Preparation method of cubilose reinforced shredded bean curd in high-stele department and functional bean product

Abstract

The invention discloses a preparation method of cubilose strengthened shredded bean curds in a high-headed shop. The shredded bean curds are obtained through (1) cubilose pretreatment, (2) pulping and marinating, (3) compression molding, (4) segmented temperature control marinating and cooking and (5) molding processing. Compared with the prior art, the preparation method of the cubilose strengthened shredded bean curds in the high-inscription stores, provided by the invention, is an innovative method for fusing cubilose active ingredients into a traditional shredded bean curd production process in the high-inscription stores, and adopts the technologies of raw material proportioning optimization, segmented temperature control marinating and boiling and cubilose activity retention; the problem that traditional bean products are single in nutrition and fused with high-value food material flavor is solved. The shredded bean curd prepared by the method has the advantages of high sialic acid retention rate, high cubilose flavor integration degree, less beany flavor, good texture, long shelf life, high EGF activity retention rate and the like.

Description

Technical Field

[0001] The invention relates to the technical field of bean product processing, and in particular to a method for preparing bird's nest-enhanced Gaobeidian tofu shreds and functional bean products. Background Art

[0002] As a traditional soy product, tofu silk is deeply loved by consumers. It is mainly made of soybeans and is made through a series of processes such as soaking, grinding, boiling, and brine. Tofu silk is rich in plant protein, has high nutritional value and good taste. However, tofu silk in the prior art has some limitations. First, its nutritional ingredients are relatively single, mainly plant protein, lacking the synergistic effect of animal protein and active substances. The human body's demand for protein is multifaceted, and a single plant protein cannot meet the human body's demand for various amino acids. Secondly, the protein source of traditional tofu silk is limited, and the types of amino acids are not comprehensive. Although soy protein itself contains a variety of amino acids, it is still insufficient in the content of certain amino acids compared with animal protein. In addition, traditional tofu silk lacks active ingredients such as sialic acid and epidermal growth factor (EGF) that are unique to bird's nests. These active ingredients have important benefits for human health, such as sialic acid has a positive effect on brain development, immune regulation, etc., and epidermal growth factor plays a key role in promoting cell growth and repair.

[0003] As a precious tonic, bird's nest's main ingredients include protein, carbohydrates, minerals and a variety of bioactive substances. Bird's nest is rich in protein and contains a variety of essential amino acids for the human body. Compared with the plant protein in traditional tofu silk, it has higher bioavailability and nutritional value. More importantly, bird's nest contains unique sialic acid and epidermal growth factor (EGF). Sialic acid is an important carbohydrate substance that is widely present on the surface of human cells. It plays a significant role in maintaining the normal physiological function of cells, enhancing immunity, and promoting brain development. Epidermal growth factor is a biologically active polypeptide substance that can promote cell proliferation, differentiation and repair, and is of great significance for skin health and wound healing. The presence of these active ingredients gives bird's nest a unique advantage in nourishing and maintaining health.

[0004] In the existing tofu silk processing technology, the braising process is a common processing method. However, there are some problems with this process. On the one hand, the ratio of raw material spices is relatively fixed, and it is difficult to effectively integrate with the flavor of high-value ingredients (such as bird's nest). Since the bird's nest itself has a unique taste and flavor, if it is directly combined with traditional tofu silk, it may not be able to give full play to the characteristics of the bird's nest due to the masking of spices. On the other hand, this fixed spice ratio also limits the flavor innovation and added value of tofu silk. In the context of increasingly fierce market competition, the added value of traditional tofu silk is not high, which affects its market promotion and economic benefits. Therefore, developing a tofu silk that integrates bird's nest is a problem that technicians in this field urgently need to solve. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing bird's nest-fortified Gaobeidian tofu shreds, an innovative method for integrating bird's nest active ingredients into the traditional Gaobeidian tofu shreds production process, and to solve the problem of single nutrition of traditional soy products and fusion of flavors of high-value ingredients through raw material ratio optimization, segmented temperature controlled braising and bird's nest activity retention technology.

[0006] Furthermore, the present invention provides a functional bean product prepared by the above preparation method.

[0007] A method for preparing bird's nest-enhanced Gaobeidian tofu shreds comprises the following steps:

[0008] Step (1) bird's nest pretreatment: soak the bird's nest in water for 4 hours, remove impurities, add TCEP antioxidant, steam at low temperature, cut into shreds for later use, soak the soybeans, remove them, mix them evenly with the shredded bird's nest, and perform ultrafine grinding; or

[0009] Extract bird's nest acid by acid-base alternating extraction method, take out soybeans after soaking, mix them with shredded bird's nest extract, and grind them into ultrafine powder;

[0010] Step (2) grinding and brine: the mixed slurry is heated to 95° C. for 15 minutes to activate the cross-linking of soybean protein, and when the temperature is lowered to 75° C., composite brine and sodium alginate are added, and the brine time is extended to 12 minutes to increase the coagulation degree of protein, thereby obtaining tofu pudding;

[0011] Step (3) pressing and molding: pouring the tofu pudding into a pressing mold, pressing and molding the tofu blank, and cutting it into tofu blocks;

[0012] Step (4) stewing at controlled temperature in stages: the first stage: adding spices to stew and activating the flavor in advance; the second stage: cooling, adding lily powder and β-cyclodextrin to stew and form a flavor embedding layer;

[0013] Step (5) molding processing: pressing, shredding, and drying to obtain tofu shreds.

[0014] Among them, the raw material ratio used is as follows:

[0015] Soybean: 48 parts by weight;

[0016] Bird's nest: 1-8 parts by weight;

[0017] Lily powder: 2 parts by weight;

[0018] β-cyclodextrin: 0.5 parts by weight;

[0019] Spices: 2.4 parts by weight;

[0020] Composite brine: 3 parts by weight;

[0021] TCEP antioxidant: 0-0.1 parts by weight;

[0022] Sodium alginate: 0-1.2 parts by weight.

[0023] The spices are prepared by mixing fennel, cinnamon, prickly ash, star anise and bay leaves in a weight ratio of 8:5:3:6:2.

[0024] The composite brine is prepared by mixing a magnesium chloride solution with a concentration of 2 wt% and a calcium lactate solution with a concentration of 1 wt% in a weight ratio of 2:1.

[0025] Wherein, the step (1) is specifically as follows:

[0026] Pretreatment of bird's nest: soak the bird's nest in 40L of water for 4h (25℃), remove impurities and steam at low temperature (75℃ / 20min), cut into shreds for later use, soak soybeans for 8h, take them out, mix them evenly with the shredded bird's nest, and perform ultrafine grinding (particle size ≤150 mesh).

[0027] Wherein, the step (2) is specifically as follows:

[0028] Grinding and brine: Heat the mixed slurry to 95℃ and keep it for 15 minutes (to activate the cross-linking of soybean protein). When it is cooled to 75℃, add compound brine and extend the brine time to 12 minutes (to increase the coagulation degree of protein).

[0029] Wherein, the step (3) is specifically as follows:

[0030] Pressing and molding: Pour the tofu into a pressing mold, press at a pressure of 0.2 MPa for 1 hour to form the tofu blank, and cut it into tofu blocks of 10cm×10cm×5cm.

[0031] Wherein, the step (4) of stewing with temperature controlled in stages is specifically selected from stewing in two stages or stewing in three stages:

[0032] The specific method of two-stage stewing is as follows: the first stage: add spices and stew at 85℃ for 15 minutes (the spices activate the flavor in advance); the second stage: cool down to 60℃, add lily powder and β-cyclodextrin and stew for 10 minutes (to form a flavor embedding layer);

[0033] The specific method of three-stage stewing is:

[0034] The first stage is high temperature activation of spices: add spices to the braising liquid and keep it at a constant temperature of 85℃ for 15 minutes. The high temperature activates its flavor substances, promotes the release of volatile components, and penetrates the interior of the tofu shreds through high temperature, completing the initial sterilization at the same time.

[0035] The second stage is medium temperature main brine penetration: cool down to 65℃ and keep for 20 minutes, so that the brine can fully penetrate into the tofu fibers, enhance the stability of the composite structure of soy protein and bird's nest, balance the flavor transmission efficiency, and avoid excessive loss of active ingredients in bird's nest (such as sialic acid) due to high temperature;

[0036] The third stage: low-temperature encapsulation and shaping: further cool to 50°C and maintain for 10 minutes, add lily powder and β-cyclodextrin, use the low temperature environment to form a flavor encapsulation layer to enhance the taste level, and lock in the marinated flavor through the molecular encapsulation effect of β-cyclodextrin, while protecting the heat-sensitive nutrients in the bird's nest.

[0037] The molding process in step (5) is specifically as follows:

[0038] Pressing: Twin screw press 0.25MPa / 1.5 hours (density increased by 15%);

[0039] Cutting: Laser positioning cutting (thickness 0.5±0.05mm);

[0040] Drying: High frequency magnetic treatment (15kHz, 0.5T) combined with natural drying (water content ≤ 15%).

[0041] The soybean is non-genetically modified soybean with a protein content of ≥36%; the bird's nest is white bird's nest with a sialic acid content of ≥10%.

[0042] The method for extracting bird's nest acid by acid-base alternating extraction is as follows:

[0043] Select white bird's nest, soak it in pure water for 4 hours, then remove impurities, and use alternating treatment at pH 4.5→8.0, with each stage lasting 30 minutes. In the acidic stage of pH 4.5, use citric acid or lactic acid to adjust the pH to 4.5. In the alkaline stage of pH 8.0, use sodium bicarbonate or phosphate buffer to adjust the pH to maintain stable ionic strength, and repeat the alternating treatment 2-3 times.

[0044] Compared with the prior art, the present invention provides a method for preparing Gaobeidian tofu shreds fortified with bird's nests, an innovative method for incorporating bird's nest active ingredients into the traditional Gaobeidian tofu shreds production process, and solves the problem of single nutrition of traditional bean products and fusion of flavors of high-value ingredients through optimization of raw material ratio, segmented temperature-controlled braising and bird's nest activity retention technology. The tofu shreds prepared by the present invention have the advantages of high sialic acid retention rate, high bird's nest flavor integration, less beany smell, good texture, long shelf life and high EGF activity retention rate. DETAILED DESCRIPTION

[0045] In order to enable those skilled in the art to better understand the scheme of the present invention, the present invention is further described in detail below in conjunction with specific implementation methods.

[0046] The materials used in the examples of the present invention are described as follows:

[0047] Non-GMO soybeans: Produced in Hebei, protein ≥ 36%

[0048] Bird's nest: dry bird's nest, white bird's nest, sialic acid content ≥ 10%

[0049] Lily powder: particle size ≤100 mesh

[0050] β-cyclodextrin: Commercially available

[0051] Spices for stewing: fennel, cinnamon, peppercorns, star anise, and bay leaves are all commercially available;

[0052] Compound brine: magnesium chloride and calcium lactate are both commercially available.

[0053] Specific implementation method (based on 100kg finished product)

[0054] Examples of traditional intangible cultural heritage crafts

[0055] Raw material ratio

[0056] Soybeans: 50kg (non-GMO soybeans produced in Hebei, protein content ≥ 36%)

[0057] Drinking water: 400kg

[0058] Brine: 3kg (magnesium chloride content 5wt%)

[0059] Spice combination: 0.8kg cumin, 0.5kg cinnamon, 0.3kg pepper, 0.6kg star anise, 0.2kg bay leaf (all in dry form)

[0060] Preparation process:

[0061] 1. Soybean pretreatment:

[0062] Remove impurities from soybeans and soak them in 25℃ water for 8 hours (bean-water ratio 1:3); Grind: Grind with stone mill to a pulp fineness of ≥95% with a 80-mesh sieve pass rate;

[0063] 2. Cook the soy milk and add brine: Heat the raw soy milk to 95℃ and keep it for 15 minutes. When the temperature drops to 75℃, add brine. The brine time is controlled within 8 minutes. Let the soy milk be formed for 30 minutes to form tofu pudding.

[0064] 3 Pressing and molding: Pour the tofu into a pressing mold, press at a pressure of 0.2 MPa for 1 hour to form tofu blanks, and cut into tofu blocks of 10 cm × 10 cm × 5 cm;

[0065] 4. Stewing process:

[0066] Traditional cast iron pot stew:

[0067] Stage 1: Put the spice bag (wrapped in gauze) into 90℃ water and boil the tofu cubes for 40 minutes;

[0068] Stage 2: Cool down to 70℃ and keep for 20 minutes;

[0069] 5. Wire drawing:

[0070] Hand-drawn: Cut the stewed tofu blocks into uniform threads of 0.5mm thickness using a drawing knife, and dry them naturally until the moisture content is ≤15%.

[0071] Example 1 Basic bird's nest composite tofu shreds:

[0072] Raw material ratio (based on 100kg finished product):

[0073] Non-GMO soybeans: 48kg (produced in Hebei, protein ≥ 36%)

[0074] Bird's nest: 1kg (white bird's nest, sialic acid content ≥ 10%)

[0075] Lily powder: 2kg (particle size ≤ 100 mesh)

[0076] β-cyclodextrin: 0.5kg

[0077] Spices for stewing: 0.8kg fennel, 0.5kg cinnamon, 0.3kg pepper, 0.6kg star anise, 0.2kg bay leaf

[0078] Composite brine: 2kg of 2wt% magnesium chloride solution and 1kg of 1wt% calcium lactate solution are mixed. Preparation process:

[0079] 1. Pretreatment of bird's nest: soak the bird's nest in 40L of water for 4h (25℃), remove impurities and steam at low temperature (75℃ / 20min), cut into shreds for later use, soak soybeans for 8h, remove them, mix them evenly with the shredded bird's nest, and perform ultrafine grinding (particle size ≤150 mesh);

[0080] 2. Grinding and brine: Heat the mixed slurry to 95℃ and keep it for 15 minutes (activate the cross-linking of soybean protein). When the temperature drops to 75℃, add the composite brine and extend the brine time to 12 minutes (increase the coagulation degree of protein).

[0081] 3. Pressing and molding:

[0082] Pour the tofu into a pressing mold and press at a pressure of 0.2 MPa for 1 hour to form tofu blanks, which are then cut into 10 cm × 10 cm × 5 cm tofu blocks;

[0083] 4. Staged temperature-controlled stewing: Stage 1: add spices and stew at 85°C for 15 minutes (the spices activate the flavor in advance); Stage 2: cool to 60°C, add lily powder and β-cyclodextrin and stew for 10 minutes (to form a flavor embedding layer);

[0084] 5. Molding

[0085] Pressing: Twin screw press 0.25MPa / 1.5 hours (density increased by 15%);

[0086] Cutting: Laser positioning cutting (thickness 0.5±0.05mm);

[0087] Drying: High frequency magnetic treatment (15kHz, 0.5T) combined with natural drying (water content ≤ 15%).

[0088] Example 2 Highly active bird's nest reinforced composite tofu silk:

[0089] Raw material ratio (based on 100kg finished product):

[0090] Non-GMO soybeans: 48kg (produced in Hebei, protein ≥ 36%)

[0091] Bird's nest: 8kg (white bird's nest, sialic acid content ≥ 10%)

[0092] Sodium alginate: 1.2kg

[0093] TCEP antioxidant: 0.1kg

[0094] Lily powder: 2kg (particle size ≤ 100 mesh)

[0095] β-cyclodextrin: 0.5kg

[0096] Spices for stewing: 0.8kg fennel, 0.5kg cinnamon, 0.3kg pepper, 0.6kg star anise, 0.2kg bay leaf

[0097] Composite brine: 2kg of 2wt% magnesium chloride solution and 1kg of 1wt% calcium lactate solution are mixed. Preparation process:

[0098] 1. Pretreatment of bird's nest: soak the bird's nest in 40L of water for 4h (25℃), remove impurities, add TCEP antioxidant and steam at low temperature (75℃ / 20min), cut into shreds for later use, soak soybeans for 8h, remove them, mix them evenly with the shredded bird's nest, and perform ultrafine grinding (particle size ≤150 mesh);

[0099] 2. Grinding and brine addition: Heat the mixed slurry to 95°C and keep it for 15 minutes (to activate the cross-linking of soybean protein). When the temperature drops to 75°C, add the composite brine and sodium alginate, and extend the brine addition time to 12 minutes (to increase the coagulation degree of protein).

[0100] 3. Pressing and molding

[0101] Pour the tofu into a pressing mold and press at a pressure of 0.2 MPa for 1 hour to form tofu blanks, which are then cut into 10 cm × 10 cm × 5 cm tofu blocks;

[0102] 3. Sectional temperature control stewing:

[0103] Stage 1: High temperature activation of spices:

[0104] Add spices to the braising liquid and keep it at a constant temperature of 85℃ for 15 minutes. The high temperature activates the flavor substances and promotes the release of volatile components. The high temperature penetrates into the tofu shreds and completes the initial sterilization.

[0105] The second stage: medium temperature main brine penetration

[0106] Cool down to 65℃ and keep it for 20 minutes to allow the braising liquid to fully penetrate into the tofu fibers, enhance the stability of the composite structure of soy protein and bird's nest, balance the efficiency of flavor transmission, and avoid excessive loss of active ingredients of bird's nest (such as sialic acid) due to high temperature;

[0107] The third stage: low temperature embedding and shaping

[0108] The temperature is further lowered to 50°C and maintained for 10 minutes. Lily powder and β-cyclodextrin are added. The low temperature environment is used to form a flavor embedding layer to enhance the taste level. The molecular encapsulation effect of β-cyclodextrin locks in the flavor of the marinated food, while protecting the heat-sensitive nutrients in the bird's nest.

[0109] 4. Molding

[0110] Pressing: Twin screw press 0.25MPa / 1.5 hours (density increased by 15%);

[0111] Cutting: Laser positioning cutting (thickness 0.5±0.05mm);

[0112] Drying: High frequency magnetic treatment (15kHz, 0.5T) combined with natural drying (water content ≤ 15%).

[0113] Example 3: Bird's Nest Acid Strengthened Composite Bean Curd Silk

[0114] Raw material ratio (based on 100kg finished product):

[0115] Non-GMO soybeans: 48kg (produced in Hebei, protein ≥ 36%)

[0116] Bird's nest: 1kg (white bird's nest, sialic acid content ≥ 10%)

[0117] Lily powder: 2kg (particle size ≤ 100 mesh)

[0118] β-cyclodextrin: 0.5kg

[0119] Spices for stewing: 0.8kg fennel, 0.5kg cinnamon, 0.3kg pepper, 0.6kg star anise, 0.2kg bay leaf

[0120] Composite brine: 2kg of 2wt% magnesium chloride solution mixed with 1kg of 1wt% calcium lactate solution

[0121] Preparation process:

[0122] 1. Bird's nest extraction (acid-base alternating extraction method): select white bird's nest (sialic acid content ≥ 10%), soak in pure water for 4 hours and remove impurities. At this time, acid-base treatment can specifically separate the bound bird's nest acid, and use pH4.5→8.0 alternating treatment (30 minutes per stage). In the acidic stage operation (pH4.5), citric acid or lactic acid is used to adjust the pH to 4.5. In the alkaline stage operation (pH8.0), sodium bicarbonate or phosphate buffer is selected to adjust the pH to maintain the ionic strength stable. After three alternating treatments, the bird's nest acid release rate can reach more than 90%. Combined with ultrafiltration membrane separation (molecular weight cutoff 10kDa), remove macromolecular impurities, vacuum freeze-dry -45℃ / 24h freeze-drying, obtain bird's nest extract (bird's nest acid purity ≥ 85%, loss rate ≤ 5%), soak soybeans for 8 hours, remove them, add bird's nest extract, and perform ultrafine grinding (particle size ≤ 150 mesh);

[0123] 2. Grinding and brine: Heat the mixed slurry to 95℃ and keep it for 15 minutes (activate the cross-linking of soybean protein). When the temperature drops to 75℃, add the composite brine and extend the brine time to 12 minutes (increase the coagulation degree of protein).

[0124] 3. Pressing and molding

[0125] Pour the tofu into a pressing mold and press at a pressure of 0.2 MPa for 1 hour to form tofu blanks, which are then cut into 10 cm × 10 cm × 5 cm tofu blocks;

[0126] 4. Staged temperature-controlled stewing: Stage 1: add spices and stew at 85°C for 15 minutes (the spices activate the flavor in advance); Stage 2: cool to 60°C, add lily powder and β-cyclodextrin and stew for 10 minutes (to form a flavor embedding layer);

[0127] 5. Molding

[0128] Pressing: Twin screw press 0.25MPa / 1.5 hours (density increased by 15%);

[0129] Cutting: Laser positioning cutting (thickness 0.5±0.05mm);

[0130] Drying: High frequency magnetic treatment (15kHz, 0.5T) combined with natural drying (water content ≤ 15%).

[0131] Comparative Example 1

[0132] Patent Example 1 Basic bird's nest composite tofu shreds:

[0133] Raw material ratio (based on 100kg finished product):

[0134] Non-GMO soybeans: 48kg (produced in Hebei, protein ≥ 36%)

[0135] Lily powder: 2kg (particle size ≤ 100 mesh)

[0136] β-cyclodextrin: 0.5kg

[0137] Spices for stewing: 0.8kg fennel, 0.5kg cinnamon, 0.3kg pepper, 0.6kg star anise, 0.2kg bay leaf

[0138] Composite brine: 2kg of 2wt% magnesium chloride solution and 1kg of 1wt% calcium lactate solution are mixed. Preparation process:

[0139] 1. Soybean pretreatment: Soak the soybeans for 8 hours, then remove them and perform ultrafine grinding (particle size ≤ 150 mesh);

[0140] 2. Grinding and brine: Heat the mixed slurry to 95℃ and keep it for 15 minutes (activate the cross-linking of soybean protein). When the temperature drops to 75℃, add the composite brine and extend the brine time to 12 minutes (increase the coagulation degree of protein).

[0141] 3 Pressing and molding: Pour the tofu into a pressing mold, press at a pressure of 0.2 MPa for 1 hour to form tofu blanks, and cut into tofu blocks of 10 cm × 10 cm × 5 cm;

[0142] 4. Staged temperature-controlled stewing: Stage 1: add spices and stew at 85°C for 15 minutes (the spices activate the flavor in advance); Stage 2: cool to 60°C, add lily powder and β-cyclodextrin and stew for 10 minutes (to form a flavor embedding layer);

[0143] 5. Molding

[0144] Pressing: Twin screw press 0.25MPa / 1.5 hours (density increased by 15%);

[0145] Cutting: Laser positioning cutting (thickness 0.5±0.05mm);

[0146] Drying: High frequency magnetic treatment (15kHz, 0.5T) combined with natural drying (water content ≤ 15%).

[0147] Comparative Example 2

[0148] Patent Example 1 Basic bird's nest composite tofu shreds:

[0149] Raw material ratio (based on 100kg finished product):

[0150] Non-GMO soybeans: 48kg (produced in Hebei, protein ≥ 36%)

[0151] Bird's nest: 1kg (white bird's nest, sialic acid content ≥ 10%)

[0152] β-cyclodextrin: 0.5kg

[0153] Spices for stewing: 0.8kg fennel, 0.5kg cinnamon, 0.3kg pepper, 0.6kg star anise, 0.2kg bay leaf

[0154] Composite brine: 2kg of 2wt% magnesium chloride solution and 1kg of 1wt% calcium lactate solution are mixed. Preparation process:

[0155] 1. Pretreatment of bird's nest: soak the bird's nest in 40L of water for 4h (25℃), remove impurities and steam at low temperature (75℃ / 20min), cut into shreds for later use, soak soybeans for 8h, remove them, mix them evenly with the shredded bird's nest, and perform ultrafine grinding (particle size ≤150 mesh);

[0156] 2. Grinding and brine: Heat the mixed slurry to 95℃ and keep it for 15 minutes (activate the cross-linking of soybean protein). When the temperature drops to 75℃, add the composite brine and extend the brine time to 12 minutes (increase the coagulation degree of protein).

[0157] 3 Pressing and molding: Pour the tofu into a pressing mold, press at a pressure of 0.2 MPa for 1 hour to form tofu blanks, and cut into tofu blocks of 10 cm × 10 cm × 5 cm;

[0158] 4. Staged temperature-controlled stewing: Stage 1: add spices and stew at 85°C for 15 minutes (the spices activate the flavor in advance); Stage 2: cool to 60°C, add β-cyclodextrin and stew for 10 minutes (to form a flavor embedding layer);

[0159] 5. Molding

[0160] Pressing: Twin screw press 0.25MPa / 1.5 hours (density increased by 15%);

[0161] Cutting: Laser positioning cutting (thickness 0.5±0.05mm);

[0162] Drying: High frequency magnetic treatment (15kHz, 0.5T) combined with natural drying (water content ≤ 15%).

[0163] Comparative Example 3

[0164] Patent Example 1 Basic bird's nest composite tofu shreds:

[0165] Raw material ratio (based on 100kg finished product):

[0166] Non-GMO soybeans: 48kg (produced in Hebei, protein ≥ 36%)

[0167] Bird's nest: 1kg (white bird's nest, sialic acid content ≥ 10%)

[0168] Lily powder: 2kg (particle size ≤ 100 mesh)

[0169] Spices for stewing: 0.8kg fennel, 0.5kg cinnamon, 0.3kg pepper, 0.6kg star anise, 0.2kg bay leaf

[0170] Composite brine: 2kg of 2wt% magnesium chloride solution and 1kg of 1wt% calcium lactate solution are mixed. Preparation process:

[0171] 1. Pretreatment of bird's nest: soak the bird's nest in 40L of water for 4h (25℃), remove impurities and steam at low temperature (75℃ / 20min), cut into shreds for later use, soak soybeans for 8h, remove them, mix them evenly with the shredded bird's nest, and perform ultrafine grinding (particle size ≤150 mesh);

[0172] 2. Grinding and brine: Heat the mixed slurry to 95℃ and keep it for 15 minutes (activate the cross-linking of soybean protein). When the temperature drops to 75℃, add the composite brine and extend the brine time to 12 minutes (increase the coagulation degree of protein).

[0173] 3. Pressing and molding:

[0174] Pour the tofu into a pressing mold and press at a pressure of 0.2 MPa for 1 hour to form tofu blanks, which are then cut into 10 cm × 10 cm × 5 cm tofu blocks;

[0175] 4. Staged temperature control stewing: Stage 1: add spices and stew at 85℃ for 15 minutes (the spices activate the flavor in advance); Stage 2: cool to 60℃, add lily powder and stew for 10 minutes (to form a flavor embedding layer);

[0176] 5. Molding

[0177] Pressing: Twin screw press 0.25MPa / 1.5 hours (density increased by 15%);

[0178] Cutting: Laser positioning cutting (thickness 0.5±0.05mm);

[0179] Drying: High frequency magnetic treatment (15kHz, 0.5T) combined with natural drying (water content ≤ 15%).

[0180] Comparative Example 4

[0181] Patent Example 1 Basic bird's nest composite tofu shreds:

[0182] Raw material ratio (based on 100kg finished product):

[0183] Non-GMO soybeans: 48kg (produced in Hebei, protein ≥ 36%)

[0184] Bird's nest: 1kg (white bird's nest, sialic acid content ≥ 10%)

[0185] Lily powder: 2kg (particle size ≤ 100 mesh)

[0186] β-cyclodextrin: 0.5kg

[0187] Spices for stewing: 0.8kg fennel, 0.5kg cinnamon, 0.3kg pepper, 0.6kg star anise, 0.2kg bay leaf

[0188] Composite brine: 3kg magnesium chloride solution (concentration 5wt%)

[0189] Preparation process:

[0190] 1. Pretreatment of bird's nest: soak the bird's nest in 40L of water for 4h (25℃), remove impurities and steam at low temperature (75℃ / 20min), cut into shreds for later use, soak soybeans for 8h, remove them, mix them evenly with the shredded bird's nest, and perform ultrafine grinding (particle size ≤150 mesh);

[0191] 2. Grinding and brine: Heat the mixed slurry to 95℃ and keep it for 15 minutes (activate the cross-linking of soybean protein). When the temperature drops to 75℃, add the composite brine and extend the brine time to 12 minutes (increase the coagulation degree of protein).

[0192] 3 Pressing and molding: Pour the tofu into a pressing mold, press at a pressure of 0.2 MPa for 1 hour to form tofu blanks, and cut into tofu blocks of 10 cm × 10 cm × 5 cm;

[0193] 4. Staged temperature-controlled stewing: Stage 1: add spices and stew at 85°C for 15 minutes (the spices activate the flavor in advance); Stage 2: cool to 60°C, add lily powder and β-cyclodextrin and stew for 10 minutes (to form a flavor embedding layer);

[0194] 5. Molding

[0195] Pressing: Twin screw press 0.25MPa / 1.5 hours (density increased by 15%);

[0196] Cutting: Laser positioning cutting (thickness 0.5±0.05mm);

[0197] Drying: High frequency magnetic treatment (15kHz, 0.5T) combined with natural drying (water content ≤ 15%).

[0198] Comparative Example 5

[0199] Raw material ratio (based on 100kg finished product):

[0200] Non-GMO soybeans: 48kg (produced in Hebei, protein ≥ 36%)

[0201] Bird's nest: 1kg (white bird's nest, sialic acid content ≥ 10%)

[0202] Lily powder: 2kg (particle size ≤ 100 mesh)

[0203] β-cyclodextrin: 0.5kg

[0204] Spices for stewing: 0.8kg fennel, 0.5kg cinnamon, 0.3kg pepper, 0.6kg star anise, 0.2kg bay leaf

[0205] Composite brine: 2kg of 2wt% magnesium chloride solution mixed with 1kg of 1wt% calcium lactate solution

[0206] Preparation process:

[0207] 1. Pretreatment of bird's nest: Cut the bird's nest into shreds for later use, soak the soybeans for 8 hours, take them out, mix them evenly with the shredded bird's nests, and perform ultrafine grinding (particle size ≤ 150 mesh);

[0208] 2. Grinding and brine: Heat the mixed slurry to 95℃ and keep it for 15 minutes (activate the cross-linking of soybean protein). When the temperature drops to 75℃, add the composite brine and extend the brine time to 12 minutes (increase the coagulation degree of protein).

[0209] 3 Pressing and molding: Pour the tofu into a pressing mold, press at a pressure of 0.2 MPa for 1 hour to form tofu blanks, and cut into tofu blocks of 10 cm × 10 cm × 5 cm;

[0210] 4. Staged temperature control stewing: Stage 1: add spices and stew at 85℃ for 15 minutes (spices activate flavor in advance); Stage 2: cool to 60℃, add lily powder and β-cyclodextrin and stew for 10 minutes (to form a flavor embedding layer); 5. Molding and pressing: double screw press 0.25MPa / 1.5 hours (density increased by 15%);

[0211] Cutting: Laser positioning cutting (thickness 0.5±0.05mm);

[0212] Drying: High frequency magnetic treatment (15kHz, 0.5T) combined with natural drying (water content ≤ 15%).

[0213] Table 1 Example Comparative Example Material Ratio

[0214]

[0215] The tofu shreds prepared in the examples and comparative examples were subjected to the following tests.

[0216] 1. Sialic acid retention rate was detected by HPLC (GB 5009.X method)

[0217] 2. Bird's nest flavor fusion score: Each group is blindly tested by a professional evaluation team of 10 people according to the following method: (I) Scoring standard (1-5 points)

[0218] Flavor Identification

[0219] 1 point: No bird's nest flavor

[0220] 3 points: You can taste the faint scent of bird's nest

[0221] 5 points: obvious sweet bird's nest smell

[0222] Coordination

[0223] 1 point: Strong beany smell, conflicting tastes

[0224] 3 points: The flavors of tofu and bird's nest do not interfere with each other

[0225] 5 points: Two flavors blend into a new scent

[0226] Aftertaste

[0227] 1 point: A bitter taste of spice remains in the mouth

[0228] 3 points: No special feeling after eating

[0229] 5 points: The aftertaste is sweet for more than 5 minutes

[0230] (II) Evaluation steps

[0231] Prepare the sample: Cut the finished product into 5 cm long threads, soak in hot water for 30 seconds and drain

[0232] Blind test scoring: Each group has 10 reviewers (ordinary food professionals), each of whom tastes the food independently and scores according to the above three criteria, and the final average score is taken (retaining one decimal place).

[0233] Cross-reference

[0234] Pure bird's nest soup: expected score 4.5 points

[0235] Ordinary tofu shreds: expected score 0.5 points

[0236] (III) Result determination

[0237] 4 points or more: Successful integration

[0238] 3-4 points: basically qualified

[0239] 3 points or less: Fusion failure

[0240] 3. Beany smell intensity scoring: Each group is blindly tested by a professional tasting panel of 10 people using the following method:

[0241] (I) Scoring criteria (1-5 points)

[0242] Subject strength perception

[0243] 1 point: Strong bean smell, obviously pungent and unpleasant

[0244] 2 points: medium beany flavor, perceptible but not strong

[0245] 3 points: Slight bean smell, need to concentrate on perceiving

[0246] 4 points: Very weak, occasionally perceived momentarily

[0247] 5 points: No beany smell at all

[0248] Odor nuisance

[0249] 1 point: The beany smell completely masks other flavors

[0250] 3 points: Bean smell and product flavor coexist

[0251] 5 points: No interference, clear flavor levels

[0252] Aftertaste

[0253] 1 point: Bean smell persists in the mouth for more than 3 minutes

[0254] 3 points: The aftertaste disappears within 1-3 minutes

[0255] 5 minutes: No residue left within 30 seconds

[0256] (II) Evaluation steps

[0257] Sample pretreatment: Take 10g of finished tofu shreds, place them in a 60℃ constant temperature water bath for 5 minutes, drain and evenly pack them into numbered blind test boxes (3g±0.2g per box).

[0258] Evaluation Group Composition

[0259] Ten trained tasters (with ≥1 year of experience in food sensory testing) were asked to abstain from spicy / strong-flavored foods 24 hours before the test.

[0260] Blind test process: Evaluators operate in independent compartments, room temperature is 25℃±1℃, each sample is chewed 10 times and spit out, and the mouth is rinsed with water for 3 minutes. Score each item according to the above 3 standards, and an increment of 0.5 points is allowed.

[0261] Control system

[0262] High standard sample: Unprocessed soybean milled tofu (expected score 1.2-1.5)

[0263] Low standard sample: β-cyclodextrin-encapsulated tofu (expected score 4.0-4.3)

[0264] (III) Data processing and judgment

[0265] Score calculation: individual score = total score of 10 people ÷ 10 (keep 1 decimal place), total score = (intensity × 0.5) + (interference × 0.3) + (aftertaste × 0.2).

[0266] Grading determination

[0267] 4.5-5.0 points: Excellent (industrial production standard)

[0268] 3.5-4.4 points: Good grade (needs process fine-tuning)

[0269] ≤3.4 points: Not up to standard (obvious technical defects)

[0270] (IV) Quality Control

[0271] Environmental control: air purification in the test room (PM2.5<10μg / m 3 ), no external odor interference such as perfume / hand cream is allowed.

[0272] Personnel calibration: Standard sample retest every quarter (Kappa consistency > 0.85)

[0273] Data verification: Outlier elimination rules: When the deviation between a single score and the median is greater than 1.5 times the IQR, repeat the evaluation

[0274] Note: This method is optimized and designed with reference to GB / T 35810-2018 “Guidelines for Sensory Analysis of Foods” to ensure that it forms a complementary evaluation system with the flavor fusion score in the examples.

[0275] 4. Texture scoring: Each group is blindly tested by a professional tasting panel of 10 people, including elasticity, toughness and chewiness indicators

[0276] (I) Scoring criteria (1-5 points)

[0277] Elasticity Index

[0278] 1 point: No elasticity, no rebound after pressing

[0279] 3 points: medium resilience, 50% recovery after pressing

[0280] 5 points: Excellent elasticity, completely recovers to its original shape after pressing

[0281] Resilience index

[0282] 1 point: Easy to break, breaks after 1-2 chews

[0283] 3 points: medium toughness, needs 5-7 chews to break

[0284] 5 points: Strong and chewable, keeping its shape intact for more than 10 times

[0285] Chewing palatability

[0286] 1 point: Rough and residue-like feeling, difficulty in swallowing

[0287] 3 points: uniform texture, no obvious graininess

[0288] 5 points: Delicate and smooth, with a silky feel

[0289] (II) Evaluation steps

[0290] Sample preparation

[0291] 1. Take 10g of finished tofu silk and rehydrate it (soak in 40℃ pure water for 2 minutes)

[0292] 2. Drain and cut into 5cm standard sections and pack into constant temperature blind test boxes (25℃±1℃)

[0293] Evaluation Group Composition

[0294] Each group consisted of 10 professional texture assessors (GB / T 16860-2018 certified), who fasted for 2 hours before the assessment and used neutral mouthwash to clean their mouths.

[0295] Blind test process

[0296] 1. Elasticity test: A stainless steel probe (2 mm in diameter) is used to vertically press the sample surface with a pressure of 0.5 N, and the deformation recovery rate is recorded.

[0297] 2. Toughness test: Texture analyzer to measure the breaking strength (TA.XT plus, parameters: speed 1mm / s, strain 50%)

[0298] 3. Sensory chewing: artificial chewing 15 times, recording texture perception (synchronous video recording of chewing process)

[0299] Control system

[0300] High standard sample: Add 1.5% sodium alginate tofu silk (expected score 4.6-4.8)

[0301] Low standard sample: Traditional stone-ground tofu shreds (expected score 3.0-3.2)

[0302] (III) Data processing and judgment

[0303] Score calculation

[0304] Instrument data (40%): elastic recovery rate × 0.4 + fracture strength × 0.6

[0305] Sensory score (accounting for 60%): (perceived elasticity × 0.3) + (perceived toughness × 0.4) + (palatability × 0.3)

[0306] Comprehensive score = instrument data × 0.4 + sensory score × 0.6

[0307] Grading Standards

[0308] 4.5-5.0 points: Special quality (industrial production grade A standard)

[0309] 3.8-4.4 points: excellent quality (high-quality market grade)

[0310] ≤3.7 points: process improvement is needed

[0311] (IV) Quality Control

[0312] Environmental control: Constant temperature and humidity laboratory (23℃±1℃, RH 50%±5%)

[0313] Instrument calibration: TA / TPA standard module calibration is performed before starting the instrument every day.

[0314] Personnel calibration: Standard sample retest every month (intraclass correlation coefficient ICC ≥ 0.9)

[0315] Cohen's Kappa coefficient was used to evaluate sensory consistency (K ≥ 0.75)

[0316] Abnormal data processing

[0317] Instrument data: Eliminate data beyond the range of ±3σ

[0318] Sensory scoring: Tukey method was used to filter outliers (IQR×1.5 criterion)

[0319] (Note: This method integrates GB / T 35810-2018 sensory analysis general principles and ISO 11036:2020 texture profile analysis method to ensure that a systematic evaluation system is formed with the product property data in the examples)

[0320] Shelf life test conditions: 25℃ / 60%RH conventional packaging

[0321] EGF activity was detected using an ELISA kit (manufacturer: R&D Systems)

[0322] Table 2 Comparison of product characteristics of examples and comparative examples

[0323] Detection indicators Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Sialic acid retention rate (%) 82.3 89.5* 93.7** Not detected 78.6 81.9 72.3 63.5 Bird's nest flavor fusion (1-5 points) 4.5 4.7 4.8 0.5 3.2 3.8 3.1 2.4 Beany smell intensity (1-5 points) 1.2 1.0 0.8 3.5 2.8 1.5 2.3 3.0 Texture score (1-5 points) 4.3 4.6* 4.5 4.1 3.8 4.0 3.2 3.7 Shelf life (days) 35 45* 42 28 25 30 20 18 EGF activity retention rate (%) 76.5 85.3* 81.2 Not detected 72.4 74.8 68.9 58.6

[0324] Note: * indicates the synergistic protective effect of adding sodium alginate / TCEP; ** indicates the synergistic effect of acid-base extraction process; data were obtained by HPLC and sensory evaluation.

[0325] It can be seen that the innovative method of incorporating bird's nest active ingredients into the traditional tofu shreds production process in Gaobeidian solves the problem of single nutrition of traditional bean products and flavor fusion of high-value ingredients through optimization of raw material ratio, segmented temperature-controlled braising and bird's nest activity retention technology. The tofu shreds prepared by the present invention have the advantages of high sialic acid retention rate, high bird's nest flavor integration, less beany smell, good texture, long shelf life and high EGF activity retention rate.

[0326] The above description of the disclosed embodiments enables those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but will conform to the widest scope consistent with the principles disclosed herein.

Claims

1. A method for preparing bird's nest-enhanced Gaobeidian tofu shreds, characterized in that The following steps are involved: Step (1) pretreatment of the bird's nest: soak the bird's nest in water for 4 hours, remove impurities, add TCEP antioxidant, steam at low temperature, cut into shreds for later use, soak the soybeans, remove them, mix them evenly with the shredded bird's nest, and perform ultrafine grinding; or Extract bird's nest acid by acid-base alternating extraction method, take out soybeans after soaking, mix them with shredded bird's nest extract, and grind them into ultrafine powder; Step (2) grinding and brine: the mixed slurry is heated to 95° C. for 15 minutes to activate the cross-linking of soybean protein, and when the temperature is lowered to 75° C., composite brine and sodium alginate are added, and the brine time is extended to 12 minutes to increase the coagulation degree of protein, thereby obtaining tofu pudding; Step (3) pressing and molding: pouring the tofu pudding into a pressing mold, pressing and molding the tofu blank, and cutting it into tofu blocks; Step (4) stewing at controlled temperature in stages: the first stage: adding spices to stew and activating the flavor in advance; the second stage: cooling, adding lily powder and β-cyclodextrin to stew and form a flavor embedding layer; Step (5) molding processing: pressing, shredding, and drying to obtain tofu shreds.

2. The method for preparing the bird's nest-enhanced Gaobeidian tofu shreds as claimed in claim 1, characterized in that The raw material ratio used is as follows: Soybean: 48 parts by weight; Bird's nest: 1-8 parts by weight; Lily powder: 2 parts by weight; β-cyclodextrin: 0.5 parts by weight; Spices: 2.4 parts by weight; Composite brine: 3 parts by weight; TCEP antioxidant: 0-0.1 parts by weight; Sodium alginate: 0-1.2 parts by weight.

3. The method for preparing the bird's nest-enhanced Gaobeidian tofu shreds as claimed in claim 2, characterized in that The raw material ratio used is as follows: The spice is prepared by mixing fennel, cinnamon, prickly ash, star anise and bay leaf in a weight ratio of 8:5:3:6:

2.

4. The method for preparing the bird's nest-enhanced Gaobeidian tofu shreds as claimed in claim 2, characterized in that: The composite brine is prepared by mixing a magnesium chloride solution with a concentration of 2 wt% and a calcium lactate solution with a concentration of 1 wt% in a weight ratio of 2:

1.

5. The method for preparing the bird's nest-enhanced Gaobeidian tofu shreds according to any one of claims 1 to 4, characterized in that The step (1) is specifically: Pretreatment of bird's nest: soak the bird's nest in 40L of water for 4h (25℃), remove impurities and steam at low temperature (75℃ / 20min), cut into shreds for later use, soak soybeans for 8h, take them out, mix them evenly with the shredded bird's nest, and perform ultrafine grinding (particle size ≤150 mesh).

6. The method for preparing the bird's nest-enhanced Gaobeidian tofu shreds according to any one of claims 1 to 4, characterized in that The step (2) is specifically: Grinding and brine: Heat the mixed slurry to 95℃ and keep it for 15 minutes (to activate the cross-linking of soybean protein). When it is cooled to 75℃, add compound brine and extend the brine time to 12 minutes (to increase the coagulation degree of protein).

7. The method for preparing the bird's nest-enhanced Gaobeidian tofu shreds according to any one of claims 1 to 4, characterized in that The step (3) is specifically: Pressing and molding: Pour the tofu into a pressing mold, press at a pressure of 0.2 MPa for 1 hour to form the tofu blank, and cut it into tofu blocks of 10cm×10cm×5cm.

8. The method for preparing the bird's nest-enhanced Gaobeidian tofu shreds according to any one of claims 1 to 4, characterized in that The step (4) of stewing with temperature controlled in sections is specifically selected from stewing with two sections or stewing with three sections: The specific method of two-stage stewing is as follows: the first stage: add spices and stew at 85℃ for 15 minutes (the spices activate the flavor in advance); the second stage: cool down to 60℃, add lily powder and β-cyclodextrin and stew for 10 minutes (to form a flavor embedding layer); The specific method of three-stage stewing is: The first stage is high temperature activation of spices: add spices to the braising liquid and keep it at a constant temperature of 85℃ for 15 minutes. The high temperature activates its flavor substances, promotes the release of volatile components, and penetrates the interior of the tofu shreds through high temperature, completing the initial sterilization at the same time. The second stage is medium temperature main brine penetration: cool down to 65℃ and keep for 20 minutes, so that the brine can fully penetrate into the tofu fibers, enhance the stability of the composite structure of soy protein and bird's nest, balance the flavor transmission efficiency, and avoid excessive loss of active ingredients in bird's nest (such as sialic acid) due to high temperature; The third stage: low-temperature encapsulation and shaping: further cool to 50°C and maintain for 10 minutes, add lily powder and β-cyclodextrin, use the low temperature environment to form a flavor encapsulation layer to enhance the taste level, and lock in the marinated flavor through the molecular encapsulation effect of β-cyclodextrin, while protecting the heat-sensitive nutrients in the bird's nest.

9. The method for preparing the bird's nest-enhanced Gaobeidian tofu shreds according to any one of claims 1 to 4, characterized in that The step (5) is specifically as follows: Forming Pressing: Twin screw press 0.25MPa / 1.5 hours (density increased by 15%); Cutting: Laser positioning cutting (thickness 0.5±0.05mm); Drying: High frequency magnetic treatment (15kHz, 0.5T) combined with natural drying (water content ≤ 15%).

10. The method for preparing the bird's nest-enhanced Gaobeidian tofu shreds according to any one of claims 1 to 4, characterized in that: The soybean is non-genetically modified soybean, with a protein content of ≥36%; the bird's nest is white bird's nest, with a sialic acid content of ≥10%.

11. The method for preparing the bird's nest-enhanced Gaobeidian tofu shreds according to any one of claims 1 to 4, characterized in that The specific method of extracting bird's nest acid by acid-base alternating extraction is as follows: Select white bird's nest, soak it in pure water for 4 hours, then remove impurities, and use alternating treatment at pH 4.5→8.0, with each stage lasting 30 minutes. In the acidic stage of pH 4.5, use citric acid or lactic acid to adjust the pH to 4.

5. In the alkaline stage of pH 8.0, use sodium bicarbonate or phosphate buffer to adjust the pH to maintain stable ionic strength, and repeat the alternating treatment 2-3 times.

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