CN101978840A - Preparation method of bean curd - Google Patents
Preparation method of bean curd Download PDFInfo
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- CN101978840A CN101978840A CN201010504837.1A CN201010504837A CN101978840A CN 101978840 A CN101978840 A CN 101978840A CN 201010504837 A CN201010504837 A CN 201010504837A CN 101978840 A CN101978840 A CN 101978840A
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Abstract
The invention discloses a preparation method of bean curd. The method comprises the following steps of: boiling soybean milk; cooling the boiled soybean milk; adding magnesium sulfate emulsion serving as a bean curd coagulant; stirring for dispersing; adding transglutaminase; and preserving heat so as to obtain the bean curd. The bean curd prepared by the method overcomes the defects of low yield, rough taste and complex and difficultly-controlled process of the conventional bean curd, and novel bean curd with good flavor, fine and smooth texture and elasticity is obtained.
Description
Technical field
The present invention relates to the preparation method of bean product, be specifically related to the preparation method of a kind of using sulfated magnesium emulsion as the bean curd of bean curd coagulant and glutamine transaminage preparation.
Background technology
Bean curd is the vegetable protein food of high-quality, is the gel products with three-dimensional net structure that soybean protein mutually combines under the coagulating agent effect and forms.Enjoyed great prestige more than one thousand years because of its abundant nutrition, unique local flavor in China, along with China's rapid development of economy, the bean curd manufactureization has become development trend, wherein solidifies operation and be the critical process during bean curd is made.
In the making of bean curd, the Hirschfeld-Klinger reaction speed of bittern coagulating agent is very fast, wayward, and its mechanization has bigger difficulty, and the salt spiced beancurd has splendid local flavor, but the bean curd retentiveness is poor, and yield rate is lower, and mouthfeel is more coarse; Better with the bean curd water-retaining property that gypsum is made, tissue-smooth, the yield rate height, but goods have certain residue and have bitter taste, the shortage soy flavor; Lubricious tasty and refreshing by the bean curd quality that lactone is made, retentiveness is good, but taste is flat, and is soft partially, and tart flavour slightly.
The present invention overcomes the above defective of prior art, by emulsifying agent Adlerika is carried out emulsification, form water in oil particulate, reduce the rate of dispersion of magnesium sulfate in soya-bean milk, reduce Hirschfeld-Klinger reaction speed, form the protein network structure of homogeneous, make bean curd tissue-smooth exquisiteness, and by adding glutamine transaminage, make soybean protein further crosslinked, obtain the good novel tofus of organoleptic quality such as local flavor deliciousness, smooth exquisiteness, elastic hardness.
Summary of the invention
The invention provides a kind of novel tofu preparation method, soya-bean milk boils the back cooling, adds the magnesium sulfate emulsion as bean curd coagulant, and dispersed with stirring adds glutamine transaminage then, makes bean curd after the insulation.
In the bean curd preparation method of the present invention, described magnesium sulfate emulsion is that Adlerika is carried out emulsification with water-in-oil emulsifier, forms the magnesium sulfate emulsion of stable homogeneous; Its constituent comprises magnesium sulfate, grease, emulsifying agent and water; Wherein, the percentage by weight of described magnesium sulfate is 5%-40%, and the percentage by weight of described grease is 30%-70%, and the percentage by weight of described emulsifying agent is 0.5%-5%.Preferably, the percentage by weight of described magnesium sulfate is 10%-30%, and the percentage by weight of described grease is 40%-60%, and the percentage by weight of described emulsifying agent is 0.5%-3%.
In the bean curd preparation method of the present invention, the emulsification system of described magnesium sulfate emulsion, the mass ratio of water and oil phase is 30/70-80/20, is preferably 40/60-70/30.
In the bean curd preparation method of the present invention, described grease includes but not limited to soybean oil, peanut oil, rapeseed oil and corn oil.Be preferably soybean oil, corn oil.
In the bean curd preparation method of the present invention, described emulsifying agent is the water-in-oil emulsifier of HLB＜7, includes but not limited to lecithin, glyceryl monolaurate, sorbitan monostearate.Be preferably lecithin.Also can with other emulsifying agent and usefulness, be preferably sorbitan monostearate, PEO D-sorbite monostearate.
The magnesium sulfate emulsion emulsifying process of bean curd preparation method of the present invention: magnesium sulfate is dissolved in the water, emulsifying agent is joined in the grease, be heated to 40 ℃-70 ℃ jointly, slowly pour water into oil phase, and disperse with the mulser emulsify at a high speed, obtaining the emulsion of stable homogeneous, 4 ℃ of preservations are standby.
In the bean curd preparation method of the present invention, be cooled to 40 ℃-85 ℃ after soya-bean milk boils, be preferably 45 ℃-60 ℃.
Bean curd preparation method of the present invention, the addition of described magnesium sulfate emulsion are 0.5%-5%.Be preferably 0.8%-3%.Addition is crossed and is solidified at least not exclusively, and addition is crossed and can be made Hirschfeld-Klinger reaction excessive at most, and albumen network structure space is strengthened, and the bean curd institutional framework is coarse.The rotating speed of dispersed with stirring is 1500r/min-6000r/min behind the interpolation magnesium sulfate emulsion, and mixing time is 5s-80s.Preferably, the rotating speed of dispersed with stirring is 2500r/min-5000r/min, and mixing time is 10s-50s.The purpose of dispersed with stirring is to make coagulating agent fully disperse to mix in soya-bean milk, makes to react completely.
In the bean curd preparation method of the present invention, described glutamine transaminage is the glutamine of microbe transaminase, and enzyme activity unit is 80-120U/g, and the percentage by weight of its consumption is 0.01%-0.3%, is preferably 0.05%-0.1%.Glutamine transaminage can catalytic proteins crosslinked in the molecule or between protein molecule, thereby change the functional character of range protein, improve protein gel, therefore in bean curd, add organoleptic qualities such as the hardness that can improve bean curd, elasticity, further improve the mouthfeel of bean curd.
In the bean curd preparation method of the present invention, described holding temperature is 40 ℃-65 ℃, and temperature retention time is 20min-80min.Preferably, holding temperature is 45 ℃-60 ℃, and temperature retention time is 25min-40min.
Bean curd preparation method of the present invention reduces Hirschfeld-Klinger reaction speed with the magnesium sulfate emulsion, form the protein network structure of homogeneous, make bean curd tissue-smooth exquisiteness, simultaneously, make soybean protein further crosslinked by adding glutamine transaminage, improve the gel strength of bean curd.
The specific embodiment
Set forth the present invention by the following specific embodiment.But protection content of the present invention is not limited to following examples.
Embodiment 1:
Preparation magnesium sulfate emulsion: magnesium sulfate is dissolved in the water, lecithin is joined in the corn oil, be heated to 70 ℃ jointly, slowly pour water into oil phase, and disperse with the mulser emulsify at a high speed, obtain the emulsion of stable homogeneous, 4 ℃ of preservations are standby.Wherein, the percentage by weight of magnesium sulfate is 20%, and the percentage by weight of water is 33.5%, and the percentage by weight of lecithin is 1.5%, and the percentage by weight of corn oil is 45%.
The selection soybean is a raw material, cleans, and the water that adds 5 times of quality behind the soaking at room temperature 12h carries out defibrination, the raw soya-bean milk heating is boiled obtain ripe soya-bean milk.Be cooled to about 55 ℃, add 1.5% magnesium sulfate emulsion, 3000r/min disperses 30s, adds 0.05% glutamine transaminage then, and the enzyme activity unit of this enzyme is 100U/g, 55 ℃ of reaction 30min.Pour into again in the mould of 10cm * 8cm * 8cm, behind the extrusion forming 30min, promptly obtain excellent flavor, fine and smooth resilient novel tofu.
Embodiment 2:
Preparation magnesium sulfate emulsion: magnesium sulfate is dissolved in the water, lecithin and sorbitan monostearate are joined in the corn oil, be heated to 70 ℃ jointly, slowly pour water into oil phase, and disperse with the mulser emulsify at a high speed, obtaining the emulsion of stable homogeneous, 4 ℃ of preservations are standby.Wherein, the percentage by weight of magnesium sulfate is 20%, and the percentage by weight of water is 33%, and the percentage by weight of lecithin is 1.5%, and the percentage by weight of sorbitan monostearate is 0.5%, and the percentage by weight of corn oil is 45%.
Ripe preparation method of soymilk is cooled to about 55 ℃ with embodiment 1, adds 1.5% magnesium sulfate emulsion, and 3000r/min disperses 30s, adds 0.05% glutamine transaminage then, and the enzyme activity unit of this enzyme is 100U/g, 55 ℃ of reaction 30min.Pour in the mould of 10cm * 8cm * 8cm extrusion forming 30min again into.
Embodiment 3:
Preparation magnesium sulfate emulsion method and ripe preparation method of soymilk are with embodiment 1.Soya-bean milk is cooled to about 55 ℃, adds 1.5% magnesium sulfate emulsion, 3000r/min disperses 30s, adds 0.1% glutamine transaminage then, and the enzyme activity unit of this enzyme is 100U/g, 55 ℃ of reaction 30min.Pour in the mould of 10cm * 8cm * 8cm extrusion forming 30min again into.
Control group 1:
Preparation magnesium sulfate emulsion method and ripe preparation method of soymilk are with embodiment 1.Soya-bean milk is cooled to about 55 ℃, adds 1.5% magnesium sulfate emulsion, 3000r/min disperses 30s, insulation reaction 30min.Pour in the mould of 10cm * 8cm * 8cm extrusion forming 30min then into.
Control group 2:
Make bean curd according to traditional processed bean curd preparation method.Ripe preparation method of soymilk is with embodiment 1, and soya-bean milk is cooled to about 85 ℃, adds Adlerika while stirring, and the concentration that makes magnesium sulfate in the soya-bean milk is 0.3%.Insulation reaction 20min.Pour in the mould of 10cm * 8cm * 8cm extrusion forming 30min then into.
At bean curd sample in the various embodiments described above and the reference substance in the control group, adopt TA-XT2i matter structure analyzer can measure the gel strength of bean curd.The assay method of gel strength: bean curd is cut into the square of 2cm * 2cm * 1.5cm, is placed on the sample platform of matter structure instrument, adopt texture analyser P/25 probe to measure.Speed is 1.00mm/s before surveying, and test speed is 1.00mm/s, and surveying back speed is 2.00mm/s, and compression ratio is 50%, averages after measuring three times.Gel strength: required power (g) when gel breaks.
Bean curd productive rate assay method:
Productive rate (%)=(bean curd weight/soya-bean milk weight) * 100%
The soft degree assay method of bean curd: the soft degree to bean curd is given a mark, and 5 are divided into best result, and 1 is divided into minimum branch, results averaged.
Measurement result is as shown in table 1.
Table 1
| ? | Embodiment 1 | Embodiment 2 | Embodiment 3 | Control group 1 | Control group 2 |
| Productive rate (%) | 33.1 | 32.9 | 32.7 | 33.3 | 21.3 |
| Gel strength (g) | 761.4 | 759.1 | 835.7 | 509.3 | 554.7 |
| The soft degree of bean curd | 4.8 | 4.9 | 4.8 | 4.9 | 2.3 |
Above result shows, adopts the prepared bean curd of the inventive method, with interpolation magnesium sulfate emulsion in the control group 1(preparation process, but does not add glutamine transaminage) to compare, the gel strength of bean curd obviously improves; Adopt conventional method to prepare processed bean curd with control group 2() to compare, the bean curd that the present invention is prepared, productive rate, gel strength and soft degree all have raising very significantly.
Claims (10)
1. the preparation method of a bean curd cools off after soya-bean milk boils, and adds the magnesium sulfate emulsion as bean curd coagulant, and dispersed with stirring adds glutamine transaminage then, makes bean curd after the insulation.
2. preparation method according to claim 1 is characterized in that, described magnesium sulfate emulsion is that Adlerika is carried out emulsification with water-in-oil emulsifier, forms the magnesium sulfate emulsion of stable homogeneous; Its constituent comprises magnesium sulfate, grease, emulsifying agent and water; Wherein, the percentage by weight of described magnesium sulfate is 5%-40%, and the percentage by weight of described grease is 30%-70%, and the percentage by weight of described emulsifying agent is 0.5%-5%.
3. preparation method according to claim 2 is characterized in that, the emulsification system water of described magnesium sulfate emulsion and the mass ratio of oil phase are 30/70-80/20.
4. preparation method according to claim 2 is characterized in that described grease comprises soybean oil, peanut oil, rapeseed oil and corn oil.
5. preparation method according to claim 2 is characterized in that described emulsifying agent is the water-in-oil emulsifier of one or more HLB＜7, comprises lecithin, glyceryl monolaurate, sorbitan monostearate.
6. preparation method according to claim 1 is characterized in that, described chilling temperature is 40 ℃-85 ℃.
7. preparation method according to claim 1 is characterized in that, the addition of described magnesium sulfate emulsion is 0.5%-5%.
8. preparation method according to claim 1 is characterized in that, the rotating speed of described dispersed with stirring is 1500r/min-6000r/min, and mixing time is 5s-80s.
9. preparation method according to claim 1 is characterized in that, described glutamine transaminage is the glutamine of microbe transaminase, and enzyme activity unit is 80-120U/g, and the percentage by weight of its content is 0.01%-0.3%.
10. preparation method according to claim 1 is characterized in that, described holding temperature is 40 ℃-65 ℃, and temperature retention time is 20min-80min.
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| CN201010504837.1A CN101978840A (en) | 2010-10-13 | 2010-10-13 | Preparation method of bean curd |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027131A (en) * | 2011-09-30 | 2013-04-10 | 福建安井食品股份有限公司 | Freezing-resistant and boiling-resistant quick-frozen recombinant seafood bean curd and preparation method thereof |
| CN107094902A (en) * | 2017-04-26 | 2017-08-29 | 合肥华创现代农业科技有限公司 | Bean product and preparation method thereof |
| CN108157524A (en) * | 2018-03-27 | 2018-06-15 | 陕西科技大学 | A kind of potato bean curd and preparation method thereof |
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| CN1360849A (en) * | 2000-12-29 | 2002-07-31 | 中国农业大学 | Bean curd food producing process |
| CN1415231A (en) * | 2002-08-01 | 2003-05-07 | 淮阴工学院 | Bean curd creation craft with whole bean, without residue and its coagulator |
| CN1711905A (en) * | 2004-06-25 | 2005-12-28 | 花王株式会社 | Tofu coagulation agent |
| CN101155519A (en) * | 2005-04-12 | 2008-04-02 | 大象Fnf株式会社 | A manufacturing method of whole soybean milk and soybean curd |
| CN101161100A (en) * | 2006-10-10 | 2008-04-16 | 北京二商集团有限责任公司 | Bean curd and its production process |
| CN101176520A (en) * | 2007-11-30 | 2008-05-14 | 华南理工大学 | Method for producing soybean curd using zyme as setting-up agent |
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2010
- 2010-10-13 CN CN201010504837.1A patent/CN101978840A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053172A (en) * | 1990-01-08 | 1991-07-24 | 北京市食品研究所 | Make the method for new coagulant |
| CN1229608A (en) * | 1998-03-19 | 1999-09-29 | 黑龙江省大豆技术开发研究中心 | Tech. for producing instant jellied bean curd by semi-drying process |
| CN1360849A (en) * | 2000-12-29 | 2002-07-31 | 中国农业大学 | Bean curd food producing process |
| CN1415231A (en) * | 2002-08-01 | 2003-05-07 | 淮阴工学院 | Bean curd creation craft with whole bean, without residue and its coagulator |
| CN1711905A (en) * | 2004-06-25 | 2005-12-28 | 花王株式会社 | Tofu coagulation agent |
| CN101155519A (en) * | 2005-04-12 | 2008-04-02 | 大象Fnf株式会社 | A manufacturing method of whole soybean milk and soybean curd |
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| CN101176520A (en) * | 2007-11-30 | 2008-05-14 | 华南理工大学 | Method for producing soybean curd using zyme as setting-up agent |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027131A (en) * | 2011-09-30 | 2013-04-10 | 福建安井食品股份有限公司 | Freezing-resistant and boiling-resistant quick-frozen recombinant seafood bean curd and preparation method thereof |
| CN107094902A (en) * | 2017-04-26 | 2017-08-29 | 合肥华创现代农业科技有限公司 | Bean product and preparation method thereof |
| CN108157524A (en) * | 2018-03-27 | 2018-06-15 | 陕西科技大学 | A kind of potato bean curd and preparation method thereof |
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Application publication date: 20110223 |