CN107047789A - A kind of method that utilization soybean aqueous enzymatic method hydrolyzate makes high-protein bean curd - Google Patents
A kind of method that utilization soybean aqueous enzymatic method hydrolyzate makes high-protein bean curd Download PDFInfo
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- CN107047789A CN107047789A CN201710006105.1A CN201710006105A CN107047789A CN 107047789 A CN107047789 A CN 107047789A CN 201710006105 A CN201710006105 A CN 201710006105A CN 107047789 A CN107047789 A CN 107047789A
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- hydrolyzate
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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 is a kind of method that utilization soybean aqueous enzymatic method hydrolyzate makes high-protein bean curd, soybean carries out extrusion processing, the material after expanded is digested with alkali protease, destroy the enzyme treatment is carried out under conditions of high temperature after material enzymolysis, hydrolyzate is collected afterwards；By the soybeans soaking after selecting, defibrination is carried out with hydrolyzate, then boiling soya-bean milk, soya-bean milk is handled with high pressure microfluidizer, a certain amount of gluconic acid lactone is added in the soya-bean milk after processing and carries out point slurry, insulation places 15min and produces tofu product；The bean curd protein content made with the method is high, and curdled milk is strong, homogeneous, taste lubrication, and aqueous enzymatic method hydrolyzate is used, and improves its added value.
Description
Technical field
The invention belongs to bean product manufacture field, relate generally to one kind and make high-protein bean using soybean aqueous enzymatic method hydrolyzate
Rotten method.
Background technology
Bean curd is the vegetable protein food of high-quality, is that after heating soybean milk, it is white or faint yellow that addition coagulator is made
Product.Because it has high protein, minerals and vitamins, the characteristic of low saturated fatty acid, cholesterol and heat so that beans
Corruption is increasingly liked by people.Human body, which daily intakes a certain amount of bean curd, hypotensive, reduces cholesterol, improves immunity
Effect.But, because bean curd is all the also no substantial amounts of industrialization of small hand workshop production, this causes the matter of tofu product
The problems such as amount also has very big defect, such as quality inequality, retentiveness difference, at the same time these phenomenons and theory are not solved also
Release clear, this generates serious influence for the development of bean curd, therefore it is that we need badly to develop a kind of bean curd of high-quality
The problem of solution.
It is that a kind of emerging " safety and environmental friendliness " carries oil tech that aqueous enzymatic method, which carries oil, and is entered due to digesting in aqueous phase
OK, the functional materials in soybean, such as isoflavones, soyasaponin, Soybean Peptide, soyabean oligosaccharides, soybean dietary fiber
Isoreactivity material is retained in aqueous phase.Most of current aqueous enzymatic method Soy hydrolysate is confined to constituent and functional character
Research, but application in the product is seldom, mainly uses spray drying technology to hydrolyzate dust obtaining soybean
The products such as polypeptide, the form of product is relatively simple, inadequate for the availability of hydrolyzate, causes substantial amounts of nutriment to be lost in.
If hydrolyzate is applied in bean curd, it can not only enable hydrolyzate sufficiently using not being wasted, and because hydrolyzate
In make it that the quality of bean curd is further lifted containing substantial amounts of nutriment.
During bean curd is made, required raw material water is replaced with hydrolyzate, it is substantial amounts of because containing in hydrolyzate
Soluble protein, soluble protein can increase the curdled milk of bean curd, and the protein content in bean curd is also further carried
It is high so that the bean curd produced not only has higher nutritive value, and with delicate mouthfeel, homogeneous and good holds
Aqueous the features such as.Simultaneously can be with using water wisely.
High pressure micro jetting technology is under the pressure effect of super-pressure (310MPa), by aperture very small valve core, production
The fluid of raw several times of velocities of sound, with particle size distribution it is uniform, simple to operate, pollution-free, can online cleaning-sterilizing, can high efficiency
Many advantages, such as carrying out breaking-wall cell.This technology is applied in the manufacturing process of bean curd, can have soya-bean milk scattered,
Matter, the effect of emulsification, the molecular structure of soya-bean milk is changed, and the structure of soya-bean milk can be made more homogeneous, improves the breast of soya-bean milk
The property changed so that the curdled milk of bean curd is improved, when selecting slurry so that bean curd is easier solidification, produces homogeneous high egg
White peas or beans is rotten.
Based on the existing quality problem of bean curd, replace water to make the bean curd of high protein with hydrolyzate, can solve the problem that existing beans
The reason for corruption is because of coagulator and soybean varieties cause the retentiveness of bean curd and the quality problems of poor taste while can also increase beans
Rotten protein content.
The content of the invention
The present invention to be solved the problem of hydrolyzate can not make full use of and the existing tofu quality of improvement is unbalanced not
Foot reaches the purpose of increase tofu quality there is provided a kind of method that utilization soybean aqueous enzymatic method hydrolyzate makes high-protein bean curd.
The technical problems to be solved by the invention are achieved through the following technical solutions：
A kind of method that utilization aqueous enzymatic method hydrolyzate prepares high-protein bean curd, this method comprises the following steps：（1）The receipts of hydrolyzate
Collection：Soybean, which is crushed, carries out extrusion processing after decortication, digested with alkali protease, the material after enzymolysis will carry out the enzyme that goes out
Processing, collects hydrolyzate, described enzymolysis and enzyme condition of going out is afterwards：The solid-liquid ratio of expanded product and water is 1:4-8, enzyme concentration
For the 1-3% of expanded mass fraction of product, hydrolysis temperature is 50-70 DEG C, and enzymolysis pH is 7.0-9.0, and enzymolysis time is 1-2h,
Enzyme-removal temperature is 80-90 DEG C, and the enzyme time of going out is 5-10min；（2）Select beans：Selection full grains, free from insect pests, without what is crushed, surface
Wrinkle-free glossiness soybean, and soybean rinsed well with clear water standby；（3）Soak beans：At room temperature for select soybean with
Water is according to 1:4 ratio is soaked at 20 DEG C, and soak time is 18h；（4）Defibrination：By the soybean soaked and hydrolyzate according to
1:4 ratio carries out defibrination, and wherein defibrination is carried out in three times, and the 30% of total hydrolyzate is added for the first time and carries out defibrination, is added for the second time
Enter total hydrolyzate 30% carries out defibrination, and 40% that total hydrolyzate is added for the third time carries out defibrination, is added during defibrination
0.5% sodium bicarbonate solution；（5）Filter pulp：Bean dregs are removed by the way of extruding with 2 layers of gauze；（6）Mashing off：It will filter
Soya-bean milk carry out mashing off under conditions of 90 DEG C, the mashing off time is 8min, constantly to be stirred during mashing off, mashing off
Soya-bean milk is cooled to room temperature after finishing；（7）Soya-bean milk is entered into the processing of horizontal high voltage microjet：Soya-bean milk is with high pressure microfluidizer in 25
DEG C processing, processing pressure is 100MPa, and number of processes is 4 times；（8）Point slurry：Gluconic acid lactone is dissolved in water, side stirring
While adding 0.5% gluconic acid lactone into soya-bean milk；（9）Finished product：The soya-bean milk for selecting fat is added in the mould of shaping be incubated it is quiet
Finished product is obtained after putting 15min, stabilization to be formed.
Described preferred parameter is：The solid-liquid ratio of expanded product and water is 1:6, enzyme concentration is expanded mass fraction of product
2%, hydrolysis temperature is 55 DEG C, and enzymolysis pH is 9.0, and enzymolysis time is 2h, and enzyme-removal temperature is 90 DEG C, and the enzyme time of going out is 10min；
The most ratio of greater inequality of soybean and hydrolyzate is 1 in this method:4；The preferred parameter for adding sodium acid carbonate is 0.5%；Add in gluconic acid
The preferred parameter of fat is 0.5%.
This method is on the basis of traditional bean curd is made, the water in raw material to be replaced with hydrolyzate, one kind is produced
High-protein bean curd.This method has the protein content for improving bean curd, increases the gelation of bean curd so that the delicate mouthfeel of bean curd,
Homogeneous lubrication.
Brief description of the drawings
The present invention process Technology Roadmap of accompanying drawing 1.
Embodiment
With reference to embodiment, the present invention will be described in detail；
A kind of method that utilization soybean aqueous enzymatic method hydrolyzate makes high-protein bean curd, this method comprises the following steps：Collect hydrolysis
Liquid；Selection full grains, free from insect pests, without what is crushed, the wrinkle-free glossiness soybean in surface, and soybean is rinsed well with clear water
It is standby；To the soybean and water of select according to 1:4-5 ratio is soaked at 20-30 DEG C, and soak time is 16-20h；Will bubble
Good soybean is with hydrolyzate according to 1:3-6 ratio carries out defibrination, and wherein defibrination is carried out in three times, and total hydrolyzate is added for the first time
20%-30% carry out defibrination, add for the second time total hydrolyzate 30%-40% carry out defibrination, total hydrolyzate is added for the third time
50%-60% carries out defibrination, and 0.3%-0.5% sodium acid carbonate is added during defibrination；With 2 layers of gauze by the way of extruding
Bean dregs are removed；The soya-bean milk filtered carries out mashing off under conditions of 80 DEG C -90 DEG C, and the mashing off time is 5-10min, in mashing off
During constantly to stir, soya-bean milk is cooled to room temperature by mashing off after finishing；Soya-bean milk is with high pressure microfluidizer in 20-30
DEG C processing, processing pressure is 80-160MPa, and number of processes is 2-6 times；Gluconic acid lactone is dissolved in water, while stirring to
0.3%-1.0% gluconic acid lactone is added in soya-bean milk；The soya-bean milk for selecting fat is added to insulation in the mould of shaping and stands 15-
Finished product is obtained after 20min, stabilization to be formed.
Embodiment 1
A kind of method that utilization soybean aqueous enzymatic method hydrolyzate makes high-protein bean curd, this method comprises the following steps：Collect hydrolysis
Liquid；Selection full grains, free from insect pests, without what is crushed, the wrinkle-free glossiness soybean in surface, and soybean is rinsed well with clear water
It is standby；To the soybean and water of select according to 1:4 ratio is soaked at 20 DEG C, and soak time is 18h；By the soybean soaked
With hydrolyzate according to 1:3 ratio carries out defibrination, and wherein defibrination is carried out in three times, and 20% that total hydrolyzate is added for the first time is carried out
Defibrination, 30% that total hydrolyzate is added for the second time carries out defibrination, and 50% that total hydrolyzate is added for the third time carries out defibrination, in defibrination
During add 0.3% sodium acid carbonate；Bean dregs are removed by the way of extruding with 2 layers of gauze；The soya-bean milk filtered is 80
Mashing off is carried out under conditions of DEG C -90 DEG C, the mashing off time is 5min, constantly to be stirred during mashing off, after mashing off is finished
Soya-bean milk is cooled to room temperature；Soya-bean milk is with high pressure microfluidizer in 20 DEG C of processing, and processing pressure is 80MPa, and number of processes is 2
It is secondary；Gluconic acid lactone is dissolved in water, and adds 0.3% gluconic acid lactone into soya-bean milk while stirring；The soya-bean milk of fat will be selected
It is added to insulation in the mould of shaping and obtains finished product after standing 15min, stabilization to be formed.
Embodiment 2
A kind of method that utilization soybean aqueous enzymatic method hydrolyzate makes high-protein bean curd, this method comprises the following steps：Collect hydrolysis
Liquid；Selection full grains, free from insect pests, without what is crushed, the wrinkle-free glossiness soybean in surface, and soybean is rinsed well with clear water
It is standby；To the soybean and water of select according to 1:5 ratio is soaked at 25 DEG C, and soak time is 20h；By the soybean soaked
With hydrolyzate according to 1:4 ratio carries out defibrination, and wherein defibrination is carried out in three times, and 30% that total hydrolyzate is added for the first time is carried out
Defibrination, 30% that total hydrolyzate is added for the second time carries out defibrination, and 40% that total hydrolyzate is added for the third time carries out defibrination, in defibrination
During add 0.3% sodium acid carbonate；Bean dregs are removed by the way of extruding with 2 layers of gauze；The soya-bean milk filtered is 90
Carry out mashing off under conditions of DEG C, the mashing off time is 8min, constantly to be stirred during mashing off, mashing off finish after by beans
Slurry is cooled to room temperature；Soya-bean milk is with high pressure microfluidizer in 25 DEG C of processing, and processing pressure is 100MPa, and number of processes is 2 times；Portugal
Grape saccharic acid lactones is dissolved in water, and adds 0.5% gluconic acid lactone into soya-bean milk while stirring；The soya-bean milk for selecting fat is added
Into the mould of shaping, insulation obtains finished product after standing 15min, stabilization to be formed.
Claims (8)
1. a kind of method that utilization soybean aqueous enzymatic method hydrolyzate makes high-protein bean curd, it is characterised in that comprise the following steps：
(1) collection of hydrolyzate：Soybean, which is crushed, carries out extrusion processing after decortication, digested, digested with alkali protease
Material afterwards carries out destroy the enzyme treatment, collects hydrolyzate, and described enzymolysis and enzyme condition of going out is：The solid-liquid ratio of expanded product and water is
1:4-8, enzyme concentration is the 1-3% of expanded mass fraction of product, and hydrolysis temperature is 50-70 DEG C, and enzymolysis pH is 7.0-9.0, enzymolysis
Time is 1-2h, and enzyme-removal temperature is 80-90 DEG C, and the enzyme time of going out is 5-10min；
(2) beans are selected：Selection full grains, free from insect pests, without what is crushed, the wrinkle-free glossiness soybean in surface, and by soybean with clearly
Water is rinsed well standby；
(3) beans are soaked：At room temperature for select soybean and water according to 1:4-5 ratio is soaked at 20-30 DEG C, during immersion
Between be 16-20h；
(4) defibrination：By the soybean soaked and hydrolyzate according to 1:3-6 ratio carries out defibrination, and wherein defibrination is carried out in three times, the
The 20%-30% for once adding total hydrolyzate carries out defibrination, and the 30%-40% that total hydrolyzate is added for the second time carries out defibrination, the
The 50%-60% for adding total hydrolyzate for three times carries out defibrination, and 0.3%-0.5% sodium acid carbonate is added during defibrination；
(5) filter pulp：Bean dregs are removed by the way of extruding with 2 layers of gauze；
(6) mashing off：The soya-bean milk filtered is subjected to mashing off under conditions of 80 DEG C -90 DEG C, the mashing off time is 5-10min,
Constantly to be stirred during mashing off, soya-bean milk is cooled to room temperature by mashing off after finishing；
(7) soya-bean milk is entered into the processing of horizontal high voltage microjet：Soya-bean milk is with high pressure microfluidizer in 20-30 DEG C of processing, and processing pressure is
80-160MPa, number of processes is 2-6 times；
(8) point slurry：Gluconic acid lactone is dissolved in water, 0.3%-1.0% glucose is added into soya-bean milk while stirring
Sour lactones；
(9) finished product：The soya-bean milk for selecting fat is added to after insulation stands 15-20min, stabilization to be formed in the mould of shaping and obtained into
Product.
2. method according to claim 1, it is characterised in that step (1) described enzymatic hydrolysis condition：The feed liquid of expanded product and water
Than for 1:6, enzyme concentration is the 2% of expanded mass fraction of product, and hydrolysis temperature is 55 DEG C, and enzymolysis pH is 9.0, and enzymolysis time is
2h, enzyme-removal temperature is 90 DEG C, and the enzyme time of going out is 10min.
3. method according to claim 1, it is characterised in that the preferred parameter described in step (2) is：Soybean and the ratio of water
For 1:4, immersion optimum temperature is 20 DEG C, soak time 18h.
4. method according to claim 1, it is characterised in that the preferred parameter described in step (3) is：Soybean and hydrolyzate
Optimal proportion is 1:4, the percentage that hydrolyzate is added in three defibrinations is respectively 30%, 30%, 40%, sodium acid carbonate it is most suitable
Addition is 0.5%.
5. method according to claim 1, it is characterised in that the preferred parameter described in step (6) is：Mashing off optimum temperature 90
DEG C, mashing off time 8min.
6. method according to claim 1, it is characterised in that the optimized parameter of the high pressure microjet described in step (7)：It is most suitable
Temperature is 25 DEG C, and processing pressure is 100MPa, and number of processes is 4 times.
7. method according to claim 1, it is characterised in that the preferred parameter described in step (8) is：Gluconic acid lactone
Optimal addition is 0.5%.
8. method according to claim 1, it is characterised in that the preferred parameter described in step (9) is：The time of standing is
15min。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113974083A (en) * | 2021-11-11 | 2022-01-28 | 广西梧州冰泉实业股份有限公司 | Stable high-calcium soybean milk powder and preparation method thereof |
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Application publication date: 20170818 |