Production process of black bean pudding

Abstract

The invention relates to the technical field of food processing, and particularly discloses a black bean flower production process, which comprises the following steps: S1, soaking black beans: taking dry black beans, washing with water, and soaking to obtain soaked black beans; s2, grinding into thick liquid: draining the soaked black beans, adding water, grinding into thick liquid, and respectively collecting virgin soybean milk and virgin soybean dregs; adding water into the collected virgin bean dregs, uniformly mixing, grinding again, collecting the soybean milk, and fully mixing with the virgin soybean milk; s3, filtering the soybean milk, namely filtering the soybean milk through double-layer gauze, and putting the soybean milk into a soybean milk boiling tank; s4, boiling the soybean milk, heating until the soybean milk is boiled, and transferring to a steaming plate in batches; s5, curdling: when the temperature of the soybean milk in the steaming plate is reduced to 75-80 DEG C, rapidly adding an antioxidant solidification combination agent, fully stirring, and standing at room temperature; and S6, forming: transferring the bean curd pudding after standing into a pressing mold wrapped by gauze, and placing a cover plate for pressing and forming.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly to a production process of black bean curd. Background Art

[0002] At present, the anti-oxidation of tofu mostly relies on physical isolation (such as vacuum packaging), but the cost is high and it affects the taste. Due to the rich content of anthocyanins and polyphenols in black bean curd, the problems of oxidation discoloration and surface slipperiness are more significant. Although it can be improved by adjusting the pH value (such as using acid pulp to coagulate the soy milk), the effect is limited, and it is easy to damage the natural color of black beans. Although acid pulp coagulation can inhibit microorganisms (indirectly delaying oxidation), the stability of naturally fermented acid pulp is poor, and the metabolism of miscellaneous bacteria may accelerate the formation of the surface oxidation film, resulting in an enhanced sense of slipperiness. Summary of the Invention

[0003] To solve the problem that the black bean curd in the prior art is prone to oxidation, resulting in a poor taste of the surface slipperiness, the present invention provides a production process of black bean curd.

[0004] The technical solution adopted by the present invention is as follows:

[0005] A production process of black bean curd includes the following steps:

[0006] S1. Soaking beans: After taking dry black beans and washing them with water, place them in clear water and soak them at room temperature for 8h to 10h to obtain soaked black beans;

[0007] S2. Grinding the beans: Drain the soaked black beans and add water to grind them, and collect the primary squeezed soy milk and primary squeezed bean dregs respectively; then add water to the collected primary squeezed bean dregs, mix them evenly and grind them again, collect the soy milk and mix it fully with the primary squeezed soy milk;

[0008] S3. Filtering the soy milk: Filter the soy milk through a double-layer gauze and place it in a soy milk boiling tank;

[0009] S4. Boiling the soy milk: Heat it until the soy milk boils and keep it for 5min to 15min, add water to adjust the concentration of the soy milk to 3.0% to 10.0%, and transfer it to a steaming tray in batches;

[0010] S5. Coagulating the soy milk: When the temperature of the soy milk in the steaming tray drops to 75°C to 80°C, quickly add an antioxidant coagulation combination agent and stir it fully, and let it stand at room temperature. Among them, the antioxidant coagulation combination agent is a particulate matter with a coagulant coated with an antioxidant;

[0011] S6. Shaping: Transfer the standing bean curd to a pressing mold wrapped with gauze, place a cover plate and press it into shape to obtain the finished black bean curd.

[0012] Preferably, the antioxidant includes astaxanthin and lutein.

[0013] Preferably, the coagulant includes magnesium chloride, glucono-δ-lactone and sodium bicarbonate.

[0014] Preferably, the preparation method of the antioxidant solidification combination agent is as follows:

[0015] Preparation of the oil phase: Mix astaxanthin, lutein and soybean oil evenly to form antioxidant soybean oil. Among them, the total weight of astaxanthin and lutein is 3% - 5% of the weight of soybean oil; Add medium-chain triglycerides to the antioxidant soybean oil and mix evenly to form antioxidant oil. Among them, the antioxidant soybean oil is 15% - 20% of the weight of medium-chain triglycerides; Add vitamin E and rosemary extract to the antioxidant oil and mix evenly to form the oil phase. Among them, vitamin E is 0.05% - 0.2% of the weight of the antioxidant oil, and rosemary extract is 0.02% - 0.1% of the weight of the antioxidant oil;

[0016] Preparation of the water phase: Add β-cyclodextrin, maltooligosaccharide and modified starch to deionized water in sequence and mix evenly to form the wall material solution. Among them, the weight-to-volume ratios of β-cyclodextrin, maltooligosaccharide and modified starch to deionized water are 2% w / v - 4% w / v, 2% w / v - 4% w / v and 1% w / v - 2% w / v respectively; Add glucono-δ-lactone, sodium bicarbonate and magnesium chloride to the wall material solution in sequence and mix evenly to form the water phase. Among them, the weight-to-volume ratios of glucono-δ-lactone, sodium bicarbonate and magnesium chloride to deionized water are 2% w / v - 6% w / v, 0.5% w / v - 2% w / v and 10% w / v - 15% w / v respectively;

[0017] Emulsification: Mix the oil phase and the water phase evenly to form a mixed solution. Among them, the weight ratio of the oil phase to the water phase is 1:0.5 - 1:1; Then add an emulsifier to the mixed solution and mix evenly to form an emulsion. Among them, the emulsifier is 2% - 3% of the weight of the water phase;

[0018] Drying: Make the emulsion into granular antioxidant solidification combination agent through a spray drying device.

[0019] Preferably, the weight ratio of astaxanthin to lutein used is 2:1.

[0020] Preferably, the emulsifier includes Tween-20 and sucrose ester, and the weight ratio of Tween-20 to sucrose ester is 1:1.

[0021] Preferably, in step S5, the addition amount of the antioxidant solidification combination agent is 10 g - 20 g per kg of soymilk, and stop stirring until soya bean curd the size of sesame seeds appears.

[0022] Preferably, in step S6, after standing for 20 min - 30 min, transfer the standing soya bean curd to a pressing mold wrapped with gauze.

[0023] The beneficial effects of the present invention are:

[0024] When stirring the slurry, a coagulant coated with an antioxidant is used. During the stirring process, the coagulant first reacts with the soy milk to form tofu curd, and the antioxidant is also evenly distributed in the soy milk. As the coagulant is consumed, the antioxidant is gradually released to provide anti-oxidation protection for the black tofu curd. If the antioxidant is added alone in advance, the antioxidant will be exposed in advance, resulting in insufficient antioxidant effect. If the antioxidant is added alone at a later time, when the tofu curd begins to form, it is not suitable for stirring and the antioxidant will not spread evenly. The present invention coats the coagulant on the outside of the antioxidant and adds it at the normal time of the traditional process when the slurry is stirred. During stirring, the coagulant is allowed to play a coagulation role, and the antioxidant is evenly dispersed with the stirring. After the coagulant is exhausted and the tofu curd is formed in large quantities, the antioxidant is fixed and evenly distributed by the tofu curd so that it can exert its antioxidant effect later. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 The overall process diagram of the black bean curd production process in the embodiment of the present invention is shown in FIG. DETAILED DESCRIPTION

[0026] The present invention is described in detail below with reference to the accompanying drawings and embodiments.

[0027] Example 1

[0028] A black bean curd production process comprises the following steps:

[0029] S1, soaking beans, taking dry black beans, washing them with water, placing them in clean water, and soaking them at room temperature for 8 hours to obtain soaked black beans;

[0030] S2, grinding, draining the soaked black beans and grinding with water, collecting the first pressed soy milk and the first pressed bean dregs respectively; adding water to the collected first pressed bean dregs, mixing evenly and grinding again, collecting the soy milk and mixing it thoroughly with the first pressed soy milk;

[0031] S3, filtering the soy milk, filtering the soy milk through a double-layer gauze and placing it in a pulp boiling tank;

[0032] S4, boiling the soy milk, heating it until it boils and keeping it for 5 minutes, adding water to adjust the soy milk concentration to 3.0%, and transferring it to the steaming plate in batches;

[0033] S5, adding slurry, when the temperature of the soy milk in the steaming plate drops to 75°C, quickly add the antioxidant coagulant combination and stir thoroughly, stop stirring when the bean curd the size of sesame seeds appears, let stand at room temperature, the antioxidant coagulant combination is added in an amount of 10g per kg of soy milk, wherein the antioxidant coagulant combination is a particle of an antioxidant coated with a coagulant; the antioxidant includes astaxanthin and lutein, the coagulant includes magnesium chloride, glucono-δ-lactone and sodium bicarbonate, and the preparation method of the antioxidant coagulant combination is as follows:

[0034] Preparation of the oil phase: Mix astaxanthin, lutein with soybean oil evenly to form antioxidant soybean oil. Among them, the total weight of astaxanthin and lutein is 3% of the weight of soybean oil, and the weight ratio of astaxanthin to lutein used is 2:1; Add medium-chain triglycerides to the antioxidant soybean oil and mix evenly to form antioxidant oil, where the antioxidant soybean oil is 15% of the weight of medium-chain triglycerides; Add vitamin E and rosemary extract to the antioxidant oil and mix evenly to form the oil phase, where vitamin E is 0.05% of the weight of the antioxidant oil and rosemary extract is 0.02% of the weight of the antioxidant oil;

[0035] Preparation of the aqueous phase: Add β-cyclodextrin, maltodextrin and modified starch to deionized water in sequence and mix evenly to form the wall material solution. Among them, the weight-to-volume ratios of β-cyclodextrin, maltodextrin and modified starch to deionized water are 2% w / v, 2% w / v and 1% w / v respectively; Add glucono-δ-lactone, sodium bicarbonate and magnesium chloride to the wall material solution in sequence and mix evenly to form the aqueous phase. Among them, the weight-to-volume ratios of glucono-δ-lactone, sodium bicarbonate and magnesium chloride to deionized water are 2% w / v, 0.5% w / v and 10% w / v respectively;

[0036] Emulsification: Mix the oil phase and the aqueous phase evenly to form a mixed solution, where the weight ratio of the oil phase to the aqueous phase is 1:0.5; Then add an emulsifier to the mixed solution and mix evenly to form an emulsion. Among them, the emulsifier is 2% of the weight of the aqueous phase, and the emulsifier includes Tween-20 and sucrose ester, and the weight ratio of Tween-20 to sucrose ester is 1:1;

[0037] Drying: Make the emulsion into granular antioxidant solidification combination agent through a spray drying device.

[0038] S6. Molding: Transfer the soy curd after standing for 20 minutes to a pressing mold wrapped with gauze, place the cover plate and press it into shape to obtain the finished black soy curd.

[0039] Example 2

[0040] A production process of black soy curd includes the following steps:

[0041] S1. Soaking beans: Take dry black beans, wash them with water, place them in clear water, and soak them at room temperature for 9 hours to obtain soaked black beans;

[0042] S2. Pulping: Drain the soaked black beans and add water to pulp them, and collect the first-pressed soybean milk and the first-pressed soybean residue respectively; Then add water to the collected first-pressed soybean residue, mix evenly and pulp again, collect the soybean milk and mix it fully with the first-pressed soybean milk;

[0043] S3. Filtering the pulp: Filter the soybean milk through double-layer gauze and place it in a soymilk boiling tank;

[0044] S4. Boil the soy milk, heat it until it boils and keep it boiling for 10 minutes, add water to adjust the soy milk concentration to 6.5%, and transfer it to the steaming tray in batches;

[0045] S5. Coagulate the soy milk. When the temperature of the soy milk in the steaming tray drops to 77.5 °C, quickly add the antioxidant coagulation combination agent and stir well. Stop stirring when the soy milk is stirred until it forms bean curd grains the size of sesame seeds, and let it stand at room temperature. The addition amount of the antioxidant coagulation combination agent is 15 g per kg of soy milk. Among them, the antioxidant coagulation combination agent is particulate matter with a coagulant coated with an antioxidant; the antioxidant includes astaxanthin and lutein, and the coagulant includes magnesium chloride, glucono-δ-lactone, and sodium bicarbonate. The preparation method of the antioxidant coagulation combination agent is as follows:

[0046] Preparation of the oil phase: Mix astaxanthin, lutein and soybean oil evenly to form antioxidant soybean oil. Among them, the total weight of astaxanthin and lutein is 4% of the weight of soybean oil, and the weight ratio of astaxanthin to lutein used is 2:1; add medium-chain triglycerides to the antioxidant soybean oil and mix evenly to form antioxidant oil. Among them, the antioxidant soybean oil is 17.5% of the weight of medium-chain triglycerides; add vitamin E and rosemary extract to the antioxidant oil and mix evenly to form the oil phase. Among them, vitamin E is 0.125% of the weight of the antioxidant oil, and rosemary extract is 0.06% of the weight of the antioxidant oil;

[0047] Preparation of the water phase: Add β-cyclodextrin, maltooligosaccharide and modified starch to deionized water in sequence and mix evenly to form a wall material solution. Among them, the weight-to-volume ratios of β-cyclodextrin, maltooligosaccharide and modified starch to deionized water are 3% w / v, 3% w / v and 1.5% w / v; add glucono-δ-lactone, sodium bicarbonate and magnesium chloride to the wall material solution in sequence and mix evenly to form the water phase. Among them, the weight-to-volume ratios of glucono-δ-lactone, sodium bicarbonate and magnesium chloride to deionized water are 4% w / v, 1.25% w / v and 12.5% w / v respectively;

[0048] Emulsification: Mix the oil phase and the water phase evenly to form a mixed solution. Among them, the weight ratio of the oil phase to the water phase is 1:0.75; then add an emulsifier to the mixed solution and mix evenly to form an emulsion. Among them, the emulsifier is 2.5% of the weight of the water phase, and the emulsifier includes Tween-20 and sucrose ester, and the weight ratio of Tween-20 to sucrose ester is 1:1;

[0049] Drying: Make the emulsion into granular antioxidant coagulation combination agent through a spray drying device.

[0050] S6. Molding. Transfer the bean curd after standing for 25 minutes to a pressing mold wrapped with gauze, place the cover plate and press it into shape to obtain the finished black bean curd.

[0051] Example 3

[0052] A production process of black bean curd includes the following steps:

[0053] S1. Soaking black beans: taking dry black beans, washing them with water, placing them in clean water, and soaking them at room temperature for 10 hours to obtain soaked black beans;

[0054] S2, grinding, draining the soaked black beans and grinding with water, collecting the primary soy milk and primary soy dregs respectively; adding water to the collected primary soy dregs, mixing evenly and grinding again, collecting the soy milk and mixing it thoroughly with the primary soy milk;

[0055] S3, filtering the soy milk, filtering the soy milk through a double-layer gauze and placing it in a pulp boiling tank;

[0056] S4, boiling the soy milk, heating it until it boils and keeping it for 15 minutes, adding water to adjust the soy milk concentration to 10.0%, and transferring it to the steaming plate in batches;

[0057] S5, adding slurry, when the temperature of the soy milk in the steaming plate drops to 80° C., quickly add the antioxidant coagulation combination and stir thoroughly, stop stirring when the bean curd the size of sesame seeds appears, let stand at room temperature, the amount of the antioxidant coagulation combination added is 20 g per kg of soy milk, wherein the antioxidant coagulation combination is a particle of an antioxidant coated with a coagulant; the antioxidant includes astaxanthin and lutein, the coagulant includes magnesium chloride, glucono-δ-lactone and sodium bicarbonate, and the preparation method of the antioxidant coagulant combination is as follows:

[0058] Preparation of oil phase: astaxanthin, lutein and soybean oil are mixed evenly to form antioxidant soybean oil, wherein the total weight of astaxanthin and lutein is 5% of the weight of soybean oil, and the weight ratio of astaxanthin to lutein is 2:1; medium-chain triglycerides are added to the antioxidant soybean oil and mixed evenly to form antioxidant oil, wherein the antioxidant soybean oil is 20% by weight of the medium-chain triglycerides; vitamin E and rosemary extract are added to the antioxidant oil and mixed evenly to form an oil phase, wherein vitamin E is 0.2% by weight of the antioxidant oil, and rosemary extract is 0.1% by weight of the antioxidant oil;

[0059] Preparation of aqueous phase: β-cyclodextrin, oligomaltose and modified starch are sequentially added into deionized water and mixed evenly to form a wall material liquid, wherein the weight volume ratio of β-cyclodextrin, oligomaltose and modified starch to deionized water is 4% w / v, 4% w / v and 2% w / v; glucono-δ-lactone, sodium bicarbonate and magnesium chloride are sequentially added into the wall material liquid and mixed evenly to form an aqueous phase, wherein the weight volume ratio of glucono-δ-lactone, sodium bicarbonate and magnesium chloride to deionized water is 6% w / v, 2% w / v and 15% w / v respectively;

[0060] Emulsification: Mix the oil phase and the water phase evenly to form a mixed solution, where the weight ratio of the oil phase to the water phase is 1:1; then add an emulsifier to the mixed solution and mix evenly to form an emulsion. The emulsifier is 3% of the weight of the water phase. The emulsifier includes Tween-20 and sucrose ester, and the weight ratio of Tween-20 to sucrose ester is 1:1;

[0061] Drying: Make the emulsion into granular antioxidant coagulant combination through a spray drying device.

[0062] S6. Shaping: Transfer the soy curd after standing for 30 minutes to a pressing mold wrapped with gauze, place the cover plate and press it into shape to obtain the finished black bean curd.

[0063] The present invention improves the traditional black bean curd production process. The key lies in the soymilk coagulation step. An antioxidant and a coagulant are encapsulated inside. Among them, the antioxidant is selected from astaxanthin and lutein, supplemented by vitamin E and rosemary extract, and the coagulant is selected from magnesium chloride, glucono-δ-lactone and sodium bicarbonate. In order to avoid the premature release of the antioxidant and the premature exposure affecting the antioxidant effect or the insufficient stirring caused by the late addition and the inability to distribute evenly, the present invention coats the coagulant outside the antioxidant. After adding the antioxidant coagulant combination, the coagulant reacts and consumes first. As the soymilk coagulation progresses, the internal antioxidant is gradually released. And after adding the antioxidant coagulant combination, with stirring, the antioxidant is also evenly distributed inside the soymilk. When the soy curd is formed, the antioxidant is also evenly distributed in the soy curd, making the soy curd have good antioxidant properties. In addition, astaxanthin, lutein, vitamin E and rosemary extract are all edible and have good antioxidant effects on the human body.

[0064] The following is a comparative test of 100 grams of black bean curd prepared by the processes of Example 1, Example 2 and Example 3 respectively and 100 grams of black bean curd prepared by the traditional process purchased from the market. The black bean curds prepared by the processes of Example 1, Example 2 and Example 3 are Test Example 1, Test Example 2 and Test Example 3 respectively, and the one purchased from the market is the comparative example. The comparison results are shown in the following table:

[0065]

[0066]

[0067] The shelf life in the above table is based on the storage environment of 8°C in the refrigerator compartment. Observe the soy curd every day to see if it becomes significantly wet and slippery (indicating spoilage). It can be seen from the above table that the black bean curd prepared by the process of the present invention has a longer shelf life, a smooth taste, a texture that can withstand cooking, a wider range of usage scenarios, better quality and stronger competitiveness compared with the black bean curd prepared by the traditional process on the market.

[0068] The above-described embodiments merely represent specific embodiments of the present invention. The description is relatively specific and detailed, but it should not be construed as limiting the scope of the patent for the present invention. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present invention, several modifications and improvements can still be made, and these all fall within the protection scope of the present invention.

Claims

1. A black bean curd production process, characterized in that: The steps include: S1. Soaking black beans: taking dry black beans, washing them with water, placing them in clean water, and soaking them at room temperature for 8 to 10 hours to obtain soaked black beans; S2, grinding, draining the soaked black beans and grinding with water, collecting the first pressed soy milk and the first pressed bean dregs respectively; adding water to the collected first pressed bean dregs, mixing evenly and grinding again, collecting the soy milk and mixing it thoroughly with the first pressed soy milk; S3, filtering the soy milk, filtering the soy milk through a double-layer gauze and placing it in a pulp boiling tank; S4, boiling the soy milk, heating it until it boils and keeping it for 5 minutes to 15 minutes, adding water to adjust the soy milk concentration to 3.0% to 10.0%, and transferring it to the steaming plate in batches; S5, adding the soy milk, when the temperature of the soy milk in the steaming plate drops to 75°C to 80°C, quickly adding the antioxidant coagulant combination and stirring thoroughly, and standing at room temperature, wherein the antioxidant coagulant combination is a granular material in which the antioxidant is coated with the coagulant; S6, forming, transferring the rested tofu pudding to a pressing mold wrapped with gauze, placing a cover plate and pressing and forming, to obtain a finished black tofu pudding.

2. The black bean curd production process according to claim 1, characterized in that: Antioxidants include astaxanthin and lutein.

3. The black bean curd production process according to claim 2, characterized in that: Coagulants include magnesium chloride, glucono-delta-lactone, and sodium bicarbonate.

4. The black bean curd production process according to claim 3, characterized in that: The preparation method of the antioxidant coagulation combination is as follows: Preparation of oil phase: astaxanthin, lutein and soybean oil are mixed evenly to form antioxidant soybean oil, wherein the total weight of astaxanthin and lutein is 3% to 5% of the weight of soybean oil; medium-chain triglycerides are added to the antioxidant soybean oil and mixed evenly to form antioxidant oil, wherein the antioxidant soybean oil is 15% to 20% by weight of the medium-chain triglycerides; vitamin E and rosemary extract are added to the antioxidant oil and mixed evenly to form an oil phase, wherein the vitamin E is 0.05% to 0.2% by weight of the antioxidant oil, and the rosemary extract is 0.02% to 0.1% by weight of the antioxidant oil; Preparation of aqueous phase: adding β-cyclodextrin, oligomaltose and modified starch to deionized water in sequence and mixing them uniformly to form a wall material liquid, wherein the weight volume ratio of β-cyclodextrin, oligomaltose and modified starch to deionized water is 2% w / v-4% w / v, 2% w / v-4% w / v and 1% w / v-2% w / v; adding glucono-δ-lactone, sodium bicarbonate and magnesium chloride to the wall material liquid in sequence and mixing them uniformly to form an aqueous phase, wherein the weight volume ratio of glucono-δ-lactone, sodium bicarbonate and magnesium chloride to deionized water is 2% w / v-6% w / v, 0.5% w / v-2% w / v and 10% w / v-15% w / v respectively; Emulsification: Mix the oil phase and the water phase to form a mixed liquid, wherein the weight ratio of the oil phase to the water phase is 1:0.5 to 1:1; then add an emulsifier to the mixed liquid and mix it to form an emulsion, wherein the emulsifier is 2% to 3% of the weight of the water phase; Drying: The emulsion is made into a granular antioxidant coagulant composition by a spray drying device.

5. The black bean curd production process according to claim 4, characterized in that: The weight ratio of astaxanthin to lutein is 2:

1.

6. The black bean curd production process according to claim 5, characterized in that: The emulsifier comprises Tween-20 and sucrose ester, wherein the weight ratio of Tween-20 to sucrose ester is 1:

1.

7. The black bean curd production process according to claim 6, characterized in that: In step S5, the antioxidant coagulant composition is added in an amount of 10 g to 20 g per kg of soy milk, and stirring is stopped when tofu pudding the size of sesame seeds appears.

8. The black bean curd production process according to claim 7, characterized in that: In step S6, after standing for 20 to 30 minutes, the tofu curd is transferred to a pressing mold wrapped with gauze.

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