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CN-121986903-A - Bittern bean curd with soybean smell reducing and hyposensitization characteristics and preparation method thereof

CN121986903ACN 121986903 ACN121986903 ACN 121986903ACN-121986903-A

Abstract

The invention relates to a bittern bean curd with soybean smell reducing and hyposensitization characteristics and a preparation method thereof, belonging to the technical field of bean product processing, wherein the bittern bean curd comprises 80-100 parts of soybean, 6-10 parts of compound functional additive, 1-2 parts of cellulase, 0.1-0.2 part of defoamer and 1.2-1.8 parts of bittern coagulant; the bittern bean curd prepared by the invention has the characteristics of low beany flavor, pleasant flavor and low allergy.

Inventors

  • CHEN WEIJIANG
  • XU TIANYI

Assignees

  • 上海艺杏食品有限公司

Dates

Publication Date
20260508
Application Date
20260327

Claims (10)

  1. 1. The bittern bean curd with the characteristics of reducing bean fishy smell and low sensitization is characterized by comprising, by weight, 80-100 parts of soybean, 6-10 parts of compound functional additives, 1-2 parts of cellulase, 0.1-0.2 part of defoamer and 1.2-1.8 parts of bittern coagulant; Wherein the compound functional additive consists of a lipoxygenase inhibiting component and a flavor synergistic antiallergic component according to the mass ratio of (4-6); the lipoxygenase inhibiting component consists of the following components of marshmallow, radix scutellariae and fructus gardeniae according to the mass ratio of (6-8) (1-2) (1-3); The flavor synergistic antiallergic component consists of (2-4) of perilla, (4-6) of green tea and (1-3) of coix seed according to the mass ratio.
  2. 2. The bittern bean curd with reduced beany flavor and hyposensitization properties of claim 1, wherein the lipoxygenase inhibiting component is composed of marshmallow, baikal skullcap root, gardenia in a mass ratio of 7:1:2.
  3. 3. The bittern bean curd with reduced beany flavor and low sensitization property of claim 1, wherein the flavor synergistic antiallergic component is composed of Perillae herba, green tea, and Coicis semen at a mass ratio of 3:5:2.
  4. 4. The bittern bean curd with reduced beany flavor and hypoallergenic properties of claim 1, wherein the lipoxygenase inhibiting component and the flavor synergistic antiallergic component are each plant-extracted extracts.
  5. 5. The bittern bean curd with reduced soybean smell and hyposensitization of claim 4, wherein the lipoxygenase inhibiting component is prepared by drying stem and leaf of Althaea officinalis, radix Scutellariae, and fructus Gardeniae, pulverizing, adding 40-60% ethanol solution at a ratio of 1:20-1:30, reflux extracting at 70-90deg.C for 1-3 hr, filtering, concentrating, and drying to obtain extract.
  6. 6. The bittern bean curd of claim 5, wherein the ethanol concentration is 45-55%, the extraction temperature is 75-85 ℃ and the extraction time is 1.5-2.5 hours.
  7. 7. The bittern bean curd with reduced soybean smell and low sensitization property of claim 4, wherein the extraction method of the synergistic flavor antiallergic component comprises drying Perillae herba, green tea and Coicis semen, pulverizing, adding water at a feed liquid ratio of 1:20-1:30, extracting at 90-100deg.C for 1-3 hr, filtering, concentrating, and lyophilizing to obtain extract.
  8. 8. The method for preparing a bittern bean curd having reduced beany flavor and hyposensitization properties according to any one of claims 1-7, comprising the steps of: S1, cleaning, soaking and sprouting soybeans, mixing with the compound functional additive, and grinding to obtain soybean paste; S2, adding water into the bean paste, stirring, filtering and homogenizing, and then sequentially carrying out enzymolysis, defoaming, pulp boiling and sterilization to obtain cooked soybean milk; S3, cooling the cooked soybean milk, adding a bittern coagulant, uniformly stirring, preserving heat, solidifying, pressing, forming and cooling to obtain the bittern bean curd with the characteristics of reducing soybean smell and low sensitization.
  9. 9. The preparation method of the bittern bean curd with the characteristics of reducing the fishy smell and hyposensitization of claim 8, wherein the pretreatment process in S1 is to wash, soak in short time at low temperature (3-5 ℃) and spray water at proper temperature (20-30 ℃) for promoting germination for 3 days.
  10. 10. The method for preparing bittern bean curd with reduced soybean smell and low sensitization property of claim 8, wherein the enzymolysis step in S2 is to shake the slurry with low frequency ultrasonic wave (such as 20 kHz), then adding cellulase, performing enzymolysis at 40-60 ℃ for 60-80 min, degrading part of cellulose, adding defoamer, and standing to remove froth.

Description

Bittern bean curd with soybean smell reducing and hyposensitization characteristics and preparation method thereof Technical Field The invention relates to the technical field of bean product processing, in particular to a bittern bean curd with improved flavor and potential health benefits and a preparation method thereof. Background The bean curd is a traditional health food in China, and the bittern bean curd is favored due to the unique taste and flavor. However, conventional tofu, especially tofu that is marinated, often has a "beany flavor" that affects flavor acceptance due to the fact that Lipoxygenase (LOX) contained in the soybeans itself catalyzes the oxidation of unsaturated fatty acids during processing to produce volatile substances such as hexanal, hexanol, etc. In addition, soy protein itself is one of the common food allergens, and may cause discomfort after consumption by some people. In the prior art, beany flavors are often masked or removed by physical (e.g., heat treatment, ultrasonic) or chemical means, but may have an impact on protein structure or nutritional ingredients. CN109122890a discloses a method for preparing lactone tofu by adding various traditional Chinese medicinal materials such as semen brassicae, fresh reed rhizome, raspberry and the like into soaking liquid, aiming at improving flavor and nutrition. However, the method adds various medicinal material components in a soaking stage, the dissolution efficiency of the active ingredients and the contribution degree of the active ingredients to the flavor and functional ingredients of the final product are difficult to accurately control, the components are complex, the interaction mechanism among the components is unknown, and the targeted inhibition effect on the key enzyme-lipoxygenase for forming the beany flavor is limited. Aiming at the problems, the invention aims to provide the bittern bean curd, which can inhibit lipoxygenase activity in a targeted way by adding specific compound functional additives so as to reduce beany flavor from the source, improve the flavor of the product in a synergistic way, reduce potential sensitization and ensure a stable and controllable preparation process. Disclosure of Invention The invention aims to overcome the defects of the prior art and provide a bittern bean curd with the characteristics of reducing bean fishy smell and low sensitization and a preparation method thereof. The product can effectively inhibit the activity of lipoxygenase in the processing process by adding specific plant component compound, remarkably reduce the beany flavor of the product, improve the flavor and reduce the potential sensitization, and the preparation process can maximally retain the activity of functional components. In order to achieve the above purpose, the invention adopts the following technical scheme: A bittern bean curd is prepared from soybean 80-100 weight parts, compound functional additive 6-10 weight parts, cellulase 1-2 weight parts, defoamer 0.1-0.2 weight parts, bittern coagulant 1.2-1.8 weight parts; Wherein the compound functional additive consists of a lipoxygenase inhibiting component and a flavor synergistic antiallergic component according to the mass ratio of (4-6); the lipoxygenase inhibiting component consists of the following components of marshmallow, radix scutellariae and fructus gardeniae according to the mass ratio of (6-8) (1-2) (1-3); The flavor synergistic antiallergic component consists of (2-4) of perilla, (4-6) of green tea and (1-3) of coix seed according to the mass ratio. Preferably, the lipoxygenase inhibiting component comprises marshmallow, radix scutellariae and fructus gardeniae according to a mass ratio of 7:1:2. The ratio is based on the comprehensive optimization result of the inhibition activity of lipoxygenase, the component cooperativity and the influence on the flavor of the bean curd. The marshmallow is rich in flavonoid glycoside components (such as trans-tiliroside) with LOX inhibiting activity, and can provide a slimy taste, and radix Scutellariae and fructus Gardeniae are combined to inhibit LOX activity through multiple channels, wherein baicalin, geniposide, etc. are main active components. The three components are mixed according to the proportion, so that the synergistic effect is shown in the aspect of inhibiting LOX activity, and slight astringency possibly brought by the baikal skullcap root and the gardenia is effectively blended by the gel texture of the hollyhock and the fruit fragrance of the gardenia. Preferably, the flavor synergistic antiallergic component consists of perilla, green tea and coix seed according to a mass ratio of 3:5:2. The combination is not a simple antiallergic agent and has the main effects that 1) the flavor is synergistic, the faint scent of purple perilla and the mellow smell of green tea can effectively shield the residual beany flavor and give the product compound fragrance, and the coix seed provides