CN104187443A - 一种含虾蛄头、虾蛄壳的保鲜保健豆腐及其制作方法 - Google Patents
一种含虾蛄头、虾蛄壳的保鲜保健豆腐及其制作方法 Download PDFInfo
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Abstract
本发明涉及一种含虾蛄头、虾蛄壳的保鲜保健豆腐及其制作方法。该豆腐的原料配方按重量百分比计为:黄豆55~75%,油莎豆15~25%,虾蛄发酵液2~5%,氨基葡萄糖盐酸盐3~6%,兰香草汁5~9%;将上述原料通过多种途径的加工手段制成豆腐,出品率高,弹性足,韧性强,不易碎,质地细腻,味道鲜美。既解决了虾蛄酶解蛋白粉苦腥味重,无法作为食品基料的问题,又使豆腐营养保健价值更胜一筹的同时具有风味更独特、保鲜保质期长、食用安全性高。常食可提高人体免疫力、改善生理机能、降糖减脂、抗菌消炎、抗癌、抗衰延年、缓解骨质疏松、防治心脑血管、消化道等疾病,且废料综合利用,蕴含着巨大的社会、生态、环境和经济效益。
Description
技术领域
本发明涉及一种豆腐及其制作方法,特别是涉及一种含虾蛄头、虾蛄壳的保鲜保健豆腐及其制作方法。
背景技术
豆腐起源于中国,相传源于汉代,至今约有2000年之久。以其营养丰富、质地细腻、烹饪方便、价格低廉的特点一直深受人们喜爱。但制作技术的发展极其缓慢,至今豆腐的制作方法基本没发生大的变化,仍然采用卤水、δ-葡萄糖酸内脂或石膏作为凝固剂将蛋白质凝聚成豆腐,以上这些凝固剂都是化学合成物,长期食用此类凝固剂点制的豆腐制品已被相关报道证明对人体健康不利。且存在一定的豆腥味,易破碎,易腐败变质,无法起到满意的保鲜作用,保质期短,对销售、贮存、食用带来很大不便,严重制约了豆制品加工业的发展。
虾蛄俗称虾爬子、螳螂虾、口虾蛄等,浙江沿海一带俗称赖尿虾、虾拔弹、虾钩弹,隶属节肢动物门,甲壳纲,口足目,蛄虾科,多年生海产经济甲壳类。喜栖于浅潮和深海泥沙或礁石裂缝内,分布范围极广,从俄罗斯的大彼得海湾到日本及中国沿海、菲律宾、马来半岛、夏威夷群岛均有分布,以中国的黄海、渤海、海南和东海品种最多。虾蛄肉质细嫩鲜美,个体大,分为头胸部与腹部两部分,共具20个体节,头部5节,胸部8节,腹部7节,头部与胸部前4节愈合形成头胸部,由头胸甲覆盖其上,胸部后4节露出头胸甲之外,头胸甲的前端着生有2对触角、1对大颚、2对小颚及带柄的复眼,腹部略平扁,由6腹节与扁平的1尾节组成,肛门开口于尾节腹面。虾蛄壳多肉少,在加工、食用过程中会产生大量的虾蛄头、虾蛄壳(约占虾蛄体重的65%~75%)。目前仅有少量被用于生产饲料等低值产品,大部分被丢弃,造成了环境污染。事实上,虾蛄头、虾蛄壳如能合理利用,其价值并不在其肉之下,除了含有蛋白质、甲壳素、虾青素、钙、锌、镁和磷等矿物质外,虾蛄头还含有丰富的脑磷脂、脂肪、胡萝卜素及人体必需的各种氨基酸等[张强,“虾蛄头脂肪酸分析”《营养学报》1998年第1期]。其生物学活性和药理作用已被大量研究结果证实,具有提高机体免疫力、抗氧化、抗菌、抗衰老、抗肿瘤、改善大脑机能、提高记忆力,降压、降脂保肝以及预防心脑血管疾病等功效,且对人体安全性极高。因此,近年来国内外学者都致力于寻求对虾蛄头、虾蛄壳深加工技术,主要集中在“从虾蛄壳制备甲壳素和壳聚糖的研究”[杨丹等,《食品科学》2006年12期]以及虾蛄头加工成虾蛄油、虾蛄头粉、虾蛄头酱、复合饲料、提取蛋白质等方面[郭文场等,“中国沿海虾蛄的养殖与综合利用”《特种经济动植物》2011年第11期]。但直接加工成虾蛄头粉,营养价值低,只能作为普通或低档饲料;如果通过酶解法提取虾蛄头中蛋白质,在水解过程往往会产生较重的苦腥味,风味差,难以直接用于食品。经检索,迄今为止,国内外均未见将虾蛄头、虾蛄壳进行生物技术处理并用于制作保鲜保健豆腐的的先例,也未见有相关技术文献的报道。
发明内容
本发明的目的在于针对目前虾蛄头、虾蛄壳开发利用存在的不足,提供一种含虾蛄头、虾蛄壳的保鲜保健豆腐及其制作方法,既解决了虾蛄发酵液苦腥味重,风味差,无法作为食品基料的问题,又克服了豆腥味的同时使豆腐的营养保健成分更全面丰富、风味更独特、口感更好、品质更佳,且保鲜效果明显,保质期长,食用安全性高。
为了实现本发明的目的,本发明采用的一个技术方案在于提供一种含虾蛄头、虾蛄壳的保鲜保健豆腐,该豆腐的原料配方按重量百分比计为:黄豆55~75%,油莎豆15~25%,虾蛄发酵液2~5%,氨基葡萄糖盐酸盐3~6%,兰香草汁5~9%;它的制作方法包括以下工艺步骤:
①制备虾蛄发酵液:采集新鲜虾蛄头,去杂,洗净,绞碎后放入发酵罐,加入虾蛄头重量1~3倍的水,再加入虾蛄头重量6~15%的葡萄糖充分拌匀,进行均质、胶体磨超细化处理、巴氏灭菌后,按0.3~1.5%的体积比接种保加利亚乳杆菌、嗜热链球菌及酵母菌混合菌种,且三者依次的重量配比为1∶1∶0.3,在30~35℃条件下发酵6~12小时,加入L-精氨酸或琥珀酸调节pH至3~4,在45~65℃条件下过100目筛,收集筛下滤液,冷却,得虾蛄发酵液;
②制备氨基葡萄糖盐酸盐:采集新鲜虾蛄壳,清洗,干燥,粉碎成15~25目壳片倒入浸提罐中,并按壳片重的3~6倍量加入浓度为3~7wt%的HCI溶液,室温下浸泡12~16小时,水洗至中性,沥干,再按壳片重的2~5倍量加入浓度为3~7wt%的NaOH溶液,85~95℃条件下水解3小时,过滤,滤渣水洗至中性,干燥,加入滤渣重量3~6倍的浓度为25~37wt%的HCI溶液,50~65℃超声水浴35分钟,然后加入滤渣重量3%的活性炭进行脱色,趁热过滤,滤液浓缩至1/3体积时,加入浓缩液4倍体积的浓度为80~95wt%的乙醇,搅拌5分钟后,静置冷却至3~6℃,析出结晶,脱去乙醇,收集结晶,干燥,粉碎过100目筛,得氨基葡萄糖盐酸盐;
③制备兰香草汁:采集无霉烂变质的兰香草,去杂,洗净,沥干,放入浸提罐中,加入兰香草重量2~5倍的浓度为25~37wt%的乙醇,35~50℃条件下提取2~6小时,过滤,滤液真空浓缩至1/3体积时,加入浓缩液0.3~0.6倍体积的水提取30~50分钟,过滤,得滤液A和滤渣,在滤渣中加入滤渣重量5~12倍的水,40~60℃条件下超声提取2~6小时,过滤,得滤液B,合并滤液B与滤液A,过200目筛,取筛下滤液,得兰香草汁;
④按配方称取虾蛄发酵液、氨基葡萄糖盐酸盐、兰香草汁送入搅拌池中拌匀,得凝固液;
⑤按配方称取无霉变、干燥的黄豆及块茎饱满、干燥的油莎豆,分别进行去杂,淘洗,混匀,得混合豆;
⑥将步骤⑤的混合豆入缸,并加入混合豆重量3~5倍的水,浸泡6~18小时,滤去浸泡水,用流动水冲洗附着在混合豆上的杂质,沥干,放入磨粉机加水磨成浓度为6~9波美度和过100目滤布的豆浆;
⑦将步骤⑥的豆浆在95~105℃条件下煮3~5分钟,当冷却至70~85℃时,缓缓加入步骤④的凝固液,边加入边用勺搅动,直至豆浆呈现出芝麻烂花时为止,将剩余的凝固液洒在豆浆面上,加盖保温静止不动20~35分钟,凝成豆腐脑,其后续加工工序按常规豆腐加工工序操作,即制成含虾蛄头、虾蛄壳的保鲜保健豆腐。
上述制作方法中的保加利亚乳杆菌、嗜热链球菌及酵母菌均从中国科学院微生物研究所菌种保存中心购得,L-精氨酸、琥珀酸从湖北省武汉佰兴生物科技有限公司购得。
通过上述制作方法得到的虾蛄发酵液与氨基葡萄糖盐酸盐、兰香草汁复配混匀后进行点浆,诱导蛋白发生絮凝,形成具有三维网络结构的凝胶状态,粘着性和凝聚性强,出品率高,所得豆腐持水性好、网络结构坚固、质地细腻、弹性足、韧性强、口感滑润、不易破碎,且天然绿色,食用安全性高的同时还具有较好的保健作用。
通过上述制备方法得到的氨基葡萄糖盐酸盐,是一种公知的天然粘多糖,分子更小,易于消化吸收,具有抗炎、抗氧化、防腐、抗菌、抗肿瘤等多种药理作用。对金黄色葡萄球菌,大肠杆菌,枯草芽孢杆菌,黄曲霉等21种细菌、霉菌均有明显的抗菌作用[陈忻等,“氨基葡萄糖盐酸盐的防腐抗菌作用”《精细化工》2001年02期],是食品的甜味剂、抗氧化剂。本发明的发明人惊奇地发现,恰当变量氨基葡萄糖盐酸盐的配方比例,除了具有良好的分散作用,还能有效的解决豆腐普遍存有的酸味,使豆腐的口感更好,更适口。又能抑制蛋白质、粗脂肪、氨基酸等不发生酸败和氧化,防止黄酮类化合物的降解,显著提高豆腐的保健功能。
上述原料中的兰香草是马鞭草科莸属的一种重要的药用植物,最早可见记载于《植物名实图考》。分布于浙江、安徽、江苏及南方各省区。全草含黄酮甙、生物碱、酚类、甾体、氨基酸、有机酸、鞣质及多种挥发油成分。其挥发性油的主要成分有芳樟醇、紫苏醇、香芹酮、荠烯、4-甲基-6-庚烯-3-酮、草烯、马鞭草烯酮、左旋松香芹酮、2-壬烯-4-炔等[孙凌峰等,“兰香草挥发油化学成分的研究”《香料香精化妆品》2004年06期]。具有很强的香味,可疏风解表、祛痰止咳、散瘀止痛,对金黄色葡萄球菌、伤寒杆菌、芽孢杆菌、大肠杆菌、绿脓杆菌均有抑制作用。
本发明的发明人正是利用兰香草这一生物特性与虾蛄发酵液、氨基葡萄糖盐酸盐复配,功效互补,在增加豆腐营养保健功能的同时使抗氧化、抑菌、分解和吸附具有协同增效作用,对去腥增香、抗菌、防腐表现出相加的作用效果,既有效脱去虾蛄发酵液的苦腥味和豆浆的豆腥味,使其具有天然香味,更具有独特的风味和增鲜效果,又抑制了微生物的繁殖,防止豆腐腐败变质,延长保鲜保质期。
上述原料中的黄豆、油莎豆所具有的营养元素、保健功能和药用价值等已有公开。但本发明的发明人经过大量摸索总结发现,将黄豆与油莎豆按照本发明的配方配伍,可增强其凝胶性,促进蛋白质水合能力,豆腐得率和质构等方面都有明显的改善,同时,口感上与传统的豆腐相媲美,且质地细腻,不易破碎,便于贮存、运输和远处销售。
本发明通过多种途径的加工手段从虾蛄头、虾蛄壳提取虾蛄发酵液、氨基葡萄糖盐酸盐,脱去苦腥味,使其既可作为人们生活的基本食品又具有对人体很好的营养保健作用,由此提高了虾蛄头、虾蛄壳的综合利用率,蕴含着巨大的社会、生态、环境和经济效益。
本发明将虾蛄头、虾蛄壳、兰香草、黄豆、油莎豆等所具有的生理活性物质和营养保健成分被充分引入豆腐产品中,各成分发挥作用相得益彰,功效互补,使出品率提高,网络结构坚固,弹性足,韧性强,不易碎,质地细腻,口感滑润,香味浓郁,味道鲜美,营养成分更丰富,保健功能更凸现,更易被人体吸收,保鲜保质期长。且不添加卤水、δ-葡萄糖酸内脂或石膏等任何化学合成物,天然绿色,食用安全性高。常食本发明制作的豆腐可提高人体免疫力、改善生理机能、降糖减脂、抗菌消炎、抗癌、抗衰延年、缓解骨质疏松、防治心脑血管、消化道等疾病,并更有利于钙的有效利用和骨骼的全面营养,增加骨密度、促进骨骼健康。
具体实施方式
下面结合具体实施例,进一步阐述本发明。但这些实施例仅限于说明本发明而不用于限制本发明的保护范围。
实施例一
1.原料准备:
①制备虾蛄发酵液:采集新鲜虾蛄头,去杂,洗净,绞碎后放入发酵罐,加入虾蛄头重量3倍的水,再加入虾蛄头重量12%的葡萄糖充分拌匀,进行均质、胶体磨超细化处理、巴氏灭菌后,按0.9%的体积比接种保加利亚乳杆菌、嗜热链球菌及酵母菌混合菌种,且三者依次的重量配比为1∶1∶0.3,在35℃条件下发酵7小时,加入L-精氨酸或琥珀酸调节pH至3.5,在50℃条件下过100目筛,收集筛下滤液,冷却,得虾蛄发酵液;
②制备氨基葡萄糖盐酸盐:采集新鲜虾蛄壳,清洗,干燥,粉碎成15目壳片倒入浸提罐中,并按壳片重的3倍量加入浓度为6wt%的HCI溶液,室温下浸泡12小时,水洗至中性,沥干,再按壳片重的3倍量加入浓度为6wt%的NaOH溶液,85℃条件下水解3小时,过滤,滤渣水洗至中性,干燥,加入滤渣重量5倍的浓度为30wt%的HCI溶液,50℃超声水浴35分钟,然后加入滤渣重量3%的活性炭进行脱色,趁热过滤,滤液浓缩至1/3体积时,加入浓缩液4倍体积的浓度为90wt%的乙醇,搅拌5分钟后,静置冷却至3℃,析出结晶,脱去乙醇,收集结晶,干燥,粉碎过100目筛,得到氨基葡萄糖盐酸盐;
③制备兰香草汁:采集无霉烂变质的兰香草,去杂,洗净,沥干,放入浸提罐中,加入兰香草重量2倍的浓度为30wt%的乙醇,50℃条件下提取3小时,过滤,滤液真空浓缩至1/3体积时,加入浓缩液0.3倍体积的水提取35分钟,过滤,得滤液A和滤渣,在滤渣中加入滤渣重量9倍的水,50℃条件下超声提取3小时,过滤,得滤液B,合并滤液B与滤液A,过200目筛,取筛下滤液,得兰香草汁;
2.原料配方:
黄豆67kg,油莎豆18kg,虾蛄发酵液3kg,氨基葡萄糖盐酸盐5kg,兰香草汁7kg。
3.制作步骤:
①称取虾蛄发酵液3kg、氨基葡萄糖盐酸盐5kg、兰香草汁7kg送入搅拌池中拌匀,得凝固液;
②称取无霉变、干燥的黄豆67kg、块茎饱满、干燥的油莎豆18kg,分别进行去杂,淘洗,混匀,得混合豆;
③将步骤②的混合豆入缸,并加入混合豆重量5倍的水,浸泡10小时,滤去浸泡水,用流动水冲洗附着在混合豆上的杂质,沥干,放入磨粉机加水磨成浓度为7波美度和过100目滤布的豆浆;
④将步骤③的豆浆在100℃条件下煮3分钟,当冷却至70℃时,缓缓加入步骤①的凝固液,边加入边用勺搅动,直至豆浆呈现出芝麻烂花时为止,将剩余的凝固液洒在豆浆面上,加盖保温静止不动25分钟,凝成豆腐脑,其后续后续加工工序按常规豆腐加工工序操作,即制成含虾蛄头、虾蛄壳的保鲜保健豆腐。
实施例二
1.原料准备:
①制备虾蛄发酵液:采集新鲜虾蛄头,去杂,洗净,绞碎后放入发酵罐,加入虾蛄头重量2倍的水,再加入虾蛄头重量10%的葡萄糖充分拌匀,进行均质、胶体磨超细化处理、巴氏灭菌后,按0.7%的体积比接种保加利亚乳杆菌、嗜热链球菌及酵母菌混合菌种,且三者依次的重量配比为1∶1∶0.3,在30℃条件下发酵12小时,加入L-精氨酸或琥珀酸调节pH至3,加在60℃条件下过100目筛,收集筛下滤液,冷却,得虾蛄发酵液;
②制备氨基葡萄糖盐酸盐:采集新鲜虾蛄壳,清洗,干燥,粉碎成20目壳片倒入浸提罐中,并按壳片重的5倍量加入浓度为3wt%的HCI溶液,室温下浸泡16小时,水洗至中性,沥干,再按壳片重的5倍量加入浓度为3wt%的NaOH溶液,95℃条件下水解3小时,过滤,滤渣水洗至中性,干燥,加入滤渣重量3倍的浓度为25wt%的HCI溶液,65℃超声水浴35分钟,然后加入滤渣重量3%的活性炭进行脱色,趁热过滤,滤液浓缩至1/3体积时,加入浓缩液4倍体积的浓度为95wt%的乙醇,搅拌5分钟后,静置冷却至5℃,析出结晶,脱去乙醇,收集结晶,干燥,粉碎过100目筛,得到氨基葡萄糖盐酸盐;
③制备兰香草汁:采集无霉烂变质的兰香草,去杂,洗净,沥干,放入浸提罐中,加入兰香草重量3倍的浓度为25wt%的乙醇,35℃条件下提取5小时,过滤,滤液真空浓缩至1/3体积时,加入浓缩液0.5倍体积的水提取50分钟,过滤,得滤液A和滤渣,在滤渣中加入滤渣重量7倍的水,40℃条件下超声提取5小时,过滤,得滤液B,合并滤液B与滤液A,过200目筛,取筛下滤液,得兰香草汁;
2.原料配方:
黄豆60kg,油莎豆20kg,虾蛄发酵液4kg,氨基葡萄糖盐酸盐7kg,兰香草汁9kg。
3.制作步骤:
①称取虾蛄发酵液4kg、氨基葡萄糖盐酸盐7kg、兰香草汁9kg送入搅拌池中拌匀,得凝固液;
②称取无霉变、干燥的黄豆60kg、块茎饱满、干燥的油莎豆20kg,分别进行去杂,淘洗,混匀,得混合豆;
③将步骤②的混合豆入缸,并加入混合豆重量3倍的水,浸泡6小时,滤去浸泡水,用流动水冲洗附着在混合豆上的杂质,沥干,放入磨粉机加水磨成浓度为9波美度和过100目滤布的豆浆;
④将步骤③的豆浆在95℃条件下煮5分钟,当冷却至80℃时,缓缓加入步骤①的凝固液,边加入边用勺搅动,直至豆浆呈现出芝麻烂花时为止,将剩余的凝固液洒在豆浆面上,加盖保温静止不动30分钟,凝成豆腐脑,其后续后续加工工序按常规豆腐加工工序操作,即制成含虾蛄头、虾蛄壳的保鲜保健豆腐。
Claims (1)
1.一种含虾蛄头、虾蛄壳的保鲜保健豆腐,其特征在于,该豆腐的原料配方按重量百分比计为:黄豆55~75%,油莎豆15~25%,虾蛄发酵液2~5%,氨基葡萄糖盐酸盐3~6%,兰香草汁5~9%;它的制作方法包括以下工艺步骤:
①制备虾蛄发酵液:采集新鲜虾蛄头,去杂,洗净,绞碎后放入发酵罐,加入虾蛄头重量1~3倍的水,再加入虾蛄头重量6~15%的葡萄糖充分拌匀,进行均质、胶体磨超细化处理、巴氏灭菌后,按0.3~1.5%的体积比接种保加利亚乳杆菌、嗜热链球菌及酵母菌混合菌种,且三者依次的重量配比为1∶1∶0.3,在30~35℃条件下发酵6~12小时,加入L-精氨酸或琥珀酸调节pH至3~4,在45~65℃条件下过100目筛,收集筛下滤液,冷却,得虾蛄发酵液;
②制备氨基葡萄糖盐酸盐:采集新鲜虾蛄壳,清洗,干燥,粉碎成15~25目壳片倒入浸提罐中,并按壳片重的3~6倍量加入浓度为3~7wt%的HCI溶液,室温下浸泡12~16小时,水洗至中性,沥干,再按壳片重的2~5倍量加入浓度为3~7wt%的NaOH溶液,85~95℃条件下水解3小时,过滤,滤渣水洗至中性,干燥,加入滤渣重量3~6倍的浓度为25~37wt%的HCI溶液,50~65℃超声水浴35分钟,然后加入滤渣重量3%的活性炭进行脱色,趁热过滤,滤液浓缩至1/3体积时,加入浓缩液4倍体积的浓度为80~95wt%的乙醇,搅拌5分钟后,静置冷却至3~6℃,析出结晶,脱去乙醇,收集结晶,干燥,粉碎过100目筛,得氨基葡萄糖盐酸盐;
③制备兰香草汁:采集无霉烂变质的兰香草,去杂,洗净,沥干,放入浸提罐中,加入兰香草重量2~5倍的浓度为25~37wt%的乙醇,35~50℃条件下提取2~6小时,过滤,滤液真空浓缩至1/3体积时,加入浓缩液0.3~0.6倍体积的水提取30~50分钟,过滤,得滤液A和滤渣,在滤渣中加入滤渣重量5~12倍的水,40~60℃条件下超声提取2~6小时,过滤,得滤液B,合并滤液B与滤液A,过200目筛,取筛下滤液,得兰香草汁;
④按配方称取虾蛄发酵液、氨基葡萄糖盐酸盐、兰香草汁送入搅拌池中拌匀,得凝固液;
⑤按配方称取无霉变、干燥的黄豆及块茎饱满、干燥的油莎豆,分别进行去杂,淘洗,混匀,得混合豆;
⑥将步骤⑤的混合豆入缸,并加入混合豆重量3~5倍的水,浸泡6~18小时,滤去浸泡水,用流动水冲洗附着在混合豆上的杂质,沥干,放入磨粉机加水磨成浓度为6~9波美度和过100目滤布的豆浆;
⑦将步骤⑥的豆浆在95~105℃条件下煮3~5分钟,当冷却至70~85℃时,缓缓加入步骤④的凝固液,边加入边用勺搅动,直至豆浆呈现出芝麻烂花时为止,将剩余的凝固液洒在豆浆面上,加盖保温静止不动20~35分钟,凝成豆腐脑,其后续加工工序按常规豆腐加工工序操作,即制成含虾蛄头、虾蛄壳的保鲜保健豆腐。
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