CN1315406C - Preserving technology and preserving and solidying agent for bean products - Google Patents
Preserving technology and preserving and solidying agent for bean products Download PDFInfo
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- CN1315406C CN1315406C CNB2004100412046A CN200410041204A CN1315406C CN 1315406 C CN1315406 C CN 1315406C CN B2004100412046 A CNB2004100412046 A CN B2004100412046A CN 200410041204 A CN200410041204 A CN 200410041204A CN 1315406 C CN1315406 C CN 1315406C
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- coagulating agent
- shitosan
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Abstract
The present invention discloses a freshness-preserving technology and a preserving and solidifying agent for bean products. The acid solution of chitosan replaces partial or all traditional solidifying agents for making tofu and the products thereof, wherein acids are usual edible acids such as citric acid, lactic acid, tartaric acid, malic acid, acetic acid and phosphoric acid. Soybeans are used as a reference, and the dosage of each component is counted according to the formulas: the chitosan (g or ml): the acids (g or ml): the soybean (g) =0.05 to 1.0:0.01 to 3:10 to 100, or chitosan: the single or mixed traditional solidifying agents =0.01 to 0.3:1 to 5. The acid solution of the chitosan, which is proposed by the present invention, replaces partial or all the traditional solidifying agents or making the tofu and the products thereof by traditional technologies. Because the superior nontoxic antibacterial performance of the chitosan can effectively prolong the shelf life of the bean products, the products can not deteriorate under the conditions of the constant temperature of 37 DEGC for two days and the room temperature of about 20 DEG C for more than one week.
Description
Affiliated technical field
The present invention relates to preservation technique and fresh-keeping coagulating agent, be specifically related to bean product preservation technique and fresh-keeping coagulating agent.
Background technology
Because soybean curd nutrition is abundant and water content is high, be difficult for preserving, shelf life is extremely short, particularly during the broiling summer, shelf-life has only 3-5 hour, the producer is in order to prolong the shelf-life of bean-curd product, often added the anticorrisive agent of the benzoic acid and so on of excess, brings very big hidden danger for people's health.State's bean curd such as Japan are generally sold at supermarket refrigeration low temperature, and the shelf-life is longer relatively.External more existing preservation methods such as radiation, refrigeration, controlled atmosphere, asepticize processing and chemical agent processing etc., what have requires the high substantial contribution that needs to drop into to appointed condition, the residual more harm health of people of the compound that has etc. are grasped in the complicated inconvenience of the operational processes that has.For example soya-bean milk high temperature aseptic process, aseptic packaging more than 100 ℃, this has relatively high expectations to equipment; Or in soya-bean milk, adding synthesizing fungicide, this method can effectively prolong the bean curd shelf-life, but bactericide is bigger to people's harm.The shelf-life of bean curd and goods thereof has been limited the development of bean product processing industries.
Chinese Soclety of Nutrition proposed " Chinese residents dietary guidelines " and " Chinese residents balance food pagoda " in 1997, recommended everyone every month edible at least 50g bean product, and to improve vegetable protein quantity in the food, bean product market potential and demand are big.Rose in 2003, China begins to carry out " food products market quality safety access system ", and those products of guaranteeing the quality fresh-keeping and sanitary condition difference will be eliminated gradually.China's food service industry will face new challenges.Therefore, adopt nontoxic preservation method prolong bean product shelf-life, shelf life, improve bean product processing sanitary condition extremely urgent.
Flat 6-86650A of TOHKEMY and the flat 6-86649A of TOHKEMY soak soybean in containing the solution of shitosan, the antibiotic property of utilizing shitosan to have prolongs the bean curd shelf-life, but its method defectiveness.Shitosan is water insoluble, must dissolve with acid, this makes that the environment acidity of soaking soybean is bigger, because soybeans soaking is wanted 20 hours at least, be in sour environment for a long time, soybean protein is very easy to sex change, and curd gel forms very difficulty, and, just do not have preservation if too short shitosan of time can't be penetrated in the soybean yet.
Summary of the invention
The objective of the invention is to: a kind of bean product preservation technique and fresh-keeping coagulating agent are provided, effectively prolong the shelf-life and the shelf life of bean product.
Technical solution of the present invention is: the acid solution with shitosan substitutes part or all of traditional coagulating agent making bean curd and goods thereof, and acid wherein is common food acids, as pressing lemon acid, lactic acid, tartaric acid, malic acid, acetic acid and phosphoric acid.
Fresh-keeping coagulating agent is made up of following several materials: any two mixture in shitosan, food acids, traditional coagulating agent gypsum or bittern or δ-glucolactone or the traditional coagulating agent.Each component consumption is benchmark in the soybean: shitosan (g or ml): acid (g or ml): soybean (g)=0.05-1.0: 0.01-3: 10-100, or shitosan: single or mix traditional coagulating agent=0.01-0.3: 1-5.
1, fresh-keeping bean curd technical process
This bean curd is with traditional handicraft production, that is: soybean select materials, immersion, defibrination, mashing off, some brain, crouching brain, broken brain, go up brain, extrusion forming, cool off finished product, wherein, in the mashing off process, add fresh-keeping coagulating agent of the present invention in proportion.
2, fresh-keeping coagulating agent is formed
Coagulating agent is that traditional soybean product is produced indispensable auxiliary material, can be divided into two types of salt and acids.For a long time, what generally use in the bean curd production is the single type coagulating agent, as gypsum or bittern etc.Gypsum and bittern commonly used belong to salt type coagulating agent, are to make protein precipitation by salting out as its action principle of precipitating reagent.δ-glucolactone belongs to the acid type coagulating agent, and δ-glucolactone itself can not precipitating proteins, and decomposition glucose acid rapidly under the condition of heating reduces pH value, precipitates owing to the acidity increase makes protein molecular become hybrid ion.These coagulating agents are owing to the different in kind of self, and being used for the prepared bean curd of bean curd production respectively has pluses and minuses.The solubility of gypsum is lower, its setting rate is slow, can make that water retention property is good, the bean curd of smooth delicacy, the yield rate height, but the restriction of being stirred in actual production is the touch opportunity of increase with soybean protein, and the consumption of gypsum usually is excessive, this makes goods have certain bitter taste, lacks soy flavor.Make coagulating agent with bittern, protein coagulation speed is fast, and the protein network structure shrinks easily, the goods poor water retention property, and yield rate is low, and because marine pollution is more and more serious, the harmful substance in the seawater can constitute harm to human body in the seawater byproduct that concentrates.In recent years, it is more and more universal to make coagulating agent with δ-glucolactone, makes coagulating agent with δ-glucolactone, and the bean curd elasticity that makes is big, and retentiveness is good, but taste is flat, and tart flavour slightly.Two kinds of coagulating agents are mixed use by a certain percentage, can improve the deficiency of single coagulating agent, but traditional coagulating agent all can't play satisfied preservation.
Natural activity polysaccharide chitin and derivative shitosan safety non-toxic thereof do not have antagonism to human body, have excellent biological compatibility and adaptability, and various bacteria, fungi etc. is had bacteriostasis, have protection against the tide, mildew-resistant, sun-proof, good characteristic such as corrosion-resistant.Applicant's citric acid solution that studies show that 2% shitosan is in the past handled tomato, deposit summer 1 month still very fresh, profile is full, no dehydration elephant skin phenomenon, fruit surface fineness is good, fresh-keeping effect is obvious.
The present invention is fresh-keeping to bean product with the part or all of traditional coagulating agent of chitosan to replace.Because shitosan is water insoluble, need be dissolved in the acid back and use, acid wherein is common food acids such as citric acid, lactic acid, tartaric acid, malic acid, acetic acid and phosphoric acid etc., these sour edible safeties, according to the sanitary standard of GB2760-86 regulation, maximum use amount needs to use according to ordinary production.
The present invention proposes bean product preservation technique and fresh-keeping coagulating agent, the acid solution that is shitosan substitutes part or all of traditional coagulating agent making bean curd and goods thereof, product never degenerates more than placing under 37 ℃ of constant temperatures more than 2 days, placing a week under 20 ℃ of left and right sides room temperatures, and the nontoxic antibiotic premium properties of shitosan has prolonged the shelf-life of bean product effectively.
3, fresh-keeping coagulating agent solidifies principle
With chitosan to replace tradition coagulating agent, make coagulating agent with the acid solution of shitosan in fact exactly.Shitosan itself can not make the soya-bean milk protein coagulating, because shitosan is water insoluble, need be dissolved in the acid back and uses.The acid solution that contains shitosan then can make protein coagulating.Add the acid solution of shitosan, owing to making protein molecule become hybrid ion, the acidity increase precipitates, thisly make the method for protein precipitation be called isoelectric point method because of regulating acidity, its action principle is identical with δ-glucolactone, belong to the acids coagulating agent, and partly substituting traditional coagulating agent with the shitosan acid solution, its action principle is actual to be isoelectric point method and salting out method mixed type.Two kinds of dissimilar coagulating agents mix use, can improve the deficiency of single coagulating agent, and the quality of bean product and productive rate all are significantly improved.
4, liquid such as soya-bean milk, Fruity soybean milk bean product is fresh-keeping
Utilize the antibacterial characteristics of shitosan, can effectively prolong the shelf-life of a series of soyabean milk beverages such as soya-bean milk, Fruity soybean milk.Preservation method is: add the shitosan acid solution in the liquid bean product such as soya-bean milk, Fruity soybean milk, addition is the acid solution (ml) of chitosan-containing 0.01-5%: liquid bean product (ml)=0.01-10: 100-10000.
The specific embodiment
The 100g soybean, selected removal of impurities is soaked, defibrination, mashing off adds the 20 milliliters of fresh-keeping coagulating agents made of acetic acid solution by 2 gram glucolactones and shitosan, is equivalent to the some brain in the traditional soybean product processing, leave standstill, extrusion forming is finished product bean curd after the cooling, soybean is 1 with the output ratio of bean curd: 2-4, gained bean curd taste is normal, and suitable 37 ℃ of following shelf-lifves of constant temperature with traditional bean curd of outward appearance reached more than 20 hours.
Claims (3)
1, bean product preservation method is characterized in that: this preservation method substitutes part or all of traditional coagulating agent with traditional handicraft making bean curd and goods thereof with the acid solution of shitosan, and fresh-keeping coagulating agent is the acid solution of shitosan; Form fresh-keeping coagulating agent by shitosan, food acids and traditional coagulating agent, wherein traditional coagulating agent is any one or the wherein any two kinds mixture in gypsum, bittern or the δ-glucolactone, and food acids wherein is citric acid, lactic acid, tartaric acid, malic acid, acetic acid and phosphoric acid; Each component consumption is benchmark in the soybean: shitosan g or ml: food acids g or ml: soybean g=0.05-1.0: 0.01-3: 10-100, or shitosan: single or mix traditional coagulating agent=0.01-0.3: 1-5.
2, the fresh-keeping coagulating agent of bean product preservation method according to claim 1, it is characterized in that: form fresh-keeping coagulating agent by shitosan, food acids and traditional coagulating agent, wherein traditional coagulating agent is any one or the wherein any two kinds mixture in gypsum, bittern or the δ-glucolactone, and food acids wherein is citric acid, lactic acid, tartaric acid, malic acid, acetic acid and phosphoric acid; Each component consumption is benchmark in the soybean: shitosan g or ml: food acids g or ml: soybean g=0.05-1.0: 0.01-3: 10-100, or shitosan: single or mix traditional coagulating agent=0.01-0.3: 1-5.
3, the fresh-keeping coagulating agent of bean product preservation method according to claim 2 is characterized in that: the addition that adds the shitosan acid solution in the liquid bean product is the acid solution ml of chitosan-containing 0.01-5%: liquid bean product ml=0.01-10: 100-10000.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100412046A CN1315406C (en) | 2004-06-04 | 2004-06-04 | Preserving technology and preserving and solidying agent for bean products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100412046A CN1315406C (en) | 2004-06-04 | 2004-06-04 | Preserving technology and preserving and solidying agent for bean products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1582730A CN1582730A (en) | 2005-02-23 |
| CN1315406C true CN1315406C (en) | 2007-05-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2004100412046A Expired - Fee Related CN1315406C (en) | 2004-06-04 | 2004-06-04 | Preserving technology and preserving and solidying agent for bean products |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756341B (en) * | 2010-02-11 | 2012-03-28 | 合肥工业大学 | Fresh-keeping agent and fresh-keeping method for traditional non-fermented bean products |
| CN102550701B (en) * | 2012-01-06 | 2013-10-09 | 刘峰松 | Coagulant and method for preparing bean products by same |
| CN102885165B (en) * | 2012-08-13 | 2013-08-28 | 安徽人人福豆业有限公司 | Method for preparing nutrient dried bean curds |
| CN105961632A (en) * | 2016-06-15 | 2016-09-28 | 务川益身园食品厂 | Preparing method for sour soup bean curd |
| CN107751407A (en) * | 2017-10-31 | 2018-03-06 | 贵州沿河乌江竹园豆制品有限公司 | A kind of preparation method of the full cotyledon bean curd of invigorating the spleen |
| CN108576242B (en) * | 2018-01-04 | 2021-03-30 | 苏州金记食品有限公司 | Method for making porous tasty bean curd based on microwave pretreatment |
| CN112806526A (en) * | 2020-12-31 | 2021-05-18 | 山西农业大学 | Preparation method of bean curd sour milk coagulant |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1083330A (en) * | 1992-09-04 | 1994-03-09 | 付伟 | β-normal temperature antistaling agent |
| JPH0686650A (en) * | 1991-09-24 | 1994-03-29 | Bankaku Souhonpo:Kk | Production of antimicrobial tofu |
| CN1173999A (en) * | 1997-07-25 | 1998-02-25 | 红桃开集团股份有限公司 | Food preservative and its preparation process |
| JP2003146887A (en) * | 2001-11-07 | 2003-05-21 | Gotoo Corporation:Kk | Formulation and food and drink having nk cell- activating effect |
-
2004
- 2004-06-04 CN CNB2004100412046A patent/CN1315406C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0686650A (en) * | 1991-09-24 | 1994-03-29 | Bankaku Souhonpo:Kk | Production of antimicrobial tofu |
| CN1083330A (en) * | 1992-09-04 | 1994-03-09 | 付伟 | β-normal temperature antistaling agent |
| CN1173999A (en) * | 1997-07-25 | 1998-02-25 | 红桃开集团股份有限公司 | Food preservative and its preparation process |
| JP2003146887A (en) * | 2001-11-07 | 2003-05-21 | Gotoo Corporation:Kk | Formulation and food and drink having nk cell- activating effect |
Non-Patent Citations (1)
| Title |
|---|
| 甲壳素/壳聚糖及其衍生物在食品工业中的应用 董炎明，食品科技，第5期 2000 * |
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| CN1582730A (en) | 2005-02-23 |
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Granted publication date: 20070516 Termination date: 20110604 |