CN101301049A - Filling type leaf protein bean curd and method for processing and producing the same - Google Patents

Abstract

The invention provides a filling type leaf protein bean curd and preparation method thereof. The product uses high-quality fresh grass or green hay or forage plants of leaf vegetables and soybean as raw materials and the process flow includes the following steps: (1) producing paste of leaf protein capable of renaturating and soybean milk; (2) boiling soybean milk; (3) diluting leaf protein paste; (4) mixing soybean milk with leaf protein solution; (5) adding coagulant; (6) filling; (7) thermal coagulating and shaping. The color of the product varies from tiny green to light green, the quality is fine and smooth, the product is rich in chlorophyll, carotene and other vitamins, the nutrition value is better than common filling bean curd, and has a preservation character same with other filling bean curds. The invention provides important pathways for producing human daily food using a large amount of leaf protein, for producing leaf protein products with high-efficiency and low-energy consumption, for producing leaf protein foods with high water contents in large-scale, for producing leaf protein bean curd capable of transporting for long distances and preserving on shelf for long times.

Description

Filling type leaf protein bean curd and processing and fabricating method thereof

Affiliated technical field

The present invention relates to fresh herbage or green hay or leaf vegetable plant is main or important source material, is equipped with an amount of soybean, and takes the method for heating coagulation forming is produced after the liquid can a kind of bean curd sample processed food and processing and fabricating method thereof.

Technical background

In the face of the population pressure that continues to increase and the raising of people's living standard, the exploitation protein resource, need become countries in the world with what satisfy human lives, production, especially resemble country faced the long-term and difficult task of the such per capita cultivated land's anxiety of China.Plant leaf blade is considered to maximum and cheap a kind of renewable protein resource on the earth, angle evaluation from amino acid balance, leaf protein quality and soybean protein are similar, and leaf protein is because of being rich in chlorophyll, carrotene, VE and other vitamin, if can be developed as the human food effectively, will have the incomparable advantage of seed albumen.

The annual leaf protein of producing in the whole world is in the only tens thousand of tons of dry product at present, and with respect to its huge raw material resources and human demand to albumen, this production scale all is very limited even inappreciable.According to one's analysis, a large amount of reasons of development of restriction leaf protein production mainly are production cost problem and product purpose problem.Because the processing and utilization mode that extensively adopts needs to carry out drying processing to condensing the high-moisture albumen that by heating or fermentation or other lixiviate coprecipitation mode in the leaf juice in the world, make that power consumption of polymer processing is too high (as adopting spray drying process, to be produced one kilogram of dry powder and consume 10 approximately and spend; As adopt novel low-temperature vacuum drying method, and power consumption is also between 2.5～3 degree/kg), proportion of products too small (account for forage fresh weight 2.5～3%), and product is mainly used in feeding purposes, price is limited, makes its economic benefit humble, thereby has restricted the development of leaf protein extraction and application.

National inventing patent " vegetable protein marbling bean curd and processing and fabricating method thereof " be one be reduce to produce the energy consumption of leaf protein product, and leaf protein is used for the important exploration that human daily bread is done in large quantities.But because the technical characterstic of this invention, it can only produce plate bean curd, and can not production can bean curd, thereby has limitation aspect guaranteeing the quality, and is not easy to scale ground centralized production.The product that the present invention is directed to leaf protein bean curd problem of guaranteeing the quality has proposed new processing technology, has solved the problem of utilizing leaf protein to produce filling type bean curd, for the large-scale production of leaf protein bean curd provides guarantee.

Summary of the invention

Purpose of the present invention and meaning are:

1, providing a kind of is main with the plant leaf protein or important component, color and luster little green to light green, quality is fine and smooth, taste is salubrious, nutritious, be rich in chlorophyll and multivitamin filling type bean curd sample product and processing and fabricating method thereof.

2, the present invention is on the basis of the thinking of the energy-conservation of national inventing patent " vegetable protein marbling bean curd and processing and fabricating method thereof " and expansion leaf protein product purpose; take new processing technology; realize producing the target of filling type leaf protein bean curd, thereby provide important leverage for the large-scale production of leaf protein bean curd.

Technical scheme of the present invention is:

1, raw material and proportioning:

Press natural air drying restatement amount, fresh leguminous forage or green hay or leaf vegetable plant: soybean=2～8: 1

Wherein said leguminous forage is alfalfa, Bai Sanye, red clover, big winged bean, sieve pause bright grass or the green hay of pure, the of fine quality nontoxic leguminous forage of beans, crowtoe, Chinese milk vetch, sainfoin and other smell, and the leaf vegetable plant refers to green vegetables, wide heart dish, pakchoi, spinach, Grain Production of Amaranthus, wild cabbage, leaf beet and pure, the of fine quality nontoxic leaf vegetable plant of other smell.When producing a product, can be simultaneously cooperate with soybean with multiple in the above-mentioned forage plant, also can cooperate with soybean with in the above-mentioned forage any one.

Herbage that provides and the ratio of soybean adopt natural wind dry weight ratio, this is because bright careless water content has than big-difference because of differences such as kind, season, the places of production, as measuring with fresh weight, then be unfavorable for controlling the ratio of leaf protein and soybean protein in the present invention's the product, thereby influence moulding, external appearance characteristic and the local flavor of product.Add man-hour as being raw material with bright forage actual, need at first go out the ratio of forage fresh weight and soybean according to the ratiometric conversion of careless cobalt blue pigment of aquatic foods and air-dry thing, prepare burden in gained herbage fresh weight and soybean ratio then.

2, processing and fabricating method:

(1) its main work flow is:

1. forage pull an oar → add alkali lixiviate protein → thick slag of mistake elimination → centrifugal go thin slag → add acid precipitation → centrifugal and washing precipitation → the wet cream of leaf protein → add water furnishing pulpous state is stand-by

As use bright forage, the consideration for reducing discharging can economize the link of lixiviating lixiviate.

2. soybean defibrination → filter → boil → cool off → mix soya-bean milk and leaf protein → adding coagulating agent → can → heating coagulation forming → cooling

(2) its technology characteristics is:

Regulate pH to 8～10 when 1. the forage slurry adds alkali lixiviate protein, lixiviate 1～2h stirs with 20～30r/min speed therebetween;

2. the forage slurry is through the thick slag of 60～80 order eliminations, again through the thin slag of the centrifugal elimination of 200～300 orders;

Regulate pH to 3.5～5 when 3. adding acid precipitation leaf protein, precipitation 20～30min;

Make water content be controlled at 60%～65% when 4. adding water modulation leaf protein slurry;

5. soybean slurrying total water amount is 9～10: 1 with the ratio of dried soybean;

6. be cooled to after soya-bean milk boils below 30 ℃ and mix with the leaf protein slurry again;

7. the coagulating agent consumption is 0.2%～0.3% of leaf protein and a soya-bean milk mixing slurry;

8. the temperature that heats coagulation forming is controlled at 85～90 ℃, and setting time is 20～25 minutes;

Description of drawings

Below in conjunction with accompanying drawing and concrete implementation example the present invention is elaborated.

Accompanying drawing is the present invention's technological process of production figure.

The specific embodiment

Following implementation example can help to understand the present invention, but does not limit the scope of the invention.

Embodiment 1:

Adopt light violet russian fenugreek herb grass to be the leaf protein raw material, the air dry weight of predetermined used bright clover grass and the proportioning of soybean are 40kg: 10kg.At first record the bright careless water content of clover with the herbage soil moisture measure, the actual measurement of this example is 81.5%, is 18% by air-dry careless water content, and it is 178.4kg that the air-dry grass amount of 40kg is converted into bright careless weight, and then two kinds of proportion of raw materials are

Fresh alfalfa grass 178.4kg soybean 10kg

Processing technology: carry out processing and fabricating by processing technology shown in the drawings.Below some steps in the technological process are further specified:

● require when cleaning fresh herbage foreign material, rot branches and leaves are removed.

● the raw material use amount is as the criterion to clean back weight.This example takes by weighing the light violet russian fenugreek herb grass of 178.4kg through cleaning.

● herbage making beating back adds NaOH and regulates slurries pH to 9, lixiviate 1 hour, and the speed of changeing with per minute 30 stirs therebetween.With 80 eye mesh screens slurries are tentatively filtered then, carry out centrifugal filtration with 200 orders again, make the leaf protein dispersion liquid.

● regulate leaf protein dispersion liquid pH to 4 with HCl, staticly settled 30 minutes, again through 200 order centrifugal filtration and washings, obtain the wet cream of leaf protein, the leaf protein slurry that the wet cream of dilute with water leaf protein is moisture 65%.

● the soybean defibrination is after 80 order filter and remove residues.

● soya-bean milk naturally cools to after boiling about 30 ℃, mixes with the leaf protein slurry then, adds coagulating agent glucolactone solution simultaneously, stirs post-grouting in polyethylene or Polypropylene Bag or box, parallel Vacuum Package.

● box-packed slurry or packed slurry place 25 minutes thermoset formings of 85～90 ℃ of constant temperature bed insulations.

Embodiment 2:

Adopting the alfalfa green hay is the leaf protein raw material, and the proportioning of green hay and soybean is:

Alfalfa green hay 50kg soybean 10kg

Processing technology: carry out processing and fabricating by processing technology shown in the drawings.Below some steps in the technological process are further specified:

● require when cleaning green hay foreign material, mould rotten material are removed.

● the raw material use amount is as the criterion to clean back weight.

● chopping is φ≤1m before the green hay making beating ²

● herbage making beating back adds NaOH and regulates slurries pH to 9, lixiviate 2 hours, and the speed of changeing with per minute 30 stirs therebetween.With 80 eye mesh screens slurries are tentatively filtered then, carry out centrifugal filtration with 200 orders again, make the leaf protein dispersion liquid.

The explanation of following steps is identical with embodiment 1.

Claims (3)

1, filling type leaf protein bean curd is characterized in that with fresh leguminous forage or pulse family green hay or leaf vegetable plant, water and soybean be raw material, and the air-dry thing proportioning of forage and soybean is 2～8: 1; With the glucolactone is coagulating agent; From forage, obtain the wet cream of leaf protein by heavy method of acid or alkali extraction and acid precipitation, with the wet cream of leaf protein with carry out can after the ripe soya-bean milk of cooling mixes and add coagulating agent, heat coagulation forming; Product has little green to light green color.

2, the described filling type leaf protein bean curd of claim 1, leguminous forage in its raw material refers to alfalfa, Bai Sanye, red clover, big winged bean, sieve pause bright grass or the green hay of pure, the of fine quality nontoxic leguminous forage of beans, crowtoe, Chinese milk vetch, sainfoin and other smell, and the leaf vegetable plant in the raw material refers to fresh vegetable, wide heart dish, pakchoi, spinach, Grain Production of Amaranthus, wild cabbage, leaf beet and pure, the of fine quality nontoxic leaf vegetable plant of other smell.

3, the processing and fabricating method of the described filling type leaf protein bean curd of claim 1:

(1) its main work flow is:

1. forage pull an oar → add alkali lixiviate protein → thick slag of mistake elimination → centrifugal go thin slag → add acid precipitation → centrifugal and washing precipitation → the wet cream of leaf protein → add water furnishing pulpous state is stand-by

As use bright forage, the consideration for reducing discharging can economize the link of lixiviating lixiviate.

2. soybean defibrination → filter → boil → cool off → mix soya-bean milk and leaf protein slurry → adding coagulating agent → can → heating coagulation forming → cooling

(2) its technology characteristics is:

Regulate pH to 8～10 when 1. the forage slurry adds alkali lixiviate protein;

2. the forage slurry is through the thick slag of 60～80 order eliminations, again through the thin slag of the centrifugal elimination of 200～300 orders;

Regulate pH to 3.5～5 when 3. adding acid precipitation leaf protein;

4. soybean slurrying total water amount is 9～10: 1 with the ratio of dried soybean;

5. be cooled to after soya-bean milk boils below 30 ℃ and mix with the leaf protein slurry again, add coagulating agent simultaneously;

6. the temperature that heats coagulation forming is controlled at 85～90 ℃, and setting time is 20～25 minutes.

Images