阅读说明：本技术 一种贻贝营养豆腐的制备方法 (Preparation method of mussel nutritional bean curd ) 是由 洪瑶 陈文伟 乔文姝 郑敏 于 2020-07-01 设计创作，主要内容包括：本发明涉及豆制品加工技术领域,公开了一种贻贝营养豆腐的制备方法。一种贻贝营养豆腐的制备方法,包括以下步骤：贻贝干的处理；贻贝豆浆的制备,包括大豆的预处理、浆的研磨；贻贝豆腐的制作,包括豆浆的煮沸、豆腐的凝固、压制成型。通过控制磨浆时的贻贝添加量、豆水比以及凝固时的温度和凝固时间,能使获得的贻贝豆腐具有较好的质构和感官质量,且得率也较高。此外,通过加入改性纤维素与贻贝豆浆中的蛋白质形成化学交联,以及对加入内酯前或改性纤维素处理前的贻贝豆浆进行超声预处理,能提高贻贝豆腐的弹性,解决添加贻贝后弹性下降的问题,从而在保证豆腐不易破碎的前提下,增加贻贝的添加量,使豆腐中含有更多的贻贝功能活性物质。(The invention relates to the technical field of bean product processing, and discloses a preparation method of mussel nutritional bean curd. A preparation method of mussel nutritional bean curd comprises the following steps: treating the dried mussels; preparing mussel soybean milk, including pretreatment of soybean and grinding of the pulp; the preparation of mussel bean curd comprises boiling soybean milk, coagulating bean curd, and press-forming. By controlling the adding amount of the mussels during pulping, the bean-water ratio and the temperature and the solidification time during solidification, the obtained mussel bean curd has good texture and sensory quality, and the yield is high. In addition, through adding the protein formation chemical crosslinking in modified cellulose and the mussel soybean milk to and carry out ultrasonic pretreatment to the mussel soybean milk before adding lactone or before the modified cellulose handles, can improve the elasticity of mussel bean curd, solve the problem that elasticity descends behind the adding mussel to under the difficult broken prerequisite of assurance bean curd, increase the addition of mussel, contain more mussel function active substance in the messenger bean curd.)

1. A preparation method of mussel nutritional bean curd is characterized by comprising the following steps:

(1) treating the dried mussels: washing mussel dry, fully drying, and pulverizing to obtain mussel powder;

(2) preparing mussel soybean milk:

(2.1) pretreatment of soybeans: cleaning semen glycines, soaking in water to make semen glycines fully swell;

(2.2) grinding of the slurry: draining water from the soaked soybeans, and grinding the soybeans, mussel powder and water into pulp, wherein the mass ratio of the soybeans to the water is 1:6-8, and the mass of the mussel powder is 20-30% of that of the soybeans; after grinding, filtering and separating to obtain mussel soybean milk;

(3) preparing mussel bean curd:

(3.1) boiling of soybean milk: heating mussel soybean milk to boil, and skimming generated foam in the heating process;

(3.2) coagulation of tofu: pouring mussel soybean milk into lactone water solution, mixing, sealing, standing at 75-85 deg.C for 25-35min to obtain jellied bean curd;

(3.3) compression molding: and (3) putting the jellied bean curd into a mold, and pressing and forming to obtain the mussel nutritional bean curd.

2. The method for preparing mussel nutritional bean curd as claimed in claim 1, wherein in step (2.2), the mass ratio of soybean to water is 1:8, and the mass of mussel powder is 25% of the mass of soybean; in the step (3.2), the solidification temperature is 75 ℃ and the solidification time is 30 min.

3. The method for preparing mussel nutritional bean curd as claimed in claim 1, wherein after the mussel soybean milk is cooled after step (3.1), 0.3-0.5U/g of glutamine transaminase of the mussel soybean milk is added, and the reaction is carried out at 35-40 ℃ for 20-30 min; after the reaction is finished, standing for 4-6 min at 80-85 ℃ for enzyme deactivation; then cooling to 60-70 ℃, adding 3-8 g/100g modified cellulose of mussel soybean milk, and reacting for 1-1.5 h; after the reaction is finished, the step (3.2) is further carried out.

4. The method for preparing mussel nutritional bean curd as claimed in claim 3, wherein the modified cellulose is prepared by the following steps: under the condition of keeping out of the sun, dissolving cellulose and sodium periodate in water according to the mass ratio of 1: 0.5-0.8, adding calcium chloride, and reacting for 2-3 h at 70-80 ℃; after the reaction is finished, cooling, crystallizing, filtering, fully washing with ethanol and water, and drying to obtain the modified cellulose.

5. The method for preparing mussel nutritional bean curd as claimed in claim 4, wherein the mass ratio of calcium chloride to cellulose is 1.2-1.5: 1.

6. The method for preparing mussel nutritional bean curd as claimed in claim 1 or 3, wherein after step (3.1), the mussel soybean milk is sonicated at 200-300W for 15-20 min.

7. The method for preparing mussel nutritional bean curd as claimed in claim 1, wherein in step (3.2), the lactone is 0.25-0.3% by mass of the soybean added in step (2.2).

8. The method for preparing mussel nutritional bean curd as claimed in claim 1, wherein:

in the step (2.1), water is replaced for 3-5 times in the soaking process; and/or

In the step (2.2), the pulping operation is repeated for 3-4 times; and/or

In the step (2.2), after grinding is completed, carrying out first filtration and separation, adding water into filter residues, carrying out second filtration and separation, and combining filtrates obtained by the two filtration and separation to obtain the mussel soybean milk.

9. The method for preparing mussel nutritional bean curd as claimed in claim 1, wherein in step (3.1), the specific process of heating and boiling is as follows: heating mussel soybean milk at 100-120 deg.C to boil, heating for 4-7min, and heating at 40-50 deg.C for 1-2 min.

10. The method for preparing mussel nutritional bean curd according to claim 1, wherein in step (3.2), the lactone is glucono-lactone.

Technical Field

The invention relates to the technical field of bean product processing, in particular to a preparation method of mussel nutritional bean curd.

Background

Mussel, as an economic shellfish with high nutritive value, high protein content and low fat content, occupies an important position in the marine resources of China, the output of mussel is the first in the world, and the export is also in the front. The mussel contains various functional active substances such as antihypertensive peptides, taurine, polyunsaturated fatty acids (PUFA) and the like, so that the mussel has unique edible value and medicinal value. However, due to the low technical level of the mussel processing industry, the processing procedure is simple, the mechanization level is not high, and the raw material processing is not deep, the mussels cannot be completely utilized, and a large amount of resource loss and waste are caused. Therefore, develop more extensive and in-depth research to the mussel resource, adopt more advanced processing technology and technology route to carry out the intensive processing to the mussel, separate functional active substance to make functional health food, will be the great trend of future ocean development, not only help the green sustainable development of mussel resource, also can produce huge economic benefits.

The bean curd is originated from China, is a great creation of Chinese nationalities, and is convenient to be seen on dining tables of people in China since ancient times. However, in the recent bean curd market, bean curd in our country lags behind japan and the usa in both type and texture. China should deeply develop research on functional bean curd, so that more novel nutritional bean curd products are continuously emerged, a new route is developed for utilization of bean curd resources, and market competitiveness of bean curd enterprises in China is improved. Meanwhile, the traditional bean curd with monotonous varieties cannot meet the requirements of consumers, the nutritional value of the traditional bean curd is discounted due to the lack of certain components, and the nutrition of the traditional bean curd can be improved by supplementing other raw materials.

Therefore, by combining the dietary habits and market demands of people, a novel mussel nutritional bean curd is developed, the bean curd market and the functional food market are enriched, the eating and health-care functions of the mussels and the bean curd are superposed, and great economic value and profound social value are generated. However, the addition of mussels affects the process of forming gel from soybean milk because the protein content of mussels capable of forming gel is less than that of soybean, and the yield, texture and sensory properties of the prepared bean curd are poor.

Disclosure of Invention

In order to solve the technical problems, the invention provides a preparation method of mussel nutritional bean curd. The mussel bean curd prepared by the method has the edible and health-care functions of mussels and bean curd, and has high yield, good texture and good sensory quality.

The specific technical scheme of the invention is as follows:

a preparation method of mussel nutritional bean curd comprises the following steps:

(1) treating the dried mussels: washing mussel dry, fully drying, and pulverizing to obtain mussel powder;

(2) preparing mussel soybean milk:

(2.1) pretreatment of soybeans: cleaning semen glycines, soaking in water to make semen glycines fully swell;

(2.2) grinding of the slurry: draining water from the soaked soybeans, and grinding the soybeans, mussel powder and water into pulp, wherein the mass ratio of the soybeans to the water is 1:6-8, and the mass of the mussel powder is 20-30% of that of the soybeans; after grinding, filtering and separating to obtain mussel soybean milk;

(3) preparing mussel bean curd:

(3.1) boiling of soybean milk: heating mussel soybean milk to boil, and skimming generated foam in the heating process;

(3.2) coagulation of tofu: pouring mussel soybean milk into lactone water solution, mixing, sealing, standing at 75-85 deg.C for 25-35min to obtain jellied bean curd;

(3.3) compression molding: and (3) putting the jellied bean curd into a mold, and pressing and forming to obtain the mussel nutritional bean curd.

Because the protein content of the mussel capable of forming gel is less than that of the soybean, the addition of the mussel can influence the process of forming gel from soybean milk, and further the yield, texture and sensory properties of the prepared mussel bean curd are poor. The invention controls the mass ratio of soybean to water, the dosage of mussel powder, the solidification time and the temperature, so that the mussel bean curd has higher yield and better texture and sensory properties:

1) the mass ratio of soy to water affects the yield, texture (including hardness, elasticity, stickiness, chewiness) and sensory quality (including smell, color, taste, texture, acceptability) of mussel nutritional tofu: because the moisture has the promotion effect on the formation of the gel structure, the yield of the mussel bean curd is increased along with the reduction of the bean-water ratio; if the ratio of bean water is too low, the network structure perfection of gel is reduced, the water separation of the finished bean curd is accelerated, the water content of the slurry is increased, and the sugar flows out along with the water content, so that the yield of the bean curd is reduced. In the experimental process, the hardness, the viscosity and the chewiness of the bean curd are in the trend of descending first and then ascending along with the increase of the ratio of the bean to the water, and the elasticity and the sensory quality are in the trend of ascending first and then descending. The quality ratio of soybean to water is controlled within 1:6-8, so that the prepared bean curd has good texture and sensory quality, and high yield is ensured.

2) The use amount of mussel powder can influence the yield, texture and sensory quality of mussel nutritional bean curd: because the content of the protein capable of forming gel in the mussels is less than that of the soybean, under the condition of a certain total amount of raw materials, the proportion of mussel powder is increased, so that the content of the protein capable of forming bean curd is reduced, and the yield of the bean curd is reduced; in the experimental process, the hardness, the adhesiveness and the chewiness of the bean curd are in the trend of descending first and then ascending along with the increase of the using amount of the mussel powder, and the elasticity and the sensory quality are in the trend of ascending first and then descending. The use amount of mussel powder is controlled within 20-30%, so that the prepared bean curd has good texture and sensory quality, and high yield is ensured.

3) The setting time can affect the yield, the texture and the sensory quality of the mussel nutritional bean curd: too short a setting time can result in insufficient protein gel and result in a product that is soft and white; the long solidification time can cause the product to lose much water, have poor water retention and greatly reduce the yield. In the experimental process, the hardness, the viscosity and the chewiness of the bean curd are in the trend of descending first and then ascending along with the increase of the solidification time, and the yield, the elasticity and the sensory quality are in the trend of ascending first and then descending. The setting time is controlled within 25-35min, so that the prepared bean curd has good texture and sensory quality, and high yield is ensured.

4) The coagulation temperature can influence the yield, the texture and the sensory quality of the mussel nutritional bean curd: the low solidification temperature can cause insufficient protein gel, and the product is soft and has white pulp; the excessive solidification temperature can cause the product to have more water loss, poor water retention and greatly reduced yield. In the experimental process, the hardness, the viscosity and the chewiness of the bean curd are in the trend of descending first and then ascending along with the rise of the solidification temperature, and the yield, the elasticity and the sensory quality are in the trend of ascending first and then descending. The coagulation temperature is controlled within the range of 75-85 ℃, so that the prepared bean curd has better texture and sensory quality, and higher yield is ensured.

Preferably, in the step (2.2), the mass ratio of the soybeans to the water is 1:8, and the mass of the mussel powder is 25% of the mass of the soybeans; in the step (3.2), the solidification temperature is 75 ℃ and the solidification time is 30 min.

The inventor finds out through orthogonal experiments that: in the preferable range, the influence of the mussel addition amount and the bean water ratio on the sensory quality of the mussel bean curd is most obvious; the soybean-water ratio obviously influences the yield of the bean curd, and the influence of the addition amount of mussels, the solidification temperature and the solidification time on the yield of the bean curd is not obvious; the addition amount of mussels and the bean-water ratio obviously influence the hardness of the bean curd; the bean water ratio significantly affects the elasticity of bean curd. By taking texture and sensory quality as key consideration, the mass ratio of the soybeans to the water is set to be 1:8, the using amount of the mussel powder is set to be 25%, the solidification temperature is set to be 75 ℃, the solidification time is set to be 30min, and the obtained mussel bean curd has good texture and sensory quality and high yield.

Preferably, after the mussel soybean milk is cooled in the step (3.1), adding 0.3-0.5U/g of glutamine transaminase of the mussel soybean milk, and reacting at 35-40 ℃ for 20-30 min; after the reaction is finished, standing for 4-6 min at 80-85 ℃ for enzyme deactivation; then cooling to 60-70 ℃, adding 3-8 g/100g modified cellulose of mussel soybean milk, and reacting for 1-1.5 h; after the reaction is finished, the step (3.2) is further carried out.

The inventor finds in the experimental process that under the same condition of preparation conditions, after mussels are added, the elasticity of the prepared bean curd is reduced, which can cause the bean curd to be easily broken and can also influence the mouthfeel of the bean curd, and the adding amount of the mussel powder is limited, so that the content of functional active substances in the mussels in the bean curd is limited. By adding the modified cellulose, the problem of small elasticity of mussel bean curd can be solved, and the mechanism is as follows: contain the aldehyde group in the modified cellulose, the glycosylation reaction takes place for the aldehyde group and the amino in the mussel soybean milk protein for protein in modified cellulose and the mussel soybean milk forms covalent cross-linking, thereby improves the cross-linking degree between the protein, and this is favorable to the mussel soybean milk to form the gel, can effectively improve the elasticity of mussel bean curd. Before the aldehyde group in the modified cellulose and the-amino group in the mussel soybean milk protein are subjected to glycosylation reaction, the protein in the mussel soybean milk is subjected to pre-crosslinking by using glutamine transaminase, so that the grafting rate of the modified cellulose can be improved.

The modified cellulose is adopted to improve the elasticity of the bean curd, and because the human body does not contain enzyme for degrading the cellulose, the sugar intake can not be increased, the bean curd can meet the requirements of low-sugar diet, and in addition, the cellulose also has the functions of stimulating intestinal tract peristalsis, and promoting digestion and defecation.

Preferably, the modified cellulose is prepared by the following method: under the condition of keeping out of the sun, dissolving cellulose and sodium periodate in water according to the mass ratio of 1: 0.5-0.8, adding calcium chloride, and reacting for 2-3 h at 70-80 ℃; after the reaction is finished, cooling, crystallizing, filtering, fully washing with ethanol and water, and drying to obtain the modified cellulose.

Under the promotion action of calcium ions (the calcium ions destroy hydrogen bonds in the cellulose to increase free hydroxyl groups), sodium periodate selectively oxidizes secondary hydroxyl groups in the cellulose into aldehyde groups, so that the modified cellulose can form chemical crosslinking with-amino groups in mussel soybean milk protein through the aldehyde groups to improve the elasticity of the coagulated mussel bean curd.

Preferably, the mass ratio of the calcium chloride to the cellulose is 1.2-1.5: 1.

Preferably, after the step (3.1), the mussel soybean milk is treated with 200-300W ultrasound for 15-20 min.

Ultrasonic pretreatment is carried out on mussel soybean milk before coagulation, so that the particle size of protein can be reduced, and hydrophobic groups and sulfydryl in the mussel soybean milk are exposed to the surface of the protein, thereby being beneficial to forming cross-linking among the proteins and being beneficial to improving the elasticity of mussel bean curd.

In addition, if the modified cellulose is adopted to improve the elasticity of the mussel bean curd, the glycosylation reaction speed is slow because the buffer solution cannot be used as the glycosylation reaction environment in the invention. Ultrasonic pretreatment is carried out on the mussel soybean milk after the soybean milk is boiled and before the modified cellulose is treated, so that the number of free-amino groups in protein is increased, thereby being beneficial to the glycosylation reaction and further improving the elasticity of the mussel bean curd.

Preferably, in the step (3.2), the mass of the lactone is 0.25-0.3% of the mass of the soybean added in the step (2.2).

The dosage of the lactone can influence the yield, the texture and the sensory quality of the mussel nutritional bean curd: the coagulant can effectively promote the formation of gel protein, the pI value of the protein is reached by changing the pH value of the soybean milk, so that the coagulation of the bean curd is promoted, but when the pH value reaches a certain value, the addition amount of the coagulant is continuously increased, so that the electrostatic repulsive force between the proteins is increased, and the coagulation is hindered. In the experimental process, the hardness, the viscosity and the chewiness of the bean curd are in the trend of descending first and then ascending along with the increase of the consumption of the lactone, and the elasticity and the sensory quality are in the trend of ascending first and then descending. The lactone dosage is controlled within 0.25-0.3%, so that the obtained bean curd has good texture and sensory quality, and high yield is ensured.

Preferably, in the step (2.1), the mass ratio of the soybeans to the water is 1: 2-4.

Preferably, in the step (2.1), the temperature of the water is 15-20 ℃.

Preferably, in the step (2.1), the soaking time is 8-10 h.

Preferably, in step (2.1), the soybean is fully expanded and marked by no hard core in cross section and uniform and full appearance.

Preferably, in step (2.1), the water is replaced 3-5 times during the soaking process. To remove impurities sufficiently and avoid acid change.

Preferably, in step (2.2), the refining operation is repeated 3-4 times.

Preferably, in the step (2.2), after grinding is completed, first filtration and separation are carried out, water is added into filter residues, second filtration and separation are carried out, and filtrates obtained by the two filtration and separation are combined to obtain the mussel soybean milk. Two filtration separations were performed to ensure that the proteins in mussels and soybeans were retained as much as possible.

Preferably, in step (3.1), the specific process of heating and boiling is as follows: heating mussel soybean milk at 100-120 deg.C to boil, heating for 4-7min, and heating at 40-50 deg.C for 1-2 min.

Preferably, in step (3.2), the lactone is glucono-lactone.

Preferably, in step (3.3), the pressing time is 55-65 min.

Compared with the prior art, the invention has the following advantages:

(1) by controlling the adding amount of the mussels during grinding, the bean-water ratio and the temperature and the solidification time during solidification, the obtained mussel bean curd has good texture and sensory quality and high yield;

(2) the elasticity of the mussel bean curd can be improved by adding the modified cellulose to form chemical crosslinking with protein in the mussel soybean milk, and the problem that the elasticity of the bean curd is reduced after the mussel is added is solved, so that the addition amount of the mussel is increased on the premise of ensuring that the bean curd is not easy to break, and more mussel functional active substances are contained in the bean curd;

(3) the elasticity of the mussel bean curd can be improved by carrying out ultrasonic pretreatment on the mussel soybean milk before lactone addition or modified cellulose treatment.

Drawings

FIG. 1 is a flow chart of the present invention;

FIG. 2 shows the quality of mussel bean curd at different mussel addition levels; wherein, the graph (a) is the bean curd yield under different mussel adding amounts, the graph (b) is the sensory score under different mussel adding amounts, the graph (c) is the bean curd hardness under different mussel adding amounts, the graph (d) is the bean curd chewiness under different mussel adding amounts, the graph (e) is the bean curd mucilage glue viscosity under different mussel adding amounts, and the graph (f) is the bean curd elasticity under different mussel adding amounts;

FIG. 3 shows the quality of mussel bean curd at different ratios of bean to water; wherein, the graph (a) is the bean curd yield under different bean water ratios, the graph (b) is the sensory score under different bean water ratios, the graph (c) is the bean curd hardness under different bean water ratios, the graph (d) is the bean curd chewiness under different bean water ratios, the graph (e) is the bean curd mucilage glue viscosity under different bean water ratios, and the graph (f) is the bean curd elasticity under different bean water ratios;

FIG. 4 shows the quality of mussel bean curd at different GDL addition levels; wherein, the graph (a) is the bean curd yield under different addition amounts of the GDL, the graph (b) is the sensory score under different addition amounts of the GDL, the graph (c) is the bean curd hardness under different addition amounts of the GDL, the graph (d) is the bean curd chewiness under different addition amounts of the GDL, the graph (e) is the bean curd mucilage glue viscosity under different addition amounts of the GDL, and the graph (f) is the bean curd elasticity under different addition amounts of the GDL;

FIG. 5 shows the quality of tofu at different setting times; wherein, the graph (a) is the bean curd yield under different coagulation times, the graph (b) is the sensory score under different coagulation times, the graph (c) is the bean curd hardness under different coagulation times, the graph (d) is the bean curd chewiness under different coagulation times, the graph (e) is the bean curd mucilage glue viscosity under different coagulation times, and the graph (f) is the bean curd elasticity under different coagulation times;

FIG. 6 shows the quality of tofu at different setting temperatures; wherein, the graph (a) is the bean curd yield under different solidification temperatures, the graph (b) is the sensory score under different solidification temperatures, the graph (c) is the bean curd hardness under different solidification temperatures, the graph (d) is the bean curd chewiness under different solidification temperatures, the graph (e) is the bean curd mucilage glue viscosity under different solidification temperatures, and the graph (f) is the bean curd elasticity under different solidification temperatures.

Detailed Description

The present invention will be further described with reference to the following examples.

General examples

A preparation method of mussel nutritional bean curd is shown in figure 1, and comprises the following steps:

(1) treating the dried mussels: washing mussel dry, fully drying, and pulverizing to obtain mussel powder;

(2) preparing mussel soybean milk:

(2.1) pretreatment of soybeans: cleaning soybeans, and soaking the soybeans in water at 15-20 ℃ for 8-10 hours to fully expand the soybeans, wherein the soybean section has no hard core and is uniform and full in shape; the mass ratio of the soybeans to the water is 1: 2-4; replacing water for 3-5 times in the soaking process;

(2.2) grinding of the slurry: draining water from the soaked soybeans, and grinding the soybeans, mussel powder and water into pulp, wherein the mass ratio of the soybeans to the water is 1: 6-8; the mass of the mussel powder is 20-30% of that of the soybean, and the pulping operation is repeated for 3-4 times; after grinding is finished, carrying out primary filtration and separation, adding water into filter residues, carrying out secondary filtration and separation, and combining filtrates obtained by the two filtration and separation to obtain mussel soybean milk;

(3) preparing mussel bean curd:

(3.1) boiling of soybean milk: heating mussel soybean milk at 100-120 deg.C to boil, heating for 4-7min, and heating at 40-50 deg.C for 1-2 min; skimming the foam generated during heating;

(3.2) coagulation of tofu: pouring mussel soybean milk into lactone water solution, mixing, sealing, standing at 75-85 deg.C for 25-35min to obtain jellied bean curd; the mass of the lactone is 0.25-0.3% of that of the soybean added in the step (2.2);

(3.3) compression molding: putting the jellied bean curd into a mold, and pressing for 55-65min to obtain mussel nutritional bean curd.

Optionally, after the mussel soybean milk is cooled after the step (3.1), adding 0.3-0.5U/g of glutamine transaminase of the mussel soybean milk, and reacting at 35-40 ℃ for 20-30 min; after the reaction is finished, standing for 4-6 min at 80-85 ℃ for enzyme deactivation; then cooling to 60-70 ℃, adding 3-8 g/100g modified cellulose of mussel soybean milk, and reacting for 1-1.5 h; after the reaction is finished, the step (3.2) is further carried out.

The preparation method of the modified cellulose comprises the following steps: under the condition of keeping out of the sun, dissolving cellulose and sodium periodate in water according to the mass ratio of 1: 0.5-0.8, adding calcium chloride with the mass ratio of 1.2-1.5: 1 to the cellulose, and reacting for 2-3 h at the temperature of 70-80 ℃; after the reaction is finished, cooling, crystallizing, filtering, fully washing with ethanol and water, and drying to obtain the modified cellulose.

Optionally, after the step (3.1), performing ultrasonic treatment on the mussel soybean milk for 15-20 min at 200-300W.