Preparation method for bean curd thin sheets taking soybean protein as raw material

A technology of soybean protein, the main raw material, applied in the field of food processing, which can solve problems such as difficult control, long preparation process, and a lot of waste water and waste residue, and achieve the effect of improving color, improving production stability, and improving environmental pollution.

Inactive Publication Date: 2014-08-06
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned processes are all based on soybeans, the preparation process is very long, and there are relatively many waste water and waste residues; in addition, due to the starting from soybeans, soybean milk contains a large amount of reducing sugar, an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0012] Example 1

[0013] In 20 liters of water, add about 800g of SPI (the soy protein content of SPI is about 90% (W / W), and the water is about 6% (W / W)) to make an SPI slurry with a protein concentration of about 3.5% (W / V). Pass the slurry through a colloid mill to fully dissolve it and reduce the problem of insoluble powder particles, and then filter (100 mesh sieve), heat treatment, the center temperature reaches 90 ℃, the constant temperature for 10 minutes, add 5.5% (W / V) refinement Soybean oil and 1.5% (W / V) sucrose are pre-emulsified with a high-speed mixer for 2-3min, and homogenized with a high-pressure homogenizer under a high pressure of 20MPa (the liquid temperature is maintained at 60~75℃ during homogenization), Obtain a soybean protein emulsion.

[0014] The average particle size of the soy protein emulsion after homogenization is about 20 μm. Pour the soy protein emulsion into a 45×75cm tofu skin tank (about 6cm in depth), heat it, set the temperature to 90℃, co...

Example Embodiment

[0016] Example 2

[0017] In 20 liters of water, add about 1000g of SPI (the soy protein content of SPI is about 90% (W / W), and the water content is about 6% (W / W)) to make an SPI slurry with a protein concentration of about 4.2% (W / V). Pass the slurry through a colloid mill to fully dissolve it and reduce the problem of insoluble powder particles, then filter (100 mesh sieve), perform ultra-high temperature instantaneous heat treatment, at 135°C for 20 seconds, and after partial cooling, add 4.5% (W / V) Refined soybean oil and 2.3% (W / V) sucrose are pre-emulsified with a high-speed stirrer for 2-3min, and homogenized with a high-pressure homogenizer under a high pressure of 20MPa (the liquid temperature is maintained at 60~ 75°C) to obtain a soybean protein emulsion.

[0018] The average particle size of the soy protein emulsion after homogenization is about 12 μm. Pour the soybean protein emulsion into a 45×75cm bean curd skin tank, heat it, set the temperature to 90℃, count th...

Example Embodiment

[0019] Example 3

[0020] In 20 liters of water, add about 1200g of SPI (the soy protein content of SPI is about 90% (W / W), and the water content is about 6% (W / W)) to make an SPI slurry with a protein concentration of about 5.1% (W / V). Pass the slurry through a colloid mill to fully dissolve it, and reduce the problem of insoluble powder particles, then filter (100 mesh sieve), heat treatment, the center temperature reaches 90 ℃, the constant temperature for 10 minutes, add 3.5% (W / V) to refine Soybean oil and 3.0% (W / V) sucrose are pre-emulsified with a high-speed stirrer for 2-3min, and homogenized with a high-pressure homogenizer under a high pressure of 20MPa (the liquid temperature is maintained at 60~75℃ during homogenization), Obtain a soybean protein emulsion.

[0021] The average particle size of the soy protein emulsion after homogenization is about 11 μm. Pour the soybean protein emulsion into a 45×75cm bean curd skin tank, heat it, set the temperature to 90℃, count t...

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PUM

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Abstract

The invention provides a preparation method for bean curd thin sheets taking soybean protein as a raw material, belonging to the technical field of food processing. According to the preparation method, the soybean protein, edible oil and non-reduction saccharides are taken as raw materials; after the soybean protein is dissolved and subjected to heat treatment, the edible oil and the saccharides are added and are uniformly mixed and emulsified to form soybean protein emulsion; the bean curd thin sheets are prepared according to a traditional method, namely a product with the mouth feel which is the same as that of the bean curd thin sheets prepared by a traditional process can be obtained. The preparation method is used for preparing the bean curd thin sheets; processes of immersing soybeans, grinding, boiling, filtering and the like in a traditional technology are saved so that the pollution caused by wastewater and waste dreg is reduced obviously; furthermore, the soybean protein, the edible oil and the non-reduction saccharides, which are industrially prepared in a large scale are used as the raw materials so that the process is simple and the stability is good; a Maillard reaction is reduced so that the color of the product is better than that of the bean curd thin sheets prepared by a traditional method.

Description

technical field [0001] The invention provides a method for preparing bean curd skin by using soybean protein isolate, edible oil and sugar as main raw materials, and belongs to the technical field of food processing. Background technique [0002] Traditional fresh tofu skin is made from soybeans, which are made through bean selection, soaking, grinding, boiling, filtering, peeling and other processes. It can be frozen and packaged to extend the shelf life, or it can be further dried to make dried tofu. Skin or yuba and other products. Tofu skin is popular with consumers due to its rich nutrition and unique taste, and thus has been valued by academia and industry. [0003] The research on the production process of tofu skin and the factors affecting the quality and safety of tofu skin, taste, color, etc. has been quite in-depth, such as soybean variety, soymilk concentration and slurry depth in the manufacturing process, heating temperature time during cooking, uncovering, e...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 陈洁何志勇曾茂茂李永吉秦昉
Owner JIANGNAN UNIV
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