CN104082424B - The preparation method of instant nutrient vegetable with bean curd - Google Patents
The preparation method of instant nutrient vegetable with bean curd Download PDFInfo
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Abstract
The present invention relates to the preparation method of a kind of instant nutrient vegetable with bean curd, comprise the following steps: be prepared by vegetable grain；The preparation of bean milk；The preparation of salt；The boiling of bean milk: the bean milk prepared is carried out low temperature boiling, in boiling process, is heated to 80 DEG C, keeps constant temperature 5min, carries out protein thermal denaturation process；When being heated to 100 DEG C, addition accounts for the glucose of bean milk quality 1% and carries out boiling 10 minutes, carries out glycosylation cross-linked polymeric, when being subsequently cooled to 80 DEG C, then the vegetable grain that will prepare, put in the bean milk after boiling；Point brain；Seasoning；Compacting；Pack and get final product.Use preparation technology of the present invention, not only can directly prepare abundant nutrition, be pleasant to the eye and taste, conveniently vegetable with bean curd product, and the hardness of this tofu product preferably, exquisite quality, elasticity is the most non-friable, mouthfeel is substantially improved.Its protein content is more than 16% after measured, and fat content is more than 9%, and vegetable content is more than 5%.
Description
Technical field
The present invention relates to the preparation method of a kind of bean curd, particularly relate to the nutritious vegetable with bean curd of a kind of instant type
Preparation method.
Background technology
Along with the change of people's Diet concept, the foundation of the Dietary Pattern based on plant food, bean product is more
Get over and narrowed by the green grass or young crops of people.In China, the Marinated Tofu production history of existing more than 2,000 year, deeply by consumers in general
Like.Bean curd is the product of soybean protein gelling, and its mouthfeel is delicate, low price, can supplement the excellent of human body needs
Matter protein, vitamin E, calcium, ferrum etc..Bean-curd product, in the ordinary meal of China resident, occupies particularly significant
Status.China's bean curd kind is dull at present, mainly has Glycine max (L.) Merr., bei-tofu, inner ester bean curd etc., it is difficult to meets and works as
Front consumer demand diversified to food variety.Most importantly, the bean curd that traditional bean curd processing technique prepares,
There is the edible quality shortcoming such as moisture height, coarse mouthfeel, dehydration deformation.Meanwhile, traditional bean curd processes raw material
Single, with Semen sojae atricolor as raw material, to select slurry and prepare bean curd, nutrition is the most comprehensive；Weak flavor, directly edible cannot, need to adjust
Taste.Further, since bean curd uses tradition preparation method at present, the control to sterilizing and anticorrosion process is inadequate, when causing depositing
Between shorter, not Portable belt, inconvenience preserve.Radix Dauci Sativae, sweet flavor, bright-colored, rich in vitamin A, have
The effects such as nourishing eyes, effectively minimizing black eye are formed, heat-clearing and toxic substances removing.Thallus Porphyrae, delicious flavour, containing up to 29～
The protein of 35% and iodine, multivitamin and inorganic salt, can treat thyromegaly and reduce the effects such as cholesterol.
Radix Dauci Sativae and Thallus Porphyrae granule are added in bean curd, prepare a kind of novel instant nutrient vegetable with bean curd, have convenient and swift,
Feature nutritious, that be pleasant to the eye and taste.
Based on traditional bean curd goods defect on quality, nutrition and taste, the present invention is former with Semen sojae atricolor and fresh vegetables
Material, utilizes molecule covalent modification technique, digesting technoloy, vacuum-packed technique etc., through scientific allocation and optimization, prepares
Novel instant nutrient vegetable with bean curd, has feature convenient and swift, nutritious, that be pleasant to the eye and taste, meets vast consumption
The demand of person, has wide market prospect.
Summary of the invention
The technical problem to be solved in the present invention is to provide that one is the most nutritious but also exquisite quality, elasticity are preferably difficult to
The preparation method of vegetable with bean curd broken, good in taste, solves traditional bean curd goods on quality, nutrition and taste
Defect.First, utilize key technology i.e. molecule covalent modification technique (utilize glucose for glycosyl donor, with Semen sojae atricolor egg
, there is glycosylation cross-linked polymeric effect in white matter, forms soybean protein glycosylation complex), conventional halogen can be improved
The edible quality characteristics such as the hardness of bittern tofu, cohesion and adhesivity.Secondly, utilize digesting technoloy to design, add new
Fresh vegetables goods, it is ensured that the trophism of bean curd.Finally, by science flavoring technology and vacuum-packed technique, give bean
The convenience that rotten product special flavour is all good, instant.By molecule covalent modification technique, digesting technoloy, vacuum-packed technique
Deng, set up technical process and the technical parameter thereof of industrialized production novel instant nutrient vegetable with bean curd.
The object of the present invention is achieved like this: with Semen sojae atricolor as raw material, uses sensory evaluation, matter structure analysis, Electronic Speculum to sweep
Retouch, determine the optimal processing parameter of dietary vegetable, and the quality of dietary vegetable bean curd is studied, it may be assumed that raw material
Semen sojae atricolor → clean, soak → defibrination → life slurry filtrations → mashing off (carry out 70-90 DEG C, 2-10min heat change degenerative treatments,
Simultaneously when being heated to 90-100 DEG C, adding glucose, be incubated 5-15min) → cooling → slurry (adds vegetable grain
And flavoring agent) → crouching brain → compacting → molding → packaging, thus prepare vegetable with bean curd nutritious, that be pleasant to the eye and taste and produce
Product.
The preparation method of instant nutrient vegetable with bean curd of the present invention, comprises the following steps:
(1) prepared by vegetable grain: select fresh Radix Dauci Sativae, dry Thallus Porphyrae, is removed the peel by Radix Dauci Sativae, is cut into 3-4mm and stands
Cube granule, steaming and decocting 0.5-1h, stand-by after cooling；Dry Thallus Porphyrae pulverizer is ground into the unqualified of 2-3mm, and immersion is treated
With；
(2) preparation of bean milk: soybeans soaking 12-14h, starches soaked Semen sojae atricolor and water mill, defibrination repeatedly, often
All filter after secondary defibrination, leach bean dregs, prepare bean milk；
(3) preparation of salt: by salt brine correct amount, then with water dissolution, and filters with silk, obtains salt；
(4) boiling of bean milk: the bean milk prepared is carried out low temperature boiling, in boiling process, is heated to 70-90
DEG C, keep constant temperature 2-10min, carry out protein thermal denaturation process；When being heated to 90-100 DEG C, add and account for bean milk quality
The glucose of 0.5-2.0% carries out boiling 5-15 minute, when being subsequently cooled to 70-80 DEG C, then the vegetable grain that will prepare,
Put in the bean milk after boiling；
(5) some brain: be cooled to 70～80 DEG C, by adding the bean milk mix homogeneously of vegetable grain, is subsequently adding and modulates
Salt and flavoring agent, uniformly stir, treat that bean milk condenses, and the brain 10-20min that squats；
(6) compacting: utilize mould, bean cerebral good for pier is made dietary vegetable bean curd；
(7) packaging: use vacuum plastic sealing machine, the bean curd pressed is carried out plastic packaging.
It is further preferred that the method for the present invention, in wherein said step (1), the addition of Radix Dauci Sativae is Semen sojae atricolor matter
The 8.0% of amount, the addition of Thallus Porphyrae is the 0.1% of Semen sojae atricolor quality；
In described step (2), by the ratio defibrination of soaked Semen sojae atricolor Yu water 1:6 in mass ratio, defibrination 2 times, often
All use the silk of 100 mesh to filter after secondary defibrination, leach bean dregs, prepare bean milk；
In described step (3), the salt brine water dissolution of 9 times of quality, the addition of salt brine is the 4.5% of Semen sojae atricolor quality,
After being uniformly dissolved, filter with the silk of 100 mesh, be made into the aqueous salt brine of 16 Baume degrees；
In described step (4), the bean milk prepared is carried out low temperature boiling, in boiling process, is heated to 80 DEG C,
Keep constant temperature 5min, carry out protein thermal denaturation process；When being heated to 100 DEG C, add the Fructus Vitis viniferae accounting for bean milk quality 1%
Sugar carries out boiling 10 minutes, when being subsequently cooled to 80 DEG C, then the vegetable grain that will prepare, put into the bean milk after boiling
In；
In described step (6), the press time is 30min, and press strengthi is 5KPa, compressing after, use cold water
Water pouring, stand cooling 30min, then pack.
The method of the present invention, preparing soymilk concentration in further preferred described step (2) is 10-11 Baume degrees.
The invention still further relates to protein content in the vegetable with bean curd obtained by said method, preferably this bean curd is 15-16%,
Fat content is 9-10%.
The vegetable with bean curd of the present invention, compared with traditional bean curd, hardness number brings up to 562.539g from 186.203g, increases
About 3 times.Organoleptic attribute is that coagulation result is good, fine and smooth, solid, non-friable, and beautiful appearance has good bean
The fragrant mixing local flavor with vegetable delicate fragrance.Internal structure is characterized as bean curd and is combined with Radix Dauci Sativae relatively tight, in conjunction with gap size
For 2um, can produce network structure, and even structure, closely, hole is less, and meansigma methods is 100～200nm simultaneously
In interval.
The invention difference from existing technology is, the bean milk that the present invention first will prepare in the boiling process of bean milk
Carry out low temperature boiling 70-90 DEG C, keep constant temperature 2-10min, make Partial Protein first degeneration；It is again heated to 90-100 DEG C
Time, addition accounts for the glucose of bean milk quality 0.5-2.0% and carries out boiling 5-15 minute, glycosylation cross-linked polymeric effect occurs,
Form soybean protein glycosylation complex, can greatly improve the characteristics such as the hardness of vegetable with bean curd, elasticity and cohesiveness.This
The preparation method of invention bean curd with the addition of Radix Dauci Sativae, Thallus Porphyrae, and prepared vegetable with bean curd is white, orange, purple trichroism, has
The fragrant three kinds of fragrance of Radix Dauci Sativae, Thallus Porphyrae and bean.The most attractive in appearance but also nutrition is more rich.In general, bean curd mixes vegetable
Rear hardness, elasticity can reduce, and use the preparation method of the present invention, and elasticity and the hardness of bean curd the most do not reduce,
Mouthfeel is substantially improved on the contrary, exquisite quality.According to the vegetable with bean curd obtained by the invention described above key technology, from sense organ
Seeing in quality, coagulation result is good, fine and smooth, solid, non-friable, beautiful appearance, has good bean perfume and vegetable
The mixing local flavor of delicate fragrance.In terms of hardness, the hardness of product significantly improves, and shows: with common beancurd (without
The technology of the present invention process group) to compare, the hardness number of this product improves about 3 times, i.e. increases to from 186.203g
562.539g.From electronic microscope photos, the inner structural features of this vegetable with bean curd product is: bean curd is combined relatively with Radix Dauci Sativae
Closely, it is 2um in conjunction with gap mean size, can produce protein network structure, and even structure simultaneously, closely,
Hole is less, meansigma methods 100～200nm.From the nutritional labeling of vegetable with bean curd product, protein content is up to
15-16%, fat content 9-10%, vegetable content is more than 5%.
If not using the key technology i.e. thermal denaturation of the present invention and the vegetable with bean curd that Glycosylation technology is prepared, in hardness side
Face, product hardness value is 312.63g, and product hardness is less.Internal structure from this vegetable with bean curd product of electronic microscope photos can
Knowing, bean curd is combined relatively tight with Radix Dauci Sativae, and relatively big in conjunction with gap, gap mean size is more than 80um, has not been able to simultaneously
Produce protein network structure.From the nutritional labeling of vegetable with bean curd product, protein content is 12-13%, and fat contains
Amount 7-8%, vegetable content is more than 5%.It addition, the bean curd that existing commercially available employing traditional handicraft processing prepares, it solidifies effect
The most poor, frangible, quality is softer, and hardness number is between 100.000-110.000g, and bean curd microstructure is loosened, egg
Bai Hanliang is 11%～12%.
Present invention process in terms of Radix Dauci Sativae and the addition of Thallus Porphyrae, soymilk concentration, salt brine addition these three to vegetable
Tofu processing technique is studied, and is detected by sensory evaluation and matter structure analysis, has drawn and has preferably prepared
Process conditions.
The salt that the inventive method uses is food grade, thus the tofu product safety obtained is high, has no side effect, can
With directly edible.Its protein content is more than 15% after measured, and vegetable content is more than 5%.
Below in conjunction with the accompanying drawings the method for the present invention is described further.
Accompanying drawing explanation
Fig. 1 a, Fig. 1 b are the relation that Radix Dauci Sativae and bean curd are tightly combined degree；
(Fig. 1 a is controlled trial, and Fig. 1 b heating-up temperature is 80 DEG C, and heat time heating time is the bean curd under the conditions of 5min.A is recklessly
Radix Raphani, B is bean curd.Amplification is 100 times.)
Fig. 2 a, the impact on bean curd microstructure of Fig. 2 b thermal denaturation；
(Fig. 2 a is controlled trial；Fig. 2 b heating-up temperature is 80 DEG C, and heat time heating time is the bean curd microstructure under the conditions of 5min.
A is Radix Dauci Sativae, and B is bean curd.Amplification is 5000 times)
The contrast on bean curd with the impact of Radix Dauci Sativae combination degree of Fig. 3 a, Fig. 3 b thermal denaturation and glycosylation；
(Fig. 3 a is the bean curd after thermal denaturation processes；Fig. 3 b is the bean curd after glycosylation.A is Radix Dauci Sativae, and B is bean curd.
Amplification is 100 times.)
Fig. 4 a, Fig. 4 b thermal denaturation and the glycosylation impact on bean curd microstructure；
(the bean curd microstructure that under Fig. 4 a optimal conditions, thermal denaturation processes；Fig. 4 b is that under optimal conditions, glycosylation processes
Bean curd microstructure.A is Radix Dauci Sativae, and B is bean curd.Amplification is 5000 times.)
Fig. 5 a is blank group, undressed bean curd；Fig. 5 b is that thermal denaturation and glycosylation are at optimal conditions
The lower bean curd prepared；Fig. 5 c is the longitudinal section figure of Fig. 5 b；Fig. 5 d is the vegetable with bean curd after packing.
Detailed description of the invention
The following is embodiment and test data etc. thereof, but present disclosure is not limited to the scope of these embodiments.
Embodiment 1: the preparation of dietary vegetable bean curd
Select bright in color, full seed, free from insect pests and without the fresh soyabean that goes mouldy, by the foreign body on its surface, dust,
Microorganisms etc. clean up；Being immersed in the water that temperature is 20 DEG C～25 DEG C 12～14 hours, water consumption for immersion is general
For 2-3 times of Semen sojae atricolor weight, the Semen sojae atricolor soaked typically to increase weight 1 times, rubs with the hands and opens the most recessed heart or the most flat in the middle of Semen Sojae Preparatum
Face, it is easily broken that finger is pinched；Add quantitative water mill pulping, it is desirable to the juice even thickness after defibrination, exquisiteness, and bean
The concentration of slurry is generally 10～11 Baume degrees, i.e. 1 kilogram Soybean production bean milk 7～8 kilograms；And with the Buddhist nun of 100 mesh
Dragon filtered through gauze 2 times, pot put into by the bean milk after filtration, boils while stir, and prevents at the bottom of viscous cooked rice.In boiling process,
When being heated to 80 DEG C, it is incubated 5min, is heated to 100 DEG C, add glucose (about the 1% of bean milk quality), boil
10min；After boiling 10min, Guan Huo, when temperature is reduced to 70-80 DEG C, add vegetable grain and flavoring agent；Open
Initial point is starched, and by salt (16 Baume degrees) addition bean milk from fast to slow, the consumption of salt brine is generally Semen sojae atricolor dry weight
4.5%；After crouching brain 10～20min, soybean curd is suitably smashed, more static 5min；Soybean curd is poured into and is covered with steamed buns stuffed with sweetened bean paste
In the model of cloth, when temperature is maintained at 65～70 DEG C, suppressing, press strengthi is 5KPa, 20～25min, and
Through cold water cold cut, obtain vegetable with bean curd.
Test example
(1) prepared by vegetable grain: select fresh Radix Dauci Sativae, dry Thallus Porphyrae, is removed the peel by Radix Dauci Sativae, is cut into 3-4mm and stands
Cube granule, steaming and decocting 0.5-1h, stand-by after cooling；Dry Thallus Porphyrae pulverizer is ground into the unqualified of 2-3mm, and immersion is treated
With；
(2) preparation of bean milk: 100g soybeans soaking 12-14h, starches soaked Semen sojae atricolor with water mill, defibrination 2 times,
All use the silk of 100 mesh to filter after defibrination every time, leach bean dregs, prepare the bean milk of 10-11 Baume degrees；
(3) preparation of salt: correct amount salt brine, then with water dissolution, and filters with silk, obtains salt；
(4) boiling of bean milk: the bean milk prepared is carried out low temperature boiling, in boiling process, is heated to 70-90
DEG C, keep constant temperature 2-10min, carry out protein thermal denaturation process；When being heated to 90-100 DEG C, add and account for bean milk quality
The glucose of 0.5-2.0% carries out boiling 5-15 minute, when being subsequently cooled to 70-80 DEG C, then the vegetable grain that will prepare,
Put in the bean milk after boiling；
(5) some brain: be cooled to 70～80 DEG C, by adding the bean milk mix homogeneously of vegetable grain, is subsequently adding and modulates
Salt and flavoring agent, uniformly stir, treat that bean milk condenses, and the brain 10-20min that squats；
(6) compacting: utilize mould, bean cerebral good for pier is made dietary vegetable bean curd；
(7) packaging: use vacuum plastic sealing machine, the bean curd pressed is carried out plastic packaging.
The texture characteristic of vegetable with bean curd, utilizes TA-XTplus2 physical property instrument to be measured, and uses Texture Profile
Analysis (TPA) operational mode.The mensuration process of TPA is the motor process imitating human mouth laboratory rodent chow.It is contained in survey
Probe on gauge rod until thrusting gel with certain speed extruding gel, is then retracted with certain speed, is stopped several
Secondary compression and contraction process is carried out again after second.Test is connected with microcomputer, by interface output quality test song
Line, therefrom can analyze texture characteristic parameter such as: hardness (Hardness), cohesion (Cohesiveness), elasticity
(Springiness), adhesivity (Gumminess) etc..
Using TA-XTplus2 physical property instrument to carry out the research of texture characteristic, method for measuring is as follows: test setting: visit
Head (P/0.5S), speed: 1.00mm/s, test speed: 5.00mm/s, speed after survey: 5.00mm/s before surveying, away from
From: 5.00mm, time: 5s, power: 5g.
Test example 1 is respectively 4%, 6%, 8%, 10.%, 12% by Radix Dauci Sativae, Thallus Porphyrae is respectively 0.033%, 0.067%,
0.100%, 0.133%, 0.167%, Sal is the 4% of Semen sojae atricolor weight, and salt brine is that the 4.5% of Semen sojae atricolor weight is tested,
Analyze according to sensory evaluation and matter structure, study Radix Dauci Sativae and the impact on vegetable with bean curd quality of the Thallus Porphyrae addition, specifically
Result of the test is shown in Table 1,2.
The impact on product sensory quality of the table 1 Radix Dauci Sativae addition
As shown in Table 1, when Radix Dauci Sativae addition is 8%, coagulation result is general, bean curd exquisite quality, bean curd face
Color is moderate, uniform, and beany flavour is dense, and carrot taste is moderate.So being the suitableeest addition during selection 8%.
The impact on products'texture of the table 2 Radix Dauci Sativae addition
Note: matched group is the bean curd being not added with vegetable.In table, letter is identical represents difference significantly (P>0.05), differs and represents significant difference (P<0.05).
As shown in Table 2, along with the increase of Radix Dauci Sativae addition, hardness is increased slightly, but poor between each factor
Different not notable (P > 0.05)；Elastic trendless change, difference is not notable (P > 0.05)；Cohesion trendless changes,
Difference is not notable (P > 0.05)；Adhesivity generally increases, and difference is not notable (P > 0.05).Hu trailing plants for Zong He
Foretell addition and the matter structure of bean curd is affected little.
In summary, when Radix Dauci Sativae addition is 8%, Analyses Methods for Sensory Evaluation Results is best, and matter structure is moderate, and therefore 8% is
The suitableeest addition of Radix Dauci Sativae.
The impact on product sensory quality of the table 3 Thallus Porphyrae addition
As shown in Table 3, when Thallus Porphyrae addition is 0.1%, coagulation result is general, bean curd exquisite quality, bean curd color
Moderate, uniform, beany flavour is dense, and Thallus Porphyrae taste is moderate.So being the suitableeest addition during selection 0.1%.
The impact on products'texture of the table 4 Thallus Porphyrae addition
Note: in table, letter is identical represents difference significantly (P>0.05), differs and represents significant difference (P<0.05).
As shown in Table 4, along with the increase of Thallus Porphyrae addition, hardness trendless changes, and between each factor, difference is the most notable
(P>0.05)；Elasticity first increases, and declines afterwards, and difference is not notable (P > 0.05)；Cohesion trendless changes, difference
Not notable (P > 0.05)；Adhesivity trendless changes, and difference is not notable (P > 0.05).
In summary, when Thallus Porphyrae addition is 0.1%, sensory evaluation is optimal, and consistency and elasticity is moderate, and therefore 0.1%
The suitableeest addition for Thallus Porphyrae.
Semen sojae atricolor is carried out being milled into bean by test example 2 according to 1:6,1:7,1:8,1:9,1:10 (Semen sojae atricolor: water quality ratio)
Slurry, and mix with Radix Dauci Sativae, Thallus Porphyrae grain, adding Sal is the 4% of Semen sojae atricolor weight, and salt brine is the 4.5% of Semen sojae atricolor weight,
Research experiment, concrete result of the test is shown in Table 5,6.
The impact on product sensory quality of table 5 soymilk concentration
As shown in Table 5, when bean: water quality ratio is during for 1:6, when soymilk concentration is about 11 Baume degrees, coagulation result one
As, bean curd exquisite quality, bean curd color is moderate, uniform, and beany flavour is dense, and vegetable taste is moderate.So selection bean: water
It it is the suitableeest soymilk concentration during mass ratio 1:6.
The impact on products'texture of table 6 soymilk concentration
Note: in table, letter is identical represents difference significantly (P>0.05), differs and represents significant difference (P<0.05).
As shown in Table 6, along with the decline of soymilk concentration, hardness reduces, significant difference (P < 0.05) between each factor；
Elastic trendless change, difference is not notable (P > 0.05)；Cohesion trendless changes, and difference is not notable (P > 0.05)；
Adhesivity trendless changes, and difference is not notable (P > 0.05).For Zong He, the hardness of bean curd is affected and compares by soymilk concentration
Greatly.
In summary, working as bean: water quality is than 1:6, when soymilk concentration is about 11 Baume degrees, coagulation result is general, has
Elasticity, fine and smooth, non-friable, color beany flavour is moderate, and hardness is moderate, for the suitableeest soymilk concentration.
Test example 3 adds the 4.0% of Semen sojae atricolor weight, 4.5%, 5.0%, 5.5%, the salt brine of 6.0% test,
Studying the salt impact on tofu quality of variable concentrations, concrete result of the test is shown in Table 7,8.
The impact on product sensory quality of the table 7 salt brine addition
As shown in Table 7, when the addition of salt brine is 4.5%, coagulation result is general, good springiness, bean curd exquisite quality,
Bean curd color is moderate, uniform, and beany flavour is dense, and carrot taste is moderate.When salt brine addition is more than 5.5%, vegetable bean
Corruption can produce bitter taste.So selecting salt brine addition 4.5% is the suitableeest addition.
The impact on products'texture of the table 8 salt brine addition
Note: in table, letter is identical represents difference significantly (P>0.05), differs and represents significant difference (P<0.05).
As shown in Table 8, along with the increase of salt brine addition, hardness increases, difference more significant (P < 0.05) between each factor；
Elasticity is increased slightly, and difference is not notable (P > 0.05)；Cohesion trendless changes, and difference is not notable (P > 0.05)；
Adhesivity is in increasing trend, difference more significant (P < 0.05).For Zong He, the addition of salt brine is on bean curd hardness impact ratio
Relatively big, less on adhesivity impact, elastic and cohesion are had no significant effect.In summary, when the addition of salt brine
When being 4.5%, coagulation result is general, flexible, and fine and smooth, non-friable, color and beany flavour are the most moderate, and hardness is preferable,
Therefore 4.5% is the suitableeest addition of salt brine.
The result of the test of comprehensive above four aspects draws, by vegetable grain, soymilk concentration, the optimization of salt brine addition,
Can effectively improve the organoleptic properties of bean curd, quality characteristic is also improved.The optimised process of vegetable with bean curd
Formula be Radix Dauci Sativae addition be 8%, Thallus Porphyrae addition be 0.1%, Semen sojae atricolor and water quality be than for 1:6, salt brine addition
It is 4.5%.
But, by the bean curd that Research on processing technology is prepared, on coagulation result and hardness, again without reaching pre-
Phase effect, therefore, also needs to be improved the quality characteristic of bean curd by test.The pre-pass thermal denaturation of tests below and glycosyl
Change reaction and improve the quality characteristic of bean curd.
Sensory evaluation, the matter structure of vegetable with bean curd are analyzed and the impact of electron-microscope scanning by test example 4 thermal denaturation.
Select hot temperature 65 DEG C, 70 DEG C, 75 DEG C, 80 DEG C, under the conditions of 85 DEG C, control the hot change time at 5min,
Studying hot temperature to bean curd organoleptic quality and the impact of texture characteristic, concrete result of the test is shown in Table 9 and table 10 respectively.
The impact on bean curd organoleptic quality of the table 9 hot temperature
As shown in Table 9, when heating-up temperature reaches 80 DEG C, coagulation result is preferable, and bean curd exquisite quality is non-friable,
Color even is consistent, and aromatic strongly fragrant, the moderate taste of bean reaches best effects.Therefore, selecting heating-up temperature is 80 DEG C.
The impact on tofu texture characteristic of the table 10 hot temperature
Note: in table, letter is identical represents difference significantly (P>0.05), differs and represents significant difference (P<0.05).
As shown in Table 10, along with the increase of heating-up temperature, hardness slightly reduces after being gradually increased, difference between each factor
More significant (P < 0.05)；Elasticity is not changed in, and difference is not notable (P > 0.05)；Cohesion trendless changes, difference
Not notable (P > 0.05)；Adhesivity is in increasing trend, difference more significant (P < 0.05).Heating-up temperature for Zong He
Change the impact of bean curd hardness bigger, less on adhesivity impact, elastic and cohesion are had no significant effect.When adding
When hot temperature reaches 80 DEG C, the impact on bean curd quality is maximum, it is possible to make the hardness of bean curd and adhesivity reach best effective
Really.
Select the hot change time 1,3,5,7, under the conditions of 9min, controlling hot temperature is 80 DEG C, when research heat becomes
Between on bean curd organoleptic quality and the impact of texture characteristic, concrete result of the test is shown in Table 11 and table 12 respectively.
The impact on bean curd organoleptic quality of the table 11 hot change time
As shown in Table 11, when heated between when reaching 5-7min, coagulation result is good, and bean curd exquisite quality is non-friable,
Color even is consistent, and aromatic strongly fragrant, the moderate taste of bean reaches best effects.Therefore, sensory evaluation draw best
Heat time heating time is 5-7min.
The impact on vegetable with bean curd texture characteristic of the table 12 hot change time
Note: in table, letter is identical represents difference significantly (P>0.05), differs and represents significant difference (P<0.05).
As shown in Table 12, along with the increase of heat time heating time, hardness slightly reduces after being gradually increased, difference between each factor
More significant (P < 0.05)；When heat time heating time is 5 minutes, the hardness of vegetable with bean curd is maximum.Elasticity is not changed in, difference
Not notable (P > 0.05)；Cohesion trendless changes, and difference is not notable (P > 0.05)；Adhesivity drops afterwards in first increasing
Low, difference more significant (P < 0.05).For Zong He, the change of heat time heating time is big, to adhesivity shadow on the impact of bean curd hardness
Ring less, elastic and cohesion are had no significant effect.When reaching 5min between when heated, on the impact of bean curd quality
Greatly, it is possible to make the hardness of bean curd and adhesivity reach best effects.The result that integrated sensory evaluates and matter structure is analyzed,
Determine that optimal heat time heating time is 5min eventually.
Comprehensive heating-up temperature and heat time heating time, choosing optimal heating condition for heating-up temperature for the first time is 80 DEG C, heating
Time is 5min.With this understanding, sensory evaluation and the matter structure analysis of bean curd reaches optimum efficiency.
Utilize the impact on vegetable with bean curd internal structure of the scanning electron microscope study thermal denaturation.
Use the combination degree of the surface texture of scanning electron microscopic observation vegetable with bean curd and vegetable grain and bean curd.From the sight of Electronic Speculum
Examine result to understand, after being processed by thermal denaturation, effectively improve the texture characteristic of vegetable with bean curd so that bean curd and vegetable
More closely (see Fig. 1 a-Fig. 1 b), the microstructure simultaneously making soybean protein combine is tightr in combination between Li
(see Fig. 2 a-Fig. 2 b).
Table 13 combines the statistics of gap size to Radix Dauci Sativae and bean curd
Note: according to scale, gap in Fig. 1 a, 1b is measured, choose 5 points respectively.Amplification is 100 times.
Fig. 1 a is the blank group processed without 80 DEG C of hot changes, and Fig. 1 b is the bean curd under thermal denaturation optimal conditions.
Fig. 1 amplification is 100 times.As can be seen from Table 13 in Fig. 1 a gap meansigma methods between AB more than 80un,
And gap meansigma methods between AB is less than 20un in Fig. 1 b, there is obvious difference.Illustrate 80 DEG C, heat 5min
Under conditions of thermal denaturation process improving bean curd and Radix Dauci Sativae combination degree has remarkable result, it is possible to make bean curd and Hu Luo
Combine between fore-telling is tightr.
Fig. 2 a is the blank group processed without 80 DEG C of hot changes, and Fig. 2 b is the bean curd under thermal denaturation optimal conditions.
Fig. 2 amplification is 5000 times.By Fig. 2 a-Fig. 2 b it can be seen that Fig. 2 a does not produces loose network structure,
And protein particulate is relatively big, closely；Creating loose network structure in Fig. 2 b, mean pore size is less than 1um,
Protein bound uniform, tight.Therefore, it will be seen that Fig. 2 a degeneration is not complete, loose net is not produced
Shape structure, water-retaining property is strong, and bean curd matter is soft；Fig. 2 b degeneration is relatively complete, creates uniform loose network structure, water conservation
Property is more weak, and bean curd quality is harder, Fig. 2 a and Fig. 2 b significant difference.Therefore deduce that, at 80 DEG C, heat 5min
Under conditions of thermal denaturation process and there is remarkable result to improving bean curd microstructure, it is possible to make protein produce uniformly, tight
Close network structure, improves bean curd hardness.
In summary, at 80 DEG C, thermal denaturation under conditions of heating 5min, the quality that can significantly improve vegetable with bean curd is special
Property, it is a kind of feasible product purification method.
Sensory evaluation, the matter structure of vegetable with bean curd are analyzed and the impact of electron-microscope scanning by test example 5 glycosylation.
Glycosylation EXPERIMENTAL DESIGN is divided into three aspects, and on the one hand heating-up temperature is 60,70,80,90 and 100 DEG C
Under the conditions of；On the other hand be respectively 5 heat time heating time, 10,15,20, under 25min；Last aspect is, Fructus Vitis viniferae
Sugar addition is respectively 0.0%, 0.5%, 1.0%, 1.5%, 2.0% (bean milk quality).Three aspects are respectively to bean curd sense
Official's evaluation, matter structure analysis and electron-microscope scanning detect.
Select heating-up temperature 60 DEG C, 70 DEG C, 80 DEG C, 90 DEG C, under the conditions of 100 DEG C, control heat time heating time at 20min,
The addition of glucose is 1.0%, and research glycosylation heating-up temperature is to bean curd organoleptic quality and the shadow of texture characteristic
Ringing, concrete result of the test is shown in Table 14 and table 15 respectively.
The impact on vegetable with bean curd organoleptic quality of the table 14 glycosylation temperature
As shown in Table 14, after heating-up temperature reaches 90 DEG C, the color of bean curd is gradually deepened, and bitterness occurs.In heating
When temperature is 80 DEG C, vegetable with bean curd coagulation result is general, and exquisite quality, beautiful appearance, fragrance is moderate.
The impact on vegetable with bean curd texture characteristic of the table 15 glycosylation temperature
Note: in table, letter is identical represents difference significantly (P>0.05), differs and represents significant difference (P<0.05).
As can be seen from Table 15, it is 1.0% at glucose addition, when heat time heating time is 20min, along with heating temperature
The increase of degree, the hardness of bean curd is gradually increased, significant difference (P < 0.05)；Elastic and cohesion changes little, difference
Not notable (P > 0.05)；Adhesivity is gradually increased, significant difference (P < 0.05).When heating-up temperature is 100 DEG C, bean curd
Hardness and adhesivity reach maximum, illustrate that now glycosylation degree is maximum.
In summary, heating-up temperature is when 100 DEG C, and texture characteristic is best, and sensory evaluation has bitterness, need to shorten heating
Time improves.
Select heat time heating time 5,10,15,20, under the conditions of 25min, control heating-up temperature at 100 DEG C, glucose
Addition be 1.0%, research glycosylation heat time heating time on bean curd organoleptic quality and the impact of texture characteristic, specifically
Result of the test is shown in Table 16 and table 17 respectively.
The heat time heating time of the impact on vegetable with bean curd organoleptic quality at 16100 DEG C of table
As shown in Table 16, when heated between reach 15min after, the color of bean curd is gradually deepened, for milk yellow, and gradually
Bitterness occurs.When heat time heating time is 10min, vegetable with bean curd coagulation result is good, exquisite quality, beautiful appearance,
Fragrance is moderate.Optimal heat time heating time is 10min.
The glycosylation heat time heating time of the impact on vegetable with bean curd texture characteristic at 17100 DEG C of table
Note: in table, letter is identical represents difference significantly (P>0.05), differs and represents significant difference (P<0.05).
As can be seen from Table 17, be 100 DEG C in heating-up temperature, when glucose addition is 1.0%, first group than
Blank assay hardness is the most on the low side, and reason is that heat time heating time inadequate, and the most anti-glycosylation of giving birth to, glucose is to bean curd
The impact of hardness.Generally along with the increase of heat time heating time, the hardness of bean curd first increases, after slightly reduce, difference show
Write (P < 0.05)；Cohesion and adhesivity change are little, and difference is not notable (P > 0.05)；Elasticity is gradually increased, after
Reduce, significant difference (P < 0.05).When being 20min between when heated, the hardness of bean curd is maximum, 10min～20min
Texture characteristic in interval is preferable.
In summary, heat time heating time, texture characteristic and sensory evaluation synthesis result were best when 10min.
Select glucose addition under the conditions of 0%, 0.5%, 1.0%, 1.5%, 2.0%, control heating-up temperature at 100 DEG C,
Heat time heating time is 10min, and research glycosylation heating-up temperature is on bean curd organoleptic quality and the impact of texture characteristic, tool
Body result of the test is shown in Table 18 and table 19 respectively.
The glucose addition impact on vegetable with bean curd organoleptic quality at 18100 DEG C of table
As shown in Table 18, after glucose addition reaches 1.5%, the color of bean curd is gradually deepened, for light yellow,
And it is the sweetest.When glucose addition is 1.0%, vegetable with bean curd coagulation result is good, exquisite quality, and color is beautiful
Seeing, fragrance is moderate.
The glucose addition impact on vegetable with bean curd texture characteristic at 19100 DEG C of table
Note: in table, letter is identical represents difference significantly (P>0.05), differs and represents significant difference (P<0.05).
As can be seen from Table 19, it is 100 DEG C in heating-up temperature, when heat time heating time is 10min, totally along with glucose
The increase of addition, the hardness of bean curd is gradually increased, proportional, significant difference (P < 0.05)；Elastic, interior
Poly-property and adhesivity change are little, and difference is not notable (P > 0.05).When glucose addition is 2.0%, hardness reaches
To maximum.Meanwhile, when addition is 1.0%～1.5% interval, the texture characteristic of bean curd is preferable.
In summary, knowable to sensory evaluation and matter structure analysis result, utilize glycosylation can improve vegetable greatly
Bean curd edible quality characteristic.The optimum condition of glycosylation is: heat time heating time 10min, heating-up temperature is 100 DEG C,
Glucose addition is 1.0%.
Utilize scanning electron microscope, study the glycosylation impact on vegetable with bean curd internal structure.
Knowable to the observed result of Electronic Speculum, at 80 DEG C, on the basis of 5min thermal denaturation, there is sugar by adding glucose
Glycosylation reaction, effectively improves the texture characteristic of vegetable with bean curd so that the combination between bean curd and vegetable grain is tightr
(see Fig. 3 a-Fig. 3 b), makes the microstructure of soybean protein more closely (see Fig. 4 a-Fig. 4 b) simultaneously.
Table 20 thermal denaturation and glycosylation combine the statistics of gap size to Radix Dauci Sativae and bean curd
Note: according to scale, gap in Fig. 3 a, 3b is measured, choose 5 points respectively.Amplification is 100 times.
Fig. 3 a is under thermal denaturation optimal conditions, i.e. 80 DEG C, the bean curd under 5min, and Fig. 3 b is, glycosylation optimum bar
Under part, i.e. 100 DEG C, 10min, the bean curd under the glucose of 1.0% (bean milk quality).Fig. 3 amplification is 100
Times.In Fig. 3 a, gap meansigma methods between AB is 10un as can be seen from Table 20,10～20um interval in,
And gap meansigma methods between AB is 2un in Fig. 3 b, 0～10 interval in, and Fig. 3 a in Fig. 3 and figure
3b has obvious difference.Illustrate that under optimal conditions, glycosylation processes improving bean curd and Radix Dauci Sativae combination degree
There is more significantly effect, it is possible to make between bean curd and Radix Dauci Sativae combine tightr.
Fig. 4 a is under thermal denaturation optimal conditions, i.e. 80 DEG C, the bean curd microstructure under 5min, Fig. 4 b be glycosylation
Under the conditions of excellent, i.e. 100 DEG C, 10min, the bean curd microstructure under the glucose of 1.0% (bean milk quality).Fig. 4 a,
4b amplification is 5000 times.By Fig. 4 a-Fig. 4 b it can be seen that Fig. 4 a has suffered produces loose network structure, hole
Gap size meansigma methods is less than 1um, and in the interval of 500nm～1000nm, and protein particulate is relatively big, more closely；
Creating cellular network structure in Fig. 4 b, mean pore size is less than 500nm, at 100nm～500nm
Interval in, and protein particulate is less, uniformly, closely.Therefore, it will be seen that Fig. 4 a degeneration is relatively complete,
Producing loose network structure, water-retaining property is more weak, and bean curd quality is harder；Fig. 4 b degeneration is complete, creates uniform honeybee
Nest shape network structure, water-retaining property is weak, and bean curd quality is harder, Fig. 4 a and Fig. 4 b significant difference.Thus can obtain
Go out, under optimal conditions glycosylation process bean curd under optimal conditions thermal denaturation process bean curd at bean curd microcosmic
Have in structure and significantly improve, it is possible to making the network structure of protein more uniformly, closely, hole is less, and bean curd is hard
Du Genggao.
In summary, glycosylation relatively thermal denaturation all has significantly on sensory evaluation, matter structure analysis and electron-microscope scanning
Improve, it is possible to significantly improve the texture characteristic of vegetable with bean curd, be a kind of feasible product purification method.
By prepared optimal instant nutrient vegetable with bean curd and commercially available bean curd, processed bean curd (Great Northern Wilderness), silk bean curd (Great Northern Wilderness)
Contrasting, the instant nutrient vegetable with bean curd prepared by sensory evaluation and matter structure analytical proof has the biggest in quality
Raising.Concrete result of the test is shown 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 (north
Great famine) in sensory evaluation, improve a lot.It is mainly reflected in coagulation result good, modest viscosity, bean curd face
Color is colorful vivid, and beany flavour is dense, and Radix Dauci Sativae and Thallus Porphyrae taste are moderate, fresh salty moderate.
Table 22 instant nutrient vegetable with bean curd contrasts with the matter structure analysis of investigation product
Note: in table, letter is identical represents difference significantly (P>0.05), differs and represents significant difference (P<0.05).
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 (north
Great famine) on matter structure is analyzed, improve a lot, be mainly reflected on hardness and gumminess.In hardness, improve
Very big, significant difference (P < 0.05)；On gumminess, also improve a lot, significant difference (P < 0.05)；?
Elastic with on cohesion, there are certain reduction, significant difference (P < 0.05).
Comprehensive analysis, instant nutrient vegetable with bean curd, hardness and gumminess improve a lot so that coagulating of bean curd
Gu effect improves greatly, it is more tight that bean curd and vegetable burl close, and, more colorful on appearance color lures meanwhile
People, on taste, fresh perfume (or spice) is good to eat.
Test example 6 vacuum-packed technique has obvious action to the prolongation of bean curd shelf life.Commented by three aspects
Fixed: sensory evaluation, matter structure is analyzed, microbiology turbidity.
The table application of vacuum in the 2315 days impact on the sensory evaluation of bean curd
The table application of vacuum in the 2415 days microbiology turbidity to bean curd
The texture characteristic of bean curd is changed by table application of vacuum in 2515 days
To sum up result of the test it can be seen that vacuum-packed technique process after bean curd, after depositing two weeks, at sense organ
In evaluation, as shown in table 23, impact is little, is only declined slightly on pH, and taste is the sourest；At microbiology turbidity
On, as shown in table 24, micro organism quantity change is little, and impact is little；On matter structure is analyzed, as shown in Table 25,
Hardness dramatically increases, significant difference (P < 0.05)；On adhesivity, elasticity and cohesion, change inconspicuous,
Difference is not notable (P ＞ 0.05).Therefore, the bean curd after vacuum packaging processes, after depositing two weeks, it is possible to
Well keep the freshness of bean curd.
In general, the vacuum-packed technique prolongation to bean curd shelf life, there is good effect.
Fig. 5 a-Fig. 5 d is the contrast photo of the finished product dietary vegetable bean curd after untreated common beancurd and process.
Embodiment described above is only to be described the preferred embodiment of the present invention, the not model to the present invention
Enclose and be defined, on the premise of designing spirit without departing from the present invention, those of ordinary skill in the art's skill to the present invention
Various deformation that art scheme is made and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (8)
1. the preparation method of an instant nutrient vegetable with bean curd, it is characterised in that comprise the following steps:
(1) prepared by vegetable grain: select fresh Radix Dauci Sativae, dry Thallus Porphyrae, is removed the peel by Radix Dauci Sativae, is cut into 3-4mm and stands
Cube granule, steaming and decocting 0.5-1h, stand-by after cooling；Dry Thallus Porphyrae pulverizer is ground into the unqualified of 2-3mm, and immersion is treated
With；
(2) preparation of bean milk: soybeans soaking 12-14h, starches soaked Semen sojae atricolor and water mill, defibrination repeatedly, often
All filter after secondary defibrination, leach bean dregs, prepare bean milk；
(3) preparation of salt: by salt brine correct amount, then with water dissolution, and filters with silk, obtains salt；
(4) boiling of bean milk: the bean milk prepared is carried out low temperature boiling, in boiling process, is heated to 70-90
DEG C, keep constant temperature 2-10min, carry out protein thermal denaturation process；When being heated to 90-100 DEG C, add and account for bean milk quality
The glucose of 0.5-2.0% carries out boiling 5-15 minute, when being subsequently cooled to 70-80 DEG C, then the vegetable grain that will prepare,
Put in the bean milk after boiling；
(5) some brain: be cooled to 70～80 DEG C, by adding the bean milk mix homogeneously of vegetable grain, is subsequently adding and modulates
Salt and flavouring agent, uniformly stir, treat that bean milk condenses, and the brain 10-20min that squats；
(6) compacting: utilize mould, bean cerebral good for pier is made dietary vegetable bean curd；
(7) packaging: use vacuum plastic sealing machine, the bean curd pressed is carried out plastic packaging.
Method the most according to claim 1, it is characterised in that: in described step (1), the addition of Radix Dauci Sativae
Amount is the 8.0% of Semen sojae atricolor quality, and the addition of Thallus Porphyrae is the 0.1% of Semen sojae atricolor quality；
In described step (2), by the ratio defibrination of soaked Semen sojae atricolor Yu water 1:6 in mass ratio, defibrination 2 times, often
All use the silk of 100 mesh to filter after secondary defibrination, leach bean dregs, prepare bean milk；
In described step (3), the salt brine water dissolution of 9 times of quality, the addition of salt brine is the 4.5% of Semen sojae atricolor quality,
After being uniformly dissolved, filter with the silk of 100 mesh, be made into the aqueous salt brine of 16 Baume degrees；
In described step (4), the bean milk prepared is carried out low temperature boiling, in boiling process, is heated to 80 DEG C,
Keep constant temperature 5min, carry out protein thermal denaturation process；When being heated to 100 DEG C, add the Fructus Vitis viniferae accounting for bean milk quality 1%
Sugar carries out boiling 10 minutes, when being subsequently cooled to 80 DEG C, then the vegetable grain that will prepare, put into the bean milk after boiling
In；
In described step (6), the press time is 30min, and press strengthi is 5KPa, compressing after, use cold water
Water pouring, stand cooling 30min, then pack.
Method the most according to claim 1 and 2, it is characterised in that: described step (2) prepares bean milk dense
Degree is 10-11 Baume degrees.
4. the vegetable with bean curd that the method described in any one of claim 1-3 obtains.
Vegetable with bean curd the most according to claim 4, it is characterised in that: protein content is 15-16%, fat
Content is 9-10%.
Vegetable with bean curd the most according to claim 4, it is characterised in that: hardness is 562.539g.
Vegetable with bean curd the most according to claim 4, it is characterised in that: there is the fragrant mixing wind with vegetable delicate fragrance of bean
Taste.
Vegetable with bean curd the most according to claim 4, it is characterised in that: internal structure is network structure, porosity value
Being 100～200nm, bean curd is 2 μm with the combination gap of Radix Dauci Sativae.
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