CN104082424A - Making method of instant nutritional vegetable bean curd - Google Patents
Making method of instant nutritional vegetable bean curd Download PDFInfo
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Abstract
The invention relates to a making method of instant nutritional vegetable bean curd. The method comprises the following steps: preparing vegetable granules; preparing soybean milk; preparing bittern; boiling soybean milk, comprising: carrying out low temperature boiling on the prepared soybean milk, heating to 80DEG C in the boiling process, and carrying out heat insulation for 5min in order to carry out protein heat denaturation treatment; adding glucose accounting for 1% of the mass of the soybean milk when the temperature rises to 100DEG C, boiling for 10min to carry out glycosylation crosslinking polymerization, cooling to 80DEG C, and adding the prepared vegetable grains into the boiled soybean milk; adding the bittern to make bean curd; seasoning; compacting; and packaging to obtain the instant nutritional vegetable bean curd. Vegetable bean curd products with the characteristics of abundant nutrition, good color and taste, convenience and fastness can be directly made by adopting the making method, and the bean curd products have the advantages of good hardness, fine texture, good elasticity, unbreakable property and substantially improved mouthfeel. Determination results show that the protein content, the fat content and the vegetable content of the instant nutritional vegetable bean curd are greater than 16%, greater than 9% and greater than 5% respectively.
Description
Technical field
The present invention relates to a kind of preparation method of bean curd, particularly relate to the preparation method of the nutritious vegetable with bean curd of a kind of instant type.
Background technology
Along with the variation of people's diet idea, the foundation taking plant food as basic Dietary Pattern, the green grass or young crops that bean product is more and more subject to people narrows.In China, the Marinated Tofu production history of existing more than 2,000 year, is subject to liking of consumers in general deeply.Bean curd is the product of soybean protein gelling, its mouthfeel delicacy, and low price, can supplement good protein, vitamin E, calcium, iron etc. that human body needs.Bean-curd product, in China resident's daily meals, occupies very consequence.At present China's bean curd kind dullness, mainly contains south bean curd, bei-tofu, inner ester bean curd etc., and the person that is difficult to meet current consumption is to the diversified demand of food variety.Most importantly, the bean curd that traditional bean curd processing technology makes, has that moisture is high, a coarse mouthfeel, the edible quality shortcoming such as dehydration distortion.Meanwhile, traditional bean curd processes raw material single, taking soybean as raw material, selects slurry and makes bean curd, and nutrition is comprehensive not; Weak flavor, directly edible cannot, need seasoning.In addition, because current bean curd adopts traditional method for making, inadequate to the control of sterilizing and anticorrosion process, cause the resting period shorter, not Portable belt, inconvenience is preserved.Carrot, taste sweetness, bright-colored, be rich in vitamin A, there is nourishing eyes, effectively reduce livid ring around eye and form, the effect such as clearing heat and detoxicating.Laver, delicious flavour, contains protein and iodine up to 29～35%, and multivitamin and inorganic salts can be treated thyroid gland enlargement and be reduced the effects such as cholesterol.Carrot and laver particle are added in bean curd, make a kind of novel instant nutrient vegetable with bean curd, there is feature convenient and swift, nutritious, that be pleasant to the eye and taste.
Defect based on traditional bean curd goods on quality, nutrition and taste, the present invention is taking soybean and fresh vegetables as raw material, utilize molecule covalent modification technology, digesting technoloy, vacuum-packed technique etc., through scientific allocation and optimization, make novel instant nutrient vegetable with bean curd, there is feature convenient and swift, nutritious, that be pleasant to the eye and taste, meet consumers in general's demand, there are wide market prospects.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of not only nutritious but also quality is fine and smooth, the better preparation method of non-friable, the good vegetable with bean curd of mouthfeel of elasticity, has solved the defect of traditional bean curd goods on quality, nutrition and taste.First, utilizing key technology is that molecule covalent modification technology (utilizes glucose for glycosyl donor, with soybean protein, there is the effect of glycosylation cross-linked polymeric, form soybean protein glycosylation compound), can improve the edible quality characteristic such as hardness, cohesion and adhesivity of conventional Marinated Tofu.Secondly, utilize digesting technoloy design, add fresh vegetables goods, ensure the trophism of bean curd.Finally, by science flavoring technology and vacuum-packed technique, give all good, instant convenience of tofu product local flavor.By molecule covalent modification technology, digesting technoloy, vacuum-packed technique etc., set up technical process and the technical parameter thereof of the novel instant nutrient vegetable with bean curd of suitability for industrialized production.
The object of the present invention is achieved like this: taking soybean as raw material, adopt sensory evaluation, matter structure is analyzed, electron-microscope scanning, determine the optimal processing parameter of dietary vegetable, and the quality of dietary vegetable bean curd is studied, that is: raw soybeans → cleaning, immersion → defibrination → life slurry filtration → mashing off (carries out 70-90 DEG C, 2-10min thermal change degenerative treatments, simultaneously in the time being heated to 90-100 DEG C, add glucose, insulation 5-15min) → cooling → slurry (adding vegetables grain and condiment) → crouching brain → compacting → moulding → packaging, thereby prepare nutritious, the vegetable with bean curd product being pleasant to the eye and taste.
The preparation method of instant nutrient vegetable with bean curd of the present invention, comprises the following steps:
(1) vegetables grain preparation: select fresh carrot, dry laver, by carrot peeling, be cut into 3-4mm cubic granules, boiling 0.5-1h, cooling rear stand-by; Dry laver is ground into the broken end of 2-3mm with pulverizer, soak stand-by;
(2) preparation of soya-bean milk: soybeans soaking 12-14h, by soaked soybean and water mill slurry, defibrination repeatedly, all filters after each defibrination, leaches bean dregs, makes soya-bean milk;
(3) preparation of bittern: bittern is accurately weighed, and then water dissolves, and with silk filtration, obtain bittern;
(4) boiling of soya-bean milk: the soya-bean milk preparing is carried out to low temperature boiling, in boiling process, be heated to 70-90 DEG C, keep constant temperature 2-10min, carry out protein thermal denaturation processing; While being heated to 90-100 DEG C, add the glucose that accounts for soya-bean milk quality 0.5-2.0% to boil 5-15 minute, while being then cooled to 70-80 DEG C, then by the vegetables grain preparing, put into the soya-bean milk after boiling;
(5) some brain: be cooled to 70～80 DEG C, the soya-bean milk that adds vegetables grain is mixed, then add the bittern and the condiment that modulate, evenly stir, treat soya-bean milk cohesion, and the brain 10-20min that squats;
(6) compacting: utilize mould, beans cerebral good pier is made to dietary vegetable bean curd;
(7) packaging: use vacuum plastic sealing machine, the bean curd pressing is carried out to plastic packaging.
Further preferably, method of the present invention, in wherein said step (1), the addition of carrot is 8.0% of soybean quality, the addition of laver is 0.1% of soybean quality;
In described step (2), by soaked soybean and the water ratio defibrination of 1:6 in mass ratio, defibrination 2 times, all uses 100 object silks to filter after each defibrination, leaches bean dregs, makes soya-bean milk;
In described step (3), the water-soluble solution of 9 times of quality for bittern, the addition of bittern is 4.5% of soybean quality, after being uniformly dissolved, with 100 object silks filtrations, is made into the aqueous salt brine of 16 Baume degrees;
In described step (4), the soya-bean milk preparing is carried out to low temperature boiling, in boiling process, be heated to 80 DEG C, keep constant temperature 5min, carry out protein thermal denaturation processing; While being heated to 100 DEG C, add the glucose that accounts for soya-bean milk quality 1% to boil 10 minutes, while being then cooled to 80 DEG C, then by the vegetables grain preparing, put into the soya-bean milk after boiling;
In described step (6), the press time is 30min, and press strengthi is 5KPa, compressing after, water pouring with cold water, leave standstill cooling 30min, then pack.
Method of the present invention, further in preferred described step (2), making soymilk concentration is 10-11 Baume degrees.
The invention still further relates to the vegetable with bean curd being obtained by said method, preferably in this bean curd, protein content is 15-16%, and fat content is 9-10%.
Vegetable with bean curd of the present invention, compared with traditional bean curd, hardness number is brought up to 562.539g from 186.203g, increases approximately 3 times.Organoleptic attribute is that coagulation result is good, and fine and smooth, solid, non-friable, color is attractive in appearance, has good beans perfume and the mixing local flavor of vegetables delicate fragrance.Internal structure is characterized by bean curd and is combined closelyr with carrot, is 2um in conjunction with gap size, can produce network structure simultaneously, and even structure, and closely, hole is less, and mean value is in 100～200nm interval.
The invention difference from existing technology is, the present invention first carries out the soya-bean milk preparing low temperature boiling 70-90 DEG C in the boiling process of soya-bean milk, keeps constant temperature 2-10min, makes first sex change of Partial Protein; While being heated to again 90-100 DEG C, add the glucose that accounts for soya-bean milk quality 0.5-2.0% to boil 5-15 minute, there is the effect of glycosylation cross-linked polymeric, form soybean protein glycosylation compound, can greatly improve the characteristic such as hardness, elasticity and adherence of vegetable with bean curd.The preparation method of bean curd of the present invention has added carrot, laver, and the vegetable with bean curd making is white, orange, purple three looks, has the fragrant three kinds of fragrance of carrot, laver and beans.Not only attractive in appearance but also nutrition is abundanter.In general, bean curd mixes hardness after vegetables, elasticity can reduce, and adopts preparation method of the present invention, and the elasticity of bean curd and hardness not only do not reduce, and mouthfeel is improved on the contrary greatly, quality exquisiteness.According to the prepared vegetable with bean curd of the invention described above key technology, from organoleptic quality, coagulation result is good, and fine and smooth, solid, non-friable, color is attractive in appearance, has good beans perfume and the mixing local flavor of vegetables delicate fragrance.Aspect hardness, the hardness of product obviously improves, and shows: compared with common beancurd (not passing through the technology of the present invention processed group), the hardness number of this product has improved approximately 3 times, is increased to 562.539g from 186.203g.From electronic microscope photos, the inner structural features of this vegetable with bean curd product is: bean curd is combined tightr with carrot, is 2um in conjunction with gap mean size, can produce protein network structure simultaneously, and even structure, closely, hole is less, mean value 100～200nm.The nutritional labeling of vegetable with bean curd product, protein content is up to 15-16%, fat content 9-10%, and vegetable content is greater than 5%.
If not adopting key technology of the present invention is the vegetable with bean curd that thermal denaturation and glycosylation technology make, aspect hardness, product hardness value is 312.63g, and product hardness is less.From the internal structure of this vegetable with bean curd product of electronic microscope photos, bean curd is combined tightr with carrot, larger in conjunction with gap, and gap mean size is greater than 80um, can not produce protein network structure simultaneously.The nutritional labeling of vegetable with bean curd product, protein content is 12-13%, fat content 7-8%, and vegetable content is greater than 5%.In addition, existing commercially available employing traditional handicraft is processed the bean curd making, and its coagulation result is poor, frangible, and quality is softer, and hardness number is between 100.000-110.000g, and bean curd microstructure is loose, and protein content is 11%～12%.
Technique of the present invention is studied vegetable with bean curd processing technology from addition, soymilk concentration, these three aspects of bittern addition of carrot and laver, and detects by sensory evaluation and the analysis of matter structure, has drawn preferably preparation process condition.
The bittern that the inventive method adopts is food grade, thereby the tofu product obtaining is safe, has no side effect, and can directly eat.Its protein content is greater than 15% after measured, and vegetable content is greater than 5%.
Below in conjunction with accompanying drawing, method of the present invention is described further.
Brief description of the drawings
Fig. 1 a, Fig. 1 b are carrot and the bean curd relation in conjunction with tightness degree;
(Fig. 1 a is check experiment, and Fig. 1 b heating-up temperature is 80 DEG C, and the heat time is the bean curd under 5min condition.A is carrot, and B is bean curd.Multiplication factor is 100 times.)
Fig. 2 a, the impact of Fig. 2 b thermal denaturation on bean curd microstructure;
(Fig. 2 a is check experiment; Fig. 2 b heating-up temperature is 80 DEG C, and the heat time is the bean curd microstructure under 5min condition.A is carrot, and B is bean curd.Multiplication factor is 5000 times)
The contrast on bean curd and the impact of carrot combination degree of Fig. 3 a, Fig. 3 b thermal denaturation and glycosylation;
(Fig. 3 a is thermal denaturation bean curd after treatment; Fig. 3 b is the bean curd after glycosylation.A is carrot, and B is bean curd.Multiplication factor is 100 times.)
Fig. 4 a, Fig. 4 b thermal denaturation and the impact of glycosylation on bean curd microstructure;
(the bean curd microstructure of thermal denaturation processing under Fig. 4 a optimal conditions; Fig. 4 b is the bean curd microstructure of glycosylation processing under optimal conditions.A is carrot, and B is bean curd.Multiplication factor is 5000 times.)
Fig. 5 a is blank group, undressed bean curd; Fig. 5 b is the bean curd that thermal denaturation and glycosylation make under optimal conditions; Fig. 5 c is the vertical section figure of Fig. 5 b; Fig. 5 d is the vegetable with bean curd after packing.
Detailed description of the invention
Be below embodiment and test data etc. thereof, but content of the present invention is not limited to the scope of these embodiment.
Embodiment 1: the preparation of dietary vegetable bean curd
The fresh soyabean of selecting bright in color, full seed, free from insect pests and nothing to go mouldy, cleans up its surperficial foreign matter, dust, microorganism etc.; Be immersed in temperature and be in the water of 20 DEG C～25 DEG C 12～14 hours, soak 2-3 that water consumption is generally soybean weight doubly, the soybean soaking generally will increase weight 1 times, rubs with the hands and opens the slightly recessed heart or basic plane in the middle of bean cotyledon, and it is easily broken that finger is pinched; Add quantitative water mill pulping, require juice even thickness, exquisiteness after defibrination, and the concentration of soya-bean milk is generally 10～11 Baume degrees, be i.e. 7～8 kilograms of 1 kilogram of Soybean production soya-bean milk; And filter 2 times with 100 object nylon gauzes, the soya-bean milk after filtration is put into pot, stirs while boiling, and prevents a burnt end of sticky pot.In boiling process, while being heated to 80 DEG C, insulation 5min, then is heated to 100 DEG C, adds glucose (about soya-bean milk quality 1%), boils 10min; After boiling 10min, Guan Huo, when temperature is reduced to 70-80 DEG C, adds vegetables grain and flavor enhancement; Starting point slurry, by bittern (16 Baume degrees) adding in soya-bean milk from fast to slow, the consumption of bittern is generally 4.5% of soybean dry weight; After crouching brain 10～20min, jellied bean curd is suitably smashed, more static 5min; Jellied bean curd is poured in the model that is covered with steamed buns stuffed with sweetened bean paste cloth, when temperature remains on 65～70 DEG C, suppressed, press strengthi is 5KPa, 20～25min, and through cold water cold cut, obtain vegetable with bean curd.
Test example
(1) vegetables grain preparation: select fresh carrot, dry laver, by carrot peeling, be cut into 3-4mm cubic granules, boiling 0.5-1h, cooling rear stand-by; Dry laver is ground into the broken end of 2-3mm with pulverizer, soak stand-by;
(2) preparation of soya-bean milk: 100g soybeans soaking 12-14h, by soaked soybean and water mill slurry, defibrination 2 times, all uses 100 object silks to filter after each defibrination, leaches bean dregs, makes the soya-bean milk of 10-11 Baume degrees;
(3) preparation of bittern: the bittern of accurately weighing, then water dissolves, and with silk filtration, obtains bittern;
(4) boiling of soya-bean milk: the soya-bean milk preparing is carried out to low temperature boiling, in boiling process, be heated to 70-90 DEG C, keep constant temperature 2-10min, carry out protein thermal denaturation processing; While being heated to 90-100 DEG C, add the glucose that accounts for soya-bean milk quality 0.5-2.0% to boil 5-15 minute, while being then cooled to 70-80 DEG C, then by the vegetables grain preparing, put into the soya-bean milk after boiling;
(5) some brain: be cooled to 70～80 DEG C, the soya-bean milk that adds vegetables grain is mixed, then add the bittern and the condiment that modulate, evenly stir, treat soya-bean milk cohesion, and the brain 10-20min that squats;
(6) compacting: utilize mould, beans cerebral good pier is made to dietary vegetable bean curd;
(7) packaging: use vacuum plastic sealing machine, the bean curd pressing is carried out to plastic packaging.
The texture characteristic of vegetable with bean curd, utilizes TA-XTplus2 physical property instrument to measure, and adopts Texture Profile Analysis (TPA) operational mode.The mensuration process of TPA is to imitate the motion process of human mouth laboratory rodent chow.Be contained in probe on measuring stick with certain speed extruding gel until thrust gel, then retract with certain speed, carry out again secondary compression and contraction process after stopping several seconds.Test is connected with microcomputer, export quality test curve by interface, therefrom can analyze texture characteristic parameter as hardness (Hardness), cohesion (Cohesiveness), elasticity (Springiness), adhesivity (Gumminess) etc.
Adopt TA-XTplus2 physical property instrument to carry out the research of texture characteristic, method for measuring is as follows: test setting: probe (P/0.5S), speed: 1.00mm/s before surveying, test speed: 5.00mm/s, speed: 5.00mm/s after surveying, distance: 5.00mm, time: 5s, power: 5g.
Test example 1 is respectively 4%, 6%, 8%, 10.%, 12% by carrot, laver is respectively 0.033%, 0.067%, 0.100%, 0.133%, 0.167%, salt is 4% of soybean weight, bittern is that 4.5% of soybean weight is tested, analyze according to sensory evaluation and matter structure, study carrot and the impact of laver addition on vegetable with bean curd quality, concrete result of the test is in table 1,2.
The impact of table 1 carrot addition on product sensory quality
As shown in Table 1, in the time that carrot addition is 8%, coagulation result is general, bean curd quality exquisiteness, and bean curd color is moderate, even, and beany flavour is dense, and carrot taste is moderate.So be the suitableeest addition while selecting 8%.
The impact of table 2 carrot addition on products'texture
Note: control group is the bean curd that does not add vegetables.Identical not remarkable (P>0.05) of difference, the not identical significant difference (P<0.05) that represents of representing of letter in table.
As shown in Table 2, along with the increase of carrot addition, hardness slightly increases, but not remarkable (P>0.05) of difference between each factor; Elasticity trendless changes, and difference is remarkable (P>0.05) not; Cohesion trendless changes, and difference is remarkable (P>0.05) not; Adhesivity totally increases, and difference is remarkable (P>0.05) not.Comprehensive carrot addition is little on the matter structure impact of bean curd.
In summary, in the time that carrot addition is 8%, Analyses Methods for Sensory Evaluation Results is best, and matter structure is moderate, and therefore 8% is the suitableeest addition of carrot.
The impact of table 3 laver addition on product sensory quality
As shown in Table 3, in the time that laver addition is 0.1%, coagulation result is general, bean curd quality exquisiteness, and bean curd color is moderate, even, and beany flavour is dense, and laver taste is moderate.So be the suitableeest addition while selecting 0.1%.
The impact of table 4 laver addition on products'texture
Note: identical not remarkable (P>0.05) of difference, the not identical significant difference (P<0.05) that represents of representing of letter in table.
As shown in Table 4, along with the increase of laver addition, hardness trendless changes, not remarkable (P>0.05) of difference between each factor; Elasticity first increases, rear decline, and difference is remarkable (P>0.05) not; Cohesion trendless changes, and difference is remarkable (P>0.05) not; Adhesivity trendless changes, and difference is remarkable (P>0.05) not.
In summary, in the time that laver addition is 0.1%, sensory evaluation the best, consistency and elasticity is moderate, and therefore 0.1% is the suitableeest addition of laver.
Test example 2 grinds into soya-bean milk by soybean according to 1:6,1:7,1:8,1:9,1:10 (soybean: water quality ratio); and mix with carrot, laver grain; adding salt is 4% of soybean weight; bittern is 4.5% of soybean weight; research experiment, concrete result of the test is in table 5,6.
The impact of table 5 soymilk concentration on product sensory quality
As shown in Table 5, when beans: water quality is when for 1:6, and when soymilk concentration is about 11 Baume degrees, coagulation result is general, bean curd quality exquisiteness, bean curd color is moderate, even, and beany flavour is dense, and vegetables taste is moderate.So selection beans: water quality is the suitableeest soymilk concentration during than 1:6.
The impact of table 6 soymilk concentration on products'texture
Note: identical not remarkable (P>0.05) of difference, the not identical significant difference (P<0.05) that represents of representing of letter in table.
As shown in Table 6, along with the decline of soymilk concentration, hardness reduces, significant difference between each factor (P<0.05); Elasticity trendless changes, and difference is remarkable (P>0.05) not; Cohesion trendless changes, and difference is remarkable (P>0.05) not; Adhesivity trendless changes, and difference is remarkable (P>0.05) not.Comprehensive soymilk concentration is larger on the hardness impact of bean curd.
In summary, working as beans: water quality is than 1:6, and when soymilk concentration is about 11 Baume degrees, coagulation result is general, flexible, and exquisiteness is non-friable, and color beany flavour is moderate, and hardness is moderate, is the suitableeest soymilk concentration.
Test example 3 is added 4.0%, 4.5%, 5.0%, 5.5%, 6.0% bittern of soybean weight and is tested, and studies the bittern of variable concentrations to the impact of tofu quality, and concrete result of the test is in table 7,8.
The impact of table 7 bittern addition on product sensory quality
As shown in Table 7, in the time that the addition of bittern is 4.5%, coagulation result is general, good springiness, and bean curd quality exquisiteness, bean curd color is moderate, even, and beany flavour is dense, and carrot taste is moderate.In the time that bittern addition is greater than 5.5%, vegetable with bean curd can produce bitter taste.So selecting bittern addition 4.5% is the suitableeest addition.
The impact of table 8 bittern addition on products'texture
Note: identical not remarkable (P>0.05) of difference, the not identical significant difference (P<0.05) that represents of representing of letter in table.
As shown in Table 8, along with the increase of bittern addition, hardness increases, significantly (P<0.05) of difference between each factor; Elasticity slightly increases, and difference is remarkable (P>0.05) not; Cohesion trendless changes, and difference is remarkable (P>0.05) not; Adhesivity is increase trend, and difference is (P<0.05) significantly.The addition of comprehensive bittern is larger on the impact of bean curd hardness, less on adhesivity impact, and elasticity and cohesion are had no significant effect.In summary, in the time that the addition of bittern is 4.5%, coagulation result is general, flexible, and exquisiteness is non-friable, and color and beany flavour are all moderate, and hardness is better, and therefore 4.5% is the suitableeest addition of bittern.
The result of the test of comprehensive above four aspects draws, by the optimization to vegetables grain, soymilk concentration, bittern addition, can effectively improve the organoleptic properties of bean curd, and quality characteristic is also improved.The optimised process formula of vegetable with bean curd is that carrot addition is 8%, laver addition is 0.1%, soybean and water quality be than being 4.5% for 1:6, bittern addition.
But, by the bean curd that Research on processing technology is made, in coagulation result and hardness, or fall flat, therefore, also need to improve by test the quality characteristic of bean curd.Below test improves the quality characteristic of bean curd in advance by thermal denaturation and glycosylation.
The impact of sensory evaluation, matter structure analysis and the electron-microscope scanning of test example 4 thermal denaturations on vegetable with bean curd.
Select thermal change temperature under 65 DEG C, 70 DEG C, 75 DEG C, 80 DEG C, 85 DEG C conditions, control the thermal change time at 5min, the impact of research thermal change temperature on bean curd organoleptic quality and texture characteristic, concrete result of the test is respectively in table 9 and table 10.
The impact of table 9 thermal change temperature on bean curd organoleptic quality
As shown in Table 9, in the time that heating-up temperature reaches 80 DEG C, coagulation result is better, and bean curd quality exquisiteness is non-friable, color uniformity, beans aromatic strongly fragrant, taste is moderate, reaches best effects.Therefore, selecting heating-up temperature is 80 DEG C.
The impact of table 10 thermal change temperature on tofu texture characteristic
Note: identical not remarkable (P>0.05) of difference, the not identical significant difference (P<0.05) that represents of representing of letter in table.
As shown in Table 10, along with the increase of heating-up temperature, hardness slightly reduces after increasing gradually, significantly (P<0.05) of difference between each factor; Elasticity does not change, and difference is remarkable (P>0.05) not; Cohesion trendless changes, and difference is remarkable (P>0.05) not; Adhesivity is increase trend, and difference is (P<0.05) significantly.The variation of comprehensive heating-up temperature is larger on the impact of bean curd hardness, less on adhesivity impact, and elasticity and cohesion are had no significant effect.In the time that heating-up temperature reaches 80 DEG C, to having the greatest impact of bean curd quality, can make the hardness of bean curd and adhesivity reach optimum efficiency.
Select the thermal change time 1,3,5,7, under 9min condition, controlling thermal change temperature is 80 DEG C, the impact of research thermal change time on bean curd organoleptic quality and texture characteristic, and concrete result of the test is respectively in table 11 and table 12.
The impact of table 11 thermal change time on bean curd organoleptic quality
As shown in Table 11, in the time that the heat time reaches 5-7min, coagulation result is good, and bean curd quality exquisiteness is non-friable, color uniformity, beans aromatic strongly fragrant, taste is moderate, reaches best effects.Therefore, show that by sensory evaluation the best heat time is 5-7min.
The impact of table 12 thermal change time on vegetable with bean curd texture characteristic
Note: identical not remarkable (P>0.05) of difference, the not identical significant difference (P<0.05) that represents of representing of letter in table.
As shown in Table 12, along with the increase of heat time, hardness slightly reduces after increasing gradually, significantly (P<0.05) of difference between each factor; Heat time is while being 5 minutes, the hardness maximum of vegetable with bean curd.Elasticity does not change, and difference is remarkable (P>0.05) not; Cohesion trendless changes, and difference is remarkable (P>0.05) not; Adhesivity is first to be increased afterwards and reduces, and difference is (P<0.05) significantly.The variation of comprehensive heat time is large on the impact of bean curd hardness, less on adhesivity impact, and elasticity and cohesion are had no significant effect.In the time that the heat time reaches 5min, to having the greatest impact of bean curd quality, can make the hardness of bean curd and adhesivity reach best effects.The result that comprehensive sensory evaluation and matter structure are analyzed, finally determines that the best heat time is 5min.
Comprehensive heating-up temperature and heat time, choose best heating condition for heating-up temperature be for the first time 80 DEG C, the heat time is 5min.With this understanding, the sensory evaluation of bean curd and the analysis of matter structure reach optimum efficiency.
Utilize the impact of STUDY ON Scanning Electron Microscope thermal denaturation on vegetable with bean curd internal structure.
Adopt the surface texture of scanning electron microscopic observation vegetable with bean curd and the combination degree of vegetables grain and bean curd.From the observed result of Electronic Speculum, after processing by thermal denaturation, effectively improve the texture characteristic of vegetable with bean curd, make the combination between bean curd and vegetables grain more closely (see Fig. 1 a-Fig. 1 b), make the microstructure of soybean protein combination more closely (see Fig. 2 a-Fig. 2 b) simultaneously.
Table 13 is the statistics in conjunction with gap size to carrot and bean curd
Note: according to scale, gap in Fig. 1 a, 1b is measured, chosen respectively 5 points.Multiplication factor is 100 times.
Fig. 1 a is the blank group through 80 DEG C of thermal change processing not, and Fig. 1 b is the bean curd under thermal denaturation optimal conditions.Fig. 1 multiplication factor is 100 times.In Fig. 1 a, the gap mean value between AB is greater than 80un as can be seen from Table 13, and in Fig. 1 b, the gap mean value between AB is less than 20un, has obvious difference.Illustrate 80 DEG C, under the condition of heating 5min, thermal denaturation is processed improving bean curd and carrot combination degree has remarkable result, can make the tightr of combination between bean curd and carrot.
Fig. 2 a is the blank group through 80 DEG C of thermal change processing not, and Fig. 2 b is the bean curd under thermal denaturation optimal conditions.Fig. 2 multiplication factor is 5000 times.Can be found out by Fig. 2 a-Fig. 2 b, in Fig. 2 a, do not produce loose network structure, and protein particulate be larger, closely; In Fig. 2 b, produced loose network structure, mean pore size is less than 1um, protein bound evenly, closely.Therefore, we can find out, Fig. 2 a sex change is incomplete, does not produce loose network structure, and water-retaining property is strong, and bean curd matter is soft; Fig. 2 b sex change is more complete, has produced uniform loose network structure, water-retaining property a little less than, bean curd quality is harder, Fig. 2 a and Fig. 2 b significant difference.Can draw thus, at 80 DEG C, under the condition of heating 5min, thermal denaturation is processed and is had remarkable result to improving bean curd microstructure, can make that protein produces evenly, network structure closely, improves bean curd hardness.
In summary, at 80 DEG C, thermal denaturation under the condition of heating 5min, can significantly improve the quality characteristic of vegetable with bean curd, is a kind of feasible product purification method.
The impact of sensory evaluation, matter structure analysis and the electron-microscope scanning of test example 5 glycosylations on vegetable with bean curd.
Glycosylation experimental design is divided into three aspects, and heating-up temperature is under 60,70,80,90 and 100 DEG C of conditions on the one hand; Be be on the other hand respectively 5,10,15,20 the heat time, under 25min; Last aspect is that glucose addition is respectively 0.0%, 0.5%, 1.0%, 1.5%, 2.0% (soya-bean milk quality).Three aspects: detects bean curd sensory evaluation, the analysis of matter structure and electron-microscope scanning respectively.
Select heating-up temperature under 60 DEG C, 70 DEG C, 80 DEG C, 90 DEG C, 100 DEG C conditions, control the heat time at 20min, the addition of glucose is 1.0%, the impact of research glycosylation heating-up temperature on bean curd organoleptic quality and texture characteristic, and concrete result of the test is respectively in table 14 and table 15.
The impact of table 14 glycosylation temperature on vegetable with bean curd organoleptic quality
As shown in Table 14, when heating-up temperature reaches after 90 DEG C, the color of bean curd is deepened gradually, occurs bitter taste.In heating
When temperature is 80 DEG C, vegetable with bean curd coagulation result is general, quality exquisiteness, and color is attractive in appearance, and fragrance is moderate.
The impact of table 15 glycosylation temperature on vegetable with bean curd texture characteristic
Note: identical not remarkable (P>0.05) of difference, the not identical significant difference (P<0.05) that represents of representing of letter in table.
As can be seen from Table 15, be 1.0% at glucose addition, the heat time, while being 20min,, along with the increase of heating-up temperature, the hardness of bean curd increased gradually, significant difference (P<0.05); Elasticity and cohesion change little, and difference is remarkable (P>0.05) not; Adhesivity increases gradually, significant difference (P<0.05).When heating-up temperature is 100 DEG C, it is maximum that the hardness of bean curd and adhesivity reach, and now glycosylation degree maximum is described.
In summary, heating-up temperature is in the time of 100 DEG C, and texture characteristic is best, and sensory evaluation has bitter taste, needs the shortening heat time to improve.
Select the heat time 5,10,15,20, under 25min condition, control heating-up temperature at 100 DEG C, the addition of glucose is 1.0%, the impact of research glycosylation heat time on bean curd organoleptic quality and texture characteristic, and concrete result of the test is respectively in table 16 and table 17.
The impact of heat time on vegetable with bean curd organoleptic quality at table 16100 DEG C
As shown in Table 16, reach after 15min when the heat time, the color of bean curd is deepened gradually, is milk yellow, and engenders bitter taste.In the time that the heat time is 10min, vegetable with bean curd coagulation result is good, quality exquisiteness, and color is attractive in appearance, and fragrance is moderate.The best heat time is 10min.
The impact of glycosylation heat time on vegetable with bean curd texture characteristic at table 17100 DEG C
Note: identical not remarkable (P>0.05) of difference, the not identical significant difference (P<0.05) that represents of representing of letter in table.
As can be seen from Table 17, be 100 DEG C in heating-up temperature, when glucose addition is 1.0%, first group is slightly more on the low side than blank test hardness, and reason is that the heat time is inadequate, anti-not raw glycosylation, the impact of glucose on bean curd hardness.Along with the increase of heat time, the hardness of bean curd first increases generally, after slightly reduce, significant difference (P<0.05); Cohesion and adhesivity change little, and difference is remarkable (P>0.05) not; Elasticity increases gradually, rear reduction, significant difference (P<0.05).In the time that the heat time is 20min, the hardness maximum of bean curd, the texture characteristic in 10min～20min interval is better.
In summary, texture characteristic and sensory evaluation synthesis result are best in the time of 10min the heat time.
Select glucose addition under 0%, 0.5%, 1.0%, 1.5%, 2.0% condition, control heating-up temperature at 100 DEG C, heat time is 10min, the impact of research glycosylation heating-up temperature on bean curd organoleptic quality and texture characteristic, and concrete result of the test is respectively in table 18 and table 19.
The impact of glucose addition on vegetable with bean curd organoleptic quality at table 18100 DEG C
As shown in Table 18, after glucose addition reaches 1.5%, the color of bean curd is deepened gradually, is light yellow, and partially sweet gradually.In the time that glucose addition is 1.0%, vegetable with bean curd coagulation result is good, quality exquisiteness, and color is attractive in appearance, and fragrance is moderate.
The impact of glucose addition on vegetable with bean curd texture characteristic at table 19100 DEG C
Note: identical not remarkable (P>0.05) of difference, the not identical significant difference (P<0.05) that represents of representing of letter in table.
As can be seen from Table 19, be 100 DEG C in heating-up temperature, the heat time, while being 10min, totally, along with the increase of glucose addition, the hardness of bean curd increased gradually, proportional routine relation, significant difference (P<0.05); Elasticity, cohesion and adhesivity change little, and difference is remarkable (P>0.05) not.In the time that glucose addition is 2.0%, it is maximum that hardness reaches.Meanwhile, in the time that addition is 1.0%～1.5% interval, the texture characteristic of bean curd is better.
In summary, from sensory evaluation and matter structure analysis result, utilize glycosylation can improve greatly vegetable with bean curd edible quality characteristic.The optimum condition of glycosylation is: heat time 10min, and heating-up temperature is 100 DEG C, glucose addition is 1.0%.
Utilize ESEM, the impact of research glycosylation on vegetable with bean curd internal structure.
From the observed result of Electronic Speculum, at 80 DEG C, on the basis of 5min thermal denaturation, by adding glucose generation glycosylation, effectively improve the texture characteristic of vegetable with bean curd, make the combination between bean curd and vegetables grain more closely (see Fig. 3 a-Fig. 3 b), make the microstructure of soybean protein more closely (see Fig. 4 a-Fig. 4 b) simultaneously.
Table 20 thermal denaturation and glycosylation be the statistics in conjunction with gap size to carrot and bean curd
Note: according to scale, gap in Fig. 3 a, 3b is measured, chosen respectively 5 points.Multiplication factor is 100 times.
Fig. 3 a is under thermal denaturation optimal conditions, 80 DEG C, and the bean curd under 5min, Fig. 3 b is, under glycosylation optimal conditions, 100 DEG C, 10min, the bean curd under the glucose of 1.0% (soya-bean milk quality).Fig. 3 multiplication factor is 100 times.In Fig. 3 a, the gap mean value between AB is 10un as can be seen from Table 20, and in the interval of 10～20um, and in Fig. 3 b, the gap mean value between AB is 2un, and in 0～10 interval, and Fig. 3 a and Fig. 3 b in Fig. 3 has obvious difference.Illustrate under optimal conditions that glycosylation processes improving bean curd and carrot combination degree has remarkable result more, can make the tightr of combination between bean curd and carrot.
Fig. 4 a is under thermal denaturation optimal conditions, 80 DEG C, and the bean curd microstructure under 5min, Fig. 4 b is under glycosylation optimal conditions, 100 DEG C, 10min, the bean curd microstructure under the glucose of 1.0% (soya-bean milk quality).Fig. 4 a, 4b multiplication factor are 5000 times.Can be found out by Fig. 4 a-Fig. 4 b, Fig. 4 a has suffered and has produced loose network structure, and mean pore size is less than 1um, and in the interval of 500nm～1000nm, and protein particulate is larger, tightr; In Fig. 4 b, produced cellular network structure, mean pore size is less than 500nm, and in the interval of 100nm～500nm, and protein particulate is less, evenly, closely.Therefore, we can find out, Fig. 4 a sex change is more complete, produces loose network structure, water-retaining property a little less than, bean curd quality is harder; Fig. 4 b sex change is complete, has produced uniform cellular network structure, and a little less than water-retaining property, bean curd quality is harder, Fig. 4 a and Fig. 4 b significant difference.Can draw thus, under optimal conditions, the bean curd of glycosylation processing has and significantly improves in bean curd microstructure for the bean curd of thermal denaturation processing under optimal conditions, can make the network structure of protein more evenly, closely, hole is less, and bean curd hardness is higher.
In summary, glycosylation is all significantly improved on sensory evaluation, the analysis of matter structure and electron-microscope scanning compared with thermal denaturation, and can significantly improve the texture characteristic of vegetable with bean curd, is a kind of feasible product purification method.
The best instant nutrient vegetable with bean curd making and commercially available bean curd, processed bean curd (Great Northern Wilderness), silk bean curd (Great Northern Wilderness) are contrasted, and the instant nutrient vegetable with bean curd tool in quality making by sensory evaluation and matter structure analytical proof improves a lot.Concrete result of the test is in table 21,22.
Table 21 instant nutrient vegetable with bean curd contrasts with the sensory evaluation of investigation sample
As can be seen from Table 21, instant nutrient vegetable with bean curd and commercially available bean curd, processed bean curd (Great Northern Wilderness), silk bean curd (Great Northern Wilderness), in sensory evaluation, improve a lot.Be mainly reflected in coagulation result good, modest viscosity, bean curd color is colorful vivid, and beany flavour is dense, and carrot and laver taste are moderate, fresh salty moderate.
Table 22 instant nutrient vegetable with bean curd contrasts with the matter structure analysis of investigation product
Note: identical not remarkable (P>0.05) of difference, the not identical significant difference (P<0.05) that represents of representing of letter in table.
As can be seen from Table 22, instant nutrient vegetable with bean curd and commercially available bean curd, processed bean curd (Great Northern Wilderness), silk bean curd (Great Northern Wilderness), on matter structure is analyzed, improve a lot, and are mainly reflected on hardness and gumminess.In hardness, improve very large, significant difference (P<0.05); On gumminess, also improve a lot, significant difference (P<0.05); In elasticity and cohesion, there is certain reduction, significant difference (P<0.05).
Comprehensive analysis, instant nutrient vegetable with bean curd improves a lot on hardness and gumminess, and the coagulation result of bean curd is improved greatly, and it is tightr that bean curd and vegetables burl close, and meanwhile, more colorful tempting on appearance color, on taste, fresh perfume (or spice) is good to eat.
Test example 6 vacuum-packed techniques have significant effect to the prolongation of bean curd shelf life.Evaluate by three aspects:: sensory evaluation, matter structure is analyzed, and microorganism changes.
The impact of the sensory evaluation of table 2315 day application of vacuum on bean curd
Table 2415 day application of vacuum changes the microorganism of bean curd
Table 2515 day application of vacuum changes the texture characteristic of bean curd
To sum up result of the test can be found out, vacuum-packed technique bean curd after treatment is depositing after two weeks, in sensory evaluation, shown in table 23, and impact is little, only on pH, slightly declines, and taste is acid slightly; On microorganism changes, shown in table 24, micro organism quantity changes little, and impact is little; On matter structure is analyzed, as shown in Table 25, in hardness, significantly increase significant difference (P<0.05); In adhesivity, elasticity and cohesion, change not obvious, not significantly (P > 0.05) of difference.Therefore, through vacuum packaging bean curd after treatment, depositing after two weeks, can be good at keeping the freshness of bean curd.
In general, the prolongation of vacuum-packed technique to bean curd shelf life, has good effect.
Fig. 5 a-Fig. 5 d is the contrast photo of untreated common beancurd and finished product dietary vegetable bean curd after treatment.
Above-described embodiment is described the preferred embodiment of the present invention; not scope of the present invention is limited; design under the prerequisite of spirit not departing from the present invention; various distortion and improvement that those of ordinary skill in the art make technical scheme of the present invention, all should fall in the definite protection domain of the claims in the present invention book.
Claims (8)
1. a preparation method for instant nutrient vegetable with bean curd, is characterized in that, comprises the following steps:
(1) vegetables grain preparation: select fresh carrot, dry laver, by carrot peeling, be cut into 3-4mm cubic granules, boiling 0.5-1h, cooling rear stand-by; Dry laver is ground into the broken end of 2-3mm with pulverizer, soak stand-by;
(2) preparation of soya-bean milk: soybeans soaking 12-14h, by soaked soybean and water mill slurry, defibrination repeatedly, all filters after each defibrination, leaches bean dregs, makes soya-bean milk;
(3) preparation of bittern: bittern is accurately weighed, and then water dissolves, and with silk filtration, obtain bittern;
(4) boiling of soya-bean milk: the soya-bean milk preparing is carried out to low temperature boiling, in boiling process, be heated to 70-90 DEG C, keep constant temperature 2-10min, carry out protein thermal denaturation processing; While being heated to 90-100 DEG C, add the glucose that accounts for soya-bean milk quality 0.5-2.0% to boil 5-15 minute, while being then cooled to 70-80 DEG C, then by the vegetables grain preparing, put into the soya-bean milk after boiling;
(5) some brain: be cooled to 70～80 DEG C, the soya-bean milk that adds vegetables grain is mixed, then add the bittern and the flavoring that modulate, evenly stir, treat soya-bean milk cohesion, and the brain 10-20min that squats;
(6) compacting: utilize mould, beans cerebral good pier is made to dietary vegetable bean curd;
(7) packaging: use vacuum plastic sealing machine, the bean curd pressing is carried out to plastic packaging.
2. method according to claim 1, is characterized in that: in described step (1), the addition of carrot is 8.0% of soybean quality, and the addition of laver is 0.1% of soybean quality;
In described step (2), by soaked soybean and the water ratio defibrination of 1:6 in mass ratio, defibrination 2 times, all uses 100 object silks to filter after each defibrination, leaches bean dregs, makes soya-bean milk;
In described step (3), the water-soluble solution of 9 times of quality for bittern, the addition of bittern is 4.5% of soybean quality, after being uniformly dissolved, with 100 object silks filtrations, is made into the aqueous salt brine of 16 Baume degrees;
In described step (4), the soya-bean milk preparing is carried out to low temperature boiling, in boiling process, be heated to 80 DEG C, keep constant temperature 5min, carry out protein thermal denaturation processing; While being heated to 100 DEG C, add the glucose that accounts for soya-bean milk quality 1% to boil 10 minutes, while being then cooled to 80 DEG C, then by the vegetables grain preparing, put into the soya-bean milk after boiling;
In described step (6), the press time is 30min, and press strengthi is 5KPa, compressing after, water pouring with cold water, leave standstill cooling 30min, then pack.
3. method according to claim 1 and 2, is characterized in that: in described step (2), making soymilk concentration is 10-11 Baume degrees.
4. the vegetable with bean curd that the method described in claim 1-3 any one obtains.
5. vegetable with bean curd according to claim 4, is characterized in that: protein content is 15-16%, and fat content is 9-10%.
6. vegetable with bean curd according to claim 4, is characterized in that: hardness is 562.539g.
7. vegetable with bean curd according to claim 4, is characterized in that: the mixing local flavor with beans perfume and vegetables delicate fragrance.
8. vegetable with bean curd according to claim 4, is characterized in that: internal structure is network structure, and porosity value is 100～200nm, and the combination gap of bean curd and carrot is 2 μ m.
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