CN104095080A - Tomato bean curd and preparation method thereof - Google Patents
Tomato bean curd and preparation method thereof Download PDFInfo
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- CN104095080A CN104095080A CN201410362893.4A CN201410362893A CN104095080A CN 104095080 A CN104095080 A CN 104095080A CN 201410362893 A CN201410362893 A CN 201410362893A CN 104095080 A CN104095080 A CN 104095080A
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Abstract
The invention relates to a preparation method for tomato bean curd. The preparation method comprises the following steps: (1) selecting soybeans which are large and full in size, and are not attacked by insects; cleaning the soybeans; adding water of which the weight is 3-5 times of the dry weight of the soybeans to soak the soybeans for 5-12 hours; conducting defibrination on the soaked soybeans; filtering bean dregs to obtain soybean milk; boiling the soybean milk for reserve; (2) washing tomatoes; preparing the tomatoes into tomato pulp after removing the peel; (3) mixing the boiled soybean milk and the tomato pulp quickly to obtain mixed seriflux; adding a gluconic acid lactone coagulator when the temperature of the mixed seriflux is reduced to 20-40 DEG C; mixing uniformly; injecting the mixed seriflux into a filling container and solidifying the mixed seriflux into tomato bean curd in heat preservation at about 85 DEG C. The method can overcome the defect that calcium and magnesium loss occurs in glucolactone bean curd, and can add other nutritional ingredients of the tomatoes in the glucolactone bean curd; the own color of the tomatoes can be added into the glucolactone bean curd; the defect that conventional glucolactone bean curd is single in color is overcome. The invention further provides the tomato bean curd prepared by the method.
Description
Technical field
The present invention relates to food processing field, relate to particularly a kind of preparation method of tomato bean curd.
Background technology
Soybean has very high nutritive value, wherein contains the protein of 40% left and right, 20% fat and mineral matter and the amino acid of multiple needed by human.Calcium, iron, content of magnesium are up to 4%～5%.In soybean, also contain several physiological active substances, as flavone compound simultaneously.These active materials not only have antitumaous effect, can also coordinate human body endocrine function, and health is highly profitable.Inner ester bean curd on market is the bean curd that coagulating agent is produced with glucono-δ-lactone now, than the resistance to storage of general bean curd, anticorrosion, at indoor 25 ℃, deposit two days, in the time of 12 ℃, deposit and never degenerate for 5 days, even in being placed on cold water summer, also can keep 2～3 days not putrid and deteriorated, be a kind of desirable bean curd coagulant.With respect to using gypsum, MgCl in south bean curd and bei-tofu production
2the coagulating agent that these contain calcium, magnesium ion, due to the glucolactone coagulating agent using in inner ester bean curd production process not calcic and magnesium, declines the content of bean curd calcium, magnesium elements, and nutritive value decreases.
Tamato fruit is nutritious, tool flavour.Can eat, cook, be processed into catsup, juice or whole fruit canning raw.Tomato is one of the most general fruit and vegetable of whole world cultivation.Tomato edible part 97%.Energy content 79kj in every l00g, moisture 94.4g, protein 0.9g, fatty 0.2g, dietary fiber 0.5g, carbohydrate 3.5g, carrotene 550 μ g, retinol equivalent 92 μ g, thiamine 0.03mg, riboflavin 0.03mg, niacin 0.6mg, vitamin 19mg, vitamin E 0.57mg, potassium 163mg, sodium 5mg, calcium 10mg, magnesium 9mg, iron 0.4mg, manganese 0.08mg, zinc 0.13mg, copper 0.06mg, phosphorus 2mg, selenium 0.15 μ g.And the composition containing adenine, choline, tomatidine and anti-inflammatory, diuresis, step-down.
According to nutritionist, study mensuration: eat for each person every day the fresh tomato of 50g～100g, can meet the needs of human body to several vitamins and mineral matter." tomatin " that tomato contains, has the effect of anti-bacteria; The malic acid containing, citric acid and carbohydrate, peptic function.There is again multiple function to be called as in magical dish fruit.The organic acids such as the malic acid in tomato and citric acid, increase gastric acidity in addition, help digest, and adjust the effect of gastrointestinal function.In tomato, contain tartaric acid, can reduce the content of cholesterol, very helpful to hyperlipemia.Tomato is rich in vitamin A, vitamin C, vitamin B1. and the multiple elements such as vitamin B2 and carrotene and calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine, also contain protein, carbohydrate, organic acid, cellulose.
Along with broad masses of the people are to food nutrition and healthy growing interest, to bean product, bring new opportunity to develop in recent years, also produce the great demand to new bean product.
Summary of the invention
In view of the current demand in life, the invention provides a kind of preparation method of tomato bean curd, the method comprises the steps:
(1) choose grain full greatly, without the soybean of insect pest, clean, soak, the soybean after soaking is carried out to defibrination, remove by filter bean dregs, mashing off is rear standby to boiling;
(2) will after tomato cleaning, peeling, be made into strained tomatoes;
(3) promptly well-done soya-bean milk and strained tomatoes are mixed to get to mixed serum, when the temperature of mixed serum is down to 20 ℃～40 ℃, add grape acid lactone coagulating agent, mix, mixed serum is injected to about 85 ℃ insulations of container containing and be frozen into tomato bean curd.
Further, in step (1), soak in operation, amount of water is 3～5 times of dry beans quality, and soak time is 5～12 hours.
Further, in step (1), the solid-liquid ratio of the soya-bean milk making is 1 ︰ 4～1 ︰ 5, preferably 1 ︰ 5.
Further, in the mixed serum of step (3), strained tomatoes proportion is advisable with 15～16wt%.
Further, the 3wt ‰ that is described mixed serum at the addition of grape acid lactone coagulating agent.
Further, add after grape acid lactone, the time that mixed serum solidifies at 85 ℃ is 15～20min.
The present invention also provides a kind of tomato bean curd, and described bean curd is pulled an oar by the feed liquid of 1 ︰ 5 with soybean, soya-bean milk 1000g, tomato juice 150g, glucolactone 3.68g, during setting time 18min, the hardness of tomato bean curd is maximum, the moderate stability of color and luster, good water-retaining property, consumer's acceptance is the highest.
Beneficial effect
Of the present invention tomato is joined and in inner ester bean curd, not only can improve the shortcoming that in inner ester bean curd, calcium and magnesium run off, other nutritional labelings of tomato can also be added in inner ester bean curd, tomato itself is with distinctive color and luster in addition, also can join in inner ester bean curd in the lump, thereby change traditional single shortcoming of inner ester bean curd color.By optimizing the factors such as addition, coagulating agent addition, setting time of soya-bean milk solid-liquid ratio, tomato juice, obtain that tomato bean curd hardness is suitable, color and luster stable, good water-retaining property, the ticbit easily accepted by consumer.
Accompanying drawing explanation
Accompanying drawing 1 is the process chart of the inventive method.
Accompanying drawing 2 illustrates tomato juice addition to bean curd pigment stability measurement result.
The specific embodiment
To by specific embodiment invention be made and being described in detail below.
Embodiment 1
First choose grain large, the full golden yellow soybean without disease and pest, water cleans, and removes the impurity such as earth.Then with the water of heavily approximately 3 times of dry beans soak 7 hours (length of soak time depends on the height of temperature, more than general winter 12h, summer 5～6h, spring and autumn 8～10h).What immersion completed is masked as: soybean is broken into two with one's hands and is easy to, and bean cotyledon inner surface slightly caves in, and pinches bean cotyledon easily broken with finger, and section soaks into without the stiff heart.Then with the water of 3～5 times of dry beans weight, carry out defibrination, by the beans paste filtered through gauze of milled, the soya-bean milk having filtered is boiled after 5min standby.In slurrying or the slurrying later stage, after being cleaned to peeling, tomato carries out slurrying, and rapidly well-done soya-bean milk is mixed with tomato juice, obtain mixed serum, when temperature drops to 20 ℃～40 ℃, add the grape acid lactone coagulating agent of mixed serum weight 3 ‰ to mix (also can first with a small amount of soya-bean milk, coagulating agent be dissolved), finally mixed serum is injected to bean curd box and at 85 ℃ of temperature, be incubated the moulding of 20min left and right and can make tomato bean curd.The bean curd of new system is made to following evaluation.
(1) sensory evaluation of tofu quality
With fresh bean curd, do sensory evaluation analysis.Evaluation group is comprised of 10 group members that are familiar with the sensory evaluation index of product.Grading to the complete paired samples of the about 10～15min of the sensory evaluation of bean curd.Sensory evaluation flow process is as follows: bean curd sample is cut into cube and is placed on plastic plate, adopt sense organ profile method and evaluate the content of the aspects such as products appearance, mouthfeel, local flavor with sensory evaluation scores.Group member marks to these features according to the hobby of oneself.Scoring minute nine grades (1=does not like very much, and it is very many that 2=does not like, and 3=is medium not to be liked, and 4=does not slightly like, and 5=neither likes also not liking, and 6=is general, and 7=is medium to be liked, and 8=enjoys a lot, 9=head over heals about).
(2) mensuration of dehydration rate
The bean curd of 15 * 4 * 10mm is accurately weighed, and two-layer with bundle, being placed on inclination angle is on 20 ° of inclined-planes, then on surface, places the weight of 500g, after pressing 5min, accurately take the example weight after weight, the water weight of minimizing is the dehydration rate of this sample to the percentage of original weight again.
(3) mensuration of tofu texture
Utilize TMS-Pro type property tester to measure tofu texture.Mode determination is: TPA pattern Penetrating Test; Probe is cylindrical, diameter 38mm, and test speed is 60mm/min, and compression number of times is 2 times, and the time interval of 2 compressions is 1s.According to the result of physical property measurement instrument mensuration, can obtain some parameters of bean curd institutional framework, the difference of recycling variance analysis comparative measurements result.
Determining of embodiment 2 tomato juice additions
In the soya-bean milk of 300g, add 24g respectively, 36g, 48g, 60g tomato juice adds 3 ‰ glucono-δ-lactone of slurries quality when temperature is down to 30 ℃, under 85 ℃ of conditions, is incubated 20min coagulation forming.Found that tomato juice amount is few, be difficult for making tofu product present tomato itself with color and luster, and tomato juice too much not only can cover the smell of bean curd itself and also can affect the coagulation result of bean curd, makes the mouthfeel variation of bean curd.
The impact of the addition of table 1 tomato juice on tomato bean curd organoleptic indicator
By organoleptic indicator's evaluation result, can be found out: when the addition of tomato juice during at 48g/300g soya-bean milk the coagulation result of bean curd good, without mashing off water, eject, color and luster presents pale red, glossy, in the fine and smooth finished product of institutional framework, slightly with the fragrance of tomato, mouthfeel is suitable, is easy to be accepted.
In the boiling water of 100mL, add 20g tofu product, boil after 10min by 100 order filtered through gauze, soup juice is measured absorbance under maximum absorption wavelength 472nm.According to the size of absorbance, judge the power of tomato bean curd pigment stability, the pigment in this bean curd style of the less explanation of absorbance is more stable.
Known with reference to accompanying drawing 2, by the results of analysis of variance, draw the significant difference between each processing mode, processing produces effect.From pigment stability, the absorbance obtaining when adding 48g tomato juice is minimum, and the pigment stability of the tomato bean curd making is best.Therefore the measurement result in conjunction with sensory evaluation and pigment stability can draw: the tomato bean curd coagulation result that makes 16% time when tomato juice addition is good, good springiness, color is suitable, taste is moderate, is easy to accepted by the public.
Determining of embodiment 3 coagulating agent additions
In the soya-bean milk of every 300g, add the tomato juice of 48g to mix, add respectively 2.0 ‰, 2.5 ‰, 3.0 ‰, 3.5 ‰ glucono-δ-lactone, under the condition of 85 ℃, be incubated 20min coagulation forming.The addition of coagulating agent number tofu quality is had a great impact, very few bean curd can coagulation forming, crosses and can make at most bean curd souring affect the mouthfeel of bean curd.
The impact of the addition of table 2 coagulating agent on tomato bean curd organoleptic indicator
| Solidify dosage | Coagulation result | Color and luster | Quality | Taste flavor |
| 2.0‰ | Better, there is mashing off water to eject | Pale red is glossy | Fine and smooth | Tomato, beany flavour is all denseer |
| 2.5‰ | Good, a small amount of mashing off water ejects | Pale red is glossy | Fine and smooth | Tomato, beany flavour is all denseer |
| 3.0‰ | Good, without mashing off water, eject | Pale red is glossy | Fine and smooth | Tomato, beany flavour is all denseer |
| 3.5‰ | Good, without mashing off water, eject | Pale red is glossy | More coarse | Tomato, beany flavour is all denseer, has tart flavour |
By organoleptic indicator's evaluation result, can be found out: when the addition of coagulating agent during at 3 ‰ soya-bean milk the coagulation result of bean curd good, without mashing off water, eject, color is moderate, in the fine and smooth finished product of institutional framework slightly with the fragrance of tomato.Therefore show that coagulating agent addition is at 3 ‰ o'clock, the sensory evaluation of tomato color bean curd is best.
The bean curd index determining result that the different coagulating agent additions of table 3 make
By variance analysis bursting force result, drawn: the difference of processing 2,3 is not remarkable, and treatment effect is not obvious; Process 2,3 and 1
,the difference of 4 is obvious, has utmost point significant difference (p<0.05); The analysis result of hardness, chewiness shows, along with the increase hardness increase of coagulating agent addition, significant difference (p<0.05) between each processing; Dehydration rate analysis result shows, coagulating agent addition number the coagulation result of soya-bean milk is had impact and the dehydration rate of tofu product is not had to positive effect.
By sensory evaluation, show that coagulating agent addition is best sensory evaluation in 3 ‰ o'clock, show when dehydration rate under 3 ‰ levels minimumly in conjunction with the measurement result of dehydration rate and bursting force, water conservation effect is best; Therefore the coagulating agent that draws interpolation 3 ‰ is best.
The impact of embodiment 4 different feed liquid comparison tofu qualities
The excessive bean curd of producing of solid-liquid ratio is really up to the mark, and yield rate is very few; Solid-liquid ratio is too small, and yield rate increases to some extent, but the nutritional labeling of bean curd decreases, the state deliquescing of bean curd simultaneously, and impact is edible.Respectively 300g soya-bean milk and the 48g tomato juice of solid-liquid ratio (ratio of soybean and water during immersion) 1 ︰ 3,1 ︰ 4,1 ︰ 5,1 ︰ 6 are mixed, adding 3 ‰ glucono-δ-lactone as coagulating agent, coagulation forming under the condition of 85 ℃.
Table 4 different feed liquid comparison tomato bean curd organoleptic indicator's impact
By organoleptic indicator's evaluation result, can be found out: during solid-liquid ratio 1 ︰ 4～1 ︰ 5, the coagulation result of bean curd is good, without mashing off water, eject, color is moderate, and in the fine and smooth finished product of institutional framework, slightly with the fragrance of tomato, sensory evaluation is best.
Table 5 different feed liquid is than the index determining result that makes bean curd
By the results of analysis of variance, drawn: the dehydration rate significant difference (p<0.05) between processing 1 and processing 4, the difference between all the other processing is not remarkable, so this factor of solid-liquid ratio is not clearly to the dehydration rate acoustics of bean-curd product.
By the results of analysis of variance, drawn: hardness, bursting force, the analysis result of chewiness shows reducing along with solid-liquid ratio, hardness, bursting force, chewiness also reduce, significant difference (p<0.05) between each processing, illustrate that the difference of solid-liquid ratio has impact to the hardness of bean-curd product, bursting force, chewiness, processing produces effect.Therefore can draw, along with diminishing of solid-liquid ratio, hardness, bursting force, chewiness also reduce.Consider the performance optimal that organoleptic attribute, dehydration rate, hardness, bursting force, chewiness five indices draw tomato bean curd when solid-liquid ratio 1 ︰ 5 left and right.
The impact of the different setting times of embodiment 5 on tofu quality
The soybean soaking is added after by the feed liquid making beating of 1:5 16% tomato juice mix, then add 3 ‰ coagulating agent, the time gradient of choosing respectively 10min, 15min, 20min, 25min under 85 ℃ of conditions makes bean curd coagulation forming.
The organoleptic indicator impact of the different setting times of table 6 on tomato bean curd
By sensory evaluation analysis, can draw tomato bean curd coagulation result when setting time 15～20min, color and luster, quality, taste flavor is best.
The bean curd index determining result that the different setting times of table 7 make
Interpretation of result by texture testing shows: under 5% level of signifiance, this index of bursting force processes 1, and processing 4 and processing 2 are processed 3 and be there are differences; Significant difference between each processing of chewiness and hardness number.This factor of setting time on not the quality of quality have impact.According to bursting force, chewiness, hardness size and in conjunction with sensory evaluation, show that the best setting time of bean curd is 15～20min, like this production bean curd neither too hard, nor too soft, good mouthfeel.
Embodiment 6 tomato bean curd are made the selection of optimised process
Comprehensive above-mentioned experimental result is known, the addition of tomato juice, the addition of coagulating agent, solid-liquid ratio, setting time is the principal element that affects tomato tofu quality, this experiment selects L9 (34) orthogonal experiment to using the indexs such as sensory evaluation score, hardness, bursting force, chewiness as the final evaluation index of evaluating bean curd, above-mentioned factor is further optimized, thereby drawn the optimised process of tomato bean curd.Factor level design sees the following form:
Table 84 factor 3 level design tables
Orthogonal experiment results sees the following form:
Table 9 L
9(3
4) Orthogonal experiment results table
By range analysis of orthogonal experiment result, show that each is processed is Main Analysis index to tomato bean curd hardness.The major influence factors that draws hardness is the number of coagulating agent addition.According to the optimum principle of the larger processing of hardness, show that preferred plan is A
3b
1c
3d
2,, when coagulating agent addition is 3.2 ‰, tomato juice addition is 45g/300g (15%) soya-bean milk, and solid-liquid ratio is 1 ︰ 5, and when setting time is 18min, the hardness of tomato bean curd is maximum, the moderate stability of color and luster, good water-retaining property, acceptance is the highest.
Claims (7)
1. a tomato beancurd making method, is characterized in that, said method comprising the steps of:
(1) choose grain full greatly, without the soybean of insect pest, clean, add the water soaking 5～12 hours of 3～5 times of soybean dry weights, the soybean after soaking is carried out to defibrination, remove by filter bean dregs and obtain soya-bean milk, mashing off is rear standby to boiling;
(2) will after tomato cleaning, peeling, be made into strained tomatoes;
(3) promptly well-done soya-bean milk and strained tomatoes are mixed to get to mixed serum, when the temperature of mixed serum is down to 20 ℃～40 ℃, add grape acid lactone coagulating agent, mix, mixed serum is injected to about 85 ℃ insulations of container containing and be frozen into tomato bean curd.
2. method according to claim 1, wherein in step (1), the solid-liquid ratio of soya-bean milk is 1 ︰ 4～1 ︰ 5.
3. method according to claim 3, the solid-liquid ratio of described step (1) soya-bean milk is 1 ︰ 5.
4. method according to claim 1, in the mixed serum of step (3), strained tomatoes proportion is 15%～16%.
5. method according to claim 1,3wt ‰～3.2wt ‰ that in step (3), the addition of grape acid lactone coagulating agent is described mixed serum.
6. method according to claim 1, wherein the setting time of mixed serum at 85 ℃ is 15～20min.
7. a tomato bean curd of being made by method described in claim 1～7 any one.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567625A (en) * | 2020-06-05 | 2020-08-25 | 杭州万向职业技术学院 | Preparation method of rainbow milk tofu |
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| CN103651918A (en) * | 2012-09-06 | 2014-03-26 | 王晓宁 | Processing method of color bean curd |
| CN103734358A (en) * | 2014-01-02 | 2014-04-23 | 许伟 | Preparation method of tomato bean curds |
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Patent Citations (5)
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|---|---|---|---|---|
| CN101214023A (en) * | 2008-01-09 | 2008-07-09 | 晏亚清 | Fruit and vegetable colorful health care soybean curd and preparation thereof |
| CN101411431A (en) * | 2008-11-25 | 2009-04-22 | 刘凤侠 | Garden stuff bean curd and technique of preparing the same |
| CN102742666A (en) * | 2012-07-24 | 2012-10-24 | 淮南市八公山兴兴豆制品有限公司 | Tomato juice soy cheese and preparation method thereof |
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| CN111567625A (en) * | 2020-06-05 | 2020-08-25 | 杭州万向职业技术学院 | Preparation method of rainbow milk tofu |
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