CN111616230A - Novel fermentation process for bean products - Google Patents
Novel fermentation process for bean products Download PDFInfo
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- CN111616230A CN111616230A CN202010567108.4A CN202010567108A CN111616230A CN 111616230 A CN111616230 A CN 111616230A CN 202010567108 A CN202010567108 A CN 202010567108A CN 111616230 A CN111616230 A CN 111616230A
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- China
- Prior art keywords
- fermentation
- bean curd
- fermented bean
- fermentation process
- mucor
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- 238000000855 fermentation Methods 0.000 title claims abstract description 52
- 230000004151 fermentation Effects 0.000 title claims abstract description 41
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 17
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 17
- 235000013527 bean curd Nutrition 0.000 claims abstract description 34
- 244000068988 Glycine max Species 0.000 claims abstract description 29
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 29
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 241000235527 Rhizopus Species 0.000 claims abstract description 19
- 241000235395 Mucor Species 0.000 claims abstract description 18
- 235000013336 milk Nutrition 0.000 claims abstract description 17
- 239000008267 milk Substances 0.000 claims abstract description 17
- 210000004080 milk Anatomy 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000011259 mixed solution Substances 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 239000000725 suspension Substances 0.000 claims abstract description 10
- 210000002257 embryonic structure Anatomy 0.000 claims abstract description 8
- 238000012258 culturing Methods 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 241000186660 Lactobacillus Species 0.000 claims abstract description 6
- 150000001875 compounds Chemical class 0.000 claims abstract description 6
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 6
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 238000009924 canning Methods 0.000 claims abstract description 4
- 238000000227 grinding Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000005007 Actinomucor elegans Species 0.000 claims description 4
- 235000013650 Actinomucor elegans Nutrition 0.000 claims description 4
- 235000017550 sodium carbonate Nutrition 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- WFJIVOKAWHGMBH-UHFFFAOYSA-N 4-hexylbenzene-1,3-diol Chemical compound CCCCCCC1=CC=C(O)C=C1O WFJIVOKAWHGMBH-UHFFFAOYSA-N 0.000 claims description 3
- 238000004820 blood count Methods 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 210000001161 mammalian embryo Anatomy 0.000 claims description 3
- 239000002504 physiological saline solution Substances 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 229960004793 sucrose Drugs 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 239000002131 composite material Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 150000002333 glycines Chemical class 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 239000007921 spray Substances 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 239000005720 sucrose Substances 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 238000000034 method Methods 0.000 description 8
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000109329 Rosa xanthina Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910001410 inorganic ion Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a novel fermentation process of a bean product, which comprises the following steps: fermenting with lactobacillus, selecting semen glycines, soaking, grinding into thick liquid, heating soybean milk to boil, adding sucrose into soybean milk, cooling to 34 deg.C, inoculating lactobacillus into soybean milk, culturing at constant temperature, and stopping fermentation when acidity reaches 70-80 deg.T; squeezing and cutting; inoculating and early-stage fermenting, namely spraying a composite strain spore suspension with the quantity ratio of mucor to rhizopus spore being 1:0.6-0.8 to uniformly spray the suspension on the surface of the fermented bean curd for early-stage fermentation; and (3) post-fermentation, namely, soaking the fermented bean curd embryos in a mixed solution of salt and ethanol after the fermented bean curd embryos are rubbed, canning, inoculating saccharomycetes into the mixed solution, and performing post-fermentation. The fermented bean curd is rich in nutrition and unique in flavor; the fermented bean curd has more advantages in quality by adopting the fermentation of the compound strains of the mucor and the rhizopus.
Description
Technical Field
The invention belongs to the field of fermentation of bean products, and particularly relates to a novel fermentation process of a bean product.
Background
Fermented bean curd, also called as fermented bean curd, is a characteristic traditional folk food which flows for thousands of years in China, and is generally divided into three major categories, namely green, red and white. Wherein, the strong-smelling preserved bean curd belongs to a 'green formula'. The large blocks, red peppery, roses and the like belong to the red formula. Sweet and spicy, osmanthus fragrans, five spices and the like belong to a white prescription.
The existing fermented bean curd fermentation process usually adopts a secondary fermentation process and pure fermentation, the mode needs to adopt a coagulant to coagulate the soybean milk, and the finished fermented bean curd has single taste and cannot meet the diversified taste requirements of people.
Disclosure of Invention
Aiming at the technical problems, the invention aims to provide a novel fermentation process of bean products, which has short fermentation time, low cost, special flavor of lactic acid fermentation and delicious taste.
Therefore, the technical scheme adopted by the invention is as follows: a novel fermentation process of bean products comprises the following steps:
step one, lactobacillus fermentation, namely selecting soybeans, soaking and grinding the soybeans into thick liquid, heating the soybean milk to boiling, adding 2-4% of cane sugar into the soybean milk, inoculating 3-4% of lactobacillus into the soybean milk after the temperature of the soybean milk is reduced to 34 ℃, culturing at the constant temperature of 37-40 ℃, and stopping fermentation when the acidity reaches 70-80 DEG T;
squeezing and cutting into pieces, squeezing in a mode of gradually increasing pressure, cutting into small pieces after squeezing, and preparing the white blank of the fermented bean curd;
step three, inoculation and early fermentation, wherein a compound strain spore suspension with the ratio of the number of mucor spores to the number of rhizopus spores being 1:0.6-0.8 is sprayed uniformly on the surface of the preserved beancurd, and early fermentation is carried out under the conditions that the temperature is 28-32 ℃ and the relative humidity is 90-95% to prepare a preserved beancurd embryo;
and step four, after-fermentation, soaking the fermented bean curd embryos in a mixed solution of salt and ethanol after the fermented bean curd embryos are rubbed, canning, inoculating saccharomycetes into the mixed solution, and performing after-fermentation.
Preferably, in step one, the soybeans are soaked in water containing 0.3% soda ash. By adopting the method, the oil film formed on the surface of the soybean can be removed by the sodium carbonate through saponification reaction, the phenomenon that the oil film obstructs water from entering the inside of the soybean is avoided, the pH value of the soybean soaking water can be adjusted, the soybean protein is promoted to be denatured, and the method plays a great role in improving the quality of soybean milk and the yield of the bean curd blocks and increasing the elasticity of bean blanks.
Preferably, the preparation method of the composite strain spore suspension comprises the steps of inoculating mucor and rhizopus strains to a PDA plate culture medium, culturing for 3 days in a constant temperature incubator at 28 ℃, hanging steamed stuffed buns and mycoderm on the surface of a plate into a 500ml triangular flask, adding 200ml of sterile physiological saline, homogenizing by a high-degree homogenizer, performing microscopic examination on blood cell count, and adjusting the concentration of mucor spores to be 1.75 × 107Spore concentration of (1.05-1.4) × 107Spores per ml. By adopting the method, the preparation process is simple and is effectively controlledSpore concentration.
Preferably, the mucor is actinomucor elegans. By adopting the method, the actinomucor elegans is suitable for the low-salt fermented bean curd and is beneficial to the growth of lactic acid bacteria.
Preferably, the rhizopus is rhizopus radicans. By adopting the method, the development temperature of the rhizopus radicans is proper, and the culture of the composite strain is facilitated.
Preferably, in the fourth step, the mixture of salt and ethanol is 5% salt + 10% ethanol solution. By adopting the method, the concentration of the salt is low, and the phenomenon that the salt content of the fermented bean curd is too high and the fermented bean curd is not beneficial to body health is avoided.
Preferably, the post-fermentation in the fourth step adopts constant-temperature fermentation at the temperature of 28-35 ℃. By adopting the method, the fermentation time is short, and the production period is effectively shortened.
The invention has the beneficial effects that: 1. the protein is deformed and solidified by adopting lactic acid bacteria, inorganic ions are not introduced, and the risk of arsenic and lead pollution is avoided; 2. the fermented bean curd produced by the process is rich in nutrition, unique in flavor, delicious in taste, palatable in saltiness and slightly sour and sweet, and has the flavor of lactic acid fermentation and the special smell of fermented bean curd; 3. the fermented bean curd is fermented by adopting the compound strains of the mucor and the rhizopus, so that the defect of low activity of pure rhizopus fermented protease is overcome, the fishy smell formed by fermenting the mucor is avoided, and the fermented bean curd has more advantages in quality; 4. the inoculated saccharomycetes can enhance the fragrance, so that the fragrance of the fermented bean curd is attractive.
Detailed Description
The invention is further illustrated by the following examples:
the first embodiment is as follows:
a novel fermentation process of bean products comprises the following steps:
step one, fermenting by lactic acid bacteria, selecting soybeans, soaking and grinding the soybeans into thick liquid, heating the soybean milk to boil, adding 2% -4% of cane sugar into the soybean milk, inoculating 3% -4% of lactic acid bacteria into the soybean milk after the temperature of the soybean milk is reduced to 34 ℃, culturing at the constant temperature of 37-40 ℃, and stopping fermentation when the acidity reaches 70-80 DEG T. During soaking, 0.3% of soda ash is added into water.
And step two, squeezing and cutting into pieces, squeezing in a mode of gradually increasing pressure, and cutting into small pieces of 3cm multiplied by 2cm after squeezing to prepare the white blank of the fermented bean curd.
Thirdly, inoculation and early-stage fermentation, namely, a compound strain spore suspension with the ratio of the quantity of mucor to the quantity of rhizopus spores being 1:0.6 is sprayed on the surface of the fermented bean curd evenly, and early-stage fermentation is carried out under the conditions that the temperature is 28-32 ℃ and the relative humidity is 90-95% to prepare a fermented bean curd embryo, wherein the mucor adopts the actinomucor elegans, the rhizopus adopts rhizopus rhizogenes, the preparation method of the compound strain spore suspension comprises the steps of inoculating mucor and rhizopus strains to a PDA plate culture medium, culturing for 3 days in a constant temperature incubator at 28 ℃, hanging the surface steamed stuffed bun and the mycoderm on the plate into a 500ml triangular flask, adding 200ml of sterile physiological saline water, homogenizing by a high-degree homogenizer, and microscopic examination of blood cell count and adjusting the concentration of the mucor spores to be 1.75 × 107Spore concentration of (1.05-1.4) × 107Spores per ml.
And step four, after-fermentation, soaking the fermented bean curd embryos in a mixed solution of salt and ethanol after the fermented bean curd embryos are rubbed, canning, inoculating saccharomycetes into the mixed solution, and performing after-fermentation. The mixed solution of the salt and the ethanol is 5 percent of salt and 10 percent of ethanol solution, and the post-fermentation adopts constant-temperature fermentation at 28-35 ℃, so that the fermentation period is effectively shortened.
Example two:
a novel fermentation process for bean products adopts a composite strain spore suspension with the ratio of the number of Mucor and the number of Rhizopus spores being 1:0.7 in the embodiment, and the rest steps are the same as the first step in the embodiment.
Example three:
a novel fermentation process for bean products adopts a composite strain spore suspension with the ratio of the number of Mucor and the number of Rhizopus spores being 1:0.8 in the embodiment, and the rest steps are the same as the first step in the embodiment.
Claims (7)
1. A novel fermentation process of a bean product is characterized by comprising the following steps:
step one, lactobacillus fermentation, namely selecting soybeans, soaking and grinding the soybeans into thick liquid, heating the soybean milk to boiling, adding 2-4% of cane sugar into the soybean milk, inoculating 3-4% of lactobacillus into the soybean milk after the temperature of the soybean milk is reduced to 34 ℃, culturing at the constant temperature of 37-40 ℃, and stopping fermentation when the acidity reaches 70-80 DEG T;
squeezing and cutting into pieces, squeezing in a mode of gradually increasing pressure, cutting into small pieces after squeezing, and preparing the white blank of the fermented bean curd;
step three, inoculation and early fermentation, wherein a compound strain spore suspension with the ratio of the number of mucor spores to the number of rhizopus spores being 1:0.6-0.8 is sprayed uniformly on the surface of the preserved beancurd, and early fermentation is carried out under the conditions that the temperature is 28-32 ℃ and the relative humidity is 90-95% to prepare a preserved beancurd embryo;
and step four, after-fermentation, soaking the fermented bean curd embryos in a mixed solution of salt and ethanol after the fermented bean curd embryos are rubbed, canning, inoculating saccharomycetes into the mixed solution, and performing after-fermentation.
2. The novel fermentation process of bean products according to claim 1, characterized in that: in step one, soybeans are soaked in water containing 0.3% soda ash.
3. The novel fermentation process of soybean products according to claim 1, wherein the spore suspension of the complex strain is prepared by inoculating Mucor and Rhizopus species to PDA plate medium, culturing at 28 deg.C for 3 days, hanging steamed stuffed buns and mycoderm on the surface of the plate in 500ml triangular flask, adding 200ml sterile physiological saline, homogenizing with high homogenizer, microscopic examination of blood count and adjusting the spore concentration of Mucor to 1.75 × 107Spore concentration of (1.05-1.4) × 107Spores per ml.
4. The novel fermentation process of bean products according to claim 1, characterized in that: the Mucor is actinomucor elegans.
5. The novel fermentation process of bean products according to claim 1, characterized in that: the rhizopus adopts rhizopus.
6. The novel fermentation process of bean products according to claim 1, characterized in that: in the fourth step, the mixed solution of the salt and the ethanol is 5 percent of salt and 10 percent of ethanol solution.
7. The novel fermentation process of bean products according to claim 1, characterized in that: in the fourth step, the post-fermentation is carried out at a constant temperature of 28-35 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010567108.4A CN111616230A (en) | 2020-06-19 | 2020-06-19 | Novel fermentation process for bean products |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010567108.4A CN111616230A (en) | 2020-06-19 | 2020-06-19 | Novel fermentation process for bean products |
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| CN111616230A true CN111616230A (en) | 2020-09-04 |
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| CN202010567108.4A Pending CN111616230A (en) | 2020-06-19 | 2020-06-19 | Novel fermentation process for bean products |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH104909A (en) * | 1996-03-18 | 1998-01-13 | Daiichi Seito Kk | Fermented soybean paste ball koji capable of industrially mass-producing |
| CN102197847A (en) * | 2010-11-25 | 2011-09-28 | 广东美味鲜调味食品有限公司 | Method for producing fermented bean curd through multi-strain mixed fermentation |
| CN105053239A (en) * | 2015-07-19 | 2015-11-18 | 宣威市兴翔食品有限公司 | Making method of spicy fermented bean curds |
| CN108634281A (en) * | 2018-05-21 | 2018-10-12 | 佛山实瑞先导材料研究院（普通合伙） | A kind of preparation method of fermented bean curd powder |
-
2020
- 2020-06-19 CN CN202010567108.4A patent/CN111616230A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH104909A (en) * | 1996-03-18 | 1998-01-13 | Daiichi Seito Kk | Fermented soybean paste ball koji capable of industrially mass-producing |
| CN102197847A (en) * | 2010-11-25 | 2011-09-28 | 广东美味鲜调味食品有限公司 | Method for producing fermented bean curd through multi-strain mixed fermentation |
| CN105053239A (en) * | 2015-07-19 | 2015-11-18 | 宣威市兴翔食品有限公司 | Making method of spicy fermented bean curds |
| CN108634281A (en) * | 2018-05-21 | 2018-10-12 | 佛山实瑞先导材料研究院（普通合伙） | A kind of preparation method of fermented bean curd powder |
Non-Patent Citations (3)
| Title |
|---|
| 徐海蒂等: "发酵菌种对低盐白腐乳感官品质的影响", 《食品与发酵工业》 * |
| 邵伟等: "全发酵腐乳生产工艺研究", 《中国酿造》 * |
| 马偲臆: "不同霉对腐乳及全豆腐乳前发酵影响的研究", 《现代食品》 * |
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Application publication date: 20200904 |