CN110403020A - A kind of production method and application of wintercherry-chitosan compound bean curd coagulator - Google Patents
A kind of production method and application of wintercherry-chitosan compound bean curd coagulator Download PDFInfo
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- CN110403020A CN110403020A CN201910723686.XA CN201910723686A CN110403020A CN 110403020 A CN110403020 A CN 110403020A CN 201910723686 A CN201910723686 A CN 201910723686A CN 110403020 A CN110403020 A CN 110403020A
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- Prior art keywords
- wintercherry
- bean curd
- chitosan
- coagulator
- chitosan compound
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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 discloses the production method and application of a kind of wintercherry-chitosan compound bean curd coagulator, the fermented acquisition pH of yellow serofluid first is 3.6-4.0 wintercherry, then chitosan is dissolved into and obtains wintercherry-chitosan compound bean curd coagulator that mass fraction is 0.05-0.2wt% in wintercherry, a slurry finally is carried out to soya-bean milk using this coagulator, obtains wintercherry-chitosan coagulator bean curd.Wintercherry-chitosan coagulator has both the advantage of wintercherry and chitosan in bean curd production on flavor and texture, can promote the elasticity and toughness of bean curd, enhance the prebiotic function of bean curd, extend bean curd shelf life, possess vast market prospect.
Description
Technical field
The present invention relates to a kind of wintercherry-chitosan compound bean curd coagulator production methods, belong to bean product deep processing neck
Domain.
Background technique
Non-fermented bean products are many kinds of, and production method is had nothing in common with each other, but either any method, have one to make beans
A solid process of curdling (be commonly called as slurry), this is the core procedure of non-fermented bean products manufacture, decide bean product character formed and
Texture characteristic.Currently, common coagulator has the compounds such as salt, acids, the product of production is each has something to recommend him.Such as use salt stew in soy sauce
The bean curd raciness of work, but poor water retention property, and shelf life is short；The bean curd water retention property being made into gypsum is good, and tissue-smooth is thin
Greasy, yield rate is also high, but usually has bitter taste because there is certain gypsum residue in product, and soy flavor is thin, and calcium
Salt, which is easily reacted with certain vegetables mesoxalic acids, generates insoluble calcium oxalate, not only influences the absorption to calcium, it is also possible to induce calculus；
The bean curd being made by lactone is lubricious tasty and refreshing, and elasticity is big, good water-retaining property, but quality is partially soft, is not suitable for the Chinese way of cooking.Even more important
It is that consumer generally worries three of the above clotting method, and there are the risks of bean product chemical contamination.
Yellow serofluid is that bean curd is squeezing the whey wastewater generated when molding.According to statistics, 1 ton of soybean of every processing can discharge 2-5
Ton yellow serofluid, mostly as waste water by direct emission, waste of resource and pollution environment[5].Wintercherry is produced in bean curd preparation processes
The slurries that raw yellow serofluid is formed after spontaneous fermentation (mainly lactobacillus-fermented).As a kind of natural soymilk-clotting agent system
Make wintercherry bean curd in the civil existing thousand succession history in China.It is defined with structures such as currently used bittern, gypsum, lactones
, pure chemistry coagulator compare, wintercherry is a kind of natural biological coagulator (Bio-coagulant) organically, complicated.Acid
The bean product of slurry production not only take the course of its own by its character, delicate mouthfeel, and rear taste is quiet and beautiful light remote, slightly sweet, and wherein contains
The a large amount of bioactive ingredients such as probiotic lactobacillus and soyabean oligosaccharides abundant, isoflavones, soyasaponin, assign wintercherry
The health idea of bean product nutrition and safety, meets people and advocates natural consumer psychology.Meanwhile wintercherry is from yellow serofluid
Fermentation not only reduces coagulator use cost, moreover it is possible to realize recycling for bean product processing byproduct, mitigate environmental pollution with
Pollution control pressure is a kind of low-carbon worthy of the name, environmentally protective food processing mode.
Chitosan is a kind of natural biological polysaccharide, has broad spectrum antibiotic activity, while it has biocompatibility, biology drop concurrently
Xie Xing, the characteristics such as have no toxic side effect, and is solving tofu quality, extends expiration date of bean curd and production industrialization etc. and plays one
Fixed positive effect.Currently, the chitosan thickening property, biocidal property and the biological non-toxicity that have, degradable characteristic make its
Food service industry is widely used, and chitosan and other food preservatives are compared, and finds the antibiotic property of chitosan
Can be suitable with sodium benzoate, potassium sorbate, it is ideal antiseptics for natural food.Chitosan is insoluble in most of organic molten
Agent, water and alkaline solution dissolve in most of inorganic acid and organic acid solution.Chitosan can be used as packing timber in food
Material, antibacterial, anti-oxidant, fresh-keeping and fruit clarification of juice etc..Chitosan effect harmless to the human body, can reduce blood sugar for human body,
Cholesterol improves immunity and anticancer, stomach invigorating, protection liver etc..Chitosan can promote tofu texture as bean curd coagulant
Characteristic has and improves tofu yield, improves the advantage of bean curd elasticity.
Bean curd, which is made, in view of three kinds of bittern, gypsum and lactone coagulators its advantage and disadvantage, and people start to turn to exploitation again
Close coagulator and new coagulant.Bean curd coagulant mainly has traditional bittern, the plaster of paris and wintercherry and developed recently application grape
Saccharic acid lactone, but that bean curd shelf life is made is shorter for existing coagulator；Chitooligosaccharide- can make soybean protein be gelled, have compared with
Strong bacteriostasis can effectively extend bean curd shelf life.
Summary of the invention
Goal of the invention: the present invention makes full use of wintercherry as the green of bean curd coagulant, the feature and gained bean curd of environmental protection
Delicate mouthfeel, rear taste quiet and beautiful light remote, slightly sweet characteristic and chitosan have antibacterial, anti-corrosion, reduce blood sugar for human body, gallbladder
Sterol improves immunity and anticancer, stomach invigorating, protects the prebiotic functions such as liver and chitosan that can promote tofu texture characteristic, has
The advantages of being improved tofu yield, improving bean curd elasticity and toughness.Chitosan is dissolved in wintercherry, wintercherry-chitosan bean curd is made
Coagulator.The advantages of being provided simultaneously with wintercherry and chitosan using wintercherry-chitosan bean curd compound coagulant production bean curd.
In order to solve the above-mentioned technical problem, the invention discloses a kind of production of wintercherry-chitosan compound bean curd coagulator
Method and application, include the following steps:
(1) wintercherry is obtained after the yellow serofluid that bean product production generates is fermented；
(2) chitosan is dissolved into acquisition wintercherry-chitosan compound bean curd coagulator in wintercherry obtained in (1)；
(3) soybean is cleaned, bubble beans, crushing, boils 5-10min after filtering and removing slag and obtains ripe soya-bean milk；
(4) it under conditions of keeping ripe soya-bean milk temperature at 85 DEG C or more, is added obtained by step (2) using waypoint sizing process
Wintercherry-chitosan compound bean curd coagulator is sufficiently stirred until occurring being poured into type frame after crouching brain 10-15min at design of scattered small flowers and plants phenomenon
Compression moulding.
The production of wintercherry can produce the yellow serofluid spontaneous fermentation generated by bean product and obtain in step (1), can also pass through ferment
Female bacterium, lactic acid bacteria mixing or lactic acid bacteria pure-blood ferment obtain, and fermentation termination pH value is 3.6-4.0.
The additive amount of chitosan is 0.05-0.2wt% in step (2).
Ripe soymilk concentration is 9-11 ° of Brix in step (3).
Segmented point sizing process is that a point slurry process is divided into 3-5 section and carries out slurry in step (4), and point starches midfeather 2- twice
5min。
A kind of wintercherry of any of the above-chitosan compound bean curd coagulator production method and application are also in protection of the invention
In range.
The utility model has the advantages that
1, a kind of wintercherry-chitosan compound bean curd coagulator is using wintercherry as solution, it can be achieved that yellow in soybean curd production process starch
Water recycles, and introduces the discharge of yellow serofluid, is a kind of environmentally protective coagulator, and product has delicate mouthfeel, rear taste
Quiet and beautiful light remote, slightly sweet characteristic.
2, solubility of the chitosan in wintercherry is big, stablizes, and its bacteriostatic activity is stronger, and it is short can to improve expiration date of bean curd
Problem extends expiration date of bean curd.
3, wintercherry-chitosan compound coagulant bean curd has better texture characteristic compared to traditional coagulator bean curd, has
Stronger elasticity and toughness.
4, chitosan imparts product preferably hypoglycemic, cholesterol, improves immunity and anticancer, stomach invigorating, protection liver
It is dirty and other effects.
5, the addition of chitosan can reduce the dosage of wintercherry during wintercherry point slurry, avoid causing because of excessive wintercherry addition
Point slurry failure caused by the decline of soya-bean milk temperature.
Detailed description of the invention
Nothing
Specific embodiment
According to following embodiments, the present invention may be better understood.Content described in embodiment is merely to illustrate this hair
It is bright, without the present invention described in detail in claims should will not be limited.
Embodiment 1
(1) yellow serofluid that bean product production generates obtains wintercherry after spontaneous fermentation to pH4；
(2) chitosan that 0.2wt% is added into wintercherry obtained in (1) obtains wintercherry-chitosan compound bean curd solidification
Agent；
(3) soybean is cleaned, bubble beans, crushing, the concentration of soya-bean milk is adjusted to 11 ° of Brix after filtering and removing slag, boils 10min
Obtain ripe soya-bean milk；
(4) under conditions of keeping ripe soya-bean milk temperature at 85 DEG C or more, wintercherry-chitosan obtained by point 5 sections of addition steps (2)
Compound bean curd coagulator is sufficiently stirred per point slurry interval 2min twice until occurring being poured into after crouching brain 10min at design of scattered small flowers and plants phenomenon
Compression moulding in type frame obtains bean curd.
Micro organism quantity situation of change under 4 DEG C of preservation conditions of different coagulator bean curd is counted, as a result such as following table institute
Show, gypsum, bittern and MTG (glutamine transaminage) bean curd micro organism quantity during preservation increase rapidly, microbe quantity
Amount is respectively solidifying more than 6 log10 CFU/g, GDL, wintercherry and wintercherry-chitosan compound bean curd at 4 days, the 10th day and the 2nd day
Gu agent bean curd micro organism quantity during entire save is less than 6 log10 CFU/g, wherein wintercherry-chitosan composite bean
Rotten coagulator bean curd during entire save micro organism quantity 1 log10 CFU/g once.These results suggest that wintercherry-
Chitosan compound bean curd coagulator has good bacteriostasis, preservation effect, can greatly prolong expiration date of bean curd.
Microbiology turbidity situation in 4 DEG C of the bean curd preservations of different coagulators of table 1
Embodiment 2
(1) yellow serofluid that bean product production generates obtains acid after lactic acid bacteria and saccharomycete mixed fermentation are fermented to pH3.6
Slurry；
(2) chitosan that 0.05wt% is added into wintercherry obtained in (1) obtains wintercherry-chitosan compound bean curd solidification
Agent；
(3) soybean is cleaned, bubble beans, crushing, the concentration of soya-bean milk is adjusted to 9 ° of Brix after filtering and removing slag, boils 5min and obtains
To ripe soya-bean milk；
(4) under conditions of keeping ripe soya-bean milk temperature at 85 DEG C or more, wintercherry-chitosan obtained by point 3 sections of addition steps (2)
Compound bean curd coagulator is sufficiently stirred per point slurry interval 5min twice until occurring being poured into after crouching brain 15min at design of scattered small flowers and plants phenomenon
Compression moulding in type frame obtains bean curd.
Embodiment 3
(1) yellow serofluid that bean product production generates obtains wintercherry after lactobacillus-fermented to pH3.8；
(2) chitosan that 0.1wt% is added into wintercherry obtained in (1) obtains wintercherry-chitosan compound bean curd solidification
Agent；
(3) soybean is cleaned, bubble beans, crushing, the concentration of soya-bean milk is adjusted to 10 ° of Brix after filtering and removing slag, boils 8min
Obtain ripe soya-bean milk；
(4) under conditions of keeping ripe soya-bean milk temperature at 85 DEG C or more, wintercherry-chitosan obtained by point 4 sections of addition steps (2)
Compound bean curd coagulator is sufficiently stirred per point slurry interval 3min twice until occurring being poured into after crouching brain 10min at design of scattered small flowers and plants phenomenon
Compression moulding in type frame obtains bean curd.
Claims (5)
1. a kind of wintercherry-chitosan compound bean curd coagulator production method and application, which comprises the steps of:
(1) wintercherry is obtained after the yellow serofluid that bean product production generates is fermented；
(2) chitosan is dissolved into acquisition wintercherry-chitosan compound bean curd coagulator in wintercherry obtained in (1)；
(3) soybean is cleaned, bubble beans, crushing, boils 5-10min after filtering and removing slag and obtains ripe soya-bean milk；
(4) under conditions of keeping ripe soya-bean milk temperature at 85 DEG C or more, acid obtained by step (2) is added using waypoint sizing process
Slurry-chitosan compound bean curd coagulator is sufficiently stirred up to there is design of scattered small flowers and plants phenomenon, pours into type frame and suppress after crouching brain 10-15min
Molding.
2. a kind of wintercherry according to claim 1-chitosan compound bean curd coagulator production method and application, feature
It is, the production of wintercherry can produce the yellow serofluid spontaneous fermentation generated by bean product and obtain in step (1), can also pass through yeast
Bacterium, lactic acid bacteria mixing or lactic acid bacteria pure-blood ferment obtain, and fermentation termination pH value is 3.6-4.0.
3. a kind of wintercherry according to claim 1-chitosan compound bean curd coagulator production method and application, feature
It is, the additive amount of chitosan is 0.05-0.2wt% in step (2).
4. a kind of wintercherry according to claim 1-chitosan compound bean curd coagulator production method and application, feature
It is, ripe soymilk concentration is 9-11 ° of Brix in step (3).
5. a kind of wintercherry according to claim 1-chitosan compound bean curd coagulator production method and application, feature
It is, segmented point sizing process is that a point slurry process is divided into 3-5 section and carries out slurry in step (4), and point starches midfeather 2- twice
5min。
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Cited By (7)
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| CN111149872A (en) * | 2020-01-19 | 2020-05-15 | 陕西师范大学 | Method for preparing bean curd by compounding yeast milk bacillus and fermented yellow serofluid |
| CN111264630A (en) * | 2020-02-24 | 2020-06-12 | 江苏省农业科学院 | Composite coagulant for wintercherry and application |
| CN111671039A (en) * | 2020-06-18 | 2020-09-18 | 湖南省大观溪生物科技有限公司 | Bean product fresh-keeping and color-protecting liquid and preparation method thereof |
| CN112602887A (en) * | 2020-12-18 | 2021-04-06 | 江苏省农业科学院 | Biological coagulant with anti-corrosion function and application thereof |
| CN112772847A (en) * | 2019-11-08 | 2021-05-11 | 湖南景湘源食品饮料有限公司 | Nutritional bean curd and preparation method thereof |
| CN112971035A (en) * | 2021-04-20 | 2021-06-18 | 江苏港湾农业科技集团有限公司 | Production method of dried bean curd with long shelf life |
| CN115299567A (en) * | 2022-07-29 | 2022-11-08 | 金菜地食品股份有限公司 | Preparation method of sour pulp bean curd with good water retention property |
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| CN112602887A (en) * | 2020-12-18 | 2021-04-06 | 江苏省农业科学院 | Biological coagulant with anti-corrosion function and application thereof |
| CN112971035A (en) * | 2021-04-20 | 2021-06-18 | 江苏港湾农业科技集团有限公司 | Production method of dried bean curd with long shelf life |
| CN115299567A (en) * | 2022-07-29 | 2022-11-08 | 金菜地食品股份有限公司 | Preparation method of sour pulp bean curd with good water retention property |
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