CN102172280A - Manufacturing process of new broad-spectrum flavoring powder base material - Google Patents
Manufacturing process of new broad-spectrum flavoring powder base material Download PDFInfo
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- CN102172280A CN102172280A CN2011100749261A CN201110074926A CN102172280A CN 102172280 A CN102172280 A CN 102172280A CN 2011100749261 A CN2011100749261 A CN 2011100749261A CN 201110074926 A CN201110074926 A CN 201110074926A CN 102172280 A CN102172280 A CN 102172280A
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Abstract
The invention discloses a manufacturing process of a new broad-spectrum flavoring powder base material, comprising the following steps: inoculating 0.1-0.3% of prepared squeezed bean curd by directly adopting a block fermentation manner; fermenting by utilizing expansively cultured elegant radioactive hairy mould As 3.2778 for 48-72 hours to form a mould blank; cooling to 0-10 DEG C; maintaining for 5-10 days; permeating hypha to the bean curd; adding table salt and distilled liquor; inoculating expansively cultured Luque yeast As2.180; evenly mixing; pressing into a ceramic jar; sealing and fermenting at room temperature; preserving the temperature at 40-45 DEG C; fermenting for 10-30 days; smashing by adopting a colloid mill into a viscous liquid; directly spraying and drying into dry powder; bottling or packaging into bags to obtain preserved bean curd powder; adding burdening, such as hot pepper, monosodium glutamate, spice and the like into the dry powder to prepare into salty and fresh Maotai-flavor seasoners which have preserved bean curd flavor and different uses and can be widely applied to vegetable steaming burdening, rice made products, roast meat products and the like as well as the burdening of instant noodle seasoning bags. The process provided by the invention has the advantages of scientific and novel design, short and rapid period and wide product uses, and can be used for realizing industrial continuous production, thereby being a practical and feasible method for producing novel seasoners.
Description
Technical field
The present invention relates to the food additives production technical field, particularly a kind of manufacture craft of novel saline taste additive, and the fermented bean curd powder of being brewageed by this special process adds batching and makes the flavoring with various different flavor purposes.
Background technology:
The flavouring industry production value in China every year is more than 1,300 hundred million yuan, annual total output reaches 1,300 ten thousand tons, owing to be subjected to all multifactor restrictions such as the level of economic development and consumption habit, compared with developed countries, the various batching products and the food additives industry of China's flavouring had significant progress in nearly more than 10 years, were the market of staple structure but be still with traditional soy sauce, sauce class, vinegar, monosodium glutamate etc. at present.The correlation of diet consumption mode, seasoning mode and the structure and the flavoring products of states such as the American-European and Japan of contrast, and the market potential of natural type compound seasoner etc. have therefrom been seen the development prospect of the natural compound seasoner of China.The kind of natural flavouring roughly is divided into the decomposition reaction type, extracts fermented type and allocates compound by production technology.
Fermented bean curd, vary in different localities and be called " fermented bean curd ", " fermented red beancurd " or " cat breast " is the fermented seasonings of the famous tool national characters of China, or for the assistant dish, or be used for the cooking.Usually fermented bean curd mainly by with the mucor fermentation, comprises fermented bean curd Mucor (Mucor sufu), Mucor racemosus (Mucor racemosus), also has rhizopus, as rhizopus chinensis (Rhizopus chinensis) etc.Fermented bean curd is nutritious, and protein content reaches 15-20%, contains a large amount of amino acid, peptide class, and microorganism has been synthesized the unexistent Cobastab of general vegetable food
12, the people of vegetarian diet often eats a little fermented bean curd, can prevent pernicious anaemia.The content of vitamin B complex is very abundant in the fermented bean curd, and often eating can replenishing vitamins B
12, can also prevent senile dementia; So can improve a poor appetite, help digest; Because microorganism has been decomposed the phytic acid in the beans, make absorptivity is very low originally in the soybean iron, zinc etc. mineral matter be easier to be absorbed by the body.Fermented bean curd also contains mineral matters such as calcium, phosphorus.
The fermented bean curd of China's large-scale production is mainly based on bottled at present; bottled product is guaranteed the quality to many with oiling or soup spice again; this series products production cycle reaches more than 3 months very much; general fermented bean curd production process is: selected soybean; soak impurity elimination, carry out defibrination, mashing off, some brain, squeezing, refrigerating work procedure.Connect bacterial classification and carry out primary fermentation (20-30 degree, humidity 60%, 48-72 hour), the base (room temperature) 5-10 days of salting down again, after fermentation again (room temperature or heat-preservation fermentation) 3-6 month, it is carried out seasoning, be packaged into product again.Along with consumer taste requires to want high more, be used to cook, the fermented bean curd of seasoning is more and more, but big gauging and soup stock are wasted when edible, flavoring industry use cost height, use inconvenient, freight is high, cause the waste of resource, manpower, financial resources, do not meet the resource-effective idea of development of harmonious society.
The finished product fermented bean curd is carried out freeze drying or hot-air spray drying becomes the fermented bean curd powder, can make the scope of application of this traditional zymotic bean product more extensive.But the raw material fermented bean curd of fermented bean curd powder production make to the bean curd slice type have relatively high expectations, the production cycle is long, complex procedures, although use amount is little, cost is very high, has limited the fermented bean curd deep processing.Other flavouring such as the product that is the marketization such as soy sauce, vinegar, fermented soya bean, pickles of China has good packing and long sales cycle in addition, product or be form solid-state or liquid or the semisolid semi liquid state, and the cost of transportation height uses not very convenient.Develop with the speed more than 30% every year of China's food service industry since the Eleventh Five-Year Plan, and the theory of " bread is the staff of life, and food is earlier with the flavor " also obtains the approval in food consumption market, and the variation of taste is very big to the influence that consumption brings.Along with the consumption figure of China's grain processing enterprise, meat products processing enterprise such as instant noodles, barbecue, convenient and instant swelling product rolls up, all kinds of toppings consumptions that are used for seasoning sharply enlarge, the amount of consumption of the annual instant noodles in the whole world surpasses 10,000,000,000 dollars at present, annual approximately consumption 93,000,000,000 bag instant noodles.Wherein Asian countries has occupied 80% of global instant noodles consumption share.2009 gross annual output amounts reach 431.2 hundred million bags, account for more than 50% of the whole world, and the output value is more than 40,000,000,000 yuan, and wherein saline taste condiment consumption is very big, therefore utilize the flavoring that fermented bean curd is processed into all kinds of mouthfeels and local flavor that vast market will be arranged.
Summary of the invention:
Technical problem to be solved by this invention is: at the deficiency of the existing flavouring market product of above-mentioned prior art and the restriction of the scope of application, use for reference the method for production of preserved beancurd, in conjunction with modern biofermentation technique, study as a kind of technology of salt taste essence exploitation utilizing fermented bean curd, overcome the deficiency of traditional handicraft, the multiple flavouring base-material manufacture craft that a kind of process parameters design is reasonable, simple to operate, process cycle short, shelf life of products is long, can be fit to make the fermented bean curd flavor is provided.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of manufacture craft of New-type wide-spectrum toppings in turn includes the following steps:
A, provide the beans base (the beans base be made as prior art, do not repeat them here), adopt the pattern of bulk fermentation, inoculation equivalent is cultivated graceful radioactivity Mucor As3.2778 through enlarging, inoculation back control beans base moisture is 63～67%, is 25～30 degree in temperature, and relative humidity is 85～90% times, fermented 48～72 hours, and formed mould base;
B, the temperature of mould base slowly is reduced to the 5-10 degree kept 5-10 days.
C, salt, and 1～2% the Spirit of mould base weight 7～9% will be incorporated as in the mould base of gained, mix back inoculation 2% thoroughly through the Lu Shi yeast, compacting, 40～45 degree insulation or normal temperature sealing and fermenting, fermentation time is 10～30 days, reach 0.50% when above when detecting amino-acid nitrogen, stop fermentation, obtain semi-finished product fermented bean curd sauce;
C, be thick fluid with colloid mill with gained white rot breast;
D, above-mentioned fluid is directly carried out hot-air spray drying, inlet temperature is the 180-210 degree, and outlet temperature reaches the 100-110 degree, and packing (bottling or pack) is sealed, and promptly gets the flavouring base material with fermented bean curd flavor.
Expansion in the above-mentioned a step is cultivated to existing routine techniques, do not repeat them here, but the new technology of bulk bean curd fermentation is promptly directly utilized the direct inoculation fermentation of squeezing bean curd, and is cut into small pieces unlike traditional fabrication.
The 5-10 degree that cools in the above-mentioned b step was kept 5-10 days, helped mycelia to penetrate into the bean curd the inside, guaranteed that enzyme system forms and homogenising.
Compacting in the above-mentioned c step is meant and will be mixed with the mould base of salt and Spirit according to compressing the fermentation mode of piling up sealing.The content of above-mentioned amino-acid nitrogen adopts the GB18186-2000 method to detect.Above-mentioned Lu Shi yeast is a kind of product odor type saccharomycete, and its inoculum concentration is 2%.
Spray-drying in the above-mentioned d step is meant on spray dryer carries out, and inlet temperature is the 180-210 degree, and outlet temperature reaches the 100-110 degree, and drying time is short, guarantees that its product has good color and luster and fragrance.
Step such as the saline taste spices powder of explained hereafter of the present invention comprises the pure bacterium primary fermentation of bulk bean curd, adds the after fermentation of saccharomycete flavouring, spray-drying, seasoning are composite, adopt the direct fermentation of bulk bean curd, the trouble of reduce stripping and slicing in the fermented bean curd making, putting, floor space is less.
Adopt unique refrigeration enzymolysis process, quicken mycelia and in bulk bean curd, permeate also abundant and soybean protein enzymolysis, produce a large amount of little peptide of soybean and free amino acid, insert the technology of saccharomycetes to make fermentation simultaneously, increase the fragrance of fermented bean curd, shorten the time of after fermentation, improved production efficiency.Compare with the technology of the fermented bean curd class toppings of traditional mode of production, the production technology cycle shortens over half.Explained hereafter fermented bean curd powder of the present invention is produced fermented bean curd with traditional handicraft and is compared, and specifically sees table 1:
Table 1 explained hereafter fermented bean curd of the present invention powder and traditional handicraft are produced the table of comparisons of fermented bean curd
The fermented bean curd powder of explained hereafter of the present invention, because it is be light yellow product, particularly convenient to the color matching of product.During in addition as base-material, every 100g fermented bean curd powder adds a certain amount of 1-10% chilli powder, 1-2% monosodium glutamate, 0.5-3% Chinese prickly ash, 0.5-2%I+G, 0.5-1.0% spice, and this spice is one or more in anise, fennel, green onion powder, the garlic powder; Or add other batchings, make the saline taste flavoring with fermented bean curd flavor of various different purposes.
The present invention is owing to adopt above-mentioned processing step and the control of concrete parameter, after adopting the operation of bulk bean curd primary fermentation, refrigeration processing, and inoculation yeast bacterium, shorten fermentation time simultaneously, after reaching more than 0.50%, the content of amino-acid nitrogen stops after fermentation, carry out colloid mill, become the toppings of fermented bean curd flavor through spray-drying, and can in the fermented bean curd powder, add the saline taste flavoring that various batching is made the various different purposes with fermented bean curd flavor.
The spray-dired mode of this process using is carried out production saline taste spices, compare with vacuum freeze-drying method and to have omnibearing cost advantage and product advantage, this dry products has also increased burnt odor flavor and Maillard reaction except that keeping the fermented bean curd peculiar taste, product fragrance is abundanter, two technologies relatively see Table 2, Fig. 1, Fig. 2.
Table 2 hot-air spray drying and vacuum freeze drying are relatively
Technology of the present invention has overcome the deficiency that traditional production of preserved beancurd mode is used, its process parameters design is reasonable, process cycle short, shelf life of products can be fit to make multiple flavouring base-material than length, for the production of development of new flavoring provides a kind of practicable method.
Description of drawings
Fig. 1: the fermented bean curd base-material that the present invention makes
Fig. 2: traditional handicraft is made the fermented bean curd base-material
The specific embodiment:
The invention will be further described below in conjunction with specific embodiment, and following examples are intended to illustrate the present invention, rather than limitation of the invention further.
Embodiment 1
The beans base that provides is placed in the fermentation frame of sterilization, inoculate 0.3% respectively through enlarging the purebred graceful radioactivity Mucor As3.2778 that cultivates by thumbnail weight, inoculation back control beans base moisture is 63～67%, in temperature is 25～30 degree, relative humidity is 85～90% times, fermented 48 hours, and finished one time fermentation, form mould base; Place 10 degree refrigerating chambers to carry out cold fermentation 7 days mould base, then in the jar fermenter, be incorporated as the salt of mould base weight 9% and 2% Spirit, mix back inoculation 2% thoroughly through the Lu Shi of overactivation yeast, compacting, 45 degree insulations, temperature control sealing and fermenting 10 days, record this moment amino-acid nitrogen reach 0.55%, grind to form thick fluid with colloid mill after, enter in the hot-air spray drying system, inlet temperature is the 180-210 degree, and outlet temperature 100-110 degree obtains moisture 12% above fermented bean curd dry powder, bottling is sealed.
Embodiment 2
The beans base that provides is placed in the fermentation frame of sterilization, inoculate 0.3% respectively through enlarging the purebred graceful radioactivity Mucor As3.2778 that cultivates by thumbnail weight, inoculation back control beans base moisture is 63～67%, in temperature is 25～30 degree, relative humidity is 85～90% times, fermented 48 hours, and finished one time fermentation, form mould base; Place 5 degree refrigerating chambers to carry out cold fermentation 10 days mould base, be incorporated as the salt of mould base weight 9% and 2% Spirit then in the jar fermenter, mix back inoculation 2% thoroughly through the Lu Shi of overactivation yeast, compacting, 40 degree insulations, temperature control sealing and fermenting 15 days, recording at this moment, amino-acid nitrogen reaches 0.65%, after grinding to form thick fluid with colloid mill, enter in the hot-air spray drying system, inlet temperature is the 180-210 degree, outlet temperature 100-110 degree, obtain moisture 11% above fermented bean curd dry powder, bottling is sealed.
Embodiment 3
The bean curd that provides is placed in the fermentation frame of sterilization, inoculate 0.3% respectively through enlarging the purebred graceful radioactivity Mucor As3.2778 that cultivates by thumbnail weight, inoculation back control beans base moisture is 63～67%, in temperature is 25～30 degree, relative humidity is 85～90% times, fermented 48 hours, and finished one time fermentation, form mould base; Place 5 degree refrigerating chambers to carry out cold fermentation 10 days mould base, in the jar fermenter, be incorporated as the salt of mould base weight 8% and 2% Spirit then, mix back inoculation 2% thoroughly through the Lu Shi of overactivation yeast, compacting, room temperature sealing and fermenting 30 days, recording at this moment, amino-acid nitrogen reaches 0.65%, after grinding to form thick fluid with colloid mill, enter in the spray drying system, inlet temperature is the 180-210 degree, outlet temperature 100-110 degree, obtain moisture 10.5% with interior fermented bean curd dry powder, bottling is sealed.
Embodiment 4
When getting the fermented bean curd dry powder dress bottle/bag that embodiment 1 obtains, add 5～15g chilli powder by every 100g, with bag or vial etc. seal and become product.Product has the color and luster yellow, fermented bean curd gives off a strong fragrance, the salty deliciousness of flavour, acid is obvious, and aftertaste is long, granular sensation slightly, place when steaming 100g streaky pork sheet, add the 10-15g toppings, 20 dried Liuyang fermented soya bean, steam 10min after the Shanghai Automobile Factory, the vegetable seasoning has distinctive pungent of capsicum and the salty delicate flavour of fermented bean curd.
Embodiment 5
When getting the fermented bean curd dry powder dress bottle/bag that embodiment 2 obtains, the ratio that adds 10～15g chilli powder, 1～3g Chinese prickly ash, 0.5～1g spice in every 100g, seal and become product according to the 10g/ bag, product is directly used in the toppings bag of instant noodles, has distinctive spicy flavor and the salty delicate flavour of fermented bean curd.
Embodiment 6
When getting the fermented bean curd dry powder dress bottle/bag that embodiment 3 obtains, add inosinicacid and the sweet acid of the bird ratio of totally 1～2g, garlic powder 0.5～1g and chive powder 1～2g in every 100g, product has the color and luster yellow, fermented bean curd gives off a strong fragrance, the salty deliciousness of flavour, aftertaste is long, and slightly granular sensation places the seasoning of saline taste biscuit to have the fragrant of distinctive salty delicate flavour of fermented bean curd and batching.
Claims (6)
1. the manufacture craft of a New-type wide-spectrum toppings base-material, it comprises the following steps:
A, provide bean curd, directly carry out the bulk fermentation, bean curd is placed in soon in the fermentation frame of sterilization, inoculation is through enlarging the purebred graceful radioactivity Mucor As3.2778 that cultivates, and inoculum concentration is 0.1～0.3% of a bean curd weight, and inoculation back control beans base moisture is 63～67%, in temperature is 25～30 degree, relative humidity is 85～90% times, ferments 48～72 hours, forms mould base;
B, the temperature of fermenting house is reduced to the 0-10 degree, reduces about humidity to 60%, kept 5-10 days, guarantee that substrate mycelium can be penetrated into bean curd inside under the low temperature.
C, be incorporated as in the mould base of gained mould base weight 7～9% salt, and the Spirit of 1-2%, 2% through the Lu Shi of overactivation yeast mix thoroughly, compacting is in ceramic jar or big ceramic cylinder, 40～45 degree heat-preservation fermentation or normal temperature sealing and fermenting, fermentation time is 10-30 days, when amino-acid nitrogen reaches 0.55%, stop fermentation, obtain semi-finished product fermented bean curd sauce;
D, gained fermented bean curd sauce is worn into and is thick fluid through colloid mill;
E, with above-mentioned fluid in spray-drying, inlet temperature 180～210 degree, outlet temperature is 100～110 degree, drying obtains fermented bean curd dry powder, packs, seals, and promptly gets the saline taste spices powder with fermented bean curd taste.
2. the manufacture craft of a kind of New-type wide-spectrum toppings base-material according to claim 1 is characterized in that: the bean curd in the described b step adopts bulk (6x6x3cm), does not carry out stripping and slicing (general fermented bean curd is made as 3x3x3cm).
3. the manufacture craft of a kind of New-type wide-spectrum toppings base-material according to claim 1 is characterized in that: mould base is kept about 5-10 days in 5-10 degree temperature humidity 60% in the described c step.
4. the manufacture craft of a kind of New-type wide-spectrum toppings base-material according to claim 1 is characterized in that: insert during after fermentation in the described d step that 2% Lu Shi yeast is incubated or room temperature fermentation time 10-30 days.
5. the manufacture craft of a kind of New-type wide-spectrum toppings base-material according to claim 1 is characterized in that: described e step adopts drying process with atomizing, inlet temperature 180-210 degree, and outlet temperature is the 100-110 degree.
6. as claim 1 or 2 or 3 or the manufacture craft of 4 or 5 described toppings base-materials, it is characterized in that: during described fermented bean curd powder packing, can directly use or add the saline taste flavoring that a certain proportion of chilli powder, monosodium glutamate, spice become multiple local flavor.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104381399A (en) * | 2014-11-27 | 2015-03-04 | 河南梦想食品有限公司 | Flexible biscuit with fish meat floss and making method thereof |
| CN104757498A (en) * | 2015-05-04 | 2015-07-08 | 益阳家家润食品有限公司 | Pickled bean curd powder, manufacturing process thereof and seasoning powder |
| CN105112264A (en) * | 2015-09-30 | 2015-12-02 | 贵州大学 | Method for producing flavouring lotion by using candida inconspicua |
| CN107149006A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of preparation method of low bacterium preserved red beancurd powder |
| CN107853663A (en) * | 2017-12-06 | 2018-03-30 | 安徽竞赛食品有限公司 | A kind of fermented bean curd chicken essence seasoning and preparation method thereof |
| CN108566989A (en) * | 2018-04-24 | 2018-09-25 | 陈平 | A kind of fermented bean curd seasoning production method and products thereof |
| CN108634281A (en) * | 2018-05-21 | 2018-10-12 | 佛山实瑞先导材料研究院（普通合伙） | A kind of preparation method of fermented bean curd powder |
| CN108935737A (en) * | 2018-08-07 | 2018-12-07 | 福建农林大学 | A kind of method of extrusion production preserved beancurd |
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| CN1435118A (en) * | 2002-01-29 | 2003-08-13 | 成都市调味品研究所 | Mucor racemosus strain and process for producing fermented bean curd thereby |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381399A (en) * | 2014-11-27 | 2015-03-04 | 河南梦想食品有限公司 | Flexible biscuit with fish meat floss and making method thereof |
| CN104757498A (en) * | 2015-05-04 | 2015-07-08 | 益阳家家润食品有限公司 | Pickled bean curd powder, manufacturing process thereof and seasoning powder |
| CN105112264A (en) * | 2015-09-30 | 2015-12-02 | 贵州大学 | Method for producing flavouring lotion by using candida inconspicua |
| CN107149006A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of preparation method of low bacterium preserved red beancurd powder |
| CN107853663A (en) * | 2017-12-06 | 2018-03-30 | 安徽竞赛食品有限公司 | A kind of fermented bean curd chicken essence seasoning and preparation method thereof |
| CN108566989A (en) * | 2018-04-24 | 2018-09-25 | 陈平 | A kind of fermented bean curd seasoning production method and products thereof |
| CN108634281A (en) * | 2018-05-21 | 2018-10-12 | 佛山实瑞先导材料研究院（普通合伙） | A kind of preparation method of fermented bean curd powder |
| CN108935737A (en) * | 2018-08-07 | 2018-12-07 | 福建农林大学 | A kind of method of extrusion production preserved beancurd |
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