Method for improving quality and yield of bean curd
By adding yogurt extract to soy milk, the gel structure of tofu is enhanced, and the problems of unstable quality and limited yield of tofu are solved, achieving high quality and high yield of tofu.
Patent Information
- Application Number
- CN202411854059.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-16
- Publication Date
- 2025-02-07
AI Technical Summary
The existing tofu production process leads to unstable quality and limited production, and commonly used defoamers may affect the flavor and safety of tofu.
Add the lycopene extract to soy milk to enhance the gel structure by interacting with soy protein, improving the taste and water retention of the tofu, thereby improving the quality and yield of the tofu.
Through the addition of the yogurt extract, the water retention of tofu is increased by 17.91% to 22.39%, the yield is increased by 46.80% to 55.17%, and the comprehensive sensory quality score is increased by 6.44% to 11.60%, which significantly improves the quality and yield of tofu.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of bean product production, and in particular relates to a method for improving the quality and yield of tofu. Background Art
[0002] As a traditional soy product, tofu is popular among consumers due to its high nutritional value. In today's market, consumers are increasingly demanding on the quality of tofu, not only pursuing delicate taste and pure flavor, but also paying more attention to nutrition and appearance; producers focus on improving yields to reduce costs, increase efficiency and enhance market competitiveness.
[0003] At present, the processing of tofu products has gradually changed from hand-made workshops to industrialized production methods, but some still continue to use traditional manual processing methods, which leads to the inability to quantify production process parameters, and due to the differences in raw materials, processing conditions and operations, the quality of tofu is unstable. In the tofu production process, slurrying is the most critical step, and protein is precipitated by adding a coagulant. However, gypsum solidifies slowly, and tofu is soft and tender but easy to break, which is inconvenient for transportation and storage; the amount of brine is difficult to control accurately, and too much bitterness and too little coagulation will result in poor yield. In addition, conventional production is easily affected by factors such as ambient temperature and water quality, and the quality and yield fluctuate greatly. At present, the method commonly used to increase the yield of tofu is to add a defoamer, which reduces the surface tension of the liquid, inhibits the generation of foam or eliminates the generated foam to increase the yield of tofu, but these defoamers are mostly chemically synthesized products, which are easy to affect the flavor or safety of tofu. Therefore, it is particularly important to provide a method for making tofu that can improve its quality and yield, improve the nutritional quality of tofu, and be safe and healthy. Summary of the invention
[0004] In view of this, the object of the present invention is to provide a method for improving the quality and yield of tofu, which can improve the gel structure of tofu, improve the quality and yield of tofu, and is safe and healthy.
[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:
[0006] The invention provides a method for improving the quality and yield of tofu, which comprises the following steps: selecting soybeans, washing, soaking, grinding, boiling, making slurry, and pressing and molding. During the making slurry, firstly adding the emblica extract into the soybean milk, stirring and mixing, and then adding a coagulant.
[0007] Preferably, the method for preparing the emblica extract comprises: drying and crushing the emblica, extracting with water, and filtering; and concentrating and drying the filtrate to obtain the emblica extract.
[0008] Preferably, the mass volume ratio of the emblica buds and water is 1g:10-15mL.
[0009] Preferably, the extraction conditions are: extraction at 80-90° C. for 1-4 hours.
[0010] Preferably, the added amount of the emblica extract is 0.5% to 2%.
[0011] Preferably, the method further comprises: dissolving the emblica extract in water and then adding soy milk.
[0012] Preferably, the mass volume ratio of the emblica extract to water is 1 g:3-10 mL.
[0013] Preferably, the temperature when the emblica extract is added is 80-90°C.
[0014] Preferably, the stirring speed is 200-400 r / min, and the stirring time is 3-8 min.
[0015] Preferably, the coagulant includes one or more of magnesium chloride, calcium chloride, magnesium sulfate, calcium sulfate or calcium acetate.
[0016] Beneficial effects of the present invention:
[0017] The present invention provides a method for improving the quality and yield of tofu. By mixing the emblica extract into soy milk, the natural substances contained therein can interact with soybean protein, fill between the protein gel network, enhance the gel structure, make the tofu texture more delicate, soft and elastic, and improve the taste and chewiness of tofu; at the same time, the effective ingredients in the emblica extract can also help improve the water retention of tofu, so that the tofu can retain more water during the production process, thereby increasing the yield of tofu; the effective ingredients in the emblica extract can also allow more protein to participate in the formation process of tofu, thereby improving the utilization rate of protein and further increasing the yield of tofu to a certain extent. Compared with tofu prepared without adding the emblica extract, the water retention is improved by 17.91% to 22.39%, the yield is improved by 46.80% to 55.17%, and the comprehensive score of sensory quality is improved by 6.44% to 11.60%, thereby improving the quality and yield of tofu. In addition, emblica buds are rich in nutrients and have multiple health functions. They can clear away heat and cool blood, help digestion and strengthen the stomach, promote fluid production and relieve cough. They have certain effects on lowering blood pressure, lowering blood lipids, and anti-tumor. It is a product that can be used as both medicine and food. The addition of emblica buds extract also enriches the nutritional properties of tofu and provides technical support for the production and processing of tofu. DETAILED DESCRIPTION
[0018] The invention provides a method for improving the quality and yield of tofu, which comprises the following steps: selecting soybeans, washing, soaking, grinding, boiling, making slurry, and pressing and molding. During the making slurry, firstly adding the emblica extract into the soybean milk, stirring and mixing, and then adding a coagulant.
[0019] In the present invention, the emblica extract is preferably an emblica water extract. The preparation method of the emblica extract preferably includes the following steps: after the emblica is dried and crushed, it is extracted with water and filtered; the filtrate is concentrated and dried to obtain the emblica extract. The emblica is preferably fresh, well-matured, and has no obvious scars and pests and diseases. Before drying, it is preferably also included the steps of washing and de-coring, and the washing and de-coring methods can be conventionally selected according to actual needs; the emblica is dried and crushed by conventional methods, so that the emblica can fully contact with the extraction solvent, and the effective ingredients are more easily released from the inside of the cells. The degree of drying and crushing particle size can be conventionally selected according to actual needs. In the present invention, the emblica powder after the emblica is dried and crushed is extracted with water, and the mass volume ratio of the emblica powder to water is preferably 1g:10-15mL, more preferably 1g:12mL or 1g:11-12mL or 1g:12-13mL; the extraction temperature is preferably 80-90°C, more preferably 85°C or 82-85°C or 85-87°C; the extraction time is preferably 1-4h, more preferably 2.5h or 1.5-2.5h or 2.5-3h. After extraction, the filtrate is filtered to remove the filter residue to obtain a filtrate; the filtering method can be conventionally selected according to actual needs. The obtained filtrate is concentrated and dried to obtain an emblica extract; the concentration and drying methods can be conventionally selected according to actual needs.
[0020] In the present invention, during the process of slurrying, the extract of Phyllanthus emblica is first added to the soy milk. The amount of the extract of Phyllanthus emblica is preferably 0.5% to 2%, for example, 5 to 20g of the extract of Phyllanthus emblica is added to 1000g of soy milk, more preferably 1% or 0.5% to 1% or 1% to 1.5%. Under the above amount of addition, the effective ingredients in the extract of Phyllanthus emblica can interact with soybean protein to form a more stable gel structure, thereby reducing the water loss of tofu during the preparation process, improving the water holding capacity of tofu, and increasing the yield of tofu. At the same time, it can also affect the texture of tofu, making the tofu more compact and delicate, reducing the beany smell, and improving the quality of tofu; if the amount of addition is too little, the ingredients in the extract of Phyllanthus emblica cannot fully play the role of optimizing the texture and yield of tofu. If the amount of addition is too much, the taste of Phyllanthus emblica will be too strong, covering up the bean fragrance of the tofu itself, and at the same time, the texture of the tofu will be too sticky, affecting the gel structure of the tofu, making the tofu difficult to shape.
[0021] In the present invention, as a preferred embodiment, the emblica extract is dissolved in water and then added to soy milk, so that the effective ingredients in the emblica extract are fully dispersed in the water, which is conducive to uniform mixing with soy milk, avoiding the occurrence of uneven mixing such as excessive local concentration, thereby affecting the quality and yield of tofu; the mass volume ratio of the emblica extract to water is preferably 1g:3-10mL, more preferably 1g:5mL or 1g:4-5mL or 1g:5-8mL. As a preferred embodiment, the emblica extract is added when the soy milk is cooled to 80-90°C, and the cooling temperature is more preferably 85°C or 82-85°C or 85-87°C.
[0022] In the present invention, the emblica extract is added and stirred to mix. The stirring speed is preferably 200-400r / min, more preferably 250r / min, 220-250r / min, or 250-300r / min; the stirring time is preferably 3-8min, more preferably 5min, 4-5min, or 5-7min. The above stirring speed and time can make the emblica extract disperse quickly and evenly in the soy milk, so that the effective ingredients in the extract are evenly distributed in the soy milk, and interact with the components such as protein in the soy milk; while if the speed is too low or the time is too short, the emblica extract diffuses slowly in the soy milk, resulting in uneven mixing, so that different parts of the tofu are affected by the extract to different degrees, affecting the consistency of the tofu quality; if the speed is too high or the time is too long, too much air will be introduced, so that the soy milk will produce a large amount of foam, which will hinder the full contact between the emblica extract and the soy milk, and will affect the formation of the gel structure in the subsequent coagulation process, resulting in uneven tofu texture.
[0023] In the present invention, after adding the emblica extract and stirring and mixing, a coagulant is added. The type of the coagulant can be conventionally selected according to actual needs, preferably one or more of magnesium chloride, calcium chloride, magnesium sulfate, calcium sulfate or calcium acetate, more preferably magnesium chloride; the amount of the coagulant added is preferably 0.2% to 0.4%, for example, 2 to 4g of magnesium chloride is added to 1000g of soy milk, more preferably 0.3% or 0.25% to 0.3% or 0.3% to 0.35%. As an implementable embodiment, the coagulant is magnesium chloride, first dissolving the magnesium chloride in water, and then adding it to the soy milk; the amount of water added can be conventionally selected according to actual needs; the way magnesium chloride is added to the soy milk can be conventionally selected according to actual needs.
[0024] In the present invention, Phyllanthus emblica is the fruit of Phyllanthus emblica of the Euphorbiaceae family, which is rich in nutrients such as polysaccharides, flavonoids, and polyphenols, and has a variety of health care functions, can clear away heat and cool blood, digest food and strengthen the stomach, promote the production of body fluids and relieve cough, and has certain effects on lowering blood pressure, lowering blood lipids, and anti-tumor, and is a product of medicinal and edible homology. The natural substances contained in Phyllanthus emblica can interact with soybean protein, fill between the protein gel network, enhance the gel structure, make the tofu texture more delicate, soft and elastic, and improve the taste and chewiness of tofu; at the same time, the effective ingredients in the Phyllanthus emblica extract can also help improve the water retention of tofu, so that tofu can retain more water during the production process, thereby increasing the yield of tofu; the effective ingredients in the Phyllanthus emblica extract can also allow more protein to participate in the formation process of tofu, thereby improving the utilization rate of protein, and further increasing the yield of tofu to a certain extent. Phyllanthus emblica, with its antioxidant, seasoning and thickening functions, synergizes with protein, optimizes the gel network, improves the water retention, elasticity and flavor of tofu, and masks the beany smell, opening up a new path for tofu quality upgrade and yield improvement.
[0025] In the present invention, the selection of soybeans, washing, soaking, grinding, boiling and pressing are all conventional methods, which can be selected according to actual needs. As an implementable method, the method for improving the quality and yield of tofu includes the following steps: selecting soybeans with full particles, uniform texture, no mildew, no insects, and no impurities; washing with water to remove dust and impurities on the surface of soybeans; soaking soybeans in water; taking the soaked soybeans and grinding them with water to filter out the dregs; boiling the filtered slurry to obtain soy milk; adding emblica extract to the soy milk, stirring and mixing, adding a coagulant; standing and pressing. During the soaking, the mass volume ratio of soybeans to water is preferably 1g: 3-6mL, more preferably 1g: 4mL or 1g: 3.5-4mL or 1g: 4-5mL; the soaking time is preferably 8-12h, more preferably 10h or 9-10h or 10-11h. During the refining, the mass volume ratio of soybean to water is preferably 1g:4-8mL, more preferably 1g:6mL or 1g:5-6mL or 1g:6-7mL. After the boiling, it is preferably kept for 4-10min, more preferably 6min, 5-6min or 6-8min. The standing temperature is preferably 80-90°C, more preferably 85°C, 82-85°C or 85-87°C; the standing time is preferably 10-30min, more preferably 20min, 15-20min or 20-25min.
[0026] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.
[0027] In the following embodiments, unless otherwise specified, all of them are conventional methods.
[0028] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.
[0029] Example 1
[0030] A method for improving the quality and yield of tofu, the method is as follows:
[0031] Preparation of emblica extract: select fresh, well-matured emblica fruits without obvious scars and pests and diseases, wash and remove the core, slice, dry and crush to obtain emblica powder; mix the emblica powder and water in a mass volume ratio of 1g:12mL, extract at 85℃ for 2.5h, filter to obtain a filtrate; concentrate and dry the filtrate to obtain the emblica extract.
[0032] Choosing soybeans: Choose soybeans with full grains, uniform texture, no mold, no insects, and no impurities;
[0033] Cleaning: Use water to clean the soybean surface to remove dust, impurities, etc.;
[0034] Soaking: Soak the soybeans in water at a mass volume ratio of 1g:4mL for 10 hours.
[0035] Grinding: Grind the soaked soybeans with water at a mass volume ratio of 1g:6mL, and filter out the dregs;
[0036] Boiling: Boil the pulp obtained after grinding for 6 minutes to obtain soy milk;
[0037] Adding pulp: Weigh 1% of the mass of soy milk with the emblica extract, add water to dissolve the emblica extract according to the mass volume ratio of 1g:5mL of water, add the dissolved emblica extract when the soy milk is cooled to 85°C, stir at 250r / min for 5min to fully mix the emblica extract and soy milk; weigh 0.3% of the mass of soy milk with magnesium chloride, add water to dissolve it, and slowly pour it into the soy milk, stirring continuously during the pouring process to evenly disperse the magnesium chloride;
[0038] Pressing and molding: let the soy milk stand at 85℃ for 20 minutes and then press it into shape.
[0039] Example 2
[0040] A method for improving tofu quality and yield, which is different from Example 1 only in that:
[0041] Preparation of emblica extract: select fresh, well-matured emblica fruits without obvious scars and pests and diseases, wash and remove the core, slice, dry and crush to obtain emblica powder; mix the emblica powder and water in a mass volume ratio of 1g:10mL, extract at 90℃ for 1.5h, filter to obtain a filtrate; concentrate and dry the filtrate to obtain the emblica extract.
[0042] Adding pulp: Weigh 1.5% of the mass of the soy milk with the emblica extract, add water to dissolve the emblica extract according to the mass volume ratio of the emblica extract to water of 1g:8mL, add the dissolved emblica extract when the soy milk is cooled to 90°C, stir at 220r / min for 7min to fully mix the emblica extract and the soy milk; weigh 0.3% of the mass of the soy milk with magnesium chloride, add water to dissolve it, and slowly pour it into the soy milk, stirring continuously during the pouring process to evenly disperse the magnesium chloride;
[0043] The remaining steps are the same as in Example 1.
[0044] Example 3
[0045] A method for improving tofu quality and yield, which is different from Example 1 only in that:
[0046] Preparation of emblica extract: select fresh, well-matured emblica fruits without obvious scars and pests and diseases, wash and remove the core, slice, dry and crush to obtain emblica powder; mix the emblica powder and water in a mass volume ratio of 1g:15mL, extract at 80℃ for 4h, filter to obtain a filtrate; concentrate and dry the filtrate to obtain the emblica extract.
[0047] Adding pulp: Weigh 0.5% of the mass of the soy milk with the emblica extract, add water to dissolve the emblica extract according to the mass volume ratio of the emblica extract to water of 1g:4mL, add the dissolved emblica extract when the soy milk is cooled to 80°C, stir at 300r / min for 4min to fully mix the emblica extract and the soy milk; weigh 0.3% of the mass of the soy milk with magnesium chloride, add water to dissolve it, and slowly pour it into the soy milk, stirring continuously during the pouring process to evenly disperse the magnesium chloride;
[0048] The remaining steps are the same as in Example 1.
[0049] Comparative Example 1
[0050] A method for improving the quality and yield of tofu, the method is as follows:
[0051] Choosing soybeans: Choose soybeans with full grains, uniform texture, no mold, no insects, and no impurities;
[0052] Cleaning: Use water to clean the soybean surface to remove dust, impurities, etc.;
[0053] Soaking: Soak the soybeans in water at a mass volume ratio of 1g:4mL for 10 hours.
[0054] Grinding: Grind the soaked soybeans with water at a mass volume ratio of 1g:6mL, and filter out the dregs;
[0055] Boiling: Boil the pulp obtained after grinding for 6 minutes to obtain soy milk;
[0056] Adding to the soy milk: When the soy milk is cooled to 85°C, weigh 0.3% of the mass of the soy milk magnesium chloride, add water to dissolve it, and slowly pour it into the soy milk. Stir continuously during the pouring process to make the magnesium chloride evenly dispersed;
[0057] Pressing and molding: let the soy milk stand at 85℃ for 20 minutes and then press it into shape.
[0058] Comparative Example 2
[0059] A method for improving tofu quality and yield is different from Example 1 only in that: 0.1% of the mass of soy milk is weighed for the extract of Phyllanthus emblica, and the remaining steps are the same as those of Example 1.
[0060] Comparative Example 3
[0061] A method for improving tofu quality and yield is different from Example 1 only in that: 5% of the mass of soy milk is weighed for emblica extract, and the remaining steps are the same as Example 1.
[0062] Test Example 1
[0063] Tofu was prepared by the methods of Examples 1-3 and Comparative Examples 1-3, respectively. The water retention of the tofu was measured, and the tofu yield was expressed as the wet weight of tofu obtained per 100g of soybean (g / 100g of soybean). The results are shown in Table 1.
[0064] Table 1 Water retention and yield of tofu
[0065] Group Water retention Yield Example 1 82％ 310％ Example 2 81％ 315％ Example 3 79％ 298％ Comparative Example 1 67％ 203％ Comparative Example 2 70％ 215％ Comparative Example 3 41％ 142％
[0066] It can be seen from the results in Table 1 that the water retention of the tofu prepared in Examples 1-3 reached 79% to 82%, and the yield reached 298% to 315%; compared with Comparative Example 1 in which no emblica extract was added during the preparation process, the water retention was increased by 17.91% to 22.39%, and the yield was increased by 46.80% to 55.17%; when the amount of emblica extract added was reduced (Comparative Example 2) or increased (Comparative Example 3), the water retention and yield were affected. This may be because when the amount of emblica extract added was too little, the components in the emblica extract could not fully exert their optimizing effect on the texture and yield of the tofu. If the amount added was too much, it would affect the formation of the gel structure of the tofu, and significantly reduce the water retention performance and yield.
[0067] Test Example 2
[0068] Tofu was prepared by the methods of Examples 1-3 and Comparative Examples 1-3, respectively. A sensory evaluation panel consisting of 10 people was trained to conduct sensory evaluation. The scoring criteria are shown in Table 2, and the evaluation results are shown in Table 3.
[0069] Table 2 Sensory scoring standards
[0070]
[0071]
[0072] Table 3 Sensory evaluation results
[0073] Appearance Flavor Taste texture Total score Example 1 23.05 22.6 23 23.2 91.85 Example 2 21.9 21.55 22.3 22.3 88.05 Example 3 22.2 21.2 22.1 22.1 87.6 Comparative Example 1 20.9 19.6 21 20.8 82.3 Comparative Example 2 21.2 19.2 21.05 20.9 82.35 Comparative Example 3 14.5 9.5 11.1 11.5 46.6
[0074] As can be seen from the results of Table 3, the tofu prepared in Examples 1-3 has good performance in appearance, flavor, taste and texture, and the comprehensive score reaches 87.6-91.85. Compared with the tofu prepared without adding the emblica extract (Comparative Example 1), the comprehensive score is increased by 6.44%-11.60%, indicating that the addition of the emblica extract can not only increase the yield of tofu, but also effectively improve its appearance, flavor, taste and texture, and significantly improve the quality of tofu. When the amount of emblica extract added is reduced (Comparative Example 2) or the amount of emblica extract added is increased (Comparative Example 3), its sensory quality is significantly affected. When the amount added is too low, the ingredients in the emblica extract cannot fully play the role of optimizing the quality of tofu. When the amount added is too much, the taste of the emblica will cover up the bean fragrance of the tofu itself, and the appearance, taste and texture will also have a significant negative impact.
[0075] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.
Claims
1. A method for improving the quality and yield of tofu, the method comprising the following steps: selecting soybeans, washing, soaking, grinding, boiling, dotting, and pressing, wherein: In the soy milk making process, the emblica extract is firstly added into the soy milk, stirred and mixed, and then a coagulant is added.
2. The method according to claim 1, characterized in that The preparation method of the emblica extract comprises the following steps: drying and crushing the emblica, adding water for extraction, filtering, and concentrating and drying the filtrate to obtain the emblica extract.
3. The method according to claim 2, characterized in that The mass volume ratio of the emblica fruit to water is 1g:10-15mL.
4. The method according to claim 2, characterized in that: The extraction conditions are: extraction at 80-90° C. for 1-4 hours.
5. The method according to claim 1, characterized in that The added amount of the emblica extract is 0.5% to 2%.
6. The method according to claim 1, characterized in that The method further comprises: dissolving the emblica extract in water and then adding soy milk.
7. The method according to claim 6, characterized in that The mass volume ratio of the emblica extract to water is 1g:3-10mL.
8. The method according to claim 1, characterized in that The temperature when the emblica extract is added is 80-90°C.
9. The method according to claim 1, characterized in that: The stirring speed is 200-400 r / min, and the stirring time is 3-8 min.
10. The method according to claim 1, characterized in that The coagulant includes one or more of magnesium chloride, calcium chloride, magnesium sulfate, calcium sulfate or calcium acetate.