CN112772845A - Preparation and application of bean curd liquid acid sustained-release coagulant - Google Patents
Preparation and application of bean curd liquid acid sustained-release coagulant Download PDFInfo
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- CN112772845A CN112772845A CN201911014852.5A CN201911014852A CN112772845A CN 112772845 A CN112772845 A CN 112772845A CN 201911014852 A CN201911014852 A CN 201911014852A CN 112772845 A CN112772845 A CN 112772845A
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- coagulant
- bean curd
- liquid acid
- release
- sustained
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- 239000000701 coagulant Substances 0.000 title claims abstract description 89
- 239000002253 acid Substances 0.000 title claims abstract description 45
- 239000007788 liquid Substances 0.000 title claims abstract description 39
- 238000013268 sustained release Methods 0.000 title claims abstract description 18
- 239000012730 sustained-release form Substances 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
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- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 18
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- -1 sodium alginate propylene glycol ester Chemical class 0.000 abstract description 2
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- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 3
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- OEGPRYNGFWGMMV-UHFFFAOYSA-N (3,4-dimethoxyphenyl)methanol Chemical compound COC1=CC=C(CO)C=C1OC OEGPRYNGFWGMMV-UHFFFAOYSA-N 0.000 description 2
- XECPAIJNBXCOBO-MMPJQOAZSA-N D-glucaro-1,4-lactone Chemical compound OC(=O)[C@@H](O)[C@H]1OC(=O)[C@H](O)[C@H]1O XECPAIJNBXCOBO-MMPJQOAZSA-N 0.000 description 2
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- 239000008273 gelatin Substances 0.000 description 1
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- JLFNLZLINWHATN-UHFFFAOYSA-N pentaethylene glycol Chemical compound OCCOCCOCCOCCOCCO JLFNLZLINWHATN-UHFFFAOYSA-N 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 239000003996 polyglycerol polyricinoleate Substances 0.000 description 1
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- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
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- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
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- 235000018553 tannin Nutrition 0.000 description 1
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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
Abstract
The invention relates to preparation and application of a bean curd liquid acid sustained-release coagulant, belonging to the technical field of bean product processing, and the specific preparation method comprises the following steps: adding natural, green or functional liquid acid coagulant into sodium alginate propylene glycol ester, stirring at low speed, emulsifying step by step, homogenizing, and defoaming to obtain sustained release coagulant with viscosity of 700-6000 mPa.s (20 deg.C), pH of 2.6-3.8, and total acidity of 80-120 ° T; the specific application method comprises the following steps: in the traditional bean curd processing, the bean curd with stable quality and high elasticity is prepared by controlling the solid content of the raw soybean milk to be 8.0-10.0Brix, adding prebiotics, cooling the curdling temperature to be below 30 ℃, adding a slow-release coagulant, uniformly stirring and adopting a non-compression molding process. The invention solves the problems of high solidification speed, rough solidification network and poor water retention of the traditional liquid acid coagulator, and the production process of the bean curd has no yellow serous fluid, thus promoting the innovation of the green production process and increasing the nutritional value of the bean curd.
Description
Technical Field
The invention relates to the technical field of bean product processing, in particular to a preparation method and application of a bean curd liquid acid slow-release coagulant.
Background
The bean curd making technology starts in Tang dynasty and then introduced into Asian countries such as Japan and Korea, and is very popular with people of all countries in the world due to its unique taste and rich nutritional value. The traditional bean curd production process comprises the steps of raw material screening, cleaning, soaking, pulping, pulp filtering, pulp coagulating, jellied bean curd squating, jellied bean curd breaking, squeezing, forming and the like. There are many factors affecting the quality and yield of bean curd, such as the variety of soybean, soaking time, soaking temperature, coagulant, etc., of which coagulant is one of the important factors.
When the bean curd is prepared by using the traditional coagulants such as bittern, sour pulp, white vinegar and the like, the bean curd has poor quality due to rapid and violent coagulation, and the problems of low yield, unstable quality, loose network structure of the bean curd, rough particles, low water content, nutrient loss, environmental pollution and the like are presented; moreover, the rapid bean curd coagulation reaction greatly increases the difficulty of bean curd processing and quality control, and is not beneficial to industrial development. Therefore, the research of the bean curd sustained-release coagulant technology is an essential technical requirement for the industrial and continuous production of bean curd. Patent (CN 100486453C, published 2009, 5.13) discloses a water-in-oil (W/O) emulsified coagulant for tofu, which is prepared from an emulsifier with inorganic salts, polyglycerol polyricinoleate, hydrophilic group and hydrophilic/lipophilic group (HLB) of more than 10 and an oil phase, wherein the coagulant is prepared by emulsifying brine to delay the coagulation reaction speed, and the prepared tofu has fine texture and good elasticity. The patent (CN 106857876A, published 2017, 6.20 days) discloses a bean curd coagulant embedded capsule and a preparation method thereof, wherein sunset yellow, gelatin, glycerol and PEG400 are utilized to prepare a shell of the capsule, magnesium chloride solution and palm oil are subjected to high-pressure homogenization to obtain a coagulant, and finally an automatic soft capsule filling machine is used to prepare the capsule.
The slow-release coagulator is aimed at the slow-release effect of salt coagulator, the salt coagulator mainly comprises inorganic salts such as bittern, gypsum and the like, but bean curd prepared by bittern has poor water retention and is difficult to be placed for a long time; the bean curd made of gypsum has a certain residue with bitter taste, which has adverse effect on human health. At present, research and technology aiming at the slow release effect of an acid coagulant are not available, the production acid coagulant mainly refers to glucolactone, the glucolactone bean curd is smooth and tasty and has fine texture, no yellow serofluid is generated in the preparation process, but sensory evaluation is not high, and the glucolactone is an industrial synthetic substance and has certain potential safety hazard for eating; and liquid acid coagulants such as acetic acid, sour pulp, fruit juice and the like have high coagulation reaction speed and unstable product quality, and can form a better bean curd coagulation network only by squeezing, so that the problems of nutrient loss and environmental pollution are caused.
With the improvement of living standard of people, the requirements on the taste and the nutritional value of the bean curd are higher and higher, and the preparation of the natural, green or functional bean curd sustained-release coagulant is a necessary trend of healthy diet of common people in the 21 st century. The invention solves the technical difficulty that the liquid acid coagulant has rapid coagulation reaction in the bean curd processing process, takes natural, green or functional liquid acid coagulant as research footfall point, regulates and slows down the coagulation speed of the bean curd, achieves the slow release effect of the coagulant, and thereby improves the multi-aspect quality of the bean curd; the bean curd forming adopts a non-squeezing manufacturing process, no yellow serofluid is generated in the production process, the retention of nutrient substances in the soybean milk is ensured, the environmental pollution is reduced, and the continuity, the standard property and the safety of the industrial production of the bean curd are promoted; in addition, the bean curd prepared by the technical scheme can be used as a carrier for bearing various nutrient substances and functional substances, and various nutrient substances and functional substances can be added according to the requirements of a human body.
Disclosure of Invention
The invention aims to provide a preparation method and application of a bean curd liquid acid slow-release coagulant, which overcome the defects of high coagulation reaction speed, rough coagulation network and poor water retention of the traditional liquid acid coagulant, and the prepared bean curd product is rich in elasticity, can not be scattered, has fresh and sweet taste, and retains the nutrient components of soybeans and the nutrient substances and functional substances of natural liquid acid coagulants; the non-pressing forming process of the bean curd has no yellow serofluid in the production process, promotes the innovation of the green production process, is also beneficial to the industrial, continuous and standardized production of the bean curd, improves the safety performance of food, ensures the quality of the bean curd and prolongs the shelf life of products; meanwhile, the bean curd prepared by the technical scheme can be used as a carrier for bearing nutrient substances and functional substances, and the nutritional requirements of various people are met.
The technical scheme of the invention is a preparation method and application of a bean curd liquid acid sustained-release coagulant, which comprises the following steps:
1. the natural, green or functional bean curd liquid acid coagulant is adopted, has acidic property (pH is 2.6-3.8, total acidity is 80-120 DEG T) and is rich in various nutrient components and functional substances, such as black tea fungus (DSL content is 0.3-1.2mg/mL), acid pulp (natural or pure bacteria fermented yellow serofluid) and other natural organic acids (such as fruit juice) and the like.
2. Propylene Glycol Alginate (PGA) is added into the liquid acid coagulant to form a slow-release coagulant which can effectively slow down the coagulation speed of the bean curd, and the specific process comprises the following steps:
the PGA adding amount of the liquid acid coagulant is 0.3-1.5% (m/v);
secondly, emulsifying uniformly step by step at room temperature, namely stirring at a low speed of 50-500rpm/min for 0.5-1min, mixing and emulsifying for three times in a high shear emulsifying machine at a speed of 2500-3500rpm/min, controlling the first mixing and emulsifying time to be 0.5min, prolonging the second mixing and emulsifying time to 1-2min, and separating 1min after each mixing and emulsifying, wherein the total mixing and emulsifying time is 2-5 min;
thirdly, after the mixed emulsification is finished, the coagulant prepared by the mixed emulsification can pass through a cold-heat exchanger, so that the coagulant is cooled to 4-10 ℃ within 20min, and stands overnight to eliminate bubbles;
fourthly, after the mixed emulsification is finished, the coagulant prepared by the mixed emulsification can also be placed in a cold and hot cylinder for heat preservation for 10 to 20min at the temperature of between 60 and 85 ℃ to eliminate bubbles;
fifthly, after homogenizing the coagulant without bubbles for 2-5min under the high pressure of 5-12MPa by a homogenizer, pouring the coagulant into a closed container, and storing the coagulant in a sealed way at the temperature lower than 30 ℃ for later use;
sixthly, the bean curd liquid acid sustained-release coagulant is finally formed, the viscosity is 700-6000 mPa.s (20 ℃), the pH is 2.6-3.8, and the total acidity is 80-120 DEG T.
3. The bean curd liquid acid slow-release coagulant in the processing process of bean curd usually comprises the following steps: selecting raw materials (semen glycines with full granules, no mildew, and no disease spot), cleaning, soaking (bean water ratio of 1: 3), grinding into slurry (dried bean water ratio of 1: 5), filtering slurry (slurry-residue separator), decocting slurry (100 deg.C for 15min), cooling, coagulating, and molding under heat preservation.
4. After filtering, the solid content of the raw soybean milk is adjusted to 8.0-10.0 Brix.
5. Adding prebiotics such as isomaltooligosaccharide, inulin, and galactooligosaccharide into soybean milk with an addition amount of 1-9% (m/v) before or after cooking, stirring uniformly or homogenizing with homogenizer (5MPa, 1 min).
6. Before curdling, the temperature of the soybean milk is reduced to below 30 ℃ by using a cold-heat exchanger, and the time is controlled to be 30-90 min.
7. When curdling, 6-15% of liquid acid slow-release coagulant is added into the soybean milk and stirred uniformly (800-2000rpm/min) along the same direction, and the stirring time is 0.5-1.5 min.
8. When in heat preservation forming, containers with different shapes and sizes can be selected according to different requirements, and the containers can be small covered pudding cups (the inner diameter is 5-10cm, the height is 6-12cm) or food grade plastic boxes (the length is multiplied by the width is multiplied by the height is 12 multiplied by 9 to 25 multiplied by 18 multiplied by 9 cm)3) Packaged alone or in a larger sealed frame (length x width x height 50 x 30 x 10-120 x 40 cm)3) Pouring soybean milk into a container, and keeping the temperature at 80-90 ℃ for 30-45 min.
The invention has the following beneficial effects:
(1) by utilizing the unique colloid property and film forming property of the PGA, the viscosity and the surface tension of the liquid acid coagulant are increased, and the coagulation rate of the coagulant is slowed down. In the curdling process, the coagulant is added under the low-temperature condition, so that the interaction between the coagulant and the soybean milk is further slowed down, the coagulation process of the coagulant has controllability, the product quality is effectively controlled, the operability and the technical performance in the curdling process of the bean curd and the water retention of the product are improved, the industrial, continuous and standardized production of the bean curd is facilitated, and the scientific and technical development of the bean curd is promoted.
(2) The bean curd is formed without squeezing, so that the production flow is simplified, the production cost is reduced, the heat insulation forming is realized, the pasteurization effect is realized, the shelf life of the product is prolonged, and the popularization and the utilization are facilitated. The production process of the slow-release coagulant effectively avoids the discharge of yellow serofluid, is beneficial to the reservation of nutrient substances and the environmental protection, and provides important theoretical and technical support for developing the green production of bean curd in China.
(3) The natural, green or functional liquid acid coagulator is used as the bean curd slow-release coagulator, and the prepared bean curd is rich in nutrition and excellent in flavor, and has various nutrient and functional substances for improving the functions of human bodies.
(4) The bean curd is used as a carrier, and various nutrient substances required by a human body can be optionally added and completely retained. If the prebiotics are added, the prebiotics have the effects of promoting the proliferation of probiotics in the intestinal tract of the organism, improving the health of the intestinal tract, maintaining the balance of the microecology of the intestinal tract and promoting the discharge of toxic and harmful substances of the organism on the premise of increasing the content of soluble solid matters in the soybean milk.
Detailed Description
Example 1
1. The preparation method comprises the steps of adopting naturally fermented black tea fungus, wherein a black tea fungus culture medium comprises 5% of white granulated sugar and 0.2% of black tea, heating at a constant temperature of 100 ℃ for 10min, removing tea leaves, pouring into a container, sterilizing at a high temperature, inoculating into a sugar tea water culture medium according to an inoculation amount of 1%, fermenting for one month, wherein the pH of a fermentation end point is 2.8, the total acidity is 95 DEG T, and the content of D-glucaric acid 1, 4 lactone in the black tea fungus is 0.95 mg/mL.
2. Propylene Glycol Alginate (PGA) is added into black tea fungus to form a slow-release coagulant which can effectively slow down the coagulation speed of the bean curd, and the specific process comprises the following steps:
adding 0.4% (m/v) of PGA in the black tea fungus;
secondly, after the materials are emulsified evenly step by step at room temperature, namely, the materials are stirred at a low speed of 80rpm/min for 1min, and then are mixed and emulsified in a high shear force emulsifying machine for three times at a speed of 2500rpm/min, the first mixing and emulsifying time is controlled to be 0.5min, the second mixing and emulsifying time is prolonged to 1min, the interval is 1min after each mixing and emulsifying, and the total mixing and emulsifying time is 2.5 min;
after the mixed emulsification is finished, placing the slow-release coagulant prepared by mixed emulsification into a cold and hot cylinder, and keeping the temperature of the slow-release coagulant at 85 ℃ for 10min to eliminate bubbles;
fourthly, homogenizing the liquid acid slow-release coagulant for eliminating the bubbles for 3min under the high pressure of 5MPa by a homogenizer, pouring the mixture into a closed container, and sealing and storing the mixture for later use under the condition of lower than 30 ℃;
fifthly, finally preparing the black tea fungus slow-release coagulant, wherein the viscosity is 1180mPa & s (20 ℃), the pH is 2.8, and the total acidity is 95 DEG T.
3. The black tea fungus slow-release coagulant in the processing process of the bean curd usually comprises the following steps: selecting raw materials (semen glycines with full granules, no mildew, and no disease spot), cleaning, soaking (bean water ratio of 1: 3), grinding into slurry (dried bean water ratio of 1: 5), filtering slurry (slurry-residue separator), decocting slurry (100 deg.C for 15min), cooling, coagulating, and molding under heat preservation.
4. After filtering, the solid content of the raw soybean milk is adjusted to 8.5 Brix.
5. Before boiling, adding prebiotics such as isomaltooligosaccharide, inulin, galactooligosaccharide, etc. with an addition amount of 3% (m/v) into soybean milk, and stirring.
6. Before curdling, the temperature of soybean milk is reduced to below 30 deg.C by using cold-heat exchanger, and the time is controlled at 75 min.
7. When the paste is applied, 9% of black tea fungus slow-release coagulant is added, and the mixture is stirred for 0.5min at the speed of 1500rpm/min along the same direction.
8. When forming while keeping warm, pouring soybean milk into sealed wooden bean curd shelf (length × width × height is 120 × 120 × 40 cm)3) And keeping the temperature at 85 ℃ for 30 min.
The product not only provides nutrient and functional active substances (soybean isoflavone, oligosaccharide, phospholipid and the like) of the bean curd, but also provides functions for the coagulator. The prepared soybean curd has abundant bean taste, tea fragrance and good taste, and the functional factor D-glucaric acid-1, 4 lactone (0.95mg/mL) in black tea fungus has certain detoxifying and anticancer effects. The hardness and the elasticity of the finished product are respectively 1.17N and 2.55N, and the water retention property reaches 90.25 percent. The preparation of big board bean curd is applicable to the preparation in xiao zhang and sells, and the consumer can select the size of bean curd as required, has certain regional advantage.
Example 2
1. Naturally fermented sour pulp (commercially available) was used, the end point of fermentation was pH 3.6, and the total acidity was 90 ℃ T.
2. Propylene Glycol Alginate (PGA) is added into the acid syrup to form a slow-release coagulant which can effectively slow down the coagulation speed of the bean curd, and the specific process comprises the following steps:
adding 0.5 percent (m/v) of PGA into the acid pulp;
secondly, emulsifying uniformly step by step at room temperature, namely stirring at a low speed of 120rpm/min for 1min, mixing and emulsifying in a high shear force emulsifying machine at a speed of 2800rpm/min for three times, controlling the first mixing and emulsifying time to be 0.5min, prolonging the second mixing and emulsifying time to 1.5min, and keeping the interval between every two times of mixing and emulsifying for 1min, wherein the total mixing and emulsifying time is 3.5 min;
after the mixed emulsification is finished, placing the slow-release coagulant prepared by mixed emulsification into a cold and hot cylinder, and keeping the temperature of the slow-release coagulant at 75 ℃ for 10min to eliminate bubbles;
fourthly, the slow-release coagulant for eliminating the bubbles is homogenized for 3min under the high pressure of 6MPa by a homogenizer, poured into a closed container and sealed and stored for standby under the condition of the temperature lower than 30 ℃;
fifthly, preparing the syrup slow-release coagulant finally, wherein the viscosity is 2400mPa & s (20 ℃), the pH is 3.6, and the total acidity is 90 DEG T.
3. The method for processing the tofu by the aid of the acid pulp slow-release coagulant comprises the following steps: selecting raw materials (semen Sojae Atricolor with full granules, no mildew, and no disease spot), cleaning, soaking (bean water ratio 1: 3), grinding into thick liquid (dried bean water ratio 1: 5), filtering to obtain thick liquid (pulp residue separator), decocting (100 deg.C for 15min), cooling, coagulating, and molding under heat preservation.
4. After filtering, the content of soluble solid in the soybean milk is adjusted to 9.2 Brix.
5. Adding prebiotics inulin into soybean milk with an addition amount of 5% (m/v) before boiling, and homogenizing under 5MPa for 1 min.
6. Before the point is reached, the temperature of the soybean milk is reduced to be below 30 ℃ within 30min by utilizing a cold-heat exchanger,
7. when the curdling is carried out, 10 percent of the acid syrup slow-release coagulant is added, and the mixture is stirred for 1min at the speed of 1500rpm/min along the same direction.
8. When the temperature is kept for forming, the soybean milk is poured into a pudding cup (the inner diameter is 8cm, the height is 10cm), then the cup cover is covered, and the temperature is kept at 85 ℃ for 40 min.
The product not only provides nutrient and functional active substances (soybean isoflavone, oligosaccharide, polyphenol and the like) of the bean curd, but also provides functions for the coagulator. The black bean has various pharmacological effects, such as reducing blood cholesterol of a human body, removing free radicals, regulating immunity and the like, the prepared bean curd not only retains most of nutrient components, but also has unique mellow fragrance given by the Chinese lantern syrup. The sour pulp utilizes yellow serofluid which is used for squeezing bean curd in the market, is beneficial to environmental protection, also has various nutrient substances such as oligosaccharide, vitamin P, vitamin K and other bioactive factors, and greatly improves the added value of the product. The hardness and the elasticity of the finished product are respectively 1.14N and 2.39N, and the water retention reaches 93.45%. The production of pudding bean curd has transparent bean curd quality, and can observe bean curd product state, prevent external pollution source invasion, and improve edible safety of product.
Example 3
1. Fresh seedless grapes are used for peeling and juicing, the pH value of the grape juice is adjusted to 3.6, and the total acidity is 85 DEG T.
2. Propylene Glycol Alginate (PGA) is added into grape juice to form a coagulant for effectively slowing down the coagulation speed of bean curd, and the specific process comprises the following steps:
adding 0.5% (m/v) of PGA into grape juice
Secondly, after the materials are emulsified evenly step by step at room temperature, namely, the materials are stirred at a low speed of 340rpm/min for 0.5min, then are mixed and emulsified in a high shear force emulsifying machine for three times at a speed of 3500rpm/min, the first mixing and emulsifying time is controlled to be 0.5min, the second mixing and emulsifying time is prolonged to 2min, the interval is 1min after each mixing and emulsifying, and the total mixing and emulsifying time is 4.5 min;
thirdly, in the time of stopping the mixing and emulsifying, the coagulant prepared by the mixing and emulsifying is cooled to 10 ℃ in 20min by a cold-heat exchanger, and stands overnight to eliminate bubbles;
fourthly, the slow-release coagulant for eliminating the bubbles is homogenized for 2min under the high pressure of 6MPa by a homogenizer, poured into a closed container and stored for standby under the condition of the temperature lower than 30 ℃;
fifthly, finally preparing the grape juice slow-release coagulant, wherein the viscosity reaches 4800mPa & s (20 ℃), the pH is 3.6, and the total acidity is 85 DEG T.
3. The grape juice slow-release coagulant in the processing process of bean curd usually comprises the following steps: selecting raw materials (semen glycines with full granules, no mildew, and no disease spot), cleaning, soaking (bean water ratio of 1: 3), grinding into slurry (dried bean water ratio of 1: 5), filtering slurry (slurry-residue separator), decocting slurry (100 deg.C for 15min), cooling, coagulating, and molding under heat preservation.
4. After filtering, the content of soluble solid in the soybean milk is adjusted to 8.8 Brix.
5. After boiling, adding prebiotics galacto-oligosaccharide into the soybean milk, wherein the addition amount is 5% (m/v), and homogenizing for 1min under 5MPa of a homogenizer.
6. In the process of curdling, the temperature of the soybean milk is reduced to be below 30 ℃ within 50min by using a cold-heat exchanger,
7. when curdling, 6% of grape juice slow-release coagulant is added, and the mixture is stirred for 0.5min along one direction at the speed of 1800 rpm/min.
8. When molding under heat preservation, pouring soybean milk into sealed box (length × width × height is 12 × 9 × 3 cm)3) Then sealed and kept at 80 ℃ for 35 min.
The product not only provides nutrient and functional active substances (soybean isoflavone, oligosaccharide, phospholipid and the like) of the bean curd, but also provides functions for the coagulator. The bean curd is light purple, and the grape contains multiple substances with antioxidant activity, such as flavone, tannin, stilbene, veratryl alcohol, etc., and has effects of inhibiting oxidation of Low Density Lipoprotein (LDL), inhibiting arteriosclerosis, protecting cardiovascular system, and providing bean curd with certain function. The hardness and the elasticity of the finished product are respectively 1.04N and 2.03N, and the water retention reaches 94.42%. The production of the bean curd in the sealing box has the pasteurization effect while the bean curd is molded in a heat preservation way, is favorable for prolonging the shelf life of the product, has wider sales range and is convenient for industrial production.
The embodiments of the present invention have been described in detail above, but this is only an example for easy understanding and should not be construed as limiting the scope of the present invention. Also, various equivalent changes or substitutions are possible for those skilled in the art according to the technical solution of the present invention and the description of the preferred embodiment thereof, but all such changes or substitutions shall fall within the protection scope of the claims of the present invention.
Claims (10)
1. The preparation method of the bean curd liquid acid sustained-release coagulant is characterized in that
1) Natural, green or functional bean curd liquid acid coagulants;
2) propylene Glycol Alginate (PGA) is added to form a slow-release coagulant which can effectively slow down the coagulation speed of the bean curd.
2. The method for preparing liquid acid sustained-release coagulant of bean curd according to claim 1, wherein 1) the natural, green or functional liquid acid coagulant of bean curd has acidic property (pH 2.6-3.8, total acidity 80-120 ° T) and is rich in various nutrients and functional substances, such as black tea fungus (DSL content 0.3-1.2mg/mL), acid pulp (natural or pure fermented yellow pulp water) and other natural organic acids (such as fruit juice).
3. The method for preparing the liquid acid sustained-release coagulant of bean curd according to claim 1, wherein 2) the Propylene Glycol Alginate (PGA) is added to form the sustained-release coagulant which effectively slows down the coagulation speed of bean curd, and the specific process comprises:
the PGA adding amount of the liquid acid coagulant is 0.3-1.5% (m/v);
secondly, emulsifying uniformly step by step at room temperature, namely stirring at a low speed of 50-500rpm/min for 0.5-1min, mixing and emulsifying for three times in a high shear emulsifying machine at a speed of 2500-3500rpm/min, controlling the first mixing and emulsifying time to be 0.5min, prolonging the second mixing and emulsifying time to 1-2min, and separating 1min after each mixing and emulsifying, wherein the total mixing and emulsifying time is 2-5 min;
thirdly, after the mixed emulsification is finished, the coagulant prepared by the mixed emulsification can pass through a cold-heat exchanger, so that the coagulant is cooled to 4-10 ℃ within 20min, and stands overnight to eliminate bubbles;
fourthly, after the mixed emulsification is finished, the coagulant prepared by the mixed emulsification can also be placed in a cold and hot cylinder for heat preservation for 10 to 20min at the temperature of between 60 and 85 ℃ to eliminate bubbles;
fifthly, after homogenizing the coagulant for 2-5min under 5-12MPa, pouring the coagulant into a closed container, and storing the coagulant in a sealed way for later use under the condition of lower than 30 ℃;
sixthly, the bean curd liquid acid sustained-release coagulant is finally formed, the viscosity is 700-6000 mPa.s (20 ℃), the pH is 2.6-3.8, and the total acidity is 80-120 DEG T.
4. The application of the bean curd liquid acid sustained-release coagulant adopts the traditional bean curd processing technology and is characterized in that
1) Controlling the solid content of the raw soybean milk to be 8.0-10.0 Brix;
2) prebiotics may be added;
3) boiling soybean milk, cooling to 30 deg.C for 45-90 min;
4) when the curdling is carried out, 6-15% of slow-release coagulant is added and uniformly stirred along the same direction;
5) the heat-insulating container can be selected from containers with different shapes and sizes according to different requirements.
5. The use of the liquid acid-based tofu slow-release coagulant according to claim 4, wherein 1) the raw soybean milk solids content is controlled such that the solids content of raw soybean milk after the filtration is controlled to 8.0 to 10.0 Brix.
6. The use of the liquid acid-based tofu slow-release coagulant according to claim 4, wherein 2) prebiotics can be added, wherein prebiotics such as isomaltooligosaccharide, inulin, galacto-oligosaccharide, etc. are added to the raw soymilk before the soymilk is boiled, the addition amount is 1-9% (m/v), and the soymilk is stirred uniformly or homogenized by a homogenizer (5MPa, 1 min).
7. The use of the liquid acid-based tofu slow-release coagulant according to claim 4, wherein 2) the prebiotics can be added, and after the soybean milk is boiled, the prebiotics such as isomaltooligosaccharide, inulin, galacto-oligosaccharide, etc. are added to the cooked soybean milk at an amount of 1-9% (m/v), and the mixture is stirred uniformly or homogenized by a homogenizer (5MPa, 1 min).
8. The use of the sustained-release coagulant of liquid acids of soybean curd according to claim 4, wherein 3) the temperature of the soybean milk is reduced to below 30 ℃ for 30-90min by using a heat exchanger before the soybean milk is poured.
9. The use of the liquid acid sustained-release coagulant of tofu according to claim 4, wherein 4) the liquid acid sustained-release coagulant is added 6-15% and stirred uniformly (800-2000rpm/min) in the same direction for 0.5-1.5min during the curdling.
10. The use of the sustained-release coagulant of liquid acids of tofu according to claim 4, wherein 5) the container of different shape and size can be selected according to different needs during the molding under heat preservation, and the container can be a small covered pudding cup (inner diameter of 5-10cm, height of 6-12cm) or a food grade plastic box (length x width x height of 12 x 9 x 3-25 x 18 x 9 cm)3) Packaged alone or in a larger sealed frame (length x width x height 50 x 30 x 10-120 x 40 cm)3) And the whole forming is divided.
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Application publication date: 20210511 |