CN102987182A - Coagulating agent used in soybean product production, and preparation method thereof - Google Patents
Coagulating agent used in soybean product production, and preparation method thereof Download PDFInfo
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- CN102987182A CN102987182A CN2011102641478A CN201110264147A CN102987182A CN 102987182 A CN102987182 A CN 102987182A CN 2011102641478 A CN2011102641478 A CN 2011102641478A CN 201110264147 A CN201110264147 A CN 201110264147A CN 102987182 A CN102987182 A CN 102987182A
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- coagulating agent
- bittern
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- magnesium chloride
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Abstract
The invention provides a buffering brine coagulating agent used in soybean product production, and a preparation method thereof. The buffering brine coagulating agent can be prepared through the following method: a food-grade cereal extract containing phytic acid with purity higher than 50% is added into common food-grade brine or a food-grade magnesium chloride solution. Before the extract is added, the extract is subjected to pH value regulation, and food-grade sodium chloride and calcium chloride with certain proportions are simultaneously added. With the buffering brine coagulating agent used in soybean product production, coagulating reaction speed can be effectively reduced. Because a maximum extent of binding is realized when the coagulating agent and soymilk are subjected to the coagulating reaction, the dosage of the coagulating agent is only 70-80% of that of common coagulating agents. With the coagulating agent, prepared bean-curd has more uniform and delicate tissue structure, good flavor, and natural sweet and delicious taste. Also, with the coagulating agent, soybean product water retention can be improved, and product yield can be improved. When brine soft bean-curd is produced, the temperature of soymilk is not needed to be reduced to 5 DEG C, and a brine soft bean-curd effect can be achieved within 30 DEG C. Therefore, resource can be effectively saved.
Description
Technical field
The present invention relates to a kind of coagulating agent, relate in particular to a kind of bean product production coagulating agent and manufacture method thereof.
Background technology
In the bean product production process, often can use bittern or magnesium chloride as coagulating agent; but; use bittern or magnesium chloride as coagulating agent when soya-bean milk is made bean product under the higher temperature state (such as processed bean curd, dried bean curd, the skin of soya-bean milk); coagulating agent and soya-bean milk Hirschfeld-Klinger reaction are very fast, are difficult to reach more uniform admixture.Addition is on the low side just to occur local white slurry phenomenon (not solidification phenomenon) easily, causes dried up phenomenon if the long beans brain that just will solidify easily of mixing time is smashed.And, if temperature is not fall very low in the production process of tender bean curd, be difficult to make the bean curd of fresh and tender exquisiteness.In the prior art, mainly adopt following methods to reach the production purpose: the one, utilize excessive a little bittern or magnesium chloride to come rapid stirring as coagulating agent, so that white slurry phenomenon is avoided in the reaction of coagulating agent and soya-bean milk more fully.The 2nd, when producing fresh and tender bean curd, add again coagulating agent by the soya-bean milk temperature being reduced to 5 degree after following first, and then make tender bean curd by high-temperature heating to 80 degree carrying out Hirschfeld-Klinger reaction.
The shortcoming that adopts said method to carry out Hirschfeld-Klinger reaction is: 1, added more coagulating agent for fear of white slurry in the production of processed bean curd series products (dried bean curd, the skin of soya-bean milk), taste and the mouthfeel of bean product are reduced, the use cost of coagulating agent reduces, simultaneously excessive coagulating agent interpolation can make the dried up rate in the process increase, and has reduced the yield rate of product.2, in the production process of tender bean curd, be cooled to from 80 degree first and be warming up to again the 80 degree methods of solidifying below 5 degree and need to carry out the energy resource consumption of one cold one hot two processes, so that the production process energy consumption is large, waste the more energy.Because variations in temperature is violent, cause the taste of tender bean curd and mouthfeel to decrease simultaneously.
Summary of the invention
For defects, the object of the present invention is to provide the bean product production coagulating agent of a kind of bean curd raciness that makes and energy savings.
Another object of the present invention is to provide the manufacture method of the bean product production of a kind of preferably bean product raciness that makes and energy savings with coagulating agent.
For achieving the above object, the invention provides a kind of bean product production coagulating agent, this coagulating agent makes by the following method:
The food-grade bittern or the food-grade magnesium chloride solution that contain magnesium chloride compound are provided; And in this bittern or magnesium chloride solution, add phytic acid, and stir, carry out chela and reaction, obtain bean product production coagulating agent.
Manufacture method according to the described coagulator for beancurd production of preferred embodiment of the present invention also comprises, before phytic acid being added in bittern or the magnesium chloride solution, first phytic acid is carried out the pH value adjustment.
According to the manufacture method of the described bean product production of preferred embodiment of the present invention with coagulating agent, also comprise, add food-grade calcium chloride and sodium chloride adjusting in the described phytic acid of adjusting pH value.
Bean product production of the present invention can improve water-retaining property with coagulating agent, effectively reduce the speed of Hirschfeld-Klinger reaction, in use just simple this buffering bittern coagulating agent of use just can reach and delay the purpose that bean curd solidifies, and does not need to add other any auxiliary coagulating agents.React by retarded coagulation, yellow seriflux (is accompanied by the end of Hirschfeld-Klinger reaction, protein and oil substances solidify, sometimes, along with coagulative sinking, the surface has some transparent or muddy liquid and occurs, be exactly yellow seriflux, contain some glucides in the yellow seriflux, taste is sent out sweet, the fine and smooth structure of separating out meeting destruction bean curd of yellow seriflux, affect mouthfeel and the local flavor of bean curd) separate out can fewer (being also referred to as dried up phenomenon), the internal structure uniform and smooth of the bean curd that makes can also embody the local flavor of the distinctive local flavor of bittern and soybean itself simultaneously, the bean product of making have more natural fragrant and sweet flavor and delicious flavor, the bean product raciness that makes.Simultaneously, coagulating agent of the present invention can not need the violent operating process of carrying out a cold heat to the following soya-bean milk of 30 degree is carried out Hirschfeld-Klinger reaction in the process of producing tender bean curd, effectively saved the energy.
Description of drawings
Fig. 1 is the manufacture method flow chart of coagulator for beancurd production of the present invention
Fig. 2 is the principle model that solidifies of buffering bittern coagulating agent
Fig. 3 is filling bean curd bean-curd production technology flow process
Fig. 4 be common bittern solidify the bittern model
The specific embodiment
Below in conjunction with accompanying drawing preferred embodiment of the present invention is described in detail, thereby so that advantages and features of the invention can be easier to be it will be appreciated by those skilled in the art that protection scope of the present invention is made more explicit defining.
Core of the present invention is: carry out chela and reaction by add phytic acid in the bittern that contains magnesium chloride compound or magnesium chloride solution, make the bean product production coagulating agent with chela and effect.This bean product production can reduce the speed of Hirschfeld-Klinger reaction effectively with coagulating agent, thereby the water-retaining property that improves simultaneously bean product reaches and delays the purpose that bean product solidify.
The invention provides a kind of bean product production coagulating agent, this coagulating agent makes by the following method:
The bittern or the magnesium chloride solution that contain magnesium chloride compound are provided; And in this bittern or magnesium chloride solution, add phytic acid, and stir, carry out chela and reaction, obtain bean product production coagulating agent.
The present invention also provides the manufacture method of a kind of bean product production with coagulating agent, sees also Fig. 1, and it is the manufacture method flow chart of bean product production of the present invention with coagulating agent.The method may further comprise the steps:
1: before phytic acid being added in bittern or the magnesium chloride solution, first phytic acid is carried out the pH value adjustment.
2: the phytic acid that will adjust pH value joins in the bittern or magnesium chloride solution that contains food-grade calcium chloride and sodium chloride.
3: the buffering bittern that will prepare is packed and is just made finished product.
In said method, chela and used bittern or the magnesium chloride solution of change are not any special product, and food-grade bittern or the food-grade magnesium chloride (MgCl26H2O) just sold on the market just can use.In process of the present invention, the bittern of usefulness or magnesium chloride solution all can use by the prepared bittern of method or magnesium chloride solution that natural solarization system, evaporation, infiltration or example exchange no matter be.
Phytic acid, formal name used at school inositol six propylhomoserins are organic phosphoric acid things that a kind of plant kingdom extensively exists.Phytic acid extensively is present in the vegetable seeds with the form of phytin sylvite, also is present in the animal erythroblast, can promote the release of oxygen in the oxyhemoglobin, improves the erythrocyte function, prolongs the life cycle of erythrocyte.The nearest phytic acid that studies show that also is a kind of tumor inhibitor (Messina etc., 1991).Phytic acid generally is to extract from the plants such as rice bran, corn, colza, is a kind of natural food additives.Phytic acid is widely used in the field of food such as dairy produce, vegetable product, meat products.The used phytic acid of the present invention can use the concentration of selling on the market at the food grade products more than 50%.If concentration is low, in bean product production, will need more use amount, the relative concentration of bittern will reduce, and will affect the hardness of the bean curd of expecting.In addition, as the pH value adjusting agent of phytic acid, adopt NaOH, potash, potassium hydroxide or sodium carbonate can, the PH after the adjustment is preferably in 1.0-1.5.
CCP of the present invention:
A: owing in carrying out process for preparation, will produce more heat, in producing process for preparation, must constantly lower the temperature.
B: in the process of preparation buffering bittern, must adopt the higher magnesium chloride of purity, if contained impurity level is more, cause easily coagulation result to reduce.
Below enumerate the production of preferred embodiment explanation bean product with the manufacture method of coagulating agent, but the present invention has more than and is confined to this.
Bean product production is produced with coagulating agent
Coagulator for beancurd production of the present invention in use, for the soya-bean milk of solid concentration at 8-13%, the weight ratio that adding proportion is controlled at 0.6-1.2% can access preferably effect.In addition, bean product production of the present invention is in use sent out with buffering bittern coagulating agent does not need to use special device, on the basis of the existing production equipment of general bean product enterprise, just can simply use, and, in wider temperature range, all can use.Under normal temperature or higher curing condition, more can embody the superiority of this coagulating agent.Below enumerate embodiment and introduce the application of coagulator for beancurd production of the present invention in producing the process of processed bean curd.
Embodiment one: the producing of jellied bean curd
Solidify in the tempering tank at two, put into respectively temperature and be 30 ℃ 10 liters of soya-bean milk (soymilk concentration is 9%Brix), then buffering bittern coagulating agent and each 70ml of common bittern of disposing above in bucket, adding respectively, carry out the stirring in about 10 seconds with agitator, be poured into respectively in the container of 200mL, carry out just having made jellied bean curd after the heating in 40 minutes with putting into 85 degree water-baths behind the container closure.
We find with the jellied bean curd surface of buffering bittern coagulating agent system fine and smooth, and homogeneous, and more coarse with the jellied bean curd of ordinary salt stew in soy sauce, dried up phenomenon is serious.
Embodiment two: the filling tender bean curd produce experiment
A series products that is called as at home inner ester bean curd all is called as filling bean curd in Japan and Korea S.Owing in Japan and Korea S the use of lactone is not basically used or has been forbidden.So the production of carrying out filling bean curd with the alternative lactone of bittern should be trend in the future.Buffering bittern coagulating agent in this project of utilization has also been obtained preferably effect in the pilot production of filling tender bean curd, production procedure operation according to Fig. 3, we are to comparing with buffering bittern coagulating agent the filling tender bean curd that makes and the product that makes with common bittern coagulating agent, soymilk concentration is 12Brix in the test, buffering bittern coagulating agent is 25 ℃ with the soya-bean milk temperature, we find that the interiors of products structure that makes with buffering bittern coagulating agent is very fine and smooth, and the product of common bittern coagulating agent is more coarse, also easily water outlet.
Embodiment three: the producing of processed bean curd
Use commonsense method, solidify the soya-bean milk that adds first 20 liters in the bucket (11%Brix, 81 ℃) at bean curd, then the coagulating agent 180ml (and the use amount of common bittern is about 200ml) that disposes above adding in bucket carries out the stirring in about 10 seconds with agitator, allows its natural coagulation.Place after 20-30 minute, the colloidal coagulum that forms in the bucket is moved in the molding box of preprepared (400mm*360mm*150mm) carry out extrusion dehydration.Extruding has just formed processed bean curd after finishing.At last, the processed bean curd in the case is cut into the piece of 300g (105mm*70mm*45mm) after, put into bosh cooling after, pack,
Not only internal structure is evenly fine and smooth to use the bean curd that coagulating agent of the present invention makes, and extraordinary elasticity is arranged, and also assorted flavor can embody abundant bean curd local flavor.Below please consult respectively table 1 and table 2, the present invention appoints and gets 10 the bean curd that utilizes coagulator for beancurd production production of the present invention carried out the evaluation of internal structure and sense organ aspect, obtains the evaluation result of table 2.
Table 1 evaluation table
Estimate
5 have uniform mechanism, good luster.
4 can't see coarse sensation, glossy
2 organize some thick, almost lackluster
1 organize coarse, lackluster
5 have the soybean local flavor, pleasantly sweet, feel what the skillful craftsman worked it out
4 have local flavor, sweet taste and the delicate flavour of some soybean itself
2 there is no local flavor, sweet taste and the delicate flavour of soybean itself
1 has not a particle of local flavor, sweet taste and the delicate flavour of soybean itself
Table 2 evaluation result
Integrate score
The internal structure 47 of bean curd
The local flavor 48 of bean curd
Can find out from the evaluation result of table 2, the bean curd that utilizes coagulator for beancurd production of the present invention to make can be seen uniform structure on the structure internally, and, the local flavor of bean curd can embody the local flavor of soybean itself, and taste can compare favourably with the product that the skillful craftsman makes.
Above embodiment has just enumerated the present invention in the application in the process of producing of jellied bean curd, filling bean curd and processed bean curd, and still, the present invention is not limited thereto.Coagulator for beancurd production of the present invention can use in the process of manufacture of the products such as dried bean curd, blinds, baked bcancurd in chive oil and fried bean curd, has wide range of applications.The tofu product that uses coagulating agent of the present invention to make have hardness moderate, do not have oil consumption flavor, do not have the characteristics such as stink of emulsifying agent, can be used for doing the processing such as Cold bean curd, vegetable salad, bean curd custard uses, and, more can not embody the effect of coagulating agent of the present invention with flavoring.
The above; it only is the specific embodiment of the present invention; but protection scope of the present invention is not limited to this; any those of ordinary skill in the art are in the disclosed technical scope of the present invention; variation or the replacement that can expect without creative work all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain that claims were limited.
Claims (4)
1. the coagulating agent of a bean product production usefulness is characterized in that, described coagulating agent makes by the following method: the bittern or the magnesium chloride solution that contain magnesium chloride compound are provided; And add in described bittern or the magnesium chloride solution and contain the grain extract that purity is 50% above phytic acid (sketching with phytic acid), stir, carry out chela and reaction, obtain described coagulator for beancurd production.
2. the manufacture method of a bean product production usefulness coagulating agent is characterized in that, may further comprise the steps: the bittern or the magnesium chloride solution that contain magnesium chloride compound are provided; And in described bittern or magnesium chloride solution, add phytic acid, and stir, carry out chela and reaction, obtain described coagulator for beancurd production.
3. a kind of bean product production as claimed in claim 2 is characterized in that with the manufacture method of coagulating agent, also comprises, before adding institute's phytic acid in bittern or the magnesium chloride solution, first this phytic acid is carried out the pH value adjustment.
4. a kind of bean product production as claimed in claim 3 is characterized in that with the manufacture method of coagulating agent, also comprises, adds food-grade calcium chloride and sodium chloride in the described phytic acid of adjusting pH value.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011102641478A CN102987182A (en) | 2011-09-08 | 2011-09-08 | Coagulating agent used in soybean product production, and preparation method thereof |
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| CN2011102641478A CN102987182A (en) | 2011-09-08 | 2011-09-08 | Coagulating agent used in soybean product production, and preparation method thereof |
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| CN102987182A true CN102987182A (en) | 2013-03-27 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112493412A (en) * | 2020-11-18 | 2021-03-16 | 吉林医药学院 | Slurry silkworm chrysalis bean curd and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112493412A (en) * | 2020-11-18 | 2021-03-16 | 吉林医药学院 | Slurry silkworm chrysalis bean curd and preparation method thereof |
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Application publication date: 20130327 |