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CN-122004402-A - Preparation method of dried bean curd with high water retention and high toughness

CN122004402ACN 122004402 ACN122004402 ACN 122004402ACN-122004402-A

Abstract

The application relates to the technical field of bean product processing, and discloses a preparation method of a high-water-holding-capacity high-toughness dried bean curd, wherein the dried bean curd is prepared from 1000 parts of modified soybean milk, 2.5-3.5 parts of composite slow-release coagulant with protein affinity activity, 0.14-0.25 part of glutamine transaminase, the concentration of the modified soybean milk is 10-12 DEG Brix, the pH value is 6.8-7.2, the composite slow-release coagulant with the protein affinity activity has a core-shell structure and consists of coagulant core particles accounting for 80-85% of the total mass of the core particles and lipid-protein composite shell layers accounting for 15-20% of the total mass of the core particles. According to the application, through the combination of protein affinity modified carrier, enzymatic anchoring and gradient heating, a compact and uniform covalent crosslinking network is constructed, and the unification of high water holding capacity and high toughness of the dried bean curd is realized.

Inventors

  • Yang Linqi
  • WANG SHENGJIAN
  • Xia Quanfa
  • QI YAJIANG
  • CHENG JUNHUI
  • YANG ZHANJI
  • HU YUYAO

Assignees

  • 杭州鸿光浪花豆业食品有限公司

Dates

Publication Date
20260512
Application Date
20260317

Claims (10)

  1. 1. The high-water-holding-capacity high-toughness dried bean curd is characterized by being prepared from the following raw materials in parts by weight: 1000 parts of quenched and tempered soybean milk; 2.5 to 3.5 portions of composite slow-release coagulant with protein affinity activity; 0.14-0.25 part of glutamine transaminase; the concentration of the quenched and tempered soybean milk is 10-12 degrees Brix, and the pH value is 6.8-7.2; The composite slow-release coagulant with protein affinity activity has a core-shell structure and consists of coagulant core particles accounting for 80 to 85 percent of the total mass of the coagulant core particles and lipid-protein composite shell layers accounting for 15 to 20 percent of the total mass of the coagulant core particles; the lipid-protein composite shell layer is wrapped on the surface of the coagulator core particle, and comprises a lipid carrier matrix and an interface modifier dispersed therein, wherein the content of the interface modifier is 5.0% -8.0% of the mass of the lipid carrier matrix.
  2. 2. The high-water-holding and high-toughness dried bean curd according to claim 1, wherein the coagulant core particles are selected from one of anhydrous calcium chloride particles or anhydrous magnesium sulfate particles, the particle size is 50-100 μm, the lipid carrier matrix is glyceryl monostearate, the melting point range is 58-65 ℃, and the interface modifier is selected from one of sodium caseinate or soy protein isolate.
  3. 3. The high-water-holding-capacity high-toughness dried bean curd according to claim 1, wherein the composite slow-release coagulant with protein affinity activity is obtained by the following steps: Heating glyceryl monostearate to 65-75deg.C for melting, adding interface modifier, and stirring to form lipid-protein composite melt; adding the coagulant core particles into the lipid-protein composite melt according to the mass ratio, and carrying out high-shear homogenizing treatment for 1-3 minutes at 65-75 ℃ and a rotating speed of 3000-5000 rpm; the homogenized mass was then rapidly dispersed into an environment of 4-10 ℃ for cooling solidification.
  4. 4. A method for preparing a high-water-holding and high-toughness dried bean curd according to any one of claims 1 to 3, comprising the following steps: S1, mixing, dispersing and preliminary anchoring, namely adding the composite slow-release coagulant with protein affinity activity into quenched and tempered soybean milk, adding glutamine transaminase, standing and incubating at the temperature of 45-50 ℃ after uniformly mixing, and using the glutamine transaminase to catalyze an interface modifier on the surface of the composite slow-release coagulant to crosslink with soybean milk protein; S2, gradient heating solidification, namely performing a two-stage gradient heating program on the slurry processed in the step S1, wherein the temperature is raised to 55 ℃ and kept at the same temperature in the first stage, and the temperature is continuously raised to 85 ℃ and kept at the same temperature in the second stage, so as to form a gel structure; and S3, compression molding, namely crushing the gel structure, putting the gel structure into a mold, and compressing and cooling to obtain a finished product.
  5. 5. The method for preparing the high-water-holding and high-toughness dried bean curd according to claim 4, wherein in the step S1, the standing incubation time is 10-15min, and after the compound slow-release coagulant with protein affinity activity is added and before the glutamine transaminase is added, the compound slow-release coagulant is uniformly suspended by stirring at 50-100rpm for 1-2 min.
  6. 6. The method for preparing dried bean curd with high water retention and high toughness according to claim 4, wherein in step S2, the two-stage gradient heating procedure is specifically as follows: The first stage is to heat up to 55 ℃ at a heating rate of 1.0 ℃ per minute, and keep the temperature for 30 minutes; The second stage is to heat from 55 ℃ to 85 ℃ at a heating rate of 0.5 ℃ per minute, and keep the temperature for 15-20min.
  7. 7. The method for preparing dried bean curd with high water retention and high toughness according to claim 4, wherein in the step S3, the pressing pressure is 0.2-0.4MPa, and the pressing time is 20-30min.
  8. 8. The method according to claim 4, wherein in step S3, the gel structure is cut into 1cm×1cm pieces and molded before the press molding.
  9. 9. The method for preparing high-water-holding and high-toughness dried bean curd according to claim 4, wherein the soybean is washed and soaked before the step S1, the soybean is ground into pulp according to the weight ratio of the dried soybean to water of 1:5-1:6, the bean dregs are filtered and separated, the obtained raw soybean milk is heated to 95-100 ℃ and kept in a micro-boiling state for 5-8min, then the soybean milk is naturally cooled to 40-45 ℃, and then the concentration and the pH value are adjusted.
  10. 10. The method for preparing the high-water-holding high-toughness dried bean curd according to claim 4, wherein the enzyme activity of the glutamine transaminase is 100-120U/g, the concentration of the modified soybean milk is adjusted by adding deionized water or evaporating and concentrating, and the pH value is adjusted by adding hydrochloric acid or sodium hydroxide solution.

Description

Preparation method of dried bean curd with high water retention and high toughness Technical Field The invention relates to the technical field of bean product processing, in particular to a preparation method of dried bean curd with high water retention and high toughness. Background Dried bean curd is a traditional soybean product which is deeply favored by consumers, and is widely popular in the market due to the unique taste and rich nutritional value. In practical production, the texture characteristics of dried bean curd, in particular toughness (chewing strength) and water holding capacity (tenderness and yield), are key indexes for measuring the quality of products. In the traditional production process, the water retention and toughness of the dried bean curd generally show a mutually restricted relationship. In order to obtain good chewing feeling and toughness, the traditional process mostly adopts brine or gypsum to prepare slurry and is matched with a high-strength squeezing dehydration procedure, so that the finished product has low water content, dry, hard and rough mouthfeel and low product yield. Conversely, if the degree of squeezing is reduced or higher moisture is retained in order to increase the yield and improve the taste tenderness, the strength of the formed soy protein gel network is often insufficient, resulting in soft texture of the product, lack of the proper chewiness of dried tofu, and being easily broken during subsequent processing or cooking, and poor slicing performance. In order to improve the texture of dried bean curd and improve the water holding capacity, a slow-release coagulant technology is tried to be introduced in the prior art, namely, lipid (such as glyceryl monostearate) is utilized to embed inorganic coagulants such as calcium, magnesium salt and the like so as to delay the coagulation reaction rate, and an attempt is made to construct a more uniform and fine gel network. However, this simple physical entrapment technique suffers from significant interfacial compatibility drawbacks. Since the surface of the lipid carrier presents strong hydrophobicity, and the soy protein gel matrix presents hydrophilicity, the interface bonding force between the two is extremely weak. After gel network formation, the lipid-embedded particles correspond to structural defect points or heterogeneous inclusions in the protein matrix. When the product is pressed or chewed and sheared by external force, stress is easily concentrated at the interface of lipid and protein, so that the interface is slipped and even separated, the whole mechanical strength and toughness of a gel network are weakened, water is easily lost along a microscopic interface channel, and high toughness under high water content is difficult to really realize. In addition, the existing heating and solidification process is generally single, and is difficult to realize ordered regulation and control of protein framework construction and ion filling, so that the improvement of product quality is further limited. Disclosure of Invention Aiming at the defects of the prior art, the invention provides a preparation method of a high-water-holding capacity and high-toughness dried bean curd, which solves the problems that the water holding capacity and toughness are difficult to be compatible in the existing preparation technology of dried bean curd, and the interface compatibility of the traditional lipid slow-release coagulant and a hydrophilic protein matrix is poor, so that the gel network has structural defects, insufficient mechanical strength and poor water holding stability. In order to achieve the above purpose, the invention is realized by the following technical scheme: in a first aspect, the invention provides a high-water-holding capacity and high-toughness dried bean curd, which adopts the following technical scheme: A high-water-holding-capacity high-toughness dried bean curd is prepared from the following raw materials in parts by weight: 1000 parts of quenched and tempered soybean milk; 2.5-3.5 parts of composite slow-release coagulant with protein affinity activity; 0.14-0.25 parts of glutamine transaminase; The modified soybean milk has the concentration of 10-12 DEG Brix and the pH value of 6.8-7.2, and the composite slow-release coagulant with protein affinity activity has a core-shell structure and consists of coagulant core particles accounting for 80-85% of the total mass of the core particles and lipid-protein composite shell layers accounting for 15-20% of the total mass of the core particles; the lipid-protein composite shell layer is wrapped on the surface of the coagulator core particle, and comprises a lipid carrier matrix and an interface modifier dispersed therein, wherein the content of the interface modifier is 5.0% -8.0% of the mass of the lipid carrier matrix. By adopting the technical scheme, the high toughness of the dried bean curd under the high water content state is realized b