CN111149872A - Method for preparing bean curd by compounding yeast milk bacillus and fermented yellow serofluid - Google Patents
Method for preparing bean curd by compounding yeast milk bacillus and fermented yellow serofluid Download PDFInfo
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Abstract
The invention belongs to the technical field of bean product manufacturing, and relates to a method for manufacturing bean curd by yeast lactobacillus compounded fermented yellow serofluid.
Description
Technical Field
The invention belongs to the technical field of bean product manufacturing, and relates to a method for manufacturing bean curd by compounding yeast milk bacillus and fermented yellow serofluid.
Background
The bean curd is a traditional Chinese food, has delicious taste and health preservation, is also a main raw material of vegetarian dishes in China, is known as 'vegetable meat' by people, adopts soybean as a raw material and is processed by curdling with a chemical preparation in an industrialized traditional bean curd, and coagulants for curdling in the process of making the bean curd comprise brine, gypsum, lactic acid bacteria, gluconic acid-delta-lactone and the like; the bean curd prepared by the traditional method has the problems of poor taste, low nutritional value, harm to health due to the use of chemical additives and the like.
With the emphasis on health and the pursuit of bean curd quality, when making bean curd, different substances are added to increase flavor or nutrition, although the types of the made products are various, the use of additives for main fresh bean curd products in the market still is a problem to be solved urgently.
The yellow serofluid is taken as a byproduct in the bean product process, belongs to high-concentration organic wastewater, has high organic matter content, is extremely easy to decay and deteriorate, and can cause great pollution to the environment when being directly discharged; meanwhile, when the bean curd is dotted by adopting brine or a gypsum coagulant, a large amount of salt substances harmful to human bodies can be remained in the yellow serofluid, so that the human bodies are injured, and the yellow serofluid is fermented to produce acid under natural conditions to obtain the acid pulp coagulant in China folk to prepare the acid pulp bean curd; the probiotics (named as protoplasm, biotins or protozoon health-care strains) are active microorganisms which are beneficial to a host and formed by changing the flora at a certain part of the host through colonization in a human body, and the functions of promoting nutrition absorption and keeping the intestinal health are realized by regulating the immune function of the host mucous membrane and the system or regulating the balance of the flora in the intestinal tract, so that single microorganisms which are beneficial to the health or mixed microorganisms with definite compositions are generated, and the probiotics is a flora which is very beneficial to the human body.
Disclosure of Invention
In view of the background, the invention provides a method for preparing bean curd by compounding fermented yellow serofluid with yeast milk bacillus, which combines a probiotic fermentation technology with a traditional bean curd preparation method, takes soybeans as a main raw material, adopts saccharomyces cerevisiae and lactobacillus to form probiotics to ferment the yellow serofluid, and utilizes the unique fermentation aroma and acid production characteristic of the probiotics to prepare the bean curd with thick flavor, fine mouthfeel, no chemical additive, high nutritional value and good oxidation resistance, and is beneficial to the health of human bodies and the enhancement of immune function.
In order to achieve the purpose, the invention adopts the technical scheme that:
a method for preparing bean curd by fermenting yellow serofluid by compounding yeast milk bacillus comprises the following steps:
1) respectively culturing lactobacillus and saccharomyces cerevisiae, and simultaneously adding the lactobacillus and saccharomyces cerevisiae into yellow serofluid to obtain fermented yellow serofluid for later use;
2) cleaning, grinding, filtering and cooking soybeans to obtain soybean milk for later use;
3) adding the fermented soybean milk obtained in the step 1) into the soybean milk obtained in the step 2) to prepare bean curd.
Further, the step 1) comprises the following steps:
1.1) filtering yellow serofluid to remove bean dregs, adding glucose, and sterilizing for later use;
1.2) inoculating lactobacillus into MRS broth for amplification culture and then centrifuging to obtain supernatant; inoculating the obtained supernatant to a yellow serofluid culture medium for secondary amplification culture to obtain lactobacillus;
inoculating saccharomyces cerevisiae into a YPD liquid culture medium for amplification culture, and then centrifuging to obtain a supernatant; inoculating the obtained supernatant to a yellow serofluid culture medium for secondary amplification culture to obtain saccharomyces cerevisiae;
1.3) simultaneously inoculating the lactobacillus and the saccharomyces cerevisiae obtained in the step 1.2) into the yellow serofluid sterilized in the step 1.1), and performing shake culture to obtain fermented yellow serofluid.
Further, in the step 1.1), sterilization is carried out at 115-125 ℃ for 15-25 min.
Further, in the step 1.3), the volume ratio of the lactobacillus to the saccharomyces cerevisiae is 1: 4-4: 1; and inoculating lactobacillus and saccharomyces cerevisiae into the yellow serofluid according to the inoculation amount of 2-5% by volume.
Further, in the step 1.3), the culture temperature is 28-35 ℃, the vibration speed is 160-200r/min, and the culture time is 22-25 h.
Further, the step 2) comprises the following steps:
2.1) cleaning soybeans, and soaking the soybeans in water to swell the soybeans; cleaning and draining water;
2.2) crushing and grinding the expanded soybeans and water in a colloid mill, and filtering to obtain semi-finished soybean milk;
2.3) boiling the semi-finished product of the soybean milk to obtain the soybean milk.
Further, in the step 2.1), the volume ratio of the soybeans to the water is 1: 2-1: 5, and the soaking time is 10-15 hours;
in the step 2.2), the volume ratio of the expanded soybeans to water is 1: 6-1: 10.
Further, the step 3) comprises the following steps:
3.1) adding the fermented soybean milk obtained in the step 1) into the soybean milk obtained in the step 2), and stirring until bean curd gel is formed;
3.2) placing the formed bean curd gel in a water bath pot for jellied bean curd squat to obtain a semi-finished bean curd gel;
3.3) pouring the semi-finished bean curd gel into a grinding tool to be pressed and molded to prepare bean curd.
Further, in the step 3.1), the volume ratio of the fermented soybean milk to the soybean milk is 1: 3-1: 8.
Further, in the step 3.2), the water bath temperature is 70-85 ℃, and the time is 25-35 min.
The invention has the beneficial effects that:
1. the bean curd prepared by the fermented yellow serofluid has fine and smooth taste, good texture and ideal flavor.
2. The invention adopts the yeast to compound lactobacillus to form probiotics to ferment yellow serofluid, the additive is safe, and when the lactobacillus: when the saccharomyces cerevisiae is 1:1, the bean curd prepared from the fermented yellow serofluid has high protein content and higher nutritional value.
3. According to the invention, the yellow serofluid is fermented by probiotics formed by compounding the yeasts with the lactobacillus, and the prepared probiotic acid-pulp bean curd has an antioxidation effect by utilizing the acid production characteristic of the probiotics, so that the detoxification capability of the liver is improved, the burden of the liver is relieved, the fatty liver is prevented, the immune function of a human body can be enhanced, and the health of the human body is facilitated.
Drawings
FIG. 1 is a graph showing the comparison of the protein content of sour milk bean curd prepared according to the present invention with magnesium chloride bean curd and lactic acid bean curd;
FIG. 2 is a graph showing in vitro antioxidant activity of the tofu prepared with the present invention, the tofu prepared with magnesium chloride in comparison with the tofu prepared with lactic acid in comparison with lactic acid in;
FIG. 3 is a comparison graph of the unique flavor of the sour pulp bean curd prepared by the present invention and the bean curd of the control group.
Detailed Description
The present invention will now be described in detail with reference to the accompanying drawings and examples.
Example 1
1) Preparation of fermented yellow serofluid
1.1) treatment of yellow serofluid: filtering yellow serofluid, removing bean dregs, adding 3% glucose, and sterilizing at 121 deg.C for 20 min;
1.2) separating, purifying and enriching strains:
inoculating lactobacillus into MRS broth, culturing at oscillation speed of 160r/min for 24h, and centrifuging to obtain supernatant; inoculating the obtained supernatant to a yellow serofluid culture medium for secondary amplification culture to obtain lactobacillus;
inoculating Saccharomyces cerevisiae into YPD liquid culture medium (yeast extract peptone glucose culture medium), culturing at oscillation speed of 160r/min for 24 hr, centrifuging, and performing amplification culture and centrifuging to obtain supernatant; inoculating the obtained supernatant to a yellow serofluid culture medium for secondary amplification culture to obtain saccharomyces cerevisiae;
1.3) preparation of fermented yellow serofluid: uniformly mixing lactobacillus and saccharomyces cerevisiae according to the volume ratio of 4:1, inoculating the mixture into yellow serofluid according to the inoculum size of 3% by volume, and carrying out shake culture at 32 ℃ and 160r/min for 24 hours;
2) preparation of soybean milk
2.1) accurately weighing a certain amount of full and disease and insect pest-free soybeans, cleaning the soybeans with ultrapure water, soaking the soybeans for 12 hours at room temperature according to the ratio of soybean water to soybean water of 1:3 to fully absorb water and expand the soybeans, draining the soybeans, and cleaning the soybeans twice with ultrapure water;
2.2) placing the expanded soybeans and water in a colloid mill according to the volume ratio of 1:8, grinding for 5min, and filtering by 120-mesh gauze to obtain semi-finished soybean milk;
2.3) putting the semi-finished soybean milk into an electromagnetic oven to boil for 5min to obtain soybean milk;
3) preparation of bean curd
3.1) taking the prepared fermented soybean milk as a coagulant, wherein the volume ratio of the fermented soybean milk to the soybean milk is 1:5, adding the fermented soybean milk, and stirring until bean curd gel is formed;
3.2) placing the bean curd gel in a water bath kettle at 80 deg.C, and allowing to stand for 30min to obtain semi-finished bean curd gel;
3.3) pouring the semi-finished bean curd gel into a bean curd grinding tool, pressing for 30min, and forming to obtain the bean curd.
Example 2
1) Preparation of fermented yellow serofluid
1.1) treatment of yellow serofluid: filtering yellow serofluid, removing bean dregs, adding 3% glucose, and sterilizing at 125 deg.C for 15 min;
1.2) separating, purifying and enriching strains: inoculating lactobacillus into MRS broth, culturing at oscillation speed of 160r/min for 24h, and centrifuging to obtain supernatant; inoculating the obtained supernatant to a yellow serofluid culture medium for secondary amplification culture to obtain lactobacillus;
inoculating Saccharomyces cerevisiae into YPD liquid culture medium (yeast extract peptone glucose culture medium), culturing at oscillation speed of 160r/min for 24 hr, centrifuging, and performing amplification culture and centrifuging to obtain supernatant; inoculating the obtained supernatant to a yellow serofluid culture medium for secondary amplification culture to obtain saccharomyces cerevisiae;
1.3) preparation of fermented yellow serofluid: uniformly mixing lactobacillus and saccharomyces cerevisiae according to the volume ratio of 3:2, inoculating the mixture into yellow serofluid according to the inoculum size of 4% by volume, and carrying out shake culture at 30 ℃ and 180r/min for 24 hours;
2) preparation of soybean milk
2.1) accurately weighing a certain amount of full and disease and insect pest-free soybeans, cleaning the soybeans with ultrapure water, soaking the soybeans for 10 hours at room temperature according to the ratio of 1:2 of soybean water to fully absorb water and expand the soybeans, draining the soybeans, and cleaning the soybeans twice with ultrapure water;
2.2) placing the expanded soybeans and water in a colloid mill according to the volume ratio of 1:7, grinding for 5min, and filtering by 120-mesh gauze to obtain semi-finished soybean milk;
2.3) putting the semi-finished soybean milk into an electromagnetic oven to boil for 5min to obtain soybean milk;
3) preparation of bean curd
3.1) taking the prepared fermented soybean milk as a coagulant, wherein the volume ratio of the fermented soybean milk to the soybean milk is 1:3, adding the fermented soybean milk, and stirring until bean curd gel is formed;
3.2) placing the bean curd gel in a water bath kettle at 70 ℃ for 25min to obtain a semi-finished bean curd gel;
3.3) pouring the semi-finished bean curd gel into a bean curd grinding tool, pressing for 28min, and forming to obtain bean curd.
Example 3
1) Preparation of fermented yellow serofluid
1.1) treatment of yellow serofluid: filtering yellow serofluid, removing bean dregs, adding 3% glucose, and sterilizing at 115 deg.C for 25 min;
1.2) separating, purifying and enriching strains: inoculating lactobacillus into MRS broth, culturing at oscillation speed of 160r/min for 24h, and centrifuging to obtain supernatant; inoculating the obtained supernatant to a yellow serofluid culture medium for secondary amplification culture to obtain lactobacillus;
inoculating Saccharomyces cerevisiae into YPD liquid culture medium (yeast extract peptone glucose culture medium), culturing at oscillation speed of 160r/min for 24 hr, centrifuging, and performing amplification culture and centrifuging to obtain supernatant; inoculating the obtained supernatant to a yellow serofluid culture medium for secondary amplification culture to obtain saccharomyces cerevisiae;
1.3) preparation of fermented yellow serofluid: uniformly mixing lactobacillus and saccharomyces cerevisiae according to the volume ratio of 1:1, inoculating the mixture into yellow serofluid according to the inoculum size of 3% of the volume, and carrying out shake culture at 28 ℃ and 190r/min for 25 h;
2) preparation of soybean milk
2.1) accurately weighing a certain amount of full and disease and insect pest-free soybeans, cleaning the soybeans with ultrapure water, soaking the soybeans for 12 hours at room temperature according to the ratio of soybean water to soybean water of 1:3 to fully absorb water and expand the soybeans, draining the soybeans, and cleaning the soybeans twice with ultrapure water;
2.2) placing the expanded soybeans and water in a colloid mill according to the volume ratio of 1:6, grinding for 5min, and filtering by 120-mesh gauze to obtain semi-finished soybean milk;
2.3) putting the semi-finished soybean milk into an electromagnetic oven to boil for 5min to obtain soybean milk;
3) preparation of bean curd
3.1) taking the prepared fermented soybean milk as a coagulant, wherein the volume ratio of the fermented soybean milk to the soybean milk is 1:8, adding the fermented soybean milk, and stirring until bean curd gel is formed;
3.2) placing the bean curd gel in a water bath kettle at 75 ℃ for 35min to obtain a semi-finished bean curd gel;
3.3) pouring the semi-finished bean curd gel into a bean curd grinding tool, pressing for 30min, and forming to obtain the bean curd.
Example 4
1) Preparation of fermented yellow serofluid
1.1) treatment of yellow serofluid: filtering yellow serofluid, removing bean dregs, adding 3% glucose, and sterilizing at 118 deg.C for 22 min;
1.2) separating, purifying and enriching strains: inoculating lactobacillus into MRS broth, culturing at oscillation speed of 160r/min for 24h, and centrifuging to obtain supernatant; inoculating the obtained supernatant to a yellow serofluid culture medium for secondary amplification culture to obtain lactobacillus;
inoculating Saccharomyces cerevisiae into YPD liquid culture medium (yeast extract peptone glucose culture medium), culturing at oscillation speed of 160r/min for 24 hr, centrifuging, and performing amplification culture and centrifuging to obtain supernatant; inoculating the obtained supernatant to a yellow serofluid culture medium for secondary amplification culture to obtain saccharomyces cerevisiae;
1.3) preparation of fermented yellow serofluid: uniformly mixing lactobacillus and saccharomyces cerevisiae according to the volume ratio of 2:3, inoculating the mixture into yellow serofluid according to the inoculum size of 5% by volume, and carrying out shake culture at 35 ℃ and 200r/min for 22 h;
2) preparation of soybean milk
2.1) accurately weighing a certain amount of full and disease and insect pest-free soybeans, cleaning the soybeans with ultrapure water, soaking the soybeans for 14 hours at room temperature according to the ratio of bean water to bean water of 1:4 to fully absorb water and expand the soybeans, draining the soybeans, and cleaning the soybeans twice with ultrapure water;
2.2) placing the expanded soybeans and water in a colloid mill according to the volume ratio of 1:10, grinding for 5min, and filtering by 120-mesh gauze to obtain semi-finished soybean milk;
2.3) putting the semi-finished soybean milk into an electromagnetic oven to boil for 5min to obtain soybean milk;
3) preparation of bean curd
3.1) taking the prepared fermented soybean milk as a coagulant, wherein the volume ratio of the fermented soybean milk to the soybean milk is 1:6, adding the fermented soybean milk, and stirring until bean curd gel is formed;
3.2) placing the bean curd gel in a water bath kettle at 80 deg.C, and allowing to stand for 28min to obtain semi-finished bean curd gel;
3.3) pouring the semi-finished bean curd gel into a bean curd grinding tool, pressing for 35min, and forming to obtain the bean curd.
Example 5
1) Preparation of fermented yellow serofluid
1.1) treatment of yellow serofluid: filtering yellow serofluid, removing bean dregs, adding 3% glucose, and sterilizing at 123 deg.C for 18 min;
1.2) separating, purifying and enriching strains: inoculating lactobacillus into MRS broth, culturing at oscillation speed of 160r/min for 24h, and centrifuging to obtain supernatant; inoculating the obtained supernatant to a yellow serofluid culture medium for secondary amplification culture to obtain lactobacillus;
inoculating Saccharomyces cerevisiae into YPD liquid culture medium (yeast extract peptone glucose culture medium), culturing at oscillation speed of 160r/min for 24 hr, centrifuging, and performing amplification culture and centrifuging to obtain supernatant; inoculating the obtained supernatant to a yellow serofluid culture medium for secondary amplification culture to obtain saccharomyces cerevisiae;
1.3) preparation of fermented yellow serofluid: uniformly mixing lactobacillus and saccharomyces cerevisiae according to the volume ratio of 1:4, inoculating the mixture into yellow serofluid according to the inoculum size of 2% by volume, and carrying out shake cultivation at 32 ℃ and 170r/min for 23 h;
2) preparation of soybean milk
2.1) accurately weighing a certain amount of full and disease and insect pest-free soybeans, cleaning the soybeans with ultrapure water, soaking the soybeans for 15 hours at room temperature according to the soybean water ratio of 1:5 to fully absorb water and expand the soybeans, draining the soybeans, and cleaning the soybeans twice with ultrapure water;
2.2) placing the expanded soybeans and water in a colloid mill according to the volume ratio of 1:9, grinding for 5min, and filtering by 120-mesh gauze to obtain semi-finished soybean milk;
2.3) putting the semi-finished soybean milk into an electromagnetic oven to boil for 5min to obtain soybean milk;
3) preparation of bean curd
3.1) taking the prepared fermented soybean milk as a coagulant, wherein the volume ratio of the fermented soybean milk to the soybean milk is 1:5, adding the fermented soybean milk, and stirring until bean curd gel is formed;
3.2) placing the bean curd gel in a water bath kettle at 85 ℃ for 32min to obtain semi-finished bean curd gel;
3.3) pouring the semi-finished bean curd gel into a bean curd grinding tool, pressing for 30min, and forming to obtain the bean curd.
Control group 1: preparation of magnesium chloride bean curd
Accurately weighing food-grade magnesium chloride 3% of the mass of the soybeans, adding the food-grade magnesium chloride into 20mL of ultrapure water to prepare a coagulant, pouring the coagulant into the soybean milk by adopting a pulp flushing mode when the temperature of the soybean milk is reduced to 80 ℃, uniformly stirring by using a glass rod, standing for 30min in a water bath kettle at 80 ℃, and pressing to form the bean curd.
Control group 2: lactic acid bean curd preparation
Accurately weighing 5mL of food grade lactic acid, when the temperature of the soybean milk is reduced to 80 ℃, slowly pouring a coagulant into the soybean milk in a mode of adding the coagulant while stirring, allowing protein to denature to form bean curd gel, standing in a water bath kettle at 80 ℃ for 30min, and pressing to form the bean curd.
Further, in order to illustrate the superior performance of the tofu prepared by the method of preparing tofu by yeast lactobacillus and fermented yellow serofluid in the invention, the tofu prepared in the present example was compared with tofu prepared by the conventional method.
Experimental groups: tofu according to the present invention prepared in examples 1 to 5;
control group 1: bean curd made of magnesium chloride;
control group 2: a bean curd is prepared from lactic acid.
Verification test 1: texture determination of bean curd
The texture of the bean curd is one of important indexes for evaluating the quality of the bean curd, and is quantified and measured by a measuring instrument according to the rheological principle.
The test process comprises the following steps: the bean curd prepared in the experimental group, the control group 1 and the control group 2 was measured for texture by a ta.xt. plus type texture measuring instrument (physical property measuring instrument) of stable microsystems, uk, and a piece of bean curd (2 × 2 × 2cm) with a flat surface was taken from the middle of the bean curd by a knife. A P36R cylindrical flat-bottomed probe was used, balanced with a 50kg weight, with a trigger force of 10g, before, during and after-side velocities: 1.0mm/s, 1.0mm/s and 1.0 mm/s. The same sample was measured in triplicate and the average was taken.
And (3) test results: the data of the bean curd texture measurement are shown in table 1.
TABLE 1 comparison of texture characteristics of SUANJIANG Bean curd with magnesium chloride Bean curd and lactic acid Bean curd
Note: different letters in the same column of numerical superscripts indicate significant differences at the p <0.05 level.
Wherein:
ASTF 1-ASTF 5 are data measured for the bean curd produced in examples 1-5 of the present invention in this order;
MTF is the data measured on the bean curd made of magnesium chloride in the control group 1;
RTF is data measured for the bean curd made of lactic acid of control group 2.
And (3) analyzing test results:
(1) from the hardness point of view, the ASTF3 has no significant difference compared with the control group; the other sour pulp bean curd is obviously lower than the control group;
(2) from the elasticity, the ASTF2, the ASTF3 and the ASTF5 have no obvious difference with the control group, the ASTF1 and the ASTF4 are slightly lower than the control group and have obvious difference, but the total values are all larger;
(3) from the view of chewiness, the ASTF3 has no obvious difference from the control group, and other physalis pubescens bean curd is lower than the control group and has obvious difference. So that the novel bean curd manufactured by using the novel fermented yellow serofluid has good texture as a whole. And ASTF3 was closer to the control bean curd.
The test process comprises the following steps: carrying out first-line elimination treatment on bean curd proteins of bean curd prepared by an experimental group, a control group 1 and a control group 2 by using a FOSS positioning digester (at a digestion temperature of 420 ℃), and then carrying out protein content measurement by using a FOSSKjeltec8400 type nitrogen determinator of a self-moving kay; after the bean curd samples prepared by the experimental group, the control group 1 and the control group 2 are frozen and dried, the total protein content in the bean curd is measured by a Kjeldahl azotometer, and the test result is as follows: the results of the measurement of the protein content in bean curd are shown in FIG. 1.
And (3) analyzing test results: as can be seen from fig. 1, the protein content of ASTF3 was the highest and the difference was significant; secondly, RTF and ASTF4 have no obvious difference in the content of the rest bean curd protein, and the results show that the content of lactobacillus: when the saccharomyces cerevisiae is 1:1, the fermented yellow serofluid can effectively improve the nutritional value of the bean curd.
Verification test 3 measurement of in vitro antioxidant ability of tofu
The test process comprises the following steps: vacuum freeze drying bean curd samples prepared from experimental group, control group 1 and control group 2 for 24h, grinding, placing 300mg sample powder in a test tube, adding 20mL anhydrous ethanol, ultrasonic extracting for 2h, collecting supernatant, passing through 0.45 μm membrane, and storing the filtrate at 4 deg.C for use.
3.1 measurement of reducing ability
Respectively sucking 1.0mL of bean curd samples of different types into test tubes, respectively adding 2.5mL of phosphate buffer (pH 6.6) and 2.5mL of 1% potassium ferricyanide solution, performing water bath at 50 deg.C for 20min, and adding 2.5mL of 10% trichloroacetic acid solution; centrifuging at 2000rpm for 10min, adding 2.5mL of supernatant into 2.5mL of distilled water and 0.5mL of 0.1% ferric trichloride solution, mixing, and standing for 10 min; the absorbance A was measured at 700 nm. The absorbance A0 was measured in the same manner as a blank group using 1.0mL of distilled water instead of the sample. The reducing power of the samples is compared by A-A0, and the larger the value of A-A0, the stronger the reducing power of the samples.
The results of the test for the reduction ability are shown in FIG. 2 (A).
3.2ABTS Capacity determination
Reference is made to Re et al (1999) methods, with appropriate modification. Preparing an ABTS stock solution in advance: mixing a 7mmol/LABTS solution with a 50mmol/L potassium persulfate solution in a ratio of 1:1, and reacting for 12-16h in the dark at normal temperature. The ABTS stock solution was diluted with absolute ethanol so that the absorbance of the ABTS solution fell within the range of 0.70. + -. 0.02 at 734 nm. Transferring 0.1mL of sample diluent into a 10mL centrifuge tube respectively, adding 3.9mL of LABTS solution, uniformly mixing by vortex, reacting at room temperature for 6min, and measuring the absorbance AE of the reaction solution at 734nm by adopting a spectrophotometry. Meanwhile, 0.1mL of 70% ethanol solution was removed, and after adding 3.9mL of LABTS solution to the solution to react, the absorbance AB of the blank solution at 734nm was measured. ABTS free radical clearance (%) was calculated as follows:
ABTS scavenging rate(％)＝(AB-AE)/AB×100
the test results of ABTS clearance assay are shown in FIG. 2 (B).
3.3 measurement of hydroxyl radical scavenging Activity
6mMFeSO42mL, 1mL of 6mM salicylic acid and 2mL of a sample to be detected are sequentially added into a 20mL colorimetric tube, stirred uniformly, added with 2mL of 3mM H2O2 to start reaction, stirred uniformly and then kept stand for 20min at room temperature. The sample hydroxyl radical scavenging rate can be expressed as:
hydroxyl radical scavenging ratio/% (1- (Ai-Aj/A0)). times.100%
In the formula: a0-absorbance of salicylic acid reacted with solvent;
the light absorption value of Ai-salicylic acid after reaction with a sample;
aj-absorbance of the sample reacted with solvent.
The measurement results of the hydroxyl radical scavenging activity are shown in FIG. 2 (C).
3.4 determination of superoxide anion radical scavenging Activity
Taking 4.5mL of 0.05mol/L Tris-HCl buffer solution with pH of 8.2, placing the solution in a water bath at 25 ℃ for preheating for 20min, respectively adding 1mL of sample solution with different concentrations and 0.5mL of 25mmol/L phthalic acid solution, uniformly mixing, measuring the light absorption value at 325nm, recording every 30s, continuously recording for 4.5min, drawing by light absorption value-time, and obtaining the slope of a straight line, namely the rate (Vs) of the sample for inhibiting the automatic oxidation of the pyrogallol. The rate V0 was determined by using distilled water as a control. The clearance can be expressed as:
superoxide anion radical clearance/% (V0-Vs)/Vs × 100
The results of determination of superoxide anion radical scavenging activity are shown in FIG. 2 (D).
3.5 measurement of DPPH radical scavenging Activity
Firstly, preparing an absolute ethanol solution with the concentration of 2 multiplied by 10 < -4 > mol/LDPPH, and storing the absolute ethanol solution in a dark place. Mixing 2mL of sample with 2mL of DPPH absolute ethanol solution, reacting for 30min in a dark place at room temperature, and then measuring the light absorption value Ai of the sample at 517 nm. The blank group uses an equal volume of absolute ethyl alcohol solution to replace DPPH absolute ethyl alcohol solution, the light absorption value is recorded as Aj, the control group uses an equal volume of distilled water to replace the sample, and the light absorption value is recorded as A0. DPPH radical clearance was calculated using the formula:
DPPH radical clearance/% (1- (Ai-Aj)/a0) × 100
In the formula: a0: absorbance of the control group; ai: sample set absorbance Aj: absorbance of blank group
The result of measurement of DPPH radical scavenging activity is shown in FIG. 2 (E).
And (4) analyzing results: the bean curd has antioxidant effect, and can protect liver, improve liver detoxication ability, relieve liver burden, and prevent fatty liver. The results of in vitro antioxidant experiments show that the sour pulp bean curd prepared by fermenting yellow serofluid has good antioxidant capacity and has obvious difference compared with a control group. In addition, the oxidation resistance of the bean curd with different fermentation ratios is also remarkably different, which is probably caused by different amounts of metabolites of lactobacillus and yeast with different ratios, but the whole bean curd has a higher value.
Verification test 4 measurement of bean curd flavor by electronic nose
Data of bean curd flavors made by three different coagulants are collected by an electronic nose.
The specific test process is that the bean curd prepared by each experimental group, the control group 1 and the control group 2 is subjected to data acquisition, before sampling by the electronic nose, the bean curd sample with the same amount is weighed and placed in a 50ml centrifuge tube, sealed and kept stand for 8 hours, and then the headspace gas is subjected to sample injection treatment by the electronic nose.
The electronic nose sampling parameter is set as follows: the sampling time interval is 100s, the automatic cleaning time of the sensor is 80s, the sample preparation time is 120s, and the sample injection flow is 0.6L/min. Then, characteristic values of each sensor of the electronic nose are extracted, and Principal Component Analysis (PCA) and Discriminant Function Analysis (DFA) are carried out on the data by using matched software. The measurement results are shown in FIG. 3.
And (3) analyzing test results: as can be seen in fig. 3, the DI value is-4.72, indicating that the samples are not well differentiated, since RTF and MTF are clustered together and ASTF3, ASTF4 and ASTF5 are clustered together. This also indirectly suggests that RTF and MTF have similar odors, and that ASTF3, ASTF4, and ASTF5 have similar odors. In addition, we can see that there is a certain distance between all the sour pulp bean curd and the control group, which shows that the sour pulp bean curd is different from the unique flavor of the bean curd of the control group. Therefore, the fermented yellow serofluid can generate unique smell of the sour pulp bean curd.
In conclusion, the yellow serofluid is fermented by using the saccharomyces cerevisiae and lactobacillus to form probiotics, and the prepared bean curd has thick flavor, fine mouthfeel and good nutritional value by using the unique fermentation aroma and acid production characteristic of the probiotics; the sour pulp bean curd prepared from the fermented yellow serofluid has good oxidation resistance.
Claims (10)
1. A method for preparing bean curd by compounding yeast milk bacillus and fermenting yellow serofluid is characterized by comprising the following steps:
1) respectively culturing lactobacillus and saccharomyces cerevisiae, and simultaneously adding the lactobacillus and saccharomyces cerevisiae into yellow serofluid to obtain fermented yellow serofluid for later use;
2) cleaning, grinding, filtering and cooking soybeans to obtain soybean milk for later use;
3) adding the fermented soybean milk obtained in the step 1) into the soybean milk obtained in the step 2) to prepare bean curd.
2. The method for preparing bean curd by fermenting yellow serofluid by compounding yeast lactobacillus according to claim 1, wherein the step 1) comprises the following steps:
1.1) filtering yellow serofluid to remove bean dregs, adding glucose, and sterilizing for later use;
1.2) inoculating lactobacillus into MRS broth for amplification culture and then centrifuging to obtain supernatant; inoculating the obtained supernatant to a yellow serofluid culture medium for secondary amplification culture to obtain lactobacillus;
inoculating saccharomyces cerevisiae into a YPD liquid culture medium for amplification culture, and then centrifuging to obtain a supernatant; inoculating the obtained supernatant to a yellow serofluid culture medium for secondary amplification culture to obtain saccharomyces cerevisiae;
1.3) simultaneously inoculating the lactobacillus and the saccharomyces cerevisiae obtained in the step 1.2) into the yellow serofluid sterilized in the step 1.1), and performing shake culture to obtain fermented yellow serofluid.
3. The method for preparing bean curd by fermenting yellow serofluid with the combination of the lactobacillus fermentum according to claim 2, wherein in the step 1.1), the bean curd is sterilized at 115-125 ℃ for 15-25 min.
4. The method for preparing bean curd by compounding and fermenting yellow serofluid with lactobacillus according to claim 2, wherein in the step 1.2), the volume ratio of lactobacillus to saccharomyces cerevisiae is 1: 4-4: 1; and inoculating lactobacillus and saccharomyces cerevisiae into the yellow serofluid according to the inoculation amount of 2-5% by volume.
5. The method for preparing bean curd by fermenting yellow serofluid with the combination of the yeast milk bacillus as claimed in claim 2, wherein in the step 1.2), the culture temperature is 28-35 ℃, the vibration speed is 160-200r/min, and the culture time is 22-25 h.
6. The method for preparing bean curd by fermenting yellow serofluid by compounding yeast lactobacillus according to claim 1, wherein the step 2) comprises the following steps:
2.1) cleaning soybeans, soaking the soybeans in water to swell the soybeans, cleaning and draining;
2.2) crushing and grinding the expanded soybeans and water in a colloid mill, and filtering to obtain semi-finished soybean milk;
2.3) boiling the semi-finished product of the soybean milk to obtain the soybean milk.
7. The method for preparing bean curd by fermenting yellow serofluid with yeast bacillus according to claim 6,
in the step 2.1), the volume ratio of the soybeans to water is 1: 2-1: 5, and the soaking time is 10-15 h;
in the step 2.2), the volume ratio of the expanded soybeans to water is 1: 6-1: 10.
8. The method for preparing bean curd by fermenting yellow serofluid by compounding yeast lactobacillus according to claim 1, wherein the step 3) comprises the following steps:
3.1) adding the fermented soybean milk obtained in the step 1) into the soybean milk obtained in the step 2), and stirring until bean curd gel is formed;
3.2) placing the formed bean curd gel in a water bath pot for jellied bean curd squat to obtain a semi-finished bean curd gel;
3.3) pouring the semi-finished bean curd gel into a grinding tool to be pressed and molded to prepare bean curd.
9. The method for preparing bean curd by compounding fermented soybean milk with yeast bacillus according to claim 8, wherein in the step 3.1), the volume ratio of the fermented soybean milk to the soybean milk is 1: 3-1: 8.
10. The method for preparing bean curd by fermenting yellow serofluid by compounding yeast milk bacillus according to claim 8, wherein in the step 3.2), the water bath temperature is 70-85 ℃ and the time is 25-35 min.
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