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CN-122004403-A - Microwave pretreatment and application of microwave pretreatment and TGase enzyme coupling in improving quality of dried beancurd stick products

CN122004403ACN 122004403 ACN122004403 ACN 122004403ACN-122004403-A

Abstract

The invention relates to microwave pretreatment and application of the microwave pretreatment and TGase enzyme coupling in improving quality of dried beancurd stick products, and particularly provides a method for improving quality of dried beancurd stick products. The microwave technology is applied to a terminal drying link in the preparation of dried beancurd sticks, such as dried beancurd sticks, thinking and settling of scorching and protein denaturation caused by local overheating are broken, microwave pretreatment is carried out on dried beancurd sticks under specific conditions, the dried beancurd sticks are in a micro-puffing state through the synergistic effect of the thermal effect and the non-thermal effect generated by microwaves, the synergistic action mechanism of the microwave pretreatment and the soaking is generated, the soaking time is effectively shortened, the soybean presoaking process and the soybean milk components and physical properties are optimized, the coupling with TGase enzyme is further carried out, the construction of a protein molecular crosslinked network and the better embedding of grease in the film forming process of the dried beancurd sticks are effectively promoted, the film forming efficiency and the comprehensive quality of the dried beancurd sticks are remarkably improved, and technical support is provided for mechanized large-scale production and the boosting beancurd stick industry is upgraded.

Inventors

  • CHEN JIAPENG
  • SONG CHUNLI
  • JIANG NINGNING
  • REN JIAN

Assignees

  • 齐齐哈尔大学

Dates

Publication Date
20260512
Application Date
20260324

Claims (10)

  1. 1. The application of the microwave pretreatment in improving the quality of dried bean products is characterized in that the microwave pretreatment is carried out on dried beans, and the dried bean preparation comprises the following steps of (1) dry soybean microwave treatment, (2) soybean soaking, (3) pulping, (4) pulp boiling and (5) film uncovering and drying.
  2. 2. The method of claim 1, wherein step (1) comprises loading the selected soybeans into a microwave puffing system feed tank, conveying at a rate of 90-60 m/min, irradiating for 30-120 s, operating at a frequency of 2450MHz, fixing the power by 4kw, pretreating in a microwave resonant cavity, discharging, and cooling to room temperature for sealing and storing.
  3. 3. The use according to claim 1 or 2, wherein step (2) is to soak for 12-13 hours at a water to feed ratio of 1:5 (w/v) at 25 ℃, discard the unabsorbed moisture of the soybeans, and then weigh the dry soybeans for a second water addition of 8-10 times the mass of the dry soybeans.
  4. 4. The method according to claim 3, wherein the primary crushing in the step (3) is carried out by using a soymilk grinder under the condition of 35000rpm for 30s, and the fine grinding is carried out by using a colloid mill under the condition of 3000rpm for 180s, and the soymilk is obtained by sieving the soymilk with a 200-mesh sieve.
  5. 5. The use according to claim 4, wherein in step (4) the soybean milk is adjusted to pH 7.5 and the solid concentration is adjusted to 7%, and the soybean milk is boiled at 100 ℃ for 3 to 5 minutes.
  6. 6. The method of claim 5, wherein the soy milk is dried at a temperature of 85-90 ℃ to obtain dried beancurd sticks, wherein the soy milk is dried at a temperature of 60 ℃ until the soy milk cannot be dried after being subjected to film extraction every 20min until the soy milk has a water content of about 8.0%.
  7. 7. The method of claim 6, wherein the step (1) comprises selecting soybean 91 as raw material, selecting mature and full soybean with uniform particle size, selecting soybean with mass of 2.0-5.0kg, and using XP-4KW type microwave puffing system.
  8. 8. The application of coupling microwave pretreatment and TGase enzyme in improving the quality of dried beancurd sticks is characterized in that in the application of any one of claims 1-7, the soybean milk obtained in the step (3) is preheated to 50 ℃, 60-120U/kg of TGase enzyme of dried beancurd is added, after uniform stirring, 50 ℃ is kept at 50 ℃ for min, and then the step (4) of boiling the soybean milk and the step (5) of uncovering the film for drying are carried out.
  9. 9. The use according to any one of claims 1-8, wherein the material transfer rate gradient parameters are set to 90, 80, 70, 60 m/min, simultaneously matching the process combination with microwave irradiation time gradients of 30, 60, 90, 120 s.
  10. 10. Use according to any one of claims 1-8, characterized in that the transfer rate is 70m/min, the irradiation time is 90s, and/or the TGase enzyme of 100U/kg dry beans is added.

Description

Microwave pretreatment and application of microwave pretreatment and TGase enzyme coupling in improving quality of dried beancurd stick products Technical Field The application belongs to the technical field of food processing, in particular to a method for improving the quality of dried beancurd stick products and dried beancurd stick products obtained by the method, and particularly relates to microwave pretreatment and an application technology of coupling with TGase enzyme in dried beancurd stick production. Background With the increasing attention of people to sustainable development of environment and nutritional health food, plant-based food is becoming a focus of attention in the consumer market and scientific research fields. Dried beancurd sticks (commonly called bean milk skin and bean milk) are traditional bean products, are protein-lipid composite films formed by air convection on the surface of soybean milk under the heating condition, and are formed by the heat absorption aggregation process of heat denatured proteins at a gas/liquid interface and the synergistic effect of acting forces between proteins and lipid molecules, and are films formed by embedding partial grease in a protein crosslinked network in a macroscopic manner. The structural characteristics of soybean protein are core factors influencing the quality of soybean milk and dried beancurd sticks, and the secondary structure (alpha-helix and beta-sheet) and tertiary structure spatial conformation of the soybean protein directly regulate and control the conformation unfolding dynamics and the crosslinking action strength of protein molecules in the thermal induction process, so that the film forming performance and quality of the dried beancurd sticks are determined. In the traditional dried beancurd stick processing process, soaking is used as a key pretreatment link, the influence of technological parameters (temperature, time and the like) on the soybean water absorption rate, hardness and solid loss is remarkable, the quality foundation of soybean milk is directly related, the existing research is focused on changing the protein aggregation process in the soybean milk, the soybean milk is used as a precursor for forming the dried beancurd stick, the components (protein, oil content), particle size distribution, stability, free sulfhydryl, disulfide bond content and other physical properties of the dried beancurd stick directly determine the film forming performance, and the conventional processing method is difficult to effectively regulate and control the key indexes, and even though the current soybean pulping also presents a multi-technology synergistic innovation trend, the problems of low film forming efficiency, poor mechanical performance, poor color, unstable quality, complex process, high cost and the like still exist, and the industrial development and quality improvement of the dried beancurd stick industry are limited. The microwave technology is used as a high-efficiency physical modification means, can induce polar molecules to vibrate at high frequency through an electromagnetic field to generate a thermal effect and a non-thermal effect, induces protein structure recombination and expansion, weakens the action force in and among soybean protein molecules, and has a positive effect on the construction of a protein molecule cross-linked network in the process of forming the dried beancurd sticks in theory, so that the microwave technology is researched and applied to a dried beancurd stick drying section for processing the dried beancurd sticks, and the defects of large treatment capacity, large equipment investment, long time consumption and the like exist in the drying process. Enzyme cross-linking technology is favored for its high biodegradability, specificity, rapid catalytic efficiency and high yield, and some enzymes for cross-linking proteins including transglutaminase, lipoxygenase, lysyl oxidase, polyphenol oxidase, peroxidase, etc., glutamine transaminase (TGase) has been known as "21 st century super adhesive" by virtue of its efficient protein cross-linking ability, exhibiting unique application value, and has been widely used in the preparation of edible films to improve mechanical and barrier properties thereof. How to apply microwave technology more effectively in the preparation of dried beancurd sticks, thereby improving production efficiency, optimizing film forming quality of dried beancurd sticks, and improving quality of dried beancurd stick products is a challenge facing the workers in the field. Disclosure of Invention The invention aims to: the invention aims to provide a method for improving the quality of dried beancurd stick products based on microwave pretreatment. The invention further aims at providing the dried beancurd stick product based on the method for improving the quality of the dried beancurd stick product through microwave pretreatment. Technical problems: solves the probl