CN106490187A - A kind of bean dregs bean curd and preparation method thereof - Google Patents
A kind of bean dregs bean curd and preparation method thereof Download PDFInfo
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- CN106490187A CN106490187A CN201611191682.4A CN201611191682A CN106490187A CN 106490187 A CN106490187 A CN 106490187A CN 201611191682 A CN201611191682 A CN 201611191682A CN 106490187 A CN106490187 A CN 106490187A
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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 provides a kind of bean dregs bean curd, the bean dregs bean curd includes following components by weight percentage：Bean dregs 25 40%；Konjak starch 2.5 4%；Tapioca 0.5 1.5%；Sal 0.1 0.5%；Edible alkali 0.2 0.7%；Balance of water.Present invention also offers the preparation method of the bean dregs bean curd the method comprising the steps of：1) konjak starch, tapioca and Sal are mixed, adds cold water stirring, post-heating simultaneously to continue to stir；2) bean dregs are added, heats and continue to stir；3) accelerate mixing speed and add edible alkali using hot water dissolving, be stirred until homogeneous, obtain bean dregs slurry；4) bean dregs are starched molding and is compressed, make bean dregs bean curd；5) the bean dregs bean curd is carried out aging, afterwards using edible acid for adjusting pH to 6.8 7.2.
Description
Technical field
The present invention relates to field of food, in particular to a kind of bean dregs bean curd and preparation method thereof.
Background technology
Bean dregs are to produce bean milk or the side-product during bean curd, and the yield of annual whole world bean dregs is all very big.China is bean
The cradle of saprophytic product, with long bean curd production history, the producing and selling amount of bean curd is all larger, corresponding bean dregs yield
Also very big.
Bean dregs mouthfeel is poor, during for eating, the cooking of cooker is required very high, the dish made using bean dregs or its
His food is less, and needs mostly to add excessive oils and fatss to improve its mouthfeel.However, the nutritive value of bean dregs itself is very
Height, has shown that through research, and in Semen sojae atricolor, some nutritional labeling is remained in bean dregs, general bean dregs water content 85%, protein
3.0%, fat 0.5%, carbohydrate (cellulose, polysaccharide etc.) 8.0%, additionally, also containing mineral such as calcium, phosphorus, ferrum.This
Outward, also there is bean dregs various health-care, the effect having been demonstrated to include：1. prevent treating constipation：Contain abundance of food in Glycine max (L.) Merr.
Fiber, slag of often taking liberties with joke can increase faecal volume, make that feces are soft, promote enterokinesia, be conducive to defecation, can prevent treating constipation, anus
Split, hemorrhoid and intestinal cancer；2. effect for reducing fat：Dietary fiber in Glycine max (L.) Merr. can adsorb the cholesterol with food intake, so as to prevent
The absorption of cholesterol, is effectively reduced the content of blood cholesterol, to preventing blood viscosity to increase, hypertension, Atherosclerosis
The generation of change, coronary heart disease, apoplexy etc. is all highly beneficial.3. blood sugar reducing function：Glycine max (L.) Merr. also contains crude protein in addition to containing dietary fiber
Matter, unsaturated fatty acid, these substance advantageous reduce the rate of climb of post-prandial glycemia in absorption of the intestinal to sugar is delayed, to control
The blood glucose of diabeticss processed is highly beneficial.4. antiobesity action：Glycine max (L.) Merr. has high food fiber, high crude protein, low fat, low
The characteristics of heat, overweight people, do not only have satiety after eating, and other foods of its heat ratio are low, so contributing to losing weight.5. resist
Cancer is acted on：According to surveying and determination, contain more cancer-resisting substance in Glycine max (L.) Merr., often eat and can substantially reduce breast carcinoma, cancer of pancreas and knot
The sickness rate of intestinal cancer.6. the calcium content in Glycine max (L.) Merr. is also a lot, and easily digests and assimilates, therefore, during often to eat Glycine max (L.) Merr. is to preventing and treating
Senile osteoporosis disease is extremely advantageous.
If it is possible to by a kind of reprocessing technique method, assign on the basis of the various nutritional labelings of bean dregs are retained
The mouthfeel which is good is given, will be very significant.
In view of this, the special proposition present invention.
Content of the invention
The first object of the present invention is to provide a kind of bean dregs bean curd, and described bean dregs bean curd adopts bean dregs for major ingredient, leads to
Cross add have coagulating property konjak starch and the tapioca with water retention characteristic so that bean dregs can coagulation forming, and
And with sufficient moisture and good mouthfeel.
The second object of the present invention is to provide a kind of preparation method of the bean dregs bean curd, and methods described is by specific
Operation, is designed in conjunction with suitable parameter, the particularly suitable bean dregs bean curd for preparing the present invention, according to the method that the present invention is provided
Bean curd is prepared, good with forming degree, water retention property is good, and the bean dregs bean curd delicate mouthfeel for preparing is delicious, without general bean dregs institute
The beany flavor for carrying.
In order to realize that the above-mentioned purpose of the present invention, spy are employed the following technical solutions：
One aspect of the present invention is related to a kind of bean dregs bean curd, and it is following that the bean dregs bean curd includes by weight percentage
Component：
Bean dregs 25-40%；
Konjak starch 2.5-4%；
Tapioca 0.5-1.5%；
Sal 0.1-0.5%；
Edible alkali 0.2-0.7%；
Balance of water.
Bean dregs have excellent nutritive value and health-care effect, but its mouthfeel is poor, and dry unsuitable molding, the present invention
By the Rhizoma amorphophalli powder with water suction solidifiability is added into bean dregs help its molding, then by adding less amount of tapioca
The defect of easy water outlet is long placed in after improving Rhizoma amorphophalli solidification, obtain that a kind of coagulability is good, the bean dregs bean curd of good water-retaining property.
On the other hand, konjak starch itself also has very high nutritive value, and its Main Ingredients and Appearance is glucomannoglycan, and it is not only
Containing needed by human body more than 10 kinds of aminoacid and various trace elements, it may have low-protein, low fat high microsteping, itself and bean
When slag is ingested together as food, with blood fat reducing, blood sugar lowering, blood pressure lowering, fat-reducing, beauty, health care, relieving constipation and wait more
Effect.
Preferably, the bean dregs bean curd includes following components by weight percentage：
Bean dregs 27-33%；
Konjak starch 2.7-3.3%；
Tapioca 0.6-1.1%；
Sal 0.2-0.4%；
Edible alkali 0.3-0.5%；
Balance of water.
More preferably, nutritional labeling collocation is more reasonable, and health-care effect is more for the bean dregs bean curd mouthfeel of preferred ingredient proportioning of the present invention
For good.
Another aspect of the present invention is related to the preparation method of the bean dregs bean curd, the method comprising the steps of：
1) konjak starch, tapioca and Sal are mixed, adds cold water stirring, post-heating simultaneously to continue to stir；
2) bean dregs are added, heats and continue to stir；
3) accelerate mixing speed and add edible alkali using hot water dissolving, be stirred until homogeneous, obtain bean dregs slurry；
4) bean dregs are starched molding and is compressed, make bean dregs bean curd；
5) the bean dregs bean curd is carried out aging, afterwards using edible acid for adjusting pH to 6.8-7.2.
The method of the present invention mixes konjak starch and tapioca and Sal using cold water, it is therefore intended that enable several adjuvants
Enough premixed under cryogenic, if premixing using hot water, konjak starch speed of expansion can be caused too fast, thus mixing is not
Even.
After by auxiliary materials and mixing, the major ingredient bean dregs of the present invention are added thereto to, and are kept stirring for so that each component is uniformly mixed
Close.Subsequently konjak starch is caused to absorb water and expand by heated and stirred.Need to add in preparation process a certain amount of edible alkali with
Remove the natural abnormal flavour for carrying of konjak starch.Plus be preferably used after alkali liquor is dissolved by hot water during alkali and uniformly add, such as directly add alkali,
As konjak starch can be frozen into pasty state in whipping process, it is likely that cause the skewness of alkali.
Bean dregs bean curd after formation, should with molding with mould together be placed in boiling water carry out aging, in ageing process
Using food acids, the regulation of pH is carried out, determined to pH in neutrality using reagent paper, no matter bean curd shape now and mouthfeel are most
Good.
Preferably, the step 1) in speed of agitator be 30-45r/min, mixing time is 8-12min, the heating
Temperature is 90-100 DEG C, it is preferable that continue constant temperature stirring 10-20min after heating.
Preferably, the step 2) in, it is heated to 90-100 DEG C, it is preferable that after heating, continue constant temperature stirring 8-12min.
The rotating speed of stirring and mixing time should refer to the scope provided in the present invention, and stirring is too fast to affect konjak starch
Imbibition, causes which form pasty state, and then affects subsequent forming, and stirred slow one side and each component can be caused to be distributed
Inequality, on the one hand can cause konjak starch molding too fast, be unfavorable for the carrying out of subsequent technique.
Preferably, the step 3) in mixing speed is improved to 50-70r/min, it is preferable that add edible alkali after, after
Continuous stirring 2-4min.
Preferably, the step 5) in, carried out using boiling water aging, it is preferable that ageing time is 8-12min.
Preferably, the food acids are preferably glacial acetic acid.
Preferably, the bean dregs are processed through hot mastication deodorization before being used for preparing bean dregs bean curd, it is preferable that the height
Temperature softens deodorization process to be included heating new fresh bean dreg to more than 95 DEG C using steam, keeps constant temperature simultaneously to stir 25-35min, stirs
Speed is 45-60r/min.
After Semen sojae atricolor crushes in atmosphere, due to the catalytic action of lipoxidase, the polyunsaturated fatty acid in Oleum Glycines
The hydroperoxides of fatty acid are oxidized to, this hydroperoxides are very unstable, some are generated once being formed just to decompose quickly
The low molecular compounds such as aldehyde, alcohol, ketone, these materials have obvious beany flavor.Bean dregs often have as bean product by-product
Larger beany flavor, the present invention make the fat oxidation enzymatic inactivation in bean dregs using high-temperature process using steam heating bean dregs, and lead to
Cross steam and take away the compound that beany flavor is caused in bean dregs for physically, to improve the mouthfeel of bean dregs.
Preferably, the bean dregs before being used for preparing bean dregs bean curd also are passed through to cut and mix process, it is preferable that described cutting mixes process
Carry out after the completion of hot mastication deodorization process, it is highly preferred that described cut when mixing process, die rotating speed is 2000-
3000r/min, cuts a pot rotating speed 8-12r/min, cuts the time of mixing for 3-7min.
Undressed bean dregs are more coarse, are also unfavorable for subsequent forming while mouthfeel is not good, by the present invention in that using
High speed cutmixer carries out cutting the mode that mixes to which, and bean dregs are further smashed refinement, cuts the bean dregs mud mixed through high speed pure white thin
Greasy, no longer mouthfeel is rough.
Compared with prior art, beneficial effects of the present invention are：
(1) bean dregs tofu raw material of the invention is nutritious but the poor bean dregs of mouthfeel, by its processed, making
Into bean curd, its mouthfeel is optimized, and takes full advantage of the side-product of field of food preparation；
(2) bean dregs soybean curd nutrition component content of the invention is high, nutritional labeling between major ingredient bean dregs and adjuvant konjak starch
Complement each other, on the premise of it ensure that mouthfeel, which has been also equipped with excellent health-care effect；
(3) preparation method of the invention is stablized controllable, is selected by specific parameter, have found one kind and be particularly suitable for making
The technique of standby bean dregs bean curd, can cause the forming degree of bean dregs bean curd good using the method for the present invention, and moisture enriches, and mouthfeel is excellent
Good.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.Unreceipted concrete in embodiment
Condition person, the condition that advises according to normal condition or manufacturer are carried out.Agents useful for same or the unreceipted production firm person of instrument, are
The conventional products that commercially available purchase is obtained can be passed through.
Embodiment 1
Bean dregs bean curd is prepared according to following steps
1) prepare following raw material by weight
25 parts of bean dregs；
4 parts of konjak starch；
1.5 parts of tapioca；
0.5 part of Sal；
0.7 part of edible alkali；
2) konjak starch, tapioca and Sal are mixed, adds cold water stirring, speed of agitator is 45r/min, stirs
The time is mixed for 8min, post-heating simultaneously continues to stir, the temperature of heating is 90 DEG C, after heating, continue constant temperature stirring 10min；
3) add the bean dregs to be heated to 90 DEG C, after heating, continue constant temperature stirring 12min；
4) accelerate mixing speed, mixing speed is improved to 50r/min, the edible alkali using hot water dissolving is added, is continued
Stirring 4min, obtains bean dregs slurry；
5) bean dregs are starched molding and is compressed, make bean dregs bean curd；
6) the bean dregs bean curd is carried out using boiling water aging, ageing time is 8min, afterwards using edible acid for adjusting pH extremely
6.8.
Embodiment 2
Bean dregs bean curd is prepared according to following steps
1) prepare following raw material by weight
40 parts of bean dregs；
2.5 parts of konjak starch；
0.5 part of tapioca；
0.1 part of Sal；
0.2 part of edible alkali；
2) konjak starch, tapioca and Sal are mixed, adds cold water stirring, speed of agitator is 30r/min, stirs
Time 12min is mixed, post-heating simultaneously continues to stir, the temperature of heating is 100 DEG C, after heating, continue constant temperature stirring 20min；
3) add the bean dregs to be heated to 100 DEG C, after heating, continue constant temperature stirring 8min；
4) accelerate mixing speed, mixing speed is improved to 70r/min, the edible alkali using hot water dissolving is added, is continued
Stirring 2min, obtains bean dregs slurry；
5) bean dregs are starched molding and is compressed, make bean dregs bean curd；
6) the bean dregs bean curd is carried out using boiling water aging, ageing time is 12min, afterwards using edible acid for adjusting pH extremely
7.2.
Embodiment 3
Bean dregs bean curd is prepared according to following steps
1) prepare following raw material by weight
33 parts of bean dregs；
2.7 parts of konjak starch；
0.6 part of tapioca；
0.2 part of Sal；
0.3 part of edible alkali；
2) konjak starch, tapioca and Sal are mixed, adds cold water stirring, speed of agitator is 40r/min, stirs
The time is mixed for 10min, post-heating simultaneously continues to stir, the temperature of heating is 95 DEG C, after heating, continue constant temperature stirring 15min；
3) add the bean dregs to be heated to 90 DEG C, after heating, continue constant temperature stirring 12min；
4) accelerate mixing speed, mixing speed is improved to 60r/min, the edible alkali using hot water dissolving is added, is continued
Stirring 3min, obtains bean dregs slurry；
5) bean dregs are starched molding and is compressed, make bean dregs bean curd；
6) the bean dregs bean curd is carried out using boiling water aging, ageing time is 10min, afterwards using edible acid for adjusting pH extremely
7.
Embodiment 4
Bean dregs bean curd is prepared according to following steps
1) prepare following raw material by weight
27 parts of bean dregs；
3.3 parts of konjak starch；
1.1 parts of tapioca；
0.4 part of Sal；
0.5 part of edible alkali；
Wherein, bean dregs heat fresh bean for processing through hot mastication deodorization before preparing bean dregs bean curd using steam
Slag keeps constant temperature and stirs 25min to more than 95 DEG C, and mixing speed is 60r/min.
Carry out cutting after the completion of the process of hot mastication deodorization and mix process, die rotating speed is 3000r/min, cuts a pot rotating speed 12r/
Min, cuts the time of mixing for 3min.
2) konjak starch, tapioca and Sal are mixed, adds cold water stirring, speed of agitator is 40r/min, stirs
The time is mixed for 10min, post-heating simultaneously continues to stir, the temperature of heating is 95 DEG C, after heating, continue constant temperature stirring 15min；
3) add the bean dregs to be heated to 95 DEG C, after heating, continue constant temperature stirring 10min；
4) accelerate mixing speed, mixing speed is improved to 60r/min, the edible alkali using hot water dissolving is added, is continued
Stirring 3min, obtains bean dregs slurry；
5) bean dregs are starched molding and is compressed, make bean dregs bean curd；
6) the bean dregs bean curd is carried out using boiling water aging, ageing time is 10min, afterwards using edible acid for adjusting pH extremely
7.
Embodiment 5
Bean dregs bean curd is prepared according to following steps
1) prepare following raw material by weight
30 parts of bean dregs；
3 parts of konjak starch；
0.8 part of tapioca；
0.3 part of Sal；
0.4 part of edible alkali；
Wherein, bean dregs heat fresh bean for processing through hot mastication deodorization before preparing bean dregs bean curd using steam
Slag keeps constant temperature and stirs 35min to more than 95 DEG C, and mixing speed is 45r/min.
Carry out cutting after the completion of the process of hot mastication deodorization and mix process, die rotating speed is 2000r/min, cuts a pot rotating speed 8r/
Min, cuts the time of mixing for 7min.
2) konjak starch, tapioca and Sal are mixed, adds cold water stirring, speed of agitator is 40r/min, stirs
The time is mixed for 10min, post-heating simultaneously continues to stir, the temperature of heating is 95 DEG C, after heating, continue constant temperature stirring 15min；
3) add the bean dregs to be heated to 95 DEG C, after heating, continue constant temperature stirring 10min；
4) accelerate mixing speed, mixing speed is improved to 60r/min, the edible alkali using hot water dissolving is added, is continued
Stirring 3min, obtains bean dregs slurry；
5) bean dregs are starched molding and is compressed, make bean dregs bean curd；
6) the bean dregs bean curd is carried out using boiling water aging, ageing time is 10min, afterwards using edible acid for adjusting pH extremely
7.
Experimental example
Mouthfeel evaluation experimental
100 volunteers are invited, asks which to foretaste the bean dregs bean curd in embodiment 1-5 in two months respectively and be used for contrasting
Bean dregs and Rhizoma amorphophalli bean curd, cooking methods do not limit, and can require decide in its sole discretion according to the mouthfeel of volunteer, all foretaste and finish
Invite volunteer to evaluate each food materials afterwards, be as a result divided into satisfied, general and be unsatisfied with three kinds, statistics provides various results
Number, as a result as shown in the table：
As can be seen here, despite the presence of the difference of personal taste, but volunteer's recognizing to the bean dregs bean curd for providing of the invention
Overall higher, especially to prepare bean dregs bean curd can be spent with very particularly preferred embodiment of the invention, and satisfaction can reach
More than 85%, relative to bean dregs and the low satisfaction of Rhizoma amorphophalli bean curd, the present invention adopts identical food materials raw material, with original proportioning
And handling process, prepare one kind and meet volunteer's mouthfeel, and the bean dregs bean curd with good nutrition value.
Although having illustrate and described the present invention with specific embodiment, but it will be appreciated that without departing substantially from the present invention's
Many other changes and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (10)
1. a kind of bean dregs bean curd, it is characterised in that the bean dregs bean curd includes following components by weight percentage：
Bean dregs 25-40%；
Konjak starch 2.5-4%；
Tapioca 0.5-1.5%；
Sal 0.1-0.5%；
Edible alkali 0.2-0.7%；
Balance of water.
2. bean dregs bean curd according to claim 1, it is characterised in that the bean dregs bean curd is included by weight percentage
Following components：
Bean dregs 27-33%；
Konjak starch 2.7-3.3%；
Tapioca 0.6-1.1%；
Sal 0.2-0.4%；
Edible alkali 0.3-0.5%；
Balance of water.
3. the preparation method of the bean dregs bean curd described in claim 1 or 2, it is characterised in that the method comprising the steps of：
1) konjak starch, tapioca and Sal are mixed, adds cold water stirring, post-heating simultaneously to continue to stir；
2) bean dregs are added, heats and continue to stir；
3) accelerate mixing speed and add edible alkali using hot water dissolving, be stirred until homogeneous, obtain bean dregs slurry；
4) bean dregs are starched molding and is compressed, make bean dregs bean curd；
5) the bean dregs bean curd is carried out aging, afterwards using edible acid for adjusting pH to 6.8-7.2.
4. method according to claim 3, it is characterised in that the step 1) in speed of agitator be 30-45r/min, stir
The time is mixed for 8-12min, the temperature of the heating is 90-100 DEG C, it is preferable that after heating, continue constant temperature stirring 10-20min.
5. method according to claim 3, it is characterised in that the step 2) in, it is heated to 90-100 DEG C, it is preferable that
Continue constant temperature stirring 8-12min after heating.
6. method according to claim 3, it is characterised in that the step 3) in mixing speed is improved to 50-70r/
Min, it is preferable that after adding edible alkali, continues stirring 2-4min.
7. method according to claim 3, it is characterised in that the step 5) in, carried out using boiling water aging, preferably
Ground, ageing time is 8-12min.
8. method according to claim 3, it is characterised in that the food acids are preferably glacial acetic acid.
9. method according to claim 3, it is characterised in that the bean dregs for before preparing bean dregs bean curd through high temperature
Soften deodorization to process, it is preferable that the hot mastication deodorization is processed to be included new fresh bean dreg being heated to more than 95 DEG C using steam, protect
Hold constant temperature and stir 25-35min, mixing speed is 45-60r/min.
10. method according to claim 9, it is characterised in that the bean dregs are for also passing through before preparing bean dregs bean curd
Cut and mix process, it is preferable that described cut mix process the hot mastication deodorization process after the completion of carry out, it is highly preferred that described cut
When mixing process, die rotating speed is 2000-3000r/min, cuts a pot rotating speed 8-12r/min, cuts the time of mixing for 3-7min.
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| CN108142817A (en) * | 2018-03-11 | 2018-06-12 | 田发金 | A kind of high dietary-fiber face and preparation method thereof |
| CN108433026A (en) * | 2018-03-11 | 2018-08-24 | 田发金 | A kind of low energy high dietary-fiber face and preparation method thereof |
| CN112493412A (en) * | 2020-11-18 | 2021-03-16 | 吉林医药学院 | Slurry silkworm chrysalis bean curd and preparation method thereof |
| CN113498846A (en) * | 2021-07-16 | 2021-10-15 | 北京经济管理职业学院(北京经理学院) | Preparation method for producing bean product by recycling bean curd residues and bean product |
| CN114788547A (en) * | 2022-04-07 | 2022-07-26 | 山东禹王生态食业有限公司 | Soybean protein isolate ball, preparation method and equipment |
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| 付有利: "《现代豆制品加工技术》", 31 October 2011, 科学技术文献出版社 * |
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| CN108433026A (en) * | 2018-03-11 | 2018-08-24 | 田发金 | A kind of low energy high dietary-fiber face and preparation method thereof |
| CN112493412A (en) * | 2020-11-18 | 2021-03-16 | 吉林医药学院 | Slurry silkworm chrysalis bean curd and preparation method thereof |
| CN113498846A (en) * | 2021-07-16 | 2021-10-15 | 北京经济管理职业学院(北京经理学院) | Preparation method for producing bean product by recycling bean curd residues and bean product |
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