CN103583708A - Color protection method of instant dried bean curd sticks - Google Patents
Color protection method of instant dried bean curd sticks Download PDFInfo
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- CN103583708A CN103583708A CN201310559385.0A CN201310559385A CN103583708A CN 103583708 A CN103583708 A CN 103583708A CN 201310559385 A CN201310559385 A CN 201310559385A CN 103583708 A CN103583708 A CN 103583708A
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Abstract
The invention relates to a color protection method of instant dried bean curd sticks, belongs to the technical field of deep processing of agricultural products, and aims to provide a color protection method of the instant dried bean curd sticks. The instant dried bean curd sticks are snack food prepared with technologies of softening, seasoning, vacuum packaging, high-temperature sterilization and the like, can be eaten once a bag is opened, and taste delicious; the browning process of the instant dried bean curd sticks is accelerated easily due to the heat effect of the high-temperature sterilization technology, and the appearance quality of the instant dried bean curd sticks is influenced; but the instant dried bean curd sticks processed with the color protection method provided by the invention is excellent in sensory quality, free from preservatives, safe and healthy.
Description
Technical field
The present invention relates to a kind of color protecting method of instant bean milk rolls, particularly the color protecting method of high-temperature sterilization instant bean milk rolls, belongs to deep-processing technical field of agricultural products.
Technical background
Bean curd stick is one of famous national characters food of China, has very high nutritive value.Generally in bean curd stick, contain protein approximately 50%, fat approximately 28%, wherein also contains a large amount of unrighted acids, take linoleic acid as main, and containing cholesterol, normal eating can be improved cardiovascular function, the amino acid in supplementary human body.Instant bean milk rolls is the leisure food that bean curd stick forms through explained hereafter such as softening seasoning, vacuum packaging, high-temperature sterilizations, instant bagged, delicious flavour.Instant bean milk rolls water activity is high, nutritious, need to carry out certain sterilization processing, and to extend its shelf life, and the fuel factor of process for sterilizing is easy to accelerate the process of instant bean milk rolls non-enzymatic browning, thereby has a strong impact on its exterior quality.
In order to extend the storage life of food, people adopt different means to make microorganism loss of activity in food processing process, delay or stop its growth, add anticorrisive agent and be a kind of wherein food antiseptic method easy to use, effective.But along with socioeconomic progress, people are more and more higher to the security requirement of food, the use of food mould-proof antisepsis antistaling agent is also progressively to minimizing with without the future development adding.High-temperature sterilization be food under the condition higher than 100 ℃, keep certain hour, thereby kill the sterilizing methods of microorganism in food, be a kind of reliable physical sterilization method.Instant bean milk rolls is rich in amino acid, protein and sugar class material, carries out hot-working under the condition higher than 100 ℃, and Maillard reaction speed is high, non-enzymatic browning heighten degree, thus affected the exterior quality of product.
The factor that affects Maillard reaction speed mainly comprises concentration of substrate (sugar and amino acid), temperature, pH, water activity and oxygen etc.Concentration of substrate is higher, and Maillard reaction speed is higher; 10 ℃ of the every raisings of temperature, Maillard reaction speed approximately increases by 3 ~ 5 times; In the scope of pH3 ~ 9, Maillard reaction generally aggravates with the rising of pH value; Water activity is 0.3 ~ 0.7 o'clock, and reaction rate is very fast; The existence of oxygen is easy to the carrying out of accelerated reaction.Bean curd stick is processed as after instant bean milk rolls, and in order to guarantee suitable mouthfeel taste, water activity is generally 0.80 left and right.Instant bean milk rolls adopts 121 ℃, maintains the high-temperature sterilization method of 20min, and under the condition without interpolation mildew and rot resistant freshness-retaining agent, normal temperature storage can reach more than 6 months.And experiment shows, lower than the high-temperature sterilization of this temperature, shelf life is undesirable.Therefore, in the process of instant bean milk rolls, water activity and high-temperature sterilization temperature are immutable factor, and reduce concentration of substrate, control pH and reduce oxygen, become the possible approaches that suppresses brown stain process.
Chinese invention patent 01139778.0 discloses a kind of instant bean milk rolls, and finished product is faint yellow softening bar.It is selected free from insect pests, without the dry rot bamboo that goes mouldy, immerses in the solution that concentration that clean water and chlorine dioxide bactericide be made into is 200ppm, and under air-proof condition, soak at room temperature, about 15 hours, softens processing.Pull control out dry, under aseptic condition, carry out vacuum plastic bag packing.When edible, open instant.Under normal temperature, can store about 45 days, cold storage is about 90 days.Free from insect pests mildew phenomena.Packed and transported is not afraid of extrusion and collision.
Chinese invention patent 201210027925.6 discloses the processing method of a kind of convenience bean curd stick braised in soy sauce, belong to a kind of processing method that facilitates bean curd stick food, described processing method operates in accordance with the following steps: step 1, making bean curd stick, washing soybean is soaked 8 to 10 hours, then polished pulping mashing off, take off again pole operation and obtain bean curd stick semi-finished product, resulting bean curd stick semi-finished product are smoked, after having smoked, obtain bean curd stick finished product; Step 2, in the bean curd stick finished product obtaining, add flavoring bag braised in soy sauce, green vegetable bun to wrap and mix with oil, and the mixed proportion of flavoring bag braised in soy sauce and bean curd stick finished product is 1: 5 to 1: 8, the present invention is under hot conditions, the tasty technology of novel gas-containing cooking and high temperature high pressure sterilizing technology are combined, make the convenience of can normal temperature placing bean curd stick food braised in soy sauce.This product is edible after can heating by methods such as microwave or boilings, and multiple tastes is convenient and swift.
Above-mentioned instant bean milk rolls is made through operations such as softening, tasty, packing, sterilizings.The instant bean milk rolls storage at normal temperature phase without high-temperature sterilization is 45 days, is difficult to meet the requirement of market to the product shelf phase, and does not adopt color preservation technology, directly carries out high-temperature sterilization and easily causes instant bean milk rolls color and luster dim, affects organoleptic quality.At present, have no the relevant report of instant bean milk rolls color preservation technology.
A color protecting method for instant bean milk rolls, belongs to deep-processing technical field of agricultural products, and object is to provide a kind of color protecting method of instant bean milk rolls.The fuel factor of instant bean milk rolls high-temperature sterilizing process, is easy to accelerate the process of instant bean milk rolls brown stain, thereby affects its exterior quality.Adopt the instant bean milk rolls organoleptic quality of this color protecting method processing good, not containing anticorrisive agent, safety and Health.
Summary of the invention
The object of the invention is for a kind of color protecting method of instant bean milk rolls is provided, the color protecting method of this instant bean milk rolls, not only can solve the browning that instant bean milk rolls causes because of high-temperature sterilization, and method is simple.Adopt the instant bean milk rolls organoleptic quality of this color protecting method processing good,, containing anticorrisive agent, safety and Health, not can be used as instant leisure food.
In order to reach object of the present invention, the technical scheme of taking comprises the following steps:
1) preparation baste;
2) clean bean curd stick is soaked in baste, synchronously protects look, softening and seasoning;
3) bean curd stick after soaking is cut successively, packing and high-temperature sterilization.
The color protecting method of instant bean milk rolls, comprises 1000 mass parts water in the formula of baste, 16 ~ 18 mass parts natrium citricums and 18 ~ 20 mass parts D-araboascorbic acids; The temperature of soaking is 60 ℃ ~ 65 ℃, and the time is 30min ~ 40min.
Prepared instant bean milk rolls, in order to reach best mouthfeel, the moisture content of instant bean milk rolls should be controlled at 35-45%.
In described immersion, refer to the bean curd stick after cleaning be immersed in to protecting in look baste of modulation in advance, complete simultaneously softening, protect look and seasoning.Through test, the temperature of immersion is lower than 60 ℃, and bean curd stick absorb water slow, surpasses 100min man-hour, and soaking temperature is higher than 65 ℃, due to high temperature and moisture penetration inhomogeneous, bean curd stick surface texture is destroyed seriously.
The invention has the advantages that the instant bean milk rolls organoleptic quality that adopts this color protecting method to process is good,, containing anticorrisive agent, safety and Health, not can be used as instant leisure food.
The specific embodiment
With specific embodiment, the invention will be further described below:
Embodiment mono-
The color protecting method step of original flavor instant bean milk rolls is as follows: 1. select fresh cleaning bean curd stick (place of production: 500g Minhou county, Fujian Province), with clear water, rinse well; 2. the 500mL that fetches water, adds natrium citricum 8g, D-araboascorbic acid 9g, and salt 7.5g, white granulated sugar 10g, be mixed with and protect look baste; 3. bean curd stick is immersed in and protects in look baste, the temperature of immersion is 60 ℃, and the time is 40min; 4. the bean curd stick after soaking is drained, bean curd stick absorbs and protects after look baste, and quality increases to 650g, and recording moisture content is 40%; 5. the bean curd stick after draining is cut into the fritter of 3cm with cutter; 6. the bean curd stick fritter after cutting is carried out to vacuum packaging, every bag 13g; 7. the bean curd stick fritter of having packed is carried out to high-temperature sterilization, sterilising temp is 121 ℃, and the time is 20min, obtains original flavor instant bean milk rolls product, is designated as and protects colour cell.Contrast groups: other process conditions are constant, baste does not add natrium citricum and D-araboascorbic acid, be designated as contrast groups, adopt colour examining color difference meter comparative product color and luster, the instant bean milk rolls colour brightness value of not adding natrium citricum and D-araboascorbic acid in table 1 explanation baste is lower.This embodiment also illustrates and protects the necessity of adding natrium citricum and the D-araboascorbic acid of Sq in look baste, the adjustable pH value of natrium citricum, D-araboascorbic acid can reduce the concentration of oxygen, protect colour cell brightness value and improve 29% compared with contrast groups, this look that protects to instant bean milk rolls has obvious positive role.
Table 1 protects the difference of colour cell and contrast groups brightness value
Embodiment bis-
The color protecting method step of original flavor instant bean milk rolls is as follows: 1. select fresh cleaning bean curd stick (place of production: 500g Qingliu County, Fujian Province), with clear water, rinse well; 2. the 500mL that fetches water, adds natrium citricum 9g, D-araboascorbic acid 10g, and salt 8g, white granulated sugar 10g, be mixed with and protect look baste; 3. bean curd stick is immersed in and protects in look baste, the temperature of immersion is 65 ℃, and the time is 30min; 4. the bean curd stick after soaking is drained, bean curd stick absorbs and protects after look baste, and quality increases to 655g, records moisture content and is about 40%; 5. the bean curd stick after draining is cut into the fritter of 3cm with cutter; 6. the bean curd stick fritter after cutting is carried out to vacuum packaging, every bag 13g; 7. the bean curd stick fritter of having packed is carried out to high-temperature sterilization, sterilising temp is 121 ℃, and the time is 20min, obtains original flavor instant bean milk rolls product, is designated as and protects colour cell.Contrast groups 1: other process conditions are constant, adopts the method for noting juice seasoning, and baste is directly injected to packaging bag, bean curd stick is without immersion, and wherein formulation of flavoring liquid is with to protect colour cell identical, every packing 10g dry rot bamboo, inject 3g baste, after baste is by bean curd stick uniform absorption, vacuum packaging.Contrast groups 2: other process conditions are constant, adopt the method for noting juice seasoning, baste is directly injected to packaging bag, bean curd stick is without immersion, and wherein formulation of flavoring liquid is except not adding natrium citricum and D-araboascorbic acid, with to protect colour cell identical, every packing 10g dry rot bamboo, inject 3g baste, after baste is by bean curd stick uniform absorption, vacuum packaging.Each is organized instant bean milk rolls product and measures respectively its total sugar content and (be dried to after constant weight, according to mensuration second method of sucrose in GB/T 5009.8-2008 food) and brightness value L *, table 2 explanation is higher without the contrast groups total sugar content soaking, brightness value is lower, and the brightness value of contrast groups 2 that the baste of noting juice seasoning does not add natrium citricum and D-araboascorbic acid is minimum.This embodiment illustrates the immersion of certain hour, is conducive to the reduction of sugared concentration in bean curd stick, protects look have remarkable effect for instant bean milk rolls.
Table 2 protects the difference of colour cell and each contrast groups total sugar content and brightness value
Embodiment tri-
The color protecting method step of pungent instant bean milk rolls is as follows: 1. select fresh cleaning bean curd stick (place of production: Xuchang County, Henan Province) 500g, with clear water, rinse well; 2. the 500mL that fetches water, adds natrium citricum 9g, D-araboascorbic acid 10g, and salt 8g, capsicum 50g, white granulated sugar 10g, be mixed with and protect look baste; 3. bean curd stick is immersed in and protects in look baste, the temperature of immersion is 65 ℃, and the time is 30min; 4. the bean curd stick after soaking is drained; 5. the bean curd stick after draining is cut into the fritter of 3cm with cutter; 6. the bean curd stick fritter after cutting is carried out to vacuum packaging, every bag 13g; 7. the bean curd stick fritter of having packed is carried out to high-temperature sterilization, sterilising temp is 121 ℃, and the time is 20min, obtains pungent instant bean milk rolls product, is designated as and protects colour cell.Contrast groups 1: other process conditions are constant, protecting natrium citricum addition in look baste is 7.5g(1.5%); Contrast groups 2: other process conditions are constant, protecting natrium citricum addition in look baste is 7.0g(1.4%); Contrast groups 3: other process conditions are constant, protecting natrium citricum addition in look baste is 9.5g(1.9%).Table 3 explanation is in trial stretch, and instant bean milk rolls brightness value and natrium citricum addition are proportionate, but addition is 9.5g(1.9%) time, instant bean milk rolls taste has obvious tart flavour, should not adopt.
Table 3 protects the difference of colour cell and each contrast groups brightness value
Embodiment tetra-
The color protecting method step of pungent instant bean milk rolls is as follows: 1. select fresh cleaning bean curd stick (place of production: Yiwu, Zhejiang Province) 500g, with clear water, rinse well; 2. the 500mL that fetches water, adds natrium citricum 9g, D-araboascorbic acid 10g(2.0%), salt 8g, capsicum 50g, white granulated sugar 10g, be mixed with and protect look baste; 3. bean curd stick is immersed in and protects in look baste, the temperature of immersion is 65 ℃, and the time is 30min; 4. the bean curd stick after soaking is drained; 5. the bean curd stick after draining is cut into the fritter of 3cm with cutter; 6. the bean curd stick fritter after cutting is carried out to vacuum packaging, every bag 13g; 7. the bean curd stick fritter of having packed is carried out to high-temperature sterilization, sterilising temp is 121 ℃, and the time is 20min, obtains pungent instant bean milk rolls product, is designated as and protects colour cell.Contrast groups 1: other process conditions are constant, protecting D-araboascorbic acid addition in look baste is 8.5g(1.7%); Contrast groups 2: other process conditions are constant, protecting D-araboascorbic acid addition in look baste is 8.0g(1.6%); Contrast groups 3: other process conditions are constant, protecting D-araboascorbic acid addition in look baste is 10.5g(2.1%).Table 4 explanation instant bean milk rolls protects chromatic effect and improves with the increase of protecting D-araboascorbic acid addition in look baste, and after surpassing 2.0%, variation tends towards stability, therefore be limited to 2.0% in adding proportion.
Table 4 protects the difference of colour cell and each contrast groups brightness value
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (5)
1. a color protecting method for instant bean milk rolls, is characterized in that: comprise the following steps:
1) preparation baste;
2) clean bean curd stick is soaked in baste, synchronously protects look, softening and seasoning;
3) bean curd stick after soaking is cut successively, packing and high-temperature sterilization.
2. the color protecting method of instant bean milk rolls according to claim 1, is characterized in that: in the formula of baste, comprise 1000 mass parts water, 16 ~ 18 mass parts natrium citricums and 18 ~ 20 mass parts D-araboascorbic acids.
3. the color protecting method of instant bean milk rolls according to claim 1, is characterized in that: the temperature of immersion is 60 ℃ ~ 65 ℃, and the time is 30min ~ 40min.
4. the color protecting method of instant bean milk rolls according to claim 1, is characterized in that: the temperature of high-temperature sterilization is 115-125 ℃, and the time is 15-25min.
5. the instant bean milk rolls that color protecting method makes according to claim 1, is characterized in that: the moisture control of instant bean milk rolls is at 35-45%.
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Cited By (6)
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| CN106472710A (en) * | 2016-09-28 | 2017-03-08 | 许昌学院 | A kind of bubble green pepper bean curd stick instant food and preparation method thereof |
| CN107048290A (en) * | 2017-03-17 | 2017-08-18 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of nutrient fruit cream |
| CN108124973A (en) * | 2016-12-01 | 2018-06-08 | 广西威颜食品有限公司 | A kind of production method of spiral shell fragrance instant bean milk rolls |
| CN109430424A (en) * | 2018-12-21 | 2019-03-08 | 福建省农业科学院农业工程技术研究所 | A kind of nano-selenium rich tea powder bean curd stick and preparation method thereof |
| CN109430423A (en) * | 2018-12-21 | 2019-03-08 | 福建省农业科学院农业工程技术研究所 | A method of nutrition reinforced beancurd sticks are prepared using Se rich tea leftover bits and pieces |
| CN109845837A (en) * | 2019-03-27 | 2019-06-07 | 南京农业大学 | A kind of bamboo Preparation Method of fresh web rot of instant type |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106472710A (en) * | 2016-09-28 | 2017-03-08 | 许昌学院 | A kind of bubble green pepper bean curd stick instant food and preparation method thereof |
| CN108124973A (en) * | 2016-12-01 | 2018-06-08 | 广西威颜食品有限公司 | A kind of production method of spiral shell fragrance instant bean milk rolls |
| CN107048290A (en) * | 2017-03-17 | 2017-08-18 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of nutrient fruit cream |
| CN109430424A (en) * | 2018-12-21 | 2019-03-08 | 福建省农业科学院农业工程技术研究所 | A kind of nano-selenium rich tea powder bean curd stick and preparation method thereof |
| CN109430423A (en) * | 2018-12-21 | 2019-03-08 | 福建省农业科学院农业工程技术研究所 | A method of nutrition reinforced beancurd sticks are prepared using Se rich tea leftover bits and pieces |
| CN109845837A (en) * | 2019-03-27 | 2019-06-07 | 南京农业大学 | A kind of bamboo Preparation Method of fresh web rot of instant type |
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