CN109619205B - Whole-bean tofu and processing method thereof - Google Patents
Whole-bean tofu and processing method thereof Download PDFInfo
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Abstract
The invention relates to a whole bean curd and a processing method thereof. The processing method comprises the steps of cleaning, soaking, peeling, crushing, pulp boiling, solidifying and forming, wherein before crushing, the soybeans are subjected to freeze drying until the moisture content is not higher than 10%. The invention adopts a physical processing mode, the parameters are easy to control in the operation process, and the nutrient substances in the soybean seeds can be effectively and efficiently reserved; the whole bean curd prepared by the processing method provided by the invention has high nutrient content, unique flavor and good palatability.
Description
Technical Field
The invention relates to a bean curd processing technology, in particular to whole bean curd and a processing method thereof.
Background
The whole soybean curd is a nutritional soybean product rich in dietary fiber and is prepared by retaining all or most of protein gel of whole soybean as a raw material and generating no waste. The soybean residue fiber of the large particles in the whole soybean curd processing process prevents the ordered network structure of the tofu from forming, so that the product has rough texture, and the product has poor forming effect and rough mouthfeel. In addition, the soybean surface carries a large amount of microorganisms, most of the microorganisms can be removed by boiling the soybean milk, but part of heat-resistant spores remain in the product, and the shelf life of the bean curd is influenced. The soybeans are subjected to classification and then are subjected to superheated steam high-temperature instantaneous treatment, so that most of microorganisms on the surfaces of the soybeans can be removed, and the content of the microorganisms in the raw materials is reduced. Simultaneously, the content of lipoxygenase in the soybeans can be reduced, and the beany flavor of the soybeans is reduced. The freeze-drying treatment of soybean can separate water from soybean, so that the hard structure of soybean becomes loose, its pulverizing strength is low, mechanical energy consumption is reduced, and it is easy to pulverize. The superfine pulverized bean powder is fine and smooth, and has high brightness and whiteness. The whole bean curd prepared by the high-temperature instantaneous treatment of the superheated steam has high nutrient retention rate, high nutrient content, unique flavor and good palatability.
Disclosure of Invention
The invention aims to provide a processing method of whole bean curd, which comprises the steps of cleaning, soaking, peeling, crushing, boiling, solidifying and forming; wherein, before the crushing, the soybeans are subjected to freeze drying until the moisture content is not higher than 10%.
The invention adopts a physical processing mode, the parameters are easy to control in the operation process, and the nutrient substances in the soybean seeds can be effectively and efficiently reserved; the whole bean curd prepared by the processing method provided by the invention has high nutrient content, unique flavor and good palatability.
Preferably, the freeze-drying is carried out until the moisture content in the soybeans is not higher than 5%.
Wherein the freeze drying conditions are preferably-40 to-50 deg.C, 180 to 220mT (millitorr/vacuum degree) and 40 to 60 hours. Particularly preferably employed conditions are-42 ℃ at 200mT for 48 h.
The invention aims to further make the whole bean curd have outstanding taste, convenient subsequent operation and reduced sterilization cost; before washing, the soybeans are subjected to superheated steam treatment.
In order to further provide the effect of the superheated steam treatment, it is preferable that the superheated steam treatment specifically be: spreading the soybeans to a thickness of 8-12 mm, and carrying out superheated steam treatment at 180-240 ℃ for 20-60 s; preferably, the superheated steam is used for treating for 40-60 s at the temperature of 180-220 ℃.
The pre-selection of the processing method needs to carry out primary selection on soybeans, and remove mildewed soybeans and impurities of the soybeans.
Preferably, the cleaning, soaking and peeling specifically comprises the following steps: after the soybeans were treated with hot steam, the surface and other impurities were removed by washing with water. Soaking in water for 4-5 hr. Removing the outer skin of soybean after swelling.
The invention preferably adopts a crushing method, which is different from the traditional water grinding method. The crushing adopts two steps of operation, wherein the coarse crushing is firstly carried out until the particle size is 80-120 meshes, and then the fine crushing is carried out until the particle size is 200-300 meshes.
Preferably, the boiling and the solidifying are specifically as follows:
1) adding the crushed soybean powder into water according to the weight ratio of 1: 7-12, uniformly stirring, and then adding a defoaming agent accounting for 0.3-0.5% of the weight of the soybeans to obtain soybean milk;
2) heating the soybean milk to 90-100 ℃, and keeping the temperature for 5-10 min;
3) adding MgCl accounting for 1-2% of the weight of the soybean when the temperature of the soybean milk reaches 80-85 DEG C 2 Or CaSO 4 And (5) performing brain lighting, slightly stirring up and down until flocculation-shaped caking appears, and keeping the temperature for 8-15 min.
Wherein, MgCl 2 Or CaSO 4 Is a coagulant.
Preferably, in the brain-lighting process, TG enzyme (glutamine transaminase) is added on the basis of a coagulant; the addition amount of the TG enzyme is 0.2-1.2 u/mL; preferably, the addition amount of the TG enzyme is 0.8-1.2 u/mL, and more preferably 1.0 u/mL.
Preferably, after the solidification, the mixture is further molded; the method specifically comprises the following steps: wrapping the coagulated soybean milk, placing in a mold, pressing for shaping, and extruding for 20-30 min.
The invention provides a preferable scheme, and the processing method specifically comprises the following steps: spreading the soybeans to a thickness of 8-12 mm, and treating the soybeans with superheated steam at 180-220 ℃ for 20-60 s; cleaning, soaking, peeling, and freeze drying until the water content in the soybean is not higher than 5%; and then crushing, boiling, coagulating and forming to obtain the whole-bean tofu.
The invention provides a more preferable scheme, and the processing method comprises the following steps:
1) spreading the soybeans to a thickness of 8-12 mm, and carrying out superheated steam treatment at 180-220 ℃ for 20-60 s;
2) cleaning, soaking and peeling the soybeans subjected to superheated steam treatment;
3) freeze drying the peeled semen glycines until the water content is not higher than 5%;
4) coarsely crushing the freeze-dried soybeans to 80-120 meshes, and finely crushing the soybeans to 200-300 meshes;
5) adding the crushed soybean powder into water according to the weight ratio of 1: 7-12, uniformly stirring, and then adding a defoaming agent accounting for 0.3-0.5% of the weight of the soybeans to obtain soybean milk; heating the soybean milk to 90-100 ℃, and keeping the temperature for 5-10 min; adding MgCl accounting for 1-2% of the weight of the soybean when the temperature of the soybean milk reaches 80-85 DEG C 2 Or CaSO 4 Performing brain lighting, slightly stirring up and down until flocculation-shaped caking appears, and keeping the temperature for 8-15 min;
6) and (5) forming to obtain the whole bean curd. Preferably, MgCl is added 2 Or CaSO 4 When the activity is normal, TG enzyme is added;the addition amount of the TG enzyme was 1.0 u/mL.
And when the preferred scheme is adopted, namely, TG enzyme is added in the process of pointing brain, and the molding treatment is not needed to be carried out subsequently.
Preferably, the tofu prepared by curdling with TG enzyme is cured at 3-5 ℃ after being solidified and sterilized.
The sterilization is carried out in a conventional manner, preferably by: sterilizing for 15-25 min at 70-90 ℃.
The invention discloses a process method for processing bean curd with fully utilized soybean grains, which comprises the steps of soybean grading, superheated steam high-temperature instantaneous treatment, cleaning, soaking, peeling, freeze drying, coarse crushing, superfine crushing, water mixing, pulp boiling, solidification, forming and the like.
After the soybeans are subjected to instantaneous high-temperature treatment by superheated steam, the content of lipoxidase in the soybeans can be reduced, and the beany flavor of the soybeans can be reduced. The freeze-dried soybeans have loose hard structures and small crushing force and are easy to crush due to the fact that water distributed in the soybeans is extracted. The superfine pulverized bean powder is fine and smooth, and has high brightness and whiteness.
Drawings
FIG. 1 is a comparison graph of water retentivity of whole bean curd obtained in example 1 and comparative examples 1 to 2;
FIG. 2 is a graph showing a comparison of gel strengths of the whole bean curds obtained in example 1 and comparative examples 1 to 2;
FIG. 3 is a microscopic view of the whole soybean curd prepared in comparative example 1;
FIG. 4 is a microscopic view of the whole soybean curd prepared in comparative example 2;
FIG. 5 is a microscopic view of the whole soybean curd prepared in example 1;
FIG. 6 is a graph showing the effect of the addition amount of different TG enzymes on the gel strength of tofu.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
Example 1
The embodiment provides a processing method of whole bean curd, which specifically comprises the following steps:
1) bean selection: removing mildewed soybeans and impurities.
2) Superheated steam treatment: spreading soybean with thickness of about 10mm, heating with superheated steam at 200 deg.C for 50 s.
3) Cleaning, soaking and peeling: the soybeans after the hot steam treatment are washed with water to remove the surface and other impurities. Soaking in water for 4-5 hr. After swelling of the soybeans, the soybean coat is removed.
4) And (3) freeze drying: freezing peeled semen glycines, and freeze drying at-42 deg.C and 200mT until water content is less than 3-5%.
5) Coarse crushing: the freeze-dried soybeans are crushed into 80-120 meshes of coarse powder.
6) Superfine grinding: then the coarse powder is crushed into 200-300 meshes.
7) Boiling and solidifying: mixing bean flour and water according to the weight ratio of 1: 7-12 (weight ratio) is added into a pot, uniformly stirred, added with 0.3-0.5% of defoaming agent, heated and boiled, and kept at 95 ℃ for 5-10 min. Cooling soybean milk to 80-85 deg.C, adding 1-2% MgCl 2 Or CaSO 4 And (5) cooling, stirring up and down slightly until flocculation-shaped caking appears, and keeping the temperature for 8-15 min.
8) Molding: wrapping the coagulated soybean milk, placing in a mold, pressing for shaping, and extruding for 20-30 min.
Example 2
This example provides a method for processing whole bean curd, which is different from example 1 in that the jellied bean curd in step 7) is not processed by pressing;
the method specifically comprises the following steps:
7) boiling and solidifying: mixing bean flour and water according to the weight ratio of 1: 7-12 (weight ratio) is added into a pot, uniformly stirred, added with 0.3-0.5% of defoaming agent, heated and boiled, and kept at 95 ℃ for 5-10 min. Cooling soybean milk to 80-85 deg.C, adding 1-2% MgCl 2 Dibbling, gently stirring up and down until flocculation-like agglomeration appears, and keeping the temperature for 8-15 min;
wherein, TG enzyme is added when the temperature is reduced to 50 ℃, and the temperature is kept for 1 h; then placing in 80 ℃ water bath for coagulation and sterilization for 20min, cooling and then placing in 4 ℃ for curing; the addition amount of the TG enzyme was 1.0 u/mL.
Examples 3 to 6
This example provides a method for processing whole bean curd, which is different from example 2 only in that the amounts of TG enzyme added are 0.4u/mL, 0.6u/mL, 0.8u/mL and 1.2 u/mL.
Examples 7 to 9
The present embodiment provides a method for processing whole bean curd, which is different from embodiment 1 in the sterilization conditions of superheated steam, specifically:
2) superheated steam treatment: spreading soybean with thickness of about 10mm, heating with superheated steam at 140 deg.C for 30 s.
Or, 2) superheated steam treatment: spreading soybean with thickness of about 10mm, heating with superheated steam at 180 deg.C for 60 s.
Or, 2) superheated steam treatment: spreading soybean with thickness of about 10mm, heating with superheated steam at 200 deg.C for 50 s.
Comparing the mouthfeel, the bacteria-reducing effect and the enzyme-reducing effect of the whole bean curd of the embodiment 1 and the embodiments 7 to 9; among the overall properties, example 1 is better than examples 7 to 9.
Comparative example 1
This comparative example provides a method for processing whole soybean curd, which is different from example 1 only in that step 4) freeze-drying is not performed.
Comparative example 2
This comparative example provides a processing method of whole bean curd, which is different from example 1 only in that "oven drying" is used instead of "freeze drying".
The method specifically comprises the following steps: the drying specifically comprises the following steps: cleaning, soaking and peeling soybeans, drying the soybeans at the temperature of 60 ℃ until the moisture content of the soybeans is lower than 5%, and then carrying out coarse crushing and superfine crushing treatment.
Experimental example 1
The whole soybean curd (freeze-dried soybean curd) prepared in example 1 was compared with the whole soybean curd (conventional soybean curd) prepared in comparative example 1 and the whole soybean curd (dried soybean curd) prepared in comparative example 2.
(1) Main nutrient component of bean curd
The whole bean curd obtained in example 1 had a high protein content and an increased crude fiber content.
TABLE 1 analysis result of main nutrient components of bean curd (% on dry basis)
| Sample (I) | Protein (%) | Fat (%) | Ash content (%) | Crude fiber (%) |
| Example 1 | 48.63±6.11 a | 21.38±0.89 a | 4.94±0.18 b | 5.29±0.81 b |
| Comparative example 1 | 38.17±0.71 b | 21.71±0.03 a | 3.62±0.02 c | 0.30±0.03 c |
| Comparative example 2 | 47.19±1.64 a | 21.81±1.72 a | 5.18±0.47 a | 7.61±0.72 a |
(2) Yield of bean curd
The whole bean curd prepared in example 1 has high yield and fine taste.
TABLE 2 yield of tofu
| Sample (I) | Amount of Bean dregs (100g/g) | Bean curd yield (100g/g) | Percent yield of bean curd | Product description |
| Example 1 | — | 291.25 | 318.16 | Has fine and smooth taste and stronger bean flavor |
| Comparative example 1 | 22.8 | 200.12 | 200.12 | Has fine taste and rich bean flavor |
| Comparative example 2 | — | 318.16 | 291.25 | Has rough taste and bean fragrance |
(3) Texture index
The hardness of the whole bean curd prepared in example 1 was significantly higher than that of the bean curd produced by the other two methods. The chewiness of the bean curd is not obviously different from that of the bean curd processed and prepared in the comparative example 1.
TABLE 3 analysis of the texture of the bean curd
| Sample (I) | Hardness of | Cohesion property | Elasticity | Chewiness of the product |
| Example 1 | 1767.43±235.63 a | 0.66±0.02 b | 0.87±0.03 b | 1008.76±80.19 a |
| Comparative example 1 | 1281.01±193.98 b | 0.85±0.07 a | 0.93±0.02 a | 1017.14±139.65 a |
| Comparative example 2 | 676.96±65.55 c | 0.66±0.06 b | 0.75±0.03 c | 334.03±39.36 b |
(4) Water retention property
Has good water retention property, and is beneficial to improving the yield of bean curd. As shown in FIG. 1, the bean curd produced in example 1 has a good water-retaining property when compared with three kinds of bean curd.
(5) Gel characteristics
As shown in fig. 2, the soybean curd prepared in comparative example 1 has better gel strength than the soybean curd prepared in example 1 and better gel strength than the soybean curd prepared in comparative example 2.
(6) Microscopic view of bean curd
As shown in fig. 3 to 5, fig. 3 is the whole bean curd prepared in comparative example 1, fig. 4 is the whole bean curd prepared in comparative example 2, and fig. 5 is the whole bean curd prepared in example 1. The observation of the microstructure of the tofu processed by three different methods revealed that the gel network structure of the tofu of comparative example 1 was more regular. The two kinds of bean curds processed in example 1 and comparative example 2 have tightly wrapped gel structures, which results in better water retention than the bean curd product of comparative example 1, but lower gel strength than the bean curd of comparative example 1. And the finished bean curd product of the embodiment 1 has high yield and fine taste.
Experimental example 2
Comparing the obtained whole bean curd of examples 1 to 7
As shown in the following table, the gel strength and texture index of the whole bean curd prepared in example 2 are better than those of the whole bean curd prepared in examples 1, 3 to 7; the tofu added with TG enzyme was not subjected to compression treatment, and therefore, the hardness and chewiness were slightly lower.
TABLE 4
| Plus (u/mL) | Elasticity | Hardness of | Chewiness of the product | Adhesion Property | Viscosity of the composition |
| Example 1 | 1.028 | 194.040 | 203.054 | 1.018 | 197.615 |
| Example 2 | 0.950 | 835.980 | 800.387 | 1.012 | 842.365 |
| Example 3 | 0.843 | 465.397 | 295.878 | 0.735 | 347.527 |
| Example 4 | 0.934 | 252.653 | 175.035 | 0.757 | 186.440 |
| Example 5 | 0.875 | 675.160 | 482.765 | 0.819 | 548.973 |
| Example 6 | 0.899 | 210.730 | 129.135 | 0.684 | 143.974 |
Wherein the gel of the bean curd reflects the quality of the bean curd and is generally evaluated by the gel strength; as shown in FIG. 6, the gel strength of the whole bean curd added with TG enzyme in examples 2-6 is stronger than that of the whole bean curd without TG enzyme in example 1, wherein the bean curd prepared in example 2 has the highest gel strength and the best effect.
Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (7)
1. A method for processing whole bean curd comprises:
(1) spreading the soybeans to a thickness of 8-12 mm, and carrying out superheated steam treatment at 180-240 ℃ for 20-60 s;
(2) cleaning the soybean treated by superheated steam with water to remove surface and other impurities, soaking in water for 4-5 hr, swelling, and removing soybean coat;
(3) the freeze drying condition is-40 to-50 ℃, the temperature is 180 to 220mT, the time is 40 to 60 hours, and the drying is carried out until the water content is not higher than 10 percent;
(4) coarsely crushing the freeze-dried soybeans to 80-120 meshes, and finely crushing the soybeans to 200-300 meshes;
(5) the soybean powder and water are mixed according to the weight ratio of 1: 7-12, adding the mixture into a pot, uniformly stirring, and adding a defoaming agent accounting for 0.3-0.5% of the weight of the soybeans to obtain soybean milk;
(6) coagulating, heating soybean milk to 90-100 deg.C, maintaining the soybean milk at 90-100 deg.C for 5-10min, cooling to 80-85 deg.C, and adding MgCl 1-2 wt% of soybean 2 Or CaSO 4 Cooling, stirring up and down until flocculation and caking appear, and keeping the temperature for 8-15 min; cooling to 50 deg.C, adding TG enzyme, and keeping the temperature for 1 h; then placing in 80 ℃ water bath for coagulation and sterilization for 20min, cooling and then placing in 4 ℃ for curing; the addition amount of the TG enzyme was 1.0 u/mL.
2. The process according to claim 1, wherein the lyophilization conditions are-42 ℃ at 200mT for 48 h.
3. The process of claim 1, wherein the freeze-drying is carried out until the moisture content in the soybeans is not higher than 5%.
4. The process according to claim 1, wherein the steam is superheated steam at 180 to 220 ℃ for 40 to 60 seconds.
5. The processing method according to any one of claims 1 to 4, wherein the soybeans are spread to a thickness of 8 to 12mm, treated with superheated steam at a temperature of 180 to 220 ℃ for 20 to 60 seconds; cleaning, soaking, peeling, and freeze drying until the water content in the soybean is not higher than 5%; and then crushing, boiling, coagulating and forming to obtain the whole-bean tofu.
6. The method according to any one of claims 1 to 4, wherein after the coagulation, the tofu is sterilized and then aged at a temperature of 3 to 5 ℃.
7. A whole bean curd obtained by the processing method according to any one of claims 1 to 6.
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| CN112042763B (en) * | 2020-08-14 | 2023-05-23 | 祖名豆制品股份有限公司 | Method and device for preparing soft bean curd by using secondary hot spot slurry |
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