CN112120087A - Red fermented bean curd and preparation method thereof - Google Patents
Red fermented bean curd and preparation method thereof Download PDFInfo
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 46
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 29
- 235000014347 soups Nutrition 0.000 claims abstract description 29
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 24
- 210000002257 embryonic structure Anatomy 0.000 claims abstract description 15
- 241000235395 Mucor Species 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000003892 spreading Methods 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 229940057059 monascus purpureus Drugs 0.000 claims description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 235000019643 salty taste Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 240000007594 Oryza sativa Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 238000007789 sealing Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 235000007189 Oryza longistaminata Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000146399 Ceriporiopsis Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 240000002582 Oryza sativa Indica Group Species 0.000 description 1
- 240000008467 Oryza sativa Japonica Group Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 238000012863 analytical testing Methods 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
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- 238000000691 measurement method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 238000012545 processing Methods 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
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- 235000015067 sauces Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 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
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- 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)
Abstract
The invention relates to red fermented bean curd and a preparation method thereof. The preparation method of the red fermented bean curd comprises the following steps: (1) providing a block-shaped bean curd embryo; (2) inoculating mucor on the surface of the blocky bean curd embryo, and performing primary fermentation to obtain a primary fermentation embryo; (3) and immersing the pre-fermented embryos in the red yeast rice soup, and performing after-fermentation at the fermentation environment temperature of 20-35 ℃ for 50-60 days to obtain the red fermented bean curd.
Description
Technical Field
The invention relates to the field of foods, and particularly relates to red fermented bean curd and a preparation method thereof.
Background
In the related technology, when preparing the red fermented bean curd, the fermented bean curd block is generally prepared firstly, then the fermented bean curd block is subjected to primary fermentation by using mucor, then the primary fermentation product is salted by spreading salt, and finally the salted product is soaked in the red yeast rice soup for secondary fermentation.
Disclosure of Invention
The inventor finds that in the traditional preparation process of the red fermented bean curd, the pickling operation easily causes the quality of the red fermented bean curd to be unstable.
Through a great deal of research work, the inventor provides a novel preparation method of the red fermented bean curd. The method cancels the step of salting the pre-fermentation product, and adopts the improved monascus broth with specific components to perform post-fermentation treatment on the pre-fermentation embryo, thereby unexpectedly obtaining the red fermented bean curd product with stable quality and excellent quality.
In some aspects, the present disclosure provides a method of making red fermented bean curd, comprising the steps of:
(1) providing a block-shaped bean curd embryo;
(2) inoculating mucor on the surface of the blocky bean curd embryo, and performing primary fermentation to obtain a primary fermentation embryo;
(3) immersing the pre-fermented embryo in the red yeast rice soup, and performing after-fermentation at the fermentation environment temperature of 25-30 ℃ for 50-60 days to obtain the red fermented bean curd;
in the step (3), the monascus soup contains the following components:
in the scheme, the ingredient formula of the red yeast rice soup is particularly critical for obtaining the stable and excellent red fermented bean curd. Without being limited by theory, the NaCl and the ethanol with specific concentrations in the soup can not only play a role in antisepsis and bacteriostasis, but also improve the activity of protease, thereby optimizing the fermentation process of the red fermented bean curd and improving the quality of the red fermented bean curd product. Experiments prove that if the concentration of the ethanol and the salt exceeds the range, the fermentation process of the red fermented bean curd is inhibited, so that the fermentation time is increased, and the taste of the red fermented bean curd is not good; if the concentration of ethanol and salt is lower than the above range, the effect of inhibiting the growth of mixed bacteria is not good, which is not beneficial to controlling the fermentation process, and the taste of the red fermented bean curd is poor.
In some embodiments, in step (1), the block-shaped soybean curd germ is prepared as follows: soaking soybeans, grinding into thick liquid, boiling the thick liquid, filtering, preserving heat, curdling, squeezing, pressing into blanks and cutting into blocks.
In some embodiments, in the step (2), the temperature of the fermentation environment for the pre-fermentation is 20-25 ℃, the fermentation time is 40-55 h (e.g. 46-50 h, e.g. 48h), and after the fermentation is finished, hyphae on the surface of the soybean curd embryo are scooped up, so that the surface of the soybean curd embryo is smooth.
In some embodiments, in step (2), each piece of pre-fermented embryo has a size of 25 to 30mm × 12 to 15mm and a weight of 8 to 13.5 g.
In some embodiments, in step (3), the weight ratio of the pre-fermented embryos to the red yeast rice broth is 5-10: 3.
in some embodiments, in step (3), the ratio of pre-fermentation embryos to container volume is 100 g: 100-200 mL.
In some embodiments, in step (3), the raw material composition for preparing the red yeast rice soup comprises the following functional ingredients: ethanol, salt, red yeast rice and soybean paste;
optionally, the feedstock composition further comprises water.
In some embodiments, the balance of the red yeast rice broth is water.
In some embodiments, in step (3), the red yeast rice broth is prepared by a method comprising the steps of:
a) mixing the first raw materials and heating to above 90 ℃ (e.g. maintaining the temperature for above 30 min);
b) cooling the product of the previous step to below 60 ℃ (e.g. 55 ℃), and then adding a second raw material;
c) grinding the product of the last step into slurry;
wherein the first raw material comprises: salt, red yeast rice, bean paste and water;
wherein the second raw material comprises: alcohol (e.g., alcohol having an ethanol concentration of 40 to 60 wt%).
In some embodiments, the raw material composition comprises the following content of functional ingredients:
in some embodiments, the balance of the feedstock composition is water.
In some embodiments, the method of making preserved beancurd further comprises the steps of:
(5) and (4) pouring out the soup in the product in the last step, and filling the red yeast soup again.
In some embodiments, the following steps are not included between steps (2) and (3): spreading salt on the surface of the pre-fermented embryo, and standing for pickling.
In some aspects, the present disclosure also provides a red fermented bean curd prepared by any one of the methods described above.
In some embodiments, the red fermented bean curd has one or more of the following characteristics:
the total acid content is 0.75-0.82 g/100 g;
the content of amino acid nitrogen is 0.54-0.6 g/100 g;
the content of the water-soluble protein is 3.5-4 g/100 g;
the sodium chloride content is 7-7.5 g/100 g.
In some embodiments, the red fermented bean curd has one or more of the following characteristics:
total number of bacteria is less than or equal to 103CFU/g；
Ceriporiopsis equi ≤ 104CFU/g；
Escherichia coli is less than or equal to 30 CFU/g.
Description of terms:
the red fermented bean curd is a seasoning product prepared by processing soybeans serving as main raw materials, grinding into slurry, preparing embryos, culturing bacteria and fermenting. It can meet SB/T10170-2007 red fermented bean curd.
Red yeast rice is prepared from indica rice, japonica rice, glutinous rice, etc. by fermenting Monascus (Monascus) Monascus, and is brown or purple rice grain. It can meet the national standard of GB 1886.19-2015 food safety for food additive red yeast rice.
"comprising", "including" and "containing" may mean a weight content of more than zero, such as more than 1%, such as more than 10%, such as more than 20%, such as more than 30%, such as more than 40%, such as more than 50%, such as more than 60%, such as more than 70%, such as more than 80%, such as more than 90%, such as 100%. The meaning of "comprising", "including" and "containing" corresponds to "consisting of …" when the content is 100%.
"above" or "below" includes the present numbers.
Unless otherwise specified,% means mass percent.
Advantageous effects
The acid water of one or more technical schemes of the present disclosure has one or more of the following beneficial effects:
(1) the content of amino acid nitrogen is higher;
(2) the salt content is uniformly distributed, and the uniformity of salty taste is high;
(3) the total number of bacteria is low;
(4) the color, the fragrance and the taste quality of the red fermented bean curd are improved;
(5) the post-fermentation time is shortened.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The medicines or instruments used are not indicated by manufacturers, and are all conventional products which can be obtained commercially.
Example 1:
1. soaking soybeans, grinding into thick liquid, boiling the thick liquid, filtering, preserving heat, curdling, squeezing, pressing embryo and forming, and cutting into blocks to obtain square blocky soybean curd embryos;
2. inoculating Mucor (Mucor) on the surface of a square blocky bean curd embryo, fermenting for 2 days at 20-25 ℃, and flattening hypha on the surface of the bean curd embryo after the fermentation is finished to obtain pre-fermented embryos, wherein the size of each pre-fermented embryo is 25mm multiplied by 13mm, and the weight of each pre-fermented embryo is 8 g;
3. filling the pre-fermentation embryos into glass bottles with the volume of 340ml, and filling 200g of the pre-fermentation embryos in each bottle;
4. filling red rice soup into a bottle filled with the blank to submerge the pre-fermentation blank, sealing the bottle mouth in a non-airtight manner, wherein the weight ratio of the pre-fermentation blank to the red rice soup is 70: 30;
5. putting the product of the last step in an environment of 20-35 ℃ for post-fermentation for 55 days to obtain mature red fermented bean curd;
6. and pouring the soup in the product bottle in the last step, filling the sterilized red yeast rice soup, and sealing for storage.
Example 2
Example 2 differs from example 1 in that:
(1) the formula and components of the monascus soup are detailed in table 1;
(2) the number of days of after-fermentation in step (5) was 54 days.
Example 3
Example 3 differs from example 1 in that:
(1) the formula and components of the monascus soup are detailed in table 1;
(2) the number of days of after-fermentation in step (5) was 53 days.
Comparative example:
1. soaking soybeans, grinding into thick liquid, boiling the thick liquid, filtering, preserving heat, curdling, squeezing, pressing embryo and forming, and cutting into blocks to obtain square blocky soybean curd embryos;
2. inoculating Mucor (Mucor) on the surface of a square blocky bean curd embryo, fermenting for 2 days at 20-25 ℃, and flattening hypha on the surface of the bean curd embryo after the fermentation is finished to obtain pre-fermented embryos, wherein the size of each pre-fermented embryo is 25mm multiplied by 13mm, and the weight of each pre-fermented embryo is 8 g;
3. putting the pre-fermentation embryos into a basin, spreading salt and pickling, and specifically operating as follows:
a) placing a false bottom in a square basin with the size of 54cm in length, 38cm in width and 15cm in height, and scattering 100g of bottom salt on the false bottom;
b) placing a first layer of pre-fermentation embryos and a layer of 21 × 14 blocks on the false bottom with the salt spread, uniformly spreading 160 g of salt powder on the surface of the arranged blanks, smearing salt particles by fingertips, and spreading the salt on four edges and four corners of the blanks;
c) a second layer of pre-fermented embryos is stacked on the first layer of pre-fermented embryos, salt is scattered according to the same method, and 7 layers of blanks are stacked in total.
d) Covering the pot (sealing in a non-airtight manner), and standing at 20-35 deg.C for 12 hr to obtain a pickled blank;
4. filling the pickled blanks into glass bottles with the volume of 340ml, wherein each bottle contains 200g of pickled blanks;
5. filling red yeast rice soup into a bottle filled with the blank, submerging the pickled blank, sealing the bottle mouth in a non-airtight manner, and pickling the blank, wherein the red yeast rice soup is 70:30, of a nitrogen-containing gas;
6. placing the product of the last step in an environment of 20-35 ℃, and fermenting for 70 days to obtain mature red fermented bean curd;
7. and (4) pouring the soup in the product bottle in the last step, filling the red yeast rice soup, and sealing for storage.
The raw material formulation and ingredients of the red koji soup used in examples 1 to 3 and comparative example 1 are shown in table 1 below. Example 1 and comparative example 1 used the same red yeast rice broth. The preparation method of the red yeast rice soup comprises the following steps: mixing the raw materials except for alcohol (ethanol concentration 40 wt%), heating to about 100 deg.C, keeping the temperature for 30min, cooling to 55 deg.C, adding alcohol in the formula, and grinding the obtained mixture with a grinder to obtain red rice soup.
TABLE 1
% means weight percent.
Analytical testing
The physical and chemical properties and sensory index of the red fermented bean curds (solid blocks) prepared in the examples and comparative examples were evaluated. The measurement method of each parameter is as follows:
(1) total acid: reference SB/T10170-2007
(2) Amino acid nitrogen: reference SB/T10170-2007
(3) Water-soluble protein: reference SB/T10170-2007
(4) Sodium chloride: reference SB/T10170-2007
(5) Total number of bacteria: reference SB/T10170-2007
(6) Waxy bacteria: reference SB/T10315-1999
(7) Coliform group bacteria: reference SB/T10170-2007
(8) Color, aroma, taste (including fine, coarse and salty taste), and salty taste uniformity: scoring with 1-10 points by 10 professionals with sensory evaluation qualification, and taking arithmetic mean value after scoring. The higher the score, the better the content sense.
Color (10 points) means: light apricot Red
The aroma (10 points) means: has putrid flavor and slight sauce flavor.
Mouthfeel (10 points) means: fresh, fragrant and fine.
The salty taste uniformity (10 points) means: has small difference in salty taste and moderate salty taste
The test results of the examples and comparative examples are shown in the following table:
TABLE 2
The detection method of the value range of sodium chloride in the sample comprises the following steps: for each sample, 5 vials were drawn and each vial would measure only the salt content of the solid block, with the numerical range being the maximum and minimum values measured for each 5 vials of sample.
The above experimental data show that the red fermented bean curd prepared by the example method has the following beneficial effects compared with the comparative example:
(1) the content of amino acid nitrogen is higher;
(2) the salt content is uniformly distributed, and the uniformity of salty taste is high;
(3) the total number of bacteria is low;
(4) the color, the fragrance and the taste quality of the red fermented bean curd are improved;
(5) not only cancels the procedure of salting, but also shortens the time of post fermentation, simplifies the process, improves the production efficiency and reduces the labor cost and the time cost.
While specific embodiments of the invention have been described in detail, those skilled in the art will understand that: various modifications may be made in the details within the teachings of the disclosure, and these variations are within the scope of the invention. The full scope of the invention is given by the appended claims and any equivalents thereof.
Claims (10)
1. A method for preparing red fermented bean curd comprises the following steps:
(1) providing a block-shaped bean curd embryo;
(2) inoculating mucor on the surface of the blocky bean curd embryo, and performing primary fermentation to obtain a primary fermentation embryo;
(3) immersing the pre-fermented embryo in the red yeast rice soup, and performing after-fermentation at the fermentation environment temperature of 20-35 ℃ for 50-60 days to obtain the red fermented bean curd;
in the step (3), the monascus soup contains the following components:
2. the method according to claim 1, wherein in the step (1), the block-shaped soybean curd germ is prepared by the following method: soaking soybeans, grinding into thick liquid, boiling the thick liquid, filtering, preserving heat, curdling, squeezing, pressing into blanks and cutting into blocks.
3. The method according to claim 1, wherein in the step (2), the temperature of the fermentation environment for the pre-fermentation is 20-25 ℃, the fermentation time is 40-55 h (e.g. 46-50 h, e.g. 48h), and after the fermentation is finished, hyphae on the surface of the soybean curd germ are gathered down, so that the surface of the soybean curd germ is smooth.
4. The method according to claim 1, wherein in the step (2), each piece of the pre-fermented embryo has a size of 25 to 30mm by 12 to 15mm and a weight of 8 to 13.5 g.
5. The method of claim 1, step (3) having one or more of the following features:
the weight ratio of the pre-fermentation embryo to the red yeast rice soup is 5-10: 3;
-the ratio of pre-fermentation embryos to container volume is 100 g: 100-200 mL.
6. The method according to claim 1, wherein in step (3), the raw material composition for preparing the red yeast rice soup comprises the following functional components: alcohol, salt, red yeast rice and soybean paste;
optionally, the feedstock composition further comprises water.
7. The method according to claim 6, wherein in step (3), the red yeast rice soup is prepared by the method comprising the following steps:
a) mixing and heating the first raw material to above 90 ℃;
b) cooling the product of the previous step to below 60 ℃ (e.g. 55 ℃), and then adding a second raw material;
c) grinding the product of the last step into slurry;
wherein the first raw material comprises: salt, red yeast rice, bean paste and water;
wherein the second raw material comprises: and (3) alcohol.
8. The method of claim 6, wherein the raw material composition comprises the following functional ingredients:
9. the method of claim 1, having one or more of the following features:
-after step (3) further comprising the steps of: (4) pouring out the soup in the product in the last step, and filling the red yeast soup again;
-the following steps are not included between steps (2) and (3): spreading salt on the surface of the pre-fermented embryo, and standing for pickling.
10. A red fermented bean curd prepared by the method of any one of claims 1 to 9.
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| CN113397108A (en) * | 2021-05-08 | 2021-09-17 | 广东美味鲜调味食品有限公司 | Fermented red bean curd juice and production process of fermented red bean curd |
| CN113974078A (en) * | 2021-11-03 | 2022-01-28 | 广东广中皇食品有限公司 | Production method of fermented bean curd |
| CN113974078B (en) * | 2021-11-03 | 2023-10-27 | 广东广中皇食品有限公司 | Production method of fermented bean curd |
| CN113974079A (en) * | 2021-11-04 | 2022-01-28 | 广东广中皇食品有限公司 | Method for improving quality of red-rot milk and application thereof |
| CN115736228A (en) * | 2022-11-14 | 2023-03-07 | 广东广中皇食品有限公司 | Preserved bean curd paste and preparation method thereof |
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