CN103960373A - Preparation method for bittern bean curd - Google Patents
Preparation method for bittern bean curd Download PDFInfo
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- CN103960373A CN103960373A CN201410197029.3A CN201410197029A CN103960373A CN 103960373 A CN103960373 A CN 103960373A CN 201410197029 A CN201410197029 A CN 201410197029A CN 103960373 A CN103960373 A CN 103960373A
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Abstract
The invention provides a preparation method for a bittern bean curd, belonging to the technical field of food processing. The preparation method comprises the following steps: dissolving soybean protein and carrying out heat treatment; adding edible oil and saccharides; uniformly mixing and emulsifying to form soybean protein emulsion with the uniform shape; preparing a calcium magnesium salt mixture into suspension liquid; adding the suspension liquid into the soybean protein emulsion; uniformly mixing and filling when a mixture is hot; and sealing and carrying out heat insulation to obtain a product with the mouth feel which is as good as the mouth feel of the bittern bean curd prepared by a traditional process. The product can be stored under a refrigeration condition of 0-4 DEG C for 2 weeks. When the preparation method is used for preparing the bittern bean curd, pollution caused by wastewater and waste dreg, particularly yellow serofluid, is obviously alleviated; furthermore, procedures of curdling, insulating and breaking, which need experiences, in the prior art are saved so that a bean curd production process is simple and the stability is good; meanwhile, the procedures of curdling, insulating, breaking and squeezing are eliminated, and a product is subjected to pasteurization after being packaged, so that the shelf life of the product is greatly prolonged.
Description
Technical field
The invention provides one taking soybean protein isolate, edible oil, carbohydrate, calcium magnesium salts coagulating agent as primary raw material, manufacture the method for bittern bean curd, belong to food processing technology field.
Background technology
Bean curd mainly contains two large classes from solidifying principle point, and one is bittern bean curd (comprising gypsum bean curd), and also having one is exactly namely inner ester bean curd of filling bean curd.Traditional salt spiced beancurd comprises jellied bean curd, silk bean curd, south bean curd, bei-tofu and dry bean curd etc., its technique is generally all from soybean, through selecting beans, bubble beans, defibrination, filter pulp, mashing off, ordering halogen, crouching brain process, and bei-tofu, dry bean curd etc. also need through processes such as broken brain, squeezings.The relative technique of filling bean curd is simple, and soybean, through selecting after beans, bubble beans, defibrination, filter pulp, mashing off, adds coagulating agent (GDL), filling and sealing insulation plastic.But bittern bean curd is owing to having better fragrance and traditional mouthfeel, than inner ester bean curd, output and consumption figure are higher.
Bean curd due to nutritious, mouthfeel is unique and very popular, thereby is subject to the attention of academic and industrial quarters.Relevant bean curd manufacturing process, the research that affects factor of the quality and safety of tofu yield, mouthfeel etc. etc. is quite deep, for example soybean varieties, soybean protein kind content, manufacture process soymilk concentration, water quality, coagulating agent kind consumption while ordering halogen, order halogen operation technique, halogen temperature, broken brain gimmick, squeezing time pressure program etc. the impact of ordering, all delivered many papers and patent.In addition, also have the patent of many new products and new technology, for example " use the micronizing solution of bean curd to prepare the method for bean curd " (CN102450341A) the method can reuse nonstandardized technique tofu product and soybean residue is prepared bean curd; Have many patents to relate to and utilize glutamine transaminage, proposed new gel approach, for example " preparation method of toughness bean curd and toughness bean curd thereof " (CN103202350A), " a kind of thousand bean curd and preparation method thereof " (CN103262911A); Also have some patents to propose to add food materials or the additives such as pigment, chicken soup, crab meat in bean curd, change local flavor color and nutrition.In above-mentioned new product new technology, thousand pages of bean curd are for traditional salt spiced beancurd technique and inner ester bean curd technique, more special, the formation of curd gel mainly relies on glutamine transaminage, matter structure is a large amount of starch adding of partial dependency, thousand pages of tofu texture densifications of making although different with traditional salt spiced beancurd and inner ester bean curd matter structure local flavor, also have feature very much.
Although about the correlative study lasting for years of bean curd, but up to this point, except inner ester bean curd and thousand bean curd, the technique of bittern bean curd is continued to use traditional handicraft substantially both at home and abroad, taking soybean as raw material, through selecting beans, bubble beans, defibrination, filter pulp, mashing off, ordering halogen, crouching brain process, and bei-tofu, dry bean curd etc. also need through processes such as broken brain, squeezings.The partial new product is in soya-bean milk material, to add some other auxiliary materials or batchings, improves yield or changes local flavor, or adopt the different coagulating agent of various formulas ordering the halogen stage.Thousand bean curd, because coagulation forming relies on glutamine transaminage and starch, product and traditional salt spiced beancurd not only local flavor and also matter structure all far apart.Traditional salt spiced beancurd technique is owing to being all from soybean, and technical process exists the operations such as the halogen of ordering, crouching brain, broken brain and squeezing, and preparation technology's flow process is very long, and waste water and dregs is relatively many; Traditional handicraft influence factor is a lot of in addition, particularly orders halogen and crouching brain technique, relies on very much experience, and therefore the fluctuation of traditional salt spiced beancurd product quality is relatively large; Three due to the non-direct filling of traditional salt spiced beancurd, has broken brain, squeezing process, therefore, whole process is difficult to realize aseptic, and process is difficult to add antisepsis antistaling agent, and product is also difficult to pack sterilization again, therefore the existing bittern bean curd product shelf phase very short, be difficult to exceed 24 hours.
Summary of the invention
The object of the invention is to overcome above-mentioned weak point, providing one to utilize soybean protein isolate, edible oil, carbohydrate, calcium magnesium salts coagulating agent is primary raw material, and low-pollution efficient is produced the method for high-quality bittern bean curd.
Technical scheme of the present invention, a kind of bittern bean curd preparation method, taking soybean protein isolate, edible oil, carbohydrate, calcium magnesium salts as primary raw material, first by after soybean protein dissolving and heat treatment, add by a certain percentage edible oil and carbohydrate, mix the emulsification of rear employing homogenizer, form the soybean protein emulsion of homogeneous state, then make bittern bean curd according to filling method, step is:
(1) dissolving of soybean protein and heat treatment: get soybean protein isolate SPI, adding water to protein quality/volumetric concentration is 5% ~ 10%, crosses milling treatment of colloid, and SPI is dissolved fast, filter, remove insoluble composition, the solution obtaining is heat-treated, and heat-treat condition is to be incubated 10-15min under 80 ~ 95 DEG C of conditions, or superhigh temperature transient heat processing, under 135 ~ 145 DEG C of temperature conditions, process 5 ~ 30s, make protein portion hot polymerization collection, obtain the SPI solution after heat treatment;
(2) preparation of emulsion: add edible oil and carbohydrate in the SPI solution after step (1) heat treatment, edible oil addition counts 2.5 ~ 8% by mass volume ratio, the addition of sugar counts 2.5% ~ 8% by mass volume ratio; Stir, after sugar dissolves, carry out high-pressure homogeneously at 60 ~ 75 DEG C of temperature conditions, homogenization pressure is 15 ~ 60MPa, and final emulsion average grain diameter is below 100 μ m;
(3) preparation of coagulating agent suspension: by water-soluble to coagulating agent and suspending agent, coagulant concentration is 10%, and suspension concentration is 0.5%, crosses colloid mill, and final suspension is uniformly dispersed, and then keeps stirring, until finish using;
(4) mix, filling, add thermocoagulation: the coagulating agent suspension of step (3) gained is joined in the emulsion of step (2) gained, making final coagulant concentration is 0.25% ~ 0.5%, after rapid stirring suspension and emulsion mix, filling and sealing in 10 minutes, then at 65 ~ 70 DEG C, be incubated 30 minutes, insulating process can not shake, and the product after insulation finishes is cooled to 0 ~ 4 DEG C as early as possible, obtains bittern bean curd.
In step (3), also add and help coagulating agent, be specially glutamine transaminage, glutamine transaminage addition is 0.5% of SPI content.
In step (3), described coagulating agent is magnesium chloride, calcium sulfate and the gluconolactone GDL mixture of 1:2:1 in mass ratio; Suspending agent is CMC and the xanthans mixture of 1:1 in mass ratio.Described calcium sulfate need to pass through ultramicro grinding, until average grain diameter is below 40 μ m.
The present invention is that the curd gel based on extensively being approved forms mechanism, be that bean curd refers to after soybean protein heat denatured, under coagulating agent effect, mutually combine together, form three-dimensional net structure, other compositions such as water, compound sugar, grease are included in to gelling product together.Traditional salt spiced beancurd, utilize divalent salts to form salt bridge, reach the effect that forms gel, because soya-bean milk protein concentration is limited, therefore often need brokenly the matter such as brain, squeezing structure to rebuild operation, now yellow seriflux overflows, take away the albumen, oligosaccharides and other soluble components that do not participate in gel, albumen floccule body is further concentrated, and matter structure is rebuild, thereby forms bean curd.Wherein, contributing to the protein ingredient of gel is mainly 7S and the 11S composition in soybean protein.Commercial soy protein isolates main component is 7S and 11S at present.
Based on this, the present invention proposes and utilize soybean protein isolate as main component, directly soybean protein concentration is adjusted to proper level, recycling heat treatment, makes it appropriately crosslinked polymerization; By ability and the good ability of the slow jel product retentiveness of calcium sulfate of combination magnesium chloride PhastGel product raciness, and the uniform ability of GDL gel quality, the gel that is suitable for SPI emulsion formed; By the soybean protein after heat treatment, grease and carbohydrate are carried out to high-pressure homogeneous processing, make system become uniform emulsion, under 65-70 DEG C of condition, be incubated 30 minutes and complete curd gel effect.
Beneficial effect of the present invention: the present invention manufactures bean curd using soybean protein emulsion as raw material, the pre-treatment step that save soybeans soaking, defibrination, filtration, mashing off, the tradition such as halogen, crouching brain, broken brain, squeezing of ordering is done from soybean, has effectively improved the problem of environmental pollution of traditional handicraft; Be raw material owing to utilizing heavy industrialization to manufacture soybean protein, edible oil, carbohydrate, calcium ions and magnesium ions in addition, that has saved the most exquisite experience orders halogen, insulation and broken brain operation, makes that bean-curd production technology is simple, good stability; This method is owing to having omitted the operation of the halogen of ordering, insulation, broken brain, squeezing simultaneously, and pasteurization again after can packing, is improved significantly the product shelf phase.
Adopt the bittern bean curd prepared of the present invention, the bittern bean curd mouthfeel of manufacturing with traditional technique is similar, and continuous flow procedure product stability is good, and shelf life can extend under 0-4 DEG C of refrigerated condition 2 weeks.
Detailed description of the invention
Embodiment 1
In 20 premium on currency, add the about 90%(W/W of soybean protein content of the about 1250g(SPI of SPI), the about 6%(W/W of moisture)), make the about 5%(W/V of protein concentration) SPI slurries, slurries are crossed to colloid mill, it is fully dissolved, and reduce insoluble powder particle issues, then filter (100 mesh sieve), carry out heat treated, constant temperature 10min after central temperature reaches 90 DEG C, add 2.5%(W/V) purified soyabean oil and 2.5%(W/V) sucrose, stir 2-3min with high speed agitator and carry out pre-emulsification, under the high pressure of 20MPa, carry out homogeneous (when homogeneous, fluid temperature remains on 60 ~ 75 DEG C of temperature) with high pressure homogenizer, obtain soybean protein emulsion, the average grain diameter of soybean protein emulsion approximately 15 μ m after homogeneous.
Magnesium chloride, calcium sulfate and GDL are pressed after 1:2:1 mixing, get 60g, CMC and xanthans are mixed according to 1:1, get 3g, join and be suspended in 600mL water, be uniformly mixed, be made into water slurry, cross colloid mill, final suspension is uniformly dispersed, then keeps stirring, until finish using.
Above-mentioned coagulating agent suspension is slowly joined in above-mentioned emulsion along with stirring, making final coagulant concentration is 0.3%, after rapid stirring mixes, in 10min, complete filling, sealing, then under 65-70 DEG C of condition, be incubated 30 minutes, insulating process can not shake, and the product after insulation finishes is cooled to 0-4 DEG C as early as possible, can obtain the same good product of bittern bean curd mouthfeel made from traditional handicraft, and product is deposited 2 weeks under 0-4 DEG C of refrigerated condition.
In said process, edible oil can use refined rapeseed oil, the various vegetable oil of coconut wet goods to replace, but the local flavor of soybean refined oil approaches traditional bean curd most.Sucrose also can adopt other low molecular sugar classes such as soyabean oligosaccharides, glucose to replace or part replaces.
Embodiment 2
In 20 premium on currency, add the about 90%(W/W of soybean protein content of the about 1600g(SPI of SPI), the about 6%(W/W of moisture)), make the about 6.7%(W/V of protein concentration) SPI slurries, slurries are crossed to colloid mill, it is fully dissolved, and reduce insoluble powder particle issues, then filter (100 mesh sieve), carry out the processing of superhigh temperature transient heat, 20s under 135 DEG C of temperature conditions, after part is cooling, add 4%(W/V) purified soyabean oil, 2.5%(W/V) sucrose, 1.5% soyabean oligosaccharides, stir 2-3min with high speed agitator and carry out pre-emulsification, under the high pressure of 20MPa, carry out homogeneous (when homogeneous, fluid temperature remains on 60 ~ 75 DEG C of temperature) with high pressure homogenizer, obtain soybean protein emulsion.
Magnesium chloride, calcium sulfate and GDL are pressed after 1:2:1 mixing, get 70g, CMC and xanthans are mixed according to 1:1, get 3.5g, join and be suspended in 700mL water, be uniformly mixed, be made into water slurry, cross colloid mill, final suspension is uniformly dispersed, then keeps stirring, until finish using.
Above-mentioned coagulating agent suspension is slowly joined in above-mentioned emulsion along with stirring, making final coagulating agent content is 0.35%, after rapid stirring mixes, in 10min, complete filling, sealing, then under 65-70 DEG C of condition, be incubated 30 minutes, insulating process can not shake, and the product after insulation finishes is cooled to 0-4 DEG C as early as possible, can obtain the same good product of bittern bean curd mouthfeel made from traditional handicraft, and product is deposited 2 weeks under 0-4 DEG C of refrigerated condition.
Embodiment 3
In 20 premium on currency, add the about 1600g of SPI, processing method is with embodiment 2.
Magnesium chloride, calcium sulfate and GDL are pressed after 1:2:1 mixing, get 50g, CMC and xanthans are mixed according to 1:1, get 2.5g, join and be suspended in 500mL water, add again 8g glutamine transaminage, be uniformly mixed together, be made into water slurry, cross colloid mill, final suspension is uniformly dispersed, then keeps stirring, until finish using.
Above-mentioned coagulating agent suspension is slowly joined in above-mentioned emulsion along with stirring, making final coagulant concentration is 0.25%, glutamine transaminage is 0.5% of SPI content, after rapid stirring mixes, in 10min, complete filling, sealing, then under 65-70 DEG C of condition, be incubated 30 minutes, insulating process can not shake, product after insulation finishes is cooled to 0-4 DEG C as early as possible, can obtain the same good product of bittern bean curd mouthfeel made from traditional handicraft, and product is deposited 2 weeks under 0-4 DEG C of refrigerated condition.
Add the product of glutamine transaminage, than the product not adding, matter structure is more tough, and fragility improves.
Embodiment 4
In 20 premium on currency, add the about 90%(W/W of soybean protein content of the about 2000g(SPI of SPI), the about 6%(W/W of moisture)), make the about 8.4%(W/V of protein concentration) SPI slurries, slurries are crossed to colloid mill, it is fully dissolved, and reduce insoluble powder particle issues, then filter (100 mesh sieve), carry out heat treated, constant temperature 10min after central temperature reaches 90 DEG C, add 5.5%(W/V) purified soyabean oil, 2.5%(W/V) sucrose, 1.5% glucose, 1.5% soyabean oligosaccharides, stir 2-3min with high speed agitator and carry out pre-emulsification, under the high pressure of 20MPa, carry out homogeneous (when homogeneous, fluid temperature remains on 60 ~ 75 DEG C of temperature) with high pressure homogenizer, obtain soybean protein emulsion.
Magnesium chloride, calcium sulfate and GDL are pressed after 1:2:1 mixing, get 80g, CMC and xanthans are mixed according to 1:1, get 4g, join and be suspended in 800mL water, be uniformly mixed, be made into water slurry, cross colloid mill, final suspension is uniformly dispersed, then keeps stirring, until finish using.
Above-mentioned coagulating agent suspension is slowly joined in above-mentioned emulsion along with stirring, making final coagulant concentration is 0.4%, after rapid stirring mixes, in 10min, complete filling, sealing, then under 65-70 DEG C of condition, be incubated 30 minutes, insulating process can not shake, and the product after insulation finishes is cooled to 0-4 DEG C as early as possible, can obtain the same good product of bittern bean curd mouthfeel made from traditional handicraft, and product is deposited 2 weeks under 0-4 DEG C of refrigerated condition.
Embodiment 5
In 20 premium on currency, add the about 90%(W/W of soybean protein content of the about 2300g(SPI of SPI), the about 6%(W/W of moisture)), make the about 10%(W/V of protein concentration) SPI slurries, slurries are crossed to colloid mill, it is fully dissolved, and reduce insoluble powder particle issues, then filter (100 mesh sieve), carry out heat treated, constant temperature 10min after central temperature reaches 90 DEG C, add 8%(W/V) purified soyabean oil, 1.5%(W/V) sucrose, 4% glucose, 1.5% soyabean oligosaccharides, stir 2-3min with high speed agitator and carry out pre-emulsification, under the high pressure of 20MPa, carry out homogeneous (when homogeneous, fluid temperature remains on 60 ~ 75 DEG C of temperature) with high pressure homogenizer, obtain soybean protein emulsion.
Magnesium chloride, calcium sulfate and GDL are pressed after 1:2:1 mixing, get 100g, CMC and xanthans are mixed according to 1:1, get 5g, join and be suspended in 1000mL water, be uniformly mixed, be made into water slurry, cross colloid mill, final suspension is uniformly dispersed, then keeps stirring, until finish using.
Above-mentioned coagulating agent suspension is slowly joined in above-mentioned emulsion along with stirring, making final coagulant concentration is 0.5%, after rapid stirring mixes, in 10min, complete filling, sealing, then under 65-70 DEG C of condition, be incubated 30 minutes, insulating process can not shake, and the product after insulation finishes is cooled to 0-4 DEG C as early as possible, can obtain the same good product of bittern bean curd mouthfeel made from traditional handicraft, and product is deposited 2 weeks under 0-4 DEG C of refrigerated condition.
Claims (4)
1. a preparation method for bittern bean curd, is characterized in that step is:
(1) dissolving of soybean protein and heat treatment: get soybean protein isolate SPI, adding water to protein quality/volumetric concentration is 5% ~ 10%, cross milling treatment of colloid, SPI is dissolved fast, filter, remove insoluble composition, the solution obtaining is heat-treated, and heat-treat condition is to be incubated 10-15min under 80 ~ 95 DEG C of conditions, or processes 5 ~ 30s under 135 ~ 145 DEG C of temperature conditions of superhigh temperature transient heat processing, make protein portion hot polymerization collection, obtain the SPI solution after heat treatment;
(2) preparation of emulsion: add edible oil and carbohydrate in the SPI solution after step (1) heat treatment, edible oil addition counts 2.5% ~ 8% by mass/volume ratio, the addition of sugar counts 2.5% ~ 8% by mass/volume ratio; Stir, after sugar dissolves, carry out high-pressure homogeneously at 60 ~ 75 DEG C of temperature conditions, homogenization pressure is 15 ~ 60MPa, obtains the soybean protein emulsion of average grain diameter below 100 μ m;
(3) preparation of coagulating agent suspension: by water-soluble to coagulating agent and suspending agent, coagulating agent mass/volume specific concentration is 10%, and suspension mass/volume specific concentration is 0.5%, cross colloid mill, final suspension is uniformly dispersed, then keeps stirring, until finish using;
(4) mix, filling, add thermocoagulation: the coagulating agent suspension of step (3) gained is joined in the soybean protein emulsion of step (2) gained, making final coagulating agent mass/volume specific concentration is 0.25% ~ 0.5%, after rapid stirring suspension and emulsion mix, filling and sealing in 10 minutes, then at 65 ~ 70 DEG C, be incubated 30 minutes, insulating process can not shake, and the product after insulation finishes is cooled to 0 ~ 4 DEG C as early as possible, obtains bittern bean curd.
2. the preparation method of bittern bean curd according to claim 1, is characterized in that: in step (3), also add and help coagulating agent, be specially glutamine transaminage, glutamine transaminage is 0.5% of SPI content.
3. the preparation method of bittern bean curd according to claim 1, is characterized in that: in step (3), described coagulating agent is magnesium chloride, calcium sulfate and the gluconolactone GDL mixture of 1:2:1 in mass ratio; Suspending agent is CMC and the xanthans mixture of 1:1 in mass ratio.
4. the preparation method of bittern bean curd according to claim 3, is characterized in that: described calcium sulfate need to pass through ultramicro grinding, until average grain diameter is below 40 μ m.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070683A (en) * | 2016-06-16 | 2016-11-09 | 江南大学 | A kind of production method of sterile brick bean curd |
| CN112515107A (en) * | 2019-09-03 | 2021-03-19 | 丰益(上海)生物技术研发中心有限公司 | Bean product and preparation method thereof |
| CN113308507A (en) * | 2021-05-31 | 2021-08-27 | 上海魅味特食品科技有限公司 | Separation method of vegetable protein colloid |
| CN114557426A (en) * | 2021-11-23 | 2022-05-31 | 安吉祖名豆制食品有限公司 | Preparation method of whole fermented bean curd and boxed whole fermented bean curd |
| CN114651942A (en) * | 2020-12-24 | 2022-06-24 | 丰益(上海)生物技术研发中心有限公司 | Edible emulsion and bean product prepared from same |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070683A (en) * | 2016-06-16 | 2016-11-09 | 江南大学 | A kind of production method of sterile brick bean curd |
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| CN112515107A (en) * | 2019-09-03 | 2021-03-19 | 丰益(上海)生物技术研发中心有限公司 | Bean product and preparation method thereof |
| CN112515107B (en) * | 2019-09-03 | 2024-01-19 | 丰益(上海)生物技术研发中心有限公司 | Bean product and preparation method thereof |
| CN114651942A (en) * | 2020-12-24 | 2022-06-24 | 丰益(上海)生物技术研发中心有限公司 | Edible emulsion and bean product prepared from same |
| CN113308507A (en) * | 2021-05-31 | 2021-08-27 | 上海魅味特食品科技有限公司 | Separation method of vegetable protein colloid |
| CN114557426A (en) * | 2021-11-23 | 2022-05-31 | 安吉祖名豆制食品有限公司 | Preparation method of whole fermented bean curd and boxed whole fermented bean curd |
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Application publication date: 20140806 |