CN102370011B - Snack dried bean curd and preparation method thereof - Google Patents
Snack dried bean curd and preparation method thereof Download PDFInfo
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- CN102370011B CN102370011B CN201110291258.8A CN201110291258A CN102370011B CN 102370011 B CN102370011 B CN 102370011B CN 201110291258 A CN201110291258 A CN 201110291258A CN 102370011 B CN102370011 B CN 102370011B
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Abstract
The invention discloses a preparation method of a snack dried bean curd. The water content of the dried bean curd is 40-50% of bean curd. The preparation method comprises a pulping step and an emulsifying step. The pulping step and the emulsifying step are carried out by the following steps of: preparing soybean milk with a concentration of 3-7% and carrying high-shear superfine treatment on the soybean milk to emulsify and disperse the soybean milk under the conditions that the cutting temperature is 30-50 DEG C, the cutting rotary speed is 10000-16000 rpm and the cutting time is 10-20 min. The invention has the advantages that the preparation method can be continuously operated in the process of pulping dried bean curd, the quality is improved and the process is simplified. By utilizing the high-shear superfine treatment, the process of emulsifying is finished under the conditions of high rotary speed and uniform pulping, the gel performance of proteins is improved, the toughness of the dried bean curd is enhanced and the method guarantees that the nutrition components of the dried bean curd are not damaged; meanwhile, the preparation method can be continuously operated so that the process is simplified and better technical effects are achieved.
Description
Technical field
The present invention relates to a kind of snack dried bean curd refining process and improve, especially can improve toughness and the fine and smooth mouthfeel of dried bean curd.
Background technology
Dried bean curd is take soybean as raw material, through immersion, grinding, pulp, solidify, the operation production and processing such as squeezing, fried, stew in soy sauce forms.Contain abundant protein in the dried bean curd, and bean curd albumen belongs to adequate proteins, not only contain 8 seed amino acids of needed by human, and its ratio also needs near human body, nutritive value is higher; The lecithin that dried bean curd contains can be removed the cholesterol that is attached on the vascular wall, prevents vascular sclerosis, angiocardiopathy preventing, cardioprotection; Contain several mineral materials, supplement calcium prevents the osteoporosis that causes because of calcium deficiency, promotes skeleton development, and is very favourable to children's, old man's bone growth.Adopt the vacuum frying technology that dried bean curd is processed, can effectively prevent the loss of nutritional labeling, keep original color and luster and local flavor.
At present, known traditional snack dried bean curd is to adopt screenings mixer mill sizing process.
Refining process is divided into twice, and fine grinding after roughly grinding first after screenings separates, is filtered through 100 orders, and then direct mashing off is put the techniques such as brain, moulding, the traditional soybean refining process, and the albumen dissolution rate is low, and granularity is large, makes dried bean curd hardness and poor toughness, affects the dried bean curd quality.
Summary of the invention
For overcome existing snack dried bean curd refining process can not serialization and granularity larger, the invention provides a kind of preparation method of snack dried bean curd, the method can not only continued operation be simplified technique, and can improve the quality of snack dried bean curd.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of preparation method of snack dried bean curd, described dried bean curd moisture content is the 40%-50% of bean curd, comprise defibrination, emulsifying step, wherein, described defibrination, emulsifying step specifically comprise: soya-bean milk is configured to concentration 3%～7%, 30～50 ℃ of shear temperature, shearing rotating speed 10000～16000rpm, shear time 10～20min carry out the high shear ultramicronising to soya-bean milk and process so that the soya-bean milk emulsion dispersion.
Further, preferred method is after described defibrination, the emulsifying step, also to comprise:
Mashing off; Slagging-off; The point brain; The crouching brain; Upper plate; Squeezing; White embryo cooling; Preliminary treatment; Fried; Frying; Stew in soy sauce; Cooling; Packing; Sterilization, finished product.
Further, preferred method is in described defibrination, the emulsifying step, specifically to comprise: soya-bean milk is configured to 4% concentration, by 40 ℃ of shear temperature, shearing rotating speed 16000rpm, shear time 15min, soya-bean milk is carried out the high shear ultramicronising process.
In addition, the invention also discloses a kind of snack dried bean curd, be prepared from by said method.
Wherein, high shear ultramicronising treatment technology is a kind of dynamic high speed micro jetting technology, by effects such as liquid at high speed bump, high shear, hole blast, high speed vibrations, cause macromolecular structure moment to change, make the protein molecule cracking, hydrophilic radical is fully exposed, promotes protein molecular and water molecules.
The invention has the beneficial effects as follows, can continued operation in dried bean curd defibrination process, improve quality, simplify technique.Adopt the high shear ultramicronising to process, under high rotating speed homogenate condition, finish emulsion process, improve protein gel, strengthen dried bean curd toughness, guaranteed that the nutritional labeling of dried bean curd is not destroyed, but technique has been simplified in simultaneously continued operation, has preferably technique effect.
Description of drawings
Below in conjunction with accompanying drawing the present invention is described in detail, so that above-mentioned advantage of the present invention is clearer and more definite.
Fig. 1 is the preparation method's of snack dried bean curd of the present invention schematic flow sheet;
Fig. 2 is the electrophoretogram of the soya-bean milk liquid after treatment among the preparation method of snack dried bean curd of the present invention.
The specific embodiment
Referring to accompanying drawing, specific embodiment and experimental data the present invention is carried out further detailed description, wherein, Fig. 1 is the preparation method's of snack dried bean curd of the present invention schematic flow sheet.
As shown in the figure, the preparation method of described snack dried bean curd specifically comprises:
The bubble beans; Defibrination, emulsification; Mashing off; Slagging-off; The point brain; The crouching brain; Upper plate; Squeezing; White embryo cooling; Preliminary treatment; Fried; Frying; Stew in soy sauce; Cooling; Packing; Sterilization, finished product.
Wherein, bubble beans; Mashing off; Slagging-off; The point brain; The crouching brain; Upper plate; Squeezing; White embryo cooling; Preliminary treatment; Fried; Frying; Stew in soy sauce; Cooling; Packing; Sterilization, finished product can be taked the general step taked in the prior art, the present invention is not identical with defibrination emulsifying step of the prior art, the present invention uses high shear ultra micro treatment technology, clash into by liquid at high speed, high shear, the hole blast, vibration waits effect at a high speed, cause macromolecular structure moment to change, make the protein molecule cracking, hydrophilic radical is fully exposed, promotes protein molecular and water molecules, and then passes through said method, finish emulsion process, improve protein gel, strengthen dried bean curd toughness, guaranteed that the nutritional labeling of dried bean curd is not destroyed, but technique has been simplified in simultaneously continued operation.
According to a specific embodiment of the present invention, the preparation method of described snack dried bean curd, described dried bean curd moisture content is the 40%-50% of bean curd, comprise defibrination, emulsifying step, wherein, described defibrination, emulsifying step specifically comprise: soya-bean milk is configured to concentration 3%～7%, and 30～50 ℃ of shear temperature, shearing rotating speed 10000～16000rpm, shear time 10～20min carry out the high shear ultramicronising to soya-bean milk and process so that the soya-bean milk emulsion dispersion.
Wherein, among an embodiment, in described defibrination, the emulsifying step, specifically comprise: soya-bean milk is configured to 4% concentration, 30～50 ℃ of shear temperature, by shearing rotating speed 10000～16000rpm, shear time 10～20min, soya-bean milk is carried out the high shear ultramicronising processes.
Among another embodiment, in described defibrination, the emulsifying step, specifically comprise: soya-bean milk is configured to 4% concentration, and by 40 ℃ of shear temperature, by shearing rotating speed 10000～16000rpm, shear time 10～20min carries out the high shear ultramicronising to soya-bean milk and processes.
Among a preferred embodiment, in described defibrination, the emulsifying step, specifically comprise: soya-bean milk is configured to 4% concentration, by 40 ℃ of shear temperature, shears rotating speed 13000rpm, shear time 10～20min carries out the high shear ultramicronising to soya-bean milk and processes.
The invention has the beneficial effects as follows, can continued operation in dried bean curd defibrination process, improve quality, simplify technique.Adopt the high shear ultramicronising to process, under high rotating speed homogenate condition, finish emulsion process, improve protein gel, strengthen dried bean curd toughness, guaranteed that the nutritional labeling of dried bean curd is not destroyed, but technique has been simplified in simultaneously continued operation, has preferably technique effect.
Below for test data and method method of the present invention is described in detail so that above-mentioned technological merit of the present invention is more clear and definite and clear, specifically, it comprises:
Experiment material:
Soybean: commercially available
Soft white sugar: commercially available, food is special-purpose
Laboratory apparatus:
FA25 type high-shearing dispersion emulsifying machine (FLUKO)
Trace kjeldahl determination distilling apparatus
The SD-1500 experiment type spray drier
The stainless steel vertical pressure steam sterilizer
Thermostat water bath DSY-2-4 hole
KDN-04 type digesting
Centrifuge
Experimental technique and principle:
In the selection of shear temperature, because protein in 50-60 ℃ solution, through the regular hour effect, thermal denaturation often occurs.This be because:
1) peptide bond is subjected to undue heat, vibration and causes that hydrogen bond destroys.
2) thermal denaturation is impelled the exchange reaction between disulfide bonds or the disulfide bond, particularly easier generation sex change under alkali condition.
3) some protein generation thermal denaturation only relates to the variation of non-covalent bond, and this thermal denaturation is reversible under low pH value.
The applicant finds that by the research to protein numerous protein has a maximum stable humidity province, and this humidity province is in temperature range 5-40 ℃ that itself allows in most of organism bodies.Usually protein and water binding ability increase with the raising of temperature between 0 ℃ to 40-50 ℃, when temperature surpasses 40-50 ℃, because the hydrogen bond decreased number is generally presented downward trend by the water of protein bound.
Surpassing this temperature molecular motion, violent this kind denaturation often causes the aggtegation of protein to being enough to interrupt the key of stablizing secondary and tertiary structure, thereby the solubility of protein becomes and is lower than native protein.
Three levels of shear temperature are selected respectively 30 ℃, 40 ℃, 50 ℃ in sum. determine best shear temperature by orthogonal test.
In the selection of shearing rotating speed, because the viscosity of protein solution belongs to the viscosity category of non-newtonian fluid, the intermolecular internal friction of the resistance of the flow that when liquid flow, shows, its coefficient of viscosity reduces with the increase of flowing velocity, and this character is called shear shinning.Explanation to the thinning phenomenon of protein fluid shearing can be understood from three aspects::
1) protein molecule is progressively directed in flow process, causes frictional resistance to reduce.
2) be " aquation ball " molecule of the protein of height aquation and dispersion, in flow process, molecular shape changes integral body to be dwindled, and frictional resistance reduces.
3) in original solution, rely in the protein aggregate and have faint key, in flow process, be subjected to the shearing force effect and rupture, cause the division of protein aggregate, become relatively smaller molecule " clump ", the frictional resistance minimizing.
From above-mentioned 3 explanations can more clearly be protein molecule colony in flow process, their apparent diameters are dwindling, so coefficient of viscosity increases and reduces along with flowing velocity.But when the shearing rotating speed was excessive, soya-bean milk soya-bean milk foaminess increased, and caused the material protein loss excessive.Be respectively 10000rpm, 13000rpm, 16000rpm so select to shear rotating speed, determine the best rotating speed of shearing by orthogonal test.
In the selection of soymilk concentration, it is 3%, 5%, 7% concentration that the egg soya-bean milk is made into concentration, carries out single factor experiment by 40 ℃ of shear temperature, the condition of shearing rotating speed 13000rpm, shear time 15min, determines best soymilk concentration with results of sensory evaluation.
In the selection of shear time, it is 5% solution that soya-bean milk is made into concentration, by 40 ℃ of shear temperature, shear that rotating speed 13000rpm, shear time are respectively 10min, 15min, 20min carries out single factor experiment, determines best shear time with results of sensory evaluation.
Table 1L
9(3
4) orthogonal test factor level table
Table?1L
9(3
4)Orthogonal?experiment?factor?levels?list
Determining of orthogonal test factor level condition
Carry out L9 (34) orthogonal test with soymilk concentration, shear time, shearing rotating speed, shear temperature as experimental factor.After the shearing, under 80 ℃, boiled 20 minutes, survey its degree of hydrolysis, determine best shearing condition by degree of hydrolysis and subjective appreciation.L9 (34) orthogonal test factor level sees Table 1.
Detection method mainly can comprise following method:
On the protein content determination, can adopt Kai Shi trace nitriding, specifically comprise:
1) weighing accurately takes by weighing 0.5 gram sample on ten thousand/balance, accurately to 0.0001 gram, puts into 500 milliliters of kjeldahl flasks.
2) kjeldahl flask of digestion after putting into sample adds mixed catalyst copper sulphate 0.5 gram, potassium sulfate 10 grams, 20 milliliters of the concentrated sulfuric acids, hot digestion again, control temperature from low to high, until heat-flash, the solution clarification becomes blue rear continuation heating 0.5 hour, finish digestion, make the nature cooling.Add a small amount of distilled water diluting and all be transferred in 100 milliliters of volumetric flasks in kjeldahl flask, with a small amount of distillation washing kjeldahl flask for several times, washing lotion all changes 100 milliliters of measuring bottles over to, again with distilled water diluting to scale, shake up, for subsequent use.
3) distillation connects 150 milliliters of conical flasks at the Improvement type kjeldahl apparatus port of export, adds 10 milliliter of 2% BAS and 2-3 drips the mixed indicator mixed liquor as receiving liquid in the bottle, and the outlet end just in time inserts among the boric acid receiving liquid.Injected the reative cell of azotometer distilling apparatus by funnel with the digestive juice after 10 milliliters of dilutions of the accurate absorption of 10 milliliters of pipettes, add again 10 milliliters in 40% NaOH, with a small amount of distilled water flushing funnel secondary, seal with distilled water again, then begin distillation, timing when treating to drip in first distillate top under the condenser pipe, continue distillation 5 minutes, then conical flask is lowerd, make condenser pipe outlet end leave liquid level, continue distillation 2 minutes, terminal with a small amount of distilled water flushing outlet, washing lotion all enters conical flask again, finishes distillation.
4) titration is titrated in the conical flask solution with 0.01mol/L standard salt acid solution to become blush by blue-green is terminal point, record hydrochloric acid solution consumption.
5) blank is done blank test simultaneously, except not adding the sample, begin to operate from digestion identical, the volume of record blank test quota of expenditure hydrochloric acid solution (must not surpass 0.3).
6) calculate protein content=C* (V1-V0) * M*100*F*100%/m*1000*10
The concentration of C-hydrochloric acid standard solution, mol/L;
Consume hydrochloric acid standard solution volume, mL during V1-titration absorption of sample liquid;
Consume hydrochloric acid standard solution volume, mL during the blank absorption liquid of V0-titration;
The m-sample quality;
The molal weight of M-nitrogen, 14g/mol;
F-nitrogen is scaled the coefficient of protein, and (conversion coefficient in the soya-bean milk protein between nitrogen and the protein is 6.25, i.e. the calculating by 16% of nitrogen in the protein.Nitrogen content multiply by 6.25 and is protein content in the protein;
The 100-extension rate;
When measuring, draws 10-the milliliter number of digestive juice.
Then, be determined at the content that disperses protein in the water, specifically comprise:
Weighing 30g albumen powder sample is placed in the homogenizer.
Add 40 ℃, the water (being made into the 500mL soya-bean milk) of 470mL, in homogenizer, stir and make it become level and smooth paste.
With 13000rpm rotating speed homogenate 10min, thin pulp is injected in the 600mL beaker.After the layering, draw upper strata liquid in the 50mL centrifuge tube, in the centrifugal 10min of 2700rpm.
Draw the centrifugal rear supernatant liquor of 15mL in the Kai Shi micro flask, with little fire slowly heating be concentrated into thick (must not overflow and burn), add mixed catalyst copper sulphate 0.5 gram, potassium sulfate 10 grams, 20 milliliters of the concentrated sulfuric acids, with surveying its total protein content same procedure digestion, adding distil water dilution and all being transferred in 100 milliliters of volumetric flasks after digestive juice cooling, behind the constant volume with pipette inhale 10 milliliters of distillation reaction chamber distillations that enter the Improvement type azotometer, with the legal nitrogen of identical titration.Try to achieve protein content.
In water, disperse protein content=C* (V1-V0) * M*100*500*F*100%/m*1000*10*15
In the formula:
The concentration of C-hydrochloric acid standard solution, mol/L;
Consume hydrochloric acid standard solution volume, mL during V1-titration absorption of sample liquid;
Consume hydrochloric acid standard solution volume, mL during the blank absorption liquid of V0-titration;
The m-sample quality;
The molal weight of M-nitrogen, 14g/mol;
F-nitrogen is scaled the coefficient of protein;
500/15 the same liquid extension rate;
Extension rate again after the 100/10 the same liquid digestion.
Wherein, during the dispersed index of protein (PDI value) is measured,
The albumen quality that dispersed index (PDI value) %=of protein disperses in water/total protein quality
Subjective appreciation, main evaluation and test:
Color, taste smell, turbidity, precipitation situation, homogenate degree, stickiness.
Among this embodiment, soya-bean milk is made into the solution of 3 kinds of variable concentrations, under identical shearing condition, to test, it the results are shown in Table 2.As can be seen from Table 2, the soya-bean milk of 3 kinds of concentration is different through state after shear disperseing, and as index, can select the optium concentration of soya-bean milk with the subjective appreciation of soya-bean milk.
The single factor experiment of the different soymilk concentrations of table 2 under same shearing condition
Table?2?Different?protein?liquid?concentration?in?the?same?shear?under?the?condition?of?the?single?factorexperiment
Determine that by above single factor experiment best soymilk concentration is 5%, therefore selecting three levels of orthogonal test soymilk concentration is 4%, 5%, 6%.
In the selection of shear time, soya-bean milk is made into 5% concentration, under identical temperature and rotating speed, carries out single factor experiment by different shear times, the results are shown in Table 3.As can be seen from Table 3, the different soya-bean milk of 3 kinds of shear times through shearing disperse after state status, take the subjective appreciation of soya-bean milk as index, can select best shear time.
The single factor experiment of the different shear times of table 3 under same shearing condition
Table?3?Different?shear?time?in?the?same?shear?under?the?condition?of?the?single?factor?experiment
By table 3 as can be known, the state of shearing 15min and 20min soya-bean milk does not almost have difference, and in order to save time and expense, so three levels of orthogonal test shear time are selected respectively 5min, 10min, 15min.
The principle that soya-bean milk liquid high shear ultra micro is processed is as follows:
Because to be it most important also is the most basic character for the dissolubility of protein, because it often affects other character of protein such as foaming characteristic, emulsibility, gelation etc.The factor that affects protein solubility is a lot, comprises temperature, pH, ionic strength etc.The heat treatment meeting causes the variation of protein structure, thereby protein molecule launches sex change even mutually assembles and form the variation that polymer causes protein solubility.It is a kind of dynamic high speed micro jetting technology that the high shear ultra micro is processed, violent treatment conditions, may cause the variation of macromolecular structure such as effects such as liquid at high speed bump, high shear, hole blast, high speed vibrations, large biological molecule wherein, such as the variation on can recurring structure such as protein, starch, thereby cause the change of its functional character.
The application adopts and makes material be subject to strong shearing and disperse to mix under different rotating speeds 20000rpm and the 30000rpm condition, material is moved around reaching up and down, thereby reach in the short period of time desirable shearing dispersion effect.By (8min, 10min, 12min, 14min) between different ultra micros, studied dynamic microjet processing to the modification of soya-bean milk albumen, analyze the structural change of soya-bean milk albumen before and after processing by the SDS-PAGE electrophoresis.The result as shown in Figure 2.
Utilize the SDS-polyacrylamide gel electrophoresis to measure the molecular weight of hydrolysate, take the narrow spectrin molecular weight standard of dying in advance of production code member B022 as the molecular weight object of reference, investigate under the different high shear ultra micro time, the difference of the molecular weight of product is different.Can find out from picture: 1st, 3,5,7,9 swimming lanes represent soya-bean milk liquid eggs white (high speed shear 30000rpm), band in this swimming lane shows does not have fixing molecular weight distribution, the color of soya-bean milk liquid eggs white matter was more shallow after the high shear ultra micro was processed, and proved that macro-molecular protein content reduces; 2nd, 4,6 high molecular weight protein dyeing place change color was little after, eight lanes represented high shear, this is because the high shear reaction is the not impact of rigid structure for protein, it can also be seen that from colour band, along with standard molecular weight from big to small, sample is with the increase of shear time, color on the colour band shoals gradually, illustrates that small protein content also increases gradually.Electrophoresis experiment has been determined sample at 30000rpm, and shear effect is more satisfactory behind the 12min.This is for the mechanism of modification of abundant research trends high shear micro jetting technology to large biological molecules such as soybean protein, soya-bean milk albumen, peanut proteins, expand the range of application of this technology, develop high performance new product etc. and have great importance, lay the foundation for further inquiring into its mechanism of modification.
Conclusion: by the shear agitation physical modification soya-bean milk protein PDI is measured, represent the size of protein denaturation degree with PDI, namely the PDI value is larger, the deal of disperseing protein to account in water is larger, the water-soluble ability of protein is larger, and the protein denaturation degree is less, and heat endurance is higher.This test improves soya-bean milk protein heat endurance optimum process condition to the high cut disperse emulsification method and studies, result of the test shows, when soymilk concentration is 4%, shear time is that 15min, shearing rotating speed are that 16000rpm, soya-bean milk temperature are that soya-bean milk emulsion dispersion state is better under 40 ℃ of conditions.Be conducive to improve the quality of dried bean curd.
It should be noted that; above-mentioned specific embodiment only is exemplary; under above-mentioned instruction of the present invention, those skilled in the art can carry out various improvement and distortion on the basis of above-described embodiment, and these improvement or distortion drop in protection scope of the present invention.It will be understood by those skilled in the art that top specific descriptions just in order to explain purpose of the present invention, is not for restriction the present invention.Protection scope of the present invention is limited by claim and equivalent thereof.
Claims (7)
1. the preparation method of a snack dried bean curd, described dried bean curd moisture content is the 40%-50% of bean curd, comprise defibrination, emulsifying step, it is characterized in that, described defibrination, emulsifying step specifically comprise: soya-bean milk is configured to concentration 3%～7%, 30～50 ℃ of shear temperature, shearing rotating speed 10000～16000rpm, shear time 10～20min carry out the high shear ultramicronising to soya-bean milk and process so that the soya-bean milk emulsion dispersion.
2. the preparation method of snack dried bean curd according to claim 1 is characterized in that, among the preparation method of described snack dried bean curd, after defibrination, the emulsifying step, also comprises:
Mashing off; Slagging-off; The point brain; The crouching brain; Upper plate; Squeezing; White embryo cooling; Preliminary treatment; Fried; Frying; Stew in soy sauce; Cooling; Packing; Sterilization, finished product.
3. the preparation method of snack dried bean curd according to claim 1 and 2, it is characterized in that, in described defibrination, the emulsifying step, specifically comprise: soya-bean milk is configured to 4% concentration, 30～50 ℃ of shear temperature, by shearing rotating speed 10000～16000rpm, shear time 10～20min, soya-bean milk is carried out the high shear ultramicronising processes.
4. the preparation method of snack dried bean curd according to claim 1 and 2, it is characterized in that, in described defibrination, the emulsifying step, specifically comprise: soya-bean milk is configured to 4% concentration, by 40 ℃ of shear temperature, by shearing rotating speed 10000～16000rpm, shear time 10～20min carries out the high shear ultramicronising to soya-bean milk and processes.
5. the preparation method of snack dried bean curd according to claim 1 and 2, it is characterized in that, in described defibrination, the emulsifying step, specifically comprise: soya-bean milk is configured to 4% concentration, by 40 ℃ of shear temperature, shear rotating speed 13000rpm, shear time 10～20min carries out the high shear ultramicronising to soya-bean milk and processes.
6. the preparation method of snack dried bean curd according to claim 1 and 2, it is characterized in that, in described defibrination, the emulsifying step, specifically comprise: soya-bean milk is configured to 4% concentration, by 40 ℃ of shear temperature, shearing rotating speed 16000rpm, shear time 15min, soya-bean milk is carried out the high shear ultramicronising process.
7. a snack dried bean curd is made by the claims 1～6 either method.
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| WO2003096976A2 (en) * | 2002-05-14 | 2003-11-27 | Fmc Corporation | Microcrystalline cewllulose compositions |
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