CN102860362A - Wheat bran dietary fiber bean curd and preparation method thereof - Google Patents
Wheat bran dietary fiber bean curd and preparation method thereof Download PDFInfo
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Abstract
Bean curd is one of the most popular cooking raw materials with the widest eating scope, and has the effects of strengthening the middle warmer and benefiting vital energy. The bean curd protein belongs to a complete protein and contains eight amino acids which are necessary for the human body, and the proportion of the eight amino acids is close to the proportion needed by the human body. The conventional bean curd usually has a little bitter taste, and can cause protein indigestion if being taken too much, symptoms such as diarrhea and abdominal distension can appear, and the burden of kidneys is increased, which is not conductive to health. The invention provides a wheat bran dietary fiber bean curd and a preparation method thereof. The bean curd is made of soybeans through the processes of soaking, soybean milk grinding, filtering, soybean milk stewing, brine pouring, molding and the like. The preparation method is characterized in that 2%-4% of wheat bran water-soluble dietary fiber is added after the soybean milk stewing, and then brine pouring and molding are carried out. The bitter taste of the wheat bran dietary fiber bean curd disclosed by the invention is eliminated, and the bean curd promotes digestive absorption and has the functions of preventing constipation, reducing cholesterin, regulating blood sugar, preventing gall-stones and the like. The bean curd is in a solid state, no roughness sense exists in eating after a proper amount of wheat bran dietary fiber is added, and the bean curd is exquisite, fresh and tender, has strong palatability, and can be made into pure wheat bran dietary fiber bean curd.
Description
Technical field
The invention belongs to the functional food technical field, be specifically related to a kind of preparation method of wheat bran dietary fiber bean curd.
Background technology
In recent years, along with improving constantly of people's living standard, great changes have occured in people's dietary structure, and the health food demand is increased day by day.Function factor is that the health food of dietary fiber is accepted by consumers in general and approved.Dietary fiber refers to not to be the polysaccharide carbohydrate of human consumption and the general name of lignin.Wheat bran is the desirable feedstock of preparation dietary fiber, it also is available the most widely one of dietary fiber sources, at suitable technological parameter condition (temperature 50 C, the cellulase consumption of enzyme 20603U/g alive is 11.40%, pH is 5.20, time is 7.4h, liquid-solid ratio is 38: 1) under, obtain two kinds of dietary fibers through cellulase degradation, water-soluble dietary fiber (soluble dietary fiber, SDF) and insoluble diedairy fiber (insoluble dietary fiber, IDF), all has very important physiological function.Present global majority's dietary fiber intake is lower than answers intake, the absorption of long-term low-level dietary cellulosic, can cause the diseases such as obesity, hypertension, high fat of blood, diabetes, intestinal canal tumour, so to most people, complementary diets fiber in a suitable manner.
Bean curd is as one of wide, the most popular Cooking Materials of present edible range, a kind of help clearing heat and health preserving food, often edible, but tonifying middle-Jiao and Qi, clearing heat and moistening dryness, promote the production of body fluid to quench thirst, clean stomach, be particularly suited for hot physique, halitosis is thirsty, stomach is unclear, the person of taking good care of is edible after the pyreticosis.Bean curd albumen belongs to adequate proteins, not only contains eight seed amino acids of needed by human, and its ratio also needs near human body.Because gypsum uses the reasons such as many a bitter taste is arranged usually in the right traditional bean curd, and be subject to some unfrequented; Secondly contain very rich in protein in the bean curd, if eat and too much not only hinder human body to the absorption of iron, can cause that also protein digestibility is bad, the malaise symptoms that diarrhoea abdominal distension occurs, also can cause increasing of the interior nitrogenouz wastes that generates of body, increase the weight of the burden of kidney, renal function is further failed, be unfavorable for healthy.
Among the present invention wheat bran dietary fiber is joined in the bean curd, make a kind of wheat bran dietary fiber bean curd, at first because the high retentiveness of dietary fiber, the coagulation forming that can help bean curd, reduce the use amount of gypsum, and the bean curd water-retaining property improves the quality exquisiteness, mouthfeel more water is tender, and bitter taste has also just disappeared; The side-chain radicals such as the carboxyl that secondly comprises in the dietary fiber chemical constitution, hydroxyl and amino, can produce the effect of similar weak-acid cation-exchange resin, can with cation, especially organic cation carries out reversible exchange, thereby affect gastral pH, osmotic pressure and oxidation-reduction potential etc., and occur one more the buffering environment be beneficial to digest and assimilate; The dietary fiber molecular surface is with a lot of active groups in addition, can adsorb the organic compounds such as noxious material (endogenous toxin), chemicals and poisonous pharmaceuticals (heterotoxin) in chelating cholesterol, bile acid and the enteron aisle, have the effects such as reducing blood lipid, reduction cholesterol, prevention gall stone; In addition, dietary fiber also can be removed the copper, zinc of mercury, arsenic, cadmium and high concentration in the body etc., can reduce its concentration level below level of security, keeps fit.
China NI proposed in 2000, and the suitable intake of adult's total dietary fiber is 30g/ days, and wherein water-soluble dietary fiber accounts for about 25%.The dietary fiber that present China its people absorb from daily food can only reach 35%～40% of daily requirement, in the present bean curd and bean product, although contain the dietary fiber of trace, but be not enough to satisfy human body to the demand of dietary fiber, so the recommendation adult increases the dietary fiber amount about 16g/ days on the original basis, in the edible bean curd 100～200g of per day for adults, in wheat bran dietary fiber bean curd, add 2%～4% wheat bran water-soluble dietary fiber and can satisfy one day demand to water-soluble dietary fiber of human body.
Summary of the invention
The purpose of this invention is to provide a kind of bean curd that contains wheat bran dietary fiber and preparation method thereof.
For achieving the above object, the present invention adopts following technical scheme: a kind of wheat bran dietary fiber bean curd, contain the wheat bran water-soluble dietary fiber of curd quality 2%～4% in the bean curd.
Concrete side's way of above-mentioned wheat bran dietary fiber bean curd is, adopting soya bean (or mung bean, white peas or beans, pea etc.) be raw material, and it is clean first beans to be shelled, and puts into water after cleaning, and the immersion appropriate time adds a certain proportion of water mill again and becomes raw soya-bean milk.Then with special cloth bag the slurries that grind are installed, keep sack well, firmly extruding is with the soya-bean milk cloth bag of squeezing out.The general slurry that presses can press twice, after having pressed the first time sack is opened, and puts into clear water, keeps behind the sack again press for extracting juice well once.After raw soya-bean milk presses, put into pot and boil, will skim top afloat foam while boiling.Keep the temperature boil, and note time of boiling.Well-done soya-bean milk need to carry out ordering halogen to solidify.Select the good amount of gypsum of halogen GPRS, first with the gypsum roasting to just caring, then being crushed into powder adds water furnishing calcium plaster, pours just in the soya-bean milk of scooping out in the pot, and stirs evenly gently with spoon.In the near future, soya-bean milk will condense into jellied bean curd.With spoon jellied bean curd is scooped in the wooden block basin or other container of having completed infantees gently.After filling with, with infantees the jellied bean curd bag is risen, covers plank, compacting, bean curd.
The concrete grammar that adds the wheat bran water-soluble dietary fiber is: scoop out in a certain amount of hot soya-bean milk to a container, wheat bran dietary fiber is slowly poured into, slowly evenly pour in the Soya-bean milk cooker by the outer to the mode at center behind the mixing, and with agitator or the manual spoon mixing of using, process like this, at twice wheat bran dietary fiber is all added, can carry out ordering halogen to solidify.
Among the present invention wheat bran dietary fiber is added in the bean curd, make a kind of wheat bran dietary fiber bean curd.Bean curd also is well suited for the matrix as dietary fiber, both organically combine, the inherent characteristic of molten bean curd and diet nutritional function are in one, not only do not affect bean curd cleaning stomach, have additional nutrients, improve a poor appetite, prevent and treat osteoporosis, press down the effect of cancer, but also better improve the mouthfeel quality of making bean curd, and have Constipation, reduce cholesterol, regulate blood sugar, the effects such as prevention gall stone, and entrance is without the grit sense, fine and smooth fresh and tender, palatability is strong, the perfection of having accomplished wheat bran dietary fiber and bean curd is merged, and more is of value to our healthy.
The specific embodiment:
Embodiment 1:
1, batching: soya bean 5kg, give birth to GYPSUM RUBRUM 150g, wheat bran dietary fiber (accounting for bean curd weight): 2%, about 300g.
2, concrete manufacturing process:
Raw material is processed: with the soya bean 5kg well sifted that shells, put into the water vat immersion after cleaning, and about 5～6h, not long.To make GYPSUM RUBRUM 150g and put roasting in the fire (break gently gypsum into pieces with hammer, see it has just burnt to care get final product) into.Gypsum burns De Taisheng, and is not handy; The too ripe bean curd of can not do.
Mill beans filter pulp: soya bean soak good after, pull out, in mass ratio soya bean: the ratio of water=1: 6 adds about 30kg water mill starches, and with sack (bean curd cloth is sewn into) slurries that grind is installed, and clutches sack, firmly soya-bean milk is squeezed out.After soya-bean milk squeezing is complete, can opened mouth, add again the about 3kg of water, mix thoroughly, continue to press once slurry.Note not allowing soybean residue infiltrate in the soya-bean milk.
Mashing off point is starched: the living slurry of squeezing out is poured in the pot boiled, needn't cover pot cover, skim the foam on the face while boiling.It is large that fire is wanted, but can not be too violent, prevents from overflowing after soya-bean milk from boiling.The soya-bean milk boiling temps gets final product when reaching 90～110 ℃, and boiling time need not oversize.Scoop out a certain amount of hot soya-bean milk in a container, wheat bran dietary fiber is slowly entered to pour into, slowly evenly pour in the Soya-bean milk cooker by the outer to the mode at center behind the mixing, and with agitator or the manual spoon mixing of using, so repeatedly, at twice or more than twice wheat bran dietary fiber is all added, all behind the mixing, soya-bean milk is scooped in the pot in the bulk container, then burned gypsum is crushed into powder, with one bowl of (about 0.3kg) furnishing calcium plaster of clear water, pour in the soya-bean milk, stir evenly gently with spoon, after several minutes, soya-bean milk condenses into jellied bean curd.
The bean curd moulding: jellied bean curd condensed about 15 minutes, and is inner with scoop in the gently wooden block basin (or other container) of having completed infantees of spoon, after filling with, with infantees the jellied bean curd bag risen, and covers plate, compacting 10～20 minutes, wheat bran dietary fiber bean curd.
Embodiment 2
Identical with embodiment 1 preparation method, the wheat bran dietary fiber addition is to account for 3% of curd quality.
Embodiment 3
Identical with embodiment 1 preparation method, the wheat bran dietary fiber addition is to account for 4% of curd quality.
Implementation result
Experiment about the evaluation of a kind of wheat bran dietary fiber bean curd of the present invention consumption:
The consumption evaluation experimental mainly is respectively under at room temperature two kinds of placements of (26 ℃) and refrigerator cold-storage (4 ℃) environment, the bean curd that does not add fiber with tradition carries out consumption evaluation to wheat bran dietary fiber bean curd sample from vision, sense of smell, sense of touch, four aspects of eating mouth feel as reference.It is a bulk of to get traditional bean curd, on average is cut into several fritters, is placed on respectively in room temperature and the cold storage refrigerator and tests, the same processing of wheat bran dietary fiber bean curd.
Under the room temperature, each hour carried out four aspect evaluations to the fritter sample in wheat bran dietary fiber bean curd and the traditional bean curd respectively, until mouthfeel has significant change or has till the peculiar smell.Record each evaluation result, such as table 1:
Table 1 wheat bran dietary fiber bean curd consumption is estimated
Experimental result (room temperature)
Annotate: sample is wheat bran dietary fiber bean curd; Contrast is traditional bean curd.
Under the refrigerator cold-storage condition, respectively the fritter sample in wheat bran dietary fiber bean curd and the traditional bean curd was carried out four aspect evaluations in per 8 hours, until till mouthfeel has significant change or peculiar smell heavier.Record each evaluation result, such as following table:
Table 2 wheat bran dietary fiber bean curd consumption is estimated
Experimental result (refrigeration)
Annotate: sample is wheat bran dietary fiber bean curd; Contrast is traditional bean curd.
From above-mentioned table 1 and table 2, can draw:
Under room temperature preservation and the refrigerator cold-storage condition, wheat bran dietary fiber bean curd is all slightly longer than the shelf-life of traditional bean curd; Although the soft cunning of traditional bean curd quality is wherein slightly bitter, by contrast, wheat bran dietary fiber bean curd then quality is more fine and smooth fresh and tender, and without bitter taste, fragrance is denseer, and mouthfeel is better.
From vision, sense of smell, sense of touch, four aspects of the sense of taste two kinds of bean curd are carried out the consumption evaluation, can find out, in each experimental stage, wheat bran dietary fiber bean curd all shows better more excellent experimental result than traditional bean curd, this illustrates that also wheat bran dietary fiber bean curd not only meets the requirement of food security, and has higher consumption value than traditional bean curd.
Claims (5)
1. a wheat bran dietary fiber bean curd is characterized in that, contains 2%～4% wheat bran water-soluble dietary fiber in the bean curd, and entrance can not cause the grit sense, and fine and smooth fresh and tender, palatability is strong.
2. prepare the as claimed in claim 1 method of wheat bran dietary fiber bean curd, adopting soya bean (the most frequently used) is raw material, make bean curd through immersion, defibrination, filtration, mashing off, the operation processing such as halogen, moulding of ordering, it is characterized in that, behind mashing off, add 2%～4% wheat bran water-soluble dietary fiber, carry out again ordering halogen and moulding and get final product.
3. method as claimed in claim 2, it is characterized in that, the concrete grammar that adds wheat bran dietary fiber is: scoop out in a certain amount of hot soya-bean milk to a container, wheat bran dietary fiber is slowly poured into, slowly evenly pour in the Soya-bean milk cooker along outer mode inwards behind the mixing, and with agitator or the manual spoon mixing of use, process like this, at twice wheat bran dietary fiber is all added, can carry out ordering halogen to solidify.
4. described wheat bran dietary fiber is characterized in that described dietary fiber comprises water-soluble dietary fiber and water insoluble dietary fiber according to claim 1-3.
5. described wheat bran dietary fiber bean curd is characterized in that the dietary fiber in the described bean curd mainly refers to water-soluble dietary fiber according to claim 1-4.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348008A (en) * | 2017-07-03 | 2017-11-17 | 蚌埠学院 | A kind of preparation method rich in dietary fiber peanut dried bean curd |
| CN113854490A (en) * | 2021-09-18 | 2021-12-31 | 达州合得拢食品有限公司 | Slimming and healthy tofu and its production process |
| CN117281229A (en) * | 2023-10-23 | 2023-12-26 | 河源市美芳源食品有限公司 | Preparation method of high-quality dried beancurd sticks |
-
2011
- 2011-07-06 CN CN201110195356.1A patent/CN102860362A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348008A (en) * | 2017-07-03 | 2017-11-17 | 蚌埠学院 | A kind of preparation method rich in dietary fiber peanut dried bean curd |
| CN113854490A (en) * | 2021-09-18 | 2021-12-31 | 达州合得拢食品有限公司 | Slimming and healthy tofu and its production process |
| CN117281229A (en) * | 2023-10-23 | 2023-12-26 | 河源市美芳源食品有限公司 | Preparation method of high-quality dried beancurd sticks |
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