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CN-121986904-A - Method for improving quality of marinated tofu through WOW emulsion type controlled-release coagulant

CN121986904ACN 121986904 ACN121986904 ACN 121986904ACN-121986904-A

Abstract

The invention discloses a method for improving the quality of brine tofu by using a WOW emulsion type controlled-release coagulant, which aims to overcome the defect of coarse tofu gel network and poor water retention caused by too fast brine release in the prior art. The method comprises the steps of respectively preparing a halogen tablet and gluconic acid- The method comprises the steps of preparing a primary W/O emulsion by shearing and mixing an inner aqueous phase and an oil phase, homogenizing the primary W/O emulsion with an outer aqueous phase to prepare a W/O/W multiple controlled-release coagulant, adding the W/O/W multiple controlled-release coagulant into hot soybean milk, standing, incubating and squeezing to form the soybean milk. According to the invention, the physical isolation of the multiphase emulsion and the chemical phase change of the dual coagulants are utilized to cooperate, so that the magnesium ion release rate is effectively delayed, and polysaccharide macromolecules directly participate in the construction of a gel skeleton, so that a compact and uniform three-dimensional interpenetrating network is formed, the water retention capacity of the bean curd is remarkably improved, the dehydration rate is reduced, and the product is endowed with excellent texture.

Inventors

  • YU MIAO
  • XIE MENGXI
  • ZHANG LIANGCHEN
  • ZHAO HUI

Assignees

  • 辽宁省农业科学院

Dates

Publication Date
20260508
Application Date
20260408

Claims (10)

  1. 1. A method for improving the quality of marinated tofu by using a WOW emulsion type controlled-release coagulant, which is characterized by comprising the following steps: S1, preparing a multiphase system solution, namely preparing a composite inner water phase, an oil phase and a structured outer water phase, wherein the composite inner water phase comprises deionized water, a halogen tablet serving as a main coagulant and gluconic acid-containing water serving as a secondary slow-release coagulant -A lactone; the oil phase comprises a vegetable oil matrix and a hydrophobic emulsifier combination, wherein the hydrophobic emulsifier combination is one or more of lecithin, mono-diglyceride and span 60; the structured outer water phase comprises deionized water, a hydrophilic emulsifier combination and water-soluble polysaccharide, wherein the hydrophilic emulsifier combination is selected from the combination of mono-diglyceride and Tween 80; S2, preparing a primary W/O emulsion, namely mixing the composite internal water phase with the oil phase according to a set mass ratio, and applying a shearing force in a constant-temperature water bath environment to disperse the composite internal water phase in the oil phase; S3, preparing a W/O/W multiple controlled-release coagulant, namely mixing the primary W/O emulsion and the structured external water phase according to a set volume ratio, and homogenizing; S4, preparing a soybean protein base material, namely selecting soybean and distilled water to soak, grind and filter to obtain soybean milk, and heating and boiling the soybean milk to realize thermal denaturation of the soybean protein; S5, cooperated gel assembly, namely cooling boiled soybean milk to a set incubation temperature, adding the W/O/W multiple controlled release coagulant into the cooled soybean milk to stir and mix the cooled soybean milk, keeping the cooled soybean milk for standing and incubating, wherein during incubation, the water-soluble polysaccharide interacts with soybean protein to establish a network skeleton, and the gluconic acid- -The lactone is thermally decomposed to produce proton-induced isoelectric point pregelatinization, and magnesium ions released with demulsification of the multiple emulsion structure undergo metal ion crosslinking on the pregelatinized skeleton; s6, squeezing and molding, namely performing brain breaking treatment on a gel network formed by standing and incubation, and squeezing and molding to obtain the brine tofu.
  2. 2. The method of claim 1, wherein in step S1, the brine flake and the gluconic acid- The mass ratio of the lactones is set to 5:1 to 10:1, and the water-soluble polysaccharide adopts soybean complex polysaccharide or soluble alginate in the structured outer water phase.
  3. 3. The method according to claim 1 or 2, wherein in step S1, the total hydrophilic-lipophilic balance of the hydrophobic emulsifier combination is in the interval of 3 to 5, and the total hydrophilic-lipophilic balance of the hydrophilic emulsifier combination is set in the interval of 8 to 10.
  4. 4. The method of claim 3, wherein the mass ratio of lecithin, mono-di-glyceride to span 60 is set to 2:1:1 when the total hydrophilic-lipophilic balance of the hydrophobic emulsifier combination is set to 4, and the mass ratio of mono-di-glyceride to tween 80 is set to 1.95:1.05 when the total hydrophilic-lipophilic balance of the hydrophilic emulsifier combination is set to 8.
  5. 5. The method according to claim 1, wherein in step S1, the heating temperature is set to a temperature above the melting temperature of the hydrophobic emulsifier combination when formulating the oil phase and in the range of 90 ℃ to 100 ℃ when formulating the structured outer aqueous phase.
  6. 6. The method according to claim 1, wherein in step S2 the mass ratio of the complex inner aqueous phase to the oil phase is set in the range of 1:2 to 2:1, the emulsification temperature is set in the range of 50 ℃ to 70 ℃, the rotational speed at which shear force is applied is set between 1000rpm and 1200rpm, and in step S3 the volume ratio of the primary W/O emulsion to the structured outer aqueous phase is set in the range of 1.5:1 to 2.5:1, the homogenization rotational speed of the homogenization treatment is set in the range of 3000rpm to 3500 rpm.
  7. 7. The method according to claim 1, wherein in step S4, the total solid content of the soybean milk obtained by filtration is set to be within a range of 10% to 14%, and the duration of the micro-boiling state of the heat boiling is set to be 3 minutes to 8 minutes.
  8. 8. The method according to claim 1, wherein in step S5, the stationary incubation is performed by a stepwise temperature control mechanism, and the method comprises the steps of initially placing the mixed system in a temperature range of 85 ℃ to 90 ℃ for a short incubation period of 3 minutes to 5 minutes, and then cooling the mixed system to a temperature range of 70 ℃ to 75 ℃ for 15 minutes to 30 minutes, so as to continuously release magnesium ions into the system for crosslinking recombination.
  9. 9. The method according to claim 1, wherein in the step S5, the standing incubation is performed by adopting a constant temperature control mechanism, and the specific step is that the mixed system is subjected to standing incubation at a constant temperature of 85 ℃ for 15 to 25 minutes.
  10. 10. The method according to claim 1, wherein the amount of the W/O/W multiple controlled-release coagulant added in step S5 is set to 8 to 12mL per 500mL of the soybean milk, and the pressing time for applying the mechanical pressure in step S6 is set to be 1.5 to 2.5 hours.

Description

Method for improving quality of marinated tofu through WOW emulsion type controlled-release coagulant Technical Field The invention relates to the technical field of food processing, in particular to a method for improving the quality of marinated tofu by using a WOW emulsion type controlled-release coagulant. Background Bean curd is an vegetable protein product, and has an important role in the food industry due to its nutritive value and processing characteristics. The marinated bean curd is a conventional bean product prepared by taking marinated rich in magnesium chloride as a coagulant to denature and crosslink soybean protein in soybean milk, thereby forming a gel network structure. In the construction process of the soybean protein gel, the mixing mode of the coagulant and the soybean milk system directly determines the physical aggregation behavior of protein molecules, thereby influencing the microstructure of the final product. In the existing marinated bean curd industrial production, a direct marinating process is generally adopted, namely, prepared liquid marinated water is directly added into hot soybean milk and stirred. After the liquid coagulant enters the soybean milk, metal cations in the soybean milk rapidly diffuse into the whole system, and negative charges on the surface of the soybean protein are neutralized through electrostatic shielding and ion bridging, so that protein molecules overcome electrostatic repulsive force and rapidly combine and precipitate. After the marinating is completed, the system is subjected to standing gel, free moisture is removed through mechanical pressing, and finally the bean curd product is solidified. However, the instantaneous release of metal ions in the current direct halogen process results in disordered and uncontrollable rapid cross-linking of soy proteins. The instantaneous high-strength ion crosslinking rate is far greater than the ordered unfolding and recombination rate of protein molecules, so that the protein molecules are locally and excessively aggregated before being fully unfolded, and the finally formed gel aggregate has a rough network structure and extremely uneven internal pore distribution. Because the gel network structure is loose, effective physical interception and space constraint cannot be applied to moisture in the system, so that the defect that the finished bean curd product has poor water retention and high dehydration rate is caused, and the stability and improvement of the macroscopic quality of the brine bean curd are severely restricted. Disclosure of Invention Aiming at the defects of the prior art, the invention provides a method for improving the quality of the brine tofu by using a WOW emulsion type controlled-release coagulant, and solves the problems of rough gel network and poor water retention caused by too fast release of magnesium ions in the prior art when the brine tofu is manufactured. The invention aims at realizing the aim by adopting the following technical scheme that the method for improving the quality of the brine tofu by using the W/O/W emulsion type controlled-release coagulant comprises the following steps: s1, preparing a multiphase system solution, namely preparing a composite inner water phase, an oil phase and a structured outer water phase, wherein the composite inner water phase comprises deionized water, a halogen tablet serving as a main coagulant and gluconic acid serving as a secondary slow-release coagulant -A lactone; the oil phase comprises a vegetable oil matrix and a hydrophobic emulsifier combination, wherein the hydrophobic emulsifier combination is selected from one or more of lecithin, mono-diglyceride and span 60; S2, preparing a primary W/O emulsion, namely mixing the composite internal aqueous phase and the oil phase according to a set mass ratio, and applying a shearing force in a constant-temperature water bath environment to disperse the composite internal aqueous phase in the oil phase; s3, preparing a W/O/W multiple controlled-release coagulant, namely mixing the primary W/O emulsion and the structured external water phase according to a set volume ratio, and homogenizing; S4, preparing a soybean protein base material, namely selecting soybean and distilled water for soaking, grinding and filtering to obtain soybean milk, and heating and boiling the soybean milk to realize thermal denaturation of the soybean protein; S5, cooperated gel assembly, namely cooling boiled soybean milk to a set incubation temperature, adding a W/O/W multiple controlled release coagulant into the cooled soybean milk to stir and mix the cooled soybean milk, keeping the cooled soybean milk for standing and incubating, and enabling water-soluble polysaccharide and soybean protein to interact to establish a network skeleton during incubation, so that gluconic acid- -The lactone is thermally decomposed to produce proton-induced isoelectric point pregelatinization, and magnesium ions released with