CN85105100A - Make the method for canned bean-curd - Google Patents
Make the method for canned bean-curd Download PDFInfo
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- CN85105100A CN85105100A CN198585105100A CN85105100A CN85105100A CN 85105100 A CN85105100 A CN 85105100A CN 198585105100 A CN198585105100 A CN 198585105100A CN 85105100 A CN85105100 A CN 85105100A CN 85105100 A CN85105100 A CN 85105100A
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Abstract
The invention provides a kind of method for preparing canned bean-curd, its characteristics are to add Quadrafos and casein in soya-bean milk, this soya-bean milk packing container of after homogenizing, packing into, and then add thermocoagulation.Owing to can obtain effective retarded coagulation effect according to this method, therefore this method adopts industrial being easy to.And with the curd quality height that this method makes, it is smooth and delicious to taste.
Description
The present invention relates to manufacture the method for canned bean-curd, be applicable to the preparation of " canned bean-curd " or " packing bean curd ".The soya-bean milk that promptly contains material such as coagulating agent, through heating, pack into container and sealing, soya-bean milk promptly is frozen into the such bean curd preparation method of bean curd.More properly say, the present invention relates to a kind of effective ways of new preparation bean curd, promptly after soya-bean milk is gone into container at rapid solidification agent (as chlorination) magnesium) effect under the method for system bean curd.
In the canned bean-curd preparation process, aspect retarded coagulation, carried out bigger effort, be transported in the process that makes it shaping packaging container, in pack into packing container and other process, given rise to trouble because of viscosity increases in order to avoid the soya-bean milk that contains coagulating agent.
So the general coagulating agent with delayed-action that adopts is called GDL later on as δ-glucolactone, can work lentamente when making coagulating agent in soya-bean milk.But during with this coagulating agent, the soya-bean milk temperature must drop to room temperature.And, it has been generally acknowledged that bean curd with the GDL preparation, its taste is than a little with the bean curd difference of magnesium chloride preparation.
On the other hand, when doing the rapid solidification agent of preparation bean curd, allegedly add the agent of a kind of Quadrafos set retardation therein with magnesium chloride or calcium sulfate etc., but the retarded coagulation effect.But owing to use this method, Hirschfeld-Klinger reaction can only postpone 1 to 2 minute, so above-mentioned time one mistake, soya-bean milk viscosity promptly increases, so difficulty also can produce in filling process.
Day disclosure special permission communique has been introduced a kind of method that makes the coagulant particle refinement No. 133653/1978.In the method, adopt dispersion and the coverture of casein as the particulate coagulating agent.More precisely, in the method, be added to the coagulant particle that goes in the soya-bean milk and clad with casein, so just can limit the dissolution velocity of coagulating agent in soya-bean milk, the result has just delayed the freezing action of soya-bean milk.But this retarded coagulation effect has its intrinsic restriction, therefore still can not obtain enough retarded coagulation effects with this method.
In addition, prepare canned bean-curd, can produce various barriers in each step with conventional method.Simultaneously, found the bean curd meeting dehydration with conventional method production, therefore reduced the quality of bean curd, promptly mouth can feel that the quality of bean curd is sliding.It is believed that its main cause is that soya-bean milk at first partly is solidified in Hirschfeld-Klinger reaction, therefore in processes such as conveying and filling, the soya-bean milk that solidifies is broken again, solidifies event later in heating process once more.
Since it is so, the present inventor has carried out careful research, is intended to solve the great number of issues that produces in the conventional canned bean-curd preparation.Finished the present invention according to following discovery: find that promptly soya-bean milk handles under the situation that satisfies following two conditions, can obtain the retarded coagulation effect of enough practical preparation canned bean-curd, even adopt fast agglomerating agent also to be suitable for.First condition be in soya-bean milk, add a kind of Quadrafos and at least choosing add casein, caseinate or the complex compound mainly formed by casein in a kind of material; Second condition is to make this mixture stand homogenizing to handle.That is to say that if satisfy above-mentioned two conditions, the canned bean-curd that makes is just delicious, also can not lose the moisture content in the bean curd.
Main purpose of the present invention provides the new method of can bean curd fully.In the method, can obtain enough setting effects of prolonging, can avoid after coagulating agent (or even rapid solidification agent) adds soya-bean milk, in processes such as conveying filling, the obstacle that soya-bean milk viscosity increases take place.
The preparation canned bean-curd method that another object of the present invention provides can provide bean curd delicious, of good quality and that can not dry out.
A further object of the invention provides a kind of simple and be easy to preparation bean curd method in industrial employing.
In preparation method of the present invention, the soya-bean milk that the most handy conventional method of raw material is made.For example: make raw material with wholegrain soybean, peeled soybeans or defatted soybean, and handle by following technological process:
Raw material → soak (defatted soybean need not soak) → add water → grind (forming slightly slurry) → heating → separation bean dregs → soya-bean milk
In said process, preferably thick slurry is carried out heat treated, as boil, when being 80-100 ℃, temperature boiled 30 seconds-10 minutes.Can cause soybean protein appropriateness sex change (this method of leaning on can improve the moisture retention in the finished product bean curd) so the reason that heats is it, thereby be more suitable for people's taste.
But if desired, heating process can be saved, and thick slurry can directly enter the program of separating bean dregs and forming soya-bean milk.
In preparation method of the present invention, can use the powdery soya-bean milk, above-mentioned soya-bean milk can obtain the powdery soya-bean milk by similar approach such as spray-dryings.If like this, preferably the powdery soya-bean milk is disperseed, dissolves in cold water or the hot water, so that use with the form supply of solution.
In preparation method of the present invention, the aqueous solution of isolated soy protein can be used as the another kind of raw material that replaces above-mentioned soya-bean milk.The aqueous solution of isolated soy protein can make by conventional method.As, in soya-bean milk, add precipitating reagent such as acid, promptly precipitable soybean protein, and then this sediment disperseed, dissolves in the water.So just can make the aqueous solution of isolated soy protein.
The concentration of dried solid content is not particularly limited in the present invention prepares the method for bean curd in the soya-bean milk or the isolated soy protein aqueous solution (hereinafter being referred to as soya-bean milk).
The concentration range of the dried solid content of the standard of soya-bean milk (but without limits) is 8-15%, and preferably 10-13%(is with respect to soya-bean milk weight), it would be desirable soya-bean milk, so that obtain retarded coagulation effect preferably with concentration with above-mentioned dried solid content.Equally, in order to obtain preferably setting effect late, the concentration range of the dried solid content of the standard in the isolated soy protein aqueous solution (but without limits) is 3-8%, preferably 4,5-7%(is with respect to the weight of the isolated soy protein aqueous solution).
According to preparation method of the present invention, to add in the above-mentioned soya-bean milk a kind of Quadrafos and at least choosing add casein, caseinate and the complex compound (hereinafter being referred to as casein) mainly formed by casein in a kind of material.This additive can add when process begins.
In preparation process of the present invention, used Quadrafos can be selected sodium pyrophosphate or sodium hexametaphosphate for use, also can select sodium tripolyphosphate for use.They can singly be used, and also can unite use.Used Quadrafos amount (if used more than one Quadrafos, then being total amount) is preferably 0.05-0.4%(with respect to soya-bean milk weight).Comparatively it is desirable to 0.2-0.3%, can make the bean curd that has enough retarded coagulation effects and taste good like this.
In addition, if be 3-7: 2-3: 2-3, retarded coagulation effect so thus and the bean curd that makes, its taste is best.
In preparation method of the present invention, used caseinate can be used casein sodium or calcium caseinate.
The main complex compound that is made of casein is a kind of complex compound as the skimmed milk.It mainly is made of casein and other component such as lactose and lactoprotein.
In preparation method of the present invention, added casein equal size is not particularly limited, but best addition such as casein is that 0.1-1.2%(is with respect to soya-bean milk weight).For obtaining retarded coagulation effect preferably, more rational addition is 0.3-0.8%.
The amount of additives such as casein is in above-mentioned scope the time, if the ratio of it and added Quadrafos be 40: 1 to 1.5: 1(weight meter), can obtain good especially retarded coagulation effect so.
Should be noted that above-mentioned Quadrafos and casein difficult dispersion and dissolving in water, therefore at first must their be mixed and dispersion, be heated to 80-90 ℃ then, dissolve them again with super mixer.
In preparation method of the present invention, in soya-bean milk, add Quadrafos and caseic order without limits, if desired even can be added in them in the soya-bean milk simultaneously.
According to preparation method of the present invention, the soya-bean milk that is added with Quadrafos and casein etc. will be handled through homogenizing.
In preparation method of the present invention, can carry out homogenizing with conventional method and handle.For example adopt and resemble pressure type homogenizer this in high-pressure homogenizer or the impact grinder, resemble this rolling-type homogenizer of colloid mill or ultrasonic homogenizer etc. and carry out the homogenizing processing.
In preparation method of the present invention, preferably use high-pressure homogenizer.The pressure that carries out the homogenizing processing with this method must not be lower than 30 kilograms per centimeter
2, preferably in the 50-700 kilograms per centimeter
2Pressure under carry out homogenizing and handle.In order to obtain enough retarded coagulation effects and make bean curd of fine quality, delicious, imitating rational pressure is the 100-300 kilograms per centimeter
2Above-mentioned homogenizing is handled and can be carried out once, also can carry out 2-3 time repeatedly.
In preparation method of the present invention, above-mentioned Quadrafos and casein additive are handled with above-mentioned homogenizing and are combined, and can improve the retarded coagulation effect jointly and produce colory bean curd.
The used coagulating agent of the present invention can be used any kind, and delaying type and quick type are all available.Just can be with any kind of coagulating agent.And the quantity of coagulating agent without limits.Therefore according to the concentration of dried solid content in the hardness of made bean curd and the soya-bean milk, can suitably select the kind of coagulating agent and quantity, for example G.D.L is a kind of delaying type coagulating agent, and its standard volume is about 0.15-0.5%(with respect to soya-bean milk weight).In order to obtain of fine quality, delicious bean curd) only amount is 0.2-0.35%.
If make coagulating agent with a kind of rapid solidification agent magnesium chloride, its only amount is about 0.3-0.8%(with respect to soya-bean milk weight).If use calcium sulfate, it also is that coagulating agent is made in a kind of rapid solidification agent, and its only amount is about 0.2-0.6%.Magnesium chloride or calcium sulfate can with use of G.D.L.
According to the present invention, if adopt above-mentioned rapid solidification agent, effect then of the present invention is obvious especially, can obtain under kindred circumstances with the inaccessiable retarded coagulation effect of conventional method.
In preparation method of the present invention, above-mentioned coagulating agent can add before homogenizing is handled or after the homogenizing processing.But in order to obtain the taste of suitable retarded coagulation effect and improvement bean curd, above-mentioned coagulating agent joins when going in the soya-bean milk, will be adjusted at the temperature of soya-bean milk between 0-25 ℃ in advance, preferably between 5-10 ℃.This when being adjusted at the rapid solidification agent effect obvious especially.Be preferably in homogenizing and handle the back above-mentioned coagulating agent adding soya-bean milk, so that further improve retarded coagulation effect of the present invention.
Preparation process of the present invention next step, be that the soya-bean milk that contains coagulating agent is sealed with the conventional method container filling of packing into again, add thermocoagulation then, can obtain bean curd of the present invention.
Well-known packing container all can be used in the present invention, but the container that the most handy heat proof material is made.The shape and size of packing container without limits.
In preparation method of the present invention, solidify processing with conventional heating means.For example, it can use the hot water disinfection, also can carry out high temperature, HIGH PRESSURE TREATMENT in jar.
The condition of solidifying processing with heating can freely be selected according to the kind of used coagulating agent or the storage property degree of bean curd.Be about 80-135 ℃ but the treatment conditions of standard are temperature, the time is about 5-90 minute.
In general, if used be coagulating agent such as magnesium chloride with low setting temperature, when soya-bean milk is rapidly heated to high temperature, will increase pore in the bean curd so.Therefore preferably slowly increase temperature.
From following example, can be clear that to prepare bean curd, can obtain superior in quality bean curd with the present invention.
To from unrestriced embodiment and some comparing embodiments, make more specific description below to the present invention.
Embodiment 1
Whole grain soybean is put into water soak, grind after adding water.Thick slurry is carried out steam treatment, and bean dregs are removed in centrifugation then.As a result, can obtain 2 kilograms of soya-bean milk that contain 11% dried solid concentration.
Add the weight of 0.084%(in the soya-bean milk, hereinafter roughly the same with respect to soya-bean milk) behind anhydrous sodium pyrophosphate, 0.058% sodium tripolyphosphate and 0.058% calgon, add 0.5% casein sodium again.After this, with super mixer mixture is mixed and dissolving.
Said mixture uses homogenizer in 150 kilograms per centimeter
2Homogenizing under the pressure is cooled to after this add 0.5% magnesium chloride below 10 ℃ then, mixes immediately again.Thereafter, mixture is poured in some heat resistant plastice containers that each capacity is 300 grams, is sealed again.
This mixture heated 60 minutes in 85 ℃ of hot water again, had promptly obtained canned bean-curd (sample A) by this method.
Comparing embodiment 1
The same quadrat method preparation of introducing in this routine canned bean-curd (sample B) use-case 1 does not just add casein sodium in the soya-bean milk and does not carry out the homogenizing processing.
Comparing embodiment 2
The same quadrat method preparation of introducing in this routine canned bean-curd (sample C) use-case 1 does not just add casein sodium in the soya-bean milk.
Comparing embodiment 3
The manufacture method of this routine canned bean-curd (sample D) is identical with the method for introduction in the example 1, does not just carry out homogenizing and handles.
Comparing embodiment 4
The manufacture method of this routine canned bean-curd (sample E) is identical with the method for introduction in the example 1, does not just add Quadrafos in the soya-bean milk.
Comparing embodiment 5
The same quadrat method preparation of introducing in this routine canned bean-curd (sample F) use-case 1 is just in 25 kilograms per centimeter
2Pressure under carry out homogenizing and handle.
Embodiment 2
The manufacture method of this routine canned bean-curd is identical with the method that example 1 is introduced, and just adds earlier 0.5% magnesium chloride and Quadrafos (with the same amount of introducing in the example 1) in the soya-bean milk simultaneously, adds casein again.Mix with super mixer then and dissolve, meanwhile carried out the homogenizing processing.The result has just made canned bean-curd of the present invention (sample G).
In said method, the retarded coagulation effect in the soya-bean milk behind the adding coagulating agent compares by the variation of measuring soya-bean milk viscosity, and gained the results are shown in table 1.
In addition, the sample characteristics of for example that obtains has above been done check with subjective appreciation, and contrasts, and the results are shown in table 2.
" elapsed time " in the table 1 in minute, expression adds the time behind the coagulating agent.The time of listing in the table 2 is after the soya-bean milk of preparing the preparation canned bean-curd is shelved a period of time, adds the time behind the coagulating agent again.
When soya-bean milk viscosity is 10 ℃ in the soya-bean milk temperature, be that 60 rev/mins Brookfield viscometer (No. 3 rotation pendulum) is measured with rotating speed, this viscosimeter is made by Tokyo KeiKi company.
Can find out obviously that from table 1 according to preparation method of the present invention, in fact the freezing action of soya-bean milk can postpone significant period of time.Can find out obviously from table 2 that simultaneously the bean curd of making in canned bean-curd and the comparative example is compared, quality will be got well, and also it doesn't matter even add coagulating agent again after the soya-bean milk of preparation bean curd is shelved for a long time.
In the process of above-mentioned preparation bean curd, during to heating soybean milk, because the retarded coagulation effect, its freezing action is made slow progress.So according to the bean curd of the present invention's preparation, wherein almost not loss of moisture.Therefore this bean curd taste smooth, delicious, so the quality height.
Claims (14)
1, a kind of method of preparation canned bean-curd, this method is included in the complex compound that adds casein, caseinate in the soybean protein aqueous solution that soya-bean milk and segregation come out and mainly is made up of casein, and this organizes at least a in material, the mixed liquor homogenizing is handled, before homogenizing is handled, when handling or after handling, add coagulating agent, with pack into packing container and being sealed of this mixed liquor, by heating mixed liquor is solidified again.
2, the method shown in the claim 1, the wherein said complex compound that should select casein, caseinate for use and mainly be made up of casein this organize in material at least aly, selected amount of substance is the weight of 0.1-1.2%(with respect to above-mentioned solution).
3, the described method of claim 1, wherein the amount of Quadrafos is that 0.05-0.4%(is with respect to this solution weight).
4, the described method of claim 1, the wherein said complex compound that should select casein, caseinate for use and mainly be made up of casein this organize in material at least a, selected amount of substance is 0.1-1.2%, and the amount of Quadrafos is 0.05-0.4%, (all with respect to above-mentioned solution weight).
5, claim 3 or 4 described methods, wherein the ratio of pyrophosphate, triphosphate and hexametaphosphate be 3-7: 2-3: 2-3(by weight).
6, the described method of claim 4, wherein said coagulating agent is δ-gluconic acid lactone, its addition is the above-mentioned relatively solution weight of about 0.15-0.5%().
7, the described method of claim 4, the magnesium chloride of above-mentioned coagulating agent wherein, its addition is the above-mentioned relatively solution weight of about 0.3-0.8%().
8, the described method of claim 4, wherein said coagulating agent is a calcium sulfate, its addition is the above-mentioned relatively solution weight of about 0.2%-0.6%().
9, the described method of claim 1, wherein the homogenizing processing is to implement with the pressure type homogenizer, its homogenization pressures must not be less than 30 kilograms per centimeter
2
10, the described method of claim 5, wherein homogenization pressures is the 50-700 kilograms per centimeter
2
11, the described method of claim 1, wherein coagulating agent is handled the above-mentioned mixed liquor of back adding in homogenizing.
12, the packing bean curd for preparing by the described method of claim 1.
13, the packing bean curd for preparing by the described method of claim 4.
14, the packing bean curd for preparing by the described method of claim 11.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN85105100A CN85105100B (en) | 1985-07-04 | 1985-07-04 | Make the method for canned bean-curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN85105100A CN85105100B (en) | 1985-07-04 | 1985-07-04 | Make the method for canned bean-curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN85105100A true CN85105100A (en) | 1986-12-31 |
| CN85105100B CN85105100B (en) | 1988-03-16 |
Family
ID=4794258
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN85105100A Expired CN85105100B (en) | 1985-07-04 | 1985-07-04 | Make the method for canned bean-curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN85105100B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063029C (en) * | 1997-06-28 | 2001-03-14 | 陈永通 | Instant xianning bean curd and its preparing technology |
| CN103271254A (en) * | 2013-04-08 | 2013-09-04 | 江苏康力生物科技发展有限公司 | Bean product modifier and method for preparing bean product by bean product modifier |
-
1985
- 1985-07-04 CN CN85105100A patent/CN85105100B/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063029C (en) * | 1997-06-28 | 2001-03-14 | 陈永通 | Instant xianning bean curd and its preparing technology |
| CN103271254A (en) * | 2013-04-08 | 2013-09-04 | 江苏康力生物科技发展有限公司 | Bean product modifier and method for preparing bean product by bean product modifier |
| CN103271254B (en) * | 2013-04-08 | 2015-02-25 | 江苏康力生物科技发展有限公司 | Bean product modifier and method for preparing bean product by bean product modifier |
Also Published As
| Publication number | Publication date |
|---|---|
| CN85105100B (en) | 1988-03-16 |
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