CN113729161A - Tender bean curd and processing method thereof - Google Patents
Tender bean curd and processing method thereof Download PDFInfo
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- CN113729161A CN113729161A CN202111050664.5A CN202111050664A CN113729161A CN 113729161 A CN113729161 A CN 113729161A CN 202111050664 A CN202111050664 A CN 202111050664A CN 113729161 A CN113729161 A CN 113729161A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 53
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 51
- 244000068988 Glycine max Species 0.000 claims abstract description 51
- 235000013336 milk Nutrition 0.000 claims abstract description 26
- 239000008267 milk Substances 0.000 claims abstract description 26
- 210000004080 milk Anatomy 0.000 claims abstract description 26
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 22
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 21
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 17
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 17
- 239000001110 calcium chloride Substances 0.000 claims abstract description 17
- 238000004140 cleaning Methods 0.000 claims abstract description 17
- 239000000126 substance Substances 0.000 claims abstract description 13
- 238000002791 soaking Methods 0.000 claims abstract description 12
- 238000000227 grinding Methods 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims abstract description 8
- 238000010298 pulverizing process Methods 0.000 claims abstract description 6
- 239000000706 filtrate Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 21
- ZMANZCXQSJIPKH-UHFFFAOYSA-N Triethylamine Chemical compound CCN(CC)CC ZMANZCXQSJIPKH-UHFFFAOYSA-N 0.000 claims description 21
- 150000002333 glycines Chemical class 0.000 claims description 20
- 210000000582 semen Anatomy 0.000 claims description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 238000001784 detoxification Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 239000000047 product Substances 0.000 abstract description 11
- 230000000433 anti-nutritional effect Effects 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 238000005119 centrifugation Methods 0.000 abstract description 4
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- 239000002753 trypsin inhibitor Substances 0.000 abstract description 4
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- 229940122618 Trypsin inhibitor Drugs 0.000 abstract description 3
- 230000006872 improvement Effects 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
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- 238000012360 testing method Methods 0.000 description 5
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- 235000013305 food Nutrition 0.000 description 4
- -1 polydimethylsiloxane Polymers 0.000 description 4
- 235000013322 soy milk Nutrition 0.000 description 4
- 230000003254 anti-foaming effect Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000004205 dimethyl polysiloxane Substances 0.000 description 3
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 3
- 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 2
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 2
- 239000000701 coagulant Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 description 2
- 229960003681 gluconolactone Drugs 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004537 pulping Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- SMHPNLVLZNQOIE-UHFFFAOYSA-N (1,4-dichlorocyclohexa-2,4-dien-1-yl)methanol Chemical compound ClC1(CC=C(C=C1)Cl)CO SMHPNLVLZNQOIE-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 description 1
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000003287 bathing Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 229920002545 silicone oil Polymers 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- 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
- A23L11/35—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption combined with heat treatment
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a soft bean curd and a processing method thereof, belonging to the technical field of bean product processing and comprising the following steps: detoxifying soybean, cleaning, pulverizing, soaking, grinding into soybean milk, centrifuging, adding calcium chloride into the filtrate, standing, solidifying, and draining to obtain tender bean curd. The invention removes anti-nutritional factors in the soybeans by adopting a chemical steam method, wherein the anti-nutritional factors comprise trypsin inhibitor, beany flavor components and the like, and meanwhile, the curing agent and the demulsifier calcium chloride are added into the emulsified soybean milk obtained after centrifugation, so that the demulsification and deaeration effects can be effectively achieved, the soybean milk can be rapidly cured to form the bean curd, and the obtained bean curd has fine taste and long shelf life and is widely favored.
Description
Technical Field
The invention relates to the technical field of bean product processing, in particular to a soft bean curd and a processing method thereof.
Background
The soybean is widely planted all over the world, has rich sources, is rich in various nutrient substances necessary for human bodies, such as protein, amino acid, vitamin and the like, and the food prepared from the soybean is the best food for the body building and strengthening of patients with hypertension, diabetes, obesity and the like. Therefore, the bean products are common food for people to live and are deeply loved by consumers, and at present, the soybeans can be processed into various bean products which are convenient to eat. Among them, bean curd is the most common bean product, which contains abundant vegetable protein, a small amount of carbohydrate and fat, and is highly popular with consumers, and its main kinds are south bean curd, north bean curd and lactone bean curd. The main production process of the existing bean curd is as follows: firstly, pulping, namely preparing soybean into soybean milk; secondly, 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.
On one hand, the nutrition of the soybean prepared into bean curd is influenced by anti-nutritional factors contained in the soybean, and on the other hand, the soybean contains saponin, and the soybean milk has the characteristic of membrane foaming, so a large amount of foams appear occasionally in the pulping process, particularly the processing processes of grinding, boiling, separating and the like, and the existence of the foams not only influences the product quality and the yield, but also brings inconvenience to the production operation process. Therefore, the elimination control of foam has become an indispensable link in the production process of bean curd. Since the formation of foam is related to the contact between soymilk and air, there are studies in the prior art on a physical defoaming method for producing soymilk by controlling the contact between air and soymilk, for example, chinese patent application No. 88105154.3 discloses a physical defoaming method in the production of soymilk. However, because the physical defoaming method has poor mechanical practicability and high requirements for operators, the defoaming agent is usually added in the prior art to eliminate the foam generated in the bean product processing process.
For example, chinese patent 201610780735.X discloses a method for preparing bean curd without additives, wherein the production process of bean curd comprises the following steps: the production method comprises the steps of preparing raw materials- > cleaning- > soaking- > grinding- > boiling slurry- > filtering- > coagulating slurry- > squatting brain- > spreading cloth- > casting- > finishing- > squeezing- > finished products by using biological enzyme, and in the application, the defoaming agent is added into slurry in the slurry boiling process, so that the generation of foam can be reduced to a certain extent, and the quality of the obtained bean curd product is improved. However, most of the existing antifoaming agents for bean curd processing are prepared by compounding organic silicone oil (polydimethylsiloxane), tween and span, the requirements of the bean curd preparation process on the antifoaming effect are higher, the antifoaming effect of the existing antifoaming agents is relatively poor, and the antifoaming requirements of bean products are difficult to meet, so that the quality of the obtained bean curd is influenced. Therefore, the conventional bean curd manufacturers generally guarantee the defoaming effect by increasing the amount of the defoaming agent. In the food safety national standard food additive polydimethylsiloxane and emulsion thereof (GB2760), the maximum usage amount of the processing aid polydimethylsiloxane in the production of bean products cannot exceed 0.3g/kg by using amount of each kilogram of soybeans, the conventional common defoaming agent is used in a national standard range and hardly meets the defoaming requirement, and the usage amount is far more than the specified usage amount in the standard.
For another example, the chinese patent application No. 201010196682.X discloses a poultry egg tofu and a preparation method thereof, the poultry egg tofu is prepared by using eggs and soybeans as main raw materials and gluconolactone as a coagulant, wherein the raw materials are in parts by weight as follows: 98-100 parts of soybean, 36-45 parts of egg, 0.3-0.4 part of gluconolactone and 0.2-0.5 part of defoaming agent. The application is that vegetable oil accounting for 0.3-0.5 percent of the soybean mass is put into a container in the grinding and diluting process, 10kg of hot water with the temperature of 50-60 ℃ is added, and the mixture is poured into soybean milk after being stirred, so that the foam in the soybean milk is eliminated, but the defoaming effect is still required to be further improved.
Disclosure of Invention
The invention aims to provide a soft bean curd and a processing method thereof, wherein anti-nutritional factors in soybeans, including trypsin inhibitors, beany flavor components and the like, are removed by adopting a chemical steam method, and meanwhile, a curing agent and a demulsifier calcium chloride are added into emulsified soybean milk obtained after centrifugation, so that the effect of demulsification and deaeration can be effectively achieved, soybean milk can be quickly cured to form bean curd, and the obtained bean curd has fine taste and long shelf life and is widely favored.
The technical scheme of the invention is realized as follows:
the invention provides a processing method of soft bean curd, which comprises the steps of detoxifying, cleaning, crushing and soaking soybeans, grinding into soybean milk, centrifugally separating, adding calcium chloride into filtrate, standing, solidifying, and draining to obtain the soft bean curd.
As a further improvement of the invention, the method specifically comprises the following steps:
s1, detoxification: cleaning semen glycines, peeling, and performing chemical steam treatment for 1-2 hr to obtain detoxified semen glycines;
s2, cleaning, crushing and soaking: cleaning detoxicated semen glycines, and pulverizing to 100-200 mesh to obtain semen glycines powder; soaking bean flour in water, filtering water, and grinding the soaked bean flour into soybean milk;
s3, centrifugal separation: adding the ground soybean milk into a disc centrifuge for centrifugal dehydration;
s4, demulsification: adding calcium chloride into the centrifuged liquid, and stirring and mixing uniformly;
s5, standing and curing: and (5) standing and solidifying, draining water, and cutting into blocks to obtain the soft bean curd.
As a further improvement of the invention, the steam temperature in the chemical steam treatment is 100-110 ℃, and the components of the steam comprise acetic acid, ethanol, triethylamine and water.
As a further improvement of the invention, the steam is prepared by mixing the following raw materials in percentage by mass: 15-20 wt% of acetic acid, 5-12 wt% of ethanol, 2-5 wt% of triethylamine and the balance of water.
As a further improvement of the invention, the solid-to-liquid ratio of the soybean powder to water is 1 g: 10-50 mL.
As a further improvement of the invention, the centrifugal rotating speed is 2000-5000 r/min.
As a further improvement of the invention, the addition amount of the calcium chloride is 5-10% of the total mass of the system.
As a further improvement of the invention, the standing time is 2-5 h.
The invention further protects the soft bean curd prepared by the processing method.
The invention has the following beneficial effects: the invention removes anti-nutritional factors in the soybeans by adopting a chemical steam method, wherein the anti-nutritional factors comprise trypsin inhibitor, beany flavor components and the like, and meanwhile, the curing agent and the demulsifier calcium chloride are added into the emulsified soybean milk obtained after centrifugation, so that the demulsification and deaeration effects can be effectively achieved, the soybean milk can be rapidly cured to form the bean curd, and the obtained bean curd has fine taste and long shelf life and is widely favored.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The method specifically comprises the following steps:
s1, detoxification: cleaning semen glycines, peeling, and performing chemical steam treatment for 1 hr to obtain detoxified semen glycines;
the steam temperature is 100 ℃, and the steam is prepared by mixing the following raw materials in percentage by mass: 15 wt% acetic acid, 5 wt% ethanol and 2 wt% triethylamine, the balance being water.
S2, cleaning, crushing and soaking: cleaning detoxicated semen glycines, and pulverizing to 100 mesh to obtain semen glycines powder; soaking bean flour in water, wherein the solid-to-liquid ratio of the bean flour to the water is 1 g: 10mL, filtering water, and grinding the soaked bean powder into soybean milk;
s3, centrifugal separation: adding the ground soybean milk into a disc centrifuge for centrifugal dehydration, wherein the centrifugal rotation speed is 2000 r/min;
s4, demulsification: adding calcium chloride into the centrifuged liquid, wherein the addition amount of the calcium chloride is 5% of the total mass of the system, and uniformly stirring and mixing;
s5, standing and curing: standing for 2h, solidifying, draining, and cutting to obtain tender bean curd.
Example 2
The method specifically comprises the following steps:
s1, detoxification: cleaning semen glycines, peeling, and performing chemical steam treatment for 2 hr to obtain detoxified semen glycines;
the steam temperature is 110 ℃, and the steam is prepared by mixing the following raw materials in percentage by mass: 20 wt% acetic acid, 12 wt% ethanol and 5 wt% triethylamine, the balance being water.
S2, cleaning, crushing and soaking: cleaning detoxicated semen glycines, and pulverizing to 200 mesh to obtain semen glycines powder; soaking bean flour in water, wherein the solid-to-liquid ratio of the bean flour to the water is 1 g: 50mL, filtering water, and grinding the soaked bean powder into soybean milk;
s3, centrifugal separation: adding the ground soybean milk into a disc centrifuge for centrifugal dehydration, wherein the centrifugal rotation speed is 5000 r/min;
s4, demulsification: adding calcium chloride into the centrifuged liquid, wherein the addition amount of the calcium chloride is 10% of the total mass of the system, and uniformly stirring and mixing;
s5, standing and curing: standing for 2-5h, solidifying, draining, and cutting to obtain tender bean curd.
Example 3
The method specifically comprises the following steps:
s1, detoxification: cleaning semen glycines, peeling, and performing chemical steam treatment for 1.5 hr to obtain detoxified semen glycines;
the steam temperature is 105 ℃, and the steam is prepared by mixing the following raw materials in percentage by mass: 17 wt% acetic acid, 7 wt% ethanol and 3 wt% triethylamine, the balance being water.
S2, cleaning, crushing and soaking: cleaning detoxicated semen glycines, and pulverizing to 150 mesh to obtain semen glycines powder; soaking bean flour in water, wherein the solid-to-liquid ratio of the bean flour to the water is 1 g: 30mL, filtering water, and grinding the soaked bean powder into soybean milk;
s3, centrifugal separation: adding the ground soybean milk into a disc centrifuge for centrifugal dehydration, wherein the centrifugal rotation speed is 3500 r/min;
s4, demulsification: adding calcium chloride into the centrifuged liquid, wherein the addition amount of the calcium chloride is 7 percent of the total mass of the system, and uniformly stirring and mixing;
s5, standing and curing: standing for 3.5h, solidifying, draining, and cutting to obtain tender bean curd.
Test example 1
The shelf life test was performed on examples 1 to 3 of the present invention and commercially available bean curd, and the results are shown in Table 1.
TABLE 1
| Group of | Shelf life (Tian) |
| Example 1 | 25 |
| Example 2 | 27 |
| Example 3 | 30 |
| Is commercially available | 5 |
As can be seen from the above table, the shelf life of the soft bean curd prepared according to the present invention is significantly extended.
Test example 2 detection of ingredients of beany flavor
The test object is: examples 1-3 and commercial tofu.
And (4) checking items: a beany flavor component.
The detection method comprises the following steps:
and determining the beany flavor components by adopting HS-SPME-GC-MS. Crushing a soybean sample, and sieving the crushed soybean sample with a 40-mesh sieve to obtain the soybean powder. Placing 2g soybean powder and 3mL deionized water in a headspace bottle, adding 10 μ L p-dichlorobenzene-methanol solution (internal standard substance) with mass concentration of 0.12mg/mL, mixing, water bathing at 50 deg.C for 30min, adsorbing with extraction head for 40min, and desorbing at 250 deg.C for 5 min. GC conditions were as follows: SH-Rxi-5 SiLMS chromatographic column; the temperature raising program is that the temperature is kept for 1min at 50 ℃, is raised to 150 ℃ at 10 ℃/min, is kept for 3min, is raised to 290 ℃ at 8 ℃/min, and is kept for 2 min; the temperature of a sample inlet is 250 ℃; helium is taken as carrier gas, and the flow rate is 1.0 mL/min; adopts a non-shunting sample introduction mode. MS conditions: bombarding an ion source with electrons; an ionization mode EI; ionization voltage 70 eV; the temperature of the electron source is 200 ℃; filament current 150 μ A; scanning a mass range (m/z) of 45-500; the scanning mode is Scan. The results of the experiments were compared with the database of NIST14/NIST14s, and compounds having a degree of similarity of more than 80% were identified as the beany flavor component of the soybean sample, and the content thereof was tested.
And (4) testing results: see table 2.
TABLE 2 Soy bean odor component and content (unit. mu.g/kg)
| Group of | Hexanal | Trans-2-hexenal | 1-octen-3-ol | N-hexanol | N-pentanol | Benzaldehyde |
| Flavor profile | Green grass flavor | Taste of green leaves | Mushroom flavor | Taste of green leaves | Green bean flavor | Bitter apricot kernel flavor |
| Is commercially available | 3256 | 187 | 1124 | 1321 | 30 | 9 |
| Example 1 | 353 | 102 | 242 | 298 | 10 | 4 |
| Example 2 | 343 | 98 | 237 | 288 | 9 | 3 |
| Example 3 | 330 | 95 | 232 | 275 | 7 | 3 |
As can be seen from the above table, the beany flavor components of the soft bean curd prepared by the embodiment of the present invention are significantly reduced, which is significantly lower than that of the commercially available bean curd.
Compared with the prior art, the invention removes anti-nutritional factors in the soybeans by adopting a chemical steam method, wherein the anti-nutritional factors comprise trypsin inhibitor, beany flavor components and the like, and meanwhile, the curing agent and the demulsifier calcium chloride are added into the emulsified soybean milk obtained after centrifugation, so that the demulsification and deaeration effects can be effectively achieved, the soybean milk can be rapidly cured to form the bean curd, and the obtained bean curd has fine taste and long shelf life and is widely favored.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (9)
1. A processing method of soft bean curd is characterized in that soybeans are detoxified, washed, crushed and soaked, ground into soybean milk, centrifugally separated, added with calcium chloride in filtrate, kept stand, solidified and drained to obtain the soft bean curd.
2. The processing method of the soft bean curd according to claim 1, comprising the following steps:
s1, detoxification: cleaning semen glycines, peeling, and performing chemical steam treatment for 1-2 hr to obtain detoxified semen glycines;
s2, cleaning, crushing and soaking: cleaning detoxicated semen glycines, and pulverizing to 100-200 mesh to obtain semen glycines powder; soaking bean flour in water, filtering water, and grinding the soaked bean flour into soybean milk;
s3, centrifugal separation: adding the ground soybean milk into a disc centrifuge for centrifugal dehydration;
s4, demulsification: adding calcium chloride into the centrifuged liquid, and stirring and mixing uniformly;
s5, standing and curing: and (5) standing and solidifying, draining water, and cutting into blocks to obtain the soft bean curd.
3. The method for processing soft bean curd according to claim 2, wherein the temperature of the steam in the chemical steam treatment is 100-110 ℃, and the components of the steam comprise acetic acid, ethanol, triethylamine and water.
4. The processing method of the soft bean curd according to claim 3, wherein the steam is prepared by mixing the following raw materials in percentage by mass: 15-20 wt% of acetic acid, 5-12 wt% of ethanol, 2-5 wt% of triethylamine and the balance of water.
5. The processing method of the soft bean curd according to claim 2, wherein the solid-to-liquid ratio of the bean flour to water is 1 g: 10-50 mL.
6. The processing method of soft bean curd according to claim 2, wherein the centrifugal rotation speed is 2000-5000 r/min.
7. The method for processing soft bean curd according to claim 2, wherein the calcium chloride is added in an amount of 5-10% by mass based on the total mass of the system.
8. The method for processing soft bean curd according to claim 2, wherein the standing time is 2-5 hours.
9. A soft bean curd produced by the method according to any one of claims 1 to 8.
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