Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of preparation method of bean curd with high yield and no beany smell

A technology of beany smell and yield, applied in the field of food processing, can solve the problems of high water content of tofu, reduce beany smell, easy to break, etc., and achieve the effects of reducing protein content, improving dissolution effect, and eliminating bitterness and astringency.

Active Publication Date: 2022-06-28
SHANDONG YUWANG ECOLOGY FOOD IND
View PDF12 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing of traditional tofu has the following defects and deficiencies: 1) Soybeans need to be cleaned and soaked before processing, which consumes a lot of water, and the waste water produced has great environmental pollution, and the soaking time is long, generally 10-15 hours, resulting in low production efficiency; 2) Because the soybean seed coat accounts for 8% of the total soybean seed weight, the main component of the soybean seed coat is fiber. After soaking, the skin is directly refined. During the refining process, the fiber will bind protein and be filtered out in the form of bean dregs. , take away part of the protein, reduce the utilization rate of protein, and cause the yield of tofu to be low, about 250%-330%, and the water content of tofu is high and easy to break, which brings a lot of inconvenience to processing, eating and transportation; Lipoxygenase is always active during the soaking and refining process of soybeans. The lipoxygenase oxidizes fat to produce fatty acid hydroperoxide, which is then decomposed by lyase to produce volatile alcohols, ketones and aldehydes with short carbon chains. Substances, volatile substances such as alcohols, ketones and aldehydes combine with proteins or amino acids to make tofu produce beany and bitter tastes, and at the same time interrupt the hydrophobic group interactions between protein chain segments, making the protein structure lose stability. , the high concentration of soybean isoflavones in soybean navel is also an important factor for the bitter taste of tofu
However, this method needs to soak the soybeans with 2 to 3 times the volume of water for 8 to 10 hours, and the soaked soybeans need to be screened again to remove the hard beans and soybeans with incomplete soaked skin wrinkles. Beans, the refining process is complex and cumbersome, not suitable for large-scale production
Secondly, this method uses blanching treatment to inactivate the activity of lipoxygenase, reduce the beany smell, and soften the fiber. Because the moisture content of soybeans is high after soaking, under the treatment conditions of 50-100°C and 1-50min, the soybean center Part of the temperature is difficult to reach the temperature for lipase inactivation, resulting in incomplete inactivation, poor improvement of bean flavor and bitter taste, which in turn affects the softening effect of the fiber
[0004] Chinese patent document CN102524418 B discloses the production method of bean curd and bean curd, and this method crushes soybean, removes germ and bean skin, and makes bean curd with this as raw material, although this method crushes soybean, shortens soaking time to 30 -45min, but the fibrous tissue inside the watercress did not change, and the activity of lipoxygenase in the watercress was still high, which affected the dissolution effect of protein, the yield of tofu and the beany smell of tofu

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of preparation method of bean curd with high yield and no beany smell
  • A kind of preparation method of bean curd with high yield and no beany smell
  • A kind of preparation method of bean curd with high yield and no beany smell

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of tofu with high yield and no beany smell, comprising the steps as follows:

[0027] 1) Soybean selection: choose soybean moisture content of 12.5% ​​and dry basis protein content of 44%;

[0028] 2) Drying: the soybean is treated by vacuum microwave drying method for 3 minutes, so that the moisture content of the soybean after drying is 9.5%, the vacuum microwave intensity is 8w / g, and the vacuum degree is 85KPa.

[0029] 3) crushing: the dried soybean is mechanically crushed to 6 pieces, and the bean skin and bean navel are removed by wind selection;

[0030] 4) Softening: Use indirect steam to soften the crushed soybeans in a step-wise manner. The first softening temperature is 75°C and the softening time is 5 minutes. After the first softening, the softening interval is 3 minutes. After softening, the second softening is performed. The second softening temperature is 87°C. , The secondary softening time is 10min.

[0031] 5) embryo rolling: t...

Embodiment 2

[0037] A preparation method of tofu with high yield and no beany smell, comprising the steps as follows:

[0038] 1) Soybean selection: choose soybean moisture 12.0%, dry basis protein content 43.2%;

[0039]2) Drying: The soybean is treated by vacuum microwave drying method for 5 minutes, so that the moisture content of the soybean after drying is 8.5%, the vacuum microwave intensity is 8w / g, and the vacuum degree is 85KPa.

[0040] 3) crushing: the dried soybeans are mechanically crushed to 8 lobes, and the bean skin and bean navel are removed by wind selection;

[0041] 4) Softening: use indirect steam to soften the crushed soybeans in a stepwise manner, the first softening temperature is 70 ° C, the softening time is 8 minutes, the softening interval is 3 minutes after the first softening, and the second softening is performed after the softening, and the second softening temperature is 75 ° C. , The secondary softening time is 50min.

[0042] 5) Embedding: the crushed w...

Embodiment 3

[0048] A preparation method of tofu with high yield and no beany smell, comprising the steps as follows:

[0049] 1) Soybean selection: select soybean moisture 10.7%, dry basis protein content 43.5%;

[0050] 2) Drying: the soybean is treated by vacuum microwave drying method for 5 minutes, so that the moisture content of the soybean after drying is 9.05%, the vacuum microwave intensity is 8w / g, and the vacuum degree is 82KPa.

[0051] 3) crushing: the dried soybean is mechanically crushed to 4 pieces, and the bean skin and bean navel are removed by wind selection;

[0052] 4) Softening: use indirect steam to soften the crushed soybeans in a step-wise manner. The primary softening temperature is 73°C and the softening time is 20 minutes. After the primary softening, the softening interval is 3 minutes. After softening, the secondary softening is performed. The secondary softening temperature is 81°C. , The secondary softening time is 21min.

[0053] 5) embryo rolling: the cr...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for preparing bean curd with high yield and no beany smell. The method comprises the steps of drying and crushing soybeans; softening step; The step is to use indirect steam to soften the broken soybeans stepwise. The method of the present invention greatly reduces the amount of bean dregs, reduces the total amount of protein adsorbed by bean dregs, improves the yield of products, and at the same time inactivates the activity of lipoxygenase, so that Tofu has no beany smell and eliminates the bitter and astringent taste. However, the traditional preparation method will produce a large amount of bean dregs after soaking, refining, boiling, stewing, molding, and pressing processes, resulting in a large loss of total protein, resulting in a low product yield. At the same time, the process directly uses soybeans as raw materials without passivation treatment of lipoxygenase, and the tofu has a severe beany smell and has a bitter taste.

Description

technical field [0001] The invention relates to a preparation method of tofu with high yield and no beany smell, and belongs to the technical field of food processing. Background technique [0002] The production of traditional tofu is made from soybeans, which are made by soaking, refining, boiling, marinating, molding, pressing and other processes. The processing of traditional tofu has the following defects and deficiencies: 1) Soybeans need to be cleaned and soaked before processing, which consumes a lot of water, produces waste water that pollutes the environment, and soaks for a long time, generally 10-15h, resulting in low production efficiency; 2) Since the soybean seed coat accounts for 8% of the whole soybean seed grain weight, the main component of soybean seed coat is fiber. After soaking, it is directly refined with the skin on. During the refining process, the fiber will be combined with protein and be filtered and removed in the form of bean dregs. , taking a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/45A23L11/30A23L5/10
CPCA23C20/025
Inventor 马春芳徐振江刘汝萃王彩华
Owner SHANDONG YUWANG ECOLOGY FOOD IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products