阅读说明：本技术 一种新品种豆制品配方工艺及提取方法 (Formula process and extraction method of novel bean product ) 是由 沈建华 李立 王泽科 袁辉 王家军 于 2019-11-23 设计创作，主要内容包括：本发明适用于豆制品技术领域,提供了一种新品种豆制品配方工艺及提取方法,包括风味添加剂和大豆浆；所述风味添加剂与所述大豆浆的比例为1：9,所述风味添加剂包括无水奶油、红枣汁、乳化剂、双乙酰酒石酸单双甘油酯、辛烯基琥珀酸淀粉酯、磷酸三钠、对羟基苯甲酸酯钠和水,通过采用风味添加剂和大豆汁制成的豆制品配方,从而能够使由本发明的豆制品配方的制成的豆制品具有独特的风味,通过在风味添加剂里按一定比例添加的无水奶油、红枣汁、乳化剂、双乙酰酒石酸单双甘油酯、辛烯基琥珀酸淀粉酯、磷酸三钠、对羟基苯甲酸酯钠和水,使豆制品具有红枣和乳脂两种风味的混合,且由不添加香精,食用更安全。(The invention is suitable for the technical field of bean products, and provides a formula process and an extraction method of a novel bean product, which comprises a flavor additive and soybean milk; the ratio of the flavor additive to the soybean milk is 1:9, the flavor additive comprises anhydrous cream, red date juice, an emulsifier, diacetyl tartaric acid monoglyceride and diglyceride, octenyl succinic acid starch ester, trisodium phosphate, sodium p-hydroxybenzoate and water, the bean product formula prepared by the flavor additive and the soybean juice is adopted, so that the bean product prepared by the bean product formula disclosed by the invention has unique flavor, and the anhydrous cream, the red date juice, the emulsifier, diacetyl tartaric acid monoglyceride and diglyceride, octenyl succinic acid starch ester, trisodium phosphate, sodium p-hydroxybenzoate and water are added into the flavor additive according to a certain proportion, so that the bean product has the mixture of the red date flavor and the milk fat flavor, and the bean product is safer to eat because no essence is added.)

1. A formula process of a novel bean product is characterized by comprising the following steps: comprises a flavor additive and soybean milk;

the ratio of the flavor additive to the soybean milk is 1: 9;

the flavor additive comprises anhydrous cream, red date juice, an emulsifier, diacetyl tartaric acid ester of mono-and diglycerides, octenyl succinic acid starch ester, trisodium phosphate, sodium paraben and water, and the following weight percentages are between all ingredients in the flavor additive:

11-15% of anhydrous cream;

5-10% of red date juice;

0.2 to 0.4 percent of emulsifier;

15-30% of diacetyl tartaric acid monoglyceride and diglyceride;

5-10% of starch octenyl succinate;

0.1-2% of trisodium phosphate;

0.001-0.01% of sodium p-hydroxybenzoate;

water is added to make up to 100%.

2. The process for preparing a novel bean product formula as claimed in claim 1, wherein the formula comprises the following steps: the flavor additive comprises the following components in percentage by weight:

12% of anhydrous cream;

7% of red date juice;

0.2 percent of emulsifier;

20% of diacetyl tartaric acid ester of mono-and diglycerides;

5% of starch octenyl succinate;

trisodium phosphate 0.5%;

0.005 of sodium p-hydroxybenzoate;

water is added to make up to 100%.

3. The process for preparing a novel bean product formula as claimed in claim 1, wherein the formula comprises the following steps: the flavor additive comprises the following components in percentage by weight:

14% of anhydrous cream;

10% of red date juice;

0.4 percent of emulsifier;

25% of diacetyl tartaric acid ester of mono-and diglycerides;

8% of starch octenyl succinate;

trisodium phosphate 1.5%;

0.008 of sodium p-hydroxybenzoate;

water is added to make up to 100%.

4. The process for preparing a novel bean product formula as claimed in claim 1, wherein the formula comprises the following steps: the diacetyl tartaric acid ester of mono-diglyceride is in liquid state.

5. The extraction method of the new bean product formula is characterized by comprising the following steps: the method comprises the following steps:

step 1: weighing each component in the flavor additive according to the proportion, mixing and stirring red date juice, starch octenyl succinate, sodium p-hydroxybenzoate, trisodium phosphate and water until the components are dissolved, defoaming overnight to obtain a water phase, mixing the weighed liquid diacetyl tartaric acid monoglyceride and anhydrous cream, heating and stirring until the components are dissolved to obtain an oil phase;

step 2: centrifuging the water phase, namely centrifuging the water phase, adding an emulsifier for emulsification and shearing, linearly dropwise adding the oil phase into the water phase, shearing to obtain a primary emulsion, and carrying out high-pressure homogenization on the primary emulsion to obtain the flavor additive;

and step 3: mixing and soaking soybeans and water, wherein the ratio of the soybeans to the water is 3:1, adding water into the soaked soybeans, and grinding the soybeans into soybean milk according to the ratio of 1:4 to obtain soybean milk;

and 4, step 4: the flavor additive is mixed with the soybean milk in a ratio of 1: 9.

6. The method for extracting a new bean product formula as claimed in claim 5, wherein the method comprises the following steps: the heating temperature in the step 1 is 50-60 ℃.

7. The method for extracting a new bean product formula as claimed in claim 5, wherein the method comprises the following steps:

removing core of fructus Jujubae, crushing fructus Jujubae meat with tissue triturator, adding water 6 times of pulp mass, and extracting at 75-85 deg.C for 40-60min respectively;

and performing ultrasonic extraction on the treated pulp to obtain the red date juice.

8. The method for extracting a new bean product formula as claimed in claim 7, wherein the method comprises the following steps: the power of ultrasonic extraction is 75W-95W, and the extraction time is 15min-25 min.

9. The method for extracting a new bean product formula as claimed in claim 7, wherein the method comprises the following steps:

removing core of fructus Jujubae, crushing fructus Jujubae meat with tissue triturator, adding water 6 times of pulp mass, and extracting at 80 deg.C for 40-60min respectively;

and performing ultrasonic extraction on the treated pulp to obtain the red date juice.

Technical Field

The invention belongs to the technical field of bean products, and particularly relates to a formula process and an extraction method of a novel bean product.

Background

The bean product is a food prepared by processing beans such as soybean, small bean, mung bean, pea, broad bean and the like serving as main raw materials. Most of the bean products are bean curds made of soybean milk coagulated noodles of soybeans and their remade products. The bean products are mainly divided into two main categories, namely soybean food taking soybeans as raw materials and other bean products taking other mixed beans as raw materials. The soybean food comprises soybean powder, bean curd, soybean milk powder, bean curd skin, oil skin, dried bean curd stick, vegetarian chicken, vegetarian ham, fermented soybean product, soybean protein powder and its product, soybean stick, and frozen soybean food. Fermented bean products such as tempeh, fermented bean curd, fermented soybean, sour soybean milk, etc. At present, more and more people have choosen vegetarians in the year, and bean products are the first choice of people. Along with the continuous improvement of the life quality of people, the problem of single raw material and variety of traditional bean products is more and more prominent, and the development of bean products with various flavors, different functions and more comprehensive and rich nutrition is more urgent.

Disclosure of Invention

The invention provides a formula process and an extraction method of a novel bean product, and aims to solve the problem of single raw material and variety of the traditional bean product.

The invention is realized in this way, a new kind of bean products formulation craft, including flavor additive and soybean milk;

the ratio of the flavor additive to the soybean milk is 1: 9;

the flavor additive comprises anhydrous cream, red date juice, an emulsifier, diacetyl tartaric acid ester of mono-and diglycerides, octenyl succinic acid starch ester, trisodium phosphate, sodium paraben and water, and the following weight percentages are between all ingredients in the flavor additive:

11-15% of anhydrous cream;

5-10% of red date juice;

0.2 to 0.4 percent of emulsifier;

15-30% of diacetyl tartaric acid monoglyceride and diglyceride;

5-10% of starch octenyl succinate;

0.1-2% of trisodium phosphate;

0.001-0.01% of sodium p-hydroxybenzoate;

water is added to make up to 100%.

The invention also provides the following preferable flavor additives, wherein the flavor additives comprise the following components in percentage by weight:

12% of anhydrous cream;

7% of red date juice;

0.2 percent of emulsifier;

20% of diacetyl tartaric acid ester of mono-and diglycerides;

5% of starch octenyl succinate;

trisodium phosphate 0.5%;

0.005 of sodium p-hydroxybenzoate;

water is added to make up to 100%.

The invention also provides the following preferable flavor additives, wherein the flavor additives comprise the following components in percentage by weight:

14% of anhydrous cream;

10% of red date juice;

0.4 percent of emulsifier;

25% of diacetyl tartaric acid ester of mono-and diglycerides;

8% of starch octenyl succinate;

trisodium phosphate 1.5%;

0.008 of sodium p-hydroxybenzoate;

water is added to make up to 100%.

The invention also provides that the diacetyl tartaric acid ester of mono-diglyceride is preferably in a liquid state.

The invention also provides an extraction method of a new bean product formula, which comprises the following steps:

step 1: weighing each component in the flavor additive according to the proportion, mixing and stirring red date juice, starch octenyl succinate, sodium p-hydroxybenzoate, trisodium phosphate and water until the components are dissolved, defoaming overnight to obtain a water phase, mixing the weighed liquid diacetyl tartaric acid monoglyceride and anhydrous cream, heating and stirring until the components are dissolved to obtain an oil phase;

step 2: centrifuging the water phase, namely centrifuging the water phase, adding an emulsifier for emulsification and shearing, linearly dropwise adding the oil phase into the water phase, shearing to obtain a primary emulsion, and carrying out high-pressure homogenization on the primary emulsion to obtain the flavor additive;

and step 3: mixing and soaking soybeans and water, wherein the ratio of the soybeans to the water is 3:1, adding water into the soaked soybeans, and grinding the soybeans into soybean milk according to the ratio of 1:4 to obtain soybean milk;

and 4, step 4: the flavor additive is mixed with the soybean milk in a ratio of 1: 9.

The invention also provides that the heating temperature in step 1 is preferably 50-60 ℃.

The invention also provides the preferable method, red dates are denucleated, the flesh of the red dates is crushed by a tissue triturator, water with the mass 6 times of that of the flesh is added, and the red dates are respectively extracted for 40-60min at the temperature of 75-85 ℃;

and performing ultrasonic extraction on the treated pulp to obtain the red date juice.

The invention also provides the preferable selection, the power of the ultrasonic extraction is 75W-95W, and the extraction time is 15min-25 min.

The invention also provides the preferable method, red dates are denucleated, the flesh of the red dates is crushed by a tissue triturator, water with the mass 6 times of that of the flesh is added, and the red dates are respectively extracted for 40-60min at the temperature of 80 ℃;

and performing ultrasonic extraction on the treated pulp to obtain the red date juice.

Compared with the prior art, the invention has the beneficial effects that: according to the formula process and the extraction method of the novel bean product, the bean product prepared by the bean product formula has unique flavor by adopting the flavor additive and the soybean juice, and the bean product has the two flavors of red date and milk fat by adding anhydrous cream, red date juice, emulsifier, diacetyl tartaric acid monoglyceride and diglyceride, octenyl succinic acid starch ester, trisodium phosphate, sodium p-hydroxybenzoate and water into the flavor additive according to a certain proportion, so that the bean product has the mixture of the red date and the milk fat, and the bean product is safer to eat because no essence is added.

Drawings

FIG. 1 is a flow chart of the extraction method of a new bean product formula of the invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.