CN107865116B - Preparation method of frozen bean curd based on ultrasonic pretreatment - Google Patents
Preparation method of frozen bean curd based on ultrasonic pretreatment Download PDFInfo
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- CN107865116B CN107865116B CN201711374216.4A CN201711374216A CN107865116B CN 107865116 B CN107865116 B CN 107865116B CN 201711374216 A CN201711374216 A CN 201711374216A CN 107865116 B CN107865116 B CN 107865116B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The invention provides a method for preparing frozen bean curd based on ultrasonic pretreatment, which comprises the following steps: (1) putting the bean curd into water with the weight 5 times that of the bean curd, putting the bean curd into an ultrasonic processor for ultrasonic treatment for 30 minutes, and washing the bean curd with distilled water for 10 seconds after taking out the bean curd to obtain pretreated bean curd; (2) controlling the water content of the pretreated bean curd obtained in the step (1) to be 65-75%, and then cutting into bean curd cubes with the length, width and height of 2-4 cm; (3) putting the bean curd blocks obtained in the step (2) into a tray, freezing the tray at-5-0 ℃ for 4 hours, then curing at-2 ℃ for 20 hours, and drying for 2 hours to obtain the frozen bean curd. The invention has short period, the prepared frozen bean curd has small and uniform pore diameter, good recoverability and chewiness and little loss of amino acid.
Description
Technical Field
The invention relates to a method for preparing frozen bean curd based on ultrasonic pretreatment.
Background
The high amino acid and protein content of bean curd makes it a good cereal supplement, and the cooking method is also varied. The history of bean curd is very long, and the history of bean curd has been about 2000 years to date. The soybean processed into bean curd can greatly improve the absorption and utilization rate of soybean protein by human bodies, is a good name of 'vegetable meat', and plays an important role in daily diet of people in China. However, the fresh bean curd has high water content, is easy to break and has high storage difficulty, so the frozen bean curd is produced at will.
The frozen bean curd is easy to preserve and transport, and part of the soybean protein is frozen and deformed in the freezing process, so that the frozen bean curd forms a spongy porous structure and is easy to taste. At present, the preparation technology of frozen bean curd in China is not mature, the preparation period is long, the pore diameter is large and uneven, the restorability is poor, the frozen bean curd is easy to loosen and has common chewiness, and the content of partial amino acid, particularly aspartic acid and cystine, of the frozen bean curd is obviously reduced in the freezing process, so that the nutrition of the frozen bean curd is reduced.
Chinese patent No. CN201611102847.6 discloses "a method for making a novel frozen bean curd", comprising the following steps: (1) selecting high-quality soybean, selecting, washing with water, soaking, grinding into thick liquid, filtering, boiling, curdling, wrapping thick liquid, and pressing to form bean curd; (2) naturally cooling the bean curd to room temperature, cutting the bean curd into bean curd blocks, and carrying out ultrasonic quick-freezing treatment on the bean curd blocks at the temperature of-30 to-40 ℃, wherein the ultrasonic time is 150-200 min; (3) carrying out ultrasonic treatment at the temperature of-10 to-7 ℃, refrigerating for 1 to 3 days after ultrasonic treatment, and keeping air circulation to obtain frozen bean curd blocks; (4) washing with cold water for 1-2 hours to thaw the frozen bean curd blocks, dehydrating, and extruding with a double roller to make the water content of the frozen bean curd blocks be 25-30%; (5) performing microwave vacuum drying treatment at 50-70 ℃; (6) and filling nitrogen after treatment to carry out air-charging packaging on the dehydrated frozen bean curd blocks to obtain finished frozen bean curd. The frozen bean curd prepared by the method has the following defects: the pore diameter is thick and uneven, the recovery and chewing properties are general, and the content of aspartic acid and cystine is obviously reduced.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a method for preparing frozen bean curd based on ultrasonic pretreatment, the method has short period, the prepared frozen bean curd has small and uniform pore diameter, good recoverability and chewiness and small loss of amino acid.
In order to solve the technical problems, the technical scheme of the invention is as follows:
a method for preparing frozen bean curd based on ultrasonic pretreatment comprises the following steps:
(1) putting the bean curd into water with the weight 5 times that of the bean curd, putting the bean curd into an ultrasonic processor for ultrasonic treatment for 30 minutes, and washing the bean curd with distilled water for 10 seconds after taking out the bean curd to obtain pretreated bean curd;
(2) controlling the water content of the pretreated bean curd obtained in the step (1) to be 65-75%, and then cutting into bean curd cubes with the length, width and height of 2-4 cm;
(3) putting the bean curd blocks obtained in the step (2) into a tray, freezing the tray at-5-0 ℃ for 4 hours, then curing at-2 ℃ for 20 hours, and drying for 2 hours to obtain the frozen bean curd.
Preferably, in the step (1) of the present invention, the bean curd is made of soybeans of Anhui province.
Preferably, in step (1) of the present invention, the ultrasonic frequency of the ultrasonic processor is 33KHz, and the power is 150W.
Preferably, in the step (2) of the present invention, the length, width and height of the bean curd block are 3 cm.
Preferably, in the step (3) of the present invention, the distance between every two blocks of bean curd in the tray is 3-5 cm.
Preferably, in the step (3) of the present invention, the distance between every two blocks of bean curd in the tray is 4 cm.
Preferably, in step (3) of the present invention, the temperature for freezing is-4 ℃.
Preferably, in step (3) of the present invention, the drying temperature is 20 ℃.
Compared with the prior art, the invention has the following beneficial effects:
1) the invention obtains the frozen bean curd with the aperture range of 0.15-0.2cm, uniform hole distribution and good resilience and chewiness by strictly controlling the water content, the freezing temperature and the curing temperature of the bean curd and the ultrasonic pretreatment step, the ultrasonic pretreatment step can effectively improve the uniformity of the hole distribution, and the adopted specific ultrasonic frequency and power can effectively reduce the amino acid loss in the frozen bean curd.
2) The operation of setting the distance between every two bean curd cubes in the tray to be 4cm in the step (3) can effectively ensure the uniformity of freezing.
Detailed Description
The present invention will be described in detail with reference to specific embodiments, which are illustrative of the invention and are not to be construed as limiting the invention.
Example 1
The frozen bean curd is prepared according to the following steps:
(1) putting bean curd made of Anhui soybean into 5 times of water, placing the bean curd in an ultrasonic processor with ultrasonic frequency of 33KHz and power of 150W for ultrasonic treatment for 30 minutes, taking out the bean curd, and washing the bean curd with distilled water for 10 seconds to obtain pretreated bean curd;
(2) controlling the water content of the pretreated bean curd obtained in the step (1) to be 75%, and then cutting the bean curd into bean curd cubes with the length, width and height of 2 cm;
(3) and (3) placing the bean curd blocks obtained in the step (2) in a tray, wherein the distance between every two bean curd blocks in the tray is 3cm, freezing the tray for 4 hours at the temperature of-5 ℃, curing for 20 hours at the temperature of-2 ℃, and drying for 2 hours at the temperature of 20 ℃ to obtain the frozen bean curd.
Example 2
The frozen bean curd is prepared according to the following steps:
(1) putting bean curd made of Anhui soybean into 5 times of water, placing the bean curd in an ultrasonic processor with ultrasonic frequency of 33KHz and power of 150W for ultrasonic treatment for 30 minutes, taking out the bean curd, and washing the bean curd with distilled water for 10 seconds to obtain pretreated bean curd;
(2) controlling the water content of the pretreated bean curd obtained in the step (1) to be 70%, and then cutting the bean curd into bean curd cubes with the length, width and height of 3 cm;
(3) and (3) placing the bean curd blocks obtained in the step (2) in a tray, wherein the distance between every two bean curd blocks in the tray is 4cm, freezing the tray at-4 ℃ for 4 hours, then curing at-2 ℃ for 20 hours, and drying at 20 ℃ for 2 hours to obtain frozen bean curd.
Example 3
The frozen bean curd is prepared according to the following steps:
(1) putting bean curd made of Anhui soybean into 5 times of water, placing the bean curd in an ultrasonic processor with ultrasonic frequency of 33KHz and power of 150W for ultrasonic treatment for 30 minutes, taking out the bean curd, and washing the bean curd with distilled water for 10 seconds to obtain pretreated bean curd;
(2) controlling the water content of the pretreated bean curd obtained in the step (1) to be 65%, and then cutting the bean curd into bean curd cubes with the length, width and height of 4 cm;
(3) and (3) placing the bean curd blocks obtained in the step (2) in a tray, wherein the distance between every two bean curd blocks in the tray is 5cm, freezing the tray at 0 ℃ for 4 hours, then curing at-2 ℃ for 20 hours, and drying at 20 ℃ for 2 hours to obtain frozen bean curd.
Example 4
The frozen bean curd is prepared according to the following steps:
(1) putting bean curd made of Anhui soybean into 5 times of water, placing the bean curd in an ultrasonic processor with ultrasonic frequency of 33KHz and power of 150W for ultrasonic treatment for 30 minutes, taking out the bean curd, and washing the bean curd with distilled water for 10 seconds to obtain pretreated bean curd;
(2) controlling the water content of the pretreated bean curd obtained in the step (1) to be 72%, and then cutting the bean curd into bean curd cubes with the length, width and height of 4 cm;
(3) and (3) placing the bean curd blocks obtained in the step (2) in a tray, wherein the distance between every two bean curd blocks in the tray is 3cm, freezing the tray at-3 ℃ for 4 hours, then curing at-2 ℃ for 20 hours, and drying at 20 ℃ for 2 hours to obtain frozen bean curd.
Comparative example 1
Except for example 2, the ultrasonic pretreatment step was not included, and the other steps were the same as in example 2.
Comparative example 2
The difference from example 2 was that the moisture content of the pre-processed bean curd was controlled to 64%, and the other steps were the same as example 2.
Comparative example 3
The difference from example 2 was that the moisture content of the pre-processed bean curd was controlled to 76%, and the other steps were the same as example 2.
Comparative example 4
The difference from example 2 was that the temperature for freezing was-6 ℃ and the other steps were the same as in example 2.
Comparative example 5
The difference from example 2 was that the temperature for freezing was 1 ℃ and the other steps were the same as in example 2.
Comparative example-chinese patent application No. CN201611102847.6
The first experimental example: pore size testing
The pore size test results are shown in table 1:
TABLE 1
As can be seen from Table 1, the frozen bean curds obtained in examples 1 to 4 of the present invention have smaller and more average pore sizes than the comparative examples, with the pore size range of example 2 being the most preferable. Reference examples 1 to 5, in which the average of pore diameters is poor in comparative example 1, are different from example 2 in some steps, indicating that the ultrasonic pretreatment is effective in improving the average of pore diameters of frozen bean curd; the pore diameters of the comparative examples 2 to 5 are increased in different degrees, which shows that the water content and the freezing temperature adopted by the invention can effectively ensure that the pore diameter of the frozen bean curd is not too large.
Experiment example two: test for recovery
The larger the recovery value is, the more intact the frozen bean curd is to avoid loosening. The test results are shown in table 2:
TABLE 2
As can be seen from Table 2, the frozen bean curds prepared in examples 1-4 of the present invention all had significantly greater recovery values than the control example, of which example 2 had the best recovery. Reference examples 1 to 5, in which the recovery values of comparative example 1 are the same as those of examples 1 to 4, are different from example 2 in part of the steps, indicating that the ultrasonic pretreatment has substantially no influence on the recovery of the frozen bean curd; the recovery values of comparative examples 2 to 5 were reduced to different degrees, which shows that the water content and freezing temperature used in the present invention can effectively improve the recovery of frozen bean curd.
Experiment example three: chewiness test
The chewiness of the frozen bean curd can reflect the mouthfeel when the frozen bean curd is chewed, the higher the chewiness value is, the better the mouthfeel is, and the test results are shown in table 3:
TABLE 3
As can be seen from Table 3, the chewiness values of the frozen bean curd prepared in examples 1-4 of the present invention are significantly higher than those of the comparative examples, indicating that the frozen bean curd prepared in the present invention has good mouthfeel, and the recoverability of example 2 is the best. Reference device
Examples 1 to 5 are different from example 2 in part of the procedure, in which the chewiness value of comparative example 1 is equal to that of examples 1 to 4, indicating that the ultrasonic pretreatment has substantially no effect on the chewiness of the frozen bean curd; the chewiness values of comparative examples 2 to 5 were all decreased to various degrees, indicating that the water content and freezing temperature used in the present invention are effective in improving chewiness and mouthfeel of frozen bean curd.
Experimental example four: loss of amino acid test
The frozen bean curd obtained in examples 1 to 4, comparative examples 1 to 5, and comparative example were tested for the loss rate of aspartic acid and cystine (i.e., (original bean curd amino acid content-frozen bean curd amino acid content)/original bean curd amino acid content × 100%), and the test results are shown in table 4:
TABLE 4
As can be seen from Table 4, the frozen bean curd prepared in examples 1-4 of the present invention has significantly lower loss rates of aspartic acid and cystine than the comparative example, wherein the loss rate of example 2 is the lowest. The reference examples 1 to 5, which are different from example 2 in part of the steps, wherein the loss rates of aspartic acid and cystine of the comparative examples 2 to 5 are the same as those of the examples 1 to 4, show that the moisture content and freezing temperature used in the present invention have substantially no influence on the amino acids of the frozen bean curd; the loss rate of aspartic acid and cystine of comparative example 1 is greatly increased, which shows that the ultrasonic pretreatment is the key for effectively reducing the loss of amino acid.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (8)
1. A method for preparing frozen bean curd based on ultrasonic pretreatment is characterized by comprising the following steps: the method comprises the following steps:
(1) putting the bean curd into water with the weight 5 times that of the bean curd, putting the bean curd into an ultrasonic processor for ultrasonic treatment for 30 minutes, and washing the bean curd with distilled water for 10 seconds after taking out the bean curd to obtain pretreated bean curd;
(2) controlling the water content of the pretreated bean curd obtained in the step (1) to be 65-75%, and then cutting into bean curd cubes with the length, width and height of 2-4 cm;
(3) putting the bean curd blocks obtained in the step (2) into a tray, freezing the tray at-5-0 ℃ for 4 hours, then curing at-2 ℃ for 20 hours, and drying for 2 hours to obtain the frozen bean curd.
2. The method for preparing frozen bean curd based on ultrasonic pretreatment according to claim 1, wherein the method comprises the following steps: in the step (1), the bean curd is made of Anhui soybean.
3. The method for preparing frozen bean curd based on ultrasonic pretreatment according to claim 2, wherein the method comprises the following steps: in the step (1), the ultrasonic frequency of the ultrasonic processor is 33KHz, and the power is 150W.
4. The method for preparing frozen bean curd based on ultrasonic pretreatment according to claim 3, wherein the method comprises the following steps: in the step (2), the length, width and height of the bean curd square are 3 cm.
5. The method for preparing frozen bean curd based on ultrasonic pretreatment according to claim 4, wherein the method comprises the following steps: in the step (3), the distance between every two bean curd cubes in the tray is 3-5 cm.
6. The method for preparing frozen bean curd based on ultrasonic pretreatment according to claim 5, wherein the method comprises the following steps: in the step (3), the distance between every two bean curd cubes in the tray is 4 cm.
7. The method for preparing frozen bean curd based on ultrasonic pretreatment according to claim 6, wherein the method comprises the following steps: in the step (3), the freezing temperature is-4 ℃.
8. The method for preparing frozen bean curd based on ultrasonic pretreatment according to claim 7, wherein the method comprises the following steps: in the step (3), the drying temperature is 20 ℃.
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| JP2013100965A (en) * | 2011-11-09 | 2013-05-23 | Ke Corporation:Kk | Cooling and cryopreservation method and cooling and refrigerating device for food |
| CN104905382A (en) * | 2015-06-05 | 2015-09-16 | 华南理工大学 | Variable-frequency ultrasound-assisted dough freezing method and device |
| CN106720425A (en) * | 2016-12-05 | 2017-05-31 | 东北农业大学 | A kind of preparation method of novel freezing bean curd |
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