CN112806526A - Preparation method of bean curd sour milk coagulant - Google Patents
Preparation method of bean curd sour milk coagulant Download PDFInfo
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- CN112806526A CN112806526A CN202011636535.XA CN202011636535A CN112806526A CN 112806526 A CN112806526 A CN 112806526A CN 202011636535 A CN202011636535 A CN 202011636535A CN 112806526 A CN112806526 A CN 112806526A
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- 239000000701 coagulant Substances 0.000 title claims abstract description 74
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000021262 sour milk Nutrition 0.000 title abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 81
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 77
- 235000019713 millet Nutrition 0.000 claims abstract description 77
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 50
- 238000000855 fermentation Methods 0.000 claims abstract description 47
- 230000004151 fermentation Effects 0.000 claims abstract description 47
- 240000000147 Torreya grandis Species 0.000 claims abstract description 30
- 235000016410 Torreya grandis Nutrition 0.000 claims abstract description 30
- 244000268590 Euryale ferox Species 0.000 claims abstract description 29
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 29
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 28
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 27
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000001630 malic acid Substances 0.000 claims abstract description 27
- 235000011090 malic acid Nutrition 0.000 claims abstract description 27
- 108090000317 Chymotrypsin Proteins 0.000 claims abstract description 26
- 108060008539 Transglutaminase Proteins 0.000 claims abstract description 26
- 229960002376 chymotrypsin Drugs 0.000 claims abstract description 26
- 102000003601 transglutaminase Human genes 0.000 claims abstract description 26
- 241000894006 Bacteria Species 0.000 claims abstract description 25
- 239000004310 lactic acid Substances 0.000 claims abstract description 25
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 239000006188 syrup Substances 0.000 claims abstract 11
- 235000020357 syrup Nutrition 0.000 claims abstract 11
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 238000000227 grinding Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- 238000013329 compounding Methods 0.000 claims description 13
- 241001465382 Physalis alkekengi Species 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 238000005516 engineering process Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
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- 238000002791 soaking Methods 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000009928 pasteurization Methods 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 238000001694 spray drying Methods 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
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- 206010003591 Ataxia Diseases 0.000 description 2
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- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 208000027687 belching Diseases 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 208000019902 chronic diarrheal disease Diseases 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 208000016290 incoordination Diseases 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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Classifications
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/34—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/035—Organic compounds containing oxygen as heteroatom
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention discloses a preparation method of a bean curd sour milk coagulant, and particularly relates to the technical field of bean curd coagulants, wherein the used raw materials (in parts by weight) comprise 60-80 parts of millet, 1-4 parts of citric acid, 1-4 parts of malic acid, 1-3 parts of chymotrypsin, 1-3 parts of transglutaminase, 2-5 parts of Chinese torreya seed, 1-3 parts of gordon euryale seed, 2-8 parts of rhizoma atractylodis and 2-10 parts of kelp, and the used auxiliary materials (in parts by weight) comprise 5-10 parts of lactic acid bacteria. The invention effectively produces acid by controlling the millet fermentation process so as to form the acidic bean curd coagulant rich in millet functional degradation products, overcomes the problems of unstable quality, less functional components, poor preservation performance, inconvenient transportation and use and the like of the traditional acid syrup coagulant, prepares the high-efficiency, convenient, stable and easy-to-operate acid syrup coagulant, and effectively improves the flavor, taste, texture and appearance of the bean curd prepared by the invention.
Description
Technical Field
The embodiment of the invention relates to the technical field of a bean curd coagulant, and particularly relates to a preparation method of a bean curd sour pulp coagulant.
Background
The bean curd is a food material with rich nutrition and long history, and the main production process of the bean curd is pulping, namely soybean is prepared into soybean milk, and coagulation forming, namely the soybean milk is coagulated into gel containing a large amount of moisture under the combined action of heat and a coagulant, namely the bean curd. The bean curd contains various trace elements necessary for a human body, also contains rich high-quality protein, is a name of vegetable meat, has a digestibility of over 95 percent, and is a healthy food which is popular among people all the time.
The traditional bean curd production process includes the steps of soaking soybean to soften the soybean, grinding the soaked soybean into thick liquid, filtering to separate bean dregs to obtain soybean milk, steaming the soybean milk, adding coagulant and other steps to gelatinize and form soybean protein to obtain bean curd.
The coagulant is also called strong coagulant or instant coagulant, and is added to stabilize the structure of food, solidify the processed food, reduce or eliminate its flowability, make the texture structure not deform, and increase the solid content, and mainly serves to coagulate the soybean milk into bean curd of insoluble gel. The common coagulator can be divided into salts and acids, the salt coagulator is common to magnesium chloride and calcium sulfate, and the acid coagulator is common to gluconolactone.
The acid pulp coagulant is one of coagulants, and the traditional acid pulp coagulant has unstable quality, less functional components, poor storage performance and inconvenient transportation and use, so that a preparation method of the bean curd acid pulp coagulant which is efficient, convenient, stable and easy to operate is needed.
Disclosure of Invention
Therefore, the embodiment of the invention provides a preparation method of a bean curd sour slurry coagulant, which is characterized in that the millet fermentation process is controlled to effectively produce acid so as to form an acidic bean curd coagulant rich in millet functional degradation products, the problems of unstable quality, less functional components, poor preservation performance, inconvenient transportation and use and the like of the traditional sour slurry coagulant are solved, and the efficient, convenient, stable and easy-to-operate sour slurry coagulant is prepared.
In order to achieve the above object, the embodiments of the present invention provide the following technical solutions: a bean curd sour milk coagulant is prepared from (by weight parts) millet 60-80, citric acid 1-4, malic acid 1-4, chymotrypsin 1-3, transglutaminase 1-3, Chinese torreya seed 2-5, semen euryales 1-3, rhizoma Atractylodis 2-8, and herba Zosterae marinae 2-10, and adjuvants including lactic acid bacteria 5-10.
Further, the used raw materials (in parts by weight) comprise 60 parts of millet, 1 part of citric acid, 1 part of malic acid, 1 part of chymotrypsin, 1 part of transglutaminase, 2 parts of Chinese torreya seeds, 1 part of gordon euryale seeds, 2 parts of rhizoma atractylodis and 2 parts of kelp, and the used auxiliary materials (in parts by weight) comprise 5 parts of lactic acid bacteria.
Further, the used raw materials (in parts by weight) comprise 70 parts of millet, 2 parts of citric acid, 2 parts of malic acid, 1.5 parts of chymotrypsin, 1.5 parts of transglutaminase, 3 parts of Chinese torreya seeds, 2 parts of gordon euryale seeds, 4 parts of rhizoma atractylodis and 5 parts of kelp, and the used auxiliary materials (in parts by weight) comprise 6 parts of lactic acid bacteria.
Further, the used raw materials (in parts by weight) comprise 75 parts of millet, 3 parts of citric acid, 3 parts of malic acid, 2.5 parts of chymotrypsin, 2.5 parts of transglutaminase, 4 parts of Chinese torreya seed, 2.5 parts of gordon euryale seed, 6 parts of rhizoma atractylodis and 8 parts of kelp, and the used auxiliary materials (in parts by weight) comprise 8 parts of lactic acid bacteria.
Furthermore, the used raw materials (in parts by weight) comprise 80 parts of millet, 3 parts of citric acid, 3 parts of malic acid, 2 parts of chymotrypsin, 2 parts of transglutaminase, 5 parts of Chinese torreya seeds, 3 parts of gordon euryale seeds, 8 parts of rhizoma atractylodis and 10 parts of kelp, and the used auxiliary materials (in parts by weight) comprise 10 parts of lactic acid bacteria.
The invention also comprises a preparation method of the tofu physalis alkekengi coagulant, which comprises the following steps:
the method comprises the following steps: cleaning semen Setariae, soaking for 3-5 hr, steaming, slightly sealing for 20-30min, spreading, cooling, mixing semen Setariae and lactobacillus, sealing, and fermenting;
step two: carrying out solid-liquid separation on the fermented millet, taking millet fermentation liquor, and then sterilizing;
step three: adding citric acid, malic acid, chymotrypsin and transglutaminase into the millet fermentation liquor for compounding;
step four: grinding the fruit of the Chinese torreya seeds, the gorgon fruit, the rhizoma atractylodis and the kelp into superfine powder, and adding the superfine powder into the millet fermentation liquor obtained in the third step for compounding;
step five: and filtering the compounded fermentation liquor, homogenizing, and then carrying out spray drying to prepare the powdery tofu physalis alkekengi coagulant product.
Further, in the first step, the water content of the millet is kept between 20 and 40 percent, and when the temperature of the millet is reduced to 30 to 35 ℃, the millet and the lactic acid bacteria are mixed, sealed and fermented.
Further, in the step one, the fermentation temperature is 30-40 ℃, the fermentation time is 48-72h, and the pH value of the fermentation end point is 3.6-5.
Further, pasteurization is performed in step two.
Further, in the fourth step, the dried fruit of the Chinese torreya seeds, the gorgon fruit, the rhizoma atractylodis and the kelp are ground into superfine powder by adopting a superfine grinding technology.
The embodiment of the invention has the following advantages:
1. the invention effectively produces acid by controlling the millet fermentation process so as to form the acidic bean curd coagulant rich in millet functional degradation products, and the millet mainly has the following functions: the nutrition value is high, the nutrition is comprehensive and balanced, the nutrition contains carbohydrate, protein, amino acid, fat, fatty acid, vitamin, mineral substances and the like required by a human body, and the nutrition has important significance for maintaining the health of the human body; the beverage also has the effects of clearing heat and quenching thirst, can relieve the symptoms of spleen-stomach weakness, indigestion and the like, has the effects of nourishing qi, tonifying kidney qi, strengthening spleen and stomach, and effectively relieves the symptoms of incoordination between spleen and stomach, spleen deficiency and chronic diarrhea, dyspepsia, indigestion and abdominal pain and the like.
2. The invention can catalyze protein polypeptide to generate covalent cross-linking in molecule and among molecules by adding transglutaminase, thereby improving the structure and function of protein, and the properties of protein such as: the effects of foamability, emulsibility, emulsification stability, thermal stability, water-retaining property, gel capacity and the like are remarkable, so that the flavor, taste, texture, appearance and the like of the prepared bean curd are effectively improved, and the yield of the bean curd can be remarkably improved by adding chymotrypsin.
3. According to the invention, citric acid and torreya grandis seeds are added to prepare the coagulant, and bean curd prepared by eating the coagulant is rich in citric acid and the fragrance of torreya grandis seeds, so that the appetite can be promoted, the digestion and absorption of nutrient substances can be promoted, good growth conditions are created for probiotics such as lactic acid bacteria in intestinal tracts of a human body, and the normal balance of microbial flora in the digestive tracts of the human body can be maintained.
4. According to the invention, the malic acid is added to prepare the coagulant, the coagulant is used for preparing the bean curd, the beany flavor of the bean curd is favorably removed, and the malic acid is used as a natural food preservative to effectively improve the preservation performance of the coagulant.
5. Because the bean curd belongs to cold food and is not suitable for people with spleen deficiency, the coagulant is prepared by adding the gordon euryale seed and the rhizoma atractylodis, so that the bean curd prepared by the coagulant has the effects of tonifying spleen, stopping diarrhea, drying dampness and strengthening spleen, and the damage to the people with spleen deficiency is effectively reduced.
6. Since the bean curd has the function of promoting the excretion of iodine in human bodies, the coagulant prepared by adding the kelp is beneficial to supplement of iodine elements for eaters.
7. The invention overcomes the problems of unstable quality, less functional components, poor preservation performance, inconvenient transportation and use and the like of the traditional acid pulp coagulant, and realizes the novel acid pulp coagulant which is efficient, convenient, stable and easy to operate.
8. According to the invention, Chinese torreya seeds, gordon euryale seeds, rhizoma atractylodis and kelp are ground into superfine powder by adopting a superfine grinding technology and then are compounded with millet fermentation liquor, and the superfine powder is beneficial to improving the compounding efficiency and further is beneficial to improving the production efficiency.
Detailed Description
The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. 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 invention provides a bean curd sour milk coagulant, which comprises the following raw materials (by weight portion) 60-80 parts of millet, 1-4 parts of citric acid, 1-4 parts of malic acid, 1-3 parts of chymotrypsin, 1-3 parts of transglutaminase, 2-5 parts of Chinese torreya seeds, 1-3 parts of gordon euryale seeds, 2-8 parts of rhizoma atractylodis and 2-10 parts of kelp, and the used auxiliary materials (by weight portion) comprise 5-10 parts of lactic acid bacteria.
And specifically in this embodiment: the raw materials comprise (by weight parts) 60 parts of millet, 1 part of citric acid, 1 part of malic acid, 1 part of chymotrypsin, 1 part of transglutaminase, 2 parts of Chinese torreya seeds, 1 part of gordon euryale seeds, 2 parts of rhizoma atractylodis and 2 parts of kelp, and the used auxiliary materials comprise (by weight parts) 5 parts of lactic acid bacteria.
The invention also comprises a preparation method of the tofu physalis alkekengi coagulant, which comprises the following steps:
the method comprises the following steps: washing millet, soaking for 3 hours, steaming the soaked millet, slightly stewing for 20min, spreading, cooling to keep the water content of the millet at 20%, mixing the millet and lactic acid bacteria when the temperature of the millet is reduced to 30 ℃, sealing and fermenting, wherein the fermentation temperature is 30 ℃, the fermentation time is 48 hours, and the pH value at the end of fermentation is 3.6;
step two: carrying out solid-liquid separation on the fermented millet, taking millet fermentation liquor, and then carrying out sterilization by adopting a pasteurization method;
step three: adding citric acid, malic acid, chymotrypsin and transglutaminase into the millet fermentation liquor for compounding;
step four: grinding the fruit of the Chinese torreya seeds, the gorgon fruit, the rhizoma atractylodis and the kelp into superfine powder by adopting a superfine grinding technology, and adding the millet fermentation liquor obtained in the third step for compounding;
step five: and filtering the compounded fermentation liquor, homogenizing, and then carrying out spray drying to prepare the powdery tofu physalis alkekengi coagulant product.
In this embodiment, 30 parts of coagulant product with the same amount is taken, the iodine content in each gram of coagulant is measured to be 0.1 mg, the shape of the bean curd prepared by using the coagulant is more regular, the bean curd has light fishy smell and fine taste, 30 eaters with dyspepsia are searched, and the comprehensive expression of the dyspepsia is as follows: the symptoms of abdominal distension and pain, belching, inappetence and even nausea are improved, 100 g of bean curd is eaten by eaters 3 times a week, and after the bean curd is eaten for one month, the symptoms of abdominal distension and pain and belching are improved slightly.
Example 2:
the invention provides a bean curd sour milk coagulant, which comprises the following raw materials (by weight portion) 60-80 parts of millet, 1-4 parts of citric acid, 1-4 parts of malic acid, 1-3 parts of chymotrypsin, 1-3 parts of transglutaminase, 2-5 parts of Chinese torreya seeds, 1-3 parts of gordon euryale seeds, 2-8 parts of rhizoma atractylodis and 2-10 parts of kelp, and the used auxiliary materials (by weight portion) comprise 5-10 parts of lactic acid bacteria.
And specifically in this embodiment: the raw materials comprise, by weight, 70 parts of millet, 2 parts of citric acid, 2 parts of malic acid, 1.5 parts of chymotrypsin, 1.5 parts of transglutaminase, 3 parts of Chinese torreya seeds, 2 parts of gordon euryale seeds, 4 parts of rhizoma atractylodis and 5 parts of kelp, and the auxiliary materials comprise, by weight, 6 parts of lactic acid bacteria.
The invention also comprises a preparation method of the tofu physalis alkekengi coagulant, which comprises the following steps:
the method comprises the following steps: washing millet, soaking for 3.5 hours, steaming the soaked millet, slightly stewing for 24min, spreading, cooling, keeping the water content of the millet at 28%, cooling the millet to 32 ℃, mixing the millet and lactic acid bacteria, sealing and fermenting, wherein the fermentation temperature is 34 ℃, the fermentation time is 55 hours, and the pH value at the fermentation end is 4;
step two: carrying out solid-liquid separation on the fermented millet, taking millet fermentation liquor, and then carrying out sterilization by adopting a pasteurization method;
step three: adding citric acid, malic acid, chymotrypsin and transglutaminase into the millet fermentation liquor for compounding;
step four: grinding the fruit of the Chinese torreya seeds, the gorgon fruit, the rhizoma atractylodis and the kelp into superfine powder by adopting a superfine grinding technology, and adding the millet fermentation liquor obtained in the third step for compounding;
step five: and filtering the compounded fermentation liquor, homogenizing, and then carrying out spray drying to prepare the powdery tofu physalis alkekengi coagulant product.
Compared with example 1, in this example, 30 parts of coagulant product with the same amount is taken, the iodine content in each gram of coagulant is measured to be 0.13 mg, the shape of the bean curd prepared by using the coagulant is regular, the bean curd has light beany flavor and fine taste, and 30 eaters with dyspepsia are searched, and the comprehensive expression of the dyspepsia is as follows: the bean curd is characterized by comprising the following components of 100 g of bean curd, wherein the bean curd is eaten by a user for 3 times every week, the situations of abdominal distension, pain and eructation are better, and the appetite is improved.
Example 3:
the invention provides a bean curd sour milk coagulant, which comprises the following raw materials (by weight portion) 60-80 parts of millet, 1-4 parts of citric acid, 1-4 parts of malic acid, 1-3 parts of chymotrypsin, 1-3 parts of transglutaminase, 2-5 parts of Chinese torreya seeds, 1-3 parts of gordon euryale seeds, 2-8 parts of rhizoma atractylodis and 2-10 parts of kelp, and the used auxiliary materials (by weight portion) comprise 5-10 parts of lactic acid bacteria.
And specifically in this embodiment: the raw materials comprise, by weight, 75 parts of millet, 3 parts of citric acid, 3 parts of malic acid, 2.5 parts of chymotrypsin, 2.5 parts of transglutaminase, 4 parts of Chinese torreya seeds, 2.5 parts of gordon euryale seeds, 6 parts of rhizoma atractylodis and 8 parts of kelp, and the used auxiliary materials comprise, by weight, 8 parts of lactic acid bacteria.
The invention also comprises a preparation method of the tofu physalis alkekengi coagulant, which comprises the following steps:
the method comprises the following steps: cleaning millet, soaking for 4 hours, steaming the soaked millet, slightly stewing for 28min, spreading, cooling to keep the water content of the millet at 28%, mixing the millet and lactic acid bacteria when the temperature of the millet is reduced to 34 ℃, sealing and fermenting, wherein the fermentation temperature is 38 ℃, the fermentation time is 65 hours, and the pH value at the end of fermentation is 4.5;
step two: carrying out solid-liquid separation on the fermented millet, taking millet fermentation liquor, and then carrying out sterilization by adopting a pasteurization method;
step three: adding citric acid, malic acid, chymotrypsin and transglutaminase into the millet fermentation liquor for compounding;
step four: grinding the fruit of the Chinese torreya seeds, the gorgon fruit, the rhizoma atractylodis and the kelp into superfine powder by adopting a superfine grinding technology, and adding the millet fermentation liquor obtained in the third step for compounding;
step five: and filtering the compounded fermentation liquor, homogenizing, and then carrying out spray drying to prepare the powdery tofu physalis alkekengi coagulant product.
Compared with the examples 1 and 2, in the example, 30 parts of coagulant products with the same amount are taken, the iodine content in each gram of coagulant is measured to be 0.2 mg, the tofu prepared by using the coagulant has regular appearance and shape, uniform thickness, no beany flavor and fine taste, and 30 eaters with dyspepsia are searched, wherein the comprehensive expression of the dyspepsia is as follows: the soybean milk is characterized by comprising the following components of soybean milk.
Example 4:
the invention provides a bean curd sour milk coagulant, which comprises the following raw materials (by weight portion) 60-80 parts of millet, 1-4 parts of citric acid, 1-4 parts of malic acid, 1-3 parts of chymotrypsin, 1-3 parts of transglutaminase, 2-5 parts of Chinese torreya seeds, 1-3 parts of gordon euryale seeds, 2-8 parts of rhizoma atractylodis and 2-10 parts of kelp, and the used auxiliary materials (by weight portion) comprise 5-10 parts of lactic acid bacteria.
And specifically in this embodiment: the raw materials comprise, by weight, 80 parts of millet, 3 parts of citric acid, 3 parts of malic acid, 2 parts of chymotrypsin, 2 parts of transglutaminase, 5 parts of Chinese torreya seeds, 3 parts of gordon euryale seeds, 8 parts of rhizoma atractylodis and 10 parts of kelp, and the used auxiliary materials comprise, by weight, 10 parts of lactic acid bacteria.
The invention also comprises a preparation method of the tofu physalis alkekengi coagulant, which comprises the following steps:
the method comprises the following steps: cleaning millet, soaking for 5 hours, steaming the soaked millet, slightly stewing for 30min, spreading, cooling, keeping the water content of the millet at 40%, cooling the millet to 35 ℃, mixing the millet and lactic acid bacteria, sealing and fermenting, wherein the fermentation temperature is 40 ℃, the fermentation time is 72 hours, and the pH value at the end of fermentation is 5;
step two: carrying out solid-liquid separation on the fermented millet, taking millet fermentation liquor, and then carrying out sterilization by adopting a pasteurization method;
step three: adding citric acid, malic acid, chymotrypsin and transglutaminase into the millet fermentation liquor for compounding;
step four: grinding the fruit of the Chinese torreya seeds, the gorgon fruit, the rhizoma atractylodis and the kelp into superfine powder by adopting a superfine grinding technology, and adding the millet fermentation liquor obtained in the third step for compounding;
step five: and filtering the compounded fermentation liquor, homogenizing, and then carrying out spray drying to prepare the powdery tofu physalis alkekengi coagulant product.
Compared with the examples 1-3, in the example, 30 parts of coagulant products with the same amount are taken, the iodine content in each gram of coagulant is measured to be 0.15 mg, the tofu prepared by using the coagulant has regular shape, uniform thickness, light beany flavor and fine taste, and 30 eaters with dyspepsia are searched, wherein the comprehensive expression of the dyspepsia is as follows: the soybean milk is characterized by comprising the following components of soybean milk, soybean milk.
Example 5:
from the above examples 1-4, the following data were obtained:
as can be seen from the above table, the coagulants prepared in examples 1 to 4 have high iodine content, and the bean curd prepared by using the coagulants of examples 1 to 4 has significantly improved flavor, taste, texture and appearance, and particularly, the raw material mixing ratio of example 3 is moderate, so that the iodine element can be supplemented to eaters, and the prepared bean curd has regular shape, uniform thickness, no beany flavor and fine taste, and can effectively relieve the symptoms of incoordination between the spleen and the stomach, spleen deficiency and chronic diarrhea, dyspepsia, food retention and abdominal pain, and the like.
Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. A bean curd sour pulp coagulant is characterized in that: the raw materials (by weight portion) include 60-80 parts of millet, 1-4 parts of citric acid, 1-4 parts of malic acid, 1-3 parts of chymotrypsin, 1-3 parts of transglutaminase, 2-5 parts of Chinese torreya seed, 1-3 parts of gordon euryale seed, 2-8 parts of rhizoma atractylodis and 2-10 parts of kelp, and the used auxiliary materials (by weight portion) include 5-10 parts of lactobacillus.
2. A tofu syrup coagulant according to claim 1, wherein: the raw materials comprise (by weight parts) 60 parts of millet, 1 part of citric acid, 1 part of malic acid, 1 part of chymotrypsin, 1 part of transglutaminase, 2 parts of Chinese torreya seeds, 1 part of gordon euryale seeds, 2 parts of rhizoma atractylodis and 2 parts of kelp, and the used auxiliary materials comprise (by weight parts) 5 parts of lactic acid bacteria.
3. A tofu syrup coagulant according to claim 1, wherein: the raw materials comprise, by weight, 70 parts of millet, 2 parts of citric acid, 2 parts of malic acid, 1.5 parts of chymotrypsin, 1.5 parts of transglutaminase, 3 parts of Chinese torreya seeds, 2 parts of gordon euryale seeds, 4 parts of rhizoma atractylodis and 5 parts of kelp, and the auxiliary materials comprise, by weight, 6 parts of lactic acid bacteria.
4. A tofu syrup coagulant according to claim 1, wherein: the raw materials comprise, by weight, 75 parts of millet, 3 parts of citric acid, 3 parts of malic acid, 2.5 parts of chymotrypsin, 2.5 parts of transglutaminase, 4 parts of Chinese torreya seeds, 2.5 parts of gordon euryale seeds, 6 parts of rhizoma atractylodis and 8 parts of kelp, and the used auxiliary materials comprise, by weight, 8 parts of lactic acid bacteria.
5. A tofu syrup coagulant according to claim 1, wherein: the raw materials comprise, by weight, 80 parts of millet, 3 parts of citric acid, 3 parts of malic acid, 2 parts of chymotrypsin, 2 parts of transglutaminase, 5 parts of Chinese torreya seeds, 3 parts of gordon euryale seeds, 8 parts of rhizoma atractylodis and 10 parts of kelp, and the used auxiliary materials comprise, by weight, 10 parts of lactic acid bacteria.
6. A tofu syrup coagulant according to any one of claims 1 to 5, wherein: also comprises a preparation method of the tofu physalis alkekengi coagulant, which comprises the following steps:
the method comprises the following steps: cleaning semen Setariae, soaking for 3-5 hr, steaming, slightly sealing for 20-30min, spreading, cooling, mixing semen Setariae and lactobacillus, sealing, and fermenting;
step two: carrying out solid-liquid separation on the fermented millet, taking millet fermentation liquor, and then sterilizing;
step three: adding citric acid, malic acid, chymotrypsin and transglutaminase into the millet fermentation liquor for compounding;
step four: grinding the fruit of the Chinese torreya seeds, the gorgon fruit, the rhizoma atractylodis and the kelp into superfine powder, and adding the superfine powder into the millet fermentation liquor obtained in the third step for compounding;
step five: and filtering the compounded fermentation liquor, homogenizing, and then carrying out spray drying to prepare the powdery tofu physalis alkekengi coagulant product.
7. The method for preparing a tofu syrup coagulant according to claim 6, wherein: keeping the water content of the millet at 20-40% in the first step, and mixing the millet and the lactic acid bacteria for sealed fermentation when the temperature of the millet is reduced to 30-35 ℃.
8. The method for preparing a tofu syrup coagulant according to claim 6, wherein: in the first step, the fermentation temperature is 30-40 ℃, the fermentation time is 48-72h, and the pH value at the end of fermentation is 3.6-5.
9. The method for preparing a tofu syrup coagulant according to claim 6, wherein: in step two, pasteurization is used for sterilization.
10. The method for preparing a tofu syrup coagulant according to claim 6, wherein: in the fourth step, the dried torreya grandis seeds, gorgon fruit, rhizoma atractylodis and kelp are ground into superfine powder by adopting a superfine grinding technology.
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