CN111616231A - Preparation method of synbiotics whole bean curd - Google Patents
Preparation method of synbiotics whole bean curd Download PDFInfo
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- CN111616231A CN111616231A CN202010687849.6A CN202010687849A CN111616231A CN 111616231 A CN111616231 A CN 111616231A CN 202010687849 A CN202010687849 A CN 202010687849A CN 111616231 A CN111616231 A CN 111616231A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 99
- 235000019722 synbiotics Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 91
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 91
- 239000008267 milk Substances 0.000 claims abstract description 81
- 210000004080 milk Anatomy 0.000 claims abstract description 81
- 235000013336 milk Nutrition 0.000 claims abstract description 81
- 239000006041 probiotic Substances 0.000 claims abstract description 66
- 235000018291 probiotics Nutrition 0.000 claims abstract description 66
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 41
- 238000000034 method Methods 0.000 claims abstract description 39
- 230000000529 probiotic effect Effects 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 47
- 238000003756 stirring Methods 0.000 claims description 46
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- 235000013325 dietary fiber Nutrition 0.000 claims description 45
- 238000001914 filtration Methods 0.000 claims description 45
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 36
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 36
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 30
- 238000001035 drying Methods 0.000 claims description 30
- 239000000706 filtrate Substances 0.000 claims description 30
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 22
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 18
- 239000000693 micelle Substances 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 17
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 16
- 238000004537 pulping Methods 0.000 claims description 16
- 238000002791 soaking Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 14
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 13
- 241000894006 Bacteria Species 0.000 claims description 13
- 235000010413 sodium alginate Nutrition 0.000 claims description 13
- 239000000661 sodium alginate Substances 0.000 claims description 13
- 229940005550 sodium alginate Drugs 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- 239000001110 calcium chloride Substances 0.000 claims description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 239000008367 deionised water Substances 0.000 claims description 10
- 229910021641 deionized water Inorganic materials 0.000 claims description 10
- 238000000465 moulding Methods 0.000 claims description 10
- 230000001376 precipitating effect Effects 0.000 claims description 10
- 238000003825 pressing Methods 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 10
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 10
- 238000005507 spraying Methods 0.000 claims description 10
- 239000000725 suspension Substances 0.000 claims description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 9
- 235000011148 calcium chloride Nutrition 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 6
- 229920000742 Cotton Polymers 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 230000002572 peristaltic effect Effects 0.000 claims description 5
- 239000008223 sterile water Substances 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 4
- 239000002352 surface water Substances 0.000 claims description 2
- 239000000243 solution Substances 0.000 description 65
- 244000199866 Lactobacillus casei Species 0.000 description 17
- 235000013958 Lactobacillus casei Nutrition 0.000 description 17
- 229940017800 lactobacillus casei Drugs 0.000 description 17
- 230000004083 survival effect Effects 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 210000004051 gastric juice Anatomy 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 241001131796 Botaurus stellaris Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 239000003094 microcapsule Substances 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000000748 compression moulding Methods 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 229910052602 gypsum Inorganic materials 0.000 description 1
- 239000010440 gypsum Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention provides a method for preparing synbiotics whole bean curd, which comprises the steps of preparing soybean milk, preparing a probiotic embedding agent, embedding probiotics and adding the embedded probiotics into the soybean milk to prepare the synbiotics whole bean curd.
Description
Technical Field
The invention belongs to the technical field of bean curd products, and particularly relates to a preparation method of synbiotics whole bean curd.
Background
The bean curd is a home-made dish and is popular among the elder people, and the probiotics are added into the bean curd, so that on one hand, the daily supplement of the probiotics can be realized, and the application range of the probiotics is expanded, on the other hand, the bean curd and the yoghourt are similar, and the bean curd is food which is mainly protein and stored at low temperature and can be used as a potential carrier of the probiotics. However, in the current invention, most probiotics are simply added into the bean curd, and the adverse environments of the bean curd during the production process (such as high temperature), the storage process (such as high humidity) and the eating process (such as gastric acid) are not considered, so that the probiotics are easily killed in quantity, and the efficacy of the probiotics is lost.
Application number CN201110435691 discloses a bean curd preparation method, which comprises the following steps: heating the soybean milk, adding probiotic liquid, stirring, standing for a certain time, and then performing compression molding to complete the preparation of the bean curd. The bean curd preparation method adopts the specific probiotics to replace bittern to prepare bean curd, and utilizes the characteristic that beneficial bacteria in the probiotics grow in the specific acidity environment to directly provide the environment for protein coagulation so as to replace the existing bittern with the protein gelling function. The production and the preparation of the bean curd are more efficient and the bean curd is safer to eat. In the patent with the application number of CN201110152690.9, a novel ecological bean curd and a preparation method thereof are provided, wherein the ecological bean curd is prepared by taking probiotic fermentation liquor as a coagulating point preparation and preparing soybean milk. The probiotic fermentation liquor is prepared by adding probiotic raw powder into soybean milk and fermenting. The novel ecological bean curd provided by the invention is milky in color, strong in elasticity, pure in bean flavor and good in taste, is rich in various essential trace elements of human bodies such as high-quality protein, iron, calcium, phosphorus, magnesium and the like, does not use substances such as gypsum, brine and the like, and is a pure natural, safer and healthier popular green nutritional food. In the technical scheme, the probiotic bean curd is prepared by directly adding probiotic bacteria for fermentation or by using a probiotic liquid method, and the operation inevitably leads to massive inactivation of the probiotic bacteria, so that the significance of the probiotic bean curd is lost.
Disclosure of Invention
The invention aims to solve the problems in the process of preparing bean curd containing probiotics in the prior art, and provides a preparation method of synbiotics whole bean curd.
In order to solve the technical problems, the invention is realized by the following technical scheme:
a method for preparing synbiotics whole bean curd comprises the steps of preparing soybean milk, preparing a probiotic embedding agent, embedding probiotics and adding the embedded probiotics into the soybean milk to prepare the synbiotics whole bean curd; the method comprises the following specific steps:
(1) preparing soybean milk: soaking and cleaning soybeans, adding water, performing pulping treatment by using a pulping machine, filtering supernatant after pulping, collecting filtrate and filter residues, wherein the filter residues are bean dregs, preserving the temperature of the collected filtrate at 70-80 ℃ for 20-30 minutes to obtain soybean milk, and refrigerating at 4 ℃; standby;
(2) preparing a probiotic embedding agent: adding sodium alginate powder into deionized water, and stirring to dissolve completely; then adding soluble dietary fiber and stirring to completely dissolve the soluble dietary fiber to obtain embedding agent solution for later use; wherein the soluble dietary fiber is prepared from the filter residue collected in the step (1);
(3) embedding probiotics: adding the concentrated probiotic suspension into an embedding agent solution, uniformly stirring, spraying into a CaCl2 solution, stirring and curing for 20-30 minutes, filtering by using filter paper to collect micelle, cleaning by using sterile water, and filtering for later use;
(4) preparing bean curd: heating the soybean milk prepared in the step (1) to 70-80 ℃, quickly adding the micelle prepared in the step (3), slowly adding a citric acid solution with the mass fraction of 1.2-1.8% into the soybean milk at 70-80 ℃, continuously stirring, stopping stirring when the pH of the soybean milk is 4.2-4.6, standing for 15-20 minutes, filtering, removing filtrate, and pressing and molding the intercepted milk mud in a mold to obtain the synbiotic whole bean curd.
Further, the present invention provides a process for treating soybeans, wherein in the step (1), soybeans are treated according to a ratio of 1: 3-1: 4, soaking in water for 14-16 hours, then pouring out the soaking water, and washing the soaked soybeans with clean water for 2-3 times.
The soluble dietary fiber in the step (2) is prepared by drying, crushing and sieving bean dregs, adding the bean dregs into clear water, adjusting the pH value to be 5.6-6.2 by using a hydrochloric acid solution, then putting the bean dregs into an autoclave, performing pressure pretreatment for 60-90 minutes at 120 ℃, then cooling to room temperature, adding a sodium carbonate solution, adjusting the pH value to be 11.8-12.5 by using a sodium hydroxide solution, filtering, precipitating the filtrate by using ethanol, filtering, and drying filter residues to obtain the soluble dietary fiber. Specifically, the soluble dietary fiber is prepared by drying bean dregs in a constant-temperature air-blast drying oven, drying for 30-40 hours at 50-55 ℃, crushing and sieving with a 20-mesh sieve, and then mixing the crushed dried bean dregs powder according to the weight ratio of 1: 8-1: 12, regulating the pH value to 5.6-6.2 by using a hydrochloric acid solution, pressurizing and pretreating in an autoclave at 120 ℃ for 60-90 minutes, cooling to room temperature, adding a sodium carbonate solution with the volume fraction of 4% -5% by 2-3 times, regulating the pH value to 11.8-12.5 by using a 1mol/L sodium hydroxide solution, carrying out constant temperature treatment for 80-90 minutes at 80-90 ℃, cooling to room temperature, filtering, precipitating the filtrate by using ethanol with the volume of 4-5 times, filtering, drying the filter residue at 80-90 ℃ for 60-90 minutes at constant temperature, and collecting the dried soluble dietary fiber.
In the step (2), the sodium alginate powder is prepared according to the weight ratio of 1: 50-1: 65 weight percent of the mixture is added into deionized water, and the mixture is fully stirred until the mixture is completely dissolved; then, mixing the components in a weight ratio of 1: 50-1: 65 adding soluble dietary fiber.
In the step (3), the viable bacteria content of the concentrated probiotic suspension is 1 × 1010CFU/mL～1×1011CFU/mL, as 1: 50-1: a volume ratio of 60 was taken into the embedding agent solution. And adding probiotic live bacteria to obtain embedding agent solution, conveying the embedding agent solution to an atomizer by using a peristaltic pump, and spraying the embedding agent solution into 1-1.5 mass percent CaCl2 solution under the pressure of 50-60 MPa.
In the step (4) of preparing bean curd, the soybean milk prepared in the step (1) is heated to 70-80 ℃, and the soybean milk is prepared by mixing the soybean milk with the soybean milk according to the proportion of 1: 50-1: 60, quickly adding the micelle prepared in the step (3), slowly adding 1.2-1.8 mass percent of citric acid solution into the soybean milk at 70-80 ℃, continuously stirring at a stirring speed of 30-60 rpm, stopping adding the citric acid solution when the pH of the soybean milk is 4.2-4.6, completely curdling the soybean milk, stopping stirring, standing at 20-30 ℃ for 15-20 minutes, filtering by using double-layer Mazilin cotton cloth to remove filtrate, pressing and molding the intercepted milk mud in a mold, taking out the bean curd, placing the bean curd in cold water at 4-8 ℃, standing for 20-30 minutes, taking out the bean curd, removing surface water, and finishing to obtain the synbiotic whole bean curd.
The invention has the following beneficial effects:
1. in the curdling process of the bean curd, high-temperature treatment is involved, and high temperature can cause the death of lactobacillus casei, the invention utilizes microcapsule technology to embed the lactobacillus casei in sodium alginate microcapsules, and can resist the destructive effect of high temperature on the lactobacillus casei; the survival rate of probiotics added into the bean curd is improved, and the survival rate of lactobacillus casei embedded by the sodium alginate is higher in the low-temperature storage process of the bean curd.
2. According to the invention, the bean dregs after pulping are comprehensively utilized for the first time, and the soluble dietary fiber in the bean dregs is extracted, but the method of the invention adopts crushing, hydrochloric acid extraction and alkali liquor dissolution, and then the fiber powder precipitated by ethanol is soluble dietary fiber, which is a prebiotic used in probiotic embedding, and the survival rate under the physical or chemical loss in the bean curd preparation process at the later stage is further ensured under the action of the prebiotic and the soluble dietary fiber; in gastric juice of a human body, the survival rate of lactobacillus casei is largely dead under a high-acid environment, and sodium alginate has higher stability under the acid environment, can effectively resist the damage of acid liquor to lactobacillus casei, and can also play a synergistic protection role with soluble dietary fibers.
3. The invention adopts the bean dregs as the raw material for extracting the dietary fiber, realizes the comprehensive utilization of the by-product bean dregs and prepares the whole bean curd.
Detailed Description
Example 1
A method for preparing synbiotics whole bean curd comprises the steps of preparing soybean milk, preparing a probiotic embedding agent, embedding probiotics and adding the embedded probiotics into the soybean milk to prepare the synbiotics whole bean curd; the method comprises the following specific steps:
(1) preparing soybean milk: soaking and cleaning soybeans, adding water, performing pulping treatment by using a pulping machine, filtering supernatant after pulping, collecting filtrate and filter residues, wherein the filter residues are bean dregs, preserving the temperature of the collected filtrate at 70-72 ℃ for 20 minutes to obtain soybean milk, and refrigerating at 4 ℃; standby;
(2) preparing a probiotic embedding agent: adding sodium alginate powder into deionized water, and stirring to dissolve completely; then adding soluble dietary fiber and stirring to completely dissolve the soluble dietary fiber to obtain embedding agent solution for later use; wherein the soluble dietary fiber is prepared from the filter residue collected in the step (1);
(3) embedding probiotics: adding the concentrated probiotic suspension into the embedding agent solution, uniformly stirring, spraying into a CaCl2 solution, stirring and solidifying for 20 minutes, filtering by using filter paper to collect micelle, cleaning by using sterile water, and filtering for later use;
(4) preparing bean curd: heating the soybean milk prepared in the step (1) to 70-72 ℃, quickly adding the micelle prepared in the step (3), slowly adding a citric acid solution with the mass fraction of 1.2% into the soybean milk at the temperature of 70-72 ℃, continuously stirring, stopping stirring when the pH of the soybean milk is 4.2, standing for 15 minutes, filtering, removing filtrate, and pressing and molding the intercepted mashed milk in a mold to obtain the synbiotic whole soybean curd.
Example 2
A method for preparing synbiotics whole bean curd comprises the steps of preparing soybean milk, preparing a probiotic embedding agent, embedding probiotics and adding the embedded probiotics into the soybean milk to prepare the synbiotics whole bean curd; the method comprises the following specific steps:
(1) preparing soybean milk: soaking and cleaning soybeans, adding water, performing pulping treatment by using a pulping machine, filtering supernatant after pulping, collecting filtrate and filter residues, wherein the filter residues are bean dregs, preserving the temperature of the collected filtrate at 78-80 ℃ for 30 minutes to obtain soybean milk, and refrigerating at 4 ℃; standby;
(2) preparing a probiotic embedding agent: adding sodium alginate powder into deionized water, and stirring to dissolve completely; then adding soluble dietary fiber powder, stirring and completely dissolving to obtain embedding agent solution for later use; wherein the soluble dietary fiber is prepared from the filter residue collected in the step (1);
(3) embedding probiotics: adding the concentrated probiotic suspension into the embedding agent solution, stirring uniformly, and spraying to CaCl2Stirring and solidifying the solution for 25 minutes, then filtering and collecting the micelle by using filter paper, cleaning the micelle by using sterile water, and filtering the micelle for later use;
(4) preparing bean curd: heating the soybean milk prepared in the step (1) to 73-76 ℃, quickly adding the micelle prepared in the step (3), slowly adding a citric acid solution with the mass fraction of 1.5% into the soybean milk at 73-76 ℃, continuously stirring, stopping stirring when the pH of the soybean milk is 4.6, standing for 120 minutes, filtering, removing filtrate, and pressing and molding the intercepted mashed milk in a mold to obtain the synbiotic whole soybean curd.
Example 3
A method for preparing synbiotics whole bean curd comprises the steps of preparing soybean milk, preparing a probiotic embedding agent, embedding probiotics and adding the embedded probiotics into the soybean milk to prepare the synbiotics whole bean curd; the method comprises the following specific steps:
(1) preparing soybean milk: soaking and cleaning soybeans, adding water, performing pulping treatment by using a pulping machine, filtering supernatant after pulping, collecting filtrate and filter residues, wherein the filter residues are bean dregs, preserving the temperature of the collected filtrate at 73-75 ℃ for 25 minutes to obtain soybean milk, and refrigerating at 4 ℃; standby;
(2) preparing a probiotic embedding agent: adding sodium alginate powder into deionized water, and stirring to dissolve completely; then adding soluble dietary fiber and stirring to completely dissolve the soluble dietary fiber to obtain embedding agent solution for later use; wherein the soluble dietary fiber is prepared from the filter residue collected in the step (1);
(3) embedding probiotics: adding the concentrated probiotic suspension into the embedding agent solution, uniformly stirring, spraying into a CaCl2 solution, stirring and solidifying for 30 minutes, filtering by using filter paper to collect micelle, cleaning by using sterile water, and filtering for later use;
(4) preparing bean curd: heating the soybean milk prepared in the step (1) to 78-80 ℃, quickly adding the prepared micelle, slowly adding a citric acid solution with the mass fraction of 1.8% into the soybean milk at 78-80 ℃, continuously stirring, stopping stirring when the pH of the soybean milk is 4.5, standing for 17 minutes, filtering, removing filtrate, and pressing and molding the intercepted milk mud in a mold to obtain the synbiotic whole soybean curd.
Example 4
This example is based on example 1 and is,
the invention provides a soybean processing process, in the step (1), soybeans are processed according to the proportion of 1: 3, soaking in water for 14 hours, then pouring out the soaking water, and washing the soaked soybeans with clean water for 2 times.
The soluble dietary fiber in the step (2) is prepared by drying, crushing and sieving bean dregs, adding the bean dregs into clear water, adjusting the pH value to 5.6 by hydrochloric acid solution, putting the bean dregs into an autoclave, performing pressure pretreatment at 120 ℃ for 60 minutes, cooling to room temperature, adding sodium carbonate solution, adjusting the pH value to 11.8 by sodium hydroxide solution, filtering, precipitating the filtrate by ethanol, filtering, and drying filter residues to obtain the soluble dietary fiber. Specifically, the soluble dietary fiber is prepared by drying bean dregs in a constant-temperature air-blast drying oven, drying at 50 ℃ for 40 hours, crushing and sieving with a 20-mesh sieve, and then mixing the crushed dried bean dregs powder according to the weight ratio of 1: adding 8 parts by weight of the mixture into clear water, adding 2 parts by volume of a sodium carbonate solution with the mass fraction of 5%, adjusting the pH value to 11.8 by using a 1mol/L sodium hydroxide solution, carrying out constant temperature treatment at 80 ℃ for 90 minutes, cooling to room temperature, filtering, precipitating filtrate by using 4 parts by volume of ethanol, filtering, drying filter residues at 80 ℃ for 90 minutes at constant temperature, and collecting the dried soluble dietary fibers.
In the step (2), the sodium alginate powder is prepared according to the weight ratio of 1: 50 weight percent of the mixture is added into deionized water, and the mixture is fully stirred until the mixture is completely dissolved; then, mixing the components in a weight ratio of 1: 50 adding soluble dietary fiber.
In the step (3), the viable bacteria content of the concentrated probiotic suspension is 1 × 1010CFU/mL, as 1: a volume ratio of 50 was taken into the embedding agent solution. And adding probiotic live bacteria to obtain embedding agent solution, conveying the embedding agent solution to an atomizer by using a peristaltic pump, and spraying the embedding agent solution into 1% CaCl2 solution by mass fraction under the pressure of 50-60 MPa.
In the step (4) of preparing bean curd, the soybean milk prepared in the step (1) is heated to 75 ℃, and the soybean milk is heated according to the ratio of 1: 50, quickly adding the micelle prepared in the step (3), slowly adding 1.6 mass percent of citric acid solution into the soybean milk at 75 ℃, continuously stirring at the stirring speed of 30 rpm, stopping adding the citric acid solution when the pH value of the soybean milk is 4.2, stopping stirring when all the soybean milk is coagulated, standing for 20 minutes at 23 ℃, filtering by using double-layer macyline cotton cloth to remove filtrate, pressing and molding the intercepted milk mud in a mold, taking out the bean curd, placing the bean curd in cold water at 4-8 ℃, standing for 20-30 minutes, taking out the bean curd, removing surface moisture and finishing to obtain the synbiotic whole bean curd.
Example 5
This example is based on the example 2 and,
the invention provides a soybean processing process, in the step (1), soybeans are processed according to the proportion of 1: 4, soaking in water for 16 hours, then pouring out the soaking water, and washing the soaked soybeans with clean water for 2-3 times.
The soluble dietary fiber in the step (2) is prepared by drying, crushing and sieving bean dregs, adding the bean dregs into clear water, adjusting the pH value to be 6.2 by using a hydrochloric acid solution, putting the bean dregs into an autoclave, performing pressure pretreatment at 120 ℃ for 70 minutes, cooling the bean dregs to room temperature, adding a sodium carbonate solution, adjusting the pH value to be 12 by using a sodium hydroxide solution, filtering the mixture, precipitating the filtrate by using ethanol, filtering the precipitate, and drying the filter residue to obtain the soluble dietary fiber. Specifically, the soluble dietary fiber is prepared by drying bean dregs in a constant-temperature air-blast drying oven, drying at 55 ℃ for 30 hours, crushing and sieving with a 20-mesh sieve, and then mixing the crushed dried bean dregs powder according to the weight ratio of 1: 12 weight ratio is added into clear water; cooling to room temperature, adding a sodium carbonate solution with the volume of 3 times and the mass fraction of 4%, adjusting the pH value to 4.6 by using a sodium hydroxide solution with the volume of 1mol/L, carrying out constant temperature treatment at 90 ℃ for 80 minutes, cooling to room temperature, filtering, precipitating the filtrate by using ethanol with the volume of 5 times, filtering, drying the filter residue at the constant temperature of 90 ℃ for 60 minutes, and collecting the dried soluble dietary fiber.
In the step (2), the sodium alginate powder is prepared according to the weight ratio of 1: 60 weight percent of the mixture is added into deionized water, and the mixture is fully stirred until the mixture is completely dissolved; then, mixing the components in a weight ratio of 1: 60 soluble dietary fiber is added.
In the step (3), the viable bacteria content of the concentrated probiotic suspension is 1 × 1011CFU/mL, as 1: a volume ratio of 60 was taken into the embedding agent solution. And adding probiotic live bacteria to obtain embedding agent solution, conveying the embedding agent solution to an atomizer by using a peristaltic pump, and spraying the embedding agent solution into 1.5 mass percent CaCl2 solution under the pressure of 50-60 MPa.
In the step (4) of preparing bean curd, the soybean milk prepared in the step (1) is heated to 80 ℃, and the soybean milk is heated to a temperature of 1: 55, quickly adding the micelle prepared in the step (3), slowly adding 1.5 mass percent of citric acid solution into the soybean milk at 75 ℃, continuously stirring at a stirring speed of 60 revolutions per minute, stopping adding the citric acid solution when the pH value of the soybean milk is 4.5, finishing all curding of the soybean milk, stopping stirring, standing for 20 minutes at 30 ℃, filtering by using double-layer macyline cotton cloth to remove filtrate, pressing and molding the retained milk mud in a mold, taking out the bean curd, placing in cold water at 4-8 ℃, standing for 20 minutes, taking out the bean curd, removing surface moisture and finishing to obtain the synbiotic whole bean curd.
Example 6
This example is based on example 3 and is,
the invention provides a soybean processing process, in the step (1), soybeans are processed according to the proportion of 1: 4, soaking the soybeans in water for 15 hours, pouring out the soaking water, and washing the soaked soybeans with clean water for 2-3 times.
The soluble dietary fiber in the step (2) is prepared by drying, crushing and sieving bean dregs, adding the bean dregs into clear water, adjusting the pH value to be 6 by hydrochloric acid solution, putting the bean dregs into an autoclave, performing pressure pretreatment for 80 minutes at 120 ℃, cooling to room temperature, adding sodium carbonate solution, adjusting the pH value to be 12.5 by sodium hydroxide solution, filtering, precipitating the filtrate by ethanol, filtering, and drying the filter residue to obtain the soluble dietary fiber. Specifically, the soluble dietary fiber is prepared by drying bean dregs in a constant-temperature air-blast drying oven, drying at 53 ℃ for 35 hours, crushing and sieving with a 20-mesh sieve, and then mixing the crushed dried bean dregs powder according to the weight ratio of 1: 10, cooling to room temperature, adding a sodium carbonate solution with the volume fraction of 3 times being 4 percent, adjusting the pH value to 12.5 by using a sodium hydroxide solution with the volume fraction of 1mol/L, carrying out constant temperature treatment for 85 minutes at 85 ℃, cooling to room temperature, filtering, precipitating a filtrate by using ethanol with the volume fraction of 5 times, filtering, drying a filter residue for 80 minutes at 85 ℃, and collecting the dried soluble dietary fiber.
In the step (2), the sodium alginate powder is prepared according to the weight ratio of 1: 65 weight percent of the mixture is added into deionized water, and the mixture is fully stirred until the mixture is completely dissolved; then, mixing the components in a weight ratio of 1: 65 adding soluble dietary fiber.
In the step (3), the viable bacteria content of the concentrated probiotic suspension is 1 × 1011CFU/mL, as 1: the volume ratio of 55 is taken into account in the embedding agent solution. And adding probiotic live bacteria to obtain embedding agent solution, conveying the embedding agent solution to an atomizer by using a peristaltic pump, and spraying the embedding agent solution into 1.2 mass percent CaCl2 solution under the pressure of 50-60 MPa.
In the step (4) of preparing bean curd, the soybean milk prepared in the step (1) is heated to 80 ℃, and the soybean milk is heated to a temperature of 1: 55, quickly adding the micelle prepared in the step (3), slowly adding a citric acid solution with the mass fraction of 1.8% into the soybean milk at the temperature of 80 ℃, continuously stirring at the stirring speed of 40 rpm, stopping adding the citric acid solution when the pH value of the soybean milk is 4.6, finishing all curding of the soybean milk, stopping stirring, standing for 20 minutes at the temperature of 20 ℃, filtering by using double-layer macyline cotton cloth to remove filtrate, pressing and molding the retained milk mud in a mold, taking out the bean curd, placing the bean curd in cold water at the temperature of 4-8 ℃, standing for 25 minutes, taking out the bean curd, removing surface moisture and finishing to obtain the synbiotic whole bean curd.
In the above examples 1-6, the probiotic was lactobacillus casei.
To better explain the effects of the invention, the following comparative experiments were performed.
1. Comparative experiment 1: on the basis of example 4, the concentrated lactobacillus casei bacterial liquid was directly added to the soybean milk without embedding probiotics, and then the bean curd was prepared.
2. Comparative experiment 2: in addition to example 4, the soluble dietary fiber of okara extracted by the method of the present invention was not added in the embedding of step (3), and the other steps were the same as those of the present invention.
Detection of viable count of Lactobacillus casei in examples 4 to 6 and comparative experiments 1 to 2
1. Detection content 1: survival rate of lactobacillus casei in produced bean curd
E = E0/E1 × 100%, wherein E is the survival rate after bean curd production, E0 is the number of live lactobacillus casei before adding to the soybean milk, and E1 is the number of live lactobacillus casei in the whole soybean curd. The viable count is obtained by a flat plate counting method.
Detection content 2: survival rate of lactobacillus casei after storage of bean curd
The survival rate of the bean curd after being stored for one month under the refrigeration condition (4-8 ℃).
E = E0/E1 x 100%, wherein E is the survival rate of the bean curd after storage, E0 is the number of live lactobacillus casei in the bean curd before the bean curd is placed in a refrigerator, and E1 is the number of live lactobacillus casei in the bean curd after the bean curd is refrigerated for one month in the refrigerator. The viable count is obtained by a flat plate counting method.
Detection content 3: survival rate of bean curd after eating
The survival rate of the bean curd in simulated gastric fluid after one hour, wherein the processing method comprises the following steps: a1 g sample of tofu was added to simulated gastric fluid (pH 2, pepsin addition 0.2%) and treated at 37 ℃ for one hour.
E = E0/E1 x 100%, wherein E is the survival rate of the bean curd after eating, E0 is the number of live lactobacillus casei in the bean curd before adding the bean curd into the simulated gastric juice, and E1 is the number of live lactobacillus casei in the bean curd after processing the bean curd in the simulated gastric juice for one hour. The viable count is obtained by a flat plate counting method.
The measurements are recorded in Table 1 below
Claims (8)
1. A preparation method of synbiotics whole bean curd is characterized by comprising the following steps: the method comprises the steps of preparing soybean milk, preparing a probiotic embedding agent, embedding probiotics and adding the embedded probiotics into the soybean milk to prepare the synbiotics whole-bean curd; the method comprises the following specific steps:
(1) preparing soybean milk: soaking and cleaning soybeans, adding water, performing pulping treatment by using a pulping machine, filtering supernatant after pulping, collecting filtrate and filter residues, wherein the filter residues are bean dregs, preserving the temperature of the collected filtrate at 70-80 ℃ for 20-30 minutes to obtain soybean milk, and refrigerating at 4 ℃; standby;
(2) preparing a probiotic embedding agent: adding sodium alginate powder into deionized water, and stirring to dissolve completely; then adding soluble dietary fiber and stirring to completely dissolve the soluble dietary fiber to obtain embedding agent solution for later use; wherein the soluble dietary fiber is prepared from the filter residue collected in the step (1);
(3) embedding probiotics: adding the concentrated probiotic suspension into an embedding agent solution, uniformly stirring, spraying into a CaCl2 solution, stirring and curing for 20-30 minutes, filtering by using filter paper to collect micelle, cleaning by using sterile water, and filtering for later use;
(4) preparing bean curd: heating the soybean milk prepared in the step (1) to 70-80 ℃, quickly adding the micelle prepared in the step (3), slowly adding a citric acid solution with the mass fraction of 1.2-1.8% into the soybean milk at 70-80 ℃, continuously stirring, stopping stirring when the pH of the soybean milk is 4.2-4.6, standing for 15-20 minutes, filtering, removing filtrate, and pressing and molding the intercepted milk mud in a mold to obtain the synbiotic whole bean curd.
2. The method for preparing synbiotics whole bean curd according to claim 1, wherein the method comprises the following steps: in step (1), soybeans are mixed according to a ratio of 1: 3-1: 4, soaking in water for 14-16 hours, then pouring out the soaking water, and washing the soaked soybeans with clean water for 2-3 times.
3. The method for preparing synbiotics whole bean curd according to claim 1, wherein the method comprises the following steps: the soluble dietary fiber in the step (2) is prepared by drying, crushing and sieving bean dregs, adding the bean dregs into clear water, adjusting the pH value to be 5.6-6.2 by using a hydrochloric acid solution, then putting the bean dregs into an autoclave, performing pressure pretreatment for 60-90 minutes at 120 ℃, then cooling to room temperature, adding a sodium carbonate solution, adjusting the pH value to be 11.8-12.5 by using a sodium hydroxide solution, filtering, precipitating the filtrate by using ethanol, filtering, and drying filter residues to obtain the soluble dietary fiber.
4. The method for preparing synbiotics whole bean curd according to claim 1, wherein the method comprises the following steps: in the step (2), the sodium alginate powder is prepared according to the weight ratio of 1: 50-1: 65 weight percent of the mixture is added into deionized water, and the mixture is fully stirred until the mixture is completely dissolved; then, mixing the components in a weight ratio of 1: 50-1: 65 adding soluble dietary fiber.
5. The method for preparing synbiotics whole bean curd according to claim 1, wherein in the step (3), the viable bacteria content of the concentrated probiotic suspension is 1 × 1010CFU/mL～1×1011CFU/mL, as 1: 50-1: a volume ratio of 60 was taken into the embedding agent solution.
6. The method for preparing synbiotics whole bean curd according to claim 5, wherein the method comprises the following steps: and adding probiotic live bacteria to obtain embedding agent solution, conveying the embedding agent solution to an atomizer by using a peristaltic pump, and spraying the embedding agent solution into 1-1.5 mass percent CaCl2 solution under the pressure of 50-60 MPa.
7. The method for preparing synbiotics whole bean curd according to claim 1, wherein the method comprises the following steps: in the step (4) of preparing bean curd, the soybean milk prepared in the step (1) is heated to 70-80 ℃, and the soybean milk is prepared by mixing the soybean milk with the soybean milk according to the proportion of 1: 50-1: 60, quickly adding the micelle prepared in the step (3), slowly adding 1.2-1.8 mass percent of citric acid solution into the soybean milk at 70-80 ℃, continuously stirring at a stirring speed of 30-60 rpm, stopping adding the citric acid solution when the pH of the soybean milk is 4.2-4.6, completely curdling the soybean milk, stopping stirring, standing at 20-30 ℃ for 15-20 minutes, filtering by using double-layer Mazilin cotton cloth to remove filtrate, pressing and molding the intercepted milk mud in a mold, taking out the bean curd, placing the bean curd in cold water at 4-8 ℃, standing for 20-30 minutes, taking out the bean curd, removing surface water, and finishing to obtain the synbiotic whole bean curd.
8. The method for preparing synbiotics whole bean curd according to claim 3, wherein the method comprises the following steps: the soluble dietary fiber is prepared by drying bean dregs in a constant-temperature air-blast drying oven, drying for 30-40 hours at 50-55 ℃, crushing and sieving with a 20-mesh sieve, and then mixing the crushed dried bean dregs powder according to the weight ratio of 1: 8-1: 12, regulating the pH value to 5.6-6.2 by using a hydrochloric acid solution, pressurizing and pretreating in an autoclave at 120 ℃ for 60-90 minutes, cooling to room temperature, adding a sodium carbonate solution with the volume fraction of 4% -5% by 2-3 times, regulating the pH value to 11.8-12.5 by using a 1mol/L sodium hydroxide solution, carrying out constant temperature treatment at 80-90 ℃ for 80-90 minutes, cooling to room temperature, filtering, precipitating the filtrate by using ethanol with the volume of 4-5 times, filtering, drying the filter residue at 80-90 ℃ for 60-90 minutes, and collecting the dried soluble dietary fiber.
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