Method for preparing chenopodium quinoa willd dried beancurd sticks by using flavourzyme

Abstract

The invention discloses a method for preparing chenopodium quinoa willd dried beancurd sticks by using flavourzyme, and belongs to the technical field of bean product processing. The invention provides a method for preparing chenopodium quinoa willd dried beancurd sticks by using flavourzyme, which effectively improves the nutritional value of bean product dried beancurd sticks and improves the taste and flavor of the dried beancurd stick products. The main process comprises the following steps: (1) soaking soybeans with warm water for 6-8 hours, and grinding into thick liquid; (2) cleaning the clean chenopodium quinoa without impurities, drying, steaming and frying, and grinding into powder; (3) performing enzymolysis by using flavourzyme, performing high-pressure homogenization treatment, and boiling the soybean milk by using a high-pressure steam jet soybean milk boiling system; and (4) putting into a forming mold, peeling and forming to obtain the dried beancurd sticks. And (5) after natural cooling, packaging to obtain the oat dried beancurd sticks. According to the production process disclosed by the invention, a high-pressure homogenization technology and a steam jet pulp boiling technology are combined and applied to production of the chenopodium quinoa willd dried beancurd sticks, so that the quality of dried beancurd stick products is greatly improved, and favorable conditions and innovative values are provided for actual production and industrial application of the dried beancurd sticks.

Description

Technical Field

[0001] The invention belongs to the technical field of bean product processing, and particularly relates to a method for preparing quinoa bean curd sticks by utilizing flavor protease. Background Art

[0002] Yuba is a common food ingredient in my country. It has a strong bean flavor and a unique taste that other bean products do not have. Yuba is rich in protein and a variety of nutrients. It can be eaten with meat, vegetables, roasted, fried, cold, soup, etc. It is refreshing and has a unique flavor, and is favored by consumers at home and abroad. The raw materials, nutrients and taste of ordinary yuba are relatively simple, and the health care function is poor. In the production process, there are still disadvantages such as undercooked after grinding and boiling, and ordinary yuba is fragile during transportation and storage.

[0003] Quinoa is rich in vitamins, polyphenols, flavonoids, saponins and phytosterols, which have many health benefits. Quinoa is high in protein, and its fat contains 83% unsaturated fatty acids. It is also a low-fructose and low-glucose food that can play a beneficial role in the process of sugar and lipid metabolism. The sales of domestic quinoa products are mainly through e-commerce, and there is a lack of physical store sales. The quinoa market needs to be further improved. The international market demand for quinoa is strong, and the development prospects are very broad.

[0004] Steam jet pulping, under high pressure and sealed conditions, at a temperature of 105°C or even higher, becomes the required pulp for production through direct or indirect heat exchange with steam, which can eliminate the anti-nutritional factors harmful to the human body contained in soybeans to the maximum extent, and there is no phenomenon of half-cooked soy milk. It is beneficial to human absorption and reduces adverse reactions. Adding quinoa to yuba enriches the raw materials and improves the nutritional value of the product. Due to the addition of flavor protease, the flavor of yuba is improved. At the same time, due to the addition of starch in quinoa, the content of amylose is increased, which can improve the toughness of yuba and improve the problem of yuba being fragile under conditions such as transportation and storage. The combination of high-pressure homogenization technology and steam jet pulping technology in the production of quinoa yuba has greatly improved the quality of yuba products, providing favorable conditions and innovative value for the actual production and industrial application of yuba. Summary of the invention

[0005] The purpose of the present invention is to effectively improve the nutritional value of bean products, expand the market and ensure product quality, thereby improving the elasticity of bean products, making the products not easy to break, improving the taste and flavor of bean products, and expanding the types of bean products. In order to solve the above technical problems, the present invention provides a method for preparing quinoa bean curd using flavor protease, which lays a theoretical foundation for the industrial production of highly nutritious composite bean curd.

[0006] The preparation method of the present invention is as follows:

[0007] (1) peeling the selected clean soybeans and soaking them in warm water for 6 to 8 hours, grinding the soybeans with a soybean milk machine, and then separating the soybean pulp from the residue to obtain raw soybean milk;

[0008] (2) washing, drying, steaming and frying the selected clean quinoa, and grinding the selected clean quinoa to obtain cooked quinoa flour;

[0009] (3) Mix the raw soy milk and quinoa powder, add flavor protease to the mixture for enzymolysis to obtain enzymolysis solution. Perform high-pressure homogenization on the enzymolysis solution, and then enter the high-pressure steam jet pulping system for pulping to obtain pulp, wherein the pulping pressure is 0.2-0.3 MPa, the pulping temperature is 100-110° C., and the steaming time is 20-30 min;

[0010] (4) placing the slurry into a forming mold and peeling the yuba to obtain yuba, wherein the peeling temperature of the yuba is 65-75° C.;

[0011] (5) After the bean curd sticks are left to stand, they are heated to 65-75° C. and maintained at this temperature for 3-4 hours; then the temperature is lowered and maintained for 4-5 hours, and allowed to air to room temperature. After natural cooling, the bean curd sticks are packaged to obtain oatmeal bean curd sticks.

[0012] It is further defined that the temperature of the pure water in step (1) is 35-45°C;

[0013] It is further defined that the amount of quinoa powder added in step (2) is 20-25% of the total solution mass;

[0014] It is further defined that the amount of flavor protein added in step (3) is 0.2% of the total mass, the enzymatic hydrolysis temperature is 50-55° C., the enzymatic hydrolysis time is 3-4 h, the enzymatic hydrolysis pH is 6-7, and the high-pressure homogenization pressure is 100-140 MPa;

[0015] It is further defined that the yuba is allowed to stand for 40 to 45 minutes in step (5); and then the temperature is lowered to 45 to 55° C. and maintained for 4 to 5 hours.

[0016] Beneficial effects: The present invention uses quinoa to improve the nutritional content of yuba, and adds pepsin to adjust the taste and flavor of yuba, enhance the elasticity of yuba, and reduce the problem of fragility during transportation; and the present invention combines high-pressure homogenization pretreatment with steam jet pulping system, so that the homogenized soy milk and quinoa powder are evenly dispersed and stable, and the elasticity of the product is improved to a certain extent; during the pulping process, high-pressure steam is used for jet heating, so that the mixed slurry can be evenly, moderately and reasonably heated and denatured, and the purpose of physical defoaming, sterilization and removal of beany smell and anti-nutritional factors in the product is achieved. The method has simple process equipment and safe operation, and can be applied to health foods. Create better economic benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 This is the process diagram of making quinoa and bean curd sticks. Specific embodiments

[0018] The soybeans used in the present invention were purchased from Jiamusi Beidahuang Group, and the quinoa was purchased from a supermarket. The specific embodiments of the present invention are described in detail below.

[0019] Example 1.

[0020] A method for preparing quinoa bean curd sticks by using flavor protease, characterized in that the preparation method is as follows:

[0021] (1) peeling the selected clean soybeans and soaking them in warm water for 6 hours, wherein the temperature of the purified water is 40° C., grinding the soybeans with a soybean milk machine, and then separating the soybean pulp from the residue to obtain raw soybean milk;

[0022] (2) washing, drying, steaming and frying the selected clean quinoa, grinding the quinoa into powder to obtain cooked quinoa powder, wherein the amount of quinoa powder added is 20% of the total solution mass;

[0023] (3) Mix the raw soy milk and quinoa powder, add flavor protease to the mixture for enzymolysis to obtain enzymolysis solution, the flavor protein addition amount is 0.2% of the total mass, the enzymolysis temperature is 50°C, the enzymolysis time is 3h, and the enzymolysis pH is 6.5. The enzymolysis solution is subjected to high-pressure homogenization treatment, and the high-pressure homogenization pressure is 100MPa. The homogenized enzymolysis solution enters the high-pressure steam jet pulping system for pulping to obtain pulp, the pulping pressure is 0.2MPa, the pulping temperature is 105°C, and the cooking time is 25min;

[0024] (4) placing the slurry into a forming mold and peeling the yuba to obtain yuba, wherein the peeling temperature of the yuba is 65° C.;

[0025] (5) After the bean curd sticks are left to stand, they are heated to 65° C. and kept at this temperature for 3 h; the temperature is then lowered to 45° C. and kept for 45 h, and allowed to cool to room temperature. After natural cooling, the bean curd sticks are packaged to obtain oatmeal bean curd sticks.

[0026] Example 2.

[0027] A method for preparing quinoa bean curd sticks by using flavor protease, characterized in that the preparation method is as follows:

[0028] (1) peeling the selected clean soybeans and soaking them in warm water for 8 hours, wherein the temperature of the pure water is 45° C., grinding the soybeans with a soybean milk machine, and then separating the soybean pulp from the residue to obtain raw soybean milk;

[0029] (2) washing, drying, steaming and frying the selected clean quinoa, grinding the quinoa into powder to obtain cooked quinoa powder, wherein the amount of quinoa powder added is 25% of the total solution mass;

[0030] (3) Mix the raw soy milk and quinoa powder, add flavor protease to the mixture for enzymolysis to obtain enzymolysis solution, the flavor protein addition amount is 0.2% of the total mass, the enzymolysis temperature is 55°C, the enzymolysis time is 4h, and the enzymolysis pH is 7. The enzymolysis solution is subjected to high-pressure homogenization treatment, and the high-pressure homogenization pressure is 140MPa. The homogenized enzymolysis solution enters the high-pressure steam jet pulping system for pulping to obtain pulp, the pulping pressure is 0.3MPa, the pulping temperature is 110°C, and the cooking time is 30min;

[0031] (4) placing the slurry into a forming mold and peeling the yuba to obtain yuba, wherein the peeling temperature of the yuba is 75° C.;

[0032] (5) After the bean curd sticks are left to stand, they are heated to 75° C. and kept at this temperature for 4 hours; the temperature is then lowered to 55° C. and kept for 5 hours, and allowed to cool to room temperature. After natural cooling, they are packaged to obtain oatmeal bean curd sticks.

[0033] The following experiment was used to verify the experimental effect: Example 1 was used to verify the experimental effect:

[0034] 1. The indicators are determined as follows:

[0035] Sensory evaluation

[0036] Ten people anonymously evaluated the taste of the food in terms of appearance, color, structure, elasticity, chewing and flavor. The total score of the six indicators was 100 points. The higher the score, the better the effect. The tasting results were statistically analyzed.

[0037] Table 1 Sensory scoring criteria

[0038]

[0039] 2. Results Analysis

[0040] Sensory evaluation

[0041] Table 2 Sensory evaluation

[0042]

Claims

1. A method for preparing quinoa yuba using flavor protease, characterized in that: The preparation method is as follows: (1) peeling the selected clean soybeans and soaking them in warm water for 6 to 8 hours, grinding the soybeans with a soybean milk machine, and then separating the soybean pulp from the residue to obtain raw soybean milk; (2) washing, drying, steaming and frying the selected clean quinoa, and grinding the quinoa into cooked quinoa flour; (3) Mix the raw soy milk and quinoa powder, add flavor protease to the mixture for enzymolysis to obtain enzymolysis solution. Perform high-pressure homogenization on the enzymolysis solution, and then enter the high-pressure steam jet pulping system for pulping to obtain pulp, wherein the pulping pressure is 0.2-0.3 MPa, the pulping temperature is 100-110° C., and the steaming time is 20-30 min; (4) placing the slurry into a forming mold and peeling the yuba to obtain yuba, wherein the peeling temperature of the yuba is 65-75° C.; (5) After the bean curd sticks are left to stand, they are heated to 65-75° C. and maintained at this temperature for 3-4 hours; then the temperature is lowered and maintained for 4-5 hours, and allowed to air to room temperature. After natural cooling, the bean curd sticks are packaged to obtain oatmeal bean curd sticks.

2. The preparation method according to claim 1, characterized in that: The temperature of the pure water in step (1) is 35-45°C.

3. The preparation method according to claim 1, characterized in that: The amount of quinoa powder added in step (2) is 20-25% of the total solution mass.

4. The preparation method according to claim 1, characterized in that: The amount of flavor protein added in step (3) is 0.2% of the total mass, the enzymolysis temperature is 50-55° C., the enzymolysis time is 3-4 hours, the enzymolysis pH is 6-7, and the high-pressure homogenization pressure is 100-140 MPa.

5. The preparation method according to claim 1, characterized in that: The yuba in step (5) is left to stand for 40 to 45 minutes; the temperature is then lowered to 45 to 55° C. and maintained for 4 to 5 hours.

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