CN105660877A - Qianye shredded bean curds and preparation method thereof - Google Patents
Qianye shredded bean curds and preparation method thereof Download PDFInfo
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- CN105660877A CN105660877A CN201610006193.0A CN201610006193A CN105660877A CN 105660877 A CN105660877 A CN 105660877A CN 201610006193 A CN201610006193 A CN 201610006193A CN 105660877 A CN105660877 A CN 105660877A
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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
The invention discloses Qianye shredded bean curds and a preparation method thereof. The Qianye shredded bean curds are prepared from the following raw materials in percentage by weight: 60-75% of water, 8-15% of soybean protein powder, 5-15% of edible oil, 3-10% of plant starch, 3-10% of leftover materials of smoked bean curds, and 0.1-0.8% of seasoning, and besides, the raw materials of the Qianye shredded bean curds further comprise micro transglutaminase. Through the manner, the Qianye shredded bean curds prepared by the preparation method disclosed by the invention are balanced in nutrition, rich in mouth feel and convenient to eat.
Description
Technical field
The present invention relates to bean product processing technique, be specifically related to a kind of thousand bean curd silk and preparation method thereof.
Background technology
The bean curd history of existing more than 2,000 year, is the main food proteins source of Asians, and bean curd has significantly high nutritive value,
Its rich in proteins, mineral, vitamin and low satisfied fatty acid, cholesterol and heat, deep liking by people. 199 years FDA (FDA) recommend consumer should take in 259 grams of soybean proteins every day, namely half block bean curd and one glass of bean milk should be eaten for each person every day, to play its blood pressure lowering, reduce cholesterol, to improve the health-care effects such as immunity, along with the continuous of soybean curd nutrition composition is recognized by people, bean curd industry has had the development advanced by leaps and bounds in the world, some experts even predict that, represent the bean curd of east cooking culture by the fashionable whole world.
Bean curd is the food of QI invigorating heat clearing away, often eats, it is possible to invigorating the spleen and replenishing QI, clearing heat and moistening dryness, promoting the production of body fluid to quench thirst, cleans the intestines and stomach, is suitable for popular colony and eats. The bean curd important foodstuffs become in people's diet nutritious with it, cheap. Common beancurd is frangible, and long-time decoction not easily keeps its original shape.
Thousand pages of bean curd is newfangled vegetarian diet new product in recent years, is widely current in Taiwan, the coastal cities in continent and northern area, and pole is by the welcome of consumer. It adopts the up-to-date soybean curd preparing technique in Taiwan, form with Semen sojae atricolor powder and starch for main material is refining, it is a kind of low fat, low-carb and the new century cuisines of rich in proteins, it not only maintains bean curd delicacy originally, more for distinctive Q strength and sharp and clear, also there is superpower decoction absorbability, coordinate modern cooking, the new fashion delicious food that can make high-quality comes, but existing thousand pages of bean curd also need to carry out bigger improvement in toughness and mouthfeel.
Chinese invention patent application CN102613308A discloses a kind of seasoning thousand bean curd, and described seasoning thousand bean curd includes
Semen Glycines, water, edible vegetable oil, corn starch, soy sauce, white sugar, spice, edible salt and food additive. The seasoning thousand bean curd adopting the method to prepare, not only maintains the sharp and clear of original bean curd, also adds thick gravy on the basis of original flavor, make the thousand bean curd pot-stewed fowl prepared thick and heavy, pure in mouth feel. The method, with Semen Glycines for primary raw material, is aided with vegetable oil and starch,
Add freshener, said method does not increase the adjuvant making albumen form network jelling structure, the gelation of soya bean protein
Poor, it is not easy to forming albumen network structure, therefore outward manifestation is that it is frangible, not easily keeps its shape.
The thousand bean curd sold on existing market is mainly proofed after stirring by soybean protein isolate, starch, edible wet goods and forms, and in order to allow the mouthfeel more preferably Q bullet of thousand bean curd, also can add the additives such as high-elastic element in thousand bean curd. The bioactive ingredients such as the primary raw material soybean protein isolate in thousand bean curd eliminates fat, carbohydrate in Semen sojae atricolor, soybean phospholipid, so from nutritive value, the bean product that the more former bean of current thousand bean curd nutritive value makes are lost. Current thousand bean curd is sold mainly through quick-freezing mode, eats as chafing dish material, and consumption pattern is single, and mouthfeel is harder. Thousand bean curd silk passes through formula and technical arrangement plan, it is possible to improve mouthfeel and fragrance, strengthens the edible convenience of product, supplements original nutritive value in Semen sojae atricolor, such as soybean isoflavone, lecithin, oligosaccharide etc. simultaneously.
Summary of the invention
The some shortcomings that the present invention is primarily directed in prior art thousand bean curd and the mouthfeel of thousand bean curd silk, nutritive value, the preparation method providing a kind of new thousand bean curd silk, the thousand bean curd silk that this preparation method is prepared has light beany flavour, mouthfeel is crisp, convenient edible feature.
For achieving the above object, concrete preparation method disclosed in the present invention is: a kind of thousand bean curd silk, and the raw material of described thousand bean curd silk includes by mass percent: water 60-75%, soybean protein powder 8-15%, edible oil 5-15%, plant amylum 3-10%, smoked bean curd leftover pieces 3-10%, flavouring agent 0.1-0.8%; The raw material of described thousand bean curd silk also includes trace glutamine transaminage.
Preferably, the consumption of described glutamine transaminage is 1 ‰-4 ‰.
Preferably, described plant amylum is at least one in tapioca, sweet potato starch, potato starch, sweet potato starch.
Preferably, described flavouring agent includes at least one in Sal, monosodium glutamate, white sugar, vinegar, Fructus Piperis powder, chicken essence, Fructus Capsici powder, soy sauce.
Preferably, the raw material of described thousand bean curd silk includes by mass percent: water 72%, soybean protein powder 10%, oils and fats 8%, tapioca 5%, smoked bean curd leftover pieces 4%, flavouring agent 0.75%, glutamine transaminage 2.5 ‰.
The preparation method that the invention also discloses a kind of thousand bean curd silk, described preparation method comprises the steps:
Step 1, dispensing cutting is mixed: according to corresponding mass percent, soybean protein powder, plant amylum, smoked bean curd leftover pieces, edible oil is mixed, after uniform stirring, carries out cutting mixing, cut and mix 5-10min;
Step 2, appropriate glutamine transaminage is dissolved, lysate is added in the raw mixture of step 1, and continue chopping and mixing, continue 3-8min, make batch mixing uniform;
Step 3, steam box proof: after the blank sabot of step 2, put in steam box, proof 2-2.5 hour at 45-55 DEG C of temperature, obtain thousand bean curd silk semifinished product;
Step 4, high temperature enzyme denaturing: the thousand bean curd silk semifinished product of step 3 is put into steaming and decocting 30-40 minute in the water of 85-95 DEG C, stop the glutamine transaminage catalytic action to protein, crosses cold wind tunnel and is down between 25-30 DEG C by the temperature of thousand bean curd silk semifinished product;
Step 5, shredding: by the thousand bean curd silk semifinished product shredding after enzyme denaturing in step 4;
Step 6, stew in soy sauce spreading for cooling: by the thousand bean curd silk stew in soy sauce after shredding, spreading for cooling after stew in soy sauce, spreading for cooling is that thousand bean curd silk is crossed the cold wind tunnel of 3 ~ 10 DEG C, and it is to be packaged that temperature is down between 25-30 DEG C;
Step 7, vacuum packaging also store: by the thousand bean curd silk vacuum packaging after spreading for cooling in step 6.
Step 8, sterilization cooling: the vacuum packing product in step 7 is sterilized 40 ~ 50 minutes in 85 ~ 95 DEG C of water-baths, then cools down 25 ~ 30 minutes in 5 ~ 10 DEG C of ice water tank, treat that vacuum packing product central temperature reaches 20 ~ 25 DEG C,
Step 9: store: place under-4 ~ 0 DEG C of condition.
Preferably, the stew in soy sauce in described step 6 is to be put into by the thousand bean curd silk in step 5 in the halogen soup that temperature is 85-90 DEG C, 35 ~ 40 minutes stew in soy sauce time.
Heretofore described glutamine transaminage can promote the crosslinking in protein molecule and between protein and aminoacid. Can the γ-carry out amide groups transfer reaction between amide groups and the epsilon-amino of lysine of catalytic proteins GLN residue, form the special-shaped peptide bond of ε-(γ-glutamine)-lysine, thus changing the functional character of protein, as improved the nutritive peculiarity of protein; Cross-link between protein molecule so that food and other goods produce texture change, thus giving the distinctive texture characteristic of product and bond properties.
In the present invention, in thousand bean curd silk, the effect of soybean protein powder is: through the soybean protein powder of partial denaturation, it is possible to improve albumen water-retaining property, Oil keeping and emulsifying effectiveness; Promote protein molecular more easily to combine and form complicated three-dimensional net structure, improve albumen viscosity and logy feature in bean curd.
In the present invention, the effect of edible oil is: for improving tissue and the mouthfeel of product, product special flavour is full, has oils and fats fragrance.
In the present invention, the effect of tapioca is: starch can strengthen product hardness and chew sense of reality.
In the processing technology of present invention thousand bean curd in the prior art, creationary addition glutamine transaminage, soybean protein powder and edible oil, tapioca, interaction by the interaction between this and this and smoked bean curd leftover pieces, so that the protein molecular prepared in thousand bean curd can form the network structure of complexity, make bean curd tissue full, rich in taste.
The invention has the beneficial effects as follows: thousand bean curd silk prepared by the present invention, because having soybean protein powder and bean product collocation, and add nutritious tapioca starch, therefore balanced in nutrition, deep liking by the numerous common people; And this thousand bean curd silk has light beany flavour, and mouthfeel is crisp, convenient edible; Can instant bagged, it is also possible to cook according to different culinary art demands.
Detailed description of the invention
Below presently preferred embodiments of the present invention is described in detail, so that advantages and features of the invention can be easier to be readily appreciated by one skilled in the art, thus protection scope of the present invention being made apparent clear and definite defining.
Embodiment 1:A kind of thousand bean curd silk, the raw material of described thousand bean curd silk includes by mass percent: water 60-75%, soybean protein powder 8-15%, edible oil 5-15%, plant amylum 3-10%, smoked bean curd leftover pieces 3-10%, flavouring agent 0.1-0.8%; The raw material of described thousand bean curd silk also includes trace glutamine transaminage.
Embodiment 2:The present embodiment and embodiment 1 are different in that, in the present embodiment, the consumption of glutamine transaminage is 1 ‰-4 ‰.
Embodiment 3:The present embodiment and embodiment 1 are different in that, in the present embodiment, plant amylum is at least one in tapioca, sweet potato starch, potato starch, sweet potato starch.
Embodiment 4:The present embodiment and embodiment 1 are different in that, in the present embodiment, flavouring agent includes at least one in Sal, monosodium glutamate, white sugar, vinegar, Fructus Piperis powder, chicken essence, Fructus Capsici powder, soy sauce.
Embodiment 5:The present embodiment and embodiment 1 are different in that, in the present embodiment, the raw material of thousand bean curd silk includes by mass percent: water 72%, soybean protein powder 10%, oils and fats 8%, tapioca 5%, smoked bean curd leftover pieces 4%, flavouring agent 0.75%, glutamine transaminage 2.5 ‰.
Embodiment 6:The preparation method of a kind of thousand bean curd silk, described preparation method comprises the steps:
Step 1, dispensing cutting is mixed: according to corresponding mass percent, soybean protein powder, plant amylum, smoked bean curd leftover pieces, edible oil is mixed, after uniform stirring, carries out cutting mixing, cut and mix 5-10min;
Step 2, appropriate glutamine transaminage is dissolved, lysate is added in the raw mixture of step 1, and continue chopping and mixing, continue 3-8min, make batch mixing uniform;
Step 3, steam box proof: after the batch mixing sabot of step 2, put in steam box, proof 2-2.5 hour at 45-55 DEG C of temperature, obtain thousand bean curd silk semifinished product;
Step 4, high temperature enzyme denaturing: the thousand bean curd silk semifinished product of step 3 is put into steaming and decocting 30-40 minute in the water of 85-95 DEG C, stop the glutamine transaminage catalytic action to protein, crosses cold wind tunnel and is down between 25-30 DEG C by the temperature of thousand bean curd silk semifinished product;
Step 5, shredding: by the thousand bean curd silk semifinished product shredding after enzyme denaturing in step 4;
Step 6, stew in soy sauce spreading for cooling: by the thousand bean curd silk stew in soy sauce after shredding, spreading for cooling after stew in soy sauce, spreading for cooling is that thousand bean curd silk is crossed the cold wind tunnel of 3 ~ 10 DEG C, and it is to be packaged that temperature is down between 25-30 DEG C;
Step 7, vacuum packaging: by the thousand bean curd silk vacuum packaging after spreading for cooling in step 6;
Step 8, sterilization cooling: the vacuum packing product in step 7 is sterilized 40 ~ 50 minutes in 85 ~ 95 DEG C of water-baths, then cools down 25 ~ 30 minutes in 5 ~ 10 DEG C of ice water tank, treat that vacuum packing product central temperature reaches 20 ~ 25 DEG C,
Step 9: store: place under-4 ~ 0 DEG C of condition.
Embodiment 7:The present embodiment and embodiment 6 are different in that, the stew in soy sauce in step 6 described in the present embodiment is to be put into by the thousand bean curd silk in step 5 in the halogen soup that temperature is 85-90 DEG C, 35 ~ 40 minutes stew in soy sauce time.
Embodiment 8:The preparation method of a kind of thousand bean curd silk, described preparation method comprises the steps:
Step 1, dispensing cutting is mixed: according to corresponding mass percent, soybean protein powder, plant amylum, smoked bean curd leftover pieces, edible oil is mixed, after uniform stirring, carries out cutting mixing, cut and mix 8min;
Step 2, appropriate glutamine transaminage is dissolved, lysate is added in the raw mixture of step 1, and continue chopping and mixing, continue 6min, make batch mixing uniform;
Step 3, steam box proof: after the batch mixing sabot of step 2, put in steam box, proof 2 hours at 50 DEG C of temperature, obtain thousand bean curd silk semifinished product;
Step 4, high temperature enzyme denaturing: the thousand bean curd silk semifinished product of step 3 is put into steaming and decocting 35 minutes in the water of 90 DEG C, stop the glutamine transaminage catalytic action to protein, crosses cold wind tunnel and is down between 25-30 DEG C by the temperature of thousand bean curd silk semifinished product;
Step 5, shredding: by the thousand bean curd silk semifinished product shredding after enzyme denaturing in step 4;
Step 6, stew in soy sauce spreading for cooling: by the thousand bean curd silk stew in soy sauce after shredding, spreading for cooling after stew in soy sauce; Described stew in soy sauce is to be put into by the thousand bean curd silk in step 5 in the halogen soup that temperature is 85-90 DEG C, 35 ~ 40 minutes stew in soy sauce time;Spreading for cooling is that thousand bean curd silk is crossed the cold wind tunnel of 5 DEG C, and it is to be packaged that temperature is down between 25-30 DEG C;
Step 7, vacuum packaging: by the thousand bean curd silk vacuum packaging after spreading for cooling in step 6;
Step 8, sterilization cooling: the vacuum packing product in step 7 is sterilized 45 ~ 50 minutes in 85 ~ 95 DEG C of water-baths, then cools down 25 minutes in 5 ~ 8 DEG C of ice water tank, treat that vacuum packing product central temperature reaches 20 ~ 25 DEG C,
Step 9: store: place under-4 ~ 0 DEG C of condition.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every equivalent structure utilizing description of the present invention to make or equivalence flow process conversion; or directly or indirectly it is used in other relevant technical fields, all in like manner include in the scope of patent protection of the present invention.
Claims (8)
1. a thousand bean curd silk, it is characterised in that the raw material of described thousand bean curd silk includes by mass percent: water 60-75%, soybean protein powder 8-15%, edible oil 5-15%, plant amylum 3-10%, smoked bean curd leftover pieces 3-10%, flavouring agent 0.1-0.8%; The raw material of described thousand bean curd silk also includes trace glutamine transaminage.
2. thousand bean curd silk according to claim 1, it is characterised in that the consumption of described glutamine transaminage is 1 ‰-4 ‰.
3. thousand bean curd silk according to claim 2, it is characterised in that described plant amylum is at least one in tapioca, sweet potato starch, potato starch, sweet potato starch.
4. thousand bean curd silk according to claim 3, it is characterised in that described flavouring agent includes at least one in Sal, monosodium glutamate, white sugar, vinegar, Fructus Piperis powder, chicken essence, Fructus Capsici powder, soy sauce.
5. thousand bean curd silk according to claim 3, it is characterized in that, the raw material of described thousand bean curd silk includes by mass percent: water 72%, soybean protein powder 10%, oils and fats 8%, tapioca 5%, smoked bean curd leftover pieces 4%, flavouring agent 0.75%, glutamine transaminage 2.5 ‰.
6. the preparation method according to described thousand bean curd silk arbitrary in the claims 1-5, it is characterised in that described preparation method comprises the steps:
Step 1, dispensing cutting is mixed: according to corresponding mass percent, soybean protein powder, plant amylum, smoked bean curd leftover pieces, edible oil is mixed, after uniform stirring, carries out cutting mixing, cut and mix 5-10min;
Step 2, appropriate glutamine transaminage is dissolved, lysate is added in the raw mixture of step 1, and continue chopping and mixing, continue 3-8min, make batch mixing uniform;
Step 3, steam box proof: after the batch mixing sabot of step 2, put in steam box, proof 2-2.5 hour at 45-55 DEG C of temperature, obtain thousand bean curd silk semifinished product;
Step 4, high temperature enzyme denaturing: the thousand bean curd silk semifinished product of step 3 is put into steaming and decocting 30-40 minute in the water of 85-95 DEG C, stop the glutamine transaminage catalytic action to protein, crosses cold wind tunnel and is down between 25-30 DEG C by the temperature of thousand bean curd silk semifinished product;
Step 5, shredding: by the thousand bean curd silk semifinished product shredding after enzyme denaturing in step 4;
Step 6, stew in soy sauce spreading for cooling: by the thousand bean curd silk stew in soy sauce after shredding, spreading for cooling after stew in soy sauce, spreading for cooling is that thousand bean curd silk is crossed the cold wind tunnel of 3 ~ 10 DEG C, and it is to be packaged that temperature is down between 25-30 DEG C;
Step 7, vacuum packaging: by the thousand bean curd silk vacuum packaging after spreading for cooling in step 6.
7. step 8, sterilization cool down: are sterilized 40 ~ 50 minutes in 85 ~ 95 DEG C of water-baths by the vacuum packing product in step 7, then cool down 25 ~ 30 minutes in 5 ~ 10 DEG C of ice water tank, treat that vacuum packing product central temperature reaches 20 ~ 25 DEG C,
Step 9: store: place under-4 ~ 0 DEG C of condition.
8. the preparation method of thousand bean curd silk according to claim 6, it is characterised in that the stew in soy sauce in described step 6 is to be put into by the thousand bean curd silk in step 5 in the halogen soup that temperature is 85-90 DEG C, 35 ~ 40 minutes stew in soy sauce time.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610006193.0A CN105660877A (en) | 2016-01-07 | 2016-01-07 | Qianye shredded bean curds and preparation method thereof |
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| CN201610006193.0A CN105660877A (en) | 2016-01-07 | 2016-01-07 | Qianye shredded bean curds and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107258924A (en) * | 2017-07-26 | 2017-10-20 | 临邑禹王植物蛋白有限公司 | A kind of preparation method of amber dried bean curd |
| CN109463460A (en) * | 2017-09-07 | 2019-03-15 | 山东禹王生态食业有限公司 | A kind of bean powder thousand bean curd silk and preparation method thereof |
| CN110226639A (en) * | 2019-07-18 | 2019-09-13 | 长沙市聚美合豆制品有限公司 | A method of plain squid dried bean curd is produced using bean curd leftover pieces |
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| CN101341953A (en) * | 2007-07-11 | 2009-01-14 | 张占永 | Technique for preparing bone-soup shredded soybean curd |
| CN102599255A (en) * | 2012-02-09 | 2012-07-25 | 西华大学 | Processing method of five-bean fish flavored bean curd slices |
| CN102613308A (en) * | 2012-03-27 | 2012-08-01 | 福建省厨师食品集团有限公司 | Flavored Chiba bean curd and preparation method thereof |
| CN103262911A (en) * | 2013-05-24 | 2013-08-28 | 山东省高唐蓝山集团总公司 | Leaf-shaped bean curd and production method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101341953A (en) * | 2007-07-11 | 2009-01-14 | 张占永 | Technique for preparing bone-soup shredded soybean curd |
| CN102599255A (en) * | 2012-02-09 | 2012-07-25 | 西华大学 | Processing method of five-bean fish flavored bean curd slices |
| CN102613308A (en) * | 2012-03-27 | 2012-08-01 | 福建省厨师食品集团有限公司 | Flavored Chiba bean curd and preparation method thereof |
| CN103262911A (en) * | 2013-05-24 | 2013-08-28 | 山东省高唐蓝山集团总公司 | Leaf-shaped bean curd and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107258924A (en) * | 2017-07-26 | 2017-10-20 | 临邑禹王植物蛋白有限公司 | A kind of preparation method of amber dried bean curd |
| CN109463460A (en) * | 2017-09-07 | 2019-03-15 | 山东禹王生态食业有限公司 | A kind of bean powder thousand bean curd silk and preparation method thereof |
| CN110226639A (en) * | 2019-07-18 | 2019-09-13 | 长沙市聚美合豆制品有限公司 | A method of plain squid dried bean curd is produced using bean curd leftover pieces |
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Application publication date: 20160615 |