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Method for preparing yuba by using soybean water enzyme method emulsion and residue

A water enzymatic method and emulsion technology, applied in the field of bean curd sticks, can solve the problems of affecting the nutritional value of bean curd sticks, the loss of soybean nutritional components, etc., and achieve the effect of increasing product flavor, enhancing product flavor, and increasing nutrient content

Inactive Publication Date: 2019-01-11
SHANDONG YUWANG ECOLOGY FOOD IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cooking process is easy to cause the loss of soybean nutrients, which affects the nutritional value of bean curd sticks, and a large amount of bean dregs are filtered out during the pulping process before cooking.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The method for preparing bean curd sticks by using soybean water enzymatic emulsion and residue is characterized in that it comprises the following steps:

[0029] (1) After the soybeans are cleaned, they are crushed in a pulverizer, and the crushed soybeans are subjected to extrusion and puffing pretreatment to obtain puffed products for later use;

[0030] (2) Mix and stir the above-mentioned puffed product and deionized water evenly, adjust the pH to 9, add alkaline protease to the solution, keep it warm in a water bath for 3 hours, and obtain an enzymatic solution for use;

[0031] (3) The above-mentioned enzymolysis solution is passed into supercritical carbon dioxide in a high-pressure reactor, and the pressure is lowered rapidly after the heat preservation is left for a period of time, and after standing for 30-40min, high-speed centrifugation is carried out in a centrifuge to obtain free oil, emulsion, hydrolyzate and residue;

[0032] (4) Spray-drying the abov...

Embodiment 2

[0038] The method for preparing bean curd sticks by using soybean water enzymatic emulsion and residue is characterized in that it comprises the following steps:

[0039] (1) After the soybeans are cleaned, they are crushed in a pulverizer, and the crushed soybeans are subjected to extrusion and puffing pretreatment to obtain puffed products for later use;

[0040] (2) Mix and stir the above-mentioned puffed product and deionized water evenly, adjust the pH to 9, add alkaline protease to the solution, keep it warm in a water bath for 3 hours, and obtain an enzymatic solution for use;

[0041] (3) The above-mentioned enzymolysis solution is passed into supercritical carbon dioxide in a high-pressure reactor, and the pressure is lowered rapidly after the heat preservation is left for a period of time, and after standing for 30-40min, high-speed centrifugation is carried out in a centrifuge to obtain free oil, emulsion, hydrolyzate and residue;

[0042] (4) Spray-drying the abov...

Embodiment 3

[0048] The method for preparing bean curd sticks by using soybean water enzymatic emulsion and residue is characterized in that it comprises the following steps:

[0049] (1) After the soybeans are cleaned, they are crushed in a pulverizer, and the crushed soybeans are subjected to extrusion and puffing pretreatment to obtain puffed products for later use;

[0050] (2) Mix and stir the above-mentioned puffed product and deionized water evenly, adjust the pH to 9, add alkaline protease to the solution, keep it warm in a water bath for 3 hours, and obtain an enzymatic solution for use;

[0051] (3) The above-mentioned enzymolysis solution is passed into supercritical carbon dioxide in a high-pressure reactor, and the pressure is lowered rapidly after the heat preservation is left for a period of time, and after standing for 30-40min, high-speed centrifugation is carried out in a centrifuge to obtain free oil, emulsion, hydrolyzate and residue;

[0052] (4) Spray-drying the abov...

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Abstract

The invention provides a method for preparing yuba by using a soybean water enzyme method emulsion and residue, and relates to the technical field of food processing. According to the present invention, the method mainly comprises: crushing, puffing, enzymolysis, deodorization, centrifugation, spray drying, blending, homogenization, heating, drying and other steps; and the method overcomes the disadvantages in the prior art, effectively improves the nutrient content of the traditional yuba product, improves the composition of the nutrients, reduces the waste of the bean residue during the production, improves the taste of the yuba, and reduces the bean odor, such that the obtained yuba has advantages of nutrition, delicious taste and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing bean curd sticks by using soybean water enzymatic emulsion and residue. Background technique [0002] Aqueous enzymatic method is a new way of extracting oil from oil plants by using the water phase containing biological enzymes as the extraction medium. Aqueous enzymatic method, as a green and environment-friendly oil extraction method, has received extensive attention. In the process of extracting oil by aqueous enzymatic method, four parts will be produced: free oil, emulsion, hydrolyzate and residue. Among them, the emulsion, hydrolyzate and residue are rich in fat, protein, sugar and dietary fiber, but there are few studies on it at this stage, and the degree of commercialization is also low. [0003] Yuba is one of the famous national characteristic foods in my country and has high nutritional value. Generally, yuba contains about 50% prote...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 刘军王彩华江连洲李成辉马春芳
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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