CN105532910B - A kind of production method of fruit vegetable bean curd - Google Patents
A kind of production method of fruit vegetable bean curd Download PDFInfo
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- CN105532910B CN105532910B CN201510886556.XA CN201510886556A CN105532910B CN 105532910 B CN105532910 B CN 105532910B CN 201510886556 A CN201510886556 A CN 201510886556A CN 105532910 B CN105532910 B CN 105532910B
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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
Abstract
The invention discloses a kind of production methods of fruit vegetable bean curd, more particularly to the production method of the protein emulsion gel containing juice, step 1: low temperature edible bean cake is crushed, crosses 60 meshes, it is that 1.2-1.5:10 is scattered in distilled water by solid-to-liquid ratio, obtains protein dispersion；Step 2: protein dispersion is handled 5-10 minutes in 80-90 DEG C of heating water bath；Step 3: soybean protein dispersion liquid makees pre- homogenization after being stirred with volume 1:0.10-0.20 and vegetable oil；4th step makees high-pressure homogeneous processing twice to the thick lotion of protein using high pressure homogenizer, the thick lotion cellulite of protein is smashed obtain protein and it is fatty and lotion；Juice is added into protein lotion with the ratio of volume ratio 0.1-0.3:1 in 5th step.Be added transglutaminase in 6th step, the protein lotion of Xiang Hanyou vegetable juice, 0.20-0.25g transglutaminase is added in per kilogram protein, and 20-40 DEG C stands, after heat preservation 0.5-1 hours, 80-85 DEG C of heat treatment 3-5 minutes to get.
Description
Technical field
The present invention relates to a kind of production methods of fruit vegetable bean curd, more particularly to the protein emulsion gel containing juice
Production method.
Background technique
Bean curd is the maximum traditional food of China's volume of production and marketing, is that soybean protein is bound to each other to form under coagulator effect
Gel products with three-dimensional net structure.The manufacture craft of traditional bean curd generally comprises following steps: soybean screening, washing,
It impregnates, rinses, defibrination, filter to obtain soya-bean milk, mashing off, coagulator, compression moulding after crouching brain squeezes is added in point slurry after temperature adjustment.?
On the basis of guaranteeing nutrition, it is abundant, beautiful how to make the color of bean curd, and supplement other nutrients, such as: vitamin, thus
Increase the kind of bean curd and increase the desire to buy and appetite of consumer, is always problem to be solved.Currently, people attempt
In the manufacture craft of traditional bean curd, using soybean as raw material, after a series of processing, point slurry, such as: Salt treatment gel is added
Magnesium chloride, gypsum etc.；Acid induction gel, is added glucolactone etc.；Vegetable juice is added before slurry, fruit vegetable bean curd is made.But
It is this kind of bean curd using still limited.To find out its cause, in existing juice bean curd, curd gel short texture, gel net
Network is bigger, and vegetable juice is easily separated from bean curd when heating and water are impregnated；In addition, above-mentioned fruit vegetable bean curd induces gel for acid
Occasion the problems such as there is also weak flavors.Again, this kind of bean curd production needs mostly using soybean as raw material by immersion, defibrination, pressure
The processes such as squeezing, it is not only time-consuming, but also generate a large amount of waste water.
Summary of the invention
The object of the present invention is to provide a kind of fruit vegetable bean curd and preparation method thereof, which not only shortens the production of bean curd
Time saves water, and product of the present invention has the characteristics that juice without free, in beautiful color, quality is close, strong and brisk in taste, this
It will be enlarged by the application of bean curd.
The technical scheme adopted by the invention is that:
Low temperature edible bean cake is crushed, crosses 60 meshes by the first step, is that 1.2 ~ 1.5:10 is scattered in steaming by solid-to-liquid ratio
In distilled water, protein dispersion is obtained；In the solid-to-liquid ratio solid dosage be kilogram, volume unit be rise；
Second step, protein dispersion are handled 5-10 minutes in 80-90 DEG C of heating water bath, are cooled to 50-60 DEG C later；
Third step is heated resulting soybean protein dispersion liquid through second step and is stirred with volume ratio 1:0.10-0.20 and vegetable oil
Make pre- homogenization after mixing mixing, wherein revolving speed is 10000 ~ 12000 revs/min, and the time is 2 ~ 3 minutes, and it is slightly newborn to obtain protein
Liquid；The vegetable oil is soybean oil or corn oil；Pre-emulsification can promote vegetable oil to be preferably scattered in soybean protein dispersion liquid
In, it can be ensured that reach better emulsifying homogeneous effect, obtains the ideal protein lotion of property.
4th step makees high-pressure homogeneous processing twice to the thick lotion of protein using high pressure homogenizer, and wherein homogenization pressure is
20 ~ 40 megapascal, the thick lotion cellulite of protein is smashed obtain protein and fat and lotion；
Juice is added into protein lotion with the ratio of volume ratio 0.1-0.3:1 in 5th step.
Transglutaminase, the albumen of low temperature edible bean cake are added in 6th step, the protein lotion of Xiang Hanyou vegetable juice
Matter content be 48%-52%, by this calculate protein, per kilogram protein addition 0.20-0.25g transglutaminase, 20-40 DEG C
Stand, after heat preservation 0.5-1 hours, 80-85 DEG C of heat treatment 3-5 minutes to get.
Protein dispersion heat treatment, can effectively change the structure of protein, to improve the dissolution of protein
Property, there is facilitation to the formation of subsequent emulsifying homogeneous and gel.
The beneficial effects of the present invention are: the present invention is using low temperature edible bean cake as raw material, after it is dispersed in suitable water,
By homogenization after mixing with vegetable oil, after obtaining the protein emulsion with embedding pigment isoreactivity substance, juice is added,
Adding transglutaminase again makes its solidification, does not need " to squeeze " process, straight forming is up to fruit vegetable bean curd；Not only make product more
Add it is health delicious, be more in line with modern pursue health and the diversified theory of food；The technique is equal by low temperature edible bean cake
Matter lotion, add juice after, using enzyme process straight forming, character relative to existing bean curd juice without it is free, in beautiful color,
Quality is close, full of nutrition, and for opposite traditional handicraft, bean curd fabrication cycle is short, saves water.
Specific embodiment
Embodiment 1:
Step 1: low temperature edible bean cake pulverizer is crushed, crosses 60 meshes, screenings is obtained；It is 1.2:10 by solid-to-liquid ratio
It is scattered in distilled water, obtains protein dispersion；In the solid-to-liquid ratio solid dosage be kilogram, volume unit
To rise；
Step 2: gained protein dispersion 90 DEG C heating water bath 10 minutes, be cooled to 60 DEG C later；
Step 3: soybean oil is added with volume ratio 1:0.10 in the soybean protein dispersion liquid to heat treatment, after being stirred
Make pre- homogenization, wherein revolving speed is 12000 revs/min, and the time is 2 minutes, obtains the thick lotion of protein；
Step 4: making high-pressure homogeneous processing twice to the thick lotion of protein using high pressure homogenizer, wherein homogenization pressure is
30 megapascal, the thick lotion cellulite of protein is smashed obtain protein and fat and lotion；
Step 5: spinach juice is added into protein lotion with the ratio of volume ratio 0.1:1, mix；
Step 6: transglutaminase is added, the protein content of low temperature edible bean cake is 48%-52%, calculates egg by this
0.20g transglutaminase is added in white matter, per kilogram protein, and after mixing evenly, 35 DEG C stand, after heat preservation 0.5 hour, and 85 DEG C
Heat treatment 5 minutes to get.
The spinach juice is after water is added in 2:1 in mass ratio, to squeeze the juice after fresh spinach is cleaned, 100 mesh nylon taffeta mistakes of juice
Filter gained.
Embodiment 2:
Step 1: low temperature edible bean cake pulverizer is crushed, crosses 60 meshes, screenings is obtained.It is 1.3:10 by solid-to-liquid ratio
It is scattered in distilled water, obtains protein dispersion；In the solid-to-liquid ratio solid dosage be kilogram, volume unit
To rise；
Step 2: gained protein dispersion 90 DEG C heating water bath 10 minutes, be cooled to 60 DEG C later；
Step 3: soybean oil is added with volume ratio 1:0.15 in the soybean protein dispersion liquid to heat treatment, after being stirred
Make pre- homogenization, wherein revolving speed is 12000 revs/min, and the time is 2 minutes, obtains the thick lotion of protein；
Step 4: making high-pressure homogeneous processing twice to the thick lotion of protein using high pressure homogenizer, wherein homogenization pressure is
30 megapascal, the thick lotion cellulite of protein is smashed obtain protein and fat and lotion；
Step 5: grape juice is added into protein lotion with the ratio of volume ratio 0.2:1, mix；
Step 6: the protein content of low temperature edible bean cake is 48%-52%, based on this finally, transglutaminase is added
Protein is calculated, 0.23g transglutaminase is added in per kilogram protein, and after mixing evenly, 35 DEG C stand, after heat preservation 0.5 hour,
85 DEG C heat treatment 5 minutes to get.
Embodiment 3:
Step 1: low temperature edible bean cake pulverizer is crushed, crosses 60 meshes, screenings is obtained.It is 1.5:10 by solid-to-liquid ratio
It is scattered in distilled water, obtains protein dispersion；In the solid-to-liquid ratio solid dosage be kilogram, volume unit
To rise；
Step 2: gained protein dispersion 90 DEG C heating water bath 10 minutes, be cooled to 60 DEG C later；
Step 3: soybean oil is added with volume ratio 1:0.20 in the soybean protein dispersion liquid to heat treatment, after being stirred
Make pre- homogenization, wherein revolving speed is 12000 revs/min, and the time is 2 minutes, obtains the thick lotion of protein；
Step 4: making high-pressure homogeneous processing twice to the thick lotion of protein using high pressure homogenizer, wherein homogenization pressure is
30 megapascal, the thick lotion cellulite of protein is smashed obtain protein and fat and lotion；
Step 5: grape juice is added into protein lotion with the ratio of volume ratio 0.3:1, mix；
Step 6: the protein content of low temperature edible bean cake is 48%-52%, based on this finally, transglutaminase is added
Protein is calculated, 0.25g transglutaminase is added in per kilogram protein, and after mixing evenly, 35 DEG C stand, after heat preservation 0.5 hour,
85 DEG C heat treatment 5 minutes to get.
The grape juice is after water is added in 2:1 in mass ratio, to squeeze the juice after fresh grape is cleaned, 100 mesh nylon taffeta mistakes of juice
Filter gained.
Various juice can also be added in soybean protein, such as: vegetable juice: spinach juice, carrot juice, tomato juice, Huang
Melon 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
Juice, juice filter gained with 100 mesh nylon taffetas；Not only contain natural pigment and flavor in juice, can not add any
Pigment just assigns the ideal color of products made thereby and flavor；The vitamin content of product is higher.
Claims (4)
1. a kind of production method of fruit vegetable bean curd, it is characterized in that:
It is that 1.2 ~ 1.5:10 is scattered in distilled water by solid-to-liquid ratio step 1: low temperature edible bean cake is crushed, crosses 60 meshes
In, obtain protein dispersion；In the solid-to-liquid ratio solid dosage be kilogram, volume unit be rise；
Step 2: protein dispersion is handled 5-10 minutes in 80-90 DEG C of heating water bath, it is cooled to 50-60 DEG C later；
It is mixed step 3: heating resulting soybean protein dispersion liquid through second step and being stirred with volume ratio 1:0.10-0.20 and vegetable oil
Make pre- homogenization after conjunction, wherein revolving speed is 10000 ~ 12000 revs/min, and the time is 2-3 minutes, obtains the thick lotion of protein；
The vegetable oil is soybean oil or corn oil；Pre-emulsification can promote vegetable oil to be preferably scattered in soybean protein dispersion liquid,
Better emulsifying homogeneous effect can be ensured to reach, obtain the ideal protein lotion of property；
Step 4: making high-pressure homogeneous processing twice to the thick lotion of protein using high pressure homogenizer, wherein homogenization pressure is 20-40
The thick lotion cellulite of protein is smashed the lotion for obtaining protein and fatty homogeneous by megapascal；
Step 5: juice is added into protein lotion with the ratio of volume ratio 0.1-0.3:1；
Step 6: transglutaminase is added into the protein lotion containing vegetable juice, the protein of low temperature edible bean cake contains
Amount is 48%-52%, calculates protein by this, 0.20-0.25g transglutaminase is added in per kilogram protein, and 20-40 DEG C quiet
After setting, keeping the temperature 0.5-1 hours, 80-85 DEG C of heat treatment 3-5 minutes to get.
2. a kind of production method of fruit vegetable bean curd according to claim 1, it is characterized in that:
Step 1: low temperature edible bean cake pulverizer is crushed, crosses 60 meshes, screenings is obtained；By solid-to-liquid ratio be 1.2:10 by its
It is scattered in distilled water, obtains protein dispersion；In the solid-to-liquid ratio solid dosage be kilogram, volume unit is
It rises；
Step 2: gained protein dispersion 90 DEG C heating water bath 10 minutes, be cooled to 60 DEG C later；
Step 3: soybean oil is added with volume ratio 1:0.10 in the soybean protein dispersion liquid to heat treatment, make after being stirred pre-
Homogenization, wherein revolving speed is 12000 revs/min, and the time is 2 minutes, obtains the thick lotion of protein；
Step 4: making high-pressure homogeneous processing twice to the thick lotion of protein using high pressure homogenizer, wherein homogenization pressure is 30,000,000
The thick lotion cellulite of protein is smashed the lotion for obtaining protein and fatty homogeneous by pa；
Step 5: spinach juice is added into protein lotion with the ratio of volume ratio 0.1:1, mix；
Step 6: transglutaminase is added, the protein content of low temperature edible bean cake is 48%-52%, calculates protein by this,
0.20g transglutaminase is added in per kilogram protein, and after mixing evenly, 35 DEG C stand, after heat preservation 0.5 hour, 85 DEG C of heating
Processing 5 minutes to get.
3. a kind of production method of fruit vegetable bean curd according to claim 1, it is characterized in that:
Step 1: low temperature edible bean cake pulverizer is crushed, crosses 60 meshes, screenings is obtained；By solid-to-liquid ratio be 1.3:10 by its
It is scattered in distilled water, obtains protein dispersion；In the solid-to-liquid ratio solid dosage be kilogram, volume unit is
It rises；
Step 2: gained protein dispersion 90 DEG C heating water bath 10 minutes, be cooled to 60 DEG C later；
Step 3: soybean oil is added with volume ratio 1:0.15 in the soybean protein dispersion liquid to heat treatment, make after being stirred pre-
Homogenization, wherein revolving speed is 12000 revs/min, and the time is 2 minutes, obtains the thick lotion of protein；
Step 4: making high-pressure homogeneous processing twice to the thick lotion of protein using high pressure homogenizer, wherein homogenization pressure is 30,000,000
The thick lotion cellulite of protein is smashed the lotion for obtaining protein and fatty homogeneous by pa；
Step 5: grape juice is added into protein lotion with the ratio of volume ratio 0.2:1, mix；
Step 6: the protein content of low temperature edible bean cake is 48%-52% finally, transglutaminase is added, egg is calculated by this
0.23g transglutaminase is added in white matter, per kilogram protein, and after mixing evenly, 35 DEG C stand, after heat preservation 0.5 hour, and 85 DEG C
Heat treatment 5 minutes to get.
4. a kind of production method of fruit vegetable bean curd according to claim 1, it is characterized in that:
Step 1: low temperature edible bean cake pulverizer is crushed, crosses 60 meshes, screenings is obtained；
It is that 1.5:10 is scattered in distilled water by solid-to-liquid ratio, obtains protein dispersion；Solid is used in the solid-to-liquid ratio
Amount for kilogram, volume unit be rise；
Step 2: gained protein dispersion 90 DEG C heating water bath 10 minutes, be cooled to 60 DEG C later；
Step 3: soybean oil is added with volume ratio 1:0.20 in the soybean protein dispersion liquid to heat treatment, make after being stirred pre-
Homogenization, wherein revolving speed is 12000 revs/min, and the time is 2 minutes, obtains the thick lotion of protein；
Step 4: making high-pressure homogeneous processing twice to the thick lotion of protein using high pressure homogenizer, wherein homogenization pressure is 30,000,000
The thick lotion cellulite of protein is smashed the lotion for obtaining protein and fatty homogeneous by pa；
Step 5: grape juice is added into protein lotion with the ratio of volume ratio 0.3:1, mix；
Step 6: the protein content of low temperature edible bean cake is 48%-52% finally, transglutaminase is added, egg is calculated by this
0.25g transglutaminase is added in white matter, per kilogram protein, and after mixing evenly, 35 DEG C stand, after heat preservation 0.5 hour, and 85 DEG C
Heat treatment 5 minutes to get.
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| 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 |
| 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 |
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 |
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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 |
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