CN104585351B - The preparation method of bean curd of fermented - Google Patents
The preparation method of bean curd of fermented Download PDFInfo
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- CN104585351B CN104585351B CN201510021061.0A CN201510021061A CN104585351B CN 104585351 B CN104585351 B CN 104585351B CN 201510021061 A CN201510021061 A CN 201510021061A CN 104585351 B CN104585351 B CN 104585351B
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 90
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 35
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 35
- 238000009835 boiling Methods 0.000 claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 239000000706 filtrate Substances 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 239000010902 straw Substances 0.000 claims abstract description 11
- 239000002775 capsule Substances 0.000 claims abstract description 10
- 150000001413 amino acids Chemical class 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000007654 immersion Methods 0.000 claims abstract description 8
- 238000011081 inoculation Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 10
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 241000235395 Mucor Species 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 5
- 230000005855 radiation Effects 0.000 claims description 5
- 241001131796 Botaurus stellaris Species 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 229910052602 gypsum Inorganic materials 0.000 claims 1
- 239000010440 gypsum Substances 0.000 claims 1
- 239000002893 slag Substances 0.000 claims 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 238000001125 extrusion Methods 0.000 description 4
- 230000002269 spontaneous effect Effects 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 229910021529 ammonia Inorganic materials 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
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- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
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- 239000006227 byproduct Substances 0.000 description 1
- PASHVRUKOFIRIK-UHFFFAOYSA-L calcium sulfate dihydrate Chemical compound O.O.[Ca+2].[O-]S([O-])(=O)=O PASHVRUKOFIRIK-UHFFFAOYSA-L 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
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- 238000009156 water cure Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of preparation method of bean curd of fermented, its step are as follows：A) soybean cold press is deoiled, obtains dregs of beans, water immersion 24h is added into dregs of beans, is brewed, stirred with boiling water, stood, filtering, obtain filtrate and filter residue；B) filtrate is boiled to boiling, adds coagulator, stirred, stood, obtain jellied bean curd；C) 4% filter residue is added into jellied bean curd, stirs, is subsequently poured into diaphragm capsule, is press-formed, depanning, stripping and slicing；D) by block bean curd room every being layed on straw curtain, sterilization in ultraviolet irradiation environment is placed in, then carries out manual fermentation culture, produces bean curd of fermented.Dregs of beans after the present invention is deoiled using soybean cold press is rich in several amino acids as bean curd of fermented made from raw material, nutritive value is high, fragrance cunning of tasting is tender, fresh alcohol is tasty and refreshing, also there is certain appetizing to act on, meanwhile, described dregs of beans is the leftover bits and pieces remained after soybean cold press is deoiled, therefore there is the low advantage of cost, wide market using processing and fabricating bean curd of fermented of the present invention.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of preparation method of bean curd of fermented.
Background technology
Bean curd of fermented is one of traditional famous dish that Anhui is had won fame both at home and abroad, and it is given birth to by the surface of fermentation method common beancurd
One layer of white fluff is grown, specifically, the work flow of bean curd of fermented is generally：1) soybean soaking to bean cotyledon is fully expanded, so
Afterwards plus water mixing grinds to obtain soya-bean milk and bean dregs；2) soya-bean milk is heated untill boiling, cooling, adds bar coagulant whisk solidification；3)
It will be press-formed in the slurry injection diaphragm capsule of solidification, depanning, stripping and slicing；4) by the bean curd block gap cut be placed in bamboo cane it is artificial or
Person's spontaneous fermentation, after 3-5 days, bean curd surface grows uniformly fine and closely woven fine hair, produces.Bean curd passes through plant egg therein after fermentation
Several amino acids are changed into vain, thus it is not only in good taste after culinary art and nutritious, meanwhile, manufactured bean curd of fermented also has
The functions such as helpful digestion, preventing and treating artery sclerosis, hypertension, constipation, apoplexy, coronary heart disease, thus it is very popular.But
It is that for bean curd of fermented mainly using the soya-bean milk that soya bean is worn into process raw material, kind is more single at present.
Dregs of beans is obtained a kind of byproduct after soybean extraction grease, and its main component is protein and carbohydrate,
Specifically, the protein content in dregs of beans may be up to 50%, thus it is nutritious, but because it is mainly used in making livestock or poultry
Feed, converted products is more single, therefore the price fluctuation of dregs of beans commercially is larger.
The content of the invention
It is an object of the invention to provide a kind of preparation method of tasty and refreshing, nutrition and health care the bean curd of fermented of fresh alcohol.
To achieve the above object, the technical solution adopted by the present invention is：A kind of preparation method of bean curd of fermented, its step is such as
Under：
A) soybean cold press is deoiled, obtains dregs of beans, the water immersion 12-36h of 2-4 times of quality is added into dregs of beans, is rushed with boiling water
Bubble, stir, stand, filtering, obtain filtrate and filter residue, the mass ratio of the dregs of beans and boiling water is 1:10-15；
B) filtrate is boiled to boiling, adds 2-10% coagulator, stirred, stood, obtain jellied bean curd；
C) jellied bean curd is poured into diaphragm capsule, be press-formed, depanning, stripping and slicing, by block bean curd room every being layed on straw curtain
Artificial or spontaneous fermentation is carried out, produces bean curd of fermented.
It is using beneficial effect caused by above-mentioned technical proposal：The leftover bits and pieces that the present invention is remained after being deoiled using soybean cold press
Expect processing and fabricating of the dregs of beans as raw material progress bean curd of fermented, it is low so not only to prepare cost, and advantage is clearly, and obtained
Bean curd of fermented is rich in several amino acids, and nutritive value is high, and tasting, fragrance cunning is tender, and fresh alcohol is tasty and refreshing, is also acted on certain appetizing,
Therefore there are good market prospects.For reality when carrying out bean curd fermentation, it is left for 6-12cm that described bean curd is directly cut to length and width
The right side, then it is spaced and is laid on straw curtain.In fact, being verified through applicant, being using the dregs of beans after soybean hot moulding can not
Bean curd of fermented is made, this is due to that soybean handles the cell for destroying oil plant by hot moulding so that protein denaturation, although improving
Oil yield, but caused dregs of beans then can only be with using it for anything else, Comparatively speaking, being deoiled using cold press effectively to be prevented
Protein denaturation, at the same also ensure there is also about in dregs of beans 20% or so grease, fat content is higher, so as to guaranteeing plus
In good taste, nutritious bean curd of fermented is made in work.
As further preferred scheme：The step c is first according to 100:3-5 mass ratio adds step into jellied bean curd
The filter residue that rapid a is obtained, stirs, then again pours into jellied bean curd in diaphragm capsule.In fact, being found through analysis of experiments, step a adds
Contain substantial amounts of glucide in filter residue caused by work, therefore appropriate filter residue is added into jellied bean curd, so can help to hair
The growth of mould, so as to effectively improve the fermentation efficiency of bean curd.
Certainly, the bean curd can both use spontaneous fermentation, can also use artificial fermentation, such as：In the step c
Block bean curd is placed in fermenting 7-10 days under the conditions of 10-16 DEG C of natural air, produces bean curd of fermented, in other words, can pass through
Mucoraceous inoculation naturally in air is so that bean curd ferments, so that bean curd superficial growth goes out fine hair；And for example, the step
The fermentation process of bean curd in c is：Uniformly spray inoculation liquid to the surface of block bean curd, be subsequently placed in temperature for 14-18 DEG C, it is wet
Spend to be fermented 3-5 days under conditions of 85-95%, produce bean curd of fermented, the inoculation liquid is by edible Mucor bacterium powder, amino acid, Portugal
Grape sugar and water are according to 1:3:20:100 ratio is formulated, described edible Mucor bacterium powder, amino acid and glucose
Commercially it is commercially available, amino acid therein selects amino acid powder or amino acid injection, compared with spontaneous fermentation,
Using artificial fermentation's not only efficiency high, and not controlled by season, the large-scale production for being comparatively more suitable for bean curd of fermented adds
Work.
More specifically scheme is that the block bean curd being laid in the step c on straw curtain is first to be placed in radiation intensity
To sterilize 25-35min under 90-100uW/cm2 ultraviolet irradiation, inoculation fermentation is then carried out again, and block bean curd is carried out in advance
Sterilizing processing, is then fermented, can so be further ensured that the quality of bean curd of fermented again.It is described during actual processing
Coagulator is parget water, bittern water or glucolactone, according to the different choice of coagulator so that manufactured bean curd of fermented
Toughness and sophistication are comparatively otherwise varied, can so meet the hobby of different consumers.
Embodiment
1-5 is further described to technical scheme disclosed by the invention by the following examples：
Embodiment 1：
1) soybean cold press is deoiled, obtains dregs of beans, the water immersion 24h of 3 times of quality is added into dregs of beans, is brewed, stirred with boiling water
Mix, stand, filtering, obtain filtrate and filter residue, the mass ratio of the dregs of beans and boiling water is 1:12；
2) filtrate is boiled to boiling, adds the parget water that quality addition is 5%, stir, stand, obtain jellied bean curd, it is described
Parget water is obtained by adding a small amount of water cure in land plaster；
3) according to 100:4 mass ratio adds the filter residue that step 1 obtains into jellied bean curd, and diaphragm capsule is poured into after stirring
Interior, extrusion forming, depanning, stripping and slicing, by block bean curd room every being layed on straw curtain, it is 90-100uW/cm to be placed in radiation intensity2
Ultraviolet irradiation under sterilize 30min；
4) inoculation liquid is uniformly sprayed to the surface of block bean curd, is subsequently placed in the condition that temperature is 16 DEG C, humidity is 90%
Lower fermentation 3 days, the surface of block bean curd uniformly grows fine hair, produces bean curd of fermented, and the inoculation liquid is by edible Mucor bacterium powder, ammonia
Base acid, glucose and water are according to 1:3:20:100 ratio is formulated.
Embodiment 2：
1) soybean cold press is deoiled, obtains dregs of beans, the water immersion 36h of 4 times of quality is added into dregs of beans, is brewed, stirred with boiling water
Mix, stand, filtering, obtain filtrate and filter residue, the mass ratio of the dregs of beans and boiling water is 1:15；
2) filtrate is boiled to boiling, adds the bittern water that quality addition is 10%, stir, stand, obtain jellied bean curd, it is described
Bittern water is to melt to obtain by adding a small amount of warm water in magnesium chloride；
3) according to 100:5 mass ratio adds the filter residue that step 1 obtains into jellied bean curd, and diaphragm capsule is poured into after stirring
Interior, extrusion forming, depanning, stripping and slicing, by block bean curd room every being layed on straw curtain, it is 90-100uW/cm to be placed in radiation intensity2
Ultraviolet irradiation under sterilize 35min；
4) inoculation liquid is uniformly sprayed to the surface of block bean curd, is subsequently placed in the condition that temperature is 18 DEG C, humidity is 95%
Lower fermentation 5 days, the surface of block bean curd uniformly grows fine hair, produces bean curd of fermented, and the inoculation liquid is by edible Mucor bacterium powder, ammonia
Base acid, glucose and water are according to 1:3:20:100 ratio is formulated.
Embodiment 3：
1) soybean cold press is deoiled, obtains dregs of beans, the water immersion 12h of 2 times of quality is added into dregs of beans, is brewed, stirred with boiling water
Mix, stand, filtering, obtain filtrate and filter residue, the mass ratio of the dregs of beans and boiling water is 1:10；
2) filtrate is boiled to boiling, adds the glucolactone that quality addition is 2%, stir, stand, obtain bean curd
Flower, the glucolactone are first melted using preceding with a small amount of warm water；
3) according to 100:3 mass ratio adds the filter residue that step 1 obtains into jellied bean curd, and diaphragm capsule is poured into after stirring
Interior, extrusion forming, depanning, stripping and slicing, by block bean curd room every being layed on straw curtain, it is 90-100uW/cm to be placed in radiation intensity2
Ultraviolet irradiation under sterilize 25min；
4) inoculation liquid is uniformly sprayed to the surface of block bean curd, is subsequently placed in the condition that temperature is 14 DEG C, humidity is 85%
Lower fermentation 4 days, the surface of block bean curd uniformly grows fine hair, produces bean curd of fermented, and the inoculation liquid is by edible Mucor bacterium powder, ammonia
Base acid, glucose and water are according to 1:3:20:100 ratio is formulated.
Embodiment 4：
1) soybean cold press is deoiled, obtains dregs of beans, the water immersion 24h of 4 times of quality is added into dregs of beans, is brewed, stirred with boiling water
Mix, stand, filtering, obtain filtrate and filter residue, the mass ratio of the dregs of beans and boiling water is 1:12；
2) filtrate is boiled to boiling, adds the glucolactone that quality addition is 5%, stir, stand, obtain bean curd
Flower, the glucolactone are first melted using preceding with a small amount of warm water；
3) according to 100:4 mass ratio adds the filter residue that step 1 obtains into jellied bean curd, and diaphragm capsule is poured into after stirring
It is interior, extrusion forming, depanning, stripping and slicing, by block bean curd room every being layed on straw curtain, it is placed in 10-16 DEG C of natural air condition
Lower fermentation 7 days, the surface of block bean curd uniformly grows fine hair, produces bean curd of fermented.
Embodiment 5：
1) soybean cold press is deoiled, obtains dregs of beans, the water immersion 24h of 4 times of quality is added into dregs of beans, is brewed, stirred with boiling water
Mix, stand, filtering, obtain filtrate and filter residue, the mass ratio of the dregs of beans and boiling water is 1:12；
2) filtrate is boiled to boiling, adds the glucolactone that quality addition is 5%, stir, stand, obtain bean curd
Flower, the glucolactone are first melted using preceding with a small amount of warm water；
3) jellied bean curd is poured into diaphragm capsule, be press-formed, depanning, stripping and slicing, by block bean curd room every being layed on straw curtain,
It is placed under the conditions of 10-16 DEG C of natural air and ferments 10 days, the surface of block bean curd uniformly grows fine hair, produces bean curd of fermented.
Claims (5)
1. a kind of preparation method of bean curd of fermented, its step are as follows：
A) soybean cold press is deoiled, obtains dregs of beans；
The water immersion 12-36h of 2-4 times of quality is added into dregs of beans, is brewed, stirred with boiling water, stood, filtering, obtain filtrate and filter
Slag, the mass ratio of the dregs of beans and boiling water is 1:10-15；
B) filtrate is boiled to boiling, adds 2-10% coagulator, stirred, stood, obtain jellied bean curd；
C) first according to 100:3-5 mass ratio adds the filter residue that step a is obtained into jellied bean curd, stirs, then again by beans
Corruption flower is poured into diaphragm capsule, is press-formed, depanning, stripping and slicing, by block bean curd room every being layed in the enterprising pedestrian's work of straw curtain or nature
Fermentation, produces bean curd of fermented.
2. the preparation method of bean curd of fermented according to claim 1, it is characterised in that：Block bean curd in the step c is
It is placed under the conditions of 10-16 DEG C of natural air and ferments 7-10 days, produces bean curd of fermented.
3. the preparation method of bean curd of fermented according to claim 1, it is characterised in that：Block bean curd in the step c
Fermentation process is：Uniformly spray inoculation liquid to the surface of block bean curd, be subsequently placed in temperature be 14-18 DEG C, humidity 85-95%
Under conditions of ferment 3-5 days, produce bean curd of fermented, the inoculation liquid be by edible Mucor bacterium powder, amino acid, glucose and water by
According to 1:3:20:100 ratio is formulated.
4. the preparation method of bean curd of fermented according to claim 3, it is characterised in that：Straw curtain is laid in the step c
On block bean curd be that to be first placed in radiation intensity be 90-100uW/cm2Ultraviolet irradiation under sterilize 25-35min, then carry out again
Inoculation fermentation culture.
5. the preparation method of the bean curd of fermented according to claim 1 or 2 or 3, it is characterised in that：Described coagulator is gypsum
Water, bittern water or glucolactone.
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| CN106720454B (en) * | 2017-04-01 | 2020-04-24 | 安徽粮食工程职业学院 | Preparation method of raw bean curd with stable color |
| CN106954680A (en) * | 2017-04-17 | 2017-07-18 | 广西大学 | A kind of manufacture craft of bean curd of fermented |
| CN109941994A (en) * | 2019-03-04 | 2019-06-28 | 杭州电子科技大学 | A kind of method and its supercapacitor preparing active carbon based on bean curd of fermented |
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| IL39876A (en) * | 1972-07-10 | 1975-08-31 | For Ind Res Cir Ltd Centre | Process for the manufacture of soybean protein products |
| CN100496292C (en) * | 2006-06-23 | 2009-06-10 | 章光云 | Method for preparing bean curd of fermented |
| CN102488019A (en) * | 2011-12-02 | 2012-06-13 | 黄山市万安食品有限公司 | Preparation method for villi bean curd |
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| Title |
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| 用冷榨豆粕制豆腐的体会;郝永德;《调味副食品科技》;19821227(第12期);11-13 * |
| 豆粕内酯豆腐生产工艺的研究;黄才欢等;《食品工业科技》;20050225(第2期);131-133 * |
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Inventor after: Wu Weiguo Inventor after: Lv Xuemei Inventor after: Cheng Chuandong Inventor after: Fang Chunhua Inventor after: Fang Zeji Inventor after: Zhang Jianxi Inventor after: Wu Lirong Inventor after: Xie Linggang Inventor after: Huang Lin Inventor after: Wu Ying Inventor before: Wu Weiguo Inventor before: Fang Chunhua Inventor before: Xie Linggang |
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