CN115720989A - Production method of bean curd rich in dietary fiber - Google Patents
Production method of bean curd rich in dietary fiber Download PDFInfo
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- CN115720989A CN115720989A CN202211477061.8A CN202211477061A CN115720989A CN 115720989 A CN115720989 A CN 115720989A CN 202211477061 A CN202211477061 A CN 202211477061A CN 115720989 A CN115720989 A CN 115720989A
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Classifications
-
- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to the technical field of food, in particular to a production method of bean curd rich in dietary fiber. The production method of the invention comprises the following steps: soaking soybeans to obtain a foaming material, carrying out wet ultrafine grinding on the foaming material and water, then screening the mixture by a screen, and collecting soybean milk and screen residues; homogenizing the soybean milk to obtain homogenized soybean milk; cleaning the filter residue, filtering to obtain filter residue, and mixing the filter residue with water to obtain primary feed liquid; sequentially carrying out enzymolysis by using amylase, saccharifying enzyme and neutral protease to obtain feed liquid for four times; performing solid-liquid separation on the feed liquid of the fourth time, mixing the separated clear liquid with ethanol, standing, and then separating to obtain standby dietary fiber; mixing the dietary fiber, the homogenized soybean milk and the edible procoagulant colloid for later use, boiling, mixing with gluconolactone, and coagulating to obtain the bean curd rich in dietary fiber. The prepared bean curd rich in dietary fiber has the advantages of finer and smoother taste, softer and more uniform texture, moderate bean fragrance and fresher taste.
Description
Technical Field
The invention relates to the technical field of food, in particular to a production method of bean curd rich in dietary fiber.
Background
Bean curd is a kind of food made of beans, and has the characteristics of low fat, high protein and high mineral content. In the process of preparing bean curd from beans, the steps of soaking, sizing, filtering, boiling and the like are required to remove crude fibers, so that the finished bean curd contains less dietary fibers. Dietary fiber has a very important physiological effect on the human body and is considered as a seventh group of nutrients by the nutritional community. Therefore, in order to balance the dietary structure, dietary fiber needs to be properly added to the bean curd.
In the related art, a method for producing bean curd rich in dietary fiber is disclosed, which comprises the following steps: a) Peeling: feeding soybean into drying equipment, slowly heating to 60 deg.C for 20-30 min, rapidly heating to 85 deg.C for 8-10 min, and separating bean skin with a peeling machine; b) Soaking: putting soybeans into a soaking pool, adding water, cleaning and soaking for 4-20 hours at the soaking temperature of 15-30 ℃ generally and not more than 35 ℃; c) Washing with water: removing impurities from the soaked soybeans through water selection; d) Grinding: putting soybeans into a pulping machine for pulping, wherein the concentration of the pulp is controlled to be 10-13 degrees; further grinding the ground soybean milk by using a colloid mill to further refine fibers; e) Boiling the soybean milk: putting the ground soybean milk into a milk cooking device for cooking until the soybean milk is completely boiled; f) Emulsification: emulsifying the superfine treated soybean milk by using glyceride and phospholipid in a high-speed shearing machine; the weight ratio of the added glyceride to the added phospholipid is 2:1, the total adding amount is 3 percent of the weight of the soybean milk; g) Homogenizing: homogenizing emulsified soybean milk at two stages at about 75 deg.C under first stage pressure of 25-30MPa and second stage pressure of 50-60MPa; h) Curdling: adding coagulant emulsion with the concentration of 11-12 degrees according to the weight ratio of 0.25-0.3 percent for curdling; i) And (6) filling and obtaining a finished product.
In view of the above-mentioned related art, the inventors considered that the grinding fineness of the colloid mill is generally 60-200 mesh, and therefore, the bean curd prepared by the above method still contains bean dregs having a particle size of 60-200 mesh, so that the bean curd has a rough taste and also causes the bean curd to have an astringent taste.
Disclosure of Invention
In order to improve the mouthfeel and taste of the bean curd rich in dietary fiber, the application provides a production method of the bean curd rich in dietary fiber.
The application provides a production method of bean curd rich in dietary fiber, which adopts the following technical scheme:
a method for producing bean curd rich in dietary fiber comprises the following steps:
soaking soybean at 15-30 deg.C for 6-12h, cleaning, filtering to obtain foaming material, performing wet ultrafine grinding on the foaming material and water according to a mass ratio of 1 (4-10), sieving with a 50-100 mesh sieve, and collecting soybean milk and sieve residue;
homogenizing the soybean milk under 55-65MPa to obtain homogenized soybean milk;
cleaning and filtering the filter residue to obtain filter residue, and mixing the filter residue with water according to the mass ratio of 1 (6-8) to obtain primary feed liquid;
adding amylase into the primary feed liquid, performing enzymolysis at 62-64 deg.C for 60-80min, heating to boil, and naturally cooling to room temperature to obtain secondary feed liquid;
adding diastase into the secondary feed liquid, performing enzymolysis at 62-64 deg.C for 60-80min, heating to boil, and naturally cooling to room temperature to obtain tertiary feed liquid;
adding neutral protease into the third material liquid, performing enzymolysis at 42-44 deg.C for 100-120min, heating to boil, and naturally cooling to room temperature to obtain fourth material liquid;
performing solid-liquid separation on the feed liquid of the fourth time, collecting separated clear liquid, then uniformly mixing the clear liquid with ethanol, standing for 1-2h, performing solid-liquid separation again, collecting precipitate, and drying the precipitate to obtain standby dietary fiber;
mixing the dietary fiber, the homogenized soybean milk and the edible coagulation promoting colloid, heating to boil, keeping boiling for 2-4min, standing and cooling to 80-83 ℃ to obtain dietary fiber soybean milk, mixing gluconolactone and the dietary fiber soybean milk, heating in a constant-temperature water bath at 80-83 ℃ for 8-12min, and cooling to obtain the bean curd rich in dietary fiber.
By adopting the technical scheme, the soybean can be ground more finely by wet-process ultrafine grinding, and then the soybean dregs in the soybean milk can be further ground by high-pressure homogenization, so that the particle size of the soybean dregs in the soybean milk is effectively reduced. And moreover, the bean curd rich in dietary fibers is prepared by sequentially carrying out enzymolysis on the bean dregs with larger particle sizes by adopting amylase, saccharifying enzyme and neutral protease, then removing coarse particles, extracting the dietary fibers from the feed liquid after the enzymolysis for four times, mixing the extracted dietary fibers, the homogenized soybean milk and the edible procoagulant colloid, and carrying out the solidification action of gluconolactone.
Because the bean dregs with large grain diameter are removed and the edible coagulation promoting colloid is added, the prepared bean curd rich in dietary fiber has finer and smoother taste, softer and more uniform texture, moderate bean fragrance and fresher taste.
In a specific embodiment, the pH of the primary feed liquid is adjusted to 6.2 to 6.4 in advance.
By adopting the technical scheme, the amylase can hydrolyze starch and glycogen in the filter residue, and is helpful for decomposing the filter residue, so that the dietary fiber in the filter residue is dissolved in water, and the yield of the dietary fiber is improved. The inventors found that controlling the pH of the primary filtrate within the above range contributes to increasing the amylase activity, and further improves the enzymatic efficiency and the yield of dietary fibers.
In a specific embodiment, the amylase is added in an amount of 6-10U enzyme/g cake.
By adopting the technical scheme, when the pH of the primary feed liquid is 6.2-6.4, the dosage of the amylase is controlled within the range, so that the starch in the filter residue can be effectively enzymolyzed, the consumption of the enzyme can be reduced, and the cost is saved.
In a specific possible embodiment, the pH of the secondary feed liquid is previously adjusted to 4.2 to 4.4.
By adopting the technical scheme, the saccharifying enzyme can decompose a-1, 4-glucosidic bonds of the starch to generate glucose from the non-reducing end of a molecular chain. The inventors have found that controlling the pH of the secondary feed liquid within the above range contributes to increasing the activity of the saccharifying enzyme, contributes to increasing the reaction rate, and further increases the yield of dietary fiber.
In a specific embodiment, the saccharifying enzyme is added in an amount of 120-140U per gram of cake.
By adopting the technical scheme, when the pH of the secondary feed liquid is 4.2-4.4, the dosage of the saccharifying enzyme is controlled within the range, and the enzymolysis effect can be effectively exerted. Too much saccharifying enzyme is wasteful.
In a specific embodiment, the pH of the tertiary feed solution is adjusted to 7.1 to 7.4 in advance.
By adopting the technical scheme, the neutral protease is the endonuclease obtained by fermenting and extracting the bacillus subtilis, and can hydrolyze macromolecular protein in filter residue into products such as amino acid and the like. The inventor finds that the activity of the neutral protease can be improved, and the enzymolysis efficiency and the yield of the dietary fiber can be improved by controlling the pH value of the tertiary feed liquid within the range, in a specific practical embodiment, the neutral protease is added in an amount of 50-65U/g filter residue.
By adopting the technical scheme, when the pH of the three-time feed liquid is 7.1-7.4, the dosage of the neutral protease is controlled within the range, so that macromolecular proteins in the filter residue can be effectively enzymolyzed, and the excessive dosage can increase the production cost.
In a specific embodiment, the volume ratio of the clear liquid to the ethanol is 1 (3-5).
By adopting the technical scheme and the proportion, the dietary fiber in the clear liquid can be fully separated out, and the yield of the dietary fiber is improved.
In a specific embodiment, the gluconolactone is used in an amount of 0.22-0.28% by mass of the dietary fiber soybean milk.
By adopting the technical scheme, the gluconolactone with the dosage can be used for successfully coagulating the dietary fiber soybean milk into the bean curd and preventing the bean curd from hardening, thereby improving the mouthfeel of the bean curd rich in the dietary fiber.
In a specific embodiment, the edible procoagulant is at least one of agar, xanthan gum, or guar gum.
By adopting the technical scheme, the agar is polysaccharide extracted from seaweed, contains high dietary fiber, can form a complex with substances such as soybean protein in the dietary fiber soybean milk, and is beneficial to improving the content and the elasticity of bean curd and the dietary fiber. The xanthan gum sol molecules can form a super-bonded banded helical interpolymer, which forms a fragile gel-like network structure, and contributes to the improvement of the coagulation of the bean curd and the elasticity of the bean curd. Guar gum is a non-ionic galactomannan extracted from endosperm of guar of Leguminosae family, and is helpful for coagulating dietary fiber soybean milk.
In summary, the present application includes at least one of the following beneficial technical effects:
1. according to the method, the soybeans are crushed by a method of combining wet ultrafine crushing and high-pressure homogenization, so that the particle size of bean dregs in the soybeans is smaller, dietary fibers extracted from the bean dregs with large particle sizes after enzymolysis are added into soybean milk, and edible coagulation promoting colloid is added, so that the bean curd rich in the dietary fibers is more delicate in taste, softer and more elastic in texture, moderate in bean fragrance and fresher in taste;
2. the method controls the pH and the enzyme amount of the feed liquid at different stages, and is favorable for improving the enzymolysis efficiency and the yield of dietary fibers;
3. agar, xanthan gum or guar gum is preferred in the application, which helps to promote the coagulation of the soybean milk and improve the elasticity of the bean curd, so that the bean curd is not easy to generate dregs.
Detailed Description
The present application will be described in further detail with reference to examples.
The soybean used in the examples and comparative examples of the present application was Anhui soybean, and the results of the measurement of the basic ingredients are shown in Table 2.2, in which the protein content was 40.53. + -. 2.1%, the fat content was 19.21. + -. 0.45%, the moisture content was 8.14. + -. 0.31%, and the ash content was 5.14. + -. 0.04%. The amylase is FDG-2231, the saccharifying enzyme has enzyme activity of 5 ten thousand units per gram, and the neutral protease is FDG-4009.
Examples
Example 1
The embodiment provides a production method of bean curd rich in dietary fiber, which comprises the following steps:
soaking soybeans in water at 25 ℃ for 10 hours, then washing with water, filtering to obtain a foaming material, adding the foaming material and the water into a wet superfine grinder according to a mass ratio of 1.
And adding the collected soybean milk into a high-pressure homogenizer, and homogenizing for 3 times under 60MPa to obtain homogenized soybean milk for later use.
Then wash the back with the water of sieving residue and filter, collect the filter residue, mix the filter residue and water according to 1.
And (3) adjusting the pH value of the primary feed liquid to 6.3 by using a phosphate buffer solution, and adding amylase into the primary feed liquid, wherein the addition amount of the amylase is 6U/g of filter residue. Adjusting the temperature to 63 ℃, keeping the temperature for enzymolysis for 70min, then heating to boiling, keeping the boiling for 2min, and then naturally cooling to room temperature to obtain secondary feed liquid.
Then, the pH of the secondary feed liquid is adjusted to 4.3 by acetic acid, and then saccharifying enzyme is added into the secondary feed liquid, wherein the adding amount of the saccharifying enzyme is 120U/g filter residue. Then, adjusting the temperature to 63 ℃, carrying out heat preservation and enzymolysis for 70min, heating to boil, keeping boiling for 2min, and then naturally cooling to room temperature to obtain a third feed liquid.
And then adjusting the pH value of the third feed liquid to 7.2 by using sodium hydroxide, and then adding neutral protease into the third feed liquid, wherein the addition amount of the neutral protease is 50U/g of the enzyme amount per filter residue. And regulating the temperature to 43 ℃, then carrying out heat preservation and enzymolysis for 110min, heating to boil, keeping boiling for 2min, and then naturally cooling to room temperature to obtain feed liquid for four times.
And (3) centrifuging the feed liquid for the fourth time, performing solid-liquid separation, collecting separated clear liquid, uniformly mixing the clear liquid and ethanol according to the volume ratio of 1.
Uniformly mixing the standby dietary fiber, the homogenized soybean milk and agar, wherein the dosage of the agar is 0.3 percent of the mass of the homogenized soybean milk. Heating to boil, keeping boiling for 3min, standing, and cooling to 82 deg.C to obtain dietary fiber soybean milk. And uniformly mixing the gluconolactone and the dietary fiber soybean milk, wherein the dosage of the gluconolactone is 0.25 percent of the mass of the dietary fiber soybean milk, heating in a constant-temperature water bath at 82 ℃ for 10min, and naturally cooling to room temperature to obtain the bean curd rich in the dietary fiber.
Example 2
The present example provides a method for producing bean curd rich in dietary fiber, and differs from example 1 in that a foaming material and water are added to a wet process ultrafine pulverizer in a mass ratio of 1.
Example 3
The present example provides a method for producing bean curd rich in dietary fiber, and differs from example 1 in that a foaming material and water are added to a wet process ultrafine pulverizer in a mass ratio of 1.
Example 4
This example provides a method for producing a bean curd rich in dietary fiber, and differs from example 1 in that after completion of pulverization, the bean curd is passed through a 100-mesh sieve, and then soybean milk and the sieved residues are collected.
Example 5
This example provides a method for producing a soybean curd rich in dietary fiber, and differs from example 1 in that homogenization treatment was performed 3 times at 55MPa to obtain a homogenized soybean milk.
Example 6
This example provides a method for producing tofu rich in dietary fiber, and differs from example 1 in that homogenized soybean milk was obtained by conducting homogenization treatment 3 times at 65 MPa.
Example 7
The embodiment provides a production method of bean curd rich in dietary fibers, and the difference between the embodiment and the embodiment 1 is that filter residue and water are uniformly mixed according to the mass ratio of 1.
Example 8
The embodiment provides a production method of bean curd rich in dietary fibers, and the difference between the embodiment and the embodiment 1 is that filter residue and water are uniformly mixed according to the mass ratio of 1.
Example 9
This example provides a method for producing a dietary fiber-rich tofu, and differs from example 1 in that the pH of the primary batch is adjusted to 6.2 with a phosphate buffer.
Example 10
This example provides a method for producing dietary fiber-rich tofu, and differs from example 1 in that the pH of the primary batch is adjusted to 6.4 with a phosphate buffer.
Example 11
This example provides a method for producing a dietary fiber-rich tofu, and differs from example 1 in that the pH of the secondary feed liquid is adjusted to 4.2 with acetic acid.
Example 12
This example provides a method for producing a dietary fiber-rich tofu, and differs from example 1 in that the pH of the secondary feed liquid is adjusted to 4.4 with acetic acid.
Example 13
This example provides a method for producing a dietary fiber-rich tofu, and differs from example 1 in that the pH of the tertiary feed solution is adjusted to 7.1 with sodium hydroxide.
Example 14
This example provides a method for producing a dietary fiber-rich tofu, and differs from example 1 in that the pH of the tertiary feed solution is adjusted to 7.4 with sodium hydroxide.
Example 15
This example provides a method for producing a dietary fiber-rich tofu, and differs from example 1 in that amylase is added in an amount of 10U/g cake.
Example 16
This example provides a method for producing a dietary fiber-rich tofu, and differs from example 1 in that saccharifying enzyme is added in an amount of 140U/g cake.
Example 17
This example provides a method for producing tofu rich in dietary fiber, and differs from example 1 in that neutral protease is added in an amount of 65U/g of residue.
Example 18
This example provides a method for producing a tofu rich in dietary fiber, which differs from example 1 in that agar is replaced with a mixture of agar, xanthan gum or guar gum in an equivalent mass ratio of 1.
Example 19
The embodiment provides a production method of bean curd rich in dietary fibers, and the difference between the embodiment and the embodiment 1 is that soybeans are soaked in water and soaked for 12 hours at 15 ℃, then the soybeans are washed by water and filtered to obtain foaming materials, the foaming materials and the water are added into a wet superfine pulverizer according to the mass ratio of 1.
And adding the collected soybean milk into a high-pressure homogenizer, and homogenizing for 3 times under 60MPa to obtain homogenized soybean milk for later use.
Then wash the back with the water of sieving residue and filter, collect the filter residue, mix the filter residue and water according to 1.
And (3) adjusting the pH value of the primary feed liquid to 6.3 by using a phosphate buffer solution, and adding amylase into the primary feed liquid, wherein the addition amount of the amylase is 6U/g of filter residue. Adjusting the temperature to 62 ℃, keeping the temperature for enzymolysis for 80min, then heating to boil, keeping the boiling for 2min, and then naturally cooling to room temperature to obtain secondary feed liquid.
Then, the pH of the secondary feed liquid is adjusted to 4.3 by acetic acid, and saccharifying enzyme is added into the secondary feed liquid, wherein the adding amount of the saccharifying enzyme is 120U/g filter residue. Then, adjusting the temperature to 62 ℃, carrying out heat preservation and enzymolysis for 80min, heating to boil, keeping boiling for 2min, and then naturally cooling to room temperature to obtain a third feed liquid.
And then adjusting the pH of the third feed liquid to 7.2 by using sodium hydroxide, and then adding neutral protease into the third feed liquid, wherein the addition amount of the neutral protease is 50U/g of enzyme amount per filter residue. And regulating the temperature to 42 ℃, then carrying out heat preservation and enzymolysis for 120min, heating to boil, keeping boiling for 2min, and then naturally cooling to room temperature to obtain feed liquid for four times.
And (3) centrifuging the feed liquid for four times, performing solid-liquid separation, collecting separated clear liquid, uniformly mixing the clear liquid with ethanol according to a volume ratio of 1.
Uniformly mixing the standby dietary fiber, the homogenized soybean milk and agar, wherein the dosage of the agar is 0.3 percent of the mass of the homogenized soybean milk. Heating to boil, keeping boiling for 3min, standing, and cooling to 80 deg.C to obtain dietary fiber soybean milk. And uniformly mixing the gluconolactone and the dietary fiber soybean milk, wherein the dosage of the gluconolactone is 0.22 percent of the mass of the dietary fiber soybean milk, heating in a constant-temperature water bath at the temperature of 80 ℃ for 12min, and naturally cooling to the room temperature to obtain the bean curd rich in the dietary fiber.
Example 20
The embodiment provides a production method of bean curd rich in dietary fibers, and the difference between the embodiment and the embodiment 1 is that soybeans are soaked in water and soaked for 6 hours at the temperature of 30 ℃, then the soybeans are washed by water and filtered again to obtain foaming materials, the foaming materials and the water are added into a wet superfine pulverizer according to the mass ratio of 1.
And adding the collected soybean milk into a high-pressure homogenizer, and homogenizing for 3 times under 60MPa to obtain homogenized soybean milk for later use.
Then wash the back with the water of sieving residue and filter, collect the filter residue, mix the filter residue and water according to 1.
And (3) adjusting the pH value of the primary feed liquid to 6.3 by using a phosphate buffer solution, and adding amylase into the primary feed liquid, wherein the addition amount of the amylase is 6U/g of filter residue. Adjusting the temperature to 64 ℃, keeping the temperature for enzymolysis for 60min, then heating to boil, keeping the boiling for 2min, and then naturally cooling to room temperature to obtain secondary feed liquid.
Then, the pH of the secondary feed liquid is adjusted to 4.3 by acetic acid, and then saccharifying enzyme is added into the secondary feed liquid, wherein the adding amount of the saccharifying enzyme is 120U/g filter residue. Then, regulating the temperature to 64 ℃, carrying out heat preservation and enzymolysis for 60min, heating to boil, keeping boiling for 2min, and then naturally cooling to room temperature to obtain a third feed liquid.
And then adjusting the pH of the third feed liquid to 7.2 by using sodium hydroxide, and then adding neutral protease into the third feed liquid, wherein the addition amount of the neutral protease is 50U/g of enzyme amount per filter residue. And adjusting the temperature to 44 ℃, then carrying out heat preservation and enzymolysis for 100min, heating to boil, keeping boiling for 2min, and then naturally cooling to room temperature to obtain feed liquid for four times.
And (3) centrifuging the feed liquid for the fourth time, performing solid-liquid separation, collecting separated clear liquid, uniformly mixing the clear liquid and ethanol according to the volume ratio of 1.
Uniformly mixing the standby dietary fiber, the homogenized soybean milk and agar, wherein the dosage of the agar is 0.3 percent of the mass of the homogenized soybean milk. Heating to boil, keeping boiling for 3min, standing, and cooling to 83 deg.C to obtain dietary fiber soybean milk. And uniformly mixing the gluconolactone and the dietary fiber soybean milk, wherein the dosage of the gluconolactone is 0.28 percent of the mass of the dietary fiber soybean milk, heating in a constant-temperature water bath at 83 ℃ for 8min, and naturally cooling to room temperature to obtain the bean curd rich in the dietary fiber.
Comparative example
Comparative example 1
The comparative example provides a method for producing a dietary fiber-rich tofu comprising the steps of: a) Peeling: feeding soybeans into a drying device, slowly heating to 60 ℃ for 25 minutes, rapidly heating to 85 ℃ for about 9 minutes, and then carrying out soybean hull separation by a huller; b) Soaking: putting soybeans into a soaking pool, adding water, cleaning and soaking for 15 hours at the soaking temperature of 25 ℃; c) Washing with water: removing impurities from the soaked soybeans by water separation; d) Grinding: putting soybeans into a pulping machine for pulping, wherein the concentration of the pulp is controlled at 12 degrees; further grinding the ground soybean milk by using a colloid mill to further refine fibers; e) Boiling the pulp: putting the ground soybean milk into a milk cooking device for cooking until the soybean milk is completely boiled; f) Emulsification: emulsifying the superfine treated soybean milk by using glyceride and phospholipid in a high-speed shearing machine; the weight ratio of the added glyceride to the added phospholipid is 2:1, the total addition amount is 3 percent of the weight of the soybean milk; g) Homogenizing: homogenizing emulsified soybean milk at two stages at about 75 deg.C under first stage pressure of 25-30MPa and second stage pressure of 50-60MPa; h) Curdling: adding gypsum with the concentration of 12 degrees according to the weight ratio of 0.25 percent for curdling; i) And (6) filling and obtaining a finished product.
Comparative example 2
The comparative example provides a production method of bean curd rich in dietary fiber, and the difference between the comparative example and the example 1 is that soybeans are soaked in water and soaked for 10 hours at the temperature of 25 ℃, then washed by water and filtered to obtain foaming material, the foaming material and the water are added into a wet-process ultrafine grinder according to the mass ratio of 1.
And adding the collected soybean milk into a high-pressure homogenizer, and homogenizing for 3 times under 60MPa to obtain homogenized soybean milk for later use.
And uniformly mixing the homogenized soybean milk with agar, wherein the dosage of the agar is 0.3 percent of the mass of the homogenized soybean milk. Heating to boil, keeping boiling for 3min, standing, and cooling to 82 deg.C to obtain dietary fiber soybean milk. And uniformly mixing the gluconolactone and the dietary fiber soybean milk, wherein the dosage of the gluconolactone is 0.25 percent of the mass of the dietary fiber soybean milk, heating in a constant-temperature water bath at 82 ℃ for 10min, and naturally cooling to room temperature to obtain the bean curd rich in the dietary fiber.
Comparative example 3
The present comparative example, which is different from example 1 in that agar was not added, provides a method for producing dietary fiber-rich tofu.
Comparative example 4
The comparative example provides a production method of bean curd rich in dietary fibers, and is different from the example 1 in that soybeans are soaked in water and soaked for 10 hours at 25 ℃, then the soybeans are washed by water and filtered to obtain foaming materials, the foaming materials and the water are added into a wet-process ultrafine grinder according to the mass ratio of 1.
And then cleaning the filter residue with water, filtering, collecting the filter residue, and uniformly mixing the filter residue and the water according to the mass ratio of 1.
And (3) adjusting the pH value of the primary feed liquid to 6.3 by using a phosphate buffer solution, and adding amylase into the primary feed liquid, wherein the addition amount of the amylase is 6U/g of filter residue. Adjusting the temperature to 63 ℃, keeping the temperature for enzymolysis for 70min, then heating to boiling, keeping the boiling for 2min, and then naturally cooling to room temperature to obtain secondary feed liquid.
Then, the pH of the secondary feed liquid is adjusted to 4.3 by acetic acid, and then saccharifying enzyme is added into the secondary feed liquid, wherein the adding amount of the saccharifying enzyme is 120U/g filter residue. Then, adjusting the temperature to 63 ℃, carrying out heat preservation and enzymolysis for 70min, heating to boil, keeping boiling for 2min, and then naturally cooling to room temperature to obtain a third feed liquid.
And then adjusting the pH value of the third feed liquid to 7.2 by using sodium hydroxide, and then adding neutral protease into the third feed liquid, wherein the addition amount of the neutral protease is 50U/g of the enzyme amount per filter residue. And regulating the temperature to 43 ℃, then carrying out heat preservation and enzymolysis for 110min, heating to boil, keeping boiling for 2min, and then naturally cooling to room temperature to obtain feed liquid for four times.
And (3) centrifuging the feed liquid for four times, performing solid-liquid separation, collecting separated clear liquid, uniformly mixing the clear liquid with ethanol according to a volume ratio of 1.
Mixing the dietary fiber, soybean milk and agar uniformly, wherein the amount of agar is 0.3% of the mass of the homogenized soybean milk. Heating to boil, keeping boiling for 3min, standing, and cooling to 82 deg.C to obtain dietary fiber soybean milk. And uniformly mixing the gluconolactone and the dietary fiber soybean milk, wherein the dosage of the gluconolactone is 0.25 percent of the mass of the dietary fiber soybean milk, heating in a constant-temperature water bath at 82 ℃ for 10min, and naturally cooling to room temperature to obtain the bean curd rich in the dietary fiber.
Performance test
The dietary fiber-enriched tofu prepared in examples 1 to 20 and comparative examples 1 to 4 was examined as follows.
And (3) forming an evaluation group by 30 persons, scoring the visual appearance, the mouthfeel, the flavor, the color and the overall acceptability of the bean curd sample, wherein the full score of each index is 10, and taking the average score of 30 persons as a final score. The scoring criteria are shown in table 1, and the final scores are shown in table 2.
TABLE 1 Scoring criteria Table
TABLE 2 Final scoring Table
As can be seen by combining example 1 and comparative examples 1-4, and table 2, comparative examples 1-4 all scored less visually distinctive, mouthfeel, flavor, color, and overall acceptability than example 1. The method combines the wet ultrafine grinding and the high-pressure homogenization, and adds the dietary fiber extracted from the soybean dregs with large particle size after enzymolysis and the edible coagulation promoting colloid into the soybean milk, thereby being beneficial to preparing the bean curd which has more delicate mouthfeel, softer and more uniform texture and moderate bean fragrance and is rich in the dietary fiber.
As can be seen by combining examples 1-20 with Table 2, the scores of visual appearance, mouthfeel, flavor, color and overall acceptability of examples 1-20 are all higher, which indicates that the tofu rich in dietary fiber, which has a finer mouthfeel, a softer and more elastic texture and a moderate bean aroma, can be prepared by adopting the process conditions within the range of examples 1-20.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. A production method of bean curd rich in dietary fiber is characterized by comprising the following steps:
soaking soybean at 15-30 deg.C for 6-12h, cleaning, filtering to obtain foaming material, performing wet ultrafine grinding on the foaming material and water according to a mass ratio of 1 (4-10), sieving with a 50-100 mesh sieve, and collecting soybean milk and sieve residue;
homogenizing soybean milk at 55-65MPa to obtain homogenized soybean milk;
cleaning the sieve residue, filtering to obtain filter residue, and mixing the filter residue with water according to the mass ratio of 1 (6-8) to obtain primary feed liquid;
adding amylase into the primary feed liquid, performing enzymolysis at 62-64 deg.C for 60-80min, heating to boil, and naturally cooling to room temperature to obtain secondary feed liquid;
adding diastase into the secondary feed liquid, performing enzymolysis at 62-64 deg.C for 60-80min, heating to boil, and naturally cooling to room temperature to obtain tertiary feed liquid;
adding neutral protease into the third feed liquid, performing enzymolysis at 42-44 deg.C for 100-120min, heating to boil, and naturally cooling to room temperature to obtain fourth feed liquid;
performing solid-liquid separation on the feed liquid for four times, collecting separated clear liquid, then uniformly mixing the clear liquid with ethanol, standing for 1-2h, performing solid-liquid separation again, collecting precipitate, and drying the precipitate to obtain standby dietary fiber;
mixing the dietary fiber, the homogenized soybean milk and the edible coagulation promoting colloid, heating to boil, keeping boiling for 2-4min, standing, cooling to 80-83 deg.C to obtain dietary fiber soybean milk, mixing gluconolactone and the dietary fiber soybean milk, heating in 80-83 deg.C constant temperature water bath for 8-12min, and cooling to obtain bean curd rich in dietary fiber.
2. The method for producing dietary fiber-rich bean curd according to claim 1, wherein: the pH of the primary feed liquid is adjusted to 6.2-6.4 in advance.
3. The method for producing dietary fiber-rich bean curd according to claim 2, wherein: the addition amount of the amylase is 6-10U/g of filter residue.
4. The method for producing dietary fiber-rich bean curd according to claim 1, wherein: the pH of the secondary feed liquid is adjusted to 4.2-4.4 in advance.
5. The method for producing dietary fiber-rich bean curd according to claim 4, wherein: the adding amount of the saccharifying enzyme is 120-140U/g of filter residue.
6. The method for producing dietary fiber-rich tofu according to claim 1, wherein: the pH of the three feed liquids is adjusted to 7.1-7.4 in advance.
7. The method for producing dietary fiber-rich bean curd according to claim 6, wherein: the adding amount of the neutral protease is 50-65U per gram of filter residue.
8. The method for producing dietary fiber-rich bean curd according to claim 1, wherein: the volume ratio of the clear liquid to the ethanol is 1 (3-5).
9. The method for producing dietary fiber-rich bean curd according to claim 1, wherein: the dosage of the glucolactone is 0.22-0.28% of the mass of the dietary fiber soybean milk.
10. The method for producing dietary fiber-rich bean curd according to claim 1, wherein: the edible procoagulant colloid is at least one of agar, xanthan gum or guar gum.
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