CN104222309B - The preparation method of a kind of fermented bean curd and goods thereof - Google Patents
The preparation method of a kind of fermented bean curd and goods thereof Download PDFInfo
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- CN104222309B CN104222309B CN201410401073.1A CN201410401073A CN104222309B CN 104222309 B CN104222309 B CN 104222309B CN 201410401073 A CN201410401073 A CN 201410401073A CN 104222309 B CN104222309 B CN 104222309B
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Abstract
The invention discloses preparation method and the goods thereof of a kind of fermented bean curd, belong to the preparing technical field of fermented bean curd.The invention discloses the preparation method of a kind of fermented bean curd, comprise the following steps: fermentation strain spore is dissolved in water by (1), makes bacterium solution；(2) regulation bacterium solution acidity；(3) openpore preparing fermented bean curd is put in bacterium solution, inoculation；(4) postvaccinal openpore is carried out centering block, put in primary fermentation room and ferment；(5) rub with the hands hair go out room, pickle, after fermentation, to obtain final product.The inventive method application liquid connects bacterium and for large-scale production fermented bean curd, decreases loaded down with trivial details inoculation step, improves labor efficiency；Making the hexahedro of openpore uniformly be stained with mucormycosis spore during inoculation, it is ensured that good product quality and stable, the production cycle shortens to 2 months.Fermented bean curd prepared by the inventive method remains fragrance and the local flavor of conventionally produced fermented bean curd, bright color, gives off a strong fragrance, and tart flavour is moderate, and crisp pastry is fine and smooth.
Description
Technical field
The present invention relates to the preparation method of a kind of fermented bean curd, particularly relate to a kind of employing liquid and connect bacterium technique system
For the method for fermented bean curd and by the fermented bean curd prepared by the method, belong to the preparing technical field of fermented bean curd.
Background technology
China's sufu fermentation is with a long history, the most vast in territory, defines each tool of a great variety local special
Traditional fermented bean curd flavoring agent of color, the manufacturing technology of these fermented bean curd flavoring agent utilizes in raw material and environment more
Microorganism nature yeast production, keeps the distinctive fragrance of fermented bean curd and local flavor.
Modern production of preserved beancurd producer uses artificial vaccination Mucor to ferment mostly, will go bad in vain and spray after sequencing
Kind.Owing to the worst surface Acarasiales is uneven, make mucormycosis growth uneven, cause fermented product matter
Amount instability, and inoculation step is loaded down with trivial details, and efficiency is low.
Summary of the invention
The technical problem to be solved is to provide one and makes the mucormycosis growth of white bad surface uniformly,
Preserved beancurd steady quality, inoculation step is simple, the method that what efficiency was high prepare fermented bean curd.
The technical problem to be solved is achieved through the following technical solutions:
The invention provides the preparation method of a kind of fermented bean curd, comprise the following steps:
(1) fermentation strain spore is dissolved in water, make bacterium solution；
(2) regulation bacterium solution acidity；
(3) openpore preparing fermented bean curd is put in bacterium solution, inoculation；
(4) postvaccinal openpore is carried out centering block, put in primary fermentation room and ferment；
(5) rub with the hands hair go out room, pickle, after fermentation, to obtain final product.
Wherein, described in step (1), fermentation strain is Mucor；
Mucor and one or both simultaneous inoculations in aspergillus oryzae or aspergillus niger can also be increased
The local flavor of preserved beancurd.
In step (1), strain spore is 1-100x10 with the ratio of water5Individual spore/ml；It is preferably
20x105Individual spore/ml.
Step (2) is preferably and regulates bacterium solution acidity with acetic acid；Wherein, acetic acid and bacterium solution are according to matter
Amount g/ volume L is 0.5-3:1；It is preferably 1.5-2:1；Most preferably 2:1.
This acidity can suppress the growth of other miscellaneous bacteria, beneficially mucormycosis to grow, mucoraceous for the later stage
Growth creates good precondition, makes mucoraceous growth uniform, controllable, for producing high-quality
Fermented bean curd creates favorable conditions.
Preferably, ON cycle pump in step (2), it is connected with heat exchanger to control bacterium by bacterium solution
Liquid temp is 20-25 DEG C；It is preferably 25 DEG C.Furthermore, it is possible to use other any device or side
Method is to control the temperature of bacterium solution at 20-25 DEG C.
Openpore after cutting block puts in bacterium solution, the hexahedro mucormycosis spore that is uniformly stained with of openpore, simultaneously
Openpore reduces self-temperature by bacterium solution, completes cooling inoculation.
In seeded process, openpore self and bacterium solution carry out heat exchange, and white bad temperature is down to less than 40 DEG C,
Avoid the danger causing mucormycosis spore death because temperature is too high.Postvaccinal openpore carries out centering block,
It is then placed in primary fermentation room fermentation；Later stage uses common process to carry out rubbing hair with the hands to go out room, pickle, send out afterwards
Ferment, to obtain final product；Production cycle, by original 6 months, shortens to 2 months.
The present invention has investigated liquid and has connect the acidity of the bacterium solution impact on fermented bean curd goods in bacterium technique, result table
Bright, when in 100L water, acetic acid consumption is 200g, openpore miscellaneous bacteria rate during the fermentation is 0%, i.e.
This acidity can completely inhibit the growth of other miscellaneous bacteria, beneficially mucormycosis growth；The organoleptic quality of fermented bean curd
Best.
Present invention also offers the fermented bean curd that described preparation method prepares, it is raw that it maintains traditional handicraft
The fragrance of the fermented bean curd produced and local flavor, bright color, give off a strong fragrance, and tart flavour is moderate, and crisp pastry is fine and smooth.
Technical scheme compared with prior art, has the advantages that
(1) application liquid connects bacterium and the production technology for large-scale production fermented bean curd is domestic initiation,
The industrialized production making fermented bean curd decreases loaded down with trivial details inoculation step, improves labor efficiency.
(2) mucormycosis spore is thrown and is made bacterium solution in water, makes the hexahedro the most uniform of openpore during inoculation
It is stained with mucormycosis spore, it is ensured that good product quality and highly stable.
(3) fragrance and the local flavor of conventionally produced fermented bean curd are remained.
(4) production cycle was by original 6 months, shortened to 2 months.
Detailed description of the invention
Further describing the present invention, advantages of the present invention and feature below in conjunction with specific embodiments will
Can be apparent along with description.But these embodiments are only exemplary, not the model to the present invention
Enclose any restriction of composition.It will be understood by those skilled in the art that in the spirit without departing from the present invention
The details of technical solution of the present invention and form can be modified or replace with under scope, but these are repaiied
Change and replacement each falls within protection scope of the present invention.
1, strain
Mucor wutungkiao bacterium, numbering: AS3-25, purchased from Institute of Microorganism, Academia Sinica.
The preparation of embodiment 1 fermented bean curd
(1) by 1x1010Individual mucormycosis spore dissolves in water 100L makes bacterium solution；
(2) bacterium solution is put in bacterium pond, regulate bacterium solution acidity with 50g acetic acid；ON cycle pump,
Bacterium solution in bacterium pond being connected with heat exchanger, controlling bacterium solution temperature in bacterium pond is 20 DEG C；
(3) openpore after cutting block puts in bacterium pond, completes inoculation；
(4) postvaccinal openpore is carried out centering block, put in primary fermentation room and ferment；Room temperature controls
At 20-24 DEG C, cultivating 36-40 hour, Mucor is light yellow, can rub hair with the hands and go out room.
(5) rub hair with the hands and go out room: the mycelia linked together every piece at stranding Mao Shiying is rubbed with the hands disconnected, neatly arranges
Row are waited to salt down in a reservoir；
(6) pickle: calculate according to blank amount, blank 100kg, use salt 8-10kg；Pickle
9-10 hour；
(7) after fermentation: base will be pickled and load in bottle, and pour into the salt drinks prepared, its salt drinks
The concentration of salinity is 7%, the concentration of drinks is 16%；Carry out later stage fermentation, fermentation in 50 days i.e. maturation；
(8) fermented bean curd finished product is obtained.
The preparation of embodiment 2 fermented bean curd
(1) by 100x1010Individual mucormycosis spore dissolves in water 100L makes bacterium solution；
(2) bacterium solution is put in bacterium pond, regulate bacterium solution acidity with 300g acetic acid；ON cycle pump,
Bacterium solution in bacterium pond being connected with heat exchanger, controlling bacterium solution temperature in bacterium pond is 22 DEG C；
(3) openpore after cutting block puts in bacterium pond, completes inoculation；
(4) postvaccinal openpore is carried out centering block, put in primary fermentation room and ferment；Room temperature controls
At 20-24 DEG C, cultivating 36-40 hour, Mucor is light yellow, can rub hair with the hands and go out room.
(5) rub hair with the hands and go out room: the mycelia linked together every piece at stranding Mao Shiying is rubbed with the hands disconnected, neatly arranges
Row are waited to salt down in a reservoir；
(6) pickle: calculate according to blank amount, blank 100kg, use salt 8-10kg；Pickle
9-10 hour；
(7) after fermentation: base will be pickled and load in bottle, and pour into the salt drinks prepared, its salt drinks
The concentration of salinity is 7%, the concentration of drinks is 16%；Carry out later stage fermentation, fermentation in 40 days i.e. maturation；
(8) fermented bean curd finished product is obtained.
The preparation of embodiment 3 fermented bean curd
(1) by 20x1010Individual mucormycosis spore dissolves in water 100L makes bacterium solution；
(2) bacterium solution is put in bacterium pond, regulate bacterium solution acidity with 200g acetic acid；ON cycle pump,
Bacterium solution in bacterium pond being connected with heat exchanger, controlling bacterium solution temperature in bacterium pond is 25 DEG C；
(3) openpore after cutting block puts in bacterium pond, completes inoculation；
(4) postvaccinal openpore is carried out centering block, put in primary fermentation room and ferment；Room temperature controls
At 20-24 DEG C, cultivating 36-40 hour, Mucor is light yellow, can rub hair with the hands and go out room.
(5) rub hair with the hands and go out room: the mycelia linked together every piece at stranding Mao Shiying is rubbed with the hands disconnected, neatly arranges
Row are waited to salt down in a reservoir；
(6) pickle: calculate according to blank amount, blank 100kg, use salt 8-10kg；Pickle
9-10 hour；
(7) after fermentation: base will be pickled and load in bottle, and pour into the salt drinks prepared, its salt drinks
The concentration of salinity is 7%, the concentration of drinks is 16%；Carry out later stage fermentation, fermentation in 30 days i.e. maturation；
(8) fermented bean curd finished product is obtained.
The preparation of embodiment 4 fermented bean curd
(1) by 16x1010Individual mucormycosis spore, 2x1010Individual aspergillus oryzae spore and 2x1010Individual black fermented preparation
Mould spore dissolves in 100L water makes bacterium solution；
(2) bacterium solution is put in bacterium pond, regulate bacterium solution acidity with 200g acetic acid；ON cycle pump,
Bacterium solution in bacterium pond being connected with heat exchanger, controlling bacterium solution temperature in bacterium pond is 25 DEG C；
(3) openpore after cutting block puts in bacterium pond, completes inoculation；
(4) postvaccinal openpore is carried out centering block, put in primary fermentation room and ferment；Room temperature controls
At 20-24 DEG C, cultivating 36-40 hour, Mucor is light yellow, can rub hair with the hands and go out room；
(5) rub hair with the hands and go out room: the mycelia linked together every piece at stranding Mao Shiying is rubbed with the hands disconnected, neatly arranges
Row are waited to salt down in a reservoir；
(6) pickle: calculate according to blank amount, blank 100kg, use salt 8-10kg；Pickle
9-10 hour；
(7) after fermentation: base will be pickled and load in bottle, and pour into the salt drinks prepared, its salt drinks
The concentration of salinity is 7%, the concentration of drinks is 16%；Carry out later stage fermentation, fermentation in 30 days i.e. maturation；
(8) fermented bean curd finished product is obtained.
Embodiment 5 conventional method prepares fermented bean curd
(1) openpore after cutting block puts into cultivation lattice, and arrangement is uniformly；
(2) spray kind: be cooled to 35-40 DEG C after being sequenced by openpore；With distilled water, Mucor spore is diluted
It is 1x10 to concentration5Individual spore/ml, is uniformly sprayed onto on openpore by weight 1% inoculum concentration；
(3) postvaccinal openpore is carried out centering block, put in primary fermentation room and ferment；Room temperature controls
At 28 DEG C, cultivating 36-40 hour, Mucor is light yellow, can rub hair with the hands and go out room；
(4) rub hair with the hands and go out room: the mycelia linked together every piece at stranding Mao Shiying is rubbed with the hands disconnected, neatly arranges
Row are waited to salt down in a reservoir；
(5) pickle: calculate according to blank amount, blank 100kg, use salt 8-10kg；Pickle
9-10 hour；
(6) after fermentation: base will be pickled and load in bottle, and pour into the salt drinks prepared, its salt drinks
The concentration of salinity is 7%, the concentration of drinks is 16%；Carry out later stage fermentation, 150 days fermenting-ripenings；
(7) fermented bean curd finished product is obtained.
Test example 1 liquid connects the acidity of the bacterium solution impact on fermented bean curd goods in bacterium technique
(1) by 20x1010Individual mucormycosis spore dissolves in water 100L makes bacterium solution；
(2) bacterium solution is put in bacterium pond, regulate bacterium solution acidity with acetic acid；Acetic acid consumption is respectively
50、100、150、200、250、300g；ON cycle pump, by bacterium solution and heat exchange in bacterium pond
Device connects, and controlling bacterium solution temperature in bacterium pond is 25 DEG C；
(3) openpore after cutting block puts in bacterium pond, completes inoculation；
(4) postvaccinal openpore is carried out centering block, put in primary fermentation room and ferment；Statistics was fermented
Miscellaneous bacteria rate in journey；Room temperature controls at 20-24 DEG C, cultivates 36-40 hour, and Mucor is light yellow,
Hair can be rubbed with the hands and go out room.
(5) rub hair with the hands and go out room: the mycelia linked together every piece at stranding Mao Shiying is rubbed with the hands disconnected, neatly arranges
Row are waited to salt down in a reservoir；
(6) pickle: calculate according to blank amount, blank 100kg, use salt 8-10kg；Pickle
9-10 hour；
(7) after fermentation: base will be pickled and load in bottle, and pour into the salt drinks prepared, its salt drinks
The concentration of salinity is 7%, the concentration of drinks is 16%；Carry out later stage fermentation, fermentation in 30 days i.e. maturation；
(8) fermented bean curd finished product is obtained；Identify that different acidity bacterium solution inoculates the quality of the fermented bean curd goods prepared.
Different acidity bacterium solution is inoculated the worst miscellaneous bacteria rate statistical result and is shown in Table 1.
The miscellaneous bacteria rate that the inoculation of table 1 different acidity bacterium solution is the worst
From table 1, when in 100L water, acetic acid consumption is 200g, openpore miscellaneous bacteria during the fermentation
Rate is 0%；This acidity i.e. can completely inhibit the growth of other miscellaneous bacteria, beneficially mucormycosis growth.
The Quality Identification of fermented bean curd goods the results are shown in Table 2.
The organoleptic quality of the fermented bean curd goods that the inoculation of table 2 different acidity bacterium solution prepares
From table 2, when in 100L water, acetic acid consumption is 200g, the organoleptic quality of fermented bean curd is best,
Bright color, gives off a strong fragrance, and tart flavour is moderate, and crisp pastry is fine and smooth.
Claims (8)
1. the preparation method of a fermented bean curd, it is characterised in that comprise the following steps:
(1) fermentation strain spore is dissolved in water, make bacterium solution；
(2) bacterium solution acidity is regulated with acetic acid；Wherein, acetic acid with bacterium solution according to quality g/ volume L is
2:1；
(3) openpore preparing fermented bean curd is put in bacterium solution, inoculation；
(4) postvaccinal openpore is carried out centering block, put in primary fermentation room and ferment；
(5) rub with the hands hair go out room, pickle, after fermentation, to obtain final product.
2. according to the preparation method described in claim 1, it is characterised in that: described in step (1)
Fermentation strain is Mucor.
3. according to the preparation method described in claim 1, it is characterised in that: fermentation in step (1)
It is 1-100x10 by the ratio of strain spore Yu water5Individual spore/ml.
4. according to the preparation method described in claim 3, it is characterised in that: fermentation in step (1)
It is 20x10 by the ratio of strain spore Yu water5Individual spore/ml.
5. according to the preparation method described in claim 1, it is characterised in that: by bacterium in step (2)
Liquid is connected with heat exchanger to control bacterium solution temperature.
6. according to the preparation method described in claim 5, it is characterised in that: by bacterium in step (2)
Liquid temp controls as 20-25 DEG C.
7. according to the preparation method described in claim 5, it is characterised in that: by bacterium in step (2)
It is 25 DEG C that liquid temp controls.
8. the fermented bean curd that preparation method described in any one of claim 1-7 prepares.
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| CN106106793A (en) * | 2016-06-28 | 2016-11-16 | 贵州开心婆风味食品有限公司 | A kind of preserved red beancurd production technology of Fructus Cucurbitae moschatae taste |
| CN106106795A (en) * | 2016-06-28 | 2016-11-16 | 贵州开心婆风味食品有限公司 | A kind of preserved red beancurd production technology of Fructus Benincasae taste |
| CN110897013A (en) * | 2019-12-06 | 2020-03-24 | 李茜 | Preparation process of rice koji sauce fermented bean curd |
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| CN101396099A (en) * | 2008-10-24 | 2009-04-01 | 北京王致和食品集团有限公司 | Production method of preserved beancurd |
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| CN101396099A (en) * | 2008-10-24 | 2009-04-01 | 北京王致和食品集团有限公司 | Production method of preserved beancurd |
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| 豆腐乳前期发酵应注意的几个问题;赵忠平;《中国调味品》;19940131(第1期);第18页左栏第1段第1-3行和右栏第2段第6-13行 * |
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