentation again by filter.
With the filtered fluid of above-mentioned removal goo, put into thickener and concentrate.In enriching stage of the present invention, by using common method for concentration, 40-60% concentrates by concentration, and is the most suitable as concentrating by 40% concentration.That is to say,, use decompression thickener or circle center type vacuum decker to get final product as common enriching stage.As use when reducing pressure thickener, in 40-60 ℃ temperature, concentrate 30-60 minute, make the moisture free evaporative removal that carries out of ethanol; As when using the circle center type vacuum decker, press 500-600mmHg, 45-55 ℃, under the 100rpm condition, carry out 40-50 minute concentrate.
Description of drawings
Fig. 1 is for showing the process chart of developing the production process of the bean curd coagulating agent that utilizes the Opuntia ficus according to the present invention.
The specific embodiment
Utilize the analysis of components and the result thereof of the bean curd coagulating agent that the Opuntia ficus makes below by specific embodiment and according to the present invention, the present invention will be further described in detail.
Example 1
1) analysis of components
In this experiment, employing is cultivated in the Opuntia ficus's of Jizhou Island member of Imperial Academy city stem and fruit.Through washing and dehydration, freeze drying is pulverized in-60 ℃ stem and fruit, select by the 200mesh powdery and use.
(1) general composition
According to the A.O.A.C method, analyzed Opuntia ficus's general composition.According to pressing the heat drying method on 105 ℃ of water content, the Soxhlet Soxhlet extraction process of crude fat content, the nitrogen amount that the Kjeldahl of crude protein content (Semimicro Kjeldahl) is measured multiply by 6.25 and draws, and crude fiber content is according to H
2SO
4The decomposition method of-NaOH, the rubble ash is measured according to direct ashing method.The content that solubility does not have the nitrogen thing is shown as, and deducts the value of rubble ash, thick protein, crude fat and coarse-fibred amount in 100%.
(2) glass and total amino acid
Glass amino acid is in the dust sampling of 5g, add 75% ethanol 100mL, after 30 minutes concussion extraction, (membrane filter) filters adding through membrane filter, adding 6NHCI solution 15mL again seals, and in 100 ℃ temperature, carry out 24 hours decomposition, use as sampling after filtering by 0.2 μ m membrane filter again.Amino acid whose analytic approach has adopted the method according to PICO-TAG, and that uses HPLC comes from Li Yingzhe, Huang Jinji, Han Dongxun, Jin Chengtai (name is a transliteration), the method for reporting of Korea S instrument development research institute No.pp847-853 (1997).
(3) free sugar
In the cactus powder, add MeOH:H
2O (1:1, v/v) 100mL, shake extraction after, filter by the 0.45m membrane filter, use HPLC, (light Scattering detector) measured free sugar by light scattering detector.The analytic approach of free sugar has adopted HPLC carbohydrate analysis special column (HPLC carbohydrate analysisColumn) (Waters, Millipore Corp.Milford.MA, USA), solvent has adopted 80% acetonitrile (acetonitrile), speed has been kept per minute 1.0mL, and the injection rate of sampling is 10ul.
(4) inorganic matter
The preliminary treatment seasoning has been taked in the inorganic matter sampling.Ca, Mg, Na, K, Fe, P, Se, Ge, the standard substance of Zn have adopted to be used for inductively coupled plasma-atomic radiations spectrophotometer (Inductively Coupled Plasma-Atomic Emission Spectrophotometer; ICP-AES) product.Distilled water is that (NATO pure UltraSystem, Barnstead), employed glass is soak a night in 10%HNO3 solution after, washing, and the glass by deionized water rinsing three times for the deionized water that reaches 17M Ω.
The normal concentration of each atom is by 0.1,1.0 and 10ppm modulation, has done the measurement curve of getting at 3, and table 1 is the analysis condition of ICP-AES.
(table 1) is used for the ICP-AES condition that inorganic matter is analyzed
| Power (Power) | 1Kw?for?aqueous |
| Atomisation pressure (Nebulizer Pressure) | 3.5?bars?for?meinhard?type?C |
| Aerosol flow velocity (Aerosol flow rate) | 0.3L/min |
| Shield gas flow (Shealth gas flow) | 0.3L/min |
| Refrigerating gas (Cooling gas) | 12L/min |
□
(table 2) inorganic matter wavelength (nm)
| Inorganic matter | Wavelength (nm) |
| Ca | 393.366 |
| Mg | 279.553 |
| Na | 588.995 |
| K | 766.490 |
| Fe | 238.204 |
| P | 213.618 |
| Se | 196.090 |
| Ge | 209.246 |
| Zn | 213.856 |
| Co | 238.892 |
2) analysis of components result and investigation
(1) general composition
Opuntia ficus's general composition is with reference to table 3.
Opuntia ficus's Main Ingredients and Appearance is not have the nitrogen thing as the solubility of carbohydrate, and its content is shown as 58-70% according to fruit, stem approximately for order.It is exactly the general designation of removing cellulosic starch, sugar, rubber mass, mucilage, colloid, pigment that so-called solubility does not have the nitrogen thing.Mainly form the carbohydrate of material by carbon, hydrogen, three kinds of compositions of oxygen.
(table 3) Opuntia ficus's general composition (unit: %)
| Sampling | Stem | Fruit |
| Moisture | 5.84 | 9.10 |
| Natural oil | 1.22 | 1.30 |
| Native protein | 8.43 | 4.14 |
| Natural lime | 20.00 | 12.20 |
| Natural fiber | 6.15 | 3.71 |
| No nitrogen thing | 58.00 | 69.12 |
(2) total amino acid
The composition of Opuntia ficus's total amino acid is with reference to table 4.
As table 4, contain asparagine acid (Asp) among the Opuntia ficus, glutamic acid (Glu), serine (Ser), amion acetic acid (Gly), histidine (His), arginine (Arg), threonine (Thr), alanine (Ala), proline (Pro), tyrosine (Tyr), valine (Val), methionine (Met), cysteine (Cys), lysine (Lie), leucine (Leu), phenylalanine (Phe), lysine 17 seed amino acids such as (Lys).
Above-mentioned Opuntia ficus's amino acid uses when making natural bean-curd coagulating agent of the present invention, then by replenishing the amino acid of bean or pea, will form the gelinite of good protein, plays important effect for the function that improves bean curd.
(table 4) Opuntia ficus's total amino acid is formed (unit: dry thing mg%)
| Amino acid | Stem | Fruit |
| Asparagine acid (Asp) | 453.543 | 258.115 |
| Glutamic acid (Glu) | 1543.100 | 605.512 |
| Serine (Ser) | 219.817 | 118.790 |
| Amion acetic acid (Gly) | 245.301 | 128.300 |
| Histidine (His) | 186.501 | 151.654 |
| Arginine (Arg) | 370.812 | 306.181 |
| Threonine (Thr) | 199.123 | 97.320 |
| Alanine (Ala) | 172.231 | 93.543 |
| Proline (Pro) | 287.870 | 221.670 |
| Tyrosine (Tyr) | 251.108 | 325.054 |
| Valine (Val) | 284.731 | 114.327 |
| Methionine (Met) | 24.075 | 3.411 |
| Cysteine (Cys) | 60.000 | 58.880 |
| Lysine (Lie) | 250.327 | 136.527 |
| Leucine (Leu) | 352.301 | 120.869 |
| Phenylalanine (Phe) | 266.350 | 142.641 |
| Lysine (Lys) | 288.760 | 132.421 |
(3) free sugar content
The composition of Opuntia ficus's free sugar content is with reference to table 5.
The main free sugar of stem has fructose (fructose), sucrose (sucrose) and glucose (glucose), respectively accounts for whole 40.8%, 31.8% and 25.6%.For the mannose (mannose) of the Main Ingredients and Appearance of viscous polysaccharide class is about 180mg%, account for 1.7% of whole free sugar.
As when being fruit, main free sugar has sucrose (sucrose), fructose (fructose), glucose (glucose), account for 68.7%, 18.0% and 12.8% separately,, account for 0.5% of whole free sugar for the mannose (mannose) of the Main Ingredients and Appearance of viscous polysaccharide class is about 208mg.
(table 5) Opuntia ficus's free sugar is formed (unit: dry thing mg%)
| Free sugar | Stem | Fruit |
| Fructose (fructose) | 4332.786 | 7359.003 |
| Glucose (glucose) | 2711.657 | 5240.170 |
| Sucrose (sucrose) | 3374.546 | 28101.118 |
| Mannose (mannose) | 180.481 | 208.281 |
(4) inorganic matter
Opuntia ficus's inorganic matter is formed with reference to table 6.
As table 6, be contained in Ca, Mg, Na of Opuntia ficus's stem etc., compare nearly about 2 times with the content of fruit.
In addition, according to analysis result, contain multiple inorganic matter composition on Opuntia ficus's stem and the fruit as the appropriate amount of the coagulating agent of the bean or pea protein that condenses to Opuntia ficus's inorganic matter composition.This shows that as the bean curd coagulating agent, it has very high value.
(table 6) Opuntia ficus's inorganic matter is formed (unit: dry thing mg%)
| Inorganic matter | Stem | Fruit |
| Ca | 4390.0 | 2084.6 |
| Mg | 1988.4 | 801.3 |
| Na | 980.2 | 541.2 |
| K | 1930.5 | 2610.1 |
| Fe | 11.4 | 12.3 |
| Mn | 1.2 | 2.4 |
| Cu | 0.3 | 0.3 |
| P | 94.0 | 98.3 |
Experimental example 2
1) pulverize, grind Opuntia ficus's fruit and stem, in the Opuntia ficus who pulverizes, add doubly by 3 of its weight add water after, in 45 ℃, extracted 2 hours.Then, add slave's Buddhist from the match Lu Keleisi (Celluclast) that appoints society, cellulosic was decomposed in reaction in 5 hours in 45 ℃.Decomposing, removing in the cellulosic Essence and add amylase and amyloglucosidase successively, starch was removed in reaction in 5 hours in 65 ℃ respectively.At this, regulate alcohol concentration 40-90% by adding ethanol, and, make the goo precipitation by the cold soaking under 48 hours the normal temperature, measured the rate of recovery of goo.In sum, the rate of recovery of the goo of being measured is with reference to table 7
(table 7) is according to the yield that adds of the goo of alcohol concentration.
| Alcohol concentration (%) | 40 | 50 | 60 | 70 | 80 | 90 |
| The goo rate of recovery (%) | 0.00 | 0.10 | 0.95 | 1.32 | 1.84 | 2.00 |
As table 7, alcohol concentration is directly proportional with the rate of recovery of goo, when alcohol concentration 40%, does not almost precipitate goo, precipitates gradually since 50%, to 90% o'clock precipitation at most, has reached 2% the rate of recovery.
Thus, proved that alcohol concentration is high more, the rate of recovery is just high more.
2) handle by 90% alcohol concentration after, to the mensuration of total foodstuff fiber, lignin, glucuronic acid content.
The alcohol of 90% concentration that utilization is extracted at above-mentioned goo separating experiment, remove goo after, measured the content of total foodstuff fiber, lignin, uronic acid, its result is with reference to table 8.
As table 8, the content of total foodstuff fiber from 36.6% to 2.1% has reduced 94% approximately, and uronic acid does not detect, and lignin from 3.5% to 1.3% has reduced about 63%.
Thus, handle,, removed most goo basically for total foodstuff fiber, lignin, the glucuronic acid content minimizing of cellulose and viscous polysaccharide class Main Ingredients and Appearance by the alcohol more than 90% concentration.
(table 8)
3) total foodstuff fiber, lignin, the glucuronic acid content of handling through 90% alcohol concentration.
| Sampling | The total foodstuff fiber | Lignin | Uronic acid |
| Before goo separates | 36.6 | 6.70 | 3.5 |
| After goo separates | 2.1 | 0.00 | 1.3 |
Experimental example 3
1) setting of elite substrate concentration
According to the method for the above-mentioned making bean curd coagulating agent that utilizes Opuntia ficus of the present invention, decompose, remove the enzyme reaction operation of Opuntia ficus's cellulosic and starch; Through ethanol extraction operation and goo separation circuit, the filtered fluid of having removed goo is put into thickener, utilize common method for concentration, set the concentrate of 40%, 50%, 60% concentration.At this moment, as obtained the concentrate of 60% above concentration by enrichment process, then obtain the concentrate of 40%, 50%, 60% concentration by the adjusting of Purified Water.Add the concentrate of above-mentioned 40%, 50%, 60% concentration of isodose,, produced bean curd according to the method for common making bean curd.That is to say, select, wash living bean or pea, and through 12 hours immersion, grind bean or pea when adding 40 ℃ of water of 8 times of bean or pea weight, then, the livings bean or pea that grind were heated 8 minutes in 100 ℃, the removal bean dregs have been obtained fermented bean drink.The fermented bean drink of obtaining according to said method has added Opuntia ficus's Essence of 40%, 50%, 60% concentration that obtains in advance by enrichment process by 95 ℃ of heating at the fermented bean drink of 18L, has produced bean curd.
To the bean curd of making thus, carried out perception investigations at the housewife in 30-40 year for object, according to sampling sensation quality characteristics, divide outward appearance, color and luster, taste, elasticity, implemented the inspection of hobby property, show by table 9.
By this experiment, one thinks the concentration that the selected Opuntia ficus of the present invention who is utilized as natural coagulating agent makes the suitable concentrate of bean curd coagulating agent, and two is the ratio that standard draws raw material with this result.
(table 9) is according to the par variable concentrations concentrate, to having a liking for.
| Concentrate concentration | Outward appearance | Color and luster | Taste | Elasticity | Comprehensive hobby degree |
| 40％ | 4.1 | 3.8 | 3.6 | 4.3 | 4.0 |
| 50％ | 3.7 | 3.8 | 3.0 | 3.1 | 3.4 |
| 60％ | 2.1 | 2.8 | 2.0 | 1.8 | 2.2 |
The 5th stage bisection method (1 minute: very bad, 3 minutes: general, 5 minutes: very good) as table 9,
2) analysis of components of product
The application of the invention utilizes the Opuntia ficus to make to be used for the bean curd coagulating agent and utilizes the general food additive, according to the preparation method of bean curd, has produced bean curd.
That is to say, select, wash living bean or pea, and through 12 hours immersion, grind bean or pea when adding 40 ℃ of water of 8 times of bean or pea weight, then, the livings bean or pea that grind were heated 8 minutes in 100 ℃, the removal bean dregs have been obtained fermented bean drink.
The fermented bean drink of obtaining according to said method has added the magnesium chloride that is generally used for the bean curd coagulating agent of weight 0.2% by 95 ℃ of heating at the fermented bean drink of 18L, has made the bean curd that uses the general food additive; In the fermented bean drink of the 18L that heats with 95 ℃, add the Opuntia ficus's Essence that enrichment process of the present invention is obtained in advance that passes through of concentration 40%, produced the bean curd that uses the natural bean-curd coagulating agent.
For the bean curd of producing thus, bean curd master composition and amino acid whose analysis have been carried out, with reference to table 10 and table 11.
(table 10) general composition
| Test item | Use the bean curd of natural bean-curd coagulating agent | Just use the bean curd of food additives |
| Crude protein (%) | 6.5 | 6.9 |
| Crude fat (%) | 2.1 | 1.8 |
| Carbohydrate (%) | 7.5 | 6.9 |
| Heat (Kcal) | 74.1 | 70.6 |
| Food fiber (%) | 0.2 | 0.2 |
| Gu shape branch (%) | 19.6 | 16.3 |
| Acid number (%) | 0.7 | 0.6 |
| Peroxide value (%) | 7.0 | 6.4 |
| Iron (%) | 1.91 | 2.16 |
| Calcium (%) | 29.32 | 23.7 |
| Magnesium (%) | 41.0 | 74.6 |
| Sodium (%) | 1.38 | 1.28 |
| Phosphorus (%) | 60.5 | 77.4 |
| Copper (%) | 0.15 | 0.16 |
| Zinc (%) | 1.12 | 1.14 |
(table 11) amino acid
| Amino acid | Use the bean curd (pmol/ml) of natural bean-curd coagulating agent | Use the bean curd (pmol/ml) of food additives |
| Asparagine acid (Asp) | 86800 | 72400 |
| Glutamic acid (Glu) | 132400 | 115200 |
| Serine (Ser) | 48000 | 41200 |
| Histidine (His) | 16200 | 14000 |
| Amion acetic acid (Gly) | 49800 | 42400 |
| Threonine (Thr) | 32800 | 27000 |
| Arginine (Arg) | 44000 | 37400 |
| Alanine (Ala) | 49600 | 42600 |
| Tyrosine (Tyr) | 13400 | 5600 |
| Valine (Val) | 52800 | 47600 |
| Methionine (Met) | 20400 | 17000 |
| Phenylalanine (Phe) | 44800 | 32600 |
| Leucine (Leu) | 29800 | 25600 |
| Lysine (Lys) | 43000 | 36600 |
By using bean curd that the natural bean-curd coagulating agent produces and comparing by the bean curd that uses common food additives to produce, show that as table 10 and table 11 general composition does not have too big difference, but amino acid whose having a long way to go.
Thereupon, the bean curd coagulating agent by the present invention utilizes the Opuntia ficus to make owing to contain abundant inorganic matter composition, can fully play the effect as the coagulating agent of the legumin matter of condensing.And, improve by utilizing the nutritive value of the produced bean curd of natural bean-curd coagulating agent of the present invention, no less than more high-quality tofu product is provided owing to contain rich in amino acid.
Effect of the present invention
In sum, the bean curd coagulating agent that utilizes Opuntia ficus of the present invention to make, as play in the legumin matter of condensing extremely important effect, contain the coagulating agent that enriches the inorganic matter composition, it is effective, not only contain the outstanding nutrition among the Opuntia ficus, especially contain abundant amino acid, and can keep the intrinsic taste of Opuntia ficus and fragrance, it has functional and two excellent functions that have both of hobby property.
In addition, the bean curd that the bean curd coagulating agent that the application of the invention utilizes the Opuntia ficus to make is produced, as the pure natural tofu of end user's processing food additive not, provide a kind of containing to enrich taste and nutrition, and men and women, old and young no matter, relieved edible bean curd is devoted to the people's health all greatly.
Claims (2)
1, the method for utilizing the Opuntia ficus to make the bean curd coagulating agent, it is characterized in that it by:
Pulverize, grind the Opuntia ficus's who selects, washs stage;
Add its weight 2-4 water doubly to pulverizing the back cactus, add cellulase again, in 45-50 ℃, overall reaction 5.5-7.5 hour decomposition, remove the cellulosic stage;
To decomposing, removing in the cellulosic Essence, add amylase and amyloglucosidase successively, and respectively in 65 ℃ reaction 4-5 hour, by removing the enzyme reaction stage that the starch stage forms;
The Essence that reflects by the alcohol regulatory enzyme is the alcohol concentration of 50-95%, and stage cold soaking 24-96 hour, ethanol extraction at normal temperatures;
Press 100rpm, stir the Essence of 2-3 hour ethanol extraction, stop again stirring, through the separation of 3-5 hour sedimentation goo, the separation phase of removal goo;
The filtered fluid of removing goo is put into thickener, and when removing ethanol, the enriching stage that concentrates is formed.
2, the method for making the bean curd coagulating agent according to the said Opuntia ficus of utilization of claim 1 is characterized in that:
In the separation in enzyme reaction stage, remove in the cellulosic stage, add water to the Opuntia ficus who pulverizes, in 45-50 ℃, extract after 1.5-2.5 hour, the interpolation cellulase in 45-50 ℃, reacted 4-5 hour.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020050052177A KR100534086B1 (en) | 2005-06-17 | 2005-06-17 | Composite made of opuntia ficus to set soybean oil for bean-curd and method for producing the same |
| KR1020050052177 | 2005-06-17 |
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| CN1879497A CN1879497A (en) | 2006-12-20 |
| CN100502680C true CN100502680C (en) | 2009-06-24 |
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| KR100798522B1 (en) * | 2007-01-31 | 2008-01-28 | 김중승 | Natural bean-curd solidifier containing opuntia ficus and method for producing the same |
| CN101416996B (en) * | 2008-12-10 | 2011-06-22 | 北京工商大学 | Plant desensitizer and preparation method thereof |
| KR20190032766A (en) | 2017-09-20 | 2019-03-28 | 한국식품연구원 | Preparation method of bean curd solidifier containing crustacea shell powder and bean curd solidifier prepared therefrom |
| JP7095868B2 (en) * | 2018-07-30 | 2022-07-05 | 国立大学法人金沢大学 | Pharmaceutical composition for neuropathic pain |
| KR102218240B1 (en) | 2019-03-08 | 2021-02-19 | 진상민 | A method of a natural protein coagulant and a tofu using the natural coagulant prepared therefrom |
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Non-Patent Citations (2)
| Title |
|---|
| 仙人掌内酯豆腐的研制. 黄漫青，綦菁华，陈湘宁，赵明友.农产品加工，第1期. 2005 |
| 仙人掌内酯豆腐的研制. 黄漫青，綦菁华，陈湘宁，赵明友.农产品加工，第1期. 2005 * |
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| KR100534086B1 (en) | 2005-12-07 |
| CN1879497A (en) | 2006-12-20 |
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