CN103416640A

CN103416640A - Method for fermentation production of tofu physalis alkekengi by using lactobacillus amylolyticus

Info

Publication number: CN103416640A
Application number: CN2012105883350A
Authority: CN
Inventors: 惠明; 田青; 赵红月; 贾峰; 王乐; 王付转; 尹向垄; 黄继红
Original assignee: Henan University of Technology
Current assignee: Henan University of Technology
Priority date: 2012-12-29
Filing date: 2012-12-29
Publication date: 2013-12-04

Abstract

The invention relates to a method for fermentation production of tofu physalis alkekengi by using lactobacillus amylolyticus, and belongs to the field of fermentation engineering. The method comprises the following steps: using a tofu yellow serofluid as a raw material, inoculating lactobacillus amylolyticus with the inoculation amount of 3%-10% (V/V) at the temperature of 30-40 DEG C, and performing fermentation for 36-48 hours to prepare a physalis alkekengi with the pH value of 4.0; using the prepared physalis alkekengi to produce physalis alkekengi tofu, wherein the use amount of the physalis alkekengi is 15%-20% (V/V). The preparation process of the physalis alkekengi comprises steps of preparation of yellow serofluid, sterilization, cooling, inoculation, cultivation, inspection and obtaining of a finished product. The method has the advantages that (1) safety hazards caused by pathogenic bacterium and the like in the natural physalis alkekengi fermentation process can be reduced to ensure quality safety; (2) tofu produced by the physalis alkekengi is strong in beam fragrant, and pure in taste; (3) the physalis alkekengi can be used in food processing production of physalis alkekengi noodles and the like; (4) the yellow serofluid in the beam processing process can be comprehensively used to reduce environmental pollution, while waste is converted into treasures to improve economic efficiency; (5) the production efficiency is high, the process is simple and the use is convenient.

Description

A kind of method that the starch milk bacillus fermentation is produced the bean curd wintercherry of separating of utilizing

Technical field

The present invention relates to a kind of bean curd new coagulant---wintercherry, be specifically related to a kind of method that the starch milk bacillus fermentation is produced the bean curd wintercherry of separating of utilizing.

Background technology

Bean curd is a kind of bean product that China people like very much, and because of the different minute gypsum bean curds of processing method, Marinated Tofu, wintercherry bean curd and inner ester bean curd etc., its main distinction is the coagulating agent difference of using.(main chemical compositions is calcium sulfate to long-term edible plaster, CaSO ₄) or bittern (main component is magnesium chloride, MgCl ₂) as the bean curd of coagulating agent, can be detrimental to health to a certain extent; The made bean curd delicacy of new coagulant dextrose-delta-lactone, yield rate is high, but because its cost is higher, product beany flavour deficiency, slightly acerbity; And China's a kind of traditional soybean product among the people---wintercherry bean curd, the coagulating agent used in preparation process is " wintercherry ", it is that the souring (take lactic fermentation as main) of fermenting under field conditions (factors) of the yellow seriflux extruded in bean curd manufacturing process forms, the bean curd quality exquisiteness of making by wintercherry, good water-retaining property, light taste, slightly sweet, be loved by the people.But wintercherry prepared by spontaneous fermentation, due to the microorganism species more complicated, may pollute pathogenic bacteria, produce peculiar smell miscellaneous bacteria etc., and there is destabilizing factor in the wintercherry quality, brings potential safety hazard and bad flavor to the tofu product quality.Thus, use safe bacterial strain suitability for industrialized production pure-blood ferment wintercherry to there is realistic meaning.

Simultaneously, because various places Bean Products Factory quantity is various, in large scale, the yellow seriflux that processing produces is nutritious, the COD(COD) up to 20000 mg/L ~ 30000 mg/L, BOD(BOD) surpass 10000 mg/L, if directly discharge, can make COD and the BOD of water body obviously increase, environment is caused to serious threat.If Bean Products Factory's yellow seriflux is reclaimed and takes full advantage of, not only can turn waste into wealth, reduce production costs, can also reduce the pollution to environment, improve the Enterprise Integrated benefit.

Summary of the invention

For improving production efficiency and the product quality of wintercherry bean curd, reduce the spontaneous fermentation wintercherry and make potential safety hazard and the peculiar smell that bean curd exists, the present invention relates to a kind of method that the starch milk bacillus fermentation is produced the bean curd wintercherry of separating of utilizing, its method is: the bean curd wintercherry is to take bean curd yellow pulp water using as raw material, by inoculating a strain pure culture bacterial strain---solution starch milk bacillus ( Lactobacillus amylolyticus), inoculum concentration is 3% ~ 10%( V/ V), control 30 ℃ ~ 40 ℃ of temperature, amphimicrobian fermentation 36 ~ 48 h, the pH that makes wintercherry is 4.0 left and right.The wintercherry of preparation is applied to the preparation of wintercherry bean curd, use amount is soybean milk quantity 15% ~ 20%.The wintercherry fabrication processing is: yellow seriflux collection → sterilizing → cooling → inoculation → cultivation → wintercherry check → finished product.

The present invention has the following advantages:

(1) reduce the spontaneous fermentation wintercherry and had the potential safety hazards such as miscellaneous bacteria, pathogenic bacteria, quality safety, same Marinated Tofu, gypsum bean curd are compared, and the wintercherry soybean curd nutrition is abundanter, and long-term eating can not damage human body;

(2) bean curd prepared by purebred wintercherry, beany flavour is dense, and flavour is pure;

(3) this product can be used in the food productions such as wintercherry noodles;

(4) a large amount of yellow serifluxes of generation in bean product processing are fully utilized, reduce discharge of wastewater environment has been caused to serious pollution, turn waste into wealth simultaneously, improve the Enterprise Integrated benefit;

(5) production technology is simple, easy to use.

Instantiation

The present invention is further described below with reference to embodiment:

Embodiment mono-:

Get fresh bean curd yellow pulp water using (pH6.0 left and right), be divided in 250 mL conical flasks, 115 ℃, sterilizing 30 min.Get separate the starch milk bacillus ( Lactobacillus amylolyticus) inclined-plane preservation bacterial classification one ring (MRS culture medium), be linked in sterilized yellow seriflux, the standing cultivation of constant temperature, control 34 ℃ of temperature, amphimicrobian 36 h that ferment, the pH that makes the bean curd wintercherry is 4.2, is pure fermentation bean curd wintercherry, the coagulating agent that can be used as wintercherry bean curd is used, and addition is with 10%( V/V) be advisable.

Embodiment bis-:

Get fresh bean curd yellow pulp water using (pH6.0 left and right), add glucose 3g/L, be divided in 250 mL conical flasks, 115 ℃, sterilizing 30 min.Get separate the starch milk bacillus ( Lactobacillus amylolyticus) inclined-plane preservation bacterial classification one ring (MRS culture medium), be linked in sterilized yellow seriflux, the standing cultivation of constant temperature, control 34 ℃ of temperature, amphimicrobian 36 h that ferment, the pH that makes the bean curd wintercherry is 4.0, is pure fermentation bean curd wintercherry, the coagulating agent that can be used as wintercherry bean curd is used, and addition is with 8%( V/V) be advisable.

Embodiment tri-:

Get fresh bean curd yellow pulp water using (pH6.0 left and right), be divided in 250 mL conical flasks, 115 ℃, sterilizing 30 min.Get separate the starch milk bacillus ( Lactobacillus amylolyticus) Liquid Culture seed (MRS culture medium), with 3%( v/ v) inoculum concentration be linked in sterilized yellow seriflux, the standing cultivation of constant temperature, control 37 ℃ of temperature, amphimicrobian 32 h that ferment, the pH that makes the bean curd wintercherry is 4.3, is pure fermentation bean curd wintercherry, the coagulating agent that can be used as wintercherry bean curd is used, and addition is with 10%( V/V) be advisable.

The technique for applying example:

Wintercherry technology for preparing bean curd flow process is: select materials → soak → defibrination → filter pulp → mashing off → brain → solidify → suppress → finished product.In preparation process, should note following some: soybean and running water ratio are in about 1:3, and the upper soybean of bubble in evening, spend the night, and with the bean or pea deliquescing, skin of beancurd is easily decorporated and is advisable; More carefully better during defibrination, then use filter-cloth filtering; Owing to producing a large amount of foams in the mashing off process, avoid excess Temperature and overflow, add wintercherry point brain, fully stir toward the direction; Be incubated 15 min ~ 20 min and be frozen into bean curd, finally broken brain, compressing.

Claims

1. one kind is utilized the method for separating starch milk bacillus fermentation production bean curd wintercherry, it is characterized in that:

(1) with separate the starch milk bacillus ( Lactobacillus amylolyticus) as fermented bacterium;

(2) using drop goes out in bean curd production yellow seriflux as fermentation substrate.

2. a kind of utilization the claimed in claim 1 separated the method for starch milk bacillus fermentation legal system for wintercherry, and its step is as follows:

(1) no matter get the fresh yellow seriflux that in bean curd production, drop goes out some, be that wintercherry bean curd or gypsum bean curd or Marinated Tofu all can;

(2) yellow seriflux is boiled to (100 ℃), maintain 10 min, be cooled to below 40 ℃;

(3) will adopt the solution starch milk bacillus that the LB fluid nutrient medium enlarge to cultivate ( Lactobacillus amylolyticus) by 3% ~ 10%( V/ V) the cooling yellow seriflux of inoculum concentration access in, control 30 ℃ ~ 40 ℃ of temperature, amphimicrobian fermentation 36 ~ 48 h, the pH that makes wintercherry is 4.0 left and right, can directly apply to the preparation of wintercherry bean curd, use amount is 15% ~ 20% of soybean milk quantity, through a brain, solidify, suppress, makes the wintercherry tofu product; Making wintercherry also directly carries out flexible package punch after flexible package punch or sterilization and makes the raw material that the wintercherry bag is applied to average family wintercherry bean curd or wintercherry noodle production;

(4) separate the starch milk bacillus ( Lactobacillus amylolyticus) separation and the culture medium that goes down to posterity adopt selective MRS culture medium, its composition is: glucose 20 g, yeast extract 5 g, beef extract 10 g, peptone 10 g, sodium acetate 5g, Triammonium citrate 2.0 g, dipotassium hydrogen phosphate 2.0 g, Tween 80 1mL, MnSO ₄H ₂O 0.25 g, MgSO ₄7H ₂O 0.6 g, agar 15g, calcium carbonate 5g, water 1000mL, pH 5.5;

(5) separate the starch milk bacillus ( Lactobacillus amylolyticus) enlarge and cultivate with culture medium (seed culture medium) and can improve fluid nutrient medium with fresh yellow seriflux or the LB of sterilizing, wherein, the latter consists of: glucose 5 g/L, tryptone 10 g/L, yeast extract 5 g/L, NaCl 10 g/L, the running water configuration gets final product.

3. yellow seriflux claimed in claim 2 requires fresh, health, no-sundries, generally with four layers of gauze or common filter-cloth filtering, gets final product.