CN111357826B - 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.

For example, in the patent publication CN102715254B, CN103651929B, the preparation of dried bean curd needs to include the process steps of cleaning, soaking, grinding, boiling, coagulating, wrapping, pressing, steaming and the like, so that the time and labor are more, the water consumption in the steps is large, a large amount of waste water and waste residues are 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 dried bean curd Q directly from isolated soy protein, for example, in patent publication CN105594883A, isolated soy protein and water are used as main materials, and the main materials are processed through oil chopping, mixing with auxiliary materials, cold storage reaction, slicing and other process steps, in patent publication CN107047787a, textured soy protein and isolated soy protein are respectively pretreated, and then chopped together with water and 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 mouthfeel, and the hardness, chewiness and elastic mouthfeel of the cooked soy protein product 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 mouthfeel bean product is 68-86%, the nitrogen solubility index NSI is more than 55%, the color of the special powder meets the color of normal soybean protein, and the smell of the special powder meets the smell of the 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 alcohol-method 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 with the mass concentration of 5-15% under the condition of continuous stirring, acid is added and pumped into an acid precipitation tank, and the solid-phase curd is obtained by centrifugal separation through a horizontal screw centrifuge at 3000-5000 rpm;

2) Obtaining solid phase A water dispersion with mass concentration of 5-17%, adding alkali to neutralize and obtaining mixed solution B. For example, water can be added into a curd tank, the solid content is adjusted to 5-17% under the condition of continuous stirring, and the mixture 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 high-temperature instant heating sterilization is carried out, the heating temperature is 121-140 ℃, the time is 5-60 s, and the flash evaporation negative pressure is-0.07 to-0.09 MPa;

4) High-pressure homogenizing and spray drying to obtain the invented 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 the 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, potassium hydroxide and the like, and the alkali concentration is 2-8 mol/L.

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

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

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 maintained during transportation, storage and sale of the product within the validity period.

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, 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 uniform mixing;

enzyme reaction: refrigerating at 10-15 deg.c for 6-15 hr or standing at 45-48 deg.c for 2 hr;

shaping and marinating: cutting into 50mm multiplied by 5mm slices or other optional shapes such as triangle, quadrangle, cartoon shape, shoe-shaped gold ingot and the like by a manual or slicing machine, ensuring that the whole dried tofu can be immersed in the marinade, marinating in a marinating pot for 20-30 min to be uniform, wherein the temperature of the marinating pot is 80-99 ℃;

and (3) 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 packaged 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: the dried tofu is cooled to room temperature by blowing air and then packaged and refrigerated 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: 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 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 reach a commercial sterile state, and is transported, stored and sold at normal temperature (20-25 ℃) within the validity period of the product, so that the quality is stable and the commercial value is good.

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 a shelf, and the low-temperature condition of 0-10 ℃ is required 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, chopping at 3000-4000 rpm for 1-3 min until uniform emulsification is achieved;

packaging and sterilizing: filling the emulsifying system into a casing, cooking for 20-40 min at 80-120 ℃, and cooling in water at 10-25 ℃ until the central temperature is less 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, chopping at 3000-4000 rpm for 1-3 min until uniform emulsification is achieved;

enzyme reaction: putting the emulsifying system into a mould with a certain size, refrigerating at the temperature of between 10 and 15 ℃ for reaction for 3 to 24 hours or standing at the temperature of between 45 and 48 ℃ for reaction for 0.5 to 2 hours.

Cooking and shaping: steaming and boiling the mixture for 20 to 40min at the temperature of between 80 and 120 ℃, and then cooling the mixture in water at the temperature of between 10 and 25 ℃ until the central temperature is lower 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 emulsification system preparation, enzyme reaction, cooking and shaping are the same as those of the refrigerated fresh bean curd, then the bean curd is cooked and processed into dishes, and then the dishes are packaged, and 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 mouthfeel can be used for preparing low-temperature short-time preserved bean products, high-temperature sterilized bean products and frozen fresh and tender bean curd products, and the obtained bean products have the mouthfeel equivalent to that of bean products prepared by the traditional process. According to different application schemes, 1) short-preservation/refrigeration series bean product products 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 the fresh and tender bean curd product: 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, silica … …), 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 tofu prepared by the process of cooking the soybean protein product, the product of the invention has no excessive colloid Q elasticity chewing feeling, and the taste is closer to the taste 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 sorting machine, 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. The gel hardness was measured using a ta. Xtplus texture analyzer, model SMS, uk, using the full 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 5mm/s; the testing speed is 10mm/s; the speed after measurement is 10mm/s; the degree of compression is 50%; the stopping interval is 0.05s, and the threshold value is 5g; 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;

stiffness = maximum peak at first compression.

Chewiness = hardness x cohesiveness (positive work ratio of two compressions) × elasticity (height of recovery from second compression/amount of deformation from first compression).

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

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 square pieces of 25mm × 25mm × 5mm, the pieces are marked according to the following sequence, the marked sample groups and the question and answer table are presented to an evaluator together, and each evaluator obtains 1 group of three samples, and each sample has 4 pieces. The sample size 66, the selected confidence level is 95%, the allowable difference proportion is 10%, the number of the selected pairs is counted and compared with the maximum correct answer number 19 required for determining that the two samples are similar in the table A.2 in GB/T12311-2012, if the number is less than or equal to 19, the taste of the dried tofu obtained in the invention is not different from the taste of the traditional dried tofu under the conditions that the selected sample size 66, the confidence level is 95%, and the allowable difference proportion is 10%.

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 soybean 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 compound alcohol method for concentrating protein 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 pH6.8;

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
		Quadruple water salt-free gel hardness (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 pH7.8;

3) And (3) instantly heating and sterilizing at 140 ℃ for 5s at high temperature, carrying out flash evaporation under negative pressure of-0.09 MPa, homogenizing at 300bar under high pressure, and carrying out spray drying to obtain the 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
		Fourfold hardness (g) of water salt-free gel	1527
Quadruple water saline gel (2% saline) hardness (g)	1610

Example 3

Novel concentrated protein preparation

1) Uniformly dispersing the alcohol-process soybean protein concentrate in water at a mass concentration of 13% under the condition of continuous stirring, adding lactic acid with the 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 pH7.5;

3) Heating and sterilizing at 137 deg.C for 30s at 200bar under negative pressure of-0.08 MPa, homogenizing at 200bar 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
		Fourfold hardness (g) of water salt-free gel	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 6h;

shaping and marinating: cutting into 50mm × 50mm × 5mm pieces by manual operation or slicing machine, and marinating in marinating pot at 80 deg.C for 20 min;

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 sterilization pot with vacuum degree of 60mbar, sterilizing at 121 deg.C under high pressure for 25min, and cooling in 10 deg.C water to central temperature of less than 25 deg.C.

Example 4 was subjected to sensory similarity analysis with Cai Guwa 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, which is less than 15 in the number of people listed in table A2 in GB/T12311-2012, was selected, and thus example 4 was considered to have no difference in mouthfeel from conventional dried tofu under the conditions of the selected sample amount of 66, the confidence level of 95%, and the ratio 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 at 2000rpm for 1min after each addition of the auxiliary materials until the materials are uniformly mixed;

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

shaping and marinating: cutting into strips of 100mm × 15mm × 15mm by manual work or a slicing machine, and 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 tofu 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: placing the above emulsified system into a 100mm × 50mm × 50mm mold, steaming at 85 deg.C for 20min, and cooling in water at normal temperature to central temperature of less than 25 deg.C;

shaping and marinating: cutting into 50mm × 50mm × 50mm cubes by a manual or slicing machine, 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: the emulsification system is poured into a high-temperature sausage casing with the diameter of 55mm, and the sausage casing is cooked at the high temperature of 110 ℃ for 20min and then cooled in water with the temperature of 10 ℃ until the central temperature is less than 25 ℃.

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 type mixer, 15 points are taken from 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 uniform mixed material is ensured.

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, and chopping at 3000rpm for 40s until uniform mixing;

enzyme reaction: putting the emulsified system into a die with the diameter of 100mm multiplied by 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 type mixer, 15 points are taken from 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 uniform mixed material is ensured.

Preparation of frozen fresh and tender bean curd

Preparing an emulsification system: adding ice water and protein into the 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: putting the emulsification system into a mould with the size of 100mm multiplied by 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 cooled rapidly for 2h, then put into a condition of minus 18 ℃ for freezing and preservation, and reheated by a microwave oven before eating.

The process for preparing the bean curd by adopting the special powder for the traditional taste bean product is simple, the prepared bean curd is uniform in 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 and wife bean curd dish obtained in the embodiment 9 is subjected to microwave reheating and is subjected to sensory similarity analysis with a wife bean curd dish prepared from gypsum bean curd according to GB/T12311-2012 sensory analysis three-point test, and the result shows that the maximum correct answer number 19 required for determining the similarity of the two samples is determined by selecting the number 13 of people to be less than that listed in a table 2012A 2 in GB/T12311-2012, so the embodiment 9 is considered to have no difference in taste with the traditional gypsum bean curd in the wife bean curd dish under the conditions of the selected sample amount 66, the confidence level 95% and the allowable difference distinguishing ratio of 10%.

Comparative example 1

Dried tofu was prepared under the same conditions as in example 4 except that alcohol-processed soybean protein concentrate, functional soybean protein concentrate and acid-washed soybean protein concentrate were used instead of the novel protein concentrate in example 4, 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 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 in hardness, chewiness and taste is obvious compared with the traditional process dried tofu.

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 traditional process 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 elastic, and the hardness, chewiness and taste of the bean curd 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 (24)

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

30-95 parts of novel concentrated protein,

5-70 parts of soybean protein isolate;

wherein, the novel concentrated protein is prepared by taking alcohol-method soybean concentrated protein as a raw material through acidification, neutralization, heat treatment and drying processes; the preparation process of the novel concentrated protein comprises the following steps:

1) Obtaining 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 solid phase A water dispersion with mass concentration of 5-17%, adding alkali for neutralization to obtain mixed solution B;

3) Carrying out heat treatment on the mixed solution 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) Homogenizing under high pressure and spray drying to obtain the novel soybean protein concentrate;

wherein the content of crude protein in the soybean protein isolate 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%.

2. The special traditional taste bean product powder as claimed in claim 1, wherein the content of the novel concentrated protein crude protein is 65-75%, and the nitrogen solubility index is more than 55%.

3. The special bean product powder with the traditional mouthfeel according to claim 1, wherein the special bean product powder contains 68-86% of crude protein and has a nitrogen solubility index NSI of more than 55%.

4. The special traditional taste powder for bean products as claimed in claim 1, wherein in the preparation process of the novel concentrated protein,

acidifying the liquid in the step 1) to obtain pH4-5;

the pH value of the alkali addition end point in the step 2) is 6.8-7.8; and

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

5. The special traditional taste powder for bean products as claimed in claim 4, wherein in the preparation process of the novel concentrated protein,

the pH value of the acidized liquid in the step 1) is 4.4-4.6.

6. A dried bean curd with conventional mouthfeel, which comprises the special powder for a soybean product with conventional mouthfeel according to any one of claims 1 to 5.

7. The traditional mouthfeel dried tofu according to claim 6, wherein the traditional mouthfeel dried tofu further comprises: oil, modified starch and optionally glutamine transaminase.

8. The traditional mouthfeel dried tofu according to claim 7, wherein the raw materials of the dried tofu comprise, by weight:

9. the preparation method of the traditional taste dried bean curd as claimed in claim 6, 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.

10. The method for preparing traditional taste dried bean curd as claimed in claim 9, further comprising a step of seasoning.

11. The method for preparing traditional taste dried bean curd as claimed in claim 9, wherein the step of packaging further comprises the step of sterilizing and/or refrigerating.

12. The method for preparing traditional taste dried tofu according to claim 9, wherein the traditional taste dried tofu is normal temperature shelf-stable dried tofu.

13. The method for preparing traditional taste dried tofu of claim 9, wherein the traditional taste dried tofu is refrigerated fresh dried tofu.

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

15. The conventional mouthfeel tofu according to claim 14, wherein the conventional mouthfeel tofu further comprises: oil, modified starch and optionally a glutamine transaminase.

16. The conventional mouthfeel tofu according to claim 15, wherein the raw materials of the tofu comprise, by weight:

17. the method for preparing conventional tofu with mouth feel according to claim 14, wherein the method comprises the steps of chopping, emulsifying, enzyme reaction and/or cooking for shaping, and packaging.

18. The method for preparing conventional mouthfeel tofu according to claim 17, wherein the packaging step is followed by at least one step selected from the group consisting of: sterilizing, refrigerating, and freezing.

19. The method for preparing conventional tofu having a mouth feel as claimed in claim 17, wherein the packaging step is preceded by a cooking step.

20. The method for preparing conventional taste bean curd according to claim 17, wherein the conventional taste bean curd is normal temperature quality bean curd.

21. The method for preparing conventional taste bean curd as claimed in claim 17, wherein the conventional taste bean curd is a refrigerated fresh bean curd.

22. The method for preparing conventional taste tofu according to claim 17, wherein the conventional taste tofu is frozen fresh tofu.

23. Use of the conventional special powder for bean products with mouthfeel as defined in any one of claims 1 to 5 for the preparation of foods, including bean products, meat products, powdered protein solid drinks and health food protein powders.

24. A food product characterized by comprising at least one selected from the group consisting of the conventional mouthfeel bean product exclusive powder described in any one of claims 1 to 5, the conventional mouthfeel dried bean curd described in claims 6 to 8, and the conventional mouthfeel bean curd described in claims 14 to 16.

Images