CN103120221A - Method for preparing bean curd - Google Patents
Method for preparing bean curd Download PDFInfo
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- CN103120221A CN103120221A CN2013100467160A CN201310046716A CN103120221A CN 103120221 A CN103120221 A CN 103120221A CN 2013100467160 A CN2013100467160 A CN 2013100467160A CN 201310046716 A CN201310046716 A CN 201310046716A CN 103120221 A CN103120221 A CN 103120221A
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Abstract
The invention relates to a method for preparing bean curd. The method comprises the following steps: cleaning soybeans, pulping the soybeans with water according to the soybean-water ratio of 1:(4-8), filtering, defoaming the filtrate, and preparing soya-bean milk; and stirring the soya-bean milk in a stirrer at the stirring speed of 300-500 revolutions per minute, stirring and adding an aqueous solution of egg shell calcium lactate which is pre-mixed uniformly and a corn cross-linked starch aqueous solution, uniformly mixing, adding a transglutaminase aqueous solution at the pasting temperature of 15-25 DEG C for pasting, standing for 20-30 minutes in a water bath at the temperature of 50-65 DEG C, continuously raising the temperature to be 80-85 DEG C, solidifying for 10-15 minutes, inactivating enzyme activities, cooling and forming to prepare the finished bean curd product. The method has the beneficial effects that the prepared bean curd has the characteristics of strong bean aroma, exquisite taste, high elasticity and the like, and the reaction speed of the calcium salt and soybean protein can be delayed, so that salt-coagulant bean curd processing in an industrialization or large-scale production manner can be probably realized.
Description
(1) technical field
The present invention relates to a kind of egg shell calcium lactate, corn crosslinked starch and glutamine transaminage of utilizing and make the method for bean curd as compound coagulant.
(2) background technology
During traditional bean curd is produced, (main chemical compositions is calcium sulfate (CaSO to common gypsum
4)) or halogen (being magnesium chloride) as coagulating agent, the bean curd of making has retentiveness poor, lacks the shortcomings such as soy flavor and standing time be unsuitable long.When doing coagulating agent with gypsum, have unavoidably calcium sulfate residual in bean curd, make bean curd with certain bitter taste, even some local gypsum used mostly are industrial gypsum, and too much edible meeting cause adverse effect to health.One of coagulating agent that this product is selected is the egg shell calcium lactate, takes from common egg shell, is made into the calcium lactate crystal by calcining, neutralization, concentrated step.Egg shell is that its calcium content of biogenetic derivation is abundant, and the Animal nutrition experimental study shows: egg-shell meal is a dietary calcium source that can extensively obtain.In recent years, the researcher is studied from the utilization of the aspects such as food-processing industry, feed industry, chemical industry and medical science to eggshell, 0.5～1% the edible egg-shell meal that adds the flour consumption in Chinese style noodles and solar eclipse tangent plane, the intensity of face has obtained reinforcement, and dough chewiness, mechanical adaptability improve.Add edible egg-shell meal in the fish products such as the poultry meat products such as sausage and fish cream, adherence and elasticity are improved.be used for from domestic and international comprehensive utilization to egg shell, not yet see the relevant egg shell that utilizes and be used for as coagulating agent the research that bean curd solidifies, problem combines the utilization of Chinese traditional bean curd processing with egg shell calcium lactate resource first, rationally recycle egg shell and make the high calcium lactate of dissolubility as the coagulating agent making bean curd of bean curd, and overcome by composite corn crosslinked starch and glutamine transaminage (TG enzyme) bean curd that alone calcium salt makes and have retentiveness poor, mouthfeel is thicker, the shortcomings such as bitter taste are arranged, make the bean curd of making have a beany flavour strong, delicate mouthfeel, the characteristics such as flexible also can delay calcium salt and problem that the soybean protein reaction speed is too fast, make the salt coagulating agent become possibility as the filling Tofu processing.For further promote the development of China's tradition salt bean curd coagulant in practice, promote the traditional food industrialization, promote the scientific and technological content of traditional bean curd processing.Application of composite by egg shell calcium lactate, corn crosslinked starch and TG enzyme, 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.
(3) summary of the invention
The purpose of this invention is to provide a kind of method of making bean curd, its product beany flavour is strong, delicate mouthfeel, flexible and can delay calcium salt and soybean protein reaction speed.
A kind of method of making bean curd, described method comprises the following steps:
1) preparation soya-bean milk: get the mass ratio 1:4 of soybean and water～8, will be after washing soybean and water making beating, filtration, make soya-bean milk after getting the filtrate froth breaking;
2) preparation tofu product: the soya-bean milk that step 1) is obtained stirs under with 300～500 rev/mins of mixing speeds at mixer, add while stirring the aqueous solution and the corn crosslinked starch aqueous solution that are pre-mixed uniform egg shell calcium lactate, add again the glutamine transaminage aqueous solution to put into 50～65 ℃ of water-bath crouching brain 20～30min after mixing after carrying out a slurry at the some slurry temperature of 15～25 ℃, continue to be warming up to 80～85 ℃, solidify 10～15min, with the enzyme that goes out cooling forming alive, make tofu product; Egg shell calcium lactate quality in the aqueous solution of described egg shell calcium lactate is counted 0.20～0.26g/100ml with the soya-bean milk volume, and the glutamine transaminage quality that the corn crosslinked starch quality in the described corn crosslinked starch aqueous solution is counted in 0.08～0.14g/100ml, the described glutamine transaminage aqueous solution with the soya-bean milk volume is counted 0.020～0.025g/100ml with the soya-bean milk volume; The volume of the total water in the described egg shell calcium lactate aqueous solution, the described corn crosslinked starch aqueous solution and the described glutamine transaminage aqueous solution counts 2.5～5.0% with the soya-bean milk volume, described egg shell calcium lactate prepares as follows: water clean clean and dry egg shell, shatter, the egg-shell meal after the calcination ashing directly reacts at normal temperatures and pressures with lactic acid, the mass ratio of described egg-shell meal and lactic acid is 1:4, get reactant liquor more after filtration, get that filtrate is concentrated, oven dry makes.
Described egg shell calcium lactate prepares as follows: water cleans clean oven dry egg shell, shatters, 700 ℃～900 ℃ calcination ashing get egg-shell meal, after described egg-shell meal and lactic acid directly react at normal temperatures and pressures, use again the quantitative filter paper suction filtration, remove impurity, last filtrate is concentrated, oven dry, makes the egg shell calcium lactate; The mass ratio of described egg-shell meal and lactic acid is 1:4.
Step 2) incorporation time of the described egg shell calcium lactate aqueous solution and the described corn crosslinked starch aqueous solution is controlled in 20～60min.
The described froth breaking of step 1) is that to add quality be that the edible defoaming agent (production of Changde City Kang Li food additives factory) of soybean quality 0.10% stirs froth breaking, and described edible defoaming agent quality is composed as follows: 48% glycerin monostearate, 15% precipitated calcium carbonate, 4% phosphatide, 3% dimethyl silicone polymer.
Step 1) prepares soya-bean milk and carries out as follows: first will soak in water after washing soybean, then soaked soybean is pulled out, removal of impurities, water clean after, making beating, through 120 purpose filter-cloth filterings, filtrate adds 0.10% edible defoaming agent of soybean quality to stir froth breaking when boiling to 60～70 ℃, continue to boil and keep the boiling 5～10min after, with 120 order filter-cloth filterings, filtrate is cooled to 10～25 ℃, be soya-bean milk, standby; The mass ratio 1:4 of described soybean and water～8.
The described immersion of step 1) is carried out one of as follows: during 35 ℃～30 ℃ of (1) water temperatures, soak 8～10h, during 30 ℃～15 ℃ of (2) water temperatures, soak 10～14h.
The invention has the beneficial effects as follows: the present invention is directed to the drawback that exists at traditional salt making beancurd by using beancurd coagulator coagulating agent, as calcium sulfate, be generally chemical synthesis or extract from mineral, gypsum used mostly is industrial gypsum, too much edible unfavorable to health, usually the reaction speed of salt coagulating agent and soybean protein is very fast, can not realize the filling Tofu processing, is unfavorable for industrial-scale production.the principle of solidifying according to the Solidification Characteristics of soybean protein and salt and soybean protein, with calcium salt and corn crosslinked starch, the TG enzyme organically combines the reaction speed that has not only delayed salt coagulating agent and soybean protein, make the salt coagulating agent realize that the filling Tofu processing becomes possibility, the filling processing technology that breaks traditions is only used the single situation of glucolactone, bean curd organoleptic quality and gel strength have been improved simultaneously, the strong consumption of egg shell calcium lactate dissolubility that adds is easy to control, avoided calcium sulfate poorly soluble, consumption is wayward, the shortcomings such as quality of finished is unstable, and the egg shell calcium lactate is easily absorbed by body, nutrition and the security of this NEW TYPE OF COMPOSITE bean curd coagulant have been embodied.
(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: after first soybean (northeast soybean) being cleaned, by soybean: water is the 1:3(w/w, g/g) soak 10h in 25 ℃ of water, then soaked soybean is pulled out, removal of impurities, clean, by soybean: water is the 1:6 making beating, filtrate after 120 purpose filter-cloth filterings adds 0.10% edible defoaming agent of soybean quality when boiling to 70 ℃ (Changzhou Kang Li food additives factories produces, wherein, the edible defoaming agent chief component is as follows: 48% glycerin monostearate, 15% precipitated calcium carbonate, 4% phosphatide, 3% dimethyl silicone polymer) stir froth breaking, continue to boil and keep the boiling 5min after, after the filtrate that obtains with 120 order filter-cloth filterings is cooled to 15 ℃, stir under with 300 rev/mins of mixing speeds at mixer, add while stirring that to be pre-mixed uniform mass concentration be that 0.23% the egg shell calcium lactate aqueous solution and mass concentration are 0.08% corn crosslinked starch (the high bright biochemical technology group Suzhou peak starch Science and Technology Ltd.) aqueous solution, adding mass concentration after mixing is 0.025% glutamine transaminage (I type again, Taixing City Dong Sheng Food Co., Ltd, enzyme activity 100u/g) solution is after carrying out a slurry at the some slurry temperature of 25 ℃, packing, sealing, packing, soya-bean milk is put into 55 ℃ of water-bath crouching brain 30min, continue to be warming up to 80 ~ 85 ℃, solidify 10 ~ 15min, enzyme is lived to go out, cooling forming, make tofu product, product quality detects:
Detection method is according to GB2711-2003 " non-Fermented bean product and gluten sanitary standard " moisture
Assay: with reference to GB/T5009.3-2003;
Protein: with reference to GB/T5009.5-2003;
Microorganism is pressed the method check of GB/T4789.18-2003 regulation.Testing result such as following table 1:
Table 1 egg shell calcium lactate, corn crosslinked starch and TG enzyme compound coagulant tofu quality index
Embodiment 2
first with after washing soybean, by soybean: water is the 1:3(w/w, g/g) soak 10h in 25 ℃ of water, then soaked soybean is pulled out, removal of impurities, clean, by soybean: water is the 1:6 making beating, filtrate after 120 purpose filter-cloth filterings adds 0.10% edible defoaming agent of soybean quality when boiling to 70 ℃ (Changzhou Kang Li food additives factories produces, wherein, the edible defoaming agent chief component is as follows: 48% glycerin monostearate, 15% precipitated calcium carbonate, 4% phosphatide, 3% dimethyl silicone polymer) stir froth breaking, after keeping boiling 5min, after the filtrate that obtains with 120 order filter-cloth filterings is cooled to 15 ℃, stir under with 300 rev/mins of mixing speeds at mixer, add while stirring that to be pre-mixed uniform mass concentration be that 0.23% the egg shell calcium lactate aqueous solution and mass concentration are 0.08% the corn crosslinked starch aqueous solution, adding mass concentration after mixing is that 0.025 glutamine transaminage is after carrying out a slurry at the some slurry temperature of 25 ℃ again, packing, sealing, packing, crouching brain 30min, continue to be warming up to 80 ~ 85 ℃, solidify 10 ~ 15min, enzyme is lived to go out, cooling forming, make tofu product, product quality detects data and sees Table 1.
Embodiment 3
first with after washing soybean, by soybean: water is the 1:3(w/w, g/g) soak 12h in 20 ℃ of water, then soaked soybean is pulled out, removal of impurities, clean, by soybean: water is the 1:6 making beating, filtrate after 120 purpose filter-cloth filterings adds 0.10% edible defoaming agent of soybean quality when boiling to 65 ℃ (Changzhou Kang Li food additives factories produces, wherein, the edible defoaming agent chief component is as follows: 48% glycerin monostearate, 15% precipitated calcium carbonate, 4% phosphatide, 3% dimethyl silicone polymer) stir froth breaking, after keeping boiling 5min, after the filtrate that obtains with 120 order filter-cloth filterings is cooled to 15 ℃, stir under with 300 rev/mins of mixing speeds at mixer, add while stirring that to be pre-mixed uniform mass concentration be that 0.23% the egg shell calcium lactate aqueous solution and mass concentration are 0.10% the corn crosslinked starch aqueous solution, adding mass concentration after mixing is that 0.025% glutamine transaminage is after carrying out a slurry at the some slurry temperature of 25 ℃ again, packing, sealing, packing, soya-bean milk is put into 55 ℃ of water-bath crouching brain 30min, continue to be warming up to 80 ~ 85 ℃, solidify 10 ~ 15min, enzyme is lived to go out, cooling forming, make tofu product, product quality detects data and sees Table 1.
Embodiment 4
first with after washing soybean, by soybean: water is the 1:3(w/w, g/g) soak 12h in 20 ℃ of water, then soaked soybean is pulled out, removal of impurities, clean, by soybean: water is the 1:6 making beating, filtrate after 120 purpose filter-cloth filterings adds 0.10% edible defoaming agent of soybean quality when boiling to 65 ℃ (Changzhou Kang Li food additives factories produces, wherein, the edible defoaming agent chief component is as follows: 48% glycerin monostearate, 15% precipitated calcium carbonate, 4% phosphatide, 3% dimethyl silicone polymer) stir froth breaking, after keeping boiling 5min, after the filtrate that obtains with 120 order filter-cloth filterings is cooled to 15 ℃, stir under with 300 rev/mins of mixing speeds at mixer, add while stirring that to be pre-mixed uniform mass concentration be that 0.23% egg shell calcium lactate solution and mass concentration are 0.12% corn crosslinked starch solution, adding mass concentration after mixing is that 0.025% glutamine transaminage is after carrying out a slurry at the some slurry temperature of 25 ℃ again, packing, sealing, packing, soya-bean milk is put into 55 ℃ of water-bath crouching brain 30min, continue to be warming up to 80 ~ 85 ℃, solidify 10 ~ 15min, enzyme is lived to go out, cooling forming, make tofu product, product quality detects data and sees Table 1.
Claims (6)
1. method of making bean curd, described method comprises the following steps:
1) preparation soya-bean milk: get the mass ratio 1:4 of soybean and water～8, will be after washing soybean and the water making beating, filtration makes soya-bean milk after getting the filtrate froth breaking;
2) preparation tofu product: the soya-bean milk that step 1) is obtained stirs under with 300～500 rev/mins of mixing speeds at mixer, add while stirring the aqueous solution and the corn crosslinked starch aqueous solution that are pre-mixed uniform egg shell calcium lactate, add again the glutamine transaminage aqueous solution to put into 50～65 ℃ of water-bath crouching brain 20～30min after mixing after carrying out a slurry at the some slurry temperature of 15～25 ℃, continue to be warming up to 80～85 ℃, solidify 10～15min, with the enzyme that goes out cooling forming alive, make tofu product; Egg shell calcium lactate quality in the aqueous solution of described egg shell calcium lactate is counted 0.20～0.26g/100ml with the soya-bean milk volume, and the glutamine transaminage quality that the corn crosslinked starch quality in the described corn crosslinked starch aqueous solution is counted in 0.08～0.14g/100ml, the described glutamine transaminage aqueous solution with the soya-bean milk volume is counted 0.020～0.025g/100ml with the soya-bean milk volume; The volume of the total water in the described egg shell calcium lactate aqueous solution, the described corn crosslinked starch aqueous solution and the described glutamine transaminage aqueous solution counts 2.5～5.0% with the soya-bean milk volume, described egg shell calcium lactate prepares as follows: water clean clean and dry egg shell, shatter, the egg-shell meal after the calcination ashing directly reacts at normal temperatures and pressures with lactic acid, the mass ratio of described egg-shell meal and lactic acid is 1:4, get reactant liquor more after filtration, get that filtrate is concentrated, oven dry makes.
2. the method for making bean curd as claimed in claim 1, it is characterized in that, described egg shell calcium lactate prepares as follows: water cleans clean oven dry egg shell, shatters, 700 ℃～900 ℃ calcination ashing get egg-shell meal, after described egg-shell meal and described lactic acid directly react at normal temperatures and pressures, use again the quantitative filter paper suction filtration, remove impurity, the filtrate that obtains at last is concentrated, oven dry makes the egg shell calcium lactate; The mass ratio of described egg-shell meal and lactic acid is 1:4.
3. the method for claim 1, is characterized in that: step 2) the described incorporation time that is pre-mixed the uniform egg shell calcium lactate aqueous solution and the described corn crosslinked starch aqueous solution is controlled in 20～60min.
4. the method for claim 1, it is characterized in that: the described froth breaking of step 1) is that to add quality be that the edible defoaming agent of soybean quality 0.10% stirs froth breaking, and described edible defoaming agent quality is composed as follows: 48% glycerin monostearate, 15% precipitated calcium carbonate, 4% phosphatide, 3% dimethyl silicone polymer.
5. the method for claim 1, it is characterized in that: step 1) prepares soya-bean milk and carries out as follows: first will soak in water after washing soybean, then soaked soybean is pulled out, removal of impurities, water clean after, making beating, through 120 purpose filter-cloth filterings, filtrate adds 0.10% edible defoaming agent of soybean quality to stir froth breaking when boiling to 60～70 ℃, continue to boil and the 5～10min that keeps seething with excitement after, with 120 order filter-cloth filterings, filtrate is cooled to 10～25 ℃, is soya-bean milk, and is standby; The mass ratio 1:4 of described soybean and water～8.
6. method as claimed in claim 5 is characterized in that the described immersion of step 1) carries out one of as follows: during 35 ℃～30 ℃ of (1) water temperatures, soak 8～10h, during 30 ℃～15 ℃ of (2) water temperatures, soak 10～14h.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107348012A (en) * | 2017-09-11 | 2017-11-17 | 金菜地食品股份有限公司 | A kind of processing method of bean curd and tender bean curd and processed bean curd |
| CN109527113A (en) * | 2018-12-26 | 2019-03-29 | 中国农业大学 | A kind of enzyme modification freeze-dried type instant beancurd and preparation method thereof |
| CN109527114A (en) * | 2018-12-26 | 2019-03-29 | 中国农业大学 | A kind of freeze-dried type instant beancurd and preparation method thereof |
| CN110419586A (en) * | 2019-05-26 | 2019-11-08 | 铜仁学院 | A kind of Japanese Premna cured leaf angle's bean curd and preparation method thereof |
| CN115414709A (en) * | 2022-09-23 | 2022-12-02 | 江苏四新界面剂科技有限公司 | Defoaming agent for soybean protein and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348012A (en) * | 2017-09-11 | 2017-11-17 | 金菜地食品股份有限公司 | A kind of processing method of bean curd and tender bean curd and processed bean curd |
| CN107348012B (en) * | 2017-09-11 | 2018-04-10 | 金菜地食品股份有限公司 | A kind of processing method of bean curd and tender bean curd and processed bean curd |
| CN109527113A (en) * | 2018-12-26 | 2019-03-29 | 中国农业大学 | A kind of enzyme modification freeze-dried type instant beancurd and preparation method thereof |
| CN109527114A (en) * | 2018-12-26 | 2019-03-29 | 中国农业大学 | A kind of freeze-dried type instant beancurd and preparation method thereof |
| CN109527113B (en) * | 2018-12-26 | 2020-12-22 | 中国农业大学 | Enzyme modified freeze-dried instant bean curd and preparation method thereof |
| CN109527114B (en) * | 2018-12-26 | 2021-05-11 | 中国农业大学 | Freeze-dried instant bean curd and preparation method thereof |
| CN110419586A (en) * | 2019-05-26 | 2019-11-08 | 铜仁学院 | A kind of Japanese Premna cured leaf angle's bean curd and preparation method thereof |
| CN115414709A (en) * | 2022-09-23 | 2022-12-02 | 江苏四新界面剂科技有限公司 | Defoaming agent for soybean protein and preparation method thereof |
| CN115414709B (en) * | 2022-09-23 | 2023-10-03 | 江苏四新界面剂科技有限公司 | Defoaming agent for soybean protein and preparation method thereof |
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Application publication date: 20130529 |