CN106720402A - A kind of apple fermented bean curd - Google Patents
A kind of apple fermented bean curd Download PDFInfo
- Publication number
- CN106720402A CN106720402A CN201510835018.8A CN201510835018A CN106720402A CN 106720402 A CN106720402 A CN 106720402A CN 201510835018 A CN201510835018 A CN 201510835018A CN 106720402 A CN106720402 A CN 106720402A
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- CN
- China
- Prior art keywords
- apple
- bean curd
- embryo
- bean
- fermented bean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of apple fermented bean curd, by apple and bean or pea according to part by weight 1：10 ratio carries out counterweight, and bean or pea and apple then are worn into slurry；Soya-bean milk and apple pulp uniform stirring, filtering；Then wrapped up with sterilization cotton and squeeze into bulk, form apple bean curd embryo；Apple bean curd embryo is cut into evenly sized square, bacterium is sprayed on square surface, be then placed in fermentation in 28 DEG C of insulating boxs, white Mucor is grown to apple bean curd embryo surface；The apple bean curd embryo that surface grows mould is deposited into 10 hours in cold chamber, then loads in jar the apple bean curd embryo in container, and the wine that alcohol concentration is 18% is added in jar, 60~80 days existing apple fermented bean curd are placed in sealing.The present invention improves the nutritive value of fermented bean curd, increased the mouthfeel of fermented bean curd.
Description
Technical field
The present invention relates to a kind of production method of fermented bean curd.
Background technology
Fermented bean curd is also fermented bean curd, is a kind of traditional food, due to the particular tastes stepped on, is liked by broad masses
Love.Lastblock fermented bean curd is being eaten when some friends have a meal, appetizing has been eaten.Therefore, the people in many places especially likes
Vigorously eat fermented bean curd.In the market common are chilli oil, white oil fermented bean curd and Anagyris foetida fermented bean curd.
Fermented bean curd is the soy food product after being acted on through microbial fermentation, by microbial fermentation, the bitter off-flavors of soybean,
The deficiency such as Flatulent factors for containing is overcome entirely, beats and improves digestibility, while also creating various organic
The nutritional ingredients such as acid, alcohol, ester, and without cholesterol.These are all to promote human normal development or maintain
Necessary to normal physiological function.Therefore fermented bean curd is a kind of food of nutrition very abundant.
The bean curd milk product of in the market is more single, and nutritive value in fermented bean curd not enough, it is necessary to increase various
Nutritional ingredient, to meet the healthy needs of consumer.
The content of the invention
The invention provides a kind of nutritious apple fermented bean curd.
The technical proposal of the invention is realized in this way：A kind of apple fermented bean curd,
1), by apple and bean or pea according to part by weight 1：10 ratio carries out counterweight, then by bean or pea
Slurry is worn into apple；
2), soya-bean milk and apple pulp uniform stirring, filtering；Then squeezing is wrapped up with sterilization cotton blocking
Shape, forms apple bean curd embryo；
3) apple bean curd embryo, is cut into evenly sized square, bacterium is sprayed on square surface, be then placed in
Fermentation, white Mucor is grown to apple bean curd embryo surface in 28 DEG C of insulating boxs；
4) the apple bean curd embryo that surface grows mould, is deposited into 10 hours in cold chamber, then
Apple bean curd embryo in container is loaded in jar, and the wine that alcohol concentration is 18%, sealing are added in jar
Place 60~80 days existing apple fermented bean curd.
Further, a small amount of salt solution can be added during bean or pea and apple to be worn into slurry together.
Further, after the apple bean curd embryo of Mucor long is loaded in jar, sugar, monosodium glutamate, vanilla are added
Essential oil is increasing fermented bean curd taste.
Beneficial effects of the present invention are：Apple fermented bean curd of the present invention, using fresh apple, through scientific formula
It is processed into sophisticated equipment, not only containing soybean rich in protein, and mineral matter in apple and micro-
Secondary element, the mouthfeel of fermented bean curd is increased by fermentation, nutritious, improves the indices of fermented bean curd.
Specific embodiment
In below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation is described, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole realities
Apply example.Based on the embodiment in the present invention, those of ordinary skill in the art are not before creative work is made
The every other embodiment for being obtained is put, the scope of protection of the invention is belonged to.
A kind of apple fermented bean curd of the invention, it is characterised in that：
1), by apple and bean or pea according to part by weight 1：10 ratio carries out counterweight, then by bean or pea
Slurry is worn into apple；
2), soya-bean milk and apple pulp uniform stirring, filtering；Then squeezing is wrapped up with sterilization cotton blocking
Shape, forms apple bean curd embryo；
3) apple bean curd embryo, is cut into evenly sized square, bacterium is sprayed on square surface, be then placed in
Fermentation, white Mucor is grown to apple bean curd embryo surface in 28 DEG C of insulating boxs；
4) the apple bean curd embryo that surface grows mould, is deposited into 10 hours in cold chamber, then will be held
Apple bean curd embryo in device loads in jar, and the wine that alcohol concentration is 18% is added in jar, and sealing is placed
60~80 days existing apple fermented bean curd.
Preferably, a small amount of salt solution can be added during bean or pea and apple to be worn into slurry together.
Preferably, after the apple bean curd embryo of Mucor long is loaded in jar, adding sugar, monosodium glutamate, vanilla
Essential oil is increasing fermented bean curd taste.
Apple fermented bean curd of the present invention, using fresh apple, is processed into through scientific formula and sophisticated equipment,
Not only contain soybean rich in protein, and mineral matter and trace element in apple, be increased by fermentation
The mouthfeel of fermented bean curd, it is nutritious, improve the indices of fermented bean curd.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, it is all in this hair
Within bright spirit and principle, any modification, equivalent substitution and improvements made etc. should be included in this hair
Within bright protection domain.
Claims (3)
1. a kind of apple fermented bean curd, it is characterised in that：
1), by apple and bean or pea according to part by weight 1：10 ratio carries out counterweight, then by bean or pea
Slurry is worn into apple；
2), soya-bean milk and apple pulp uniform stirring, filtering；Then squeezing is wrapped up with sterilization cotton blocking
Shape, forms apple bean curd embryo；
3) apple bean curd embryo, is cut into evenly sized square, bacterium is sprayed on square surface, be then placed in
Fermentation, white Mucor is grown to apple bean curd embryo surface in 28 DEG C of insulating boxs；
4) the apple bean curd embryo that surface grows mould, is deposited into 10 hours in cold chamber, then
Apple bean curd embryo in container is loaded in jar, and the wine that alcohol concentration is 18%, sealing are added in jar
Place 60~80 days existing apple fermented bean curd.
2. a kind of apple fermented bean curd according to claim 1, it is characterised in that：By bean or pea and apple
A small amount of salt solution can be added during wearing into slurry together.
3. a kind of apple fermented bean curd according to claim 1, it is characterised in that：By the apple of Mucor long
After fruit bean curd embryo loads in jar, sugar, monosodium glutamate, vanilla essential oil is added to increase fermented bean curd taste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510835018.8A CN106720402A (en) | 2015-11-25 | 2015-11-25 | A kind of apple fermented bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510835018.8A CN106720402A (en) | 2015-11-25 | 2015-11-25 | A kind of apple fermented bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720402A true CN106720402A (en) | 2017-05-31 |
Family
ID=58965042
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510835018.8A Pending CN106720402A (en) | 2015-11-25 | 2015-11-25 | A kind of apple fermented bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106720402A (en) |
-
2015
- 2015-11-25 CN CN201510835018.8A patent/CN106720402A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
|
| WD01 | Invention patent application deemed withdrawn after publication |