CN103478278A - Green pepper juice lactone bean curd and preparation method thereof - Google Patents
Green pepper juice lactone bean curd and preparation method thereof Download PDFInfo
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Abstract
The invention discloses green pepper juice lactone bean curd and a preparation method thereof, which improve the flavor of traditional pure-soybean bean curd and improve the color to some extent. The green pepper juice lactone bean curd is prepared from the following raw materials: green peppers, soybeans, a color fixative, a defoaming agent and a coagulant, wherein the coagulant is gluconic acid-delta-lactone (GDL), and the color fixative is an ascorbic acid. The preparation method for the green pepper juice lactone bean curd comprises a preparation method for green pepper juice and a preparation method for lactone bean curd. The preparation method for green pepper juice includes the steps of preparing fresh green peppers, washing, dicing, blanching, mashing, filtering and obtaining the green pepper juice; the preparation method for the lactone bean curd includes the steps of selecting soybeans, weighing, washing, soaking, grinding, stewing, cooling, adding a certain quantity of the green pepper juice and stirring, coagulating, placing into a box die, sealing, heating and preserving heat, and cooling and forming. Neutralization of the cold and cool bean curd and the warm and hot green peppers is realized through the lactone bean curd added with the green pepper juice, so that not only is the nutritive value of the bean curd improved, but also the application range of the bean curd is enlarged, and the crowd eating the bean curd is more widespread.
Description
Technical field
The present invention relates to a kind of preparation method of bean curd, especially relate to a kind of green pepper juice inner ester bean curd and preparation method thereof.
Background technology
In soybean, the content of protein, up to 35%～45%, is the outstanding person of protein content in all cereal crops, and 8 seed amino acids that contain needed by human, belongs to full price albumen.Soybean contains multiple bioactive ingredients, and as isoflavones, phytic acid, phosphatide, compound sugar etc., isoflavones wherein is the healthy ingredient of Recent study hot topic especially, has to suppress cancer, prevent osteoporosis, reduce the effect such as cholesterol.Green pepper flavor is hot, hot in nature, enter the heart, the spleen channel.Warming spleen and stomach for dispelling cold is arranged, the effect of appetite-stimulating indigestion-relieving.Cure mainly cold stagnant stomachache, vomit, rush down the diseases such as dysentery, pernio, deficiency-cold in spleen and stomach, cold.Green pepper can strengthen people's muscle power, the fatigue that alleviation causes because of work, life stress, and also contain the citrin that can promote vitamin C to absorb in green pepper, even if the heating vitamin C can not run off yet, the fragrant pungent that its distinctive capsicum is strong and contained capsicim energy saliva stimulating and the secretion of gastric juice, increase appetite, promote intestines peristalsis, prevent constipation, and the active ingredient capsicim of capsicum is a kind of polyphenoils, it can stop the metabolism of cells involved, thereby stops the Carcinogenesis of cell tissue, reduces the incidence of cancer cell.Capsicim can also promote fatty metabolism in addition, prevents that body fat from accumulating, and is conducive to the lowering blood-fat and reducing weight diseases prevention; It can also prevent and treat scurvy, and bleeding gums, anaemia, nagiopasthyrosis are had to auxiliary therapeutic action.The hot temperature of green pepper, can reduce body temperature by sweating, after having eaten the green pepper with the suffering flavor, can palpitate quickly, cutaneous vasodilation, make us feeling hottish, so the traditional Chinese medical science is the same with capsicum to its view, the saying of warming the middle warmer and descending qi, dispelling cold and removing dampness is arranged, and the alleviation myalgia, therefore there is stronger antipyretic effect.
Bean curd is the vegetable protein food of high-quality, is rich in the food of multiple proteins, vitamin and mineral matter, and the soy proteinaceous digestibility of whole grain is only 65%, and, after being processed into bean curd, human body greatly improves and reaches more than 90% soy proteinaceous absorption rate.But tradition processing is raw material mainly with soybean, and taste and color and luster are single, the kind that is suitable for special population is few very few especially, and along with China's rapid development of economy, the production novel tofu has become current problem demanding prompt solution.
Summary of the invention
Technical problem to be solved by this invention is: a kind of green pepper juice inner ester bean curd is provided, and the purer soya tofu of taste improves, and applicable crowd significantly increases.
For solving the problems of the technologies described above, technical scheme of the present invention is:
A kind of green pepper juice inner ester bean curd, is characterized in that, by following raw material, made: green pepper, soybean, color stabilizer, defoamer, coagulating agent.
Preferably, described coagulating agent is glucono-δ-lactone; Described color stabilizer is ascorbic acid.
Wherein, glucono-δ-lactone (GDL): food stage, Fuyang City, Hangzhou food additives factory of rich spring; Defoamer: food stage, Jintan City three ambrosia product Co., Ltds; Color stabilizer: food stage, ascorbic acid (analyzing pure) Tianjin is large chemical reagent Co., Ltd forever.
The present invention also provides a kind of preparation method of green pepper juice inner ester bean curd, it is characterized in that, comprises the following steps:
(1) preparation method of green pepper juice
Choose fresh green pepper, dice, add blanching in 90 ℃ of water of color stabilizer, cooling, then add the water of 0.5 times of green pepper quality, making beating, through filter-cloth filtering, filtrate is green pepper juice;
(2) preparation method of inner ester bean curd
1. selecting of soybean, clean: choose full grains, the soybean that free from insect pests is gone mouldy, water flushing;
2. soak: by the soybeans soaking of selecting, described immersion water temperature is 15-20 ℃, and soak time is 12h;
3. making beating: add the about 5-9 of soya bean dry weight water doubly with automatically separating the fiberizer making beating;
4. mashing off: the soya-bean milk that step is up in is 3. poured in beaker, carries out mashing off on electromagnetic oven, and the soya-bean milk temperature adds 3-5 to drip froth breaking liquid during approximately to 80 ℃, stirs, and boils approximately 3-5min, constantly stirs simultaneously;
5. cooling and batching: add the green pepper juice prepared in step (1) when the soya-bean milk room temperature after boiling is cooled to 25-38 ℃, stir, then add the coagulating agent of soya-bean milk quality 0.27%-0.34% to carry out a slurry, stir;
6. heat tracing: the mixing material that step is obtained in is 5. packed in the box mould, and sealing is heated 20-30min in the constant water bath box of 80-90 ℃, and it is solidified;
7. cooling forming: the box mould is taken out from water bath, and cooling forming, obtain green pepper juice inner ester bean curd.
Preferably, described step (2) 3. in, the amount that adds water is 8 times of soya bean dry weight; Described step (2) 5. in, the amount that adds green pepper juice is 19% of soya-bean milk quality; The addition of described coagulating agent is 0.32% of soya-bean milk quality; Setting temperature is 80 ℃, and setting time is 25min.
Green pepper is of high nutritive value, aboundresources, and the method that green pepper is combined with soybean, the glucono-δ-lactone of take is produced a kind of all-ages green pepper juice inner ester bean curd as coagulating agent.Because green pepper contains a large amount of Vc, contain again a large amount of protein in bean curd, protein has certain protective effect to Vc, glucono-δ-lactone also has very strong protective effect to Vc simultaneously, can make the Vc work in-process be difficult for destroyed, thereby increase nutritive value and the designs and varieties of bean curd, enrich bean product market, in addition, bean curd is typical cold and cool property food, green pepper is warm property food, both match, reduced the cold and cool property of bean curd, make it have more universal applicability, and, compare traditional bean curd, the green pepper inner ester bean curd is of high nutritive value, bright in colour, mouthfeel is pure, the security of inner ester bean curd and productivity ratio all improve a lot than traditional bean curd on the other hand, are applicable to modern economy society to food production and safe requirement.This patent document is the mensuration of hardness, elasticity, adherence etc. by organoleptic quality, the texture characteristic of green pepper juice inner ester bean curd that different proportioning material experiments are produced, determine the best processing parameter of green pepper juice inner ester bean curd, to the production and processing for green pepper juice inner ester bean curd, provide certain scientific basis.
Adopted technique scheme, beneficial effect of the present invention is:
Added green pepper juice in the present invention, improved the local flavor of traditional pure soya tofu, and light green has been arranged on color and luster, perception improves to some extent, in addition, green pepper belongs to warm property food, and it is positive that warm property food belongs to, loose cold, Wen Jing, dredging collateral, the effect such as supporing yang being arranged, and added the inner ester bean curd of green pepper juice, and neutralized the cold and cool property of bean curd and the warm property of green pepper, not only improved the nutritive value of bean curd, and enlarged its scope of application, make its edible crowd more general.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described.
1 material and equipment
1.1 material and reagent
Soybean: require full seed, bright in color, free from insect pests, free from admixture, without the high quality soybean gone mouldy.
Green pepper: select that profile is full, color and luster is light green, glossy, meat is fine and smooth, smell micro-peppery slightly sweet, weigh the green pepper of feeling to have the powder face in the hand with hand.
Glucono-δ-lactone: food stage, Fuyang City, Hangzhou food additives factory of rich spring
Defoamer: food stage, Jintan City three ambrosia product Co., Ltds
Color stabilizer: ascorbic acid (analyzing pure), food stage, Tianjin is large chemical reagent Co., Ltd forever
1.2 instrument and equipment
2 experimental techniques
2.1 the preparation of green pepper juice
2.1.1 technological process
Fresh green pepper → clean → dice → blanching → making beating → filtration → green pepper juice
2.1.2 key points for operation
Dice and be put in blanching in 90 ℃ of hot water that add color stabilizer and the enzyme that goes out arranging fresh green pepper after washing, improve dish juice stability and crushing juice rate, add 50% water making beating after the green pepper of blanching is cooling, after filter-cloth filtering green pepper juice.
2.2 the preparation of inner ester bean curd
2.2.1 technological process
Select beans → weighing → cleaning → immersion → defibrination → mashing off (defoamer) → cooling → add stir → slurry (GDL) of quantitative green pepper juice → put into box mould → sealing → heat tracing → cooling forming
2.2.2 key points for operation
1. selecting of soybean, clean: select full grains, bright in color, free from insect pests, without the soya bean gone mouldy, water rinses several times foreign matter to remove the beans surface, dust, microorganism etc.
2. soak: the purpose of soybeans soaking is for softening eucaryotic cell structure, when grinding, easily breaks, and protein is easily leached, and increases pulping rate.Soy proteinaceous dissolving is relevant with many factors, as water quality, soak time and temperature etc.Soak water temperature and be generally 15-20 ℃, soak time is 12h, can control like this respiration of soybean, reduces the activity of various enzymes.
3. pull an oar: add the approximately separation fiberizer making beating automatically for water of 5-9 times of soya bean dry weight, defibrination, filtration complete simultaneously.
4. mashing off: the soya-bean milk of being up to is poured in beaker, carried out mashing off on electromagnetic oven, the pulp-water temperature adds-5 froth breaking liquid that prepare in advance during approximately to 80 ℃, prevent foam overflow, constantly stir, boil approximately 3-5min, should note continuous stirring when boiling soya-bean milk, prevent the bottom of a pan coking
5. cooling and batching: add the green pepper juice prepared in right amount when the soya-bean milk room temperature after boiling is cooled to 30 ℃ of left and right, stir, then add the coagulating agent GDL of the about 0.27%-0.34% of soybean milk quantity to carry out a slurry, stir.
6. heat tracing: cooled mixing material is packed in the box mould, and sealing is heated 20-30min in the constant water bath box of 80-90 ℃, and it is solidified.
7. cooling forming: the box mould is taken out from water bath to cooling forming.
2.3 the detection method of inner ester bean curd quality
2.3.1 inner ester bean curd hedonic scoring system
Select 10 sensitive to sense organ, through specialized training and examination, meet organoleptic analysis's requirement, be familiar with the sensory evaluation standard of bean curd, grasp the panelist of tofu quality feature, with reference to GB/T14159, bright and clear, soft, suitable, temperature is 20-25 ℃, humidity 60% left and right, constant temperature and humidity, air is fresh, without the chamber of judging of fragrance and evil assorted smell, made bean curd to be estimated, bean curd sensory evaluation standards of grading are as table 1.
Table 1 bean curd sensory evaluation standards of grading
2.3.2 inner ester bean curd texture testing method
Sample the high 10mm of sample at the middle part of green pepper juice inner ester bean curd with the circular sampler of diameter 20mm; The P50 aluminum cylindrical probe that adopts the QTS texture analyser to be equipped with carries out the mensuration that the inner ester bean curd texture characteristic is hardness, elasticity, adherence, the poly-property of glue, chewiness.Location parameter is set as follows: contact value (trigger point): 5g, desired value (target value): 100g, test speed (test speed): 30mm/min.
3 results and analysis
3.1 single factor experiment is determined the inner ester bean curd technological parameter
3.1.1 determining of beans water ratio
By soaking soya bean later, by beans water, than 1:6,1:7,1:8,1:9,1:10, pulled an oar respectively, setting the GDL addition is 0.30%, setting time is 30min, and setting temperature is 85 ℃ and makes inner ester bean curd, and the impact of beans water comparison inner ester bean curd organoleptic quality is in Table 2.
The impact of table 2 beans water comparison inner ester bean curd organoleptic quality
As shown in table 2, when beans water ratio is 1:5,1:6,1:7, bean curd is harder, and structural state is poor; The bean curd structural state of beans water when being 1:8,1:9 is good, and local flavor, color and luster are good, acceptable high, and sense organ TOP SCORES 39,37 is significantly higher than the evaluation total points of the bean curd under other ratio; And beans water is than the obvious variation of bean curd structural state when the 1:10, total points is lower, thus select organoleptic quality that beans water makes than for 1:8,1:9 the time preferably sample carry out further texture characteristic analysis, result is as shown in table 3.
The impact of table 3 beans water comparison inner ester bean curd texture characteristic
As shown in Table 3, the texture characteristics such as the inner ester bean curd hardness of making when beans water ratio is 1:8 and 1:9, elasticity, adherence are without significant difference, and structural state is all better, so, for the outstanding peculiar fragrance of soya bean, determine that beans water ratio is best for 1:8.
3.1.2GDL determining of addition
Press GDL addition 0.27%, 0.29%, 0.30%, 0.32%, 0.34%, beans water is than 1:8,85 ℃ of setting temperatures, and setting time 30min, produce 5 kinds of inner ester bean curds, it carried out to subjective appreciation, as table 4.
The impact of table 4GDL addition on the inner ester bean curd organoleptic quality
As shown in Table 4, bean curd structural state when the GDL addition is 0.27%, 0.29%, color and luster are poor, and the sense organ TOP SCORES is low; And when the GDL addition during at 0.30%-0.34% the bean curd structural state obviously improve, the mouthfeel color and luster also makes moderate progress, acceptable high, TOP SCORES significantly improves, the organoleptic quality of making when the GDL addition is 0.30%, 0.32%, 0.34% bean curd is preferably carried out matter structure instrument specificity analysis, in Table 5.
The impact of table 5GDL addition on lactone tofu texture characteristic
As shown in Table 5, when the GDL addition is 0.30%, the elasticity of bean curd is obviously less, hardness is larger again, the hardness of bean curd when addition is 0.32%, 0.34%, elasticity, bean curd when adherence etc. significantly are better than 0.30%, and, under the prerequisite that does not affect product quality, the addition of additive is the smaller the better, so select the addition of GDL, be 0.32%.
3.1.3 determining of setting temperature
Set setting temperature and be respectively 75 ℃, 80 ℃, 85 ℃, 90 ℃, 95 ℃, beans water is than being 1:8, and the GDL addition is 0.32%, and setting time 30min makes inner ester bean curd, setting temperature on the impact of bean curd organoleptic quality as table 6.
The impact of table 6 setting temperature on the inner ester bean curd organoleptic quality
As shown in Table 6, during 75 ℃ of setting temperatures, bean curd local flavor, mouthfeel, acceptable poor, TOP SCORES 30; When setting temperature is 80 ℃, 85 ℃, every organoleptic quality scoring is obviously higher, bean curd TOP SCORES 39,38; When setting temperature is 90 ℃, 95 ℃, the bean curd structural state is obviously poor, acceptable low, thus the organoleptic quality while selecting setting temperature to be 80 ℃, 85 ℃ preferably bean curd carry out the texture characteristic analysis, in Table 7.
The impact of table 7 setting temperature on lactone tofu texture characteristic
As shown in Table 7,80 ℃ of samples during than 85 ℃ hardness slightly little, elasticity is larger, adherence, the poly-property of glue, chewiness are without significant difference, so determine that setting temperature is 80 ℃.
3.1.4 determining of setting time
At beans water, than 1:8, the GDL addition is 0.32%, and 80 ℃ of setting temperatures are made as setting time respectively 15min, 20min, 25min, 30min, 35min making inner ester bean curd and it is carried out to subjective appreciation, as table 8.
The impact of table 8 setting time on the inner ester bean curd organoleptic quality
By table 8, be it seems, when setting time is 15min, 20min, bean curd is softer, and structural state is poor, TOP SCORES 28,30 minutes; When setting time is 25min and 30min, bean curd is neither too hard, nor too soft, acceptable high, TOP SCORES 38,38 minutes; When setting time is 35min, bean curd is harder, and mouthfeel is stiff, so bean curd organoleptic attribute when setting time is 25min, 30min is better.The bean curd that is 25min, 30min to setting time carries out the texture characteristic analysis, in Table 9.
The impact of table 9 setting time on lactone tofu texture characteristic
As shown in Table 9, the bean curd while with setting time, being 30min is compared, when setting time is 25min, the hardness less of bean curd, elasticity is relatively large, and adherence, chewiness etc. are without significant difference, so, in order to reduce production costs, selecting setting time is that 25min is best.
3.1.5 determining of green pepper juice addition
Press beans water than 1:8, GDL addition 0.32%, 80 ℃ of setting temperatures, setting time 25min, dish juice addition is respectively 15%, 17%, 19%, 21%, 23% and produces 5 kinds of inner ester bean curds, green pepper juice addition on the impact of lactone tofu quality as table 10.
The impact of g10 green pepper juice addition on the inner ester bean curd organoleptic quality
As shown in Table 10, during green pepper juice addition 15%, bean curd green pepper flavor is lighter, and color and luster is also more shallow; During addition 17%, 19%, the bean curd delicacy is smooth, and color and luster is even, acceptable high, and TOP SCORES 35,38 minutes is significantly higher than the total points of the bean curd that other ratio makes; During addition 21%, 23%, the bean curd structural state is poor, and mouthfeel is poor, and acceptable low, the organoleptic quality of making while therefore selecting green pepper juice addition to be 17%, 19% bean curd is preferably carried out the texture characteristic analysis, as following table 11.
The impact of table 11 green pepper juice addition on lactone tofu texture characteristic
As can be seen from Table 11, after adding green pepper juice, hardness, the chewiness of bean curd obviously reduce, and elasticity is substantially constant, are one of tofu quality is promoted greatly; A little better when when green pepper juice addition is 19%, the texture characteristics such as the hardness of bean curd, elasticity, adherence are 17% than addition, so determine that green pepper juice addition is 19%.
3.2 orthogonal test is determined the optimal processing parameter of inner ester bean curd
According to the experiment of single factor result, select beans water ratio, the GDL addition, setting temperature, setting time, 5 key factors such as green pepper juice addition are carried out 5 factor 4 horizontal quadrature tests, take sensory evaluation scores as index, and the orthogonal test factor level is in Table 12, and result of the test is in Table 13.
Table 12 orthogonal test factor table
Table 13 orthogonal experiments table
By table 13, be it seems, to orthogonal table extreme difference R
janalyzed, by extreme difference value RA>RE>RB>RC>RD, shown that the primary and secondary that affects each factor of green pepper juice inner ester bean curd quality is sequentially: beans water ratio>dish juice addition) GDL addition>setting temperature>setting time in the test horizontal extent.According to
it is A that the value size obtains having most excellent horizontal combination
3b
3c
2d
2e
3, beans water is than 1:8, green pepper juice addition 19%, and GDL addition 0.32%, 80 ℃ of setting temperatures, setting time 25min, consistent with the single factor experiment result.The texture characteristic such as elasticity, hardness is good, and the organoleptic quality of bean curd is the highest, and the bean curd structural state is good, delicate smooth as the jelly shape, and bean curd is bright light green acceptability by force.
4 conclusions
According to single factor experiment and orthogonal test, determine the optimal processing parameter that green pepper juice inner ester bean curd is made: beans water is than being 1:8, green pepper juice addition is 19%, the GDL addition is 0.32%, setting temperature is 80 ℃, setting time 25min, the primary and secondary of each influence factor is sequentially: beans water ratio>green pepper juice addition) GDL addition>setting temperature>setting time.
The present invention is not limited to above-mentioned concrete embodiment, and those of ordinary skill in the art is from above-mentioned design, and without performing creative labour, all conversion of having done, within all dropping on protection scope of the present invention.
Claims (4)
1. a green pepper juice inner ester bean curd, is characterized in that, by following raw material, made: green pepper, soybean, color stabilizer, defoamer, coagulating agent.
2. a kind of green pepper juice inner ester bean curd according to claim 1, is characterized in that, described coagulating agent is glucono-δ-lactone; Described color stabilizer is ascorbic acid.
3. the preparation method of a green pepper juice inner ester bean curd, is characterized in that, comprises the following steps:
(1) preparation method of green pepper juice
Choose fresh green pepper, dice, put into 90 ℃ of water blanchings that add color stabilizer, cooling, then add the water of 0.5 times of green pepper quality, making beating, through filter-cloth filtering, filtrate is green pepper juice;
(2) preparation method of inner ester bean curd
1. selecting of soybean, clean: choose full grains, the soybean that free from insect pests is gone mouldy, water flushing;
2. soak: by the soybeans soaking of selecting, described immersion water temperature is 15-20 ℃, and soak time is 12h;
3. making beating: add the about 5-9 of soybean dry weight water doubly with automatically separating the fiberizer making beating;
4. mashing off: the soya-bean milk that step is up in is 3. poured in beaker, carries out mashing off on electromagnetic oven, and the soya-bean milk temperature adds 3-5 froth breaking liquid during approximately to 80 ℃, stirs, and boils approximately 3-5min, constantly stirs simultaneously;
5. cooling and batching: add the green pepper juice prepared in step (1) when the soya-bean milk room temperature after boiling is cooled to 25-38 ℃, stir, then add the coagulating agent of soya-bean milk quality 0.27%-0.34% to carry out a slurry, stir;
6. heat tracing: the mixing material that step is obtained in is 5. packed in the box mould, and sealing is heated 20-30min in the constant water bath box of 80-90 ℃, and it is solidified;
7. cooling forming: the box mould is taken out from water bath, and cooling forming, obtain green pepper juice inner ester bean curd.
4. the preparation method of a kind of green pepper juice inner ester bean curd according to claim 3, is characterized in that,
Described step (2) 3. in, the amount that adds water is 8 times of soybean dry weight;
Described step (2) 5. in, the amount that adds green pepper juice is 19% of soya-bean milk quality; The addition of described coagulating agent is 0.32% of soya-bean milk quality; Setting temperature is 80 ℃, and setting time is 25min.
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| CN105747053A (en) * | 2014-12-18 | 2016-07-13 | 张文知 | Flavored beverage of tomato and hot pepper and coriander juice |
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| CN108157524A (en) * | 2018-03-27 | 2018-06-15 | 陕西科技大学 | A kind of potato bean curd and preparation method thereof |
| CN108935733A (en) * | 2018-05-30 | 2018-12-07 | 余庆县农家人绿色食品开发有限公司 | A kind of green pepper mold bean curd and preparation method thereof |
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