CN106720444A - A kind of bean curd and its processing method - Google Patents
A kind of bean curd and its processing method Download PDFInfo
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- CN106720444A CN106720444A CN201611250998.6A CN201611250998A CN106720444A CN 106720444 A CN106720444 A CN 106720444A CN 201611250998 A CN201611250998 A CN 201611250998A CN 106720444 A CN106720444 A CN 106720444A
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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 present invention relates to a kind of bean curd and its processing method, belong to food processing field.Its processing method includes：With soybean as raw material, fat and cellulose are removed after peeling is broken, be subsequently adding acid protease and citric acid is digested for the first time；Miniaturization treatment is carried out to soybean protein sediment using ultramicro grinding method, ultra micro soyabean protein powder is obtained；0 10 DEG C of 80 120 weight portions of water is mixed and cut for the first time with the ultra micro soyabean protein powder of 48 weight portions and is mixed, then mixed and cut for the second time with the starch of 24 weight portions and the auxiliary material of 4.33 12 weight portions and mix；Then TG enzymes are added and wintercherry water third time is cut and mixed, obtain bean curd semi-finished product；Glucolactone solidification bean curd semi-finished product are added, then through broken brain and shapes to obtain bean curd.The processing method is simple, easy to operate, and process time is short, and output capacity is high.The bean curd mouthfeel processed through the method is all good with local flavor, and protein content is high, and fat content is few, and utilization of nutrients is high.
Description
Technical field
The present invention relates to food processing field, and more particularly to a kind of bean curd and its processing method.
Background technology
Tofu product is with a long history, of all shapes and colors, with peculiar flavour.Soybean curd nutrition enriches, and contains a large amount of protein, fat
Fat, carbohydrate, also containing the mineral matter of various needed by human body such as calcium, phosphorus, iron, flavor taste is good, deep to receive numerous people
The masses' likes.
But current most of bean curd are formed through the restructuring of soybean protein particle, and granular sensation is strong, is deposited between particle and particle
In gap, the poor taste of entrance.After feed, human body is low to the active ingredient absorptivity of soybean protein in bean curd, it is impossible to fully sharp
With the nutriment contained by soybean, wastage of material is big.Also, the preparation method of current bean curd is more traditional, and taste is less, bean curd
In protein content it is also to be hoisted.
The content of the invention
It is an object of the invention to provide a kind of bean curd, the bean curd mouthfeel is all good with local flavor, and protein content is high, nutrition
The utilization rate and absorptivity of material are higher.
Another object of the present invention is to provide a kind of processing method of bean curd, this processing method is simple, easy to operate, processing
Cycle is short, output capacity is high.
The present invention is solved its technical problem and is realized using following technical scheme：
The present invention proposes a kind of processing method of bean curd, and the method is comprised the following steps：
With soybean as raw material, add food-grade ether and lipase to extract fat after peeling is broken, filter for the first time the
One filter residue；To cellulose is added in the first filter residue, the second filter residue is filtered to obtain for the second time, then to the acid egg of addition in the second filter residue
White enzyme and citric acid are digested for the first time；Collect the soybean protein sediment after digesting for the first time；Using ultramicro grinding method to soybean
Albumen precipitation thing carries out miniaturization treatment, obtains ultra micro soyabean protein powder.
Cut for the first time after 0-10 DEG C of 80-120 weight portions of water is mixed with the ultra micro soyabean protein powder of 4-8 weight portions and mixed
Obtain bean curd first product；Cut for the second time after bean curd first product is mixed with the starch of 2-4 weight portions and the auxiliary material of 4.33-12 weight portions
Mix；To addition in cutting the bean curd first product after mixing for the second time less than the TG enzymes of 0.002 weight portion and the wintercherry water of 0.1-0.5 weight portions
Cut for the third time afterwards and mix, obtain bean curd semi-finished product；To solidification after the glucolactone that 0.5-0.8 weight portions are added in bean curd semi-finished product
1-3h, then through broken brain and shaping, obtain bean curd.
Above-mentioned auxiliary material includes vegetable oil, the fumet of 0.03-1 weight portions, the sweet taste of 0.5-2 weight portions of 3-5 weight portions
The egg white solution of the freshener of agent and 0.1-0.3 weight portions, the fruit concentrate of 0.5-0.8 weight portions and 0.2-0.4 weight portions.
The present invention also proposes a kind of bean curd as obtained by above-mentioned processing method is processed, and the bean curd is in good taste, is of high nutritive value.
The beneficial effect of the Tofu processing method of the embodiment of the present invention is：Soybean material is carried out into degreasing and is gone at fiber
Reason, reduces fatty and coarse-fibred content in bean curd, makes the fine and smooth non-greasy of bean curd.Acid protease and citric acid are added, can
Fully by the protein digestion in soybean out, the utilization rate of protein is improved.Ultramicro grinding is carried out to soybean protein sediment,
Reduce the grain graininess of soybean protein sediment, specific surface area increase, and then expose the hydrophilic group in protein molecule
Rate increases, and retention ability, expansive force and combination waterpower are improved, and are conducive to absorption of human body.In process, replace passing using mix process is cut
The paddling process of system, can promote water and ultra micro soyabean protein powder to mix, again can further to issuable group in mixed process
Grain carries out chopped, is well mixed the two, it is to avoid residual particles or powder agglomates in mixed process, improves mixed effect.Process
In added auxiliary material it is wide in variety, cover color, smell and taste many aspects and each auxiliary material addition be moderate, it is proper to match, from color, perfume (or spice),
The local flavor of the many-sided regulation bean curd of taste.Egg white solution is also added into auxiliary material, animal protein is increased, protein is further increased
Content.Third time is cut and wintercherry water is added during mixing, and can increase the local flavor of food, assigns its special sour tasty and refreshing taste, and raising disappears
The appetite of the person of expense.Glucolactone is added, the time of bean curd shaping is further shorten.Therefore, beans provided by the present invention
Rotten processing method is simple, easy to operate, and process time is short, and output capacity is high.The bean curd mouthfeel processed through the method is all good with local flavor,
And protein content is high, fat content is few, and the utilization rate of nutriment is high and absorptivity is higher.
Specific embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below will be in the embodiment of the present invention
Technical scheme be clearly and completely described.Unreceipted actual conditions person, builds according to normal condition or manufacturer in embodiment
The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, are the conventional product that can be obtained by commercially available purchase
Product.
The bean curd and its processing method to the embodiment of the present invention are specifically described below.
Bean curd provided in an embodiment of the present invention, fat content is few and protein content is high, it is adaptable to most of crowds.Specifically
, the bean curd in this programme adds food-grade ether (to can be used as food additives with soybean as raw material after being crushed through peeling
Ether) and lipase, regulation pH value of solution to 4.3-4.5, stirring, until precipitation growing amount stabilization, such as can stir 30-40 points
Clock.The operation can extract and dissolve the fat that contains in raw material, reduce the fat content of bean curd.As preferred, this implementation
Food-grade ether and lipase in example can be for example 1 according to weight ratio:2-4 is added, in the proportion, in both common
Under effect, the fat in raw material can be completely dissolved.Then filter for the first time, remove the filtrate containing fat, obtain without fat
First filter residue of fat.It is the waste for reducing fat in raw material, it is recyclable and for its other party through the filtrate obtained by first time filtering
Face, such as can be used in the bean curd kind for do not limit fat content.
Again because fiber contained in soybean can make bean curd mouthfeel relatively rough, and part population is to the capacity of decomposition of cellulose
It is weaker, to avoid the waste of cellulose components in soybean, for example can be to cellulase be added in the first filter residue, to dissolve first
Cellulose in filter residue.After cellulose is completely dissolved, second filtering obtains the second filtrate and the second filter residue, wherein, cellulose
Then it is dissolved in the second filtrate, collects the second filter residue of not containing cellulose.Can then be returned through the second filtrate obtained by second filtering
Other side is received and be used in, for example, be can be used in the bean curd kind of high-cellulose.
In order to the protein component in the second filter residue is separated, using acid adding or the method for alkali can be added to make protein the
It is denatured after primary enzymolysis and is separated out.For example can to adding acid protease in the second filtrate, by the protein in the second filter residue into
Divide hydrolysis, remove the solid particulate matter in the second filtrate after hydrolyzing, being subsequently adding citric acid separates out protein denaturation.This
The reason for first adding acid protease to add citric acid in scheme be：First addition acid protease can be by the second filter residue
Protein complete hydrolysis, citric acid is added after protein has been hydrolyzed, and all proteins after hydrolysis is denatured and is separated out, and is kept away
The situation that protein in the second filter residue is not separated out completely is exempted from, so as to improve the utilization rate of soybean protein.Preferably, first
Secondary enzymolysis can be for example that digest 50-60min under conditions of 3-3.5 and temperature are 34-38 DEG C in pH, under this enzymatic hydrolysis condition, can be
The protein component in soybean is separated out completely in shortest time.
Collect the soybean protein sediment after digesting for the first time.It is because the protein in soybean is easily combined with mineral matter and raw
Into albumen-phytic acid-mineral element compound, the absorptivity of protein in soy protein isolate is not only reduced, also reduced
The absorptivity of mineral matter.In order to improve the utilization rate and nutrition balance of soybean protein, for example can be before miniaturization treatment to big
Phytase is added in legumin sediment carries out second enzymolysis, so as to destroy the phytic acid affinity strong to mineral element, makes
Mineral element and protein decomposite from albumen-phytic acid-mineral element compound, are beneficial to human body to protein and mineral
The absorption of element.Preferably, second enzymolysis can digest 40-60min under conditions of 42-48 DEG C, the enzymatic hydrolysis condition is laid eggs
The hydrolysis result of white matter and mineral element is optimal.
Because soybean protein particle contained in above-mentioned soybean protein sediment is more, and grain diameter is larger, not only drops
The low mouthfeel of finished product bean curd, also results in protein utilization and absorptivity is relatively low, wastes serious.Therefore, this programme is preferably adopted
Miniaturization treatment is carried out to soybean protein sediment with ultramicro grinding method, to obtain ultra micro soyabean protein powder.Ultramicro grinding refers to
Material inside cohesiveness is overcome to be allowed to broken materiel machining new and high technology using mechanical or hydrokinetic method.It can be divided into
Dry pulverization process and wet pulverizing, dry pulverization process can for example have air-flowing type, high frequency vibrating dynamic formula, screw (rod) mill formula, paddle type mill
With Self-milling crush etc.；Wet pulverizing can be completed with colloid mill.Preferably, can for example use wet method in this programme
Ultramicro grinding method, using absolute ethyl alcohol as medium of milling, soybean is milled to after soybean protein sediment is mixed with medium of milling
The granularity of albumen powder is 10-12 μm.Additionally, medium of milling can also be water.After ultramicro grinding, soybean protein sediment
Grain granularity reduces, specific surface area increase, and then increases the hydrophilic group's exposure in protein molecule, retention ability, expansive force
Improved with waterpower is combined.Additionally, soybean protein sediment under the high-strength active force of ultramicro grinding to the crystalline state of its particulate
Also certain influence is generated, can promotes effectively to be combined between particulate.
Ultra micro soyabean protein powder after above-mentioned micronization treatment, is the protein purification for directly being extracted from soybean, no
Fatty and cellulose, but containing eight kinds of amino acid needed by human, it is approximate with meat, fish, egg, milk, belong to complete protein.No
Portion of energy only can be provided for people's body, moreover it is possible to for synthesizing new tissue.And, cholesterol is free of in the soyabean protein powder,
Can not only prevention of cardiovascular disease, moreover it is possible to be used for mitigating kidney of diabetic patients burden instead of animal protein.Therefore adopted in this programme
Bean curd is made with ultra micro soyabean protein powder, protein content was high in both having can guarantee that bean curd, moreover it is possible to ensure its delicate mouthfeel, not slightly
It is rough.
Further to improve the homogeneous thinning effect of ultra micro soyabean protein powder, can also be by ultra micro soybean after granular treatment
Albumen powder carries out homogenization under conditions of 40-50 DEG C and 24-26MPa, to improve protein body in soyabean protein powder
Uniformity.
During processing, for example, 0-10 DEG C of 80-120 weight portions of water can be mixed with the ultra micro soyabean protein powder of 4-8 weight portions
Cut for the first time after conjunction and mix to obtain bean curd first product.Use to cut in the present embodiment and mix instead of traditional stirring, water and ultra micro can be promoted big
Legumin powder mixes, and further can carry out chopped to issuable granule in mixed process again, is well mixed the two, it is to avoid
Residual particles or powder agglomates in mixed process, improve mixed effect.Water for mixing with ultra micro soyabean protein powder is preferably 0-5 DEG C
Water, most preferably 0 DEG C of frozen water, the water in the temperature range can slow down the setting rate of ultra micro soyabean protein powder, be easy to follow-up
Process operation, while can also reduce the generation of bubble in mixed process, shape bean curd preferable.Cut that mix for example can be in cutmixer
In carry out, preferably, cutting to mix and for example can be for the first time：During water and ultra micro soyabean protein powder added into cutmixer, prior to die
Mixed to dustless with being cut under conditions of the rotating speed respectively 400-600r/min and 5-9r/min for cutting pot, then then at die with cut pot
Rotating speed be respectively under conditions of 3000-4000r/min and 13-17r/min to cut and mix 2-5min.Cut fast after mixing speed elder generation slowly, its
Purpose is when avoiding cutting mixing firm beginning, because ultra micro soyabean protein powder is not combined fully also with water, and then in the effect of air-flow
Under disseminate in air or cut the surface for mixing utensil, cause waste；After ultra micro soyabean protein powder mixes with water substantially, accelerate to cut
Speed is mixed, the conjugation of ultra micro soyabean protein powder and water is further improved.
In order to assign bean curd with various tastes, for example, bean curd first product can be mixed with starch and auxiliary material, and carried out second
Cut and mix.Cut for the second time first can mix bean curd first product with starch during mixing cut mix after add auxiliary material and continue to cut and mix, it is also possible to
First bean curd first product is mixed with auxiliary material cut mix after add starch and continue to cut and mix, the latter can make the bean curd produced more compared with the former
It is tasty.Can for example be carried out in the following manner specifically, cutting mix for the second time：Auxiliary material is first added in bean curd first product, and in die
2-5min is mixed with to cut cut under conditions of pot rotating speed respectively 3000-4000r/min and 13-17r/min, starch is then added and being cut
Mix 2-5min.
As preferred, can for example be added in bean curd first product 2-4 weight portions starch and 4.33-12 weight portions it is auxiliary
Material.Wherein, starch contains the materials such as glucose, protein, resists with improving eyesight, warm lung, beneficial liver, invigorating the spleen, beauty care, suppression cancer
Knurl, yin-nourishing qi-restoratives, anti-ageing radioresistance etc. are acted on.Starch is added in process can not only promote ultra micro soyabean protein powder and water
Generation aquation, moreover it is possible to improve the mouthfeel of bean curd.Starch in the present embodiment can include tapioca, cornstarch, chestnut
Any one in rice starch, potato starch and sago palm starch.
Auxiliary material can for example include oil, the fumet of 0.03-1 weight portions, the sweet taste of 0.5-2 weight portions of 3-5 weight portions
The egg white solution of the freshener of agent and 0.1-0.3 weight portions, the fruit concentrate of 0.5-0.8 weight portions and 0.2-0.4 weight portions.Again
Because this bean curd need to reduce its fat content, therefore above-mentioned oil is preferably vegetable oil (such as salad oil), and most preferably fat contains in vegetable oil
The minimum olive oil of amount.Salad oil refers to that various vegetable oils are formed through the procedures such as degumming, decolouring, deodorization (degreasing) are refined
Senior edible vegetable oil, it is rich in the nutriments such as vitamin E, unrighted acid, carotenoid.Add salad oil not
Lipid-loweringing can only be played a part of, while ultra micro soyabean protein powder easily bubbles after being dissolved in water in high-speed stirred, after influenceing
The profile and local flavor of the continuous bean curd for making, add appropriate salad oil not only to play a part of to eliminate foam, moreover it is possible to keep it
Taste and color and luster.What deserves to be explained is, according to specific needs, cut and can also be added during mixing other any one and be capable of achieving to disappear
The edible defoaming agent of bubble effect.
Fumet for example may include any one in pot-stewed fowl flavouring cream or pot-stewed fowl cream.Addition fumet not only can be to bean curd
Play a part of blending, seasoning and toning, while can play a part of to remove beany flavor.Sweetener is used as raising food sweet taste
Material, for example may include at least one in white granulated sugar, brown sugar, caramel, D-sorbite and stevioside in the present embodiment.Additionally,
Auxiliary material in the embodiment of the present invention also includes improving the freshener of food delicate flavour, such as I+G, chickens' extract, monosodium glutamate and sodium succinate etc..
Wherein, I+G is disodium 5 '-ribonucleotide, is the ucleotides food freshener of a new generation, and cheap, adding into bean curd to strengthen
And the local flavor of improvement bean curd, make the fresh fragrance of bean curd beautiful.Additionally, fruit concentrate is used as the fruity additive rich in vitamin,
Can not only assign bean curd more tastes, moreover it is possible to improve bean curd vitamin content；Accordingly, egg white solution is matched somebody with somebody as animal protein
Close soybean vegetable protein, can balanced bean curd kinds of protein, further improve the protein content of bean curd.It is worth explanation
Be the supplementary product kind that is added in this programme and content be not limited to such scheme, processor can according to actual production demand,
In the range of food relevant regulations, any other edible material is added.
Then, to cutting the TG enzymes and 0.1-0.5 weight that add in the bean curd first product after mixing less than 0.002 weight portion for the second time
Part wintercherry water, and carry out third time and cut and mix, obtain bean curd semi-finished product.Third time cuts that mix for example can first in die and the rotating speed for cutting pot
Cut under conditions of respectively 3000-4000r/min and 13-17r/min and mix 0.5-1min, then again in die and the rotating speed for cutting pot
Cut under conditions of respectively 400-600r/min and 5-9r/min and mixed to bubble-free.It is in order that TG enzymes first to cut the purpose mixed at a high speed
Preferably merged with bean curd semi-finished product, after cut that to mix be in order that bean curd preferably shapes at a slow speed.Above-mentioned wintercherry water is in production beans
The fermentation water produced during curd product, its local flavor that can in process increase food assigns its special sour tasty and refreshing taste,
Improve the appetite of consumer.TG enzymes are glutamine transaminage, and it can improve Food Texture, the intermolecular generation of catalytic proteins
Cross-linking reaction, the performance for improving protein.Addition TG enzymes can be by other albumen and part amino needed by human in the present embodiment
Acid is linked on soybean protein, prevents destruction of the Maillard reaction to amino acid, improves mouthfeel, local flavor, the institutional framework of bean curd
And nutrition.Secondly, TG enzymes are also used as the solidification that coagulator promotes bean curd semi-finished product.What deserves to be explained is, in the present embodiment
The TG enzymes added in every kilogram of bean curd are less than 0.25g.
Further to enable bean curd shape in a short time, to the grape that 0.5-0.8 weight portions are added in bean curd semi-finished product
After saccharic acid lactone, such as solidify 1-3h under conditions of being 5-8 at 70-90 DEG C and pH.Glucolactone is a kind of new
Protein coagulating agent, slow hydrolysis at normal temperatures, heating accelerates hydrolysis rate, and hydrolysate is gluconic acid, gluconic acid
Protein coagulating can be made.Again because the hydrolysis rate of gluconic acid lactone is influenceed by temperature and pH, temperature setting rate higher is more
Hurry up, gel strength is also bigger.Though solidifiable at 70 DEG C, product is excessively tender, elasticity and toughness are small；When temperature is close to 100 DEG C, easy shape
Into bubble, therefore temperature is preferably 90 DEG C.Additionally, gluconic acid lactone pH for it is neutral when hydrolysis rate it is very fast, pH is too high or mistake
It is low that hydrolysis rate can all slowed down, therefore pH is preferably 7.
Because being maintained compared with juicy in the bean curd semi-finished product after solidification, thus intensity is small, broken.Therefore the present invention is in solidification
Brain and shaping treatment can be also carried out brokenly afterwards.Semi-finished product after broken brain will solidify are crushed, and obtain original institutional framework
A certain degree of destruction, discharges portion of water, while being also beneficial to the discharge of moisture during compacting.Shaping for example may include
Brain and compacting.It is that the product after broken brain is fitted into the bean curd box with bean curd bag wherein to go up brain, and fixation is played with compacting
Profile and the effect of support.Compacting then can carry out pressurization 15- under conditions of 1-3KPa and 65-70 DEG C to the product after upper brain
25min, finally gives the bean curd that water content is 85-90%.With the continuous discharge of moisture in pressing process, protein in bean curd
Intermolecular space length reduces, and secondary key is readjusted, the increase of the secondary key quantity of protein peptide interchain, peptide chain and hydrone
Between secondary key quantity it is relative reduce, the active force of peptide interchain increases, and so makes gel network more solid, formed have it is certain
The bean curd of elasticity and gel strength.
Feature of the invention and performance are described in further detail with reference to embodiments.
Embodiment 1
By weight it is 1 after defilming soybean is crushed:2 add food-grade ether and lipase, adjust pH value of solution to 4.3,
Stirring 30min, filters for the first time, removes the filtrate containing fat, obtains the first filter residue.To adding cellulose in the first filter residue
Enzyme, second filtering, obtains the second filter residue.Add after acid protease citric acid to first being added in the second filter residue, and in pH be 3
And temperature be 34 DEG C under conditions of digest 60min for the first time.The soybean protein sediment after digesting for the first time is collected, using dry method
Ultramicro grinding to the granularity of soyabean protein powder is 10 μm.
By in the ultra micro soyabean protein powder addition cutmixer of 10 DEG C of 80 weight portions of water and 4 weight portions, turn prior to die
Speed is 400r/min, cut pot rotating speed mixes to dustless to cut under conditions of 5r/min, is 3000r/min, cuts pot then at die rotating speed
Rotating speed is to cut under conditions of 13r/min to mix 5min and obtain bean curd first product.It is subsequently adding the salad oil of 3 weight portions, 0.03 weight portion
Pot-stewed fowl flavouring cream, the caramel of 0.5 weight portion, the I+G of 0.1 weight portion, the fruit concentrate of 0.5 weight portion and 0.2 weight portion
Egg white solution, is 3000r/min, cuts pot rotating speed after cutting under conditions of 13r/min and mixing 5min, to add 2 weight in die rotating speed
The tapioca of part is cut and mixes 5min.Then, the TG enzymes of 0.001 weight portion and the wintercherry water of 0.1 weight portion are added, first in die
1min is mixed with being cut under conditions of the rotating speed respectively 3000r/min and 13r/min for cutting pot, then again in die and the rotating speed for cutting pot
Cut under conditions of respectively 400r/min and 5r/min and mixed to bubble-free, obtain bean curd semi-finished product.
To the gluconic acid lactone that 0.5 weight portion is added in bean curd semi-finished product, solidified under conditions of being 5 in 70 DEG C and pH
3h, after broken brain, upper brain simultaneously suppresses 25min under conditions of being 65 DEG C in 1KPa and temperature, obtains the bean curd that water content is 85%.
Embodiment 2
By weight it is 1 after defilming soybean is crushed:4 add food-grade ether and lipase, adjust pH value of solution to 4.5,
Stirring 40min, filters for the first time, removes the filtrate containing fat, obtains the first filter residue.To adding cellulose in the first filter residue
Enzyme, second filtering, obtains the second filter residue.To first adding acid protease to add citric acid in the second filter residue, and in pH be 3.5
And temperature be 38 DEG C under conditions of digest 50min for the first time.The soybean protein sediment after digesting for the first time is collected, phytic acid is added
Enzyme and second enzymolysis 60min under conditions of 42 DEG C.Using soybean dietary fiber, the soybean protein after second is digested sinks
Starch is milled to soyabean protein powder granularity after mixing with water is 12 μm, is then carried out under conditions of 40 DEG C and 24MPa
Matter treatment.
Ultra micro soyabean protein powder after the homogenization of 0 DEG C of 120 weight portions of frozen water and 8 weight portions is added into cutmixer
In, prior to die rotating speed it is 600r/min, cuts pot rotating speed and mix to dustless to cut under conditions of 9r/min, be then at die rotating speed
4000r/min, cut pot rotating speed and mix 2min and obtain bean curd first product to cut under conditions of 17r/min.The corn for being subsequently adding 4 weight portions forms sediment
Powder, is 4000r/min in die rotating speed, cuts pot rotating speed after cutting under conditions of 17r/min and mixing 2min, to add 5 weight portions
Olive oil, the pot-stewed fowl cream of 1 weight portion, the mixture of the white granulated sugar of 2 weight portions and brown sugar, the chickens' extract of 0.3 weight portion, 1.7 weight
The anise of part and the mixture of fennel, the fruit concentrate of 0.8 weight portion and the egg white solution of 0.4 weight portion are cut and mix 2min.Then,
The TG enzymes of 0.0005 weight portion and the wintercherry water of 0.5 weight portion are added, first in die and the rotating speed respectively 4000r/ for cutting pot
Cut under conditions of min and 17r/min and mix 0.5min, then again in die and the rotating speed respectively 600r/min and 9r/min for cutting pot
Under conditions of cut and mix to bubble-free, obtain bean curd semi-finished product.
To the gluconic acid lactone that 0.8 weight portion is added in bean curd semi-finished product, solidified under conditions of being 8 in 90 DEG C and pH
1h, after broken brain, upper brain simultaneously suppresses 15min under conditions of being 70 DEG C in 3KPa and temperature, obtains the bean curd that water content is 90%.
Embodiment 3
By weight it is 1 after defilming soybean is crushed:3 add food-grade ether and lipase, adjust pH value of solution to 4.4,
Stirring 35min, filters for the first time, removes the filtrate containing fat, obtains the first filter residue.To adding cellulose in the first filter residue
Enzyme, second filtering, obtains the second filter residue.To first adding acid protease to add citric acid in the second filter residue, and in pH be 3.3
And temperature be 36 DEG C under conditions of digest 55min for the first time.The soybean protein sediment after digesting for the first time is collected, phytic acid is added
Enzyme and second enzymolysis 40min under conditions of 48 DEG C.Using soybean dietary fiber, the soybean protein after second is digested sinks
Starch is milled to soyabean protein powder granularity after mixing with absolute ethyl alcohol is 11 μm, then under conditions of 50 DEG C and 26MPa
Carry out homogenization.
Ultra micro soyabean protein powder after the homogenization of 5 DEG C of 100 weight portions of frozen water and 6 weight portions is added into cutmixer
In, prior to die rotating speed it is 500r/min, cuts pot rotating speed and mix to dustless to cut under conditions of 7r/min, be then at die rotating speed
3500r/min, cut pot rotating speed and mix 3.5min and obtain bean curd first product to cut under conditions of 15r/min.It is subsequently adding the olive of 4 weight portions
Oil, the pot-stewed fowl cream of 0.5 weight portion, the mixture of the D-sorbite of 1.25 weight portions and stevioside, the monosodium glutamate of 0.2 weight portion, 0.6
The egg white solution of the mixture, the fruit concentrate of 0.65 weight portion and 0.3 weight portion of the anistree and fennel of weight portion, turns in die
Speed is 3500r/min, cut pot rotating speed for after cutting under conditions of 15r/min and mixing 3.5min, the chestnut rice starch for adding 3 weight portions is cut
Mix 3.5min.Then, the TG enzymes of 0.001 weight portion and the wintercherry water of 0.3 weight portion are added, first in die and the rotating speed for cutting pot
Cut under conditions of respectively 3500r/min and 15r/min and mix 0.75min, be then respectively with the rotating speed for cutting pot in die again
Cut under conditions of 500r/min and 7r/min and mixed to bubble-free, obtain bean curd semi-finished product.
To the gluconic acid lactone that 0.65 weight portion is added in bean curd semi-finished product, coagulated under conditions of being 6.5 in 80 DEG C and pH
Gu 2h, after broken brain, upper brain simultaneously suppresses 20min under conditions of being 68 DEG C in 2KPa and temperature, obtains the beans that water content is 88%
It is rotten.
Embodiment 4
By weight it is 1 after defilming soybean is crushed:3 add food-grade ether and lipase, adjust pH value of solution to 4.4,
Stirring 35min, filters for the first time, removes the filtrate containing fat, obtains the first filter residue.To adding cellulose in the first filter residue
Enzyme, second filtering, obtains the second filter residue.To first adding acid protease to add citric acid in the second filter residue, and in pH be 3.3
And temperature be 36 DEG C under conditions of digest 55min for the first time.The soybean protein sediment after digesting for the first time is collected, phytic acid is added
Enzyme and second enzymolysis 50min under conditions of 45 DEG C.Using soybean dietary fiber, the soybean protein after second is digested sinks
Starch is milled to soyabean protein powder granularity after mixing with absolute ethyl alcohol is 10 μm, then under conditions of 45 DEG C and 25MPa
Carry out homogenization.
Ultra micro soyabean protein powder after homogenization by 2.5 DEG C of 100 weight portions of frozen water with 6 weight portions adds to cut to be mixed
In machine, prior to die rotating speed it is 500r/min, cuts pot rotating speed and mix to dustless to cut under conditions of 7r/min, is then at die rotating speed
3500r/min, cut pot rotating speed and mix 3.5min and obtain bean curd first product to cut under conditions of 15r/min.It is subsequently adding the olive of 4 weight portions
Oil, the pot-stewed fowl cream of 0.5 weight portion, the mixture of the D-sorbite of 1.25 weight portions and stevioside, the butanedioic acid of 0.2 weight portion
The anise and the egg white solution of the mixture of fennel, the fruit concentrate of 0.65 weight portion and 0.3 weight portion of sodium, 0.6 weight portion, in
Die rotating speed is 3500r/min, cut pot rotating speed after cutting under conditions of 15r/min and mixing 3.5min, to add the Xi Gu of 3 weight portions
Palm starch is cut and mixes 3.5min.Then, add the TG enzymes of 0.001 weight portion and the wintercherry water of 0.3 weight portion, first in die and
Cut under conditions of the rotating speed respectively 3500r/min and 15r/min for cutting pot and mix 0.75min, then again die and cut pot turn
Cut under conditions of speed respectively 500r/min and 7r/min and mixed to bubble-free, obtain bean curd semi-finished product.
To the gluconic acid lactone that 0.65 weight portion is added in bean curd semi-finished product, solidified under conditions of being 7 in 90 DEG C and pH
2h, after broken brain, upper brain simultaneously suppresses 20min under conditions of being 68 DEG C in 2KPa and temperature, obtains the bean curd that water content is 88%.
Repeat to implement above-described embodiment 1-4, obtain enough bean curd, and with the bean curd as obtained by the various embodiments described above point
Not as test group 1-4, with common commercially available bean curd as control group, respectively in Xi'an, Zhengzhou, Shenyang, Jinan and 5, Chengdu city
100 people of each random investigation, wherein 18-25 Sui age bracket account for 30%, 26-40 Sui age bracket account for 40%, 41-60 Sui age bracket
Account for 20%, 61-80 Sui age bracket account for 10%, sensory evaluation, standards of grading such as table 1 are carried out to above bean curd and sushi respectively
Described, evaluation result is as shown in table 2：
The bean curd sensory evaluation scores standard of table 1
The bean curd Analyses Methods for Sensory Evaluation Results of table 2
| Tenderness | Saline taste | Sweet taste | Delicate flavour | Fragrance | Total score | |
| Embodiment 1 | 6 | 6 | 7 | 8 | 8 | 35 |
| Embodiment 2 | 7 | 6 | 6 | 6 | 6 | 31 |
| Embodiment 3 | 7 | 7 | 7 | 8 | 8 | 37 |
| Embodiment 4 | 8 | 8 | 8 | 8 | 8 | 40 |
| Control group 1 | 5 | 5 | 5 | 5 | 5 | 25 |
As can be seen from Table 2, the more commercially available bean curd of bean curd that the embodiment of the present invention is processed more meets each age group crowd
Taste.Its reason is soybean material have been carried out into degreasing in the embodiment of the present invention and gone fiber treatment, makes bean curd fine and smooth not
It is greasy.Secondly, ultramicro grinding also has been carried out to soybean protein sediment, has reduced the grain graininess of soybean protein sediment, than
Surface area increases, and then increases the hydrophilic group's exposure in protein molecule, retention ability, expansive force and is carried with reference to waterpower
It is high.In process, using mix process is cut instead of traditional paddling process, water and ultra micro soyabean protein powder can be promoted to mix, and energy
Chopped further is carried out to issuable granule in mixed process, the two is well mixed, it is to avoid residual in mixed process
Grain or powder agglomates, improve mixed effect.And added auxiliary material is wide in variety in process, cover color, smell and taste many aspects and
Each auxiliary material addition is moderate, it is proper to match.Fruit concentrate is particularly also added into auxiliary material, fruit aroma is made it have, and
Increased vitamin content；Add egg white solution to balance animal protein and vegetable protein in bean curd, further increase protein
Content.Additionally, embodiment 2- embodiments 4 have also carried out homogenization to the soyabean protein powder after ultramicro grinding, soybean is improve
The uniformity of protein body in albumen powder.Implement 1, embodiment 3 and embodiment 4 during cutting mix for the second time, first by the beginning of bean curd
Product mix with auxiliary material cut mix after add starch and continue to cut and mix so that the bean curd for processing is more tasty.In with regard to embodiment 1-4,
The bean curd highest scoring that embodiment 4 is processed, its reason is ultra micro soyabean protein powder, water, auxiliary material and starch in the embodiment
Coordinated with optimum proportioning, the species of auxiliary material is enriched, can be from the local flavor of the many-sided regulation bean curd of color；Compared with embodiment 1-3,
Each processing conditions in the embodiment, such as the first time enzymolysis, second enzymolysis, ultramicro grinding, homogenization, cut mix, solidify and into
The parameters such as shape are in optimal value, can not only give full play of the effect of each food materials, and soybean protein will not be completely covered again
Taste.Therefore, the bean curd mouthfeel that the embodiment is processed is optimal.
Additionally, through comparing, the protein and fat content of commercially available bean curd respectively in the scope of 50-70% and 15-20%, and
The protein and fat content of the bean curd obtained by processing method of the present invention are respectively in the range of 88-95% and 0.5-2%.Therefore
Bean curd protein content in the present invention is high and fat content is low, and suitable various crowds (including the elderly) eat.Therefore, expand
Great Liao consumer groups, and improve the sales rate of bean curd.
In sum, the Tofu processing method that the embodiment of the present invention is provided is simple, easy to operate, and process time is short, output
Rate is high.The bean curd mouthfeel processed through the method is all good with local flavor, and protein content is high, and fat content is few, nutriment
Utilization rate is high and absorptivity is higher.
Embodiments described above is a part of embodiment of the invention, rather than whole embodiments.Reality of the invention
The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of selected implementation of the invention
Example.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made
Every other embodiment, belongs to the scope of protection of the invention.
Claims (10)
1. a kind of processing method of bean curd, it is characterised in that comprise the following steps：
With soybean as raw material, add food-grade ether and lipase to extract fat after peeling is broken, the first filter is filtered to obtain for the first time
Slag；To cellulase is added in first filter residue, the second filter residue is filtered to obtain for the second time, then added in second filter residue
Acid protease and citric acid are digested for the first time；Collect the soybean protein sediment after digesting for the first time；Using ultramicro grinding method
Miniaturization treatment is carried out to the soybean protein sediment, ultra micro soyabean protein powder is obtained；
Cut for the first time after 0-10 DEG C of 80-120 weight portions of water is mixed with the ultra micro soyabean protein powder of 4-8 weight portions and mixed
Obtain bean curd first product；Second after the bean curd first product is mixed with the starch of 2-4 weight portions and the auxiliary material of 4.33-12 weight portions
Cut and mix；To cutting the TG enzymes and 0.1-0.5 weight portions that add in the bean curd first product after mixing less than 0.002 weight portion for the second time
Cut for the third time after wintercherry water and mixed, obtain bean curd semi-finished product；To the gluconic acid that 0.5-0.8 weight portions are added in the bean curd semi-finished product
1-3h is solidified after lactone, then through broken brain and shaping, obtains bean curd；
The vegetable oil of the auxiliary material including 3-5 weight portions, the fumet of 0.03-1 weight portions, the sweetener of 0.5-2 weight portions,
The egg white solution of the freshener of 0.1-0.3 weight portions, the fruit concentrate of 0.5-0.8 weight portions and 0.2-0.4 weight portions.
2. processing method according to claim 1, it is characterised in that it in pH is 3-3.5 that enzymolysis is for the first time and temperature is
50-60min is digested under conditions of 34-38 DEG C.
3. the processing method according to any one of claim 1 or 2, it is characterised in that in before miniaturization treatment to it is described greatly
Phytase is added to digest for second in legumin sediment.
4. processing method according to claim 3, it is characterised in that second enzymolysis is the enzyme under conditions of 42-48 DEG C
Solution 40-60min.
5. processing method according to claim 1, it is characterised in that granular treatment is carried out in the following manner：Using
Soybean dietary fiber method, is medium of milling with absolute ethyl alcohol, after the soybean protein sediment is mixed with the medium of milling
The granularity for being milled to the ultra micro soyabean protein powder is 10-12 μm.
6. processing method according to claim 5, it is characterised in that it is described cut to mix for the second time carry out in the following manner：First
The bean curd first product is mixed to cut with auxiliary material and is mixed, then added the starch and cut again and mix.
7. processing method according to claim 1, it is characterised in that solidification is under conditions of being 5-8 at 70-90 DEG C and pH
Carry out.
8. processing method according to claim 1, it is characterised in that shaping includes brain and compacting, and compacting is in 1-
Under conditions of 3KPa and 65-70 DEG C to upper brain after bean curd semi-finished product pressurization 15-25min.
9. a kind of bean curd, it is characterised in that the processing method as described in claim any one of 1-8 is obtained.
10. bean curd according to claim 9, it is characterised in that the water content of the bean curd is 85-90%.
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