A kind of preparation method of fruit vegetable bean curd
Technical field
The present invention relates to a kind of preparation method of fruit vegetable bean curd, particularly relate to the preparation method of the protein emulsion gel containing Juice.
Background technology
Bean curd is the maximum traditional food of China's volume of production and marketing, is that soybean protein be combined with each other the gel products with three-dimensional net structure formed under coagulating agent effect.The manufacture craft of traditional bean curd generally comprises following steps: soybean is screened, and washing is soaked, and rinse, defibrination, filters to obtain soya-bean milk, mashing off, and after temperature adjustment, namely some slurry adds coagulating agent, and namely crouching brain squeezes rear compressing.On the basis ensureing nutrition, how to make the color and luster of bean curd abundant, attractive in appearance, and supplement other nutrients, as: vitamin, thus increase the kind of bean curd and increase desire to buy and the appetite of consumer, be have problem to be solved always.At present, people attempt in the manufacture craft of traditional bean curd, take soybean as raw material, after a series of process, and some slurry, as: Salt treatment gel, adds magnesium chloride, gypsum etc.; Acid induced gel, adds glucolactone etc.; Add dish juice, obtained fruit vegetable bean curd ordering before slurry.But the application of this kind of bean curd is still limited.Trace it to its cause, in existing Juice bean curd, curd gel short texture, gel network is larger, and vegetables juice is very easily separated from bean curd when heating and water soaking; In addition, also there is the problems such as weak flavor for the occasion of sour induced gel in above-mentioned fruit vegetable bean curd.Again, it is raw material that this kind of bean curd makes mainly with soybean, needs through operations such as immersion, defibrination, squeezings, not only consuming time, and produces a large amount of waste water.
Summary of the invention
The object of this invention is to provide a kind of fruit vegetable bean curd and preparation method thereof, this technique not only shortens the Production Time of bean curd, using water wisely, product of the present invention has Juice without the feature free, color and luster is attractive in appearance, quality is tight, strong and brisk in taste, and this will expand the application of bean curd.
The technical solution adopted in the present invention is:
The first step, by low temperature edible bean cake pulverize, cross 60 mesh sieves, be that 1.2 ~ 1.5:10 is scattered in distilled water by solid-to-liquid ratio, obtain protein dispersion; In described solid-to-liquid ratio, solid consumption is kilogram, and volume unit is for rising;
Second step, protein dispersion, at 80-90 DEG C of heating water bath process 5-10 minute, are cooled to 50-60 DEG C afterwards;
3rd step, through second step heating gained soybean protein dispersion liquid be uniformly mixed with volume ratio 1:0.10-0.20 and vegetable oil after do pre-homogeneous process, its medium speed is 10000 ~ 12000 revs/min, and the time is 2 ~ 3 minutes, obtains the thick emulsion of protein; Described vegetable oil is soybean oil or corn oil; Pre-emulsification can promote that vegetable oil is scattered in soybean protein dispersion liquid preferably, can guarantee to reach better emulsifying homogeneous effect, obtain the protein emulsion that character is desirable.
4th step, utilize high pressure homogenizer to do high-pressure homogeneous process twice to the thick emulsion of protein, wherein homogenization pressure is 20 ~ 40 MPas, thick for protein emulsion cellulite is smashed namely obtain protein and fat all and emulsion;
5th step, in protein emulsion, add Juice with the ratio of volume ratio 0.1-0.3:1.
6th step, in the protein emulsion containing vegetable juice, add TGase, the protein content of low temperature edible bean cake is 48%-52%, protein is calculated by this, per kilogram protein adds 0.20-0.25g TGase, 20-40 DEG C leave standstill, insulation 0.5-1 hour after, 80-85 DEG C is heated 3-5 minute, to obtain final product.
Protein dispersion heats, and effectively can change the structure of protein, thus improves the dissolubility of protein, all has facilitation to the formation of follow-up emulsifying homogeneous and gel.
The invention has the beneficial effects as follows: the present invention with low temperature edible bean cake for raw material, after it is disperseed in appropriate water, by homogeneous process after mixing with vegetable oil, after obtaining having the protein emulsion of embedding pigment isoreactivity material, add Juice, adding TGase again makes it solidify, and do not need " squeezing " operation, namely straight forming obtains fruit vegetable bean curd; Not only make product more health delicious, more meet modern and pursue health and the diversified theory of food; This technique, by the homogeneous emulsion of low temperature edible bean cake, after adding Juice, utilizes enzyme process straight forming, proterties relative to existing bean curd Juice without free, color and luster is attractive in appearance, quality is tight, nutritious, relative traditional handicraft, bean curd fabrication cycle is short, using water wisely.
Detailed description of the invention
Embodiment 1:
The first step: low temperature edible bean cake pulverizer is pulverized, crossed 60 mesh sieves, obtains screenings; Be that 1.2:10 is scattered in distilled water by solid-to-liquid ratio, obtain protein dispersion; In described solid-to-liquid ratio, solid consumption is kilogram, and volume unit is for rising;
Second step: gained protein dispersion, 90 DEG C of heating water baths 10 minutes, is cooled to 60 DEG C afterwards;
3rd step: add soybean oil to the soybean protein dispersion liquid heated with volume ratio 1:0.10, be uniformly mixed the pre-homogeneous process of rear do, its medium speed is 12000 revs/min, and the time is 2 minutes, obtains the thick emulsion of protein;
4th step: utilize high pressure homogenizer to do high-pressure homogeneous process twice to the thick emulsion of protein, wherein homogenization pressure is 30 MPas, thick for protein emulsion cellulite is smashed namely obtain protein and fat all and emulsion;
5th step: add spinach juice with the ratio of volume ratio 0.1:1 in protein emulsion, mixing;
6th step: add TGase, the protein content of low temperature edible bean cake is 48%-52%, calculates protein by this, per kilogram protein adds 0.20g TGase, after stirring, 35 DEG C leave standstill, insulation 0.5 hour after, 85 DEG C are heated 5 minutes, to obtain final product.
Described spinach juice is, after fresh spinach is cleaned, after 2:1 adds water in mass ratio, squeeze the juice, and juice 100 order nylon taffetas filter gained.
Embodiment 2:
The first step: low temperature edible bean cake pulverizer is pulverized, crossed 60 mesh sieves, obtains screenings.Be that 1.3:10 is scattered in distilled water by solid-to-liquid ratio, obtain protein dispersion; In described solid-to-liquid ratio, solid consumption is kilogram, and volume unit is for rising;
Second step: gained protein dispersion, 90 DEG C of heating water baths 10 minutes, is cooled to 60 DEG C afterwards;
3rd step: add soybean oil to the soybean protein dispersion liquid heated with volume ratio 1:0.15, be uniformly mixed the pre-homogeneous process of rear do, its medium speed is 12000 revs/min, and the time is 2 minutes, obtains the thick emulsion of protein;
4th step: utilize high pressure homogenizer to do high-pressure homogeneous process twice to the thick emulsion of protein, wherein homogenization pressure is 30 MPas, thick for protein emulsion cellulite is smashed namely obtain protein and fat all and emulsion;
5th step: add grape juice with the ratio of volume ratio 0.2:1 in protein emulsion, mixing;
6th step: last, add TGase, the protein content of low temperature edible bean cake is 48%-52%, calculate protein by this, per kilogram protein adds 0.23g TGase, after stirring, 35 DEG C leave standstill, insulation 0.5 hour after, 85 DEG C heat 5 minutes, to obtain final product.
Embodiment 3:
The first step: low temperature edible bean cake pulverizer is pulverized, crossed 60 mesh sieves, obtains screenings.Be that 1.5:10 is scattered in distilled water by solid-to-liquid ratio, obtain protein dispersion; In described solid-to-liquid ratio, solid consumption is kilogram, and volume unit is for rising;
Second step: gained protein dispersion, 90 DEG C of heating water baths 10 minutes, is cooled to 60 DEG C afterwards;
3rd step: add soybean oil to the soybean protein dispersion liquid heated with volume ratio 1:0.20, be uniformly mixed the pre-homogeneous process of rear do, its medium speed is 12000 revs/min, and the time is 2 minutes, obtains the thick emulsion of protein;
4th step: utilize high pressure homogenizer to do high-pressure homogeneous process twice to the thick emulsion of protein, wherein homogenization pressure is 30 MPas, thick for protein emulsion cellulite is smashed namely obtain protein and fat all and emulsion;
5th step: add grape juice with the ratio of volume ratio 0.3:1 in protein emulsion, mixing;
6th step: last, add TGase, the protein content of low temperature edible bean cake is 48%-52%, calculate protein by this, per kilogram protein adds 0.25g TGase, after stirring, 35 DEG C leave standstill, insulation 0.5 hour after, 85 DEG C heat 5 minutes, to obtain final product.
Described grape juice is, after fresh grape is cleaned, after 2:1 adds water in mass ratio, squeeze the juice, and juice 100 order nylon taffetas filter gained.
Various Juice can also be added in soybean protein, as: vegetable juice: spinach juice, carrot juice, tomato juice, Fresh Cucumber Juice or Pumpkin Juice etc.; Fruit juice: grape juice, watermelon juice or orange juice etc.; Vegetable juice used, fruit juice are that fresh fruit or vegetables are squeezed the juice, and juice 100 order nylon taffetas filter gained; Not only containing natural pigment and local flavor in Juice, any pigment can not be added and just give the desirable color and luster of products made thereby and local flavor; The vitamin content of product is higher.