CN111280264A - Tough bean curd based on biological enzyme and preparation method thereof - Google Patents
Tough bean curd based on biological enzyme and preparation method thereof Download PDFInfo
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- CN111280264A CN111280264A CN201811501548.9A CN201811501548A CN111280264A CN 111280264 A CN111280264 A CN 111280264A CN 201811501548 A CN201811501548 A CN 201811501548A CN 111280264 A CN111280264 A CN 111280264A
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- enzyme
- bean curd
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- soybean
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 23
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 27
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 27
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 229910052602 gypsum Inorganic materials 0.000 claims abstract description 10
- 239000010440 gypsum Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000012209 glucono delta-lactone Nutrition 0.000 claims abstract description 4
- 229960003681 gluconolactone Drugs 0.000 claims abstract description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 15
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 239000000701 coagulant Substances 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a tough bean curd based on biological enzyme and a preparation method thereof, wherein the tough bean curd comprises the following raw materials in parts by weight: 86-88 percent of water, 17-20 percent of soybean, 3.5-5.5 thousandths of gluconolactone, 0.5-0.8 thousandths of gypsum powder, 0.5-0.8 thousandths of starch and 0.3-0.5 thousandths of TG enzyme. The invention has rich nutrition, delicious taste, scientific formula and safe and healthy eating, and the prepared bean curd has good toughness.
Description
Technical Field
The invention relates to the technical field of preparation of tough bean curd, in particular to tough bean curd based on biological enzyme and a preparation method thereof.
Background
The soybean is a main vegetable protein food resource in China, is rich in nutrition, is an ideal vegetable protein, is generally 35-40 percent in content, has 15-20 percent in fat content, has the linoleic acid content which is about 50 percent and the carbohydrate content which is about 20-30 percent, also contains rich calcium, phosphorus, iron, magnesium, zinc, copper, vitamin A, B, E, D and the like, has complete amino acid types in the soybean, and basically has the content of 8 amino acids which are necessary for the human body similar to that suggested by the health organization of the United nations, so the soybean has the reputation of 'vegetable meat' and 'green cow milk'.
Soybean foods are always well received by asian people; for example, bean curd is rich in nutrients, contains iron, calcium, phosphorus, magnesium and other trace elements necessary for human body, and also contains sugar, vegetable oil and rich high-quality protein, and the vegetable is known as "vegetable meat". The digestibility of the bean curd reaches more than 95 percent, but the prior art does not have a production method of tough bean curd based on biological enzyme; therefore, we propose a tough bean curd based on bio-enzyme and a preparation method thereof to solve the above problems.
Disclosure of Invention
The present invention provides a tough bean curd based on bio-enzyme and a preparation method thereof, which can effectively solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a tough bean curd based on biological enzyme and a preparation method thereof comprise the following raw materials in parts by weight: comprises the following raw materials in parts by weight: 86-88 percent of water, 17-20 percent of soybean, 3.5-5.5 thousandths of gluconolactone, 0.5-0.8 thousandths of gypsum powder, 0.5-0.8 thousandths of starch and 0.3-0.5 thousandths of TG enzyme.
Further, the total weight percentage of the glucolactone, the gypsum powder, the starch and the TG enzyme is 4-5.8 per mill, and the glucolactone, the gypsum powder, the starch and the TG enzyme are mixed coagulants.
Furthermore, the soybeans adopt northeast soybeans, and the dry basis protein content of the soybeans is 35-40%.
Further, a method for preparing tough bean curd based on bio-enzyme comprises the following steps:
(1) sorting soybeans;
(2) cleaning;
(3) soaking;
(4) grinding into thick liquid;
(5) separation: centrifuging the slurry by using a centrifuge to remove residues;
(6) boiling the soybean milk;
(7) primary cooling;
(8) curdling;
(9) filling;
(10) heating and forming;
(11) sterilizing;
(12) secondary cooling;
(13) and (7) warehousing.
Further, the soybean sorting in the step (1) is as follows: selecting mature northeast beans; the soaking standard in the step (3) is as follows: the surface is bright, no wrinkled skin exists, the bean skin is not easy to separate from the bean paste, the bean paste is milky white when the bean paste is opened, and the center is light yellow; the temperature of the slurry after primary cooling in the step (7) is less than or equal to 20 ℃; the filling time in the step (9) is less than or equal to 40 minutes; in the step (10), the heating forming temperature is 78-82 ℃, the heating time is 40-45 minutes, and the central temperature of the product is 55-60 ℃; the sterilization in the step (11) is carried out by adopting a pasteurization method, the temperature is 85-90 ℃, the heating time is 60-90 minutes, and the central temperature of the product is more than or equal to 80 ℃; the central temperature of the product after secondary cooling in the step (12) is less than or equal to 25 ℃.
Compared with the prior art, the invention has the beneficial effects that: the invention has rich nutrition, delicious taste, scientific formula and safe and healthy eating, and the prepared bean curd has good toughness.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.
Example (b): the invention provides a tough bean curd based on biological enzyme and a preparation method thereof, wherein the tough bean curd comprises the following raw materials in parts by weight: comprises the following raw materials in parts by weight: 86-88 percent of water, 17-20 percent of soybean, 3.5-5.5 thousandths of gluconolactone, 0.5-0.8 thousandths of gypsum powder, 0.5-0.8 thousandths of starch and 0.3-0.5 thousandths of TG enzyme.
Further, the total weight percentage of the glucolactone, the gypsum powder, the starch and the TG enzyme is 4-5.8 per mill, and the glucolactone, the gypsum powder, the starch and the TG enzyme are mixed coagulants.
Furthermore, the soybeans adopt northeast soybeans, and the dry basis protein content of the soybeans is 35-40%.
Further, a method for preparing tough bean curd based on bio-enzyme comprises the following steps:
(1) soybean sorting: selecting mature northeast beans;
(2) cleaning: putting soybeans into a soaking pool, adding water to a position 15cm higher than the highest position of the soybeans, boiling and cleaning for 3-5 minutes by opening air pressure, manually removing suspended matters on the water surface, and discharging soaked sewage;
(3) soaking: the soaking standard is as follows: the surface is bright, no wrinkled skin exists, the bean skin is not easy to separate from the bean paste, the bean paste is milky white when the bean paste is opened, and the center is light yellow;
(4) grinding: automatically grinding the pulp by a pulp grinder;
(5) separation: centrifuging the slurry by using a centrifuge to remove residues, and circularly centrifuging at least once;
(6) boiling the soybean milk;
(7) primary cooling: the temperature of the slurry after primary cooling is less than or equal to 20 ℃;
(8) curdling;
(9) filling: quantitatively canning the homogenized mixed solution by a filling machine for less than or equal to 40 minutes;
(10) heating and forming: the heating forming temperature is 78-82 ℃, the heating time is 40-45 minutes, and the central temperature of the product is 55-60 ℃;
(11) and (3) sterilization: sterilizing by pasteurization at 85-90 deg.C for 60-90 min, with the center temperature of the product being not less than 80 deg.C;
(12) secondary cooling: the central temperature of the product after secondary cooling is less than or equal to 25 ℃;
(13) warehousing: cooling to 2-15 deg.C, and standing for molding.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (5)
1. The tough bean curd based on the biological enzyme is characterized by comprising the following raw materials in parts by weight: 86-88 percent of water, 17-20 percent of soybean, 3.5-5.5 thousandths of gluconolactone, 0.5-0.8 thousandths of gypsum powder, 0.5-0.8 thousandths of starch and 0.3-0.5 thousandths of TG enzyme.
2. The bio-enzyme based tough bean curd according to claim 1, which is characterized in that: the total weight percentage of the glucolactone, the gypsum powder, the starch and the TG enzyme is 4-5.8 per mill, and the glucolactone, the gypsum powder, the starch and the TG enzyme are mixed coagulants.
3. The bio-enzyme based tough bean curd according to claim 1, which is characterized in that: the soybean is northeast soybean, and the dry basis protein content of the soybean is 35-40%.
4. The method of preparing bio-enzyme based tough bean curd according to claim 1, wherein: the method comprises the following steps:
(1) sorting soybeans;
(2) cleaning;
(3) soaking;
(4) grinding into thick liquid;
(5) separation: centrifuging the slurry by using a centrifuge to remove residues;
(6) boiling the soybean milk;
(7) primary cooling;
(8) curdling;
(9) filling;
(10) heating and forming;
(11) sterilizing;
(12) secondary cooling;
(13) and (7) warehousing.
5. The method of preparing bio-enzyme based tough bean curd according to claim 4, wherein: the soybean sorting in the step (1) is as follows: selecting mature northeast beans; the soaking standard in the step (3) is as follows: the surface is bright, no wrinkled skin exists, the bean skin is not easy to separate from the bean paste, the bean paste is milky white when the bean paste is opened, and the center is light yellow; the temperature of the slurry after primary cooling in the step (7) is less than or equal to 20 ℃; the filling time in the step (9) is less than or equal to 40 minutes; in the step (10), the heating forming temperature is 78-82 ℃, the heating time is 40-45 minutes, and the central temperature of the product is 55-60 ℃; the sterilization in the step (11) is carried out by adopting a pasteurization method, the temperature is 85-90 ℃, the heating time is 60-90 minutes, and the central temperature of the product is more than or equal to 80 ℃; the central temperature of the product after secondary cooling in the step (12) is less than or equal to 25 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811501548.9A CN111280264A (en) | 2018-12-10 | 2018-12-10 | Tough bean curd based on biological enzyme and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811501548.9A CN111280264A (en) | 2018-12-10 | 2018-12-10 | Tough bean curd based on biological enzyme and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111280264A true CN111280264A (en) | 2020-06-16 |
Family
ID=71030085
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811501548.9A Pending CN111280264A (en) | 2018-12-10 | 2018-12-10 | Tough bean curd based on biological enzyme and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202350A (en) * | 2013-04-28 | 2013-07-17 | 深圳市福荫食品集团有限公司 | Tough tofu producing method and tough tofu |
| CN103621678A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Protoplasmic lactone bean curd and preparation method thereof |
| CN103621672A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Ginkgo lactone bean curd and production method thereof |
| CN105638922A (en) * | 2016-02-03 | 2016-06-08 | 安吉祖名豆制食品有限公司 | Box-packed bean curd and processing technology thereof |
| CN106720444A (en) * | 2016-12-29 | 2017-05-31 | 重庆凰巢实业有限公司 | A kind of bean curd and its processing method |
| CN107348011A (en) * | 2017-09-08 | 2017-11-17 | 惠州天喜食品有限公司 | A kind of bean curd and preparation method thereof |
-
2018
- 2018-12-10 CN CN201811501548.9A patent/CN111280264A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202350A (en) * | 2013-04-28 | 2013-07-17 | 深圳市福荫食品集团有限公司 | Tough tofu producing method and tough tofu |
| CN103621678A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Protoplasmic lactone bean curd and preparation method thereof |
| CN103621672A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Ginkgo lactone bean curd and production method thereof |
| CN105638922A (en) * | 2016-02-03 | 2016-06-08 | 安吉祖名豆制食品有限公司 | Box-packed bean curd and processing technology thereof |
| CN106720444A (en) * | 2016-12-29 | 2017-05-31 | 重庆凰巢实业有限公司 | A kind of bean curd and its processing method |
| CN107348011A (en) * | 2017-09-08 | 2017-11-17 | 惠州天喜食品有限公司 | A kind of bean curd and preparation method thereof |
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Effective date of registration: 20210201 Address after: 215000 No.202, tianshangjiang Road, Wuzhong Economic Development Zone, Suzhou City, Jiangsu Province Applicant after: SUZHOU JINJI FOODS Co.,Ltd. Address before: 215000 No.3, Shuangqi Road, Wuzhong Economic Development Zone, Suzhou, Jiangsu Province Applicant before: Suzhou laoxiangshi Industrial Development Co.,Ltd. |
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Application publication date: 20200616 |