CN1792237A - Method for preparing products with fermented bean curd taste - Google Patents
Method for preparing products with fermented bean curd taste Download PDFInfo
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- CN1792237A CN1792237A CNA2005100482382A CN200510048238A CN1792237A CN 1792237 A CN1792237 A CN 1792237A CN A2005100482382 A CNA2005100482382 A CN A2005100482382A CN 200510048238 A CN200510048238 A CN 200510048238A CN 1792237 A CN1792237 A CN 1792237A
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Abstract
A process for preparing the flavouring with the taste of fermented bean curd includes such steps as preparing culture medium, inoculating, preparing a yeast, middle-period fermenting, later-period fermenting, sprinkling oil, mingling, sterilizing and depositing for clarifying. Its advantages are high utilization rate of raw material and no environmental pollution.
Description
Technical field
The invention belongs to flavouring, the appetizing food field of microbial fermentation.Be meant a kind of preparation method of products with fermented bean curd taste especially.
Background technology
Fermented bean curd is the traditional microbial fermentation bean product of China.It originates among the people, and with the technology of uniqueness, fine and smooth quality, abundant nutrition, bright fragrant good to eat local flavor is subjected to liking of numerous people deeply.Explain by the professional standard ZB X66011-87 of the People's Republic of China (PRC) " flavouring vocabulary of terms fermented bean curd ", fermented bean curd is to be raw material with the soybean, through the processing defibrination, become a kind of delicious in taste that base, mildew, the base that salts down, fermentation form, the seasoning of unique flavor, appetizing food.By the industry standard SB/T10171-93 of the People's Republic of China (PRC) " fermented bean curd classification " regulation, the definition of fermented bean curd: be raw material with the soybean, through processing a kind of seasoning, the appetizing food that defibrination, base, cultivation, fermentation form.Fermented bean curd is divided into preserved red beancurd, white rot breast, green-rot breast, sauce fermented bean curd four big classes, multiple kind.The industry standard SB/T10170-93 of the People's Republic of China (PRC) " the fermented bean curd quality standard and the method for inspection ", stipulated specification requirement, test method, inspection rule and packing, sign, transportation and the storage requirement of fermented bean curd, the outward appearance of fermented bean curd and sense organ (color and luster, flavour smell, tissue morphology, impurity) and physics and chemistry, sanitary index have all been had specified in more detail.The China Light Industry Press publishes, " Chinese fermented bean curd is brewageed " book by Chinese zymurgy meeting fermented bean curd group tissue is write has detailed record to fermented bean curd raw material, the manufacturing of bean curd base, cultivation (fermentation) in early stage, later stage fermentation, fermented bean curd microorganism, comprehensive utilization and inspection chemical examination, middle name of the country spy fermented bean curd, the brew of local characteristic fermented bean curd etc.Various fermented bean curd all are through system bean curd base, cultivation, fermentation procedure, make block fermented bean curd.
Consumption for convenience, the sauce shape that fermented bean curd is broken into that has eats; Have will produce fermented bean curd the time salt into base down juice as baste usefulness, have with the juice of finished product fermented bean curd as baste; What have is dried to fermented bean curd the fermented bean curd powder; Do chafing dish seasoning, cooking or do the raw material of food industry.The U.S. has the butyrous made to smear the production of fermented bean curd.
Preserved beancurd is made and is made the bean curd base earlier, and soybean curd production process makes the active ingredient utilization of soybean material beat very heavy discount; The manual operations that fermented bean curd manufacturing process is a large amount of, labor is imitated low, and quality is difficult stable; If yellow seriflux can not effectively utilize, environmental friendliness is a problem.For above-mentioned reasons, the fermented bean curd cost is higher.
Summary of the invention
The present invention purpose provide simple, the eco-friendly production technology of utilizing soybean or defatted soybean for the main material production products with fermented bean curd taste of a kind of operation.
Overall technical architecture of the present invention is:
The preparation method of products with fermented bean curd taste comprises following processing step:
(1) preparation of culture medium: after soybean is soaked in water, high-temperature sterilization;
(2) inoculation, koji: mucor strain, head mold bacterial classification, aspergillus bacterial classification, aspergillus oryzae bacterial classification are inserted the culture medium koji of making in the step (1);
(3) mid-term fermentation: smash, insert the song that makes in the step (2) in the round and add sodium chloride, the control temperature is 30-35 ℃ or normal temperature, carries out the sprinkling fermentation, and fermentation period is 2-7 days;
(4) later stage fermentation: the control temperature is 20-35 ℃, carries out sealing and fermenting and is at least 1-3 month;
(5) zymotic fluid in the step (4) is prepared into Normal juice, and dissolves, make fermented bean curd juice with auxiliary material, flavoring, food additives.
Process conditions among the present invention in each processing step and utilize its product further product processed be:
The concentration of the sodium chloride of the zymotic fluid in the step (3) behind the adding salt solution is 7-14%.
Add the drinks raw material in the zymotic fluid in the step (4), making the alcoholic strength in the zymotic fluid is 7-10%.
Step can also add the aroma-producing yeasts bacteria culture fluid in (4).
The soybean of selecting for use in the step (1) can also be defatted soybean.
The fermented bean curd juice of making in the described step (5) is clarified through micro-filtration after 5-10 days through precipitation again, becomes bright fermented bean curd juice.
After the fermented bean curd juice sterilization of making in the described step (5), carry out:
A, the clarification of normal temperature sealing precipitation 5-10 days are got supernatant and are fermented bean curd juice;
B, the clarification of normal temperature sealing precipitation 5-10 days through the micro-filtration clarification, become high clarity fermented bean curd juice again.
The karusen that contains fermented bean curd juice directly squeezes and is prepared into fermented bean curd juice or fermented bean curd powder.
Sauce unstrained spirits behind the removal fermented bean curd juice is smashed, is dried to sauce and does; Auxiliary material and additive are evenly sneaked into during dry good sauce does, pulverize and make the fermented bean curd powder.
The obtained technological progress of the present invention is:
Utilize method of the present invention to produce fermented bean curd juice and fermented bean curd powder fermented food, more traditional block fermented bean curd of bean curd base production of making is earlier got juice then and the method for fermented bean curd powder is smashed, is dried to fermented bean curd, and raw material availability height, Lao Xiaogao, cost are low, steady quality, environmental friendliness.
The specific embodiment
Below in conjunction with embodiment the present invention is described further:
Embodiment 1
The production technology of present embodiment, comprise successively culture medium preparation, inoculation, cultivation in early stage koji, fermentation in mid-term, later stage fermentation, pouring oil, dissolve, sterilization, precipitation clarification operation, sauce unstrained spirits drying, pulverizing process.Present embodiment is applicable to fermented food fermented bean curd juice and the fermented bean curd powder of making preserved red beancurd, white taste of fermented bean curd.Described technology is undertaken by following step:
(1), the preparation of culture medium:
Raw material is defatted soybean (peeling or unpeeled) or soybean, and through profit water, pressurization or atmospheric cooking make protein appropriateness sex change, starch gelatinization and kill microorganism in the raw material.
Pressure cooking: (or unpeeled) defatted soybean of removing skin is gone into material steaming tank, use the steam dry blowing, discharge air, be preheated to more than 95 ℃, soaked 12-15 minute, and opened steam pressurized and steam material, temperature 120-130 ℃ pressurize 8-12 minute, steam discharge is to zero, below the vacuum cool-down to 35 ℃ (when inoculation Mucor or head mold bacterial classification) or (during inoculation aspergillus bacterial classification) below 40 ℃.Steam back grog moisture 50-55% (when inoculation Mucor or head mold bacterial classification) or steam back grog moisture 46-50% (during inoculation aspergillus bacterial classification).
If steam material with normal pressure: then defatted soybean is mixed the water material moistening, normal pressure steamed more than 40 minutes, was cooled to inoculation temperature as early as possible.
If raw material use soybean: then with soybean through screening, be soaked in water to about 1.8 times of soybean weight, go into material steaming tank, steam material or normal pressure with steam pressurized and steam and expect.Be cooled to inoculation temperature after the steaming as early as possible.
(2), inoculation, cultivation in early stage koji:
Mucor strain (or head mold bacterial classification) is inserted in the interior grog of material steaming tank, change even.Divide the dish of packing into to wipe off.Send into culturing room.Controlling temperature is 25 ± 3 ℃ (fermentation temperature is done suitably to adjust because of bacterial classification is different), and relative humidity is more than 95%, and cultivation was fermented 32-44 hour.
(3), fermentation in mid-term:
The sodium chloride water concentration is adjusted into 12-14 Baume degrees (make sodium chloride content is about 7.5% in the zymotic fluid), and temperature is adjusted into about 40 ℃, adds an amount of red colouring agent for food, also used as a Chinese medicine (powder), and the kind of white taste of fermented bean curd does not add red colouring agent for food, also used as a Chinese medicine; The kind that has will add capsicum class or other auxiliary material, flavoring.
The Mucor song (or head mold song) (it is yellow bent also can to add a small amount of face) of maturation is smashed, gone into to complete in the round at the false end sprinkling fermentation 3-7 days.Fermentation temperature should be controlled at 35-30 ℃ or normal temperature fermentation.
(5), later stage fermentation:
A, mixed wine: the gradation of drinks raw material is blended in the zymotic fluid of sprinkling, and sprinkling is even to the wine degree.Making zymotic fluid wine degree is about 7%.The kind that has adds the aroma-producing yeasts bacteria culture fluid, makes zymotic fluid produce drinks and ester perfume (or spice).
B, fermentation: control proper temperature (being preferably below 35 ℃ or normal temperature fermentation), sealing and fermenting 1-3 month.Between yeast phase, look fermentation situation sprinkling several times, sealing and fermenting still after the sprinkling generates the preserved-beancurd flavored sauce-like zymotic fluid that differs from one another.Desire is made the denseer product of fragrance, can prolong fermentation time.
(6), drench oil:
Fermenting-ripening drenches Normal juice.
(7), dissolve:
Normal juice dissolves by different cultivars, specification and flavoring, food additives etc.
(8), sterilization:
Fermented bean curd juice with dissolving carries out sterilization.
The kind of directly putting on the dining table must be through sterilization.Method for disinfection has two kinds: a kind of is fermented bean curd juice temperature to be heated up be more than 90 ℃, be incubated 10-15 minute, reduces to normal temperature; A kind of is with special-purpose disinfection equipment ultra high temperature short time sterilization, makes fermented bean curd juice temperature keep 3-5 second in transient heating to 130-135 ℃, reduces to normal temperature at short notice.The kind that is used to cook can not sterilization.
(9), precipitation clarification:
Through ripe fermented bean curd juice normal temperature sealing precipitation clarification a period of time (being generally 5-10 days) of sterilization, get supernatant and be fermented bean curd juice.
(10), sauce unstrained spirits drying:
Drench the sauce unstrained spirits after the Normal juice, smash, last multiple-effect dryer is baked sauce and is done.
(11), pulverize:
By the different cultivars requirement, auxiliary material, flavoring and additive are evenly sneaked into during dry good sauce does, be ground into powder.Become the fermented bean curd powder of each all characteristic.
Also can when fermentation, adjust amount and the brine strength that adds salt solution, make zymotic fluid moisture littler, after the fermentation ends,, be ground into the fermented bean curd powder drying machine drying on whole karusens.
Embodiment 2
The production technology of present embodiment, comprise successively culture medium preparation, inoculation, cultivation in early stage koji (mould song of part grog koji or face are yellow bent), fermentation in mid-term, later stage fermentation, pouring oil, dissolve, sterilization, precipitation clarification operation, sauce unstrained spirits drying, pulverizing process.Present embodiment is applicable to makes sauce fermented food fermented bean curd juice taste of fermented bean curd or sweet sauce taste of fermented bean curd and fermented bean curd powder.Described technology is undertaken by following step:
(1), the preparation of culture medium:
Raw material is defatted soybean (peeling or unpeeled), and through profit water, pressurization or atmospheric cooking make protein appropriateness sex change, starch gelatinization and kill microorganism in the raw material.
Pressure cooking: (or unpeeled) defatted soybean of removing skin is gone into material steaming tank, use the steam dry blowing, discharge air, be preheated to more than 95 ℃, added the water material moistening 12-15 minute, and opened steam pressurized and steam material, temperature 120-130 ℃ pressurize 8-12 minute, steam discharge is to zero, below the vacuum cool-down to 35 ℃ (when inoculation Mucor or head mold bacterial classification) or (during inoculation aspergillus bacterial classification) below 40 ℃.Steam back grog moisture 50-55% (when inoculation Mucor or head mold bacterial classification) or steam back grog moisture 46-50% (during inoculation aspergillus bacterial classification).
(2), inoculation, cultivation in early stage koji:
Mucor strain (or head mold bacterial classification) is inserted in the interior grog of material steaming tank, change even.Divide the dish of packing into to wipe off.Send into culturing room.
The grog inoculation aspergillus bacterial classification of part ratio changes even, goes into deep closet.
25 ± 3 ℃ of Mucor control product temperature (fermentation temperature is done suitably to adjust because of bacterial classification is different), relative humidity is more than 95%, and the Mucor song is made in cultivation fermentation 32-44 hour.
32 ± 3 ℃ of aspergillus control product temperature time 28-36 hour, are made the sauce song.
If the system face is yellow bent, operate as follows:
Flour material steams material: flour is mixed water become granule, the flour water addition ratio is 1: 0.26-0.33, normal pressure steamed 30-40 minute, smashed while hot, was cooled to below 40 ℃.
Inoculation: the ratio in flour weight 3/10000ths is admixed aspergillus oryzae bacterial classification (bent smart) in the grog equably, goes into deep closet.
Koji: 32 ± 2 ℃ of control product temperature, ventilate and cultivate koji, 28-36 hour koji time.The face of making is yellow bent.
(3), fermentation in mid-term:
The sodium chloride water concentration is adjusted into 12-14 Baume degrees (making the zymotic fluid sodium chloride content is about 7.5%), and temperature is adjusted into about 35 ℃, adds an amount of red colouring agent for food, also used as a Chinese medicine (powder), (kind that has does not add red colouring agent for food, also used as a Chinese medicine); The kind that has will add capsicum class or other auxiliary material, flavoring, food additives.
Mucor song (or head mold song) and a certain proportion of aspergillus song (or face is yellow bent) of maturation are smashed, gone into to complete in the round at the false end, pour into above-mentioned salt solution as far as possible equably, sprinkling fermentation 3-7 days.Fermentation temperature should be controlled at 35-30 ℃ or normal temperature fermentation.
(4), later stage fermentation:
A, mixed wine: the gradation of drinks raw material is blended in the zymotic fluid of sprinkling, and sprinkling is even to the wine degree.Making zymotic fluid wine degree is about 7%.The kind that has adds the aroma-producing yeasts bacteria culture fluid, makes zymotic fluid produce drinks and ester perfume (or spice).
B, fermentation: control proper temperature (being preferably below 35 ℃ or normal temperature fermentation), sealing and fermenting 1-3 month.Between yeast phase, look fermentation situation sprinkling several times, sealing and fermenting still after the sprinkling generates the preserved-beancurd flavored sauce-like karusen that differs from one another.Desire is made the denseer product of fragrance, can prolong fermentation time.
(7), drench oil:
Fermenting-ripening drenches Normal juice.
(8), dissolve:
Normal juice dissolves by different cultivars, specification and auxiliary material, flavoring, food additives etc.
(9), sterilization:
Fermented bean curd juice with dissolving carries out sterilization.The kind of directly putting on the dining table is with special-purpose disinfection equipment ultra high temperature short time sterilization, makes fermented bean curd juice temperature keep 3-5 second in transient heating to 130-135 ℃, reduces to normal temperature at short notice.
(10), precipitation clarification:
The kind that has must generally precipitate 5-7 days through the precipitation clarification.Get supernatant and be fermented bean curd juice.
(11), sauce unstrained spirits drying:
Drench the sauce unstrained spirits after the Normal juice, smash, last multiple-effect dryer is baked sauce and is done.
(12), pulverize:
By the different cultivars requirement, auxiliary material and additive are sneaked into during dry good sauce does, be ground into powder.Become the fermented bean curd powder of each all characteristic.
Also can when fermentation, adjust amount and the brine strength that adds salt solution, make zymotic fluid moisture littler, after the fermentation ends,, be ground into the fermented bean curd powder drying machine drying on whole karusens.
Embodiment 3
The production technology of present embodiment comprises the preparation of drawing together culture medium, inoculation, cultivation in early stage koji, fermentation in mid-term, later stage fermentation, pouring oil successively, dissolves, sterilization, precipitation clarification operation, sauce unstrained spirits drying, pulverizing process.Present embodiment is applicable to fermented food fermented bean curd juice and the fermented bean curd powder of making blue or green taste of fermented bean curd.Described technology is undertaken by following step:
(1), the preparation of culture medium:
Remove (or unpeeled) defatted soybean of skin and go into material steaming tank, use the steam dry blowing, discharge air, be preheated to more than 95 ℃, added the water material moistening 12-15 minute, open steam pressurized and steam material, temperature 120-130 ℃ pressurize 8-12 minute, steam discharge is to zero, below the vacuum cool-down to 35 ℃, steams back grog moisture 50-55%.
(2) inoculation, cultivation in early stage koji:
Mucor strain (or head mold bacterial classification) is inserted in the interior grog of material steaming tank, change even.Divide the dish of packing into to wipe off.Send into culturing room.
The grog inoculation aspergillus oryzae bacterial classification of also available part ratio changes even, goes into deep closet.
25 ± 3 ℃ of Mucor control product temperature (fermentation temperature is done suitably to adjust because of bacterial classification is different), relative humidity is more than 95%, and the Mucor song is made in cultivation fermentation 32-44 hour.
The mould song of grog koji of part ratio, 32 ± 2 ℃ of temperature controls, time 28-36 hour.
(3), fermentation in mid-term:
A, the preparation of sodium chloride water: the sodium chloride water concentration is adjusted into (zymotic fluid sodium chloride content 11-14%) about 12 Baume degrees, and temperature is adjusted into about 35 ℃ or normal temperature.
B, sprinkling fermentation: Mucor song (or head mold song) and a certain proportion of aspergillus song (or face is yellow bent) of maturation are smashed, gone into to complete in the round at the false end, pour into above-mentioned salt solution as far as possible equably, sprinkling fermentation 3-7 days.Fermentation temperature should be controlled at 35-30 ℃ or normal temperature fermentation.
(4), later stage fermentation:
Control proper temperature (being preferably below 35 ℃ or normal temperature fermentation), sealing and fermenting 1-3 month.Between yeast phase, look fermentation situation sprinkling several times, sealing and fermenting still after the sprinkling generates the zymotic fluid of green-rot breast flavor.
(5), drench oil:
Fermenting-ripening drenches Normal juice.
(6) dissolve:
Normal juice dissolves by different cultivars, specification and auxiliary material, flavoring, food additives etc.
(7), sterilization:
With the living fermented bean curd juice that dissolves, with special-purpose disinfection equipment ultra high temperature short time sterilization, make fermented bean curd juice temperature keep 3-5 second to 130-135 ℃ in transient heating, reduce to normal temperature at short notice.
(8), precipitation clarification:
The kind that has must generally precipitate 5-7 days through the precipitation clarification.Get supernatant and be fermented bean curd juice.
(9), sauce unstrained spirits drying:
Drench the sauce unstrained spirits after the Normal juice, smash, last freeze drier is dried to sauce and does.
(10), pulverize:
By the different cultivars requirement, auxiliary material, flavoring, additive are evenly sneaked into during dry good sauce does, be ground into powder.Become the fermented bean curd powder of each all characteristic.
Also can when fermentation, adjust the amount and the concentration of adding sodium chloride water, make zymotic fluid moisture littler, after the fermentation ends,, be ground into the fermented bean curd powder drying machine drying on whole karusens.
Embodiment 4
The production technology of present embodiment fermented bean curd juice and fermented bean curd powder, comprise successively culture medium preparation, inoculation, cultivation in early stage koji (mould song of part grog koji or face are yellow bent), fermentation in mid-term, later stage fermentation, pouring oil, dissolve, sterilization, precipitation clarification operation, sauce unstrained spirits (wine with dregs) is dry, pulverizing process.Present embodiment is applicable to that with soybean, flour be primary raw material, makes sauce fermented food fermented bean curd juice taste of fermented bean curd or sweet sauce taste of fermented bean curd and fermented bean curd powder.Described technology is undertaken by following step:
(1), the preparation of culture medium:
Raw material is a soybean, and through profit water, pressurization or atmospheric cooking make protein appropriateness sex change, starch gelatinization and kill microorganism in the raw material.
Soak: soybean is soaked in water to about 1.75 times of soybean weight through screening.
Pressure cooking: will soak good soybean and go into material steaming tank, steam material with steam pressurized, 125 ℃ of left and right sides pressurizes of temperature 4-5 minute, steam discharge is to zero, below the vacuum cool-down to 35 ℃.Steam back grog moisture 50-55%.
(2), inoculation, cultivation in early stage koji:
Mucor strain (or head mold bacterial classification) is inserted in the interior ripe beans of material steaming tank, change even.Divide the dish of packing into to wipe off.Send into culturing room.
25 ± 3 ℃ of Mucor control product temperature (fermentation temperature is done suitably to adjust because of bacterial classification is different), relative humidity is more than 95%, and the Mucor song is made in cultivation fermentation 32-44 hour.
If the system face is yellow bent, operate by following processing step:
Flour material steams material: flour is mixed water become granule, the flour water addition ratio is 1: 0.26-0.33, normal pressure steamed 30-40 minute, smashed while hot, was cooled to below 40 ℃.
Inoculation: the ratio in flour weight 3/10000ths is admixed aspergillus oryzae bacterial classification (bent smart) in the grog equably, goes into deep closet.
Koji: 32 ± 2 ℃ of control product temperature, ventilate and cultivate koji, 28-36 hour koji time.The face of making is yellow bent.
(3), fermentation in mid-term:
The sodium chloride water concentration is adjusted into 12-14 Baume degrees (make sodium chloride content is about 7.5% in the zymotic fluid), and temperature is adjusted into about 35 ℃, adds an amount of red colouring agent for food, also used as a Chinese medicine (powder), (kind that has does not add red colouring agent for food, also used as a Chinese medicine); The kind that has will add capsicum class or other auxiliary material, flavoring, food additives.
The Mucor song (or head mold song) of maturation and the yellow song of face of a certain proportion of (for example 10-30%) are smashed, gone into to complete in the round at the false end, pour into above-mentioned sodium chloride water as far as possible equably, sprinkling fermentation 3-7 days.Fermentation temperature should be controlled at 35-30 ℃ or normal temperature fermentation.
(4), later stage fermentation:
A, mixed wine: the gradation of drinks raw material is blended in the zymotic fluid of sprinkling, and sprinkling is even to the wine degree.Making zymotic fluid wine degree is more than 7%.The kind that has adds the aroma-producing yeasts bacteria culture fluid, makes zymotic fluid produce drinks and ester perfume (or spice).
B, fermentation: control proper temperature (being preferably below 35 ℃ or normal temperature fermentation), sealing and fermenting 1-3 month.Between yeast phase, look fermentation situation sprinkling several times, sealing and fermenting still after the sprinkling generates the preserved-beancurd flavored sauce-like zymotic fluid that differs from one another.Desire is made the denseer product of fragrance, can prolong fermentation time.
(5), drench oil:
Fermenting-ripening drenches Normal juice.
(6), dissolve:
Normal juice dissolves by different cultivars, specification and auxiliary material, flavoring, food additives etc.
(7), sterilization:
With the living fermented bean curd juice that dissolves, with special-purpose disinfection equipment ultra high temperature short time sterilization, make fermented bean curd juice temperature keep 3-5 second to 130-135 ℃ in transient heating, reduce to normal temperature at short notice.
(8), precipitation clarification:
Through ripe fermented bean curd juice normal temperature sealing precipitation a period of time (being generally 5-10 days) of sterilization, get supernatant and be fermented bean curd juice.
The kind that has will be clarified through micro-filtration through the supernatant of precipitation again, become high clarity fermented bean curd juice.
The kind that has will be clarified through micro-filtration through the Normal juice supernatant of precipitation again, become high-grade bright fermented bean curd juice.
(9), sauce unstrained spirits drying:
Drench the sauce unstrained spirits after the Normal juice, smash, last multiple-effect dryer is baked sauce and is done.
(10), pulverize:
By the different cultivars requirement, auxiliary material, flavoring, food additives are evenly sneaked into during dry good sauce does, be ground into powder.Become the fermented bean curd powder of each all characteristic.
Also can when fermentation, adjust amount and the brine strength that adds salt solution, make zymotic fluid moisture littler,, after the fermentation ends,, be ground into the fermented bean curd powder with drying machine drying on whole karusens.
Embodiment 5
The present embodiment production technology, comprise successively culture medium preparation, inoculation, cultivation in early stage koji, fermentation in mid-term, later stage fermentation, pouring oil, dissolve, sterilization, precipitation clarification operation, the residue of soya drying process.Present embodiment is applicable to the production of the fermented food fermented bean curd juice of making preserved red beancurd, white taste of fermented bean curd.Described technology is undertaken by following step:
Following step is identical with embodiment 1
(1), the preparation (2) of culture medium, inoculation, cultivation in early stage koji, the fermentation of (3), mid-term, (4), later stage fermentation.
Following step and embodiment 1 are inequality:
(5), drench oil:
Fermenting-ripening drenches oil.According to fermentation unstrained spirits layer thickness, the bottom fuel outlet is drained the oil several times, and top adds water several times with cold water, washes out solubility active ingredient, controls dried residue of soya.
(6), dissolve:
The less juice of active ingredient under Normal juice and the pouring dissolves by different cultivars, specification with auxiliary material, flavoring, food additives etc.
(7), sterilization:
Living fermented bean curd juice with dissolving carries out sterilization.
Method for disinfection has two kinds: a kind of is fermented bean curd juice temperature to be heated up be more than 90 ℃, be incubated 10-15 minute, reduces to normal temperature; A kind of is with special-purpose disinfection equipment ultra high temperature short time sterilization, makes fermented bean curd juice temperature keep 3-5 second in transient heating to 130-135 ℃, reduces to normal temperature at short notice.
(8), precipitation clarification:
Through ripe fermented bean curd juice normal temperature sealing precipitation a period of time (being generally 5-10 days) of sterilization, get supernatant and be fermented bean curd juice.
The kind that has will be filtered into the fermented bean curd juice of clarification again through the supernatant of precipitation through micro-filtration, become high clarity fermented bean curd juice.
The kind that has will be filtered into the fermented bean curd juice of clarification again through the Normal juice supernatant of precipitation through micro-filtration, become high-grade bright fermented bean curd juice.
(9), residue of soya drying:
Drench the residue of soya after Normal juice and the active ingredient, smash, last multiple-effect dryer, oven dry is made feed or is used it for anything else.
Residue of soya also can moistly directly be made feed or use it for anything else.
Embodiment 6
The production technology of present embodiment, comprise successively culture medium preparation, inoculation, cultivation in early stage koji, fermentation in mid-term, later stage fermentation, pouring oil, dissolve, sterilization, precipitation clarification operation, squeezing, sauce unstrained spirits drying process.Present embodiment is applicable to the production of the fermented food fermented bean curd juice of making preserved red beancurd, white taste of fermented bean curd.Described technology is undertaken by following step:
Following step is identical with embodiment 1
(1) preparation of culture medium, (2), inoculation, early stage the cultivation koji, the fermentation of (3), mid-term, (4), later stage fermentation, (5), drench oil, (6), dissolve (7), sterilization.
Following step and embodiment 1 are inequality:
(9), precipitation clarification:
Through ripe fermented bean curd juice normal temperature sealing precipitation a period of time (being generally 5-10 days) of sterilization, get supernatant and be fermented bean curd juice.
The kind that has will be filtered into the fermented bean curd juice of clarification again through the supernatant of precipitation through micro-filtration, become high clarity fermented bean curd juice.
The kind that has will be filtered into the fermented bean curd juice of clarification again through the Normal juice supernatant of precipitation through micro-filtration, become high-grade bright fermented bean curd juice.
(10), squeezing:
Drench the sauce unstrained spirits after the Normal juice, the dress squeezer, through gently press, weight, the Normal juice of squeezing out, the Normal juice that is mixed with drenching, and enters sterilization process.
(11), sauce unstrained spirits drying:
Through the remaining sauce unstrained spirits sheet of weight, smash last drying machine drying; Also can directly make feed or use it for anything else.
Embodiment 7
The production technology of present embodiment, comprise successively culture medium preparation, inoculation, cultivation in early stage koji, system face yellow song, fermentation in mid-term, later stage fermentation, pouring oil, dissolve, sterilization, precipitation clarification operation, squeeze, sauce unstrained spirits drying process.Present embodiment is applicable to that with soybean, flour be primary raw material, makes the production of sauce fermented food fermented bean curd juice taste of fermented bean curd or sweet sauce taste of fermented bean curd.Described technology is undertaken by following step:
Following step is identical with embodiment 4
(1) preparation of culture medium, (2) inoculation, early stage the cultivation koji, (3), system face are yellow bent, the fermentation of (4), mid-term, (5), later stage fermentation, (6), drench oil, (7), dissolve (8), sterilization, (9), precipitation clarification.
Following step and embodiment 4 are inequality:
(10), squeezing:
Drench the sauce unstrained spirits after the Normal juice, the dress squeezer, through gently press, weight, the Normal juice of squeezing out, the Normal juice that is mixed with drenching, and enters sterilization process.
(11), sauce unstrained spirits drying:
To smash through the remaining sauce unstrained spirits sheet of weight, last drying machine drying is made feed or is used it for anything else.
Dried sauce unstrained spirits also can moistly directly be made feed or use it for anything else.
Claims (10)
1, the preparation method of products with fermented bean curd taste is characterized in that this method comprises following processing step:
(1) preparation of culture medium: after soybean is soaked in water, high-temperature sterilization;
(2) inoculation, koji: mucor strain, head mold bacterial classification, aspergillus bacterial classification, aspergillus oryzae bacterial classification are inserted the culture medium koji of making in the step (1);
(3) mid-term fermentation: smash, insert the song that makes in the step (2) in the round and add sodium chloride, the control temperature is 30-35 ℃ or normal temperature, carries out the sprinkling fermentation, and fermentation period is 2-7 days;
(4) later stage fermentation: the control temperature is 20-35 ℃, carries out sealing and fermenting and is at least 1-3 month;
(5) zymotic fluid in the step (4) is prepared into Normal juice, and dissolves, make fermented bean curd juice with auxiliary material, flavoring, food additives.
2, the preparation method of products with fermented bean curd taste according to claim 1 is characterized in that the concentration of the sodium chloride of the zymotic fluid behind the adding salt solution in the described step (3) is 7-14%.
3, the preparation method of products with fermented bean curd taste according to claim 1 is characterized in that adding the drinks raw material in the zymotic fluid in the described step (4), and making the alcoholic strength in the zymotic fluid is 7-10%.
4, the preparation method of products with fermented bean curd taste according to claim 3 is characterized in that can also adding the aroma-producing yeasts bacteria culture fluid in the described step (4).
5, according to the preparation method of the products with fermented bean curd taste of claim 1, it is characterized in that the soybean that will select for use in the described step (1) is a defatted soybean.
6, according to the preparation method of claim 1,2,3,4 or 5 described products with fermented bean curd taste, it is characterized in that the fermented bean curd juice made in the described step (5) through precipitation after 5-10 days again through the micro-filtration clarification, become bright fermented bean curd juice.
7,, after the fermented bean curd juice sterilization that it is characterized in that making in the described step (5), carry out according to the preparation method of claim 1,2,3,4 or 5 described products with fermented bean curd taste:
A, the clarification of normal temperature sealing precipitation 5-10 days are got supernatant and are fermented bean curd juice;
B, the clarification of normal temperature sealing precipitation 5-10 days through the micro-filtration clarification, become high clarity fermented bean curd juice again.
8,, it is characterized in that the zymotic fluid that will contain fermented bean curd juice directly squeezes or smashes, drying is prepared into fermented bean curd juice or the fermented bean curd powder according to the preparation method of claim 1,2,3,4 or 5 described products with fermented bean curd taste.
9, according to the preparation method of the products with fermented bean curd taste of claim 6, it is characterized in that, smash, be dried to sauce and do the sauce unstrained spirits after the described removal Normal juice; Auxiliary material and additive are evenly sneaked into during dry good sauce does, pulverize and make the fermented bean curd powder.
10, according to the preparation method of the products with fermented bean curd taste of claim 7, it is characterized in that, smash, be dried to sauce and do the sauce unstrained spirits after the described removal Normal juice; Auxiliary material and additive are evenly sneaked into during dry good sauce does, pulverize and make the fermented bean curd powder.
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Assignee: Guangdong PRB Bio-Tech Co., Ltd. Assignor: Wei Wenjun Contract fulfillment period: 2008.10.20 to 2013.10.20 contract change Contract record no.: 2009440000285 Denomination of invention: Method for preparing products with fermented bean curd taste Granted publication date: 20080917 License type: Exclusive license Record date: 2009.4.22 |
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