CN102217679A - Novel ecological bean curd and preparation method of bean curd - Google Patents
Novel ecological bean curd and preparation method of bean curd Download PDFInfo
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- CN102217679A CN102217679A CN2011101526909A CN201110152690A CN102217679A CN 102217679 A CN102217679 A CN 102217679A CN 2011101526909 A CN2011101526909 A CN 2011101526909A CN 201110152690 A CN201110152690 A CN 201110152690A CN 102217679 A CN102217679 A CN 102217679A
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Abstract
The invention provides a novel ecological bean curd and a preparation method of the bean curd. The ecological bean curd takes probiotics fermentation liquor as a coagulation point preparation and is prepared from point system soybean milk. The probiotics fermentation liquor is made by adding and fermenting probiotics raw powder in the soybean milk. The novel ecological bean curd is milky white in color, strong in elasticity, pure in bean smell, fine in taste and rich in quality protein, ferrum, calcium, phosphorus, magnesium and other various trace elements needed by human body. Without use of plaster, brine and other substances, the novel ecological bean curd is a popular green nutritional food being purely natural, safer and healthier.
Description
Technical field
The present invention relates to the production technology of bean curd, specifically, relate to a kind of novel ecological bean curd and preparation method thereof.
Background technology
America's economy magazine " prospect the is economic " prediction that the whole world is famous: " following 10 years, the most successful, the most commercioganic was not automobile, television set or electronic product, is the bean curd of China." along with the sustainable development of human civilization advance and national economy, people more and more pay attention to the health of self, bean product have caused people's great attention as nutritious and healthy food, have formed the diet theory of " good health and a long life, can not no beans on the one ".
World soybean food industries development in recent years rapidly, the soy food product annual sales amount surpasses 30,000,000,000 dollars, Chinese bean product are sold expense per capita with 6.1% speed increment.Bean product output is the trend that increases rapidly, serves as the statistics radix to consume soybean, and a year consumption soybean is more than 300 ten thousand tons, and the prospect in bean product market is quite wide.Soybean is very important vegetable protein, contains physiological activator that human body is had a specific function effect in the soybean as phosphatide, isoflavones, lactalbumin, vitamin E, compound sugar, fibre and soya, stigmasterol etc.Soybean lecithin is described as " food of brain ", " blood vessel street cleaner ", " edible cosmetics " isoflavones and has anti-cancer, anticancer effect.Stigmasterol has the effect that suppresses the cholesterol growth, reduces cholesterol, and diseases such as blood disease, hypertension are had preventive and therapeutic effect.
Bean curd is because of nutritious, be unique can comparing favourably in the vegetable food with animal foodstuff, the high protein and low fat food that does not contain cholesterol again, favored by people, China's bean product are traditional technically very strong, substantially all be to use the coagulating agent as bean curd point system such as gypsum, bittern, make the mass discrepancy of bean curd very big, the operator does not note causing the pollution of bean curd a little, especially generally be concerned about today of food security the consumer, the health of masses green nourishing food of pure natural ecological is subjected to people's favor more and more deeply.
The Chinese patent publication number is that the granted patent of CN1294840C discloses a kind of bean curd that contains lactic acid bacteria culture solution and preparation method thereof and lactobacteria-containing beverage and preparation method thereof, described bean curd is to prepare by add the lactic acid bacteria of taking from pickles in the cooling soya-bean milk, this lactic acid bacteria of taking from pickles all is difficult to control from kind, quantity and assorted bacterial content, and be ferment making bean curd at normal temperatures, be difficult in its sweat guarantee that bean curd is not by microbial contamination; The Chinese patent publication number is disclosed a kind of fermentation bean curd of the patent application of CN1568775A and preparation method thereof, though clear and definite Pseudomonas classification, sweat also is a normal temperature fermentation, and is the same with CN1294840C, all can not guarantee the bean curd that produces not by microbial contamination; More than two kinds of final tofu products of technical products all be difficult to index content and the quality safety of microorganism in the control product.
Summary of the invention
For addressing the above problem, the object of the present invention is to provide a kind of healthy and safe ecological bean curd.
The invention provides a kind of ecological bean curd, its be with probiotics fermention liquid as the set point preparation, select the system soya-bean milk and prepare, described probiotics fermention liquid is to add probiotics fermention to form in soya-bean milk.
Described ecological bean curd is that the weight proportion according to soya-bean milk and probiotics fermention liquid is 100: the ratio of 3-9 adds probiotics fermention liquid and carries out a system in soya-bean milk, thereby prepares.
Described soya-bean milk is 95-97 ℃ a soya-bean milk, and described point is made as minutes for 3 times and carries out a system, and each amount that adds is 1/3 of a probiotics fermention liquid total amount, each 1-3min at interval.
Preferably, the weight proportion of described soya-bean milk and probiotics fermention liquid is 100: 3-6.
Described probiotics fermention liquid be with described soya-bean milk and the former powder of probio by 100: the weight proportion mixed culture fermentation of 0.25-1 makes.
The former powder of described probio is the former powder of bifidobacterium adolescentis, the former powder of lactobacillus bulgaricus, the former powder of bifidobacterium bifidum, the former powder of lactobacillus acidophilus, and they are with 1-3: the weight proportion of 1-3: 1-4: 2-10 and described soya-bean milk mixed culture fermentation.
Another object of the present invention is to provide a kind of preparation method of above-mentioned ecological bean curd.
It comprises the steps to prepare:
1) soya-bean milk is boiled;
2) soya-bean milk that boils in the step 1) being cooled to 95-97 ℃ is incubated;
3) weight proportion according to soya-bean milk and described probiotics fermention liquid is 100: the ratio of 3-9 is in step 2) add probiotics fermention liquid in the soya-bean milk that obtains and carry out a system, thus prepare.
The weight proportion of soya-bean milk and probiotics fermention liquid is 100 in the described step 3: 3-6, described point are made as minutes for 3 times and carry out a system, and each amount that adds is 1/3 of a probiotics fermention liquid total amount, each 1-3min at interval.
Further, described ecological bean curd be by soybean soak, defibrination, to remove the gred, boil, add probiotics fermention liquid be the set point preparation, be prepared from through operations such as extruding, moulding again.Particularly, the preparation method of ecological bean curd provided by the invention comprises the steps:
1) pretreatment of raw material: will soak after the washing soybean removal of impurities;
2) defibrination: the soybean that obtains in the step 1) is added water make soya-bean milk;
3) soya-bean milk that obtains filtration: with step 2) carries out filter cleaner;
4) heat: will heat through the soya-bean milk behind the filter cleaner in the step 3);
5) insulation: with the soya-bean milk cooling back insulation after the boiling of heating in the step 4);
6) select system: the weight proportion according to soya-bean milk and described probiotics fermention liquid is 100: 3-9, and add probiotics fermention liquid in the soya-bean milk that in step 5), is incubated and carry out some system 3 times, each amount that adds is 1/3 of a probiotics fermention liquid total amount, each 1-3min at interval;
7) poly-flower: the step 6) mid point is made colored slurry put into the typing container;
8) suppress: add upper cover plate compression moulding after the flower slurry in the step 7) is wrapped.
Further, the preparation method of ecological bean curd provided by the invention comprises the steps:
1) pretreatment of raw material: will soak 3-8h after the washing soybean removal of impurities;
2) defibrination: the soaking soybean that obtains in the step 1) is added water make soya-bean milk;
3) soya-bean milk that obtains filtration: with step 2) carries out filter cleaner, and described filter cleaner is for to carry out filter cleaner three times through 100 orders, 180 orders, 300 orders respectively with soya-bean milk;
4) heat: will heat to 98-100 ℃ through the soya-bean milk behind the filter cleaner in the step 3);
5) insulation: the soya-bean milk after the boiling of heating in the step 4) is cooled off 95-97 ℃ of insulation;
6) select system: the weight proportion according to soya-bean milk and described probiotics fermention liquid is 100: 3-6, and add probiotics fermention liquid in the soya-bean milk that in step 5), is incubated and carry out some system 3 times, each amount that adds is 1/3 of a probiotics fermention liquid total amount, each 1-3min at interval;
7) poly-flower: the step 6) mid point is made colored slurry put into the typing container;
8) suppress: add upper cover plate compression moulding after the flower slurry in the step 7) is wrapped.
Described probiotics fermention liquid is to prepare according to following step:
1) with soya-bean milk in 100-105 ℃ the sterilization 15-30min;
2) cooling: the soya-bean milk after the sterilization in the step 1) is cooled to 38-42 ℃;
3) with step 2) in the soya-bean milk that obtains and the former powder of probio by 100: the weight proportion of 0.25-1 makes probiotics fermention liquid at 38-42 ℃ of fermentation 24-72h.
The former powder of probio is the former powder of bifidobacterium adolescentis, the former powder of lactobacillus bulgaricus, the former powder of bifidobacterium bifidum, the former powder of lactobacillus acidophilus in the described step 3), and their weight proportion is with 1-3: 1-3: 1-4: 2-10.
Particularly, described probiotics fermention liquid prepares as follows:
1) pretreatment of raw material: with the washing soybean removal of impurities; Soak 6-8h then;
2) defibrination: the soybean that obtains in the step 1) is added water make soya-bean milk;
3) soya-bean milk that obtains filtration: with step 2) carries out filter cleaner;
4) sterilization: with in the step 3) through the soya-bean milk behind the filter cleaner in 100-105 ℃ of sterilization 15-30min;
5) cooling: the soya-bean milk after the sterilization in the step 4) is cooled to 38-42 ℃;
6) fermentation: add above-mentioned raw materials in the soya-bean milk that in step 5), cools off according to above-mentioned weight proportion, ferment, make probiotics fermention liquid.
7) detect: the soya-bean milk after the fermentation in the step 6) is detected;
8) standby: keep in Dark Place standbyly with detecting probiotics fermention soya-bean milk constant temperature after qualified in the step 7), examination criteria is that pH＜4, probio quantity are ml＞1,000,000,000.
Filter cleaner in the described step 3) is for to carry out filter cleaner three times through 100 orders, 180 orders, 300 orders respectively with soya-bean milk.
Described water is drinking water.Soymilk concentration when when soymilk concentration when selecting the system soya-bean milk with probiotics fermention liquid when preparing ecological bean curd and preparation probiotics fermention liquid soya-bean milk being fermented is 2-6%, is preferably 3-5%.
The ecological bean curd that adopts the preparation method of ecological bean curd provided by the invention to make verifies as qualified products by national industry green food standard regulation.
The former powder of bifidobacterium bifidum of the present invention, the former powder of bifidobacterium adolescentis, the former powder of lactobacillus bulgaricus, the former powder of lactobacillus acidophilus are the commercial goods.Former powder (the goods number: P080927015935) of bifidobacterium bifidum (Bifidobacterium bifidum); Former powder (the goods number: P100329044540) of bifidobacterium adolescentis (Bifidobacterium adolescentis); Former powder (the goods number: P080911034848) of lactobacillus acidophilus (Lactobacillus acidophilus); The former powder of lactobacillus bulgaricus (Lactobacillusdelbrueckii bulgaricus) (goods number: P080927020752); The former powder of above probio is that Harbin Meihua Biologic Technology Co., Ltd. produces.
Weight portion of the present invention can be known unit of weights such as μ g, mg, g, kg.
The former powder of the used probio of probiotics fermention liquid among the present invention is the commercial goods, quality safety is secure, its Pseudomonas kind is the final conclusion of testing through repeatedly with mixing usage ratio, use the soya-bean milk pH value of bifidobacterium bifidum, bifidobacterium adolescentis, lactobacillus bulgaricus, the mixed culture fermentation of the former powder ratio of lactobacillus acidophilus just to reach (assorted bacterium is difficult to survival in the environment of pH value below 4) below 4, and also being that fermentation time is the shortest, also is that to select the system bean curd that condenses the fastest.
The soya-bean milk zymotic fluid that is used as the bean curd coagulating agent among the present invention is a kind of fermentation preparation that is rich in the high-activity probiotics flora, can suppress harmful bacteria, the particularly activity of pathogen and putrefactivebacteria, be that high temperature dot system is condensed in the production process, stopped of the pollution of assorted bacterium, thereby improved the quality and the safety of bean curd bean curd.
Ecological bean curd provided by the invention, elasticity is strong, and beany flavour is pure, mouthfeel good, is rich in the various trace elements of needed by human such as high-quality protein, iron, calcium, phosphorus, magnesium, does not use materials such as gypsum, bittern, is the green ecological healthy food of pure natural.
The specific embodiment
Following examples are used to illustrate the present invention, but are not used for limiting the scope of the invention.
Embodiment 1
The preparation of probiotics fermention liquid
The preparation method comprises the steps:
1) pretreatment of raw material: will soak 6h after the removal of impurities of 8kg washing soybean, obtain the soybean that 16kg soaks;
2) defibrination: the soybean of the immersion that obtains in the step 1) is added water 80kg make soya-bean milk;
3) soya-bean milk that obtains filtration: with step 2) carries out three filter cleaners through 100 orders, 180 orders, 300 orders respectively and obtains the 91kg soya-bean milk, adds entry, makes soya-bean milk weight keep 100kg;
4) sterilization: will heat to 100 ℃ of sterilization 30min through the soya-bean milk behind the filter cleaner in the step 3);
5) cooling: the soya-bean milk after the sterilization in the step 4) is cooled to 38 ℃;
6) fermentation: in the 100kg soya-bean milk, add the former powder 0.05kg of bifidobacterium adolescentis, the former powder 0.05kg of lactobacillus bulgaricus, the former powder 0.05kg of bifidobacterium bifidum, the former powder 0.1kg of lactobacillus acidophilus, be incubated 38 ℃ of sealing and fermenting 72h;
7) detect: detecting numerical value behind the fermentation 24h in the step 6) is that pH3.8, probio are 1,200,000,000/ml;
8) standby: the probiotics fermention soya-bean milk constant temperature that will detect after qualified keeps in Dark Place standby.
The preparation of ecological bean curd
1) pretreatment of raw material:, obtain the soaking soybean of 25kg with soaking 8h after the removal of impurities of 10kg washing soybean;
2) defibrination: the soaking soybean that obtains in the step 1) is added water 60kg make soya-bean milk;
3) soya-bean milk that obtains filtration: with step 2) carries out three filter cleaners through 100 orders, 180 orders, 300 orders respectively and obtains the 80kg soya-bean milk, and adds entry, makes soya-bean milk weight keep 100kg;
4) heat: will heat to 100 ℃ through the soya-bean milk behind the filter cleaner in the step 3);
5) insulation: the soya-bean milk after the boiling of heating in the step 4) is cooled to 97 ℃ of insulations;
6) select system: the soya-bean milk that in step 5), is incubated minute three adding probiotics fermention liquid, each 1min at interval, each consumption is 2kg;
7) gather flower: put into the typing container after the step 6) mid point is made colored pulp-water parcel;
8) suppress: add upper cover plate compacting 30min moulding after the flower slurry in the step 7) is wrapped;
9) bean curd of moulding in the step 8) is checked by national industry green food standard regulation.
Through detecting, the ecological bean curd that obtains by example 1 meets relevant national standard fully.
Embodiment 2
The preparation of probiotics fermention liquid
Preparation method comprises the steps:
1) pretreatment of raw material: will soak 8h after the removal of impurities of 8kg washing soybean, obtain the soybean that 18kg soaks;
2) defibrination: the soybean of soaking in the step 1) is added water 80kg make soya-bean milk;
3) soya-bean milk that obtains filtration: with step 2) carries out three filter cleaners through 100 orders, 180 orders, 300 orders respectively and obtains the 95kg soya-bean milk, adds entry, makes soya-bean milk weight keep 100kg;
4) sterilization: will heat to 105 ℃ of sterilization 15min through the soya-bean milk behind the filter cleaner in the step 3);
5) cooling: the soya-bean milk after the sterilization in the step 4) is cooled to 42 ℃;
6) fermentation: in the 100kg soya-bean milk, add the former powder 0.15kg of bifidobacterium adolescentis, the former powder 0.15kg of lactobacillus bulgaricus, the former powder 0.15kg of bifidobacterium bifidum, the former powder 0.5kg of lactobacillus acidophilus, be incubated 42 ℃ of sealing and fermenting 24h;
7) detect: detecting numerical value behind the fermentation 24h in the step 6) is that pH3.4, probio are 1,500,000,000/ml;
8) standby: the probiotics fermention soya-bean milk constant temperature that will detect after qualified keeps in Dark Place standby.
The preparation of ecological bean curd
1) pretreatment of raw material: will soak 8h after the removal of impurities of 10kg washing soybean, obtain the soybean that 22kg soaks;
2) defibrination: the soybean of the immersion that obtains in the step 1) is added water 60kg make soya-bean milk;
3) soya-bean milk that obtains filtration: with step 2) carries out filter cleaner three times through 100 orders, 180 orders, 300 orders respectively, obtains the 76kg soya-bean milk, and adds entry, makes soya-bean milk weight keep 100kg;
4) heat: will heat to 100 ℃ through the soya-bean milk behind the filter cleaner in the step 3);
5) insulation: the soya-bean milk after the boiling of heating in the step 4) is cooled to 97 ℃ of insulations;
6) select system: the soya-bean milk that in step 5), is incubated minute three adding probiotics fermention liquid, each 3min at interval, each consumption is 2kg;
7) gather flower: put into the typing container after the step 6) mid point is made colored pulp-water parcel;
8) suppress: add upper cover plate compacting 30min moulding after the flower slurry in the step 7) is wrapped;
9) bean curd of moulding in the step 8) is checked by national industry green food standard regulation.
Through detecting, the ecological bean curd that obtains by example 2 meets relevant national standard fully.
Embodiment 3
The preparation of probiotics fermention liquid
The preparation method comprises the steps:
1) pretreatment of raw material: will soak 6h after the removal of impurities of 8kg washing soybean, obtain the soybean that 15kg soaks;
2) defibrination: the soybean of soaking in the step 1) is added water 80kg make soya-bean milk;
3) soya-bean milk that obtains filtration: with step 2) carries out three filter cleaners through 100 orders, 180 orders, 300 orders respectively and obtains the 92kg soya-bean milk, adds entry, makes soya-bean milk weight keep 100kg;
4) sterilization: will heat to 103 ℃ of sterilization 30min through the soya-bean milk behind the filter cleaner in the step 3);
5) cooling: the soya-bean milk after the sterilization in the step 4) is cooled to 40 ℃;
6) fermentation: in the 100kg soya-bean milk, add the former powder 0.1kg of bifidobacterium adolescentis, the former powder 0.1kg of lactobacillus bulgaricus, the former powder 0.1kg of bifidobacterium bifidum, the former powder 0.2kg of lactobacillus acidophilus, be incubated 40 ℃ of sealing and fermenting 60h;
7) detect: detecting numerical value behind the fermentation 24h in the step 6) is that pH3.6, probio are 1,100,000,000/ml;
8) standby: the probiotics fermention soya-bean milk constant temperature that will detect after qualified keeps in Dark Place standby.
The preparation of ecological bean curd
1) pretreatment of raw material: will soak 7h after the removal of impurities of 10kg washing soybean, obtain the soybean that 18kg soaks;
2) defibrination: the soybean of the immersion that obtains in the step 1) is added water 60kg make soya-bean milk;
3) soya-bean milk that obtains filtration: with step 2) carries out filter cleaner three times through 100 orders, 180 orders, 300 orders respectively, obtains the 72kg soya-bean milk, adds entry, makes soya-bean milk weight keep 100kg;
4) heat: will heat to 98 ℃ through the soya-bean milk behind the filter cleaner in the step 3);
5) insulation: the soya-bean milk after the boiling of heating in the step 4) is cooled to 96 ℃ of insulations;
6) select system: the soya-bean milk that in step 5), is incubated minute three adding probiotics fermention liquid, each 2min at interval, each consumption is 2.5kg;
7) gather flower: put into the typing container after the step 6) mid point is made colored pulp-water parcel;
8) suppress: add upper cover plate compacting 30min moulding after the flower slurry in the step 7) is wrapped;
9) bean curd of moulding in the step 8) is checked by national industry green food standard regulation.
Through detecting, the ecological bean curd that obtains by example 3 meets relevant national standard fully.
Embodiment 4
The preparation of probiotics fermention liquid
Preparation method comprises the steps:
1) pretreatment of raw material: will soak 7h after the removal of impurities of 8kg washing soybean, obtain the soybean that 14kg soaks;
2) defibrination: the soybean of soaking in the step 1) is added water 80kg make soya-bean milk;
3) soya-bean milk that obtains filtration: with step 2) carries out filter cleaner three times through 100 orders, 180 orders, 300 orders respectively, obtains the 90kg soya-bean milk, adds entry, makes soya-bean milk weight keep 100kg;
4) sterilization: will heat to 102 ℃ of sterilization 25min through the soya-bean milk behind the filter cleaner in the step 3);
5) cooling: the soya-bean milk after the sterilization in the step 4) is cooled to 40 ℃;
6) fermentation: in the 100kg soya-bean milk, add the former powder 0.12kg of bifidobacterium adolescentis, the former powder 0.12kg of lactobacillus bulgaricus, the former powder 0.2kg of bifidobacterium bifidum, the former powder 0.4kg of lactobacillus acidophilus, be incubated 40 ℃ of sealing and fermenting 24h;
7) detect: detecting numerical value behind the fermentation 24h in the step 6) is that pH3.5, probio are 1,500,000,000/ml;
8) standby: the probiotics fermention soya-bean milk constant temperature that will detect after qualified keeps in Dark Place standby.
The preparation of ecological bean curd
1) pretreatment of raw material: will soak 3h after the removal of impurities of 10kg washing soybean, obtain the soybean that 16kg soaks;
2) defibrination: the soybean of the immersion that obtains in the step 1) is added water 60kg make soya-bean milk;
3) soya-bean milk that obtains filtration: with step 2) carries out filter cleaner three times through 100 orders, 180 orders, 300 orders respectively, obtains the 70kg soya-bean milk, and adds entry, makes soya-bean milk weight keep 100kg;
4) heat: will heat to 99 ℃ through the soya-bean milk behind the filter cleaner in the step 3);
5) insulation: the soya-bean milk after the boiling of heating in the step 4) is cooled to 96 ℃ of insulations;
6) select system: the soya-bean milk that in step 5), is incubated minute three adding probiotics fermention liquid, each 2min at interval, each consumption is 1.5kg;
7) gather flower: put into the typing container after the step 6) mid point is made colored pulp-water parcel;
8) suppress: add upper cover plate compacting 30min moulding after the flower slurry in the step 7) is wrapped;
9) bean curd of moulding in the step 8) is checked by national industry green food standard regulation.
Through detecting, the ecological bean curd that obtains by example 2 meets relevant national standard fully.
Embodiment 5
The preparation of probiotics fermention liquid
Preparation method comprises the steps:
1) pretreatment of raw material: will soak 8h after the removal of impurities of 7kg washing soybean, obtain the soybean that 18kg soaks;
2) defibrination: the soybean of soaking in the step 1) is added water 70kg make soya-bean milk;
3) soya-bean milk that obtains filtration: with step 2) carries out filter cleaner three times through 100 orders, 180 orders, 300 orders respectively, obtains the 84kg soya-bean milk, adds entry, makes soya-bean milk weight keep 100kg;
4) sterilization: will heat to 103 ℃ of sterilization 20min through the soya-bean milk behind the filter cleaner in the step 3);
5) cooling: the soya-bean milk after the sterilization in the step 4) is cooled to 40 ℃;
6) fermentation: in the 100kg soya-bean milk, add the former powder 0.12kg of bifidobacterium adolescentis, the former powder 0.12kg of lactobacillus bulgaricus, the former powder 0.2kg of bifidobacterium bifidum, the former powder 0.4kg of lactobacillus acidophilus, be incubated 40 ℃ of sealing and fermenting 24h;
7) detect: detecting numerical value behind the fermentation 24h in the step 6) is that pH3.4, probio are 1,500,000,000/ml;
8) standby: the probiotics fermention soya-bean milk constant temperature that will detect after qualified keeps in Dark Place standby.
The preparation of ecological bean curd
1) pretreatment of raw material: will soak 5h after the removal of impurities of 10kg washing soybean, obtain the soybean that 20kg soaks;
2) defibrination: the soybean of the immersion that obtains in the step 1) is added water 60kg make soya-bean milk;
3) soya-bean milk that obtains filtration: with step 2) carries out filter cleaner three times through 100 orders, 180 orders, 300 orders respectively, obtains the 73kg soya-bean milk, adds entry, makes soya-bean milk weight keep 100kg;
4) heat: will heat to 99 ℃ through the soya-bean milk behind the filter cleaner in the step 3);
5) insulation: the soya-bean milk after the boiling of heating in the step 4) is cooled to 95 ℃ of insulations;
6) select system: the soya-bean milk that in step 5), is incubated minute three adding probiotics fermention liquid, each 3min at interval, each consumption is 1kg;
7) gather flower: put into the typing container after the step 6) mid point is made colored pulp-water parcel;
8) suppress: add upper cover plate compacting 30min moulding after the flower slurry in the step 7) is wrapped;
9) bean curd of moulding in the step 8) is checked by national industry green food standard regulation.
Through detecting, the ecological bean curd that obtains by example 2 meets relevant national standard fully.
Comparative example
According to the Chinese patent publication number is the disclosed method preparation of the patent fermentation bean curd of CN1568775A, and concrete steps are as follows:
1) soak after getting the removal of impurities of 10kg washing soybean, it is broken to add water mill, forms beans and sticks with paste;
2) screenings in the step 1) beans paste is separated, the heating soybean milk after separating is made ripe soya-bean milk;
3) the VREF bacterial classification 2ml in the enterococcus spp is linked in the ripe soya-bean milk of 100ml,, makes the pH value reach 4.8 35 ℃ of fermentations 4 hours; Then cultured leavening is joined in 30 ℃ the ripe soya-bean milk and begin all to condense compression moulding then.
Embodiment 6 detects according to relevant criterion
According to Ministry of Agriculture's pollution-free food bean curd promulgated by the ministries or commissions of the Central Government industry standard " NY5189-2002 " and Lin County, Shanxi Marinated Tofu provincial standard " DB14/186-2008 ", the bean curd that embodiments of the invention 1-6 is made detects, Ministry of Agriculture's pollution-free food bean curd promulgated by the ministries or commissions of the Central Government industry standard " NY5189-2002 " and Lin County, Shanxi Marinated Tofu provincial standard " DB14/186-2008 " see Table 1, and the testing result of embodiment 1-3 is as shown in table 2 below.The testing result of embodiment 4-5 and comparative example is as shown in table 3 below.
Table 1
Table 2
Table 3
By table 2 and table 3 result as can be known, the bean curd that makes according to the preparation method of embodiment 1-5 meets the relevant regulations standard of Ministry of Agriculture's pollution-free food bean curd promulgated by the ministries or commissions of the Central Government industry standard " NY5189-2002 " and Lin County, Shanxi Marinated Tofu provincial standard " DB14/186-2008 ", and be the disclosed method preparation of the patent of CN1568775A fermentation bean curd according to the Chinese patent publication number, promptly the bean curd that makes according to the method for comparative example does not meet the afore mentioned rules standard.
Embodiment 7 investigates the market effect of the ecological bean curd of the present invention
Edible feedback result to a large amount of crowds shows, according to the product one of comparative example touch promptly loose, be shaped poor, tart flavour is arranged, mouthfeel is not good.The product elasticity of embodiment 1-5 is strong, forming, beany flavour is pure, the inlet taste is splendid, delicate mouthfeel, aftertaste beans perfume (or spice) are long, is subjected to taster's favor deeply.
Though above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements all belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. an ecological bean curd is characterized in that, its be with probiotics fermention liquid as the set point preparation, select the system soya-bean milk and prepare, described probiotics fermention liquid is to add the former powder fermentation of probio to form in soya-bean milk.
2. ecological bean curd according to claim 1 is characterized in that, it is that the weight proportion according to soya-bean milk and probiotics fermention liquid is 100: the ratio of 3-9 adds probiotics fermention liquid and carries out a system and form in soya-bean milk.
3. ecological bean curd according to claim 2 is characterized in that, described soya-bean milk is 95-97 ℃ a soya-bean milk, and described point is made as minutes for 3 times and carries out a system, and each amount that adds is 1/3 of a probiotics fermention liquid total amount, each 1-3min at interval.
4. according to claim 2 or 3 described ecological bean curd, it is characterized in that the weight proportion of described soya-bean milk and probiotics fermention liquid is 100: 3-6.
5. according to each described ecological bean curd among the claim 1-4, it is characterized in that, described probiotics fermention liquid be with described soya-bean milk and the former powder of probio by 100: the weight proportion mixed culture fermentation of 0.25-1 makes.
6. ecological bean curd according to claim 5, it is characterized in that, the former powder of described probio is the former powder of bifidobacterium adolescentis, the former powder of lactobacillus bulgaricus, the former powder of bifidobacterium bifidum, the former powder of lactobacillus acidophilus, and they are with 1-3: the weight proportion of 1-3: 1-4: 2-10 and described soya-bean milk mixed culture fermentation.
7. preparation method who prepares each described ecological bean curd of claim 1-6, it comprises the steps to prepare:
1) soya-bean milk is boiled;
2) soya-bean milk that boils in the step 1) being cooled to 95-97 ℃ is incubated;
3) weight proportion according to soya-bean milk and described probiotics fermention liquid is 100: the ratio of 3-9 is in step 2) add probiotics fermention liquid in the soya-bean milk that obtains and carry out a system, thus prepare.
8. the preparation method of ecological bean curd according to claim 7, it is characterized in that the weight proportion of soya-bean milk and probiotics fermention liquid is 100 in the described step 3: 3-6, described point are made as minutes for 3 times and carry out a system, each amount that adds is 1/3 of a probiotics fermention liquid total amount, each 1-3min at interval.
9. according to the preparation method of claim 7 or 8 each described ecological bean curd, it is characterized in that described probiotics fermention liquid is to prepare according to following step:
1) with soya-bean milk in 100-105 ℃ the sterilization 15-30min;
2) cooling: the soya-bean milk after the sterilization in the step 1) is cooled to 38-42 ℃;
3) with step 2) in the soya-bean milk that obtains and the former powder of probio by 100: the weight proportion of 0.25-1 makes probiotics fermention liquid at 38-42 ℃ of fermentation 24-72h.
10. preparation method according to claim 9, it is characterized in that, the former powder of probio is the former powder of bifidobacterium adolescentis, the former powder of lactobacillus bulgaricus, the former powder of bifidobacterium bifidum, the former powder of lactobacillus acidophilus in the described step 3), and their weight proportion is with 1-3: 1-3: 1-4: 2-10.
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| CN110839709A (en) * | 2019-11-26 | 2020-02-28 | 黑龙江惊哲森林食品集团有限公司 | Enzyme whole bean vegetarian steak and preparation method thereof |
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