Lactone bean curd and processing technology thereof
By using glutamine transaminase and cyanase as enzyme preparations in lactone tofu, polydimethylsiloxane and xylitolan monostearate as defoaming agents, the processing technology is optimized, and traditional lactone tofu is solved. The problem of insufficient elasticity and hardness improves the gelability and water retention properties of tofu, and is suitable for use during cooking.
Patent Information
- Application Number
- CN202411616225.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-13
- Publication Date
- 2024-12-27
AI Technical Summary
Traditional lactone tofu has low elasticity and hardness, resulting in easy breakage during production, transportation and cooking.
Glutamine transaminase and cyanase are used as enzyme preparations, and polydimethylsiloxane and xylitolan monostearate are used as compound defoamers. By optimizing the processing technology, the gelability and texture of tofu are improved. Improve its elasticity and hardness.
The made lactone tofu has higher elasticity, hardness and water retention properties, reducing the risk of chipping and is suitable for the cooking process.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food, in particular to lactone bean curd and a processing technology thereof. Background Art
[0002] Renone tofu is tofu produced with gluconic acid-δ-lactone as a coagulant. It has the characteristics of delicate texture, high gloss, good taste, etc., and is deeply loved by consumers. Traditional renone tofu has low elasticity and hardness, which makes the tofu easy to break during production, transportation and cooking. By regulating lactone tofu additives, such as defoamers, coagulants, and optimizing the processing technology, better quality lactone tofu can be obtained. The present invention aims to use transglutaminase and penicillin as enzyme preparations, polydimethylsiloxane and xylitol anhydride monostearate as compound defoamers, and optimize the processing technology to obtain lactone tofu with good water retention performance, high elasticity and hardness. Summary of the invention
[0003] The technical problem solved by the invention is to provide a lactone bean curd with good water retention performance, high elasticity and hardness and a processing technology thereof.
[0004] The technical scheme provided by the present invention is: a lactone tofu, comprising 178-192 parts by weight of soybeans, 0.18-0.28 parts by weight of enzyme preparations, 36-48 parts by weight of coagulants, and 0.28-0.34 parts by weight of compound defoamers; wherein the enzyme preparations are any one or a combination of glutamine aminotransferase and penicillin.
[0005] Preferably, the coagulant is composed of 50-61% by mass of glucono-δ-lactone, 3.5-5% by mass of calcium carbonate, 14-18% by mass of magnesium chloride, 20-24% by mass of dipotassium hydrogen phosphate, and 1.5-3% by mass of monoglyceride.
[0006] Preferably, the defoaming agent is composed of 75-90% by weight of polydimethylsiloxane and 10-25% by weight of xylitol anhydride monostearate.
[0007] Preferably, the processing technology of rennet tofu is as follows: adding soybeans to water and soaking for 10-12 hours, then grinding, filtering to obtain soy milk, then heating to boiling, keeping warm for 5-6 minutes, then cooling to 10-20°C, adding enzyme preparation, stirring and heating to 80-85°C, keeping warm and activating for 20-25 minutes, then cooling to 20-25°C, adding coagulant and defoaming agent, stirring and heating to 90-95°C, keeping warm and coagulating for 15-20 minutes, cooling, and obtaining lactone tofu.
[0008] Preferably, the ratio of soybeans to soy milk is (178-192) g:1 kg.
[0009] The technical effect produced by the present invention is as follows: the present invention uses glutamine aminotransferase and penicillin as enzyme preparations. During the activation process, the composite enzyme preparation can catalyze the cross-linking between protein molecules, thereby improving the gelation and texture of tofu, making the tofu more elastic, while maintaining a high hardness, making the tofu less likely to break during the cooking process, and further using polydimethylsiloxane and xylitol anhydride monostearate as compound defoaming agents, the prepared rennet tofu has the advantages of high elasticity, high hardness, high water content and good water retention. DETAILED DESCRIPTION
[0010] The following will be combined with the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.
[0011] Example 1
[0012] (1) 1860 g of soybeans were added to water and soaked for 12 h, then ground and filtered to obtain 10 kg of soy milk, which was then heated to boiling and kept warm for 5 min, then cooled to 15°C, and 0.24 g of an enzyme preparation was added, wherein the enzyme preparation consisted of 0.11 g of glutamine aminotransferase and 0.13 g of penicillin; after stirring, the mixture was heated to 85°C and kept warm for 20 min for activation.
[0013] (2) Cool to 20°C, add 450g of a coagulant and 3.4g of a defoaming agent, wherein the coagulant is composed of 58% by weight of glucono-δ-lactone, 5% by weight of calcium carbonate, 14% by weight of magnesium chloride, 21% by weight of dipotassium hydrogen phosphate, and 2% by weight of monoglyceride; the defoaming agent is composed of 90% by weight of polydimethylsiloxane and 10% by weight of xylitol monostearate; after stirring, heat to 90°C, keep warm and coagulate for 20 minutes, cool, and obtain lactone tofu.
[0014] Example 2
[0015] (1) 1920 g of soybeans were added to water and soaked for 12 h, then ground and filtered to obtain 10 kg of soy milk, which was then heated to boiling and kept warm for 6 min, then cooled to 15°C, and 0.18 g of an enzyme preparation was added, wherein the enzyme preparation consisted of 0.08 g of glutamine aminotransferase and 0.1 g of penicillin; after stirring, the mixture was heated to 80°C and kept warm for 25 min for activation.
[0016] (2) Cooling to 25°C, adding 400g of a coagulant and 2.8g of a defoaming agent, wherein the coagulant is composed of 61% by weight of glucono-δ-lactone, 3.5% by weight of calcium carbonate, 14% by weight of magnesium chloride, 20% by weight of dipotassium hydrogen phosphate, and 1.5% by weight of monoglyceride; the defoaming agent is composed of 80% by weight of polydimethylsiloxane and 20% by weight of xylitol monostearate; after stirring, heating to 90°C, keeping warm and coagulating for 20 minutes, cooling, and obtaining lactone tofu.
[0017] Example 3
[0018] (1) 1780 g of soybeans were added to water and soaked for 10 h, then ground and filtered to obtain 10 kg of soy milk, which was then heated to boiling and kept warm for 5 min, then cooled to 20°C, and 0.28 g of an enzyme preparation was added, wherein the enzyme preparation consisted of 0.13 g of glutamine aminotransferase and 0.15 g of penicillin; after stirring, the mixture was heated to 80°C and kept warm for 20 min for activation.
[0019] (2) Cool to 25°C, add 360g of a coagulant and 2.8g of a defoaming agent, wherein the coagulant is composed of 50% by weight of glucono-δ-lactone, 5% by weight of calcium carbonate, 18% by weight of magnesium chloride, 24% by weight of dipotassium hydrogen phosphate, and 3% by weight of monoglyceride; the defoaming agent is composed of 90% by weight of polydimethylsiloxane and 10% by weight of xylitol monostearate; after stirring, heat to 95°C, keep warm and coagulate for 15 minutes, cool, and obtain lactone tofu.
[0020] Example 4
[0021] (1) 1920 g of soybeans were added to water and soaked for 12 h, then ground and filtered to obtain 10 kg of soy milk, which was then heated to boiling and kept warm for 6 min, then cooled to 10°C, and 0.28 g of an enzyme preparation was added, wherein the enzyme preparation consisted of 0.12 g of glutamine aminotransferase and 0.16 g of penicillin; after stirring, the mixture was heated to 85°C and kept warm for 20 min for activation.
[0022] (2) Cool to 20°C, add 480g of a coagulant and 3.2g of a defoaming agent, wherein the coagulant is composed of 58% by weight of glucono-δ-lactone, 4% by weight of calcium carbonate, 14% by weight of magnesium chloride, 21% by weight of dipotassium hydrogen phosphate, and 3% by weight of monoglyceride; the defoaming agent is composed of 75% by weight of polydimethylsiloxane and 25% by weight of xylitol monostearate; after stirring, heat to 95°C, keep warm and coagulate for 15 minutes, cool, and obtain lactone tofu.
[0023] Example 5
[0024] (1) 1800 g of soybeans were added to water and soaked for 12 h, then ground and filtered to obtain 10 kg of soy milk, which was then heated to boiling and kept warm for 5 min, then cooled to 20°C, and 0.24 g of an enzyme preparation was added, wherein the enzyme preparation consisted of 0.10 g of glutamine aminotransferase and 0.14 g of penicillin; after stirring, the mixture was heated to 85°C and kept warm for 20 min for activation.
[0025] (2) Cooling to 20°C, adding 430g of a coagulant and 3.1g of a defoaming agent, wherein the coagulant is composed of 58% by weight of glucono-δ-lactone, 5% by weight of calcium carbonate, 14% by weight of magnesium chloride, 21% by weight of dipotassium hydrogen phosphate, and 2% by weight of monoglyceride; the defoaming agent is composed of 90% by weight of polydimethylsiloxane and 10% by weight of xylitol monostearate; after stirring, heating to 90°C, keeping warm and coagulating for 20 minutes, cooling, and obtaining lactone tofu.
[0026] Example 6
[0027] (1) 1860 g of soybeans were added to water and soaked for 12 h, then ground and filtered to obtain 10 kg of soy milk, which was then heated to boiling and kept warm for 5 min, then cooled to 15°C, and 0.25 g of an enzyme preparation was added, wherein the enzyme preparation consisted of 0.11 g of glutamine aminotransferase and 0.14 g of penicillin; after stirring, the mixture was heated to 85°C and kept warm for 20 min for activation.
[0028] (2) Cool to 20°C, add 450g of a coagulant and 2.9g of a defoaming agent, wherein the coagulant is composed of 59% by weight of glucono-δ-lactone, 4% by weight of calcium carbonate, 14% by weight of magnesium chloride, 21% by weight of dipotassium hydrogen phosphate, and 2% by weight of monoglyceride; the defoaming agent is composed of 90% by weight of polydimethylsiloxane and 10% by weight of xylitol monostearate; after stirring, heat to 90°C, keep warm and coagulate for 15 minutes, cool, and obtain lactone tofu.
[0029] Example 7
[0030] (1) 1900 g of soybeans were added to water and soaked for 12 h, then ground and filtered to obtain 10 kg of soy milk, which was then heated to boiling and kept warm for 5 min, then cooled to 15°C, and 0.3 g of an enzyme preparation was added, wherein the enzyme preparation consisted of 0.14 g of glutamine aminotransferase and 0.16 g of penicillin; after stirring, the mixture was heated to 90°C and kept warm for 20 min for activation.
[0031] (2) Cooling to 20°C, adding 460g of a coagulant and 3g of a defoaming agent, wherein the coagulant is composed of 58% by weight of glucono-δ-lactone, 5% by weight of calcium carbonate, 14% by weight of magnesium chloride, 21% by weight of dipotassium hydrogen phosphate, and 2% by weight of monoglyceride; the defoaming agent is composed of 85% by weight of polydimethylsiloxane and 15% by weight of xylitol monostearate; after stirring, heating to 90°C, keeping warm and coagulating for 20 minutes, cooling, and obtaining lactone tofu.
[0032] Example 8
[0033] (1) 1920 g of soybeans were added to water and soaked for 12 h, then ground and filtered to obtain 10 kg of soy milk, which was then heated to boiling and kept warm for 5 min, then cooled to 15°C, and 0.33 g of an enzyme preparation was added, wherein the enzyme preparation consisted of 0.15 g of glutamine aminotransferase and 0.18 g of penicillin; after stirring, the mixture was heated to 85°C and kept warm for 15 min for activation.
[0034] (2) Cooling to 20°C, adding 450g of a coagulant and 3.4g of a defoaming agent, wherein the coagulant is composed of 56% by weight of glucono-δ-lactone, 5% by weight of calcium carbonate, 15% by weight of magnesium chloride, 22% by weight of dipotassium hydrogen phosphate, and 2% by weight of monoglyceride; the defoaming agent is composed of 80% by weight of polydimethylsiloxane and 20% by weight of xylitol monostearate; after stirring, heating to 90°C, keeping warm and coagulating for 20 minutes, cooling, and obtaining lactone tofu.
[0035] Comparative Example 1
[0036] (1) 1860 g of soybeans were added to water and soaked for 12 h, then ground and filtered to obtain 10 kg of soy milk, which was then heated to boiling and kept warm for 5 min, then cooled to 15°C, and 0.11 g of glutamine transaminase was added; after stirring, the mixture was heated to 85°C and kept warm for 20 min for activation.
[0037] (2) Cool to 20°C, add 450g of a coagulant and 3.4g of a defoaming agent, wherein the coagulant is composed of 58% by weight of glucono-δ-lactone, 5% by weight of calcium carbonate, 14% by weight of magnesium chloride, 21% by weight of dipotassium hydrogen phosphate, and 2% by weight of monoglyceride; the defoaming agent is composed of 90% by weight of polydimethylsiloxane and 10% by weight of xylitol monostearate; after stirring, heat to 90°C, keep warm and coagulate for 20 minutes, cool, and obtain lactone tofu.
[0038] Comparative Example 2
[0039] (1) 1860 g of soybeans were added to water and soaked for 12 h, then ground and filtered to obtain 10 kg of soy milk, which was then heated to boiling and kept warm for 5 min. The mixture was then cooled to 15°C and 0.13 g of penicillin was added. The mixture was stirred and heated to 85°C and kept warm for 20 min for activation.
[0040] (2) Cool to 20°C, add 450g of a coagulant and 3.4g of a defoaming agent, wherein the coagulant is composed of 58% by weight of glucono-δ-lactone, 5% by weight of calcium carbonate, 14% by weight of magnesium chloride, 21% by weight of dipotassium hydrogen phosphate, and 2% by weight of monoglyceride; the defoaming agent is composed of 90% by weight of polydimethylsiloxane and 10% by weight of xylitol monostearate; after stirring, heat to 90°C, keep warm and coagulate for 20 minutes, cool, and obtain lactone tofu.
[0041] Comparative Example 3
[0042] (1) 1860 g of soybeans were added to water and soaked for 12 h, then ground and filtered to obtain 10 kg of soy milk, which was then heated to boiling and kept warm for 5 min, then cooled to 15°C, and 0.24 g of an enzyme preparation was added, wherein the enzyme preparation consisted of 0.11 g of glutamine aminotransferase and 0.13 g of penicillin; after stirring, the mixture was heated to 85°C and kept warm for 20 min for activation.
[0043] (2) Cool to 20°C, add 450g of a coagulant and 3.4g of a defoaming agent polydimethylsiloxane, wherein the coagulant is composed of 58% glucono-δ-lactone, 5% calcium carbonate, 14% magnesium chloride, 21% dipotassium hydrogen phosphate, and 2% monoglyceride by weight; heat to 90°C after stirring, keep warm and coagulate for 20 minutes, and cool to obtain lactone tofu.
[0044] The water content of rennet tofu was tested by constant weight method at 105℃.
[0045] The hardness of rennet tofu is tested by weight method, and the hardness is determined when the pressure per unit area does not collapse.
[0046] Table 1
[0047] Water content (%) Hardness(g) Example 1 88.3 285 Example 2 92.5 305 Example 3 90.3 295 Example 4 90.6 310 Example 5 89.4 295 Example 6 91.3 280 Example 7 91.0 285 Example 8 92.2 305 Comparative Example 1 87.4 225 Comparative Example 2 88.0 250 Comparative Example 3 85.1 260
[0048] After testing, compared with comparative examples 1-3, the rennet tofu of Examples 1-4 uses glutamine aminotransferase and penicillin as enzyme preparations; polydimethylsiloxane and xylitol anhydride monostearate as compound defoaming agents, and the prepared rennet tofu has the advantages of high elasticity, high hardness, high water content and good water retention.
[0049] Although the embodiments of the present application have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present application, and that the scope of the present application is defined by the appended claims and their equivalents.
Claims
1. A lactone tofu, characterized in that: The lactone tofu comprises 178-192 parts by weight of soybeans, 0.18-0.28 parts by weight of enzyme preparation, 36-48 parts by weight of coagulant, and 0.28-0.34 parts by weight of composite defoamer; The enzyme preparation is any one or a combination of glutamine aminotransferase and penicillin.
2. The lactone tofu according to claim 1, characterized in that: The coagulant consists of 50-61% by mass of glucono-δ-lactone, 3.5-5% by mass of calcium carbonate, 14-18% by mass of magnesium chloride, 20-24% by mass of dipotassium hydrogen phosphate, and 1.5-3% by mass of monoglyceride.
3. The rennet tofu according to claim 1, characterized in that: The defoaming agent is composed of 75-90% by weight of polydimethylsiloxane and 10-25% by weight of xylitol anhydride monostearate.
4. A processing technology for rennet tofu according to any one of claims 1 to 3, characterized in that: The processing technology is as follows: adding soybeans into water and soaking for 10-12 hours, then grinding, filtering to obtain soybean milk, then heating to boiling, keeping warm for 5-6 minutes, then cooling to 10-20°C, adding enzyme preparation, stirring and heating to activation temperature, keeping warm for activation, cooling to 20-25°C, adding coagulant and defoaming agent, stirring and heating to coagulation temperature, keeping warm for coagulation, cooling, and obtaining lactone tofu.
5. The processing technology of lactone tofu according to claim 4, characterized in that: The ratio of soybeans to soy milk is (178-192) g:1 kg.
6. The processing technology of lactone tofu according to claim 4, characterized in that: The activation temperature is 80-85° C., and the activation time is 20-25 minutes.
7. The processing technology of lactone tofu according to claim 4, characterized in that: The solidification temperature is 90-95° C., and the heat preservation and solidification time is 15-20 minutes.