CN103734865A - Method for prolonging expiration date of bean curd - Google Patents
Method for prolonging expiration date of bean curd Download PDFInfo
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- CN103734865A CN103734865A CN201310707379.5A CN201310707379A CN103734865A CN 103734865 A CN103734865 A CN 103734865A CN 201310707379 A CN201310707379 A CN 201310707379A CN 103734865 A CN103734865 A CN 103734865A
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- bean curd
- yellow seriflux
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- life
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a method for prolonging the expiration date of bean curd and belongs to foods and the technical field of food processing. The method is a physical preservation method harmless to the texture of the bean curd and comprises the steps of putting the prepared fresh bean curd into a sterile box, pouring yellow seriflux into the sterile box until exactly submerging the bean curd, and sealing the sterile box by utilizing a polyvinyl plastic film. The method is a preservation technique harmless to the texture of the bean curd and has the beneficial effects that no preservative is added, the requirement of people on pursuing greed foods is met, and the disadvantages that the texture of the bean curd is changed, and the taste of the bean curd is declined when the bean curd preserved by utilizing existing physical methods are overcome.
Description
Technical field
The invention belongs to food and food processing technology field, specifically a kind of method that extends the bean curd shelf-life.
Background technology
Bean curd water content is high, and the high and pH value of protein content approaches neutral feature, suitable microbial growth breeding, and easily putrid and deteriorated, the shelf-life is short.Summer bean curd in bulk can only keep the freshness of half a day, also only keep the freshness of approximately a day winter, seriously restricts the development of bean curd industry, the bean curd shelf-life is the bottleneck of bean curd suitability for industrialized production.
So far, extend conventional method of bean curd shelf-life and have physics, chemical preservative and natural antiseptic agent.
1, physical method
(1) thermal sterilization
Bean curd is adopted to general sterilization, and antibacterial measure is difficult to prove effective, and strong thermal sterilization changes tofu quality, and the one, bean curd at high temperature shrinks phenomenon of losing water, and the 2nd, under high temperature will there is Maillard reaction in bean curd, affect outward appearance and the quality of bean curd.Under high temperature, in bean curd, protein easily changes, and causes the loss of nutritional labeling and Quality Down largely, even has a strong impact on bean curd digesting and assimilating in human body, therefore the application of thermal sterilization technology in bean curd is guaranteed the quality is restricted.
(2) radiation sterilizing
Be that food is exposed in the ray of enough energy to cause ion reaction, by the gene of destroy microorganisms, killed, thereby stop copying of cell.In 5～10kGy dosage range, the main nutrient composition such as protein in bean curd, fat content all do not produce marked change, but radiation must cause the structural damage of bean curd interior molecules, and generates novel substance, for the safety problem of irradiated food, still there is dispute.
(3) microwave disinfection
To utilize the fuel factor of microwave and non-thermal effect acting in conjunction to make bacterium lethal, the feature such as have that short, homogeneous heating of heat time, food nutrient composition and flavor substance destroy or loss is few, but because the product own characteristic of traditional bean curd causes fresh-keeping effect not very good, the application of microwave sterilization in beancurd fresh keeping exists certain limitation.
In addition, also someone attempts various cold sterilization technologies as superhigh pressure technique, and microorganism in bean curd is had to obvious bactericidal effect, but adopts high pressure technique equipment needed thereby costliness, and operation exists certain danger.
In sum: existing physical method extends the bean curd shelf-life, easily causes the variation of tofu texture, mouthfeel declines, and fails to reach the bactericidal effect of expection.
2, chemical preservative
Sodium Benzoate, potassium sorbate, calcium propionate and dehydro sodium acetate are in the food industry of current China, to use the most general broad spectrum activity chemical preservative, its antifungal mechanism is mainly to suppress the respiration of microorganism, cause its anabolism to be obstructed, finally make aqtocytolysis death, bacteriostasis is remarkable, but due to adding of chemical preservative, affect in varying degrees the local flavor of bean curd, and chemical preservative can bring adverse influence to human body.
3, natural antiseptic agent
Natural antiseptic agent is the antibacterial material being produced by microbial metabolism, mainly some organic acids, polypeptide or precursor peptide, its mechanism of action is mainly on cell membrane, to form micropore, cause membrane permeability to increase and energy production system destruction, because these materials are easy to enter microbial cell, thereby can promptly suppress microbial growth.But as natural food-preservative, must meet: 1) microbial antibiotic itself is completely harmless to human body; 2) in alimentary canal, be degraded to the normal composition of food; 3) food is heat-treated and is degraded to harmless composition; 4) do not affect archenteric flora; 5) do not affect the use of medicinal antibiotic.Though natural antiseptic agent is little to the side effect of food, separation and Extraction work is numerous and diverse, expensive.
There is dose-effect and the negative interaction to food quality in the use of natural antiseptic agent simultaneously, consumption does not reach antiseptic effect less, and consumption senior general affects local flavor and the quality of food.The narrower shortcoming of natural antiseptic agent ubiquity antimicrobial spectrum of now having developed.
In sum, adopt physics, chemistry and natural antiseptic agent to extend the bean curd shelf-life, all have some inevitable drawbacks.From production application, all fail to be applied in actual production, find a kind of bean curd keeping method safe, economic, harmless, nonhazardous effect and there is actual production meaning.
Summary of the invention
The object of the invention is to the method for the physical fresh-keeping bean curd of inventing a kind of harmless tofu texture, need not any anticorrisive agent, both met the requirement that people pursue pollution-free food, and overcome again existing physical method fresh-keeping bean curd and cause the shortcoming that tofu texture changes, mouthfeel declines.
A kind of method that extends the bean curd shelf-life of the present invention, is a kind of physics method for preserving of harmless tofu texture, is that the new fresh bean curd preparing is placed in to aseptic box, pours yellow seriflux into, just bean curd is flooded, then seals with vinyon book film; Indication yellow seriflux is fresh yellow seriflux, and through boiling 15～20min, is cooled to the yellow seriflux of normal temperature.The present invention is applicable to south bean curd, bei-tofu and wintercherry bean curd, is specially adapted to biological coagulation agent bean curd.
Bean curd prepared by the fresh-keeping biological coagulation agent of yellow seriflux that this method is prepared with biological coagulation agent, best results.In the time of 4 ℃, the bean curd shelf-life reaches 11～12d; In the time of 10 ℃, bean curd shelf-life 6～7d; In the time of 25 ℃, 2～3d also can guarantee the quality.The shelf-life of general bean curd in bulk in the time of 25 ℃ is as table 1.
Bean curd prepared by the yellow seriflux that above-mentioned indication is prepared with biological coagulation agent and biological coagulation agent, refer to that biological coagulation agent that inventor invents selects bean curd and the yellow seriflux of liquid bean curd gained, please see application for a patent for invention < < biological coagulation agent and preparation method thereof and application > >, application number 201310337953.2.
A kind of method that extends the bean curd shelf-life of the present invention, its operating procedure is as follows:
(1), get fresh yellow seriflux and boil 15～20min, be cooled to normal temperature;
(2), fresh processed bean curd is placed in to aseptic box;
(3), yellow seriflux that step (1) is cooled to normal temperature is poured in the aseptic box that bean curd is housed, and just bean curd is flooded;
(4), again with the sealing of vinyon book film.
invention effect:
1, utilize the fresh yellow seriflux of making bean curd generation as the carrier of preservation bean curd, not only reduce the wasting of resources, cleaner production, can also effectively alleviate waste water treatment load, for enterprise's pollution treatment reduces the heavy burdens.
2, this method can extend the shelf-life of bean curd, can keep again the intrinsic mouthfeel of bean curd, local flavor and matter structure, be a kind of physics preservation technology of harmless tofu texture, make up conventional physical method and chemistry and the deficiency of natural antiseptic agent, meet people and pursue the theory of pollution-free food, wholefood.
3, the waste water yellow seriflux that utilizes bean curd industry to produce, produces resource reutilization, realizes the production that recycles and economize on water of regenerated resources, will bring certain economic benefit and social benefit.
4, this method is gathered materials on the spot, simple, and operability, application are strong, is convenient to promote.
5, adopt the method bean curd of guaranteeing the quality, safety and sanitation, meet the requirement of modern food processing.
6, utilize the present invention to be used in bean curd prepared by biological coagulation agent.So-called biological coagulation agent, refers to that Lactococcus lactis subsp. lactis is at the coagulating agent that adds the certain hour that ferments in the sterilizing yellow seriflux of flour and be made, and with biological coagulation agent, selects and starches that to make bean curd be biological coagulating agent bean curd.Its preparation method is by the bean curd of applying for a patent 201310337953.2 making, preservation bean curd under 25 ℃, 10 ℃ of three common temperatures in bean curd production and processing, transportation and in selling and 4 ℃ of conditions, its shelf-life is respectively 2～3d, 6～7d, 11～12d, and the inventive method obviously extends the bean curd shelf-life.
The present invention is a kind of physics method for preserving of harmless tofu texture, has not only extended the shelf-life of bean curd but also can not change mouthfeel and the local flavor of bean curd, meets people and pursue the theory of pollution-free food, wholefood.
The present invention is a kind of physical method that extends the bean curd shelf-life, refers to the new fresh bean curd preparing is placed in to aseptic box, pours yellow seriflux into, just bean curd is flooded, then seals with vinyon book film.
The specific embodiment
Embodiment, follows these steps to operation:
(1), get fresh yellow seriflux and boil 15～20min, be cooled to normal temperature;
(2), fresh processed bean curd is placed in to aseptic box;
(3), yellow seriflux that step (1) is cooled to normal temperature is poured in the aseptic box that bean curd is housed, and just bean curd is flooded;
(4) again with the sealing of vinyon book film.
In the time of 25 ℃, through bean curd shelf-life of Preservation Treatment of the present invention as table 2.
Through biological coagulation agent bean curd condition of different temperatures bean curd shelf-life of Preservation Treatment of the present invention as table 3.
Table 3 is through the biological coagulation agent bean curd condition of different temperatures shelf-life of Preservation Treatment of the present invention
Claims (3)
1. extending the method for bean curd shelf-life, it is characterized in that a kind of physics method for preserving of harmless tofu texture, is that the new fresh bean curd preparing is placed in to aseptic box, pours yellow seriflux into, just bean curd is flooded, then seals with vinyon book film; Indication yellow seriflux is fresh yellow seriflux, and through boiling 15～20min, is cooled to the yellow seriflux of normal temperature.
2. a kind of method that extends the bean curd shelf-life according to claim 1, is characterized in that bean curd prepared by the fresh-keeping biological coagulation agent of the yellow seriflux of preparing with biological coagulation agent, best results, and in the time of 4 ℃, the bean curd shelf-life reaches 11～12d.
3. a kind of method that extends the bean curd shelf-life according to claim 1, is characterized in that operating procedure is as follows:
(1), get fresh yellow seriflux and boil 15～20min, be cooled to normal temperature;
(2), fresh processed bean curd is placed in to aseptic box;
(3), yellow seriflux that step (1) is cooled to normal temperature is poured in the aseptic box that bean curd is housed, and just bean curd is flooded;
(4) again with the sealing of vinyon book film.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310707379.5A CN103734865B (en) | 2013-12-20 | 2013-12-20 | Method for prolonging expiration date of bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310707379.5A CN103734865B (en) | 2013-12-20 | 2013-12-20 | Method for prolonging expiration date of bean curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103734865A true CN103734865A (en) | 2014-04-23 |
| CN103734865B CN103734865B (en) | 2014-12-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310707379.5A Expired - Fee Related CN103734865B (en) | 2013-12-20 | 2013-12-20 | Method for prolonging expiration date of bean curd |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI555472B (en) * | 2016-02-25 | 2016-11-01 | 友意生技有限公司 | Package system of fermented bean curd and method for manufacturing thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129180A (en) * | 2007-06-15 | 2008-02-27 | 中国农业科学院饲料研究所 | Functional filling soybean curd capable of storing in long time and method for manufacturing the same |
| CN102763731A (en) * | 2011-05-05 | 2012-11-07 | 张晓丹 | Shelf-stable bean curd hermetically sealed in plastic bag and production method thereof |
| CN103355570A (en) * | 2013-08-06 | 2013-10-23 | 贵州大学 | Biological coagulator, preparation method thereof and application thereof |
-
2013
- 2013-12-20 CN CN201310707379.5A patent/CN103734865B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129180A (en) * | 2007-06-15 | 2008-02-27 | 中国农业科学院饲料研究所 | Functional filling soybean curd capable of storing in long time and method for manufacturing the same |
| CN102763731A (en) * | 2011-05-05 | 2012-11-07 | 张晓丹 | Shelf-stable bean curd hermetically sealed in plastic bag and production method thereof |
| CN103355570A (en) * | 2013-08-06 | 2013-10-23 | 贵州大学 | Biological coagulator, preparation method thereof and application thereof |
Non-Patent Citations (3)
| Title |
|---|
| 唐鑫等: "豆制品生产中黄浆水的综合应用", 《农产品加工》, no. 6, 30 June 2010 (2010-06-30), pages 67 - 69 * |
| 王洪波等: "豆制品加工中黄浆水无害化处理技术研究", 《农产品加工·学刊》, no. 6, 30 June 2007 (2007-06-30), pages 33 - 38 * |
| 石彦国等: "水豆腐保鲜技术的研究进展", 《食品研究与开发》, vol. 26, no. 6, 30 June 2005 (2005-06-30), pages 147 - 150 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI555472B (en) * | 2016-02-25 | 2016-11-01 | 友意生技有限公司 | Package system of fermented bean curd and method for manufacturing thereof |
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| CN103734865B (en) | 2014-12-17 |
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Effective date of registration: 20190816 Address after: 550025 Mingzheng Building 220, West Campus of Guizhou University, Huaxi District, Guiyang City, Guizhou Province Patentee after: Guizhou Zhihui Craftsman Technology Co., Ltd. Address before: 550025 Huaxi, Guiyang, Guizhou University (North) Technology Department Patentee before: Guizhou University |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
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Granted publication date: 20141217 Termination date: 20191220 |