CN102885166A - Production process of fermented bean curd and fermented bean curd - Google Patents
Production process of fermented bean curd and fermented bean curd Download PDFInfo
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- CN102885166A CN102885166A CN2012104173833A CN201210417383A CN102885166A CN 102885166 A CN102885166 A CN 102885166A CN 2012104173833 A CN2012104173833 A CN 2012104173833A CN 201210417383 A CN201210417383 A CN 201210417383A CN 102885166 A CN102885166 A CN 102885166A
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Abstract
The invention discloses a production process of fermented bean curd as well as fermented bean curd, which relate to the field of food processing, and solve the problem that the fermented bean curd processed by the existing fermented bean curd production process is single in taste. The production process of fermented bean curd provided by the invention comprises the steps of: blanking, fermenting primarily, filling into a tank and fermenting, burdening and filling into bottles; adding aromatic plant substances in the step of filling into the tank and enabling the aromatic plant substances to participate in after fermentation. The fermented bean curd provided by the invention is prepared by adopting the fermented bean curd production process. According to the production process of the fermented bean curd provided by the invention, aromatic plant substances such as rose petals, sweet-scented osmanthus juice or grapefruit syrupw are added to get in involvement in the after fermentation process of the fermented bean curd, so that the taste of each kind of aromatic plants permeates into the fermented bean curd, and finally the fermented bean curd which is unique in flavor and is rich in taste is obtained; and the fermented bean curd prepared by the invention has a certain health care function.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of production technology and fermented bean curd of fermented bean curd.
Background technology
Fermented bean curd is a kind of bean product that undergo microbial fermentation.The quality of fermented bean curd is fine and smooth, and good to eat, the delicious flavour of sweet-smelling is rich in the various trace elements of needed by human body, is the rare good merchantable brand of going with rice or bread.The history in existing more than 1,000 year so far of fermented bean curd is one of distinctive fermented product of China.The manufacture craft of fermented bean curd, technological process comprises: cleans, soaking soybean, the defibrination filter pulp, mashing off point slurry, base is drawn in the squeezing of upper railway carriage or compartment, bacterial classification preparation and inoculation, fermentation, cool flower is rubbed hair with the hands, and the base that salts down fills the altar after fermentation, just obtains the fermented bean curd finished product.
Fermented bean curd divides three major types usually, green grass or young crops side, red, white side, and bean curd with odor belongs to green grass or young crops side, the red peppery red that belongs to, spices belong to white side, and the taste of above-mentioned three major types fermented bean curd is all more single.
Summary of the invention
The invention provides a kind of production technology and fermented bean curd of fermented bean curd, the single problem of fermented bean curd taste that makes in order to solve existing production of preserved beancurd technique.
The production technology of a kind of fermented bean curd of the present invention comprises: base step, primary fermentation step, dress altar after fermentation step, and batching bottling step, in described dress altar after fermentation step, add the aromatics plant material, and participate in after fermentation.
Wherein, described aromatics plant material is at least a aromatics plant, perhaps at least a aromatics plant extracts, the perhaps combination of aromatics plant and aromatics plant extracts.
Further, described aromatics plant comprises: the flower of aromatics plant, leaf, fruit or rhizome.
Further, described aromatics plant extracts comprises: the syrup that the juice of aromatics plant, aromatics plant are brewed into, the perhaps powder of aromatics plant.
Wherein, describedly add the aromatics plant material in dress altar after fermentation step, concrete technology comprises: A, take out the salt base, salt solution is drained, and make soup stock; B, alternately lay described salt base and aromatics plant material on the fermented bean curd base surface that the primary fermentation step obtains, and in the altar of packing into; C, add described soup stock, cover fermented bean curd base, salt base and the aromatics plant material of putting into altar among the step B; And circulation above-mentioned steps B and C are until the dress altar is complete.
Wherein, described aromatics plant material participates in after fermentation, specifically comprises: the aromatics plant material participates in after fermentation and generates organic components, and described machine thing composition makes fermented bean curd consistent with the smell of aromatics plant material; The aromatics plant material participates in after fermentation and generates natural colouring matter, and described natural colouring matter makes fermented bean curd consistent with the color of aromatics plant material.Further, described organic components comprises at least a in following: ester class micro constitutent, volatile oil, citronellol, nerol, Eugenol, benzyl carbinol, quercitrin, virtue flavor matter, fat oil, and organic acid; Described natural colouring matter comprises at least a in following: haematochrome, uranidin and carrotene.
Wherein, the sweat of described dress altar after fermentation step carries out at normal temperatures.
Wherein, the sweat of described dress altar after fermentation step continues at least 6 months.
A kind of fermented bean curd of the present invention adopts above-mentioned production of preserved beancurd technique to obtain.
Production of preserved beancurd technique of the present invention has added the aromatics plant material in rear ferment, such as: roseleaf, sweet osmanthus juice or grapefruit syrup etc., participate in the after fermentation process of fermented bean curd, make various aromatics plant tastes go deep into fermented bean curd, finally make the abundant fermented bean curd of unique flavor and taste.And the fermented bean curd that the present invention makes has certain health care.
Description of drawings
Fig. 1 is the process chart of the embodiment of the invention one;
Fig. 2 is the process chart of the embodiment of the invention two.
The specific embodiment
The fermented bean curd taste that existing production of preserved beancurd technique makes is single, can not satisfy people's actual demand, if the batchings such as interpolation essence can adjust taste, but long-term edible meeting affect healthy.Study discovery through the inventor, if the aromatics plant material can be incorporated fermented bean curd, then both can enrich the taste of fermented bean curd, can play health-care efficacy again.Below further specify by some embodiment.
In dress altar after fermentation step, to add roseleaf as example, referring to shown in Figure 1, comprise the following steps: in embodiment one, the present embodiment
S101, base step.
1, washing soybean, immersion.
1) with the washing soybean impurity of choosing, then soaks.
2) bubble beans time length will determine according to the concrete condition of temperature height, and general winter temperature steeped 8 ~ 10 hours when being lower than 15 ℃ approximately, and spring temperature steeped 6 ~ 8 hours in the time of 15 ~ 25 ℃ approximately; When being higher than 30 ℃, summer temperature only needs about 4 ~ 6 hours approximately.The examination by sensory organs standard of bubble beans degree is to break beans into two with one's hands, and two cotyledon inboards are tabular, but foam does not appear in the soaking bean water surface.
3) check: in time remove worm grain, rotten beans before washing soybean and in the cleaning process, remove the foreign material such as beans shell, sandstone.
2, defibrination and filter pulp.
1) will soak appropriate soybean, evenly send into grinding out together with an amount of clear water, wear into fine and smooth milky soya-bean milk.
2) filter cloth of defibrination is about 100 ~ 120 orders.
3) filter cloth carries out cleaning and sterilizing before the use every day.
4) clean defibrination, filter pulp equipment and filter cloth after defibrination, filter pulp finish.
3, mashing off.
1) will boil fast to 100 ℃ during mashing off, the heating soybean milk temperature should be controlled at 96 ~ 100 ℃ and keep 5 minutes.Should avoid mashing off not thoroughly or be heated irregular during mashing off.As when boiling, there being a large amount of foams to gush, can use the edible defoaming agent froth breaking.Give birth to slurry and boil and to note evenly up and down, sandwich slurry must not be arranged.The unsuitable consumption of defoamer is excessive, take the energy froth breaking as degree.The mashing off temperature also should not be too high, in order to avoid impact fermented bean curd base quality afterwards; Soya-bean milk is forbidden repeatedly hotting plate, in order to avoid reduce the soya-bean milk denseness, affects protein coagulating.
Whether 2) check: the mashing off workman checks the mashing off situation of each cassoulet slurry, boil or burn, and in time isolates the mashing off defective work, record mashing off time, temperature.
4, slurry.
1) temperature starting point slurry in the time of 80 ~ 85 ℃.Whole some slurry minute three inferior finishing, some slurry process should not be too fast, each point about 3 ~ 5 minutes of time interval of slurry.
2) slurry (growing flower) that rises: after the some slurry finished, the connection between the protein was still being carried out, and the jellied bean curd institutional framework is also being carried out, and leave standstill the crouching brain of fritter shape fermented bean curd through 8 ~ 10 minutes this moment, and the beans brain tissue is fully solidified.
5, upper railway carriage or compartment squeezing.
1) slurry is complete, after the jellied bean curd tissue all sinks, can go up the railway carriage or compartment squeezing.When in the railway carriage or compartment that is placed with in advance cubic cloth, containing sufficient jellied bean curd, infantees unnecessary outside the railway carriage or compartment is inwardly folding, will encase all around, infantees answers degree of tightness consistent, and upper railway carriage or compartment is complete, puts on it to press one of plate, and slowly pressurization, should prevent from simultaneously pressing the railway carriage or compartment.Squeeze out after an amount of yellow swill, continue to strengthen crushing strength, until the not outward trickling of yellow swill.Yellow swill reclaims comprehensive utilization, prevents contaminated environment.
2) the railway carriage or compartment action wants fast on the Tofu pudding, and according to the old tender degree of spending, evenly operation.Slowly pressurization after having gone up is being drawn after base is cold, in order to avoid piece shape is shunk.
6, draw base.
1) drawing base is the finishing operation that squeezing is shaped.Notice whether blade space is even, straight, clean before drawing base, action is brisk in stroke base process.Squeezing finishes, and opens infantees, exposes the bean curd base, and it is ajusted, and draws piece by description.Send into sweathouse after drawing piece, carry out inoculation fermentation.
2) check: after drawing base the bean curd base is carried out visual examination, require: designated port is fine and close fine and smooth, openpore, piece shape four directions be intact, without bubble, without the mashed heart, epidermis is smooth and do not lack skin, organizes flexible, fine and smooth.
S102, primary fermentation step.
1, bacterium solution preparation and inoculation.
1) bacterium solution preparation.
(1) operation before, carry out disinfection in strict accordance with disinfectant program, hand forbids to contact unboiled water, must wash one's hands with cold water, use again 75% medicinal alcohol sufficiently sterilised after, can carry out the bacterium liquid disinfectant.Inoculating appliance must be processed through the high temperature and high pressure steam virus killing.The sterilization of fermenting cellar is sterilized with formaldehyde fumigation method or sulfur fumigation method.1. formaldehyde fumigation method: press formaldehyde 15ml/m3 amount, in the enamelled vessel when putting fermentation, be heated to formaldehyde and evaporate, seal 22 ~ 24 hours, then door window taste removal or use the ammonia neutralization taste removal.2. sulfur fumigation method: press the amount of sulphur 25g/m3, put in the old pot, ignition is most.Seal 20 ~ 24 hours, sulfur fumigation is answered high humility in the holding chamber, in order to avoid affect Disinfection Effect.
(2) the bacterial classification fritter is put into the seed bottle that disinfects, added an amount of sterilization cold water, make bacterium liquid, by the existing bacterial classification suspension of sterilization filter cloth.
The bean curd base that (3) will set on food steamer or wooden frame bamboo chassis adopts and sprays inoculation, makes 5 faces of bean curd base evenly be sprayed onto bacterium suspension, does not blank.
2) fermentation.
(1) personal management is wanted in fermentation, immediately turns over lattice, and temperature adjustment keeps certain equitemperature, for the Mucor growth is created a favorable environment.
(2) when fermentation, ambient temperature is controlled at 20 ~ 28 ℃, and about inoculation after fermentation to 22 hour, the trichobacteria growth is vigorous, and carries out turning over first time lattice with adjusting upper and lower temperature difference and additional air during heat production.Trichobacteria has reached the most prosperous stage of growth about fermentation to 28 hour, carries out turning over the second time lattice.Plentiful to about the 32nd hour mycelial growth maturation, not sticking, not smelly, not rubescent, i.e. extensible (incubation time length is relevant with different strain, temperature and other environmental condition, should according to there being the technician to grasp according to actual conditions).At this moment can rip cool flower, make Mucor heat radiation hydrofuge, distribute the Mucor smell, make simultaneously the abundant extracellular proteinase of mucor, it is aging to delay mycelia.
(3) check: during fermentation, the secondary fermentation situation of patrolling every day, and hourly observation result.
3) cool flower.
(1) cool flower adopts the natural wind draft type to carry out, and the nature of at this moment opeing the window cooling, wet down notice simultaneously preventing that the insect such as mouse worm from infiltrating.
(2) for making mycelia aging, increase the effect of enzyme, and cooling, distribute stale, to about the 45th hour, when becoming faint yellow, Mucor need to take the cool flower of food steamer, open door and window, make aeration-coolingly, promote Mucor heat radiation and moisture to distribute.
4) rub hair with the hands.
Rub the cool flower of the serious tight fit of hair process with the hands, treat that Mucor becomes little yellow or faint yellow, after Mucor cools completely, can rub hair with the hands.It is disconnected with every mycelia stranding that links together to rub Mao Shiying with the hands, and proper alignment is waited to salt down in container.
5) base that salts down.
This technique can be taked the square-bottomed bamboo basket method that salts down, blank is lain against in the square-bottomed bamboo basket layering salting.That adopts this method blank is subjected to the salt area large, got final product in two days so only need salt down, and the better flavor of finished product.Excessive for preventing salinity, the excessive syneresis hardening of fermented bean curd base, the salt adding ratio is 14%-16%.
Add roseleaf in S103, the dress altar after fermentation step.
1, preparation.
1) jar detects bad altar through striking altar, and notes having or not trachoma and Seepage, cleans up and uses steam sterilizing.
2) it is for subsequent use that the preparation of other batching, red yeast rice need in advance immersion to wear into pulpous state.All batchings should be on deck, quantity is accurate.
2, dress altar after fermentation.
Rose also has very high medical value except ornamental value is arranged.Rose contains volatile oil, citronellol, nerol, Eugenol, benzyl carbinol, also contains quercitrin, virtue flavor matter, tannin, wax, fat oil, organic acid, haematochrome, beta carotene, amino acid and multivitamin and trace element.The rose nature and flavor are sweet, little hardship and temperature.Effect is regulated the flow of vital energy, and Xie Yu and blood are loose to become silted up.The property of medicine is gentle, and temperature and not dry is dredged and impairment of yin not.Be good at relax sending out the strongly fragrant gas of liver and gall lung spleen, the temperature liver blood arteries and veins that nourishes heart has widely clinically and uses.
1) take out the salt base, salt solution is drained, the roseleaf of the selected secret of one deck salt base one deck is counted and is packed in the altar, can not tension during dress, in order to avoid affect later stage fermentation, make fermentation not exclusively, and the centre has sandwich, and the salt base is arranged in order, and puts down with hand.
2) dress altar layered adds soup stock, and soup stock is comprised of red yeast rice, white sugar, yellow rice wine etc.Fill with soup stock and need cover the fermented bean curd surface but unsuitable overfill, in order to avoid the fermentation soup stock is gushed out outside the altar.
3) in various microorganisms, enzyme, yeast, complicated biological and chemical reaction occurs under the common synergy of aspergillus oryzae etc., make proteolysis become polypeptide and amino acid, the starch saccharification after fermentation becomes alcohol, organic acid, the compositions such as glycerine, composition in the auxiliary material is participation role also, generate the micro constitutents such as ester class, the fragrant class material in the roseleaf particularly, as: volatile oil, citronellol, nerol, Eugenol, benzyl carbinol, also contain quercitrin, virtue flavor matter, fat oil, organic acid etc., in the after fermentation of fermented bean curd, generate more complicated ester class, thereby formed preserved rose beancurd fragrance and local flavor.Simultaneously the gay colours composition is separated out in the roseleaf, generate as: natural colouring matters such as haematochrome, uranidin and carrotene, and participate in together fermentation comprehensively form the distinctive color and luster of preserved rose beancurd.Fermentation temperature is advisable with normal temperature fermentation, and the high maturation of temperature is fast but local flavor is relatively poor.The general normal temperature fermentation time is more than six months.Ripe preserved rose beancurd has distinctive color, is the house non-defective unit.
S104, batching bottling step.
The fermented bean curd of fermenting-ripening is through after the assay was approved bottling, and adds the auxiliary material such as syrup according to product demand, is packaged into finished product.
Utilize in the present embodiment that various beneficiating ingredients participate in the fermented bean curd after fermentation in the rose, make ripe preserved rose beancurd have certain rose effect, long-term edible certain chilling out that have, the balance endocrine, enrich blood gas, beauty care, liver and stomach are had opsonic action, and can eliminate fatigue, improve physique.Not only delicious food but also health care is arranged.
Present embodiment is take roseleaf as example; certainly adopt flower, leaf, fruit or the rhizome of other aromatics plants, can produce the fermented bean curd of corresponding taste, all should be within protection scope of the present invention; for example: add dried peppermint leaf, can produce the fermented bean curd of peppermint taste.If with participating in after fermentation as auxiliary material after the multiple aromatics plant mixing, then can produce the fermented bean curd of mix of flavors, also should within protection scope of the present invention, repeat no more.
In dress altar after fermentation step, to add sweet osmanthus juice as example, referring to shown in Figure 2, comprise the following steps: in embodiment two, the present embodiment
S201, base step.
Consistent with the step S101 of above-described embodiment one, repeat no more.
S202, primary fermentation step.
Consistent with the step S102 of above-described embodiment one, repeat no more.
Add sweet osmanthus juice in S203, the dress altar after fermentation step.
Be with the difference of the step S103 of above-described embodiment one: the sweet osmanthus juice that sweet osmanthus is squeezed gained is as the aromatics plant extracts, and adds in this step sweet osmanthus juice, finally obtains the fermented bean curd of sweet osmanthus flower flavor.
S204, batching bottling step.
Consistent with the step S104 of above-described embodiment one, repeat no more.
Present embodiment adopts other aromatics plant extracts certainly take sweet osmanthus juice as example, can produce the fermented bean curd of corresponding taste, all should be within protection scope of the present invention, for example: add beetroot juice, can produce the fermented bean curd of beetroot taste.The aromatics plant extracts also can adopt syrup that the aromatics plant is brewed into or the powder of aromatics plant, such as grapefruit syrup, purple sweet potato powder etc.If multiple aromatics plant extracts is mixed rear as auxiliary material participation after fermentation; participate in after fermentation as auxiliary material after perhaps the aromatics plant being mixed with the aromatics plant extracts; then can produce the fermented bean curd of mix of flavors, also should within protection scope of the present invention, repeat no more.
Embodiment three, present embodiment provide a kind of fermented bean curd, include but not limited to adopt above-described embodiment one or two described production of preserved beancurd techniques to obtain, other is the described fermented bean curd of present embodiment with the fermented bean curd that above-described embodiment one or two makes up or simple transformation obtains.
Obviously, those skilled in the art can carry out various changes and modification to the present invention and not break away from the spirit and scope of the present invention.Like this, if of the present invention these are revised and modification belongs within the scope of claim of the present invention and equivalent technologies thereof, then the present invention also is intended to comprise these changes and modification interior.
Claims (10)
1. the production technology of a fermented bean curd comprises: base step, primary fermentation step, dress altar after fermentation step, and batching bottling step, it is characterized in that, and in described dress altar after fermentation step, add the aromatics plant material, participate in after fermentation.
2. the production technology of fermented bean curd as claimed in claim 1 is characterized in that, described aromatics plant material is at least a aromatics plant, perhaps at least a aromatics plant extracts, the perhaps combination of aromatics plant and aromatics plant extracts.
3. the production technology of fermented bean curd as claimed in claim 2 is characterized in that, described aromatics plant comprises: the flower of aromatics plant, leaf, fruit or rhizome.
4. the production technology of fermented bean curd as claimed in claim 2 is characterized in that, described aromatics plant extracts comprises: the syrup that the juice of aromatics plant, aromatics plant are brewed into, the perhaps powder of aromatics plant.
5. the production technology of fermented bean curd as claimed in claim 1 is characterized in that, describedly adds the aromatics plant material in dress altar after fermentation step, and concrete technology comprises:
A, taking-up salt base drain salt solution, and make soup stock;
B, alternately lay described salt base and aromatics plant material on the fermented bean curd base surface that the primary fermentation step obtains, and in the altar of packing into;
C, add described soup stock, cover fermented bean curd base, salt base and the aromatics plant material of putting into altar among the step B;
And circulation above-mentioned steps B and C are until the dress altar is complete.
6. the production technology of fermented bean curd as claimed in claim 1 is characterized in that, described aromatics plant material participates in after fermentation, specifically comprises:
The aromatics plant material participates in after fermentation and generates organic components, and described machine thing composition makes fermented bean curd consistent with the smell of aromatics plant material;
The aromatics plant material participates in after fermentation and generates natural colouring matter, and described natural colouring matter makes fermented bean curd consistent with the color of aromatics plant material.
7. the production technology of fermented bean curd as claimed in claim 6, it is characterized in that, described organic components comprises at least a in following: ester class micro constitutent, volatile oil, citronellol, nerol, Eugenol, benzyl carbinol, quercitrin, virtue flavor matter, fat oil, and organic acid;
Described natural colouring matter comprises at least a in following: haematochrome, uranidin and carrotene.
8. the production technology of fermented bean curd as claimed in claim 1 is characterized in that, the sweat of described dress altar after fermentation step carries out at normal temperatures.
9. the production technology of fermented bean curd as claimed in claim 1 is characterized in that, the sweat of described dress altar after fermentation step continues at least 6 months.
10. a fermented bean curd is characterized in that, adopts each described production of preserved beancurd technique of claim 1 to 9 to obtain.
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| CN103461534A (en) * | 2013-09-30 | 2013-12-25 | 吴柠君 | Method for manufacturing fermented bean curd containing sweet-scented osmanthus and tremella |
| CN103461527A (en) * | 2013-09-30 | 2013-12-25 | 陈佳黎 | Nutrient tofu containing sweet-scented osmanthus and tremella |
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