CN101828685A - Solid state fermentation process of fermented bean curd - Google Patents
Solid state fermentation process of fermented bean curd Download PDFInfo
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- CN101828685A CN101828685A CN200910037817A CN200910037817A CN101828685A CN 101828685 A CN101828685 A CN 101828685A CN 200910037817 A CN200910037817 A CN 200910037817A CN 200910037817 A CN200910037817 A CN 200910037817A CN 101828685 A CN101828685 A CN 101828685A
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- bean curd
- fermented bean
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- spice
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Abstract
The invention relates to a solid state fermentation process and a formula of fermented bean curd, belonging to the field of food industry. Aiming to the problems that the fermentation period of the traditional bean curd is long, juice is easy to leak and the like, the invention adopts the technical scheme that spice and a complex enzyme preparation are directly added when salted bean curd is bottled so as to ferment the fermented bean curd in the later period, the influence on the taste, the shape, the fermentation period and the quality guarantee period of the fermented bean curd by the complex enzyme preparation, salt, wine and the spice is researched, the influencing degree on the solid fermentation process of the fermented bean curd by the complex enzyme preparation, the salt, the wine and the spice is studied and discussed, and an optimum production process of the solid fermentation of the fermented bean curd, therefore, the problems of long fermentation period, easy juice leakage and the like of the fermented bean curd of the traditional semi-liquid and semi-solid fermentation are solved. The invention simplifies the process flow, shortens the fermentation time and quickens the fund turnover rate by 50-60 percent.
Description
Technical field
The present invention relates to fermented bean curd solid-state fermentation technology and prescription, specifically is solid-state sufu fermentation method of research and the traditional semisolid semi liquid state fermentation process difference at batching, fermentation period, shelf-life, local flavor etc., belongs to field of food industry.
Background technology
The form of utilizing of soybean comprises non-fermented product and fermented product, and the former has whole grain soybean, soya-bean milk, bean curd and soy meal etc.; The latter has fermented bean curd, beans sauce, soy sauce, natto and Dan Pei etc.First-elected again fermented bean curd in the fermented bean products.Because behind microbial fermentation, compare the change of generating capacity and matter under plurality of enzymes system effect of contained protein of fermented bean curd and starch with bean curd, protein resolves into amino acid and polypeptide, and starch is converted into monose and compound sugar, very easily be absorbed by the body its bioavilability maximization.
Fermented bean curd is classified according to its fermentation mode can be divided into two kinds in solid state fermentation fermented bean curd and liquid state fermentation fermented bean curd.The auxiliary material of solid state fermentation fermented bean curd is the main source of enzyme system and enzyme amount in the sweat, and raw material mainly is to add that through the lima bean lobe (mould lobe) that aspergillus oryzae is handled various condiment mix, and the effect in fermentation is: improve the required enzyme that ferments; Seasoning; Secluding air.The amount of adding approximately is 50% of a salt marsh base.Solid state fermentation is that microorganism is not having or do not having substantially the solid state substrate top fermentation mode of free water, in the solid state substrate, Gu, tuck in, gas three-phase and depositing, promptly contain water and water-insoluble materials in porous solid matrix.Compare with liquid state fermentation, solid state fermentation has following advantage: water activity is low, and matrix water-insoluble height is fit to multiple growth of microorganism, the enzyme activity height, and enzyme system is abundant, and sweat is extensive, does not need strict aseptic condition; Simple in equipment, small investment, energy consumption is low, and is easy to operate; Post processing is simple, pollutes and lacks, basic without sewage discharge.
Summary of the invention
The objective of the invention is to design a kind of prescription and technology of fermented bean curd solid state fermentation, long at traditional sufu fermentation cycle, product easily produces aerogenesis and leaks problems such as juice, employing directly adds spice and complex enzyme formulation fermented bean curd is carried out later stage fermentation when salty embryo is bottled, research complex enzyme formulation, salt, wine, spice are to the fermented bean curd mouthfeel, form and fermentation period, the influence of shelf-life, investigation complex enzyme formulation, salt, wine, spice are to the influence degree of fermented bean curd solid ferment process.
Production stage of the present invention is as follows:
1) screen.The used salt of the base that will salt down is prepared, and component installs in time the fermented bean curd base screen of maturation, must not cross tender or old excessively fermented bean curd base screen.Before the screen, the used salt of the base that will salt down is prepared, and component installs in time the fermented bean curd base screen of maturation, must not cross tender or old excessively fermented bean curd base screen.When pickling, at the bottom of pickling basin, be sprinkled into the very thin salt of one deck in advance equably, then the fermented bean curd base of screen placed vertically in basin, promptly evenly be sprinkled into one deck salt behind folded full one deck fermented bean curd base, every layer add salinity should by the end to the suitable increment of face
2) soak.Adopt different formulations complex enzyme formulation, wine, spice, investigate influence degree fermented bean curd mouthfeel, form, fermentation period and sweat,
It is amylase, protease that complex enzyme formulation is selected in immersion for use; Prescription is (percentage by weight): salt (0.3-0.9); Wine (0.05-0.35); Spice (0.015-0.09).
The best production technology that the present invention seeks the fermented bean curd solid state fermentation is long with the sufu fermentation cycle that solves traditional semi liquid state semi-solid ferment and exist, product easily produces aerogenesis and leaks problems such as juice, simplify technological process, shorten fermentation time, speed up capital turnover rate 50%-60%.
The specific embodiment
Embodiment one:
The used salt of the base that will salt down is prepared, and component installs when in time the fermented bean curd base screen of maturation being pickled, at the bottom of pickling basin, be sprinkled into the very thin salt of one deck in advance equably, then the fermented bean curd base of screen is placed vertically in basin, promptly evenly be sprinkled into one deck salt behind folded full one deck fermented bean curd base, in immersion process, add amylase, wine and spice.Prescription is (percentage by weight): amylase (0.05); Salt (0.3); Wine (0.05); Spice (0.015).Soak 48h, obtain finished product at last.
Embodiment two:
The used salt of the base that will salt down is prepared, and component installs when in time the fermented bean curd base screen of maturation being pickled, at the bottom of pickling basin, be sprinkled into the very thin salt of one deck in advance equably, then the fermented bean curd base of screen is placed vertically in basin, promptly evenly be sprinkled into one deck salt behind folded full one deck fermented bean curd base, in immersion process, add amylase, wine and spice.Prescription is (percentage by weight): amylase (0.05); Salt (0.6); Wine (0.15); Spice (0.04).Soak 48h, obtain finished product at last.
Embodiment three:
The used salt of the base that will salt down is prepared, and component installs when in time the fermented bean curd base screen of maturation being pickled, at the bottom of pickling basin, be sprinkled into the very thin salt of one deck in advance equably, then the fermented bean curd base of screen is placed vertically in basin, promptly evenly be sprinkled into one deck salt behind folded full one deck fermented bean curd base, in immersion process, add amylase, wine and spice.Prescription is (percentage by weight): amylase (0.08); Salt (0.9); Wine (0.35); Spice (0.09).Soak 48h, obtain finished product at last.
Embodiment four:
The used salt of the base that will salt down is prepared, and component installs when in time the fermented bean curd base screen of maturation being pickled, at the bottom of pickling basin, be sprinkled into the very thin salt of one deck in advance equably, then the fermented bean curd base of screen is placed vertically in basin, promptly evenly be sprinkled into one deck salt behind folded full one deck fermented bean curd base, in immersion process, add protease, wine and spice.Prescription is (percentage by weight): protease (0.05); Salt (0.3); Wine (0.05); Spice (0.015).Soak 48h, obtain finished product at last.
Embodiment five:
The used salt of the base that will salt down is prepared, and component installs when in time the fermented bean curd base screen of maturation being pickled, at the bottom of pickling basin, be sprinkled into the very thin salt of one deck in advance equably, then the fermented bean curd base of screen is placed vertically in basin, promptly evenly be sprinkled into one deck salt behind folded full one deck fermented bean curd base, in immersion process, add protease, wine and spice.Prescription is (percentage by weight): protease (0.05); Salt (0.6); Wine (0.15); Spice (0.04).Soak 48h, obtain finished product at last.
Embodiment six:
The used salt of the base that will salt down is prepared, and component installs when in time the fermented bean curd base screen of maturation being pickled, at the bottom of pickling basin, be sprinkled into the very thin salt of one deck in advance equably, then the fermented bean curd base of screen is placed vertically in basin, promptly evenly be sprinkled into one deck salt behind folded full one deck fermented bean curd base, in immersion process, add protease, wine and spice.Prescription is (percentage by weight): protease (0.08); Salt (0.9); Wine (0.35); Spice (0.09).Soak 48h, obtain finished product at last.
Claims (4)
1. the preparation of fermented bean curd solid-state fermentation technology has the fermented bean curd of different colors, body.
2. adopt the fermented bean curd solid-state fermentation technology, fermentation time is 48 hours.
3. the difference of contrast amylase and protease is by the degrade influence of bean curd of the method research of adopting SDS-PAGE to combine with ESI-MS.Adopt protease (0.05g) to help the fermented bean curd degraded through contrast.
4. prescription is: protease (0.05); Salt (0.6); Wine (0.15); Spice (0.04).Soak 48h, obtain finished product at last.This finished product raciness, long shelf-life.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910037817A CN101828685A (en) | 2009-03-11 | 2009-03-11 | Solid state fermentation process of fermented bean curd |
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| Application Number | Priority Date | Filing Date | Title |
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| CN200910037817A CN101828685A (en) | 2009-03-11 | 2009-03-11 | Solid state fermentation process of fermented bean curd |
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| CN101828685A true CN101828685A (en) | 2010-09-15 |
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| CN200910037817A Pending CN101828685A (en) | 2009-03-11 | 2009-03-11 | Solid state fermentation process of fermented bean curd |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018181A (en) * | 2010-11-26 | 2011-04-20 | 西华大学 | Method for preparing composite Sichuan fermented bean curd |
| CN102940048A (en) * | 2012-10-14 | 2013-02-27 | 信阳农业高等专科学校 | Production method of spicy fermented bean curd |
| CN110897013A (en) * | 2019-12-06 | 2020-03-24 | 李茜 | Preparation process of rice koji sauce fermented bean curd |
-
2009
- 2009-03-11 CN CN200910037817A patent/CN101828685A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018181A (en) * | 2010-11-26 | 2011-04-20 | 西华大学 | Method for preparing composite Sichuan fermented bean curd |
| CN102018181B (en) * | 2010-11-26 | 2013-05-08 | 西华大学 | Method for preparing composite Sichuan fermented bean curd |
| CN102940048A (en) * | 2012-10-14 | 2013-02-27 | 信阳农业高等专科学校 | Production method of spicy fermented bean curd |
| CN110897013A (en) * | 2019-12-06 | 2020-03-24 | 李茜 | Preparation process of rice koji sauce fermented bean curd |
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Application publication date: 20100915 |