CN103783629B - A kind of bean product preservative and application thereof - Google Patents

Abstract

The invention discloses a bean product preservative and application thereof, which comprises: 20%-60% of glycerol monolaurate; 20%-40% of acidulant; and 20%-50% of monoglyceride. The invention also provides the application of the antistaling agent in the preservation of soybean products. The soy product antistaling agent of the present invention can not only effectively inhibit the growth of spoilage microorganisms in the soy product, prolong the shelf life of the soy product, but also has a good defoaming effect; Standard, can be applied to all bean products, and the antistaling agent of the present invention is very convenient to use, does not need to change the traditional process, so can be widely used in the bean product fresh-keeping technology.

Description

A kind of soybean product preservative and its application

technical field

The invention belongs to the technical field of food fresh-keeping, and in particular relates to a bean product fresh-keeping agent and its application.

Background technique

Soy products contain 8 essential amino acids, rich in unsaturated fatty acids, calcium and B vitamins, known as "vegetable meat". Soy products not only have nutritional properties such as high protein and low cholesterol, but regular consumption of soy products can lower cholesterol, prevent osteoporosis, and stabilize blood sugar. Therefore, soy products are rich in nutrition and cheap, and are deeply loved by the public. However, most soy products are also rich in nutrients and water, so they are prone to microbial reproduction. For example, soy products such as tofu and dried tofu with relatively high water content are very easy to become sour and sticky, thereby affecting the quality and sales of soy products.

The main microorganisms that affect the spoilage of soybean products are Lactobacillus, Bacillus, Enterobacter, Staphylococcus and Leuconostoc, etc. Although most microorganisms can be killed during the cooking process when preparing tofu, some of them are heat-resistant The spores of lactic acid bacteria and spores survive. If all the microorganisms are killed, a higher sterilization temperature and a longer sterilization time are required, but this will cause shrinkage and dehydration of soybean products and cause Maillard reaction, which will affect the appearance of the product and texture. In order to increase the shelf life of soybean products, in the existing preparation process, food preservatives are added to the soybean products to prevent the growth and reproduction of spoilage microorganisms, thereby prolonging the shelf life of soybean products.

The patent document with the publication number CN102415442A discloses a fresh-keeping method of tofu. The tofu is washed in brine with a temperature of 20°C to 25°C and a concentration of 5‰, and then put into licorice brine with a temperature of 30°C to 35°C. Soak for 2 to 3 minutes, finally take out the tofu, drain and cut into pieces, then seal the package. This method can form a protective film on the surface of the tofu, thereby removing surface bacteria and reducing the chance of bacterial growth, but the method is complicated to operate, and once the protective film on the surface of the tofu is destroyed, the tofu will lose its protection and will soon rot.

Publication number is that the patent literature of CN101601494A discloses a kind of safe high-efficiency green bean product antistaling agent and production method thereof, and this antistaling agent is made of oil phase mixture (monocaprylic acid glyceride, monoglyceride, sucrose ester, sorbitol and firewood grass ) and water phase mixture materials (glucose, citric acid, calcium propionate, sodium dehydroacetate, potassium sorbate, sodium diacetate and water) are mixed and vacuum emulsified. The antistaling agent has bactericidal and antiseptic effects, but the antistaling agent contains substances that cannot be used in certain soy products as stipulated by the national standard, such as sodium dehydroacetate, potassium sorbate, and sodium diacetate, which cannot be used in tofu products. The antistaling agent cannot be used for more commonly eaten soy products, which limits the application range of the antistaling agent.

The patent document with the notification number CN101756341B discloses a fresh-keeping agent and a fresh-keeping method for traditional non-fermented soybean products. , 0.05-0.1% potassium sorbate, 0.01-0.05% vitamin C and 99.75-99.89% water; preservative B is 1% lactic acid or citric acid or acetic acid aqueous solution containing 0.8-1.5% chitosan. Soak the traditional non-fermented soy products in the preservative A or spray the preservative A on the surface of the soy products and drain; then soak in the preservative B or spray the preservative B on the surface of the soy products and drain Can. Although the fresh-keeping effect of this preservative is better, it is mainly used in traditional non-fermented bean products, which also limits the application range of the preservative.

Contents of the invention

The invention provides a fresh-keeping agent for soybean products, which can be widely used in the preservation of soybean products, effectively inhibits the growth and reproduction of spoilage bacteria in the soybean products, and prolongs the shelf life of the soybean products.

A preservative, by weight percentage, comprising:

Glyceryl monolaurate 20% to 60%;

Acidifier 20% ~ 40%;

Monoglyceride 20% to 50%.

The antistaling agent of the present invention includes three types of components: glyceryl monolaurate, acidulant and monoglyceride, wherein glyceryl monolaurate is a lipophilic nonionic surfactant, which is naturally present in some plants The compound in it can be used as a food bactericide; monoglyceride is also a non-ionic surfactant, which has both hydrophilic and lipophilic groups, and has a good emulsifying and defoaming effect; the acidulant can Adjust the pH value, inhibit the growth of spoilage bacteria, and when used to preserve the freshness of tofu, the acidulant can also be used as a coagulant for tofu, making the texture of tofu delicate and smooth.

The content of each component in the antistaling agent affects the antistaling effect of the antistaling agent, preferably, by weight percentage, including:

Glyceryl monolaurate 30% to 50%;

Acidifier 20% ~ 30%;

Monoglyceride 20% to 40%.

In terms of the selection of acidulant, acidulant that meets national food standards can be selected for use, and all can play a good effect. As preferably, the acidulant is δ-gluconolactone, citric acid and malic acid. one or more. As a further preference, the acidulant is δ-gluconolactone.

In addition to containing monolaurin, monolaurin is also accompanied by the formation of di-esters and triesters during the synthesis process, and mono-esters have antibacterial effects, so the content of mono-esters in monolaurin has an important effect on fresh-keeping and antibacterial effects. have a certain influence. Preferably, the monolaurin monolaurate has a monoester content of 40%-90%. As a further preference, the monolaurin monolaurate has a monoester content of 70%-90%.

The invention also provides the application of the antistaling agent in the preservation of soybean products. The main microorganisms that cause the spoilage of soybean products are Lactobacillus, Bacillus, Enterobacter and Leuconostoc, etc., and the fresh-keeping agent of the present invention is applied to the preservation of soybean products, which can effectively inhibit the growth of spoilage microorganisms in soybean products, and also Has a good defoaming effect.

Each component of the antistaling agent of the invention conforms to the national standard, can be applied to the preservation of various bean products, has a very good freshness preservation effect on the bean products, and the preparation process is simple and convenient without changing the original process.

If the soy product is tofu, the specific method is: add the preservative before or when the soy milk is boiled. If the soy product is marinated and dried, the specific method is: add the preservative to the marinade. Other process steps are the same as the traditional process.

Preferably, the weight ratio of the preservative to soybean milk or marinade is 0.5:1000-2:1000.

As a further preference, the weight ratio of the preservative to soybean milk or marinade is 1:1000˜2:1000.

Compared with the prior art, the beneficial effects of the present invention are reflected in:

(1) The preservative for soy products of the present invention can not only effectively inhibit the growth of spoilage microorganisms in soy products, prolong the shelf life of soy products, but also has a good defoaming effect;

(2) Each component in the soy product preservative of the present invention complies with the national standard and can be applied to all soy products, and the preservative of the present invention is very convenient to use without changing the traditional process, so in the soy product preservation technology Can be widely used.

detailed description

Example 1

The antistaling agent was prepared by mixing glyceryl monolaurate (monoester content 70%), δ-gluconolactone and monoglyceride at 40%, 20% and 40% by weight respectively. Apply the above-mentioned antistaling agent to the production process of bean curd. In terms of weight percentage in soybean milk, the addition amount of the soy product antistaling agent is 1‰. The specific process steps are as follows:

1. Soak soybeans: Soak soybeans in water for about 8 hours.

2. Refining: Take out the soaked soybeans and put them into the slurry separator for refining.

3. Add antistaling agent: add the above-mentioned soy product antistaling agent to the cold slurry.

4. Boil the milk: heat and boil the soybean milk after adding the soybean product preservative.

5. Bittering: use magnesium chloride solution for biting.

6. Extrusion molding: After pouring gauze, squeeze out the water to shape.

7. Packaging: Put the tofu in a plastic bag and seal it for storage.

Comparative example 1

In the preparation process of bean curd, do not add soy product antistaling agent of the present invention, but use conventional antifoaming agent, and other steps are identical.

By visual observation, after adding the antistaling agent in Example 1, there is less foam in the soybean milk. Compared with the conventional antifoaming agent used, the antistaling agent in Example 1 and the conventional antifoaming agent have a comparable defoaming effect. The tofu prepared in Example 1 and Comparative Example 1 were stored at 4°C. In GB2711-2003 "Non-fermented Soybean Products and Gluten Hygienic Standards", it is stipulated that the total number of colonies of bulk non-fermented soy products shall not exceed 1×10 ⁵ CFU/g, and it is determined according to the microbial index requirements stipulated in the national standard. The tofu in Comparative Example 1 The shelf life reaches 6 days, and the tofu shelf life of embodiment 1 reaches 8 days.

Example 2

The antistaling agent was prepared by mixing glyceryl monolaurate (70% monolaurate content), citric acid and monoglyceride at weight percentages of 30%, 20% and 50% respectively. Apply the above-mentioned antistaling agent to the production process of bean curd. In terms of weight percentage in soymilk, the added amount of the soy product antistaling agent is 0.5‰. The specific process steps are the same as in Example 1, but the above-mentioned antistaling agent is added during the cooking process. .

Comparative example 2

In the preparation process of bean curd, do not add soy product antistaling agent of the present invention, but use conventional antifoaming agent, and other steps are identical.

Visual observation shows that the defoaming effect of soybean milk after adding the preservative in Example 2 is good, and the defoaming effect is equivalent to that of conventional defoaming agents. The tofu prepared in Example 2 and Comparative Example 2 were stored at 4°C. Judging according to the requirements of the microbial indicators stipulated in the national standard, the shelf life of the tofu in Comparative Example 2 reaches 6 days, and the shelf life of the tofu in Example 2 reaches 7 days.

Example 3

The antistaling agent was prepared by mixing glyceryl monolaurate (monoester content: 40%), δ-gluconolactone and monoglyceride at a weight percentage of 60%, 20% and 20% respectively. The above-mentioned preservative is applied to the production process of bean curd, and the addition amount of the soy product preservative is 1.5‰ in terms of weight percentage in soymilk, and the specific process steps are the same as in Example 1.

Comparative example 3

In the preparation process of bean curd, do not add soy product antistaling agent of the present invention, but use conventional antifoaming agent, and other steps are identical.

By visual observation, the defoaming effect of soybean milk after adding the preservative of Example 3 is good, and the defoaming effect is equivalent to that of conventional defoaming agents. The tofu prepared in Example 3 and Comparative Example 3 were stored at 4°C. Judging according to the requirements of the microbial indicators stipulated in the national standard, the shelf life of the tofu in Comparative Example 3 reached 6 days, and the shelf life of the tofu in Example 3 reached 8 days.

Example 4

Preservatives are prepared by mixing glycerol monolaurate (90% monolaurate content), δ-gluconolactone, citric acid and monoglyceride at a weight percentage of 20%, 20%, 20% and 40%. The above-mentioned preservative is applied to the production process of bean curd, and the addition amount of the soy product preservative is 2‰ in terms of weight percentage in soymilk, and the specific process steps are the same as in Example 1.

Comparative example 4

In the preparation process of bean curd, do not add soy product antistaling agent of the present invention, but use conventional antifoaming agent, and other steps are identical.

After adding the antistaling agent of Example 3, the defoaming effect of soybean milk is good, and the defoaming effect is equivalent to that of conventional defoaming agents. The tofu prepared in Example 4 and Comparative Example 4 were stored at 4°C. Judging according to the requirements of the microbial indicators stipulated in the national standard, the shelf life of the tofu in Comparative Example 4 reaches 6 days, and the shelf life of the tofu in Example 4 reaches 8 days.

Example 5

Glyceryl monolaurate (monoester content is 70%), δ-gluconolactone and monoglyceride are prepared by mixing 40%, 20% and 40% by weight respectively to obtain a preservative, and the above preservative is applied to For the production process of stewed soy products, the added amount of soy product preservative is 1‰, based on the weight percentage in the marinade,

Concrete process steps are as follows:

1. Add preservative: Add the above-mentioned bean product preservative to marinade.

2. Marinate: Put the dried tofu prepared according to the normal process into the marinade, and heat to marinate.

3. Packaging: Put the marinated dried tofu into a plastic packaging bag and seal it for storage.

Comparative example 5

Do not add the bean product antistaling agent of embodiment 5 in marinade, all the other steps are the same.

The stewed dried beans prepared in Example 5 and Comparative Example 5 were stored at room temperature, and determined according to the microbial index requirements stipulated in the national standard. The shelf life of the stewed dried beans in Comparative Example 5 reached 1 day, and the shelf life of the stewed dried beans in Example 5 was 1 day. up to 3 days.

Example 6

The antistaling agent was prepared by mixing glyceryl monolaurate (70% monolaurate content), citric acid and monoglyceride at weight percentages of 40%, 20% and 40% respectively. The above-mentioned preservative is applied to the production process of marinated soybean products. The added amount of the soy product preservative is 0.5‰ based on the weight percentage in the marinade. The specific process steps are the same as in Example 5.

Comparative example 6

Do not add the bean product antistaling agent of embodiment 6 in marinade, all the other steps are the same.

The marinated dried tofu prepared in Example 6 and Comparative Example 6 were stored at room temperature. Judging according to the microbial index requirements stipulated in the national standard, the shelf life of the stewed dried tofu in Comparative Example 6 reaches 1 day, and the shelf life of the stewed dried tofu in Example 6 reaches 2 days.

Example 7

The antistaling agent was prepared by mixing glyceryl monolaurate (monoester content: 40%), δ-gluconolactone and monoglyceride at a weight percentage of 30%, 30% and 40%, respectively. The above-mentioned preservative is applied to the production process of marinated soybean products. The added amount of the soy product preservative is 2‰ in terms of weight percentage in the marinade, and the specific process steps are the same as in Example 5.

Comparative example 7

Do not add the bean product antistaling agent of embodiment 7 in marinade, all the other steps are the same.

The stewed dried beans prepared in Example 7 and Comparative Example 7 were stored at room temperature, and determined according to the microbial index requirements stipulated in the national standard. The shelf life of the stewed dried beans in Comparative Example 7 reached 1 day, and the shelf life of the stewed dried beans in Example 7 was 1 day. up to 3 days.

Claims (1)

1. the application of antistaling agent in bean product are fresh-keeping,

Described bean product are bean curd, comprising: before soya-bean milk carries out mashing off or mashing off time add described antistaling agent;

The percentage by weight of described antistaling agent consists of: glyceryl monolaurate 30% ~ 50%; Acidulant 20% ~ 30%; Monoglyceride 20% ~ 40%, described acidulant is δ-glucolactone, and the monoester content of described glyceryl monolaurate is 40% ~ 90%;

The weight ratio of described antistaling agent and soya-bean milk is 1:1000 ~ 2:1000.