CN103549032B

CN103549032B - Method for preparing novel delicious red alga polypeptide lactone bean curd

Info

Publication number: CN103549032B
Application number: CN201310562217.7A
Authority: CN
Inventors: 魏玉西; 崔育倩; 于佳; 王玉; 王文洁; 韩宇坚; 张伟艺; 訾晓娜
Original assignee: Qingdao University
Current assignee: Qingdao University
Priority date: 2013-11-05
Filing date: 2013-11-05
Publication date: 2015-01-07
Anticipated expiration: 2033-11-05
Also published as: CN103549032A

Abstract

The invention relates to a method for preparing novel delicious red alga polypeptide lactone bean curd by taking red algae and soybeans as raw materials. The method comprises the following steps: preprocessing red algae, enzymatically hydrolyzing, mixing, and forming; specially comprises the steps: drying a red alga cake at the temperature of 40-50 DEG C grinding the dried red alga cake by a high-speed grinder to obtain alga powder, mixing the alga powder with distilled water in a weight ratio of 1 to (45-50) (w:w), stirring in a constant-temperature pot at the temperature of 40-45 DEG C for 30 minutes, and carrying out freezing-thawing and ultrasonic breaking for 0.5-1 hour; adding protease in a weight ratio of the red alga powder to the protease being 100 to (0.6-1.0) (w:w), enzymatically hydrolyzing at the temperature of 45-50 DEG C for 4 hours, and filtering to obtain enzymatically hydrolyzed filter liquor; adding the distilled water in soybeans in a weight ratio of the soybeans to the distilled water being 1 to (8-10) (w:w) for soaking the soybeans, and carrying out grinding and boiling to obtain cooked soybean milk; adding the enzymatically hydrolyzed filter liquor into the cooled cooked soybean milk in a volume ratio of the enzymatically hydrolyzed filter liquor to the soybean milk being 1 to (4-5) (w:w), adding a proper amount of gluconic acid-delta-lactone, uniformly stirring, and carrying out standing and solidifying at the temperature of 80-85 DEG C for 30-40 minutes to obtain the novel delicious red alga polypeptide lactone bean curd. The method is simple and convenient; the novel delicious red alga polypeptide lactone bean curd is rich in active red alga polypeptides, has the purple color of the red algae, and is delicious in taste; the high-protein red algae can be utilized in a high-valued manner.

Description

The preparation method of novel delicious red algae polypeptide inner ester bean curd

Technical field:

The present invention relates to one utilizes high protein content red algae and soybean to be raw material, through high-valued, clean processing step, realize red algae protein efficiency utilization and make delicious red algae polypeptide inner ester bean curd.

Background technology:

Bean curd is that China Han dynasty Liu An invents, the maximum traditional soybean food of volume of production and marketing, because it has high protein, low-fat outstanding advantages and become generally acknowledged ultimate food, extensively favors by domestic foreign resident.Meanwhile, local flavor is the important quality attribute of food, is also the important reference that people select food items.Inner ester bean curd glucono-δ-lactone is the bean curd that coagulating agent is produced, and the water retention of bean curd is improved, and bean curd quality is delicate, glossy, good palatability, more likes by the common people.

Laver is the general designation of Rhodophyta Porphyra marine alga, is one of large economical alga of China three.Before Han dynasty, just there is the record of edible laver in China, and it is regarded as one of precious seafood delights always, and taste is very delicious, the nutritional labeling containing multiple needed by human.Particularly strikingly, more than fresh mushroom 9 times of its protein content, every 100 grams of dry lavers containing protein up to 25 ~ 30 grams, and its protein nutritive value and medical value high.At present, China has become one of big country of the production and processing of three laver resources and utilization in the world, Main Cultivars has Porphyra yezoensis (Porphyra yezoensis) and porphyra haitanensis (Porphyra haitanensis) two kinds, produces laver dry product more than 10,000 ton per year.Wherein, Porphyra yezoensis is mainly in Shandong Province and Jiangsu Province's cultivation, and porphyra haitanensis mainly cultivates in southern province.For a long time, because laver process technology falls behind, product is lacked competitiveness, and reason makes laver industry create far away due economic worth to cause export channel not smooth etc.According to another report, Marine Red Alga Polysiphonia Urceolata also belongs to Rhodophyta, and primary growth is on intertidal zone reef and economic culturing marine products frame (cage), and crude protein content accounts for more than 30% of dry weight and stock number is large, but is not yet developed.

The present invention is conceived to the higher value application of high protein content red algae resource, makes red algae polypeptide bean curd by being used for after protein digestion in red algae.As to add the serial bean curd that red algae polypeptide is characteristic, not only change the solid color of original bean curd in appearance, make it to become tempting purple, thus the appetite of people can be caused, and in nutritional labeling, also add polysaccharide, free amino acid, trace element etc. contained in red algae, make product have the feature of nutrition delicious food.Meanwhile, red algae more polypeptide also has the different physiological roles such as anti-oxidant, hypotensive, antibacterial concurrently.Therefore, on products and marketing, existing common inner ester bean curd is compared, and has obvious nutritional quality advantage and technical advantage.

Summary of the invention:

To the object of the present invention is to provide with high protein content red algae and soybean as raw material, produce the method for novel red algae polypeptide inner ester bean curd.

To achieve these goals, main process of the present invention comprises red algae pretreatment, enzymolysis, mixed slurry and the processing step such as shaping, wherein

Red algae pretreatment: by red algae cake in 40 ~ 50 DEG C of oven dry, pulverizes (crossing 20 mesh sieves) with high speed disintegrator and namely obtains red algae powder; By red algae powder and distilled water, (w: w) mix, stirred after 30 minutes in 40 ~ 45 DEG C of constant temperature pots, and freezing with thawing (twice), last uses ultrasonic disruption machine process 0.5 ~ 1 hour after melting again by 1: 45 ~ 50;

Enzymolysis: according to red algae powder: protease=100: 0.6 ~ 1.0 (w: w) add protease (neutral proteinase or compound protease), 45 ~ 50 DEG C of enzymolysis 4 hours, filters to obtain filtrate after enzymolysis;

Mixed slurry is with shaping: get appropriate soybean by soybean: distilled water=1: 8 ~ 10 (w: w) adding distil water soaks, then through defibrination, filter, boil to obtain ripe soya-bean milk.According to filtrate after enzymolysis: soya-bean milk=1: 4 ~ 5 (v: v) filtrate after enzymolysis is joined in cooled ripe soya-bean milk, add the glucono-δ-lactone accounting for total solution weight 0.25% ~ 0.3% again, stir evenly rear mixed solution and be placed in 80 ~ 85 DEG C of crouching brains and after 30 ~ 40 minutes, namely obtain delicious red algae polypeptide inner ester bean curd.

Present invention process process is easy, and products obtained therefrom not only color and luster is red algae feature purple, and is rich in red algae polypeptide and free amino acid, trace element etc.Therefore, product had both kept the delicious local flavor of red algae feature, and red algae polypeptide still has the multiple physiologically actives such as anti-oxidant, antibacterial, hypotensive.This novel delicious red algae polypeptide inner ester bean curd, compared with inner ester bean curd product existing on market, has obvious advantage.

Detailed description of the invention:

Below by example, the present invention is further elaborated:

Example 1: by porphyra haitanensis cake 1.1kg in 45 DEG C of oven dry, pulverizes (crossing 20 mesh sieves) with high speed disintegrator and obtains porphyra haitanensis powder 1kg; By 1kg porphyra haitanensis powder and the mixing of 50kg distilled water, stir after 30 minutes in 40 DEG C of constant temperature pots, freezing with thawing (twice), last uses ultrasonic disruption crusher machine 1 hour after melting again; Add 10g neutral proteinase, enzymolysis 4 hours at 45 DEG C of temperature, filter to get filtrate 48L; Get 24kg soybean and add 217L distilled water immersion, then through defibrination, filter, boil to obtain ripe soya-bean milk 197L; Filtrate (48L) is added in cooled ripe soya-bean milk (197L), then adds 600g glucono-δ-lactone, stir evenly rear mixed solution and be placed in 85 DEG C of crouching brains and after 40 minutes, namely obtain delicious red algae polypeptide inner ester bean curd.

Example 2: by porphyra haitanensis cake 1.1kg in 45 DEG C of oven dry, pulverizes (crossing 20 mesh sieves) with high speed disintegrator and obtains porphyra haitanensis powder 1kg; By 1kg porphyra haitanensis powder and the mixing of 50kg distilled water, stir after 30 minutes in 40 DEG C of constant temperature pots, freezing with thawing (twice), last uses ultrasonic disruption crusher machine 1 hour after melting again; Add 10g compound protease, enzymolysis 4 hours at 50 DEG C of temperature, filter to get filtrate 48L; Get 24kg soybean and add 217L distilled water immersion, then through defibrination, filter, boil to obtain ripe soya-bean milk 197L; Filtrate (48L) is added in cooled ripe soya-bean milk (197L), then adds 600g glucono-δ-lactone, stir evenly rear mixed solution and be placed in 85 DEG C of crouching brains and after 40 minutes, namely obtain delicious red algae polypeptide inner ester bean curd.

Example 3: step and method are with example 1 or example 2, and other high protein content red algae such as Porphyra yezoensis, Marine Red Alga Polysiphonia Urceolata chosen by red algae raw material, its quality preparing delicious red algae polypeptide inner ester bean curd is identical with porphyra haitanensis or close.

Claims

1. the preparation method of novel delicious red algae polypeptide inner ester bean curd, comprises the steps:

Red algae pretreatment: by red algae cake in 40 ~ 50 DEG C of oven dry, crosses 20 mesh sieves after pulverizing namely obtain red algae powder with high speed disintegrator; By red algae powder and distilled water by weight 1: 45 ~ 50 mixing, stir after 30 minutes in 40 ~ 45 DEG C of constant temperature pots, freezing with thawing twice, last uses ultrasonic disruption machine process 0.5 ~ 1 hour after melting again;

Enzymolysis: add neutral proteinase or compound protease according to red algae powder and protease weight ratio 100: 0.6 ~ 1.0,45 ~ 50 DEG C of enzymolysis 4 hours, filters to obtain filtrate after enzymolysis;

Mixed slurry is with shaping: get appropriate soybean and soak by soybean and distilled water weight ratio 1: 8 ~ 10 adding distil water, then through defibrination, filter, boil to obtain ripe soya-bean milk; According to filtrate after enzymolysis and soya-bean milk volume ratio 1: 4 ~ 5, filtrate after enzymolysis is joined in cooled ripe soya-bean milk, add the glucono-δ-lactone accounting for mixed solution gross weight 0.25% ~ 0.3% again, stir evenly and be placed on 80 ~ 85 DEG C of crouching brains and after 30 ~ 40 minutes, namely obtain delicious red algae polypeptide inner ester bean curd;

The preparation method of described novel delicious red algae polypeptide inner ester bean curd, is characterized in that swelling, the broken rear direct neutral proteinase of red algae powder distilled water or compound protease enzymolysis;

The preparation method of described novel delicious red algae polypeptide inner ester bean curd, it is characterized in that red algae comprises porphyra haitanensis, Porphyra yezoensis, Marine Red Alga Polysiphonia Urceolata, and gross protein value accounts for other red algae of dry weight more than 20%.