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Production process for controlling beancurd jelly to be dehydrated through soybean isolate proteins

A technology of soybean protein isolate and production process, which is applied in the field of soybean protein isolate to control the dehydration of tofu brain, which can solve the problems of long coagulation time of tofu brain, slow protein denaturation, low protein content, etc., and achieve good coagulation effect, firm coagulation and palatability Good results

Inactive Publication Date: 2014-03-05
ANHUI XINGZHOU MEDICINE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a production process of soybean protein isolate to control the dehydration of bean curd to solve the problem of low protein content in soybeans and slow protein denaturation in the traditional production process of lactone tofu, which makes the coagulation time of tofu longer And the firmness is not ideal, the problem of low water-locking ability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A production process for soybean protein isolate to control the dehydration of bean curd brain, comprising the following production steps: soaking 150g of soybeans in water at 23°C for 11 hours; adding the soaked soybeans and 1.75kg of water into a soybean milk machine for beating; Add 5g of soybean protein isolate and boil to obtain soybean milk; in a 2000ml container, dissolve 3.1g of glucono δ lactone with 30ml of water to obtain a solution of glucono δ lactone; pour the obtained soybean milk into a 2000ml container at a temperature above 95°C , stirring for 4-5 circles, so that the solution of glucono δ lactone and soymilk are evenly mixed, and left to stand for 5-8min to obtain coagulated 1.5kg bean curd brain.

Embodiment 2

[0021] A production process for soybean protein isolate to control the dehydration of bean curd brain, comprising the following production steps: soaking 150g of soybeans in water at 26°C for 6 hours; adding the soaked soybeans and 2.25kg of water into a soybean milk machine for beating; Add 10 g of soybean protein isolate and boil to obtain soy milk; in a 2000 ml container, dissolve 3.7 g of glucono δ lactone with 50 ml of water to obtain a solution of glucono δ lactone; mix the solution of glucono δ lactone with the obtained soy milk Divide into the same five equal parts, respectively add the solution of the above equal parts of glucono δ lactone into each part of soybean milk, stir them evenly and let stand for 5-8 minutes to obtain 1.85 kg of coagulated bean curd brain.

Embodiment 3

[0023] A production process for soybean protein isolate to control the dehydration of bean curd brain, comprising the following production steps: soaking 150g of soybeans in water at 25°C for 8 hours; adding the soaked soybeans and 1.95kg of water into a soybean milk machine for beating; Add 15g of soybean protein isolate and boil to obtain soymilk; in a 2000ml container, use 40ml of water to dissolve 3.4g of gluconoδ lactone to obtain a solution of gluconoδlactone; pour the obtained soymilk into a 2000ml container at a temperature above 95°C , stirring for 4-5 circles, so that the solution of glucono δ lactone and soybean milk are evenly mixed, and left to stand for 5-8min to obtain coagulated 1.81kg bean curd brain.

[0024] The soybean protein isolate of embodiment 1, 2, 3 controls the production process of bean curd dehydration, compares with original production technology, adds the soybean protein isolate of appropriate proportion in the production of bean curd and cooks t...

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Abstract

The invention provides a production process for controlling beancurd jelly to be dehydrated through soybean isolate proteins. The production process comprises the following steps: adding soaked yellow beans and 1.75kg-2.25kg of water into a soybean milk machine for pulping; after pulping, adding 5g-23g of the soybean isolate proteins, and boiling to obtain soybean milk; dissolving 3.1g-3.7g of gluco-delta-lactone by using 30ml-50ml of water to obtain a dissolved gluco-delta-lactone solution; uniformly mixing the soybean milk with the dissolved gluco-delta-lactone solution at the temperature being more than 95 DEG C; after mixing, standing for 5-8 minutes to obtain the coagulated beancurd jelly. Compared with a conventional production process, the production process has the characteristics that a proper quantity of the soybean isolate proteins are added and boiled to obtain the soybean milk in a beancurd jelly preparation process, so that the protein content of soybeans is increased, the proteins are promoted to be modified, the beancurd jelly is relatively firmly coagulated, and the water retention capability is improved.

Description

technical field [0001] The invention relates to a production process for controlling soybean curd dehydration by soybean protein isolate. Background technique [0002] tofu brain, yes Tofu Semi-finished products in the production process. The cooked and hot soybean milk reacts with the contact of the coagulant, and the soybean protein sol, that is, the soybean milk, undergoes protein coagulation. If the ratio of reactants is appropriate and the reaction conditions are appropriate, including temperature, concentration, stirring degree, etc., the soybean protein will be completely coagulated Form tofu brain. The common tofu brain is made by eating gypsum or lactone. Among them, lactone bean curd is one of the most common flavor snacks. The traditional production process of lactone bean curd has a low protein content in soybeans, and the protein denaturation is slow, which makes the bean curd coagulate for a long time and is not firm. Ideal, problems with low water r...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 陈智桥曾干梅显良
Owner ANHUI XINGZHOU MEDICINE FOOD
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