CN109820052A - A kind of agar jellied bean curd and preparation method thereof - Google Patents
A kind of agar jellied bean curd and preparation method thereof Download PDFInfo
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- CN109820052A CN109820052A CN201910267217.1A CN201910267217A CN109820052A CN 109820052 A CN109820052 A CN 109820052A CN 201910267217 A CN201910267217 A CN 201910267217A CN 109820052 A CN109820052 A CN 109820052A
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Abstract
The present invention provides a kind of agar jellied bean curd and preparation method thereof, belongs to bean product manufacture field, contains following parts by weight of component: 1-20 parts of agar powder, 1-20 parts of soybean, gluconic acid-δ2.5 parts of lactone, 1000 parts of distilled water.The present invention have moistening lung for removing phlegm, nourishing yin and lessening fire, the hot anti-inflammatory that disappears, it is convenient the effect of and it is full of nutrition, easily absorb, the effects of food quality, mouthfeel can be improved.Since the product quality of jellied bean curd is not sufficiently stable, few industrialized productions, however agar is a kind of wild deep-sea red algae, main component is natural plant gum, natural bonding agent, gelling agent and stabilizer of the energy as food, be conducive to improve food quality, improve food mouthfeel, the present invention develops a kind of stabilization, with seaweed flavor and full of nutrition, appetizing health-care bean curd brain product by adding agar crude extract.
Description
Technical field
The present invention relates to a kind of agar jellied bean curds and preparation method thereof, belong to food processing field.
Technical background
Jellied bean curd delicacy is tasty and refreshing, is that famous Chinese style traditional snack and good vegetable protein food, human body absorb it
Rate is up to 92%~98%, containing various trace elements necessary to the human bodies such as iron, calcium, phosphorus, magnesium, carbohydrate, vegetable oil and abundant excellent
Matter albumen, the essential amino acid that eight kinds of human bodies itself cannot synthesize, also phosphatide and multivitamin containing promotion brain development,
There are also the effects of reducing blood lipid, can prevention of arterial atherosis.Fat only accounts for 0.4% or so, and cholesterol-free, jellied bean curd is rich with its
The nutritive value of richness, cheap price is well received by consumers, and is China's wide geographic area masses' breakfast common food.
Agar is a kind of wild deep-sea red algae, and main component is natural plant gum, can be as natural bonding agent, the gel of food
Agent and stabilizer are conducive to improve food quality, improve food mouthfeel.Agar minerals rich in and the life of a variety of dimensions
Element, energy clearing lung and eliminating phlegm, heat-clearing and damp-drying drug, nourishing yin and lessening fire, cooling blood and hemostasis, and have relieving summer-heat effect.Dietary fiber also rich in, energy
Moisture is absorbed in enteron aisle, expands intestinal contents, is stimulated intestinal wall, is caused awareness of defecation.
Agar is added in jellied bean curd, agar plays stabilizer function to jellied bean curd, is conducive to the storage of jellied bean curd
And transport.Along with agar nutritive peculiarity abundant, contained alginate substance has antihypertensive effect, contained agar-agar
Oligosaccharides have antibacterial and antisepsis, contained starch sulfuric acid ester be polysaccharose substance, have lipid-reducing function, to hypertension,
Hyperlipidemia has certain preventive and therapeutic effect, and contained dietary fiber abundant has effects that defaecation, improves constipation.And agar
In crude extract in ingredient and jellied bean curd flavor itself interact, complement each other, improve overall flavor, make stone
Cauliflower jellied bean curd is expected to become fast-selling nutritional health food.
Agar jellied bean curd product composition is simple, easy to make, and have it is full of nutrition, be readily transported storage, shelf-life
The advantages that long.Additive-free, nutrient safe is suitble to various crowds, and the product quality that can effectively solve jellied bean curd is not sufficiently stable,
The problem of rare industrialized production.
Summary of the invention
The problem of being not sufficiently stable the present invention overcomes the product quality of above-mentioned jellied bean curd, comprehensively utilize the nutrition of agar at
Point, it provides that a kind of nutritive value is high, heat is low, health food with hypertension and hyperlipemia defaecation, it is basic also to meet jellied bean curd
It is delicious require, provide diet for the crowd that likes to be beautiful of various age levels and select.
Technical solution of the present invention:
A kind of agar jellied bean curd, the jellied bean curd contain following parts by weight of component: 1-20 parts of agar powder, soybean 1-20
Part, gluconic acid-δ2.5 parts of lactone, 1000 parts of distilled water.
The agar powder is that agar crushes to obtain by the impact grinding of high energy nanometer.
The production method of the agar jellied bean curd, method include as follows
(1) 500 parts of distilled water will be added in agar powder, 120 min of ultrasound, filter while hot, obtain at 100 DEG C, 80 KHz
Obtain agar solution；
(2) soya-bean milk is squeezed in soy bean milk making machine after 500 parts of 2 h of distilled water immersion being added in soybean, after soy bean milk making machine stops working, while hot
By 4 layers of filtered through gauze of soya-bean milk, soya-bean milk is obtained；
(3) the agar solution prepared is mixed with soybean milk, boils 3 min, agar soybean milk liquid is made；
(4) while hot by agar soybean milk liquid and gluconic acid-δ30 s of lactone solution mixing homogeneous, revolving speed are 1000 r/min；
(5) after homogeneous, in the edible plastic cup after being fitted into sterilizing, the sealing of multipurpose closure machine；
(6) 20 min are kept to sterilize in 90 DEG C of water packaged agar soybean milk liquid, i.e. acquisition agar bean curd
Brain.
The function of each ingredient of inventive formulation is as follows:
Soybean is the main source of ideals of human being phytoprotein.Soy proteinaceous amino acid composition is close with animal protein
Seemingly, wherein amino acid relatively human body need ratio, so being easy to be digested absorption.Jellied bean curd, the stream juice solidified in half,
It is containing there are many various trace elements needed by human, also to contain carbohydrate, plant using high-nutrition food made of soybean protein
High-quality protein oily and abundant, is known as the laudatory title of " Vegetable meat ", can keep fit and healthy, prevent diabetes, hypertension, coronary heart disease,
Headstroke, cancer etc..
Agar is a kind of wild deep-sea red algae, moisture content 20% in usual agar, 0.14 %~6.73% of crude fibre,
Crude protein 1.12%~6.85%, 60.32 %~77.34% of carbohydrate, 3.21 %~3.98% of ash content, main component is plant
Glue can be conducive to improve food quality, improve food mouthfeel as the natural adhesive of food, gelling agent and stabilizer.Parmelia saxatilis
Dish has nutritive peculiarity abundant, and contained alginate substance has antihypertensive effect, and contained agaropectin oligose has antibacterial
And antisepsis, contained starch sulfuric acid ester are polysaccharose substance, have lipid-reducing function, have centainly to hypertension, hyperlipidemia
Preventive and therapeutic effect, contained dietary fiber abundant, have effects that defaecation, improve constipation.The agar-agar contained in agar solution
Ingredient makes jellied bean curd more have water-retaining property, and itself flavor of the ingredient and jellied bean curd in the crude extract in agar
Interaction, improves overall flavor.
Inner ester bean curd brain is that the glucose solidification in soya-bean milk is more able to maintain the nutrition of former beans, more slides soft fine and smooth, mouthfeel
It is edible to be more suitable various people with the jellied bean curd that lactone is worked it out for lubrication, way also relatively simple convenience.
Detailed description of the invention
Influence Fig. 1 shows different agar solution additive amounts to the sensory evaluation scores of agar jellied bean curd.
The additive amount of Fig. 2 difference agar solution influences agar jellied bean curd characteristic.
Influence of Fig. 3 agar solution additive amount to agar jellied bean curd relaxation behavior.
Fig. 4 environmental scanning electronic microscope be imaged (× 1000), wherein A, B, C be jellied bean curd, 100 % agar solution additive amounts,
The microstructure of the agar jellied bean curd of 40 % agar solution additive amounts.
Specific embodiment
Embodiment 1
Composition and ratio are as follows:
0 part of agar powder
20 parts of soybean
500 parts of distilled water
Gluconic acid-δ2.5 parts of lactones
(1) soya-bean milk is squeezed in soy bean milk making machine after 500 parts of 2 h of distilled water immersion being added in 20 portions of soybean, after soy bean milk making machine stops working,
While hot by 4 layers of filtered through gauze of soya-bean milk, soya-bean milk is obtained；
(4) while hot by soybean milk liquid and 2.5 parts of gluconic acids-δ30 s of lactone mixing homogeneous, revolving speed are 1000 r/min；
(5) after homogeneous, in the edible plastic cup after being fitted into sterilizing, the sealing of multipurpose closure machine；
(6) 20 min are kept to sterilize in 90 DEG C of water packaged soybean milk liquid, i.e. acquisition jellied bean curd.
Embodiment 2
4 parts of agar powder
16 parts of soybean
1000 parts of distilled water
Gluconic acid-δ2.5 parts of lactone
(1) 500 parts of distilled water are added in agar powder, 120 min of ultrasound, filter while hot at 100 DEG C, 80 KHz, obtain
Agar solution；
(2) soya-bean milk is squeezed in soy bean milk making machine after 500 parts of 2 h of distilled water immersion being added in soybean, after soy bean milk making machine stops working, while hot
By 4 layers of filtered through gauze of soya-bean milk, soya-bean milk is obtained；
(3) the agar solution prepared is mixed with soybean milk and boils 3 min, agar soybean milk liquid is made；
(4) while hot by agar soybean milk liquid and gluconic acid-δ30 s of lactone mixing homogeneous, revolving speed are 1000 r/min；
(5) after homogeneous, in the edible plastic cup after being fitted into sterilizing, the sealing of multipurpose closure machine；
(6) 20 min are kept to sterilize in 90 DEG C of water packaged agar soybean milk liquid, i.e. acquisition agar bean curd
Brain.
Embodiment 3
8 parts of agar powder
12 parts of soybean
1000 parts of distilled water
Gluconic acid-δ2.5 parts of lactone
(1) 500 parts of distilled water will be added in agar powder, 120 min of ultrasound, filter while hot, obtain at 100 DEG C, 80 KHz
Obtain agar solution；
(2) soya-bean milk is squeezed in soy bean milk making machine after 500 parts of 2 h of distilled water immersion being added in soybean, after soy bean milk making machine stops working, while hot
By 4 layers of filtered through gauze of soya-bean milk, soya-bean milk is obtained；
(3) the agar solution prepared is mixed with soybean milk and boils 3 min, agar soybean milk liquid is made；
(4) while hot by agar soybean milk liquid and gluconic acid-δ30 s of lactone mixing homogeneous, revolving speed are 1000 r/min；
(5) after homogeneous, in the edible plastic cup after being fitted into sterilizing, the sealing of multipurpose closure machine；
(6) 20 min are kept to sterilize in 90 DEG C of water packaged agar soybean milk liquid, i.e. acquisition agar bean curd
Brain.
Embodiment 4
12 parts of agar powder
8 parts of soybean
1000 parts of distilled water
Gluconic acid-δ2.5 parts of lactone
(1) 500 parts of distilled water will be added in agar powder, 120 min of ultrasound, filter while hot, obtain at 100 DEG C, 80 KHz
Obtain agar solution；
(2) soya-bean milk is squeezed in soy bean milk making machine after 500 parts of 2 h of distilled water immersion being added in soybean, after soy bean milk making machine stops working, while hot
By 4 layers of filtered through gauze of soya-bean milk, soya-bean milk is obtained；
(3) the agar solution prepared is mixed with soybean milk and boils 3 min, agar soybean milk liquid is made；
(4) while hot by agar soybean milk liquid and gluconic acid-δ30 s of lactone mixing homogeneous, revolving speed are 1000 r/min；
(5) after homogeneous, in the edible plastic cup after being fitted into sterilizing, the sealing of multipurpose closure machine；
(6) 20 min are kept to sterilize in 90 DEG C of water packaged agar soybean milk liquid, i.e. acquisition agar bean curd
Brain.
Embodiment 5
16 parts of agar powder
4 parts of soybean
1000 parts of distilled water
Gluconic acid-δ2.5 parts of lactone
(1) 500 parts of distilled water will be added in agar powder, 120 min of ultrasound, filter while hot, obtain at 100 DEG C, 80 KHz
Obtain agar solution；
(2) soya-bean milk is squeezed in soy bean milk making machine after 500 parts of 2 h of distilled water immersion being added in soybean, after soy bean milk making machine stops working, while hot
By 4 layers of filtered through gauze of soya-bean milk, soya-bean milk is obtained；
(3) the agar solution prepared is boiled into 3 min with soya-bean milk to mix, agar soybean milk liquid is made；
(4) while hot by agar soybean milk liquid and gluconic acid-δ30 s of lactone mixing homogeneous, revolving speed are 1000 r/min；
(5) after homogeneous, in the edible plastic cup after being fitted into sterilizing, the sealing of multipurpose closure machine；
(6) 20 min are kept to sterilize in 90 DEG C of water packaged agar soybean milk liquid, i.e. acquisition agar bean curd
Brain.
Product data
It fixes 10 trained professional researchers to score according to subjective appreciation standards, be averaged as most terminating
Fruit.Sensory evaluation criteria is shown in Table 1.
1 sensory evaluation criteria of table
(1) agar extract solution additive amount influences agar jellied bean curd sensory evaluation scores
It is reduced afterwards from fig. 1, it can be seen that increasing agar solution and increasing sensory evaluation scores first.When agar additive amount is 20%,
Sensory evaluation scores highest.This is because the agar-agar ingredient contained in agar solution makes jellied bean curd more have water-retaining property, and
Itself flavor of the ingredient and jellied bean curd in crude extract in agar interacts, and improves overall flavor.Addition is more
After more agar solution, since agar possesses the fishy smell of seaweed, so that extra large fishy smell is prominent, sensory evaluation is dropped for excessive addition
It is low.
(2) influence of the agar solution additive amount to agar jellied bean curd texture characteristic
Fig. 2 indicates the influence of different agar solution additive amount to the hardness of agar jellied bean curd, cohesiveness, adhesivity.By
Hardness known to figure increases with the increase of agar solution additive amount, and cohesiveness and adhesivity are then as agar solution adds
The trend to become smaller afterwards that first becomes larger is presented in the increase of amount.Cohesiveness reaches maximum value when agar additive amount is 40% solution；Gluing
Property agar solution additive amount be 60% when reach maximum value.Illustrate the crude extract in agar solution to agar bean curd
The different texture characteristic of brain has different influence results.The optimum condition for being likely to form jellied bean curd gel adds in agar solution
Dosage is between 40% to 60%.
(3) agar solution additive amount influences agar jellied bean curd relaxation behavior
According to agar solution additive amount be 10% when lateral relaxation time analyzed after, discovery relaxation time T21<
T22<T23, T2Lateral relaxation time is represented, it is weaker to be worth the smaller thin dynamic property for showing such moisture.Agar jellied bean curd three dimensional network
There are the moisture that 3 kinds of mobility are different in shape structure, wherein T21Minimum, water flowing is most weak, is combined indirectly simultaneously with macromolecular
The weak binding water layer bound directly with strong bound water with hydrogen bond.T22With T23Belong to more untight water, mobility in conjunction with moisture
It is relatively strong.When the relaxation time is longer, water flow is stronger.The T in agar jellied bean curd tridimensional network23The water of component contains
Amount is maximum, then T during the experiment23Variation with each factor is most obvious, therefore it is the research emphasis of this experiment.
Fig. 3 is influence of the agar solution additive amount to agar jellied bean curd relaxation behavior, from the figure 3, it may be seen that with parmelia saxatilis
The increase of dish solution additive amount, the relaxation time T of agar jellied bean curd23In the trend risen after falling before.In agar solution
When additive amount is 40%, relaxation time T23Minimum value is obtained, illustrates that the mobility of water in agar jellied bean curd at this time is most weak.This can
It can be because the fractions in jellied bean curd start double with agar solution agar-agar when agar solution additive amount reaches certain value
Three export-oriented hydroxy combinings of helical structure hinder double-spiral structure crosslinking, cause three-dimensional netted gel structure loose, beans
Water flow in rotten brain starts to become larger.When the agar-agar in agar solution acts on supersaturation, part elutriation goes out, and becomes in conjunction with water
Few, water flow is gradually increasing.In conjunction with the transverse relaxation specificity analysis of texture analysis and nuclear-magnetism, it can be found that when agar is molten
When liquid additive amount is 40%, the combination between agar solution and jellied bean curd is best, and the water flow in food is best.
(4) agar jellied bean curd scanning electron microscope imaging results
It is added using scanning electron microscope to agar solution, 100% agar solution additive amount of addition, 40% agar solution is not added
The agar jellied bean curd of amount is tested, and the microstructure result for observing them is as shown in Figure 4.Jellied bean curd can be with agar solution
In agar gelatification occurs, in gel process, intertwine with each other between albumen meeting in jellied bean curd and agar-agar molecule, formation net
Shape structure reduces the hole in agar jellied bean curd, fetters the flowing of Free water.
Selection utilization scanning electron microscope to do not add agar solution, addition 100% agar solution additive amount, addition 40% stone
The agar jellied bean curd of cauliflower solution additive amount is scanned Electronic Speculum test, observes their three microstructure result such as Fig. 4
It is shown.A, B, C are the agar jellied bean curd of jellied bean curd, 100% agar solution additive amount, 40% agar solution additive amount in figure
Microstructure.By Electronic Speculum imaging results, we can be found that jellied bean curd can occur gel with the agar in agar solution and make
With in gel process, being intertwine with each other between the albumen meeting in jellied bean curd and agar-agar molecule, to form reticular structure, therefore
The hole in agar jellied bean curd can be reduced, to fetter the flowing of Free water.
The above, best specific implementation method only of the invention, protection scope of the present invention are not only limited to this, appoint
What is familiar with this technology personnel within the technical scope of the present disclosure, can become apparent to technical solution simple change or
Equivalence replacement is fallen within the protection scope of the present invention.
Claims (3)
1. a kind of agar jellied bean curd, it is characterised in that: the jellied bean curd contains following parts by weight of component:
1-20 parts of agar powder, 1-20 parts of soybean, gluconic acid-δ2.5 parts of lactone, 1000 parts of distilled water.
2. a kind of agar jellied bean curd according to claim 1, which is characterized in that the agar powder is agar warp
High energy nanometer impact grinding is crossed to crush to obtain.
3. the production method of agar jellied bean curd as described in claim 1, it is characterised in that: method includes as follows
(1) 500 parts of distilled water will be added in agar powder, 120 min of ultrasound, filter while hot, obtain at 100 DEG C, 80 KHz
Obtain agar solution；
(2) soya-bean milk is squeezed in soy bean milk making machine after 500 parts of 2 h of distilled water immersion being added in soybean, after soy bean milk making machine stops working, while hot
By 4 layers of filtered through gauze of soya-bean milk, soya-bean milk is obtained；
(3) the agar solution prepared is mixed with soybean milk, boils 3 min, agar soybean milk liquid is made；
(4) while hot by agar soybean milk liquid and gluconic acid-δ30 s of lactone solution mixing homogeneous, revolving speed are 1000 r/min；
(5) after homogeneous, in the edible plastic cup after being fitted into sterilizing, the sealing of multipurpose closure machine；
(6) 20 min are kept to sterilize in 90 DEG C of water packaged agar soybean milk liquid, i.e. acquisition agar bean curd
Brain.
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Cited By (2)
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| CN109874875A (en) * | 2019-04-19 | 2019-06-14 | 福建师范大学 | A kind of agar jellied bean curd and preparation method thereof |
| CN111513143A (en) * | 2020-05-18 | 2020-08-11 | 孙鹏 | Making method of ice bean curd jelly |
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| CN101039594A (en) * | 2004-08-10 | 2007-09-19 | 化成龙 | Natural bean-curd and its preparation method |
| CN102715267A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Matcha bean curd and method for preparing same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109874875A (en) * | 2019-04-19 | 2019-06-14 | 福建师范大学 | A kind of agar jellied bean curd and preparation method thereof |
| CN111513143A (en) * | 2020-05-18 | 2020-08-11 | 孙鹏 | Making method of ice bean curd jelly |
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