CN116268292A - Low-salt fermented bean curd and preparation method thereof - Google Patents
Low-salt fermented bean curd and preparation method thereof Download PDFInfo
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- CN116268292A CN116268292A CN202310068574.1A CN202310068574A CN116268292A CN 116268292 A CN116268292 A CN 116268292A CN 202310068574 A CN202310068574 A CN 202310068574A CN 116268292 A CN116268292 A CN 116268292A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 124
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 244000068988 Glycine max Species 0.000 claims abstract description 72
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 72
- 108091005804 Peptidases Proteins 0.000 claims abstract description 45
- 235000013336 milk Nutrition 0.000 claims abstract description 33
- 239000008267 milk Substances 0.000 claims abstract description 33
- 210000004080 milk Anatomy 0.000 claims abstract description 33
- 102000035195 Peptidases Human genes 0.000 claims abstract description 31
- 150000003839 salts Chemical class 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 241000235395 Mucor Species 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- 230000009849 deactivation Effects 0.000 claims abstract description 16
- 241000196324 Embryophyta Species 0.000 claims abstract description 14
- 238000005507 spraying Methods 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 238000003825 pressing Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 239000000725 suspension Substances 0.000 claims abstract description 6
- 238000005554 pickling Methods 0.000 claims abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000004365 Protease Substances 0.000 claims description 14
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 14
- 240000002791 Brassica napus Species 0.000 claims description 12
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 229940026314 red yeast rice Drugs 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 235000019779 Rapeseed Meal Nutrition 0.000 claims description 4
- 239000004456 rapeseed meal Substances 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 125000003118 aryl group Chemical group 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 2
- 239000008213 purified water Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000002245 particle Substances 0.000 claims 1
- 230000000052 comparative effect Effects 0.000 description 4
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 3
- 230000001276 controlling effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 235000015598 salt intake Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000020097 white wine Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 229910001415 sodium ion Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Biotechnology (AREA)
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Abstract
The invention relates to the technical field of fermented bean curd, and provides a preparation method of low-salt fermented bean curd, which comprises the following steps: s1, preparing raw soybean milk: s2, preparing a bean curd blank: respectively adding plant proteolytic enzyme and flavoring liquid into the raw soybean milk prepared in the step S1, uniformly mixing to obtain mixed soybean milk, boiling the mixed soybean milk for 10-15min, cooling, standing and pressing for 1-1.5h, and cutting into blocks to obtain bean curd blanks; s3, preparing a fermented bean curd blank: spraying the treatment liquid on the surface of the bean curd blank prepared in the step S2, standing for 15-30min, spraying mucor suspension on the surface of the bean curd blank, fermenting, and generating mucor filaments on the surface of the bean curd blank to obtain a fermented bean curd blank; s4, pickling of fermented bean curd blanks: flattening Mucor hyphae on the surface of the fermented bean curd blank, and adding salt for curing; s5, preparing low-salt fermented bean curd: and (3) sealing and fermenting the preserved fermented bean curd blanks cured in the step (S4), and performing enzyme deactivation treatment to obtain the low-salt fermented bean curd, wherein the salt content in the fermented bean curd is reduced through the technical scheme.
Description
Technical Field
The invention relates to the field of fermented bean curd, in particular to low-salt fermented bean curd and a preparation method thereof.
Background
The fermented bean curd is a seasoning and table product prepared by taking soybeans as a main raw material and carrying out processing, pulping, blank making, fungus culturing and fermentation, and has rich nutrition and delicious taste, and is widely popular with people.
The fermented soybean product is rich in various physiologically active substances and has the effects of reducing blood pressure, resisting oxidation, reducing cholesterol and the like, but the fermented bean curd prepared by taking soybeans as raw materials is a food with high salt content, and according to the existing epidemic evidence, the incidence rate of diseases such as hypertension and the like is obviously and negatively correlated with the intake of salt, and the high salt content of the fermented bean curd influences the exertion of functions of the fermented bean curd, so that research on reducing the salt content of the fermented bean curd on the basis of guaranteeing the quality and unique flavor of the fermented bean curd becomes a great need in the market.
Disclosure of Invention
The invention provides low-salt fermented bean curd and a preparation method thereof, and solves the problem of high salt content of fermented bean curd in the prior art.
In a first aspect, the invention provides a preparation method of low-salt fermented bean curd, which comprises the following steps:
a preparation method of low-salt fermented bean curd comprises the following steps:
s1, preparing raw soybean milk: soaking cleaned soybean in water, taking out the soybean after the soybean is soaked and swelled, grinding the soybean and filtering to obtain raw soybean milk;
s2, preparing a bean curd blank: respectively adding plant proteolytic enzyme and flavoring liquid into the raw soybean milk prepared in the step S1, uniformly mixing to obtain mixed soybean milk, boiling the mixed soybean milk for 10-15min, cooling, standing and pressing for 1-1.5h, and cutting into blocks to obtain bean curd blanks;
s3, preparing a fermented bean curd blank: spraying the treatment liquid on the surface of the bean curd blank prepared in the step S2, standing for 15-30min, spraying mucor suspension on the surface of the bean curd blank, fermenting, and generating mucor filaments on the surface of the bean curd blank to obtain a fermented bean curd blank;
s4, pickling of fermented bean curd blanks: flattening Mucor hyphae on the surface of the fermented bean curd blank, and adding salt for curing;
s5, preparing low-salt fermented bean curd: and (3) sealing and fermenting the preserved beancurd blank cured in the step (S4), and performing enzyme deactivation treatment to obtain the low-salt preserved beancurd.
Wherein, the plant proteolytic enzyme in the step S2 comprises the following raw materials: soybean proteolytic enzyme, rapeseed meal protease; the weight parts of the soybean proteolytic enzyme and the rapeseed dreg protease are 1: (1.5-2).
As a further technical scheme, the weight part ratio of the plant proteolytic enzyme, the monascus, the seasoning liquid and the raw soybean milk is (0.005-0.02): 5:7:100.
As a further technical scheme, the granularity of the raw soybean milk is larger than 100 meshes.
As a further technical scheme, the seasoning liquid comprises salt, white granulated sugar, white spirit and purified water; the white spirit is 52% vol strong aromatic white spirit.
As a further technical scheme, the weight ratio of the salt to the white granulated sugar to the white wine to the water is 1.5:1 (0.3-0.5): 9.
as a further technical scheme, the uniformly mixing mode in the step S2 adopts high-pressure homogenization, and the pressure is set to be 15MPa.
As a further technical scheme, the fermentation temperature in the step S3 is 25-29 ℃, the humidity is 80-90%, and the fermentation time is 30-40h.
As a further technical scheme, the salt dosage in the step S4 is 5-7% of the mass of the fermented bean curd blank.
As a further technical scheme, the enzyme deactivation treatment temperature in the step S5 is 90-100 ℃, and the enzyme deactivation time is 25-30min; the fermentation temperature is 30-40 ℃.
In a second aspect, the invention also provides the low-salt fermented bean curd obtained by the preparation method of the low-salt fermented bean curd.
The working principle and the beneficial effects of the invention are as follows:
according to the invention, by adopting the plant proteolytic enzyme, the plant proteolytic enzyme comprises soybean proteolytic enzyme and rapeseed dreg protease, the soybean proteolytic enzyme and the rapeseed dreg protease have good salty increasing effect, good complementary effect is achieved, and the rapeseed dreg protease skill ensures salty taste and can reduce substances ingested by sodium ions; macromolecular substances such as protein in the bean curd blank body can be rapidly degraded under the action of monascus and soybean proteolytic enzyme, and the key technology research on the enzymatic low-salt fermented bean curd is performed by reasonably preparing the proportions of the raw materials, so that the salt content of the fermented bean curd is reduced, and meanwhile, the taste of the fermented bean curd is ensured.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by one of ordinary skill in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
A preparation method of low-salt fermented bean curd comprises the following steps:
1) Preparing raw soybean milk: soaking cleaned soybean in water, taking out the soybean after the soybean is soaked and swelled, grinding the soybean and filtering to obtain raw soybean milk;
2) Preparation of a seasoning liquid: respectively taking salt, white granulated sugar, white spirit and water, and uniformly mixing to obtain a seasoning liquid, wherein the mass ratio of the salt to the white granulated sugar to the white spirit to the water is 1.5:1:0.3:9;
3) Preparing a bean curd blank: adding 0.025g of plant proteolytic enzyme, 25g of red yeast rice and 7g of the seasoning liquid prepared in the step 2) into 500g of raw soybean milk respectively, homogenizing under high pressure of 15MPa to uniformly mix the seasoning liquid to obtain mixed soybean milk, boiling the mixed soybean milk for 10-15min, cooling, standing and pressing for 1-1.5h, and cutting into blocks to obtain bean curd blanks;
4) Preparing and curing fermented bean curd blanks: uniformly spraying a proper amount of edible vinegar on the surface of the bean curd blank prepared in the step 3), standing for 15-30min, spraying a proper amount of mucor suspension on the surface of the bean curd blank, fermenting at the temperature of 25-29 ℃ and the humidity of 80-90% for 30-40h, generating mucor filaments on the surface of the bean curd blank to obtain a fermented bean curd blank, flattening mucor filaments on the surface of the fermented bean curd blank, adding salt for curing, wherein the salt consumption is 5% of the total mass of the fermented bean curd blank;
5) Preparation of low-salt fermented bean curd: and (3) sealing and fermenting the preserved fermented bean curd blanks cured in the step (S4), controlling the fermentation temperature to be 30-40 ℃, and then performing enzyme deactivation treatment, wherein the enzyme deactivation treatment temperature is 90-100 ℃, and the enzyme deactivation time is 25-30min, so as to obtain the low-salt fermented bean curd.
Wherein, the weight part ratio of the soybean proteolytic enzyme to the rapeseed dreg protease is 1:1, a step of; the white spirit is 52% vol strong aromatic white spirit.
Example 2
The preparation method of the low-salt fermented bean curd is different from the preparation method of the embodiment 1 in that in the preparation process of the seasoning liquid in the step 2), the mass ratio of salt to white granulated sugar to white wine to water is 1.5:1:0.4:9, and the rest steps are the same as the embodiment 1.
Example 3
The preparation method of the low-salt fermented bean curd is different from the preparation method of the embodiment 1 in that in the preparation process of the seasoning liquid in the step 2), the mass ratio of salt to white granulated sugar to white wine to water is 1.5:1:0.5:9, and the rest steps are the same as the embodiment 1.
Example 4
A preparation method of low-salt fermented bean curd comprises the following steps:
1) Preparing raw soybean milk: soaking cleaned soybean in water, taking out the soybean after the soybean is soaked and swelled, grinding the soybean and filtering to obtain raw soybean milk;
2) Preparation of a seasoning liquid: respectively taking salt, white granulated sugar, white spirit and water, and uniformly mixing to obtain a seasoning liquid, wherein the mass ratio of the salt to the white granulated sugar to the white spirit to the water is 1.5:1:0.4:9;
3) Preparing a bean curd blank: adding 0.05g of plant proteolytic enzyme, 25g of red yeast rice and 7g of the seasoning liquid prepared in the step 2) into 500g of raw soybean milk respectively, homogenizing under high pressure of 15MPa to uniformly mix the seasoning liquid to obtain mixed soybean milk, boiling the mixed soybean milk for 10-15min, cooling, standing and pressing for 1-1.5h, and cutting into blocks to obtain bean curd blanks;
4) Preparing and curing fermented bean curd blanks: uniformly spraying a proper amount of edible vinegar on the surface of the bean curd blank prepared in the step 3), standing for 15-30min, spraying a proper amount of mucor suspension on the surface of the bean curd blank, fermenting at the temperature of 25-29 ℃ and the humidity of 80-90% for 30-40h, generating mucor filaments on the surface of the bean curd blank to obtain a fermented bean curd blank, flattening mucor filaments on the surface of the fermented bean curd blank, adding salt for curing, wherein the salt consumption is 6% of the total mass of the fermented bean curd blank;
5) Preparation of low-salt fermented bean curd: and (3) sealing and fermenting the preserved fermented bean curd blanks cured in the step (S4), controlling the fermentation temperature to be 30-40 ℃, and then performing enzyme deactivation treatment, wherein the enzyme deactivation treatment temperature is 90-100 ℃, and the enzyme deactivation time is 25-30min, so as to obtain the low-salt fermented bean curd.
Wherein, the weight part ratio of the soybean proteolytic enzyme to the rapeseed dreg protease is 1:1.
example 5
A preparation method of low-salt fermented bean curd comprises the following steps:
1) Preparing raw soybean milk: soaking cleaned soybean in water, taking out the soybean after the soybean is soaked and swelled, grinding the soybean and filtering to obtain raw soybean milk;
2) Preparation of a seasoning liquid: respectively taking salt, white granulated sugar, white spirit and water, and uniformly mixing to obtain a seasoning liquid, wherein the mass ratio of the salt to the white granulated sugar to the white spirit to the water is 1.5:1:0.4:9;
3) Preparing a bean curd blank: adding 0.1g of plant proteolytic enzyme, 25g of red yeast rice and 7g of the seasoning liquid prepared in the step 2) into 500g of raw soybean milk respectively, homogenizing under high pressure of 15MPa to uniformly mix the seasoning liquid to obtain mixed soybean milk, boiling the mixed soybean milk for 10-15min, cooling, standing and pressing for 1-1.5h, and cutting into blocks to obtain bean curd blanks;
4) Preparing and curing fermented bean curd blanks: uniformly spraying a proper amount of edible vinegar on the surface of the bean curd blank prepared in the step 3), standing for 15-30min, spraying a proper amount of mucor suspension on the surface of the bean curd blank, fermenting at the temperature of 25-29 ℃ and the humidity of 80-90% for 30-40h, generating mucor filaments on the surface of the bean curd blank to obtain a fermented bean curd blank, flattening mucor filaments on the surface of the fermented bean curd blank, adding salt for curing, wherein the salt consumption is 7% of the total mass of the fermented bean curd blank;
5) Preparation of low-salt fermented bean curd: and (3) sealing and fermenting the preserved fermented bean curd blanks cured in the step (S4), controlling the fermentation temperature to be 30-40 ℃, and then performing enzyme deactivation treatment, wherein the enzyme deactivation treatment temperature is 90-100 ℃, and the enzyme deactivation time is 25-30min, so as to obtain the low-salt fermented bean curd.
Wherein, the weight part ratio of the soybean proteolytic enzyme to the rapeseed dreg protease is 1:1.
comparative example 1
A method for preparing low-salt fermented bean curd, which is different from example 4 in that soybean proteolytic enzyme in plant proteolytic enzyme is replaced by equal weight parts of rapeseed dreg proteolytic enzyme.
Comparative example 2
A method for preparing low-salt fermented bean curd, unlike example 4, is to replace rapeseed meal protease in plant proteolytic enzyme with equal parts by weight of soybean proteolytic enzyme.
Comparative example 3
A method for preparing low-salt fermented bean curd is different from example 4 in that the white spirit in the seasoning liquid is replaced by water in equal parts by weight.
Finished product detection result
Table 1 comparison Table of main physicochemical indicators
Table 2 table of organoleptic scores of low salt fermented bean curd
As can be seen from the test results in Table 1, the total salt content per 100g of fermented bean curd prepared in the present application was 0.39g at the minimum, and the total acid, amino acid nitrogen, water-soluble protein, and water were the best fermented bean curd prepared in example 4.
As can be seen from the test results in Table 1, the combination of the data of example 4 and comparative examples 1-3 shows that the soybean proteolytic enzyme and rapeseed meal can exert better effects when mixed, thereby enhancing the quality of the low-salt fermented bean curd.
In conclusion, by adding soybean proteolytic enzyme and rapeseed dreg protease, the soybean proteolytic enzyme and the rapeseed dreg protease have good salty-increasing effect, have good complementary effect, and the rapeseed dreg protease skill ensures salty taste and can reduce substances ingested by sodium ions; macromolecular substances such as protein in the bean curd blank body can be rapidly degraded under the action of monascus and soybean proteolytic enzyme, and the key technology research on the enzymatic low-salt fermented bean curd is performed by reasonably preparing the proportions of the raw materials, so that the salt content of the fermented bean curd is reduced, and meanwhile, the taste of the fermented bean curd is ensured.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.
Claims (10)
1. The preparation method of the low-salt fermented bean curd is characterized by comprising the following steps of:
s1, preparing raw soybean milk: soaking cleaned soybean in water, taking out the soybean after the soybean is soaked and swelled, grinding the soybean and filtering to obtain raw soybean milk;
s2, preparing a bean curd blank: respectively adding plant proteolytic enzyme, red yeast rice and seasoning liquid into the raw soybean milk prepared in the step S1, uniformly mixing to obtain mixed soybean milk, boiling the mixed soybean milk for 10-15min, cooling, standing and pressing for 1-1.5h, and cutting into blocks to obtain bean curd blanks;
s3, preparing a fermented bean curd blank: spraying vinegar on the surface of the bean curd blank prepared in the step S2, standing for 15-30min, spraying mucor suspension on the surface of the bean curd blank, fermenting, and generating mucor filaments on the surface of the bean curd blank to obtain a fermented bean curd blank;
s4, pickling of fermented bean curd blanks: flattening Mucor hyphae on the surface of the fermented bean curd blank, and adding salt for curing;
s5, preparing low-salt fermented bean curd: sealing and fermenting the preserved fermented bean curd blanks cured in the step S4, and performing enzyme deactivation treatment to obtain low-salt fermented bean curd;
wherein, the plant proteolytic enzyme in the step S2 comprises the following raw materials: soybean proteolytic enzyme, rapeseed meal protease; the weight part ratio of the soybean proteolytic enzyme to the rapeseed dreg protease is 1:1.
2. the method for preparing low-salt fermented bean curd according to claim 1, wherein the weight ratio of the plant proteolytic enzyme, the red yeast rice, the seasoning liquid and the raw soybean milk is (0.005-0.02): 5:7:100.
3. The method for preparing low-salt fermented bean curd according to claim 1, wherein the particle size of the raw soybean milk is more than 100 mesh.
4. The method for preparing low-salt fermented bean curd according to claim 1, wherein the seasoning liquid comprises salt, white granulated sugar, white spirit and purified water; the white spirit is 52% vol strong aromatic white spirit.
5. The preparation method of the low-salt fermented bean curd according to claim 4, wherein the weight ratio of the salt to the white granulated sugar to the white spirit to the water is 1.5:1 (0.3-0.5): 9.
6. the method for preparing low-salt fermented bean curd according to claim 1, wherein the uniform mixing in step S2 is performed by high-pressure homogenization, and the pressure is set to 15MPa.
7. The method for preparing low-salt fermented bean curd according to claim 1, wherein the fermentation in the step S3 is performed at a temperature of 25-29 ℃, a humidity of 80-90%, and a fermentation time of 30-40 hours.
8. The method for preparing low-salt fermented bean curd according to claim 1, wherein the salt in the step S4 is 5-7% of the total mass of the fermented bean curd blank.
9. The method for preparing low-salt fermented bean curd according to claim 1, wherein the enzyme deactivation treatment temperature in step S5 is 90-100 ℃ and the enzyme deactivation time is 25-30min; the fermentation temperature is 30-40 ℃.
10. A low-salt fermented bean curd produced by the method for producing a low-salt fermented bean curd as claimed in any one of claims 1 to 9.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009296947A (en) * | 2008-06-13 | 2009-12-24 | Fujiya Hongo | Method for producing lactic acid-fermented tofu, and lactic acid-fermented tofu obtained by the producing method |
| CN111972498A (en) * | 2020-07-20 | 2020-11-24 | 北京工商大学 | Method for fermenting low-salt fermented bean curd by cooperation of multifunctional bacteria and application |
| CN115644362A (en) * | 2022-11-11 | 2023-01-31 | 湖南省农产品加工研究所 | Low-salt fermented bean curd and preparation method thereof |
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2023
- 2023-02-06 CN CN202310068574.1A patent/CN116268292A/en active Pending
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|---|---|---|---|---|
| JP2009296947A (en) * | 2008-06-13 | 2009-12-24 | Fujiya Hongo | Method for producing lactic acid-fermented tofu, and lactic acid-fermented tofu obtained by the producing method |
| CN111972498A (en) * | 2020-07-20 | 2020-11-24 | 北京工商大学 | Method for fermenting low-salt fermented bean curd by cooperation of multifunctional bacteria and application |
| CN115644362A (en) * | 2022-11-11 | 2023-01-31 | 湖南省农产品加工研究所 | Low-salt fermented bean curd and preparation method thereof |
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