CN111357826A - Special powder for traditional taste bean products and products thereof - Google Patents

Abstract

The invention provides special powder for a traditional taste bean product, which can be used for preparing low-temperature short-time-preservation bean products, high-temperature sterilization bean products and frozen bean product dishes, the taste of the prepared bean product is close to that of the bean product prepared by the traditional process, the preparation process is simple, the industrial production can be realized, the water consumption is low, the energy consumption is low, the emission is low, and the national environmental protection requirements are met.

Description

Special powder for traditional taste bean products and products thereof

Technical Field

The invention belongs to the field of food processing, particularly relates to the field of bean product processing, and particularly relates to special bean product powder with traditional mouthfeel and a bean product prepared from the special bean product powder.

Background

At present, people who like to eat bean products in China are numerous, but the industrialization degree of the traditional bean product industry is generally low, the traditional workshop type is gradually changed into the industrialization, the product process and the formula are different from one person to another, the common workshop has poor sanitary conditions, the standardization degree is low, and the product quality and the flavor are unstable.

Traditional bean product processing technology is complicated, for example, in the published patents CN102715254B and CN103651929B, the preparation of dried bean curd needs to include the process steps of cleaning and soaking, grinding, boiling, curdling, wrapping embryo, pressing, steaming embryo and the like, the time consumption and labor are more, the water consumption in the steps is large, a large amount of waste water and waste residue can be generated, the waste water treatment cost is high, and the cost is more than 2 yuan for each ton of waste water treatment. With the increase of the national regulation of environmental protection, the future energy conservation and emission reduction is a great trend.

At present, there is also a process for making Q dried tofu by directly using isolated soy protein, for example, in the patent publication CN105594883A, isolated soy protein and water are used as main materials, and the process steps of oil chopping, mixing of auxiliary materials, cold storage reaction, slicing and the like are performed, in the patent publication CN107047787A, the tissue soy protein and the isolated soy protein are respectively pretreated, and then chopped together with water and the auxiliary materials, and then high-temperature TG enzyme is added for chopping, boiling and freezing to form a finished product, no waste water is generated in the process, but the prepared product is a cooked soy protein product with Q elastic taste, and the hardness, chewiness and elastic taste are greatly different from those of the traditional bean products.

Disclosure of Invention

In order to overcome the defects in the prior art, the invention aims to provide the special flour for the bean product with the traditional taste, which can be used for preparing products with the taste closer to that of the traditional bean product, does not generate waste water or waste residue, and is beneficial to energy conservation and emission reduction.

The traditional taste refers to the taste which is the same as or similar to the feeling of teeth and oral cavity in the chewing process of dried bean curd/bean curd prepared by taking soybeans as raw materials through the traditional bean product processing technology (soaking, grinding, boiling, curdling, squatting, cracking, pressing and other processing steps). The method uses GB/T12311-2012 sensory analysis three-point inspection to carry out similarity analysis on the traditional bean product and the traditional bean product, and also uses a texture detection method which is universal in the food industry, namely full-texture TPA analysis, to quantify the mouthfeel from two aspects of hardness and chewiness, wherein the traditional bean product is considered to have traditional mouthfeel when the hardness and chewiness difference of the traditional bean product is less than or equal to +/-30%, and the closer to the hardness and chewiness data of the traditional bean product sample, the higher the mouthfeel similarity degree is; the greater the difference in hardness and chewiness data from the traditional soy product sample, the less mouthfeel similarity.

In order to achieve the above objects, in one aspect, the present invention provides a special powder for a traditional taste bean product.

The special powder for the traditional taste bean product comprises novel concentrated protein and isolated soy protein, preferably comprises the following components in percentage by weight:

30-95 parts of novel concentrated protein,

5-70 parts of soybean protein isolate.

The content of the crude protein of the special powder for the traditional taste bean product is 68-86%, the nitrogen solubility index NSI is more than 55%, the color of the special powder conforms to the color of normal soybean protein, and the smell of the special powder conforms to the smell of normal soybean protein.

The soybean protein isolate is a commercial food-grade soybean protein isolate prepared by taking low-temperature defatted soybean flakes as raw materials through alkali dissolution, acid precipitation, neutralization, sterilization and spray drying processes, the content of crude protein is more than 90 percent, the nitrogen solubility index is more than 80 percent, the color accords with the color of normal soybean protein, and the smell accords with the smell of normal soybean protein.

The novel concentrated protein is prepared by taking alcohol-method soybean concentrated protein as a raw material and carrying out acidification, neutralization, heat treatment and drying processes, wherein the content of crude protein is 65-75%, the nitrogen solubility index is more than 55%, the color accords with the color of normal soybean protein, and the smell accords with the smell of normal soybean protein.

Specifically, the preparation process of the novel concentrated protein comprises the following steps:

1, obtaining the alcohol-process soybean protein concentrate with the mass concentration of 5-15%, adding acid for acidification, and separating to obtain a solid phase A. For example, the alcohol-process soybean protein concentrate can be uniformly dispersed in water at a mass concentration of 5-15% under the condition of continuous stirring, acid is added, the mixture is pumped into an acid precipitation tank, and a solid-phase curd is obtained through centrifugal separation by a horizontal decanter centrifuge at 3000-5000 rpm;

2) and (3) obtaining a solid phase A water dispersion liquid with the mass concentration of 5-17%, and adding alkali for neutralization to obtain a mixed liquid B. For example, water can be added into a curd tank, the solid content is adjusted to be 5-17% under the condition of continuous stirring, and the milk is pumped into a neutralization tank and added with alkali for neutralization;

3) and (4) performing heat treatment on the mixed liquid B. For example, the raw materials are heated and sterilized instantly at high temperature, wherein the heating temperature is 121-140 ℃, the heating time is 5-60 s, and the flash evaporation negative pressure is-0.07 to-0.09 MPa;

4) homogenizing under high pressure, and spray drying to obtain novel soybean protein concentrate.

The alcohol method soybean protein concentrate is a commercial food-grade protein concentrate prepared by using low-temperature defatted soybean flakes as raw materials and carrying out processes of ethanol leaching, desolventizing, drying, grinding and the like, wherein the crude protein content is 65-75%, the nitrogen solubility index is less than 10%, the color accords with the color of normal soybean protein, and the smell accords with the smell of normal soybean protein.

The acid used in the step 1) of the novel concentrated protein preparation process includes but is not limited to one or more of food-grade acids such as hydrochloric acid, sulfuric acid, citric acid, lactic acid and the like, and the acid concentration is 5-12 mol/L;

in the step 1), the pH value of the liquid at the outlet of the acid precipitation tank is 4-5, and the preferred isoelectric point pH value is 4.4-4.6;

adding alkali in the step 2) to obtain a final pH value of 6.8-7.8;

the alkali used in the step 2) includes but is not limited to one or more of food-grade alkali such as sodium hydroxide, calcium hydroxide and potassium hydroxide, and the concentration of the alkali is 2-8 mol/L.

And 4) the high-pressure homogenizing pressure in the step 4) is 150-300 bar.

The four-time hydrated gel of the novel concentrated protein and the four-time salt hydrated gel (the gel contains 2 percent of sodium chloride) are detected by a texture analyzer with the model of TA.XTPlus of English SMS company, the gel hardness is 1500-2000 g, and the gel hardness of the four-time salt hydrated gel is greater than that of the four-time hydrated gel, so that the novel concentrated protein has certain salt tolerance. Generally used for meat products with high salt content to improve the water and oil retention capacity of the products and the nutrition filling.

On one hand, the invention also provides a special powder product for the traditional taste bean product.

The special powder product for the traditional mouthfeel bean product is prepared from the special powder for the traditional mouthfeel bean product, and the special powder product for the traditional mouthfeel bean product comprises a low-temperature short-shelf bean product, a high-temperature sterilized bean product, a frozen fresh and tender bean product and the like. Preferably, traditional mouthfeel dried bean curd and traditional mouthfeel bean curd can be included.

The traditional mouthfeel dried bean curd is prepared by using the special powder for the traditional mouthfeel bean product, and preferably, the dried bean curd further comprises the following raw materials: oil, modified starch and optionally glutamate amine transaminase, more preferably, the raw materials of the dried bean curd comprise by weight:

a traditional taste bean curd is prepared by using the special powder for the traditional taste bean product, and preferably, the raw materials of the bean curd further comprise: oil and optionally transglutaminase, more preferably, the raw materials of the bean curd include by weight:

the traditional taste dried tofu can be divided into normal-temperature quality-guaranteed dried tofu and refrigerated fresh dried tofu.

The dried tofu with quality guaranteed at normal temperature is packaged in the form of a tank, a bottle, a high-temperature sterilization bag and the like, the dried tofu reaches a commercial sterile state through high-temperature and high-pressure sterilization treatment, and the dried tofu can be transported, stored and sold at normal temperature (20-25 ℃) within the product validity period, so that the dried tofu with stable quality and good commercial value can be maintained.

The refrigerated fresh dried bean curd is a white dried bean curd and a marinated dried bean curd product which is sold without high-temperature high-pressure treatment and only needs to be preserved and simply arranged on a shelf, and the low-temperature condition of 0-10 ℃ needs to be kept during transportation, storage and sale within the validity period of the product.

The expiration date of the product refers to the final eating period of the product under the conditions specified by the label.

The preparation method of the dried bean curd capable of guaranteeing the quality at normal temperature can be prepared according to the following steps:

preparing an emulsification system: adding ice water and protein into a chopping pot, chopping at 2000-3000 rpm for 2-3 min, adding vegetable oil, and chopping at 3000-4000 rpm for 1-3 min until uniform emulsification is achieved;

adding auxiliary materials: adding sugar, enzyme and modified starch into the emulsification system in sequence, wherein the sugar and the enzyme can be added together, and chopping and stirring for 30 s-1 min at 2000-3000 rpm after each auxiliary material addition until the materials are uniformly mixed;

enzyme reaction: refrigerating at 10-15 ℃ for 6-15 h or standing at 45-48 ℃ for 2 h;

shaping and marinating, namely cutting the dried tofu into pieces of 50mm × 50mm × 5mm or any shapes of other triangles, quadrangles, cartoons, shoe-shaped gold ingots and the like by a manual or slicing machine, ensuring that the whole dried tofu can be immersed in marinade, marinating the dried tofu in a marinating pot for 20-30 min to be uniform, wherein the temperature of the marinating pot is 80-99 ℃;

drying: putting the marinated intermediate product into a dryer to be dried at the temperature of 80-115 ℃ until the water content is 40% -70%;

and (3) seasoning mixing: cooling the intermediate product dried to the target moisture to room temperature, and then adding 0-15% of oil-based flavoring to mix uniformly;

packaging and sterilizing: and (3) vacuum packaging the uniformly mixed intermediate product by using a packaging machine, and placing the intermediate product into a sterilization pot for sterilization for 20-30 min at 110-121 ℃ under the vacuum degree of-30-60 mbar.

The preparation method of the refrigerated fresh dried bean curd can comprise the following two schemes:

the first scheme is as follows: the process steps of preparing an emulsification system, adding auxiliary materials, carrying out enzyme reaction, shaping and marinating, and drying are the same as those of the dried bean curd preserved at normal temperature, and then packaging and refrigerating are carried out: and (3) cooling the dried bean curd baked by air to room temperature, packaging and refrigerating at 4-10 ℃.

Scheme II: the technological steps of preparing the emulsification system and adding the auxiliary materials are the same as those in the first scheme, and then the cooking and shaping are carried out: and (3) putting the emulsification system added with the auxiliary materials into a mould, cooking for 20-40 min at 80-100 ℃, and cooling in water at 10-25 ℃ until the central temperature is less than 25 ℃. And then performing shaping marinating, drying, packaging and refrigerating, wherein the steps are the same as in the first scheme.

The conventional taste bean curd of the present invention can be classified into normal temperature quality-keeping bean curd, refrigerated fresh bean curd and frozen fresh and tender bean curd.

The normal-temperature quality-guaranteeing bean curd is a bean curd product which is packaged in the form of a tank, a bottle, a high-temperature sterilization bag, a high-temperature sausage casing and the like, is subjected to high-temperature and high-pressure sterilization treatment to achieve a commercial sterile state, and can be transported, stored and sold at normal temperature (20-25 ℃) within the product validity period to keep stable quality and good commercial value.

The refrigerated fresh bean curd is a bean curd product which is sold without high-temperature high-pressure treatment and only needs to be preserved and simply put on shelf, and the low-temperature condition of 0-10 ℃ needs to be maintained during transportation, storage and sale of the product within the validity period.

The frozen soft bean curd is bean curd or bean curd cooking products, is transported, stored and sold under the condition of freezing temperature of-18 to-40 ℃ within the validity period of the product, and can still keep the taste of the fresh soft bean curd after microwave reheating treatment.

The normal-temperature quality-guaranteeing bean curd can be prepared by the following method:

preparing an emulsification system: adding ice water and protein into a chopping pot, chopping at 2000-3000 rpm for 2-3 min, adding vegetable oil, and chopping at 3000-4000 rpm for 1-3 min until uniform emulsification is achieved;

packaging and sterilizing: and (3) filling the emulsifying system into a sausage casing, cooking for 20-40 min at the temperature of 80-120 ℃, and cooling in water at the temperature of 10-25 ℃ until the central temperature is lower than 25 ℃.

The preparation method of the refrigerated fresh bean curd can comprise the following steps:

preparing an emulsification system: adding ice water and protein into a chopping pot, chopping at 2000-3000 rpm for 2-3 min, adding vegetable oil, and chopping at 3000-4000 rpm for 1-3 min until uniform emulsification is achieved;

enzyme reaction: putting the emulsifying system into a mold with a certain size, and refrigerating and reacting for 3-24 h at the temperature of 10-15 ℃ or standing and reacting for 0.5-2 h at the temperature of 45-48 ℃.

Cooking and shaping: cooking at 80-120 ℃ for 20-40 min, and cooling in water at 10-25 ℃ until the central temperature is less than 25 ℃.

Packaging and refrigerating: demoulding the cooled bean curd, packaging, and refrigerating at 4-10 deg.C.

The preparation method of the frozen fresh and tender bean curd may include the following steps:

wherein the steps of emulsifying system preparation, enzyme reaction and cooking and shaping are the same as those of refrigerating fresh bean curd, then the bean curd is cooked and processed into dishes, then the dishes are packaged, and the dishes are quickly frozen for 2 hours at the temperature of minus 40 ℃, and then the dishes are preserved at the temperature of minus 10-18 ℃.

The special powder for the traditional bean product with the taste can be used for preparing low-temperature short-preservation bean products, high-temperature sterilization bean products and frozen fresh and soft bean curd products, and the obtained bean products have the same taste as the traditional process bean products. According to different application schemes, 1) short-preservation/refrigeration series bean product can be manufactured: dried bean curd, smoked bean curd, marinated dried bean curd, fried dried bean curd, tiger skin dried bean curd, cow hide dried bean curd, south bean curd, north bean curd, etc.; 2) long-life bean product/leisure bean product (normal temperature storage): dried bean curd, north bean curd, south bean curd, etc. 3) Freezing fresh and tender bean curd products: spicy bean curd, home-made bean curd, etc., and the soft and tender taste is maintained after microwave reheating. In addition, the base bean product can be subjected to extension deformation, and various seasonings or various elements can be added, such as: meats, cereals, miscellaneous cereals, nuts, dried fruits, candied honey beans, chocolate, cocoa powder, edible flowers, tea powder, fruit powder, functional sugars, various nutritional functional ingredients (e.g., vitamins, minerals, functional fats and oils, protein, fiber, trehalose, sorbitol, soy polysaccharide, maltodextrin, sodium caseinate, sodium pyrophosphate, silicon dioxide … …), and the like.

The special powder has good water and oil retention capacity, can be used for meat products such as Frankfurs sausage, Taiwan baked sausage, high-temperature chopped and mixed sausage, ham and the like, can be added to the separated protein of the meat products in a 100% substitution mode, and can increase the high-temperature processing stability of the meat products on the basis of keeping the mouthfeel.

The special powder has good thermal water dispersibility and stability, and can be used in powdery protein solid beverage and health-care product protein powder as a nutritional ingredient.

The invention has the beneficial effects that:

compared with the traditional process bean product, the special powder bean product has the advantages of simple preparation process, safe and easily controlled microorganism and food, industrial large-scale production, low water consumption, low energy consumption and low emission, and conforms to the national environmental protection requirement. The application field of the traditional craft bean product, the special powder product can be applied. Especially frozen fresh and tender bean curd products, the stable structure and the invariability of the bean curd can be ensured at the temperature of minus 40 ℃ to minus 18 ℃, and the tender and smooth mouthfeel of the bean curd is still maintained after microwave reheating.

Compared with the dried bean curd prepared by the process of steaming and boiling the soybean protein product, the product of the invention has no excessive colloid Q elasticity chewing feeling and has a taste closer to that of the traditional process bean product.

Drawings

FIGS. 1-2 are texture comparison maps of examples 4-6, comparative example 1, and a conventional dried tofu;

FIGS. 3-4 are comparative maps of the texture of examples 7-9, comparative example 2, and conventional soy bean curd.

Detailed Description

The detection method used in the embodiment of the invention is as follows:

the gel hardness detection method comprises the following steps:

adding 480g of distilled water into 120g of novel soybean protein concentrate, uniformly stirring in a household material processor, vacuum degassing under negative pressure of-0.1 MPa, putting into a cylindrical metal die, cooking for 30min at 80 ℃, cooling for 1h in a circulating water bath at 5 ℃, and preparing into a cylindrical rubber block with the bottom radius of 25mm and the height of 30 mm. Gel hardness was measured using a ta. xtplus texture analyzer, model SMS, british, using a total texture analysis (TPA) method.

The hardness detection method comprises the following steps: full texture TPA

The detection device comprises: the English SMS company has a model of TA.XTPlus texture analyzer;

the detection method comprises the following steps: total texture analysis (TPA) using a 15mm diameter probe P15 to simulate the change in state of a sample during double bite chewing of teeth

Detecting parameters: the speed before measurement is 5 mm/s; the testing speed is 10 mm/s; the speed after measurement is 10 mm/s; the degree of compression is 50%; the stopping interval is 0.05s, and the threshold value is 5 g; carrying out parallel detection on each sample for 3 times, and taking data with the coefficient of variation less than or equal to 5% as effective experimental data;

hardness is the maximum peak at the first compression.

Chewiness- × cohesiveness (positive work ratio on two compressions) × elasticity (height recovered on second compression/amount of deformation on first compression).

The water content detection method comprises the following steps: GB 5009.3 method for measuring moisture in food according to national standard of food safety.

The crude protein detection method comprises the following steps: GB5009.5 relates to the determination of protein in food according to national standard of food safety.

The method for detecting the nitrogen solubility index comprises the step of measuring the protein in the national standard food for food safety of GB 5009.5.

The following examples 4 and 9 of the present invention are compared with the conventional soy product in terms of sensory similarity using the following test methods:

GB/T12311-2012 sensory analysis three-point test:

the dried tofu obtained in the invention and the traditional dried tofu are cut into 25mm × 25mm × 5mm square pieces, the pieces are labeled according to the sequence of the following table, the labeled sample group and the question-answer table are presented to the evaluators, each evaluator obtains 1 group of three samples, each sample has 4 pieces, the sample amount 66 selects the confidence level of 95 percent, the proportion of the difference is allowed to be distinguished is 10 percent, the number of the statistically selected pairs is compared with the maximum correct answer number 19 required by determining that two samples are similar in the A.2 in GB/T12311-2012, if the answer number is less than or equal to 19, the taste of the dried tofu obtained in the invention and the traditional dried tofu are not different under the conditions that the selected sample amount 66, the confidence level of 95 percent and the proportion of the difference allowed to be distinguished is 10 percent.

The tofu obtained in the invention and the traditional tofu are marked according to the sequence of the following table, the marked sample groups and the question-answer table are presented to the evaluators, and each evaluator obtains 1 group of three samples. The sample size 66, the confidence level of selection is 95%, the proportion of allowable difference is 10%, the number of people in the selected pair is compared with the maximum correct answer number 19 required for determining that the two samples are similar in the A.2 list in the GB/T12311-2012, if the answer number is less than or equal to 19, the taste of the frozen soft bean curd mago bean curd dish prepared by the invention is not different from that of the mago bean curd dish prepared by the traditional bean curd under the conditions that the sample size 66, the confidence level of selection is 95%, and the proportion of allowable difference is 10%.

The protein of the invention:

the soybean protein isolate is a commercial food-grade soybean protein isolate which is prepared by taking low-temperature defatted soybean flakes as raw materials through alkali dissolution, acid precipitation, neutralization, sterilization and spray drying processes, the content of crude protein is more than 90 percent, the nitrogen solubility index is more than 80 percent, the color accords with the color of normal soybean protein, and the smell accords with the smell of normal soybean protein. The soy protein isolate in the examples and comparative examples was from Jinhai food industries, Inc., of Qinhuang island, product number G100.

The alcohol method soybean protein concentrate is a commercial food-grade protein concentrate prepared by using low-temperature defatted bean flakes as raw materials and carrying out processes of ethanol leaching, desolventizing, drying, grinding and the like, wherein the content of crude protein is 65-75%, the nitrogen solubility index is less than 10%, the color accords with the color of normal soybean protein, and the smell accords with the smell of normal soybean protein. The alcohol soy protein concentrate of the comparative example was obtained from Qinhuangdai food industry Co., Ltd, product number Wilcon F.

The functional soybean protein concentrate is prepared by taking alcohol-method protein concentrate as a raw material, performing thermal modification, and has certain gel emulsification effect, wherein the content of crude protein is 65-75%, the nitrogen solubility index is more than 55%, the color accords with the color of normal soybean protein, and the smell accords with the smell of normal soybean protein. The functional soy protein concentrate of the comparative example was obtained from Qinhuangdai food industry Co., Ltd, product number Wilcon SJ.

The acid-washed soybean protein concentrate is low-denatured soybean protein concentrate obtained by using low-temperature defatted bean flakes as raw materials and performing processes of sedimentation, neutralization, spray drying and the like on protein isoelectric points by using dilute acid, the crude protein content of the low-denatured soybean protein concentrate is 65-75%, the nitrogen solubility index is more than 55%, the color of the low-denatured soybean protein concentrate accords with the color of normal soybean protein, and the smell of the low-denatured soybean protein concentrate accords with the smell of normal soybean protein. The acid-washed concentrated soy protein in the comparative example was obtained from Qinhuangdai food industry Co., Ltd, product number Wilcon SA.

The protein concentration by the compound alcohol method adopts the formula disclosed in patent CN102885195A example 1: 95 parts of alcohol-process soybean protein concentrate, 5 parts of soybean protein isolate, 1 part of emulsifier (citric acid glyceride), 4 parts of thickener (hydroxypropyl starch) and 0.5 part of synergist (solid TG enzyme).

Example 1

Novel concentrated protein preparation

1) Uniformly dispersing alcohol-process soybean protein concentrate in water at a mass concentration of 10% under the condition of continuous stirring, adding 5mol/L hydrochloric acid, pumping into an acid precipitation tank, wherein the pH of liquid at the outlet of the acid precipitation tank is 4.4, and performing centrifugal separation by a horizontal decanter centrifuge at 3000rpm to obtain solid-phase curd;

2) adjusting the solid content to 5% under the condition of continuous stirring in a curd tank, pumping into a neutralization tank, and adding alkali to pH 6.8;

3) heating and sterilizing at 121 deg.C for 60s at 150bar under negative pressure of-0.07 MPa, homogenizing at 150bar under high pressure, and spray drying to obtain novel soybean protein concentrate.

The novel soybean protein concentrate prepared by the steps has the following physical, chemical and functional characteristics:

moisture (%)	6.4
		Crude protein (dry basis) (%)	71.3
Nitrogen solubility index (%)	64.1
		Quadruplicate hardness of water salt-free gel (g)	1649
Quadruple water saline gel (2% saline) hardness (g)	1818

Example 2

Novel concentrated protein preparation

1) Uniformly dispersing alcohol-process soybean protein concentrate in water at a mass concentration of 15% under the condition of continuous stirring, adding 12mol/L sulfuric acid, pumping into an acid precipitation tank, wherein the pH of liquid at the outlet of the acid precipitation tank is 4.6, and performing centrifugal separation by a horizontal decanter centrifuge at 5000rpm to obtain solid-phase curd;

2) adding water into a curd tank, adjusting the solid content to 17% under the condition of continuous stirring, pumping into a neutralization tank, and adding alkali to pH 7.8;

3) instantly heating at 140 deg.C for 5s for sterilization, flashing at negative pressure of-0.09 MPa, homogenizing at 300bar under high pressure, and spray drying to obtain novel soybean protein concentrate.

The novel soybean protein concentrate prepared by the steps has the following physical, chemical and functional characteristics:

moisture (%)	6.5
		Crude protein (dry basis) (%)	65.0
Nitrogen solubility index (%)	61.0
		Quadruplicate hardness of water salt-free gel (g)	1527
Quadruple water saline gel (2% saline) hardness (g)	1610

Example 3

Novel concentrated protein preparation

1) Uniformly dispersing alcohol-process soybean protein concentrate in water at a mass concentration of 13% under the condition of continuous stirring, adding lactic acid with a concentration of 6mol/L, pumping into an acid precipitation tank, wherein the pH of liquid at the outlet of the acid precipitation tank is 4.6, and performing centrifugal separation by a horizontal decanter centrifuge at 4000rpm to obtain solid-phase curd;

2) adding water into a curd tank, adjusting the solid content to 13% under the condition of continuous stirring, pumping into a neutralization tank, and adding alkali to pH 7.5;

3) heating and sterilizing at 137 deg.C for 30s at 200bar under negative pressure of-0.08 MPa, homogenizing under high pressure, and spray drying to obtain novel soybean protein concentrate.

The novel soybean protein concentrate prepared by the steps has the following physical, chemical and functional characteristics:

moisture (%)	7.4
		Crude protein (dry basis) (%)	75.0
Nitrogen solubility index (%)	68.5
		Quadruplicate hardness of water salt-free gel (g)	1880
Quadruple water saline gel (2% saline) hardness (g)	2120

Example 4

Preparation of special powder

70 parts of the novel concentrated protein prepared in the example 1 and 30 parts of the isolated soy protein are mixed for 40min by using a VH-5V horizontal spiral belt mixer, 15 points are taken at different positions of the mixed material after the mixer is stopped to detect the content of the crude protein, whether the variation coefficient is less than or equal to 5 percent or not is examined, and the mixed material is ensured to be uniform.

Preparing dried bean curd with normal temperature quality guarantee

Preparing an emulsification system: adding ice water and protein into a chopping pot, chopping at 2000rpm for 2min, adding vegetable oil, chopping at 3000rpm for 1min, and emulsifying;

adding auxiliary materials: sequentially adding sugar, enzyme and modified starch into the emulsifying system, and chopping at 3000rpm for 1min to mix uniformly after each adjuvant is added;

enzyme reaction: refrigerating at 10 ℃ for 6 h;

shaping and marinating, namely manually or slicing into pieces of 50mm × 50mm, 50mm × 5mm, and marinating in a marinating pot for 20min to be uniform, wherein the temperature of the marinating pot is 80 ℃;

drying: putting the marinated intermediate product into a dryer to be dried at 80 ℃ until the water content is 40%;

and (3) seasoning mixing: cooling the intermediate product dried to the target moisture to room temperature, and then adding 1% of oil-based flavoring to the cooled intermediate product until the mixture is uniform;

packaging and sterilizing: vacuum packaging the above uniformly mixed intermediate product with a packaging machine, placing into a sterilizing pot with vacuum degree of 60mbar, sterilizing at 121 deg.C under high temperature and pressure for 25min, and cooling in 10 deg.C water until the central temperature is less than 25 deg.C.

Example 4 was subjected to sensory similarity analysis with a zei depression conventional dried tofu according to GB/T12311-2012 sensory analysis triple point test, and the results showed that the maximum number of correct answers required to determine similarity between the two samples, when the number of people 15 was less than that listed in table a2 in GB/T12311-2012, and thus example 4 was considered to be non-different in mouthfeel from conventional dried tofu under the conditions of the selected sample amount 66, the confidence level 95%, and the proportion of 10% that allows the difference to be resolved.

Example 5

Preparation of special powder

30 parts of the novel concentrated protein prepared in the example 2 and 70 parts of the isolated soy protein are mixed for 40min by using a VH-5V horizontal spiral belt mixer, 15 points are taken at different positions of the mixed material after the mixer is stopped to detect the content of the crude protein, whether the variation coefficient is less than or equal to 5 percent or not is inspected, and the mixed material is ensured to be uniform.

Preparing refrigerated fresh dried bean curd

Preparing an emulsification system: adding ice water and protein into a chopping pot, chopping at 3000rpm for 3min, adding vegetable oil, chopping at 4000rpm for 3min, and emulsifying;

adding auxiliary materials: adding sugar, enzyme and modified starch into the emulsifying system, wherein the sugar and the enzyme are added together, and chopping and stirring at 2000rpm for 1min after each addition of the auxiliary materials until the auxiliary materials are uniformly mixed;

enzyme reaction: standing and reacting for 2 hours at 48 ℃;

shaping and marinating, namely cutting into strips of 100mm × 15mm × 15mm by a manual or slicing machine, marinating in a marinating pot for 30min to be uniform, wherein the temperature of the marinating pot is 99 ℃;

drying: putting the marinated intermediate product into a dryer to be dried at 115 ℃ until the water content is 70%;

and (3) seasoning mixing: cooling the intermediate product dried to the target moisture to room temperature, and then adding 15% of oil-based flavoring to the intermediate product until the intermediate product is uniform;

packaging and refrigerating: the dried bean curd baked above is cooled to room temperature by blowing air, packaged and refrigerated at 4 ℃.

Example 6

Preparation of special powder

80 parts of the novel concentrated protein prepared in the example 3 and 20 parts of the isolated soy protein are mixed for 40min by using a VH-5V horizontal spiral belt mixer, 15 points are taken at different positions of the mixed material after the mixer is stopped to detect the content of the crude protein, whether the variation coefficient is less than or equal to 5 percent or not is examined, and the mixed material is ensured to be uniform.

Preparing refrigerated fresh dried bean curd

Preparing an emulsification system: adding ice water and protein into a chopping pot, chopping at 2000rpm for 3min, adding vegetable oil, chopping at 3000rpm for 3min, and emulsifying;

adding auxiliary materials: chopping modified starch in the emulsification system at 3000rpm for 30s until uniform mixing;

cooking and shaping, namely putting the emulsified system into a mold with the thickness of 100mm × 50mm × 50mm, cooking for 20min at the temperature of 85 ℃, and cooling in normal temperature water until the central temperature is lower than 25 ℃;

shaping and marinating, namely manually or slicing into cubes of 50mm × 50mm × 50mm, and marinating in a marinating pot for 30min to be uniform, wherein the temperature of the marinating pot is 85 ℃;

drying: putting the marinated intermediate product into a dryer to be dried at 90 ℃ until the moisture content is 65%;

packaging and refrigerating: the dried bean curd baked above is cooled to room temperature by blowing air, packaged and refrigerated at 4 ℃.

Example 7

Preparation of special powder

30 parts of the novel concentrated protein prepared in the example 1 and 70 parts of the isolated soy protein are mixed for 40min by using a VH-5V horizontal spiral belt mixer, 15 points are taken at different positions of the mixed material after the mixer is stopped to detect the content of the crude protein, whether the variation coefficient is less than or equal to 5 percent or not is examined, and the mixed material is ensured to be uniform.

Preparing bean curd with normal temperature quality guarantee

Preparing an emulsification system: adding ice water and protein into a chopping pot, chopping at 3000rpm for 2min, adding vegetable oil, and chopping at 4000rpm for 1min to emulsify uniformly.

Packaging and sterilizing: filling the emulsifying system into 55mm high temperature casing, steaming at 110 deg.C for 20min, and cooling in 10 deg.C water to central temperature of less than 25 deg.C.

Example 8

Preparation of special powder

90 parts of the novel concentrated protein prepared in the example 2 and 10 parts of the isolated soy protein are mixed for 40min by using a VH-5V horizontal spiral belt mixer, 15 points are taken at different positions of the mixed material after the mixer is stopped to detect the content of the crude protein, whether the variation coefficient is less than or equal to 5 percent or not is inspected, and the mixed material is ensured to be uniform.

Preparing refrigerated fresh bean curd

Preparing an emulsification system: adding ice water and protein into a chopping pot, chopping at 2000rpm for 2.5min, adding vegetable oil, chopping at 3000rpm for 1min, and emulsifying;

adding auxiliary materials: adding enzyme into a chopping pot, chopping at 3000rpm for 40s, and uniformly mixing;

enzyme reaction, namely putting the emulsification system into a mould with the thickness of 100mm × 100mm and the thickness of 100mm × 100mm, and standing and reacting for 2 hours at the temperature of 45 ℃;

cooking and shaping: steaming at 85 deg.C for 40min, and cooling in water at normal temperature to central temperature of less than 25 deg.C;

packaging and refrigerating: demoulding the cooled bean curd, packaging, and refrigerating at 4 deg.C.

Example 9

Preparation of special powder

50 parts of the novel concentrated protein prepared in the example 3 and 50 parts of the isolated soy protein are mixed for 40min by using a VH-5V horizontal spiral belt mixer, 15 points are taken at different positions of the mixed material after the mixer is stopped to detect the content of the crude protein, whether the variation coefficient is less than or equal to 5 percent or not is examined, and the mixed material is ensured to be uniform.

Preparing frozen fresh and tender bean curd

Preparing an emulsification system: adding ice water and protein into a chopping pot, chopping at 3000rpm for 3min, adding vegetable oil, chopping at 4000rpm for 2.5min, and emulsifying.

Adding auxiliary materials: adding enzyme into the chopping pot, chopping at 2000rpm for 30s, and mixing uniformly;

enzyme reaction, namely putting the emulsification system into a mould with the thickness of 100mm × 50mm × 50mm, and refrigerating and reacting for 15h at the temperature of 15 ℃;

cooking and shaping: steaming at 85 deg.C for 30min, and cooling in water at normal temperature to central temperature of less than 25 deg.C.

Cooking: processing bean curd into dish according to MAPO bean curd recipe.

Packaging and freezing: the dishes are packaged at minus 40 ℃ and are chilled for 2h, then are put into a condition of minus 18 ℃ for freezing and preservation, and are reheated by a microwave oven before being eaten.

The process for preparing the bean curd by adopting the special powder for the traditional taste bean product is simple, the prepared bean curd has uniform texture, the taste, softness and hardness of the bean curd can be adjusted by the proportion and the using amount of the special powder, the frozen soft bean curd dish obtained in the example 9 is subjected to microwave reheating according to GB/T12311-2012 sensory analysis three-point test to carry out sensory similarity analysis with the Mapo bean curd dish prepared by the gypsum bean curd, and the result shows that the maximum correct answer number 19 required for determining the similarity of two samples is selected from the Mapo bean curd dishes with the human number 13 being less than that listed in the GB/T12311-2012A 2 in the GB/T12311-2012, so that the example 9 has no difference with the taste of the traditional gypsum bean curd in the Mapo bean curd dish under the conditions of the selected sample amount 66, the confidence level 95% and the.

Comparative example 1

Dried bean curd was prepared by using the alcohol-processed soy protein concentrate, the functional soy protein concentrate and the acid-washed soy protein concentrate, respectively, in place of the novel protein concentrate of example 4 under the same conditions as in example 4.

The concentrated protein by the compound alcohol method is used for replacing the traditional special bean product powder with the taste in the example 4, and the dried bean curd is prepared by the same conditions as the example 4.

The texture comparison results of the dried tofu prepared in examples 4 to 6 and comparative example 1 are shown in FIG. 1 and FIG. 2.

Wherein, the traditional technical dried tofu sample is commercially available Chua Jia hollow dried tofu.

The comparison results show that:

under the same process conditions, the alcohol method soybean protein concentrate F and the compound alcohol method protein concentrate are used as raw materials, and the dried tofu cannot be formed under the action of enzyme, probably because the ethanol denatures and aggregates the soybean protein in the process, the action site of glutamine transaminase on the surface of the protein concentrate is lacked, and the dried tofu structure cannot be formed.

The functional soybean protein concentrate SJ can be molded but has a soft and rotten structure, and has obvious difference in hardness, chewiness and mouthfeel compared with the dried tofu prepared by the traditional process. Probably because the heat denaturation partially destroys the protein aggregation structure in the process, increases the water solubility and the action site of glutamine transaminase, can be shaped but has soft mouthfeel.

The acid-washed soy protein concentrate SA can be formed, but the taste is too Q elastic, and the difference of the hardness, the chewiness and the taste of the acid-washed soy protein concentrate SA is obvious compared with the hardness, the chewiness and the taste of the dried bean curd prepared by the traditional process.

The dried tofu prepared in the embodiments 4-6 of the invention has the same hardness, chewiness and taste (the difference is less than or equal to +/-30%) as the dried tofu prepared by the traditional process. Therefore, the soybean protein raw material with high gel and high functionality is not selected to meet the taste requirement of the traditional bean product.

Comparative example 2

Tofu was prepared under the same conditions as in example 8 except that the alcohol-processed soy protein concentrate F, the functional soy protein concentrate SJ and the acid-washed soy protein concentrate SA were used instead of the novel protein concentrate of example 8, respectively.

The concentrated protein by the compound alcohol method is used for replacing the traditional special bean product powder with the taste in the example 8, and the bean curd is prepared by the same conditions as the example 8.

The texture comparison results of the bean curds prepared in examples 7 to 9 and comparative example 2 are shown in FIGS. 3 and 4.

Wherein, the traditional north bean curd sample is a commercially available Miyun Nongjiacai Jia brine bean curd purchased from fresh Beijing Dong.

The frozen bean curd sample was a commercially available chuaijia hollow marinated bean curd prepared under the same freezing conditions as in example 9.

The comparison results show that:

under the same process conditions, the alcohol method soybean protein concentrate F and the compound alcohol method protein concentrate are used as raw materials, and can not be formed into bean curd under the action of enzyme, probably because the soybean protein is denatured and aggregated by ethanol in the process, the surface of the protein concentrate lacks the action site of glutamine transaminase, and the bean curd structure can not be formed.

The functional soybean protein concentrate SJ can be molded but has a soft and rotten structure, and has obvious difference in hardness, chewiness and mouthfeel compared with the conventional art tofu. Probably because the heat denaturation partially destroys the protein aggregation structure in the process, increases the water solubility and the action site of glutamine transaminase, can be shaped but has soft mouthfeel.

The acid-washed soybean protein concentrate SA can be formed, but the taste is too Q elastic, and the hardness, the chewiness and the taste are obviously different from those of bean curd prepared by the traditional process.

The hardness, chewiness and mouthfeel of the north bean curd are similar to those of the north bean curd in the traditional process (the difference is less than or equal to +/-30%), and the hardness, chewiness and mouthfeel of the north bean curd in the example 7 and the example 9 are similar to those of the gypsum bean curd in the traditional process (the difference is less than or equal to +/-30%). Particularly, the embodiment 9 can still keep the soft and tender mouthfeel after being reheated after being frozen, and the frozen bean curd no longer has the texture and the soft and tender mouthfeel of fresh bean curd because the protein of the traditional bean curd is denatured to form a honeycomb structure after being frozen.

Claims (10)

1. The special powder for the traditional taste bean product is characterized by comprising novel concentrated protein and isolated soy protein; preferably, the special traditional taste bean product powder comprises the following components:

30-95 parts of novel concentrated protein,

5-70 parts of soybean protein isolate;

preferably, the novel concentrated protein is prepared by taking alcohol-process soybean concentrated protein as a raw material and carrying out acidification, neutralization, heat treatment and drying processes;

preferably, the content of the crude protein of the novel concentrated protein is 65-75%, and the nitrogen solubility index is more than 55%.

2. The special traditional mouthfeel flour for bean products according to claim 1, wherein the content of crude protein in the isolated soy protein is more than 90 percent, and the nitrogen solubility index is more than 80 percent; the alcohol method soybean protein concentrate contains 65-75% of crude protein and has a nitrogen solubility index of less than 10%; preferably, the content of crude protein in the special powder is 68-86%, and the nitrogen solubility index NSI is more than 55%.

3. The special powder for traditional taste bean products according to claim 1 or 2, wherein the preparation process of the novel concentrated protein comprises the following steps:

1) obtaining an alcohol-process soybean concentrated protein water dispersion liquid with the mass concentration of 5-15%, adding acid for acidification, and separating to obtain a solid phase A;

2) obtaining a solid phase A water dispersion liquid with the mass concentration of 5-17%, and adding alkali for neutralization to obtain a mixed liquid B;

3) carrying out heat treatment on the mixed liquid B, wherein the heating temperature is 121-140 ℃, the heating time is 5-60 s, and the flash evaporation negative pressure is-0.07 to-0.09 MPa;

4) the novel soybean protein concentrate is obtained by high-pressure homogenization and spray drying.

4. The special traditional taste powder for bean products according to claim 3, in the preparation process of the novel concentrated protein,

acidifying the liquid in the step 1) to obtain a pH value of 4-5, preferably a pH value of 4.4-4.6;

adding alkali in the step 2) to obtain a final pH value of 6.8-7.8; and

the high-pressure homogenizing pressure in the step 4) is 150-300 bar.

5. A dried bean curd with traditional mouthfeel, which comprises the special powder for the bean product with traditional mouthfeel as defined in claim 1;

preferably, the traditional mouthfeel dried tofu further comprises: oil, modified starch and optionally glutamine transaminase;

more preferably, it is a mixture of more preferably,

the dried bean curd comprises the following raw materials in parts by weight:

6. the preparation method of the traditional taste dried bean curd as claimed in claim 5, which is characterized by comprising the steps of chopping, emulsifying, adding auxiliary materials, carrying out enzyme reaction and/or cooking and shaping, shaping and marinating, drying and packaging; preferably, the method also comprises a step of flavoring; further preferably, the step of packaging further comprises a step of sterilization and/or refrigeration;

preferably, the traditional taste dried tofu is the dried tofu which can be preserved at normal temperature;

preferably, the traditional mouthfeel dried tofu is refrigerated fresh dried tofu.

7. A conventional tasty soybean curd comprising the special powder for a conventional tasty soybean product according to claim 1;

preferably, the conventional mouthfeel tofu further comprises: oil, modified starch and optionally glutamine transaminase;

more preferably, the bean curd comprises the following raw materials by weight:

8. the method for preparing traditional taste bean curd as claimed in claim 7, wherein the preparation method comprises the steps of chopping, emulsifying, enzyme reaction and/or cooking for shaping, and packaging;

preferably, the packaging step is followed by at least one step selected from the group consisting of: sterilizing, refrigerating, and freezing;

preferably, the packaging step is preceded by a cooking step;

preferably, the traditional taste bean curd is a normal-temperature quality-keeping bean curd;

preferably, the traditional mouthfeel bean curd is refrigerated fresh bean curd;

preferably, the conventional taste bean curd is frozen fresh and tender bean curd.

9. Use of the conventional special powder for bean products with mouthfeel as defined in any one of claims 1 to 4 for the preparation of foods, including bean products, meat products, powdered protein solid drinks and health food protein powders.

10. A food comprising at least one selected from the group consisting of the conventional mouth-feel bean product exclusive powder described in any one of claims 1 to 4, the conventional mouth-feel dried bean curd described in claim 5 or 6, and the conventional mouth-feel tofu described in claim 7 or 8.

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