CN101756116A - Ingredient for preparing Chinese cabbage juice-fermented bean curd and preparation method thereof - Google Patents

Abstract

The present invention relates to an ingredient for preparing Chinese cabbage juice-fermented bean curd and a preparation method thereof, the specific ingredients comprises sodium cyclamate, monosodium glutamate, brewed wine, concentrated Chinese cabbage juice, edible salt, liquorice and cinnamon. Compared with the traditional fermented bean curd, the Chinese cabbage juice-fermented bean curd of the invention has higher contents of amino nitrogen and water soluble protein, equal or lower contents of total acid, salt, and water, thereby improving the nutritional value and increasing the new products of fermented bean curd.

Description

A kind of batching and preparation method who is used to make Chinese cabbage juice-fermented bean curd

Technical field

The present invention relates to a kind of batching and preparation method who is used to make Chinese cabbage juice-fermented bean curd.

Background technology

Fermented bean curd be a kind of be the tempeh of main bacteria seed with the mould, be the fermented seasonings of the famous tool national characters of China.Existing fermented bean curd mainly contains kinds such as preserved red beancurd, green-rot breast, white rot breast, sauce fermented bean curd, pattern fermented bean curd.The manufacture method in early stage of all kinds of fermented bean curd is the same substantially, all is through following technology: soya bean screening → immersion → mill beans slurrying → starch → grow flower → squeeze → make embryo → the cut embryo → pendulum embryo → inoculation → primary fermentation → embryo that salts down → batching bottling → after fermentation → finished product.Different fermented bean curd kinds is mainly brewed into because added various differently flavoured auxiliary materials in the later stage fermentation process.These kinds can constantly change and change along with improving constantly with taste of living standards of the people.

But, existing various fermented bean curd use drinks as the most basic the most basic solvent in blending process always, on the basis of drinks, add flavor additives useful such as all kinds of sweeteners, spice, savory agent again and (see " Chinese fermented bean curd is brewageed " ISBN7-5019-2183-0 for details, special fermented bean curd of name of the country and nutrition in the raw and auxiliary material of second piece of chapter 2 production of preserved beancurd, the 3rd piece), just investigate the breakthrough on sense organ and the local flavor merely, on trophic structure, do not carry out big innovation and lifting.Because after the white embryo of bean curd undergoes microbial fermentation, its nutritional labeling immobilizes basically, want on nutritional labeling, to break the nutritive value that the intrinsic trophic structure of preserved beancurd wants to improve preserved beancurd in other words, the domestic relevant argumentation of discovery as yet, also find no and use the distribution of natural fruit and vegetables juice as fermented bean curd batching base solvent, make the fruit and vegetable juice product range of application only be confined to beverage industry, in flavoring industry, use very few.

Summary of the invention

Purpose of the present invention in order to overcome the prior art deficiency, solves above technical problem exactly, and a kind of batching and preparation method who makes Chinese cabbage juice-fermented bean curd is provided, and to increase the fermented bean curd new varieties, improves the nutritive value of preserved beancurd.

For achieving the above object, the technical solution used in the present invention is: a kind of batching and preparation method who makes Chinese cabbage juice-fermented bean curd, comprise the dosage that the quality requirement of batching title, batching, the interpolation process of preparing burden, batching are added, and concrete feature is as follows:

1. the title of preparing burden: honey element, monosodium glutamate, brewing spirit, Chinese cabbage juice, edible salt, Radix Glycyrrhizae, cassia bark.

2. the quality requirement of preparing burden:

Honey element: meet GB 12488-1995;

Monosodium glutamate: meet GB/T 8967;

Brewing spirit: GB/T 10781.1-2006;

Edible salt: meet GB 2721-2003;

Radix Glycyrrhizae: meet GB 19618-2004;

Cassia bark: do not have and rot moisture≤15%;

Chinese cabbage juice: shallow white liquid, soluble solid 〉=25%, total acid (with citrometer) 9.07g/L, total reducing sugar (with glucose meter) 12.0g/100g, total number of bacteria＜10/ml, coliform＜3/100ml.

3. the preparation process of preparing burden:

Place the heating of 200 kg of water to boil on each 1 kilogram on hay and cassia bark and kept liquid level constant 2 hours, brewing spirit and Chinese cabbage juice are mixed 95 kilograms, transfer to alcoholic strength 18%, in cabbage juice and white spirit mixed liquid, add 5 kilograms of hays and cassia bark mixed liquor, adding honey element 40g successively then, 6 kilograms of edible salts, 0.25 kilogram of monosodium glutamate stirs then.

Beneficial effect

Owing to adopted above technical scheme, compared with existing fermented bean curd standard and can realize following advantage:

Table 1 fermented bean curd SB/T 10170-2007 physical and chemical index

The Chinese cabbage juice-fermented bean curd physical and chemical index that table 2 the present invention relates to

Project	Requirement
		Moisture (%)≤	??70
Amino-acid nitrogen (in nitrogen, g/100g) 〉=	??0.65
		Water soluble protein (g/100g) 〉=	??5.2
Total acid (in lactic acid g/100g)≤	??1.3
		Salinity (in sodium chloride g/100g) 〉=	??6.5

By above two table contrasts, the amino acid nitrogen content, water-soluble protein content that can obviously find out Chinese cabbage juice-fermented bean curd be all than traditional fermented bean curd kind content height, and total acid, salinity, moisture also maintains an equal level mutually with traditional fermented bean curd kind or a little less than traditional category.

Claims (1)

1. a batching and a preparation method who makes Chinese cabbage juice-fermented bean curd comprises the quality requirement of batching title, batching, the preparation process of preparing burden, and concrete feature is as follows:

1. the title of preparing burden: honey element, monosodium glutamate, brewing spirit, Chinese cabbage juice, edible salt, Radix Glycyrrhizae, cassia bark.

2. the quality requirement of preparing burden:

Honey element: meet GB 12488-1995;

Monosodium glutamate: meet GB/T 8967;

Brewing spirit: GB/T 10781.1-2006;

Edible salt: meet GB 2721-2003;

Radix Glycyrrhizae: meet GB 19618-2004;

Cassia bark: do not have and rot moisture≤15%;

Chinese cabbage juice: shallow white liquid, soluble solid 〉=25%, total acid (with citrometer) 9.07g/L, total reducing sugar (with glucose meter) 12.0g/100g, total number of bacteria＜10/ml, coliform＜3/100ml.

3. the preparation process of preparing burden:

Place the heating of 200 kg of water to boil on each 1 kilogram on hay and cassia bark and kept liquid level constant 2 hours, brewing spirit and Chinese cabbage juice are mixed 95 kilograms, transfer to alcoholic strength 18%, in cabbage juice and white spirit mixed liquid, add 5 kilograms of hays and cassia bark mixed liquor, adding honey element 40g successively then, 6 kilograms of edible salts, 0.25 kilogram of monosodium glutamate stirs then.