CN108617969B - 一种非高酸型软包装调味大豆制品防褐变方法 - Google Patents
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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Abstract
本发明公开了一种非高酸型软包装调味大豆制品的防褐变方法。涉及食品加工领域,大豆复水操作的后期,即在大豆浸泡3‑5小时后,沥水,然后将大豆浸入质量浓度为0.05‑0.3%的植酸溶液中继续进行复水操作,植酸浸泡液的液面要高于大豆表面,大豆沥干水分拌料拌料中添加如下护色剂:每千克复水大豆添加0.05g‑0.2克焦亚硫酸钠、0.5‑3.5克三聚磷酸钠、复合有机酸0‑3克(苹果酸与柠檬酸质量比为1:2)、氯化镁0‑1克,其他调味品正常应用,装入蒸煮袋进行真空封口,在105℃条件下灭菌5‑8min。本发明使产品在常温储藏条件下在保质期内保持天然大豆制品的色泽,不会发生肉眼可见的颜色改变。
Description
技术领域
本发明涉及一种大豆制品防褐变方法,特别是涉及一种非高酸型软包装调味大豆制品防褐变方法。
背景技术
大豆是具有丰富营养价值的植物性食品。大豆及其制品是我国居民重要的蛋白质来源之一。近年来随着健康意识的增强,西方发达国家人群的大豆制品消费也呈现快速的增长。大豆制品在生产加工及贮藏过程中容易发生褐变反应,严重影响产品的感官性状,因而目前市场上除豆腐、干豆腐这类保质期很短的大豆制品外,其他各类保质期较长的包装大豆制品均用酱油等深色调味品加重产品色泽,以掩盖货架期褐变现象。因此,大豆制品褐变控制是相关产品生产中亟需解决的关键问题。
豆制品在加工及贮藏过程中发生褐变的原因十分复杂,涉及美拉德反应、抗坏血酸褐变、酚类自动氧化等反应,而每种反应的影响因素均众多。其中美拉德反应是引起大豆制品褐变的主要因素。由于大豆富含蛋白质和还原糖,在加工中极易发生美拉德反应而引起产品褐变。由于蛋白质占大豆干物质的百分之四十左右,同时也是大豆的主要营养物质,而糖类虽在大豆中含量较低,但脱除糖类不仅工艺复杂,而且成本高昂,因此采用脱除一种反应物的方式目前在生产中尚不可行。此外,由于制品的pH值为弱酸性,如果通过加酸将其pH值降低到抑制褐变发生的值时,产品口感会发生改变,消费者无法接受。因此,采用大豆制品配方和加工工艺条件调整的方式更具有可行性和应用价值。
发明内容
本发明的目的在于提供一种非高酸型软包装调味大豆制品防褐变方法,本发明采用大豆制品配方优化与加工工艺调整的方法,防止淡色非高酸型大豆制品在常温储藏条件下的发生褐变反应而使产品颜色加深。具有不需更换生产设备、不会大幅度增加产品成本的特点,实现淡色非高酸型软包装大豆制品在6个月-8个月的保质期内不发生肉眼可见的颜色改变。
本发明的目的是通过以下技术方案实现的:
一种非高酸型软包装调味大豆制品防褐变方法,所述方法包括以下制备过程:
(1) 大豆复水操作的后期,即在大豆浸泡3-5小时后,沥水,然后将大豆浸入质量浓度为0.05-0.3%的植酸溶液中继续进行复水操作,植酸浸泡液的液面要高于大豆表面,保证大豆充分浸泡;复水结束后将大豆沥干水分,进行拌料操作;
(2)沥干水分的大豆在拌料中添加如下护色剂:每千克复水大豆添加0.05g-0.2克焦亚硫酸钠、0. 5-3.5克三聚磷酸钠、复合有机酸0-3克(苹果酸与柠檬酸质量比为1:2)、氯化镁0-1克,其他调味品正常应用;
(3)拌好调味料和护色剂的大豆装入蒸煮袋进行真空封口,在105℃条件下灭菌5-8min。
所述的一种非高酸型软包装调味大豆制品防褐变方法,所述大豆复水操作的后期,即在大豆浸泡5-7小时后,沥水;沥干水分的大豆在拌料中添加如下护色剂:每千克复水大豆添加0.05g-0.2克焦亚硫酸钠、0. 5-3.5克三聚磷酸钠、复合有机酸0-3克(苹果酸与柠檬酸质量比为1:2)、氯化镁0-1克,其他调味品正常应用。
所述的一种非高酸型软包装调味大豆制品防褐变方法,所述拌好调味料和护色剂的大豆装入蒸煮袋进行真空封口,在105℃条件下灭菌5-8min。
所述的一种非高酸型软包装调味大豆制品防褐变方法,所述的大豆为整粒大豆、脱皮大豆或破瓣大豆的一种或组合。
本发明的优点与效果是:
本发明采用大豆制品配方优化与加工工艺调整的方法,防止淡色非高酸型大豆制品在常温储藏条件下的发生褐变反应而使产品颜色加深。具有不需更换生产设备、不会大幅度增加产品成本的特点,实现淡色非高酸型软包装大豆制品在6个月-8个月的保质期内不发生肉眼可见的颜色改变,对产品的滋味、气味、口感没有影响,生产成本低廉,可使产品在常温储藏条件下在保质期内保持天然大豆制品的色泽。
具体实施方式
下面结合实施例对本发明进行详细说明。
实施例1
大豆除杂后加水浸泡3-5小时后,沥水,再将大豆浸入质量浓度为0.05-0.3%的植酸溶液中继续进行复水1-2小时。复水结束后将大豆沥干水分,与调味料、配菜和护色剂进行拌料。护色剂品种及添加量为:每千克复水大豆添加0.05g-0.2克焦亚硫酸钠、0. 5-3.5克三聚磷酸钠、复合有机酸0-3克(苹果酸与柠檬酸质量比为1:2)、氯化镁0-1克,其他调味品正常应用。拌好调味料和护色剂的大豆装入蒸煮袋进行真空封口,在105℃条件下灭菌5-8min。
实施例2
大豆除杂后加水浸泡5-7小时后沥干水分,与调味料、配菜和护色剂进行拌料。护色剂品种及添加量为:每千克复水大豆添加0.05g-0.2克焦亚硫酸钠、0. 5-3.5克三聚磷酸钠、复合有机酸0-3克(苹果酸与柠檬酸质量比为1:2),其他调味品正常应用。拌好调味料和护色剂的大豆装入蒸煮袋进行真空封口,在105℃条件下灭菌5-8min。
实施例3
大豆除杂后加水浸泡5-7小时后沥干水分,与调味料、配菜和护色剂进行拌料。护色剂品种及添加量为:每千克复水大豆添加0.05g-0.2克焦亚硫酸钠、0. 5-3.5克三聚磷酸钠、复合有机酸0-3克(苹果酸与柠檬酸质量比为1:2)、氯化镁1克,其他调味品正常应用。拌好调味料和护色剂的大豆装入蒸煮袋进行真空封口,在105℃条件下灭菌5min。
以上所述实施例描述了本发明的基本原理和主要特征,但相关领域的技术人员应该了解,本发明的保护范围不受上述实施例的限制。以上实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都在要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种非高酸型软包装调味大豆制品防褐变方法,其特征在于,所述方法包括以下制备过程:
(1) 大豆复水操作的后期,即在大豆浸泡3-5小时后,沥水,然后将大豆浸入质量浓度为0.05-0.3%的植酸溶液中继续进行复水操作,植酸浸泡液的液面要高于大豆表面,保证大豆充分浸泡;复水大豆浸泡5-7小时后将大豆沥干水分,进行拌料操作;
(2)沥干水分的大豆在拌料中添加如下护色剂:每千克复水大豆添加0.05g-0.2克焦亚硫酸钠、0. 5-3.5克三聚磷酸钠、复合有机酸0-3克,所述的复合有机酸为苹果酸与柠檬酸,苹果酸与柠檬酸质量比为1:2、氯化镁0-1克,其他调味品正常应用;
(3)拌好调味料和护色剂的大豆装入蒸煮袋进行真空封口,在105℃条件下灭菌5-8min;
实现淡色非高酸型软包装大豆制品在6个月-8个月的保质期内不发生肉眼可见的颜色改变。
2.根据权利要求1所述的一种非高酸型软包装调味大豆制品防褐变方法,其特征在于,所述的大豆为整粒大豆、脱皮大豆或破瓣大豆的一种或组合。
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CN1729845A (zh) * | 2005-08-22 | 2006-02-08 | 刘�东 | 一种葱拌制豆腐干的食品制造方法 |
CN101874622A (zh) * | 2009-11-04 | 2010-11-03 | 中国肉类食品综合研究中心 | 一种养颜补钙软罐头 |
CN103222596A (zh) * | 2013-04-25 | 2013-07-31 | 西华大学 | 一种即食绵软黄豆加工工艺 |
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