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CN-121986902-A - Highland barley tofu manufacturing process

CN121986902ACN 121986902 ACN121986902 ACN 121986902ACN-121986902-A

Abstract

The invention discloses a highland barley bean curd making process which comprises the following steps of S1, precise screening and deep pretreatment of highland barley raw materials, S2, targeted enzymolysis and microencapsulation treatment of highland barley components, S3, preparation of high-solid soybean milk, S4, stable fusion and ultrahigh-pressure homogenization of highland barley gel base materials and high-solid soybean milk, S5, spot slurry solidification and gel reinforcement, and S6, compression molding and sterilization. The invention reduces the grain diameter of highland barley to D90 less than or equal to 15 mu m through superfine grinding, combines ultrahigh pressure homogenization (100-150 MPa) treatment, fundamentally eliminates the coarse sense and granular sense of highland barley, activates endogenous enzyme to degrade anti-nutritional factors through short-time germination, moderately shears long-chain beta-glucan into middle and short chains which are easier to absorb through targeted enzymolysis, and simultaneously damages cell walls to release nutrition, so that the product not only maintains the characteristics of high dietary fiber and high beta-glucan of highland barley.

Inventors

  • ZHAO QIZHI

Assignees

  • 西藏域缘食品有限公司

Dates

Publication Date
20260508
Application Date
20251118

Claims (10)

  1. 1. The highland barley tofu manufacturing process is characterized by comprising the following steps of: S1, precisely screening and deeply preprocessing highland barley raw materials; s2, targeted enzymolysis and microencapsulation of highland barley components; s3, preparing high-solid soybean milk; s4, steady-state fusion and ultrahigh-pressure homogenization of highland barley gel base materials and high-solid soybean milk; S5, curdling, solidifying and strengthening gel; s6, pressing, forming and sterilizing.
  2. 2. The highland barley tofu manufacturing process according to claim 1, wherein the step S1 comprises: a, screening specific highland barley varieties with protein content more than or equal to 12% and beta-glucan content more than or equal to 6%; b, cleaning highland barley seeds, removing impurities, and germinating for 24-36 hours at the temperature of 28 ℃ and the humidity of 90%; c, baking germinated highland barley at a low temperature of 60-70 ℃; D, superfine grinding is carried out on the baked highland barley so that the grain diameter of the highland barley powder is less than or equal to 15 mu m.
  3. 3. The highland barley tofu manufacturing process according to claim 1, wherein the step S2 comprises: mixing superfine highland barley powder and water according to the proportion of 1:8 for pulping, and adjusting pH and temperature to the optimal action range of the compound enzyme; b, adding a complex enzyme containing beta-glucanase and cellulase for targeted enzymolysis, and stopping the reaction when the viscosity is reduced to 40-50% of the initial value by monitoring the viscosity in real time; And C, after enzyme deactivation, adding soybean protein isolate powder at 50 ℃ for microencapsulation treatment, wherein the ratio of the soybean protein isolate to highland barley solids is 1:2.
  4. 4. The highland barley tofu manufacturing process according to claim 1, characterized in that in step S3, the solid content of the finally obtained soybean milk is precisely controlled to be 10% -12% by controlling the milling and separation parameters.
  5. 5. The highland barley tofu manufacturing process according to claim 1, wherein the step S4 comprises: a, mixing the highland barley-soybean protein composite gel base material obtained in the step S2 with the high-solid soybean milk obtained in the step S3 according to the proportion of highland barley to soybean dry matter of 25:75; and b, carrying out ultrahigh pressure homogenization treatment on the mixed slurry under the pressure of 100-150 MPa.
  6. 6. The highland barley tofu manufacturing process according to claim 1, wherein the step S5 comprises: Boiling the homogenized slurry, cooling to 82-85 ℃, and curdling by adopting a coagulating agent compounded by gluconic acid-delta-lactone and gypsum; and b, slowly cooling the soybean milk from 85 ℃ to 60 ℃ in 30 minutes in an oscillating cooling mode after the soybean milk is stirred, so that the elasticity of a finished product is more than 3.5mm.
  7. 7. The highland barley tofu manufacturing process according to claim 6, wherein the oscillating cooling process is performed on a specially-made oscillating cooling device, and the oscillating parameters are controlled to promote the formation and stabilization of a gel network.
  8. 8. The highland barley tofu manufacturing process according to claim 1, wherein the sterilization treatment in step S6 adopts an ultrahigh pressure cold sterilization technique.
  9. 9. The process for preparing highland barley tofu according to claim 1, wherein the dry matter ratio of highland barley to soybean is 25:75 and the product elasticity is >3.5mm.
  10. 10. The process according to claim 9, wherein the highland barley component is in the form of a microencapsulated complex of enzymatically modified medium-short chain β -glucan and soy protein.

Description

Highland barley tofu manufacturing process Technical Field The invention relates to the technical field of highland barley tofu manufacturing, in particular to a highland barley tofu manufacturing process. Background Highland barley is taken as a cereal resource special for Tibet plateau, is rich in beta-glucan, dietary fiber, protein and other nutritional ingredients, is increasingly favored by consumers due to the unique health value of the highland barley, and is combined with traditional bean products (such as bean curd), so that a novel composite food with the nutritional advantages of the highland barley and the traditional bean products is developed, and the highland barley and bean curd becomes an important innovation direction of the food industry, can enrich the variety of bean curd products, can also promote the content of functional ingredients of the bean curd products, and meets the requirements of the market on health and nutritional foods; The prior highland barley tofu production practice still faces a series of technical problems to be solved urgently, restricts the industrialized development of high-quality products, and leads highland barley to be rich in dietary fibers, especially the cell wall structure and the high viscosity characteristic of beta-glucan thereof, so that the direct addition of highland barley powder can destroy the fine gel network formed by soybean protein, thus leading the highland barley tofu manufactured by the traditional method to have the problems of rough texture, granular feel, poor elasticity and the like, and the mouthfeel is far inferior to that of the traditional tofu, Therefore, the field needs an innovative highland barley tofu manufacturing process, which can fundamentally solve the technical bottleneck and develop a high-quality highland barley tofu product with more easily absorbed nutrition. Disclosure of Invention The invention aims to solve the defects in the prior art, and provides a highland barley tofu manufacturing process. In order to achieve the above purpose, the present invention adopts the following technical scheme: A highland barley tofu manufacturing process comprises the following steps: S1, precisely screening and deeply preprocessing highland barley raw materials; s2, targeted enzymolysis and microencapsulation of highland barley components; s3, preparing high-solid soybean milk; s4, steady-state fusion and ultrahigh-pressure homogenization of highland barley gel base materials and high-solid soybean milk; S5, curdling, solidifying and strengthening gel; s6, pressing, forming and sterilizing. As a still further scheme of the invention, the step S1 comprises the following steps: a, screening specific highland barley varieties with protein content more than or equal to 12% and beta-glucan content more than or equal to 6%; b, cleaning highland barley seeds, removing impurities, and germinating for 24-36 hours at the temperature of 28 ℃ and the humidity of 90%; c, baking germinated highland barley at a low temperature of 60-70 ℃; D, superfine grinding is carried out on the baked highland barley so that the grain diameter of the highland barley powder is less than or equal to 15 mu m. As a still further scheme of the invention, the step S2 comprises the following steps: mixing superfine highland barley powder and water according to the proportion of 1:8 for pulping, and adjusting pH and temperature to the optimal action range of the compound enzyme; b, adding a complex enzyme containing beta-glucanase and cellulase for targeted enzymolysis, and stopping the reaction when the viscosity is reduced to 40-50% of the initial value by monitoring the viscosity in real time; And C, after enzyme deactivation, adding soybean protein isolate powder at 50 ℃ for microencapsulation treatment, wherein the ratio of the soybean protein isolate to highland barley solids is 1:2. As a still further proposal of the invention, in the step S3, the solid content of the finally obtained soybean milk is precisely controlled to be 10 to 12 percent by controlling the parameters of grinding and separation. As a still further scheme of the invention, the step S4 comprises the following steps: a, mixing the highland barley-soybean protein composite gel base material obtained in the step S2 with the high-solid soybean milk obtained in the step S3 according to the proportion of highland barley to soybean dry matter of 25:75; and b, carrying out ultrahigh pressure homogenization treatment on the mixed slurry under the pressure of 100-150 MPa. As a still further scheme of the invention, the step S5 comprises the following steps: Boiling the homogenized slurry, cooling to 82-85 ℃, and curdling by adopting a coagulating agent compounded by gluconic acid-delta-lactone and gypsum; and b, slowly cooling the soybean milk from 85 ℃ to 60 ℃ in 30 minutes in an oscillating cooling mode after the soybean milk is stirred, so that the elasticity of a finished product is more than 3.5