CN103431064B - Production method of ottelia alismoides fermented bean curd - Google Patents

Abstract

The invention discloses a production method of an ottelia alismoides fermented bean curd. Ottelia alismoides with health care effects are adopted as a raw material and are subjected to processes of pulping, mixing, blank manufacturing, inoculating, cultivating, pickling, canning and inspecting to prepare the ottelia alismoides fermented bean curd; health care ingredients of ottelia alismoides are mixed into a fermented bean curd, a prepared finished product has the efficacies of clearing heat and detoxifying as well as dehumidifying and reducing phlegm and is rich in many amino acids, unsaturated fatty acids, vitamins and mineral substances indispensable to a human body. The finished product of the ottelia alismoides fermented bean curd is smooth and soft in quality, delicious in taste, rich in nutrition, can improve appetite and help digestion, and is suitable for people for daily eating together with rice or bread. While comprehensively adopting ottelia alismoides, the blank of such a product at home is filled up, and meanwhile comprehensive utilization of the ottelia alismoides can increase agricultural yields and increase income of farmers so as to promote rural construction of our country.

Description

A kind of production method of long tongue fermented bean curd

technical field

The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a nutritious and health-care fermented bean curd made from fresh agave grass.

Background technique

Agave, a submerged herbaceous plant belonging to the family Hydrochardaceae, is a submerged herbaceous plant. It grows in most of my country, with shortened stems, basal leaves, and membranous quality; leaves vary in shape due to different habitat conditions, mostly broadly ovate, Oval oval, nearly round or heart-shaped, about 20cm long, 18cm wide or larger, common leaf shapes are narrow and long, lanceolate or even linear, 8-25cm long, 1.5-4cm wide, full Margin or denticulate.

Dragon Tongue is a commonly used Chinese herbal medicine in my country. "Compendium" contains: Dragon Tongue grows in the lakes of Chize in the south. The leaves are like big-leaf pine vegetables and not yi-shaped. The roots grow from the bottom of the water. Fragrance, pestle juice can soften goose and duck eggs, treat carbuncle, burns caused by soup and fire, smash and apply it. "Guizhou Folk Prescription Collection" contains: antipyretic diuretic, cure edema. "Guiyang Folk Medicine" contains: dehumidification and phlegm, cough.

Modern research has confirmed that Agave grass is rich in vitamins, especially B1, B2 and C. It also contains a large amount of dietary fiber, calcium, iron, zinc and other trace elements. The "Dictionary of Chinese Medicine" contains: Agave grass, heat-clearing and phlegm-reducing , detoxifying and diuretic, used for lung-heat cough, tuberculosis, hemoptysis, asthma, edema, dysuria; external use to treat carbuncle, burns and scalds.

Fermented bean curd, also known as "fermented bean curd", "southern milk" or "cat milk" varies from place to place. Fermented bean curd is a kind of secondary processed soy food. It is a famous fermented condiment with ethnic characteristics in my country. A common side dish, or used in cooking. Fermented bean curd, fermented soy bean curd and other soy products are all healthy foods highly recommended by nutritionists. Its raw material, dried tofu, is originally a soy product with high nutritional value, with a protein content of 15-20%, equivalent to meat, and rich in calcium. During the production of fermented bean curd, it has been fermented by mold, so that the digestion and absorption rate of protein is higher, and the vitamin content is richer. Because microorganisms decompose the phytic acid in beans, the minerals such as iron and zinc in soybeans that have a low absorption rate Substances are more easily absorbed by the body; at the same time, since microorganisms synthesize vitamin B12, which is not found in general plant foods, vegetarians often eat fermented bean curd, which can prevent pernicious anemia.

Agave grass has a high health value. With the improvement of people's living standards, the demand for food with health value is increasing. There is little development and utilization of Agave grass in China, and its deep development has broad prospects . At present, there are no reports and products on the market for the processed and nutritious Long Tongu health-care fermented bean curd made from Long Tongue Grass as raw material.

Contents of the invention

The purpose of the present invention is to make full use of the agave grass with certain health-care effects, add it into soybean milk through a given process, and make a kind of health-care fermented bean curd, so as to fill up the blank of this product.

The present invention is realized in the following ways:

A production method of dragon tongue fermented bean curd is characterized in that: the following steps are adopted:

A. Preparation of Agave grass pulp: Take fresh Agave grass stems and leaves in full flowering stage, clean them and crush them in a crushing equipment equipped with a 40-60 mesh screen, then pour them into a container, and add the weight of Agave grass stems and leaves 0.2-0.5% pectinase, 0.3-0.6% cellulase, heated to 40-45°C, hydrolyzed for 40-60 minutes, and then refined with a multifunctional refiner equipped with a 120-mesh screen. Pulp residue is separated to obtain Agave grass pulp;

B. Mixing: Take 80-100 parts by weight of soybean milk, put it into a stainless steel mixer, add 25-45 parts by weight of Agave grass pulp, stir well, add water, adjust the concentration of the mixed slurry to 5-8 degrees Baume, and prepare dragon tongue soy milk;

C. Blank making: Heat the dragon tongue soy milk to boil and keep it for 5-10 minutes, then cool it down to 70-80°C naturally, add 18-22 Baume degree brine for pointing, and let it stand for 10-15 minutes after finishing After that, break the bean brain properly, scoop it into the press die groove of the electro-hydraulic billet making machine with the square cloth, fold the square cloth inward, wrap it around, press it for pressing, and unpack it after completion cloth, according to the required size to be divided into pieces, made into tofu base;

D. Inoculation: When the bean curd base is naturally cooled to 25°C, move the bean curd base into the culture room, and spray the mucormycin seed liquid on the bean curd base;

E. Cultivation: the bean curd base sprayed with Mucor seed liquid was left to cultivate for 36-40 hours, and when the bean curd base was covered with mucormyces, the bacteria base was obtained;

F. Pickling: Rub the bacteria base and put it into the fermentation tank; take 18-24% salt, 2-4% rice wine, 2-5% white wine, and 3-6% soy sauce , 1-3% pepper powder, 0.5-1% nutmeg powder, 0.2-0.3% woody powder, 0.2-0.4% angelica powder, 0.2-0.3% clove powder, 0.1-0.3% three Nye powder , 1-3% chili powder, add cold boiled water, the amount of water should be enough to cover the bacteria base, mix well, pour into the fermenter; seal the fermenter, marinate for 45-100 days, and make the finished dragon Tongue fermented bean curd;

G. Canning, inspection, and storage: The finished dragon tongue fermented bean curd is packaged in food-grade packaging. After passing the inspection, it is stored in a ventilated and dry warehouse.

In order to further improve the nutritive and health care value of the finished product, 12-15 parts by weight of aster pulp can also be added when pulping.

In the invention, in order to ensure the normal progress of the culture, the blank making to the culture should be carried out in a sterile environment.

Further, the air purification degree of the culture room should reach 100 grades.

In order to improve the quality of the product, in the culture process of the present invention, mucormycetes can be grown on 6 sides of the bean curd base by turning the case.

In the invention, in order to ensure the quality and safety of the finished product during storage, the food-grade packaging is a sterile glass bottle.

Compared with the prior art, the present invention adopts Agave grass with health-care effect as raw material, and is made through processes such as pulping, pulping, billet making, inoculation, cultivation, pickling, canning, and inspection; The health-care ingredients of tongue grass are integrated into fermented bean curd. The finished product has the effects of clearing heat and detoxifying, dehumidifying and reducing phlegm, and is rich in a variety of essential amino acids, unsaturated fatty acids, vitamins and minerals. The finished dragon tongue fermented bean curd is smooth and soft in texture, delicious in taste and rich in nutrition. It can increase appetite and help digestion, and is suitable for people's daily meals. While comprehensively utilizing Agave grass, it fills the gap in this product in China. At the same time, the comprehensive utilization of Agave grass can increase agricultural efficiency and farmers' income, so as to promote the construction of a beautiful countryside in our country.

Below in conjunction with embodiment, the present invention will be further described.

Detailed ways

Embodiment 1, a kind of production method of long tongue fermented bean curd adopts the following steps:

1. Preparation of Agave grass pulp: Take fresh Agave grass stems and leaves in full flowering stage, clean them, cut them into 1-2 cm long pieces with a guillotine knife, pour them into a container, add 0.2% of the weight of Agave grass stems and leaves pectinase and 0.3% cellulase, heated to 40°C, combined with hydrolysis for 60 minutes, and then used a multifunctional refiner equipped with a 120-mesh sieve for refining and separation of pulp and residue to obtain Agave grass pulp ;

2. Mixing: Take 80 kg of soybean milk, put it into a stainless steel mixer, add 35 kg of agave grass pulp, stir well, add water, adjust the concentration of the mixed slurry to 5-8 degrees Baume, and prepare agave soy milk;

3. Blank making: heat the dragon tongue soybean milk to boil and keep it for 8 minutes, then cool it down to 75°C naturally, add 20 degrees of Baume brine to make a slurry, let it stand for 12 minutes after the end, and then beat the soybean brain properly Crushed, scooped into the press die groove of the electro-hydraulic billet making machine with square cloth, folded the square cloth inward, wrapped around, pressurized and pressed, uncovered the wrapped cloth after completion, and divided according to the required size blocks to make tofu base;

4. Inoculation: When the tofu base is naturally cooled to 25°C, move the tofu base into a culture room with air purification quality of 100, and spray the mucormycete seed liquid on the bean curd base;

5. Bacteria cultivation: put the tofu base sprayed with the mucormyces seed liquid to cultivate for 36 hours, and the mold can be made to grow on the 6 sides of the tofu base by turning over the grid. When the tofu base is covered with mucormycetes, the bacteria Blank;

6. Pickling: Rub the bacteria base and put it into the fermentation tank; take 20% of the weight of the bacteria base in salt, 3% of rice wine, 3% of white wine, 4% of soy sauce, 1% of pepper powder, 0.4 % nutmeg powder, 0.3% woody powder, 0.2% angelica powder, 0.3% clove powder, 0.2% three Nye powder, 1% chili powder, add cold boiled water, the amount of water should be enough to cover the bacteria , after fully mixing evenly, pour it into the fermenter; seal the fermenter, marinate for 55 days, and make the finished dragon tongue fermented bean curd;

7. Canning, inspection, and storage: The finished dragon tongue fermented bean curd is packaged in food-grade sterile glass bottles. After passing the inspection, it is stored in a ventilated and dry warehouse.

Embodiment 2, a kind of production method of long tongue fermented bean curd adopts the following steps:

1. Preparation of Agave grass pulp: Take fresh Agave grass stems and leaves in full flowering stage, clean them and crush them in a crusher equipped with a 40-mesh screen, then pour them into a container, add 0.5% of the weight of Agave grass stems and leaves pectinase and 0.6% cellulase, heated to 45°C, combined with hydrolysis for 50 minutes, and then used a multifunctional refiner equipped with a 120-mesh screen for refining and separating pulp and residue to obtain Agave grass pulp ;

2. Preparation of aster pulp: take the fresh and tender stems and leaves of aster, remove dead leaves and other impurities, rinse with clean water, put in boiling water for 5 minutes, soak in cold water for 2 hours, remove and drain the surface water, Afterwards, use a multifunctional refiner equipped with a 120-mesh screen to add water 3 times the weight of the fresh and tender stems and leaves of Aster japonica, while refining and separating pulp and residue, to obtain Aster japonica pulp;

3. Take 100 kg of soybean milk, put it into a stainless steel mixer, add 25 kg of agave pulp and 15 kg of aster pulp, stir well, and adjust the concentration of the mixed slurry to 5-8 degrees Baume by adding water to obtain Aster agave soy milk;

4. Blank making: Heat and boil the aster aster soymilk for 10 minutes, then cool it down to 80°C naturally, add 22 degrees of Baume brine to make a slurry, let it stand for 15 minutes after the end, and then put the bean brain properly Break it into pieces, scoop it into the press die groove of the electro-hydraulic billet making machine with square cloth, fold the square cloth inwards, wrap it around, and press it with pressure. Cut into blocks to make tofu base;

5. Inoculation: When the tofu base is naturally cooled to 25°C, spray the mucormyces seed liquid on the tofu base;

6. Bacteria cultivation: put the tofu base sprayed with the mucormyces seed liquid to cultivate for 40 hours, and the mold can be made to grow on the 6 sides of the tofu base by turning the grid. When the tofu base is covered with mucormycetes, the bacteria Blank;

7. Pickling: Rub the bacteria base and put it into the fermentation tank; take 22% of the weight of the bacteria base in salt, 4% of rice wine, 5% of white wine, 5% of soy sauce, 2% of pepper powder, 1 % nutmeg powder, 0.3% woody powder, 0.4% angelica powder, 0.2% clove powder, 0.2% three Nye powder, 3% chili powder, add cold boiled water, the amount of water should be enough to cover the bacteria , after fully mixing evenly, pour it into the fermenter; seal the fermenter, marinate for 90 days, and make the finished dragon tongue fermented bean curd;

8. Canning, inspection, and storage: The finished dragon tongue fermented bean curd is packaged in food-grade sterile glass bottles. After passing the inspection, it is stored in a ventilated and dry warehouse.

Aster, a perennial herb of the genus Ligularia in the family Asteraceae, 80-200cm high. Roots fleshy, dark brown, numerous. The stem is tall, the upper part and the inflorescence are covered with yellow-brown knotted pubescence, the lower part is smooth, and the base is surrounded by brown withered petiole fibers. From the leaves and the lower part of the stem, the leaves are stalked, the stalk is 18-59cm long, and the base is sheath-shaped; the leaves are kidney-shaped, 10-30cm long, 13-40cm wide, the apex is round, the base is curved and wide, and the edges are neatly serrated; the stem Middle and upper leaves shortly stalked, sheaths dilated, wider than long.

"National Compendium of Chinese Herbal Medicine" contains: Aster aster, eliminates phlegm and relieves cough, regulates qi and activates blood circulation; relieves pain. Indications: Cough; Pudu asthma; whooping cough; low back pain; overstrain; bruises.

In Example 2 of the present invention, aster jelly was added to the raw material, so that the finished dragon tongue fermented bean curd added the health effects of eliminating phlegm and relieving cough, regulating qi and promoting blood circulation, and its taste, taste and health value were further improved.

The above embodiments are only descriptions of preferred implementations of the present invention, and are not intended to limit the scope of the present invention. On the premise of not departing from the design spirit of the present invention, various technical solutions of the present invention can be made by ordinary engineers and technicians in the field. Variations and improvements should fall within the scope of protection defined by the claims of the present invention.

The parts not involved in the present invention are the same as the prior art or can be realized by adopting the prior art.

Claims (1)

1. a production method of dragon tongue fermented bean curd, is characterized in that: adopt following steps: A. Preparation of Agave grass pulp: Take fresh Agave grass stems and leaves in full flowering stage, clean them and crush them in a crusher equipped with a 40-mesh sieve, then pour them into a container, add 0.5% of the weight of Agave grass stems and leaves pectinase and 0.6% cellulase, heated to 45°C, combined with hydrolysis for 50 minutes, and then used a multifunctional refiner equipped with a 120-mesh screen for refining and separating pulp and residue to obtain Agave grass pulp ; B. Preparation of aster pulp: take the fresh and tender stems and leaves of aster, remove impurities such as dead leaves, rinse with clean water, put in boiling water for 5 minutes, soak in cold water for 2 hours, remove and drain the surface water, Afterwards, use a multifunctional refiner equipped with a 120-mesh screen to add water 3 times the weight of the fresh and tender stems and leaves of Aster japonica, while refining and separating pulp and residue, to obtain Aster japonica pulp; C. Take 100 kg of soybean milk, put it into a stainless steel mixer, add 25 kg of agave pulp and 15 kg of aster pulp, stir well, and adjust the concentration of the mixed slurry to 5-8 degrees Baume by adding water to obtain Aster agave soy milk; D. Blank making: Heat and boil the aster aster soymilk for 10 minutes, then cool it down to 80°C naturally, add 22 degrees of Baume brine to make a slurry, let it stand for 15 minutes after the end, and then put the bean brain properly Break it into pieces, scoop it into the press die groove of the electro-hydraulic billet making machine with square cloth, fold the square cloth inwards, wrap it around, and press it with pressure. Cut into blocks to make tofu base; E. Inoculation: When the tofu base is naturally cooled to 25°C, spray the mucormyces seed liquid on the bean curd base; F, Bacteria cultivation: The bean curd base sprayed with mucormyces seed liquid was left to cultivate for 40 hours, and the mold was grown on the 6 sides of the bean curd base by turning over. When the tofu base was covered with mucormycetes, the mold base was obtained ; G. Pickling: Rub the bacteria base and put it into the fermenter; take 22% salt, 4% rice wine, 5% white wine, 5% soy sauce, 2% pepper powder, 1 % nutmeg powder, 0.3% woody powder, 0.4% angelica powder, 0.2% clove powder, 0.2% three Nye powder, 3% chili powder, add cold boiled water, the amount of water should be enough to cover the bacteria , after fully mixing evenly, pour it into the fermenter; seal the fermenter, marinate for 90 days, and make the finished dragon tongue fermented bean curd; H. Canning, inspection, and storage: The finished dragon tongue fermented bean curd is packaged in food-grade sterile glass bottles. After passing the inspection, it is stored in a ventilated and dry warehouse.