CN104186690A - Red fermented bean curd capable of treating diseases and production process thereof - Google Patents
Red fermented bean curd capable of treating diseases and production process thereof Download PDFInfo
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- CN104186690A CN104186690A CN201410348921.7A CN201410348921A CN104186690A CN 104186690 A CN104186690 A CN 104186690A CN 201410348921 A CN201410348921 A CN 201410348921A CN 104186690 A CN104186690 A CN 104186690A
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Abstract
The invention discloses red fermented bean curd capable of treating diseases and a production process thereof and belongs to the field of fermented bean curd production processes. The red fermented bean curd comprises following raw materials: soybean, red bean, cape jasmine, Chinese goldthread, herba cistanchis, radix angelicae, radix astragali and Chinese date. A manufacturing process includes preparing blanks, performing bacterium cultivation in the earlier period, fermenting in the earlier period, pickling, putting the product in a dark environment for 1-2 months to obtain a finished product of the fermented bean curd, bottling and selling. The red fermented bean curd changes raw materials and production processes used for manufacturing traditional red fermented bean curd, has the color of the traditional red fermented bean curd, and is red both inside and outside the fermented bean curd and good in taste. In particular, dietary fiber, the vitamin B group, vitamin E, carotene, and other nutrition components are added so that the red fermented bean curd has nutritional and healthcare functions.
Description
Technical field
The present invention relates to a kind of production technology of fermented bean curd, relate in particular to a kind of preserved red beancurd and production technology thereof for the treatment of disease.
Background technology
Preserved red beancurd is the same with fermented soya bean and other bean product, is all the healthy food that nutritionist praises highly energetically.Its raw material---dried bean curd was exactly the bean product that nutritive value is very high originally, and protein content reaches 15%～20%, suitable with meat, contained abundant calcareous simultaneously.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 decomposed by microbial the phytic acid in beans, make in soybean the very low mineral matter such as iron, zinc of absorptivity originally 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.
The making step of conventional preserved red beancurd is: cultivation in base → early stage → pickle → later stage fermentation → bottling, the difference of itself and green-rot breast, sauce fermented bean curd, pattern fermented bean curd etc. is in the time pickling, to add red colouring agent for food, also used as a Chinese medicine, its surface presents redness, but its inside is lead, inner fermentation is not thorough, can make its taste not good enough.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of preserved red beancurd and production technology thereof for the treatment of disease, this production technology that can treat the preserved red beancurd of disease is passed through the change to material composition and processing technology, the preserved red beancurd of making is not only good than conventional red fermented bean curd mouthfeel, and nutrient health more.
The present invention is achieved by the following technical programs.
A kind of preserved red beancurd for the treatment of disease provided by the invention, is characterized in that the raw material that comprises following weight portion: 75-85 part soybean, 20-25 part red bean, 10-15 part cape jasmine, 10-15 part coptis, 10-15 part desert cistanche, 10-15 part root of Dahurain angelica, 10-15 part Radix Astragali and 10-15 part date.
Further, the raw material that comprises following weight portion: 78 portions of soybean, 22 parts of red beans, 11 portions of cape jasmines, 14 portions of coptiss, 13 parts of desert cistanches, 13 parts of roots of Dahurain angelica, 11 parts of Radixs Astragali and 11 portions of dates.
The present invention simultaneously also provides a kind of production technology of preserved red beancurd for the treatment of disease, it is characterized in that: comprise the following steps:
1) base step: be that raw material is made fermented bean curd base with soybean, red bean, cape jasmine, the coptis, desert cistanche, the root of Dahurain angelica, the Radix Astragali and date;
2) cultivation in early stage step:: get the mixed bacteria that contains Mucor and aspergillus oryzae and be inoculated in fermented bean curd base, carry out cultivation in early stage, temperature remains on 16-20 DEG C, and keeps ventilating, and cultivates 36-72h, obtains elementary fermented bean curd blank;
3) prior fermentation step, S. cervisiae and utilizing flavoring yeast are carried out to medium culture, then with special syringe, the mixed bacteria injection of solution that contains S. cervisiae and utilizing flavoring yeast is entered to fermented bean curd blank inside, sealed fermenting 24-36h, temperature remains on 25-30 DEG C, obtains the ripe fermented bean curd blank of fermented bean curd;
4) pickle step: the ripe fermented bean curd blank of step (3) gained is put into glue case, and successively salting, spices and liquor made from sorghum, pickles into salty base;
5) salty base is placed in dark environment and is placed the 1-2 month, obtain fermented bean curd finished product, bottling is sold.
Further, described step 2) get Mucor and aspergillus oryzae by spore count than being 2-3:1 mixed bacteria, then use distilled water diluting concentration to 10
4～10
5spore count/ml, is inoculated into fermented bean curd base by weight the inoculum concentration of 10-15%, carries out cultivation in early stage.
Further, described Mucor and aspergillus oryzae expand cultivation in the following ways to producing required amount:
1) bacterial classification of getting Mucor and aspergillus oryzae is inoculated in respectively in slant medium, under 30～32 DEG C of conditions, cultivates 40～48h, is cultured to and on slant medium, covers with bacterial classification;
In described slant medium, contain yeast extract, beef extract, casamino acid, glucose, agar and distilled water, wherein the ratio of beef extract, casamino acid, glucose, agar and distilled water is 1:1:2:10:15:1000;
2) bacterial classification of getting Mucor and aspergillus oryzae is inoculated in solid triangular flask culture medium, under 30～32 DEG C of conditions, cultivate 40～48h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of Mucor and aspergillus oryzae, ripe Mucor and aspergillus oryzae are mixed by the weight ratio of 2～3:1, then be placed in 4 DEG C of Refrigerator stores, for subsequent use;
In described triangular flask culture medium, contain wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water, wherein the ratio of wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water is: 200:300:2:1:100.
Further, described step 3 :) in described S. cervisiae and utilizing flavoring yeast carries out S. cervisiae in medium culture and the mixed proportion of utilizing flavoring yeast is 1:1; Described culture medium contains potato, glucose, peptone, agar and distilled water, wherein the ratio of potato, glucose, peptone, agar and distilled water is 200:20:8:20:1000, and potato is wherein to boil the jellied potato of rear system, under 30～32 DEG C of conditions, cultivate 40～48h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of S. cervisiae and utilizing flavoring yeast, by ripe S. cervisiae and utilizing flavoring yeast, be then placed in 4 DEG C of Refrigerator stores, for subsequent use.
Further, the component that described spices contains and weight ratio thereof are 4.5 parts, 4 parts of white bacterium, 4.2 parts of Lysimachia sikokianas, 4 parts of spiceleafs, 4 parts of tsaokos, 4 parts, ginger, 4 parts of onions, 5.5 parts, pepper, 6 parts of extra dry red wine rod chillis and Chinese prickly ash.
In this technology, red bean is legume, has another name called red bean, annual upright or voluble herb plant, summer at florescence, really 9～October of phase, seed is edible and medicinal, is usually used in cooking congee, sweetened bean paste processed, and " red bean " that in daily life, people mention refers to its fruit.Red bean is tight taking grain, look purple, red person is as good, and the tonneau power of liquor food is strong, very effect of the logical breast effect of detumescence, but for a long time food to make us black and thin knot dry.After the Summer Solstice, sow, the high chi left and right of bean seedlings stem, its branches and leaves are as the branches and leaves of cowpea, and to fall flowering, less than spending of cowpea, color is silver-colored brown, has peculiar smell.The pod of knot is about two or three cun.Slightly larger than mung bean pod, the micro-leukorrhea of color of the leather is red, just harvesting when half blue or green half Huang.Ormosia high protein, low-fat Gao Ying Yang Grains based food, and contain the nutrients such as protein, carbohydrate, fat, dietary fiber, Cobastab group, vitamin E, potassium, calcium, iron, phosphorus, zinc.Red bean has abundant irony, can make popularity look ruddy, can also enrich blood, stimulates circulation, strengthens muscle power, build up resistance.
Cape jasmine another name Yellow Fructus Gardeniae, mountain Cape jasmine, white toad are the fruits of madder wort cape jasmine.At present, the fruit of cape jasmine is traditional Chinese medicine, the l that belongs to Ministry of Public Health's promulgation criticizes medicine-food two-purpose resource, has the effects such as the liver of protecting, cholagogic, step-down, calmness, hemostasis, detumescence, is usually used in treating the diseases such as icteric hepatitis, bruise, hypertension, diabetes at tcm clinical practice.
Coptis another name: taste connects, river connects, Rhizoma Coptidis, belongs to Ranunculaceae, Coptis herbaceos perennial, heat-clearing and damp-drying drug, purging intense heat and detonicating.Full for damp and hot ruffian, vomiting, rushes down dysentery, jaundice, and unconsciousness due to high fever, heart-fire hyperactivity, dysphoria and insomnia, blood-head is told nosebleed, hot eyes acid regurgitation, toothache, quenches one's thirst, the carbuncle furunculosis that swells; Control eczema outward, wet sore, duct is suppurated.The kind clear part of the body cavity above the diaphragm housing the heart and lungs of prepared RHIZOMA COPTIDIS with vino is burning hot.For hot eyes, aphtha.Prepared RHIZOMA COPTIDIS with rhizoma zingiberis recens juice clearing stomach and stomach preventing or arresting vomiting.Tie mutually for fever and chills, damp and hot middle the moon, ruffian is completely vomitted.The easypro liver of the cornel coptis and stomach preventing or arresting vomiting.For liver-stomach disharmony, vomiting acid regurgitation.
Desert cistanche, has another name called greatly and rues, and main product is in the Alashan League of Inner Mongolia Autonomous Region.The traditional Chinese medical science is called ground essence or golden bamboo shoot, is extremely famous and precious Chinese medicine, have the good reputation of " desert ginseng ", in history the treasure as Shang Gong imperial court by Western Regions various countries just.Desert cistanche is used as medicine, long-standing.It is sweet and warm in nature, and salty and matter profit, has yang-tonifying not dry, the logical kidney yang kidney tonifying void of temperature; Tonifying yin is oiliness, the feature that the logical abdomen of ease constipation treats constipation.
The perennial tall and big draft of the root of Dahurain angelica, high 1-2.5 rice.Nature and flavor: warm in nature, taste is pungent, gas fragrance, micro-hardship.It is conical that root is, long 10～20cm, diameter 2～2.5cm.Surface taupe brown, has the hole skin of transverse projections, and there is the stem trace of depression on top.Matter is hard, section white, and mealiness foot, skin zone's brown oil drop that gathers, is used as medicine with root, the functions such as the dehumidifying that gets rid of illness, apocenosis myogenic, promoting blood circulation and stopping pain.Cure mainly anemofrigid cold, headache, rhinitis, toothache.The diseases such as leukorrhea with reddish discharge, pain furuncle poison, also can make spices; The root of Dahurain angelica also has beauty functions, selects large and the white root of Dahurain angelica without mould mark of colour purity is got its root, grinds for superfine end, is incorporated in the common skin care item of a bottle, fully stirs and even, adheres to use, has certain whitening effect.
The Radix Astragali is often edible pure natural product of the common people, and folklore the jingle of " often drinking astragali seu Hedysari Decoction, disease-prevention health health ", mean through the conventional Radix Astragali with the precious glossy ganoderma of fine jade decoct soup or soaked generation tea-drinking, there is good disease-prevention health effect.The Radix Astragali and ginseng all belong to tonifying Qi good medicine, and ginseng biases toward and reinforces vital energy, and recuperating depleted yang is usually used in the acute diseases such as collapse, shock, and effect is better.The Radix Astragali is taking qi-restoratives as main, is usually used in that with the passing of time body declines, speech is low, small and weak pulse person.Some people is easy to catch cold once meeting Changes in weather, and the traditional Chinese medical science is called " table is solid ", can admittedly show with the Radix Astragali, and the informal dress Radix Astragali can be avoided regular flu.
Date has another name called red date, dry jujube, Chinese date, originates from China, in China's plantation history of existing more than 8,000 year, is just listed in since ancient times one of " five fruits " (chestnut, peach, Lee, apricot, jujube).Red date is rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron and CAMP.Wherein ascorbic content comes out at the top in fruit, has vitamin king's laudatory title.
Compared with prior art, beneficial effect of the present invention is:
(1) to adopt soybean, red bean, cape jasmine, the coptis, desert cistanche, the root of Dahurain angelica, the Radix Astragali and a portion date be raw material in the present invention, the nutritional labelings such as the dietary fiber, Cobastab group, vitamin E, carrotene of preserved red beancurd are not only increased, can strengthen immunity, there is treatment constipation, flu and hypertensive effect, also have the effect of whitening simultaneously.The preserved red beancurd of simultaneously making is by the double action of red bean and date, make fermented bean curd inside present redness, then with chilli powder be evenly sprinkled upon fermented bean curd surface, present redness, the preserved red beancurd inside and outside that the method that is is made all presents redness, distinguishes and traditional preserved red beancurd made from red colouring agent for food, also used as a Chinese medicine.
(2) the present invention adopts the mixed bacteria that contains Mucor and aspergillus oryzae to carry out the cultivation in early stage of fermented bean curd; Owing to having adopted Mucor and the collocation of aspergillus oryzae different strain, the enzyme that produces system comparatively comprehensive, decomposing soya-bean protein preferably, make gained preserved beancurd local flavor abundant, and aspergillus oryzae has higher prolease activity, make up the lower shortcoming of simple mucorin enzyme activity, shortened the sufu fermentation cycle in later stage.
(3) the present invention has increased a prior fermentation step, it is expelled to ripe ufu pehtze inside by cultivating ripe S. cervisiae and utilizing flavoring yeast, and carry out sealed fermenting, ensure that saccharomycete carries out the compound of anaerobic activity generation ethanol and fragranced, not only make fermented bean curd ferment comprehensively, and increased the fragrance of fermented bean curd.
(4) the present invention is fully in conjunction with the growth characteristics of bacterial classification itself, and employing Mucor and aspergillus oryzae mixing expand cultivates, and the production of hybrid seeds pattern of S. cervisiae and utilizing flavoring yeast mixing expansion cultivation, has saved cost, is more suitable for large-scale production.
Detailed description of the invention
Further describe technical scheme of the present invention below, but described in claimed scope is not limited to.
Embodiment mono-
Treat a preserved red beancurd for disease, its raw material comprises 85kg soybean, 20kg red bean, 10kg cape jasmine, the 15kg coptis, 10kg desert cistanche, the 10kg root of Dahurain angelica, the 10kg Radix Astragali and 10kg date.
Embodiment bis-
Treat a preserved red beancurd for disease, its raw material comprises 75kg soybean, 25kg red bean, 15kg cape jasmine, the 10kg coptis, 15kg desert cistanche, the 15kg root of Dahurain angelica, the 15kg Radix Astragali and 15kg date.
Embodiment tri-
Treat a preserved red beancurd for disease, its raw material comprises 78kg soybean, 22kg red bean, 11kg cape jasmine, the 14kg coptis, 13kg desert cistanche, the 13kg root of Dahurain angelica, the 11kg Radix Astragali and 11kg date.
The present embodiment also provides a kind of production technology of preserved red beancurd for the treatment of disease simultaneously, as follows:
Embodiment tetra-
A production technology for the treatment of the preserved red beancurd of disease, comprises the following steps:
1) fungal culture, the expansion that is divided into Mucor and aspergillus oryzae is cultivated, and the expansion of S. cervisiae and utilizing flavoring yeast cultivation,
Mucor and aspergillus oryzae expand in the following ways to be cultivated to producing required amount:
A, the bacterial classification of getting Mucor and aspergillus oryzae are inoculated in respectively in slant medium, under 30 DEG C of conditions, cultivate 48h, are cultured to and on slant medium, cover with bacterial classification;
In described slant medium, contain yeast extract, beef extract, casamino acid, glucose, agar and distilled water, wherein beef extract, casamino acid, glucose, agar and distilled water are respectively 1g, 1g, 2g, 10g, 15g, 1000ml;
B, the bacterial classification of getting Mucor and aspergillus oryzae are inoculated in solid triangular flask culture medium, under 30 DEG C of conditions, cultivate 48h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of Mucor and aspergillus oryzae, and ripe Mucor and aspergillus oryzae are mixed by the weight ratio of 2～3:1, then be placed in 4 DEG C of Refrigerator stores, for subsequent use;
In described triangular flask culture medium, contain wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water, wherein the ratio of wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water is: 200g, 300g, 2g, 1g, 100ml.
S. cervisiae and utilizing flavoring yeast expand in the following ways to be cultivated to producing required amount:
S. cervisiae and utilizing flavoring yeast are carried out to S. cervisiae in medium culture and the mixed proportion of utilizing flavoring yeast is 1:1; Described culture medium contains 200g potato, 20g glucose, 8g peptone, 20g agar and 1000ml distilled water, wherein the ratio of potato, glucose, peptone, agar and distilled water is 200:20:8:20:1000, and potato is wherein to boil the jellied potato of rear system, under 30 DEG C of conditions, cultivate 48h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of S. cervisiae and utilizing flavoring yeast, by ripe S. cervisiae and utilizing flavoring yeast, be then placed in 4 DEG C of Refrigerator stores, for subsequent use.
2) base step: soak 12h after mixing with the dried food and nuts of the component of soybean, red bean, cape jasmine, the coptis, desert cistanche, the root of Dahurain angelica, the Radix Astragali and date described in embodiment mono-, two or three, then pulverize, then put into pot and boil, the fermented bean curd base of pass through filtration, select slurry, setting-out being made 4 × 4 × 1.6cm;
2) cultivation in early stage step: getting the Mucor and the aspergillus oryzae that make is 2:1 mixed bacteria by spore count ratio, then uses distilled water diluting concentration to 10
5spore count/ml, is inoculated into fermented bean curd base by weight 15% inoculum concentration, carries out cultivation in early stage, and temperature remains on 20 DEG C, and keeps ventilating, and cultivates 36h, obtains elementary fermented bean curd blank;
3) prior fermentation step, will get the S. cervisiae and the utilizing flavoring yeast distilled water diluting concentration to 10 that make
3spore count/ml, then enters fermented bean curd blank inside with special syringe by the mixed bacteria injection of solution that contains S. cervisiae and utilizing flavoring yeast, sealed fermenting 24h, and temperature remains on 30 DEG C, obtains the ripe fermented bean curd blank of fermented bean curd;
4) pickle step: the ripe fermented bean curd blank of step (3) gained is put into glue case, and successively salting, spices and liquor made from sorghum, pickles into salty base; Wherein salt consumption is: each thousand ripe fermented bean curd hair salt 8kg, spices consumption is: each thousand ripe fermented bean curd hair spices 20kg, liquor made from sorghum consumption is: each thousand ripe fermented bean curd hair liquor made from sorghum 8kg.Wherein spices is by white bacterium 4kg, Lysimachia sikokiana 4.2kg, spiceleaf 4kg, tsaoko 4kg, ginger 4kg, onion 4kg, pepper 5.5kg, extra dry red wine rod chilli 6kg and Chinese prickly ash 4.5kg.
5) salty base is placed in dark environment and places January, obtain fermented bean curd finished product, bottling is sold.
Embodiment five
A production technology for the treatment of the preserved red beancurd of disease, comprises the following steps:
1) fungal culture, the expansion that is divided into Mucor and aspergillus oryzae is cultivated, and the expansion of S. cervisiae and utilizing flavoring yeast cultivation,
Mucor and aspergillus oryzae expand in the following ways to be cultivated to producing required amount:
A, the bacterial classification of getting Mucor and aspergillus oryzae are inoculated in respectively in slant medium, under 32 DEG C of conditions, cultivate 40h, are cultured to and on slant medium, cover with bacterial classification;
In described slant medium, contain yeast extract, beef extract, casamino acid, glucose, agar and distilled water, wherein beef extract, casamino acid, glucose, agar and distilled water are respectively 1g, 1g, 2g, 10g, 15g, 1000ml;
B, the bacterial classification of getting Mucor and aspergillus oryzae are inoculated in solid triangular flask culture medium, under 32 DEG C of conditions, cultivate 48h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of Mucor and aspergillus oryzae, and ripe Mucor and aspergillus oryzae are mixed by the weight ratio of 2～3:1, then be placed in 4 DEG C of Refrigerator stores, for subsequent use;
In described triangular flask culture medium, contain wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water, wherein the ratio of wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water is: 200g, 300g, 2g, 1g, 100ml.
S. cervisiae and utilizing flavoring yeast expand in the following ways to be cultivated to producing required amount:
S. cervisiae and utilizing flavoring yeast are carried out to S. cervisiae in medium culture and the mixed proportion of utilizing flavoring yeast is 1:1; Described culture medium contains 200g potato, 20g glucose, 8g peptone, 20g agar and 1000ml distilled water, wherein the ratio of potato, glucose, peptone, agar and distilled water is 200:20:8:20:1000, and potato is wherein to boil the jellied potato of rear system, under 30～32 DEG C of conditions, cultivate 40～48h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of S. cervisiae and utilizing flavoring yeast, by ripe S. cervisiae and utilizing flavoring yeast, then be placed in 4 DEG C of Refrigerator stores, for subsequent use.
2) base step: soak 12h after mixing with the dried food and nuts of the component of soybean, red bean, cape jasmine, the coptis, desert cistanche, the root of Dahurain angelica, the Radix Astragali and date described in embodiment mono-, two or three, then pulverize, then put into pot and boil, the fermented bean curd base of pass through filtration, select slurry, setting-out being made 4 × 4 × 1.6cm;
2) cultivation in early stage step: getting the Mucor and the aspergillus oryzae that make is 3:1 mixed bacteria by spore count ratio, then uses distilled water diluting concentration to 10
5spore count/ml, is inoculated into fermented bean curd base by weight 10% inoculum concentration, carries out cultivation in early stage, and temperature remains on 16 DEG C, and keeps ventilating, and cultivates 72h, obtains elementary fermented bean curd blank;
3) prior fermentation step, will get the S. cervisiae and the utilizing flavoring yeast distilled water diluting concentration to 10 that make
4spore count/ml, then enters fermented bean curd blank inside with special syringe by the mixed bacteria injection of solution that contains S. cervisiae and utilizing flavoring yeast, sealed fermenting 36h, and temperature remains on 25 DEG C, obtains the ripe fermented bean curd blank of fermented bean curd;
4) pickle step: the ripe fermented bean curd blank of step (3) gained is put into glue case, and successively salting, spices and liquor made from sorghum, pickles into salty base; Wherein salt consumption is: each thousand ripe fermented bean curd hair salt 4kg, spices consumption is: each thousand ripe fermented bean curd hair spices 15kg, liquor made from sorghum consumption is: each thousand ripe fermented bean curd hair liquor made from sorghum 5kg, wherein spices is by white bacterium 4kg, Lysimachia sikokiana 4.2kg, spiceleaf 4kg, tsaoko 4kg, ginger 4kg, onion 4kg, pepper 5.5kg, extra dry red wine rod chilli 6kg and Chinese prickly ash 4.5kg.
5) salty base is placed in dark environment and places February, obtain fermented bean curd finished product, bottling is sold.
Embodiment six
A production technology for the treatment of the preserved red beancurd of disease, comprises the following steps:
1) fungal culture, the expansion that is divided into Mucor and aspergillus oryzae is cultivated, and the expansion of S. cervisiae and utilizing flavoring yeast cultivation,
Mucor and aspergillus oryzae expand in the following ways to be cultivated to producing required amount:
A, the bacterial classification of getting Mucor and aspergillus oryzae are inoculated in respectively in slant medium, under 312 DEG C of conditions, cultivate 44h, are cultured to and on slant medium, cover with bacterial classification;
In described slant medium, contain yeast extract, beef extract, casamino acid, glucose, agar and distilled water, wherein beef extract, casamino acid, glucose, agar and distilled water are respectively 1g, 1g, 2g, 10g, 15g, 1000ml;
B, the bacterial classification of getting Mucor and aspergillus oryzae are inoculated in solid triangular flask culture medium, under 31 DEG C of conditions, cultivate 44h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of Mucor and aspergillus oryzae, ripe Mucor and aspergillus oryzae is pressed to the weight ratio of 2.5:1 and is mixed, then be placed in 4 DEG C of Refrigerator stores, for subsequent use;
In described triangular flask culture medium, contain wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water, wherein the ratio of wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water is: 200g, 300g, 2g, 1g, 100ml.
S. cervisiae and utilizing flavoring yeast expand in the following ways to be cultivated to producing required amount:
S. cervisiae and utilizing flavoring yeast are carried out to S. cervisiae in medium culture and the mixed proportion of utilizing flavoring yeast is 1:1; Described culture medium contains 200g potato, 20g glucose, 8g peptone, 20g agar and 1000ml distilled water, wherein the ratio of potato, glucose, peptone, agar and distilled water is 200:20:8:20:1000, and potato is wherein to boil the jellied potato of rear system, under 3:1 DEG C of condition, cultivate 44h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of S. cervisiae and utilizing flavoring yeast, by ripe S. cervisiae and utilizing flavoring yeast, be then placed in 4 DEG C of Refrigerator stores, for subsequent use.
2) base step: soak 12h after mixing with the dried food and nuts of the component of soybean, red bean, cape jasmine, the coptis, desert cistanche, the root of Dahurain angelica, the Radix Astragali and date described in embodiment mono-, two or three, then pulverize, then put into pot and boil, the fermented bean curd base of pass through filtration, select slurry, setting-out being made 4 × 4 × 1.6cm;
2) cultivation in early stage step: getting the Mucor and the aspergillus oryzae that make is 2.5:1 mixed bacteria by spore count ratio, then uses distilled water diluting concentration to 10
4.5spore count/ml, is inoculated into fermented bean curd base by weight 13% inoculum concentration, carries out cultivation in early stage, and temperature remains on 18 DEG C, and keeps ventilating, and cultivates 48h, obtains elementary fermented bean curd blank;
3) prior fermentation step, will get the S. cervisiae and the utilizing flavoring yeast distilled water diluting concentration to 10 that make
3.5spore count/ml, then enters fermented bean curd blank inside with special syringe by the mixed bacteria injection of solution that contains S. cervisiae and utilizing flavoring yeast, sealed fermenting 30h, and temperature remains on 28 DEG C, obtains the ripe fermented bean curd blank of fermented bean curd;
4) pickle step: the ripe fermented bean curd blank of step (3) gained is put into glue case, and successively salting, spices and liquor made from sorghum, pickles into salty base; Wherein salt consumption is: each thousand ripe fermented bean curd hair salt 6kg, spices consumption is: each thousand ripe fermented bean curd hair spices 18kg, liquor made from sorghum consumption is: each thousand ripe fermented bean curd hair liquor made from sorghum 7kg.Wherein spices is by white bacterium 4kg, Lysimachia sikokiana 4.2kg, spiceleaf 4kg, tsaoko 4kg, ginger 4kg, onion 4kg, pepper 5.5kg, extra dry red wine rod chilli 6kg and Chinese prickly ash 4.5kg.
5) salty base is placed in dark environment and is placed 1.5 months, obtain fermented bean curd finished product, bottling is sold.
Claims (7)
1. the preserved red beancurd that can treat disease, is characterized in that the raw material that comprises following weight portion: 75-85 part soybean, 20-25 part red bean, 10-15 part cape jasmine, 10-15 part coptis, 10-15 part desert cistanche, 10-15 part root of Dahurain angelica, 10-15 part Radix Astragali and 10-15 part date.
2. preserved red beancurd for the treatment of disease as claimed in claim 1, is characterized in that the raw material that comprises following weight portion: 78 portions of soybean, 22 parts of red beans, 11 portions of cape jasmines, 14 portions of coptiss, 13 parts of desert cistanches, 13 parts of roots of Dahurain angelica, 11 parts of Radixs Astragali and 11 portions of dates.
3. a production technology for preserved red beancurd for the treatment of disease as claimed in claim 1, is characterized in that: comprise the following steps:
1) base step: be that raw material is made fermented bean curd base with soybean, red bean, cape jasmine, the coptis, desert cistanche, the root of Dahurain angelica, the Radix Astragali and date;
2) cultivation in early stage step:: get the mixed bacteria that contains Mucor and aspergillus oryzae and be inoculated in fermented bean curd base, carry out cultivation in early stage, temperature remains on 16-20 DEG C, and keeps ventilating, and cultivates 36-72h, obtains elementary fermented bean curd blank;
3) prior fermentation step, S. cervisiae and utilizing flavoring yeast are carried out to medium culture, then with special syringe, the mixed bacteria injection of solution that contains S. cervisiae and utilizing flavoring yeast is entered to fermented bean curd blank inside, sealed fermenting 24-36h, temperature remains on 25-30 DEG C, obtains the ripe fermented bean curd blank of fermented bean curd;
4) pickle step: the ripe fermented bean curd blank of step (3) gained is put into glue case, and successively salting, spices and liquor made from sorghum, pickles into salty base;
5) salty base is placed in dark environment and is placed the 1-2 month, obtain fermented bean curd finished product, bottling is sold.
4. the production technology of preserved red beancurd for the treatment of disease as claimed in claim 3, is characterized in that: described step 2) get Mucor and aspergillus oryzae by spore count than being 2-3:1 mixed bacteria, then use distilled water diluting concentration to 10
4～10
5spore count/ml, is inoculated into fermented bean curd base by weight the inoculum concentration of 10-15%, carries out cultivation in early stage.
5. the production technology of preserved red beancurd for the treatment of disease as claimed in claim 3, is characterized in that:, described Mucor and aspergillus oryzae expand in the following ways to be cultivated to producing required amount:
1) bacterial classification of getting Mucor and aspergillus oryzae is inoculated in respectively in slant medium, under 30～32 DEG C of conditions, cultivates 40～48h, is cultured to and on slant medium, covers with bacterial classification;
In described slant medium, contain yeast extract, beef extract, casamino acid, glucose, agar and distilled water, wherein the ratio of beef extract, casamino acid, glucose, agar and distilled water is 1:1:2:10:15:1000;
2) bacterial classification of getting Mucor and aspergillus oryzae is inoculated in solid triangular flask culture medium, under 30～32 DEG C of conditions, cultivate 40～48h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of Mucor and aspergillus oryzae, ripe Mucor and aspergillus oryzae are mixed by the weight ratio of 2～3:1, then be placed in 4 DEG C of Refrigerator stores, for subsequent use;
In described triangular flask culture medium, contain wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water, wherein the ratio of wheat bran, bean dregs, KH2PO4, MgSO47H2O and distilled water is: 200:300:2:1:100.
6. the production technology of preserved red beancurd for the treatment of disease as claimed in claim 3, is characterized in that: described step 3 :) in described S. cervisiae and utilizing flavoring yeast carries out S. cervisiae in medium culture and the mixed proportion of utilizing flavoring yeast is 1:1; Described culture medium contains potato, glucose, peptone, agar and distilled water, wherein the ratio of potato, glucose, peptone, agar and distilled water is 200:20:8:20:1000, and potato is wherein to boil the jellied potato of rear system, under 30～32 DEG C of conditions, cultivate 40～48h, after maturation, wheel cylinder obtains a large amount of bacterial classifications of S. cervisiae and utilizing flavoring yeast, by ripe S. cervisiae and utilizing flavoring yeast, be then placed in 4 DEG C of Refrigerator stores, for subsequent use.
7. the production technology of preserved red beancurd for the treatment of disease as claimed in claim 3, is characterized in that: the component that described spices contains and weight ratio thereof are 4.5 parts, 4 parts of white bacterium, 4.2 parts of Lysimachia sikokianas, 4 parts of spiceleafs, 4 parts of tsaokos, 4 parts, ginger, 4 parts of onions, 5.5 parts, pepper, 6 parts of extra dry red wine rod chillis and Chinese prickly ash.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104872296A (en) * | 2015-05-05 | 2015-09-02 | 余庆县土司风味食品有限责任公司 | Production process of mildewed beancurd with nutrition and healthcare functions |
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| CN102440298A (en) * | 2010-09-30 | 2012-05-09 | 阚言鹏 | Jujube-flavored health-care bean curd with effects of replenishing qi and enriching blood |
| CN102578270A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Health care preserved beancurd containing Chinese herbal medicine formula and production process thereof |
| CN102197847B (en) * | 2010-11-25 | 2013-06-12 | 广东美味鲜调味食品有限公司 | Method for producing fermented bean curd through multi-strain mixed fermentation |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1480525A (en) * | 2002-12-30 | 2004-03-10 | 北京王致和食品集团有限公司王致和食 | Mucor mould for production of preserved beancurd |
| CN102440298A (en) * | 2010-09-30 | 2012-05-09 | 阚言鹏 | Jujube-flavored health-care bean curd with effects of replenishing qi and enriching blood |
| CN102197847B (en) * | 2010-11-25 | 2013-06-12 | 广东美味鲜调味食品有限公司 | Method for producing fermented bean curd through multi-strain mixed fermentation |
| CN102578270A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Health care preserved beancurd containing Chinese herbal medicine formula and production process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104872296A (en) * | 2015-05-05 | 2015-09-02 | 余庆县土司风味食品有限责任公司 | Production process of mildewed beancurd with nutrition and healthcare functions |
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Application publication date: 20141210 |