CN111938016A - Production method of special soybean protein powder for tofu pudding - Google Patents
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- HCXVJBMSMIARIN-PHZDYDNGSA-N stigmasterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)/C=C/[C@@H](CC)C(C)C)[C@@]1(C)CC2 HCXVJBMSMIARIN-PHZDYDNGSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a production method of special soybean protein powder for tofu pudding, which specifically comprises the following steps: (1) soaking soybean in water for 14-16 hr, crushing, grinding, filtering to remove residue, sterilizing the filtrate with high pressure steam, and cooling to obtain soybean milk; (2) dropwise adding citric acid into the soybean milk to adjust the pH value to 5.0-6.0, then adding neutral protease to perform enzymolysis reaction, and filtering to obtain soybean milk enzymolysis liquid; (3) sequentially carrying out enzyme deactivation treatment and spray drying on the soybean milk enzymolysis liquid to obtain the soybean milk enzymolysis liquid. The production method of the invention obviously improves the yield and efficiency of the soybean protein and removes impurity components in the soybeans, thereby ensuring the functional characteristics of the soybean protein such as solubility, gel property, emulsibility and the like, and the production method has advanced process, reasonable working procedures, controllable operation and suitability for large-scale production.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a production method of soybean protein powder special for soybean curd jelly.
Background
Tofu pudding, also called tofu pudding, is a snack made from soybeans, and individual tofu is made from beans such as peas and broad beans, and the making method is generally: soaking semen glycines in water, grinding, and filtering to obtain soybean milk which can be coagulated into very thin and soft solid if bittern or Gypsum Fibrosum is added. The tofu pudding is a health food for tonifying, clearing heat and preserving health, can tonify middle-jiao and Qi, clear heat and moisten dryness, promote the production of body fluid to quench thirst and clean intestines and stomach when being eaten frequently, and is more suitable for people with heat physique, halitosis and thirst, gastrointestinal confusion and post-heat disease recuperation. Modern medicine proves that the tofu pudding not only has the functions of increasing nutrition, helping digestion and increasing appetite, but also is beneficial to the growth and development of teeth and bones, and can increase the content of iron in blood in the hematopoietic function; the tofu pudding does not contain cholesterol, is a medical food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease, and is a dietary therapy good for supplementing nutrition for children, the weak and the old; the tofu pudding contains rich phytoestrogen, and has good effect on preventing and treating osteoporosis; it also has effects in inhibiting breast cancer, prostate cancer and leukemia, and sterols and stigmasterol in flos Sophorae Immaturus are effective components for inhibiting cancer.
For many years, the process of the bean curd jelly at home and abroad basically adopts the traditional process, namely, the bean curd jelly is prepared by taking the soybean as a raw material through the processes of bean selection, bean grinding, bean filtering, preparation, bean pulp making, jellied bean curd curdling and the like. However, the traditional process for preparing the tofu pudding is complex in process, long in duration and poor in taste.
In recent years, a novel process for preparing tofu pudding using soybean protein as main raw material has been gradually developed, and generally, soybean protein, edible oil and non-reducing saccharide are used as raw materials, the soybean protein is dissolved and heat-treated, then the edible oil and saccharide are added according to a certain proportion, after mixing, a homogenizer is used for emulsification to form a uniform soybean protein emulsion, and then tofu pudding is prepared according to the traditional method. Although the method can omit pretreatment steps such as bean selection, bean grinding, slurry filtering and the like, the soybean protein prepared by the method is influenced by the extraction process of the soybean protein in the prior art, so that the soybean protein is afraid of high temperature, and impurities contained in the soybean protein have certain fishy smell, so that the bean flower prepared from the soybean protein has poor flavor and mouthfeel and is softer; meanwhile, the extraction rate of the soybean protein in the prior art is low, so that the application of the soybean protein in the preparation process of the tofu pudding is influenced.
Therefore, how to provide a production method of soybean protein powder special for tofu pudding is a problem that needs to be solved urgently by the technical personnel in the field.
Disclosure of Invention
In view of the above, the present invention aims to provide a method for producing soy protein powder specially used for soy bean, so as to solve the defects in the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme:
a production method of special soybean protein powder for tofu pudding specifically comprises the following steps:
(1) soaking soybean in water for 14-16 hr, crushing, grinding, filtering to remove residue, sterilizing the filtrate with high pressure steam, and cooling to obtain soybean milk;
(2) dropwise adding citric acid into the soybean milk to adjust the pH value to 5.0-6.0, then adding neutral protease to perform enzymolysis reaction, and filtering to obtain soybean milk enzymolysis liquid;
(3) sequentially carrying out enzyme deactivation treatment and spray drying on the soybean milk enzymolysis liquid to obtain the special soybean protein powder for the soybean curd flower.
The method has the beneficial effects that the neutral protease is used for hydrolysis to improve the dissolution rate and hydrolysis rate of the soybean protein, and then enzyme deactivation treatment and spray drying are sequentially carried out to obtain the high-quality soybean protein powder special for the soybean curd.
Further, in the step (1), the using amount of water is 6-10 times of the mass of the soybeans, and the temperature is 15-25 ℃; the pressure of the high-pressure steam sterilization is 110-200KPa, the temperature is 100-140 ℃, and the time is 10-20 min; cooling to 20-30 deg.C.
The soybean soaked by 6-10 times of water for 14-16h absorbs water to swell and soften, so that the hardness is reduced, cells and protein membranes are more easily broken, and substances such as protein, fat and the like are more easily dissociated from the cells; through high-pressure steam sterilization, the microorganisms such as bacteria, fungi and the like in the soybean milk can be completely killed, so that the quality of the final product is ensured.
Further, in the step (2), the adding amount of the neutral protease is 4-6% of the mass of the soybean milk; the temperature of the enzymolysis reaction is 40-60 ℃, and the time is 4-6 h.
The method has the further beneficial effects that the protein which is difficult to dissolve can be hydrolyzed by adding the neutral protease so as to be completely dissolved, the enzymolysis process condition is mild, the reaction is easy to control, and the extraction yield of the soybean protein is really improved.
Further, in the step (3), the temperature of enzyme deactivation treatment is 85-95 ℃, and the time is 20-40 min; the inlet temperature of spray drying is 180-220 ℃, the outlet temperature is 60-80 ℃, and the time is 10-20 s.
The method has the further beneficial effects that neutral protease in the soybean milk enzymolysis liquid can be removed through enzyme deactivation treatment, so that the product quality is improved; the water in the soybean milk enzymolysis liquid can be rapidly removed through spray drying, so that the dried soybean protein powder is obtained, and the spray drying also has the advantages of rapid drying, large production capacity, high product quality and the like.
According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:
1. the production method of the invention obviously improves the yield and efficiency of the soybean protein and removes impurity components in the soybeans, thereby ensuring the functional characteristics of the soybean protein such as solubility, gel property, emulsibility and the like, and the production method has advanced process, reasonable working procedures, controllable operation and suitability for large-scale production;
2. the tofu pudding prepared from the soybean protein produced by the production method of the invention has uniform and consistent color and luster, no beany flavor, no caking, no mildew and unique flavor and taste, solves the problem of poor flavor and taste of the tofu pudding in the prior art, and has remarkable economic benefit.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The production method of the special soybean protein powder for the soybean curd jelly specifically comprises the following steps:
(1) soaking 1kg soybean in 6kg water at 15 deg.C for 14 hr, crushing, grinding, filtering to remove residue, sterilizing the filtrate under high pressure steam at 100 deg.C under 110KPa for 10min, and cooling to 20 deg.C to obtain soybean milk;
(2) dropwise adding citric acid into the soybean milk to adjust the pH value to 5.0, then adding 40g of neutral protease, heating to 40 ℃ for enzymolysis reaction for 4 hours, and filtering to obtain soybean milk enzymolysis liquid;
(3) heating the soybean milk enzymolysis liquid to 85 deg.C, inactivating enzyme for 20min, and spray drying at inlet temperature of 180 deg.C and outlet temperature of 60 deg.C for 10-20s to obtain soybean protein powder for soybean curd flower.
Example 2
The production method of the special soybean protein powder for the soybean curd jelly specifically comprises the following steps:
(1) soaking 1kg soybean in 10kg water at 25 deg.C for 16h, crushing, grinding, filtering to remove residue, sterilizing the filtrate under 200KPa and 140 deg.C for 20min with high pressure steam, and cooling to 30 deg.C to obtain soybean milk;
(2) dropwise adding citric acid into the soybean milk to adjust the pH value to 6.0, then adding 60g of neutral protease, heating to 60 ℃ for enzymolysis reaction for 6 hours, and filtering to obtain soybean milk enzymolysis liquid;
(3) heating the soybean milk enzymolysis liquid to 95 ℃, carrying out enzyme deactivation treatment for 40min, and then carrying out spray drying for 20s by setting the inlet temperature of spray drying to 220 ℃ and the outlet temperature to 80 ℃ to obtain the soybean protein powder special for the soybean curd flower.
Example 3
The production method of the special soybean protein powder for the soybean curd jelly specifically comprises the following steps:
(1) soaking 1kg soybean in 8kg water at 20 deg.C for 15h, crushing, grinding, filtering to remove residue, sterilizing the filtrate under high pressure steam at 150KPa and 120 deg.C for 15min, and cooling to 25 deg.C to obtain soybean milk;
(2) dropwise adding citric acid into the soybean milk to adjust the pH value to 5.5, then adding 50g of neutral protease, heating to 50 ℃ for enzymolysis reaction for 5 hours, and filtering to obtain soybean milk enzymolysis liquid;
(3) heating the soybean milk enzymolysis liquid to 90 ℃, carrying out enzyme deactivation treatment for 30min, and then carrying out spray drying for 15s at the inlet temperature of 200 ℃ and the outlet temperature of 70 ℃ to obtain the soybean protein powder special for the soybean curd flower.
Comparative example 1
The production method of the special soybean protein powder for the soybean curd jelly specifically comprises the following steps:
(1) soaking 1kg soybean in 8kg water at 20 deg.C for 15h, crushing, grinding, filtering to remove residue, sterilizing the filtrate under high pressure steam at 150KPa and 120 deg.C for 15min, and cooling to 25 deg.C to obtain soybean milk;
(2) adding 50g of neutral protease into the soybean milk, heating to 50 ℃ for enzymolysis reaction for 5h, and filtering to obtain soybean milk enzymolysis liquid;
(3) heating the soybean milk enzymolysis liquid to 90 ℃, carrying out enzyme deactivation treatment for 30min, and then carrying out spray drying for 15s at the inlet temperature of 200 ℃ and the outlet temperature of 70 ℃ to obtain the soybean protein powder special for the soybean curd flower.
Comparative example 2
The production method of the special soybean protein powder for the soybean curd jelly specifically comprises the following steps:
(1) soaking 1kg soybean in 8kg water at 20 deg.C for 15h, crushing, grinding, filtering to remove residue, sterilizing the filtrate under high pressure steam at 150KPa and 120 deg.C for 15min, and cooling to 25 deg.C to obtain soybean milk;
(2) dropwise adding citric acid into the soybean milk to adjust the pH value to 5.5, then adding 50g of neutral protease, heating to 50 ℃ for enzymolysis reaction for 5 hours, and filtering to obtain soybean milk enzymolysis liquid;
(3) spray drying at inlet temperature of 200 deg.C and outlet temperature of 70 deg.C for 15s to obtain soybean protein powder.
Performance testing
1. The soybean protein powder prepared in each of examples 1-3 and comparative examples 1-2 was subjected to sensory index, quality index and hygiene index detection according to the detection method and index of the national standard GB/T22493-2008 "soybean protein powder". The results are shown in tables 1 to 3.
TABLE 1 sensory evaluation results of examples 1-3 and comparative examples 1-2 of soy protein powder
TABLE 2 quality index test results of examples 1-3 and comparative examples 1-2 of soybean protein powder
TABLE 3 results of sanitation index test of soybean protein powder in examples 1 to 3 and comparative examples 1 to 2
As can be seen from tables 1-3, the detection results of the soybean protein powder prepared in examples 1-3 of the present invention all meet the corresponding sensory index, quality index and hygienic index, and are superior to the corresponding indexes of comparative examples 1-2, wherein example 3 is the best example.
The experiments prove that the production method of the invention obviously improves the yield and efficiency of the soybean protein and removes impurity components in the soybeans, thereby ensuring the functional characteristics of the soybean protein such as solubility, gel property, emulsibility and the like, and the method has advanced process, reasonable working procedures, controllable operation and suitability for large-scale production.
2. The soybean protein powder prepared in each of examples 1-3 and comparative examples 1-2 was prepared into tofu pudding by a conventional operation process, and then sensory index and physicochemical index were respectively detected according to the detection method and index of GB/T23782 & ltReady to drink tofu pudding (jelly) & gt. The results are shown in tables 4 to 5.
TABLE 4 sensory test results of Soyflower sensory indexes in examples 1 to 3 and comparative examples 1 to 2
TABLE 5 results of examining physicochemical indices of tofu pudding in examples 1 to 3 and comparative examples 1 to 2
As can be seen from tables 4 to 5, the detection results of the soy bean curd obtained from the soy bean protein powder produced in examples 1 to 3 of the present invention all meet the corresponding sensory, quality and hygienic indicators and are superior to those of comparative examples 1 to 2, of which example 3 is the best example.
The tests prove that the tofu pudding prepared from the soybean protein produced by the production method of the invention has uniform and consistent color and luster, no beany flavor, no agglomeration, no mildew and unique flavor and mouthfeel, solves the problem of poor flavor and mouthfeel of the tofu pudding in the prior art, and has obvious economic benefit.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (8)
1. The production method of the special soybean protein powder for the tofu pudding is characterized by comprising the following steps:
(1) soaking soybean in water for 14-16 hr, crushing, grinding, filtering to remove residue, sterilizing the filtrate with high pressure steam, and cooling to obtain soybean milk;
(2) dropwise adding citric acid into the soybean milk to adjust the pH value to 5.0-6.0, then adding neutral protease to perform enzymolysis reaction, and filtering to obtain soybean milk enzymolysis liquid;
(3) and sequentially carrying out enzyme deactivation treatment and spray drying on the soybean milk enzymolysis liquid to obtain the special soybean protein powder for the soybean curd.
2. The production method of the soybean protein powder special for bean curd skin as claimed in claim 1, wherein in the step (1), the amount of water is 6-10 times of the mass of the soybean, and the temperature is 15-25 ℃.
3. The method for producing the soybean protein powder special for bean curd skin as claimed in claim 2, wherein in the step (1), the pressure of the high-pressure steam sterilization is 110-200KPa, the temperature is 100-140 ℃, and the time is 10-20 min.
4. The method for producing the soybean protein powder special for bean curd skin as claimed in claim 3, wherein in the step (1), the temperature is cooled to 20-30 ℃.
5. The method for producing soybean protein powder special for tofu pudding according to claim 1, wherein in step (2), the amount of neutral protease added is 4% -6% of the soybean milk by mass.
6. The method for producing soybean protein powder special for tofu pudding according to claim 5, wherein in step (2), the temperature of the enzymatic hydrolysis is 40-60 ℃ and the time is 4-6 h.
7. The method for producing soybean protein powder special for tofu pudding according to claim 1, wherein in step (3), the temperature of the enzyme deactivation treatment is 85-95 ℃ and the time is 20-40 min.
8. The method for producing soybean protein powder dedicated to tofu pudding as claimed in claim 7, wherein in step (3), the inlet temperature of the spray drying is 180-.
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