CN102986917A - 保鲜黑色豆腐制备方法 - Google Patents
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Abstract
本发明保鲜黑色豆腐制备方法，原料黑豆，采用现有工艺步骤生产，煮浆中加入琼脂液后，点卤凝固；点卤凝固剂添加量为豆浆量的1—3%。其点卤凝固剂由0.1—0.5份羟基苯甲酸乙酯与1份葡萄糖酸内酯构成；具有营养全面、滋阴壮阳、祛风除热、生津养胃的保健特点；由于加入琼脂和采用羟基苯甲酸乙酯、葡萄糖酸内酯点卤，品质大为提高，嫩滑细腻，且常温、敞开不密封情况下保质期长达3天以上的特点。
Description
技术领域
本发明属于一种豆制食品。
背景技术
现有技术的豆腐，传统的豆腐是用石膏和卤水点成的，现代科学家已经发明了比石膏和卤水更好的产品——葡萄糖酸内酯。用它点出的豆腐更加细嫩，味道和营养价值也更高，而且对身体绝对没有坏处，大家在超市见到的内脂豆腐就是用它点成的。豆腐的原料是黄豆、绿豆、白豆、豌豆等。先把豆去壳洗净，洗净后放入水中，浸泡适当时间，再加一定比例的水磨成生豆浆。接着用特制的布袋将磨出的浆液装好，收好袋口，用力挤压，将豆浆榨出布袋。一般榨浆可以榨两次，在榨完第一次后将袋口打开，放入清水，收好袋口后再榨一次。生豆浆榨好后，放入锅内煮沸，边煮边要撇去面上浮着的泡沫。煮的温度保持在九十至一百一十摄氏度之间，并且需要注意煮的时间。煮好的豆浆需要进行点卤以凝固。点卤的方法可分为盐卤和石膏两种。盐卤的主要成分是氯化镁，石膏的主要成分是硫酸钙。用石膏点卤的话先要将石膏焙烧至刚刚过心为止，然后碾成粉末加水调成石膏浆，冲入刚从锅内舀出的豆浆里，并用勺子轻轻搅匀。不久之后，豆浆就会凝结成豆腐花。在南方也有直接用生石膏加水磨浆，点卤时把磨好的石膏浆倒入豆浆搅拌。只是要掌握好量，一般为一斤豆要用0.6两石膏为最佳比例。需要豆腐老些则添加的石膏浆多些。若要进一步将豆腐花制成豆腐，则在豆腐花凝结的约30分钟内，用勺子轻轻舀进已铺好包布的木托盆或其它容器里。盛满后，用包布将豆腐花包起，盖上木板，压10至20分钟，即成水豆腐。若要制豆腐干，则须将豆腐花舀进木托盆里，用布包好，盖上木板。在板上堆上石头，压水，即成豆腐。彩色豆腐；这是市场上最近流行的一种更有营养，更健康的豆腐。彩色豆腐与传统豆腐一样，都是以大豆为原料。不同的是，它在制作中加入天然蔬菜果汁辅料，形成天然色彩，且含有丰富的营养成分，保存了蔬菜中的纤维质，有利于人体吸收、消化。制作彩色豆腐的基本工艺与传统豆腐略同，关键工序是菜汁的加入。彩色豆腐的色泽主要取决于蔬菜汁的色泽。如制绿色豆腐可选用芹菜、萝卜缨和芹菜缨、辣椒叶、红薯叶等；制作黄色豆腐，可用胡萝卜等；制作红色豆腐，可用番茄来榨汁。一块标准豆腐的大小应该是长120mm宽90mm高60mm。现有技术的豆腐：常温下，保质期10—20小时左右，存在着保质期短等不足。彩色豆腐；存在制作工艺复杂，彩色不稳定等不足。
发明内容：
本发明的目的在于，针对现有技术的不足，提出一种保鲜黑色豆腐制备方法。
本发明的保鲜黑色豆腐制备方法，包括豆类原料浸泡、水磨成生豆浆、过滤去渣、煮浆、点卤凝固剂、凝结成豆腐花、压水、即成豆腐的工艺流程；其特征在于：所述豆类原料为黑豆；工艺步骤为：原料豆类浸泡、水磨成生豆浆、过滤去渣、煮浆、加入琼脂液，点卤凝固、凝结成豆腐花、压水、即成豆腐；所述加入琼脂液，琼脂液为浓度为3—5%重量的琼脂水溶液，其添加量为豆浆量的1—3%；所述点卤凝固，其点卤凝固剂,按重量百分比计,由0.1—0.5份羟基苯甲酸乙酯与1份葡萄糖酸内酯构成；其点卤凝固剂添加量，按重量百分比计，点卤凝固剂添加量为豆浆量的1—3%。
黑豆：为豆科植物大豆Glycinemax(L.)merr的黑色种子。又名乌豆、黑豆，味甘性平。黑豆具有高蛋白、低热量的特性。黑豆营养丰富，含有蛋白质、脂肪、维生素、微量元素等多种营养成分，同时又具有多种生物活性物质，如黑豆色素、黑豆多糖和异黄酮等。黑豆具有高蛋白、低热量的特性，蛋白质含量高达45%以上，其中优质蛋白大约比黄豆高出1/4左右，居各种豆类之首，因此也赢得了“豆中之王”的美誉。中医学认为，功用：补肾益阴，健脾利湿，除热解毒。性味：归经味甘，性微寒，性平、入脾、肾经。主治李时珍在《本草纲目》中有记载：“常食黑豆，可百病不生。”用于肾虚阴亏，消渴多饮，小便频数；肝肾阴虚，头晕目眩，视物昏暗，或须发早白；脚气水肿，或湿痹拘挛、腰痛；腹中挛急作痛或泻痢腹痛；服药中毒或饮酒过多等。
葡萄糖酸内酯；是一种用途十分广泛的食品添加剂。别名：1,5-葡萄糖酸内酯；D-葡萄糖酸δ-内酯；D葡萄糖酸-δ-内酯；葡萄糖酸-δ-内酯；D-葡萄糖酸-δ-内酯；克劳酸；葡醛酸；葡糖醛酸内脂；D(+)-葡糖酸-Δ-内酯；D(+)-葡萄糖酸-Δ-内酯；葡糖酸内酯；D-葡萄酸内酯；葡萄糖酸[-Δ-]内酯；葡萄酸Δ-内酯；Δ-葡萄糖酸内酯；D-(+)-葡萄糖酸内酯；豆腐王。传统的豆腐是用石膏和卤水点成的，现代科学下已经发明了比石膏和卤水更好的产品——葡萄糖酸内脂。用它点出的豆腐更加细嫩，味道和营养价值也更高。
羟基苯甲酸乙酯；【产品用途】：用作食品防腐剂，也用于制药、皮革等行业；对真菌的抑菌效果较强，但对细菌的抑菌效果较弱。用作抑菌防腐剂，广泛用于液体制剂及半固体制剂，也可用于食品及化妆品的防腐。【药理作用】本品对真菌的抑菌效果较强，但对细菌的抑菌效果较弱。用作抑菌防腐剂，广泛用于液体制剂及半固体制剂，也可用于食品及化妆品的防腐。
琼脂；是用石花菜提取物制成的琼脂，是一种重要的植物胶，无色，无固定形状，但属于固体，可溶于热水中。琼脂可用来制作冷食品和微生物的培养基等。琼脂通常被称为洋菜或洋粉，也叫石花胶，琼脂含有丰富的膳食纤维（含量为80.9%），蛋白质含量高，热量低，具有排毒养颜、泻火、润肠、降血压、降血糖和防癌作用，被联合国粮农组织确认为21世纪健康食品。琼脂是由海藻中提取的多糖体，是目前世界上用途最广泛的海藻胶之一。它在食品工业、医药工业、日用化工、生物工程等许多方面有着广泛的应用，琼脂用于食品中能明显改变食品的品质，提高食品的档次。价格很高。其特点:具有凝固性,稳定性,能与一些物质形成络合物等物理化学性质,可用作增稠剂,凝固剂,悬浮剂,乳化剂,保鲜剂和稳定剂.广泛用于制造粒粒橙及各种饮料,果冻,冰淇淋,糕点,软糖,罐头,肉制品,八宝粥,银耳燕窝,羹类食品,凉拌食品等等.琼脂在化学工业,医学科研,可作培养基,药膏基及其他用途.琼脂是以藻类的石花菜属(Gelidium)及江蘺属(Gracilaria)制成的明胶产品，为最常用的微生物培养基的固化剂，也用於肉、鱼、禽类罐头和化妆品、药品及牙科医疗。在酿造和葡萄酒工业中用作澄清剂，制作冰淇淋、糕点及沙拉调味料时用作增稠剂，并作金属拉丝的润滑剂等。
本发明与现有技术相比，其有益效果是：不外添加色素染色，简化工艺且易于控制，采用以保留原有色素形成色彩，具有补肾益阴，健脾利湿，除热解毒的保健特点；由于加入琼脂和采用羟基苯甲酸乙酯、葡萄糖酸内酯点卤，品质大为提高，嫩滑细腻，且常温、敞开不密封情况下保质期长达3天以上的特点。
具体的实施方式:
实施例
本发明的保鲜黑色豆腐制备方法，包括豆类原料浸泡、水磨成生豆浆、过滤去渣、煮浆、点卤凝固剂、凝结成豆腐花、压水、即成豆腐的工艺流程；其特征在于：所述豆类原料为黑豆；工艺步骤为：原料豆类浸泡、水磨成生豆浆、过滤去渣、煮浆、加入琼脂液，点卤凝固、凝结成豆腐花、压水、即成豆腐；所述加入琼脂液，琼脂液为浓度为3—5%重量的琼脂水溶液，其添加量为豆浆量的1—3%；所述点卤凝固，其点卤凝固剂,按重量百分比计,由0.1—0.5份羟基苯甲酸乙酯与1份葡萄糖酸内酯构成；其点卤凝固剂添加量，按重量百分比计，点卤凝固剂添加量为豆浆量的1—3%。
以上实施例所得黑色豆腐产品，嫩滑细腻，常温、敞开不密封情况下，保质期长达3天以上。
Claims (1)
1.一种保鲜黑色豆腐制备方法，包括豆类原料浸泡、水磨成生豆浆、过滤去渣、煮浆、点卤凝固剂、凝结成豆腐花、压水、即成豆腐的工艺流程；其特征在于：所述豆类原料为黑豆；工艺步骤为：原料豆类浸泡、水磨成生豆浆、过滤去渣、煮浆、加入琼脂液，点卤凝固、凝结成豆腐花、压水、即成豆腐；所述加入琼脂液，琼脂液为浓度为3—5%重量的琼脂水溶液，其添加量为豆浆量的1—3%；所述点卤凝固，其点卤凝固剂,按重量百分比计,由0.1—0.5份羟基苯甲酸乙酯与1份葡萄糖酸内酯构成；其点卤凝固剂添加量，按重量百分比计，点卤凝固剂添加量为豆浆量的1—3%。
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