CN101731525A - Fabrication process of multi-strain fermented bean curd - Google Patents

Abstract

The invention discloses a fabrication process of multi-strain fermented bean curd, comprising the following steps: decontaminating soybean, soaking the soybean, grinding the soybean, separating, size boiling, pulping, sheet stamping, early-stage fermentation: inoculating hairy mould phase rhizopus when fermentation is carried out, pickling, canning: adding 2-4 g of aspergillus oryzae and 2-3 g of lactic acid bacteria when canning is carried out, later stage fermentation, obtaining the finished product. The fermented bean curd has the advantages of rich nutrition, effectively reduced residual protein in bean dregs and high casting yield.

Description

The manufacture craft of multi-strain fermented bean curd

Technical field:

The present invention relates to a kind of manufacture craft of multi-strain fermented bean curd.

Background technology:

Nowadays, bean curd is eaten raw tasteless, yet make fermented bean curd protein under action of microorganisms and resolve into polypeptide and amino acid, especially 8 kinds of essential amino acids that are rich in that human body can not synthesize and unrighted acid, easily be absorbed by the body, the flavour deliciousness, be rich in sugar, calcium, phosphorus, iron and multivitamin, therefore fermented bean curd have invigorating the spleen wide in, moisturize, function such as dehumidifying, often eating all has certain effect to preventing and treating hypertension, artery sclerosis, rheumatism etc., but need 5～6 months time at later stage fermentation, consuming time oversize, influenced production efficiency greatly.

Summary of the invention:

The objective of the invention is provides a kind of manufacture craft of the multi-strain fermented bean curd that shortens fermentation time, enhances productivity in order to overcome above deficiency.

Purpose of the present invention is achieved through the following technical solutions: the manufacture craft of multi-strain fermented bean curd may further comprise the steps:

A, soybean removal of impurities: after the soybean metering,, remove impurity through the bean grader Screening Treatment;

Beans are put in B, immersion: soybean is soaked and adds alkali in right amount in the branch pond in batches according to beans matter situation after washing, adds alkali number and is generally 0-0.4%, undertaken by soaking the sequencing equilibrium when putting beans, and the muddy water cover is clean;

C, mill beans: water is soaked in elimination, can grind beans, adds entry or three pulp-waters when the mill beans, and grasps flow velocity, keeps stable;

D, separation: utilize centrifuge with soya-bean milk and bean dreg separation, obtain the head slurry;

E, mashing off: the raw soya-bean milk that will meet technological requirement is delivered in the slurry storing tank, deliver to again in the continuous Soy-bean milk boiler, at any time observe variations in temperature during mashing off, last outlet tank must reach 98-100 ℃, put ripe slurry then and go into to shake plansifter, by 60 order nylon-tissue bag yarns, remove ripe bean dregs, and ripe slurry is put into a slurry bucket;

F, select slurry: the bittern thin liquid that dense bittern is made into 16-20Be, the ripe slurry that will meet standard-required is sent into a slurry bucket, 80-87 ℃ of some slurry temperature, when treating that blowing finishes, available thin liquid bittern slowly splashes in the ripe soya-bean milk with thread, uses spoon left and right sides paddling gently in soya-bean milk simultaneously, so circulation, until protein solidify gradually and with moisture from, more a small amount of bittern is watered on the whole, protein is further solidified;

G, base: the jellied bean curd that will solidify wraps dish, squeezes the yellow swill of elimination again and makes the bean curd base, the bean curd base is put into change cutter cutting, cuts into the briquet of different size;

H, prior fermentation:

(1), the preparation of inoculation suspension: at first select good expansion bacterial classification, component uses 3 box bacterial classifications by per hundred kilograms of soybean, described bacterial classification is a Mucor phase rhizopus, every then box adds cold water by a certain percentage and dilutes, pour in the special-purpose container of sterilizing standby, do sign, during preparation, earlier soak half an hour with low amounts of water, the back is by above-mentioned standard dilution and record, treat fully to mix thoroughly the back with cleaning cloth elimination culture medium, prevent that wheat bran from falling into influence spray bacterium in the inoculation liquid, the suspension of filtration is done inoculation and is used;

(2), pendulum base inoculation: the Mucor phase rhizopus suspension for preparing is poured in the special container of sterilizing, evenly be injected in mister head and cooled off on the good bean curd base plane, by picking up the base worker with briquet and plate, every plate four rows, the side proper alignment is placed on the yellow plate, the yellow plate of again that side-sway is good briquet is placed on the brandreth, spray once more in the side of base and connect Mucor phase rhizopus by the inoculation worker, require evenly, qualification rate reaches 100%, will connect the briquet of planting by pendulum base worker at last and swing in the Rotating Stainless Steel Cage car by the requirement of pendulum base, blanket must not stack when the pendulum base, placement is erect in the briquet side, and every is evenly left the space all around, makes the Mucor growth consistent;

(3), cultivate: after the inoculation, treat can enter the room after the briquet surface moisture dries up, drop cloth is cultivated Mucor;

I, base salts down:

(1), rubs hair with the hands: can rub hair with the hands after blank cools completely, at first carry out the sense organ inspection before the stranding hair, find undergrowth, have the briquet of peculiar smell in time to reject, otherwise processed when rubbing hair with the hands, is separately rubbed with the hands every disconnected according to the mycelia that connects mutually, row closes up again, and proper alignment is prepared to pickle in the cage lattice;

(2), pickle: qualified blank is transported to pickles with the stainless steel pond after accurately measure in the base place that salts down, salt down before the base, earlier container is cleaned wipe dried, sprinkle the very thin salt of one deck in the bottom, take out the interior blank proper alignment of cage lattice in the pond, whenever be sprinkled into one deck salt after occupying one deck, till occupying, require to tighten free from flaw mutually between the briquet, by increasing progressively successively from bottom to top with salt amount stratified stoichiometric method, pickle one day after, thick gravy will all flood blank, as find that briquet is not soaked by bittern, should in time add the salt solution of 20Be or good hair flower halogen, so that increase the salinity on upper strata, the pickled time is 3-4 days, one jiao of the base pond that salts down that the briquet that salted down will be housed in bottling the previous day is opened a pulk bittern is taken out, and makes the dry back of shrinking of the base that at every turn salts down standby;

J, dress are irritated: choose before dress is irritated and select auxiliary material for use, auxiliary material is poor unstrained spirits, wheat cake, wine unstrained spirits, red yeast rice etc., choose the vial of unified specification afterwards and adorn base, with the qualified base that salts down pack into the cleaning vial in, auxiliary material, the aspergillus oryzae of 2～4g and the lactic acid bacteria of 2～3g of adding through being up to the standards, seal, enter later stage fermentation;

K, later stage fermentation: the semi-finished product fermented bean curd that will adorn after irritating is sent into fermentation in the storehouse, and fermentation time is 2～3 months;

L, finished product: fermented bean curd is mature on the whole, and after the testing department detection is qualified, is organized into satisfactory finished product fermented bean curd through multiple working procedure.

The present invention compared with prior art has the following advantages:

Change the single culture fermentation and be multi-strain fermentation, single bacterial classification is separately cultivated, and the combined inoculation fermentation changes once inoculation and is repeatedly inoculation, primary fermentation connects Mucor phase rhizopus for the first time, after fermentation adds aspergillus oryzae and lactic acid bacteria, and many bacterial classifications are inoculation fermentation repeatedly, has shortened the time of fermentation greatly, improved productivity ratio, improved the inherent quality of product simultaneously, the also corresponding raising of nutritive value, and have the peculiar flavour of goods, the fragrant ferment of this fermented bean curd is good to eat, be the new product in a kind of new and original bean product of domestic initiation, color and luster is good, aromatic flavour, the quality exquisiteness, delicious flavour, not only mouthfeel is tempting, and nutritious, contain several amino acids, having increased lactic component in original nutritional labeling again, is one of indispensable nutrition of human body, is a kind of delicacy excellent product of nutritious value.

The specific embodiment:

In order to deepen the understanding of the present invention, the invention will be further described below in conjunction with embodiment, and this embodiment only is used to explain the present invention, do not constitute the qualification to protection domain of the present invention.

The specific embodiment of the manufacture craft of a kind of multi-strain fermented bean curd of the present invention may further comprise the steps:

A, soybean removal of impurities: after the soybean metering,, remove impurity through the bean grader Screening Treatment;

Beans are put in B, immersion: soybean is after washing, soak and add alkali in right amount in the branch pond in batches according to beans matter situation, add alkali number and be generally 0-0.4%, undertaken by soaking the sequencing equilibrium when putting beans, and muddy water cover is clean, soak time is looked season and is determined flexibly, winter general 16-20h, spring, autumn general 10-16h, summer 5-10h.Soak and add alkali in right amount in the branch pond in batches according to beans matter situation, add alkali number and be generally 0-0.4%.For avoiding soaking beans overlong time or too short, do not influence base matter and yield rate, soak the beans standard and be: dew face not after beans expand; Two lobes are broken into two with one's hands dull and stereotyped; The non-foaming foam of the water surface or a small amount of bubble is arranged; PH value is about 7.0;

C, mill beans: elimination immersion water, can grind beans, when the mill beans, add entry or three pulp-waters, and the grasp flow velocity, maintenance is stable, requires soya-bean milk exquisiteness, even, touches the nothing grain with the finger sth. made by twisting and feels, and is creamy white;

D, separation: utilize centrifuge with soya-bean milk and bean dreg separation, obtain the head slurry;

E, mashing off: the raw soya-bean milk that will meet technological requirement is delivered in the slurry storing tank, deliver to again in the continuous Soy-bean milk boiler, at any time observe variations in temperature during mashing off, last outlet tank must reach 98-100 ℃, put ripe slurry then and go into to shake plansifter, by 60 order nylon-tissue bag yarns, remove ripe bean dregs, and ripe slurry is put into a slurry bucket;

F, select slurry: the bittern thin liquid that dense bittern is made into 16-20Be, the ripe slurry that will meet standard-required is sent into a slurry bucket, 80-87 ℃ of some slurry temperature, when treating that blowing finishes, available thin liquid bittern slowly splashes in the ripe soya-bean milk with thread, uses spoon left and right sides paddling gently in soya-bean milk simultaneously, so circulation, until protein solidify gradually and with moisture from, more a small amount of bittern is watered on the whole, protein is further solidified;

G, base: the jellied bean curd that will solidify wraps dish, squeezes the yellow swill of elimination again and makes the bean curd base, the bean curd base is put into change cutter cutting, cuts into the briquet of different size;

H, prior fermentation:

(1), the preparation of inoculation suspension: inoculation is an important ring of prior fermentation, at first select good expansion bacterial classification, component uses 3 box bacterial classifications by per hundred kilograms of soybean, described bacterial classification is a Mucor phase rhizopus, every then box adds cold water by a certain percentage and dilutes, pour in the special-purpose container of sterilizing standby, do sign, during preparation, soak half an hour with low amounts of water earlier, the back is by above-mentioned standard dilution and record, (per tour in summer is got at twice and soaked, and summer, amount of water suitably reduced) treats fully to mix thoroughly back cleaning cloth elimination culture medium, prevent that wheat bran from falling into influence spray bacterium in the inoculation liquid, the suspension of filtration is done inoculation and is used;

(2), pendulum base inoculation: the Mucor phase rhizopus suspension for preparing is poured in the special container of sterilizing, evenly be injected in mister head and cooled off on the good bean curd base plane, by picking up the base worker with briquet and plate, every plate four rows, the side proper alignment is placed on the yellow plate and (must not stacks, rejecting in time has hollow, pitted skin, not upright, gage distortion and irregular briquet, the briquet of rejecting number count down to the individual by pressing, and in time deliver to broken leftover pieces place), the yellow plate of again that side-sway is good briquet is placed on the brandreth, empty lattice between every plate, be convenient to inoculation, spray once more in the side of base and connect Mucor phase rhizopus, require evenly by the inoculation worker, qualification rate reaches 100%, to connect the briquet of planting by pendulum base worker at last and swing in the Rotating Stainless Steel Cage car by the requirement of pendulum base, blanket must not stack when the pendulum base, the briquet side is erect place, evenly leave the space around every, make the Mucor growth consistent;

(3), cultivation: after the inoculation, treat can enter the room after the briquet surface moisture dries up, drop cloth is cultivated Mucor, and it is relevant with the health of room temperature, product temperature, water content, inoculum concentration and dress cage, the condition of piling cage and production apparatus that mould base is cultivated the required time.The temperature height, inoculum concentration is big, and growth is very fast; Otherwise it is slower.Produce the unclean microbial contamination that causes easily of apparatus, influence the quality of Mucor briquet, thus Mucor in the training period the general requirement of room temperature be controlled at 16-24 ℃, winter is slightly higher.Between the Mucor culture period, require to strengthen technical management, strict control indoor temperature, keep the inside and outside health of fermenting cellar, guarantee that Mucor is not bacterial contamination, the operative employee each the time record once, strict shift system will in time be grasped cardump simultaneously, grows flower, the cool time spent, and carries out record.Cool flower should be grasped under the comprehensive growing state of bacterial classification and carry out, and can influence growth, the breeding of bacterium too early, cross party Yin Wendu and raise and influence quality, as turn to be yellow, be clamminess, foaming etc.;

I, base salts down:

(1), rub hair with the hands: can rub hair with the hands after blank cools completely, at first carry out the sense organ inspection before rubbing hair with the hands, find undergrowth, there is the briquet of peculiar smell in time to reject, otherwise processed, when rubbing hair with the hands, every mutual separately stranding the with the hands according to the mycelia that connects is broken, row closes up again, proper alignment is in the cage lattice, preparation is pickled, and rubs the hair knot bundle with the hands, and every cage car and cage sheet carry out classify and pile up after inspection, if any unclean or contaminated must cleaning earlier, carried out disinfection 3-5 minute with 1 ‰ liquor potassic permanganates then, standby with clean water flushing back again, have unclean slightly as cage car grid sheet, to wipe with the discarded object that clean rag from top to bottom will be attached on every grid sheet, till clean;

(2), pickle: qualified blank is transported to pickles with the stainless steel pond after accurately measure in the base place that salts down, salt down before the base, earlier container is cleaned wipe dried, sprinkle the very thin salt of one deck in the bottom, take out the interior blank proper alignment of cage lattice in the pond, whenever be sprinkled into one deck salt after occupying one deck, till occupying, require to tighten free from flaw mutually between the briquet, by increasing progressively successively from bottom to top with salt amount stratified stoichiometric method, pickle one day after, thick gravy will all flood blank, as find that briquet is not soaked by bittern, should in time add the salt solution of 20Be or good hair flower halogen, so that increase the salinity on upper strata, the pickled time is 3-4 days, one jiao of the base pond that salts down that the briquet that salted down will be housed in bottling the previous day is opened a pulk bittern is taken out, and makes the dry back of shrinking of the base that at every turn salts down standby;

J, dress are irritated: choose before dress is irritated and select auxiliary material for use, auxiliary material is poor unstrained spirits, wheat cake, wine unstrained spirits, red yeast rice etc., choose the vial of unified specification afterwards and adorn base, the qualified base that salts down is packed in the vial of cleaning, add auxiliary material, the aspergillus oryzae of 2～4g and the lactic acid bacteria of 2～3g, seal through being up to the standards, enter later stage fermentation, promptly, add the auxiliary material of varying number, the bottled briquet quantity of going into different size of different size capacity according to the kind of fermented bean curd.The bottling quality requirement: counting, accurate measurement, to put neatly, degree of tightness is suitable, defective briquet in time rejected, no foreign matter, materials are even, add the auxiliary material of unified allocation of resources then;

K, later stage fermentation: the fermented bean curd later stage fermentation carries out in storage, this is the enzyme that utilizes the various Institute of Micro-biology secretion in the microorganism that grows on the fermented bean curd base and the batching, caused biological chemistry action under natural normal temperature condition, can suitably heat winter, promotes fermented bean curd fermenting-ripening in bottle, formed distinctive color, semi-finished product fermented bean curd after dress irritated is sent in the storehouse and is fermented, fermentation time is 2～3 months, has shortened the time of fermentation greatly, has improved production efficiency;

L, finished product: fermented bean curd is mature on the whole, and after the testing department detection is qualified, is organized into satisfactory finished product fermented bean curd through multiple working procedure.

Fermented bean curd, as a kind of fermented soybean goods, not only removed the fishy smell of soybean, the flatulence factor that contains, ANFs etc., improve digestibility and biological value greatly, also produce multiple dulcet organic acid, alcohol, ester, amino acid simultaneously, had very high nutritive value.On the basis that existing product is produced, change the single culture fermentation and be multi-strain fermentation, single bacterial classification is separately cultivated, and the combined inoculation fermentation changes once inoculation and is repeatedly inoculation, primary fermentation connects Mucor phase rhizopus for the first time, after fermentation adds aspergillus oryzae and lactic acid bacteria, and many bacterial classifications are inoculation fermentation repeatedly, has shortened the time of fermentation greatly, improved productivity ratio, improved the inherent quality of product simultaneously, the also corresponding raising of nutritive value, and have the peculiar flavour of goods, the fragrant ferment of this fermented bean curd is good to eat, be the new product in a kind of new and original bean product of domestic initiation, color and luster is good, aromatic flavour, the quality exquisiteness, delicious flavour, not only mouthfeel is tempting, and nutritious, contain several amino acids, having increased lactic component in original nutritional labeling again, is one of indispensable nutrition of human body, is a kind of delicacy excellent product of nutritious value.

Claims (2)

1. the manufacture craft of a multi-strain fermented bean curd is characterized in that: may further comprise the steps:

A, soybean removal of impurities: after the soybean metering,, remove impurity through the bean grader Screening Treatment;

Beans are put in B, immersion: soybean is soaked and adds alkali in right amount in the branch pond in batches according to beans matter situation after washing, adds alkali number and is generally 0-0.4%, undertaken by soaking the sequencing equilibrium when putting beans, and the muddy water cover is clean;

C, mill beans: water is soaked in elimination, can grind beans, adds entry or three pulp-waters when the mill beans, and grasps flow velocity, keeps stable;

D, separation: utilize centrifuge with soya-bean milk and bean dreg separation, obtain the head slurry;

E, mashing off: the raw soya-bean milk that will meet technological requirement is delivered in the slurry storing tank, deliver to again in the continuous Soy-bean milk boiler, at any time observe variations in temperature during mashing off, last outlet tank must reach 98-100 ℃, put ripe slurry then and go into to shake plansifter, by 60 order nylon-tissue bag yarns, remove ripe bean dregs, and ripe slurry is put into a slurry bucket;

F, select slurry: the bittern thin liquid that dense bittern is made into 16-20Be, the ripe slurry that will meet standard-required is sent into a slurry bucket, 80-87 ℃ of some slurry temperature, when treating that blowing finishes, available thin liquid bittern slowly splashes in the ripe soya-bean milk with thread, uses spoon left and right sides paddling gently in soya-bean milk simultaneously, so circulation, until protein solidify gradually and with moisture from, more a small amount of bittern is watered on the whole, protein is further solidified;

G, base: the jellied bean curd that will solidify wraps dish, squeezes the yellow swill of elimination again and makes the bean curd base, the bean curd base is put into change cutter cutting, cuts into the briquet of different size;

H, prior fermentation:

(1), the preparation of inoculation suspension: at first select good expansion bacterial classification, component uses 3 box bacterial classifications by per hundred kilograms of soybean, described bacterial classification is a Mucor phase rhizopus, every then box adds cold water by a certain percentage and dilutes, pour in the special-purpose container of sterilizing standby, do sign, during preparation, earlier soak half an hour with low amounts of water, the back is by above-mentioned standard dilution and record, treat fully to mix thoroughly the back with cleaning cloth elimination culture medium, prevent that wheat bran from falling into influence spray bacterium in the inoculation liquid, the suspension of filtration is done inoculation and is used;

(2), pendulum base inoculation: the Mucor phase rhizopus suspension for preparing is poured in the special container of sterilizing, evenly be injected in mister head and cooled off on the good bean curd base plane, by picking up the base worker with briquet and plate, every plate four rows, the side proper alignment is placed on the yellow plate, the yellow plate of again that side-sway is good briquet is placed on the brandreth, spray Mucor phase rhizopus by the inoculation worker once more in the side of base, require evenly, qualification rate reaches 100%, will connect the briquet of planting by pendulum base worker at last and swing in the Rotating Stainless Steel Cage car by the requirement of pendulum base, blanket must not stack when the pendulum base, placement is erect in the briquet side, and every is evenly left the space all around, makes the Mucor growth consistent;

(3), cultivate: after the inoculation, treat can enter the room after the briquet surface moisture dries up, drop cloth is cultivated Mucor;

I, base salts down:

(1), rubs hair with the hands: can rub hair with the hands after blank cools completely, at first carry out the sense organ inspection before the stranding hair, find undergrowth, have the briquet of peculiar smell in time to reject, otherwise processed when rubbing hair with the hands, is separately rubbed with the hands every disconnected according to the mycelia that connects mutually, row closes up again, and proper alignment is prepared to pickle in the cage lattice;

(2), pickle: qualified blank is transported to pickles with the stainless steel pond after accurately measure in the base place that salts down, salt down before the base, earlier container is cleaned wipe dried, sprinkle the very thin salt of one deck in the bottom, take out the interior blank proper alignment of cage lattice in the pond, whenever be sprinkled into one deck salt after occupying one deck, till occupying, require to tighten free from flaw mutually between the briquet, by increasing progressively successively from bottom to top with salt amount stratified stoichiometric method, pickle one day after, thick gravy will all flood blank, as find that briquet is not soaked by bittern, should in time add the salt solution of 20Be or good hair flower halogen, so that increase the salinity on upper strata, the pickled time is 3-4 days, one jiao of the base pond that salts down that the briquet that salted down will be housed in bottling the previous day is opened a pulk bittern is taken out, and makes the dry back of shrinking of the base that at every turn salts down standby;

J, dress are irritated: choose before dress is irritated and select auxiliary material for use, choose the vial of unified specification afterwards and adorn base, the qualified base that salts down is packed in the vial of cleaning, add auxiliary material, the aspergillus oryzae of 2～4g and the lactic acid bacteria of 2～3g through being up to the standards, seal, enter later stage fermentation;

K, later stage fermentation: the semi-finished product fermented bean curd that will adorn after irritating is sent into fermentation in the storehouse, and fermentation time is 2～3 months;

L, finished product: fermented bean curd is mature on the whole, and after the testing department detection is qualified, is organized into satisfactory finished product fermented bean curd through multiple working procedure.

2. according to the manufacture craft of the described a kind of fermented bean curd of claim 1, it is characterized in that: the auxiliary material in the described step K is poor unstrained spirits, wheat cake, wine unstrained spirits, red yeast rice.