CN102150766B - Method for processing beancurd by using cucumber fermentation liquor and transglutaminase composite coagulating agent - Google Patents
Method for processing beancurd by using cucumber fermentation liquor and transglutaminase composite coagulating agent Download PDFInfo
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- CN102150766B CN102150766B CN2011100817324A CN201110081732A CN102150766B CN 102150766 B CN102150766 B CN 102150766B CN 2011100817324 A CN2011100817324 A CN 2011100817324A CN 201110081732 A CN201110081732 A CN 201110081732A CN 102150766 B CN102150766 B CN 102150766B
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Abstract
The invention provides a method for processing beancurd by using cucumber fermentation liquor and a transglutaminase composite coagulating agent. A process for preparing the cucumber fermentation liquor comprises the steps of: cleaning cucumbers, crushing, pulping, filtering, sterilizing, canning, inoculating, sealing and fermenting to obtain the cucumber fermentation liquor. A process of preparing beancurd comprises the steps of: soaking dried soybeans, pulping, filtering, mashing off, filtering, stirring with brine, standing and cooling for forming. Aiming at the defects of a solidifying agent in the traditional making process of the beancurd, protein acid coagulation and enzyme coagulation are combined according to the characteristic of protein solidification for producing acid through fermentation of five strains by using cucumber juice as a raw material, and transglutaminase is compounded and and applied to the beancurd processing industry, thus the quality and the safety of the beancurd are improved.
Description
(1) technical field
The present invention relates to a kind of method of utilizing cucumber fermentation liquor and glutamine transaminage compound coagulant to make bean curd.
(2) background technology
Wintercherry is a kind of traditional native soy protein coagulating agent, is that bean curd yellow pulp water using (yeHowslurry) is through the product of multiple-microorganism mixed culture fermentation.Wintercherry is the history in existing more than 400 year of some slurry agent as bean product in China.Compare with other some slurry agent, it also gives the distinctive matter structure of bean product and ferment fragrant except sedimentation protein.Simultaneously, also contain other bioactive ingredients, such as soyabean oligosaccharides (soybean oligosaccharides), isoflavones (oybean isoflavones), soyasaponin (soybean saponin) etc.Because the difference of wintercherry region of living in, microbe species wherein is also identical not to the utmost.Ke Bilige etc. once carried out separating to the lactic acid bacteria in a kind of wintercherry in 2000 and identified the Meng, obtained four strain bacillus: Lactobacillus curoatus, Lactobacillushilgardii, Lactobacillus bifermentans, Lactobacillus corynifo and a strain coccus: Leuconostoc mesenteroides subsp.Dextranicum, and think that the main acid-producing bacteria in this wintercherry is lactic acid bacteria.Utilize wintercherry as the bean curd delicate mouthfeel of selecting slurry agent making, beany flavour is outstanding, be much better than gypsum and inner ester bean curd, deeply be subjected to consumer's welcome, yet these processing technologys rest on workshop among the people production status always, because unclear to the essence of traditional handicraft, biofermentation are acted on soy proteinaceous mechanism and condition is studied, unstable product quality usually causes very big loss in actual production.
Existing coagulating agent commonly used mainly contains calcium sulfate, glucolactone, sour soup etc., but these coagulating agents in use have certain drawback: calcium sulfate, be generally chemical synthesis or extract from mineral, used gypsum mostly is industrial gypsum, and is too much edible unfavorable to health; Though the gluconolactone bean curd quality is lubricious tasty and refreshing, elasticity is large, and retentiveness is good, and taste is flat, and tart flavour slightly, and is partially soft, is not suitable for frying in shallow oil stir-fry; Acid soup is generally spontaneous fermentation and makes, and end product quality is unstable and restive.
(3) summary of the invention
The present invention seeks to, utilize fermentation technique to make the compound glutamine transaminage of cucumber fermentation liquor as bean curd coagulant, acids coagulating agent and enzyme coagulating agent are combined, thereby the nutrition of performance compound coagulant and functional characteristic strengthen Gel Strength of Tofu, improve tofu quality.
Technical problem to be solved by this invention is as follows:
1. the control of Fresh Cucumber Juice fermentation termination; 2. the compound proportion of cucumber fermentation liquor and glutamine transaminage (TG-I type, food-grade); 3. determine to mix the optimum process condition that coagulating agent is produced bean curd.Verify impact and mix coagulating agent to the factor of soy protein gel, analyze gel strength and water-retaining property, and analyze these indexs variations to the impact of tofu quality.
For reaching goal of the invention the technical solution used in the present invention be:
A kind of processing method of utilizing cucumber fermentation liquor and glutamine transaminage compound coagulant to make bean curd, described method comprises:
(1) cucumber fermentation liquor preparation: add the water making beating of 1～2 times of quality after cucumber is cleaned, filter cleaner, obtain Fresh Cucumber Juice interpolation 5～15g/L skimmed milk power and 5～15g/L glucose as culture medium, sterilization, the inoculating lactic acid bacterium powder, sealing was cultivated 12～18 hours, and was got cucumber fermentation liquor (pH3.7～4.0) for subsequent use for 28～30 ℃;
(2) Tofu processing: (water temperature was soaked 8～12 hours more than 20 ℃ to add the water soaking 8～14h of 2～4 times of quality after the washing soybean; Water temperature is below 20 ℃, soaked 12～14 hours), making beating adds defoamer and stirs froth breaking after soya-bean milk boils, continue to boil and the 3～5min that keeps seething with excitement after, filter, by carrying out a slurry with soya-bean milk volume ratio 15～20: 100, glutamine transaminage adds in the soya-bean milk with 50～100U/L addition stirring (250～300 rev/mins of stir speed (S.S.)s) limit, cooled ripe soya-bean milk limit behind the mixing by cucumber fermentation liquor, and then 50～55 ℃ leave standstill 60min (brain of namely squatting), cooling forming namely gets tofu product.
Described lactic acid bacteria powder is the mixture of Bifidobacterium (bifermentans), lactobacillus bulgaricus (Lactobacillus bulgaricus), streptococcus thermophilus (Streptococcus Thermophilus), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei) bacterium powder, can adopt commercial commodity, such as Denmark's lactic acid-producing bacteria powder (mass ratio of 5 kinds of bacterium powder is 1: 1: 1: 1: 1) that river, Beijing show Science and Technology Ltd. sells, wherein number of viable is 4 * 10
9More than the cuf/g.
The molecular weight that glutamine transaminage (be called for short TG enzyme) is comprised of 331 amino acid is 38000 the monomeric protein with activated centre approximately, but catalytic proteins and polypeptide generation molecule are interior and intermolecular covalent cross-linking, thereby improve the 26S Proteasome Structure and Function of protein, character to protein, such as: foaminess, emulsibility, emulsion stability, heat endurance, water holding capacity and gelling ability etc. are significantly increased, and then improve the local flavor of food, mouthfeel, quality and outward appearance etc. are at meat products, fish product, bean product, be widely used in the food-processing industry such as Flour product and dairy products.Used TG enzyme is the I type among the present invention.
The present invention is take the conventional art of existing wintercherry as the basis, inoculate commercially available five strain bacterium powder ferment making zymotic fluids take Fresh Cucumber Juice as fermentation raw material, for fear of the weak defective of the Gel Strength of Tofu of alone zymotic fluid made, be used in conjunction with glutamine transaminage to strengthen the gel strength of bean curd, determine that the Fresh Cucumber Juice zymotic fluid promotes condition and the parameter that soy protein gel forms with glutamine transaminage mixing coagulating agent, for in practice, further promoting the development of China's classical acid liquid bean curd, promote the traditional food industrialization, promote the scientific and technological content of traditional bean curd processing.By the inoculation fermentation bacterial classification make zymotic fluid and with the glutamine transaminage Application of composite, as the coagulating agent of making bean curd, therefore the novel tofu coagulant that this compound coagulant is that Jian is complete, health, nutrition and health care are integrated has important using value and prospect.
Beneficial effect of the present invention is mainly reflected in: the present invention is directed to the drawback that coagulating agent exists in traditional bean curd is made, according to protein coagulated characteristics with protein acid cure and enzymic coagulation utilize altogether Fresh Cucumber Juice as raw material through five strain bacterium fermentation and acids, composite glutamine transaminage of while, be applied to the Tofu processing industry, the quality and the security that improve bean curd.
(4) specific embodiment
The present invention is described further below in conjunction with specific embodiment, but protection scope of the present invention is not limited in this:
Embodiment 1:
The preparation of cucumber fermentation liquor: select without the cucumber of disease and pest color and luster maturation and clean, remove non-edible part, cucumber and water are in cucumber: the ratio making beating of water=1: 1, with filter cloth (200 order) filter cleaner, (sterilization conditions is 95 ℃ in sterilization, 10 minutes), Fresh Cucumber Juice after the sterilization is sub-packed in the conical flask, add respectively the glucose of the skimmed milk power of 10g/L Fresh Cucumber Juice and 10g/L Fresh Cucumber Juice as culture medium, inoculating lactic acid mixed live powder, described Mixed Microbes powder includes Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, the Lactobacillus casei five strain bacterium (places of production: Denmark, river, Beijing show Science and Technology Ltd. sells), be that the 5g/L Fresh Cucumber Juice is inoculated into the Mixed Microbes powder in the Fresh Cucumber Juice by inoculum concentration, sealing, cultivate 18h for 30 ℃, obtain the strain fermentating liquid of pH4.0.
Soya-bean milk preparation: dried beans (northeast soybean), running water cleans, by dried beans: the water quality ratio is to soak (20 ℃ of soaking temperatures at 1: 3, soaked 12 hours), making beating, with 120 order filter-cloth filterings, after mashing off, soya-bean milk boil by dried beans weight 0.1% (w/w, (composition is: glycerin monostearate, precipitated calcium carbonate, phosphatide g/g) to add the food defoamer, available from Jiangsu Province Changzhou Kang Li food additives factory), stir froth breaking, continue to boil and the 5min that keeps seething with excitement after, with 120 order filter-cloth filterings, be cooled to 20 ℃, for subsequent use.
Glutamine transaminage: accurately take by weighing 1g glutamine transaminage (Taixing Dongsheng Food Science ﹠ Technology Co., Ltd. produces for TG enzyme, I type), put into 100ml water and dissolve, for subsequent use.
Select slurry and crouching brain: with the ripe soya-bean milk of above preparation, stir ripe soya-bean milk at mixer under with 250 rev/mins of mixing speeds, in cucumber fermentation liquor and soya-bean milk ratio 16: 100 (volume ratio v/v) cucumber fermentation liquor is added in the soya-bean milk while stirring, addition with the 0.8g/L soya-bean milk behind the mixing adds glutamine transaminage in the soya-bean milk, packing, sealing, packing, put into 50 ℃ of water-baths and be incubated 60min, take out cooling forming.Make tofu product, product quality detects data and sees Table 1.
Embodiment 2:
Dried beans (northeast soybean) clean, by dried beans: water quality was soaked than 1: 3,30 ℃ of soaking temperatures, soaked 8 hours, making beating is with 120 order filter-cloth filterings, mashing off, (composition is: glycerin monostearate to add the food defoamer by 0.1% of dried beans weight after soya-bean milk boils, precipitated calcium carbonate, phosphatide), stir froth breaking, continue to boil and the 5min that keeps seething with excitement after, with 120 order filter-cloth filterings, be cooled to 15 ℃, lower with 250 rev/mins of mixing speeds stirrings with mixer, in cucumber fermentation liquor and soya-bean milk ratio 16: 100 (volume ratio v/v) cucumber fermentation liquor (preparation method is with embodiment 1) is added in the soya-bean milk, the addition with the 0.8g/L soya-bean milk behind the mixing adds glutamine transaminage in the soya-bean milk, packing, sealing, packing is put into 50 ℃ of water-baths and is incubated 60min, take out cooling forming.Make tofu product, product quality detects data and sees Table 1.
Embodiment 3:
Dried beans (northeast soybean) clean, press dried beans: water quality was soaked than 1: 3,20 ℃ of soaking temperatures, soaked 10 hours, making beating is with 120 order filter-cloth filterings, mashing off, (composition is: glycerin monostearate to add the food defoamer by 0.1% of dried beans weight after soya-bean milk boils, precipitated calcium carbonate, phosphatide), stir froth breaking, continue to boil and the 5min that keeps seething with excitement after, with 120 order filter-cloth filterings, be cooled to 15 ℃, lower with 250 rev/mins of mixing speeds stirrings with mixer, in cucumber fermentation liquor and soya-bean milk ratio 16: 100 (volume ratio v/v) cucumber fermentation liquor (preparation method is with embodiment 1) is added in the soya-bean milk, the addition with the 0.8g/L soya-bean milk behind the mixing adds glutamine transaminage in the soya-bean milk, packing, sealing, packing is put into 50 ℃ of water-baths and is incubated 60min, take out cooling forming.Make tofu product, product quality detects data and sees Table 1.
Embodiment 4:
Dried beans (northeast soybean) clean, press dried beans: water quality was soaked than 1: 3,30 ℃ of soaking temperatures, soaked 8 hours, making beating is with 120 order filter-cloth filterings, mashing off, (composition is: glycerin monostearate to add the food defoamer by 0.3% of dried beans weight after soya-bean milk boils, precipitated calcium carbonate, phosphatide), stir froth breaking, continue to boil and the 5min that keeps seething with excitement after, with 120 order filter-cloth filterings, be cooled to 15 ℃, lower with 250 rev/mins of mixing speeds stirrings with mixer, in cucumber fermentation liquor and soya-bean milk ratio 16: 100 (volume ratio v/v) cucumber fermentation liquor (preparation method is with embodiment 1) is added in the soya-bean milk, the addition with the 1.0g/L soya-bean milk behind the mixing adds glutamine transaminage in the soya-bean milk, packing, sealing, packing is put into 55 ℃ of water-baths and is incubated 60min, take out cooling forming.Make tofu product, product quality detects data and sees Table 1.
Product quality detects:
Detection method is according to yogurt sanitary standard (GB19302-2003): determination of moisture: with reference to GB/T5009.3-2003; Protein: with reference to GB/T 5009.5-2003; The mensuration of total solid, non-fat solid and acidity: carry out with dairy products sanitary standard analytical method with reference to the GB/T5009.46-2003 breast.Microorganism is pressed the method check of GB/T 4789.18-2003 regulation.Testing result such as following table 1:
Table 1: the tofu quality index that cucumber fermentation liquor and glutamine transaminage compound coagulant are made
Claims (2)
1. method of utilizing cucumber fermentation liquor and glutamine transaminage compound coagulant to make bean curd, described method comprises:
(1) cucumber fermentation liquor preparation: add the water making beating of 1 ~ 2 times of quality after cucumber is cleaned, filter cleaner obtains Fresh Cucumber Juice interpolation 5 ~ 15g/L skimmed milk power and 5 ~ 15g/L glucose as culture medium, sterilization, inoculating lactic acid bacterium powder, sealing, cultivated 12 ~ 18 hours, and got cucumber fermentation liquor for subsequent use for 28 ~ 30 ℃; Described lactic acid bacteria powder is the mixture of Bifidobacterium (Bifermentans), lactobacillus bulgaricus (Lactobacillus bulgaricus), streptococcus thermophilus (Streptococcus thermophilus), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei) bacterium powder mass ratio 1:1:1:1:1, and wherein number of viable is 4 * 10
9More than the cuf/g;
(2) Tofu processing: the water soaking 8 ~ 14h that adds 2 ~ 4 times of quality after the washing soybean, making beating, add defoamer after soya-bean milk boils and stir froth breaking, after continuing to boil and keeping boiling 3 ~ 5min, filter, cooled ripe soya-bean milk is pressed by cucumber fermentation liquor while stirring and is carried out a slurry with soya-bean milk volume ratio 15 ~ 20:100, glutamine transaminage adds in the soya-bean milk with 50 ~ 100U/L addition behind the mixing, then 50 ~ 55 ℃ leave standstill 60min, and cooling forming namely gets tofu product.
2. the method for claim 1 is characterized in that selecting that used cucumber fermentation liquor and soya-bean milk volume ratio are 16:100 in the slurry process.
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| RU2630495C2 (en) | 2011-07-12 | 2017-09-11 | Импоссибл Фудз Инк. | Methods and compositions for articles of consumption |
| CN102870894B (en) * | 2012-10-17 | 2013-09-18 | 深圳市福荫食品集团有限公司 | Making method for low-temperature self-coagulated aseptically packaged bean curd |
| CN102871135B (en) * | 2012-10-17 | 2013-08-21 | 深圳市福荫食品集团有限公司 | Sterile beancurd coagulant and low-temperature, self-coagulating and sterile-packing beancurd |
| CN103120221A (en) * | 2013-02-01 | 2013-05-29 | 杭州万向职业技术学院 | Method for preparing bean curd |
| CN104115941B (en) * | 2013-04-24 | 2016-07-20 | 任发政 | The preparation method of a kind of low fat cheese and a kind of low fat cheese |
| CN103461535B (en) * | 2013-10-09 | 2015-02-25 | 张庆民 | Bean curd manufacturing method |
| CN106472706A (en) * | 2016-09-08 | 2017-03-08 | 淮南市农康食品有限公司 | A kind of preparation method of bean curd balanced in nutrition |
| CN106260083A (en) * | 2016-09-18 | 2017-01-04 | 淮南市农康生态农业有限公司 | A kind of preparation method of ecological bean curd |
| CN109266572B (en) * | 2018-09-04 | 2021-06-29 | 湖南肯基因科技有限公司 | Lactobacillus casei mutant strain for producing glutamine transaminase and application thereof |
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| CN112806526A (en) * | 2020-12-31 | 2021-05-18 | 山西农业大学 | Preparation method of bean curd sour milk coagulant |
| CN113142473A (en) * | 2021-04-03 | 2021-07-23 | 齐齐哈尔大学 | Biological enzyme coagulant and method for preparing instant corn tofu by using same |
| CN113303440A (en) * | 2021-04-19 | 2021-08-27 | 蚌埠学院 | Colorful gradual change cucumber lactone bean curd and preparation method thereof |
| CN113545475A (en) * | 2021-07-23 | 2021-10-26 | 四川南溪徽记食品有限公司 | Gel, preparation method and application thereof |
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| KR100333507B1 (en) * | 1999-12-17 | 2002-04-20 | 정가진 | A bean curd using the juice of kimchi and method for preparing thereof |
| CN1254196C (en) * | 2004-04-28 | 2006-05-03 | 中国农业大学 | Fermented bean curd and its preparing method |
| CN101642221B (en) * | 2009-08-31 | 2013-04-17 | 江苏大学 | Functional soy peptide fermented milk and preparation method thereof |
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