CN105394196A - Making method of whole-soybean bean product - Google Patents
Making method of whole-soybean bean product Download PDFInfo
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- CN105394196A CN105394196A CN201510979861.3A CN201510979861A CN105394196A CN 105394196 A CN105394196 A CN 105394196A CN 201510979861 A CN201510979861 A CN 201510979861A CN 105394196 A CN105394196 A CN 105394196A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
A making method of a whole-soybean bean product comprises the following steps: S1, preparation of soybean submicron powder: preparing a soybean submicron powder of 150-1000 meshes, and mixing the soybean submicron powder and water; S2, high-temperature treatment of soybean submicron powder syrup: carrying out high-temperature high-pressure treatment on the mixed soybean submicron powder syrup; S3, cooling of the soybean submicron powder syrup: cooling the high-temperature soybean submicron powder syrup; S4, addition of a coagulator: adding a coagulator into the soya-bean milk at the weight ratio of 0-1:20; and S5, after-treatment of the bean product: successively packaging, sterilizing and cooling the bean product obtained. The invention has the following advantages: there is no need to immerse bean materials and filter bean dregs; submicron powder of bean materials and other materials processed by a pneumatic or low-temperature cold pressing technology can reach 150-1000 meshes; there is no loss of any beneficial elements; the bean product has rich nutrients; and by a submicron powder technology, the finished product is healthy for eating and has fine and elastic mouthfeel.
Description
Technical field
The invention belongs to food processing technology field, more particularly, particularly a kind of preparation method of full beans bean product.
Background technology
Improving constantly in recent years along with living standard, the health care consciousness of people is strengthening gradually, and bean product come into one's own gradually as the main component of health food.Raw material-the soybean resource of China's bean product is abundant and quality is good, and especially bean product is with a long history, has good DEVELOPMENT PROSPECT.
The nutritional labeling of soybean is very abundant, its protein content higher than Cereal and potato group food 2.5-8 doubly; Also have other nutritional labelings, as the nutriment of fat, calcium, phosphorus, iron and the needed by human such as vitamin B1, vitamin B2, all apparently higher than cereal and potato group food, the trace elements such as the chromium in soya bean have participates in the glycometabolic effect of adjustment, the anticancer components such as molybdenum, selenium, zinc, isoflavones are rich in soybean, having inhibitory action to nearly all cancers such as prostate cancer, cutaneum carcinoma, intestinal cancer, cancers of the esophagus, seldom there is the reason of cancer in the people of Here it is often edible soya bean and goods thereof.
Saponins in soya bean can reduce fat absorption function, promotes fat metabolism; Fibre and soya also can accelerate the time of food by enteron aisle, and excreta can also be impelled to excrete, avoid blood sugar to raise, therefore, Soybean and its products is a kind of desirable quality plant albumen food simultaneously.
When utilizing traditional handicraft to make bean product, crude fibre and skin of beancurd etc. are included in bean dregs, be discharged away Fodder making etc., therefore, in soybean, a lot of composition useful to human body is excluded outside bean product, such as: soluble dietary fiber (can Constipation, dyslipidemia, diabetes etc., and be of value to intestinal health); Soybean lecithin (the essence substance in soybean, with protein, vitamin " the 3rd nutrient " arranged side by side, it is the basic substance in human body cell, be responsible for information and the energy transferring of cell, when the lecithin in human body is sufficient, just mean that the metabolism power of human body, immunity and vitality are abundant, can effectively adjusting blood lipid, protection liver, lifting brain activity, delay senility); Isoflavones (as a kind of pure natural plant estrogen, human body estrogen level can be regulated on the whole, can be used for treating the multiple symptom caused because body inner estrogen level declines, as menopause symptom, osteoporosis etc.) etc.
Summary of the invention
(1) technical problem
How a kind of taste good is provided, and farthest can preserve the bean product of beans beneficiating ingredient, and improve nutrition absorption rate, the variation of bean product product, adapt to the demand of different target groups, become those skilled in the art's problem demanding prompt solution.
(2) technical scheme
The invention provides a kind of facture of full beans bean product, comprise step:
S1, preparing beans Ultramicro-powder, soybean, black soya bean or green soya bean are prepared become 150-1000 object beans Ultramicro-powder as raw material, is then 2: 7 ~ 9 to mix with water according to mass ratio;
S2, beans Ultramicro-powder slurry high-temperature process, by mixed beans Ultramicro-powder slurry agitation evenly after carry out high temperature high pressure process, its heat time is 15-25min, heating-up temperature is 95-103 DEG C;
S3, beans Ultramicro-powder slurry cool, and cool, blend drinking water and regulate its soya-bean milk concentration after temperature is lower than 30 DEG C high temperature beans Ultramicro-powder slurry;
S4, add coagulating agent, in soya-bean milk, add coagulating agent, the weight ratio of described coagulating agent and described beans Ultramicro-powder is 0-1: 20;
S5, bean product post-processed, obtain after bean-curd product it packed successively, sterilize, cooling down operation.
Preferably, in described step S5: filling or box-packed to being packaged as of bean-curd product; Sterilization is high-temperature sterilization, and described high-temperature sterilization is under the environment of 50 ~ 60 DEG C, keep 15-25min to ferment, and then adopt the high pasteurization of 75-85 DEG C, its disinfecting time is 15-25min; Be cooled to sub-cooled, described sub-cooled is cool 30-40min under the low temperature environment of-1-4 DEG C, has cooled when the temperature of bean-curd product is down to 2-6 DEG C.
Preferably, described coagulating agent is formulated by weight 3: 3 ~ 6: 1 by magnesium chloride, natural ferment and roasting salt.
Preferably, the water used in described step S1 is purified waste water for magnetized drinking water or alkalescent.
Preferably, the present invention also includes 150-1000 object function food materials Ultramicro-powder, and described function food materials Ultramicro-powder and described beans Ultramicro-powder are formulated by weight 1: 18-22; Described function food materials Ultramicro-powder is one or more mixing in century-old careless Ultramicro-powder, ginseng submicron powder, marine alga Ultramicro-powder, sesame Ultramicro-powder, walnut Ultramicro-powder, pinenut Ultramicro-powder, pumpkin Ultramicro-powder, mulberry leaves Ultramicro-powder, pomegranate Ultramicro-powder, almond Ultramicro-powder, peanut Ultramicro-powder, melon seeds powder Ultramicro-powder, seed meal fine powder, Chinese chestnut superfines or fibert Ultramicro-powder.
Preferably, the present invention also includes 150-1000 object low albumen food materials Ultramicro-powder, described function food materials Ultramicro-powder and described beans Ultramicro-powder mixed preparing become protein content be not less than 35% mix Ultramicro-powder; Described low albumen food materials Ultramicro-powder is one or more mixing in mung bean Ultramicro-powder, red bean Ultramicro-powder, rice Ultramicro-powder, millet Ultramicro-powder, corn Ultramicro-powder or wheat Ultramicro-powder.
Preferably, the present invention also includes Chinese herbal ultra-fine powder, and described Chinese herbal ultra-fine powder and described beans Ultramicro-powder are mixed and made into herbal cuisine beans Ultramicro-powder; Described Chinese herbal ultra-fine powder accounts for the 0.5%-1% of described herbal cuisine beans Ultramicro-powder quality.
Preferably, described beans Ultramicro-powder is that bean material adopts pneumatic or less than-40 DEG C low temperature cold press technique to process.
(3) beneficial effect
Pass through technique scheme, the present invention compared with prior art, its advantage is: the present invention is without the need to soaking beans food materials and filtering bean dregs, use beans food materials that the are pneumatic or processing of low temperature cold press technique can reach 150-1000 order with the Ultramicro-powder of other food materials, because its finished product includes whole bean or pea, the soybean lecithin be rich in its skin of beancurd is all included in the bean product that the present invention makes, its loss without any beneficiating ingredient, nutritious.Further, adopt Ultramicro-powder technique, its finished product is edible healthy, smoother taste Q bullet.
Accompanying drawing explanation
Fig. 1 is technological process and the pluses and minuses table of comparisons of the full beans bean product that make of the present invention and traditional soybean product;
Fig. 2 to Figure 10 is the flow chart that the present invention makes each embodiment of full beans bean product.
Detailed description of the invention
Below in conjunction with drawings and Examples, embodiments of the present invention are described in further detail.Following examples for illustration of the present invention, but can not be used for limiting the scope of the invention.
In describing the invention, except as otherwise noted, the implication of " multiple " is two or more; Term " on ", D score, "left", "right", " interior ", " outward ", " front end ", " rear end ", " head ", the orientation of the instruction such as " afterbody " or position relationship be based on orientation shown in the drawings or position relationship, only the present invention for convenience of description and simplified characterization, instead of indicate or imply that the device of indication or element must have specific orientation, with specific azimuth configuration and operation, therefore can not be interpreted as limitation of the present invention.In addition, term " first ", " second ", " the 3rd " etc. only for describing object, and can not be interpreted as instruction or hint relative importance.
In describing the invention, it should be noted that, unless otherwise clearly defined and limited, term " is connected ", " connection " should be interpreted broadly, such as, can be fixedly connected with, also can be removably connect, or connect integratedly; Can be mechanical connection, also can be electrical connection; Can be directly be connected, also indirectly can be connected by intermediary.For the ordinary skill in the art, concrete condition above-mentioned term concrete meaning in the present invention can be understood.
The object of the present invention is to provide a kind of preparation method of full beans bean product, the nutrient loss existed in existing preparation method be many to solve, bean product mouthfeel is not good, complex manufacturing technology, the problem to waste time and energy etc.
Please refer to Fig. 1 to Figure 10, wherein, Fig. 1 is technological process and the pluses and minuses table of comparisons of the full beans bean product that make of the present invention and traditional soybean product; Fig. 2 to Figure 10 is the flow chart that the present invention makes each embodiment of full beans bean product.
Embodiment one: a kind of preparation method of full beans bean product, wherein bean product are original flavor bean curd, comprise the steps:
S1 prepares burden, and 150-1000 object soybean Ultramicro-powder and magnetized drinking water is mixed by weight 2: 7;
Wherein, soybean Ultramicro-powder uses pneumatic or less than-40 DEG C low temperature cold press technique to process, and ensures that the nutrition of soybean is not run off, and is included in the inside containing the skin of beancurd enriching soybean lecithin.
S2 hot fermentation: step 1 gained compound is dropped into HTHP bacteria vat and is fully uniformly mixed, heating 20min (heat time may also be 15-25min), temperature is to 95-103 DEG C;
S3 cools: step 2 gained high temperature compound is proceeded to cooling pan cooling 20min, temperature is down to less than 30 DEG C;
S4 adds coagulating agent: in step 3 gained cooling and mixing material, add coagulating agent, and stir, and obtains full beans original flavor bean curd;
Wherein, the weight ratio of the soybean Ultramicro-powder in coagulating agent and step 1 is about 1: 20.
Coagulating agent is by magnesium chloride, natural ferment and roasting salt 3: 3 ~ 6 (different according to enzymatic activity assistant ingredients) by weight: 1 is formulated.
S5 encapsulate: enter transferring device filling, sealing;
S6 high-temperature sterilization: 50 ~ 60 DEG C keep fermentation in about 20 minutes; 75-85 DEG C of high pasteurization 15-25min;
This full beans original flavor bean curd adopts high pasteurization, can, keeping more than 15 days under adding anticorrisive agent refrigerated condition 3-10 DEG C of degrees celsius, be more than 5 times of the traditional bean curd holding time.
S7 sub-cooled :-1 ~ 4 DEG C of sub-cooled 30 ~ 40min, makes aseptic full beans original flavor bean curd.
Embodiment two: a kind of preparation method of full beans bean product, wherein bean product are black soya bean bean curd, comprise the steps:
S1 prepares burden: 150-1000 object black soya bean Ultramicro-powder and magnetized drinking water are mixed by weight 2: 7 ~ 9;
Wherein, Ultramicro-powder uses pneumatic or less than-40 DEG C low temperature cold press technique to process.
S2 hot fermentation: step 1 gained compound is dropped into HTHP bacteria vat and is fully uniformly mixed, heating 15min, temperature is to 95-103 DEG C;
S3 cools: step 2 gained high temperature compound is proceeded to cooling pan cooling about 20min, temperature is down to less than 30 DEG C;
S4 adds coagulating agent: in step 3 gained cooling and mixing material, add coagulating agent, and stir, and obtains full beans black soya bean bean curd;
Wherein, the weight ratio of the black soya bean Ultramicro-powder in coagulating agent and step 1 is-1 ~ 4.
Coagulating agent is by magnesium chloride, natural ferment and roasting salt 3: 3 ~ 6 (different according to enzymatic activity assistant ingredients) by weight: 1 is formulated.
S5 encapsulate: enter transferring device filling, sealing;
S6 high-temperature sterilization: 50 ~ 60 DEG C keep fermentation in about 20 minutes; 75-85 DEG C of high pasteurization 15-25min;
This full beans black soya bean bean curd adopts high pasteurization, can, keeping more than 15 days under adding anticorrisive agent refrigerated condition 3-10 DEG C of degrees celsius, be more than 5 times of the traditional bean curd holding time.
S7 sub-cooled :-1 ~ 4 DEG C of sub-cooled 30 ~ 40min, makes aseptic full beans black soya bean bean curd.
Embodiment three: a kind of preparation method of full beans bean product, wherein bean product are Green soybean bean curd, comprise the steps:
S1 prepares burden: 150-1000 object Green soybean Ultramicro-powder and magnetized drinking water are mixed by weight 2: 7 ~ 9;
Wherein, Ultramicro-powder uses pneumatic or less than-40 DEG C low temperature cold press technique to process.
S2 hot fermentation: step 1 gained compound is dropped into HTHP bacteria vat and is fully uniformly mixed, heating about 20min, reaches 95-103 DEG C to temperature;
S3 cools: step 2 gained high temperature compound is proceeded to cooling pan cooling about 20min, temperature is down to less than 30 DEG C;
S4 adds coagulating agent: in step 3 gained cooling and mixing material, add coagulating agent, and stir, and obtains full beans Green soybean bean curd;
Wherein, the weight ratio of the Green soybean Ultramicro-powder in coagulating agent and step 1 is about 1: 20.
Coagulating agent is by magnesium chloride, natural ferment and roasting salt 3: 3 ~ 6 (different according to enzymatic activity assistant ingredients) by weight: 1 formulated (coagulating agent consumption reduces by half and is made into Tofu pudding additive method step with making bean curd).
S5 encapsulate: enter transferring device filling, sealing;
S6 high-temperature sterilization: 50 ~ 60 DEG C keep fermentation in about 20 minutes; 75-85 DEG C of high pasteurization 15-25min;
This full beans Green soybean bean curd adopts high pasteurization, can, keeping more than 15 days under adding anticorrisive agent refrigerated condition 3-10 DEG C of degrees celsius, be more than 5 times of the traditional bean curd holding time;
S7 sub-cooled :-1 ~ 4 DEG C of sub-cooled 30 ~ 40min, makes aseptic full beans Green soybean bean curd.
Embodiment four: a kind of preparation method of full beans bean product, wherein bean product are bean curd, comprise the steps:
S1 prepares burden: 150 ~ 1000 order soybean Ultramicro-powders and magnetized drinking water are mixed by weight 2: 7 ~ 9;
S2 hot fermentation: step 1 gained compound is dropped into HTHP bacteria vat and is fully uniformly mixed, heating about 25min, temperature is to 95-103 DEG C;
S3 cools: step 2 gained high temperature compound is proceeded to cooling pan, adds functional food materials, cooling about 20min, and temperature is down to less than 30 DEG C;
Function food materials Ultramicro-powder is century-old careless Ultramicro-powder, ginseng submicron powder, marine alga Ultramicro-powder, sesame Ultramicro-powder, walnut Ultramicro-powder, pinenut Ultramicro-powder, pumpkin Ultramicro-powder, mulberry leaves Ultramicro-powder, pomegranate Ultramicro-powder, almond Ultramicro-powder, peanut Ultramicro-powder, melon seeds Ultramicro-powder, Chinese chestnut superfines, fibert Ultramicro-powder or other mix with one or more in the food materials Ultramicro-powder of bean curd not restriction or checking relation in five elements;
S4 adds coagulating agent: in step 3 gained cooling and mixing material, add coagulating agent, and stir, obtain full beans bean curd;
Wherein, coagulating agent mixes the weight ratio of Ultramicro-powder with the functional food materials in step 1 and soybean is about 1: 20.
Coagulating agent is by baking salt, natural ferment and magnesium chloride by weight 3: 3 ~ 6 (different according to enzymatic activity assistant ingredients): 1 formulated (coagulating agent consumption reduces by half and is made into Tofu pudding additive method step with making bean curd).
S5 encapsulate: enter transferring device filling, sealing;
S6 high-temperature sterilization: 50 ~ 60 DEG C keep fermentation in about 20 minutes; 75-85 DEG C of high pasteurization 15-25min;
This full beans bean curd adopts high pasteurization, can, keeping more than 15 days under adding anticorrisive agent refrigerated condition 3-10 DEG C of degrees celsius, be more than 5 times of the traditional bean curd holding time.
S7 sub-cooled is :-1 ~ 4 DEG C of sub-cooled 30min, makes aseptic full beans bean curd.
Embodiment five: a kind of preparation method of full beans bean product, wherein bean product are low protein bean curd, comprise the steps:
S1 prepares burden: 150 ~ 1000 objects are sent out by the albumen of low albumen food materials Ultramicro-powder and soyabean protein powder mixed preparing Ultramicro-powder and magnetized drinking water 2: 7 ~ 9 mixing by weight that content reaches more than 35%;
Wherein, Ultramicro-powder uses pneumatic or less than-40 DEG C low temperature cold press technique to process.
Low albumen food materials Ultramicro-powder is one or more mixing in mung bean Ultramicro-powder, red bean Ultramicro-powder, rice Ultramicro-powder, millet Ultramicro-powder, corn Ultramicro-powder and wheat Ultramicro-powder.
S2 hot fermentation: step 1 gained compound is dropped into HTHP bacteria vat and is fully uniformly mixed, heating 25min, temperature is to 95-103 DEG C;
S3 cools: step 2 gained high temperature compound is proceeded to cooling pan cooling about 20min, temperature is down to less than 30 DEG C;
S4 adds coagulating agent: in step 3 gained cooling and mixing material, add coagulating agent, and stir, obtain the low protein bean curd of full beans;
Wherein, the low albumen food materials Ultramicro-powder in coagulating agent and step 1 with, the weight ratio of the mixed powder of soyabean protein powder is about 1: 20.
Coagulating agent is by magnesium chloride, natural ferment and roasting salt 3: 3 ~ 6: 1 formulated (coagulating agent consumption reduces by half and is made into Tofu pudding additive method step with making bean curd) by weight.
S5 encapsulate: enter transferring device filling, sealing;
S6 high-temperature sterilization: 50 ~ 60 DEG C keep fermentation in about 20 minutes; 75-85 DEG C of high pasteurization 15-25min;
The low protein bean curd of these full beans adopts high pasteurization, can, keeping more than 15 days under adding anticorrisive agent refrigerated condition 3-10 DEG C of degrees celsius, be more than 5 times of the traditional bean curd holding time.
S7 sub-cooled is :-1 ~ 4 DEG C of sub-cooled 30 ~ 40min, makes the low protein bean curd of aseptic full beans.
Embodiment six: a kind of preparation method of full beans bean product, wherein bean product are soya-bean milk, comprise the steps:
S1 prepares burden: 150 ~ 1000 object Ultramicro-powders and magnetized drinking water are mixed by weight 2: 7 ~ 9;
S2 hot fermentation: step 1 gained compound is dropped into HTHP bacteria vat and is fully uniformly mixed, heating 20min, temperature is to 95-103 DEG C;
S3 cools: step 2 gained high temperature compound is proceeded to cooling pan cooling about 20min, temperature is down to less than 30 DEG C.
If help beans soya-bean milk or functional soya-bean milk directly crosses following step 4, other are identical, and add by hobby the water that can directly drink and blend into the soya-bean milk concentration oneself liked.
S4 adds coagulating agent: in step 3 gained cooling and mixing material, add coagulating agent, and stir, obtain full beans bean curd;
S5 high-temperature sterilization: 50 ~ 60 DEG C keep fermentation in about 20 minutes; 75-85 DEG C of high pasteurization 15-25min;
S6 sub-cooled is :-1 ~ 4 DEG C of sub-cooled 30 ~ 40min, makes aseptic full beans bean curd.
Wherein, the weight ratio of the Ultramicro-powder in coagulating agent and step 1 is about 1: 20.
Coagulating agent is by magnesium chloride, natural ferment and roasting salt 3: 3 ~ 6: 1 formulated (coagulating agent consumption reduces by half and is made into Tofu pudding additive method step with making bean curd) by weight.
Full beans bean curd and water mix by weight 1: 2 ~ 3 by S7, stir 20-30 second, make the full beans soya-bean milk directly drunk by juice extractor or soy bean milk making machine.
Embodiment seven: a kind of preparation method of full beans bean product, wherein bean product are Chinese medicine health-care bean curd, comprise the steps:
S1 prepares burden: the mixing Ultramicro-powder of 150 ~ 1000 objects filled a prescription health care Chinese medicines and soybean and magnetized drinking water are by weight 2: 7 ~ 9 mixing;
Wherein, Ultramicro-powder uses pneumatic or less than-40 DEG C low temperature cold press technique to process.
Formula Chinese herbal ultra-fine powder is that formula Chinese medicine mixes with one or more in the food materials Ultramicro-powder of bean curd not restriction or checking relation in five elements;
S2 hot fermentation: step 1 gained compound is dropped into HTHP bacteria vat and is fully uniformly mixed, heating about 20min, temperature to 95 ~ 103 DEG C;
S3 cools: step 2 gained high temperature compound is proceeded to cooling pan cooling about 20min, temperature is down to less than 30 DEG C;
S4 adds coagulating agent: in step 3 gained cooling and mixing material, add coagulating agent, and stir, obtain full beans bean curd;
Wherein, coagulating agent and the formula Chinese medicine in step 1 mix the weight ratio of Ultramicro-powder with soybean is about 1: 20.
Coagulating agent is by magnesium chloride, natural ferment and roasting salt 3: 3 ~ 6: 1 formulated (coagulating agent consumption reduces by half and is made into Tofu pudding additive method step with making bean curd) by weight.
S5 encapsulate: enter transferring device filling, sealing;
S6 high-temperature sterilization: 50 ~ 60 DEG C keep fermentation in about 20 minutes; 75-85 DEG C of high pasteurization 15-25min;
This full beans Chinese medicine health-care bean curd adopts high pasteurization, can, keeping more than 15 days under adding anticorrisive agent refrigerated condition 3-10 DEG C of degrees celsius, be more than 5 times of the traditional bean curd holding time.
S7 sub-cooled is :-1 ~ 4 DEG C of sub-cooled 30 ~ 40min, makes aseptic full beans Chinese medicine health-care bean curd.
Embodiment eight: a kind of preparation method of full beans bean product, wherein bean product are color bean curd, comprise the steps:
S1 prepares burden: 150 ~ 1000 objects filled a prescription red beans or mung bean Ultramicro-powder and magnetized drinking water are by weight 2: 4 ~ 5 mixing; Stirring quiescent setting physical separation is sent out and is decomposited red bean or green starch;
Wherein, Ultramicro-powder uses pneumatic or less than-40 DEG C low temperature cold press technique to process.
Formula Chinese herbal ultra-fine powder is that formula Chinese medicine mixes with one or more having in the food materials Ultramicro-powder of special color of bean curd not restriction or checking relation in five elements;
S2 hot fermentation: compound step 1 gained being removed starch drops into HTHP bacteria vat and is fully uniformly mixed, heating about 20min, temperature to 95 ~ 103 DEG C;
S3 cools: step 2 gained high temperature compound is proceeded to cooling pan cooling about 20min, temperature is down to less than 30 DEG C;
S4 adds coagulating agent: in step 3 gained cooling and mixing material, add coagulating agent, and stir, obtain full beans bean curd;
Wherein, coagulating agent and the formula Chinese medicine in step 1 mix the weight ratio of Ultramicro-powder with soybean is about 1: 20.
Coagulating agent is by magnesium chloride, natural ferment and roasting salt 3: 3 ~ 6: 1 formulated (coagulating agent consumption reduces by half and is made into Tofu pudding additive method step with making bean curd) by weight.
S5 encapsulate: enter transferring device filling, sealing;
S6 high-temperature sterilization: 50 ~ 60 DEG C keep fermentation in about 20 minutes; 75-85 DEG C of high pasteurization 15-25min;
This full beans color bean curd adopts high pasteurization, can, keeping more than 15 days under adding anticorrisive agent refrigerated condition 3-10 DEG C of degrees celsius, be more than 5 times of the traditional bean curd holding time.
S7 sub-cooled is :-1 ~ 4 DEG C of sub-cooled 30 ~ 40min, makes the color bean curds such as aseptic red bean, mung bean.
The present embodiment directly uses Tofu processing soya-bean milk, that the reform of traditional soybean milk is innovated, because of the production controlling original flavor bean curd and various bean curd strict in production technology, through a high temperature Rapid Fermentation, low temperature cools fast, encapsulation, high pasteurization, the techniques such as sub-cooled, tofu product sterilization is more thorough, and be eliminate following composition harmful in soybean: (1) ANFs: mainly contain protease inhibitor (comprising trypsin ihhibitor and chymotrypsin protein enzyme inhibition factor) and phytolectin, the absorption to soybean nutritional can be affected, (2) lipoxidase: content very high (accounting for the 1%-2% of seed protein content) in the soya seeds of maturation, can the Oxygenation of catalysis unrighted acid, form the volatile materials such as hydrogen peroxide derivative, can protein directly in food and amino acid be combined, produce beany flavor and bitter taste, reducing local flavor and the nutritive value of food, and destroy above-mentioned several essential fatty acid, is the ANFs in soybean, (3) urease: be enzyme common in a kind of humans and animals intestines and stomach and urinary tract bacterial infections, it is one of virulence factor of some pathogenic bacteria in humans and animals is again that some nitrogenous source putrefaction transforms one of prerequisite enzyme of institute, (4) hemagglutinin: a kind of toxic protein that can make the erythrocyte agglutination of blood, often can cause nausea, the symptom such as vomiting, can be lethal time serious, (5) the ventosity factor: cause digestive discomfort, flatulence, (6) purine: purine is oxidized and becomes uric acid in human body, and Uric Acid is too high will cause gout.By removing above-mentioned harmful components, ensure that human body to soya-bean milk nutrient absorption more thoroughly, mouthfeel is better, more healthy, safer.
Not only there is These characteristics with the Tofu pudding that the present invention makes, and perception is attractive in appearance, as even petal, not only be of high nutritive value than traditional jellied bean curd, kind be varied, be more suitable for all ages and classes, the demand of different taste crowd, and mouthfeel is better, more healthy, safer, for China's nutrient breakfast engineering increases one beautiful landscape, enforcement for fitness-for-all plan provides a series of green diet kind, and the manufacture craft for Chinese tradition jellied bean curd proposes the innovation and development of reform property.
Protein is under the effect of enzyme, and hydrolytic sites is specific, for primary structure, analyzes peptide general.According to hydrolysis degree
1, complete hydrolysis: being thoroughly hydrolyzed the hydrolysate obtained is various amino acid whose mixtures.
2, partial hydrolysis: be not exclusively hydrolyzed peptide section and single amino acids that the hydrolysate obtained makes all size not etc.
Protease can be divided into endopeptidase and exopeptidase by the position of hydrolysis substrate, the peptide bond of the former aminosal mid portion, and latter progressively to be degraded amino acid residue from the amino of protein or carboxyl terminal.
Hydrolytic soya bean protein is formed through enzyme engineering is refining by collagen polypeptide (albumen), main component is the polypeptide of collagen hydrolysate, and polypeptide has multiple body metabolism and physiological regulation function, absorption easy to digest, edible safety is high, can be used as the raw material of health food and food.In addition, due to polypeptide enter specific ionization amino acid digestion after human body faster, absorb more, biological value and nutritive value specific ionization amino acid higher; And owing to there being the hydrophilic and hydrophobic group at good water-soluble and peptide chain two ends, therefore it can improve the dispersion stabilization of product, prevent precipitated and separated, also have it can improve mouthfeel, increase local flavor, so it is widely used in beverage and relevant industries as a kind of ideal nutrition fortifier.In addition, polypeptide is easily absorbed and absorption by skin, hair, and therefore collagen polypeptide (albumen) is widely used in the fields such as food, health products, cosmetics, feed at present.
" in the outpatient service case of infant's allergy, milk allergy and egg allergy are modal." expert says.Digestive system due to infant is not grown completely, and food can not be completely broken down absorption, and protein does not tolerate, and will be thought heterogeneous by the same incomplete immune system of growth, thus cause allergy.
The present invention by adding hydrolase and the mode by high-temperature heating repeatedly, aminosal be exactly by longer for peptide chain in soybean, easily cause irritated large molecule milk egg soybean white, resolve into less medium chain and short chain, to reduce protein allergenicity." different according to soy meal fineness controlled hydrolysis degree from low to high; protein hydrolysate can be divided into partial hydrolysis, complete hydrolysis and complete hydrolysis to become amino acid sour milk three kinds; hydrolysis degree successively from low to high, thus is made into the applicable all ages and classes stage, the bean curd of different crowd and bean product drink
The trend that crowd's allergic constitution of under-18s becomes to rise year by year, has become the sixth-largest disease in the world, and especially a lot of infant is considered as exotic (i.e. anaphylactogen) to general macromolecular albumen, thus makes children produce allergic reaction; Common beancurd and bean product drink, due to technique restriction, can not hydrolytic soya bean protein, the very large potential safety hazard of existence is eaten for this part crowd, the present invention solves the problems referred to above by technique, because the protein molecular weight of complete hydrolysis albumen is very little, immune system can not produce effective immune response to it; Although partially hydrolysed protein molecular weight is much less than general proteins, but still remain part and there is immunocompetent peptide section, thus leniently immune system can be trained, effectively can prevent the problem of the irritated and the elderly's protein adsorption difference of infant, ensured further crowd's nutrient absorption of edible bean product more thoroughly, mouthfeel is better, more healthy, safer.
Embodiments of the invention provide in order to example with for the purpose of describing, and are not exhaustively or limit the invention to disclosed form.Many modifications and variations are apparent for the ordinary skill in the art.Selecting and describing embodiment is in order to principle of the present invention and practical application are better described, and enables those of ordinary skill in the art understand the present invention thus design the various embodiments with various amendment being suitable for special-purpose.
Claims (8)
1. a preparation method for full beans bean product, is characterized in that, comprise;
Step one, soybean, black soya bean or green soya bean being prepared become 150-1000 object beans Ultramicro-powder as raw material, is then 2: 7 ~ 9 to mix with water according to mass ratio;
Step 2, by mixed beans Ultramicro-powder slurry agitation evenly after carry out high temperature high pressure process, its heat time is 15-25min, heating-up temperature is 95-103 DEG C;
Step 3, high temperature beans Ultramicro-powder slurry to be cooled, after temperature is lower than 30 DEG C, blends drinking water regulates its soya-bean milk concentration;
Step 4, in soya-bean milk, add coagulating agent, the weight ratio of described coagulating agent and described beans Ultramicro-powder is 0-1: 20;
Step 5, obtain after bean-curd product it packed successively, sterilize, cooling down operation.
2. the preparation method of full beans bean product according to claim 1, is characterized in that,
In described step 5:
Filling or box-packed to being packaged as of bean-curd product;
Sterilization is high-temperature sterilization, and described high-temperature sterilization is under the environment of 50 ~ 60 DEG C, keep 15-25min to ferment, and then adopt the high pasteurization of 75-85 DEG C, its disinfecting time is 15-25min;
Be cooled to sub-cooled, described sub-cooled is cool 30-40min under the low temperature environment of-1-4 DEG C, has cooled when the temperature of bean-curd product is down to 2-6 DEG C.
3. the preparation method of full beans bean product according to claim 1, is characterized in that,
Described coagulating agent is formulated by weight 3: 3 ~ 6: 1 by magnesium chloride, natural ferment and roasting salt.
4. the preparation method of full beans bean product according to claim 1, is characterized in that,
The water used in described step one is purified waste water for magnetized drinking water or alkalescent.
5. the preparation method of full beans bean product according to claim 1, is characterized in that,
Also include 150-1000 object function food materials Ultramicro-powder, described function food materials Ultramicro-powder and described beans Ultramicro-powder are formulated by weight 1: 18-22;
Described function food materials Ultramicro-powder is one or more mixing in century-old careless Ultramicro-powder, ginseng submicron powder, marine alga Ultramicro-powder, sesame Ultramicro-powder, walnut Ultramicro-powder, pinenut Ultramicro-powder, pumpkin Ultramicro-powder, mulberry leaves Ultramicro-powder, pomegranate Ultramicro-powder, almond Ultramicro-powder, peanut Ultramicro-powder, melon seeds powder Ultramicro-powder, seed meal fine powder, Chinese chestnut superfines or fibert Ultramicro-powder.
6. the preparation method of full beans bean product according to claim 1, is characterized in that,
Also include 150-1000 object low albumen food materials Ultramicro-powder, described function food materials Ultramicro-powder and described beans Ultramicro-powder mixed preparing become protein content be not less than 35% mix Ultramicro-powder;
Described low albumen food materials Ultramicro-powder is one or more mixing in mung bean Ultramicro-powder, red bean Ultramicro-powder, rice Ultramicro-powder, millet Ultramicro-powder, corn Ultramicro-powder or wheat Ultramicro-powder.
7. the preparation method of full beans bean product according to claim 1, is characterized in that,
Also include Chinese herbal ultra-fine powder, described Chinese herbal ultra-fine powder and described beans Ultramicro-powder are mixed and made into herbal cuisine beans Ultramicro-powder;
Described Chinese herbal ultra-fine powder accounts for the 0.5%-1% of described herbal cuisine beans Ultramicro-powder quality.
8. the preparation method of the full beans bean product according to any one of claim 1 to 7, is characterized in that,
Described beans Ultramicro-powder is that bean material adopts pneumatic or less than-40 DEG C low temperature cold press technique to process.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712093A (en) * | 2017-11-23 | 2018-02-23 | 青岛欧霸珥食品有限公司 | A kind of meals bean curd, its preparation method and include its meals soyabean milk beverage |
| CN108740056A (en) * | 2018-07-12 | 2018-11-06 | 连云港日丰钙镁有限公司 | A kind of production method and products thereof of compound full beans bean curd |
| CN109275728A (en) * | 2018-12-11 | 2019-01-29 | 连云港日丰钙镁有限公司 | A kind of complete utilization bean powder dried bean curd and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543016A (en) * | 2013-10-24 | 2015-04-29 | 高化强 | Production method of whole-soybean soybean product |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543016A (en) * | 2013-10-24 | 2015-04-29 | 高化强 | Production method of whole-soybean soybean product |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712093A (en) * | 2017-11-23 | 2018-02-23 | 青岛欧霸珥食品有限公司 | A kind of meals bean curd, its preparation method and include its meals soyabean milk beverage |
| CN108740056A (en) * | 2018-07-12 | 2018-11-06 | 连云港日丰钙镁有限公司 | A kind of production method and products thereof of compound full beans bean curd |
| CN108740056B (en) * | 2018-07-12 | 2021-12-24 | 连云港日丰钙镁有限公司 | Production method of composite whole-bean curd and product thereof |
| CN109275728A (en) * | 2018-12-11 | 2019-01-29 | 连云港日丰钙镁有限公司 | A kind of complete utilization bean powder dried bean curd and preparation method thereof |
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Application publication date: 20160316 |