CN113397108A - Fermented red bean curd juice and production process of fermented red bean curd - Google Patents
Fermented red bean curd juice and production process of fermented red bean curd Download PDFInfo
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- CN113397108A CN113397108A CN202110500900.2A CN202110500900A CN113397108A CN 113397108 A CN113397108 A CN 113397108A CN 202110500900 A CN202110500900 A CN 202110500900A CN 113397108 A CN113397108 A CN 113397108A
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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Abstract
The invention discloses fermented red fermented bean curd juice and a production process of the fermented red fermented bean curd, wherein the production process of the fermented red fermented bean curd juice comprises the following steps: s1, preparing the leaven containing aspergillus oryzae; s2, preparing a red yeast rice mixed fermentation product; s3, blending fermented red bean curd juice: and (3) mixing the dough obtained in the step S1, the red yeast rice mixed fermentation product obtained in the step S2, edible alcohol and syrup according to the weight ratio of 1-5: 1-5: 60-70: 20-30, and blending to form the fermented red fermented bean curd juice, wherein the alcohol content of the fermented red fermented bean curd juice is 20-25% vol, and the color value is 23-28 mu/mL. According to the invention, the mixed strains are used for inoculation, so that the enzyme activity of the product is improved, the fermentation speed is accelerated, and the special red fermented bean curd juice is formed by the dough leaven culture and the red yeast rice fermented liquid brewing in cooperation with the red fermented bean curd fermented juice production process, is filled into a semi-finished product, and is fermented to form the red fermented bean curd with bright red color, strong fragrance and sweet and fresh taste.
Description
Technical Field
The invention belongs to the technical field of fermented bean curd production, and particularly relates to fermented red bean curd juice and a production process of the fermented red bean curd.
Background
The red fermented bean curd is called red bean curd in the north and red bean curd in the south, and is a large variety in fermented bean curd. The term "red square" refers to the name of red fermented bean curd (red fermented bean curd) prepared by adding red yeast rice when making fermented bean curd in old restaurants, and the name is obtained according to the color of the fermented bean curd. The production process of the red fermented bean curd (red fermented bean curd) is very exquisite after thirty production processes from material selection to finished product. The surface of the red fermented bean curd is bright red or purple red, the color is attractive, the cut surface is apricot yellow, the fragrance is strong, the taste is mellow and fine, the taste is sweet and fresh, and the flavor is unique.
The prior south milk has the appearance color similar to that of red fermented bean curd, but because the south milk is fermented by using single mucor strain and is filled with juice containing alcohol, fermented flour and red yeast rice, the south milk has slow fermentation speed and single flavor.
Disclosure of Invention
The invention aims to solve the technical problem of providing fermented red fermented bean curd juice and a production process of the fermented red fermented bean curd, and the produced fermented red bean curd is red and bright in color, rich in special red aroma and sweet and fresh in taste.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
a production process of fermented red fermented bean curd juice comprises the following steps:
s1, preparing the leaven containing aspergillus oryzae;
s2, preparing a red yeast rice mixed fermentation product;
s3, blending fermented red bean curd juice: and (3) mixing the dough obtained in the step S1, the red yeast rice mixed fermentation product obtained in the step S2, edible alcohol and syrup according to the weight ratio of 1-5: 1-5: 60-70: 20-30, and blending to form the fermented red fermented bean curd juice, wherein the alcohol content of the fermented red fermented bean curd juice is 20-25% vol, and the color value is 23-28 mu/mL.
Further, the step S1 includes:
s11, weighing and moistening: according to the weight percentage of flour: water 3: mixing the flour and the water in a weight ratio of 0.5-2.5, kneading the flour while spraying water, and kneading until granular flour is formed;
s12, cooking and inoculating: uniformly spreading the granular flour on a koji tray, sterilizing, and inoculating aspergillus oryzae strains according to the weight ratio of 0.1-0.5 per mill to obtain inoculated flour;
s13, culturing: and culturing the inoculated flour until the dough leaven is yellow green, grows uniformly, and is dry and free of agglomeration, and the dough leaven contains aspergillus oryzae.
Further, the flour and water in the step S11 are mixed according to the ratio of 3: 1 by weight ratio.
Further, aspergillus oryzae strains are inoculated in the step S12 according to the weight ratio of 0.3 per mill.
Further, the step S2 includes:
s21, stirring: adding water which is 3-6 times of the weight of the red yeast rice raw material into the red yeast rice raw material, and uniformly stirring the two materials to obtain a mixture of red yeast rice and water;
s22, inoculation: inoculating distiller's yeast with the weight ratio of 1.25 per mill of the mixture of the red yeast rice and the water, inoculating the distiller's yeast, uniformly stirring, and storing and culturing in a semi-sealed manner;
s23, culturing: culturing and fermenting to obtain the mixed fermentation product of red yeast rice.
Further, in the step S21, water which is 5 times of the weight of the red yeast rice raw material is added to the red yeast rice raw material.
Further, the step S3 further includes spices, and the dough leaven obtained in the step S1, the red yeast rice mixed fermentation product obtained in the step S2, the spices, the edible alcohol and the syrup are mixed according to a ratio of 1-5: 1-5: 0.5-3: 60-70: 20-30 parts of a mixture.
Further, the spice is a mixture of galangal, nutmeg, clove and angelica dahurica according to a weight ratio of 2:1:1: 1.
A production process of red fermented bean curd comprises the following steps:
p1, soybean milk preparation: soaking soybean, grinding into thick liquid, filtering, boiling, and centrifugally filtering to obtain soybean milk;
p2, blank making: the soybean milk is subjected to curdling, squeezing and milk intervening to obtain a white blank;
p3, seed spraying: mixing mucor and aspergillus oryzae strains according to the weight ratio of 100: 1-3 to obtain strain liquid, inoculating the strain liquid to the white blank, and performing primary fermentation to obtain a blank;
p4, pickling: pickling the blank to obtain a salty blank;
p5, after-fermentation: and filling the red fermented bean curd juice into the salty blank for after-fermentation to obtain a finished product of the red fermented bean curd.
Further, the Mucor and the Aspergillus oryzae in the P3 are mixed according to the weight ratio of 100: 1.
The invention has the beneficial effects that:
compared with the prior art, the mixed strain is used for inoculation, the enzyme activity of the product is improved, the fermentation speed is accelerated, the special red fermented bean curd juice is formed by the aid of a production process of the red fermented bean curd fermented juice, the starter culture, the red yeast rice fermented liquid brewing and the spice seasoning, the special red fermented bean curd juice is filled into semi-finished products, and the red fermented bean curd is fermented to form the product, namely the red fermented bean curd, which is red and bright in color, rich in fragrance and sweet and fresh in taste.
Drawings
FIG. 1 is a flow chart of a process for producing fermented red bean curd juice according to the present invention;
FIG. 2 is a flow chart of the production process of the red fermented bean curd of the present invention.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects to be solved by the present invention more clearly apparent, the present invention is further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A production process of fermented red fermented bean curd juice comprises the following steps:
s1, preparing the leaven containing aspergillus oryzae, which comprises the following steps:
s11, weighing and moistening: according to the weight percentage of flour: water 3: 1, spraying water (a watering can is needed when water is added), kneading flour until granular flour (the flour cannot be formed into lumps) is formed;
s12, cooking and inoculating: uniformly spreading the granular flour on a koji tray, sterilizing for 30min at 121 ℃ in a koji machine, and inoculating aspergillus oryzae strains according to the weight ratio of 0.3 per mill to obtain inoculated flour;
s13, culturing: and (3) putting the inoculated flour into a constant-temperature incubator at 35 ℃ for culturing for 38h until the dough leaven is yellow green, grows uniformly, and is dry and free of agglomeration, wherein the dough leaven contains aspergillus oryzae.
The yeast is another important auxiliary material added in the post-fermentation process of the red fermented bean curd, and is prepared by inoculating aspergillus oryzae on flour serving as a raw material and making yeast. Because various enzyme systems secreted by aspergillus oryzae in the yeast for making dough are very rich, and particularly contain more protease and diastase, the maturation can be promoted in the post-fermentation process of the red fermented bean curd, and the aroma and the flavor of the red fermented bean curd can be improved.
S2, preparing the red yeast rice mixed fermentation product, which comprises the following steps:
s21, stirring: selecting a high-quality red yeast rice raw material, adding water which is 5 times of the weight of the red yeast rice raw material into the red yeast rice raw material, disinfecting hands, and stirring the two materials uniformly by bare hands to obtain a mixture of red yeast rice and water;
s22, inoculation: inoculating distiller's yeast with the weight ratio of 1.25 per mill of the mixture of the red yeast rice and the water, inoculating the distiller's yeast, uniformly stirring, and storing and culturing in a semi-sealed manner;
s23, culturing: culturing in 30 deg.C incubator for 14 days to obtain mixed fermented product of red yeast rice.
The red yeast rice is an excellent natural food pigment, the red pigment of the red yeast rice is mainly utilized in the later fermentation process of the red fermented bean curd, the red yeast rice has a color function, and also contains saccharification amylase, so that the starch can be promoted to be converted into dextrin and monosaccharide, and in addition, the red yeast rice has special fragrance, and has great influence on the taste and fragrance of the red fermented bean curd.
It is understood that the order of step S1 and step S2 may be reversed.
S3, blending fermented red bean curd juice: mixing the dough obtained in the step S1, the red yeast rice mixed fermentation product obtained in the step S2, spices, edible alcohol (30 degrees) and syrup according to the weight ratio of 2: 2:1: 66: 29, and blending to form the fermented red fermented bean curd juice, wherein the alcohol content of the fermented red fermented bean curd juice is 20% vol, and the color value is 25 mu/mL. Wherein the spice is a mixture of galangal, nutmeg, clove and angelica dahurica in a weight ratio of 2:1:1: 1.
The production process of fermented red fermented bean curd juice is mainly characterized in that red yeast rice is used as a coloring agent, auxiliary materials such as yeast, syrup and spices which are fermented by aspergillus oryzae with high enzyme activity are added, and the red yeast rice is fermented by using the brewing yeast rice, so that rich enzyme can be provided for fermentation, the sugar content of the product can be increased, the maturity of the fermented bean curd and the formation of good flavor are promoted, a special fermented red fermented bean curd production process is developed, the variety of the fermented bean curd is enriched, the fermented bean curd capacity is increased, and the market occupation rate of the fermented bean curd is increased.
Example 2
A production process of fermented red fermented bean curd juice comprises the following steps:
s1, preparing the leaven containing aspergillus oryzae, which comprises the following steps:
s11, weighing and moistening: according to the weight percentage of flour: water 3: 2.5, spraying water (a watering can is needed when water is added), kneading flour until granular flour (the flour cannot be formed into lumps) is formed;
s12, cooking and inoculating: uniformly spreading the granular flour on a koji tray, sterilizing for 30min at 121 ℃ in a koji machine, and inoculating aspergillus oryzae strains according to the weight ratio of 0.5 per mill to obtain inoculated flour;
s13, culturing: and (3) putting the inoculated flour into a constant-temperature incubator at 38 ℃ for culturing for 35h until the dough leaven is yellow green, grows uniformly, and is dry and free of agglomeration, wherein the dough leaven contains aspergillus oryzae.
S2, preparing the red yeast rice mixed fermentation product, which comprises the following steps:
s21, stirring: selecting a high-quality red yeast rice raw material, adding water which is 6 times of the weight of the red yeast rice raw material into the red yeast rice raw material, disinfecting hands, and stirring the two materials uniformly by bare hands to obtain a mixture of red yeast rice and water;
s22, inoculation: inoculating distiller's yeast with the weight ratio of 1.25 per mill of the mixture of the red yeast rice and the water, inoculating the distiller's yeast, uniformly stirring, and storing and culturing in a semi-sealed manner;
s23, culturing: culturing in 35 deg.C incubator for 7d to obtain mixed fermented product of red yeast rice.
S3, blending fermented red bean curd juice: mixing the dough obtained in the step S1, the red yeast rice mixed fermentation product obtained in the step S2, spices, edible alcohol (30 degrees) and syrup according to the proportion of 1: 3: 0.5: 70: and mixing the components in the proportion of 25.5, and blending to form the fermented red fermented bean curd juice, wherein the alcohol content of the fermented red fermented bean curd juice is 25% vol, and the color value is 28 mu/mL. Wherein the spice is a mixture of galangal, nutmeg, clove and angelica dahurica in a weight ratio of 2:1:1: 1.
Example 3
A production process of fermented red fermented bean curd juice comprises the following steps:
s1, preparing the leaven containing aspergillus oryzae, which comprises the following steps:
s11, weighing and moistening: according to the weight percentage of flour: water 3: mixing at a weight ratio of 0.5, spraying water (a spray can is needed when water is added), kneading flour until granular flour (flour cannot be formed into lumps);
s12, cooking and inoculating: uniformly spreading the granular flour on a koji tray, sterilizing for 30min at 121 ℃ in a koji machine, and inoculating aspergillus oryzae strains according to the weight ratio of 0.1 per mill to obtain inoculated flour;
s13, culturing: and (3) putting the inoculated flour into a constant-temperature incubator at 28 ℃ for culturing for 40h until the dough leaven is yellow green, grows uniformly, and is dry and free of agglomeration, wherein the dough leaven contains aspergillus oryzae.
S2, preparing the red yeast rice mixed fermentation product, which comprises the following steps:
s21, stirring: selecting a high-quality red yeast rice raw material, adding water which is 3 times of the weight of the red yeast rice raw material into the red yeast rice raw material, disinfecting hands, and stirring the two materials uniformly by bare hands to obtain a mixture of red yeast rice and water;
s22, inoculation: inoculating distiller's yeast with the weight ratio of 1.25 per mill of the mixture of the red yeast rice and the water, inoculating the distiller's yeast, uniformly stirring, and storing and culturing in a semi-sealed manner;
s23, culturing: culturing in 25 deg.C incubator for 14 days to obtain mixed fermented product of red yeast rice.
S3, blending fermented red bean curd juice: mixing the dough obtained in the step S1, the red yeast rice mixed fermentation product obtained in the step S2, spices, edible alcohol (30 degrees) and syrup according to the proportion of 3: 1: 2: 66: 28, and blending to form the fermented red fermented bean curd juice, wherein the alcohol content of the fermented red fermented bean curd juice is 22% vol, and the color value is 23 mu/mL. Wherein the spice is a mixture of galangal, nutmeg, clove and angelica dahurica in a weight ratio of 2:1:1: 1.
Example 4
A production process of red fermented bean curd comprises the following steps:
p1, soybean milk preparation: soaking soybean, grinding into thick liquid, filtering, boiling, and centrifugally filtering to obtain soybean milk;
p2, blank making: the soybean milk is subjected to curdling, squeezing and milk intervening to obtain a white blank;
p3, seed spraying: mixing mucor and aspergillus oryzae according to the weight ratio of 100:1 to improve the enzyme activity of a product to obtain a strain liquid, inoculating the strain liquid to the white blank, and performing primary fermentation to obtain a blank;
p4, pickling: pickling the blank to obtain a salty blank;
p5, after-fermentation: the fermented red fermented bean curd juice described in example 1 was filled into the salty blank and post-fermented to obtain the finished red fermented bean curd.
Example 5
A production process of red fermented bean curd comprises the following steps:
p1, soybean milk preparation: soaking soybean, grinding into thick liquid, filtering, boiling, and centrifugally filtering to obtain soybean milk;
p2, blank making: the soybean milk is subjected to curdling, squeezing and milk intervening to obtain a white blank;
p3, seed spraying: mixing mucor and aspergillus oryzae according to the weight ratio of 100:3 to improve the enzyme activity of a product to obtain a strain liquid, inoculating the strain liquid to the white blank, and performing primary fermentation to obtain a blank;
p4, pickling: pickling the blank to obtain a salty blank;
p5, after-fermentation: the fermented red fermented bean curd juice described in example 2 is filled into the salty blank for post-fermentation to obtain the finished red fermented bean curd.
Example 6
A production process of red fermented bean curd comprises the following steps:
p1, soybean milk preparation: soaking soybean, grinding into thick liquid, filtering, boiling, and centrifugally filtering to obtain soybean milk;
p2, blank making: the soybean milk is subjected to curdling, squeezing and milk intervening to obtain a white blank;
p3, seed spraying: mixing mucor and aspergillus oryzae according to the weight ratio of 100:2 to improve the enzyme activity of a product to obtain a strain liquid, inoculating the strain liquid to the white blank, and performing primary fermentation to obtain a blank;
p4, pickling: pickling the blank to obtain a salty blank;
p5, after-fermentation: the fermented red fermented bean curd juice described in example 3 was filled into the salty blank and post-fermented to obtain the finished red fermented bean curd.
Comparative example
A production process of south milk comprises the following steps:
p1, soybean milk preparation: soaking soybean, grinding into thick liquid, filtering, boiling, and centrifugally filtering to obtain soybean milk;
p2, blank making: the soybean milk is subjected to curdling, squeezing and milk intervening to obtain a white blank;
p3, seed spraying: inoculating mucor to the white blank, and performing primary fermentation to obtain a blank;
p4, pickling: pickling the blank to obtain a salty blank;
p5, after-fermentation: preparing the south milk juice: mixing edible alcohol (30 degrees), fermented flour, red yeast rice and water according to the weight ratio of 11: 1:1: 7, uniformly mixing, wherein the alcohol content of the mixed south milk is 18% vol, and the color value is 23 mu/mL; and filling the south milk juice into the salty blank for post-fermentation to obtain a south milk finished product.
Table 1 table comparing indexes of example 4, example 5, and example 6 with those of comparative example
Compared with the prior art, the mixed strain is used for inoculation, the enzyme activity of the product is improved, the fermentation speed is accelerated, the special red fermented bean curd juice is formed by the aid of a production process of the red fermented bean curd fermented juice, the starter culture, the red yeast rice fermented liquid brewing and the spice seasoning, the special red fermented bean curd juice is filled into semi-finished products, and the red fermented bean curd is fermented to form the product, namely the red fermented bean curd, which is red and bright in color, rich in fragrance and sweet and fresh in taste.
The foregoing is only a preferred embodiment of the present invention, and many variations in the detailed description and the application range can be made by those skilled in the art without departing from the spirit of the present invention, and all changes that fall within the protective scope of the invention are therefore considered to be within the scope of the invention.
Claims (10)
1. The production process of fermented red fermented bean curd juice is characterized by comprising the following steps of:
s1, preparing the leaven containing aspergillus oryzae;
s2, preparing a red yeast rice mixed fermentation product;
s3, blending fermented red bean curd juice: and (3) mixing the dough obtained in the step S1, the red yeast rice mixed fermentation product obtained in the step S2, edible alcohol and syrup according to the weight ratio of 1-5: 1-5: 60-70: 20-30, and blending to form the fermented red fermented bean curd juice, wherein the alcohol content of the fermented red fermented bean curd juice is 20-25% vol, and the color value is 23-28 mu/mL.
2. The process of producing fermented red bean curd juice according to claim 1, wherein the step S1 includes:
s11, weighing and moistening: according to the weight percentage of flour: water 3: mixing the flour and the water in a weight ratio of 0.5-2.5, kneading the flour while spraying water, and kneading until granular flour is formed;
s12, cooking and inoculating: uniformly spreading the granular flour on a koji tray, sterilizing, and inoculating aspergillus oryzae strains according to the weight ratio of 0.1-0.5 per mill to obtain inoculated flour;
s13, culturing: and culturing the inoculated flour until the dough leaven is yellow green, grows uniformly, and is dry and free of agglomeration, and the dough leaven contains aspergillus oryzae.
3. The process for producing fermented red bean curd juice according to claim 2, wherein the ratio of the flour to the water in the step S11 is 3: 1 by weight ratio.
4. The process for producing fermented red bean curd juice according to claim 2, wherein aspergillus oryzae is inoculated in the step S12 in a weight ratio of 0.3 ‰.
5. The process of producing fermented red bean curd juice according to claim 1, wherein the step S2 includes:
s21, stirring: adding water which is 3-6 times of the weight of the red yeast rice raw material into the red yeast rice raw material, and uniformly stirring the two materials to obtain a mixture of red yeast rice and water;
s22, inoculation: inoculating distiller's yeast with the weight ratio of 1.25 per mill of the mixture of the red yeast rice and the water, inoculating the distiller's yeast, uniformly stirring, and storing and culturing in a semi-sealed manner;
s23, culturing: culturing and fermenting to obtain the mixed fermentation product of red yeast rice.
6. The process for producing fermented red bean curd juice according to claim 1, wherein water in an amount of 5 times the weight of the red yeast rice material is added to the red yeast rice material in the step S21.
7. The production process of fermented red bean curd juice according to claim 1, wherein the step S3 further comprises spices, and the dough obtained in the step S1, the red yeast rice mixed fermentation product obtained in the step S2, the spices, the edible alcohol and the syrup are mixed according to a ratio of 1-5: 1-5: 0.5-3: 60-70: 20-30 parts of a mixture.
8. The production process of fermented red bean curd juice according to claim 7, wherein the spices are a mixture of galangal, nutmeg, clove and angelica dahurica in a weight ratio of 2:1:1: 1.
9. The production process of the red fermented bean curd is characterized by comprising the following steps:
p1, soybean milk preparation: soaking soybean, grinding into thick liquid, filtering, boiling, and centrifugally filtering to obtain soybean milk;
p2, blank making: the soybean milk is subjected to curdling, squeezing and milk intervening to obtain a white blank;
p3, seed spraying: mixing mucor and aspergillus oryzae strains according to the weight ratio of 100: 1-3 to obtain strain liquid, inoculating the strain liquid to the white blank, and performing primary fermentation to obtain a blank;
p4, pickling: pickling the blank to obtain a salty blank;
p5, after-fermentation: the fermented red fermented bean curd juice according to any one of claims 1 to 8, which is filled into the salty blank for post-fermentation to obtain a finished red fermented bean curd product.
10. The process for producing fermented red bean curd according to claim 9, wherein the mucor and aspergillus species in P3 are mixed in a weight ratio of 100: 1.
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