CN101181039A - Method for preparing beancurd preserved flavour product - Google Patents
Method for preparing beancurd preserved flavour product Download PDFInfo
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- CN101181039A CN101181039A CNA2007101795010A CN200710179501A CN101181039A CN 101181039 A CN101181039 A CN 101181039A CN A2007101795010 A CNA2007101795010 A CN A2007101795010A CN 200710179501 A CN200710179501 A CN 200710179501A CN 101181039 A CN101181039 A CN 101181039A
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Abstract
The invention provides a preparation method of preserved bean curd flavor product, which relates to the technical field of food production. The operation steps are that: the preserved bean curd is mixed with albumen that is separated from preserved bean curd catsup and soybean/enzymolysis albumen produced from the enzymolysis of soybean powder to obtain mixture; (1) water is added into the mixture that is then sprayed and dried to get powder material, sweetening agent and filling agent is added to the powder material that is then pressed, sterilized and packed into slice-shaped preserved beancurd flavor product; (2) quality improver and flavouring agent are added into the mixture that is then heated, dropped in temperature, packed and cooled to be juice/cream-shaped preserved bean curd flavor product; (3) quality improver, flavouring agent and solidifying salt are added into the mixture that is then heated, dropped in temperature, packed and cooled to be block-shaped preserved beancurd flavor product. The invention is applied to the development and production of new food that is similar to 'cheese' with the flavor of the preserved bean curd and takes plant albumen as raw material, so as to research a series of preserved bean curd flavor new products with plant albumen and production method to enrich the life of people and promote industrial technological progress with the health keeping novel products with compound nutrition.
Description
Technical field
The preparation method of beancurd preserved flavour product of the present invention relates to the food production technology field; Be particularly related to fermented bean curd food production technology field; Relate in particular to the fermented bean curd is the technical field that basic material is produced similar cheese product; Be specifically related to the preparation method technical field of beancurd preserved flavour product.
Background technology
At present, no matter domestic still external, be that the cheese series products of raw material is varied with the animal protein, still, the product that is raw material with the vegetable protein, is similar to cheese is rarely found, about replace with vegetable protein part/or all milk material make cheese research also seldom.Soybean is rich in vegetable protein, with the soybean is the fermented bean curd of raw material, be to be a kind of fermented product of raw material with the soybean, its quality exquisiteness, the flavour deliciousness, unique flavor, nutritious, be rich in linoleic acid, unrighted acids such as oleic acid, also be rich in calcareous etc., behind microbial fermentation and protein etc. has been carried out degraded effectively, make it be converted into amino acid and the peptide class that helps absorbing, as soya-bean polypeptides, isoflavones, physiological activators such as soyasaponin, absorbed easilier by human consumption, more valuable is that it does not contain hypertension, coronary heart disease, the cholesterol that cardiovascular diseases such as vascular sclerosis are harmful is the nutraceutical with health care.Simultaneously, soybean protein isolate is to be the food additives of a kind of full price plant proteins of producing of raw material with low-temperature defatted big dregs of beans, contains nearly 20 seed amino acids that comprise essential amino acid, and is same nutritious and do not contain cholesterol; Along its peptide chain backbone, contain a lot of polar groups, has water imbibition, water-retaining property, dilatancy, gelation, caking property, suppressing property, plasticity, can reduce water and oil surface tension, again can reduce water and air surface tension, help to form stable emulsion, both can be used as the carrier of water, can be used as the carrier of flavouring agent, sweetener, other various cooperation materials again.In addition, fermented bean curd, soybean protein isolate all are raw material with the soybean, and soy meal has as above similarly characteristic equally.The applicant does not retrieve the similar techniques content through " the Intellectual Property in China patent retrieval database of Intellectual Property in China net ", " China Agricultural University's patent database " are carried out update search.In view of the product and the production method that at present also are not the basic material beancurd preserved flavour that is similar to cheese with the vegetable protein, based on the professional knowledge of inventor in the present patent application be engaged in the many years of experience of industry work and to the excelsior unremitting pursue of cause, the present invention is on through conscientious and sufficient investigation, understanding, analysis, summary, research, experimental basis and study successfully.
Summary of the invention
The purpose of this invention is to provide a kind of beancurd preserved flavour product that is similar to cheese and preparation method thereof.Be a kind of preparation method of beancurd preserved flavour product, by following operating procedure: basic material is fermented bean curd, soybean protein isolate/soy meal; It is stand-by that fermented bean curd is obtained fermented bean curd sauce through pulverizing; Carry out enzymolysis to obtain enzymolysis protein stand-by adding protease in soybean protein isolate/soy meal; To weight is that 100～200 kilograms fermented bean curd sauce, enzymolysis protein that weight is 100～400 kilograms mix that to obtain mixture stand-by; Processing:
1., in mixture, add an amount of water, its amount of water and be advisable flowing, spray-dried to obtain powder stand-by to adding mixture behind the water; Adding weight and be sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol sweetener of 0.02～15 kilogram in powder and adding weight is pregelatinized starch/carboxymethyl cellulose/oligomeric maltose/starch filled dose of 20～28 kilograms, mixes after compressing tablet, sterilization, packing and be made into the sheet beancurd preserved flavour product;
2., adding weight is carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver of 0.1～0.6 kilogram in mixture, and adding weight is 0.1～8 kilogram sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement, carry out mixing preparation, moisture behind the mixing preparation is 55～90%, be heated to again 90～100 ℃ 10～20 minutes, naturally be cooled to 85～80 ℃, through packing, cooling and be made into juice/paste beancurd preserved flavour product;
3., adding weight is carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver of 0.1～0.6 kilogram in mixture, and adding weight is 0.1～8 kilogram sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement, add weight again and be magnesium chloride/calcium carbonate fixing salt of 2～5 kilograms, carry out mixing preparation, moisture behind the mixing preparation is 55～90%, be heated to again 90～100 ℃ 10～20 minutes, naturally be cooled to 85～80 ℃, through packing, cooling and be made into block beancurd preserved flavour product.
The purpose that reaches by the present invention is: newly develop the production method of the beancurd preserved flavour flanker that is similar to cheese and product, the new product of compound nutritional enriches people's lives, promotes the purposes such as technological progress of industry with health care.
The present invention can accomplish the end in view.
For achieving the above object, technical scheme provided by the invention is:
A kind of preparation method of beancurd preserved flavour product, press following operating procedure:
(1), basic material:
Basic material is fermented bean curd, soybean protein isolate/soy meal;
(1). 1., that fermented bean curd is obtained fermented bean curd sauce through pulverizing is stand-by;
(1). 2., carry out enzymolysis to obtain enzymolysis protein stand-by to adding protease in soybean protein isolate/soy meal;
(2), mix:
To weight is that 100～200 kilograms fermented bean curd sauce, enzymolysis protein that weight is 100～400 kilograms mix that to obtain mixture stand-by;
(3), processing:
(3). 1. .A, in mixture, add an amount of water, its amount of water and be advisable flowing, spray-dried to obtain powder stand-by to adding mixture behind the water;
(3). 1. .B, to add weight in powder be sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol sweetener of 0.02～15 kilogram and to add weight be pregelatinized starch/carboxymethyl cellulose/oligomeric maltose/starch filled dose of 20～28 kilograms, mix after compressing tablet, sterilization, packing and be made into the sheet beancurd preserved flavour product;
(3). 2., adding weight is carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver of 0.1～0.6 kilogram in mixture, and adding weight is 0.1～8 kilogram sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement, carry out mixing preparation, moisture behind the mixing preparation is 55～90%, be heated to again 90～100 ℃ 10～20 minutes, naturally be cooled to 85～80 ℃, through packing, cooling and be made into juice/paste beancurd preserved flavour product;
(3). 3., adding weight is carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver of 0.1～0.6 kilogram in mixture, and adding weight is 0.1～8 kilogram sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement, add weight again and be magnesium chloride/calcium carbonate fixing salt of 2～5 kilograms, carry out mixing preparation, moisture behind the mixing preparation is 55～90%, be heated to again 90～100 ℃ 10～20 minutes, naturally be cooled to 85～80 ℃, through packing, cooling and be made into block beancurd preserved flavour product.
The preparation method of described beancurd preserved flavour product, soybean protein isolate uses separately described soybean protein isolate/soy meal in order to select, soy meal use separately, soybean protein isolate mix a kind of in the use with soy meal.
The preparation method of described beancurd preserved flavour product, the moisture of described enzymolysis protein are 50～90%.
The preparation method of described beancurd preserved flavour product, described sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol sweetener is for selecting the sucrose sweetener, the xylitol sweetener, the maltitol sweetener, the Aspartame sweetener, sucralose sweetener, the hydroxyl isomaltulose sweetener, the antierythrite sweetener, the lactitol sweetener, the mannitol sweetener all uses separately/or wherein any two kinds mix use/or wherein any three kinds mix use/or wherein any four kinds mix use/or wherein any five kinds mix use/or wherein any six kinds mix use/or wherein any seven kinds mix use/or wherein any eight kinds mix use/or nine kinds mix a kind of in using.
The preparation method of described beancurd preserved flavour product, described pregelatinized starch/carboxymethyl cellulose/oligomeric maltose/starch filled dose for select pregelatinized starch filler, carboxymethyl cellulose filler, oligomeric maltose filler, starch filled dose all use separately/or wherein any two kinds mix use/or wherein any three kinds mix use/or four kinds mix a kind of in using.
The preparation method of described beancurd preserved flavour product, described carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver is for selecting the carragheen quality improver, the xanthans quality improver, the sodium alginate quality improver, the agar quality improver, the Arabic gum quality improver, the locust bean gum quality improver, melon bean gum quality improver, the sodium pyrophosphate quality improver, the natrium citricum quality improver, the calgon quality improver, the composite phosphate quality improver, the konjaku powder quality improver all uses separately/or wherein any two kinds mix use/or wherein any three kinds mix use/or wherein any four kinds mix use/or wherein any five kinds mix use/or wherein any six kinds mix use/or wherein any seven kinds mix use/or wherein any eight kinds mix use/or wherein any nine kinds mix use/or wherein any ten kinds mix use/or wherein any 11 kinds mix uses/or 12 kinds mix a kind of in the use.
The preparation method of described beancurd preserved flavour product, described sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement are for selecting the sucrose flavor enhancement, the xylitol flavor enhancement, the maltitol flavor enhancement, the Aspartame flavor enhancement, the Sucralose flavor enhancement, the hydroxyl isomaltulose flavor enhancement, the antierythrite flavor enhancement, the lactitol flavor enhancement, the mannitol flavor enhancement, seafood extract flavor enhancement, pork or chicken or somatose powder flavor enhancement, water-soluble spicy smart powder flavor enhancement, the coconut milk powder flavor enhancement, garlic powder flavor enhancement, ginger powder flavor enhancement, butter or edible vegetable oil flavor enhancement all use separately/or wherein any two kinds mix use/or wherein any three kinds mix use/or wherein any four kinds mix use/or wherein any five kinds mix use/or wherein any six kinds mix use/or wherein any seven kinds mix use/or wherein any eight kinds mix use/or wherein any nine kinds mix use/or wherein any ten kinds mix use/or wherein any 11 kinds mix uses/or wherein any 12 kinds mix use/or wherein any 13 kinds mix use/or wherein any 14 kinds mix use/or wherein any 15 kinds mix to use/or 16 kinds mix a kind of in using.
The preparation method of described beancurd preserved flavour product, described magnesium chloride/calcium carbonate fixing salt are that selective chlorination magnesium fixing salt uses separately, the calcium carbonate fixing salt uses separately, the magnesium chloride fixing salt mixes a kind of in using with the calcium carbonate fixing salt.
Owing to adopted technical scheme of the present invention, made the preparation method of beancurd preserved flavour product of the present invention have following beneficial effect:
1,, thereby obtained to be similar to the product of cheese and the beneficial effect of corresponding production method with the vegetable protein making because the present invention is a basic material with fermented bean curd, soybean protein isolate/soy meal.
2,, thereby obtained to make the beneficial effect of sheet beancurd preserved flavour product and production method because 1. described of processing and in its process, increased described sweetener, filler in the operating procedure of the present invention.
3,, thereby obtained to make the beneficial effect of paste beancurd preserved flavour product and production method because 2. described of processing and in its process, increased described quality improver, flavor enhancement in the operating procedure of the present invention.
4,, thereby obtained to make the beneficial effect of block beancurd preserved flavour product and production method because 3. described of processing and in its process, increased described quality improver, flavor enhancement, fixing salt in the operating procedure of the present invention.
5, because above each bar of the present invention is described, thus obtained to enlarge the fermented bean curd range of application, make product towards variation be easy to carry with the package cargo development with edible, with health care the new product of compound nutritional enrich people's lives, be easy to enterprise's production structure adjustment, promote beneficial effect such as technical progress of industry.
6, because reasonable, the method for design science of the present invention easyly is suitable for, equipment interoperability is strong, remarkably productive obviously, thereby it is low and help the beneficial effect of wide popularization and application to have obtained comprehensive operation cost.
Description of drawings
Figure of description is a technological process of production square frame window schematic diagram of the present invention; That is: can make simultaneously not only the sheet beancurd preserved flavour product, but also can make the paste beancurd preserved flavour product, also can make the technological process of production square frame window schematic diagram of block beancurd preserved flavour product; Among the figure: technological process of production square frame window schematic diagram, the dash-dot arrows that technological process of production square frame window schematic diagram, the dotted arrow that solid arrow represents to make the sheet beancurd preserved flavour product represents to make the paste beancurd preserved flavour product represents to make the technological process of production square frame window schematic diagram of block beancurd preserved flavour product, and described three series products not only can produce simultaneously, but also can only produce wherein two classifications/or one of them classification.
The specific embodiment one
Below in conjunction with Figure of description, the preparation method of beancurd preserved flavour product of the present invention is described in detail, shown in Figure of description:
A kind of preparation method of beancurd preserved flavour product, press following operating procedure:
(1), basic material:
Basic material is fermented bean curd, soybean protein isolate/soy meal;
(1). 1., that fermented bean curd is obtained fermented bean curd sauce through pulverizing is stand-by;
(1). 2., carry out enzymolysis to obtain enzymolysis protein stand-by to adding protease in soybean protein isolate/soy meal;
(2), mix:
To weight is that 100 kilograms fermented bean curd sauce, enzymolysis protein that weight is 400 kilograms mix that to obtain mixture stand-by;
(3), processing:
(3). 1. .A, in mixture, add an amount of water, its amount of water and be advisable flowing, spray-dried to obtain powder stand-by to adding mixture behind the water;
(3). 1. .B, to add weight in powder be sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol sweetener of 10 kilograms and to add weight be pregelatinized starch/carboxymethyl cellulose/oligomeric maltose/starch filled dose of 28 kilograms, mix after compressing tablet, sterilization, packing and be made into the sheet beancurd preserved flavour product;
(3). 2., adding weight is carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver of 0.1 kilogram in mixture, and adding weight is 8 kilograms sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement, carry out mixing preparation, moisture behind the mixing preparation is 72%, be heated to again 90 ℃ 10 minutes, naturally be cooled to 85 ℃, through packing, cooling and be made into juice/paste beancurd preserved flavour product;
(3). 3., adding weight is carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver of 0.1 kilogram in mixture, and adding weight is 8 kilograms sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement, add weight again and be magnesium chloride/calcium carbonate fixing salt of 2 kilograms, carry out mixing preparation, moisture behind the mixing preparation is 72%, be heated to again 90 ℃ 10 minutes, naturally be cooled to 85 ℃, through packing, cooling and be made into block beancurd preserved flavour product.
The preparation method of described beancurd preserved flavour product, soybean protein isolate uses separately described soybean protein isolate/soy meal in order to select, soy meal use separately, soybean protein isolate mix a kind of in the use with soy meal.
The preparation method of described beancurd preserved flavour product, the moisture of described enzymolysis protein are 80%.
The preparation method of described beancurd preserved flavour product, described sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol sweetener is for selecting the sucrose sweetener, the xylitol sweetener, the maltitol sweetener, the Aspartame sweetener, sucralose sweetener, the hydroxyl isomaltulose sweetener, the antierythrite sweetener, the lactitol sweetener, the mannitol sweetener all uses separately/or wherein any two kinds mix use/or wherein any three kinds mix use/or wherein any four kinds mix use/or wherein any five kinds mix use/or wherein any six kinds mix use/or wherein any seven kinds mix use/or wherein any eight kinds mix use/or nine kinds mix a kind of in using.
The preparation method of described beancurd preserved flavour product, described pregelatinized starch/carboxymethyl cellulose/oligomeric maltose/starch filled dose for select pregelatinized starch filler, carboxymethyl cellulose filler, oligomeric maltose filler, starch filled dose all use separately/or wherein any two kinds mix use/or wherein any three kinds mix use/or four kinds mix a kind of in using.
The preparation method of described beancurd preserved flavour product, described carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver is for selecting the carragheen quality improver, the xanthans quality improver, the sodium alginate quality improver, the agar quality improver, the Arabic gum quality improver, the locust bean gum quality improver, melon bean gum quality improver, the sodium pyrophosphate quality improver, the natrium citricum quality improver, the calgon quality improver, the composite phosphate quality improver, the konjaku powder quality improver all uses separately/or wherein any two kinds mix use/or wherein any three kinds mix use/or wherein any four kinds mix use/or wherein any five kinds mix use/or wherein any six kinds mix use/or wherein any seven kinds mix use/or wherein any eight kinds mix use/or wherein any nine kinds mix use/or wherein any ten kinds mix use/or wherein any 11 kinds mix uses/or 12 kinds mix a kind of in the use.
The preparation method of described beancurd preserved flavour product, described sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement are for selecting the sucrose flavor enhancement, the xylitol flavor enhancement, the maltitol flavor enhancement, the Aspartame flavor enhancement, the Sucralose flavor enhancement, the hydroxyl isomaltulose flavor enhancement, the antierythrite flavor enhancement, the lactitol flavor enhancement, the mannitol flavor enhancement, seafood extract flavor enhancement, pork or chicken or somatose powder flavor enhancement, water-soluble spicy smart powder flavor enhancement, the coconut milk powder flavor enhancement, garlic powder flavor enhancement, ginger powder flavor enhancement, butter or edible vegetable oil flavor enhancement all use separately/or wherein any two kinds mix use/or wherein any three kinds mix use/or wherein any four kinds mix use/or wherein any five kinds mix use/or wherein any six kinds mix use/or wherein any seven kinds mix use/or wherein any eight kinds mix use/or wherein any nine kinds mix use/or wherein any ten kinds mix use/or wherein any 11 kinds mix uses/or wherein any 12 kinds mix use/or wherein any 13 kinds mix use/or wherein any 14 kinds mix use/or wherein any 15 kinds mix to use/or 16 kinds mix a kind of in using.
The preparation method of described beancurd preserved flavour product, described magnesium chloride/calcium carbonate fixing salt are that selective chlorination magnesium fixing salt uses separately, the calcium carbonate fixing salt uses separately, the magnesium chloride fixing salt mixes a kind of in using with the calcium carbonate fixing salt.
In above-mentioned specific implementation process: to described soybean protein isolate/soy meal respectively with soybean protein isolate use separately, soy meal use separately, soybean protein isolate mix with soy meal to use and implement; To described sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol sweetener respectively with the sucrose sweetener, the xylitol sweetener, the maltitol sweetener, the Aspartame sweetener, sucralose sweetener, the hydroxyl isomaltulose sweetener, the antierythrite sweetener, the lactitol sweetener, the mannitol sweetener all uses separately/or wherein any two kinds mix use/or wherein any three kinds mix use/or wherein any four kinds mix use/or wherein any five kinds mix use/or wherein any six kinds mix use/or wherein any seven kinds mix use/or wherein any eight kinds mix use/or nine kinds mix to use and implement; To described pregelatinized starch/carboxymethyl cellulose/oligomeric maltose/starch filled dose respectively with pregelatinized starch filler, carboxymethyl cellulose filler, oligomeric maltose filler, starch filled dose all use separately/or wherein any two kinds mix use/or wherein any three kinds mix use/or four kinds mix to use and implement; To described carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver respectively with the carragheen quality improver, the xanthans quality improver, the sodium alginate quality improver, the agar quality improver, the Arabic gum quality improver, the locust bean gum quality improver, melon bean gum quality improver, the sodium pyrophosphate quality improver, the natrium citricum quality improver, the calgon quality improver, the composite phosphate quality improver, the konjaku powder quality improver all uses separately/or wherein any two kinds mix use/or wherein any three kinds mix use/or wherein any four kinds mix use/or wherein any five kinds mix use/or wherein any six kinds mix use/or wherein any seven kinds mix use/or wherein any eight kinds mix use/or wherein any nine kinds mix use/or wherein any ten kinds mix use/or wherein any 11 kinds mix use/or 12 kinds mix to use and implement; To described sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement respectively with the sucrose flavor enhancement, the xylitol flavor enhancement, the maltitol flavor enhancement, the Aspartame flavor enhancement, the Sucralose flavor enhancement, the hydroxyl isomaltulose flavor enhancement, the antierythrite flavor enhancement, the lactitol flavor enhancement, the mannitol flavor enhancement, seafood extract flavor enhancement, pork or chicken or somatose powder flavor enhancement, water-soluble spicy smart powder flavor enhancement, the coconut milk powder flavor enhancement, garlic powder flavor enhancement, ginger powder flavor enhancement, butter or edible vegetable oil flavor enhancement all use separately/or wherein any two kinds mix use/or wherein any three kinds mix use/or wherein any four kinds mix use/or wherein any five kinds mix use/or wherein any six kinds mix use/or wherein any seven kinds mix use/or wherein any eight kinds mix use/or wherein any nine kinds mix use/or wherein any ten kinds mix use/or wherein any 11 kinds mix uses/or wherein any 12 kinds mix use/or wherein any 13 kinds mix use/or wherein any 14 kinds mix use/or wherein any 15 kinds mix to use/or 16 kinds mix to use and implement; To described magnesium chloride/calcium carbonate fixing salt respectively with the magnesium chloride fixing salt use separately, the calcium carbonate fixing salt uses separately, the magnesium chloride fixing salt mixes with the calcium carbonate fixing salt to use and implements; All receive the expection good result.
The specific embodiment two
Implement by the specific embodiment one, just:
Fermented bean curd sauce is 120 kg, moisture is that 82% enzymolysis protein is 350 kilograms, sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol sweetener is 11 kilograms, pregelatinized starch/carboxymethyl cellulose/oligomeric maltose/starch filled dose is 27 kilograms, carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver is 0.2 kilogram, sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement are 6 kilograms, magnesium chloride/calcium carbonate fixing salt is 3 kilograms, moisture behind the mixing preparation is 73%, be heated to again 91 ℃ 12 minutes, naturally be cooled to 84 ℃.
The specific embodiment three
Implement by the specific embodiment one, just:
Fermented bean curd sauce is 140 kilograms, moisture is that 84% enzymolysis protein is 300 kilograms, sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol sweetener is 12 kilograms, pregelatinized starch/carboxymethyl cellulose/oligomeric maltose/starch filled dose is 26 kilograms, carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver is 0.3 kilogram, sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement are 4 kilograms, magnesium chloride/calcium carbonate fixing salt is 4 kilograms, moisture behind the mixing preparation is 74%, be heated to again 92 ℃ 14 minutes, naturally be cooled to 83 ℃.
The specific embodiment four
Implement by the specific embodiment one, just:
Fermented bean curd sauce is 160 kilograms, moisture is that 86% enzymolysis protein is 250 kilograms, sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol sweetener is 13 kilograms, pregelatinized starch/carboxymethyl cellulose/oligomeric maltose/starch filled dose is 25 kilograms, carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver is 0.4 kilogram, sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement are 2 kilograms, magnesium chloride/calcium carbonate fixing salt is 5 kilograms, moisture behind the mixing preparation is 75%, be heated to again 93 ℃ 16 minutes, naturally be cooled to 82 ℃.
The specific embodiment five
Implement by the specific embodiment one, just:
Fermented bean curd sauce is 180 kilograms, moisture is that 88% enzymolysis protein is 200 kilograms, sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol sweetener is 14 kilograms, pregelatinized starch/carboxymethyl cellulose/oligomeric maltose/starch filled dose is 24 kilograms, carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver is 0.5 kilogram, sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement are 1 kilogram, magnesium chloride/calcium carbonate fixing salt is 2 kilograms, moisture behind the mixing preparation is 76%, be heated to again 94 ℃ 18 minutes, naturally be cooled to 81 ℃.
The specific embodiment six
Implement by the specific embodiment one, just:
Fermented bean curd sauce is 200 kilograms, moisture is that 90% enzymolysis protein is 150 kilograms, sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol sweetener is 15 kilograms, pregelatinized starch/carboxymethyl cellulose/oligomeric maltose/starch filled dose is 23 kilograms, carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver is 0.6 kilogram, sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement are 0.5 kilogram, magnesium chloride/calcium carbonate fixing salt is 3 kilograms, moisture behind the mixing preparation is 77%, be heated to again 95 ℃ 20 minutes, naturally be cooled to 80 ℃.
The specific embodiment seven
Implement by the specific embodiment one, just:
Fermented bean curd sauce is 150 kilograms, moisture is that 85% enzymolysis protein is 100 kilograms, sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol sweetener is 9 kilograms, pregelatinized starch/carboxymethyl cellulose/oligomeric maltose/starch filled dose is 22 kilograms, carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver is 0.3 kilogram, sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement are 0.3 kilogram, magnesium chloride/calcium carbonate fixing salt is 4 kilograms, moisture behind the mixing preparation is 78%, be heated to again 90 ℃ 18 minutes, naturally be cooled to 81 ℃.
The specific embodiment eight
Implement by the specific embodiment one, just:
Fermented bean curd sauce is 170 kilograms, moisture is that 81% enzymolysis protein is 400 kilograms, sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol sweetener is 8 kilograms, pregelatinized starch/carboxymethyl cellulose/oligomeric maltose/starch filled dose is 21 kilograms, carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver is 0.4 kilogram, sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement are 4.1 kilograms, magnesium chloride/calcium carbonate fixing salt is 3 kilograms, moisture behind the mixing preparation is 79%, be heated to again 91 ℃ 16 minutes, naturally be cooled to 82 ℃.
The specific embodiment nine
Implement by the specific embodiment one, just:
Fermented bean curd sauce is 190 kilograms, moisture is that 89% enzymolysis protein is 100 kilograms, sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol sweetener is 7 kilograms, pregelatinized starch/carboxymethyl cellulose/oligomeric maltose/starch filled dose is 20 kilograms, carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver is 0.5 kilogram, sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement are 0.7 kilogram, magnesium chloride/calcium carbonate fixing salt is 5 kilograms, moisture behind the mixing preparation is 80%, be heated to again 92 ℃ 14 minutes, naturally be cooled to 83 ℃.
The specific embodiment ten
On the concrete enforcement basis of the specific embodiment one, two, three, four, five, six, seven, eight, nine, implement, just:
To the specific embodiment one, two, three, four, five, six, seven, eight, sucrose/xylitol in nine/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol sweetener is respectively with 0.02,0.03,0.04,0.05,0.06,0.07,0.08,0.09,0.10,0.12,0.14,0.16,0.18,0.20,0.24,0.28,0.32,0.36,0.40,0.50,0.60,0.80,1,2,3,4,5, implement for 6 kilograms; Simultaneously, moisture behind the described mixing preparation is implemented with 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90% respectively, to implementing with 96 ℃, 97 ℃, 98 ℃, 99 ℃, 100 ℃ respectively in the temperature that heats; In addition, also the moisture of described enzymolysis protein is implemented with 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 89% respectively; All obtained good result.
The specific embodiment 11
On the concrete enforcement basis of the specific embodiment one, two, three, four, five, six, seven, eight, nine, ten, implement, just:
To the specific embodiment one, two, three, four, five, six, seven, eight, nine, the weight of fermented bean curd sauce in ten, the weight of enzymolysis protein, the weight of sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol sweetener, the weight of pregelatinized starch/carboxymethyl cellulose/oligomeric maltose/starch filled dose, the weight of carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver, the weight of sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement, the weight of magnesium chloride/calcium carbonate fixing salt, all its separately on the basis of original weight respectively to dwindle 2,5,8, implement for 10 times, also all its separately on the basis of original weight respectively to enlarge 2,5,8,10,15,20,30, implement for 50 times; Thereby various tests such as original reason test, small-scale test, medium-sized test, expanding test, repeated test, industrial experimentation have been finished; All obtained the good result of expection.
The present invention has carried out the examination of aforesaid property on probation after making and finishing, and through examination on probation, has obtained the good result of expection; And the product of made of the present invention carried out expert evaluation, think that through relevant expert's appraise its color, shape are all good, meet national conditions, be with Chinese characteristics, classification is complete, can match in excellence or beauty with cheese, be the vegetable protein health-care nutritional food that does not contain cholesterol, obtained consistent approval and favorable comment.
The above is preferred embodiment of the present invention only, is not that the present invention is done any pro forma restriction; The those of ordinary skill of all industry, but all shown in the by specification accompanying drawing and the above, and implement the present invention swimmingly; But all those skilled in the art in not breaking away from the technical solution of the present invention scope, when can utilizing the above technology contents that discloses, and a little change of making, modify the equivalent variations with differentiation, are equivalent embodiment of the present invention; Simultaneously, all foundations essence technology of the present invention all still belongs in the scope of technical scheme of the present invention change, modification and the differentiation etc. of any equivalent variations that above embodiment did.
Claims (8)
1. the preparation method of a beancurd preserved flavour product is characterized in that: by following operating procedure:
(1), basic material:
Basic material is fermented bean curd, soybean protein isolate/soy meal;
(1). 1., that fermented bean curd is obtained fermented bean curd sauce through pulverizing is stand-by;
(1). 2., carry out enzymolysis to obtain enzymolysis protein stand-by to adding protease in soybean protein isolate/soy meal;
(2), mix:
To weight is that 100～200 kilograms fermented bean curd sauce, enzymolysis protein that weight is 100～400 kilograms mix that to obtain mixture stand-by;
(3), processing:
(3). 1. .A, in mixture, add an amount of water, its amount of water and be advisable flowing, spray-dried to obtain powder stand-by to adding mixture behind the water;
(3). 1. .B, to add weight in powder be sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol sweetener of 0.02～15 kilogram and to add weight be pregelatinized starch/carboxymethyl cellulose/oligomeric maltose/starch filled dose of 20～28 kilograms, mix after compressing tablet, sterilization, packing and be made into the sheet beancurd preserved flavour product;
(3). 2., adding weight is carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver of 0.1～0.6 kilogram in mixture, and adding weight is 0.1～8 kilogram sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement, carry out mixing preparation, moisture behind the mixing preparation is 55～90%, be heated to again 90～100 ℃ 10～20 minutes, naturally be cooled to 85～80 ℃, through packing, cooling and be made into juice/paste beancurd preserved flavour product;
(3). 3., adding weight is carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver of 0.1～0.6 kilogram in mixture, and adding weight is 0.1～8 kilogram sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement, add weight again and be magnesium chloride/calcium carbonate fixing salt of 2～5 kilograms, carry out mixing preparation, moisture behind the mixing preparation is 55～90%, be heated to again 90～100 ℃ 10～20 minutes, naturally be cooled to 85～80 ℃, through packing, cooling and be made into block beancurd preserved flavour product.
2. the preparation method of beancurd preserved flavour product according to claim 1 is characterized in that: soybean protein isolate uses separately described soybean protein isolate/soy meal in order to select, soy meal use separately, soybean protein isolate mix a kind of in the use with soy meal.
3. the preparation method of beancurd preserved flavour product according to claim 1, it is characterized in that: the moisture of described enzymolysis protein is 50～90%.
4. the preparation method of beancurd preserved flavour product according to claim 1 is characterized in that: described sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol sweetener is for selecting the sucrose sweetener, the xylitol sweetener, the maltitol sweetener, the Aspartame sweetener, sucralose sweetener, the hydroxyl isomaltulose sweetener, the antierythrite sweetener, the lactitol sweetener, the mannitol sweetener all uses separately/or wherein any two kinds mix use/or wherein any three kinds mix use/or wherein any four kinds mix use/or wherein any five kinds mix use/or wherein any six kinds mix use/or wherein any seven kinds mix use/or wherein any eight kinds mix use/or nine kinds mix a kind of in using.
5. the preparation method of beancurd preserved flavour product according to claim 1 is characterized in that: described pregelatinized starch/carboxymethyl cellulose/oligomeric maltose/starch filled dose for select pregelatinized starch filler, carboxymethyl cellulose filler, oligomeric maltose filler, starch filled dose all use separately/or wherein any two kinds mix use/or wherein any three kinds mix use/or four kinds mix a kind of in using.
6. the preparation method of beancurd preserved flavour product according to claim 1 is characterized in that: described carragheen/xanthans/sodium alginate/agar/Arabic gum/locust bean gum/melon bean gum/sodium pyrophosphate/natrium citricum/calgon/composite phosphate/konjaku powder quality improver is for selecting the carragheen quality improver, the xanthans quality improver, the sodium alginate quality improver, the agar quality improver, the Arabic gum quality improver, the locust bean gum quality improver, melon bean gum quality improver, the sodium pyrophosphate quality improver, the natrium citricum quality improver, the calgon quality improver, the composite phosphate quality improver, the konjaku powder quality improver all uses separately/or wherein any two kinds mix use/or wherein any three kinds mix use/or wherein any four kinds mix use/or wherein any five kinds mix use/or wherein any six kinds mix use/or wherein any seven kinds mix use/or wherein any eight kinds mix use/or wherein any nine kinds mix use/or wherein any ten kinds mix use/or wherein any 11 kinds mix uses/or 12 kinds mix a kind of in the use.
7. the preparation method of beancurd preserved flavour product according to claim 1 is characterized in that: described sucrose/xylitol/maltitol/aspartame/sucralose/hydroxyl isomaltulose/antierythrite/lactitol/mannitol/seafood extract/pork or chicken or somatose powder/water-soluble spicy smart powder/coconut milk powder/garlic powder/ginger powder/butter or edible vegetable oil flavor enhancement are for selecting the sucrose flavor enhancement, the xylitol flavor enhancement, the maltitol flavor enhancement, the Aspartame flavor enhancement, the Sucralose flavor enhancement, the hydroxyl isomaltulose flavor enhancement, the antierythrite flavor enhancement, the lactitol flavor enhancement, the mannitol flavor enhancement, seafood extract flavor enhancement, pork or chicken or somatose powder flavor enhancement, water-soluble spicy smart powder flavor enhancement, the coconut milk powder flavor enhancement, garlic powder flavor enhancement, ginger powder flavor enhancement, butter or edible vegetable oil flavor enhancement all use separately/or wherein any two kinds mix use/or wherein any three kinds mix use/or wherein any four kinds mix use/or wherein any five kinds mix use/or wherein any six kinds mix use/or wherein any seven kinds mix use/or wherein any eight kinds mix use/or wherein any nine kinds mix use/or wherein any ten kinds mix use/or wherein any 11 kinds mix uses/or wherein any 12 kinds mix use/or wherein any 13 kinds mix use/or wherein any 14 kinds mix use/or wherein any 15 kinds mix to use/or 16 kinds mix a kind of in using.
8. the preparation method of beancurd preserved flavour product according to claim 1 is characterized in that: described magnesium chloride/calcium carbonate fixing salt is that selective chlorination magnesium fixing salt uses separately, the calcium carbonate fixing salt uses separately, the magnesium chloride fixing salt mixes a kind of in using with the calcium carbonate fixing salt.
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| CNA2007101795010A CN101181039A (en) | 2007-12-14 | 2007-12-14 | Method for preparing beancurd preserved flavour product |
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| CN102438469A (en) * | 2009-06-19 | 2012-05-02 | 李義盛 | Food complex for balancing masculine energy and feminine energy and for recovering vital energy |
| CN101564140B (en) * | 2009-04-17 | 2012-11-14 | 江苏安惠生物科技有限公司 | Preserved beancurd containing functional factor and preparation method thereof |
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| CN102783522A (en) * | 2012-08-05 | 2012-11-21 | 贵州大学 | Enzymic method production method of paste type fermented bean curd flavor sauce |
| CN102783522B (en) * | 2012-08-05 | 2015-06-17 | 贵州大学 | Enzymic method production method of paste type fermented bean curd flavor sauce |
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| CN107048209A (en) * | 2017-04-14 | 2017-08-18 | 福建师范大学福清分校 | Preparation method of peanut fermented bean curd sauce |
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| CN108244605A (en) * | 2018-01-26 | 2018-07-06 | 华中农业大学 | Peanut fermented bean curd mayonnaise without egg and low fat and preparation method thereof |
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| CN109042896A (en) * | 2018-05-30 | 2018-12-21 | 余庆县农家人绿色食品开发有限公司 | A kind of preparation method of butter fermented bean curd |
| CN115918855A (en) * | 2023-03-01 | 2023-04-07 | 广州市粤派食品有限公司 | Preparation method of fermented bean curd powder and fermented bean curd powder |
| CN115918855B (en) * | 2023-03-01 | 2023-11-17 | 广州市粤派食品有限公司 | Preparation method of fermented bean curd powder and fermented bean curd powder |
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