CN105532910A - Making method of fruit and vegetable bean curd - Google Patents
Making method of fruit and vegetable bean curd Download PDFInfo
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- CN105532910A CN105532910A CN201510886556.XA CN201510886556A CN105532910A CN 105532910 A CN105532910 A CN 105532910A CN 201510886556 A CN201510886556 A CN 201510886556A CN 105532910 A CN105532910 A CN 105532910A
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- 238000000034 method Methods 0.000 title claims abstract description 27
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 26
- 235000012055 fruits and vegetables Nutrition 0.000 title abstract 5
- 235000018102 proteins Nutrition 0.000 claims abstract description 90
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 90
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 90
- 239000000839 emulsion Substances 0.000 claims abstract description 53
- 239000006185 dispersion Substances 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 13
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 13
- 238000000265 homogenisation Methods 0.000 claims abstract description 10
- 208000035484 Cellulite Diseases 0.000 claims abstract description 9
- 206010049752 Peau d'orange Diseases 0.000 claims abstract description 9
- 230000036232 cellulite Effects 0.000 claims abstract description 9
- 239000012153 distilled water Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 8
- 239000008158 vegetable oil Substances 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 18
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 18
- 101710123874 Protein-glutamine gamma-glutamyltransferase Proteins 0.000 claims description 17
- 235000013311 vegetables Nutrition 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 239000012467 final product Substances 0.000 claims description 8
- 239000008236 heating water Substances 0.000 claims description 8
- 238000009413 insulation Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 230000000630 rising effect Effects 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 235000012424 soybean oil Nutrition 0.000 claims description 8
- 239000003549 soybean oil Substances 0.000 claims description 8
- 235000019674 grape juice Nutrition 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000020384 spinach juice Nutrition 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 238000004945 emulsification Methods 0.000 claims description 2
- 235000019764 Soybean Meal Nutrition 0.000 abstract 2
- 108060008539 Transglutaminase Proteins 0.000 abstract 2
- 239000004455 soybean meal Substances 0.000 abstract 2
- 102000003601 transglutaminase Human genes 0.000 abstract 2
- 238000004321 preservation Methods 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 239000004677 Nylon Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229920001778 nylon Polymers 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 239000000701 coagulant Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 235000020379 cucumber juice Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 229910052602 gypsum Inorganic materials 0.000 description 1
- 239000010440 gypsum Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Classifications
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a making method of a fruit and vegetable bean curd, and especially relates to a making method of a protein emulsion gel containing fruit and vegetable juice. The method includes: a first step: crushing low temperature edible soybean meal, performing sieving with a 60-mesh sieve, dispersing the edible soybean meal in distilled water according to a solid-liquid ratio of 1.2-1.5:10 to obtain a protein dispersion solution; a second step: subjecting the protein dispersion solution to 80-90DEG C water-bath heating treatment for 5-10min; a third step: mixing the soybean protein dispersion solution with vegetable oil in a volume ratio of 1:0.10-0.20, and then conducting pre-homogenization treatment; a fourth step, utilizing a high pressure homogenizer to conduct high pressure homogenization treatment on a protein crude emulsion twice, and smashing the protein crude emulsion cellulite so as to obtain a protein and fat uniform emulsion; a fifth step, adding fruit and vegetable juice into the protein emulsion in a volume ratio of 0.1-0.3:1; and a sixth step, adding transglutaminase into the protein emulsion containing vegetable juice in terms of 0.20-0.25g transglutaminase per kilogram of protein, performing standing at 20-40DEG C, conducting heat preservation for 0.5-1h, and then carrying out 80-85DEG C heating treatment for 3-5min, thus obtaining the fruit and vegetable bean curd.
Description
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.
Claims (4)
1. a preparation method for fruit vegetable bean curd, is characterized in that:
The first step: low temperature edible bean cake is pulverized, crosses 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, is cooled to 50-60 DEG C afterwards;
3rd step: do pre-homogeneous process after the soybean protein dispersion liquid of second step heating gained is uniformly mixed with volume ratio 1:0.10-0.20 and vegetable oil, its medium speed is 10000 ~ 12000 revs/min, and the time is 2-3 minute, 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 MPa, thick for protein emulsion cellulite is smashed namely obtain protein and fat all and emulsion;
5th step: add Juice with the ratio of volume ratio 0.1-0.3:1 in protein emulsion;
6th step: add TGase in the protein emulsion containing vegetable juice, 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.
2. the preparation method of a kind of fruit vegetable bean curd according to claim 1, is characterized in that:
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.
3. the preparation method of a kind of fruit vegetable bean curd according to claim 1, is characterized in that:
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.
4. the preparation method of a kind of fruit vegetable bean curd according to claim 1, is characterized in that:
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.
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| CN201510886556.XA CN105532910B (en) | 2015-12-07 | 2015-12-07 | A kind of production method of fruit vegetable bean curd |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108041178A (en) * | 2017-12-20 | 2018-05-18 | 苏州金记食品有限公司 | A kind of preparation method of black soya bean based on high-pressure homogeneous processing/leaf fruit glue-type wintercherry bean curd |
| CN108124978A (en) * | 2018-03-15 | 2018-06-08 | 成都大学 | A kind of processing method of buckwheat odor type dried bean curd |
| CN113142473A (en) * | 2021-04-03 | 2021-07-23 | 齐齐哈尔大学 | Biological enzyme coagulant and method for preparing instant corn tofu by using same |
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| CN1557188A (en) * | 2004-01-20 | 2004-12-29 | 浙江省农业科学院 | Bean curd production method with no waste water discharge |
| CN102232427A (en) * | 2010-12-02 | 2011-11-09 | 泰兴市一鸣生物制品有限公司 | Bean curd coagulant and method for making bean curd by using same |
| CN103960376A (en) * | 2014-05-16 | 2014-08-06 | 山东万得福实业集团有限公司 | Production process and application of special powder for bean curd |
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2015
- 2015-12-07 CN CN201510886556.XA patent/CN105532910B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1557188A (en) * | 2004-01-20 | 2004-12-29 | 浙江省农业科学院 | Bean curd production method with no waste water discharge |
| CN102232427A (en) * | 2010-12-02 | 2011-11-09 | 泰兴市一鸣生物制品有限公司 | Bean curd coagulant and method for making bean curd by using same |
| CN103960376A (en) * | 2014-05-16 | 2014-08-06 | 山东万得福实业集团有限公司 | Production process and application of special powder for bean curd |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041178A (en) * | 2017-12-20 | 2018-05-18 | 苏州金记食品有限公司 | A kind of preparation method of black soya bean based on high-pressure homogeneous processing/leaf fruit glue-type wintercherry bean curd |
| CN108041178B (en) * | 2017-12-20 | 2021-03-16 | 苏州金记食品有限公司 | Preparation method of black bean/leaf pectin type sour pulp bean curd based on high-pressure homogenization treatment |
| CN108124978A (en) * | 2018-03-15 | 2018-06-08 | 成都大学 | A kind of processing method of buckwheat odor type dried bean curd |
| CN108124978B (en) * | 2018-03-15 | 2021-06-22 | 成都大学 | Processing method of buckwheat-flavor dried bean curd |
| CN113142473A (en) * | 2021-04-03 | 2021-07-23 | 齐齐哈尔大学 | Biological enzyme coagulant and method for preparing instant corn tofu by using same |
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| CN105532910B (en) | 2019-06-21 |
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