CN108967555A - A kind of method in bacillus cereus source and breeding in control production of preserved beancurd - Google Patents
A kind of method in bacillus cereus source and breeding in control production of preserved beancurd Download PDFInfo
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Abstract
The present invention provides a kind of methods in bacillus cereus source and breeding in control production of preserved beancurd, it is the following steps are included: S1, carry out disinfection to workshop and fermented bean curd Work tool processed sterilization treatment, sprinkling acetic acid pretreatment is carried out to fermenting house before fermentation, forms weak acid environment；S2, with soya bean slurrying, using closed continuous high temperature mashing off, stewing sizing process, after point slurry, using press combined with vertical compression by the way of squeezed, bean curd openpore is made；S3, bean curd openpore is put by pretreated fermenting house, inoculation fermentation strain carries out prior fermentation, controls temperature and humidity in fermentation process, obtain newborn base；S4, newborn base is put into salt water and is pickled, then newborn base is taken out to bottle and be added wine liquid and seal from salt water and stores sth. in a cellar carry out later stage fermentation, factory is packed after the assay was approved to gained fermented bean curd.This method produces fermented bean curd bacillus cereus quantity and drops to 103Cfu/g meets fermented bean curd bacillus cereus export standard.
Description
Technical field
The invention belongs to production of preserved beancurd fields, and in particular to bacillus cereus source and numerous in a kind of control production of preserved beancurd
The method grown.
Background technique
Fermented bean curd is also known as fermented bean curd, is the characteristic Traditional Folk seasoning cuisines that thousands of years are spread in China, because its is in good taste, nutrition
Height is tasted unique fragrance and deep is liked by Chinese common people and the south east asia people.Fermented bean curd and fermented soya bean and its
His bean product are the same, are all the healthy food that nutritionist praises highly energetically.Its raw material --- dried bean curd originally nutriture value
It is worth very high bean product, protein content is suitable with meat while rich in calcareous up to 15%~20%.The system of fermented bean curd
The fermentation that have passed through mould during making, keeps the digestibility of protein higher, vitamin content is richer.Because of microorganism
The phytic acid in beans is decomposed, so that the minerals such as the very low iron of script absorptivity, zinc are easier to be absorbed by the body in soybean.Together
When, due to the unexistent vitamin B12 of the general vegetable food of Microbe synthesis, the people of vegetarian diet often eats a little fermented bean curd, can be with
Prevent pernicious anaemia.
Fermented bean curd has the kinds such as preserved red beancurd, green-rot breast, white rot cream, sauce fermented bean curd, pattern fermented bean curd, although they due to size not
One, ingredient is different, and variety name is various, but producing principle is mostly identical: bean curd is made in soybean first, then green compact is divided into small
Block openpore, pendulum can connect the very strong head mold of prolease activity or mucoraceous strain in wooden box, subsequently enter prior fermentation
With the base phase that salts down；Finally it is subject to Monascus ruber, saccharomycete, aspergillus oryzae etc. to be sealed storage to be to send out in the later period according to the requirement of different cultivars
Ferment, the peculiar flavour of fermented bean curd are exactly formed in the later stage fermentation storage.
It since existing fermented bean curd is open type production, and is mostly traditional manual operations, therefore be highly susceptible to various rings
The pollution of border microorganism, especially bacillus cereus (Bacillus cereus).Bacillus cereus is a kind of aerobic production spore
Sub bar bacterium is widely present in soil, dust and water body, and a small amount of bacterium can be found in numerous food product, makes in fermented bean curd
Or during storage, bacillus cereus is easily introduced into fermented bean curd, and the bacterium breeding dispersal is fast, therefore, even more general in fermented bean curd
Store-through is in the bacterium.Bacillus cereus can synthesize gangrenosum acne toxin, such as hemolysin and phosphatidase, when the harmful substance in fermented bean curd
Bacillus cereus reaches certain content (105Cfu/g it is possible to that vomiting and diarrhea of eater etc. is caused to be reacted after).
The prior art is to having following two research achievement in the sterilizing of bacillus cereus research:
(1) Jin Guan does not use Suspension quantitative bactericidal test in laboratory observation 2000mg/l Peracetic acid and 750mg/l bis-
Chlorine monoxid is preferable to bacillus cereus killing effect；
(2) Zhang Jianping is referred in 2% peracetic acid soln spray chamber in " control method of bacillus cereus in food "
Surface 30min, room air fumigate 60min, can effectively kill bacillus cereus.
And at present both at home and abroad to the control method of bacillus cereus in fermented bean curd all only using to Work tool, space it is clear
Wash disinfection method:
(1) in terms of space, plant environment need to be kept hygienic, reinforce the protection against rodents insect prevention measure of workshop, improve plant layout, subtract
Few and outside air convection current, can be effectively reduced the quantity of bacillus cereus in production area.
(2) in terms of cleaning production Work tool, hypochlorite disinfectant is added in tap water, production Work tool is cleaned,
Steam high temperature sterilization is used after washing again；
(3) in terms of production environment, bean curd workshop carries out ozone sterilization before class after class, and fermentation plant is completed in fermentation
Front and back carries out sterilizing；It is appropriate to increase chlorine dioxide concentration in handwashing disinfection solution.Although to production of preserved beancurd Work tool, space
Cleaning and sterilizing is carried out, bacillus cereus can be reduced to a certain extent, but still not can guarantee can will be in preserved beancurd
Bacillus cereus quantity control (export targets≤10 in qualified range5Cfu/g), waxy bud and during production of preserved beancurd
There are also the fermentation of wintercherry water, the squeezing of bean curd, the sprinkling for planting water and salt water to impregnate curing process etc. for the pollution section of spore bacillus
In multiple processes.
1. the fermentation of wintercherry water
In the fermentation process of wintercherry water, industry generallys use batch-type mashing off, one pot of one pot boils, and mashing off temperature is up to 94
~98 DEG C, foam increases, it may appear that vacation boiling phenomenon, but since bacillus cereus contains endospore, heat resistance is strong, with tradition
Good effect cannot be reached by heating the mode boiled.
2. the squeezing of bean curd
During existing bean curd squeezing, vertical compression mode is generally used, that is, directlys adopt weight and continues longer time pressure
On bean curd openpore, the moisture in openpore is allowed to slowly escape through.It is largely used due to modern soy sauce manufacturer in this process again
Production line production, because of the requirement of production efficiency and cost etc., the time for being normally set up lasting squeezing is only 25~30min, at this
Under the squeezing time of sample, moisture content is higher, and up to 70~72%, the structure of the base heart can be more open, it is easy to there is broken cream,
Simultaneously as openpore moisture is high, and moisture is the essential condition for influencing bacterial growth, abundant in this moisture height, nutriment
In the environment of, the miscellaneous bacterias such as bacillus cereus are easier fast-growth breeding, but in the prior art, a process is still only adopted herein
Miscellaneous bacteria is controlled with the measure of disinfection Work tool, therefore, as long as preceding process has infected bacillus cereus, when arriving this process not only
It can not contain the bacterium, may also be the link of the quick Reproduction of the bacterium, and can also inhibit fermenting microbe during the fermentation
Growth, the health for not only influencing preserved beancurd is up to standard, but also will affect the quality and flavor of fermented bean curd.
3. planting the sprinkling of water
In the prior art, kind water sprinkling after use normal temperature fermentation mode, fermented quality by environment temperature, micro organism quantity and
Species influence, fermentation temperature concentrate on 25~35 DEG C, and humidity 60~85%, the very suitable bacillus cereus of this environment grows,
If if openpore is polluted by bacillus cereus early period, under this suitable temperature and humidity conditions, bacillus cereus is in pair
Number growth trend.
4. salt water impregnates curing process
Salt water immersion was pickled as the base phase that salts down, can also be classified as in the process of later stage fermentation, and most of manufacturing enterprises are to save life
Cost is produced, discharge of wastewater is reduced, impregnating salt water used in newborn base is usually that can be generally reused many times, i.e., soaks last consignment of
The salt water recycling for steeping fermented bean curd repeats to use again, in this case, inevitably results in and miscellaneous bacteria cross contamination and miscellaneous bacteria superposition occurs
Effect, also can be because of the miscellaneous bacteria of former batch when arriving this process even if this batch all process steps early period control living contaminants are all up to standard
It infects and makes that all that has been achieved is spoiled, not can avoid fermented bean curd and infect the miscellaneous bacterias such as bacillus cereus.
In conclusion not can avoid or control due to having in above-mentioned many production processes during existing production of preserved beancurd
Pollution of the bacillus cereus to preserved beancurd even if using the method for cleaning and disinfecting to Work tool, space, and is difficult to protect
Bacillus cereus quantity in card preserved beancurd can control in qualified range, therefore, in view of the above-mentioned problems, it is necessary to grind
Issue it is a kind of control production of preserved beancurd during bacillus cereus source and breeding method.
Summary of the invention
The purpose of the present invention is to provide a kind of methods in bacillus cereus source and breeding in control production of preserved beancurd, should
Method takes different measure to inhibit the growth and breeding of bacillus cereus, effectively control wax by preparing links from fermented bean curd
The quantity of sample bacillus, to meet the quality standard that fermented bean curd reaches outlet.
To achieve the above object, the following technical solution is employed by the present invention:
A kind of method in bacillus cereus source and breeding in control production of preserved beancurd comprising following steps:
S1, space and Work tool disinfection: carrying out disinfection to workshop, carries out sterilization treatment, hair to fermented bean curd Work tool processed
Sprinkling acetic acid pretreatment is carried out to fermenting house before ferment, forms weak acid environment；
S2, production bean curd openpore: using soya bean slurrying, is adopted after point is starched using closed continuous high temperature mashing off, stewing sizing process
It is squeezed with the mode combined with vertical compression is pressed, bean curd openpore is made；
S3, prior fermentation: being put into step S1 for the resulting bean curd openpore of S2 and pass through in pretreated fermenting house, inoculation fermentation
Strain carries out prior fermentation, controls temperature and humidity in fermentation process, so that fermenting microbe is become dominant bacteria, obtain newborn base；
S4, later stage fermentation: being first filtered curing salt water, after filtering out the microorganism in salt water, S3 is resulting
Newborn base be put into the salt water pickle 1~2 day, then by newborn base from salt water take out bottle and be added wine liquid sealing store sth. in a cellar progress after
Phase fermentation, time are 2~5 months, pack factory after the assay was approved to gained fermented bean curd.
Above-mentioned technical proposal of the present invention by during production of preserved beancurd links carry out system anatomy, from source to
Finished product finds out that the generation of bacillus cereus, breeding and are controlled reason, in addition in the prior art to space and Work tool
Outside sterilization, following technical measures are also added:
1. fermenting house forms weak acid environment after sprinkling acetic acid pretreatment, varied bacteria growing can be inhibited, further improved
Yeasting；
2. the bored sizing process of continuous high temperature mashing off is used, to kill microorganism in pulp-water；
3. reducing openpore using the squeezing mode combined with vertical compression is pressed so as to suitably lower within original squeezing time
Water content and water activity to reduce infection miscellaneous bacteria probability, and do not interfere with the zymogenic growth of subsequent inoculations；
4. it is marinated using Sterile Saline, i.e., pickling brine is filtered, filters out the microorganism in salt water, either newly
The salt water that salt water still repeats to recycle can be effectively prevented after filtering microorganism and miscellaneous bacteria occur during later stage fermentation
The problem of cross-infection and miscellaneous bacteria synergistic effect.
The present invention takes each processing step different technical measures by above-mentioned, can effectively inhibit waxy gemma
The growth and breeding of bacillus, isolation/blocking bacillus cereus pollution fermented bean curd semi-finished product and finished product, to efficiently control fermented bean curd production
The quantity of bacillus cereus in product improves the sanitary index of preserved beancurd.
The present invention can further do following improvement:
It is 500~1000ppm chlorine dioxide disinfection liquid that concentration, which can be used, in workshop disinfection in step S1 of the present invention
Spray disinfectant.The embodiment of recommendation is that daily sprinkling is primary.
Carrying out sterilization treatment to fermented bean curd Work tool in step S1 of the present invention can be used 150ppm~250ppm electrolysis
Water carries out high-pressure spraying, contains hypochlorous acid in electrolysis water, since hypochlorous acid can further decompose the nascent oxygen of generation, institute
The extremely strong oxidisability having can make the protein denaturation of thallus and virus, to keep pathogenic microorganism lethal, therefore, using electricity
Xie Shui, which carries out high-pressure spraying, has the effect of extraordinary killing microorganism.
The pretreatment of fermenting house is used in step S1 of the present invention and sprays percent by volume for 5%~8% ice vinegar
Acid is preferred, and so that fermenting house is formed weak acid environment, can be inhibited varied bacteria growing.
The temperature of continuous mashing off controls within the scope of 105 DEG C~110 DEG C in step S2 of the present invention, and boiling in a covered pot over a slow fire the slurry time is 6
~12min is preferred.
The squeezing mode combined with vertical compression is pressed in step S2 of the present invention, the embodiment of recommendation is: first pressing, then
Vertical compression, described press refer to intermittent squeezing.
Squeezing state modulator in step S2 of the present invention is that following range is preferred: 5~8kPa of pressure, early period first carry out
The time pressed is 12~15min, and pressing frequency is 20~30s of every squeezing, and 3~5s of pause allows dehydration；Later period carries out complete
The vertical compression time is 15~18min, keeps openpore internal structure fine and close, to control openpore moisture in the range of 65~68%.It is white
For base moisture in the range, structure is comparatively dense, in terms of existing technologies, can reduce the water activity of openpore, in this way can
The probability of infection miscellaneous bacteria is reduced, and does not influence the growth of subsequent inoculations.
The present invention can also carry out steam sterilizing to openpore before openpore is inoculated in the step S3, further to block
Infection of the bacillus cereus to the openpore that will be fermented.
The present invention can also increase following sterilization treatment measures, that is, exist in the pretreatment of the step S1 fermenting house
Ultraviolet light irradiation is used in fermenting house, irradiation time is in 25~40min.
During prior fermentation, pollution of the Bacillus cereus to openpore in air, the present invention can be with
During prior fermentation, filtrated air is passed through to fermenting house.
The fermenting microbe being inoculated in step S3 of the present invention can be the production common strain of fermented bean curd, such as Mucor or root
It is mould, preferred Mucor.
When being inoculated with strain using Mucor, Mucor concentration is 1*106~3*106Cfu/ml, inoculum concentration is according to openpore stereometer
It calculates, 0.05~0.15ml of inoculation per cubic centimeter；When the strain of inoculation uses head mold, head mold concentration is 2*106~4*106cfu/
Ml, inoculum concentration are calculated according to openpore volume, 0.05~0.15ml of inoculation per cubic centimeter.
The embodiment that the present invention recommends be inoculated with Mucor concentration be 2*106Cfu/ml, inoculation 0.1ml per cubic centimeter.
The concentration for being inoculated with head mold is 3*106Cfu/ml, inoculation 0.1ml per cubic centimeter.
Since the optimum fermentation temperature of Mucor is 18~23 DEG C, and the optimum fermentation temperature of bacillus cereus is
28~35 DEG C, therefore, Mucor can be made to take the lead in becoming dominant bacteria, to reduce waxy bud by adjusting fermentation temperature and humidity
Spore bacillus quantity.Therefore, step S3 mid-early stage of the present invention is fermented and is preferably fermented using following sublevel segmentation:
1. prior fermentation: the time is 29~42h, including four-stage:
First stage germination period: ferment 15~17h, and 15~20 DEG C of fermenting house temperature, humidity 75~80%, due to mucor
Kind is not yet sprouted in this stage, is suitable for lower temperature and humidity therefore, and to reduce because ambient humidity is big, temperature is high, caused bacterium
Pollution；
Second stage mycelia production period: ferment 9~14h, and 18~24 DEG C of fermenting house temperature, humidity 80~95%, this single order
The Mucor of section becomes dominant bacteria, and growth is vigorous, since Mucor is in well wet strain, need to build 80~95% high humility rings
Border；
Sporogenesis phase phase III: 4~8h of fermentation, 23~27 DEG C of fermenting house temperature, humidity 80~95%, the period is white
Color mycelia covers with openpore surface substantially, and product temperature rises, and generates bulk fermentation heat, need to take measures to control product temperature and is lower than
28 DEG C, to avoid there is enzyme autolysis；
Fourth stage dissipates wet scattered ammonia: 23~27 DEG C of temperature, humidity 65~75%, 1~3h of time, newborn base, which removes, to ferment
Room.
Newborn base salt water impregnates the marinated salt water using 18~22 Baume degrees and impregnates and is advisable in step S4 of the present invention；Filtering
Microorganism in salt water is filtered using membrane filter, and the degree of later stage fermentation wine selects 18~22 °.In conjunction with high wine fermentation technique,
Miscellaneous bacteria quantity, stabilized product quality can be reduced.
Membrane filter of the present invention uses filter core material for titanium dioxide, the membrane filter that filter sizes are 0.2 μm.
Operating procedure is as follows: 1. pre-treatment: carrying out filter element cleaning using hot water, sodium hypochlorite and caustic soda；2. filtering: being passed through salt to be filtered
Water obtains salt water clear liquid.
It is to be more than or equal in the every 100g fermented bean curd of amino acid content that qualified standard is examined in step S4 of the present invention
0.45g。
The invention has the following advantages:
1. the present invention takes many kinds of measures to inhibit waxy bud by hurdle technology, from the full-range various processes of production of preserved beancurd
Introducing, the breeding of spore bacillus, the fermented bean curd produced through the present invention, bacillus cereus quantity can be down to 103Cfu/g, can be effective
Evade food safety risk, gained preserved beancurd can reach China to the outlet mark of preserved beancurd control bacillus cereus
It is quasi-.
2. in expressing process of the present invention, pressing in such a way that vertical compression combines, can produce moisture be 65%~
68% openpore reduces broken newborn problem, inhibits varied bacteria growing, while controlling the temperature and humidity of fermentation process, so that strain enzyme
Vigor is improved, and inhibits the growth and breeding of bacillus cereus by bioanalysis, while promoting fermented bean curd mouthfeel and the inside nutrition
Component content.
3. the present invention uses membrane filtration technique, the microorganism in pickling brine is removed, is solved in the prior art, pickle salt
The problem of water recycling leads to the miscellaneous bacteria cross contamination and miscellaneous bacteria synergistic effect that occur, even if both having realized that pickling brine repeated again
Using being also able to satisfy country/industry safety and sanitation standard, while production cost effectively also is saved for manufacturing enterprise, without
New pickling brine must be used every time to improve the safety and sanitation index of fermented bean curd.
4. the present invention uses a variety of new sterilization measures to workshop space and Work tool, it can effectively inhibit wax
The introducing and growth of sample bacillus, these measures can according to circumstances do different combinations: as chlorine dioxide and work are sprayed in workshop
Utensil sprays high-pressure electrolysis water, fermenting house sprinkling acetic acid, or/and irradiation ultraviolet radiator, or/and be passed through filtrated air lamp etc..
5. the present invention is also by directly carrying out disinfection sterilizing to fermented bean curd slurry, openpore etc., such as closed high temperature mashing off of use
Stewing sizing process, using to openpore steam sterilizing, effectively controlling miscellaneous bacteria quantity therein.
6. the present invention adjusts fermentation temperature and humidity by scientific and reasonable segmented prior fermentation, make the strain of inoculation
It takes the lead in becoming dominant bacteria, to reduce bacillus cereus quantity.It is 18~22 ° of wine liquid that later stage fermentation, which selects degree, in conjunction with
High wine fermentation technique, it is possible to reduce miscellaneous bacteria quantity, stabilized product quality.
Detailed description of the invention
Fig. 1 is the process flow chart in bacillus cereus source and breeding in present invention control production of preserved beancurd.
Specific embodiment
Below with reference to specific embodiment, the technical solution that the present invention will be described in detail.
Embodiment 1
A kind of method in bacillus cereus source and breeding in control production of preserved beancurd comprising following steps:
S1, daily sprinkling 850ppm chlorine dioxide disinfection liquid carry out disinfection once to workshop, use fermented bean curd utensil processed
150ppm electrolysis water (in terms of hypochlorous acid) carries out high-pressure spraying sterilizing, sprays 8% glacial acetic acid to fermenting house before fermentation, forms weak acid
Property environment, inhibit varied bacteria growing；
S2, with soya bean slurrying, using closed continuous high temperature mashing off, stewing sizing process, it is ensured that pulp-water temperature is boiled in a covered pot over a slow fire up to 108 DEG C
8min, point are squeezed after starching, and squeezing parameter is pressure 5kPa, presses time 15min, and pressing frequency is every squeezing 20s, are paused
Openpore is made in 3s, vertical compression time 15min；
S3, steam sterilizing is carried out to openpore before being inoculated with Mucor, the fermenting house by step S1 by glacial acetic acid processing uses
Ultraviolet lamp irradiation-sterilize, is then inoculated with Mucor, and Mucor inoculum density is 2*106Cfu/ml, it is per cubic centimeter according to fermented bean curd volume
It is inoculated with 0.1ml, fermenting house is passed through filtrated air in fermentation process, and adjustment fermentation temperature and humidity carries out prior fermentation, becomes Mucor
Dominant bacteria obtains newborn base, specific fermentation process such as the following table 1:
Table 1
| Duration | Temperature | Humidity |
| First stage 15h | 18~20 DEG C | 75~80% |
| Second stage 9h | 22~24 DEG C | 80~95% |
| Phase III 4h | 25~27 DEG C | 80~95% |
| Fourth stage 1h | 25~27 DEG C | 65~75% |
S4, the salt water for selecting 18 Baume degrees, the salt water are recycling salt water, use filter sizes for 0.2 μm of film mistake
Filter is filtered pickling brine, after filtering out the microorganism in salt water, then newborn base is put into the filtered brine and is impregnated
It is 2 days marinated, it takes out and 22 ° of wine liquids progress later stage fermentations is added after newborn base is separately bottled, sealing is stored sth. in a cellar 3 months, and ammonia in fermented bean curd is examined
Factory is packed after base acid >=0.45g/100g.
The operation of filtered brine in S4: filter element cleaning 1. pre-treatment: is carried out using hot water, sodium hypochlorite and caustic soda；2. crossing
Filter: the salt water filtered needed for being passed through obtains clear liquid.
The filter effect table of curing salt water:
Embodiment 2
A kind of method in bacillus cereus source and breeding in control production of preserved beancurd comprising following steps:
S1, daily sprinkling 600ppm chlorine dioxide disinfection liquid carry out disinfection once to workshop, make to fermented bean curd utensil processed
High-pressure spraying sterilizing is carried out with 250ppm electrolysis water, 6% glacial acetic acid is sprayed to fermenting house before fermentation, forms weak acid environment, suppression
Varied bacteria growing processed；
S2, with soya bean slurrying, using closed continuous high temperature mashing off, stewing sizing process, it is ensured that pulp-water temperature is boiled in a covered pot over a slow fire up to 110 DEG C
6min, point are squeezed after starching, and squeezing parameter is pressure 6kPa, presses time 12min, and pressing frequency is every squeezing 20s, are paused
Openpore is made in 5s, vertical compression time 18min；
S3, steam sterilizing is carried out to openpore before being inoculated with Mucor, the fermenting house by step S1 by glacial acetic acid processing uses
Ultraviolet lamp irradiation-sterilize, is then inoculated with Mucor, and Mucor inoculum density is 3*106Cfu/ml, it is per cubic centimeter according to fermented bean curd volume
Be inoculated with 0.05ml, fermenting house is passed through filtrated air in fermentation process, and adjustment fermentation temperature and humidity carries out prior fermentation, make Mucor at
For dominant bacteria, newborn base is obtained, specific fermentation process such as the following table 2:
Table 2
S4, the salt water for selecting 22 Baume degrees, the salt water are recycling salt water, use filter sizes for 0.2 μm of film mistake
Filter is filtered pickling brine, after filtering out the microorganism in salt water, then newborn base is put into the filtered brine and is impregnated
It is 2 days marinated, it takes out and 18 ° of wine liquids progress later stage fermentations is added after newborn base is separately bottled, sealing is stored sth. in a cellar 4 months, and ammonia in fermented bean curd is examined
Factory is packed after base acid >=0.45g/100g.
Embodiment 3
A kind of method in bacillus cereus source and breeding in control production of preserved beancurd comprising following steps:
S1, daily sprinkling 1000ppm chlorine dioxide disinfection liquid carry out disinfection once to workshop, use fermented bean curd utensil processed
200ppm electrolysis water carries out high-pressure spraying sterilizing, sprays 5% glacial acetic acid to fermenting house before fermentation, forms weak acid environment, inhibits
Varied bacteria growing；
S2, with soya bean slurrying, using closed continuous high temperature mashing off, stewing sizing process, it is ensured that pulp-water temperature is boiled in a covered pot over a slow fire up to 105 DEG C
12min, point are squeezed after starching, and squeezing parameter is pressure 8kPa, presses time 14min, and pressing frequency is every squeezing 25s, are stopped
Pause 3s, vertical compression time 16min, and openpore is made；
S3, steam sterilizing is carried out to openpore before being inoculated with Mucor, the fermenting house by step S1 by glacial acetic acid processing uses
Ultraviolet lamp irradiation-sterilize, is then inoculated with Mucor, and Mucor inoculum density is 2*106Cfu/ml, it is per cubic centimeter according to fermented bean curd volume
It is inoculated with 0.1ml, fermenting house is passed through filtrated air in fermentation process, and adjustment fermentation temperature and humidity carries out prior fermentation, becomes Mucor
Dominant bacteria obtains newborn base, specific fermentation process such as the following table 3:
Table 3
| Fermentation time | Temperature | Humidity |
| First stage 17h | 17~19 DEG C | 75~80% |
| Second stage 11h | 20~22 DEG C | 80~95% |
| Phase III 8h | 25~27 DEG C | 80~95% |
| Fourth stage 3h | 23~25 DEG C | 65~75% |
S4, the salt water for selecting 20 Baume degrees, the salt water are recycling salt water, use filter sizes for 0.2 μm of film mistake
Filter is filtered pickling brine, after filtering out the microorganism in salt water, then newborn base is put into the filtered brine and is impregnated
It is 2 days marinated, it takes out and 20 ° of wine liquids progress later stage fermentations is added after newborn base is separately bottled, sealing is stored sth. in a cellar 4 months, and ammonia in fermented bean curd is examined
Factory is packed after base acid >=0.45g/100g.
Embodiment 4
A kind of method in bacillus cereus source and breeding in control production of preserved beancurd comprising following steps:
S1, daily sprinkling 900ppm chlorine dioxide disinfection liquid carry out disinfection once to workshop, use fermented bean curd utensil processed
150ppm electrolysis water carries out high-pressure spraying sterilizing, sprays 7% glacial acetic acid to fermenting house before fermentation, forms weak acid environment, inhibits
Varied bacteria growing；
S2, with soya bean slurrying, using closed continuous high temperature mashing off, stewing sizing process, it is ensured that pulp-water temperature is boiled in a covered pot over a slow fire up to 109 DEG C
10min, point are squeezed after starching, and squeezing parameter is pressure 7kPa, presses time 14min, and pressing frequency is every squeezing 25s, are stopped
Pause 5s, vertical compression time 16min, and openpore is made；
S3, steam sterilizing is carried out to openpore before being inoculated with Mucor, the fermenting house by step S1 by glacial acetic acid processing uses
Ultraviolet lamp irradiation-sterilize, is then inoculated with Mucor, and Mucor inoculum density is 1*106Cfu/ml, it is per cubic centimeter according to fermented bean curd volume
Be inoculated with 0.15ml, fermenting house is passed through filtrated air in fermentation process, and adjustment fermentation temperature and humidity carries out prior fermentation, make Mucor at
For dominant bacteria, newborn base is obtained, specific fermentation process such as the following table 4:
Table 4
| Fermentation time | Temperature | Humidity |
| First stage 15h | 18~20 DEG C | 75~80% |
| Second stage 13h | 20~22 DEG C | 80~95% |
| Phase III 7h | 23~25 DEG C | 80~95% |
| Fourth stage 3h | 25~27 DEG C | 65~75% |
S4, the salt water for selecting 20 Baume degrees, the salt water are recycling salt water, use filter sizes for 0.2 μm of film mistake
Filter is filtered pickling brine, after filtering out the microorganism in salt water, then newborn base is put into the filtered brine and is impregnated
It is 2 days marinated, it takes out and 20 ° of wine liquids progress later stage fermentations is added after newborn base is separately bottled, sealing is stored sth. in a cellar 5 months, and ammonia in fermented bean curd is examined
Factory is packed after base acid >=0.45g/100g.
Embodiment 5
A kind of method in bacillus cereus source and breeding in control production of preserved beancurd comprising following steps:
S1, daily sprinkling 500ppm chlorine dioxide disinfection liquid carry out disinfection once to workshop, use fermented bean curd utensil processed
250ppm electrolysis water (in terms of hypochlorous acid) carries out high-pressure spraying sterilizing, sprays 8% glacial acetic acid to fermenting house before fermentation, forms weak acid
Property environment, inhibit varied bacteria growing；
S2, with soya bean slurrying, using closed continuous high temperature mashing off, stewing sizing process, it is ensured that pulp-water temperature is boiled in a covered pot over a slow fire up to 107 DEG C
8min, point are squeezed after starching, and squeezing parameter is pressure 5kPa, presses time 15min, and pressing frequency is every squeezing 30s, are paused
Openpore is made in 3s, vertical compression time 15min；
S3, steam sterilizing is carried out to openpore before being inoculated with head mold, the fermenting house by step S1 by glacial acetic acid processing uses
Ultraviolet lamp irradiation-sterilize, is then inoculated with head mold, and head mold inoculum density is 2*106Cfu/ml, it is per cubic centimeter according to fermented bean curd volume
It is inoculated with 0.1ml, fermenting house is passed through filtrated air in fermentation process, and adjustment fermentation temperature and humidity carries out prior fermentation, becomes head mold
Dominant bacteria obtains newborn base, specific fermentation process such as the following table 5:
Table 5
| Duration | Temperature | Humidity |
| First stage 15h | 18~20 DEG C | 75~80% |
| Second stage 9h | 22~24 DEG C | 80~95% |
| Phase III 4h | 25~27 DEG C | 80~95% |
| Fourth stage 1h | 25~27 DEG C | 65~75% |
S4, the salt water for selecting 18 Baume degrees, the salt water are recycling salt water, use filter sizes for 0.2 μm of film mistake
Filter is filtered pickling brine, after filtering out the microorganism in salt water, then newborn base is put into the filtered brine and is impregnated
It is 2 days marinated, it takes out and 18 ° of wine liquids progress later stage fermentations is added after newborn base is separately bottled, sealing is stored sth. in a cellar 3 months, and ammonia in fermented bean curd is examined
Factory is packed after base acid >=0.45g/100g.
Embodiment 6
A kind of method in bacillus cereus source and breeding in control production of preserved beancurd comprising following steps:
S1, daily sprinkling 700ppm chlorine dioxide disinfection liquid carry out disinfection once to workshop, use fermented bean curd utensil processed
200ppm electrolysis water carries out high-pressure spraying sterilizing, sprays 6% glacial acetic acid to fermenting house before fermentation, forms weak acid environment, inhibits
Varied bacteria growing；
S2, with soya bean slurrying, using closed continuous high temperature mashing off, stewing sizing process, it is ensured that pulp-water temperature is boiled in a covered pot over a slow fire up to 105 DEG C
12min, point are squeezed after starching, and squeezing parameter is pressure 8kPa, presses time 14min, and pressing frequency is every squeezing 30s, are stopped
Pause 5s, vertical compression time 16min, and openpore is made；
S3, steam sterilizing is carried out to openpore before being inoculated with head mold, the fermenting house by step S1 by glacial acetic acid processing uses
Ultraviolet lamp irradiation-sterilize, is then inoculated with head mold, and head mold inoculum density is 4*106Cfu/ml, it is per cubic centimeter according to fermented bean curd volume
It is inoculated with 0.1ml, fermenting house is passed through filtrated air in fermentation process, and adjustment fermentation temperature and humidity carries out prior fermentation, becomes Mucor
Dominant bacteria obtains newborn base, specific fermentation process such as the following table 6:
Table 6
| Fermentation time | Temperature | Humidity |
| First stage 16h | 15~17 DEG C | 75~80% |
| Second stage 14h | 18~20 DEG C | 80~95% |
| Phase III 5h | 23~25 DEG C | 80~95% |
| Fourth stage 2h | 23~25 DEG C | 65~75% |
S4, the salt water for selecting 19 Baume degrees, the salt water are recycling salt water, use filter sizes for 0.2 μm of film mistake
Filter is filtered pickling brine, after filtering out the microorganism in salt water, then newborn base is put into the filtered brine and is impregnated
It is 2 days marinated, it takes out and 19 ° of wine liquids progress later stage fermentations is added after newborn base is separately bottled, sealing is stored sth. in a cellar 2 months, and ammonia in fermented bean curd is examined
Factory is packed after base acid >=0.45g/100g.
Embodiment 7
A kind of method in bacillus cereus source and breeding in control production of preserved beancurd comprising following steps:
S1, daily sprinkling 1000ppm chlorine dioxide disinfection liquid carry out disinfection once to workshop, use fermented bean curd utensil processed
200ppm electrolysis water carries out high-pressure spraying sterilizing, sprays 8% glacial acetic acid to fermenting house before fermentation, forms weak acid environment, inhibits
Varied bacteria growing；
S2, with soya bean slurrying, using closed continuous high temperature mashing off, stewing sizing process, it is ensured that pulp-water temperature is boiled in a covered pot over a slow fire up to 110 DEG C
12min, point are squeezed after starching, and squeezing parameter is pressure 6kPa, presses time 12min, and pressing frequency is every squeezing 25s, are stopped
Pause 5s, vertical compression time 18min, and openpore is made；
S3, steam sterilizing is carried out to openpore before being inoculated with head mold, the fermenting house by step S1 by glacial acetic acid processing uses
Ultraviolet lamp irradiation-sterilize, is then inoculated with head mold, and head mold inoculum density is 3*106Cfu/ml, it is per cubic centimeter according to fermented bean curd volume
It is inoculated with 0.1ml, fermenting house is passed through filtrated air in fermentation process, and adjustment fermentation temperature and humidity carries out prior fermentation, becomes Mucor
Dominant bacteria obtains newborn base, specific fermentation process such as the following table 7:
Table 7
| Fermentation time | Temperature | Humidity |
| First stage 17h | 17~19 DEG C | 75~80% |
| Second stage 11h | 20~22 DEG C | 80~95% |
| Phase III 8h | 25~27 DEG C | 80~95% |
| Fourth stage 3h | 23~25 DEG C | 65~75% |
S4, the salt water for selecting 18 Baume degrees, the salt water are recycling salt water, use filter sizes for 0.2 μm of film mistake
Filter is filtered pickling brine, after filtering out the microorganism in salt water, then newborn base is put into the filtered brine and is impregnated
It is 2 days marinated, it takes out and 20 ° of wine liquids progress later stage fermentations is added after newborn base is separately bottled, sealing is stored sth. in a cellar 4 months, and ammonia in fermented bean curd is examined
Factory is packed after base acid >=0.45g/100g.
Embodiment 8
A kind of method in bacillus cereus source and breeding in control production of preserved beancurd comprising following steps:
S1, daily sprinkling 900ppm chlorine dioxide disinfection liquid carry out disinfection once to workshop, use fermented bean curd utensil processed
250ppm electrolysis water carries out high-pressure spraying sterilizing, sprays 5% glacial acetic acid to fermenting house before fermentation, forms weak acid environment, inhibits
Varied bacteria growing；
S2, with soya bean slurrying, using closed continuous high temperature mashing off, stewing sizing process, it is ensured that pulp-water temperature is boiled in a covered pot over a slow fire up to 109 DEG C
10min, point are squeezed after starching, and squeezing parameter is pressure 7kPa, presses time 14min, and pressing frequency is every squeezing 25s, are stopped
Pause 5s, vertical compression time 16min, and openpore is made；
S3, steam sterilizing is carried out to openpore before being inoculated with head mold, the fermenting house by step S1 by glacial acetic acid processing uses
Ultraviolet lamp irradiation-sterilize, is then inoculated with head mold, and head mold inoculum density is 3*106Cfu/ml, it is per cubic centimeter according to fermented bean curd volume
Be inoculated with 0.15ml, fermenting house is passed through filtrated air in fermentation process, and adjustment fermentation temperature and humidity carries out prior fermentation, make head mold at
For dominant bacteria, newborn base is obtained, specific fermentation process such as the following table 8:
Table 8
| Fermentation time | Temperature | Humidity |
| First stage 15h | 18~20 DEG C | 75~80% |
| Second stage 13h | 20~22 DEG C | 80~95% |
| Phase III 7h | 23~25 DEG C | 80~95% |
| Fourth stage 3h | 25~27 DEG C | 65~75% |
S4, the salt water for selecting 20 Baume degrees, the salt water are recycling salt water, use filter sizes for 0.2 μm of film mistake
Filter is filtered pickling brine, after filtering out the microorganism in salt water, then newborn base is put into the filtered brine and is impregnated
It is 2 days marinated, it takes out and 20 ° of wine liquids progress later stage fermentations is added after newborn base is separately bottled, sealing is stored sth. in a cellar 5 months, and ammonia in fermented bean curd is examined
Factory is packed after base acid >=0.45g/100g.
Embodiment 9
A kind of method in bacillus cereus source and breeding in control production of preserved beancurd comprising following steps:
S1, daily sprinkling 900ppm chlorine dioxide disinfection liquid carry out disinfection once to workshop, use fermented bean curd utensil processed
250ppm electrolysis water carries out high-pressure spraying sterilizing, sprays 5% glacial acetic acid to fermenting house before fermentation, forms weak acid environment, inhibits
Varied bacteria growing；
S2, with soya bean slurrying, using closed continuous high temperature mashing off, stewing sizing process, it is ensured that pulp-water temperature is boiled in a covered pot over a slow fire up to 109 DEG C
10min, point are squeezed after starching, and squeezing parameter is pressure 7kPa, presses time 14min, and pressing frequency is every squeezing 25s, are stopped
Pause 5s, vertical compression time 16min, and openpore is made；
S3, steam sterilizing is carried out to openpore before being inoculated with head mold, the fermenting house by step S1 by glacial acetic acid processing uses
Ultraviolet lamp irradiation-sterilize, is then inoculated with head mold, and head mold inoculum density is 3*106Cfu/ml, it is per cubic centimeter according to fermented bean curd volume
Be inoculated with 0.15ml, fermenting house is passed through filtrated air in fermentation process, and adjustment fermentation temperature and humidity carries out prior fermentation, make head mold at
For dominant bacteria, newborn base is obtained, specific fermentation process such as the following table 9:
Table 9
| Fermentation time | Temperature | Humidity |
| First stage 17h | 18~20 DEG C | 75~80% |
| Second stage 13h | 20~22 DEG C | 80~95% |
| Phase III 7h | 23~25 DEG C | 80~95% |
| Fourth stage 1h | 25~27 DEG C | 65~75% |
S4, the salt water for selecting 19 Baume degrees, the salt water are recycling salt water, use filter sizes for 0.2 μm of film mistake
Filter is filtered pickling brine, after filtering out the microorganism in salt water, then newborn base is put into the filtered brine and is impregnated
It is 2 days marinated, it takes out and 19 ° of wine liquids progress later stage fermentations is added after newborn base is separately bottled, sealing is stored sth. in a cellar 3 months, and ammonia in fermented bean curd is examined
Factory is packed after base acid >=0.45g/100g.
Embodiment 10
A kind of method in bacillus cereus source and breeding in control production of preserved beancurd comprising following steps:
S1, daily sprinkling 600ppm chlorine dioxide disinfection liquid carry out disinfection once to workshop, make to fermented bean curd utensil processed
High-pressure spraying sterilizing is carried out with 150ppm electrolysis water, 6% glacial acetic acid is sprayed to fermenting house before fermentation, forms weak acid environment, suppression
Varied bacteria growing processed；
S2, with soya bean slurrying, using closed continuous high temperature mashing off, stewing sizing process, it is ensured that pulp-water temperature is boiled in a covered pot over a slow fire up to 110 DEG C
6min, point are squeezed after starching, and squeezing parameter is pressure 6kPa, presses time 12min, and pressing frequency is every squeezing 20s, are paused
Openpore is made in 5s, vertical compression time 18min；
S3, steam sterilizing is carried out to openpore before being inoculated with Mucor, the fermenting house by step S1 by glacial acetic acid processing uses
Ultraviolet lamp irradiation-sterilize, is then inoculated with Mucor, and Mucor inoculum density is 3*106Cfu/ml, it is per cubic centimeter according to fermented bean curd volume
Be inoculated with 0.05ml, fermenting house is passed through filtrated air in fermentation process, and adjustment fermentation temperature and humidity carries out prior fermentation, make Mucor at
For dominant bacteria, newborn base is obtained, specific fermentation process such as the following table 10:
Table 10
| Fermentation time | Temperature | Humidity |
| First stage 16h | 15~17 DEG C | 75~80% |
| Second stage 14h | 18~20 DEG C | 80~95% |
| Phase III 5h | 23~25 DEG C | 80~95% |
| Fourth stage 2h | 23~25 DEG C | 65~75% |
S4, the salt water for selecting 22 Baume degrees, the salt water are recycling salt water, use filter sizes for 0.2 μm of film mistake
Filter is filtered pickling brine, after filtering out the microorganism in salt water, then newborn base is put into the filtered brine and is impregnated
It is 2 days marinated, it takes out and 22 ° of wine liquids progress later stage fermentations is added after newborn base is separately bottled, sealing is stored sth. in a cellar 4 months, and ammonia in fermented bean curd is examined
Factory is packed after base acid >=0.45g/100g.
Comparative example 1
A kind of routine fermented bean curd preparation process, step the following steps are included:
S1, workshop, fermenting house are cleaned daily, high-temperature sterilization is carried out to utensil, uses 75 ° of alcohol disinfectings of preceding spray；
S2, with soya bean slurrying, using independent pulp boiling machine mashing off, pulp-water temperature after point slurry, uses full vertical compression side up to 100 DEG C
Formula squeezes 30min, pressure 5kPa, and openpore is made；
It is 25~35 DEG C in temperature, humidity carries out nature hair under the conditions of 60~80% after S3, normal spray mucor strain
Ferment obtains base cream；
S4, it base cream is put into 20 Baume degrees salt water impregnates marinated, take out newborn base and filling 17 ° of wine liquids carry out later stage fermentation,
Packaging.
Comparative example 2
A kind of routine fermented bean curd preparation process, step the following steps are included:
S1, workshop, fermenting house are cleaned daily, high-temperature sterilization is carried out to utensil, uses 75 ° of alcohol disinfectings of preceding spray；
S2, with soya bean slurrying, using independent pulp boiling machine mashing off, pulp-water temperature after point slurry, uses full vertical compression mode up to 98 DEG C
25min, pressure 5kPa are squeezed, openpore is made；
It is 25~35 DEG C in temperature, humidity carries out nature hair under the conditions of 60~85% after S3, normal spray rhizopus are various
Ferment obtains base cream；
S4, it base cream is put into 18 Baume degrees salt water impregnates marinated, take out newborn base and filling 20 ° of wine liquids carry out later stage fermentation,
Packaging.
It is made by embodiment 1, embodiment 2, embodiment 3, embodiment 4 and comparative example 1,2 different fermentations technique of comparative example
Openpore moisture, blank neutrality enzyme activity, fermented bean curd amino acid content, bacillus cereus number are obtained, referring specifically to table 5.
11 1~embodiment of embodiment 10 of table is compared with comparative example 1,2 process results of comparative example
As shown in Table 5, comparative example is compared, blank neutrality enzyme activity obtained by each embodiment, amino acid content are higher, waxy
Bacillus is less, is lower than 105Export standard can control to 103, can effectively evade food safety risk, while improving fermented bean curd
Fermented quality, fermented bean curd nutritive value are improved.
Above embodiments are only section Examples of the invention, can not be used as limiting the scope of the invention, appoint
What is both fallen within protection scope of the present invention based on the improvement and deformation made on the basis of present inventive concept, is specifically protected model
It encloses and is with claims record.
Claims (10)
1. a kind of method in bacillus cereus source and breeding in control production of preserved beancurd, which comprises the following steps:
S1, space and Work tool disinfection: carrying out disinfection to workshop, sterilization treatment is carried out to fermented bean curd Work tool processed, before fermentation
Sprinkling acetic acid pretreatment is carried out to fermenting house, forms weak acid environment；
S2, production bean curd openpore: using soya bean slurrying, using closed continuous high temperature mashing off, stewing sizing process, after point is starched, using point
It presses the squeezing mode combined with vertical compression to be squeezed, bean curd openpore is made；
S3, prior fermentation: being put into step S1 for the resulting bean curd openpore of S2 and pass through in pretreated fermenting house, inoculation fermentation bacterium
Kind, prior fermentation is carried out, controls temperature and humidity in fermentation process, so that fermenting microbe is become dominant bacteria, obtains newborn base；
S4, later stage fermentation: being first filtered curing salt water, then, the resulting newborn base of S3 is put into the salt water and pickles 1
~2 days, then newborn base is taken out to bottle and be added wine liquid and seal from salt water and stores sth. in a cellar carry out later stage fermentation, the time is 2~5 months,
Factory is packed after the assay was approved to gained fermented bean curd.
2. the method in bacillus cereus source and breeding, feature exist in control production of preserved beancurd according to claim 1
In being used in the step S2 and press the squeezing mode that combines with vertical compression first to press, then vertical compression.
3. the method in bacillus cereus source and breeding, feature exist in control production of preserved beancurd according to claim 2
In the squeezing state modulator are as follows: 5~8kPa of pressure, the time first pressed early period are 12~15min, and pressing frequency is
20~30s of every squeezing, pause 3~5s, allows dehydration；Later period carries out the full vertical compression time as 15~18min, makes openpore internal junction
Structure is fine and close.
4. the method in bacillus cereus source and breeding, feature exist in control production of preserved beancurd according to claim 3
In filtering curing salt water is filtered using membrane filter in the step S4.
5. the method in bacillus cereus source and breeding, feature exist in control production of preserved beancurd according to claim 4
In workshop disinfection uses concentration for 500~1000ppm chlorine dioxide disinfection liquid spray disinfectant in the step S1, to system
The Work tool of fermented bean curd carries out high-pressure spraying sterilizing using 150ppm~250ppm electrolysis water, uses sprinkling to the pretreatment of fermenting house
The glacial acetic acid that percent by volume is 5%~8%.
6. the method in bacillus cereus source and breeding, feature exist in control production of preserved beancurd according to claim 5
In the temperature of continuous mashing off controls within the scope of 105 DEG C~110 DEG C in the step S2, and boiling in a covered pot over a slow fire the slurry time is 6~12min.
7. the method in bacillus cereus source and breeding, feature exist in control production of preserved beancurd according to claim 6
In the fermenting microbe being inoculated in the step S3 is Mucor or head mold；When using Mucor, Mucor concentration is 1*106~3*
106Cfu/ml, inoculum concentration are calculated according to openpore volume, 0.05~0.15ml of inoculation per cubic centimeter；When using head mold, head mold is dense
Degree is 2*106~4*106Cfu/ml, inoculum concentration are calculated according to openpore volume, 0.05~0.15ml of inoculation per cubic centimeter.
8. the method in bacillus cereus source and breeding, feature in control production of preserved beancurd according to claim 1 or claim 7
It is, the step S3 mid-early stage is fermented and preferably fermented using sublevel segmentation:
The prior fermentation time is 29~42h, including four-stage: first stage germination period: 15~17h of fermentation, fermenting house
15~20 DEG C of temperature, humidity 75~80%；Second stage mycelia production period: ferment 9~14h, 18~24 DEG C of fermenting house temperature, wet
Degree 80~95%；Sporogenesis phase phase III: ferment 4~8h, and 23~27 DEG C of fermenting house temperature, humidity 80~95%；4th
Stage dissipates wet scattered ammonia: 1~3h of time, and 23~27 DEG C of temperature, humidity 65~75%, newborn base removes fermenting house.
9. the method in bacillus cereus source and breeding, feature exist in control production of preserved beancurd according to claim 8
In newborn base salt water impregnates the marinated salt water using 18~22 Baume degrees and impregnates in the step S4；Later stage fermentation wine liquid degree of choosing
Number is 18~22 ° of wine liquids.
10. the method in bacillus cereus source and breeding, feature exist in control production of preserved beancurd according to claim 9
In the membrane filter uses filter core material for titanium dioxide, the membrane filter that filter sizes are 0.2 μm.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105532915A (en) * | 2015-12-17 | 2016-05-04 | 广东美味鲜调味食品有限公司 | Fermentation technology of low-salt fermented bean curd |
| CN106942390A (en) * | 2017-04-28 | 2017-07-14 | 安徽三赢生态农业股份有限公司 | A kind of lobster tail fermented bean curd base workshop section production technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105532915A (en) * | 2015-12-17 | 2016-05-04 | 广东美味鲜调味食品有限公司 | Fermentation technology of low-salt fermented bean curd |
| CN106942390A (en) * | 2017-04-28 | 2017-07-14 | 安徽三赢生态农业股份有限公司 | A kind of lobster tail fermented bean curd base workshop section production technology |
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| 廖文生: "腐乳生产过程中蜡样芽孢杆菌污染风险评估和控制措施", 《检验检疫学刊》 * |
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