CN109548887A - The preparation method of low-salt fermented bean curd - Google Patents
The preparation method of low-salt fermented bean curd Download PDFInfo
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- CN109548887A CN109548887A CN201811576020.8A CN201811576020A CN109548887A CN 109548887 A CN109548887 A CN 109548887A CN 201811576020 A CN201811576020 A CN 201811576020A CN 109548887 A CN109548887 A CN 109548887A
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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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Abstract
The present invention relates to Agrifood technical fields, more particularly to a kind of preparation method of low-salt fermented bean curd.The preparation method of low-salt fermented bean curd includes the following steps: the preparation of (1) strain spore suspension；(2) preparation of preserved beancurd white blank；(3) the prior fermentation operation of fermented bean curd；(4) the later stage fermentation operation of fermented bean curd；(5) prepared by low-salt fermented bean curd finished product.Fermented bean curd made of the method provided through the invention is as a kind of traditional soybean fermentive food, nutrition rich in, the treatment and healthcare function that its various physiological activator has a variety of pairs of human healths beneficial, low-salt fermented bean curd are the wider array of health food of audient.
Description
Technical field
The present invention relates to Agrifood technical fields, more particularly to a kind of preparation method of low-salt fermented bean curd.
Background technique
Fermented bean curd Gu claims fermented bean curd, also known as milkpea corruption, mold bean curd, fermented bean curd, bean curd with odor or long bean curd of fermented, is a kind of full of nutrition
Chinese tradition tempeh.Aminosal, free amino acid, calcium, phosphorus and vitamin B l2 etc. are mainly contained in fermented bean curd
A variety of nutriments, and there are a variety of physiological regulation functions, for example, it is anti-oxidant and anti-aging effect, hypotensive activity, antitumor
With antitumaous effect etc..The core yellow cellulose content generated in fermented bean curd is 6 times ~ 7 times higher than bean curd.But production of preserved beancurd process traditional at present
In, there is also the higher problem of salt content, what amount with high salt influenced people takes the photograph people, so that fermented bean curd cannot be made to play its health care function
Energy.So how to reduce the salinity of fermented bean curd, while keeping its product quality and nutrition particularly important.
On the basis of keeping the fundamental property of fermented bean curd, develop low-salt fermented bean curd will be clear that work of the salt in fermented bean curd first
With mainly having: on flavor, salt makes fermented bean curd have the taste of salty perfume, plays and seasons and help fresh effect；In texture, food
Salt makes the appropriate syneresis of green body be hardened, and prevents the too fast shortcake of fermented bean curd rotten；In the rear ferment stage, salt can inhibit the catalysis of enzyme system to make
With preventing protein by excessive decomposition, and play the role of fungus-resistant to a certain extent, and be able to extend the shelf-life.
In finished product fermented bean curd about containing 8%~14% salt, assign the salty Flavor of product although salt has in fermented bean curd and inhibit
Corruption and the survival of pathogenic bacteria or the important function of growth, but if saliferous is higher (about 10%), will cause product quality it is thick and stiff,
The problems such as taste is salty bitter, delicate flavour is insufficient and delayed maturity, also will affect intake of the people to salt.Meanwhile from biochemistry
From the viewpoint of, high concentration salt makes enzyme be easy denaturation, vigor decline, the maturity period for digesting the fermented bean curd that is obstructed, postpones, also serious to restrict
A kind of exploitation of the fermented bean curd as functional food.But if salt content is too low, and can cause product crisp rotten frangible, turn sour
It is smelly, the drawbacks such as the shelf-life is short.
Therefore, reducing salt content in fermented bean curd is both the requisite measure for improving production technology, and improves the need of product quality
It wants, research is carried out with more realistic meaning to the functionality of low-salt fermented bean curd.
Summary of the invention
The present invention is directed in view of the above-mentioned problems, proposing a kind of preparation method of low-salt fermented bean curd.
Technical program of the present invention lies in:
The preparation method of low-salt fermented bean curd, includes the following steps:
(1) preparation of strain spore suspension；
(2) preparation of preserved beancurd white blank；
(3) the prior fermentation operation of fermented bean curd；
(4) the later stage fermentation operation of fermented bean curd；
(5) prepared by low-salt fermented bean curd finished product；
The preparation process of the strain spore suspension is as follows: by the Karl Jaspers strain streak inoculation of purchase in PDA
On plating medium, 3d is cultivated in constant incubator in 28 DEG C；Planar surface spore is scraped together with mycoderm to 500 with transfer needle
In mL triangular flask, 200 mL sterile salines are added, are homogenized 5 min, microscopy blood cell at 1000r/min with high-speed homogenization machine
Counting and adjusting spore concentration is 1.0 × 10 spores, this is the spore suspension prepared, for future use.
The preparation process of the preserved beancurd white blank is as follows: raw soybeans remove sandstone and impurity by screening, pick out 500
The soybean of g full grains, to impregnate 6~8 h under 2000mL distilled water room temperature, after soybean swelling, with 3000 mL distilled water one
It reinstates fiberizer and wears into the soya-bean milk that protein content is about 6%；The soya-bean milk of milled boils after filtered through gauze and keeps slightly boiled 5
After being cooled to 80%, the MgC1 of 100 mL, 0.8 mol/L is added in min under hand operated mixing state2Solution point slurry, 80 DEG C of heat preservations
20 min are stood, is then charged into the rectangle squeezing box for be covered with gauze and forms jellied bean curd, jellied bean curd squeezer is squeezed 15
The bean curd that large quantity of moisture is removed after squeezing is cut into the thumbnail of (3.0 × 3.0cm), 1cm thickness, water content 72% by min
~75%, as preserved beancurd white blank.
The prior fermentation operating process of the fermented bean curd is as follows: the strain spore suspension that will be prepared equably is sprayed at
The preserved beancurd white blank surface prepared, average every piece of bean curd sprays 1 mL spore suspension, and inoculated preserved beancurd white blank is neat
Ground is swung on the plank for bacterium of having gone out in advance, is spaced 1 cm；It is 30 DEG C in temperature, carries out fermented bean curd under conditions of relative humidity 90%
Prior fermentation；Preserved beancurd white blank is covered with Mucor mycelia on the surface of preserved beancurd white blank, Mucor Hyphal length reaches after 48 h culture
8~10 mm, mycelium is fine and close, and blank can rub hair with the hands in little white rabbit is hairy, and preserved beancurd white blank is ufu pehtze after rubbing hair with the hands, preceding
Phase fermentation ends.
The later stage fermentation operating process of the fermented bean curd is as follows: ufu pehtze is packed into the glass square vase of 400 mL capacity
In, then 6% salt, yellow rice wine, 10% edible alcohol, cold boiled water water, enzyme preparation and thick chilli sauce is added in 16 pieces of every bean curd blank,
Blank is covered tightly, bottle cap is finally tightened into bottleneck, is put into the later stage fermentation for carrying out 4 ~ 6d fermented bean curd in 32 DEG C of constant incubator.
The low-salt fermented bean curd finished product preparation process is as follows: being placed on 20 DEG C of room temperature or so after fermented bean curd later stage fermentation, then ferments
30 d or so obtain low-salt fermented bean curd to fermented bean curd maturation
The technical effects of the invention are that:
Fermented bean curd made of the method provided through the invention as a kind of traditional soybean fermentive food, nutrition rich at
Part, various physiological activators have a beneficial treatment and healthcare function of a variety of pairs of human healths, low-salt fermented bean curd be audient more
Wide health food.
Specific embodiment
The preparation method of low-salt fermented bean curd, includes the following steps:
(1) preparation of strain spore suspension；
The preparation process of the strain spore suspension is as follows: by the Karl Jaspers strain streak inoculation of purchase in PDA
On plating medium, 3d is cultivated in constant incubator in 28 DEG C；Planar surface spore is scraped together with mycoderm to 500 with transfer needle
In mL triangular flask, 200 mL sterile salines are added, are homogenized 5 min, microscopy blood cell at 1000r/min with high-speed homogenization machine
Counting and adjusting spore concentration is 1.0 × 10 spores, this is the spore suspension prepared, for future use.
(2) preparation of preserved beancurd white blank；
The preparation process of the preserved beancurd white blank is as follows: raw soybeans remove sandstone and impurity by screening, pick out 500 g
The full soybean of grain, to impregnate 6~8 h under 2000mL distilled water room temperature, after soybean swelling, together with 3000 mL distilled water
The soya-bean milk that protein content is about 6% is worn into fiberizer；The soya-bean milk of milled boils after filtered through gauze and keeps slightly boiled 5
After being cooled to 80%, the MgC1 of 100 mL, 0.8 mol/L is added in min under hand operated mixing state2Solution point slurry, 80 DEG C of heat preservations
20 min are stood, is then charged into the rectangle squeezing box for be covered with gauze and forms jellied bean curd, jellied bean curd squeezer is squeezed 15
The bean curd that large quantity of moisture is removed after squeezing is cut into the thumbnail of (3.0 × 3.0cm), 1cm thickness, water content 72% by min
~75%, as preserved beancurd white blank.
(3) the prior fermentation operation of fermented bean curd；
The prior fermentation operating process of the fermented bean curd is as follows: the strain spore suspension that will be prepared, which is equably sprayed at, have been made
The preserved beancurd white blank surface got ready, average every piece of bean curd spray 1 mL spore suspension, inoculated preserved beancurd white blank are fitly put
On the plank for entering bacterium of having gone out in advance, it is spaced 1 cm；It is 30 DEG C in temperature, before carrying out fermented bean curd under conditions of relative humidity 90%
Phase fermentation；Preserved beancurd white blank is covered with Mucor mycelia after 48 h culture, on the surface of preserved beancurd white blank, Mucor Hyphal length up to 8~
10 mm, mycelium is fine and close, and blank can rub hair with the hands in little white rabbit is hairy, and preserved beancurd white blank is ufu pehtze after rubbing hair with the hands, is sent out early period
Ferment terminates.
(4) the later stage fermentation operation of fermented bean curd；
The later stage fermentation operating process of the fermented bean curd is as follows: ufu pehtze being fitted into the glass square vase of 400 mL capacity, often
16 pieces of bean curd blank, 6% salt, yellow rice wine, 10% edible alcohol, cold boiled water water, enzyme preparation and thick chilli sauce is then added, covers tightly hair
Bottle cap is finally tightened bottleneck by base, is put into the later stage fermentation that 4 ~ 6d fermented bean curd is carried out in 32 DEG C of constant incubator.
(5) prepared by low-salt fermented bean curd finished product；
The low-salt fermented bean curd finished product preparation process is as follows: 20 DEG C of room temperature or so is placed on after fermented bean curd later stage fermentation, then 30 d that ferment
Left and right obtains low-salt fermented bean curd to fermented bean curd maturation.
Claims (6)
1. the preparation method of low-salt fermented bean curd, characterized by the following steps:
(1) preparation of strain spore suspension；
(2) preparation of preserved beancurd white blank；
(3) the prior fermentation operation of fermented bean curd；
(4) the later stage fermentation operation of fermented bean curd；
(5) prepared by low-salt fermented bean curd finished product.
2. the preparation method of low-salt fermented bean curd according to claim 1, it is characterised in that: the strain spore suspension
Preparation process is as follows: by the Karl Jaspers strain streak inoculation of purchase on PDA plate culture medium, training in 28 DEG C in constant temperature
It supports in case and cultivates 3d；Planar surface spore is scraped together with mycoderm into 500 mL triangular flasks with transfer needle, it is sterile that 200 mL are added
Physiological saline is homogenized 5 min with high-speed homogenization machine at 1000r/min, microscopy blood count and adjust spore concentration be 1.0 ×
10 spores, this is the spore suspension prepared, for future use.
3. the preparation method of low-salt fermented bean curd according to claim 1, it is characterised in that: the preparation of the preserved beancurd white blank
Journey is as follows: raw soybeans remove sandstone and impurity by screening, pick out the soybean of 500 g full grains, are distilled with 2000mL
6~8 h are impregnated under water room temperature, after soybean swelling, are reinstated fiberizer with 3000 mL distilled water one and are worn into protein content and be about
6% soya-bean milk；The soya-bean milk of milled boils after filtered through gauze and keeps slightly boiled 5 min, after being cooled to 80%, in hand operated mixing
The MgC1 of 100 mL, 0.8 mol/L is added under state2Solution point slurry, 80 DEG C of heat preservations stand 20 min, are then charged into and are covered with gauze
Rectangle squeezing box in form jellied bean curd, jellied bean curd squeezer is squeezed into 15 min, large quantity of moisture will be removed after squeezing
Bean curd is cut into the thumbnail of (3.0 × 3.0cm), 1cm thickness, and water content is 72%~75%, as preserved beancurd white blank.
4. the preparation method of low-salt fermented bean curd according to claim 2, it is characterised in that: the prior fermentation of the fermented bean curd is grasped
It is as follows to make process: the strain spore suspension prepared is equably sprayed to the preserved beancurd white blank surface prepared, it is average every
Block bean curd sprays 1 mL spore suspension, inoculated preserved beancurd white blank is fitly swung on the plank for bacterium of having gone out in advance, interval 1
cm；It is 30 DEG C in temperature, the prior fermentation of fermented bean curd is carried out under conditions of relative humidity 90%；Preserved beancurd white blank is cultivated by 48 h
Afterwards, it is covered with Mucor mycelia on the surface of preserved beancurd white blank, for Mucor Hyphal length up to 8~10 mm, mycelium is fine and close, and blank is in little Bai
Rabbit hair shape can rub hair with the hands, and preserved beancurd white blank is ufu pehtze after rubbing hair with the hands, and prior fermentation terminates.
5. the preparation method of low-salt fermented bean curd according to claim 3, it is characterised in that: the later stage fermentation of the fermented bean curd is grasped
It is as follows to make process: ufu pehtze being fitted into the glass square vase of 400 mL capacity, then 16 pieces of every bean curd blank is added 6%
Salt, yellow rice wine, 10% edible alcohol, cold boiled water water, enzyme preparation and thick chilli sauce, cover tightly blank, bottle cap are finally tightened bottleneck, be put into
The later stage fermentation of 4 ~ 6d fermented bean curd is carried out in 32 DEG C of constant incubator.
6. the preparation method of low-salt fermented bean curd according to claim 4, it is characterised in that: the low-salt fermented bean curd finished product preparation
Process is as follows: 20 DEG C of room temperature or so is placed on after fermented bean curd later stage fermentation, then 30 d or so that ferment obtain less salt corruption to fermented bean curd maturation
Cream.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811576020.8A CN109548887A (en) | 2018-12-22 | 2018-12-22 | The preparation method of low-salt fermented bean curd |
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| CN201811576020.8A CN109548887A (en) | 2018-12-22 | 2018-12-22 | The preparation method of low-salt fermented bean curd |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111972499A (en) * | 2020-07-20 | 2020-11-24 | 北京工商大学 | Flower fragrance low-salt fermented bean curd paste fermentation production method |
| CN112914032A (en) * | 2021-03-19 | 2021-06-08 | 浙江科技学院 | Enzymatic-assisted low-temperature preparation method of fermented bean curd |
-
2018
- 2018-12-22 CN CN201811576020.8A patent/CN109548887A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111972499A (en) * | 2020-07-20 | 2020-11-24 | 北京工商大学 | Flower fragrance low-salt fermented bean curd paste fermentation production method |
| CN111972499B (en) * | 2020-07-20 | 2024-04-05 | 北京工商大学 | Method for producing flower fragrance low-salt fermented bean curd paste through fermentation |
| CN112914032A (en) * | 2021-03-19 | 2021-06-08 | 浙江科技学院 | Enzymatic-assisted low-temperature preparation method of fermented bean curd |
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Application publication date: 20190402 |