A kind of gypsum tofu regulated by oligosaccharides and its preparation method

A technology of oligosaccharides and gypsum, applied in dairy products, food science, cheese substitutes, etc., can solve problems affecting consumers' health and stones, achieve dense tofu gel structure, easy to obtain raw materials, and reduce chewiness Effect

Active Publication Date: 2022-06-17
SHANGHAI JIAOTONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Calcium sulfate-induced tofu is widely loved by consumers due to its compact structure and fine texture, but studies have found that long-term intake of foods containing gypsum can cause stones and affect the health of consumers

Method used

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  • A kind of gypsum tofu regulated by oligosaccharides and its preparation method
  • A kind of gypsum tofu regulated by oligosaccharides and its preparation method

Examples

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Comparison scheme
Effect test

Embodiment 1

[0032] The preparation process of gypsum tofu regulated by oligosaccharide is as follows:

[0033] 1) Weigh 100g soybeans, soak them in 300g water, soak them at 25°C for 9 hours, wash them repeatedly for 3 times, mix and squeeze the juice according to the mass ratio of water and soybean dry matter at 6:1, first treat at 3000rpm for 3min, then at 5000rpm for 2min; 100 mesh Sieve and filter 3 times to remove soybean dregs, and finally obtain soybean milk with a protein mass fraction of 6%.

[0034] 2) Weigh 0.1042 g of oligoguluronic acid, dissolve it in 10 ml of water, and dissolve on a roller instrument at 200 rpm for 12 hours to obtain 50 mM oligoguluronic acid mother liquor.

[0035] 3) Weigh 1.0320 g of calcium sulfate dihydrate, dissolve it in 10 ml of water, and obtain a 300 mM calcium sulfate suspension mother liquor.

[0036] 4) get above-mentioned soybean milk 8.5ml in 20ml reagent bottle, heat 5min at 100 DEG C to make soybean protein denaturation, then cool down to ...

Embodiment 2

[0038] The preparation process of gypsum tofu regulated by oligosaccharide is as follows:

[0039]1) Weigh 100g soybeans, soak them in 300g water, soak them at 25°C for 9 hours, wash them repeatedly for 3 times, mix and squeeze the juice according to the mass ratio of water and soybean dry matter at 6:1, first treat at 3000rpm for 3min, then at 5000rpm for 2min; 100 mesh Sieve and filter 3 times to remove soybean dregs, and finally obtain soybean milk with a protein mass fraction of 6%.

[0040] 2) Weigh 0.3126 g of oligoguluronic acid, dissolve it in 10 ml of water, and dissolve on a roller instrument at 200 rpm for 12 hours to obtain 150 mM oligoguluronic acid mother liquor.

[0041] 3) Weigh 1.0320 g of calcium sulfate dihydrate, dissolve it in 10 ml of water, and obtain a 300 mM calcium sulfate suspension mother liquor.

[0042] 4) get above-mentioned soybean milk 8.5ml in 20ml reagent bottle, heat 5min at 100 DEG C to make soybean protein denaturation, then be cooled to ...

Embodiment 3

[0044] The preparation process of gypsum tofu regulated by oligosaccharide is as follows:

[0045] 1) Weigh 100g soybeans, soak them in 300g water, soak them at 25°C for 9 hours, wash them repeatedly for 3 times, mix and squeeze the juice according to the mass ratio of water and soybean dry matter at 6:1, first treat at 3000rpm for 3min, then at 5000rpm for 2min; 100 mesh Sieve and filter 3 times to remove soybean dregs, and finally obtain soybean milk with a protein mass fraction of 6%.

[0046] 2) Weigh 0.6252 g of oligoguluronic acid, dissolve it in 10 ml of water, and dissolve on a roller instrument at 200 rpm for 12 hours to obtain 300 mM oligoguluronic acid mother liquor.

[0047] 3) Weigh 1.0320 g of calcium sulfate dihydrate, dissolve it in 10 ml of water, and obtain a 300 mM calcium sulfate suspension mother liquor.

[0048] 4) get above-mentioned soybean milk 8.5ml in 20ml reagent bottle, heat 5min at 100 DEG C to make soybean protein denaturation, then be cooled to...

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Abstract

The invention relates to gypsum tofu regulated by oligosaccharides and a preparation method thereof. The gypsum tofu comprises the following components: soybean milk, oligomeric guluronic acid and calcium sulfate; the molar concentration of oligomeric guluronic acid is 5- 75mmol / L, the molar concentration of calcium sulfate is 25-35mmol / L. The preparation method is as follows: heating soybean milk to denature protein, adding oligomeric guluronic acid and calcium sulfate in sequence after cooling down, stirring evenly, keeping warm, and then cooling down. Compared with the prior art, the oligomeric guluronic acid added in the present invention is an oligosaccharide, which can specifically bind calcium ions, regulate the texture properties of tofu, and as a water-soluble dietary fiber can promote excessive Calcium ions are excreted from the body, reducing the health risks caused by long-term intake of gypsum food; oligomeric guluronic acid also has excellent water holding capacity and biological activity, which can effectively improve the nutritional value of tofu, and the prepared gypsum tofu is better than traditional gypsum The tofu has high water content, low chewiness, simple preparation method and broad market prospect.

Description

technical field [0001] The invention belongs to the technical field of gypsum tofu, and relates to an oligosaccharide-regulated gypsum tofu and a preparation method thereof. Background technique [0002] Tofu is a traditional food in my country. It is known as "vegetable meat" because it is rich in high-quality protein and various trace elements necessary for the human body such as iron and calcium. Soy protein is considered to be the most nutritious vegetable protein because of its low fat content and no cholesterol, and its amino acid composition is similar to that of milk protein. Modern medicine has confirmed that in addition to the functions of increasing nutrition, helping digestion and increasing appetite, tofu can also effectively promote the growth and development of teeth and bones, and increase the content of iron in the blood. It is an excellent choice for children, the sick and the elderly to supplement nutrition. [0003] The preparation methods of tofu gel ar...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/45A23L29/30A23L33/21
CPCA23C20/025
Inventor 方亚鹏曹连起鲁伟
Owner SHANGHAI JIAOTONG UNIV
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