CN110432338A - A kind of novel polysaccharide is from gel Tofu processing method - Google Patents
A kind of novel polysaccharide is from gel Tofu processing method Download PDFInfo
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- CN110432338A CN110432338A CN201910836356.1A CN201910836356A CN110432338A CN 110432338 A CN110432338 A CN 110432338A CN 201910836356 A CN201910836356 A CN 201910836356A CN 110432338 A CN110432338 A CN 110432338A
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- bean
- soya
- gel
- bean curd
- konjaku
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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 relates to a kind of novel polysaccharides from gel Tofu processing method, belongs to Tofu processing technical field.Replace brine with konjaku complex polysaccharide, not only eliminate brine bring potential hazard, and due to the heat irreversible gel bean curd structure of the cross-linking reaction of konjaku complex polysaccharide and soybean protein generation, impart the delicate smooth mouthfeel of bean curd, the nutritional ingredient of fruits and vegetables is added simultaneously, it is added to water-soluble dietary fiber, bean curd is made to become more healthy；Using reheating technique, retain more soy bean components, and assigns soya-bean milk dense beany flavour；It is fine and smooth not only to make bean curd structure, but also makes extended shelf-life for the use of pasteurization technology after packaging；Most nutritional ingredients of soybean are made not cause damages using processing method of the present invention, bean curd yield rate significantly improves, and eliminates brine bring potential hazard in existing Marinated Tofu process.
Description
Technical field
The present invention relates to a kind of novel polysaccharides from gel Tofu processing method, belongs to Tofu processing technical field.
Background technique
Bean curd is the most common bean product in people's life, is to be beaten by soybean, solidifies soybean protein using coagulator
It forms.Bean curd is the traditional food in China, has high nutritive value, wherein high-quality protein rich in, is easy by people
Body is digested and assimilated, and the laudatory title of " Vegetable meat " is known as；Containing the nutrients such as unsaturated fatty acid, brass in soybean, to reduce blood lipid,
Body oxidation etc. is delayed to be of great significance, processing technology is as follows:
The preparation of soya-bean milk: weighing big dried bean curd beans, rinse well, impregnates 10~12 h with 9 times of water at 8~15 DEG C, it
5 min of defibrination afterwards, two layers of filter-cloth filtering of gained soya-bean milk, filtered filtrate (soya-bean milk) are heated to boiling, it is slightly boiled keep 3~
5 min are spare.
Select brine: soya-bean milk temperature drops to 80~85 DEG C, is gradually added into 0.032 times of soybean milk quantity, concentration is 0.14g/ml's
Brine, and quickly stir evenly from bottom to top, 10 min are stood, until Tofu pudding occur is precipitated clear water.
Compacting: completing the steamed buns stuffed with sweetened bean paste cloth with water-soaked in bean curd mold, Tofu pudding be placed in mold, lid is covered, above
The weight for putting 1kg presses demoulding after 6~8h.
After above-mentioned processing step processing, soybean can be made to Marinated Tofu, but from above-mentioned to the life of existing bean curd
During the introduction of production. art, inventor discovery it is above-mentioned the prior art has the following problems:
1, bittern main component used in Marinated Tofu is magnesium chloride (or gypsum or glucolactone), and eating excessively can be right
Human body generates harm, while magnesium chloride also can polluted-water.
2, contain protein extremely abundant in bean curd, primary eat excessively not only hinders absorption of the human body to iron, but also
It is bad to easily cause protein digestibility, the malaise symptoms such as abdominal distension, diarrhea occurs.
3, bean dregs have been filtered to remove, have also eliminated soybean dietary fiber together.
4, taste is single.
5, with single nutrient component.
6, nutrient component damages are serious, low (the traditional bean curd yield rate are as follows: soybean: bean curd=1:2.5-5 of yield rate；Lactone beans
Rotten soybean: bean curd=1: for 6-7).
Summary of the invention
The object of the present invention is to provide a kind of novel polysaccharides from gel Tofu processing method, solves existing Marinated Tofu processing
Bittern in the process is edible excessively to generate harm to human body, while also polluted-water and edible can excessively easily cause protein
The problem of aspects such as indigestion and nutrient component damages are serious, and yield rate is low.
To achieve the goals above, the technical solution adopted by the present invention is that:
A kind of novel polysaccharide replaces brine from gel Tofu processing method, with konjaku complex polysaccharide, and specific procedure of processing is such as
Under:
Step 1, defibrination is impregnated, big dried bean curd beans is weighed, rinses well, according to the needs of protein content of product and product tenderness,
It is soaked in water, overground defibrination；
Step 2, above-mentioned gained soya-bean milk band bean dregs are heated, then pass to slurry slag separator, remove beans by band slag mashing off and filter residue
Slag；
Step 3, secondary mashing off, the soya-bean milk separated continue to be heated to 100 DEG C, and holding 3~5 minutes spare；
Step 4, soya-bean milk is cooled to 30 DEG C, the konjaku complex polysaccharide of soybean milk quantity weight part ratio 2.5~4% is added by cooling ingredient,
High shear agitation is to uniformity；
Step 5, filling overlay film, the soya-bean milk prepared pour into packing box, overlay film sealing；
Step 6, stand solidification, by the packaged soya-bean milk room temperature of overlay film stand 1-2 hours or 0-4 DEG C stand at low temperature 5-8 hours；
Step 7, pasteurization carries out pasteurization when above-mentioned soya-bean milk is completely solidified into bean curd；
Step 8, outsourcing is cleaned, carries out outsourcing after cleaning-drying.
The present invention program's further improvement lies in that: step 1 impregnate defibrination in, the big dried bean curd beans after rinsing well, 8~15
10~12 h are impregnated with 5-40 times of water at DEG C.
The present invention program's further improvement lies in that: step 2 heats gained soya-bean milk band bean dregs in slag mashing off and filter residue
To 60 DEG C holding 10-15 minutes.
The present invention program's further improvement lies in that: in the cooling ingredient of step 4, the weight of the konjaku complex polysaccharide configuration
Part ratio are as follows: konjaku glucomannan (is also purifying konjaku flour): algal polysaccharides: astragalus polyose (is also bassora gum): microbial polysaccharide
(xanthan gum or gellan gum) presses (0.1-0.4): (0.2-0.3): (0.15-0.25): (0.1-0.2).
The present invention program's further improvement lies in that: except with konjaku complex polysaccharide replace brine in addition to, add soybean milk quantity weight
After measuring juice of the part than 0~15%, high shear agitation to uniformity.
By adopting the above-described technical solution, the beneficial effect that the present invention obtains has:
1, replace brine with konjaku complex polysaccharide, not only eliminate brine bring potential hazard, and since konjaku is compound more
The heat irreversible gel bean curd structure that the cross-linking reaction of sugar and soybean protein generates, imparts the delicate smooth mouthfeel of bean curd, protects
The nutritional ingredient that fruits and vegetables are added has been protected, water-soluble dietary fiber has been added to, bean curd is made to become more healthy.
2, reheating technique assigns soya-bean milk dense beany flavour.
3, fruits and vegetables ingredient can be added in bean curd, enrich the nutritional ingredient, kind and taste of bean curd.
4, the use of pasteurization technology after packing, not only makes bean curd structure fine and smooth, and make extended shelf-life to 10~
30 days (refrigeration).
5, most nutritional ingredients of soybean do not cause damages, and bean curd yield rate significantly improves (yield rate are as follows: big
Beans: bean curd=1:10-30).
6, entire soybean curd production process, basic non-wastewater discharge can obviously reduce industry disposal of pollutants, be conducive to environment guarantor
Shield.
Detailed description of the invention
Fig. 1 is existing Tofu processing process flow chart；
Fig. 2 is the invention patent novel polysaccharide from gel Tofu processing technical matters flow chart.
Specific embodiment
With reference to the accompanying drawing and specific embodiment is described in further details the present invention:
In the production of giving off a strong fragrance soya-bean milk, soya-bean milk band bean dregs are heated to 60 DEG C of holdings 10-15 minutes, make more soybean polyoses and other water
Soluble components enter soya-bean milk, then are passed through slurry slag separator, remove bean dregs, and the soya-bean milk separated continues to be heated to 100 DEG C, keep
3~5 minutes, soya-bean milk can be made to obtain strong fragrance.
It joined water-soluble konjaku complex polysaccharide in product, konjaku complex polysaccharide and soybean protein made to generate cross-linking reaction,
Heat irreversible gel bean curd structure is generated, imparts the delicate smooth mouthfeel of bean curd, while improving bean curd beneficial to dietary fiber
Cellulose content improves the yield rate of bean curd.
The food materials such as juice are added, the nutritional ingredient for enriching bean curd is more good for health, while increasing the product of bean curd
Kind innovation.
Konjaku complex polysaccharide and soybean protein generate the curd gel structure for the heat irreversible that cross-linking reaction generates, can bar
Under formula sterilizing, bean curd structure is not damaged, kills bacterium, and the gel of protein and polysaccharide is accelerated while improving shelf life of products
Reaction speed enhances the gel strength and gel elastomer of bean curd.
Entire soybean curd production process, basic non-wastewater discharge can obviously reduce industry disposal of pollutants, be conducive to environment guarantor
Shield.
Novel polysaccharide is from gel Tofu processing process equipment process are as follows: washing soybean equipment-soybeans soaking equipment-soybean mill
Starch the cooling equipment-mixing equipment-of equipment-band slag mashing off equipment-hot soya-bean milk separation equipment-secondary mashing off equipment-soya-bean milk certainly
Dynamic packaging facilities-stand at low temperature solidification-pasteurization equipment-product cleaning, drying equipment-outer packing equipment.
Here is specific embodiment:
Embodiment 1
A kind of novel polysaccharide weighs big dried bean curd beans 100g, rinses well, at 8~15 DEG C from gel Tofu processing technology
The lower water with 1000g, which impregnates 12 hours, to drain away the water, and increases 15 times of overground defibrinations of drinking water of beans amount, and soya-bean milk band slag is heated to
It 60 DEG C, is kept for 15 minutes, by screenings separation equipment or filter cloth, acquisition continues to be heated to 100 DEG C without slag soya-bean milk, is kept for 5 points
Zhong Hou is cooled to 30 DEG C, the konjaku complex polysaccharide of soybean milk quantity weight part ratio 1.5% is added, with high shear homomixer high speed shear
Stirring 3 minutes, until pouring into packing box and overlay film after uniformity.Then bar packaged bean curd stands 2 hours at normal temperature,
Formula sterilizing, cooling is finished product.
Embodiment 2
A kind of novel polysaccharide weighs big dried bean curd beans 100g, rinses well, at 8~15 DEG C from gel Tofu processing technology
The lower water with 900g, which impregnates 12 hours, to drain away the water, and increases 10 times of overground defibrinations of drinking water of beans amount, and soya-bean milk band slag is heated to 60
DEG C, it is kept for 15 minutes, by screenings separation equipment or filter cloth, acquisition continues to be heated to 100 DEG C without slag soya-bean milk, is kept for 5 minutes
Afterwards, 30 DEG C are cooled to, the konjaku complex polysaccharide of soybean milk quantity weight part ratio 2% and the fresh squeezing tomato of soybean milk quantity weight part ratio 15% is added
Juice, with high shear homomixer high shear agitation 3 minutes, until pouring into packing box and overlay film after uniformity.Packaged beans
Corruption stands 2 hours at normal temperature, then pasteurization, and cooling is finished product.
Embodiment 3
A kind of novel polysaccharide weighs big dried bean curd beans 100g, rinses well, at 8~15 DEG C from gel Tofu processing technology
The lower water with 500g, which impregnates 12 hours, to drain away the water, and increases 30 times of overground defibrinations of drinking water of beans amount, and soya-bean milk band slag is heated to 60
DEG C, it is kept for 15 minutes, by screenings separation equipment or filter cloth, acquisition continues to be heated to 100 DEG C without slag soya-bean milk, is kept for 5 minutes
Afterwards, 30 DEG C are cooled to, the konjaku complex polysaccharide of soybean milk quantity weight part ratio 3% is added, with high shear homomixer high shear agitation
3 minutes, until pouring into packing box and overlay film after uniformity.Then bar packaged bean curd, refrigeration stands 5 hours at 0-4 DEG C,
Formula sterilizing, cooling is finished product.
Embodiment 4
A kind of novel polysaccharide weighs big dried bean curd beans 100g, rinses well, at 8~15 DEG C from gel Tofu processing technology
The lower water with 900g, which impregnates 12 hours, to drain away the water, and increases 20 times of overground defibrinations of drinking water of beans amount, and soya-bean milk band slag is heated to 60
DEG C, it is kept for 15 minutes, by screenings separation equipment or filter cloth, acquisition continues to be heated to 100 DEG C without slag soya-bean milk, is kept for 5 minutes
Afterwards, 30 DEG C are cooled to, the konjaku complex polysaccharide of soybean milk quantity weight part ratio 4% and the fresh squeezing celery of soybean milk quantity weight part ratio 15% is added
Juice, with high shear homomixer high shear agitation 3 minutes, until pouring into packing box and overlay film after uniformity.Packaged beans
Corruption stands 7 hours at normal temperature, then pasteurization, and cooling is finished product.
Claims (5)
1. a kind of novel polysaccharide replaces brine, specific procedure of processing from gel Tofu processing method, with konjaku complex polysaccharide
It is as follows:
Step 1, defibrination is impregnated, big dried bean curd beans is weighed, rinses well, according to the needs of protein content of product and product tenderness,
It is soaked in water, overground defibrination；
Step 2, above-mentioned gained soya-bean milk band bean dregs are heated, then pass to slurry slag separator, remove beans by band slag mashing off and filter residue
Slag；
Step 3, secondary mashing off, the soya-bean milk separated continue to be heated to 100 DEG C, and holding 3~5 minutes spare；
Step 4, soya-bean milk is cooled to 30 DEG C, the konjaku complex polysaccharide of soybean milk quantity weight part ratio 2.5~4% is added by cooling ingredient,
High shear agitation is to uniformity；
Step 5, filling overlay film, the soya-bean milk prepared pour into packing box, overlay film sealing；
Step 6, stand solidification, by the packaged soya-bean milk room temperature of overlay film stand 1-2 hours or 0-4 DEG C stand at low temperature 5-8 hours；
Step 7, pasteurization carries out pasteurization when above-mentioned soya-bean milk is completely solidified into bean curd；
Step 8, outsourcing is cleaned, carries out outsourcing after cleaning-drying.
2. a kind of novel polysaccharide according to claim 1 is from gel Tofu processing method, it is characterised in that: step 1 is impregnated
In defibrination, big dried bean curd beans after rinsing well impregnate 10~12 h with 5-40 times of water at 8~15 DEG C.
3. a kind of novel polysaccharide according to claim 1 is from gel Tofu processing method, it is characterised in that: step 2 is with slag
In mashing off and filter residue, gained soya-bean milk band bean dregs are heated to 60 DEG C of holdings 10-15 minutes.
4. a kind of novel polysaccharide according to claim 1 is from gel Tofu processing method, it is characterised in that: step 4 is cooling
In ingredient, the konjaku complex polysaccharide each component matches in parts by weight are as follows: konjaku glucomannan: algal polysaccharides: astragalus polyose:
Microbial polysaccharide presses (0.1-0.4): (0.2-0.3): (0.15-0.25): (0.1-0.2).
5. a kind of novel polysaccharide according to claim 1 is from gel Tofu processing method, it is characterised in that: step 4 is cooling
In ingredient, in addition to replacing brine with konjaku complex polysaccharide, after adding the juice of soybean milk quantity weight part ratio 0~15%, cut at a high speed
It cuts and is stirred until homogeneous unanimously.
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| CN201910836356.1A CN110432338A (en) | 2019-09-05 | 2019-09-05 | A kind of novel polysaccharide is from gel Tofu processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910836356.1A CN110432338A (en) | 2019-09-05 | 2019-09-05 | A kind of novel polysaccharide is from gel Tofu processing method |
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| CN110432338A true CN110432338A (en) | 2019-11-12 |
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| CN201910836356.1A Pending CN110432338A (en) | 2019-09-05 | 2019-09-05 | A kind of novel polysaccharide is from gel Tofu processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115281349A (en) * | 2022-08-16 | 2022-11-04 | 宁夏尚禾豆制品有限公司 | Environment-friendly bean cleaning device and bean product processing technology |
Citations (4)
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|---|---|---|---|---|
| CN1183237A (en) * | 1996-11-21 | 1998-06-03 | 上海子杰实业有限公司 | Fruit or vegetable soybean curd and producing process thereof |
| CN1203753A (en) * | 1997-06-28 | 1999-01-06 | 陈永通 | Instant xianning bean curd and its preparing technology |
| CN101248857A (en) * | 2008-01-29 | 2008-08-27 | 上海清美绿色食品有限公司 | Process for preparing meals fibre bean curd |
| CN103238673A (en) * | 2013-04-15 | 2013-08-14 | 龙岩嘉麒生物科技有限公司 | Preparation method of plant polysaccharide bean curd |
-
2019
- 2019-09-05 CN CN201910836356.1A patent/CN110432338A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183237A (en) * | 1996-11-21 | 1998-06-03 | 上海子杰实业有限公司 | Fruit or vegetable soybean curd and producing process thereof |
| CN1203753A (en) * | 1997-06-28 | 1999-01-06 | 陈永通 | Instant xianning bean curd and its preparing technology |
| CN101248857A (en) * | 2008-01-29 | 2008-08-27 | 上海清美绿色食品有限公司 | Process for preparing meals fibre bean curd |
| CN103238673A (en) * | 2013-04-15 | 2013-08-14 | 龙岩嘉麒生物科技有限公司 | Preparation method of plant polysaccharide bean curd |
Non-Patent Citations (1)
| Title |
|---|
| 王宸之，等: "豆腐凝胶成型机理研究进展", 《东北农业大学学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115281349A (en) * | 2022-08-16 | 2022-11-04 | 宁夏尚禾豆制品有限公司 | Environment-friendly bean cleaning device and bean product processing technology |
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Address after: 050000 floors 2-4, incubation building, block C, Junding Science Park, No. 81 Bishui street, Luquan District, Shijiazhuang City, Hebei Province Applicant after: Hebei Tianye Food Technology Co.,Ltd. Applicant after: Inner Mongolia Fubang Food Biotechnology Co.,Ltd. Address before: 050000 Zhongchuang building, southwest corner of the intersection of Huai'an East Road and Fuqiang street, Yuhua District, Shijiazhuang City, Hebei Province 1003-1006, Shijiazhuang Beida Science Park Applicant before: Hebei Tianye Food Technology Co.,Ltd. Applicant before: Inner Mongolia Fubang Food Biotechnology Co.,Ltd. |