CN103689111A - Preparation method of highly digestible beancurd - Google Patents
Preparation method of highly digestible beancurd Download PDFInfo
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- CN103689111A CN103689111A CN201310648916.3A CN201310648916A CN103689111A CN 103689111 A CN103689111 A CN 103689111A CN 201310648916 A CN201310648916 A CN 201310648916A CN 103689111 A CN103689111 A CN 103689111A
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Abstract
The invention belongs to the field of beancurd food processing, and relates to a preparation method of highly digestible beancurd. The preparation method comprises the following steps: cleaning and soaking beans, grinding wet beans into soybean milk dregs by adding water, pouring the soybean milk dregs in a cloth bag and filtering raw soybean milk, and heating the raw soybean milk to prepare cooked soybean milk. The preparation method is characterized by specifically comprising the following steps: adding a papain solution after cooling the cooked soybean milk, uniformly stirring, continuously placing the cooked soybean milk and adding glucolactone and a hawthorn solution when cooling the cooked soybean milk to 35-40 DEG C, wrapping the soybean milk by using cloth after uniformly stirring, covering a wood board, and piling stone on the wood board for gelling and forming to obtain organic beancurd. The beancurd prepared by the preparation method is tender and smooth in mouth feel, and rich in nutritional ingredients; 20-45 percent of protein macromolecules in the beancurd are decomposed into micromolecule amino acids and polypeptides, so that the beancurd is beneficial to the absorption of a human body, and the hawthorn is beneficial to digestive absorption of intestines and stomach.
Description
Technical field
The invention belongs to bean curd food manufacture field, relate to a kind of preparation method who contains papain bean curd easy to digest.
Background technology
Bean curd is that to take soya bean, green soya bean, black soya bean be raw material, through immersion, defibrination, filtration, mashing off, refinement, solidify with operations such as moulding process the most extensively, one of the most popular Cooking Materials.The protein content of bean curd and bean-curd product is higher than soybean, and bean curd albumen belongs to adequate proteins, not only contains eight seed amino acids of needed by human, and its ratio also approaches human body needs, and nutrition balance is higher.Bean curd also contains fat, carbohydrate, vitamin and mineral matter etc.Theory of traditional Chinese medical science thinks, bean curd taste is sweet cool in nature, enters spleen, stomach, large intestine channel, have beneficial gas and in, promote the production of body fluid moisturize, clearing heat and detoxicating effect, can, in order to treat cute conjunctivitis, to quench one's thirst, separate sulphur, liquor poison etc.Though can bean curd good, eat more and also have fraud, excessive also can health risk.Bean curd is excessive to be eaten harmful to be because contain a large amount of vegetable proteins in bean curd, to be not easy to digestion.And because traditional bean curd nutritive value is mainly that protein content is abundant, other nutritive element contents are low, do not reach the sufficient effect of comprehensive nutrition.
Papain is mainly present in papaya cauline leaf and fruit, in the milk of immature fruit, content is the highest, and because of its good stability, proteolytic activity is strong, and multiple proteins is all had to good degradation, be widely used at present all conglomeraties.In food service industry, for tenderization, beer clarification, feed addictive and fish processing; In industrial trade, for Gelatin production, the depilation of degumming silkworm cocoons leather etc.; In medical and health industry, for diseases such as anthelmintic, treatment indigestion, various inflammation and oedema.
In sum, for solving the stodgy problem of albumen in bean curd, the present invention adds papain in bean curd, overcomes the above problems.
Summary of the invention
The invention provides a kind of preparation method who is easy to digest bean curd, added a small amount of papain and hawthorn solution in this bean curd, papain makes the protein in bean curd be easier to digest and assimilate.
To achieve these goals, the present invention has adopted following technical scheme:
A kind of preparation method of bean curd easy to digest, bean or pea are cleaned and soaked, in wet bean or pea, add the water mill of 1 ~ 3 times of volume to become soya-bean milk slag, soya-bean milk slag is poured into and in cloth bag, is leached raw soya-bean milk, raw soya-bean milk keeps 1`3min to obtain ripe soya-bean milk after being heated to 100 ~ 110 ℃, ripe soya-bean milk adds papain solution to stir after being cooled to 70 ~ 85 ℃, papain solution content in ripe soya-bean milk is 5 ~ 10%, ripe soya-bean milk continuation placement adds glucolactone and hawthorn solution while being cooled to 35 ~ 40 ℃, glucolactone and hawthorn solution content in ripe soya-bean milk is respectively 0.5 ~ 5% and 0.5 ~ 2%, after stirring, with cloth, wrap ripe soya-bean milk, cover plank, the upper stone of heap is placed 1 ~ 3h gel forming onboard, obtain organic bean curd.
The principle that realizes of the present invention:
In traditional soybean curd preparing technique, adopt heating that soybean protein is launched.And in enzymatic coagulation technique, papain is under specific hydrolysising condition, its system free ammonia base and protein surface hydrophobicity change.In curd gel forming process, be first that soybean protein suitably launches, make originally in protein molecule inside-SH ,-S-S-and hydrophobic amino acid expose, and then by the interaction between protein molecule, makes protein aggregation form gel.Papain can make soybean protein solidify, enzyme reaction condition is 85 ℃, 7.5% protein concentration, consumption is 510 enzyme activity units/g protein, and to be 221.1s papain play an important role aspect hydrophobic soybean protein is intermolecular gelling time mutually.And in bean curd, add haw juice solution, regulate bean curd taste and promotion to digest and assimilate.
As further restriction of the present invention, in described papain solution, contain 30 ~ 50% papains, contain 0.5 ~ 2.5% cysteine or any in sulfurous propylhomoserin or sodium iso-vc, surplus is water.
As further restriction of the present invention, the hawthorn that contains 5-15% in described hawthorn solution, the salt that contains 0.1-0.3%, surplus is water.The preparation of hawthorn solution is that hawthorn is cleaned and removed after seed, and hawthorn and water are put into fruit juice mixer according to weight ratio 5-15g:100g and is broken into hawthorn solution.
As further restriction of the present invention, described bean or pea are any or their composition in soya bean, red bean, black soya bean, green soya bean.
Advantage of the present invention:
1. by utilizing the enzymatic reaction of papain, control effective dose and the course of reaction of papain, macromolecular nutriment in bean-curd product (as protein, fat, maltose, cellulose etc.) can be hydrolyzed into small-molecule substance (as amino acid or polypeptide etc.), solve bean-curd product and have the problem that is not easy to digestion.The bean curd mouthfeel preparing is fresh and tender smooth, nutritious, use after testing the bean-curd product that papain prepares to be obviously improved with respect to amino acid, content of peptides in traditional bean curd goods, in bean curd, 20 ~ 45% protein macromolecule is broken down into little molecule amino acid, polypeptide, is conducive to absorption of human body.And in bean curd, add haw juice solution, regulate bean curd taste and promotion to digest and assimilate.
2. the preparation technology of bean-curd product of the present invention is simple; use organic additive glucolactone to replace traditional inorganic additive magnesium chloride, calcium sulfate; not only make product green health, harmless more; coordinate papain gelatification; save step and time, be easy to accomplish scale production.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described, but protection scope of the present invention is not limited to these embodiment.
Embodiment 1:
In the papain solution of using in the present embodiment, contain 30% papain, contain 0.5% cysteine, surplus is water.In described hawthorn solution, contain 10% hawthorn, contain 0.1% salt, surplus is water.Described bean or pea are soya bean.
Bean or pea are cleaned and soaked, in wet bean or pea, add the water mill of 3 times of volumes to become soya-bean milk slag, soya-bean milk slag is poured into and in cloth bag, is leached raw soya-bean milk, raw soya-bean milk keeps 3min to obtain ripe soya-bean milk after being heated to 100 ℃, ripe soya-bean milk adds papain solution to stir after being cooled to 85 ℃, papain solution content in ripe soya-bean milk is 10%, ripe soya-bean milk continuation placement adds glucolactone and hawthorn solution while being cooled to 40 ℃, glucolactone and hawthorn solution content in ripe soya-bean milk is respectively 5% and 2%, after stirring, with cloth, wrap ripe soya-bean milk, cover plank, the upper stone of heap is placed 3h gel forming onboard, obtain organic bean curd.
In organic bean curd that the present embodiment obtains, 20 ~ 25% protein macromolecule is broken down into little molecule amino acid, polypeptide, and the content of chitosan oligosaccharide reaches 0.05%.
Embodiment 2:
In the papain solution of using in the present embodiment, contain 50% papain, contain 2.5% sulfurous propylhomoserin, surplus is water.In described hawthorn solution, contain 5% hawthorn, contain 0.3% salt, surplus is water.Described bean or pea are green soya bean.
Bean or pea are cleaned and soaked, in wet bean or pea, add the water mill of 1 times of volume to become soya-bean milk slag, soya-bean milk slag is poured into and in cloth bag, is leached raw soya-bean milk, raw soya-bean milk keeps 2min to obtain ripe soya-bean milk after being heated to 100 ℃, ripe soya-bean milk adds papain solution to stir after being cooled to 70 ℃, papain solution content in ripe soya-bean milk is 10%, ripe soya-bean milk continuation placement adds glucolactone and hawthorn solution while being cooled to 35 ~ 37 ℃, glucolactone and hawthorn solution content in ripe soya-bean milk is respectively 0.5% and 0.5%, after stirring, with cloth, wrap ripe soya-bean milk, cover plank, the upper stone of heap is placed 1h gel forming onboard, obtain organic bean curd.
In organic bean curd that the present embodiment obtains, 40 ~ 45% protein macromolecule is broken down into little molecule amino acid, polypeptide, and the content of chitosan oligosaccharide reaches 1.35 ~ 1.50%.
Embodiment 3:
In the papain solution of using in the present embodiment, contain 40% papain, contain in 1.5% sodium iso-vc, surplus is water.In described hawthorn solution, contain 15% hawthorn, contain 0.25% salt, surplus is water.Described bean or pea are the composition that soya bean, red bean mix according to the part by weight of 100g:10g.
Bean or pea are cleaned and soaked, in wet bean or pea, add the water mill of 3 times of volumes to become soya-bean milk slag, soya-bean milk slag is poured into and in cloth bag, is leached raw soya-bean milk, raw soya-bean milk keeps 1min to obtain ripe soya-bean milk after being heated to 110 ℃, ripe soya-bean milk adds papain solution to stir after being cooled to 75 ~ 80 ℃, papain solution content in ripe soya-bean milk is 5 ~ 7%, ripe soya-bean milk continuation placement adds glucolactone and hawthorn solution while being cooled to 38 ~ 40 ℃, glucolactone and hawthorn solution content in ripe soya-bean milk is respectively 3.5% and 1.5%, after stirring, with cloth, wrap ripe soya-bean milk, cover plank, the upper stone of heap is placed 2h gel forming onboard, obtain organic bean curd.
In organic bean curd that the present embodiment obtains, 30 ~ 35% protein macromolecule is broken down into little molecule amino acid, polypeptide, and the content of chitosan oligosaccharide reaches 0.80%.
Claims (4)
1. the preparation method of a bean curd easy to digest, bean or pea are cleaned and soaked, in wet bean or pea, add the water mill of 1 ~ 3 times of volume to become soya-bean milk slag, soya-bean milk slag is poured into and in cloth bag, is leached raw soya-bean milk, raw soya-bean milk keeps 1`3min to obtain ripe soya-bean milk after being heated to 100 ~ 110 ℃, it is characterized in that: ripe soya-bean milk adds papain solution to stir after being cooled to 70 ~ 85 ℃, papain solution content in ripe soya-bean milk is 5 ~ 10%, ripe soya-bean milk continuation placement adds glucolactone and hawthorn solution while being cooled to 35 ~ 40 ℃, glucolactone and hawthorn solution content in ripe soya-bean milk is respectively 0.5 ~ 5% and 0.5 ~ 2%, after stirring, with cloth, wrap ripe soya-bean milk, cover plank, the upper stone of heap is placed 1 ~ 3h gel forming onboard, obtain organic bean curd.
2. the preparation method of bean curd easy to digest according to claim 1, is characterized in that: in described papain solution, contain 30 ~ 50% papains, contain 0.5 ~ 2.5% cysteine or any in sulfurous propylhomoserin or sodium iso-vc, surplus is water.
3. the preparation method of bean curd easy to digest according to claim 1 and 2, is characterized in that: the hawthorn that contains 5-15% in described hawthorn solution, and the salt that contains 0.1-0.3%, surplus is water.
4. the preparation method of bean curd easy to digest according to claim 1, is characterized in that: described bean or pea are any or their composition in soya bean, red bean, black soya bean, green soya bean.
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| CN201310648916.3A CN103689111A (en) | 2013-12-06 | 2013-12-06 | Preparation method of highly digestible beancurd |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851258A (en) * | 2016-05-11 | 2016-08-17 | 安徽红花食品有限公司 | Stomach-strengthening digestion-promoting tofu and making method thereof |
| CN106615199A (en) * | 2016-12-09 | 2017-05-10 | 重庆渝金源食品有限公司 | Peanut soybean gluten and preparation method thereof |
| CN109042902A (en) * | 2018-08-30 | 2018-12-21 | 西宁福豆福食品有限公司 | A kind of water forwarding method of crispy-skinned beancurd |
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| EP0244152A2 (en) * | 1986-04-28 | 1987-11-04 | Fujisawa Pharmaceutical Co., Ltd. | A coagulant for a novel yoghurt-like food, and novel yoghurt-like foods manufactured with use of the coagulant |
| CN1561802A (en) * | 2004-04-01 | 2005-01-12 | 江南大学 | Process for producing quick solvent and quick coagulating convenient bean curd powder |
| CN101406274A (en) * | 2008-11-13 | 2009-04-15 | 淮阴工学院 | Method for producing inner ester bean curd |
| CN101584432A (en) * | 2008-05-23 | 2009-11-25 | 娄霞 | Method for making beancurd |
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2013
- 2013-12-06 CN CN201310648916.3A patent/CN103689111A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0244152A2 (en) * | 1986-04-28 | 1987-11-04 | Fujisawa Pharmaceutical Co., Ltd. | A coagulant for a novel yoghurt-like food, and novel yoghurt-like foods manufactured with use of the coagulant |
| CN1561802A (en) * | 2004-04-01 | 2005-01-12 | 江南大学 | Process for producing quick solvent and quick coagulating convenient bean curd powder |
| CN101584432A (en) * | 2008-05-23 | 2009-11-25 | 娄霞 | Method for making beancurd |
| CN101406274A (en) * | 2008-11-13 | 2009-04-15 | 淮阴工学院 | Method for producing inner ester bean curd |
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| 曾洁 等: "《豆类食品加工》", 31 March 2011, 北京化学工业出版社 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851258A (en) * | 2016-05-11 | 2016-08-17 | 安徽红花食品有限公司 | Stomach-strengthening digestion-promoting tofu and making method thereof |
| CN106615199A (en) * | 2016-12-09 | 2017-05-10 | 重庆渝金源食品有限公司 | Peanut soybean gluten and preparation method thereof |
| CN109042902A (en) * | 2018-08-30 | 2018-12-21 | 西宁福豆福食品有限公司 | A kind of water forwarding method of crispy-skinned beancurd |
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Application publication date: 20140402 |