CN115336712A - Preparation method for improving quality of wet bean curd sticks - Google Patents
Preparation method for improving quality of wet bean curd sticks Download PDFInfo
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- CN115336712A CN115336712A CN202210949821.4A CN202210949821A CN115336712A CN 115336712 A CN115336712 A CN 115336712A CN 202210949821 A CN202210949821 A CN 202210949821A CN 115336712 A CN115336712 A CN 115336712A
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- dried beancurd
- wet
- quality
- beancurd sticks
- sticks
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Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 100
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 244000068988 Glycine max Species 0.000 claims abstract description 48
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 48
- 235000018417 cysteine Nutrition 0.000 claims abstract description 28
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000002791 soaking Methods 0.000 claims abstract description 13
- 238000000227 grinding Methods 0.000 claims abstract description 9
- 239000002002 slurry Substances 0.000 claims abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000010008 shearing Methods 0.000 abstract description 14
- 235000018102 proteins Nutrition 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 238000004132 cross linking Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract description 2
- 235000017491 Bambusa tulda Nutrition 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract description 2
- 239000011425 bamboo Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 description 19
- 239000008267 milk Substances 0.000 description 19
- 210000004080 milk Anatomy 0.000 description 19
- 238000001914 filtration Methods 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/055—Organic compounds containing sulfur as heteroatom
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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 belongs to the field of agricultural product deep processing, and discloses a preparation method for improving the quality of wet dried beancurd sticks, which takes soybeans as raw materials and comprises the following steps: soaking bean, grinding, boiling, adding cysteine in the pulp after boiling, wherein the addition amount of the cysteine is 0.1-0.5 percent of the weight of the soybean raw material, uniformly stirring, peeling off bamboo, forming, and partially dehydrating or dehydrating to obtain wet dried beancurd sticks, wherein the water content of the wet dried beancurd sticks is 30-60 percent. According to the invention, cysteine is added during preparation of the dried beancurd sticks, so that the crosslinking capacity of the slurry protein is improved, the tensile force and the shearing force of the dried beancurd sticks are increased, and the quality and the texture of the dried beancurd sticks are improved. The addition of cysteine not only improves the edible quality of the dried beancurd sticks, but also improves the nutritional value of the products, is more beneficial to human health, and opens up a new way for processing high-quality dried beancurd sticks.
Description
Technical Field
The invention belongs to the field of agricultural product deep processing, and relates to a preparation method for improving the quality of wet dried beancurd sticks.
Background
The dried beancurd sticks are traditional food in China, are rich in nutrient components, have good domestic market and are well sold in international market. The traditional preparation process of the dried beancurd sticks comprises the following steps: soaking soybeans, grinding into thick liquid, filtering, mixing the thick liquid, boiling the thick liquid, tearing off bamboo, draining, drying, packaging and the like. Due to the limitation of the process and the technology, when the dried beancurd sticks are prepared by the traditional process, a certain amount of dried beancurd stick slurry can be wrapped in the dried beancurd stick uncovering process, so that the quality of the dried beancurd sticks is reduced, the tensile force and the elasticity of the dried beancurd sticks are reduced, the texture is loose, and the dried beancurd sticks are easy to soften and rot when being eaten. At present, with the demand of people for convenient and fast food, the wet dried beancurd stick product has huge market potential.
Therefore, aiming at the defects of the traditional preparation process of the dried beancurd sticks, the preparation process of the dried beancurd sticks is improved, and the preparation method for improving the quality of wet dried beancurd sticks is a problem to be solved urgently in the dried beancurd stick industry.
Disclosure of Invention
The invention aims to provide a preparation method for improving the quality of wet dried beancurd sticks, aiming at the problem that the quality of the dried beancurd sticks is reduced because some dried beancurd stick slurry is wrapped in the process of uncovering the dried beancurd sticks when the dried beancurd sticks are prepared by the traditional process.
The purpose of the invention is realized by the following technical scheme:
a preparation method for improving the quality of wet bean curd sticks uses soybeans as raw materials and comprises the following steps: soaking bean, grinding into slurry, boiling, adding cysteine into the slurry, stirring, peeling, forming, and partially dehydrating or dehydrating to obtain wet bean curd stick.
The amount of cysteine added is 0.1 to 0.5% by weight, preferably 0.3 to 0.5% by weight, more preferably 0.3% by weight, based on the weight of the soybean material. Cysteine is a natural amino acid and is also a reducing agent, and the disulfide bonds between protein molecules and inside the protein molecules are changed to promote the cross-linking between proteins and enhance the protein tendon strength. Therefore, when the dried beancurd sticks are prepared, cysteine is added, so that the crosslinking capacity of slurry protein can be improved, the tensile force and the shearing force of the dried beancurd sticks are increased, and the quality and the texture of the dried beancurd sticks are improved.
The moisture content of the wet dried beancurd sticks is 30-60%, preferably 40-50%, and more preferably 50%.
The dehydration is hot air dehydration at 60 ℃.
Specifically, the preparation method for improving the quality of wet dried beancurd sticks comprises the following steps: selecting full and moldy soybeans, soaking for 10 hours at the temperature of 25 ℃ according to the weight ratio of the soybeans to water being 1; adding cysteine into the cooked pulp, stirring uniformly, putting the cooked pulp into a dried bean curd stick pot, heating to 80-90 ℃, boiling the pulp for 10 minutes at constant temperature, picking a film for forming, and dehydrating or dehydrating to obtain the wet dried bean curd sticks.
The invention also aims to provide the wet dried beancurd stick prepared by the preparation method for improving the quality of the wet dried beancurd stick, wherein the tensile force of the wet dried beancurd stick product is 650.0-1050.0 g, and the shearing force is 32.5-55.0N, and the optimal tensile force and shearing force of the wet dried beancurd stick product are 1050.0g and 55.0N respectively.
The invention has the beneficial effects that:
according to the invention, cysteine is added during preparation of the dried beancurd sticks, so that the crosslinking capacity of the slurry protein is improved, the tensile force and the shearing force of the dried beancurd sticks are increased, and the quality and the texture of the dried beancurd sticks are improved.
The cysteine is a common amino acid of human bodies, and the addition of the cysteine not only improves the edible quality of the dried beancurd sticks, but also improves the nutritional value of the products, is more beneficial to human health, and opens up a new way for processing high-quality dried beancurd sticks.
Detailed Description
The technical solution of the present invention is further explained by the following embodiments.
The quality and texture of the dried bean curd stick product are evaluated through the tensile force and the shearing force, and the quality of the dried bean curd stick product is better when the tensile force or the shearing force is larger.
Influence of cysteine dosage on wet-state dried bean curd stick quality and texture:
selecting full and moldless soybeans, and soaking the soybeans for 10 hours at a temperature of 25 ℃ according to a weight ratio of the soybeans to water of 1; grinding soybeans into pulp according to a weight ratio of 1:6 of soybeans to water after soaking to obtain pulp, filtering, removing bean dregs to obtain raw soybean milk, keeping the raw soybean milk in a boiling state for 5min after boiling, filtering to remove impurities to obtain cooked pulp, adding appropriate amount of cysteine (the addition amount of the cysteine is 0.1 percent by weight, 0.3 percent by weight, 0.5 percent by weight of the soybean raw materials respectively, and taking the cysteine not added as a control) into the cooked pulp according to the table 1, and uniformly stirring; and (3) putting the cooked bean milk into a bean curd stick pot, heating to 85 ℃, boiling the bean milk for 10 minutes at constant temperature, forming an oily film on the surface of the cooked bean milk in the bean curd stick pot, picking the film for forming, dehydrating (dehydrating by adopting hot air at 60 ℃) or not dehydrating, and controlling the water content of the bean curd sticks to be 30-60 percent to obtain wet bean curd stick products.
TABLE 1 influence of cysteine dosage on the quality and product of wet dried beancurd stick products
As can be seen from Table 1: when the bean curd sticks are prepared, 0.1-0.5 wt% of cysteine of the weight of the soybean raw material is added, and the water content of the wet bean curd sticks is controlled to be 30-60%, the tensile force of the wet bean curd sticks is 650.0-1050.0 g, and the shearing force is 32.5-55.0N, which shows that the tensile force and the shearing force of the wet bean curd sticks can be obviously increased by adding the cysteine, the quality and the texture of the product are improved, the loose texture of the bean curd sticks is avoided, and the problem that the bean curd sticks are easy to soften and rot when being eaten is solved. When cysteine is added in an amount of 0.5% by weight based on the weight of the soybean raw material and the water content of the wet bean curd sticks is controlled to 30%, or 0.3 to 0.5% by weight based on the weight of the soybean raw material and the water content of the wet bean curd sticks is controlled to 40 to 50%, the quality of the wet bean curd sticks is remarkably superior to other wet bean curd sticks in which cysteine is added and the water content is controlled. Especially when adding 0.3% by weight of soybean raw material and controlling the water content of wet bean curd stick at 50%, the wet bean curd stick product has the best quality, the stretching force is 1050.0g, and the shearing force is 55.0N.
Example 1
Selecting full and mildew-free soybeans, and soaking the soybeans for 10 hours at a temperature of 25 ℃ according to a weight ratio of the soybeans to water of 1; grinding soybeans into pulp according to the weight ratio of 1:6 of soybeans to water after soaking to obtain pulp, filtering, removing bean dregs to obtain raw soybean milk, keeping the raw soybean milk in a boiling state for 5min after boiling, filtering to remove impurities to obtain cooked pulp, adding a proper amount of cysteine into the cooked pulp, wherein the addition amount of the cysteine is 0.3 percent of the weight of the soybean raw materials, and uniformly stirring; and (3) putting the cooked milk into a bean curd stick pot, heating to 85 ℃, boiling the milk for 10 minutes at constant temperature, forming an oily film on the surface of the cooked milk in the bean curd stick pot, picking the film for forming, dehydrating by hot air at 60 ℃, and controlling the water content of the bean curd sticks to be 50%, thus obtaining the wet bean curd stick product.
The tensile force of the wet dried beancurd stick product in the embodiment is 1050.0g, and the shearing force is 55.0N.
Comparative example 1
Selecting full and mildew-free soybeans, and soaking the soybeans for 10 hours at a temperature of 25 ℃ according to a weight ratio of the soybeans to water of 1; grinding soybeans into pulp according to the weight ratio of the soybeans to water of 1; and (3) putting the cooked milk into a bean curd stick pot, heating to 85 ℃, boiling the milk for 10 minutes at constant temperature, forming an oily film on the surface of the cooked milk in the bean curd stick pot, picking up the film for forming, dehydrating by hot air at 60 ℃, controlling the water content of the bean curd sticks to be 30 percent, obtaining wet bean curd sticks, wherein the tensile force of the product is 507.5g, and the shearing force is 20.0N.
Comparative example 2
Selecting full and moldless soybeans, and soaking the soybeans for 10 hours at a temperature of 25 ℃ according to a weight ratio of the soybeans to water of 1; grinding the soaked soybean into thick liquid according to the weight ratio of the soybean to the water of 1; and (3) putting the cooked milk into a bean curd stick pot, heating to 85 ℃, boiling the milk for 10 minutes at constant temperature, forming an oily film on the surface of the cooked milk in the bean curd stick pot, picking the film for forming, dehydrating by hot air at 60 ℃, controlling the water content of the bean curd sticks to be 50%, and obtaining a wet bean curd stick product, wherein the drawing force of the product is 606.0g, and the shearing force is 28.0N.
Comparative example 3
Selecting full and mildew-free soybeans, and soaking the soybeans for 10 hours at a temperature of 25 ℃ according to a weight ratio of the soybeans to water of 1; grinding the soaked soybean into pulp according to the weight ratio of the soybean to the water of 1; and (3) putting the cooked milk into a bean curd stick pot, heating to 85 ℃, boiling the milk for 10 minutes at constant temperature, forming an oily film on the surface of the cooked milk in the bean curd stick pot, and picking the film to form the wet bean curd stick product, wherein the wet bean curd stick product is not required to be dried, the water content of the product is 60%, the tensile force of the product is 456.0g, and the shearing force is 18.0N.
Claims (9)
1. A preparation method for improving the quality of wet dried beancurd sticks is characterized by comprising the following steps: soybeans are taken as raw materials, and the method comprises the following steps: soaking bean, grinding into slurry, boiling, adding cysteine into the slurry, stirring, peeling, forming, and partially dehydrating or dehydrating to obtain wet bean curd stick.
2. The preparation method for improving the quality of wet dried beancurd sticks according to claim 1, characterized by comprising the following steps: the addition amount of the cysteine is 0.1-0.5 percent of the weight of the soybean raw material by weight.
3. The preparation method for improving the quality of wet dried beancurd sticks according to claim 2, characterized by comprising the following steps: the addition amount of cysteine is 0.3-0.5% by weight of the soybean raw material.
4. The preparation method for improving the quality of wet dried beancurd sticks according to claim 3, characterized by comprising the following steps: the addition amount of cysteine is 0.3% by weight of the soybean raw material.
5. The preparation method for improving the quality of wet dried beancurd sticks according to claim 1, characterized by comprising the following steps: the moisture content of the wet dried beancurd sticks is 30-60%.
6. The preparation method for improving the quality of wet dried beancurd sticks according to claim 5, characterized by comprising the following steps: the moisture content of the wet dried beancurd sticks is 40-50%.
7. The preparation method for improving the quality of wet dried beancurd sticks according to claim 6, characterized by comprising the following steps: the moisture content of the wet bean curd sticks is 50%.
8. The preparation method for improving the quality of wet dried beancurd sticks according to claim 1, comprising the following steps: selecting full and moldy soybeans, soaking for 10 hours at the temperature of 25 ℃ according to the weight ratio of the soybeans to water being 1; the method is characterized in that: adding cysteine into the cooked pulp, stirring uniformly, putting the cooked pulp into a dried bean curd stick pot, heating to 80-90 ℃, boiling the pulp for 10 minutes at constant temperature, picking a film for forming, and dehydrating or dehydrating to obtain the wet dried bean curd sticks.
9. The wet dried beancurd sticks prepared by the method for preparing the wet beancurd sticks with improved quality according to any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210949821.4A CN115336712A (en) | 2022-08-09 | 2022-08-09 | Preparation method for improving quality of wet bean curd sticks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210949821.4A CN115336712A (en) | 2022-08-09 | 2022-08-09 | Preparation method for improving quality of wet bean curd sticks |
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| CN115336712A true CN115336712A (en) | 2022-11-15 |
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| CN202210949821.4A Pending CN115336712A (en) | 2022-08-09 | 2022-08-09 | Preparation method for improving quality of wet bean curd sticks |
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|---|---|---|---|---|
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-
2022
- 2022-08-09 CN CN202210949821.4A patent/CN115336712A/en active Pending
Patent Citations (8)
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|---|---|---|---|---|
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