CN110338229A - A kind of production method seasoning green soya bean bean curd - Google Patents
A kind of production method seasoning green soya bean bean curd Download PDFInfo
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- CN110338229A CN110338229A CN201810305268.4A CN201810305268A CN110338229A CN 110338229 A CN110338229 A CN 110338229A CN 201810305268 A CN201810305268 A CN 201810305268A CN 110338229 A CN110338229 A CN 110338229A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention is screened, is impregnated using green soya bean as raw material, then defibrination, cooking, seasoning, point brain, compacting and sterilization packaging series of steps are analyzed through sensory evaluation and texture, be related to a kind of production method for seasoning green soya bean bean curd.The present invention carries out defibrination in mass ratio with soaked green soya bean and water for 1:7 (w/w), the additional amount of bittern is 2.0% (w/w) of green soya bean quality, the total amount of adding of salt and white granulated sugar is 3% (w/w) of soya-bean milk quality, and the adding proportion of salt and white granulated sugar is 2:1, it is made that taste is good, seasoning green soya bean bean curd of good properties, belongs to bean curd preparation technical field.
Description
[technical field]
The invention belongs to bean curd preparation technical fields, and in particular to a kind of production method for seasoning green soya bean bean curd.
[background technique]
Green soya bean vegetable protein rich in, unsaturated fatty acid, soybean lecithin, several mineral materials, vitamin and diet
Fiber.Wherein not only content is high for protein, and quality is excellent, is easy to be absorbed by the body simultaneously.Also rich in a variety of anti-in green soya bean
Oxidizing component, can provide catechin and epicatechin two type flavonoid anti-oxidants for human body, both substances can have
Effect removes intracorporal free radical, and prevention disease as caused by free radical occurs.
Bean curd is the most common bean product, generally using the higher beans of the protein contents such as soya bean as raw material, through defibrination,
Mashing off, point brain, crouching brain, compacting and etc. be made.Its is full of nutrition, and mouthfeel is delicate, cheap, can supplement human body needs
Good protein, vitamin E, calcium, iron etc., the function of having enriched nutritive, promote digestion, improve appetite.
In recent years, green soya bean can, green bean jam and green soya bean flour etc. are rested on more to the exploitation of green soya bean product.In bean curd
Research aspect, Chen Manchun (2017), using the clear fermentation liquid of beans as coagulator, have been developed using soya bean, semen sojae atricolor and green soya bean as raw material
Machine semen sojae atricolor bean curd, but it is using a variety of beans as raw material, has desalinated the original color of green soya bean；Sun Yuchen (2013) using green soya bean as raw material,
Addition multiple auxiliary materials develop green soya bean dried bean curd full of nutrition to season, but it is only developed from dried bean curd sensory aspect, is not had
Its texture characteristic is studied.And the green soya bean bean curd that the present invention develops improves current China's bean curd (mainly with soya bean for original
Material) kind is dull, it is difficult to the problem of meeting current consumer's diversified to food variety demand.Traditional bean curd is mostly milky white
Color, and using green soya bean be raw material made from green soya bean bean curd as light green color, consumer's appetite can be improved；Meanwhile green soya bean is with respect to soya bean richness
Containing a variety of antioxidant contents, the generation for preventing the disease as caused by free radical can be effectively helped.
The present invention is seasoned using green soya bean as raw material with salt, white granulated sugar, with sensory evaluation and texture analysis for index,
Develop a novel seasoning green soya bean bean curd.This product had not only had the distinctive light green of green soya bean, but also had exterior appearance, battalion
It supports and enriches, facilitate the characteristics of digesting and assimilating.This product can effectively be pressed down using sealed package, the manner of packing of pasteurize
The growth of microorganism in salt manufacturing spiced beancurd, and the good texture characteristic for maintaining bean curd.
[summary of the invention]
The purpose of the present invention is overcoming existing bean-curd product type to lack poor quality, a kind of seasoning green soya bean bean curd is provided
Preparation method.
The purpose of the present invention is what is be achieved through the following technical solutions:
A kind of preparation method seasoning green soya bean bean curd comprising the steps of:
(1) it the selection and immersion of green soya bean: chooses without mildew, maturation, unprocessed, bright in color, full grains, free from insect pests
Fresh green soya bean be raw material, clean, with clear water impregnate 12-14 hours；It still needs to be selected after immersion, remove swollen without absorbing water
Swollen dead grain；
(2) preparation of green soya bean soya-bean milk: carrying out defibrination in the ratio of 1:2-1:10 for the green soya bean soaked and water, and defibrination 2 times, often
It is all filtered with the silk of 100 mesh after secondary defibrination, filters out bean dregs, soya-bean milk is made；
(3) preparation of brine: then bittern correct amount is dissolved with water, and filtered with silk, obtains brine；
(4) cooking of green soya bean soya-bean milk: the soya-bean milk prepared is cooked, and in boiling process, is heated to 80 DEG C, constant temperature
It is kept for 5 minutes；It is then heated to and boils, be added and account for the glucose that soya-bean milk quality is 1%, kept for 10 minutes, be subsequently cooled to 80
℃；
(5) it seasons: after cooling, total amount being added in soya-bean milk and is seasoned for the salt and white granulated sugar of 1-5% (w/w)；
(6) put brain: the brine modulated is added at 80 DEG C in heat preservation, uniform stirring, agglomerates to soya-bean milk, then crouching brain 15 divides
Clock；
(7) it suppresses: after water and Tofu pudding separation, excluding supernatant, ready gauze is laid on bean curd mold, it will
The good Tofu pudding of pier pours into mold, covers lid after binding up with gauze, and suppresses 30 minutes；
(8) sterilization packaging: product is subjected to pasteurize, sterilization temperature is 65 DEG C, and the time is 30 minutes；Use vacuum plastic sealing
The bean curd pressed is carried out plastic packaging by machine.
In the present invention, it is preferred to, in the step (2), soaked green soya bean and water be in mass ratio 1:7 (w/w) into
Row defibrination.
In the present invention, it is preferred to, in the step (3), the additional amount of bittern is 2.0% (w/w) of green soya bean quality
In the present invention, it is preferred to, in the step (5), the total amount of adding of salt and white granulated sugar is the 3% of soya-bean milk quality
(w/w)。
In the present invention, it is preferred to, in the step (5), the adding proportion of salt and white granulated sugar is 2:1 (w/w).
The beneficial effects of the present invention are:
1) seasoning green soya bean bean curd can be directly made in production method through the invention, which is light green, coagulation result
Well, fine and smooth solid, non-friable, flexible, beany flavour is dense.
2) seasoning green soya bean bean curd can be directly made in production method through the invention, and the protein content of product is reachable
12.3%.
3) present invention can effectively inhibit microorganism in bittern bean curd using sealed package, the manner of packing of pasteurize
Growth, and the good texture characteristic for maintaining bean curd.
4) present invention solves the problems, such as that domestic green soya bean utilization rate is not high, enriches bean curd kind on the market.
Specific embodiment
The specific embodiment of the invention is described in detail below with reference to subordinate list, advantage and feature will be with description and
It is apparent.But examples are merely exemplary, and it is not intended to limit the scope of the present invention in any way.Those skilled in the art
It should be understood that without departing from the spirit and scope of the invention can details to technical solution of the present invention and form into
Row modifications or substitutions, but these modifications and replacement are fallen within the protection scope of the present invention.
Embodiment 1
A kind of preparation method seasoning green soya bean bean curd comprising the steps of:
(1) it the selection and immersion of green soya bean: chooses without mildew, maturation, unprocessed, bright in color, full grains, free from insect pests
New green soya bean be raw material, clean, with clear water impregnate 12-14 hours；It still needs to be selected after immersion, removes no water swelling
Dead grain；
(2) preparation of green soya bean soya-bean milk: the green soya bean soaked and water are subjected to defibrination in the ratio of 1:7, defibrination 2 times, ground every time
It is all filtered with the silk of 100 mesh after slurry, filters out bean dregs, soya-bean milk is made；
(3) preparation of brine: by bittern correct amount, the additional amount of bittern is 2.0% (w/w) of green soya bean quality, then
It is dissolved with water, and is filtered with silk, obtain brine；
(4) cooking of green soya bean soya-bean milk: the soya-bean milk prepared is cooked, and in boiling process, is heated to 80 DEG C, constant temperature
It is kept for 5 minutes；It is then heated to and boils, the glucose for accounting for soya-bean milk quality 1% is added, kept for 10 minutes, be subsequently cooled to 80 DEG C；
(5) it seasons: after cooling, salt is added in soya-bean milk and white granulated sugar is seasoned, the addition of salt and white granulated sugar is total
Amount is 3% (w/w) of soya-bean milk quality, and the adding proportion of both is 2:1 (w/w)；
(6) put brain: the brine modulated is added at 80 DEG C in heat preservation, uniformly stirs, and agglomerates to soya-bean milk, and squat brain 15 minutes；
(7) it suppresses: after water and Tofu pudding separation, excluding supernatant, ready gauze is laid on bean curd mold, it will
The good Tofu pudding of pier pours into mold, covers lid after binding up with gauze, and suppresses 30 minutes；
(8) sterilization packaging: product is subjected to pasteurize, sterilization temperature is 65 DEG C, and the time is 30 minutes；Use vacuum plastic sealing
The bean curd pressed is carried out plastic packaging by machine.
Embodiment 2
A kind of preparation method seasoning green soya bean bean curd comprising the steps of:
(1) it the selection and immersion of green soya bean: chooses without mildew, maturation, unprocessed, bright in color, full grains, free from insect pests
New green soya bean be raw material, clean, with clear water impregnate 12-14 hours；It still needs to be selected after immersion, removes no water swelling
Dead grain；
(2) preparation of green soya bean soya-bean milk: the green soya bean soaked and water are subjected to defibrination in the ratio of 1:8, defibrination 2 times, ground every time
It is all filtered with the silk of 100 mesh after slurry, filters out bean dregs, soya-bean milk is made；
(3) preparation of brine: by bittern correct amount, the additional amount of bittern is 2.0% (w/w) of green soya bean quality, then
It is dissolved with water, and is filtered with silk, obtain brine；
(4) cooking of green soya bean soya-bean milk: being heated to 80 DEG C in boiling process for the soya-bean milk prepared progress low temperature cooking,
Constant temperature for 5 minutes for holding；It is heated to boiling, the glucose for accounting for soya-bean milk quality 1% is added, kept for 10 minutes, be subsequently cooled to 80 DEG C；
(5) it seasons: after cooling, salt is added in soya-bean milk and white granulated sugar is seasoned, the addition of salt and white granulated sugar is total
Amount is 4% (w/w) of soya-bean milk quality, and the adding proportion of both is 2:1 (w/w)；
(6) put brain: the brine modulated is added at 80 DEG C in heat preservation, uniformly stirs, and agglomerates to soya-bean milk, and squat brain 15 minutes；
(7) it suppresses: after water and Tofu pudding separation, excluding supernatant, ready gauze is laid on bean curd mold, it will
The good Tofu pudding of pier pours into mold, covers lid after binding up with gauze, and suppresses 30 minutes；
(8) sterilization packaging: product is subjected to pasteurize, sterilization temperature is 65 DEG C, and the time is 30 minutes；Use vacuum plastic sealing
The bean curd pressed is carried out plastic packaging by machine.
The determination of the soaked green soya bean of test example 1 and water quality ratio
The test result that different beans water ratios influence green soya bean bean curd organoleptic quality is shown in Table 1, the influence to texture characteristic
Test result is shown in Table 2.
Influence of the 1 beans water ratio of table to green soya bean bean curd organoleptic quality
By 1 test result of table it is found that when green soya bean: when water quality ratio is 1:7, coagulation result is good, and bean curd quality is fine and smooth, beans
Rotten color is moderate, uniform, and beany flavour is dense.So being most suitable soymilk concentration when selecting beans water quality ratio.
Influence of the 2 beans water ratio of table to green soya bean tofu texture characteristic
Note: the identical difference that represents of letter is not significant (P>0.05) in table, not identical to represent significant difference (P<0.05).
As shown in Table 2, with the decline of soymilk concentration, hardness reduces, significant difference (P < 0.05) between each factor；Elasticity
Trendless variation, difference is not significant (P > 0.05)；The variation of cohesion trendless, difference is not significant (P > 0.05)；Adhesivity is without becoming
Gesture variation, difference is not significant (P > 0.05).Soymilk concentration influences the hardness of bean curd bigger for synthesis.
In summary, as beans water quality ratio 1:7, coagulation result is good, and flexible, fine and smooth, non-friable, color beans are fragrant
Taste is moderate, and hardness is moderate, is most suitable soymilk concentration.
The determination of 2 bittern additive amount of test example
The test result that different bittern additive amounts influence green soya bean bean curd organoleptic quality is shown in Table 3, the influence to texture characteristic
Test result be shown in Table 4.
Influence of the 3 brine additive amount of table to green soya bean bean curd organoleptic quality
By 3 test result of table it is found that coagulation result is good, bean curd matter when bittern additive amount is the 2.0% of green soya bean quality
Ground is fine and smooth, and bean curd color is moderate, uniform, and beany flavour is dense.When bittern additive amount is less than 1.5%, bean curd is not loosely easily molded.
So selecting bittern additive amount 2.0% for most suitable additive amount.
Influence of the 4 brine additive amount of table to green soya bean tofu texture characteristic
Note: the identical difference that represents of letter is not significant (P>0.05) in table, not identical to represent significant difference (P<0.05).
As shown in Table 4, as the increase of bittern additive amount, hardness increase, difference is more significant (P < 0.05) between each factor；
Elasticity is increased slightly, and difference is not significant (P > 0.05)；The variation of cohesion trendless, difference is not significant (P > 0.05)；Adhesivity is in
Increase trend, difference is not significant (P > 0.05) between each factor.The additive amount of bittern is affected to bean curd hardness for synthesis, right
Adhesivity influence is smaller, has no significant effect to elasticity and cohesion.
In summary, when bittern additive amount is 2.0%, coagulation result is good, and bean curd quality is fine and smooth, and bean curd color is suitable
In, uniformly, beany flavour is dense.Therefore, select bittern additive amount 2.0% for most suitable additive amount.
The determination of test example 3 salt, white granulated sugar total amount of adding
The test result that different salt, white granulated sugar total amount of adding (accounting for soya-bean milk total amount) influence green soya bean bean curd organoleptic quality is shown in
The test result of table 5, the influence to texture characteristic is shown in Table 6.
5 salt of table, influence of the white granulated sugar total amount of adding to green soya bean bean curd organoleptic quality
By 5 test result of table it is found that coagulation result is good when salt, 3.0% that white granulated sugar total amount of adding is soya-bean milk quality
Good, bean curd quality is fine and smooth, and bean curd color is moderate, uniform, and the dense salty sweet taste of beany flavour is moderate.
6 salt of table, influence of the white granulated sugar total amount of adding to green soya bean tofu texture characteristic
Note: the identical difference that represents of letter is not significant (P>0.05) in table, not identical to represent significant difference (P<0.05).
As shown in Table 6, with salt, the increase of white granulated sugar total amount of adding, the variation of hardness trendless, the not significant (P of difference
>0.05)；Elasticity is increased slightly, but difference is not significant (P > 0.05) between each factor；The variation of cohesion trendless, difference is not significant
(P>0.05)；The variation of adhesivity trendless, difference is not significant (P > 0.05).Salt white granulated sugar total amount of adding is to beans for synthesis
Rotten texture influences little.
In summary, when salt, 3.0% that white granulated sugar total amount of adding is soya-bean milk quality, coagulation result is good, bean curd matter
Ground is fine and smooth, and bean curd color is moderate, uniform, and beany flavour is dense, it is salty it is comfortable in.Therefore, salt, white granulated sugar total amount of adding 3.0% are selected
For most suitable additive amount.
The determination of test example 4 salt, white granulated sugar adding proportion
The test result that different salt, white granulated sugar adding proportion influence green soya bean bean curd organoleptic quality is shown in Table 7, to texture spy
The test result of the influence of property is shown in Table 8.
7 salt of table, influence of the white granulated sugar adding proportion to green soya bean bean curd organoleptic quality
By 7 test result of table it is found that coagulation result is good, bean curd quality when salt, white granulated sugar adding proportion are 2:1
Exquisiteness, bean curd color is moderate, uniform, and beany flavour is dense, and salty sweet taste is moderate.
8 salt of table, influence of the white granulated sugar adding proportion to green soya bean tofu texture characteristic
Note: the identical difference that represents of letter is not significant (P>0.05) in table, not identical to represent significant difference (P<0.05).
As shown in Table 8, with salt, the variation of white granulated sugar adding proportion, hardness is increased slightly, but each factor it
Between difference it is not significant (P > 0.05)；Elasticity is increased slightly, but difference is not significant (P > 0.05) between each factor；Cohesion trendless
Variation, difference is not significant (P > 0.05)；The variation of adhesivity trendless, difference is not significant (P > 0.05).Salt white sand for synthesis
Sugared adding proportion influences the texture of bean curd little.
In summary, when salt, white granulated sugar adding proportion are 2:1, coagulation result is good, and bean curd quality is fine and smooth, bean curd
Color is moderate, uniform, and beany flavour is dense, it is salty it is comfortable in.Therefore, select salt, white granulated sugar adding proportion 2:1 for most suitable additive amount.
5 product quality analysis of test example
(1) organoleptic indicator: green soya bean bean curd is in light green, and coagulation result is good, and block shape is complete, fine and smooth flexible, non-friable,
Beany flavour is dense, it is salty it is comfortable in.
(2) texture is analyzed: the hardness of final gained green soya bean bean curd is 286.391g.
(3) physical and chemical index: the protein content of final gained green soya bean bean curd is up to 12.3%, and moisture content is up to 75%.
Claims (5)
1. a kind of preparation method for seasoning green soya bean bean curd, it is characterised in that comprise the steps of:
(1) selection and immersion of green soya bean: choose without mildew, maturation, unprocessed, bright in color, full grains, free from insect pests it is new
Green soya bean is raw material, is cleaned, and is impregnated 12-14 hours with clear water；It still needs to be selected after immersion, removes the dead of not water swelling
Grain；
(2) preparation of green soya bean soya-bean milk: the green soya bean soaked and water are subjected to defibrination in the ratio of 1:2-1:10, defibrination 2 times, ground every time
It is all filtered with the silk of 100 mesh after slurry, filters out bean dregs, soya-bean milk is made；
(3) preparation of brine: then bittern correct amount is dissolved with water, and filtered with silk, obtains brine；
(4) soya-bean milk prepared progress low temperature cooking the cooking of green soya bean soya-bean milk: is heated to 80 DEG C, constant temperature in boiling process
It is kept for 5 minutes；It is heated to boiling, the glucose for accounting for soya-bean milk quality 1% is added, kept for 10 minutes, be subsequently cooled to 80 DEG C；
(5) it seasons: after cooling, total amount being added in soya-bean milk and is seasoned for the salt and white granulated sugar of 1-5% (w/w)；
(6) put brain: the brine modulated is added at 80 DEG C in heat preservation, uniformly stirs, and agglomerates to soya-bean milk, and squat brain 15 minutes；
(7) it suppresses: after water and Tofu pudding separation, excluding supernatant, ready gauze is laid on bean curd mold, pier is good
Tofu pudding pour into mold, lid is covered after binding up with gauze, suppress 30 minutes；
(8) sterilization packaging: product is subjected to pasteurize, sterilization temperature is 65 DEG C, and the time is 30 minutes；With vacuum plastic sealing machine,
The bean curd pressed is subjected to plastic packaging.
2. a kind of preparation method for seasoning green soya bean bean curd according to claim 1, it is characterised in that: in the step (2)
Soaked green soya bean and water are that 1:7 (w/w) carries out defibrination in mass ratio.
3. a kind of preparation method for seasoning green soya bean bean curd according to claim 1, it is characterised in that: in the step (3)
The additional amount of bittern is 2.0% (w/w) of green soya bean quality.
4. a kind of preparation method for seasoning green soya bean bean curd according to claim 1, it is characterised in that: in the step (5)
The total amount of adding of salt and white granulated sugar is 3% (w/w) of soya-bean milk quality.
5. a kind of preparation method for seasoning green soya bean bean curd according to claim 1, it is characterised in that: in the step (5)
The adding proportion of salt and white granulated sugar is 2:1 (w/w).
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