CN1663437A - Bean curd like coagulant and its production process - Google Patents
Bean curd like coagulant and its production process Download PDFInfo
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- CN1663437A CN1663437A CN2005100432025A CN200510043202A CN1663437A CN 1663437 A CN1663437 A CN 1663437A CN 2005100432025 A CN2005100432025 A CN 2005100432025A CN 200510043202 A CN200510043202 A CN 200510043202A CN 1663437 A CN1663437 A CN 1663437A
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Abstract
The invention provides a bean curd like coagulant and its production process wherein the coagulant is prepared by using one or more kinds of micro-organisms through fermentation with the acidity of 0.5-50g/100g, the ester content is 20-5000mg/100g. The microorganisms can be bacteria, fungus and saccharomycete capable of producing acid and fragrance. The preparation process consists of carrying out mixed fermentation for one or more microorganisms, the fermentation temperature being 8-60 deg. C, the fermentation time being 4-120 hours, concentrating under normal temperature, and drying to obtain the end product.
Description
Technical field
The present invention relates to food, relate to a kind of Tofu coagulating agent and preparation method thereof more specifically.
Background technology
(active ingredient is MgCl to the Tofu coagulating agent that tradition is used as bittern
2) and gypsum (active ingredient is CaSO
4), these coagulating agents all are not natural product, and human body is existed known and unknown harm, and weak flavor and local flavor are dull.Back relevant technologies expert has invented inner ester bean curd, and the more traditional bean curd of inner ester bean curd has many advantages, but because inner ester bean curd glucolactone in process is converted into gluconic acid, makes bean curd have certain tart flavour.The relevant technologies expert had invented nutrient health bean curd coagulant in recent years, the CaCl by 15～25
2, 300～400 glucolactone, 50～150 ginkgo powder, 250～370 sodium alginate, 100～200 spiral vermicelli, 30～70 zinc gluconate and 5～15 (all in weight portion) aloe powder form.Nutritious, but still adopted a large amount of glucolactones and CaCl
2
Summary of the invention
One of purpose of the present invention provide a kind of to human body without any harm and Tofu coagulating agent with good taste; Two of purpose provides that a kind of cost is low, the preparation method of the simple Tofu coagulating agent of technology.
One of purpose of the present invention can realize by following technical measures:
This Tofu coagulating agent is that the zymotic fluid after a kind of microbial fermentation of employing or the multiple microorganism mixed culture fermentation is that the acidity that raw material is made is that 0.5～50g/100g, ester content are the coagulating agent of 20～5000mg/100g.
One of purpose of the present invention also can realize by following technical measures:
Described microorganism is bacterium, mould and the saccharomycete that can produce acid or produce flavor component; Described bacterium is acetic acid bacteria, lactic acid bacteria and caproic acid bacteria; Described mould is aspergillus and head mold; Described saccharomycete is Hansenula yeast, Candida and saccharomyces cerevisiae.
Two of purpose of the present invention can realize by following technical measures:
With a kind of microbial fermentation or multiple microorganism mixed culture fermentation, bacterium, mould, saccharomycetic seed culture medium adopt peptone-yeast extract-dextrose culture-medium, potato-dextrose culture-medium, malt extract medium respectively; Fermentation medium consist of that molasses or starch sugar, soya-bean cake hydrolyzate add the water preparation or with using after the essential nutritional labeling of nontoxic food industrial wastewater interpolation; One strain bacterium activated and spread cultivation after, or two the strain bacterium activated respectively and spread cultivation after, in 1: the ratio of 0.5-1.5, inoculum concentration with 5-15% inserts fermentation medium, the control fermentation temperature is 8～60 ℃, fermentation time is 4～120 hours, when the acidity of zymotic fluid be 0.1～10g/100g, when ester content is 10～300mg/100g, product.
Two of purpose of the present invention also can realize by following technical measures:
Must concentrate coagulating agent after adopting conventional concentration technique to be concentrated into the 1/5-1/20 of original volume the described product; To concentrate coagulating agent and adopt the conventional drying technology to carry out the drying processing, get the solid solidifies agent.
Culture medium of the present invention is prepared according to the nutritional need of microorganism used therefor according to the routine of affiliated technical field, or with using after the essential nutritional labeling of nontoxic food industrial wastewater interpolation.Typical culture medium is made up of molasses (or starch sugar), soya-bean cake hydrolyzate, water.Zymotic fluid as required through routine concentrate concentrated coagulating agent, handle if adopt the conventional drying technology to carry out drying again, must the solid solidifies agent.
The consumption of coagulating agent of the present invention is: whenever solidify 1000 kilograms of soya-bean milk, need with 5～12 kilograms in the solid solidifies agent.
Using method of the present invention: after soybean is soaked, grind into soya-bean milk at 1: 12 with the weight portion proportioning of water, soya-bean milk is boiled, when being cooled to 80 ℃ of left and right sides, add coagulating agent of the present invention while stirring, promptly get the beans brain by dried beans.Carry out subsequent treatment according to different needs again, can get different Tofu goods.
Tofu coagulating agent of the present invention is that the nontoxic microorganism of pure natural forms through fermentation, thereby without any the material of human body generation harm and the bean curd that is solidified are had good matter structure and local flavor.The present invention not only product cost is very low, and preparation cost is also very low, and technology is simple, does not have any pollution.
The specific embodiment
Embodiment 1:
With streptococcus thermophilus and mould film Candida as producing bacterial strain.Its seed culture medium is respectively peptone, yeast extract, dextrose culture-medium (glucose 1g adds water 1000mL for peptone 12g, yeast extract 3g) and malt extract medium (12Brix).It is formulated that fermentation medium adds 5% glucose by bean curd yellow pulp water using.Two strain bacterium activated respectively and spread cultivation after, ratio in 1: 1, inoculum concentration with 5% inserts fermentation medium, 40 ℃ of temperature bottom fermentations 120 hours are when the acidity of zymotic fluid is 4g/100g, ester content 10mg/100g, with the filtering fermentation liquor degerming, carry out decompression distillation then and be concentrated into 1/10 of original volume, through the vacuum concentrate drying, get the solid solidifies agent again, acidity is that 50g/100g, ester content are 20mg/100g.
Embodiment 2:
With tunica albuginea acetic acid bacteria and saccharomyces cerevisiae as producing bacterial strain.Its seed culture medium is respectively glucose-yeast extract-alcohol culture medium (alcohol 25mL adds water 1000mL for glucose 6g, yeast extract 6g) and malt extract medium (8Brix).The consist of starch hydrolyzate (by glucose final concentration 6%), soya-bean cake hydrolyzate (by soya-bean cake powder final concentration 1%) of fermentation medium add the water preparation.Two strain bacterium activated respectively and spread cultivation after, ratio in 1: 1.5, inoculum concentration with 12% inserts fermentation medium, 8 ℃ of temperature bottom fermentations 80 hours, when the acidity of zymotic fluid is 0.1g/100g, ester content 100mg/100g, adopt the conventional mechanical filter type to filter and degerming zymotic fluid, carry out decompression distillation then and be concentrated into 1/8 of original volume, must concentrate coagulating agent, product acidity is that 0.5g/100g, ester content are 200mg/100g.
Embodiment 3:
With lactic acid bacteria and aspergillus oryzae as producing bacterial strain.Its seed culture medium is respectively peptone-yeast extract-dextrose culture-medium (glucose 2g adds water 1000mL for peptone 10g, yeast extract 3g) and potato-dextrose culture-medium (potato 200g, glucose 20g add water 1000mL).The consist of starch sugar (by glucose final concentration 4%), soya-bean cake hydrolyzate (by soya-bean cake powder final concentration 1%) of fermentation medium add the water preparation.Two strain bacterium activated respectively and spread cultivation after, ratio in 1: 0.5, inoculum concentration with 15% inserts fermentation medium, 60 ℃ of temperature bottom fermentations 4 hours, when the acidity of zymotic fluid is 10g/100g, ester content 120mg/100g, adopt the conventional mechanical filter type to filter and degerming zymotic fluid, carry out decompression distillation then and be concentrated into 1/5 of original volume, must concentrate coagulating agent, product acidity is that 40g/100g, ester content are 400mg/100g.
Embodiment 4:
With caproic acid bacteria, Hansenula yeast as producing bacterial strain.Its seed culture medium is respectively peptone-yeast extract-dextrose culture-medium (glucose 1.5g adds water 1000mL for peptone 11g, yeast extract 7g) and malt extract medium (11Brix).The consist of molasses (by glucose final concentration 3%), soya-bean cake hydrolyzate (by soya-bean cake powder final concentration 2%) of fermentation medium add the water preparation.Two strain bacterium activated respectively and spread cultivation after, ratio in 1: 1, inoculum concentration with 8% inserts fermentation medium, 10 ℃ of temperature bottom fermentations 50 hours, when the acidity of zymotic fluid is 1g/100g, ester content 300mg/100g, carry out decompression distillation and be concentrated into 1/20 of original volume, must concentrate coagulating agent, product acidity is that 30g/100g, ester content are 5000mg/100g.
Embodiment 5:
With bread mold as producing bacterial strain.Its seed culture medium is potato-dextrose culture-medium (potato 200g, glucose 20g add water 1000mL).The consist of molasses (by glucose final concentration 4%), soya-bean cake hydrolyzate (by soya-bean cake powder final concentration 2%) of fermentation medium add the water preparation.Bacterial classification activated and spread cultivation after, ratio in 1: 0.8, inoculum concentration with 10% inserts fermentation medium, 36 ℃ of temperature bottom fermentations 10 hours, when the acidity of zymotic fluid is 1.2g/100g, ester content 160mg/100g, get product, it is that 20g/100g, ester content are the solid solidifies agent of 3000mg/100g that, spray-drying concentrated through film gets acidity.
Claims (6)
1, a kind of Tofu coagulating agent, it is characterized in that adopting the zymotic fluid after a kind of microbial fermentation or the multiple microorganism mixed culture fermentation is that the acidity that raw material is made is that 0.5～50g/100g, ester content are the coagulating agent of 20～5000mg/100g.
2, a kind of Tofu coagulating agent according to claim 1 is characterized in that described microorganism is bacterium, mould and the saccharomycete that can produce acid or produce flavor component.
3, a kind of Tofu coagulating agent according to claim 2 is characterized in that described bacterium is acetic acid bacteria, lactic acid bacteria and caproic acid bacteria; Described mould is aspergillus and head mold; Described saccharomycete is Hansenula yeast, Candida and saccharomyces cerevisiae.
4, the preparation method of the Tofu coagulating agent of claim 1, it is characterized in that bacterium, mould, saccharomycetic seed culture medium adopt peptone-yeast extract-dextrose culture-medium, potato-dextrose culture-medium, malt extract medium respectively with a kind of microbial fermentation or multiple microorganism mixed culture fermentation; Fermentation medium consist of that molasses or starch sugar, soya-bean cake hydrolyzate add the water preparation or with using after the essential nutritional labeling of nontoxic food industrial wastewater interpolation; One strain bacterium activated and spread cultivation after, or two the strain bacterium activated respectively and spread cultivation after, in 1: the ratio of 0.5-1.5, inoculum concentration with 5-15% inserts fermentation medium, the control fermentation temperature is 8～60 ℃, fermentation time is 4～120 hours, when the acidity of zymotic fluid be 0.1～10g/100g, when ester content is 10～300mg/100g, product.
5, the preparation method of a kind of Tofu coagulating agent according to claim 4 must concentrate coagulating agent after it is characterized in that adopting conventional concentration technique to be concentrated into the 1/5-1/20 of original volume the described product.
6, the preparation method of a kind of Tofu coagulating agent according to claim 5 is characterized in that adopting the conventional drying technology to carry out drying in concentrated coagulating agent handles, get the solid solidifies agent.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2005100432025A CN1663437A (en) | 2005-03-30 | 2005-03-30 | Bean curd like coagulant and its production process |
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| CN2005100432025A CN1663437A (en) | 2005-03-30 | 2005-03-30 | Bean curd like coagulant and its production process |
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| CN2005100432025A Pending CN1663437A (en) | 2005-03-30 | 2005-03-30 | Bean curd like coagulant and its production process |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102217679A (en) * | 2011-06-08 | 2011-10-19 | 北京融青生态农业有限公司 | Novel ecological bean curd and preparation method of bean curd |
| CN103202350A (en) * | 2013-04-28 | 2013-07-17 | 深圳市福荫食品集团有限公司 | Tough tofu producing method and tough tofu |
| CN103416640A (en) * | 2012-12-29 | 2013-12-04 | 河南工业大学 | Method for fermentation production of tofu physalis alkekengi by using lactobacillus amylolyticus |
| CN104273230A (en) * | 2014-05-09 | 2015-01-14 | 浙江大学 | Sour serofluid for making sauced beancurd and preparation method of sour serofluid |
| CN106578118A (en) * | 2016-11-29 | 2017-04-26 | 郭宏君 | Bean product coagulator prepared from food, preparation method and bean curd |
| CN107279311A (en) * | 2017-07-26 | 2017-10-24 | 湖州老恒和酿造有限公司 | A kind of preparation method of feature fermented bean curd |
| CN107593932A (en) * | 2017-11-08 | 2018-01-19 | 广州市妙豆生物科技有限公司 | A kind of water Kefir grains bean curd coagulant and preparation method thereof |
| CN107637666A (en) * | 2017-11-08 | 2018-01-30 | 广州市妙豆生物科技有限公司 | A kind of Kefir grains bean curd coagulant and preparation method thereof |
| CN110226638A (en) * | 2019-07-03 | 2019-09-13 | 邵阳学院 | One seed oyster bean curd and preparation method thereof |
| CN110403019A (en) * | 2019-07-03 | 2019-11-05 | 邵阳学院 | A kind of scallop bean curd and preparation method thereof |
-
2005
- 2005-03-30 CN CN2005100432025A patent/CN1663437A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102217679A (en) * | 2011-06-08 | 2011-10-19 | 北京融青生态农业有限公司 | Novel ecological bean curd and preparation method of bean curd |
| CN103416640A (en) * | 2012-12-29 | 2013-12-04 | 河南工业大学 | Method for fermentation production of tofu physalis alkekengi by using lactobacillus amylolyticus |
| CN103202350A (en) * | 2013-04-28 | 2013-07-17 | 深圳市福荫食品集团有限公司 | Tough tofu producing method and tough tofu |
| CN103202350B (en) * | 2013-04-28 | 2014-04-02 | 深圳市福荫食品集团有限公司 | Tough tofu producing method and tough tofu |
| CN104273230A (en) * | 2014-05-09 | 2015-01-14 | 浙江大学 | Sour serofluid for making sauced beancurd and preparation method of sour serofluid |
| CN106578118A (en) * | 2016-11-29 | 2017-04-26 | 郭宏君 | Bean product coagulator prepared from food, preparation method and bean curd |
| CN107279311A (en) * | 2017-07-26 | 2017-10-24 | 湖州老恒和酿造有限公司 | A kind of preparation method of feature fermented bean curd |
| CN107593932A (en) * | 2017-11-08 | 2018-01-19 | 广州市妙豆生物科技有限公司 | A kind of water Kefir grains bean curd coagulant and preparation method thereof |
| CN107637666A (en) * | 2017-11-08 | 2018-01-30 | 广州市妙豆生物科技有限公司 | A kind of Kefir grains bean curd coagulant and preparation method thereof |
| CN110226638A (en) * | 2019-07-03 | 2019-09-13 | 邵阳学院 | One seed oyster bean curd and preparation method thereof |
| CN110403019A (en) * | 2019-07-03 | 2019-11-05 | 邵阳学院 | A kind of scallop bean curd and preparation method thereof |
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