CN102986915A - Preparation method for mung bean primary colored bean curd - Google Patents
Preparation method for mung bean primary colored bean curd Download PDFInfo
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- CN102986915A CN102986915A CN2012105385637A CN201210538563A CN102986915A CN 102986915 A CN102986915 A CN 102986915A CN 2012105385637 A CN2012105385637 A CN 2012105385637A CN 201210538563 A CN201210538563 A CN 201210538563A CN 102986915 A CN102986915 A CN 102986915A
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Abstract
The invention provides a preparation method for mung bean primary colored bean curd. The preparation method comprises the steps of immersing a bean raw material of mung beans; grinding the bean raw material into raw soya-bean milk while adding water; filtering to remove residues, heating the milk, marinating for solidification, condensing into beancurd jelly and pressing out water to obtain the bean curd. The preparation method is characterized in that the marinating operation is performed after an accelerant DATEM is added in the soya-bean milk, wherein the additive amount of the accelerant ranges from 0.3% to 5% of the soya-bean milk content; the marinating solidification agent in the step of marinating for solidification is composed of 0.1-0.5 part of hydroxybenzoate ethyl ester and 1 part of glucolactone; and the additive amount of the marinating solidification agent ranges from 0.2% to 3% of the soya-bean milk content. The yield is higher than 5%. The product is tender and smooth and has good quality. The quality guarantee period at a normal temperature under an open and unsealed condition is longer than 5 days; and the quality guarantee period at a normal temperature under a vacuum-packaged and sealed condition is longer than 6 months.
Description
Technical field
The invention belongs to a kind of processed soybean food.
Background technology
The bean curd of prior art, traditional bean curd becomes with the bittern point with gypsum, and modern science man has invented than gypsum and the better product of bittern---glucolactone.The bean curd of pointing out with it is more delicate, and taste and nutritive value are also higher, and health is not definitely had harm, and the making lactone bean curd that everybody sees in the supermarket is put into it.The raw material of bean curd is soya bean, mung bean, white peas or beans, pea etc.It is clean first beans to be shelled, and puts into water after cleaning, and soaks 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 the foam that face is floating while boiling.The temperature of boiling remains between 90 to 110 degrees centigrade, and should be noted that the time of boiling.Well-done soya-bean milk need to carry out ordering halogen to solidify.The method of selecting halogen can be divided into two kinds in bittern and gypsum.The main component of bittern is magnesium chloride, and the main component of gypsum is calcium sulfate.Order the words of halogen with gypsum first will be with the gypsum roasting till just care, and then being crushed into powder adds water furnishing calcium plaster, pours just in the soya-bean milk of scooping out in the pot, and stir evenly gently with spoon.In the near future, soya-bean milk will condense into jellied bean curd.Also have in south directly to add the water mill slurry with gypsum, when order halogen the calcium plaster of milled is poured into the soya-bean milk stirring.Just GPRS is measured well, and being generally one jin of beans will be optimal proportion with 0.6 liang of gypsum.Need the older calcium plasters that then add of bean curd some more.If will further jellied bean curd be made bean curd, in then condense at jellied bean curd about 30 minutes, scoop in gently in the wooden block basin or other container of having completed infantees with spoon.After filling with, with infantees the jellied bean curd bag is risen, covers plank, pressed 10 to 20 minutes, soft beancurd.If dried bean curd processed then must scoop in jellied bean curd in the wooden block basin, wrap with cloth, cover plank.The upper stone of heap onboard, setting-out, bean curd.Color bean curd; This is nearest popular a kind of more nutritious, more healthy bean curd on the market.Color bean curd is the same with traditional bean curd, all is as raw material take soybean.Different is that it on the make adds crude vegetable fruit juice auxiliary material, forms natural colour, and contains abundant nutritional labeling, has preserved the cellulosic in the vegetables, is conducive to absorption of human body, digestion.Basic technology and the traditional bean curd of making color bean curd omit together, and critical process is the adding of dish juice.The color and luster of color bean curd depends primarily on the color and luster of vegetable juice.Can select celery, radish and celery tassel, capsicum leaf, sweet potato leaves etc. such as green bean curd processed; Make yellow bean curd, available carrot etc.; Make red bean curd, can squeeze the juice with tomato.The size of a standard bean curd should be the high 60mm of the wide 90mm of long 120mm.The bean curd of prior art: under the normal temperature, about 10-20 hours shelf-lifves, exist the deficiencies such as shelf-life weak point.Color bean curd; There is complex manufacturing technology, the deficiencies such as color fluctuation.
Summary of the invention:
The object of the invention is to, for the deficiencies in the prior art, propose a kind of mung bean original color bean curd preparation method.
Mung bean original color bean curd preparation method of the present invention, comprise beans mung bean raw material soaking, water mill become raw soya-bean milk, filter and remove residue, mashing off, the halogen of ordering solidify, condense into jellied bean curd, setting-out, the technological process of bean curd; It is characterized in that: carry out ordering the halogen operation after in soya-bean milk, adding promoter; Described promoter is DATEM; By weight percentage, the promoter addition is 0.3-5% scope of soybean milk quantity; The described halogen of ordering solidifies, and it orders the halogen coagulating agent, by weight percentage, is made of 0.1-0.5 part of nipagin A and 1 part of glucolactone; The described halogen of ordering solidifies, and by weight percentage, the halogen coagulating agent addition of ordering is 0.2-3% scope of soybean milk quantity.Described promoter addition is preferably 1-3% scope of soybean milk quantity; The described halogen coagulating agent addition of ordering is preferably 0.4-1.5% scope of soybean milk quantity.
High yield bean curd preparation method of the present invention, the present invention is owing to add DATEM, makes colored stable being retained in the bean curd of bean chromogen; Form the original color tofu product; Add diphenylguanidine ATEM, its have stronger emulsification, dispersion,, prevent that oil content from separating out, anti-aging, stablize the effect such as phytochrome, with the function such as amylose interaction; Chief component material protein, starch, grease, the pigment composition of bean curd are better organically combined, make product improve the performances such as stable and soft fine and smooth mouthfeel of elasticity, water conservation, conformality etc.; Quality and output capacity greatly improve.
Mung bean: (formal name used at school: Vigna radiata) be a kind of pulse family, Papillionoideae Vigna plant, originate in India, Burma area.Generally plant the various countries, East Asia now, and also there are a small amount of plantation in Africa, Europe, the U.S., and the states such as China, Burma are main mung bean exported countrys.Seed and stem are extensively eaten.Analyze according to the nutritionist, the prevent disease index of mung bean is 245.93, and biotic energy index is 2.87.Traditional Chinese medicine is thought, mung bean, and the nature and flavor flavor is sweet, cold in nature, nontoxic.The effect ventilation of can subsiding a swelling, clearing heat and detoxicating.The pharmacological action of mung bean be reducing blood lipid, norcholesterol, antiallergy, antibiotic, antitumor, whet the appetite, protect the liver and protect kidney.Mung bean flour has remarkable effect for reducing fat, contains a kind of globulin and polysaccharide in the mung bean, can promote the animal body inner cholesterol to resolve into cholic acid at liver, and cholate secretion and reduction small intestine are to the absorption of cholesterol in the acceleration bile.The active ingredient of mung bean has anti-allergic effects, but the allergic reactions such as auxiliary curing nettle rash.Mung bean has inhibitory action to staphylococcus.Contained protein, phosphatide all have excitor nerve in the mung bean, orectic function.Mung bean contains and enriches trypsin inhibitor, can protect liver, reduces protein breakdown, reduces azotemia, thereby the protection kidney.
The mung bean pigment is one of important bioactivator of mung bean, the painted tone of phytochrome is more natural, both can increase tone, close with natural colored again, that a kind of beauty of nature phytochrome content in plant is less, separation and purification is difficulty comparatively, also may produce peculiar smell when the concurrent that wherein has exists, so production cost is high than synthetic dyestuff.The majority of plant pigment is to light, heat, oxygen, microorganism and metal ion and value sensitive, less stable; A part of phytochrome palpus interpolation oxidant, stabilizing agent can improve the life cycle of commodity in the use.
Glucolactone; Very widely food additives of a kind of purposes.Another name: 1,5-glucolactone; The maltonic acid delta-lactone; The D glucono-δ-lactone; Glucono-δ-lactone; Maltonic acid-delta-lactone; Glucurolactone; Artogicurol; Glucurone; D (+)-gluconic acid-Δ-lactone; D (+)-gluconic acid-Δ-lactone; Gluconolactone; D-grape acid lactone; Gluconic acid [Δ-] lactone; Grape acid Δ-lactone; Δ-glucolactone; D-(+)-glucolactone; The bean curd king.Traditional bean curd becomes with the bittern point with gypsum, has invented under the modern science than gypsum and the better product of bittern---gluconic acid lactone.The bean curd of pointing out with it is more delicate, and taste and nutritive value are also higher.
Nipagin A; [product purpose]: as food preservative, also be used for the industries such as pharmacy, leather; Fungistatic effect to fungi is stronger, but to the fungistatic effect of bacterium a little less than.As antibacterial anticorrisive agent, be widely used in liquid preparation and semisolid preparation, also can be used for the anticorrosion of food and cosmetics.
DATEM; The single, double fatty glyceride of diacetylation tartaric acid; it is the mixture of diacetylation tartaric acid mono fatty acid glyceride and diacetylation tartaric acid bis-fatty acid glyceride; for a kind of emulsifying agent of good roasted food, be to use at present widely one of food additives.The full name of DATEM is diacetyl tartarate list (two) glyceride.Having the effects such as stronger emulsification, dispersion, anti-aging, is good emulsifying agent and dispersant; Can effectively strengthen the elasticity of dough, toughness and hold gas reduces dough reduction degree.Increase bread, steamed bun volume, improve institutional framework; Interact with amylose, delay and prevent the aging of food.Be used for rare cream, can make the lubricious exquisiteness of product.Be used for butter and concentrated butter, prevent that oil content from separating out, improve stability.It is a kind of white or faint yellow powdery solid when with saturated fatty acid, 45 ℃ of fusing points; It is yellow lotion or thick liquid when with unrighted acid.Domestic code: 10.010, European code is E472e, the INS 472e that encodes, in many data at home and abroad also with it referred to as the DATA ester.Domestic common state is off-white powder or granular solids, the pH value is faintly acid, pH value about 4, fusion range is about about 45 ℃, and HLB value 8.0-9.2 has special acetic acid smell, can be scattered in the hot water, can be miscible with grease, be dissolved in the organic solvents such as ethanol, propane diols, belong to nonionic emulsifier.Security: FAO/WHO(1985) regulation, the ADI value is 0-50mg/kg, its mouse oral LD50〉10g/kg, U.S. food and drug administration (1985) regard as GRAS material (It is generally accepted safe material).
The present invention compared with prior art its beneficial effect is: add DATEM, make colored stable being retained in the bean curd of bean chromogen; Form the original color tofu product; Add diphenylguanidine ATEM, its have stronger emulsification, dispersion,, prevent that oil content from separating out, anti-aging, stablize the effect such as phytochrome, with the function such as amylose interaction; Chief component material protein, starch, grease, the pigment composition of bean curd are better organically combined, make product improve the performances such as stable and soft fine and smooth mouthfeel of elasticity, water conservation, conformality etc.; Quality and output capacity greatly improve; It is high more than 5% to have yield; The soft exquisiteness of product, quality better, normal temperature, unlimited blow-by lower shelf-life of situation reached more than 5 days, the vacuum-packed sealing more than June normal temperature lower shelf-life of situation.
Concrete embodiment:
Embodiment
Mung bean original color bean curd preparation method of the present invention, comprise beans mung bean raw material soaking, water mill become raw soya-bean milk, filter and remove residue, mashing off, the halogen of ordering solidify, condense into jellied bean curd, setting-out, the technological process of bean curd; It is characterized in that: carry out ordering the halogen operation after in soya-bean milk, adding promoter; Described promoter is DATEM; By weight percentage, the promoter addition is 0.3-5% scope of soybean milk quantity; The described halogen of ordering solidifies, and it orders the halogen coagulating agent, by weight percentage, is made of 0.1-0.5 part of nipagin A and 1 part of glucolactone; The described halogen of ordering solidifies, and by weight percentage, the halogen coagulating agent addition of ordering is 0.2-3% scope of soybean milk quantity.
Above embodiment gained mung bean original color tofu product, soft exquisiteness, colored nature, quality better, normal temperature, unlimited blow-by lower shelf-life of situation reached more than 5 days, the vacuum-packed sealing more than June normal temperature lower shelf-life of situation.
Claims (3)
1. mung bean original color bean curd preparation method, comprise beans mung bean raw material soaking, water mill become raw soya-bean milk, filter and remove residue, mashing off, the halogen of ordering solidify, condense into jellied bean curd, setting-out, the technological process of bean curd; It is characterized in that: carry out ordering the halogen operation after in soya-bean milk, adding promoter; Described promoter is DATEM; By weight percentage, the promoter addition is 0.3-5% scope of soybean milk quantity; The described halogen of ordering solidifies, and it orders the halogen coagulating agent, by weight percentage, is made of 0.1-0.5 part of nipagin A and 1 part of glucolactone; The described halogen of ordering solidifies, and by weight percentage, the halogen coagulating agent addition of ordering is 0.2-3% scope of soybean milk quantity.
2. mung bean original color bean curd preparation method according to claim 1, described promoter addition is 1-3% scope of soybean milk quantity.
3. mung bean original color bean curd preparation method according to claim 1, the described halogen coagulating agent addition of ordering is 0.4-1.5% scope of soybean milk quantity.
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| CN2012105385637A CN102986915A (en) | 2012-12-13 | 2012-12-13 | Preparation method for mung bean primary colored bean curd |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651933A (en) * | 2013-11-25 | 2014-03-26 | 黄结云 | High-yield preparation method for bean curd sticks |
| CN103651934A (en) * | 2013-11-25 | 2014-03-26 | 黄结云 | Method for preparing health-care bean curd stick for women |
| CN103651931A (en) * | 2013-11-25 | 2014-03-26 | 黄结云 | Method for preparing mushroom dried soya cream |
| CN104705413A (en) * | 2013-12-14 | 2015-06-17 | 明光市永言水产食品有限公司 | Bean product containing traditional Chinese medicinal materials |
Citations (6)
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| US4511588A (en) * | 1983-04-20 | 1985-04-16 | Asahi-Matsu Foods Inc. | Preservable granular tofu (soybean curd) and the process of production thereof |
| KR20020020380A (en) * | 2000-09-08 | 2002-03-15 | 김정윤 | Method of Making Bean Curd |
| 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 |
| KR20080035054A (en) * | 2006-10-18 | 2008-04-23 | 허임욱 | Bean-curd and method for producing thereof |
| CN101904361A (en) * | 2010-08-02 | 2010-12-08 | 江南大学 | Method for liquefying beancurd, beverages with liquefied beancurd as base material and preparation method |
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2012
- 2012-12-13 CN CN2012105385637A patent/CN102986915A/en active Pending
Patent Citations (6)
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| US4511588A (en) * | 1983-04-20 | 1985-04-16 | Asahi-Matsu Foods Inc. | Preservable granular tofu (soybean curd) and the process of production thereof |
| KR20020020380A (en) * | 2000-09-08 | 2002-03-15 | 김정윤 | Method of Making Bean Curd |
| 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 |
| KR20080035054A (en) * | 2006-10-18 | 2008-04-23 | 허임욱 | Bean-curd and method for producing thereof |
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Non-Patent Citations (1)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651933A (en) * | 2013-11-25 | 2014-03-26 | 黄结云 | High-yield preparation method for bean curd sticks |
| CN103651934A (en) * | 2013-11-25 | 2014-03-26 | 黄结云 | Method for preparing health-care bean curd stick for women |
| CN103651931A (en) * | 2013-11-25 | 2014-03-26 | 黄结云 | Method for preparing mushroom dried soya cream |
| CN104705413A (en) * | 2013-12-14 | 2015-06-17 | 明光市永言水产食品有限公司 | Bean product containing traditional Chinese medicinal materials |
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Application publication date: 20130327 |