CN107047786A - A kind of preparation method of orange taste bean curd - Google Patents
A kind of preparation method of orange taste bean curd Download PDFInfo
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- CN107047786A CN107047786A CN201610810676.6A CN201610810676A CN107047786A CN 107047786 A CN107047786 A CN 107047786A CN 201610810676 A CN201610810676 A CN 201610810676A CN 107047786 A CN107047786 A CN 107047786A
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- globulin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The invention discloses a kind of preparation method of orange taste bean curd, comprise the following steps：Phytase separation soybean 7S and 11S globulin is added, Soy 11 S Globulin and soybean 7 S globulin are scattered in distilled water and obtain globulin dispersion liquid, boiling is heated to；Globulin dispersion liquid is cooled to 80 DEG C, adds under orange juice, 80 DEG C of water bath conditions and adds glucolactone, curd gel is poured into the mould for be covered with gauze and suppressed.The present invention separates soybean 7S and 11S globulin by phytase, and bean curd is prepared using glucolactone using two kinds of globulin property close with soy protein isoelectric point, prepared bean curd is in gel strength, hardness, elastic aspect is all improved, meanwhile, new fresh orange-juice is added in soybean curd production process, the fragrance of orange juice can cover beans raw meat, while the bean curd color and luster mouthfeel for adding orange juice all gets a promotion.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of preparation method of orange taste bean curd.
Background technology
Glycinin, also commonly referred to as 11S globulin, account for the 25-35% of soybean protein total amount.11S globulin one-level knots
Structure unit includes acidic and alkaline subunit, and acidic molecular weight exists in 28000-42000Da, alkaline subunit molecular weight
28000-42000Da.From amino acid composition, the bad amino acid content of 11S globulin is higher and egg amino acid content is relatively low；Dredge
Aqueous amino acid and hydrophilic amino acid respectively account for 23.5% and 46.7%.The acidic isoelectric point that isoelectric focussing is measured is pH
4.7-5.4, in pH value of solution<4.0 and pH>When 6.0, dissolubility is high；The alkaline subunit isoelectric point that isoelectric focussing is measured is
PH8.0-8.5, but solubility is low in a big way in pH4.5-8.0 for its solution.11S globulin is free of glycosyl, by six heterologous widows
Poly- subunit composition.Each 11S globulin contains acid peptide chain and alkaline peptide chain, can lead between acid peptide chain and alkaline peptide chain
A disulfide bond is crossed to be connected.The quaternary structure monomer of 11S globulin contains six subunits；Three acidics and three slags
Subunit or alkaline subunit.They are alternately arranged and by hydrophobic bond together with disulfide bond in same aspect.11S ball eggs
White dimer is made up of 12 subunits；The circular subunit formation monomer of six annular distributions, two single aggressiveness superpositions are formed together
Dimeric structure.
Beta-conglycinin is combined by tri- kinds of subunits of α, α ' and β, is the glycoprotein that molecular weight is 180KDa, is contained
3.8% mannose and 1.2% Glucosamine, its main component are 7S.α and α ' subunits are by same with height
The extended area of the nucleus of source property and N- ends rich in acidic amino acid is constituted, and β subunit only one of which conservatives are very high
Core sequence, N- ends are mainly hydrophobic amino acid.Homology between α ' and α nucleuses is up to 90%, the two and β
It is about 75% between subunit, is about 60% between α ' and α extended area.These three subunits can form six by hydrophobic effect
Plant isomers.The pH and ionic conditions of solution influence the aggregated forms of 7S, under the conditions of neutral and high ionic strength or
pH<Exist under the conditions of 4.8 in 7S forms；And exist under pH4.8-11, conditions of low ionic strength in 9S forms, in very low ion
Under the conditions of can also dissociate α ' subunits.
The content of the invention
It is an object of the invention to provide a kind of preparation method of orange taste bean curd, by phytase separate soybean 7S and
11S globulin, and add orange juice in soybean 7S and 11S globulin and prepare bean curd, add orange juice bean curd no matter color and luster mouthfeel
All get a promotion.
The present invention is achieved by the following technical solutions：
A kind of preparation method of orange taste bean curd, comprises the following steps：
S1, by defatted soy flour add distilled water in, solid-to-liquid ratio is 1:5, with filtered through gauze, supernatant is taken after filtrate centrifugation
Obtain soybean protein extract solution；
30U/g phytases are added in soybean protein extract solution, pH to 5 are adjusted, in magnetic agitation 2 under 30 DEG C of water bath conditions
Hour；
S3, by the enzymolysis liquid obtained in S2 with regulation pH to 6.0-6.4, take supernatant standby after centrifugation, be precipitated as soybean
11S globulin；
It S4, will add NaCl in the supernatant obtained in S3, adjust pH to 5.0, supernatant is taken after centrifugation；
S5, take distilled water diluting is added in the supernatant obtained in S4, volume ratio is 1:1, pH to 4.8 is adjusted, after centrifugation
It is precipitated as soybean 7 S globulin；
S6, the Soy 11 S Globulin obtained in S3 and the soybean 7 S globulin obtained in S5 washed dry after, it is milled
200 mesh sieves respectively obtain Soy 11 S Globulin powder and soybean 7 S globulin powder；
S7, the Soy 11 S Globulin powder obtained in S6 and soybean 7 S globulin powder be scattered in distilled water and obtained
Globulin dispersion liquid, solid-to-liquid ratio is 1:10, it is heated to boiling；
S8, take fresh orange clean peeling, add juice extractor in squeeze the juice, obtain orange juice；
S9, the globulin dispersion liquid after being heated in S6 is cooled to 80 DEG C, adds the orange juice obtained in S8, orange juice and ball egg
The volume ratio of white dispersion liquid is 1:4-1:250r/min mechanical agitation 30-40min under 5.5,80 DEG C of water bath conditions, add quality point
Number is 0.7% glucolactone, 100-150r/min mechanical agitation 3-5min, in standing 40-50min under 80 DEG C of water bath conditions
Obtain curd gel；
S10, by the curd gel obtained in S9 pour into the mould for be covered with gauze suppress, pressure is 7.5-9g/cm2, system
Obtain bean curd.
Further, centrifugation rate is 6500r/min in the S3, and centrifugation time is 30min.
Further, it is 0.1mol/L to add NaCl concentration described in S4 in supernatant.
Further, centrifugation rate is 6500r/min in the S3, and centrifugation time is 30min, centrifugation rate in the S3
For 6500r/min, centrifugation time is 30min.
Further, the mass ratio of Soy 11 S Globulin powder described in S7 and soybean 7 S globulin powder is 3:2.
Further, the globulin dispersion liquid is placed on electric furnace in S7, under 300r/min mechanical agitations plus
Heat is extremely seethed with excitement.
The invention has the advantages that：
The present invention separates soybean 7S and 11S globulin by phytase, and utilizes the electricity such as two kinds of globulin and soybean protein
Select close property and bean curd is prepared using glucolactone, prepared bean curd is in gel strength, and hardness, elasticity aspect is all obtained
To improvement, meanwhile, new fresh orange-juice is added in soybean curd production process, the fragrance of orange juice can cover beans raw meat and be, while adding orange
The bean curd color and luster mouthfeel of juice all gets a promotion.
Certainly, any product for implementing the present invention it is not absolutely required to while reaching all the above advantage.
Embodiment
Technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only
A part of embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art
The all other embodiment obtained under the premise of creative work is not made, belongs to the scope of protection of the invention.
Embodiment 1
S1, by defatted soy flour add distilled water in, solid-to-liquid ratio is 1:5, with filtered through gauze, filtrate in 3500r/min from
Heart 30min, takes supernatant to obtain soybean protein extract solution；
30U/g phytases are added in soybean protein extract solution, pH to 5 are adjusted with 1mol/L HCl solutions, in 30 DEG C of water
Magnetic agitation 2 hours under the conditions of bath；
S3, by the enzymolysis liquid obtained in S2 with 1mol/L NaOH solutions regulation pH to 6.0,6500r/min centrifugation 30min,
Soy 11 S Globulin is precipitated as, takes supernatant standby；
S4, by the supernatant obtained in S3 add NaCl solution to NaCl concentration be 0.1mol/L, use 1mol/L HCl
Solution regulation pH to 5.0,5800r/min centrifugation 20min, take supernatant；
S5, take distilled water diluting is added in the supernatant obtained in S4, volume ratio is 1:1, adjusted with 1mol/L HCl solutions
PH to 4.8 is saved, 30min is centrifuged in 6500r/min, is precipitated as soybean 7 S globulin；
S6, by the Soy 11 S Globulin obtained in S3 and the soybean 7 S globulin obtained in S5 distillation water washing 2 times,
105 DEG C of dry 1h, milled 200 mesh sieve respectively obtains Soy 11 S Globulin powder and soybean 7 S globulin powder；
S7, the Soy 11 S Globulin powder obtained in S6 and soybean 7 S globulin powder be scattered in distilled water and obtained
Globulin dispersion liquid, solid-to-liquid ratio is 1:10, the wherein mass ratio of Soy 11 S Globulin powder and soybean 7 S globulin powder is 3:
It is placed under 2,300r/min mechanical agitations on electric furnace and is heated to boiling；
S8, take fresh orange clean peeling, add juice extractor in squeeze the juice, obtain orange juice；
S9, the globulin dispersion liquid after being heated in S6 is cooled to 80 DEG C, adds the orange juice obtained in S8, orange juice and ball egg
The volume ratio of white dispersion liquid is 1:250r/min mechanical agitation 30min under 4,80 DEG C of water bath conditions, it is 0.7% to add mass fraction
Glucolactone, 100r/min mechanical agitation 3min obtain curd gel in standing 40min under 80 DEG C of water bath conditions；
S10, by the curd gel obtained in S9 pour into the mould for be covered with gauze suppress, pressure is 7.5g/cm2, it is made
Bean curd.
Embodiment 2
S1, by defatted soy flour add distilled water in, solid-to-liquid ratio is 1:5, with filtered through gauze, filtrate in 3500r/min from
Heart 30min, takes supernatant to obtain soybean protein extract solution；
30U/g phytases are added in soybean protein extract solution, pH to 5 are adjusted with 1mol/L HCl solutions, in 30 DEG C of water
Magnetic agitation 2 hours under the conditions of bath；
S3, by the enzymolysis liquid obtained in S2 with 1mol/L NaOH solutions regulation pH to 6.4,6500r/min centrifugation 30min,
Soy 11 S Globulin is precipitated as, takes supernatant standby；
S4, by the supernatant obtained in S3 add NaCl solution to NaCl concentration be 0.1mol/L, use 1mol/L HCl
Solution regulation pH to 5.0,5800r/min centrifugation 20min, take supernatant；
S5, take distilled water diluting is added in the supernatant obtained in S4, volume ratio is 1:1, adjusted with 1mol/L HCl solutions
PH to 4.8 is saved, 30min is centrifuged in 6500r/min, is precipitated as soybean 7 S globulin；
S6, by the Soy 11 S Globulin obtained in S3 and the soybean 7 S globulin obtained in S5 distillation water washing 3 times,
105 DEG C of dry 2h, milled 200 mesh sieve respectively obtains Soy 11 S Globulin powder and soybean 7 S globulin powder；
S7, the Soy 11 S Globulin powder obtained in S6 and soybean 7 S globulin powder be scattered in distilled water and obtained
Globulin dispersion liquid, solid-to-liquid ratio is 1:10, the wherein mass ratio of Soy 11 S Globulin powder and soybean 7 S globulin powder is 3:
It is placed under 2,300r/min mechanical agitations on electric furnace and is heated to boiling；
S8, take fresh orange clean peeling, add juice extractor in squeeze the juice, obtain orange juice；
S9, the globulin dispersion liquid after being heated in S6 is cooled to 80 DEG C, adds the orange juice obtained in S8, orange juice and ball egg
The volume ratio of white dispersion liquid is 1:250r/min mechanical agitation 40min under 5.5,80 DEG C of water bath conditions, adding mass fraction is
0.7% glucolactone, 150r/min mechanical agitation 5min obtain curd gel in standing 50min under 80 DEG C of water bath conditions；
S10, by the curd gel obtained in S9 pour into the mould for be covered with gauze suppress, pressure is 9g/cm2, beans are made
It is rotten.
Embodiment 3
S1, by defatted soy flour add distilled water in, solid-to-liquid ratio is 1:5, with filtered through gauze, filtrate in 3500r/min from
Heart 30min, takes supernatant to obtain soybean protein extract solution；
30U/g phytases are added in soybean protein extract solution, pH to 5 are adjusted with 1mol/L HCl solutions, in 30 DEG C of water
Magnetic agitation 2 hours under the conditions of bath；
S3, by the enzymolysis liquid obtained in S2 with 1mol/L NaOH solutions regulation pH to 6.2,6500r/min centrifugation 30min,
Soy 11 S Globulin is precipitated as, takes supernatant standby；
S4, by the supernatant obtained in S3 add NaCl solution to NaCl concentration be 0.1mol/L, use 1mol/L HCl
Solution regulation pH to 5.0,5800r/min centrifugation 20min, take supernatant；
S5, take distilled water diluting is added in the supernatant obtained in S4, volume ratio is 1:1, adjusted with 1mol/L HCl solutions
PH to 4.8 is saved, 30min is centrifuged in 6500r/min, is precipitated as soybean 7 S globulin；
S6, by the Soy 11 S Globulin obtained in S3 and the soybean 7 S globulin obtained in S5 distillation water washing 2 times,
105 DEG C of dry 1.5h, milled 200 mesh sieve respectively obtains Soy 11 S Globulin powder and soybean 7 S globulin powder；
S7, the Soy 11 S Globulin powder obtained in S6 and soybean 7 S globulin powder be scattered in distilled water and obtained
Globulin dispersion liquid, solid-to-liquid ratio is 1:10, the wherein mass ratio of Soy 11 S Globulin powder and soybean 7 S globulin powder is 3:
It is placed under 2,300r/min mechanical agitations on electric furnace and is heated to boiling；
S8, take fresh orange clean peeling, add juice extractor in squeeze the juice, obtain orange juice；
S9, the globulin dispersion liquid after being heated in S6 is cooled to 80 DEG C, adds the orange juice obtained in S8, orange juice and ball egg
The volume ratio of white dispersion liquid is 1:250r/min mechanical agitation 35min under 5,80 DEG C of water bath conditions, it is 0.7% to add mass fraction
Glucolactone, 125r/min mechanical agitation 4min obtain curd gel in standing 45min under 80 DEG C of water bath conditions；
S10, by the curd gel obtained in S9 pour into the mould for be covered with gauze suppress, pressure is 8g/cm2, beans are made
It is rotten.
The present invention separates soybean 7S and 11S globulin by phytase, and utilizes the electricity such as two kinds of globulin and soybean protein
Select close property and bean curd is prepared using glucolactone, prepared bean curd is in gel strength, and hardness, elasticity aspect is all obtained
To improvement, meanwhile, new fresh orange-juice is added in soybean curd production process, the fragrance of orange juice can cover beans raw meat and be, while adding orange
The bean curd color and luster mouthfeel of juice all gets a promotion.
Above content is only citing made for the present invention and explanation, and affiliated those skilled in the art are to being retouched
The specific embodiment stated is made various modifications or supplement or substituted using similar mode, without departing from invention or super
More scope defined in the claims, all should belong to protection scope of the present invention.
Claims (6)
1. a kind of preparation method of orange taste bean curd, it is characterised in that comprise the following steps：
S1, by defatted soy flour add distilled water in, solid-to-liquid ratio is 1:5, with filtered through gauze, take supernatant to obtain after filtrate centrifugation
Soybean protein extract solution；
30U/g phytases are added in soybean protein extract solution, pH to 5 is adjusted, it is small in magnetic agitation 2 under 30 DEG C of water bath conditions
When；
S3, by the enzymolysis liquid obtained in S2 with regulation pH to 6.0-6.4, take supernatant standby after centrifugation, be precipitated as soybean 11S balls
Albumen；
It S4, will add NaCl in the supernatant obtained in S3, adjust pH to 5.0, supernatant is taken after centrifugation；
S5, take distilled water diluting is added in the supernatant obtained in S4, volume ratio is 1:1, adjust pH to 4.8, centrifuged deposit
For soybean 7 S globulin；
S6, the Soy 11 S Globulin obtained in S3 and the soybean 7 S globulin obtained in S5 washed dry after, milled 200
Mesh sieve respectively obtains Soy 11 S Globulin powder and soybean 7 S globulin powder；
S7, the Soy 11 S Globulin powder obtained in S6 and soybean 7 S globulin powder are scattered in distilled water obtain ball egg
White dispersion liquid, solid-to-liquid ratio is 1:10, it is heated to boiling；
S8, take fresh orange clean peeling, add juice extractor in squeeze the juice, obtain orange juice；
S9, the globulin dispersion liquid after being heated in S6 is cooled to 80 DEG C, adds the orange juice obtained in S8, orange juice and globulin point
The volume ratio of dispersion liquid is 1:4-1:250r/min mechanical agitation 30-40min under 5.5,80 DEG C of water bath conditions, adding mass fraction is
0.7% glucolactone, 100-150r/min mechanical agitation 3-5min are obtained in standing 40-50min under 80 DEG C of water bath conditions
Curd gel；
S10, by the curd gel obtained in S9 pour into the mould for be covered with gauze suppress, pressure is 7.5-9g/cm2, beans are made
It is rotten.
2. a kind of preparation method of orange taste bean curd according to claim 1, it is characterised in that：Centrifugation rate in the S3
For 6500r/min, centrifugation time is 30min.
3. a kind of preparation method of orange taste bean curd according to claim 1, it is characterised in that：Described in S4 in supernatant
Addition NaCl concentration is 0.1mol/L.
4. a kind of preparation method of orange taste bean curd according to claim 1, it is characterised in that：Centrifugation rate in the S3
For 6500r/min, centrifugation time is 30min, and centrifugation rate is 6500r/min in the S3, and centrifugation time is 30min.
5. a kind of preparation method of orange taste bean curd according to claim 1, it is characterised in that：Soybean 11S described in S7
The mass ratio of globulin powder and soybean 7 S globulin powder is 3:2.
6. a kind of preparation method of orange taste bean curd according to claim 1, it is characterised in that：By the globulin in S7
Dispersion liquid is placed on electric furnace, in be heated under 300r/min mechanical agitations boiling.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116172120A (en) * | 2023-03-08 | 2023-05-30 | 东北农业大学 | Preparation method of soybean 7S and 11S protein aggregate gel |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1346409A (en) * | 1999-03-30 | 2002-04-24 | 不二制油株式会社 | Fractionation of soybean 7S globulin and 11S globulin and process for producing the same |
| CN102229644A (en) * | 2011-06-01 | 2011-11-02 | 华南理工大学 | Method for fractionation of soybean 7S globulins and 11S globulins of low phytic acid |
| CN104286199A (en) * | 2013-07-20 | 2015-01-21 | 谭明 | Production process of fruit and vegetable soy bean curd |
| CN105394192A (en) * | 2015-11-20 | 2016-03-16 | 张静芬 | Orange juice bean curd and making method thereof |
-
2016
- 2016-09-08 CN CN201610810676.6A patent/CN107047786A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1346409A (en) * | 1999-03-30 | 2002-04-24 | 不二制油株式会社 | Fractionation of soybean 7S globulin and 11S globulin and process for producing the same |
| CN102229644A (en) * | 2011-06-01 | 2011-11-02 | 华南理工大学 | Method for fractionation of soybean 7S globulins and 11S globulins of low phytic acid |
| CN104286199A (en) * | 2013-07-20 | 2015-01-21 | 谭明 | Production process of fruit and vegetable soy bean curd |
| CN105394192A (en) * | 2015-11-20 | 2016-03-16 | 张静芬 | Orange juice bean curd and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116172120A (en) * | 2023-03-08 | 2023-05-30 | 东北农业大学 | Preparation method of soybean 7S and 11S protein aggregate gel |
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Effective date of registration: 20190418 Address after: No. 38, Houli Well-off Village, Chudian Town, Guoyang County, Bozhou City, Anhui Province Applicant after: Wooyang Youshunfu Food Co., Ltd. Address before: 232000 Modern Industrial Park of Huainan City, Huainan City, Anhui Province (near Cao'an Economic Development Zone, Huainan City) Applicant before: Huainan Agricultural Food Co., Ltd. |
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