CN109527114A - A kind of freeze-dried type instant beancurd and preparation method thereof - Google Patents
A kind of freeze-dried type instant beancurd and preparation method thereof Download PDFInfo
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- CN109527114A CN109527114A CN201811599451.6A CN201811599451A CN109527114A CN 109527114 A CN109527114 A CN 109527114A CN 201811599451 A CN201811599451 A CN 201811599451A CN 109527114 A CN109527114 A CN 109527114A
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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 present invention relates to a kind of freeze-dried type instant beancurds and preparation method thereof.Bean curd mouthfeel still smooth with fresh bean curd after superheated water restores.Method includes the following steps: bubble beans, mashing, filtering and removing slag, mashing off, soya-bean milk modification, solidification, quick-frozen, vacuum freeze drying.The freeze-drying bean curd section aperture of the simple process of this method, preparation is tiny and uniform, is only commonly lyophilized the 1/5~1/2 of bean curd；Flawless after rehydration, hardness is only the 60~80% of the latter, neither too hard, nor too soft, and section is fine and smooth, and stomata is few.
Description
Technical field
The invention belongs to field of food, it is related to a kind of freeze-dried type instant beancurd and preparation method thereof.
Background technique
Bean curd is raw material relatively common in the instant food such as instant porridge, instant soup, instant noodles, convenient chafing dish.But beans
Corruption is after freeze-drying, protein denaturation, product aperture increases, coarse mouthfeel, and quality is deteriorated, and serious deterioration occurs for quality,
The exploitation of instant food is not suitable for.
For the mouthfeel for improving instant beancurd, research has been carried out now.Such as in patent JP6-217729A and patent
JP6-269257A is added to starch and transglutaminase into soya-bean milk, and the bean curd frost resistance made of the soya-bean milk has centainly
Degree improves, but soya-bean milk large viscosity, it is difficult to control congealing reaction.In patent CN 1323168A, on the basis of the above patent
On, under the premise of not changing soymilk concentration, by the way that raw pulp solid content is concentrated into 10~16%, further improve bean curd
Frost resistance.But since the technique of soya-bean milk concentration requires height, it is difficult to control, industrialized production is difficult.In patent CN 1617677A
In, natural gellan gum is added into soya-bean milk at high temperature and tofu products tolerant to freezing has been made in modified starch.But a large amount of foodstuff glues
The addition of substance, so that soya-bean milk viscosity significantly increases, working condition requires height, and wall sticking phenomenon is serious, and tofu yield is low, and
Equipment cleaning is difficult.
So there is presently no a kind of technologies under the premise of producing the instant beancurd with better quality, can be suitably used for
Industrialized production.
Summary of the invention
The object of the present invention is to provide a kind of freeze-dried type instant beancurds and preparation method thereof.
The application of claimed gelatin and glutamine transaminage combination in production bean curd.
The production method that a kind of freeze-dried type instant beancurd is also claimed in the present invention, this method include beating soybeans soaking
Slurry is added defoaming agent and stands slagging-off, cooks；Wherein, the method also includes: the cooking it is rear be added into system it is bright
Glue is added glutamine transaminage and carries out protein modified, solidification after the completion of being modified after primary cooling.
Specifically, the mass percentage of albumen is greater than 82% in the gelatin.This protein content is bright greater than 82%
Glue can be obtained from various public commercial sources.
The gelatin is added in the form of aqueous gelatin solution；
In institute's gelatin water solution, the dosage of water is 5~10 times of gelatin quality；Specially 8 times；
The dosage of institute's gelatin water solution is the 0.8-3.2% of soya-bean milk quality；Specially 1.6%.
In cooling step, temperature after cooling is 35~50 DEG C；Specially 45 DEG C；
The dosage of the glutamine transaminage is the 0.05~0.25% of soya-bean milk quality；Specially 0.1%；Enzyme activity is
170-230U/g；Specially 200U/g；
Glutamine transaminage activity is surveyed using the light splitting Hydroxamale analytic approach that Fork and Cole (1965) is reported
Amount.End reaction object includes 0.1M Tris-HCl buffer, pH 6.0,30mM CBZ-L-glutaminylglycine, 0.1M
hydroxylamine.After 37 DEG C are reacted 10min with enzyme solutions, add in iron chloride/trichloroacetic acid reagent (0.7%, w/v)
Only enzyme reaction.After being centrifuged (8000r/min, 15min) removal precipitating, red is formed by 525nm and measures its absorbance.Use L-
Glutaminic acid/r-monohydroxamic acid makees standard curve.The definition of 1 unit transglutamin-ase 9 enzyme activity (U)
Enzyme amount required for 1 μM of hydroxamic acid is generated for 1min.
In the protein modified step, method of modifying is heating water bath；
Specifically, bath temperature is 35~50 DEG C in the heating water bath step；Specially 45 DEG C；Time be 30~
75min；Specially 50min.
The protein modified principle is to be crosslinked the soybean protein in soya-bean milk with gelatin using glutamine transaminage,
On the one hand being introduced into for gelatin can reduce the ability that hydrone forms ice crystal in freezing process, and then weaken because protein is de-
Assemble denaturation between soybean protein molecule caused by water acts on.On the other hand, steric hindrance is increased, it is suppressed that soybean protein exists
It is reset in refrigerating process, maintains the inherent structure of gel to a certain extent, weaken bean curd in vacuum freeze drying process
In caused protein-denatured degree, thus reach preparation rehydration after still with fresh bean curd smooth mouthfeel instant beancurd mesh
's.
In the coagulation step, coagulator used is various common acid paracoagulation agent or salt-coagulant；Specially grape
Saccharic acid lactone, malic acid, citric acid, calcium sulfate or magnesium chloride；Coagulator additive amount is as usual production bean curd.
Curing condition is that 20~30min is kept at 75~90 DEG C；Concretely 90 DEG C of holding 30min.For adding for solidification
The temperatures above as long as the hot above-mentioned coagulator of temperature can play a role.
In the above method, " impregnating mashing, defoaming agent is added and stands slagging-off, the cooks " step can be according to various routines
Method carries out；
Specifically,
In the immersion mashing step, the mass ratio of soybean and water is 1:5~9；Specially 1:7；Gained soya-bean milk solid content
Content is 6 ° of Brix~11 ° Brix；Specially 9 ° of Brix；
The defoaming agent in single stearine, diglycerol stearate, calcium carbonate, silicone emulsion and phosphatide extremely
Few one kind；
In the standing step, time of repose 3-10min；Specially 5min；
In the cooking step, the condition that cooks is to maintain 3~5min after soya-bean milk central temperature is up to 95~100 DEG C.
The method also includes: secondary cooling is carried out after the coagulation step, it is quick-frozen, it is dry.
Above-mentioned " secondary cooling, it is quick-frozen, dry " can be carried out according to various conventional methods；Specifically, can be according to following condition
It carries out:
In the secondary cooling step, cooling temperature is 0~10 DEG C；Specially 4 DEG C；It is cleavable after cooling to become required ruler
It is very little.
In the fast freezing step, temperature is -40 DEG C~-70 DEG C；Time is 30~90min；Specially 60min；
In the drying steps, drying means is vacuum freeze drying.
In addition, prepared freeze-dried type instant beancurd according to the method described above, also belongs to protection scope of the present invention.
Section is fine and smooth after instant beancurd rehydration provided by the invention, without spongy or sheet structure, smooth in taste
It is delicate.It is observed, product is compared with the microstructure of common freeze-drying bean curd, discovery product is disconnected by electronic scanner microscope
Face diameter is tiny and uniform, and bean curd section aperture is only the 1/5~1/2 of common freeze-drying bean curd, and hardness is only the latter's after rehydration
50~80%, close to fresh bean curd, and in this law, the solid content of soya-bean milk requires low, the yield height of bean curd, saving raw material to mouthfeel.
Detailed description of the invention
Fig. 1 is the SEM photograph of 1 obtained freeze-drying bean curd section of embodiment.
Fig. 2 is the SEM photograph of comparative example obtained freeze-drying bean curd section.
Specific embodiment
The present invention is further elaborated combined with specific embodiments below, but the present invention is not limited to following embodiments.Institute
State method is conventional method unless otherwise instructed.The raw material can obtain unless otherwise instructed from public commercial source.
Embodiment 1
The completely rear 1:7 mass ratio of soybeans soaking is beaten, defoaming agent list stearine is added and stands 5min, removes
Bean dregs are gone to obtain the soya-bean milk that solid content is 9 ° of Brix.Soya-bean milk is heated, when central temperature is up to 95 DEG C of maintenance 5min.It boils
After the completion of slurry, the aqueous gelatin solution 8 times of gelatin quality (dosage of water be) of soya-bean milk quality 1.6% is added.It is cooled to soya-bean milk
45 DEG C or so, the glutamine transaminage (enzyme activity 200U/g) of soya-bean milk quality 0.1% is added, is subsequently placed in 45 DEG C of water-baths
50min carries out protein modified.Maltonic acid-delta-lactone of soya-bean milk quality 0.3% is added after taking-up, is placed in 90 DEG C of water-baths
30min makes soymilk-clotting.The bean curd obtained after heating solidification as described above is subjected to cooling treatment at 4 DEG C.It is cut after cooling
It is 15mm × 15mm × 15mm bulk as length × width × height, scanning frequency of going forward side by side is frozen.- 40 DEG C of quick freezing temperature, freeze 60min.It takes
It is dry to put vacuum freeze drier after out into, obtains finished product freeze-drying bean curd.
Comparative example
By the completely rear 1:7 mass ratio mashing of soybeans soaking, defoaming agent is added and stands 5min, removes bean dregs acquisition solid content and contain
Amount is the soya-bean milk of 9 ° of Brix.Soya-bean milk is heated, when central temperature is up to 95 DEG C of maintenance 5min.It is cold to soya-bean milk after the completion of mashing off
But maltonic acid-delta-lactone of soya-bean milk quality 0.3% is added to 45 DEG C or so, is placed in 90 DEG C of water-bath 30min, keeps soya-bean milk solidifying
Gu.The bean curd obtained after heating solidification as described above is subjected to cooling treatment at 4 DEG C.Length × width × height is cut into after cooling
For 15mm × 15mm × 15mm bulk, and freezed.- 40 DEG C of solidification point, freeze 60min.It is cold to put vacuum after taking-up into
Lyophilizer is dry, obtains finished product freeze-drying bean curd.
Hardness and sensory evaluation after the freeze-drying bean curd rehydration obtained in following measurement embodiment and comparative example, result is shown
In table 1.In addition, Fig. 1 and Fig. 2 show the SEM photograph of the freeze-drying bean curd section obtained in embodiment and comparative example respectively.
(aperture size inside freeze-drying bean curd)
Freeze-drying bean curd section is shot using scanning electron microscope (SEM).
(hardness)
Compression experiment twice is carried out using Texture instrument TA-XI2i, in probe model TA25/1000, speed 0.5mm/ before surveying
S, test speed 0.5mm/s, speed 0.5mm/s after survey, intermediate residence time 5s are measured under the conditions of depression distance 40% hard
Degree.
(mouthfeel sensory evaluation)
90 DEG C of hot water is poured on the freeze-drying bean curd after allowing the edible recovery 30s of subject on freeze-drying bean curd.By sample press with
Machine number table random number chooses 10 trained evaluating members, evaluates mouthfeel according to following three class, average value is shown in
Table 1.
3 is neither too hard, nor too soft (suitable with fresh inner ester bean curd)
2 is softer or harder (suitable with tender bean curd or bei-tofu)
1 is very soft or very hard (suitable with jellied bean curd or frozen bean curd)
(sensory evaluation of appearance)
90 DEG C of hot water is poured on the freeze-drying bean curd after allowing the edible recovery 30s of subject on freeze-drying bean curd.By sample press with
Machine number table random number chooses 10 trained evaluating members, evaluates appearance according to following three class, average value is shown in
Table 1.
3 basic flawlesses
2 slightly have crackle
1 crackle is more
(sensory evaluation of structural state)
90 DEG C of hot water is poured on the freeze-drying bean curd after allowing the edible recovery 30s of subject on freeze-drying bean curd.By sample press with
Machine number table random number chooses 10 trained evaluating members, evaluates freeze-drying bean curd tissue shape according to following three class
State, average value are shown in table 1.
3 sections are fine and smooth, and stomata is few
2 sections are finer and smoother, and stomata is few
1 section is coarse, and stomata is more
Table 1, embodiment 1 and comparative example obtained freeze-drying bean curd evaluate list
Solid content is that hardness is small after the embodiment of 9 ° of Brix compares rehydration with comparative example, and mouthfeel is delicate, and section is fine and smooth,
Stomata is small.It is tiny and uniform especially to can be seen that embodiment section aperture compared with comparative example from scanning electron microscope Fig. 1 and Fig. 2,
And aperture size is only the 1/5~1/2 of comparative example.
Claims (10)
1. the application of gelatin and glutamine transaminage combination in production bean curd.
2. a kind of production method of freeze-dried type instant beancurd, including soybeans soaking is beaten, defoaming agent is added and stands slagging-off, boils
System；It is characterized by: the method also includes: gelatin is added into system for rear in the cooking, and paddy is added after primary cooling
Glutamine transaminase carries out protein modified, modified solidification after the completion.
3. application according to claim 1 or method as claimed in claim 2, it is characterised in that: in the gelatin, albumen
Mass percentage be greater than 82%.
4. application according to claim 1 to 3 or method, it is characterised in that: the gelatin is with aqueous gelatin solution
Form is added.
5. application according to claim 4 or method, it is characterised in that: in institute's gelatin water solution, the dosage of water is bright
5~10 times of colloid amount；
The dosage of institute's gelatin water solution is the 0.8~3.2% of soya-bean milk quality.
6. any application or method in -5 according to claim 1, it is characterised in that: the use of the glutamine transaminage
Amount is the 0.05~0.25% of soya-bean milk quality；Enzyme activity is 170-230U/g.
7. according to the method any in claim 2-6, it is characterised in that: in the protein modified step, method of modifying
For heating water bath.
8. according to the method described in claim 7, it is characterized by: bath temperature is 35~50 in the heating water bath step
℃；Time is 30~75min.
9. according to the method any in claim 2-8, it is characterised in that: the method also includes: it is walked in the solidification
Secondary cooling is carried out after rapid, it is quick-frozen, it is dry.
10. any prepared freeze-dried type instant beancurd of the method in claim 2-9.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811599451.6A CN109527114B (en) | 2018-12-26 | 2018-12-26 | Freeze-dried instant bean curd and preparation method thereof |
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| CN201811599451.6A CN109527114B (en) | 2018-12-26 | 2018-12-26 | Freeze-dried instant bean curd and preparation method thereof |
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| CN109527114A true CN109527114A (en) | 2019-03-29 |
| CN109527114B CN109527114B (en) | 2021-05-11 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110200081A (en) * | 2019-05-10 | 2019-09-06 | 中国农业大学 | A kind of anti-Tofu pudding and preparation method thereof that jolts of box-packed high tenacity |
| CN115708565A (en) * | 2022-11-21 | 2023-02-24 | 榆林市榆阳区沙地上郡开发有限公司 | Bean product processing method and bean curd porridge preparation method |
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| KR101175152B1 (en) * | 2010-01-15 | 2012-08-20 | 계명대학교 산학협력단 | Manufacturing method of whole soybean curd |
| CN103120221A (en) * | 2013-02-01 | 2013-05-29 | 杭州万向职业技术学院 | Method for preparing bean curd |
| CN103141589A (en) * | 2011-07-05 | 2013-06-12 | 日本即席保存食品株式会社 | Frozen dried beancurd and method of manufacturing the same |
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2018
- 2018-12-26 CN CN201811599451.6A patent/CN109527114B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101175152B1 (en) * | 2010-01-15 | 2012-08-20 | 계명대학교 산학협력단 | Manufacturing method of whole soybean curd |
| CN103141589A (en) * | 2011-07-05 | 2013-06-12 | 日本即席保存食品株式会社 | Frozen dried beancurd and method of manufacturing the same |
| CN103120221A (en) * | 2013-02-01 | 2013-05-29 | 杭州万向职业技术学院 | Method for preparing bean curd |
Non-Patent Citations (1)
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| SUNG-IL JOO 等: ""Physicochemical Properties of Whole Soybean Curd Prepared by Microbial Transglutaminase"", 《FOOD SCIENCE & BIOTECHNOLOGY》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110200081A (en) * | 2019-05-10 | 2019-09-06 | 中国农业大学 | A kind of anti-Tofu pudding and preparation method thereof that jolts of box-packed high tenacity |
| CN115708565A (en) * | 2022-11-21 | 2023-02-24 | 榆林市榆阳区沙地上郡开发有限公司 | Bean product processing method and bean curd porridge preparation method |
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| CN109527114B (en) | 2021-05-11 |
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