CN103549028B - A kind of preparation method of Konjaku preserved bean curd sauce and Konjaku preserved bean curd sauce - Google Patents
A kind of preparation method of Konjaku preserved bean curd sauce and Konjaku preserved bean curd sauce Download PDFInfo
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Abstract
The invention provides a kind of preparation method and Konjaku preserved bean curd sauce of Konjaku preserved bean curd sauce, specifically with konjac mannan compound sugar and bean curd for obtaining Konjaku preserved bean curd sauce after raw material fermentation premenstruum (premenstrua) and later stage fermentation.A preparation method for Konjaku preserved bean curd sauce, comprises the steps: (1). the whole grain soya bean of picking, shell clean, soak 3 ~ 5 hours under 25 ~ 30 DEG C of conditions, defibrination, filter, mashing off, adds konjac mannan compound sugar, fermented bean curd base processed when selecting slurry by weight 1 ﹕ 1 ~ 5 ﹕ 1; (2). the mixed bacteria got containing Mucor and monascus is inoculated into fermented bean curd base, sterile culture, obtains fermented bean curd blank, puts into pickler, after successively salify base pickled by salting, will pour in pickler ferment containing saccharomycetic kind of bacterium; (3). gained fermented bean curd in step (2) is taken out, adds flavor enhancement, high-temperature sterilization, packing, a kind of Konjaku preserved bean curd sauce of unique flavor can be obtained.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of preparation method and Konjaku preserved bean curd sauce of Konjaku preserved bean curd sauce.
Background technology
Fermented bean curd, varies in different localities again and is called " fermented bean curd ", " fermented red beancurd " or " cat breast ".Fermented bean curd is a kind of processed soybean food of secondary operations, and being the fermented seasonings of the famous tool national characters of China, is the common assistant dish of Chinese, or for the cooking.According to Historical Data Data About, as far back as Wei 5th century of Christian era in ancient books, just have the record of production of preserved beancurd technique, arrived China of the Ming Dynasty and just processed fermented bean curd in a large number, the fermented food of tool modernization process grown into by fermented bean curd now.Have passed through the fermentation of mould in the manufacturing process of fermented bean curd, make the digestibility of protein higher, vitamin content is abundanter.Because of the phytic acid in decomposed by microbial beans, the mineral matter such as iron, zinc that in soybean, absorptivity is very low originally is more easily absorbed by the body.Meanwhile, the unexistent vitamin B12 of general vegetable food due to Microbe synthesis, the people of vegetarian diet often eats a little fermented bean curd, can prevent pernicious anaemia.
Konjac mannan compound sugar is the product after konjaku glucomannan degraded, shows according to zoopery and clinical research, and konjac mannan compound sugar is very effective to promotion bifidobacterium growth.And can improve intestinal microflora, and its performance and effect are better than lactulose, soyabean oligosaccharides and galactolipin and transfer compound sugar.Also have simultaneously control high fat of blood, reducing blood lipid, anti-oxidant, strengthen the effect such as immunologic function.
Now, fermented bean curd is to fine finishining aspect development such as low salinization, nutrient laden, convenient purification, seriations, as: Wang Jiahuai etc. disclose the production method (Chinese invention patent of low-salt fermented bean curd, application number: 200910176500.X), products obtained therefrom salinity is minimum only containing 2.5%, and agreeing with World Health Organization's suggestion salt intake amount every day should lower than 5g; Ten thousand industries etc. disclose a kind of health-care fermented bean curd containing Chinese herbal medicine formula and production technology thereof, and (Chinese invention patent, application number: 201210047664.4) have certain health care functions.Related researcher, except the fine finishining aspect of research fermented bean curd, more has the inside fine structure of correlative study fermented bean curd to the impact of fermented bean curd mouthfeel.But the problems such as sufu fermentation cycle length, difficult suitability for industrialized production remain the key problem of restriction fermented bean curd industrial development.
Summary of the invention
The present invention proposes a kind of preparation method and Konjaku preserved bean curd sauce of Konjaku preserved bean curd sauce, konjac mannan compound sugar is added before fermented bean curd prior fermentation, can two effects be reached: one, konjac mannan compound sugar can be used as the MF of yeast and mold, shorten the fermentation period of fermented bean curd; Two, konjac mannan compound sugar has certain health care functions, can improve the nutrient laden of fermented bean curd.
For achieving the goal, technical scheme of the present invention is as follows.
A preparation method for Konjaku preserved bean curd sauce, concrete steps are as follows:
(1). the whole grain soya bean of picking, shelling clean, soak 3 ~ 5 hours under 25 ~ 30 DEG C of conditions, defibrination, filter, mashing off, adding konjac mannan compound sugar, processed fermented bean curd base with the weight of soya bean by weight 1 ﹕ 1 ~ 5 ﹕ 1 when selecting slurry;
(2). prior fermentation: the mixed bacteria got containing Mucor and monascus is inoculated into fermented bean curd base, sterile culture, obtains fermented bean curd blank;
(3). pickle: fermented bean curd blank is put into pickler, successively salify base pickled by salting;
(4). later stage fermentation: pickler will be poured into containing saccharomycetic bacteria suspension, and carry out later stage fermentation;
(5). encapsulation: taken out by fermented bean curd, add flavor enhancement, high-temperature sterilization, encapsulation, can obtain a kind of Konjaku preserved bean curd sauce of unique flavor.
Konjaku preserved bean curd sauce, adopts above-mentioned preparation method to obtain.
The present invention compared with prior art, there is obvious beneficial effect: the present invention adds konjac mannan compound sugar in making bean curd coagulation process, to the yeast and mold of prior fermentation and later stage fermentation inoculation, there is obvious MF, simultaneously, konjac mannan compound sugar is as function factor, and self is certain health-care effect just.
Detailed description of the invention
Below in conjunction with specific embodiment, the technical scheme in the present invention is clearly and completely described.
Embodiment 1
A preparation method for Konjaku preserved bean curd sauce, step is as follows:
(1). the whole grain soya bean of picking, shelling clean, soak 3 hours under 25 DEG C of conditions, defibrination, filter, mashing off, adding konjac mannan compound sugar, processed fermented bean curd base with the weight of soya bean by weight 1 ﹕ 1 when selecting slurry;
(2). prior fermentation: the mixed bacteria got containing Mucor and monascus is inoculated into fermented bean curd base, sterile culture, obtains fermented bean curd blank;
(3). pickle: fermented bean curd blank is put into pickler, successively salify base pickled by salting;
(4). later stage fermentation: pickler will be poured into containing saccharomycetic bacteria suspension, and carry out later stage fermentation;
(5). encapsulation: taken out by fermented bean curd, add flavor enhancement, high-temperature sterilization, encapsulation, can obtain a kind of Konjaku preserved bean curd sauce of unique flavor.
Embodiment 2
A preparation method for Konjaku preserved bean curd sauce, step is as follows:
(1). the whole grain soya bean of picking, shelling clean, soak 5 hours under 30 DEG C of conditions, defibrination, filter, mashing off, adding konjac mannan compound sugar, processed fermented bean curd base with the weight of soya bean by weight 5 ﹕ 1 when selecting slurry;
(2). prior fermentation: the mixed bacteria got containing Mucor and monascus is inoculated into fermented bean curd base, sterile culture, obtains fermented bean curd blank;
(3). pickle: fermented bean curd blank is put into pickler, successively salify base pickled by salting;
(4). later stage fermentation: pickler will be poured into containing saccharomycetic bacteria suspension, and carry out later stage fermentation;
(5). encapsulation: taken out by fermented bean curd, add flavor enhancement, high-temperature sterilization, encapsulation, can obtain a kind of Konjaku preserved bean curd sauce of unique flavor.
Wherein, Mucor is Karl Jaspers, and monascus is the monascus that reddens, and saccharomycete is saccharomyces cerevisiae, and being Wuhan University's Culture Collection provides.
Time of pickling salify base described above, be generally 4 ~ 8 hours; This salting period is conventional, does not need strict restriction.
The above-mentioned mixed bacteria containing Mucor and monascus is also prior art; A concrete proportioning, according to weight portion is: Karl Jaspers is 1 ~ 8 part, monascus purpureus is 1 ~ 8 part, streptococcus thermophilus is 1 part.
Maximum innovation of the present invention is: add konjac mannan compound sugar when selecting slurry.
Claims (2)
1. a preparation method for Konjaku preserved bean curd sauce, step is as follows:
(1). the whole grain soya bean of picking, shelling clean, soak 3 ~ 5 hours under 25 ~ 30 DEG C of conditions, defibrination, filter, mashing off, adding konjac mannan compound sugar, processed fermented bean curd base with the weight of soya bean by weight 1 ﹕ 1 ~ 5 ﹕ 1 when selecting slurry;
(2). prior fermentation: the mixed bacteria got containing Mucor and monascus is inoculated into fermented bean curd base, sterile culture, obtains fermented bean curd blank;
(3). pickle: fermented bean curd blank is put into pickler, successively salify base pickled by salting;
(4). later stage fermentation: pickler will be poured into containing saccharomycetic bacteria suspension, and carry out later stage fermentation;
(5). encapsulation: taken out by fermented bean curd, add flavor enhancement, high-temperature sterilization, encapsulation, can obtain a kind of Konjaku preserved bean curd sauce.
2. Konjaku preserved bean curd sauce, is characterized in that: be adopt the preparation method of a kind of Konjaku preserved bean curd sauce described in claim 1 to prepare.
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Families Citing this family (6)
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| CN104223025B (en) * | 2014-09-10 | 2017-12-08 | 湖北顺溪生物食品股份有限公司 | A kind of fragrant and sweet konjaku sauce of stepwise fermentation and preparation method thereof |
| CN104256522B (en) * | 2014-09-10 | 2018-03-06 | 湖北顺溪生物食品股份有限公司 | Salty fresh Amorphophallus rivieri sauce of a kind of three sections of fermented types and preparation method thereof |
| CN104664262A (en) * | 2015-02-11 | 2015-06-03 | 陈伟明 | Sauce preparing composition and sauce preparing method |
| CN105410871A (en) * | 2015-11-22 | 2016-03-23 | 湖北顺溪生物食品股份有限公司 | Fermented konjac sauce and preparation method thereof |
| CN106509149A (en) * | 2016-09-30 | 2017-03-22 | 湖北顺溪生物食品股份有限公司 | Preparation method of multi-microorganism coupling fermented konjac bean curds |
| CN107048209B (en) * | 2017-04-14 | 2020-04-17 | 福建师范大学福清分校 | Preparation method of peanut fermented bean curd sauce |
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| CN1792237A (en) * | 2005-12-28 | 2006-06-28 | 魏文军 | Method for preparing products with fermented bean curd taste |
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| CN101874588A (en) * | 2009-11-28 | 2010-11-03 | 湖北顺溪豆制品有限公司 | Production method of Konjaku preserved bean curd |
| CN102197847A (en) * | 2010-11-25 | 2011-09-28 | 广东美味鲜调味食品有限公司 | Method for producing fermented bean curd through multi-strain mixed fermentation |
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| CN1689443A (en) * | 2004-04-27 | 2005-11-02 | 雷安乐 | Method for processing convenience food of giantarum |
| CN1792237A (en) * | 2005-12-28 | 2006-06-28 | 魏文军 | Method for preparing products with fermented bean curd taste |
| CN101675771A (en) * | 2008-09-18 | 2010-03-24 | 张经伟 | Konjaku tofu |
| CN101874588A (en) * | 2009-11-28 | 2010-11-03 | 湖北顺溪豆制品有限公司 | Production method of Konjaku preserved bean curd |
| CN102197847A (en) * | 2010-11-25 | 2011-09-28 | 广东美味鲜调味食品有限公司 | Method for producing fermented bean curd through multi-strain mixed fermentation |
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