CN106538712A - A kind of clear fermentation liquid of bean selects the method that slurry prepares bean curd - Google Patents
A kind of clear fermentation liquid of bean selects the method that slurry prepares bean curd Download PDFInfo
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- CN106538712A CN106538712A CN201710022915.6A CN201710022915A CN106538712A CN 106538712 A CN106538712 A CN 106538712A CN 201710022915 A CN201710022915 A CN 201710022915A CN 106538712 A CN106538712 A CN 106538712A
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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 clear fermentation liquid of bean selects the method that slurry prepares bean curd, comprise the following steps：(1) Semen sojae atricolor is carried out cleaning, is soaked, defibrination, then heat and filter, filtrate is standby；(2) filtering residue in step (1) continues to heat and filters, and filtrate is merged with the filtrate in step (1) and obtains bean milk, with the clear fermentation liquid point slurry of bean, crouching brain after heating, finally supports brain, pours brain, squeezing molding, obtain bean curd；Wherein, the total acid content of the clear fermentation liquid of the bean is 2.5～6.5g/kg.The application adopts the total acid content (using in terms of lactic acid) of the clear fermentation liquid of bean to replace one of index that traditional pH value starched as control point, the optimal condition of the clear fermentation liquid point slurry of bean can more preferably be controlled, ensure the stability of product quality, while disclosure satisfy that mechanization is precisely controlled a demand for slurry.A kind of can be for the clear fermentation liquid of bean as new good coagulator in bean product production utilization provides reliable theoretical foundation and experimental basis.
Description
Technical field
The present invention relates to technical field of food preparation, selects slurry in particular to the clear fermentation liquid of one kind bean and prepares bean curd
Method.
Background technology
The clear fermentation liquid of bean, also known as bean curd yellow pulp water, or Calyx seu fructus physaliss water, it is to produce during bean curd in bean milk process of setting and bean
The by-product produced during cerebral system is raw material, through the natural coagulant of multiple-microorganism mixing natural fermentation.Bean
Protein containing 0.25%-0.4%, 0.1% reducing sugar and polysaccharose substance in clear fermentation liquid, and soybean isoflavone, saponin, greatly
The biological active substanceies such as bean oligosaccharide, in addition with the metals such as calcium, magnesium, potassium unit.
At this stage, in the production of factory, usually as direct discharging of waste water, this had both caused environment to the clear fermentation liquid of bean
Pollution, also result in the waste of resource.Dried tofu is sent in Hunan with Shaoyang dried tofu as representative, with the clear fermentation liquid of bean as coagulator, system
The bean curd compact structure of work, retentiveness and elasticity are good, with the special local flavor of the clear fermentation liquid of bean, with gypsum bean curd and bittern bean curd
Relatively, the clear fermentation liquid bean curd of bean is safer, green and nutrition, deep to be liked by consumer.But in the factory, sent out with bean clearly
Zymotic fluid production bean curd is mostly that traditional manual point slurry is operated, and Producer completes a slurry operation entirely by rule of thumb, and processing technique is not advised
Model, technological parameter are obscured, it is impossible to meet the demand of mechanization accurate control points slurry.
In prior art, the index starched as control point is adopted using pH value, bean curd is prepared.The clear fermentation liquid of bean is that had by various
The buffer solution of machine weak acid composition, it is unstable that said method normally results in tofu quality, is not enough to control the clear fermentation liquid of bean
Best point slurry condition.
In view of this, it is special to propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of clear fermentation liquid of bean to select the method that slurry prepares bean curd, existing to solve
In technology, the unstable problem of tofu quality is caused as the index that control point is starched using pH value, it is described with the clear fermentation liquid point of bean
The method that slurry prepares bean curd, adopts the total acid content (using in terms of lactic acid) of the clear fermentation liquid of bean to replace what traditional pH value was starched as control point
One of index, can more preferably control the optimal condition of the clear fermentation liquid point slurry of bean, it is ensured that the stability of product quality, while can expire
Sufficient mechanization is precisely controlled a demand for slurry.In addition temperature, the clear fermentation liquid of bean and the crouching brain time to selecting slurry carry out perfect, make this
Method have the advantages that it is easy to operate it is simple, be easy to mass machinery production.
In order to realize the above-mentioned purpose of the present invention, spy employs the following technical solutions：
A kind of clear fermentation liquid of bean selects the method that slurry prepares bean curd, comprises the following steps：
(1) Semen sojae atricolor is carried out cleaning, is soaked, defibrination, then heat and filter, filtrate is standby；
(2) filtering residue in step (1) continues to heat and filters, and filtrate is merged with the filtrate in step (1) and obtains bean milk, plus
With the clear fermentation liquid point slurry of bean, crouching brain after heat, finally support brain, pour brain, squeezing molding, obtain bean curd；
Wherein, the total acid content of the clear fermentation liquid of the bean is 2.5～6.5g/kg.
Provided herein selects the method that slurry prepares bean curd with the clear fermentation liquid of bean, using the total acid content of the clear fermentation liquid of bean
One of index that the traditional pH value of (using in terms of lactic acid) replacement is starched as control point, can more preferably control the most suitable of the clear fermentation liquid point slurry of bean
Condition, it is ensured that the stability of product quality, while disclosure satisfy that mechanization is precisely controlled a demand for slurry.
Preferably, in step (1), also included before the cleaning, immersion, the process of defibrination：Semen sojae atricolor is chosen
Choosing, rejects rotten Semen sojae atricolor and impurity.
Remove impurity is carried out to Semen sojae atricolor, the impurity such as rotten Semen sojae atricolor, sandy soil and stone is removed, is affected rather tofu quality.
Preferably, in step (1), during the immersion, the weight of the Semen sojae atricolor after immersion is Semen sojae atricolor weight before immersion
2.0～2.2 times of amount.
Dry bean is dipped into it is sufficiently large, to facilitate defibrination, it is ensured that the quantum of output of bean milk.
Preferably, in step (2), the total acid content of the clear fermentation liquid of the bean is 4.5～6.5g/kg.
Total acid content (in terms of lactic acid content) to the clear fermentation liquid of bean can be carried out further preferably, to improve output bean
Rotten quality.
Preferably, in step (2), the temperature of the clear fermentation liquid of the bean is 40～60 DEG C.
The temperature of the clear fermentation liquid of bean is difficult too high, never boils.
Preferably, in step (2), the preparation method of the clear fermentation liquid of the bean specifically includes following steps：
With Marinated Tofu bean clear liquid as fermentation liquid raw material, the clear fermentation liquid of generation bean is obtained by its direct fermentation, with generation bean
Clear fermentation liquid is obtained secondary bean clear liquid as coagulator, and secondary bean clear liquid obtained secondary bean clear fermentation liquid by fermentation, then with two
Make coagulator for the clear fermentation liquid of bean and three generations's bean clear liquid is obtained, three generations's bean clear liquid is placed under 37～39 DEG C of environment after inoculation activation
Lactobacillus casei, lactobacillus rhamnosuss and Semen Maydiss lactobacillus ferment 48～72 hours, obtain the clear fermentation liquid of bean.
The clear fermentation liquid of described bean is fermented through three times, is obtained with the bean clear liquid of Marinated Tofu (magnesium chloride bean curd) as raw material
To the final clear fermentation liquid of bean, this operates the impact that can eliminate former salt-coagulant.Third time fermentation accesses specific strain, with
Prevent natural fermentation from introducing excessive miscellaneous bacteria.
It is further preferred that the ratio of the inoculum concentration of the lactobacillus casei, lactobacillus rhamnosuss and Semen Maydiss lactobacilluss is
(0.8～1.2)：(0.8～1.2)：(0.8～1.2)；
It is further preferred that the total acid content of the clear fermentation liquid of bean for preparing is less than 7g/kg.
Preferably, in step (2), the addition of the clear fermentation liquid of the bean is the 20～40% of the bean milk quality, is entered
The addition of the clear fermentation liquid of the preferred bean of one step is 20～30%.
The clear fermentation liquid addition of bean will ensure that bean milk can solidify, therefore can not be very few.But it is if addition is excessive, easily residual
Polyacid, tart flavour was stayed to increase.Because the counteracting forces between the broken ring soybean protein molecule of too high hydrogen ion concentration, gelling
Network structure be thinned out, specific retention also declines.
Preferably, in step (2), the temperature of the point slurry is 55～95 DEG C, and further preferred point starches temperature is 55
～75 DEG C.
Within the specific limits, with the raising of temperature, gel network structure is more and more stable for point starches temperature, protein gel effect
Fruit more comes well, and bean curd sensory evaluation scores, specific retention, elasticity and hardness values are improved constantly.Temperature is too high, protein molecule interior energy jump
Rise, run into the clear fermentation liquid of bean of acidity, protein will be assembled rapidly, and elasticity diminishes, hardness becomes big, and bean curd mouthfeel is roughening,
Bean curd sensory evaluation scores decline, but specific retention tends towards stability.
Preferably, in step (2), time of the crouching brain is 20～40 minutes, the time of further preferred crouching brain
For 30～40 minutes.
The crouching brain time within the specific limits, with the prolongation of crouching brain time, bean curd sensory evaluation scores, specific retention, elasticity and hard
Degree all persistently rises.The crouching brain time is too short, and the amount that soybean protein becomes into gel is very few, and gel structure is not tight, obtained bean
Rotten consistency and elasticity is also poor, and the crouching brain time is oversize, and crouching brain temperature easily declines, and is also unfavorable for gel formation, while being also unfavorable for
Factory automation high efficiency production.
Preferably, in step (2), the process of the point slurry specifically includes following steps：
During point slurry, bean clear fermentation liquid is added in the bean milk after heating, while stirred with the speed of 120r/min, until brain
Flower is separated out.
During lime light slurry, the clear fermentation liquid of bean needs to be slowly added in the bean milk with uniform temperature.
Compared with prior art, beneficial effects of the present invention are：
(1) it is provided herein to select the method that slurry prepares bean curd with the clear fermentation liquid of bean, using the total acid of the clear fermentation liquid of bean
One of index that the traditional pH value of content (using in terms of lactic acid) replacement is starched as control point, can more preferably control the clear fermentation liquid point slurry of bean
Optimal condition, it is ensured that the stability of product quality, while disclosure satisfy that mechanization is precisely controlled a demand for slurry.
(2) it is provided herein to select the method that slurry prepares bean curd with the clear fermentation liquid of bean, a temperature for slurry, bean are fermented clearly
Liquid and crouching brain time carry out it is perfect, make the method have the advantages that it is easy to operate it is simple, be easy to mass machinery production.
Description of the drawings
In order to be illustrated more clearly that the specific embodiment of the invention or technical scheme of the prior art, below will be to concrete
Needed for embodiment or description of the prior art, accompanying drawing to be used is briefly described, it should be apparent that, in describing below
Accompanying drawing is some embodiments of the present invention, for those of ordinary skill in the art, before creative work is not paid
Put, can be with according to these other accompanying drawings of accompanying drawings acquisition.
Fig. 1 is sensory evaluation scores and specific retention test result in experimental example of the present invention 1.1；
Fig. 2 is consistency and elasticity test result in experimental example of the present invention 1.1；
Fig. 3 is sensory evaluation scores and specific retention test result in experimental example of the present invention 1.2；
Fig. 4 is consistency and elasticity test result in experimental example of the present invention 1.2；
Fig. 5 is sensory evaluation scores and specific retention test result in experimental example of the present invention 1.3；
Fig. 6 is consistency and elasticity test result in experimental example of the present invention 1.3；
Fig. 7 is sensory evaluation scores and specific retention test result in experimental example of the present invention 1.4；
Fig. 8 is consistency and elasticity test result in experimental example of the present invention 1.4.
Specific embodiment
Technical scheme is clearly and completely described below in conjunction with the drawings and specific embodiments, but
It is rather than the whole it will be understood to those of skill in the art that following described embodiment is a part of embodiment of the invention
Embodiment, is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.Based on the embodiment in the present invention, ability
The every other embodiment obtained under the premise of creative work is not made by domain those of ordinary skill, belongs to guarantor of the present invention
The scope of shield.Unreceipted actual conditions person in embodiment, the condition advised according to normal condition or manufacturer are carried out.Agents useful for same
Or the unreceipted production firm person of instrument, it is the conventional products that can pass through that commercially available purchase is obtained.
Embodiment 1
What the present embodiment was provided selects the method that slurry prepares bean curd with the clear fermentation liquid of bean, specifically includes following steps：
(1), with Marinated Tofu bean clear liquid as fermentation liquid raw material, the clear fermentation liquid of generation bean is obtained by its direct fermentation, with one
Secondary bean clear liquid is obtained as coagulator for the clear fermentation liquid of bean, secondary bean clear liquid is obtained into the clear fermentation liquid of secondary bean by fermentation, then
Coagulator is made with the clear fermentation liquid of secondary bean three generations's bean clear liquid is obtained, three generations's bean clear liquid is placed under 37 DEG C of environment, access inoculation
Amount ratio is 1:1:1 lactobacillus casei, lactobacillus rhamnosuss and Semen Maydiss lactobacilluss carry out 48 hours fermenting, and obtain temperature for 40
DEG C, total acid content for 2.5g/kg the clear fermentation liquid of bean, it is standby；
(2) Semen sojae atricolor is carried out into screening and removing impurities, is removed and is rejected rotten Semen sojae atricolor and impurity, after cleaning, be dipped to dry bean quality
2 times, defibrination, then heat and filter, filtrate is standby；
(3), the filtering residue in step (2) continues to heat and filters, and filtrate is merged with the filtrate in step (1) and obtains concentration and be
The bean milk of 7 ° of Brix, after heating, with the clear fermentation liquid of bean in step (1), under the conditions of 75 DEG C, point is starched, and the addition of the clear fermentation liquid of bean is
30%, bean clear fermentation liquid is added in the bean milk after heating during selecting slurry, while stirred with the speed of 120r/min, until
Brain flower is separated out, crouching brain 35 minutes after point slurry, is finally supported brain, is spread cloth, pours brain, squeezing molding, obtains bean curd.
Embodiment 2
The present embodiment provided with the clear fermentation liquid of bean select slurry prepare bean curd method it is substantially the same manner as Example 1, uniquely
Except for the difference that, in step (1), the total acid content of the clear fermentation liquid of bean is 3.5g/kg.
Embodiment 3
The present embodiment provided with the clear fermentation liquid of bean select slurry prepare bean curd method it is substantially the same manner as Example 1, uniquely
Except for the difference that, in step (1), the total acid content of the clear fermentation liquid of bean is 4.5g/kg.
Embodiment 4
The present embodiment provided with the clear fermentation liquid of bean select slurry prepare bean curd method it is substantially the same manner as Example 1, uniquely
Except for the difference that, in step (1), the total acid content of the clear fermentation liquid of bean is 5.5g/kg.
Embodiment 5
The present embodiment provided with the clear fermentation liquid of bean select slurry prepare bean curd method it is substantially the same manner as Example 1, uniquely
Except for the difference that, in step (1), the total acid content of the clear fermentation liquid of bean is 6.5g/kg.
Embodiment 6
(1), with Marinated Tofu bean clear liquid as fermentation liquid raw material, the clear fermentation liquid of generation bean is obtained by its direct fermentation, with one
Secondary bean clear liquid is obtained as coagulator for the clear fermentation liquid of bean, secondary bean clear liquid is obtained into the clear fermentation liquid of secondary bean by fermentation, then
Coagulator is made with the clear fermentation liquid of secondary bean three generations's bean clear liquid is obtained, three generations's bean clear liquid is placed under 37 DEG C of environment, access inoculation
Amount ratio is 0.8:0.8:1.2 lactobacillus casei, lactobacillus rhamnosuss and Semen Maydiss lactobacilluss carry out 72 hours fermenting, and obtain temperature
The clear fermentation liquid of bean for 5.5g/kg for 50 DEG C, total acid content is spent, it is standby；
(2) Semen sojae atricolor is carried out into screening and removing impurities, is removed and is rejected rotten Semen sojae atricolor and impurity, after cleaning, be dipped to dry bean quality
2.1 times, defibrination, then heat and filter, filtrate is standby；
(3), the filtering residue in step (2) continues to heat and filters, and filtrate is merged with the filtrate in step (1) and obtains concentration and be
7 ° of Brix bean milk, after heating, with the clear fermentation liquid of bean in step (1), under the conditions of 75 DEG C, point is starched, and the addition of the clear fermentation liquid of bean is
20%, bean clear fermentation liquid is added in the bean milk after heating during selecting slurry, while stirred with the speed of 120r/min, until
Brain flower is separated out, crouching brain 35 minutes after point slurry, is finally supported brain, is spread cloth, pours brain, squeezing molding, obtains bean curd.
Embodiment 7
The present embodiment provided with the clear fermentation liquid of bean select slurry prepare bean curd method it is substantially the same manner as Example 6, uniquely
Except for the difference that, in step (3), the addition of the clear fermentation liquid of bean is 25%.
Embodiment 8
The present embodiment provided with the clear fermentation liquid of bean select slurry prepare bean curd method it is substantially the same manner as Example 6, uniquely
Except for the difference that, in step (3), the addition of the clear fermentation liquid of bean is 30%.
Embodiment 9
The present embodiment provided with the clear fermentation liquid of bean select slurry prepare bean curd method it is substantially the same manner as Example 6, uniquely
Except for the difference that, in step (3), the addition of the clear fermentation liquid of bean is 35%.
Embodiment 10
The present embodiment provided with the clear fermentation liquid of bean select slurry prepare bean curd method it is substantially the same manner as Example 6, uniquely
Except for the difference that, in step (3), the addition of the clear fermentation liquid of bean is 40%.
Embodiment 11
(1), with Marinated Tofu bean clear liquid as fermentation liquid raw material, the clear fermentation liquid of generation bean is obtained by its direct fermentation, with one
Secondary bean clear liquid is obtained as coagulator for the clear fermentation liquid of bean, secondary bean clear liquid is obtained into the clear fermentation liquid of secondary bean by fermentation, then
Coagulator is made with the clear fermentation liquid of secondary bean three generations's bean clear liquid is obtained, three generations's bean clear liquid is placed under 39 DEG C of environment, access inoculation
Amount ratio is 0.8:1.2:0.8 lactobacillus casei, lactobacillus rhamnosuss and Semen Maydiss lactobacilluss carry out 60 hours fermenting, and obtain temperature
The clear fermentation liquid of bean for 5.5g/kg for 60 DEG C, total acid content is spent, it is standby；
(2) Semen sojae atricolor is carried out into screening and removing impurities, is removed and is rejected rotten Semen sojae atricolor and impurity, after cleaning, be dipped to dry bean quality
2.2 times, defibrination, then heat and filter, filtrate is standby；
(3), the filtering residue in step (2) continues to heat and filters, and filtrate is merged with the filtrate in step (1) and obtains concentration and be
7 ° of Brix bean milk, after heating, with the clear fermentation liquid of bean in step (1), under the conditions of 55 DEG C, point is starched, and the addition of the clear fermentation liquid of bean is
30%, bean clear fermentation liquid is added in the bean milk after heating during selecting slurry, while stirred with the speed of 100r/min, until
Brain flower is separated out, crouching brain 35 minutes after point slurry, is finally supported brain, is spread cloth, pours brain, squeezing molding, obtains bean curd.
Embodiment 12
The present embodiment provided with the clear fermentation liquid of bean select slurry prepare bean curd method it is substantially the same manner as Example 11, uniquely
Except for the difference that, the temperature of step (3) midpoint slurry is 65 DEG C.
Embodiment 13
The present embodiment provided with the clear fermentation liquid of bean select slurry prepare bean curd method it is substantially the same manner as Example 11, uniquely
Except for the difference that, the temperature of step (3) midpoint slurry is 75 DEG C.
Embodiment 14
The present embodiment provided with the clear fermentation liquid of bean select slurry prepare bean curd method it is substantially the same manner as Example 11, uniquely
Except for the difference that, the temperature of step (3) midpoint slurry is 85 DEG C.
Embodiment 15
The present embodiment provided with the clear fermentation liquid of bean select slurry prepare bean curd method it is substantially the same manner as Example 11, uniquely
Except for the difference that, the temperature of step (3) midpoint slurry is 95 DEG C.
Embodiment 16
(1), with (1) the step of embodiment 11；
(2), with (1) the step of embodiment 11；
(3), the filtering residue in step (2) continues to heat and filters, and filtrate is merged with the filtrate in step (1) and obtains concentration and be
7 ° of Brix bean milk, are starched in 75 DEG C of condition points with the clear fermentation liquid of bean in step (1) after heating, and the addition of the clear fermentation liquid of bean is
30%, bean clear fermentation liquid is added in the bean milk after heating during selecting slurry, while stirred with the speed of 120r/min, until
Brain flower is separated out, crouching brain 20 minutes after point slurry, is finally supported brain, is spread cloth, pours brain, squeezing molding, obtains bean curd.
Embodiment 17
The present embodiment provided with the clear fermentation liquid of bean select slurry prepare bean curd method it is substantially the same manner as Example 16, uniquely
Except for the difference that, in step (3), the time of crouching brain is 25 minutes.
Embodiment 18
The present embodiment provided with the clear fermentation liquid of bean select slurry prepare bean curd method it is substantially the same manner as Example 16, uniquely
Except for the difference that, in step (3), the time of crouching brain is 30 minutes.
Embodiment 19
The present embodiment provided with the clear fermentation liquid of bean select slurry prepare bean curd method it is substantially the same manner as Example 16, uniquely
Except for the difference that, in step (3), the time of crouching brain is 35 minutes.
Embodiment 20
The present embodiment provided with the clear fermentation liquid of bean select slurry prepare bean curd method it is substantially the same manner as Example 16, uniquely
Except for the difference that, in step (3), the time of crouching brain is 40 minutes.
Embodiment 21-37
For embodiment 21-37, on the basis of embodiment 1, to the clear fermentation liquid total acid content (A) of bean in step (1), step
Suddenly in (3), the clear fermentation liquid addition (B) of bean and point starches temperature (C) three factors are combined.Factor level coding is shown in Table 1 institute
Show.The combination of three factors of embodiment 21-37 is as shown in table 2.
1 response surface of table factor level table
The combination of three factors of 2 embodiment 21-37 of table
Embodiment 38
The present embodiment provided with the clear fermentation liquid of bean select slurry prepare bean curd method it is substantially the same manner as Example 1, it is different
Be the clear fermentation liquid total acid content 5.30g/kg of bean in step (1), in step (3) the clear fermentation liquid addition of bean be 29%, and
In step (3), point starches temperature is 76 DEG C
Experimental example 1
Detection method used by this experimental example：
(1) measure of the clear fermentation liquid total acid content of bean is measured according to acid-base titrations in GB/T 12456-2008, its
In with lactic acid 0.09 as conversion coefficient.
(2) standard of the sensory evaluation scores with reference to GB/T 22106-2008, using hundred-mark system, from color and luster, abnormal smells from the patient, flavour and matter
Ground scores to the organoleptic quality of the clear fermentation liquid bean curd of bean, and sensory evaluation scores standard is shown in Table 3.
3 bean curd sensory evaluation scores table of table
(3) measure of curd gel specific retention weighs the bean curd sample of certain mass, is designated as W1, is placed in 50ml centrifuge tubes
Bottom, 1000r/min centrifugation 10min, after removing supernatant, bean curd sample note weight W2, then this sample is placed at 105 DEG C and is done
It is dry to constant weight, be designated as W3.Specific retention computing formula is as follows：
(4) fresh obtained bean curd is placed 5min in room temperature by the measure of tofu yield, then its quality of accurate weighing, then
The quality that new fresh bean curd is obtained per the dry beans of 100g is calculated, the computing formula of tofu yield is as follows：
(5) the LS series material quality structure testing machines that the measure Bian of quality structure A Meiteke company limiteies produce, using secondary
Compression method measures tofu texture, and test condition is as follows：It is separately sampled in bean curd top, middle part, bottom, it is desirable to which that sample surfaces are put down
It is whole, be highly 1cm, then bean curd is determined with the flat probe of P35 column types, operated as follows：Starting up's program, before setting is surveyed,
Speed in survey, behind side, respectively 40mm/s, 30mm/s, 40mm/s, depression distance are set as 40%, 5 seconds middle time of staying,
Trigger force 0.05N, same sample select 3 different parts to be measured, and take its meansigma methods.
(6) measure of the measure moisture of physics and chemistry and microbiological indicator is carried out using fast tester for water content, the survey of protein
Surely carried out using Kjeldahl's method, total plate count is determined and carried out using method in GB 4789.35-2010, the measure of coliform
Carried out using method in GB 14789.3-2010, the measure of pathogenic bacterium is carried out using method in GB4789.26-2003.
Experimental example 1.1
Carry out sensory evaluation, specific retention, four indexs of elasticity and hardness to test to embodiment 1-5, investigate bean and send out clearly
Impact of the zymotic fluid total acid content to tofu quality, experimental result is as depicted in figs. 1 and 2.
As shown in Figure 1, when the clear fermentation liquid total acid content of bean is 5.5g/kg, bean curd sensory evaluation scores and specific retention reach most
It is big to be worth.Total acid content is too low, can not react abundant between soybean protein molecule, and gelatinization results are poor, bean curd squeezing aftershaping effect
Difference, specific retention are low, as the increase of total acid content, bean curd sensory evaluation scores and retentiveness rate also increase, when total acid content is too high, bean
Rotten souring, specific retention tend towards stability.Fig. 2 shows, with the continuous increase of the clear fermentation liquid total acid content of bean, the hardness and bullet of bean curd
Property is first raised and is tended towards stability afterwards.The clear fermentation liquid total acid of bean again 2.5-3.5g/kg when, bean milk solidify insufficient, soy protein gel
Network structure evacuates unstable, and bean curd elasticity and hardness are all less, and during to 5.5g/kg, bean curd gelatinization results are optimal, elastic and hard
Degree reaches maximum, continues the clear fermentation liquid total acid content of increase bean, and bean curd elasticity and hardness no longer occur significant changes.To sum up institute
State, the clear fermentation liquid total acid content 5.5g/kg of bean is selected as more excellent level.
Experimental example 1.2
Carry out sensory evaluation, specific retention, four indexs of elasticity and hardness to test to embodiment 6-10, investigate bean and send out clearly
Impact of the zymotic fluid addition to tofu quality, experimental result is as shown in Figure 3 and Figure 4.
Fig. 3 shows, as the increase of the clear fermentation liquid addition of bean, bean curd sensory evaluation scores and water holding take the lead in declining after increase.
In 20-30%, sensory evaluation scores and specific retention are improved as addition increases, and are fully solidified to bean milk when 30%, gel effect
Most preferably, bean curd sensory evaluation scores and specific retention highest, after 30%, tart flavour increases, and sensory evaluation scores decline, and specific retention also declines,
Because the counteracting forces between the broken ring soybean protein molecule of too high hydrogen ion concentration, the network structure of gelling are thinned out.
Fig. 4 shows, when the clear fermentation liquid addition of bean is between 20-30%, with addition increase bean curd elasticity and hardness it is continuous
Increase, during to 30%, bean curd elasticity is optimal, continues to increase the clear fermentation liquid of bean, and the bean curd formed after selecting slurry is loosely organized, and structure is thick
Rough, quality is hardened, flexibility decrease.In sum, the clear fermentation liquid total acid content of bean 30% is selected as more excellent level.
Experimental example 1.3
Carry out sensory evaluation, specific retention, four indexs of elasticity and hardness to test to embodiment 11-15, investigate point slurry
Impact of the temperature to tofu quality, experimental result is as shown in Figure 5 and Figure 6.
From Fig. 5 and Fig. 6, when point starches temperature is between 55-75 DEG C, with the raising of temperature, gel network structure is got over
Come more stable, protein gel effect is more come well, bean curd sensory evaluation scores, specific retention, elasticity and hardness values are improved constantly, when 75 DEG C
Optimum is reached, continues to raise more than 75 DEG C of temperature, protein molecule interior energy rises to, and runs into the clear fermentation liquid of bean of acidity, albumen
Matter will be assembled rapidly, and elasticity diminishes, and hardness becomes big, and bean curd mouthfeel is roughening, and bean curd sensory evaluation scores decline, but specific retention becomes
In stable.In sum, select the more excellent level of 75 DEG C of conducts of point starches temperature.
Experimental example 1.4
Carry out sensory evaluation, specific retention, four indexs of elasticity and hardness to test to embodiment 16-20, investigate crouching brain
Impact of the time to tofu quality, experimental result is as shown in Figure 7 and Figure 8.
From Fig. 7 and Fig. 8, when the crouching brain time is 20-35min, with the prolongation of crouching brain time, bean curd sensory evaluation scores,
Specific retention, elasticity and hardness all persistently rise, and during to 35min, reach maximum, continue to increase the crouching brain time, and bean curd items refer to
Mark tends towards stability, and changes no longer obvious.The crouching brain time is too short, and the amount that soybean protein becomes into gel is very few, and gel structure is not tight
Close, obtained bean curd consistency and elasticity is also poor, and the crouching brain time is oversize, and crouching brain temperature easily declines, and is also unfavorable for gel formation, together
When be also unfavorable for factory automation high efficiency production.In sum, crouching brain time 35min is selected as more excellent level.
2 response surface of experimental example tests
The experimental subject of this experimental example is embodiment 21-37, according to single factor experiment result, using Design-Expert
8.0.5b Box-Behnken methods, with sensory evaluation total score (Y1) and elastic (Y2) as response value, choose A (the clear fermentation liquids of bean
Total acid content), B (the clear fermentation liquid addition of bean), 3 factors of C (point starches temperature) carry out Three factors-levels response surface optimization examination
Test, experimental result is as shown in table 4.
4 Box-Behnken EXPERIMENTAL DESIGN of table and result
The foundation of 2.1 regression model of experimental example and significance analysis
Multiple regression fitting is carried out to table 3 with Design-Expert 8.0.5b, bean curd sensory evaluation scores (Y1) is obtained right
Independent variable A (the clear fermentation liquid total acid content of bean), B (the clear fermentation liquid addition of bean), the multiple regression equation of C (point starches temperature)：
Y1=75.87-2.82A-2.63B+1.33C-4.09AB+1.54AC-1.10BC-6.21A2-6 .75B2-
5.90C2, carries out variance analyses to regression model, the results are shown in Table 5.
5 regression model variance analyses of table
| Soruces of variation | Quadratic sum | Degree of freedom | Respectively | F values | P values | Significance |
| Model | 773.29 | 9 | 85.92 | 69.43 | <0.0001 | ** |
| A | 63.62 | 1 | 63.62 | 51.41 | 0.0002 | ** |
| B | 55.55 | 1 | 55.55 | 44.88 | 0.0003 | ** |
| C | 14.05 | 1 | 14.05 | 11.35 | 0.0119 | * |
| AB | 66.83 | 1 | 66.83 | 54.00 | 0.0002 | ** |
| AC | 9.52 | 1 | 9.52 | 7.69 | 0.0276 | * |
| BC | 4.82 | 1 | 4.82 | 3.89 | 0.0891 | ns |
| A2 | 162.13 | 1 | 162.13 | 131.00 | <0.0001 | ** |
| B2 | 191.86 | 1 | 191.86 | 155.02 | <0.0001 | ** |
| C2 | 146.33 | 1 | 146.33 | 118.24 | <0.0001 | ** |
| Residual error | 8.66 | 7 | 1.24 | |||
| Lose and intend item | 7.00 | 3 | 2.33 | 0.0641 | ns | |
| Pure error | 1.66 | 4 | 0.41 | |||
| Summation | 781.95 | 16 | ||||
| R2 | 0.9889 | C.V% | 1.66 | |||
| R2 adj | 0.9747 |
Note：* significant difference (P<0.05)；* differences extremely significantly (P<0.01)；Ns differences are not significantly (P ＞ 0.05)
As can be seen from Table 4, the quadratic polynomial model p value<0.0001, model is extremely notable, loses and intends item P values for 0.0641
More than 0.05, mistake plan item is not notable, shows the regression equation degree of fitting preferably, and error is little, preferably can intend with actual prediction value
Close；The multiple correlation coefficient of the model is R2=0.9889, illustrate to change models fitting degree well, can be utilized for the sense organ of bean curd
Scoring Y1The prediction of (response value).In each factor, first order A, B, interaction item AB, quadratic term A2、B2、C2, to sensory evaluation scores shadow
Ring extremely significantly, first order C, interaction item AC affect notable to the sensory evaluation scores of bean curd；And interaction item BC is to bean curd sensory evaluation scores
Affect not notable；In addition, by F value sizes, can determine that each factor on bean curd sensory evaluation scores impact size is：A>B>C, i.e. bean are clear
Fermentation liquid total acid content>The clear fermentation liquid addition of bean>Point starches temperature.
Multiple regression fitting is carried out to table 3 with Design-Expert 8.0.5b, elasticity number (Y2) is obtained to independent variable A
(the clear fermentation liquid total acid content of bean), B (the clear fermentation liquid addition of bean), the multiple regression equation of C (point starches temperature)：
Y2=0.96-0.018A-0.015B+0.010C+0.0075AB+0.017AC-0.012BC-0. 030A2-
0.040B2-0.015C2.Variance analyses are carried out to regression model, 6 are the results are shown in Table.
6 bean curd elastic response face the results of analysis of variance of table
| Soruces of variation | Quadratic sum | Degree of freedom | Respectively | F values | P values | Significance |
| Model | 0.020 | 9 | 0.00221 | 15.81 | 0.0007 | ** |
| A | 0.00245 | 1 | 0.00245 | 17.50 | 0.0041 | ** |
| B | 0.00180 | 1 | 0.00180 | 12.86 | 0.0089 | ** |
| C | 0.00080 | 1 | 0.00080 | 5.71 | 0.0481 | * |
| AB | 0.00023 | 1 | 0.00023 | 1.61 | 0.2454 | ns |
| AC | 0.00123 | 1 | 0.00123 | 8.75 | 0.0212 | * |
| BC | 0.00063 | 1 | 0.00063 | 4.46 | 0.0725 | ns |
| A2 | 0.00385 | 1 | 0.00385 | 27.52 | 0.0012 | ** |
| B2 | 0.00682 | 1 | 0.00682 | 48.72 | 0.0002 | ** |
| C2 | 0.00098 | 1 | 0.00098 | 6.99 | 0.0332 | * |
| Residual error | 0.00098 | 7 | 0.00014 | |||
| Lose and intend item | 0.00070 | 3 | 0.00023 | 3.30 | 0.1376 | ns |
| Pure error | 0.00028 | 4 | 0.00007 | |||
| Summation | 0.021 | 16 | ||||
| R2 | 0.9531 | C.V% | 1.29 | |||
| R2 adj | 0.8929 |
Note：* significant difference (P<0.05)；* differences extremely significantly (P<0.01)；Ns differences are not significantly (P ＞ 0.05)
As can be seen from Table 5, quadratic polynomial model p value=0.0007<0.01, model is extremely notable, loses plan item P values and is
0.1376 is more than 0.05, loses that to intend item not notable, shows the regression equation degree of fitting preferably, and error is little, can be compared with actual prediction value
Good fitting；The multiple correlation coefficient of the model is R2=0.9531, illustrates that the model set up can explain 95.31% response value
Change, can be utilized for the prediction of the elasticity number Y2 of bean curd.
From significance test, first order A, B, to elasticity effect extremely significantly, first order C is interactive for quadratic term A2, B2
Item AC, quadratic term C2 are notable to the elasticity effect of bean curd；And interaction item AB, BC be not notable to bean curd elasticity effect.It is big by F values
It is little, can determine that each factor to the impact size of bean curd elasticity is：A>B>The clear fermentation liquid total acid content of C, i.e. bean>The clear fermentation liquid of bean adds
Dosage>Point starches temperature.
The optimization of 2.2 response surface of experimental example and analysis result
Through the response surface optimization design and analysis of Design-Expert8.0.5b softwares, the clear fermentation liquid of analyses and prediction bean
Putting the optimal processing parameter starched is：The clear fermentation liquid total acid content 5.34g/kg of bean, the clear fermentation liquid addition 29.23% of bean, point slurry
76.05 DEG C of temperature, now model prediction bean curd sensory evaluation scores are 76.37 points.
Design through the response surface optimization of Design-Expert8.0.5b softwares, the clear fermentation liquid point slurry of analyses and prediction bean
Optimal processing parameter is：The clear fermentation liquid total acid content 5.27g/kg of bean, the clear fermentation liquid addition 28.73% of bean, point starches temperature
77.97 DEG C, now model prediction bean curd elasticity number is 0.96.
Simultaneously, it is contemplated that the practical operation condition in test and plant produced, the technological parameter that bean clear fermentation liquid point is starched
It is adjusted to：The clear fermentation liquid total acid content 5.30g/kg of bean, the clear fermentation liquid addition of bean are 29%, and point starches temperature is 76 DEG C, here
Under process conditions, 3 checking tests are carried out according to 1.2 test methods, as a result as shown in table 7.
7 bean curd physical and chemical index of table and texture index table
As shown in Table 7, it is 76.20 ± 0.36 points that 3 checking tests are obtained bean curd sensory evaluation scores, and bean curd elasticity is
0.950.01, it is closer to theoretical expectation values, the quality is good of bean curd, process optimization effect are good, as a result shows response phase method
Optimization reasonable to the clear fermentation liquid point sizing process of bean.
The clear fermentation liquid tofu quality of 3 bean of experimental example is evaluated
Quality evaluation is carried out to the preparation-obtained bean curd of embodiment 1-38, the embodiment is system under the conditions of response surface optimization
The clear fermentation liquid bean curd of bean for obtaining, bright color, white middle yellowing have the clear fermentation liquid of bean and the distinctive fragrance of Semen sojae atricolor, delicate mouthfeel, bean
Thick flavor, form are complete, neither too hard, nor too soft, and elasticity and toughness are preferable.
The water content of bean curd is 78%-82%, and protein content is 7.50 ± 0.08g/100g, meets GB/T 2106-
2008 indexs (respectively moisture≤85% and >=5.9g/100g).Total plate count is 3.8 × 104Cfu/g, escherichia coli
Do not detect with pathogenic bacterium.
To sum up, the design of experimental example 2 on the basis of experimental example 1, is carried out, the clear fermentation liquid point sizing process of optimization bean is utilized
Design-Expert softwares are analyzed fitting to test data, with reference to practical operation, draw the clear fermentation liquid point sizing process of bean
Optimal processing parameter is：The clear fermentation liquid 5.30g/kg of bean, the clear fermentation liquid addition of bean are 29%, and point starches temperature is 76 DEG C, here
Under the conditions of obtained bean curd sensory evaluation scores be 76.20 ± 0.36 points, bean curd elasticity is 0.95 ± 0.01.The application is sent out using bean clearly
One of index that the traditional pH value of total acid content (using in terms of lactic acid) replacement of zymotic fluid is starched as control point, can more preferably control bean and send out clearly
The optimal condition of zymotic fluid point slurry, it is ensured that the stability of product quality, while disclosure satisfy that mechanization is precisely controlled a demand for slurry.
By optimizing the clear fermentation liquid point sizing process condition of bean, can for the clear fermentation liquid of bean as a kind of new good coagulator in bean system
Using in product production provides reliable theoretical foundation and experimental basis.
Although with specific embodiment illustrate and describing the present invention, but it will be appreciated that various embodiments above is only used
To illustrate technical scheme, rather than a limitation；It will be understood by those within the art that：Without departing substantially from this
In the case of bright spirit and scope, the technical scheme described in foregoing embodiments can be modified, or to wherein
Some or all of technical characteristic carries out equivalent；And these modifications or replacement, do not make the essence of appropriate technical solution
Depart from the scope of various embodiments of the present invention technical scheme；It is, therefore, intended that including in the following claims belonging to the present invention
In the range of all these substitutions and modifications.
Claims (10)
1. a kind of clear fermentation liquid of bean selects the method that slurry prepares bean curd, it is characterised in that comprise the following steps：
(1) Semen sojae atricolor is carried out cleaning, is soaked, defibrination, then heat and filter, filtrate is standby；
(2) filtering residue in step (1) continues to heat and filters, and filtrate is merged with the filtrate in step (1) and obtains bean milk, after heating
With the clear fermentation liquid point slurry of bean, crouching brain, finally support brain, pour brain, squeezing molding, obtain bean curd；
Wherein, the total acid content of the clear fermentation liquid of the bean is 2.5～6.5g/kg.
2. the clear fermentation liquid of bean according to claim 1 selects the method that slurry prepares bean curd, it is characterised in that in step (1)
In, also included before the cleaning, immersion, the process of defibrination：Semen sojae atricolor is selected, rotten Semen sojae atricolor and impurity is rejected.
3. the clear fermentation liquid of bean according to claim 1 selects the method that slurry prepares bean curd, it is characterised in that in step (1)
In, during the immersion, the weight of the Semen sojae atricolor after immersion is 2.0～2.2 times of Semen sojae atricolor weight before immersion.
4. the clear fermentation liquid of bean according to claim 1 selects the method that slurry prepares bean curd, it is characterised in that in step (2)
In, the total acid content of the clear fermentation liquid of the bean is 4.5～6.5g/kg.
5. the clear fermentation liquid of bean according to claim 1 selects the method that slurry prepares bean curd, it is characterised in that in step (2)
In, the temperature of the clear fermentation liquid of the bean is 40～60 DEG C.
6. the clear fermentation liquid of bean according to claim 1 selects the method that slurry prepares bean curd, it is characterised in that in step (2)
In, the preparation method of the clear fermentation liquid of the bean specifically includes following steps：
With Marinated Tofu bean clear liquid as fermentation liquid raw material, the clear fermentation liquid of generation bean is obtained by its direct fermentation, is sent out with generation bean clearly
Zymotic fluid is obtained secondary bean clear liquid as coagulator, and secondary bean clear liquid is obtained secondary bean clear fermentation liquid by fermentation, then with secondary bean
Clear fermentation liquid is made coagulator and three generations's bean clear liquid is obtained, and three generations's bean clear liquid is placed under 37～39 DEG C of environment, after inoculation activation
Lactobacillus casei, lactobacillus rhamnosuss and Semen Maydiss lactobacillus ferment 48～72 hours, obtain the clear fermentation liquid of bean；
Preferably, the ratio of the inoculum concentration of the lactobacillus casei, lactobacillus rhamnosuss and Semen Maydiss lactobacilluss is (0.8～1.2)：
(0.8～1.2)：(0.8～1.2)；
Preferably, the total acid content of the clear fermentation liquid of the bean of preparation is less than 7g/kg.
7. the clear fermentation liquid of bean according to claim 1 selects the method that slurry prepares bean curd, it is characterised in that in step (2)
In, the addition of the clear fermentation liquid of the bean is the 20～40% of the bean milk quality, and the addition of the clear fermentation liquid of preferred bean is
20～30%.
8. the clear fermentation liquid of bean according to claim 1 selects the method that slurry prepares bean curd, it is characterised in that in step (2)
In, the temperature of the point slurry is 55～95 DEG C, and preferred point starches temperature is 55～75 DEG C.
9. the clear fermentation liquid of bean according to claim 1 selects the method that slurry prepares bean curd, it is characterised in that in step (2)
In, the time of the crouching brain is 20～40 minutes, and the time of preferred crouching brain is 30～40 minutes.
10. the clear fermentation liquid of bean according to claim 1 selects the method that slurry prepares bean curd, it is characterised in that in step (2)
In, the process of the point slurry specifically includes following steps：
During point slurry, bean clear fermentation liquid is added in the bean milk after heating, while stirred with the speed of 100～120r/min, until
Brain flower is separated out.
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