CN107307095A - A kind of preparation method of lily fermented bean curd - Google Patents
A kind of preparation method of lily fermented bean curd Download PDFInfo
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- CN107307095A CN107307095A CN201710756335.XA CN201710756335A CN107307095A CN 107307095 A CN107307095 A CN 107307095A CN 201710756335 A CN201710756335 A CN 201710756335A CN 107307095 A CN107307095 A CN 107307095A
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- bean curd
- fermented bean
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- 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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- Food Science & Technology (AREA)
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Abstract
The present invention provides a kind of preparation method of lily fermented bean curd, the fermented bean curd base pickled is placed in the retort equipped with Sepharose ion exchange media gel, room temperature is placed 10 40 hours, then Sepharose ion exchange media gel is removed into retort, soup stock is added in retort, lily directly sweeps along spice, fermented again through this area standard technology, oil is drenched, is dissolved, is sterilized, dry, obtain preserved beancurd.
Description
Technical field
The present invention relates to a kind of preparation method of food, particularly a kind of preparation method of lily fermented bean curd.
Background technology
Fermented bean curd is a kind of processed soybean food of secondary operation, is one of fermented food of China's folk tradition, is to use bean curd
Fermentation is made.Fermented bean curd manufacture technology exquisiteness is rigorous, from selection, defibrination, be filled into sizing, press dry, mouldization is all worthy of careful study.System
The fermented bean curd quality gone out is fine and smooth soft, and delicious flavour is very fragrant, nutritious, improves a poor appetite, and it is food that people commonly use to help digest
Product, while being the seasoning of culinary art again.There is the production of fermented bean curd current China various regions, although they due to not of uniform size, dispensing is not
Together, variety name is various, but producing principle is mostly identical.Bean curd is made in soybean first, then pressed compact is divided into fritter, put in wood
Prolease activity very strong head mold or mucoraceous strain can be connected in box, then into fermentation and is salted down the base phase.Last root
It is subject to Monascus ruber, saccharomycete, aspergillus oryzae etc. according to the requirement of different cultivars and carries out sealing storage.The peculiar flavour of fermented bean curd is exactly in hair
Formed in ferment storage.Microorganism secretion goes out various enzymes in the meantime, promotes breaks down proteins in bean curd into nutrition
Costly amino acid and some flavor substances.Some amino acid inherently have certain delicate flavour, and fermented bean curd is during the fermentation
Promote the Starch Conversion in bean curd into alcohol and organic acid, while the wine and spices also in auxiliary material also assist in effect, jointly
Fragrant esters and some other flavor components are generated, so as to constitute local flavor specific to fermented bean curd.Fermented bean curd is making
During ferment, protease and the bacterium being attached on mycoderma penetrate into the inside of bean curd at leisure, gradually by protein point
Solution, approximately passes through the three months time to half a year, and the fine and smooth fermented bean curd of crisp pastry is just carried out, and it is fine and smooth, delicious that flavour also becomes quality
It is agreeable to the taste.
CN102293258A disclose it is a kind of without chemical addition agent and can long term guarantee quality fermented bean curd production technology.Its
Feature is with special sour soup point brain, to be salted down embryo with special quality assurance spice powder on the basis of existing process.Its advantage is
It can condense bean curd Embryo protein close, cementability is strong, pliability is strong, extends the shelf life；Salted down embryo with quality assurance spice powder, not only
Make fermented bean curd unique flavor, comfortable taste can also greatly prolong the quality guarantee period of fermented bean curd；Due to no use gypsum, bittern or
Coagulator, does not also use chemical preservative, may band using gypsum, bittern, coagulator or chemical preservative so avoiding
The potential danger come.
CN102960466A is related to a kind of preparation method of Chinese herbal medicine fermented bean curd, comprises the following steps：1）Immersion；2）Defibrination；
3）Filter pulp；4）Mashing off；5）Point slurry；6）Grow flower；7）Squeezing and stripping and slicing；8）Prior fermentation；9）Prepare herbal raw material：It is public with 150
Jin bean curd openpore is standard metering, takes 100 grams of Chinese prickly ash, 150 grams of radix glycyrrhizae, anistree 120 grams, 120 grams of Chinese cassia tree, 100 grams of careless matrimony vine, diligent
Right 150 grams, in vain 100 grams of tsaoko, 100 grams of button, 100 grams of desmodium, 150 grams of fructus amomi, 100 grams of the fruit of Chinese magnoliavine, 100 grams of dried orange peel, the bark of official magnolia
150 grams, 150 grams of Fructus Corni, the 100 grams of mixing of 150 grams of radix salviae miltiorrhizae and galingal wear into fine powder, it is standby；10）Prepare the later stage pickled fermented
Material；11）Spice fills altar, later stage fermentation.
CN102696777A discloses a kind of production technology of less salt without oil preserved bean curd, is performing naughty soybean leaching, mill beans, filter
After slurry, mashing off, point slurry, crouching brain, squeezing, stroke base, inoculation, primary fermentation, cool flower, stranding hair processing, 8~10% salt of addition, 6~8%
Alcohol, and add the spices such as appropriate chilli powder, ginger powder, garlic powder by traditional handicraft, is disposably distributed into bottle, fermentation, storage, into
The article wrapper Trinity, is vacuumized so that vacuum is 0.8~1.0, under field conditions (factors), after fermentation 1~2 in bottle
Month, two-stage sterilization is carried out to ripe fermented bean curd, sterilizing central temperature is 80~85 DEG C, sterilization time 25~35 minutes, and it is qualified to examine
Afterwards, get product.
Prepare the soybean one of one of the primary raw material of fermented bean curd through processing, its lipoxidase contained can enzymatic oxidation
Polyvalent unsaturated fatty acid, and some volatile substances are produced, form special beany flavor.The method for generally removing beany flavor is heat
Mill method, immersion sproutung method, alkaline soak method etc., these processing methods, some technics comparings are complicated, and some processing times are long.
The content of the invention
The purpose of the present invention is：There is provided a kind of preparation method of lily fermented bean curd, it is characterised in that following steps：
By weight, the fermented bean curd base pickled is placed in the retort equipped with Sepharose ion exchange media gel, room temperature
Place 10-40 hours, then Sepharose ion exchange media gel is removed soup stock is added in retort, retort, lily,
Spice is directly swept along, then is fermented through this area standard technology, oil is drenched, dissolves, sterilize, dry, obtain preserved beancurd.
Described soup stock preparation method is：By weight, 10-18 portions of edible alcohols of addition, 18-30 parts of fructose syrups,
5-12 parts of flour, 5-10 parts of glutinous rice, 40-60 parts of water, 0.1-1 parts of stabilizers, then agitated, boiling, obtain soup stock.
By weight, the stabilizer includes：100 parts of sucrose fatty esters, 1-5 parts of magnesium chlorides, 1-5 parts of alginic acids
Sodium.
The Sepharose ion exchange media amount of gel is 100 parts of fermented bean curd bases, 1-10 parts of Sepharose ion exchange medias
Gel, is commercially available prod
The fermented bean curd base pickled is commercially available prod, including small side's fermented bean curd base that salts down, smart red is rotten with the base that salts down, grain side's fermented bean curd use
Salt down base.
Described soup stock consumption is 100 parts of fermented bean curd bases, 70-90 portions of soup stocks.
Described lily consumption is 100 parts of fermented bean curd bases, 10-25 portions of lilies.
The product of the present invention has the advantages that：
A kind of preparation method of lily fermented bean curd of the present invention, Sepharose ion exchange media gel lipolysaccharide Ion Exchange Medium
Combined according to that can occur reversible interaction between opposite charges in the difference of surface charge, with fishy smell volatile substance, from
And beany flavor is reduced, odor characteristic is added, mouthfeel and all good preserved beancurd of smell is obtained.
Embodiment
Following instance is only to further illustrate the present invention, is not limitation the scope of protection of the invention.
Embodiment 1
By weight, 100 portions of small side's fermented bean curd pickled are placed on the base that salts down equipped with 5 parts of Sepharose ion exchange media gels
Retort in, room temperature place 30 hours, then by Sepharose ion exchange media gel remove retort, in retort,
80 portions of soup stocks are added, 17 portions of lilies directly sweep along spice, then are fermented through this area standard technology, drench oil, dissolve, sterilize, do
It is dry, obtain preserved beancurd, production code member H-1.
Described soup stock preparation method is：By weight, 13 portions of edible alcohols, 22 parts of fructose syrups, 7 parts of faces are added
Powder, 8 parts of glutinous rice, 50 parts of water, 0.8 part of stabilizer, then agitated, boiling, obtain soup stock.
By weight, the stabilizer includes：100 parts of sucrose fatty esters, 4 parts of magnesium chlorides, 3 parts of sodium alginates.
Embodiment 2
By weight, the 100 parts of smart red pickled corruption are placed on the base that salts down equipped with 1 part of Sepharose ion exchange media gel
Retort in, room temperature place 10 hours, then by Sepharose ion exchange media gel remove retort, in retort,
70 portions of soup stocks are added, 10 portions of lilies directly sweep along spice, then are fermented through this area standard technology, drench oil, dissolve, sterilize, do
It is dry, obtain preserved beancurd, production code member H-2.
Described soup stock preparation method is：By weight, 10 portions of edible alcohols, 18 parts of fructose syrups, 5 parts of faces are added
Powder, 5 parts of glutinous rice, 40 parts of water, 0.1 part of stabilizer, then agitated, boiling, obtain soup stock.
By weight, the stabilizer includes：100 parts of sucrose fatty esters, 1 part of magnesium chloride, 1 part of sodium alginate.
Embodiment 3
By weight, the 100 portions of grain side pickled fermented bean curd are placed on the base that salts down and coagulated equipped with 10 parts of Sepharose ion exchange medias
In the retort of glue, room temperature is placed 40 hours, Sepharose ion exchange media gel then is removed into retort, in retort
In, 90 portions of soup stocks are added, 25 portions of lilies directly sweep along spice, then are fermented through this area standard technology, drench oil, dissolve, kill
Bacterium, dries, obtains preserved beancurd, production code member H-3.
Described soup stock preparation method is：By weight, 18 portions of edible alcohols, 30 parts of fructose syrups, 12 parts of flour, 10 are added
Part glutinous rice, 60 parts of water, 1 part of stabilizer, then agitated, boiling, obtain soup stock.
By weight, the stabilizer includes：100 parts of sucrose fatty esters, 5 parts of magnesium chlorides, 5 parts of sodium alginates.
Comparative example 1
It is added without Sepharose ion exchange media gel, other conditions be the same as Example 1, production code member H-4.
Comparative example 2
It is added without stabilizer, other conditions be the same as Example 1, production code member H-5.
Comparative example 3
It is added without sucrose fatty ester, other conditions be the same as Example 1, production code member H-6.
Comparative example 4
It is added without sodium alginate, other conditions be the same as Example 1, production code member H-7.
Embodiment 4
The preserved beancurd for respectively being produced each embodiment 1-3 and comparative example 1-4 takes out 100g, is placed in glass dish,
The degree of fishy smell in escaping gas is observed, 1 is shown in Table.
Table 1：The preserved beancurd escaping gas taste that different process is produced compares.
| Production code member | The degree of fishy smell in escaping gas |
| H-1 | Nothing |
| H-2 | Nothing |
| H-3 | Nothing |
| H-4 | It is medium |
| H-5 | Slightly |
| H-6 | Slightly |
| H-7 | Slightly |
The specific embodiment of the present invention is these are only, but the technical characteristic of the present invention is not limited thereto.It is any with this hair
Based on bright, to solve essentially identical technical problem, essentially identical technique effect is realized, made simple change, etc.
With replacement or modification etc., all it is covered by among protection scope of the present invention.
Claims (7)
1. a kind of preparation method of lily fermented bean curd, it is characterised in that following steps：
By weight, the fermented bean curd base pickled is placed in the retort equipped with Sepharose ion exchange media gel, room temperature
Place 10-40 hours, then Sepharose ion exchange media gel is removed soup stock is added in retort, retort, lily,
Spice is directly swept along, then is fermented through this area standard technology, oil is drenched, dissolves, sterilize, dry, obtain preserved beancurd.
2. a kind of preparation method of lily fermented bean curd described in claim 1, it is characterised in that：Described soup stock preparation method is：
By weight, 10-18 portions of edible alcohols, 18-30 parts of fructose syrups, 5-12 parts of flour, 5-10 parts of glutinous rice, 40-60 parts are added
Water, 0.1-1 parts of stabilizers, then agitated, boiling, obtain soup stock.
3. the preparation method of a kind of lily fermented bean curd described in claim 1, it is characterised in that the stabilizer includes：By weight
Meter, 100 parts of sucrose fatty esters, 1-5 parts of magnesium chlorides, 1-5 parts of sodium alginates.
4. a kind of preparation method of lily fermented bean curd described in claim 1, it is characterised in that：The Sepharose ion exchange media
Amount of gel is 100 parts of fermented bean curd bases, 1-10 parts of Sepharose ion exchange media gels.
5. a kind of preparation method of lily fermented bean curd described in claim 1, it is characterised in that：The fermented bean curd base pickled includes
Small side's fermented bean curd base that salts down, smart red is rotten with the base that salts down, grain side's fermented bean curd base that salts down.
6. a kind of preparation method of lily fermented bean curd described in claim 1, it is characterised in that：Described soup stock consumption is 100 parts
Fermented bean curd base, 70-90 portions of soup stocks.
7. a kind of preparation method of lily fermented bean curd described in claim 1, it is characterised in that：Described lily consumption is 100 parts
Fermented bean curd base, 10-25 portions of lilies.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710756335.XA CN107307095A (en) | 2017-08-29 | 2017-08-29 | A kind of preparation method of lily fermented bean curd |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710756335.XA CN107307095A (en) | 2017-08-29 | 2017-08-29 | A kind of preparation method of lily fermented bean curd |
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| CN107307095A true CN107307095A (en) | 2017-11-03 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1459241A (en) * | 2002-05-23 | 2003-12-03 | 林中煌 | Process for prodn. of cake-like fermented bean curd |
| CN102578254A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd |
| CN103431066A (en) * | 2013-09-06 | 2013-12-11 | 肖秀萍 | Production method for lily fermented bean curd |
| CN105076481A (en) * | 2015-09-28 | 2015-11-25 | 重庆綦丰农产品开发有限责任公司 | Production method of Yuxiang fermented bean curd |
| CN106509151A (en) * | 2016-11-01 | 2017-03-22 | 合肥工业大学 | Production method of strong-smelling preserved bean curds |
-
2017
- 2017-08-29 CN CN201710756335.XA patent/CN107307095A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1459241A (en) * | 2002-05-23 | 2003-12-03 | 林中煌 | Process for prodn. of cake-like fermented bean curd |
| CN102578254A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd |
| CN103431066A (en) * | 2013-09-06 | 2013-12-11 | 肖秀萍 | Production method for lily fermented bean curd |
| CN105076481A (en) * | 2015-09-28 | 2015-11-25 | 重庆綦丰农产品开发有限责任公司 | Production method of Yuxiang fermented bean curd |
| CN106509151A (en) * | 2016-11-01 | 2017-03-22 | 合肥工业大学 | Production method of strong-smelling preserved bean curds |
Non-Patent Citations (1)
| Title |
|---|
| 张志: "《新型豆制品加工工艺与配方》", 31 January 2001, 科学技术文献出版 * |
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Application publication date: 20171103 |
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