CN103549028A - Preparation method of konjac fermented-bean-curd sauce and konjac fermented-bean-curd sauce - Google Patents

Abstract

The intervention provides a preparation method of a konjac fermented-bean-curd sauce and the konjac fermented-bean-curd sauce, and specifically the konjac fermented-bean-curd sauce is prepared by taking konjac glucomannan and bean curd as raw materials and performing early-stage fermentation and later-stage fermentation. The preparation method of the konjac fermented-bean-curd sauce comprises the following steps: (1) picking integrated soya bean, shelling and cleaning, immersing at 25-30 DEG C for 3-5 h, grinding to obtain milk, filtering, boiling the milk, curdling and at the same time adding konjac glucomannan according to a weight ratio of soya bean to konjac glucomannan being 1:1-5:1, to prepare a fermented bean curd blank; (2) inoculating a mixed bacterial strain containing mucor and monascus to the fermented bean curd blank for axenic cultivation to obtain a fermented bean curd rough blank, putting in a pickling device, spilling salt layer by layer to pickle for obtaining a salty blank, pouring inoculum containing microzyme into the pickling device for fermentation; and (3) taking out the fermented bean curd obtained in the step (2), adding flavoring agents, performing high-temperature disinfection, subpackaging toobtain the konjac fermented-bean-curd sauce with unique flavor.

Description

A kind of preparation method of Konjaku preserved bean curd sauce and Konjaku preserved bean curd sauce

Technical field

The present invention relates to food processing field, be specifically related to a kind of preparation method and Konjaku preserved bean curd sauce of Konjaku preserved bean curd sauce.

Background technology

Fermented bean curd, varies in different localities again and is called " fermented bean curd ", " fermented red beancurd " or " cat breast ".Fermented bean curd is the fermented seasonings of the famous tool national characters of processed soybean food ，Shi China of a kind of secondary operations, is the common assistant dish of Chinese, or for the cooking.According to Historical Data Data About, in 5th century of Christian era, Wei was for ancient books, just there is the record of production of preserved beancurd technique, Dao Liao Ming Dynasty China is a large amount of processing fermented bean curd just, and fermented bean curd has been grown into the fermented food of tool modernization process now.In the manufacturing process of fermented bean curd, passed through the fermentation of mould, made the digestibility of protein higher, vitamin content is abundanter.Because of the phytic acid in decomposed by microbial beans, make in soybean the mineral matters such as absorptivity is very low originally iron, zinc more easily be absorbed by the body.Meanwhile, because microorganism has been synthesized the unexistent cobalamin of general vegetable food, the people of vegetarian diet often eats a little fermented bean curd, can prevent pernicious anaemia.

Konjac mannan compound sugar is the product after konjaku glucomannan degraded, according to zoopery and clinical research, shows, konjac mannan compound sugar is to promoting bifidobacterium growth very effective.And can improve intestinal microflora, and its performance and effect are better than lactulose, soyabean oligosaccharides and galactolipin and shift compound sugar.Also have simultaneously control high fat of blood, reducing blood lipid, anti-oxidant, strengthen the effects such as immunologic function.

Now, fermented bean curd is to fine finishining aspect development such as low salinization, nutrient laden, convenient purification, seriations, as: Wang Jiahuai etc. disclose the production method (Chinese invention patent of low-salt fermented bean curd, application number: 200910176500.X), products obtained therefrom salinity is minimum only containing 2.5%, and agreeing with World Health Organization's suggestion salt intake amount every day should be lower than 5g; Ten thousand industries etc. disclose a kind of health-care fermented bean curd that contains Chinese herbal medicine formula and production technology (Chinese invention patent, application number: 201210047664.4), have certain health care functions.Related researcher except the fine finishining aspect of research fermented bean curd, the impact of the inside fine structure that more has a correlative study fermented bean curd on fermented bean curd mouthfeel.But the problems such as sufu fermentation cycle length, difficult suitability for industrialized production remain the key problem of restriction fermented bean curd industrial development.

Summary of the invention

The present invention proposes a kind of preparation method and Konjaku preserved bean curd sauce of Konjaku preserved bean curd sauce, before fermented bean curd prior fermentation, add konjac mannan compound sugar, can reach two effects: one, konjac mannan compound sugar can be used as the MF of yeast and mold, shorten the fermentation period of fermented bean curd; Two, konjac mannan compound sugar has certain health care functions, can improve the nutrient laden of fermented bean curd.

For achieving the goal, technical scheme of the present invention is as follows.

A preparation method for Konjaku preserved bean curd sauce, concrete steps are as follows:

(1). the whole grain of picking soya bean, shell clean, under 25～30 ℃ of conditions, soak 3～5 hours, defibrination, filters, mashing off, the weight with soya bean when selecting slurry adds konjac mannan compound sugar, fermented bean curd base processed by weight 1 ﹕ 1～5 ﹕ 1;

(2). prior fermentation: get the mixed bacteria that contains Mucor and monascus and be inoculated into fermented bean curd base, Aseptic Culture, obtains fermented bean curd blank;

(3). pickle: fermented bean curd blank is put into pickler, and successively salting is pickled salify base;

(4). later stage fermentation: will contain saccharomycetic bacteria suspension and pour pickler into, and carry out later stage fermentation;

(5). encapsulation: fermented bean curd is taken out, add flavor enhancement, high-temperature sterilization, encapsulates, and can obtain a kind of Konjaku preserved bean curd sauce of unique flavor.

Konjaku preserved bean curd sauce, adopts above-mentioned preparation method to make.

The present invention compared with prior art, there is obvious beneficial effect: the present invention adds konjac mannan compound sugar in making bean curd coagulation process, yeast and mold to prior fermentation and later stage fermentation inoculation has obvious MF, simultaneously, konjac mannan compound sugar is as function factor, and self is with regard to certain health-care effect.

The specific embodiment

Below in conjunction with specific embodiment, the technical scheme in the present invention is clearly and completely described.

Embodiment 1

A preparation method for Konjaku preserved bean curd sauce, step is as follows:

(1). the whole grain of picking soya bean, shell clean, under 25 ℃ of conditions, soak 3 hours, defibrination, filters, mashing off, the weight with soya bean when selecting slurry adds konjac mannan compound sugar, fermented bean curd base processed by weight 1 ﹕ 1;

(2). prior fermentation: get the mixed bacteria that contains Mucor and monascus and be inoculated into fermented bean curd base, Aseptic Culture, obtains fermented bean curd blank;

(3). pickle: fermented bean curd blank is put into pickler, and successively salting is pickled salify base;

(4). later stage fermentation: will contain saccharomycetic bacteria suspension and pour pickler into, and carry out later stage fermentation;

(5). encapsulation: fermented bean curd is taken out, add flavor enhancement, high-temperature sterilization, encapsulates, and can obtain a kind of Konjaku preserved bean curd sauce of unique flavor.

Embodiment 2

A preparation method for Konjaku preserved bean curd sauce, step is as follows:

(1). the whole grain of picking soya bean, shell clean, under 30 ℃ of conditions, soak 5 hours, defibrination, filters, mashing off, the weight with soya bean when selecting slurry adds konjac mannan compound sugar, fermented bean curd base processed by weight 5 ﹕ 1;

(2). prior fermentation: get the mixed bacteria that contains Mucor and monascus and be inoculated into fermented bean curd base, Aseptic Culture, obtains fermented bean curd blank;

(3). pickle: fermented bean curd blank is put into pickler, and successively salting is pickled salify base;

(4). later stage fermentation: will contain saccharomycetic bacteria suspension and pour pickler into, and carry out later stage fermentation;

(5). encapsulation: fermented bean curd is taken out, add flavor enhancement, high-temperature sterilization, encapsulates, and can obtain a kind of Konjaku preserved bean curd sauce of unique flavor.

Wherein, Mucor is graceful actinomucor, and monascus is the monascus that reddens, and saccharomycete is saccharomyces cerevisiae, and being Wuhan University's bacterial classification center provides.

Time of pickling salify base described above, be generally 4～8 hours; This salting period is conventional, does not need strict restriction.

The above-mentioned mixed bacteria that contains Mucor and monascus is also prior art; A concrete proportioning, according to weight portion is: graceful actinomucor is that 1～8 part, monascus purpureus are that 1～8 part, streptococcus thermophilus are 1 part.

Maximum innovation of the present invention is: when selecting slurry, add konjac mannan compound sugar.

Claims (2)

1. a preparation method for Konjaku preserved bean curd sauce, step is as follows:

(1). the whole grain of picking soya bean, shell clean, under 25～30 ℃ of conditions, soak 3～5 hours, defibrination, filters, mashing off, the weight with soya bean when selecting slurry adds konjac mannan compound sugar, fermented bean curd base processed by weight 1 ﹕ 1～5 ﹕ 1;

(2). prior fermentation: get the mixed bacteria that contains Mucor and monascus and be inoculated into fermented bean curd base, Aseptic Culture, obtains fermented bean curd blank;

(3). pickle: fermented bean curd blank is put into pickler, and successively salting is pickled salify base;

(4). later stage fermentation: will contain saccharomycetic bacteria suspension and pour pickler into, and carry out later stage fermentation;

(5). encapsulation: fermented bean curd is taken out, add flavor enhancement, high-temperature sterilization, encapsulates, and can obtain a kind of Konjaku preserved bean curd sauce of unique flavor.

2. Konjaku preserved bean curd sauce, is characterized in that: be to adopt a kind of preparation method of Konjaku preserved bean curd sauce described in claim 1 to prepare.