CN112602887A - Biological coagulant with anti-corrosion function and application thereof - Google Patents
Biological coagulant with anti-corrosion function and application thereof Download PDFInfo
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- CN112602887A CN112602887A CN202011513906.5A CN202011513906A CN112602887A CN 112602887 A CN112602887 A CN 112602887A CN 202011513906 A CN202011513906 A CN 202011513906A CN 112602887 A CN112602887 A CN 112602887A
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a biological coagulant with an antiseptic function and application thereof, which is characterized by sterilizing yellow serofluid (108-121 ℃ for 15-30 min), inoculating lactic acid bacteria or natural acid plasma into the yellow serofluid after cooling, fermenting into acid plasma with pH of 3.6-4.0, dissolving sodium propionate (3.5-4.8 wt%) and D-sodium erythorbate (0.4-1.0 wt%) into the acid plasma, and concentrating to prepare the biological coagulant with the antiseptic function. Before curdling, diluting the biological coagulant by 10-50 times, wherein the addition amount is 10% -25%, and thus obtaining the sour pulp bean curd. The biological coagulant provided by the invention can inhibit the growth of microorganisms, prolong the shelf life of bean products, increase the flavor of bean curd and have wide market prospect.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a biological coagulant with an anti-corrosion function and application thereof.
Background
Soybean is one of the important grain and oil crops and the important economic crop, and is also an important source of vegetable protein. The soybean protein can reach 40%, and the soybean protein is rich in various amino acids, minerals, vitamins and the like, and has high nutritive value. The bean curd is obtained by modifying soybean protein to form gel, and the production process mainly comprises the steps of soybean cleaning, soaking, pulping, filtering, pulp boiling, curdling, jellied bean curd squating and compression molding. The soybean milk gel mechanism is that soybean protein in soybean milk is exposed to hydrophobic groups and free sulfydryl in the molecule at high temperature, protein is aggregated, and the soybean protein is added into divalent cations (bittern, gypsum and the like) or H+(lactone, physalis alkekengi, etc.) and the like under the action of a coagulant, a three-dimensional protein network structure is formed. The sour pulp is a biological coagulant obtained by fermenting yellow serofluid with multiple microorganisms (mainly lactic acid bacteria) under natural conditions. Compared with salt coagulants (bittern and gypsum), the acid pulp coagulator can not introduce metal ions, and the prepared bean curd is greener and safer and has mellow taste. The yellow serofluid fermented by the microorganism can also reduce the pollution caused by the discharge of the bean curd wastewater. In addition, it has been found that the total number of bacteria in the sour pulp bean curd prepared by fermenting yellow serofluid with pure lactic acid bacteria is lower than that in conventional coagulant bean curd. At present, the preparation of the sour pulp bean curd is mostly carried out in manual workshops, and industrial manufacturers hardly exist, and the main reason is that the sour pulp cannot be produced in a standardized manner.
The short shelf life of the product caused by microbial contamination is a major problem in the current bean product industry. The problems of simple and crude bean product processing places and improper operation specifications and light consciousness of practitioners create conditions for spoilage bacteria pollution. In addition, secondary pollution during storage, transportation and sale is also a main cause of microbial pollution and short shelf life of products. The bean curd has high water content and rich nutrition, is an ideal environment for growth and propagation of putrefying bacteria, and a great deal of research on the putrefying microorganisms in bean products at home and abroad currently shows that the putrefying bacteria in the bean curd mainly comprise gram-positive bacteria such as enterococcus, lactobacillus, bacillus cereus, staphylococcus and the like and gram-negative bacteria such as pseudomonas and aerobacter. Methods for inhibiting the spoilage of tofu include physical sterilization, chemical sterilization, and biological preservation. The physical sterilization includes heat sterilization, irradiation, microwave sterilization, etc. Heat sterilization such as pasteurization, which is poor in effect against heat-resistant bacillus, and high-temperature and high-pressure sterilization, which results in loss of nutrients in the product, has been variously limited in the application of heat sterilization to bean curd preservation. Radiation sterilization can destroy the DNA of microorganisms and control the growth of microorganisms, but the safety of irradiated food is controversial. Microwave sterilization can kill microorganisms through the combined action of the thermal effect and the non-thermal effect of the microwave, and is a sterilization mode with great potential. The chemical bacteriostasis is mainly to add preservatives into products or coat the surfaces of the products with the preservatives to inhibit the production of microorganisms, and common broad-spectrum preservatives in the food industry comprise sodium benzoate, potassium sorbate and the like, but the safety of the broad-spectrum preservatives is controversial. Biological preservation is a safe and promising antibacterial mode, but biological preservatives may affect the taste quality of the bean curd or increase the production cost, so that the biological preservation is rarely applied to actual production by bean product enterprises.
Therefore, the development of the bean curd coagulant capable of ensuring the safety, freshness and corrosion resistance of bean curd is of great significance to the bean product processing industry.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a biological coagulant with an anti-corrosion function and application thereof. The method of fermenting soybean milk with lactobacillus or natural sour milk avoids the waste and pollution of soybean milk in the production process of bean products, and the addition of sodium propionate and D-sodium erythorbate can inhibit the activity of microorganisms, prevent food spoilage and prolong the shelf life of bean curd.
In order to solve the technical problems, the invention discloses a biological coagulant with an anti-corrosion function and application thereof, wherein the biological coagulant comprises the following steps:
1. a biological coagulant with a corrosion prevention function and application thereof are characterized by comprising the following steps:
(1) sterilizing yellow serofluid generated in the processing process of bean products, and fermenting to obtain acid pulp;
(2) dissolving sodium propionate and D-sodium erythorbate in the step (1) to obtain a biological coagulant;
(3) the soybean is cleaned, soaked, pulped, boiled, curdled, jellied and pressed to obtain the bean curd.
2. In the step (1), the sterilization temperature is 108-121 ℃, and the sterilization time is 15-30 min; the sour pulp is obtained by inoculating lactobacillus or natural sour pulp, and the pH value of the fermentation end point is 3.6-4.0.
3. In the step (2), the addition amounts of sodium propionate and D-sodium erythorbate are 3.5-5.0 wt% and 0.4-1.0 wt% of the acid pulp respectively; the production process comprises virgin pulp or concentration (to 10-50% of the virgin pulp volume).
4. The concentration of the boiled soybean milk in the step (3) is 8-11 DEG Brix; the curdling temperature is 85 ℃ or above, the biological coagulant raw pulp is directly curdled, and the concentrated solution is diluted by 10-50 times and curdled; the addition amount of the biological coagulant during curdling is 10-25%.
Any one of the biological coagulants with the anticorrosion function and the application thereof are also in the protection scope of the invention.
Has the advantages that:
1. according to the invention, the sour pulp is used as a bean curd coagulant, and trace sodium propionate is added as a preservative, so that the growth of putrefying bacteria in bean curd can be effectively inhibited, and the shelf life of the bean curd is prolonged;
2. the yellow serofluid is changed into valuable through microbial fermentation, the raw materials are sufficient, the resource waste is reduced, and the environmental pollution and the treatment pressure are reduced;
3. standardizes the preparation of the acid pulp coagulant, and is beneficial to the industrial production of the acid pulp bean curd.
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Detailed Description
The technical solutions of the embodiments of the present invention have been fully and clearly illustrated in order to better understand the present invention. The description of the embodiments is intended to be illustrative of the invention and should not, nor should it be taken to limit the invention to the details set forth in the claims.
Example 1
(1) Sterilizing yellow serofluid generated in the bean product processing process at 121 deg.C for 20min, cooling, fermenting with lactobacillus to obtain sour pulp, wherein the fermentation end point pH is 3.8;
(2) dissolving 3.5 wt% of sodium propionate and 0.4 wt% of D-sodium erythorbate in the step (1) to obtain a biological coagulant, wherein the production process is protoplasm;
(3) cleaning, soaking, pulping and boiling soybean, wherein the concentration of soybean milk is 11 Brix, the curdling temperature is 85 ℃, and the raw pulp of the acid pulp is directly curdled with the addition of 25%. Pressing into bean curd after the jellied bean curd is squat.
The results of statistics of the change in microbial count of the tofu with different coagulants stored at 4 ℃ are shown in Table 1. The microbial quantity of the bittern and the gypsum bean curd is increased rapidly in the preservation process and reaches 7.26 +/-0.18 and 7.06 +/-0.19 log respectively on the 10 th day10CFU/g, the number of biological coagulator bean curd microorganisms is less than 1.00log in the whole storage process10CFU is obviously lower than other four coagulants, which shows that the biological coagulants have good bacteriostatic and fresh-keeping effects and can prolong the shelf life of the bean curd.
TABLE 14 ℃ variation of microbial count of tofu with different coagulants
Capital letters indicate significant differences in the same row of data (p < 0.05); lower case letters indicate significant differences in the same-column data (p < 0.05).
Example 2
(1) Sterilizing yellow serofluid generated in the bean product processing process at 115 deg.C for 15min, cooling, fermenting with lactobacillus to obtain sour pulp, wherein the fermentation end point pH is 4.0;
(2) dissolving 4.0 wt% of sodium propionate and 0.8 wt% of D-sodium erythorbate in the step (1) to obtain a biological coagulant, wherein the production process is to concentrate the mixture to 10% of the volume of the raw stock;
(3) after the soybeans are cleaned, soaked, pulped and boiled, the concentration of soybean milk is 10 DEG Brix, the curdling temperature is 90 ℃, and the concentrated solution is diluted by 50 times and curdled, wherein the adding amount is 20%. Pressing into bean curd after the jellied bean curd is squat.
Example 3
(1) Sterilizing yellow serofluid generated in the bean product processing process at 108 deg.C for 30min, cooling, and fermenting with natural sour pulp to obtain sour pulp, wherein the fermentation end point pH is 3.6;
(2) dissolving 4.6 wt% of sodium propionate and 1.0 wt% of D-sodium erythorbate in the step (1) to obtain a biological coagulant, wherein the production process is to concentrate the mixture to 50% of the volume of the raw stock;
(3) after the soybeans are cleaned, soaked, pulped and boiled, the concentration of soybean milk is 9 Brix, the curdling temperature is 85 ℃, and the concentrated solution is diluted by 10 times and curdled, wherein the addition amount is 15%. Pressing into bean curd after the jellied bean curd is squat.
Claims (4)
1. A biological coagulant with a corrosion prevention function and application thereof are characterized by comprising the following steps:
(1) sterilizing yellow serofluid generated in the processing process of bean products, and fermenting to obtain acid pulp;
(2) dissolving sodium propionate and D-sodium erythorbate in the step (1) to obtain a biological coagulant;
(3) the soybean is cleaned, soaked, pulped, boiled, curdled, jellied and pressed to obtain the bean curd.
2. The biological coagulant with the corrosion prevention function and the application of the biological coagulant are characterized in that the sterilization temperature in the step (1) is 108-121 ℃, and the sterilization time is 15-30 min; the sour pulp is obtained by inoculating lactobacillus or natural sour pulp, and the pH value of the fermentation end point is 3.6-4.0.
3. The biological coagulant with preservative function and the application of the biological coagulant according to claim 1, wherein the sodium propionate and the D-sodium erythorbate in the step (2) are respectively added in an amount of 3.5-5.0 wt% and 0.4-1.0 wt% of the acid pulp; the production process comprises virgin pulp or concentration (to 10-50% of the virgin pulp volume).
4. The biological coagulant with preservative function and the use thereof as claimed in claim 1, wherein the concentration of the boiled soybean milk in the step (3) is 8-11 ° Brix; the curdling temperature is 85 ℃ or above, the biological coagulant raw pulp is directly curdled, and the concentrated solution is diluted by 10-50 times and curdled; the addition amount of the biological coagulant during curdling is 10-25%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011513906.5A CN112602887A (en) | 2020-12-18 | 2020-12-18 | Biological coagulant with anti-corrosion function and application thereof |
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| CN202011513906.5A CN112602887A (en) | 2020-12-18 | 2020-12-18 | Biological coagulant with anti-corrosion function and application thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115176968A (en) * | 2022-06-28 | 2022-10-14 | 西南大学 | Production process of fresh wet soybean hulls |
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| CN115176968A (en) * | 2022-06-28 | 2022-10-14 | 西南大学 | Production process of fresh wet soybean hulls |
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Application publication date: 20210406 |