CN107319001A - The processing method that a kind of microwave treatment improves dried bean curd physical qualities - Google Patents

The processing method that a kind of microwave treatment improves dried bean curd physical qualities Download PDF

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Publication number
CN107319001A
CN107319001A CN201710560603.0A CN201710560603A CN107319001A CN 107319001 A CN107319001 A CN 107319001A CN 201710560603 A CN201710560603 A CN 201710560603A CN 107319001 A CN107319001 A CN 107319001A
Authority
CN
China
Prior art keywords
bean curd
dried bean
processing
physical qualities
microwave treatment
Prior art date
Application number
CN201710560603.0A
Other languages
Chinese (zh)
Inventor
王朴
Original Assignee
合肥市凤落河豆制食品有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 合肥市凤落河豆制食品有限公司 filed Critical 合肥市凤落河豆制食品有限公司
Priority to CN201710560603.0A priority Critical patent/CN107319001A/en
Publication of CN107319001A publication Critical patent/CN107319001A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/005Cheese substitutes mainly containing proteins from pulses or oilseeds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/02Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves

Abstract

The invention belongs to dried bean curd processing technique field, specifically related to a kind of microwave treatment improves the processing method of dried bean curd physical qualities, the soybean material of selection is handled 30 40 seconds under conditions of 3.5 4.0kW/kg, then soaked with warm water after 1.5 2 hours, placed 10 12 hours in light-shielding container, then shaping is conventionally prepared, Tenderization is in two stages.The present invention has advantages below compared with prior art:By carrying out handling under microwave and certain temperature before refining to soybean, macro-nutrients can effectively be decomposed, and reduce the structural damage of protein, promote oxidative cleavage of fatty acids, reduce free fatty acid content, increase intramolecule space, water imbibition increase, the elasticity of dried bean curd is favorably improved, improves dried bean curd physical qualities while dried bean curd nutritional ingredient is ensured, increases the palatability of product.

Description

The processing method that a kind of microwave treatment improves dried bean curd physical qualities
Technical field
The invention belongs to dried bean curd processing technique field, and in particular to a kind of microwave treatment improves the processing of dried bean curd physical qualities Method.
Background technology
Dried bean curd is traditional dish of China, and its processing history is long, and the technology that dried bean curd is made of soybean is existing more than 2000 years Containing abundant protein in history, dried bean curd, 8 kinds of amino acid needed by human, nutritive value is increased, while also containing a variety of people Mineral matter, vitamin and cellulose that body needs, and without cholesterol, it is very popular;Many researchers couple in recent years The dry production technology of traditional bean curd and tofu quality evaluation are studied, and are generally controlled by the preparation condition to dried bean curd product Change the palatability of dried bean curd, the palatability of dried bean curd mainly includes the decision of the data such as elasticity, chewiness, coherency, with preparing bar The gradual perfection of part, the physical property of dried bean curd also is difficult to improve again, accordingly, it would be desirable to which being studied from other directions improves the side of dried bean curd palatability Method.
The content of the invention
The purpose of the present invention is that there is provided the processing that a kind of microwave treatment improves dried bean curd physical qualities the problem of being directed to existing Method.
The present invention is achieved by the following technical solutions:A kind of microwave treatment improves the processing side of dried bean curd physical qualities Method, the soybean material of selection is handled 30-40 seconds under conditions of 3.5-4.0kW/kg, then soaked 1.5-2 hours with warm water Afterwards, placed 10-12 hours in light-shielding container, then conventionally prepare shaping;
Specifically, during Tenderization by mass concentration for 1.5% sodium carbonate liquor and 1.0% sodium carbonate liquor in two stages Processing.
As further improvement of these options, the microwave is 600-800mm uhf electromagnetic wave, microwave treatment The change of internal organizational structure in soybean is influenceed, is conducive to the increase of content of soluble protein, helps to improve the molten of soybean Solution property and it is bloating tendency, make intramolecule space increase, water imbibition increase, contribute to dried bean curd more high resilience;Reduce soybean middle reaches From content of fatty acid, promote oxidative cleavage of fatty acids, produce MDA, change soybean texture.
As further improvement of these options, the warm water temperature is 22-26 DEG C;Temperature in the light-shielding container For 24-26 DEG C, relative humidity is 80%, and operation after the microwave treatment is further decomposed to macro-nutrients, had Help to dried bean curd hardness, chewiness, adherence improvement.
As further improvement of these options, the conventional method includes:Defibrination, mashing off, solidification, upper bag, stew in soy sauce, Tenderization, cleaning, packaging and sterilization cooling.
As further improvement of these options, first stage of the Tenderization is by carbon that mass concentration is 1.5% Acid sodium solution is handled, and condition is:Temperature 70 C, processing time are 60-90s;The second stage of Tenderization by 1.0% carbonic acid Sodium solution is handled, and condition is:85 DEG C of temperature, processing time is 25-30s.
The Tenderization time shortens twice, while greatly reducing the destruction of protein structure in dried bean curd, it is to avoid Alkali absorption Excessively, so as to ensure that the gel fraction of protein, dried bean curd is played the role of suitable acidity and suppress enzyme and microorganism, reduce The loss of nutritional ingredient.
The present invention has advantages below compared with prior art:By being carried out before refining to soybean under microwave and certain temperature Processing, can effectively decompose macro-nutrients, and reduce the structural damage of protein, promote oxidative cleavage of fatty acids, Free fatty acid content is reduced, increases intramolecule space, water imbibition increase is favorably improved the elasticity of dried bean curd, is ensureing Improve dried bean curd physical qualities while dried bean curd nutritional ingredient, increase the palatability of product.
Embodiment
Embodiment 1
The processing method that a kind of microwave treatment improves dried bean curd physical qualities, by the soybean material of selection 3.5-4.0kW/kg bar Handled 30-40 seconds under part, microwave is 600-800mm uhf electromagnetic wave;Then it is small with 22-26 DEG C of warm water immersion 1.5-2 Shi Hou, is placed 10-12 hours in light-shielding container, and the temperature in light-shielding container is 24-26 DEG C, and relative humidity is 80%;
Then cooled down successively through defibrination, mashing off, solidification, upper bag, stew in soy sauce, Tenderization, cleaning, packaging and sterilization;
Specifically, Tenderization includes two stages, first stage of the Tenderization is by carbonic acid that mass concentration is 1.5% Sodium solution is handled, and condition is:Temperature 70 C, processing time are 60-90s;The second stage of Tenderization by 1.0% sodium carbonate Solution is handled, and condition is:85 DEG C of temperature, processing time is 25-30s.
Embodiment 2
Microwave dose in embodiment 1 is replaced with into 3.0kW/kg, remaining content is constant.
Embodiment 3
Microwave dose in embodiment 1 is replaced with into 4.5kW/kg, remaining content is constant.
Embodiment 4
Microwave processing process in embodiment 1 is removed, remaining content is constant.
Embodiment 5
Shading treatment processing procedure in embodiment 1 is removed, remaining content is constant.
Embodiment 6
Tenderization in embodiment 1 is replaced with into a stage, by the sodium carbonate liquor that mass concentration is 1.0%, in 80 DEG C of temperature Under conditions of handle 4 minutes, condition selection gist is(《Influence of the soft processing to dried bean curd physical qualities》Marquis main forces), remaining Content is constant.
Embodiment 7
With《Influence of the soft processing to dried bean curd physical qualities》The beans of optimal conditions in the preparation method provided in marquis main forces text Corruption is done as control group.
Nutritional ingredient first to raw soybeans and carry out nutrition inspection according to the soybean after method processing in embodiment 1-5 Survey, obtain following result:
Table 1
By table wherein data can be seen that processing method in the present invention can make in soybean protein content increase, vitamin C and Isoflavone content substantially increases, and fat content and content of reducing sugar have certain reduction.
The physical property that each group in embodiment 1-7 prepares dried bean curd is detected, following result is obtained:
Table 2
Elasticity, chewiness, coherency in embodiment 1 are can be seen that by data in analytical table 2 relatively preferable, change wherein bar Part can influence respective performances.

Claims (6)

1. the processing method that a kind of microwave treatment improves dried bean curd physical qualities, it is characterised in that the soybean material of selection exists Handled under conditions of 3.5-4.0kW/kg 30-40 seconds, after then being soaked 1.5-2 hours with warm water, 10- is placed in light-shielding container 12 hours, then conventionally prepare shaping;
Specifically, during Tenderization by mass concentration for 1.5% sodium carbonate liquor and 1.0% sodium carbonate liquor in two stages Processing.
2. a kind of microwave treatment improves the processing method of dried bean curd physical qualities as claimed in claim 1, it is characterised in that described micro- Ripple is 600-800mm uhf electromagnetic wave.
3. a kind of microwave treatment improves the processing method of dried bean curd physical qualities as claimed in claim 1, it is characterised in that the temperature Coolant-temperature gage is 22-26 DEG C.
4. a kind of microwave treatment improves the processing method of dried bean curd physical qualities as claimed in claim 1, it is characterised in that the screening Temperature in light container is 24-26 DEG C, and relative humidity is 80%.
5. a kind of microwave treatment improves the processing method of dried bean curd physical qualities as claimed in claim 1, it is characterised in that described normal Rule method includes:Defibrination, mashing off, solidification, upper bag, stew in soy sauce, Tenderization, cleaning, packaging and sterilization cooling.
6. a kind of microwave treatment improves the processing method of dried bean curd physical qualities as claimed in claim 1, it is characterised in that described tender The first stage for changing processing is handled by mass concentration for 1.5% sodium carbonate liquor, and condition is:Temperature 70 C, processing time be 60-90s;The second stage of Tenderization is handled by 1.0% sodium carbonate liquor, and condition is:85 DEG C of temperature, processing time is 25- 30s。
CN201710560603.0A 2017-07-11 2017-07-11 The processing method that a kind of microwave treatment improves dried bean curd physical qualities CN107319001A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710560603.0A CN107319001A (en) 2017-07-11 2017-07-11 The processing method that a kind of microwave treatment improves dried bean curd physical qualities

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710560603.0A CN107319001A (en) 2017-07-11 2017-07-11 The processing method that a kind of microwave treatment improves dried bean curd physical qualities

Publications (1)

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CN107319001A true CN107319001A (en) 2017-11-07

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101218938A (en) * 2008-02-05 2008-07-16 中国农业大学 Method for restraining oat lipase liveness with microwave heating
CN101849607A (en) * 2010-05-21 2010-10-06 东北农业大学 Method for increasing content of soluble proteins of high-temperature denatured soybean meal by microwave processing
CN102907627A (en) * 2012-11-16 2013-02-06 桂仕林 Preparation technique and application of non-odor soybean
CN103229849A (en) * 2013-04-10 2013-08-07 吉林农业大学 Perilla frutescens dried bean curd and preparation method thereof
CN105494683A (en) * 2016-01-14 2016-04-20 南江县太子洞食品有限公司 Hard dried bean curd and making method thereof
CN106720423A (en) * 2016-12-02 2017-05-31 俞天俊 A kind of method for producing dried bean curd

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101218938A (en) * 2008-02-05 2008-07-16 中国农业大学 Method for restraining oat lipase liveness with microwave heating
CN101849607A (en) * 2010-05-21 2010-10-06 东北农业大学 Method for increasing content of soluble proteins of high-temperature denatured soybean meal by microwave processing
CN102907627A (en) * 2012-11-16 2013-02-06 桂仕林 Preparation technique and application of non-odor soybean
CN103229849A (en) * 2013-04-10 2013-08-07 吉林农业大学 Perilla frutescens dried bean curd and preparation method thereof
CN105494683A (en) * 2016-01-14 2016-04-20 南江县太子洞食品有限公司 Hard dried bean curd and making method thereof
CN106720423A (en) * 2016-12-02 2017-05-31 俞天俊 A kind of method for producing dried bean curd

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Application publication date: 20171107

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