CN101849683B - Production method of fermentation chicken bean curd - Google Patents
Production method of fermentation chicken bean curd Download PDFInfo
- Publication number
- CN101849683B CN101849683B CN2010102005069A CN201010200506A CN101849683B CN 101849683 B CN101849683 B CN 101849683B CN 2010102005069 A CN2010102005069 A CN 2010102005069A CN 201010200506 A CN201010200506 A CN 201010200506A CN 101849683 B CN101849683 B CN 101849683B
- Authority
- CN
- China
- Prior art keywords
- chicken
- solution
- powder
- fermentation
- lactic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Images
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a production method of fermentation chicken bean curd, which is characterized in that: steamed chicken is dried to be made into chicken powder of 80 meshes, the chicken powder is added into edible alkaline water solution with the mass percent of 0.5 to 0.75 percent to be heated to 70 to 80 DEG C and to be maintained for 15 to 30 minutes, then after the mixture is cooled to the room temperature, acid water solution which is acceptable by the human body is used for adjusting the pH value of the mixture to 6.8 to 7.2 so as to obtain the chicken powder neutral solution, cane sugar or glucose with the mass being 3 to 5 percent of that of the chicken powder neutral solution and 0.01 to 0.03 percent of calcium lactate are added to be heated to 85 to 90 DEG C and to be maintained for 30 to 60 minutes, then the mixture is cooled to the room temperature to obtain the chicken powder solution to be fermented, lactobacillus which is 3 to 5 percent of the mass of the chicken powder solution to be fermented is inoculated, and the chicken powder solution is fermented for 44 to 48 hours at the fermentation temperature of 40 to 45 DEG C to prepare the fermentation chicken bean curd. By adopting the alkaline pretreatment, the solubility of the chicken protein is improved, and the lactobacillus fermentation is used for producing acid together with the fermentation process to form the chicken protein solidified chicken bean curd according to the solidification characteristics of protein acid.
Description
(1) technical field
The present invention provides a kind of preparation method of fermentation chicken bean curd.
(2) background technology
Chicken is as one of important kind of poultry; Be exactly the one type of important meat that high-quality protein is provided for human since ancient times; Have high protein, low fat, low cholesterol, characteristics such as low in calories, be considered to a kind of meat product of health, receive consumer's favor; Along with growing stronger day by day of China's fryer industry, the research of chicken deep process technology has been become the inexorable trend of industry development.China's fryer output is with the speed increment of annual 5%-10%.Yet unmatchedly with it be, its export volume only accounts for 5% of poultry output, and through the less than 1% of deep processing, well below world average level (20%).Kind is single, mainly sells with freezing informal voucher and the form that cuts meat, and added value is not high, and chicken products processing is in the situation that falls behind relatively, has hindered the development and use of fryer.Protein is as the important component part of chicken, and its nutrition composition and functional characteristic and its deep processing are closely related.
Gelling (gelation) is one of most important machining functions character of food protein.There is numerous food product to utilize the gelling property of protein to process, except that bean curd, also has boiled egg, lime-preserved egg, sour milk, cheese, sausage, gelatin, breaded fish stick, burger or the like.Although utilize the history of albumen gelling to trace back to the Bronze Age, albumen gelling Study on Properties had only decades.Bean curd promptly is to utilize the soybean protein gelling and product processed, yet, utilize the bean curd of animal protein egg processing that Japanese bean curd is only arranged, in addition, do not see the bean curd of processing such as the animal protein that utilizes livestock and poultry meat as yet.Albuminous degeneration is the necessary condition of albumen gelling, and the character of gel type and protein molecular has getting in touch in essence.
(3) summary of the invention
Goal of the invention of the present invention is; Utilizing fermentation technique is research emphasis with the full powder of chicken protein; The nutrition and the functional characteristic of protein are combined research, disclose the gel characteristic of chicken protein, develop the chicken deep processed product---a kind of fermentation chicken bean curd.
Technical problem to be solved by this invention:
1. chicken meal is carried out preliminary treatment, improve the processing characteristics of chicken; 2. verify of the influence of chicken physicochemical property to its gelatification; 3. confirm the optimum process condition of chicken protein fermentation.Verify the factor that influences protein gel character, analyze gel strength and water-retaining property, and analyze the inner link of these indexs variations and the relation that forms with gel thereof, emphasis is confirmed condition and the type that gel forms.
The present invention proposes to pass through the full powder of pretreated chicken protein as processing raw material; Purpose is to make chicken protein be dissolved state, utilizes fermentation mode to make the chicken protein after the modification be issued to the isoelectric point of chicken protein and condense the formation gel in the effect of acid.
The technical scheme that the present invention adopts is:
A kind of preparation method of fermentation chicken bean curd; Described method is: get the chicken meal that the chicken drying that cooks was processed 80 mesh sieves; Obtain chicken meal solution in the edible alkaline aqueous solution of adding mass percentage concentration 0.50%～0.75%, the mass ratio of chicken meal and edible alkaline aqueous solution is 5: 95～105 (preferred 5: 100), and chicken meal solution is heated to 70～80 ℃ of insulation 15～30min; Be cooled to then that to use after the room temperature the acceptable acidic aqueous solution of human body to transfer pH be 6.8～7.2 (preferred 7.0); Obtain chicken meal neutral solution, add 0.01～0.03% calcium lactate of 3～5% carbon source, the chicken meal neutral solution quality of chicken meal neutral solution quality again, said carbon source is sucrose or glucose (preferably sucrose); Be heated to 85～90 ℃ of insulation 30～60min; Be cooled to room temperature, obtain treating zymolysis chicken powder solution, treat in the zymolysis chicken powder solution by 3～5% inoculating lactic acid bacteriums of treating zymolysis chicken powder solution quality; 40～45 ℃ fermentation temperature bottom fermentations 44～48 hours, prepare said fermentation chicken bean curd; Said lactic acid bacteria be with the sterilization plain chocolate be culture medium; Ratio inoculating lactic acid viable bacteria powder in plain chocolate quality 0.2～0.3%; Under 38～42 ℃ of (preferred 40 ℃) temperature, cultivating 9～11h is placed on 4～10 ℃ of held 10～14h and obtains; Said lactic acid viable bacteria powder is a kind of in lactobacillus bulgaricus freeze-dried vaccine powder, the streptococcus thermophilus freeze-dried vaccine powder or Mixed Microbes powder that both mix with arbitrary proportion; The Mixed Microbes powder of preferred lactobacillus bulgaricus freeze-dried vaccine powder streptococcus thermophilus freeze-dried vaccine powder, viable count is 1 * 10 in the said Mixed Microbes powder
11More than the cuf/g.
Edible alkaline aqueous solution according to the invention is preferably sodium hydrate aqueous solution.
Acidic aqueous solution according to the invention is preferably the aqueous citric acid solution of mass percentage concentration 5%.
Chicken meal according to the invention is after getting lean chicken section, steams 30～60min with steam under 95～100 ℃, and dry 7～9h under 80～85 ℃ of temperature pulverizes the back with pulverizer and crosses 80 mesh sieves then, obtains chicken meal.
Comparatively preferred; The method of the invention is carried out according to following steps: get the chicken meal that the chicken drying that cooks was processed 80 mesh sieves, obtain chicken meal solution in the sodium hydrate aqueous solution of adding mass percentage concentration 0.5%, the mass ratio of chicken meal and sodium hydrate aqueous solution is 5: 100; Chicken meal solution is heated to 70 ℃ of insulation 15min; Being cooled to the aqueous citric acid solution that uses mass percentage concentration 5% after the room temperature then, to transfer pH be 7.0, obtains chicken meal neutral solution, adds 0.03% calcium lactate of 5% sucrose, the chicken meal neutral solution quality of chicken meal neutral solution quality again; Be heated to 90 ℃ of insulation 30min; Be cooled to room temperature, obtain treating zymolysis chicken powder solution, treat in the zymolysis chicken powder solution by 5% inoculating lactic acid bacterium of treating zymolysis chicken powder solution quality; 43 ℃ fermentation temperature bottom fermentations 44 hours, prepare said fermentation chicken bean curd; Said lactic acid bacteria be with the sterilization plain chocolate be culture medium; Ratio inoculating lactic acid viable bacteria powder in plain chocolate quality 0.2%; Under 40 ℃ of temperature, cultivating 10h is placed on 4～10 ℃ of held 12h and obtains; The said lactic acid viable bacteria powder Mixed Microbes powder that to be lactobacillus bulgaricus freeze-dried vaccine powder mix with arbitrary proportion with streptococcus thermophilus freeze-dried vaccine powder, viable count is 1 * 10 in the said Mixed Microbes powder
11More than the cuf/g.
Beneficial effect of the present invention is: the present invention is directed to the low bottleneck problem of chicken protein dissolubility in the chicken deep processing; Adopt the alkali preliminary treatment to improve the dissolubility of chicken protein, the characteristics combining with fermentation technology utilization lactobacillus-fermented that solidifies according to protein acid produces acid formation chicken protein solidifying body chicken bean curd.
Therefore, the present invention research and development be a kind of novel fryer deep processed product, for the development and utilization of fryer has searched out new effective way, be convenient to plant layout production because processing technology is simple to operation, small investment is applied easily.
The be closely connected reality of chicken products deep processing of the present invention with the point of penetration that is modified as of protein, is relied on fermentation technique, realizes the gelling function of protein.With the full powder of chicken protein is the research raw material, start with from the modification of chicken holoprotein, and be goal in research with the gelling characteristic, illustrate the condition that the chicken protein gel forms.Integrated application physics, chemistry and microbial fermentation technology carry out modification to chicken protein; Utilize the full powder of chicken to make bean curd as raw material from new visual angle; Bring deep variation not only for traditional fryer goods industry and modern fryer processing industry; And, the further deep processing development of other animal proteins used also have important academic values and meaning.The present invention has broken the unicity of tofu raw material for a long time, and the protein that makes animal origin becomes possibility as the novel material of bean curd processing.It is that collection good protein and useful tunning are the novel tofu of one.
(4) description of drawings
Fig. 1 fermentation chicken bean curd processing process
The fermentation chicken bean curd finished product outward appearance that Fig. 2 embodiment 1 makes
(5) specific embodiment
Below in conjunction with specific embodiment the present invention is further described, but protection scope of the present invention is not limited in this:
The preparation of lactic acid bacteria: with the sterilization full-cream plain chocolate of the friend day after tomorrow (220mL is packed) is culture medium, and (Shanghai Pulai Biotechnology Co., Ltd., viable count is 1 * 10 to the Mixed Microbes powder of inoculation 3g lactobacillus bulgaricus and streptococcus thermophilus
11Cuf/g), cultivation 10h is placed on 4 ℃ of held 12h and obtains lactic acid bacteria under 40 ℃ of temperature.
The preparation of chicken meal: get the frozen chicken brisket, suitably thaw, remove muscle tendon, grease; The meat grinder section places digester to steam 30min, places Electric heat oven dry (80 ℃ of baking temperatures, time 7h) then; Pulverize with pulverizer, sieve with 80 mesh at last and obtain chicken meal.
Embodiment 1
Accurately take by weighing the 20g chicken meal in the beaker of 1000mL, add 0.5% sodium hydrate aqueous solution 400mL, 70 ℃ of water-bath 15min; Be cooled to room temperature, transfer to pH7.0, obtain chicken meal neutral solution 570g with 5% aqueous citric acid solution; Add 28.50g sucrose then, 0.17g calcium lactate, 90 ℃ of water-bath 30min; Be cooled to room temperature, obtain treating zymolysis chicken powder solution 598.67g inoculation 30g lactic acid bacteria, place incubator to cultivate 44 hours at 43 ℃; Make fermentation chicken bean curd, the finished product outward appearance is seen accompanying drawing 2, and product quality detects data and sees table 1.
Embodiment 2
Accurately take by weighing the 20g chicken meal in the beaker of 1000mL, add 0.50% sodium hydrate aqueous solution 400mL, 80 ℃ of water-bath 30min; Be cooled to room temperature, transfer to pH7.0, obtain chicken meal neutral solution 570g with 5% aqueous citric acid solution; Add 17.1g sucrose then, 0.17g calcium lactate, 85 ℃ of water-bath 60min; Be cooled to room temperature, obtain treating zymolysis chicken powder solution 587.27g, inoculation 29g lactic acid bacteria; Place incubator to cultivate 48 hours at 40 ℃, make fermentation chicken bean curd, product quality detects data and sees table 1.
Embodiment 3
Accurately take by weighing the 20g chicken meal in the beaker of 1000mL, add 0.75% sodium hydrate aqueous solution 400mL, 70 ℃ of water-bath 15min; Be cooled to room temperature, transfer to pH7.0, obtain chicken meal neutral solution 620g with 5% aqueous citric acid solution; Add 31g sucrose then, 0.19g calcium lactate, 90 ℃ of water-bath 30min; Be cooled to room temperature, obtain treating zymolysis chicken powder solution 651.19g, inoculation 33g lactic acid bacteria; Place incubator to cultivate 44 hours at 43 ℃, make fermentation chicken bean curd, product quality detects data and sees table 1.
Embodiment 4
Accurately take by weighing the 20g chicken meal in the beaker of 1500mL, add 0.75% sodium hydrate aqueous solution 400mL, 80 ℃ of water-bath 30min; Be cooled to room temperature, transfer to pH7.0, obtain chicken meal neutral solution 620g with 5% aqueous citric acid solution; Add 18g glucose then, 0.06g calcium lactate, 85 ℃ of water-bath 60min; Be cooled to room temperature, obtain treating zymolysis chicken powder solution 638.06g, inoculation 19g lactic acid bacteria; Place incubator to cultivate 48 hours at 40 ℃, make fermentation chicken bean curd, product quality detects data and sees table 1
Product quality detects:
Detection method is according to yogurt sanitary standard (GB19302-2003): determination of moisture: with reference to GB/T5009.3-2003; Protein: with reference to GB/T 5009.5-2003; The mensuration of total solid, non-fat solid and acidity: carry out with dairy products sanitary standard analytical method with reference to the GB/T5009.46-2003 breast.Microorganism is pressed the method check of GB/T 4789.18-2003 regulation.Testing result such as following table 1.
Table 1
Claims (5)
1. the preparation method of a fermentation chicken bean curd; It is characterized in that described method is: get the chicken meal that the chicken drying that cooks was processed 80 mesh sieves; Obtain chicken meal solution in the edible alkaline aqueous solution of adding mass percentage concentration 0.50%～0.75%, the mass ratio of chicken meal and edible alkaline aqueous solution is 5: 95～105, and chicken meal solution is heated to 70 ℃～80 ℃ insulation 15～30min; Be cooled to then that to use after the room temperature the acceptable acidic aqueous solution of human body to transfer pH be 6.8～7.2; Obtain chicken meal neutral solution, add 0.01～0.03% calcium lactate of 3～5% carbon source, the chicken meal neutral solution quality of chicken meal neutral solution quality again, said carbon source is sucrose or glucose; Be heated to 85～90 ℃ of insulation 30～60min; Be cooled to room temperature, obtain treating zymolysis chicken powder solution, treat in the zymolysis chicken powder solution by 3～5% inoculating lactic acid bacteriums of treating zymolysis chicken powder solution quality; 40～45 ℃ fermentation temperature bottom fermentations 44～48 hours, prepare said fermentation chicken bean curd; Said lactic acid bacteria be with the sterilization plain chocolate be culture medium; Ratio inoculating lactic acid viable bacteria powder in plain chocolate quality 0.2%～0.3%; Under 38～42 ℃ of temperature, cultivating 9～11h is placed on 4～10 ℃ of held 10～14h and obtains; Said lactic acid viable bacteria powder be a kind of in lactobacillus bulgaricus freeze-dried vaccine powder, the streptococcus thermophilus freeze-dried vaccine powder or both by the Mixed Microbes powder that arbitrary proportion mixes, viable count is 1 * 10 in the said lactic acid viable bacteria powder
11More than the cfu/g.
2. the method for claim 1 is characterized in that said edible alkaline aqueous solution is a sodium hydrate aqueous solution.
3. the method for claim 1 is characterized in that said acidic aqueous solution is the aqueous citric acid solution of mass percentage concentration 5%.
4. the method for claim 1 is characterized in that said chicken meal is after getting the lean chicken section, 95～100 ℃ of following water steamed 30～60min, and dry 7～9h under 80～85 ℃ of temperature pulverizes the back with pulverizer and crosses 80 mesh sieves then, obtains chicken meal.
5. the method for claim 1; It is characterized in that described method is: get the chicken meal that the chicken drying that cooks was processed 80 mesh sieves, obtain chicken meal solution in the sodium hydrate aqueous solution of adding mass percentage concentration 0.5%, the mass ratio of chicken meal and sodium hydrate aqueous solution is 5: 100; Chicken meal solution is heated to 70 ℃ of insulation 15min; Being cooled to the aqueous citric acid solution that uses mass percentage concentration 5% after the room temperature then, to transfer pH be 7.0, obtains chicken meal neutral solution, adds 0.03% calcium lactate of 5% sucrose, the chicken meal neutral solution quality of chicken meal neutral solution quality again; Be heated to 90 ℃ of insulation 30min; Be cooled to room temperature, obtain treating zymolysis chicken powder solution, treat in the zymolysis chicken powder solution by 5% inoculating lactic acid bacterium of treating zymolysis chicken powder solution quality; 43 ℃ fermentation temperature bottom fermentations 44 hours, prepare said fermentation chicken bean curd; Said lactic acid bacteria be with the sterilization plain chocolate be culture medium; Ratio inoculating lactic acid viable bacteria powder in plain chocolate quality 0.2%; Under 40 ℃ of temperature, cultivating 10h is placed on 4～10 ℃ of held 12h and obtains; The said lactic acid viable bacteria powder Mixed Microbes powder that to be lactobacillus bulgaricus freeze-dried vaccine powder mix by arbitrary proportion with streptococcus thermophilus freeze-dried vaccine powder, viable count is 1 * 10 in the said lactic acid viable bacteria powder
11More than the cfu/g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102005069A CN101849683B (en) | 2010-06-13 | 2010-06-13 | Production method of fermentation chicken bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102005069A CN101849683B (en) | 2010-06-13 | 2010-06-13 | Production method of fermentation chicken bean curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101849683A CN101849683A (en) | 2010-10-06 |
| CN101849683B true CN101849683B (en) | 2012-05-23 |
Family
ID=42801525
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102005069A Expired - Fee Related CN101849683B (en) | 2010-06-13 | 2010-06-13 | Production method of fermentation chicken bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101849683B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819927A (en) * | 2017-01-14 | 2017-06-13 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of chicken meal |
| CN110403019A (en) * | 2019-07-03 | 2019-11-05 | 邵阳学院 | A kind of scallop bean curd 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 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1864527A (en) * | 2006-06-13 | 2006-11-22 | 华南理工大学 | A chicken meat gel food and method for processing same |
| CN101658303A (en) * | 2009-04-01 | 2010-03-03 | 河南大用实业有限公司 | Chicken beancurd |
-
2010
- 2010-06-13 CN CN2010102005069A patent/CN101849683B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1864527A (en) * | 2006-06-13 | 2006-11-22 | 华南理工大学 | A chicken meat gel food and method for processing same |
| CN101658303A (en) * | 2009-04-01 | 2010-03-03 | 河南大用实业有限公司 | Chicken beancurd |
Non-Patent Citations (2)
| Title |
|---|
| 张燕等.碱处理对鸡肉粉物化性质及加工特性的影响.《食品科学》.2008,第29卷(第9期),125-129. * |
| 张燕等.鸡肉蛋白营养与功能特性的研究进展.《仲恺农业工程学院学报》.2009,第22卷(第1期),66-71. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101849683A (en) | 2010-10-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102187912B (en) | Method for preparing fermentation type braised ready-to-eat dried bean curd | |
| CN105166959B (en) | Collagen meat and preparation method thereof | |
| CN104651275B (en) | A kind of probiotic bacteria culture medium and its application | |
| CN102356885A (en) | Functional Enteromorpha flavor dried duck meat and preparation method thereof | |
| CN106942391A (en) | The plain intestines of one kind emulation lactic acid bacteria local flavor | |
| CN107361137A (en) | A kind of stirred type nutritional yogurt and preparation method thereof | |
| CN102379441A (en) | Peanut and brown rice milk beverage and production technique thereof | |
| CN111011498A (en) | Preparation method of pumpkin polysaccharide yoghourt | |
| CN106465750A (en) | A kind of Rhizoma Solani tuber osi Yoghourt and preparation method thereof | |
| CN102326792A (en) | Dried goose meat with yoghourt and rice wine flavours and preparation method thereof | |
| CN101849683B (en) | Production method of fermentation chicken bean curd | |
| CN105028607B (en) | Compound thickening stabilizer for collagen meat and preparation method and application thereof | |
| CN103355406B (en) | A kind of production method being rich in active polysaccharide Fermented Soybean Milk | |
| JP5553820B2 (en) | Okara Lactic Acid Bacteria Fermentation Using Soy Milk Medium | |
| Harti et al. | The potential chito-oligosaccharide (COS) as natural prebiotic and preservatives on synbiotic tofu in Indonesia | |
| KR102087050B1 (en) | The composition and method for improving the quality of chicken brest meat using the lactic acid bacteria cultures of gugija | |
| KR101968503B1 (en) | A manufacturing method of sausage having rice | |
| CN107307079B (en) | Okra buffalo milk yogurt and preparation method thereof | |
| CN104921108A (en) | Clanis bilineata larva protein powder preparation thereof | |
| CN105961586B (en) | Preparation method of banana peel lactobacillus fermented beverage | |
| CN104172223A (en) | Pure natural maca yak meat free of artificial additives and preparation method of pure natural maca yak meat free of artificial additives | |
| CN107495297B (en) | Processing method of ham sauce | |
| KR101862386B1 (en) | Manufacturing method using germinated brown rice | |
| CN110584008A (en) | Bean dreg pudding and preparation method thereof | |
| CN103549489A (en) | Preparation of rapid sturgeon fermentation sausage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120523 Termination date: 20190613 |