CN109169948A - A method of bean curd stick is prepared using soybean aqueous enzymatic method emulsion and residue - Google Patents
A method of bean curd stick is prepared using soybean aqueous enzymatic method emulsion and residue Download PDFInfo
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- CN109169948A CN109169948A CN201811036895.9A CN201811036895A CN109169948A CN 109169948 A CN109169948 A CN 109169948A CN 201811036895 A CN201811036895 A CN 201811036895A CN 109169948 A CN109169948 A CN 109169948A
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- bean curd
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- curd stick
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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
Abstract
The present invention provides a kind of method for preparing bean curd stick using soybean aqueous enzymatic method emulsion and residue, is related to food processing technology field.The method for preparing bean curd stick specifically includes that crushing, extruding, enzymatic hydrolysis, deodorant, centrifugation, spray drying, allotment, homogeneous, heating, drying.The present invention overcomes the deficiencies in the prior art, effectively raise the nutrition content of traditional bean curd stick product, and improve the composition of nutrition, reduce the waste of bean dregs in production process, the mouthfeel of bean curd stick is promoted simultaneously, reduces beany flavor, and gained bean curd stick is made to have many advantages, such as nutrition, deliciousness.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of to be prepared using soybean aqueous enzymatic method emulsion and residue
The method of bean curd stick.
Background technique
Aqueous enzymatic method is using the water phase for containing biological enzyme as Extraction medium, and the one kind extracted to grease in oil plant is new
Emerging mode.Aqueous enzymatic method has obtained extensive concern as a kind of environmentally protective grease extracting mode.In aqueous enzymatic extraction grease
In the process, four free oil, emulsion, hydrolyzate and residue parts can be generated.Wherein contain in emulsion, hydrolyzate and residue
There are fat, protein, carbohydrate and dietary fiber abundant, but it is studied at this stage less, commercialization degree is relatively low.
Bean curd stick is famous one of the national characters food in China, is had very high nutritive value.Contain albumen in general bean curd stick
Matter about 50%, fat about 28%, wherein also containing a large amount of unsaturated fatty acids, cholesterol-free based on linoleic acid, often feeding is used
Cardiovascular function can be improved, human amino acid is supplemented.Due to western countries' " meat type " diet structure to people health care belt
Carry out negative interaction, so, soy protein products are not only also welcomed by consumers in east but also in west in recent years.
The preparation of traditional bean curd stick usually using soy meal as primary raw material, cooperate clear water and flavoring agent to be beaten, boiling, after again
It carries out sunning and prepares bean curd stick.But digestion process is easy to be lost soybean nutritional composition, influences the nutritive value of bean curd stick, and in boiling
Preceding slurry process of getting rid of has filtered off a large amount of bean dregs.
Summary of the invention
In view of the shortcomings of the prior art, the present invention provides a kind of side for preparing bean curd stick using soybean aqueous enzymatic method emulsion and residue
Method, effectively raises the nutrition content of traditional bean curd stick product, and improves the composition of nutrition, reduces in production process
The waste of bean dregs, while the mouthfeel of bean curd stick is promoted, beany flavor is reduced, gained bean curd stick is made to have many advantages, such as nutrition, deliciousness.
In order to achieve the above object, technical solution of the present invention is achieved by the following technical programs:
A method of bean curd stick is prepared using soybean aqueous enzymatic method emulsion and residue, which comprises the following steps:
(1) pulverization process will be carried out after washing soybean in pulverizer, obtains milling soya seeds and carry out expelling-expansion pretreatment, obtains
Extruding product is spare；
(2) above-mentioned extruding product is mixed evenly with deionized water, adjusts PH to 9, alkaline egg is added into solution
White enzyme, water-bath heat preservation enzymatic hydrolysis 3h, it is spare to obtain enzymolysis liquid；
(3) by above-mentioned enzymolysis liquid in being passed through supercritical carbon dioxide in autoclave, heat preservation is fast after standing a period of time
Prompt drop pressure, stand 30-40min after in carrying out high speed centrifugation in centrifuge, obtain free oil, emulsion, hydrolyzate and residue；
(4) above-mentioned hydrolyzate is subjected to spray drying treatment, obtains aqueous enzymatic method soyabean protein powder, it is spare；
(5) residue is mixed with water and is stirred, in carrying out high-pressure homogeneous processing in homogenizer, obtain residue solution, it is standby
With；
(6) aqueous enzymatic method soybean protein, residue solution, emulsion and water are mixed, is carried out at homogeneous in ultrasonic homogenizer
Reason, gained homogenizing fluid are added salt, monosodium glutamate and white sugar and carry out mixing homogeneous mashing, and it is spare to obtain slurry；
(7) it by above-mentioned slurry in such a way that pipeline is passed through heat container, carries out steam and blows slurry heating, then by heated slurry
Stream enters heating water bath in beancurd stick boiler, by the oily film of formation in 10~15 minutes, is sliced and chooses film, it is dry to be put into baking oven
It is dry to get bean curd stick finished product of the present invention.
Preferably, the mass ratio that extruding product is mixed with deionized water in step (2) be 1: 6, added alkali protease with
The mass ratio of extruding product is 1: 3, and the temperature of water-bath heat preservation enzymatic hydrolysis is 55 DEG C.
Preferably, pressure is 15-18MPa in step (3) mesohigh reaction kettle, and temperature is 80-90 DEG C, is passed through overcritical two
The time that standing is kept the temperature after carbonoxide is 1-2h, and ultracentrifugal revolving speed is 4200r/min, and the time of centrifugation is 15min.
Preferably, the inlet temperature that hydrolyzate is spray-dried in step (4) is 157~163 DEG C, and outlet temperature is 67~75
℃。
Preferably, the time of step (5) mesohigh homogeneous is 10min.
Preferably, the ratio that soybean protein, residue solution, emulsion, water, salt, monosodium glutamate and white sugar mix in the present invention
It is 10-15: 6-8: 10-12: 75-85: 0.6-0.9: 0.2-0.3: 0.8-0.9.
Preferably, homogenizing time is 30min in step (6), and being mixed with beating stirring rate is 1000~1200rpm, mashing
Time 10min.
Preferably, it is 80~90 DEG C that steam, which blows slurry heating temperature, in step (7), and water bath heating temperature is 60~70 DEG C, is put
Entering the oven drying time is 2h, and drying temperature is 60 DEG C.
The present invention provides a kind of method for preparing bean curd stick using soybean aqueous enzymatic method emulsion and residue, compared with prior art
Advantage is:
(1) present invention uses aqueous enzymatic method processed soybeans residue, and soybean protein obtained has preferable emulsibility, hydration
Property, oil absorption, gelation, foaminess, in addition, in aqueous enzymatic method residue containing small part oil, also suitably reduce making for emulsion
Dosage.
(2) present invention carries out mixed processing to soy solution using super critical CO 2 technology, can produce being effectively reduced
While product fishy smell, on the nutriment of product itself without influence, method safety environmental protection increases product special flavour.
(3) preparation method of the present invention can be effectively retained the content and proportion of all kinds of nutritions in soybean, while technique is pacified
Loopful is protected, multiple homogeneous and water enzymatic treatment, effectively promotion product special flavour, enhances the stability of product.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below with reference to the embodiment of the present invention pair
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is a part of the invention
Embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making wound
Every other embodiment obtained under the premise of the property made labour, shall fall within the protection scope of the present invention.
Embodiment 1:
The method for preparing bean curd stick using soybean aqueous enzymatic method emulsion and residue, which comprises the following steps:
(1) pulverization process will be carried out after washing soybean in pulverizer, obtains milling soya seeds and carry out expelling-expansion pretreatment, obtains
Extruding product is spare；
(2) above-mentioned extruding product is mixed evenly with deionized water, adjusts PH to 9, alkaline egg is added into solution
White enzyme, water-bath heat preservation enzymatic hydrolysis 3h, it is spare to obtain enzymolysis liquid；
(3) by above-mentioned enzymolysis liquid in being passed through supercritical carbon dioxide in autoclave, heat preservation is fast after standing a period of time
Prompt drop pressure, stand 30-40min after in carrying out high speed centrifugation in centrifuge, obtain free oil, emulsion, hydrolyzate and residue；
(4) above-mentioned hydrolyzate is subjected to spray drying treatment, obtains aqueous enzymatic method soyabean protein powder, it is spare；
(5) residue is mixed with water and is stirred, in carrying out high-pressure homogeneous processing in homogenizer, obtain residue solution, it is standby
With；
(6) aqueous enzymatic method soybean protein, residue solution, emulsion and water are mixed, is carried out at homogeneous in ultrasonic homogenizer
Reason, gained homogenizing fluid are added salt, monosodium glutamate and white sugar and carry out mixing homogeneous mashing, and it is spare to obtain slurry；
(7) it by above-mentioned slurry in such a way that pipeline is passed through heat container, carries out steam and blows slurry heating, then by heated slurry
Stream enters heating water bath in beancurd stick boiler, by the oily film of formation in 10~15 minutes, is sliced and chooses film, it is dry to be put into baking oven
It is dry to get bean curd stick finished product of the present invention.
Wherein, the mass ratio that extruding product is mixed with deionized water in step (2) be 1: 6, added alkali protease with it is swollen
The mass ratio for changing product is 1: 3, and the temperature of water-bath heat preservation enzymatic hydrolysis is 55 DEG C；Pressure is 15- in step (3) mesohigh reaction kettle
18MPa, temperature are 80-90 DEG C, keep the temperature the time of standing after being passed through supercritical carbon dioxide as 1-2h, ultracentrifugal revolving speed is
4200r/min, the time of centrifugation are 15min；The inlet temperature that hydrolyzate is spray-dried in step (4) is 157~163 DEG C, out
Mouth temperature is 67~75 DEG C；The time of step (5) mesohigh homogeneous is 10min；Soybean protein, residue solution, cream in the present invention
Shape liquid, water, salt, monosodium glutamate and the ratio of white sugar mixing are 10: 6: 10: 75: 0.6: 0.2: 0.8；Homogenizing time is in step (6)
30min, being mixed with beating stirring rate is 1000~1200rpm, beating time 10min；Steam blows slurry heating temperature in step (7)
It is 80~90 DEG C, water bath heating temperature is 60~70 DEG C, and being put into the oven drying time is 2h, and drying temperature is 60 DEG C.
Embodiment 2:
The method for preparing bean curd stick using soybean aqueous enzymatic method emulsion and residue, which comprises the following steps:
(1) pulverization process will be carried out after washing soybean in pulverizer, obtains milling soya seeds and carry out expelling-expansion pretreatment, obtains
Extruding product is spare；
(2) above-mentioned extruding product is mixed evenly with deionized water, adjusts PH to 9, alkaline egg is added into solution
White enzyme, water-bath heat preservation enzymatic hydrolysis 3h, it is spare to obtain enzymolysis liquid；
(3) by above-mentioned enzymolysis liquid in being passed through supercritical carbon dioxide in autoclave, heat preservation is fast after standing a period of time
Prompt drop pressure, stand 30-40min after in carrying out high speed centrifugation in centrifuge, obtain free oil, emulsion, hydrolyzate and residue；
(4) above-mentioned hydrolyzate is subjected to spray drying treatment, obtains aqueous enzymatic method soyabean protein powder, it is spare；
(5) residue is mixed with water and is stirred, in carrying out high-pressure homogeneous processing in homogenizer, obtain residue solution, it is standby
With；
(6) aqueous enzymatic method soybean protein, residue solution, emulsion and water are mixed, is carried out at homogeneous in ultrasonic homogenizer
Reason, gained homogenizing fluid are added salt, monosodium glutamate and white sugar and carry out mixing homogeneous mashing, and it is spare to obtain slurry；
(7) it by above-mentioned slurry in such a way that pipeline is passed through heat container, carries out steam and blows slurry heating, then by heated slurry
Stream enters heating water bath in beancurd stick boiler, by the oily film of formation in 10~15 minutes, is sliced and chooses film, it is dry to be put into baking oven
It is dry to get bean curd stick finished product of the present invention.
Wherein, the mass ratio that extruding product is mixed with deionized water in step (2) be 1: 6, added alkali protease with it is swollen
The mass ratio for changing product is 1: 3, and the temperature of water-bath heat preservation enzymatic hydrolysis is 55 DEG C；Pressure is 15- in step (3) mesohigh reaction kettle
18MPa, temperature are 80-90 DEG C, keep the temperature the time of standing after being passed through supercritical carbon dioxide as 1-2h, ultracentrifugal revolving speed is
4200r/min, the time of centrifugation are 15min；The inlet temperature that hydrolyzate is spray-dried in step (4) is 157~163 DEG C, out
Mouth temperature is 67~75 DEG C；The time of step (5) mesohigh homogeneous is 10min；Soybean protein, residue solution, cream in the present invention
Shape liquid, water, salt, monosodium glutamate and the ratio of white sugar mixing are 13: 7: 11: 80: 0.7: 0.25: 0.85；Homogenizing time in step (6)
For 30min, being mixed with beating stirring rate is 1000~1200rpm, beating time 10min；Steam blows slurry heating temperature in step (7)
Degree is 80~90 DEG C, and water bath heating temperature is 60~70 DEG C, and being put into the oven drying time is 2h, and drying temperature is 60 DEG C.
Embodiment 3:
The method for preparing bean curd stick using soybean aqueous enzymatic method emulsion and residue, which comprises the following steps:
(1) pulverization process will be carried out after washing soybean in pulverizer, obtains milling soya seeds and carry out expelling-expansion pretreatment, obtains
Extruding product is spare；
(2) above-mentioned extruding product is mixed evenly with deionized water, adjusts PH to 9, alkaline egg is added into solution
White enzyme, water-bath heat preservation enzymatic hydrolysis 3h, it is spare to obtain enzymolysis liquid；
(3) by above-mentioned enzymolysis liquid in being passed through supercritical carbon dioxide in autoclave, heat preservation is fast after standing a period of time
Prompt drop pressure, stand 30-40min after in carrying out high speed centrifugation in centrifuge, obtain free oil, emulsion, hydrolyzate and residue；
(4) above-mentioned hydrolyzate is subjected to spray drying treatment, obtains aqueous enzymatic method soyabean protein powder, it is spare；
(5) residue is mixed with water and is stirred, in carrying out high-pressure homogeneous processing in homogenizer, obtain residue solution, it is standby
With；
(6) aqueous enzymatic method soybean protein, residue solution, emulsion and water are mixed, is carried out at homogeneous in ultrasonic homogenizer
Reason, gained homogenizing fluid are added salt, monosodium glutamate and white sugar and carry out mixing homogeneous mashing, and it is spare to obtain slurry；
(7) it by above-mentioned slurry in such a way that pipeline is passed through heat container, carries out steam and blows slurry heating, then by heated slurry
Stream enters heating water bath in beancurd stick boiler, by the oily film of formation in 10~15 minutes, is sliced and chooses film, it is dry to be put into baking oven
It is dry to get bean curd stick finished product of the present invention.
Wherein, the mass ratio that extruding product is mixed with deionized water in step (2) be 1: 6, added alkali protease with it is swollen
The mass ratio for changing product is 1: 3, and the temperature of water-bath heat preservation enzymatic hydrolysis is 55 DEG C；Pressure is 15- in step (3) mesohigh reaction kettle
18MPa, temperature are 80-90 DEG C, keep the temperature the time of standing after being passed through supercritical carbon dioxide as 1-2h, ultracentrifugal revolving speed is
4200r/min, the time of centrifugation are 15min；The inlet temperature that hydrolyzate is spray-dried in step (4) is 157~163 DEG C, out
Mouth temperature is 67~75 DEG C；The time of step (5) mesohigh homogeneous is 10min；Soybean protein, residue solution, cream in the present invention
Shape liquid, water, salt, monosodium glutamate and the ratio of white sugar mixing are 15: 8: 12: 85: 0.9: 0.3: 0.9；Homogenizing time is in step (6)
30min, being mixed with beating stirring rate is 1000~1200rpm, beating time 10min；Steam blows slurry heating temperature in step (7)
It is 80~90 DEG C, water bath heating temperature is 60~70 DEG C, and being put into the oven drying time is 2h, and drying temperature is 60 DEG C.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that
There is also other identical elements in process, method, article or equipment including the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (8)
1. a kind of method for preparing bean curd stick using soybean aqueous enzymatic method emulsion and residue, which comprises the following steps:
(1) pulverization process will be carried out after washing soybean in pulverizer, obtains milling soya seeds and carry out expelling-expansion pretreatment, obtains extruding
Product is spare；
(2) above-mentioned extruding product is mixed evenly with deionized water, adjusts PH to 9, alkali protease is added into solution,
Water-bath heat preservation enzymatic hydrolysis 3h, it is spare to obtain enzymolysis liquid；
(3) it by above-mentioned enzymolysis liquid in being passed through supercritical carbon dioxide in autoclave, keeps the temperature and is dropped rapidly after standing a period of time
It presses, in carrying out high speed centrifugation in centrifuge after standing 30-40min, obtains free oil, emulsion, hydrolyzate and residue；
(4) above-mentioned hydrolyzate is subjected to spray drying treatment, obtains aqueous enzymatic method soyabean protein powder, it is spare；
(5) residue is mixed with water and is stirred, in carrying out high-pressure homogeneous processing in homogenizer, obtain residue solution, it is spare；
(6) aqueous enzymatic method soybean protein, residue solution, emulsion and water are mixed, homogenization, institute is carried out in ultrasonic homogenizer
It obtains homogenizing fluid addition salt, monosodium glutamate and white sugar and carries out mixing homogeneous mashing, it is spare to obtain slurry；
(7) it by above-mentioned slurry in such a way that pipeline is passed through heat container, carries out steam and blows slurry heating, then by heated stream of slurry
Enter heating water bath in beancurd stick boiler, by the oily film of formation in 10~15 minutes, be sliced and choose film, be put into oven drying,
Up to bean curd stick finished product of the present invention.
2. a kind of method for preparing bean curd stick using soybean aqueous enzymatic method emulsion and residue as described in claim 1, feature exist
In: the mass ratio that extruding product is mixed with deionized water in step (2) is 1: 6, the matter of added alkali protease and extruding product
For amount than being 1: 3, the temperature of water-bath heat preservation enzymatic hydrolysis is 55 DEG C.
3. a kind of method for preparing bean curd stick using soybean aqueous enzymatic method emulsion and residue as described in claim 1, feature exist
In: pressure is 15-18MPa in step (3) mesohigh reaction kettle, and temperature is 80-90 DEG C, is kept the temperature after being passed through supercritical carbon dioxide
The time of standing is 1-2h, and ultracentrifugal revolving speed is 4200r/min, and the time of centrifugation is 15min.
4. a kind of method for preparing bean curd stick using soybean aqueous enzymatic method emulsion and residue as described in claim 1, feature exist
In: the inlet temperature that hydrolyzate is spray-dried in step (4) is 157~163 DEG C, and outlet temperature is 67~75 DEG C.
5. a kind of method for preparing bean curd stick using soybean aqueous enzymatic method emulsion and residue as described in claim 1, feature exist
In: the time of step (5) mesohigh homogeneous is 10min.
6. a kind of method for preparing bean curd stick using soybean aqueous enzymatic method emulsion and residue as described in claim 1, feature exist
In: soybean protein, residue solution, emulsion, water, salt, monosodium glutamate and the ratio of white sugar mixing are 10-15: 6-8 in the present invention:
10-12∶75-85∶0.6-0.9∶0.2-0.3∶0.8-0.9。
7. a kind of method for preparing bean curd stick using soybean aqueous enzymatic method emulsion and residue as described in claim 1, feature exist
In: homogenizing time is 30min in step (6), and being mixed with beating stirring rate is 1000~1200rpm, beating time 10min.
8. a kind of method for preparing bean curd stick using soybean aqueous enzymatic method emulsion and residue as described in claim 1, feature exist
In: it is 80~90 DEG C that steam, which blows slurry heating temperature, in step (7), and water bath heating temperature is 60~70 DEG C, when being put into oven drying
Between be 2h, drying temperature be 60 DEG C.
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| CN110192578A (en) * | 2019-05-20 | 2019-09-03 | 黑龙江省北大荒绿色健康食品有限责任公司 | A kind of processing method of soy milk powder |
| CN112889879A (en) * | 2021-03-10 | 2021-06-04 | 东北农业大学 | Preparation method of high-fiber low-sugar cookie |
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Application publication date: 20190111 |