CN104126672B - A kind of production method of glossy privet fermented bean curd - Google Patents
A kind of production method of glossy privet fermented bean curd Download PDFInfo
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- CN104126672B CN104126672B CN201410388271.9A CN201410388271A CN104126672B CN 104126672 B CN104126672 B CN 104126672B CN 201410388271 A CN201410388271 A CN 201410388271A CN 104126672 B CN104126672 B CN 104126672B
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Abstract
This division application discloses that a kind of production method of glossy privet fermented bean curd, adopts the glossy privet leaf of tool health-care effect, dayflower is raw material, through slurrying, size mixing, base, inoculate, pickle, the operation such as canned, inspection is made; The health care composition of glossy privet leaf and dayflower is dissolved in fermented bean curd, finished product tool is clearing heat and detoxicating, inducing diuresis for removing edema, improving eyesight cough-relieving, strengthening the spleen and replenishing qi effect, be rich in the necessary amino acid of multiple human body, unrighted acid, vitamin and mineral matter.Finished product glossy privet fermented bean curd is nutritious, and quality is fine and smooth, delicate mouthfeel, when going with rice or bread, can improve a poor appetite, help digest.
Description
The application is the divisional application of application number 201310411438.4, September 11 2013 applying date, denomination of invention " a kind of production method of glossy privet fermented bean curd ".
Technical field
The invention belongs to deep-processing technical field of agricultural products, relate in particular to one and use fresh glossy privet leaf, produce a kind of nutrition and health care fermented bean curd.
Background technology
Glossy privet is Oleaceae evergreen shrubs or magaphanerophytes.Its leaf is glossy privet leaf, is one of conventional Chinese herbal medicine of China's traditional Chinese medical science, cold in nature, nontoxic." detailed outline " carries: except wind falls apart blood, detumescence ding-tong, and control head's dusk pain, all evil sores swell, and top gem of a girdle-pendant sore is festered, person of a specified duration with poach, take advantage of heat posted it, again and again change easily, rice vinegar boil also can, aphthae, glossoncus expansion, smashes juice impregnation ptysis." Guizhou side among the people medicine collection " carries: external application is only hemorrhage due to wound, and anti-inflammation detumescence, controls burn, takes orally and can cough-relieving cough, antiemetic blood." Chinese medicine voluminous dictionary " carries: glossy privet leaf, improving eyesight removing toxic substances, detumescence cough-relieving, cures mainly head's dusk pain; Wind-heat cute conjunctivitis; Aphthae; Swelling and aching of gum; Sore turgescence canker, scald; Cough with lung heat.
Modern study shows, in glossy privet leaf, protein and vitamin content enrich, and the trace element containing needed by human such as copper, iron, zinc, manganese, chromium, nickel.Simultaneously containing oleanolic acid, to monohydroxy benzyl carbinol, cosmosiin, wooden careless element-7-glycoside, Syringin, the chemical compositions such as ursolic acid.Ursolic acid is wherein a kind of triterpene compound, has the various biological effect such as calmness, anti-inflammatory, antibacterial, anti-diabetic, antiulcer, reduction blood sugar, also has obvious anti-oxidation function, be thus widely used as medicine and cosmetic material.
Fermented bean curd, also known as 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.Fermented bean curd is the same with fermented soya bean and other bean product, is all the healthy food that nutritionist praises highly energetically.Its raw material dried bean curd bean product that originally nutritive value is very high, protein content reaches 15-20%, suitable with meat, simultaneously calcareous containing what enrich.The fermentation of mould is have passed through in the manufacturing process of fermented bean curd, make the digestibility of protein higher, vitamin content is abundanter, the phytic acid because of decomposed by microbial in beans, and 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.
Glossy privet leaf has quite high health value, along with the raising of people's living standard, increasing to the food demand amount of tool health value, and the domestic exploitation to glossy privet leaf are little, have wide prospect to its deep development.Current is raw material with glossy privet leaf, through the glossy privet fermented bean curd of the tool nutrition and health care of processing and fabricating, have not been reported and commercialized product.
Summary of the invention
The object of the invention is to make full use of the glossy privet leaf with certain health-care efficacy, by given technique, be added in soya-bean milk, produce a kind of health fermented bean curd, to fill up the blank of this product.
The present invention is achieved in the following ways:
A production method for glossy privet fermented bean curd, is characterized in that: adopt following steps:
A, produce glossy privet leaf slurry: get leaf age at the fresh leaf of glossy privet of 10-25 days, rinse well with clear water, broken in rearmounted disintegrating apparatus, pour into again in container, add the pectase of glossy privet leaf weight 0.3-0.5%, the cellulase of 0.4-0.8%, be heated to 40-45 DEG C, united hydrolysis 40-60 minute, defibrination and screenings separation is carried out again, obtained glossy privet leaf slurry with the Multifunctional pulping machine that 120 order mesh screens are housed;
B, to size mixing: get soya-bean milk 80-100 weight portion, enter in stainless steel mixer, add glossy privet leaf slurry 15-50 weight portion, stirring, by adding water, regulating mixed serum concentration to be 12-14 Baume degrees, obtained glossy privet soya-bean milk;
C, base: glossy privet heating soybean milk is boiled rear maintenance 10-20 minute, after naturally cool to 70-75 DEG C, add concentration be 8% gypsum liquid to carry out some slurry, terminate rear crouching brain 20-25 minute, after beans brain is suitably smashed, enter to be placed with in the squeezing die cavity of the electric hydaulic blank machine of cubic cloth, cubic cloth is inwardly folded, surrounding is encased, squeeze, open infantees after completing, undertaken drawing block by required size, make bean curd base;
D, inoculation: when bean curd base Temperature fall is to 28-30 DEG C, bean curd base is moved into fermenting cellar, on bean curd base, spray mucor strain liquid; After fermentation 36-40 hour, when bean curd base covers with Mucor, obtained bacterium base;
E, to pickle: bacterium base is carried out stranding hair, enters in fermentation tank; Get the salt of bacterium base weight 22-24%, the chilli powder of 2-4%, the white wine of 3-5%, the yellow rice wine of 3-5%, the mature vinegar of 2-3%, the star aniseed powder of 1-2%, the cool powder of purple of 0.5-1%, the amomum powder of 0.3-0.5%, the nutmeg powder of 0.1-0.4%, 0.2-0.6% ground cinnamon, the Ground Cloves of 0.3-0.5%, the white granulated sugar of 0.5-1%, add appropriate cold water, after fully mixing, pour in fermentation tank; Fermentation tank is sealed, pickles 45-85 days, make glossy privet fermented bean curd;
F, canned, inspection, storage: the packing of glossy privet fermented bean curd food grade sterility vial, through after the assay was approved, put ventilations, drying storehouse in store.
In invention, described appropriate cold water is can flood bacterium base for degree.
For improving the quality of finished product further, in sweat, Mucor is made to be grown on 6 faces of bean curd base by turning over lattice.
In invention, described mucor strain liquid is Zygosaccharomyces rouxii strain liquid.
For improving the health value of finished product further, dayflower slurry 10-30 weight portion when sizing mixing, also can be added.
In invention, soya-bean milk adopts prior art to obtain.
The present invention adopts the glossy privet leaf of tool health-care effect to be raw material, starching through producing glossy privet leaf, sizing mixing, base, inoculate, pickle, the operation such as canned, inspection is made; Be dissolved in fermented bean curd by the health care composition of glossy privet leaf, effect of finished product tool improving eyesight removing toxic substances, detumescence cough-relieving, strengthening the spleen and replenishing qi, is rich in the necessary amino acid of multiple human body, unrighted acid, vitamin and mineral matter.Finished product glossy privet fermented bean curd is nutritious, and quality is fine and smooth, delicate mouthfeel, when going with rice or bread, can improve a poor appetite, help digest.
Below in conjunction with embodiment, the present invention is further illustrated.
Detailed description of the invention
Embodiment 1, a kind of production method of glossy privet fermented bean curd, adopts following steps:
1, glossy privet leaf slurry is produced: get leaf age at the fresh leaf of glossy privet of 10-25 days, rinse well with clear water, broken in rearmounted disintegrating apparatus, pour into again in container, add the pectase of glossy privet leaf weight 0.3%, the cellulase of 0.5%, be heated to 42 DEG C, united hydrolysis 50 minutes, defibrination and screenings separation is carried out again, obtained glossy privet leaf slurry with the Multifunctional pulping machine that 120 order mesh screens are housed;
2, sizing mixing: get soya-bean milk 80 kilograms, enter in stainless steel mixer, add glossy privet leaf and starch 35 kilograms, stir, by adding water, regulating mixed serum concentration to be 12 Baume degrees, obtained glossy privet soya-bean milk;
3, base: glossy privet heating soybean milk is boiled rear maintenance 15 minutes, after naturally cool to 72 DEG C, add concentration be 8% gypsum liquid to carry out some slurry, terminate rear crouching brain 20 minutes, after beans brain is suitably smashed, enter to be placed with in the squeezing die cavity of the electric hydaulic blank machine of cubic cloth, cubic cloth is inwardly folded, surrounding is encased, squeeze, open infantees after completing, undertaken drawing block by required size, make bean curd base;
4, inoculate: when bean curd base Temperature fall to 30 DEG C, bean curd base is moved into fermenting cellar, on bean curd base, spray Zygosaccharomyces rouxii strain liquid; After fermentation 40 hours, when bean curd base covers with Mucor, obtained bacterium base;
5, pickle: bacterium base is carried out stranding hair, enter in stainless steel fermentation tank; Get the salt of bacterium base weight 22%, the chilli powder of 3%, white wine, the yellow rice wine of 3%, mature vinegar, the star aniseed powder of 1.3%, the cool powder of purple, the amomum powder of 0.3%, nutmeg powder, 0.3% ground cinnamon, the Ground Cloves of 0.4%, the white granulated sugar of 0.8% of 0.2% of 0.7% of 2% of 3%, add appropriate cold water, cold water is can flood bacterium base for degree, after fully mixing, pour in fermentation tank; Fermentation tank is sealed, pickles 45 days, make glossy privet fermented bean curd;
6, canned, inspection, storage: the packing of glossy privet fermented bean curd food grade sterility vial, through after the assay was approved, put ventilations, drying storehouse in store.
Embodiment 2, a kind of production method of glossy privet fermented bean curd, adopts following steps:
1, glossy privet leaf slurry is produced: get leaf age at the fresh leaf of glossy privet of 10-25 days, rinse well with clear water, broken in rearmounted disintegrating apparatus, pour into again in container, add the pectase of glossy privet leaf weight 0.5%, the cellulase of 0.8%, be heated to 45 DEG C, united hydrolysis 40 minutes, defibrination and screenings separation is carried out again, obtained glossy privet leaf slurry with the Multifunctional pulping machine that 120 order mesh screens are housed;
2, dayflower slurry is produced: by the fresh dayflower herb of gathering, clean with water rinse, drain body surface water, with the Multifunctional pulping machine that 120 order mesh screens are housed, while add the water that the dayflower draining body surface water weighs 2.5 times, carry out defibrination and screenings separation, obtained dayflower slurry;
3, size mixing: get soya-bean milk 100 kilograms, enter in stainless steel mixer, add that glossy privet leaf starches 25 kilograms, dayflower starches 15 kilograms, stirring, by adding water, regulating mixed serum concentration to be 14 Baume degrees, obtained glossy privet dayflower soya-bean milk;
4, base: glossy privet dayflower heating soybean milk is boiled rear maintenance 20 minutes, after naturally cool to 75 DEG C, add concentration be 8% gypsum liquid to carry out some slurry, terminate rear crouching brain 25 minutes, after beans brain is suitably smashed, enter to be placed with in the squeezing die cavity of the electric hydaulic blank machine of cubic cloth, cubic cloth is inwardly folded, surrounding is encased, squeeze, open infantees after completing, undertaken drawing block by required size, make bean curd base;
5, inoculate: when bean curd base Temperature fall to 28 DEG C, bean curd base is moved into fermenting cellar, on bean curd base, spray mucor strain liquid; After fermentation 36 hours, when bean curd base covers with Mucor, obtained bacterium base;
6, pickle: bacterium base is carried out stranding hair, enter in stainless steel fermentation tank; Get the salt of bacterium base weight 24%, the chilli powder of 2%, white wine, the yellow rice wine of 5%, mature vinegar, the star aniseed powder of 2%, the cool powder of purple, the amomum powder of 0.5%, nutmeg powder, 0.5% ground cinnamon, the Ground Cloves of 0.5%, the white granulated sugar of 1% of 0.3% of 1% of 3% of 5%, add appropriate cold water, cold water is can flood bacterium base for degree, after fully mixing, pour in fermentation tank; Fermentation tank is sealed, pickles 75 days, make glossy privet fermented bean curd;
7, canned, inspection, storage: the packing of glossy privet fermented bean curd food grade sterility vial, through after the assay was approved, put ventilations, drying storehouse in store.
Dayflower, Commelianaceae Commelina annual herb plant, stem is cylindrical, meat, long 30-60 centimetre, and bottom stem is crawled shape, and joint is often taken root, and internode is longer, and surface is in green or mulberry, and tool indulges microgroove.Leaf alternate, band meat; Ovum shape lanceolar, long 4-8 centimetre, wide to 2 centimetres, the short point of tip, Quan Yuan, the narrow circle of base portion becomes film quality sheath, raceme.
Dayflower is a herb that China commonly uses, and supplement to the Herbal carries: dayflower, main fever and chills malignant malaria, phlegm and retained fluid, and fourth swells, and meat disease is not smooth, infantile erysipelas, mad epilepsy of generating heat, and large abdomen ruffian is full, and body face wind-puff, hot dysentery, dog stings snake, the poison such as ulcer." product converge with essence will " carry: reduce phlegm and internal heat poison, and disappear ulcer." Traditional Chinese Medicine in Sichuan will " carries: dayflower energy reducing fever and causing diuresis, moistening lung.Modern study confirms, dayflower tool is clearing heat and detoxicating, effect of inducing diuresis for removing edema, cures mainly oedema, difficult urination, flu, erysipelas, mumps, icterohepatitis, abscess of throat, ulcer furunculosis, venomous snake bite etc.
In embodiments of the invention 2, with the addition of dayflower slurry in raw material, finished product glossy privet fermented bean curd is increased and with the addition of health-care efficacy that is clearing heat and detoxicating, inducing diuresis for removing edema, its taste, flavour, health value obtain further raising.
Above embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineers and technicians in this area make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (3)
1. a production method for glossy privet fermented bean curd, is characterized in that: adopt following steps:
A, produce glossy privet leaf slurry: get leaf age at the fresh leaf of glossy privet of 10-25 days, rinse well with clear water, broken in rearmounted disintegrating apparatus, pour into again in container, add the pectase of glossy privet leaf weight 0.5%, the cellulase of 0.8%, be heated to 45 DEG C, united hydrolysis 40 minutes, defibrination and screenings separation is carried out again, obtained glossy privet leaf slurry with the Multifunctional pulping machine that 120 order mesh screens are housed;
B, produce dayflower slurry: by the fresh dayflower herb of gathering, clean with water rinse, drain body surface water, with the Multifunctional pulping machine that 120 order mesh screens are housed, while add the water that the dayflower draining body surface water weighs 2.5 times, carry out defibrination and screenings separation, obtained dayflower slurry;
C, to size mixing: get soya-bean milk 100 kilograms, put into stainless steel mixer, add that glossy privet leaf starches 25 kilograms, dayflower starches 15 kilograms, stirring, by adding water, regulating mixed serum concentration to be 14 Baume degrees, obtained glossy privet dayflower soya-bean milk;
D, base: glossy privet dayflower heating soybean milk is boiled rear maintenance 20 minutes, after naturally cool to 75 DEG C, add concentration be 8% gypsum liquid to carry out some slurry, terminate rear crouching brain 25 minutes, after beans brain is suitably smashed, enter to be placed with in the squeezing die cavity of the electric hydaulic blank machine of cubic cloth, cubic cloth is inwardly folded, surrounding is encased, squeeze, open infantees after completing, undertaken drawing block by required size, make bean curd base;
E, inoculation: when bean curd base Temperature fall to 28 DEG C, bean curd base is moved into fermenting cellar, on bean curd base, spray mucor strain liquid; After fermentation 36 hours, when bean curd base covers with Mucor, obtained bacterium base;
F, to pickle: bacterium base is carried out stranding hair, puts into stainless steel fermentation tank; Get the salt of bacterium base weight 24%, the chilli powder of 2%, white wine, the yellow rice wine of 5%, mature vinegar, the star aniseed powder of 2%, the cool powder of purple, the amomum powder of 0.5%, nutmeg powder, 0.5% ground cinnamon, the Ground Cloves of 0.5%, the white granulated sugar of 1% of 0.3% of 1% of 3% of 5%, add appropriate cold water, cold water is can flood bacterium base for degree, after fully mixing, pour in fermentation tank; Fermentation tank is sealed, pickles 75 days, make glossy privet fermented bean curd;
G, canned, inspection, storage: the packing of glossy privet fermented bean curd food grade sterility vial, through after the assay was approved, put ventilations, drying storehouse in store.
2. the production method of a kind of glossy privet fermented bean curd according to claim 1, is characterized in that: described mucor strain liquid is Zygosaccharomyces rouxii strain liquid.
3. the production method of a kind of glossy privet fermented bean curd according to claim 1, is characterized in that: in sweat, makes Mucor be grown on 6 faces of bean curd base by turning over lattice.
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| CN201310411438.4A CN103478275B (en) | 2013-09-11 | 2013-09-11 | Ligustrum lucidum fermented bean curd production method |
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| CN104621627A (en) * | 2015-02-09 | 2015-05-20 | 金艳萍 | Fermented fish curd capable of whitening and beautifying and preparation method of fermented fish curd |
| CN106982937A (en) * | 2016-01-20 | 2017-07-28 | 永州市瑶妹子食品有限公司 | A kind of preparation method of fermented bean curd |
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| CN106417652A (en) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | Preparation method of glossy privet leaf-hollyhock flower fermented bean curd powder |
| CN113854496A (en) * | 2021-09-24 | 2021-12-31 | 李红光 | Production method of lucid ganoderma health-care fermented bean curd |
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| CN103478275B (en) | 2014-07-30 |
| CN103478275A (en) | 2014-01-01 |
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