CN108041178B - Preparation method of black bean/leaf pectin type sour pulp bean curd based on high-pressure homogenization treatment - Google Patents
Preparation method of black bean/leaf pectin type sour pulp bean curd based on high-pressure homogenization treatment Download PDFInfo
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a preparation method of black bean/leaf pectin type sour pulp bean curd based on high-pressure homogenization treatment, which comprises the following steps: soaking black beans with black skin and yellow kernel in water, taking out the soaked black beans, and filtering, boiling and sterilizing the obtained black bean soaking water for later use; soaking northeast soybean in water, taking out the soaked northeast soybean, adding the treated black soybean together with black soybean of black skin yellow kernel, soaking in soybean water, grinding into thick liquid, adding premna microphylla leaf pectin solution and natural preservative, treating in a common homogenizer and an ultrahigh pressure homogenizer, immediately adding water, cooling to 63-67 ℃ to obtain cooked soybean milk, coagulating with lactic acid, and swelling to obtain jellied bean curd; turning up the beancurd jelly for 3-4 times along the direction of the cross by using a curtain, secondarily solidifying the beancurd jelly, gathering the beancurd jelly into blocks, completely putting the beancurd jelly after water breaking into a basin, putting the beancurd jelly into a cloth packaging frame, and turning over the plate for self-pressing after blank packaging is finished by adopting a self-pressing mode to obtain the black bean/leaf pectin type acid pulp beancurd based on high-pressure homogenization treatment.
Description
Technical Field
The invention belongs to the technical field of bean product materials, and particularly relates to a preparation method of black bean/leaf pectin type sour milk bean curd based on high-pressure homogenization treatment.
Background
Bean curd, also called Fuli, was originally invented and created by China, and has already occupied a very important position in daily diet of people at present, and the performance of bean curd has a great relationship with raw materials, preparation process and storage. The traditional bean curd processing mainly comprises the procedures of raw material pretreatment, soaking, pulping or grinding, pulp boiling, filtering, coagulation, compression, dehydration and forming and the like, and the bean curd processing and the quality are influenced by the soybean variety, the raw material storage condition, the soaking condition, the pulp boiling condition, the coagulant type, the use condition and the like.
The soybean is the main raw material of the traditional bean curd, the soybean protein has ideal amino acid composition required by human body, and the soybean contains functional active substances such as isoflavone, daidzein and the like, which can reduce blood fat and promote human health, and the soybean of different varieties and the matched processing technology can endow the bean curd with different flavors and tastes. The black bean curd and the black bean curd disclosed in the Chinese patent CN 1124080C are prepared by pulping black bean, black sesame, black rice, walnut kernel and peanut, boiling, cooling to 70-75 ℃, adding protein coagulant while stirring uniformly, standing, filling into a forming box, and pressing and dehydrating to obtain the black bean curd. The soybean milk prepared by the method takes the black beans as the main raw material, and has the advantages of easy forming, tender mouthfeel and good color and luster in addition to other materials. A soybean bean curd disclosed in Chinese patent CN103843911B is prepared by cleaning fresh soybean with full grains and bright yellow color for three times, soaking in water at a ratio of 1:3 until the soybean curd is one third hard core, grinding to obtain pulp with sugar content of 7.2-7.8%, filtering with separator, vibrating screen and 180 mesh filter screen, heating at 45-101 deg.C, peeling during heating, crushing the pulp into pulp residue, packaging, steaming, sterilizing, packaging, quick freezing, and discharging. The bean curd prepared by the method does not contain any additive, retains abundant proteins and minerals in soybean, but has short shelf life, is easy to deteriorate, and increases difficulty in transportation and storage. Chinese patent CN 106172869A discloses a processing method of black bean lactone bean curd, which comprises the steps of selecting fresh soybeans and black beans with full and tidy fruit grains as raw materials, soaking the fresh soybeans and the black beans in water with the volume of 4-5 times of the raw materials for 6-14h, taking out, carrying out electric grinding according to the ratio of the total weight of the dried beans to the water of 1:6-7, filtering by a 100-mesh sieve to separate dregs and liquid, heating the raw soybean milk at 90-100 ℃ for 10min, cooling to 60 ℃, then curdling with gluconic acid lactone, uniformly stirring, and boxing to obtain the black bean lactone bean curd. As known from the prior art, different bean raw materials need matched preparation processes, otherwise, satisfactory mouthfeel and flavor are difficult to obtain.
Disclosure of Invention
The invention provides a preparation method of black bean/leaf pectin type sour milk bean curd based on high-pressure homogenization treatment, which comprises the steps of respectively soaking black skin, yellow kernel, black bean and northeast soybean serving as main raw materials, mixing, adding black bean, soaking in soybean water, grinding into thick liquid, adding premna microphylla leaf pectin solution and a natural preservative, treating by a common homogenizer and a high-pressure homogenizer, cooling to obtain cooked soybean milk, mixing lactic acid curdling for one time, slightly scattering, carrying out secondary curing, completely putting the bean curd jelly subjected to water breaking into a basin, putting into a cloth packaging frame, and treating by a self-pressure mode to obtain a product. The black bean/leaf pectin type sour pulp bean curd prepared by the method disclosed by the invention is fine in particle size, fine and smooth in taste, has a colloidal taste, is fresh and fragrant, soft in flavor, good in color controllability and changeable in style, also has good corrosion resistance, and reduces the difficulty in transportation and storage of the bean curd.
In order to solve the technical problems, the technical scheme of the invention is as follows:
a preparation method of black bean/leaf pectin type sour pulp bean curd based on high-pressure homogenization treatment is characterized by comprising the following steps: the method comprises the following steps:
(1) removing impurities and broken and deteriorated bean grains from black beans with black skin and yellow kernel, adding 3-5 times of water for soaking for 12-24h, taking out the soaked black beans, and filtering, boiling and sterilizing the obtained black bean soaking water for later use;
(2) removing impurities and broken and deteriorated soybean particles from northeast soybean, adding 3-5 times of water, soaking for 12-24h, and taking out the soaked northeast soybean for later use;
(3) adding the black beans of the black skin yellow kernels treated in the step (1) and the northeast soybeans treated in the step (2) into the black beans soaked in the bean soaking water treated in the step (1), and grinding the mixture in an electric pulping machine to obtain raw soybean milk;
(4) adding a premna microphylla leaf pectin solution and a natural preservative into the raw soybean milk obtained in the step (3), pretreating in a common homogenizer, treating in an ultrahigh pressure homogenizer, immediately adding water, cooling to 63-67 ℃ to obtain cooked soybean milk, coagulating the soybean milk by using lactic acid with the pH value of 3-4, uniformly mixing, and expanding the soybean milk for 10-15min to obtain a uncongealed tofu block;
(5) turning up the beancurd jelly blocks prepared in the step (4) for 3-4 times along the direction of the cross by using a curtain, uniformly scattering the beancurd jelly blocks, secondarily solidifying the beancurd jelly blocks, and aggregating the beancurd jelly blocks together into blocks to obtain the beancurd jelly after water is broken;
(6) completely putting the jellied bean curd after water breaking into a basin, putting into a cloth wrapping frame, wrapping by adopting a self-pressing mode, wherein the number of layers of wrapped blanks is 10-12, and turning over a plate to perform self-pressing for 35-45min after the wrapping is finished, so as to obtain the black bean/leaf pectin type acid pulp tofu based on high-pressure homogenization treatment.
Preferably, in the step (3), the mass ratio of the black beans with the black skin yellow kernels to the northeast soybeans is 2: 1.
Preferably, in the step (3), the ratio of the total mass of the black soya beans with the black skin yellow kernels and the northeast soya beans to the material used for the processed black soya bean soaking water is 1g (3-6) mL.
Preferably, in the step (3), the Baume degree of the raw soybean milk is 10 to 11 degrees.
Preferably, in the step (4), the material ratio of the raw soybean milk to the premna microphylla leaf pectin and the natural preservative is (10-20) mL, (2-5) g, (0.5-1) g.
Preferably, in the step (4), the pressure of the common homogenizer is 15-25MPa, the pretreatment time is 30-60s, the pressure of the ultrahigh pressure homogenizer is 60-80M Pa, and the treatment time is 30-120 s.
Preferably, in the step (4), the temperature reduction time is 10-15s, and the Baume degree of the cooked soybean milk is 5.5-6.5.
Preferably, in the step (4), the mass of the lactic acid is 15-20% of the mass of the cooked soybean milk.
Preferably, in the step (4), the natural preservative is chitosan.
Preferably, in the step (6), the pressure of the autogenous pressure is 10-50 MPa.
Compared with the prior art, the invention has the following beneficial effects:
(1) the black bean/leaf pectin type sour milk bean curd based on high-pressure homogenization treatment mainly comprises black skin yellow kernel black bean and northeast soybean, wherein the black bean contains rich protein, fat, vitamins, calcium, iron, phosphorus and other trace elements, the black bean is richer in nutrient components than the soybean, but the black bean is thick in skin, rich in bitter taste and strong in bitter taste, and the bean curd prepared from the pure black bean is difficult to be popular with people, so that the black skin yellow kernel black bean and the northeast soybean are combined, the advantages of the black skin yellow kernel black bean and the northeast soybean are integrated, the premna microphylla leaf pectin extract is added, the pectin can form a condensate to promote the adhesion of bean dregs, improve the elasticity and the chewiness of the bean curd, further improve the texture taste and the flavor of the bean curd, enable the prepared bean curd to have the advantages of cool, fever, soft and crisp texture, tender and smooth taste, enrich the taste of the bean curd, and meet the double-layer requirements of people on health preservation and taste, the market competitiveness is good.
(2) The black bean/leaf pectin type sour milk bean curd based on high-pressure homogenization treatment also contains a natural preservative chitosan, the chitosan is chitin macromolecules, a three-dimensional network structure can be formed in the bean curd, the antibacterial property of the chitosan can prolong the shelf life of the bean curd, and the chitosan is a natural substance, so that the safety performance of the bean curd cannot be influenced, and the nutritional ingredients and the health care function of the bean curd can be increased.
(3) The black bean/leaf pectin type sour milk bean curd based on high-pressure homogenization treatment adopts normal-pressure and high-pressure homogenization processes in the preparation process, so that the raw materials are dispersed more uniformly, the particle size of each raw material is reduced, the fineness of the texture of the bean curd is facilitated, the bean curd is facilitated to form a honeycomb three-degree mesh structure, the hardness, the elasticity and the chewiness of the bean curd are better, and the taste and the flavor are unique.
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:
(1) removing impurities and broken and deteriorated bean grains from black beans with black skin and yellow kernel, adding 3 times of water for soaking for 12h, taking out the soaked black beans, and filtering, boiling and sterilizing the obtained black bean soaking water for later use.
(2) Removing impurities and broken and deteriorated soybean particles from northeast soybean, adding 3 times of volume of water, soaking for 12h, and taking out the soaked northeast soybean for later use.
(3) Adding the black soya bean of the black skin soya bean kernels treated in the step (1) and the northeast soya bean treated in the step (2) into the black soya bean soaking water treated in the step (1) in a mass ratio of 2:1, wherein the material ratio of the total mass of the black soya bean of the black skin soya bean kernels and the northeast soya bean to the black soya bean soaking water treated in the step (1) is 1g:3mL, and grinding the mixture in an electric grinder to obtain raw soya-bean milk, wherein the baume degree of the raw soya-bean milk is 10 degrees.
(4) Adding 15mg/mL premna microphylla leaf pectin solution and chitosan into raw soybean milk according to the material ratio of 10mL:2g:0.5g, pretreating in a 15MPa common homogenizer for 30s, treating in a 60MPa ultrahigh pressure homogenizer for 30s, immediately adding water, cooling to 63 ℃ within 10-s to obtain cooked soybean milk, wherein the Baume degree of the cooked soybean milk is 5.5, adopting lactic acid with the pH value of 3 for curdling, the using amount of the lactic acid is 15% of the cooked soybean milk amount, uniformly mixing, and expanding for 10min to obtain the uncongealed beancurd block.
(5) Slightly turning up the beancurd jelly blocks by 3 times along the direction of the cross to uniformly break up the beancurd jelly blocks, and secondarily solidifying and aggregating the beancurd jelly blocks together into blocks to obtain the beancurd jelly after water is broken.
(6) And (3) completely putting the jellied bean curd after water breaking into a basin, putting the jellied bean curd into a cloth wrapping frame, wrapping 10 layers of blanks in a self-pressing mode, turning a plate, and self-pressing for 35min under the pressure of 10Mpa after the blanks are wrapped to obtain the black bean/leaf pectin type acid pulp tofu based on high-pressure homogenization treatment.
Example 2:
(1) removing impurities and broken and deteriorated bean grains from black beans with black skin and yellow kernel, adding 5 times volume of water, soaking for 24h, taking out the soaked black beans, and filtering, boiling and sterilizing the obtained black bean soaking water for later use.
(2) Removing impurities and broken and deteriorated soybean particles from northeast soybean, adding 5 times volume of water, soaking for 24h, and taking out the soaked northeast soybean for later use.
(3) And (3) adding the black beans with the black skin and yellow kernels processed in the step (1) and the northeast soybeans processed in the step (2) in a mass ratio of 2:1 into the black bean soaking water processed in the step (1), wherein the material ratio of the total mass of the black beans with the black skin and yellow kernels to the northeast soybeans to the black bean soaking water processed in the step (1) is 1g:6mL, and grinding the mixture into pulp in an electric pulping machine to obtain raw soybean milk, wherein the baume degree of the raw soybean milk is 11 degrees.
(4) Adding 20mg/mL premna microphylla leaf pectin solution and chitosan into raw soybean milk according to the material ratio of 20mL:5g:1g of premna microphylla leaf pectin and natural preservative, pretreating in a 25MPa common homogenizer for 60s, treating in an 80MPa ultrahigh pressure homogenizer for 120s, immediately adding water, cooling to 67 ℃ within 15s to obtain cooked soybean milk, wherein the Baume degree of the cooked soybean milk is 6.5, adopting lactic acid with the pH value of 4 to curdle, the using amount of the lactic acid is 20% of the liquid amount of the cooked soybean milk, uniformly mixing, and expanding the soybean milk for 15min to obtain the uncongealed tofu.
(5) Slightly turning up the beancurd jelly blocks for 4 times along the direction of the cross by using a curtain, uniformly scattering the beancurd jelly blocks, secondarily solidifying the beancurd jelly blocks, and gathering the beancurd jelly blocks into blocks to obtain the beancurd jelly after water is broken.
(6) And (3) completely putting the jellied bean curd after water breaking into a basin, putting the jellied bean curd into a cloth wrapping frame, wrapping the jellied bean curd into 12 layers in a self-pressing mode, turning a plate to self-press for 45min under the pressure of 50Mpa after the wrapping is finished, and obtaining the black bean/leaf pectin type acid pulp tofu based on high-pressure homogenization treatment.
Example 3:
(1) removing impurities and broken and deteriorated bean grains from black beans with black skin and yellow kernel, adding 4 times of water for soaking for 18h, taking out the soaked black beans, and filtering, boiling and sterilizing the obtained black bean soaking water for later use.
(2) Removing impurities and broken and deteriorated soybean particles from northeast soybean, adding 4 times of water, soaking for 18h, and taking out the soaked northeast soybean for later use.
(3) And (3) adding the black beans with the black skin and yellow kernels processed in the step (1) and the northeast soybeans processed in the step (2) in a mass ratio of 2:1 into the black bean soaking water processed in the step (1), wherein the material ratio of the total mass of the black beans with the black skin and yellow kernels to the northeast soybeans to the black bean soaking water processed in the step (1) is 1g:4mL, and grinding the mixture into pulp in an electric pulping machine to obtain raw soybean milk, wherein the baume degree of the raw soybean milk is 10.5 degrees.
(4) Adding 17mg/mL premna microphylla leaf pectin solution and chitosan into raw soybean milk according to the material ratio of 15mL:3g:0.7g of raw soybean milk to premna microphylla leaf pectin and natural preservative, pretreating in a 18MPa common homogenizer for 40s, treating in a 70MPa ultrahigh pressure homogenizer for 60s, immediately adding water, cooling to 65 ℃ within 13s to obtain cooked soybean milk, wherein the Baume degree of the cooked soybean milk is 6, adopting lactic acid with the pH value of 3.5 to curdle, the using amount of the lactic acid is 16% of the liquid amount of the cooked soybean milk, uniformly mixing, and expanding for 13min to obtain the uncongealed tofu.
(5) Slightly turning up the beancurd jelly blocks by 3 times along the direction of the cross to uniformly break up the beancurd jelly blocks, and secondarily solidifying and aggregating the beancurd jelly blocks together into blocks to obtain the beancurd jelly after water is broken.
(6) And (3) completely putting the jellied bean curd after water breaking into a basin, putting the jellied bean curd into a cloth wrapping frame, wrapping the jellied bean curd into 11 layers in a self-pressing mode, turning a plate, and self-pressing for 40 min under the pressure of 30Mpa after the wrapping is finished, so as to obtain the black bean/leaf pectin type sour pulp tofu based on high-pressure homogenization treatment.
Example 4:
(1) removing impurities and broken and deteriorated bean grains from black beans with black skin and yellow kernel, adding 3 times of water for soaking for 20h, taking out the soaked black beans, and filtering, boiling and sterilizing the obtained black bean soaking water for later use.
(2) Removing impurities and broken and deteriorated soybean particles from northeast soybean, adding 5 times volume of water, soaking for 16h, and taking out the soaked northeast soybean for later use.
(3) And (3) adding the black beans with the black skin and yellow kernels processed in the step (1) and the northeast soybeans processed in the step (2) in a mass ratio of 2:1 into the black bean soaking water processed in the step (1), wherein the material ratio of the total mass of the black beans with the black skin and yellow kernels to the northeast soybeans to the black bean soaking water processed in the step (1) is 1g:4mL, and grinding the mixture into pulp in an electric pulping machine to obtain raw soybean milk, wherein the baume degree of the raw soybean milk is 10.5 degrees.
(4) Adding 20mg/mL premna microphylla leaf pectin solution and chitosan into raw soybean milk according to the material ratio of 10mL:5g:0.5g of raw soybean milk to premna microphylla leaf pectin and natural preservative, pretreating in a 15MPa common homogenizer for 60s, treating in a 60MPa ultrahigh pressure homogenizer for 120s, immediately adding water, cooling to 67 ℃ within 10s to obtain cooked soybean milk, wherein the Baume degree of the cooked soybean milk is 5.5, adopting lactic acid with the pH value of 4 to curdle, the using amount of the lactic acid is 15% of the liquid amount of the cooked soybean milk, uniformly mixing, and expanding for 15min to obtain the uncongealed tofu.
(5) Slightly turning up the beancurd jelly blocks by 3 times along the direction of the cross to uniformly break up the beancurd jelly blocks, and secondarily solidifying and aggregating the beancurd jelly blocks together into blocks to obtain the beancurd jelly after water is broken.
(6) And (3) completely putting the jellied bean curd after water breaking into a basin, putting the jellied bean curd into a cloth wrapping frame, wrapping the jellied bean curd into 12 layers in a self-pressing mode, turning a plate to self-press for 45min under the pressure of 10Mpa after the wrapping is finished, and obtaining the black bean/leaf pectin type acid pulp tofu based on high-pressure homogenization treatment.
Example 5:
(1) removing impurities and broken and deteriorated bean grains from black beans with black skin and yellow kernel, adding 5 times volume of water, soaking for 12h, taking out the soaked black beans, and filtering, boiling and sterilizing the obtained black bean soaking water for later use.
(2) Removing impurities and broken and deteriorated soybean particles from northeast soybean, adding 5 times volume of water, soaking for 12h, and taking out the soaked northeast soybean for later use.
(3) Adding the black soya bean of the black skin soya bean kernels treated in the step (1) and the northeast soya bean treated in the step (2) into the black soya bean soaking water treated in the step (1) in a mass ratio of 2:1, wherein the material ratio of the total mass of the black soya bean of the black skin soya bean kernels and the northeast soya bean to the black soya bean soaking water treated in the step (1) is 1g:6mL, and grinding the mixture in an electric grinder to obtain raw soya-bean milk, wherein the baume degree of the raw soya-bean milk is 10 degrees.
(4) Adding 15mg/mL premna microphylla leaf pectin solution and chitosan into raw soybean milk according to the material ratio of 20mL:2g:1g of raw soybean milk to premna microphylla leaf pectin and natural preservative, pretreating in a 25MPa common homogenizer for 30s, treating in an 80MPa ultrahigh pressure homogenizer for 30s, immediately adding water, cooling to 63 ℃ within 15s to obtain cooked soybean milk, wherein the Baume degree of the cooked soybean milk is 6.5, adopting lactic acid with the pH value of 3 to curdle, the using amount of the lactic acid is 20% of the liquid amount of the cooked soybean milk, uniformly mixing, and expanding the soybean milk for 10min to obtain the uncongealed tofu.
(5) Slightly turning up the beancurd jelly blocks for 4 times along the direction of the cross by using a curtain, uniformly scattering the beancurd jelly blocks, secondarily solidifying the beancurd jelly blocks, and gathering the beancurd jelly blocks into blocks to obtain the beancurd jelly after water is broken.
(6) Completely putting the jellied bean curd after water breaking into a basin, putting into a cloth wrapping frame, wrapping by adopting a self-pressing mode, wherein the number of layers of a wrapped blank is 10-12, and turning over a plate to self-press for 35min under the pressure of 50Mpa after the wrapping is finished, so as to obtain the black bean/leaf pectin type acid pulp tofu based on high-pressure homogenization treatment.
Example 6:
(1) removing impurities and broken and deteriorated bean grains from black beans with black skin and yellow kernel, adding 4.5 times of water for soaking for 20h, taking out the soaked black beans, and filtering, boiling and sterilizing the obtained black bean soaking water for later use.
(2) Removing impurities and broken and deteriorated soybean particles from northeast soybean, adding 3.5 times volume of water, soaking for 24h, and taking out the soaked northeast soybean for later use.
(3) And (3) adding the black beans with the black skin and yellow kernels processed in the step (1) and the northeast soybeans processed in the step (2) in a mass ratio of 2:1 into the black bean soaking water processed in the step (1), wherein the material ratio of the total mass of the black beans with the black skin and yellow kernels to the northeast soybeans to the black bean soaking water processed in the step (1) is 1g:5mL, and grinding the mixture into pulp in an electric pulping machine to obtain raw soybean milk, wherein the baume degree of the raw soybean milk is 11 degrees.
(4) Adding 18mg/mL premna microphylla pectin solution and chitosan into raw soybean milk according to the material ratio of 17mL:2.5g:0.8g, pretreating in a common homogenizer of 23MPa for 45s, treating in an ultrahigh pressure homogenizer of 65MPa for 90s, immediately adding water, cooling to 65 ℃ within 14s to obtain cooked soybean milk, wherein the Baume degree of the cooked soybean milk is 6, adopting lactic acid with the pH value of 3 to make the lactic acid point slurry, the using amount of the lactic acid is 17% of the liquid amount of the cooked soybean milk, uniformly mixing, and expanding the slurry for 13min to obtain the uncongealed beancurd block.
(5) Slightly turning up the beancurd jelly blocks by 3 times along the direction of the cross to uniformly break up the beancurd jelly blocks, and secondarily solidifying and aggregating the beancurd jelly blocks together into blocks to obtain the beancurd jelly after water is broken.
(6) And (3) completely putting the jellied bean curd after water breaking into a basin, putting the jellied bean curd into a cloth wrapping frame, wrapping 10 layers of blanks in a self-pressing mode, turning a plate, and self-pressing for 40 min under the pressure of 25Mpa after the blanks are wrapped to obtain the black bean/leaf pectin type acid pulp tofu based on high-pressure homogenization treatment.
The results of examining the water retention rates of the black bean/leaf pectin type physalis alkekengi bean curd based on high pressure homogenization and the prior art soybean curd prepared in examples 1 to 6 are as follows:
as can be seen from the above table, the black bean/leaf pectin type sour milk tofu prepared by the invention based on high-pressure homogenization treatment has the advantages of complete block shape, moderate softness, high elasticity, good chewiness, fine texture, uniform structure, flat and smooth cut surface,
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 (9)
1. A preparation method of black bean/leaf pectin type sour pulp bean curd based on high-pressure homogenization treatment is characterized by comprising the following steps: the method comprises the following steps:
(1) removing impurities and broken and deteriorated bean grains in black beans with black skins and yellow kernels, adding 3-5 times of water for soaking for 12-24h, taking out the soaked black beans, and filtering, boiling and sterilizing the obtained black bean soaking water for later use;
(2) removing impurities and broken and deteriorated bean particles in the northeast soybean, adding into 3-5 times of water, soaking for 12-24h, and taking out the soaked northeast soybean for later use;
(3) adding the black beans of the black skin yellow kernels treated in the step (1) and the northeast soybeans treated in the step (2) into the black beans soaked in the bean soaking water treated in the step (1), and grinding the mixture in an electric pulping machine to obtain raw soybean milk;
(4) adding a premna microphylla leaf pectin solution and a natural preservative into the raw soybean milk obtained in the step (3), pretreating in a common homogenizer, treating in an ultrahigh pressure homogenizer, immediately adding water, cooling to 63-67 ℃ to obtain cooked soybean milk, coagulating the soybean milk by using lactic acid with the pH value of 3-4, uniformly mixing, and expanding the soybean milk for 10-15min to obtain a uncongealed tofu block, wherein the natural preservative is chitosan;
(5) turning up the beancurd jelly blocks prepared in the step (4) for 3-4 times along the direction of the cross by using a curtain, uniformly scattering the beancurd jelly blocks, secondarily solidifying the beancurd jelly blocks, and aggregating the beancurd jelly blocks together into blocks to obtain the beancurd jelly after water is broken;
(6) completely putting the jellied bean curd after water breaking into a basin, putting into a cloth wrapping frame, wrapping by adopting a self-pressing mode, wherein the number of layers of wrapped blanks is 10-12, and turning over a plate to perform self-pressing for 35-45min after the wrapping is finished, so as to obtain the black bean/leaf pectin type acid pulp tofu based on high-pressure homogenization treatment.
2. The method for preparing black bean/leaf pectin type winter cherry tofu based on high pressure homogenization treatment according to claim 1, wherein the method comprises the following steps: in the step (3), the mass ratio of the black beans with the black skin yellow kernels to the northeast soybeans is 2: 1.
3. The method for preparing black bean/leaf pectin type winter cherry tofu based on high pressure homogenization treatment according to claim 1, wherein the method comprises the following steps: in the step (3), the total mass of the black soya beans with the black skin yellow kernels and the northeast soya beans and the material ratio of the processed black soya bean soaking water are 1g (3-6) mL.
4. The method for preparing black bean/leaf pectin type winter cherry tofu based on high pressure homogenization treatment according to claim 1, wherein the method comprises the following steps: in the step (3), the Baume degree of the raw soybean milk is 10-11 degrees.
5. The method for preparing black bean/leaf pectin type winter cherry tofu based on high pressure homogenization treatment according to claim 1, wherein the method comprises the following steps: in the step (4), the material ratio of the raw soybean milk to the premna microphylla leaf pectin and the natural preservative is (10-20) mL, (2-5) g, (0.5-1) g.
6. The method for preparing black bean/leaf pectin type winter cherry tofu based on high pressure homogenization treatment according to claim 1, wherein the method comprises the following steps: in the step (4), the pressure of a common homogenizer is 15-25MPa, the pretreatment time is 30-60s, the pressure of an ultrahigh pressure homogenizer is 60-80MPa, and the treatment time is 30-120 s.
7. The method for preparing black bean/leaf pectin type winter cherry tofu based on high pressure homogenization treatment according to claim 1, wherein the method comprises the following steps: in the step (4), the cooling time is 10-15s, and the Baume degree of the cooked soybean milk is 5.5-6.5.
8. The method for preparing black bean/leaf pectin type winter cherry tofu based on high pressure homogenization treatment according to claim 1, wherein the method comprises the following steps: in the step (4), the mass of the lactic acid is 15-20% of the mass of the cooked soybean milk.
9. The method for preparing black bean/leaf pectin type winter cherry tofu based on high pressure homogenization treatment according to claim 1, wherein the method comprises the following steps: in the step (6), the pressure of the self-pressure is 10-50 MPa.
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