CN107079993A - A kind of new bean dregs health-care fermented bean curd and preparation method thereof - Google Patents
A kind of new bean dregs health-care fermented bean curd and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
The invention discloses a kind of new bean dregs health-care fermented bean curd and preparation method thereof, belong to fermented bean products processing technique field.It is characterized in that using bean dregs as raw material, add magnesium chloride, Sodium Polyacrylate, guar gum, carragheen, by drying, crush, sieve, size mixing (plus coagulator, stabilizer), mashing off, select slurry, squeezing, draw block, openpore (bean dregs base), steaming base, pickle, spray bacterium (bafillus natto), preceding ferment, filling soup bottle, after the step such as ferment be made.This product has the local flavor and texture that fermented bean curd should have, and containing more dietary fibers, with good palatability, integrated quality is optimal.It is that market and consumer provide a kind of novel product with certain health care functions while " on the spot " solves the problems, such as fermented bean curd factory waste from stacking.
Description
Technical field
A kind of new bean dregs health-care fermented bean curd of present invention design and preparation method thereof, belongs to fermented bean products process technology neck
Domain.
Background technology
Fermented bean curd, also referred to as fermented bean curd, mold bean curd, are a kind of fermentation soybean products with Chinese characteristics, have been swung in China
Long edible history.The strain that making fermented bean curd is used is mainly Mucor, head mold, the class of bacterium three, and wherein bacterium applies less, bacterium
The manufacturer of fermented bean curd is using the Kedong fermented bean curd of Heilongjiang Province as representative, and compared to mould fermented bean curd, bacterium fermented bean curd mouthfeel is more delicious
It is soft.As fermented food, fermented bean curd with soybean nutritional on the basis of being worth, and partially protein is broken down into polypeptide and amino
Acid, some kinds of polysaccharide is degraded to water-soluble dietary fiber and the relatively low saccharide compound of other kinds of molecular weight, this
A little changes further increase the nutritive value of product while product good taste is assigned.
Nutriment enriches in wet bean dregs, mainly including protein, fat, cellulose, vitamin, trace element etc., its
Middle crude fibre accounts for 70%.Lot of research shows that dietary fiber is in prevention of cardiovascular disease, malignant tumor of digestive tract, sugar
Urine disease waits the aspect of " ciril disease " to have remarkable efficacy；It is bean dregs albumen, this protein that content, which occupy deputy, in bean dregs
Mainly it is made up of 7s and 11s albumen, compared with other bean products, with higher biological value；In addition, mineral member in bean dregs
The species and content of element are all more considerable, especially using calcium, magnesium, iron as most.China is that soybean processing utilizes big country, the processing profit of main flow
With mode using defibrination filter residue as initial step, then only take soya-bean milk to be processed further, using after bean dregs simple process as
Feed is directly abandoned.During defibrination filter residue, the yield approximately equal of soya-bean milk and bean dregs is often made one kilogram of soya-bean milk
While can one kilogram of bean dregs of output.Statistics shows that China often produces about 20,000,000 tons of wet bean dregs per year.
Existing bean dregs processing mode is broadly divided into extraction nutriment and as food processing dispensing both at home and abroad.Tu Zongcai
Soybean dietary fiber modification is carried out Deng combination fermentation method and high-pressure homogeneous facture so that dietary fiber extraction rate reached is arrived in bean dregs
30%；The optimization alcohol deposition method such as Wang Qingling extracts the technique of soluble dietary fiber in bean dregs, at optimum conditions soluble dietary
Fiber yield 52.4%；Japanese weapon drug company is more with the solid in 30%~70% alkaline water-based ethanolic extraction bean dregs
Sugar, end-product can be used for food water conservation guarantor type and dispersant；Xu's reward is extracted under bean dregs albumen, optimum condition using alkali extraction-acid precipitation
Recovery rate 75.05%, and compare the difference in terms of bean dregs albumen and SPI functional characters；Fernandez-Gines etc. is by soybean
Dietary fiber is added in sausage, and research shows, when addition is 5%, its appearance character and inherent quality and common sausage
It is about the same, local flavor and mouthfeel also relative raising；Yu Yonghong is used after the mould fermented soybean dregs 3-5d of a bread beading, is found and fresh beans
Slag phase ratio, protein, isoflavones, soluble solid content all increase, and can improve the processing characteristics of fermented product
And nutritive peculiarity；Kronengerg Karl Jaspers fermented soybean dregs, research shows after 15 DEG C of 80h that ferment, there is acid egg
White enzyme is produced, and amino acid and NPN contents all increase.If bean dregs are mixed with wheat bran, access aspergillus oryzae fermentation can be made
Soy sauce.
This research is utilized as starting point with bean dregs, it is intended to explore the optimal side that fermented bean curd is processed by main raw material(s) of bean dregs
Formula, it is considered to processing mode for the existing bean dregs main source of Bean Products Factory etc. feasibility, on the basis preserved the ecological environment
On, as far as possible using the existing production line of fermented bean curd factory, with realize fermented bean curd Chang Deng enterprises to " the marketing one's own products " of bean dregs for target, simultaneously
Food that is new, being of high nutritive value can be provided for consumer.
The content of the invention
The purpose of the present invention is to make up existing market vacancy there is provided a kind of new bean dregs health-care fermented bean curd and preparation method thereof.
The present invention is on the premise of taste is ensured, the local flavor and texture that should have with fermented bean curd, and containing more dietary fibers, has
Good palatability, integrated quality is optimal.
The purpose of the present invention is achieved through the following technical solutions：
A kind of new bean dregs health-care fermented bean curd and preparation method thereof, comprises the following steps：Dry, crush, sieving, sizing mixing (plus
Coagulator, stabilizer), mashing off, point slurry, squeezing, draw block, openpore (bean dregs base), steam base, pickle, spray bacterium (bafillus natto),
The steps such as preceding ferment, the bottling of filling soup, rear ferment are made.
Present invention optimizes the manufacture craft of new bean dregs health-care fermented bean curd, magnesium chloride, Sodium Polyacrylate, Guar are probed into first
Glue, carragheen addition concentration to its hardness, elasticity, coherency influence.Then experiment of single factor each index is considered
Variation tendency and significance test result, choose more excellent level design Three factors-levels orthogonal experiment, probe into magnesium chloride,
The influence of guar gum, three factors of Sodium Polyacrylate to preserved beancurd white blank working properties, probes into out new bean dregs health-care fermented bean curd most
Good formula.
By experiment of single factor and orthogonal experiment, determine that bean dregs fermented bean curd prepares optimum formula and is：Bean dregs and water ratio 1:13
(m/m), magnesium chloride addition 0.4%, Sodium Polyacrylate addition 0.005%, guar gum addition 0.04%, in pH=9 and
It is incubated after 90min and squeezes under conditions of 75 DEG C, then inoculation bafillus natto is fermented (Bacillus natto inoculum concentration 6%, preceding hair
Ferment 15h, 38 DEG C of temperature；After fermentation 7h, 52 DEG C of temperature).
Brief description of the drawings
The change of hardness during Fig. 1 soybean sufu fermentations
The change of hardness during Fig. 2 bean dregs sufu fermentations
The change of viscosity during Fig. 3 soybean sufu fermentations
The change of viscosity during Fig. 4 bean dregs sufu fermentations
The change of amino-acid nitrogen during Fig. 5 soybean sufu fermentations
The change of amino-acid nitrogen during Fig. 6 bean dregs sufu fermentations
Water soluble protein changes during Fig. 7 soybean sufu fermentations
Water soluble protein changes during Fig. 8 bean dregs sufu fermentations
The change of total acid during Fig. 9 soybean sufu fermentations
The change of total acid during Figure 10 bean dregs sufu fermentations
Embodiment
Technical scheme is described further below in conjunction with the accompanying drawings, but is not limited thereto, it is every to this
Inventive technique scheme is modified or equivalent substitution, without departing from the spirit and scope of technical solution of the present invention, all should be covered
In protection scope of the present invention.
First, experiment flow
1. dry
Wet bean dregs are placed in ventilation and air-dry drying.
2. crush
A certain amount of dry bean dregs are chosen, are crushed through high speed disintegrator.
3. sieving
Bean dregs after crushing are crossed into 100 mesh sieves, make raw material thin consistent, 20g is weighed and dries bean dregs as main material.
4. size mixing, mashing off, point are starched
The magnesium chloride solution concentration of addition is 0.4%, and polyacrylic acid na concn is 0.005%, and guar concentrations are
0.04%.Fixed bean dregs are 1 with water adding proportion:13 (m/m), adjust pH to 9, are heated to 75 after being well mixed with 5mol/LNaOH
DEG C, 90min is incubated, 40 DEG C are cooled to.
5. squeezing, stroke block
Above-mentioned slurry is squeezed with squeezer, openpore is cut into 3 × 2.5 × 1.5cm bulks, it is stand-by.
6. steam base
The openpore squeezed under being molded, enters pot and steams 20min (pressure 1kg/cm2).25 should be cooled to without the globule after taking the dish out of the pot by steaming base
℃。
7. pickle
By the steaming base after cooling, pickled, cleaned after 24h.
8. spray bacterium
The openpore that step 7 is steamed is taken, cultivates, into the bafillus natto of spore suspension, connects expanding after inclined-plane culture
The amount of kind is 6%, is sprayed on preserved beancurd white blank.
9. before ferment
The base that will salt down is set, under the conditions of 38 DEG C, and ferment 15h.Often to fall disk, it is ensured that ferment up and down consistent.
10. bottling
The good ripe bacterium base of preceding ferment is entered into hothouse to dry, is then placed between the ceramic bottle of cleaning, dry body and keeps certain
Distance.Then soup is poured into.
11. after ferment
Ceramic bottle is transported into later stage fermentation storehouse, soup stock is re-injected, sealing bottleneck is put neatly, controls 52 DEG C of temperature, hair
Ferment 7h.
2nd, experiment of single factor
Probe into magnesium chloride, Sodium Polyacrylate, guar gum, carragheen addition concentration to its hardness, elasticity, coherency shadow
Ring.
1. influence of the magnesium chloride addition to preserved beancurd white blank property
It can be obtained by table 1, different density of magnesium chloride all have significant difference at hardness, elasticity, the aspect of coherency three.With chlorine
Change the increase of magnesium addition, the trend risen is totally presented in the hardness of preserved beancurd white blank, and downward trend is generally presented in elasticity.
When magnesium chloride addition is 0.6%, preserved beancurd white blank hardness reaches maximum；When magnesium chloride addition is 0.2%, fermented bean curd is white
Base elasticity and coherency reach maximum.
Influence of the magnesium chloride addition of table 1 to preserved beancurd white blank property
Note：Alphabetical different expression otherness significantly (P<0.05), the not notable (P of the identical expression otherness of letter>0.05).
With reference to Y.Matsumura and T.Mori, Gelation conclusion is analyzed, and is used as salt-coagulant, magnesium chloride
The increase of concentration changes soy protein gel structure.Before magnesium chloride is added, the pH of soybean protein is more than its isoelectric point (pH
=4.5), now because in elecrtonegativity, generation electrostatic repulsion causes each other can not be close, therefore is difficult to combine between protein；When
Add after magnesium chloride, the pH of soya-bean milk is reduced first, secondly, magnesium ion masks the part negative electricity of protein as cation
Lotus so that the Coulomb repulsion between protein is weakened, when wherein density of magnesium chloride reaches to a certain degree, protein molecule it
Between repulsive force (electrostatic interaction) and both gravitation (hydrophobic effect, hydrogen bond) reach dynamic equilibrium, network structure tends to cause
Close, inside can accommodate more molecules, and shape also gradually tends towards stability, therefore embody hardness increase, elastic reduction
Macroscopic property.In addition, openpore coherency is not obvious with the change of magnesium chloride addition, reached when magnesium chloride addition is 0.2%
Maximum.Change the trend and degree to above three Index Influence with reference to density of magnesium chloride, choose magnesium chloride addition
0.4%th, 0.5%, 0.6% orthogonal is carried out.
2. influence of the Sodium Polyacrylate addition to preserved beancurd white blank property
It can be obtained by table 2, influence of the different Sodium Polyacrylate additions to hardness, elasticity and coherency all has significance difference
It is different.The hardness of preserved beancurd white blank generally increases with the increase of Sodium Polyacrylate addition, but the hardness in addition 0.013%
It is minimum.
Influence of the Sodium Polyacrylate addition of table 2 to preserved beancurd white blank property
Note：Alphabetical different expression otherness significantly (P<0.05), the not notable (P of the identical expression otherness of letter>0.05).
From the point of view of analysis, this is due to that Sodium Polyacrylate has the gelling properties of itself in various concentrations, and it is anionic
Electrolyte, belongs to water-soluble high-molecular compound, containing a large amount of hydrophilic radicals, and its aqueous solution has good dissociative, itself and beans
Residue protein, soybean-drag fiber interaction, change their structure.On the whole, the elasticity and coherency of openpore are with polyacrylic acid
The increase of sodium addition, is presented opposite variation tendency, is because existing inside Sodium Polyacrylate big to moisture from the point of view of analysis
The hydrophily group absorbed is measured, the more close solid gel of structure is formed after being acted on water, on the one hand accommodates what is existed originally
Particulate material so that openpore integrally has good conformality and coherency, on the other hand causes openpore global shape more
It is fixed, it is not susceptible to elastic deformation.This also obtained with Lili Z et al. " mostly moisture of protein gel capture is because gel
Structure forms finer and close " conclusion it is identical.In view of the change of the scope where maximum hardness, and elasticity and coherency
Trend, chooses Sodium Polyacrylate addition 0.005%, 0.009%, 0.013% and carries out orthogonal.
3. influence of the guar gum addition to preserved beancurd white blank property
As can be seen from Table 3, guar concentrations are different, and hardness, elasticity, coherency all have significant difference.With Guar
Downward trend is generally presented in the increase of glue addition, the consistency and elasticity of preserved beancurd white blank, and coherency is generally presented
The trend risen, but coherency change is not obvious.
Influence of the guar gum addition of table 3 to preserved beancurd white blank property
Note：Alphabetical different expression otherness significantly (P<0.05), the not notable (P of the identical expression otherness of letter>0.05).
Analyzed with reference to Garti N et al. conclusion synthesizing, it is believed that guar gum, as a kind of stabilizer, is a kind of non-suction
Attached macromolecular compound, it has a kind of repulsion stabilization, makes it incompatible with protein macromolecule, thus makes protein
Molecule exists with supramolecular structure body.Substantial amounts of guar gum to repel stabilization, as stabilizer concentration gradually increases
Height, this degree is increasing so that system viscosity rises, thus slow down rate of setting, ultimately causes openpore hardness and bullet
Property is decreased obviously.Consistency and elasticity is important texture factor for preserved beancurd white blank, is with fermented bean curd during following process
It is no it is frangible, can effectively guarantor's type it is closely related, the ascendant trend presented with reference to coherency numerical value with carragheen addition, final choosing
Guar gum addition 0.04%, 0.085%, 0.13% is taken to carry out orthogonal.
4. influence of the carragheen addition to preserved beancurd white blank property
As can be seen from Table 4, significant difference is not present at hardness, elasticity, the aspect of coherency three in various concentrations.Therefore can
Think, carragheen on above three observation index without significantly affecting, namely carragheen addition to the texture of preserved beancurd white blank
It is unobvious without effect or effect.Therefore carragheen is rejected, is not considered in the design that subsequent quadrature is tested.
Influence of the carragheen addition of table 4 to preserved beancurd white blank property
Note:F0.05(5,12)=3.11, F0.01(5,12)=5.06.
3rd, orthogonal experiment
Consider the variation tendency of experiment of single factor each index and the result of significance test, choose more excellent level and set
Three factors-levels orthogonal experiment is counted, influence of the above three factor to preserved beancurd white blank working properties is probed into.Orthogonal
Such as table 5.
The orthogonal experiment factor level table of table 5
The Orthogonal experiment results of table 6 and analysis
As shown in Table 6, the primary and secondary order that three factors influence on preserved beancurd white blank hardness is B ＞ C ＞ A, i.e. Sodium Polyacrylate
Influence is maximum, and guar gum takes second place, and magnesium chloride is minimum, and optimum combination is A1B1C1；Master of three factors to preserved beancurd white blank elasticity effect
Secondary order is B ＞ C ＞ A, and optimum combination is A1B1C1；The primary and secondary order that three factors influence on preserved beancurd white blank coherency is B ＞ A
＞ C, optimum combination is A3B3C2.On the whole, for the influence of preserved beancurd white blank texture characteristic, Sodium Polyacrylate is principal element,
Guar gum is secondary cause, and the influence degree of magnesium chloride is minimum.Consider preserved beancurd white blank hardness, elasticity and coherency and
Cost, the optimum formula for determining product is A1B1C1.Obtained preserved beancurd white blank has good hardness and conformal in this formula
Property, the not cracky in the processes such as follow-up centering block, fermentation, bottling, outward appearance is good, and comprehensive texture characteristic is preferably, with good
Palatability, improve the edible quality of product.
4th, bean dregs fermented bean curd finished product analysis of physical and chemical property
1. hardness
Analysis chart 1 and Fig. 2 understand that when fermenting nearly 30 days (rear ferment stage), both hardness are all on a declining curve, this and week
The result of glimmering et al. research is identical.Contrast finds that the hardness of big fermented bean curd is apparently higher than bean dregs fermented bean curd, and finally the two tends to phase
Deng.By analysis, the main component of bean dregs is dietary fiber, and total dietary fiber accounts for more than 50% in dry bean dregs, these
The water-insoluble fiber and the material of some other slightly solubility that dietary fiber contains are so that gel structure ratio is more loose, and this is probably
The reason for bean dregs fermented bean curd hardness is consistently lower than big fermented bean curd index of correlation.
2. viscosity
Analysis chart 3 and Fig. 4 understand that in whole fermentation process, the viscosity of the two is all in rising trend.With reference to correlative study into
Fruit is analyzed, and this is probably, because macromolecular substances resolve into small-molecule substance in the presence of the enzyme that microorganism produces, to make
System viscosity rises.The viscosity of big fermented bean curd is obviously higher than the viscosity of bean dregs fermented bean curd from beginning to end, and this is probably due to bean dregs
Partially protein is have lost in process, thus gel characteristic is affected, and causes the result of viscosity reduction.
3. amino-acid nitrogen
Analysis chart 5 and Fig. 6 are understood, at the initial stage of fermentation, and bean dregs fermented bean curd amino acid nitrogen content is higher than big fermented bean curd, but finally
The two amino acid nitrogen content is almost equal, and in whole fermentation process, the two amino acid nitrogen content variation tendency is close,
It is that early stage change is very fast, later stage change is slow.This is probably because during the fermentation, crude protein is by microorganism (natto bud
Spore bacillus) produced by proteases for decomposing, product be small molecule amino acid, so amino acid nitrogen content is gradually increasing；
Later stage, the addition of salt inhibits the activity of microorganism so that its producing enzyme speed declines, and amino acid nitrogen content speedup slows down.
4. water soluble protein
At fermentation initial stage it can be seen from Fig. 7 and Fig. 8, big fermented bean curd reclaimed water soluble proteins content is apparently higher than bean dregs
Water-soluble protein content in fermented bean curd, this is due to that protein content is higher than protein content in bean dregs in bean curd before fermenting；
In fermentation process, two sample reclaimed water soluble proteins changes of contents trend are similar, and during terminal in big fermented bean curd and bean dregs fermented bean curd
Water-soluble protein content is suitable.From the point of view of analysis, this is probably the effect due to leavening, and protein is hydrolyzed to some polypeptides
With the small protein with space conformation, and water-soluble protein content can be expressed as proteolysis degree；Meanwhile, receive
The enzyme that beans bacillus produces also can act on protein so that the water-soluble protein content of product further increases.
5. total acidity
It is can be seen that from Fig. 9 and Figure 10 at fermentation initial stage, the larger fermented bean curd of bean dregs fermented bean curd total acidity is slightly higher, and this is probably
Because bean dregs contain a certain amount of polysaccharide in itself, par-tial polysaccharide is with the addition of again according to technological requirement in fermented bean curd manufacturing process, these
Polysaccharide is decomposed in the presence of microbial polysaccharide enzyme, produces soluble-carbohydrate, then produces acid via microbial fermentation, finally
Total acidity is caused to slightly have rise.In whole fermentation process, the two variation tendency is similar, in rising trend, and this is probably trip
The generation of the materials such as isolated amino acid, aliphatic acid, organic acid, makes whole system pH reductions caused.
Tested more than, determine that bean dregs fermented bean curd prepares optimum formula and is：Bean dregs and water ratio 1:13 (m/m), magnesium chloride
Addition 0.4%, Sodium Polyacrylate addition 0.005%, guar gum addition 0.04%, under conditions of pH=9 and 75 DEG C
It is incubated after 90min and squeezes, then inoculation bafillus natto is fermented (Bacillus natto inoculum concentration 6%, primary fermentation 15h, temperature 38
℃；After fermentation 7h, 52 DEG C of temperature).On the premise of it ensure that taste, the local flavor and texture that should have with fermented bean curd, and contain
More dietary fibers, with good palatability, integrated quality is optimal.
Claims (7)
1. a kind of new bean dregs health-care fermented bean curd and preparation method thereof, it is characterised in that methods described step is as follows：Step one：Will be wet
Bean dregs are placed in ventilation and air-dry dry；Step 2：By the drying bean dregs obtained by step one, crushed through high speed disintegrator；Step
Three：Bean dregs after step 2 is crushed cross 100 mesh sieves, make raw material thin consistent, weigh a certain amount of dry bean dregs as main material；
Step 4：Certain density magnesium chloride solution, Sodium Polyacrylate, guar gum, fixed bean dregs and water adding proportion are added, mixing is equal
Adjust pH to 8-10 with 5-7mol/LNaOH after even, be heated to 75 DEG C, be incubated 90min, be cooled to 40 DEG C；Step 5：By step 4
In slurry squeezed with squeezer, openpore is cut into definite shape, it is stand-by；Step 6：The openpore squeezed under being molded, enters pot steaming
20min (pressure 1kg/cm2).25 DEG C should be cooled to without the globule by steaming base after taking the dish out of the pot；Step 7：By the steaming base after cooling, salted down
Cleaned after system, 24h；Step 8：The openpore that step 7 is steamed is taken, is cultivated expanding after inclined-plane culture, into spore suspension
Bafillus natto, with certain inoculum concentration, be sprayed on preserved beancurd white blank；Step 9：The above-mentioned base that salts down is set, at certain 35-40 DEG C
Under the conditions of, ferment 10-15h.Often to fall disk, it is ensured that ferment up and down consistent；Step 10：The good ripe bacterium base of preceding ferment is entered into drying
Room is dried, and is then placed between the ceramic bottle of cleaning, dry body and is maintained a certain distance.Then soup is poured into；Step 11：Will pottery
Porcelain vase is transported into later stage fermentation storehouse, re-injects soup stock, and sealing bottleneck is put neatly, controls 50-55 DEG C of temperature, and ferment 5-10h.
2. preparation method in accordance with claim, it is characterised in that it is 20g that the main material described in step 3, which dries bean dregs,.
3. preparation method in accordance with claim, it is characterised in that the magnesium chloride solution concentration 0.4% added in step 4,
Polyacrylic acid na concn is 0.005%, and guar concentrations are 0.04%.Fixed bean dregs are 1 with water adding proportion:13 (m/m), are mixed
After closing uniformly pH to 9 is adjusted with 5mol/LNaOH.
4. preparation method in accordance with claim, it is characterised in that the size of openpore is 3 × 2.5 × 1.5cm in step 5.
5. preparation method in accordance with claim, it is characterised in that bafillus natto inoculum concentration is 6% in step 8.
6. preparation method in accordance with claim, it is characterised in that ferment temperature is 38 DEG C, fermentation time before in step 9
15h。
7. preparation method in accordance with claim, it is characterised in that ferment temperature is 52 DEG C, fermentation time 7h after step 11.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063377A (en) * | 2019-05-10 | 2019-07-30 | 重庆工商大学 | A method of bean dregs fermented bean curd is prepared using soybean residue |
| CN110810530A (en) * | 2019-10-31 | 2020-02-21 | 东北农业大学 | Method for preparing red probiotic fermented bean curd by taking bean dregs as raw materials |
| CN116268432A (en) * | 2023-03-08 | 2023-06-23 | 山东禹王生态食业有限公司 | Method for preparing high-fiber fermented bean curd from soybean fibers |
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| CN103141588A (en) * | 2011-12-06 | 2013-06-12 | 石爱军 | Processing technology for fermented bean curds by using bean dregs |
| CN104920623A (en) * | 2015-06-15 | 2015-09-23 | 湖北远野风食品有限公司 | Mildewed bean dreg processing technology |
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| CN110063377A (en) * | 2019-05-10 | 2019-07-30 | 重庆工商大学 | A method of bean dregs fermented bean curd is prepared using soybean residue |
| CN110810530A (en) * | 2019-10-31 | 2020-02-21 | 东北农业大学 | Method for preparing red probiotic fermented bean curd by taking bean dregs as raw materials |
| CN116268432A (en) * | 2023-03-08 | 2023-06-23 | 山东禹王生态食业有限公司 | Method for preparing high-fiber fermented bean curd from soybean fibers |
| CN116268432B (en) * | 2023-03-08 | 2024-07-12 | 山东禹王生态食业有限公司 | Method for preparing high-fiber fermented bean curd from soybean fibers |
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