Study On The Technology Of Whole-soybean Sufu

Sufu was first made in China.It is a fermented soy product with strong ethnic characteristics.China produces about 300,000 tons of fermented bean curd every year.It is deeply loved by Chinese consumers for its delicate taste,bright color and rich nutrition.However,in recent years,fermented bean curd has opened up the international market and has received increasing love and attention from foreign consumers and researchers.At present,the process of fermented bean curd is cumbersome,and the consumption time is also long.The limitation of the process is that the bean dregs are discarded during the brewing process.However,it is not wise to discard bean dregs in the production process because it ignores the rich nutrients in the bean dregs.Okara contains 22.56% protein,19.70% fat,37.99% carbohydrate,and 14.62% cellulose.Traditional production techniques do not make full use of soybeans,which leads to low product yields and also reduces the nutritional value of fermented bean curd.The incomplete use of soybeans also increases the cost of the company and lowers the profit margin.Improper handling of bean dregs,on the one hand,will cause the waste of raw materials,on the other hand will cause irreversible pollution to the environment,and bring even more bad influence.Whole bean curd milk is based on traditional production techniques,improving defects and deficiencies in traditional manufacturing processes.The special feature of the whole bean curd making process is the use of fiber refinement technology to refine the bean dregs,which not only achieves the purpose of improving economic efficiency and reducing waste,but also reduces the environmental pollution caused by the production wastes.Although soy bean curd has so many advantages,it will encounter various problems and difficulties in the actual production process.For example,because of its special process,it does not filter bean dregs in the production process,so its taste is rough compared to traditional fermented bean curd,and it has a strong sense of graininess.Gelatinity and elasticity are also relatively poorer than traditional fermented bean curd.This topic is devoted to improving the utilization efficiency of raw soybeans while minimizing the pollution to the environment.With reference to the traditional fermented bean curd production process,the difficulties encountered in the production process of the whole bean curd milk production are analyzed and researched to find the best process conditions.The specific research results are as follows:1.Improvement of the quality of whole bean curdThe effects of spot brain temperature,coagulant dosage and bean dregs cooking time on the hardness,elasticity,cohesiveness and sensory evaluation of the whole bean curd gourd were separately studied using a design single factor experiment.In this experiment,orthogonal experiment assistants were used to design orthogonal experiments and analyzed the data.The orthogonal experiment was conducted with the brain temperature,coagulant dosage,and bean dregs cooking time as independent variables,and the optimal level range was determined,with elasticity,hardness,cohesion and The sensory evaluation is the dependent variable and the optimum manufacturing process conditions for the whole bean curd milk white billet are optimized.After a series of experiments and analysis,the best preparation conditions for the whole bean curd milk white billet are as follows:point brain temperature is 85?,coagulant dosage is 23 m L/L,cooking time is 90 min,under the optimum production process conditions.The total bean curd white milk had a hardness of 1969.275 g,elasticity of 0.726,cohesion of 0.612,and a sensory score of 9 points.2.Optimization of fermentation conditions of whole bean curdThe effect of fermentation time,fermentation temperature and concentration of broth on the protease activity and sensory evaluation of the whole fermented bean curd was studied by using single-factor design experiments.The optimal condition of the design response surface was found based on the results of single factor experiments.Design-Expert8.0.6 was used to design the response surface experiment.The fermentation time,fermentation temperature and concentration of bacteria were taken as independent variables,response surface experiment was designed with response value of protease activity,and the production process of whole bean curd milk blank was optimized.According to the data analysis,the parameters of the best fermentation process of whole bean curd milk blank were obtained:the optimum fermentation temperature was 28.2?,the best fermentation time was 72 h,and the optimal concentration of the broth was 6×103cfu/m L under the optimum process conditions.The protease activity of the whole bean curd blank produced was 872.899U/g.3.Changes in the fermentation of whole bean curdThe changes of some indicators in the fermentation process of whole bean curd milk blanks were analyzed,and the control experiments were conducted using ordinary fermented bean curd blanks.The indicators tested included changes in the contents of water,protein,amino acid nitrogen,total acid and soy isoflavone aglycone,and antioxidant capacity during the fermentation process,as well as the physical properties of the fermentation process,ie hardness,elasticity and cohesion.Determination.The results showed that in the fermentation process,the hardness and cohesiveness of the whole bean curd rough milk and common fermented bean curd rough gradually increased,while the elasticity gradually decreased;the content of protein showed a gradual decline,and the content of amino acid nitrogen and total acid showed a gradual increase.The trend is that soy isoflavone aglycons and antioxidants show a trend of increasing first and then decreasing.