CN101129180A - Functional filling soybean curd capable of storing in long time and method for manufacturing the same - Google Patents
Functional filling soybean curd capable of storing in long time and method for manufacturing the same Download PDFInfo
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- CN101129180A CN101129180A CNA200710118967XA CN200710118967A CN101129180A CN 101129180 A CN101129180 A CN 101129180A CN A200710118967X A CNA200710118967X A CN A200710118967XA CN 200710118967 A CN200710118967 A CN 200710118967A CN 101129180 A CN101129180 A CN 101129180A
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Abstract
The invention discloses a long-time preserved functional filling beancurd and making method, which comprises the following steps: adding refined powder of konjak into common beancurd to make beancurd possess new quality and structure; dispensing the raw material of beancurd with 16000-14000wt% beancurd, 96. 5-84. 5wt% konjaku flour, 14. 5-2. 5wt% edible colloid and 1-0wt% emulsifier; using konjaku flour, edible colloid and emulsifier to make hydrosol of konjaku flour; blending with soybean milk evenly; homogenizing; emulsifying; adding coagulant to stir and mix; filling in the packing container to heat and solidify. The invention has balance nourishment, long-preserved time, good taste, fitful hardness without squeezing in the preparing course, which keeps nourishment with less pollution, health and low cost.
Description
Technical field:
The present invention relates to a kind of functional filling soybean curd with long preservation period and preparation method thereof, particularly a kind of filling bean curd of being furnished with the konjaku composition.
Background technology:
In traditional bean curd preparation method, majority all needs expressing process, is about to soybean material and makes soya-bean milk, adds coagulating agent, through squeezing, makes the bean curd moulding and reaches certain rigidity after solidifying.As common bei-tofu, south bean curd, tough bean curd etc.Discarded a large amount of yellow serifluxes in expressing process, not only lost the multiple nutritional components (comprising soybean polyoses, compound sugar, little peptide, isoflavones etc.) of soybean, the discharging of yellow seriflux simultaneously also can cause environmental pollution.
Common beancurd is generally in bulk, and because of easy contamination and deterioration, storage life is very short.Though can pack the back sterilization to finished product bean curd, increase the cost of sterilization.
Do not have expressing process in the making of box-packed inner ester bean curd, do not need to discard yellow seriflux, do not lose the nutritional labeling in the yellow seriflux, and when making earlier with adding thermocoagulation, sterilization after the soya-bean milk filling again, convenient and healthy, it is long that storage life is squeezed bean curd.But the bean curd of making is very soft, can only be used for cooking soup and cold and dressed with sauce, is not suitable for frying in shallow oil, explodes, stewes, other cooking method such as stir-fry.
Konjaku You Cheng Amorphophalus rivieri is the herbaceos perennial of Araeceae Amorphophallus.The main component Glucomannan of konjaku powder.(Pang Jie etc., the research of konjaku glucomannan functional material and application progress, structural chemistry according to the literature; Wang Meiying etc., the research of edibility Glucomannan biomimetic material characteristic and fungistatic effect, food research and development), the konjaku glucomannan hydrosol or the konjaku powder hydrosol have performances such as very high viscosity and multifrequency nature such as thickening, gel, film forming, also are a kind of good dietary fibers.Simultaneously, konjacmannan has certain inhibitory action to mould and saccharomycete.
A kind of gelling material of making but alleged in the market " konjak tofu " in fact only adds alkali by konjaku powder, it does not contain any beans composition.
Chinese patent 02133746.2 discloses a kind of " with the method for konjaku, cereal, soybean making bean-curd product ", has added in existing bean curd through the konjaku of gelatinization and cereal by fermentation.Coagulating agent is joined in the slurries of 80～90 ℃ of temperature in the making, and need expressing process.
Summary of the invention:
One of purpose of the present invention provides a kind of bean curd of being furnished with higher konjaku composition, makes the soybean curd nutrition composition more comprehensively, long shelf-life; Another object of the present invention provides a kind of preparation method that does not need the bean curd packed in box of squeezing process, does not discharge yellow seriflux in promptly making, and avoids the loss of nutrition, is beneficial to environmental protection; The 3rd purpose of the present invention is also should have certain degree of hardness by above-mentioned prepared bean curd, be suitable for frying in shallow oil, explode, stew, various cooking methods such as stir-fry, and mouthfeel is good.
The present invention utilizes thickening, gel and the antagonistic property of konjaku powder, adds konjaku powder in common beancurd, makes bean curd have new matter structure (for example hardness is moderate), and prolongs the shelf-life of bean curd.
The weight portion proportioning of making the raw material of filling bean curd of the present invention is: 16000～14000 parts of soybean, 96.5～84.5 parts of konjaku powders, 14.5～2.5 parts of edible colloids, 1～0 part of emulsifying agent.
Described edible colloid is selected from one or more in guar gum, soybean polyoses, xanthans or the carragheen;
Described emulsifying agent is selected from one or more in soybean lecithin, sucrose ester, the monoglyceride;
Described bean curd takes following step to make:
1) with konjaku powder, edible colloid, emulsifier, add 40 times water, left standstill after mixing thoroughly 6-8 hour, obtain the konjaku powder hydrosol;
2) the above-mentioned konjaku powder hydrosol is mixed and mixes thoroughly with soya-bean milk through high-temperature sterilization and cooling, through emulsifying, add coagulating agent and mix;
The preparation method of soya-bean milk can adopt this area method commonly used;
3) with step 2) the gained mixture is fills up in the packing container, adds thermocoagulation, cooling, obtains finished product.
Preferred konjaku powder granularity is more than 60 orders;
The preferred chilling temperature of soya-bean milk step 2) is 20～50 ℃;
Described emulsifying is high speed shear or high-pressure homogeneous emulsifying method;
Described coagulating agent is the mixture of glucolactone or glucolactone, gypsum, magnesium chloride, and weight ratio is 1: 0.2～0.3: 0.2～0.3, and the coagulating agent addition is 0.5～1% of a used soybean weight.
Adding thermocoagulation described in the step 3), is 70～90 ℃, 30～50 minutes;
Cooling off described in the step 3), is 20～50 ℃, 30～60 minutes.
Product quality detects test:
Introduced the notion of " matter structure " modern age in the Food Science, and mainly be meant the institutional framework and the proterties of food, it involves a series of rheological properties such as hardness, viscosity, granularity of food.Bean curd matter structure index is the most important index of quality, directly determines the acceptability of tofu product.
The present invention uses and inserts test method(s) (Li Lite, physical properties of food, Chinese agriculture publishing house) detection bean curd hardness.Method is to get the bean curd sample, and the pressure-sensitive head is vertically inserted sample with predetermined load or speed.And mensuration personal comments pressure head inserts the variation apart from the caused bean curd hardness of change (gram) of (millimeter).
The result shows that bean curd hardness of the present invention is suitable for eating, and sees drawings and Examples for details.
The advantage of product of the present invention:
1, balanced in nutrition
Bean curd of the present invention is made by soybean and konjaku, is rich in soybean protein and water-soluble dietary fiber, and is balanced in nutrition;
2, can long preservation
Because hot briquetting and sterilization are carried out synchronously after the filling soya-bean milk, konjaku powder has bacteriostasis in gel state simultaneously, but this product long preservation;
3, mouthfeel is good, and hardness is moderate
Experiment confirm, bean curd of the present invention is lower than the hardness of bei-tofu, and is all higher than the hardness of south bean curd and grape acid lactone bean curd, except that can be cold and dressed with sauce, do the soup, can also fry in shallow oil, explode, stew, fry, increased new bean curd kind.
The advantage of the inventive method:
1, increases emulsifying technology, improved product quality
On the basis of existing grape acid lactone bean curd preparation method, increased emulsifying technology.Therefore, the product that obtains had both had the elasticity of bei-tofu, and the homogeneous quality of inner ester bean curd is arranged again;
2, manufacturing process does not need squeezing, preserves nutrition, reduces and pollutes
Both reduced and made the environmental pollution that causes owing to the yellow seriflux (sewage) that squeezes generation in the bean curd process, the active component (comprising soybean polyoses, compound sugar, little peptide, isoflavones etc.) in the bean curd yellow pulp water using can be retained in the bean curd fully.
3, the filling soya-bean milk guarantees health automatically, and production cost is low
Automatically filling soya-bean milk, hot briquetting and sterilization are carried out synchronously, have guaranteed the hygienic requirements of tofu product and have reduced production bean curd cost.
4, technology is simple, can realize continuous automatic production.
Description of drawings:
Fig. 1～Fig. 9 carries out repeatedly the result that hardness is measured with inserting test method(s) to various bean curd.Curve is the change curve of the hardness (gram) of bean curd with insertion distance (millimeter) among the figure, and the hardness number of first peak correspondence of every curve is the bean curd rupture strength that records, and represents bean curd hardness;
Each bar curve among every width of cloth figure is the result that a plurality of samples are measured.As can be seen from Figure, every kind of bean curd has carried out the mensuration of 4～7 samples respectively.Wherein: Fig. 1 is a bei-tofu, and Fig. 2 is a south bean curd, and Fig. 3 is an inner ester bean curd, Fig. 4～9th, the bean curd of the different ratios of raw materials shown in the embodiment of the invention 1～10.
Figure 10 is that bean curd of the present invention is cut into columned photo, can find out among the figure that the mouldability of bean curd and hardness are suitable for cooking.Red is the sample number mark among the figure, to distinguish the different experiments sample.
The specific embodiment:
But embodiment 1 long preservation functional filling soybean curd is made
A, the konjaku powder hydrosol are made: with konjaku powder (market purchase), edible colloid (guar gum, the market purchase), emulsifying agent (soybean lecithin+sucrose ester (1: 1), the market purchase), mix by 96.5 parts, 2.5 parts, 1 part weight ratio respectively, the water that adds 40 times, left standstill after mixing thoroughly 6～8 hours, and obtained the A product.
B, cooling soya-bean milk are made: soybeans soaking, defibrination, separation are slagged tap and obtain soya-bean milk, soya-bean milk obtains the B product through high-temperature sterilization, cooling.
C, goods: above-mentioned A mixed by 10 parts, 90 parts volume ratio with B mix thoroughly, and through emulsifying (FA25, Shanghai Fu Luke mechanical ﹠ electronic equipment corporation, Ltd.10000RPM, 2 minutes), add the coagulating agent (mixture of glucolactone or glucolactone+gypsum+magnesium chloride, weight ratio is 1: 0.2～0.3: 0.2～0.3) mix, filling (50ml centrifuge tube), the heating (70 ℃～90 ℃, 30～50 minutes) solidify, obtain finished product after the cooling (20 ℃～50 ℃ water-baths, 30～60 minutes).
The present invention is owing to adopt the 50ml centrifuge tube, and bean curd is cylindric.Finished product bean curd and common beancurd color are as good as, and are shaped as same shape in the cartridge.)
Table 1
| Sample | Soybean (weight portion) | Konjaku powder (weight portion) | Edible colloid | Emulsifying agent | ||
| Title | Weight portion | Title | Weight portion | |||
| Embodiment 1 | 16000 | 96.5 | Guar gum | 2.5 | Soybean lecithin+sucrose ester (1: 1) | 1 |
| |
15000 | 92 | Carragheen+xanthans (1: 1) | 7.5 | Sucrose ester | 0.5 |
| Embodiment 3 | 15000 | 91.5 | Soybean polyoses+xanthans (1: 1) | 7.5 | Soybean lecithin+monoglyceride (1: 1) | 1 |
| |
14000 | 89.5 | Soybean polyoses+guar gum (1: 1) | 9.5 | Soybean lecithin+sucrose ester (1: 1) | 1 |
| Embodiment 5 | 14000 | 84.5 | Soybean polyoses+guar gum (1: 1) | 14.5 | Soybean lecithin+sucrose ester (1: 1) | 1 |
| |
16000 | 97.5 | Guar gum | 2.5 | - | 0 |
| Embodiment 7 | 15000 | 93 | Soybean polyoses+xanthans (1: 1) | 7.5 | - | 0 |
| Embodiment 8 | 15000 | 92.5 | Soybean polyoses+xanthans (1: 1) | 7.5 | - | 0 |
| Embodiment 9 | 14000 | 90.5 | Soybean polyoses+guar gum (1: 1) | 9.5 | - | 0 |
| |
14000 | 85.5 | Soybean polyoses+guar gum (1: 1) | 14.5 | - | 0 |
Experimental example carries out finished product bean curd hardness with the insertion test method(s) and measures:
1, subjects
Measured object: embodiment 1～10 bean curd;
Tester: " white jade " board bei-tofu, south bean curd and inner ester bean curd that market, Beijing is bought
2, test method and instrument
Insert test method(s).Adopt TA-XT2i/25 matter structure instrument (Britain Stable Micro Systems company).10 millimeters of pressure-sensitive diameter of phi are vertically inserted sample with 1 mm/second compression speed with the pressure-sensitive head.And mensuration personal comments pressure head inserts the variation apart from the caused bean curd hardness of change (gram) of (millimeter).
3, test procedure
1) sampling
The bei-tofu of on market, buying, south bean curd and inner ester bean curd, getting 6～7 sizes near the position center of bean curd is 27 * 9～10 millimeters cylindric fragments of Φ; It is 27 * 9～10 millimeters cylindric fragments of Φ that the embodiment of the invention 1～10 bean curd sample, each cylindric bean curd sample vertically are cut into 4～7 sizes;
2) measure
Each fragment is only inserted once in the center.With TA-XT2i/25 matter structure instrument, matter structure parameter is selected rupture strength, represents the hardness of bean curd.
4, result of the test
See Figure of description 1～9, be to insert the hardness (gram) of bean curd in the test with the change curve that inserts distance (millimeter), the hardness number of first peak correspondence of every curve is exactly the rupture strength of bean curd, just usually said bean curd hardness, each accompanying drawing have been represented the firmness change curve of 4～7 cylindric fragments of a sample.
Bean curd hardness data see Table 2.
Table 2
| The bean curd sample | Hardness (gram) | Measurement result figure |
| Bei-tofu | 173.10 | See accompanying drawing 1 |
| South bean curd | 84.77 | See accompanying drawing 2 |
| Inner ester bean curd | 65.60 | See accompanying drawing 3 |
| Embodiment 1 | 82.20 | See accompanying drawing 4 |
| |
84.17 | See accompanying drawing 5 |
| Embodiment 3 | 90.45 | See accompanying drawing 6 |
| |
100.20 | See accompanying drawing 7 |
| Embodiment 5 | 101.80 | See accompanying drawing 8 |
| |
103.23 | See accompanying drawing 9 |
| Embodiment 7 | 104.88 | See accompanying drawing 10 |
| |
108.65 | |
| Embodiment 9 | 117.15 | |
| |
121.25 |
Claims (10)
1. functional filling soybean curd with long preservation period, the parts by weight of raw materials proportioning of making bean curd is: 16000～14000 parts of soybean, 96.5～84.5 parts of konjaku powders, 14.5～2.5 parts of edible colloids, 1～0 part of emulsifying agent.
2. functional filling soybean curd with long preservation period according to claim 1, described edible colloid is selected from one or more in guar gum, soybean polyoses, xanthans or the carragheen.
3. functional filling soybean curd with long preservation period according to claim 1 and 2, described emulsifying agent is selected from one or more in soybean lecithin, sucrose ester, the monoglyceride.
4. the preparation method of functional filling soybean curd with long preservation period according to claim 1 and 2 is following steps:
1) with konjaku powder, edible colloid, emulsifier, add 40 times water, left standstill after mixing thoroughly 6～8 hours, obtain the konjaku powder hydrosol;
2) the above-mentioned konjaku powder hydrosol is mixed and mixes thoroughly with soya-bean milk through high-temperature sterilization and cooling, through emulsifying, add coagulating agent and mix;
3) with step 2) the gained mixture is fills up in the packing container, adds thermocoagulation, cooling, obtains finished product.
5. the preparation method of functional filling soybean curd with long preservation period according to claim 4, step 2) coagulating agent described in is the mixture of glucolactone or glucolactone, gypsum, magnesium chloride, weight ratio is 1: 0.2～0.3: 0.2～0.3, and the coagulating agent addition is 0.5～1% of a used soybean weight.
6. according to the preparation method of claim 4 or 5 described functional filling soybean curds with long preservation period, described konjaku powder granularity is more than 60 orders.
7. the chilling temperature of soya-bean milk is 20～50 ℃ according to the preparation method of claim 4 or 5 described functional filling soybean curds with long preservation period, step 2).
8. emulsifying according to the preparation method of claim 4 or 5 described functional filling soybean curds with long preservation period, step 2) is high speed shear or high-pressure homogeneous method.
9. according to the preparation method of claim 4 or 5 described functional filling soybean curds with long preservation period, adding thermocoagulation described in the step 3), is 70～90 ℃, 30～50 minutes.
10. according to the preparation method of claim 4 or 5 described functional filling soybean curds with long preservation period, cooling off described in the step 3), is 20～50 ℃, 30～60 minutes.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621677A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Marinated fried bean curd and manufacturing method thereof |
| CN103734865A (en) * | 2013-12-20 | 2014-04-23 | 贵州大学 | Method for prolonging expiration date of bean curd |
| CN107183201A (en) * | 2017-04-26 | 2017-09-22 | 蚌埠市星光豆制品厂 | A kind of bean curd coagulant |
| CN107683907A (en) * | 2017-10-24 | 2018-02-13 | 贵州省三好食品开发有限公司 | A kind of processing method of the skin of soya-bean milk |
| CN110022694A (en) * | 2016-11-24 | 2019-07-16 | Cj第一制糖株式会社 | The bean curd and its manufacturing method of quality improving |
| CN115530322A (en) * | 2022-01-18 | 2022-12-30 | 劲仔食品集团股份有限公司 | Preparation method of emulsified and modified dried bean curd added with konjac fine powder |
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| CN102715272A (en) * | 2012-05-25 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing purple sweet potato bean curd |
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| CN1202739C (en) * | 2002-08-01 | 2005-05-25 | 淮阴工学院 | Bean curd creation craft with whole bean, without residue and its coagulator |
| CN1188048C (en) * | 2002-09-11 | 2005-02-09 | 董忠蓉 | Method of producing bean-curd product using konjak, cereal and soybean |
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- 2007-06-15 CN CN200710118967XA patent/CN101129180B/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621677A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Marinated fried bean curd and manufacturing method thereof |
| CN103734865A (en) * | 2013-12-20 | 2014-04-23 | 贵州大学 | Method for prolonging expiration date of bean curd |
| CN103734865B (en) * | 2013-12-20 | 2014-12-17 | 贵州大学 | Method for prolonging expiration date of bean curd |
| CN110022694A (en) * | 2016-11-24 | 2019-07-16 | Cj第一制糖株式会社 | The bean curd and its manufacturing method of quality improving |
| US11445735B2 (en) | 2016-11-24 | 2022-09-20 | Cj Cheiljedang Corporation | Tofu with improved quality and manufacturing method thereof |
| CN107183201A (en) * | 2017-04-26 | 2017-09-22 | 蚌埠市星光豆制品厂 | A kind of bean curd coagulant |
| CN107683907A (en) * | 2017-10-24 | 2018-02-13 | 贵州省三好食品开发有限公司 | A kind of processing method of the skin of soya-bean milk |
| CN115530322A (en) * | 2022-01-18 | 2022-12-30 | 劲仔食品集团股份有限公司 | Preparation method of emulsified and modified dried bean curd added with konjac fine powder |
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