CN105685256A - Method for making snakegourd and camellia sasanqua fermented bean curd - Google Patents
Method for making snakegourd and camellia sasanqua fermented bean curd Download PDFInfo
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Abstract
The invention provides a method for making snakegourd and camellia sasanqua fermented bean curd. The fermented bean curd is mainly prepared from snakegourd leave, camellia sasanqua flower and soybean through raw material pretreatment, enzyme treatment, pulp mixing, tofu base preparation, inoculation, germiculture, curing, filling, detection and storage. Through steam fixation of raw materials, the green and astringent taste of raw materials can be removed, the fresh scent of raw materials is maintained, the taste of finished fermented bean curd is improved, and the quality of finished fermented bean curd is improved; through compound enzyme treatment, precipitation of nutrients in raw materials can be promoted, the utilization rate of raw materials is increased, raw material juice and residues are separated and used in order, the utilization rate of raw materials is further increased, more varieties of fermented bean curd products can be obtained, and the snakegourd and camellia sasanqua fermented bean curd has a superior taste and rich nutrients and has the healthcare functions such as clearing heat and relieving heat stroke, moistening lung and reducing phlegm, removing stasis and lubricating intestines.
Description
Technical field
The present invention relates to the manufacture method of a kind of fermented bean curd, be specifically related to the manufacture method of a kind of Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd。
Background technology
Fructus Trichosanthis leaf, for the leaf of the perennial climbing herb Trichosanthes kirilowii of Cucurbitaceae snake gourd, sour in the mouth, cold in nature, nontoxic。" book on Chinese herbal medicine justice " is recorded: " Caulis et Folium Trichosanthis controls middle thermal burn summer-heat, feels nice and cool with its delicate fragrance, therefore is apt to wash summer-heat。The micro-acid of its taste again, energy of can only bestirring, with the sweltering heat of imperial heat。Also still between grandson true man's what is called last month of summer, tired unable, Fructus Schisandrae Chinensis soup should be taken to receive the gas of dissipation, make people's spirit pause and add also。" there is the effects such as heat clearing and summer heat, moistening the lung and resolving phlegm, eliminating stagnation laxation。
Camellia sasanqua Thunb. flower, for the flower of Theaceae Camellia evergreen shrubs Camellia sasanqua Thunb., property likes the dark and damp feature having Flos Camelliae Japonicae and Flos Mume because of its flower pattern concurrently, therefore claims Camellia sasanqua Thunb. flower。Principle of Correct Diet is recorded: " controls and lets out dysentery。" the 8-9 month fruit maturation time pluck, using fresh herb or be cut into is cut into slices in length and breadth, dries。
At present, the root of Fructus Trichosanthis, flower, really, seed is because its abundant nutrition is except except medicinal, being also processed to the product such as tea, beverage, and Fructus Trichosanthis leaf does not obtain large-scale development, cause Fructus Trichosanthis leaf discarded serious；Camellia sasanqua Thunb. is spent at present also merely as ornamental plant, there is the less deficiency of associated product category, and with the fermented bean curd that Fructus Trichosanthis leaf, Camellia sasanqua Thunb. flower are fabricated to for primary raw material, there is not yet Related product listing。
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd, the method can enrich the kind of preserved beancurd, improve nutritive value and the economic worth of fermented bean curd, also improve Fructus Trichosanthis leaf, Camellia sasanqua Thunb. flower utilization rate and economic worth, make Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd have the health-care effects such as heat clearing and summer heat, moistening the lung and resolving phlegm, eliminating stagnation laxation。
This invention address that its technical problem is adopted the technical scheme that:
The manufacture method of a kind of Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd, it is characterised in that described manufacture method adopts following steps:
1. pretreatment of raw material: choose fresh, complete Fructus Trichosanthis leaf, Camellia sasanqua Thunb. flower, wintersweet leaf, the little Folium Ligustri Lucidi, take the Fructus Trichosanthis leaf of 10kg, the Camellia sasanqua Thunb. flower of 6kg, 3kg wintersweet leaf, mixed material is prepared after the little Folium Ligustri Lucidi mix homogeneously of 1kg, steam beating is carried out by after mixed material clean water, the temperature that completes is 136 DEG C, fixation time is 10s, the heat radiation of spreading for cooling immediately after completing, the Sal of 0.4kg is added in mixed material, the standing that stirs 3h, again complete after cleaning after standing, the temperature that completes is 120 DEG C, fixation time is 40s, the secondary concentration adding 8kg in backward mixed material that completes is that 13% citric acid solution is pulled an oar, prepare raw slurry；
2. ferment treatment: add the pectase of 0.07kg, the cellulase of 0.04kg, 0.02kg flavor protease in 10kg raw slurry, enzymolysis 60min under 52 DEG C of conditions, by the enzyme denaturing 15s under 127 DEG C of environment of the raw slurry after enzymolysis, after enzyme denaturing, raw slurry is placed in centrifugal pump and carries out juice slag separation, centrifugal pump filter screen is set to 210 orders, it is thus achieved that raw material juice and raw material slag；
3. sizing mixing: the Semen Glycines of bright in color, full grains is removed impurity, with the drinking water water soaking 14h of 27 DEG C, after peeling cleans up, the raw material juice adding 7kg in the 10kg Semen Glycines after immersion carries out defibrination, makes bean milk；
4. bean curd base is made: poured into by bean milk in cooker, after boiling 7min, be cooled to 43 DEG C, the Radix Paeoniae juice of the raw material slag of 2kg, the Bulbus Lilii juice of 2kg, the Fructus Arctii juice of 2kg, 1kg is added in 10kg bean milk, stir, again boil 10min, after be cooled to 50 DEG C, the glucono-δ-lactone adding 0.48kg carries out a slurry, stand 30min after completing, prepare bean brain, bean brain is placed with in the squeezing die cavity of four directions cloth, squeeze, prepare bean curd base；
5. inoculation: when bean curd base is naturally cooling to 28 DEG C, sends bean curd base into baterial cultivation chamber, sprays mucor strain liquid on bean curd base surface；
6. cultivation: the bean curd base of mucor strain liquid will be sprayed, 28 DEG C of environment stand cultivation 25h, carrying out turning over lattice for the first time, then stand cultivation 10h, secondary carries out turning over lattice, stand cultivation 15h again, carry out for three times turning over lattice, rear standing cultivation 12h, carry out bean curd base rubbing hair with the hands, by the mycelia of mutual adhesion separately, bacterium base is prepared；
7. pickle: load after 10kg bacterium base is carried out stranding hair in fermentation tank, take the Sal of 1kg, the lotus-seed-heart powder of 0.8kg, the Folium Nelumbinis powder of 0.8kg, the Agaricus Bisporus powder of 0.5kg, the Herba Portulacae powder of 2kg, the Herba Houttuyniae powder of 1kg, the Flos Caryophylli powder of 0.06kg, the Fructus Foeniculi powder of 0.05kg, 0.04kg Cortex Moutan powder, the star aniseed powder of 0.03kg, the Fructus Piperis powder of 0.04kg, the Paprika of 0.07kg, the Bulbus Lilii powder of 0.5kg, the Monas cuspurpureus Went of 0.5kg, the yellow wine of 1.6kg, it is sufficiently mixed after uniformly, pour in fermentation tank, add suitable water, the water yield is advisable to flood bacterium base, sealing pickles 45 days, make finished product Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd；
8. fill, inspection store: packed in an aseptic environment by finished product Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse。
Beneficial effect: raw material is processed by this method by steam beating, can remove raw material with not mature taste, retain the fragrant of raw material, improve the mouthfeel of finished product fermented bean curd, strengthen the quality of finished product fermented bean curd, the precipitation that can promote raw material nutrient substance is processed by compound enzyme, improve the utilization rate of raw material, raw material juice slag is separated, and point sequence uses, improve the utilization rate of raw material further, enrich the kind of preserved beancurd, make Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd superior in taste, nutritious, there is the health-care effects such as heat clearing and summer heat, moistening the lung and resolving phlegm, eliminating stagnation laxation。
Detailed description of the invention
Embodiment one:
The manufacture method of a kind of Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd, it is characterised in that described manufacture method adopts following steps:
1. pretreatment of raw material: choose fresh, complete Fructus Trichosanthis leaf, Camellia sasanqua Thunb. flower, wintersweet leaf, the little Folium Ligustri Lucidi, take the Fructus Trichosanthis leaf of 10kg, the Camellia sasanqua Thunb. flower of 6kg, 3kg wintersweet leaf, mixed material is prepared after the little Folium Ligustri Lucidi mix homogeneously of 1kg, steam beating is carried out by after mixed material clean water, the temperature that completes is 136 DEG C, fixation time is 10s, the heat radiation of spreading for cooling immediately after completing, the Sal of 0.4kg is added in mixed material, the standing that stirs 3h, again complete after cleaning after standing, the temperature that completes is 120 DEG C, fixation time is 40s, the secondary concentration adding 8kg in backward mixed material that completes is that 13% citric acid solution is pulled an oar, prepare raw slurry；
2. ferment treatment: add the pectase of 0.07kg, the cellulase of 0.04kg, 0.02kg flavor protease in 10kg raw slurry, enzymolysis 60min under 52 DEG C of conditions, by the enzyme denaturing 15s under 127 DEG C of environment of the raw slurry after enzymolysis, after enzyme denaturing, raw slurry is placed in centrifugal pump and carries out juice slag separation, centrifugal pump filter screen is set to 210 orders, it is thus achieved that raw material juice and raw material slag；
3. sizing mixing: the Semen Glycines of bright in color, full grains is removed impurity, with the drinking water water soaking 14h of 27 DEG C, after peeling cleans up, the raw material juice adding 7kg in the 10kg Semen Glycines after immersion carries out defibrination, makes bean milk；
4. bean curd base is made: poured into by bean milk in cooker, after boiling 7min, be cooled to 43 DEG C, the Radix Paeoniae juice of the raw material slag of 2kg, the Bulbus Lilii juice of 2kg, the Fructus Arctii juice of 2kg, 1kg is added in 10kg bean milk, stir, again boil 10min, after be cooled to 50 DEG C, the glucono-δ-lactone adding 0.48kg carries out a slurry, stand 30min after completing, prepare bean brain, bean brain is placed with in the squeezing die cavity of four directions cloth, squeeze, prepare bean curd base；
5. inoculation: when bean curd base is naturally cooling to 28 DEG C, sends bean curd base into baterial cultivation chamber, sprays mucor strain liquid on bean curd base surface；
6. cultivation: the bean curd base of mucor strain liquid will be sprayed, 28 DEG C of environment stand cultivation 25h, carrying out turning over lattice for the first time, then stand cultivation 10h, secondary carries out turning over lattice, stand cultivation 15h again, carry out for three times turning over lattice, rear standing cultivation 12h, carry out bean curd base rubbing hair with the hands, by the mycelia of mutual adhesion separately, bacterium base is prepared；
7. pickle: load after 10kg bacterium base is carried out stranding hair in fermentation tank, take the Sal of 1kg, the lotus-seed-heart powder of 0.8kg, the Folium Nelumbinis powder of 0.8kg, the Agaricus Bisporus powder of 0.5kg, the Herba Portulacae powder of 2kg, the Herba Houttuyniae powder of 1kg, the Flos Caryophylli powder of 0.06kg, the Fructus Foeniculi powder of 0.05kg, 0.04kg Cortex Moutan powder, the star aniseed powder of 0.03kg, the Fructus Piperis powder of 0.04kg, the Paprika of 0.07kg, the Bulbus Lilii powder of 0.5kg, the Monas cuspurpureus Went of 0.5kg, the yellow wine of 1.6kg, it is sufficiently mixed after uniformly, pour in fermentation tank, add suitable water, the water yield is advisable to flood bacterium base, sealing pickles 45 days, make finished product Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd；
8. fill, inspection store: packed in an aseptic environment by finished product Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse。
Embodiment two:
The manufacture method of a kind of Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd, it is characterised in that described manufacture method adopts following steps:
1. pretreatment of raw material: choose fresh, complete Fructus Trichosanthis leaf, Camellia sasanqua Thunb. flower, poplar bloassom, common fig leaf juice, common tetragonia leaf, Flos Camelliae Japonicae, take the Fructus Trichosanthis leaf of 14kg, the Camellia sasanqua Thunb. flower of 5kg, the poplar bloassom of 3kg, the common fig leaf juice of 2kg, the common tetragonia leaf of 1kg, mixed material is prepared after 1kg Flos Camelliae Japonicae mix homogeneously, microwave drying is adopted to complete mixed material, when microwave drying completes, the belt transport speed of microwave equipment is 1.5m/min, temperature is 87 DEG C, mixed material thickness on belt is 0.6cm, it is dried to when mixed material water content is 11% and stops drying, the concentration adding 7kg in dried mixed material is that 8% sodium ascorbate solution is pulled an oar, prepare raw slurry；
2. ferment treatment: add the pectase of 0.09kg, the cellulase of 0.05kg, 0.02kg amylase in 10kg raw slurry, enzymolysis 100min under 43 DEG C of conditions, by the enzyme denaturing 11s under 138 DEG C of environment of the raw slurry after enzymolysis, after enzyme denaturing, raw slurry is placed in centrifugal pump and carries out juice slag separation, centrifugal pump filter screen is set to 180 orders, it is thus achieved that raw material juice and raw material slag；
3. size mixing: bright in color, the Semen Glycines of full grains, Chinese yam beans, snow bean, Semen Phaseoli Vulgaris are removed impurity, take the Semen Glycines of 10kg, the Chinese yam beans of 5kg, 2kg avenge bean, 1kg Semen Phaseoli Vulgaris mix homogeneously, prepare mixing bean, the bean selenium-rich water solution soaking 10h that concentration is 3% with 32 DEG C will be mixed, to soak after mixing bean in add the raw material juice of 7kg, 2kg leaf powder, 2kg arhat juice, the Sucus Eriobotryae of 1kg, 1kg Herba Duchesneae Indicae juice mixing carry out defibrination, make bean milk；
4. bean curd base is made: poured into by bean milk in cooker, after boiling 10min, be cooled to 35 DEG C, 4kg raw material slag, the Radix Achyranthis Bidentatae chrysanthemum leaf powder of 2kg, 1kg Folium Viticis Negundo powder, 1kg Rhizoma Polygonati powder, 1kg Herba Capsellae powder is added in 10kg bean milk, stir, again boil 18min, after be cooled to 40 DEG C, the Gypsum Fibrosum liquid that concentration is 5.9% adding 0.36kg carries out a slurry, stand 25min after completing, prepare bean brain, bean brain is placed with in the squeezing die cavity of four directions cloth, squeeze, prepare bean curd base；
5. inoculation: when bean curd base is naturally cooling to 31 DEG C, sends bean curd base into baterial cultivation chamber, sprays mucor strain liquid on bean curd base surface；
6. cultivation: the bean curd base of mucor strain liquid will be sprayed, 32 DEG C of environment stand cultivation 20h, carrying out turning over lattice for the first time, then stand cultivation 18h, secondary carries out turning over lattice, stand cultivation 14h again, carry out for three times turning over lattice, rear standing cultivation 24h, carry out bean curd base rubbing hair with the hands, by the mycelia of mutual adhesion separately, bacterium base is prepared；
7. pickle: load after 10kg bacterium base is carried out stranding hair in fermentation tank, take the Sal of 1.2kg, the Radix Paeoniae powder of 1kg, 1kg Fructus Hordei Germinatus powder, the powder of Folium Mori of 1kg, the Rhizoma Polygonati Odorati powder of 0.6kg, the Lycium ruthenicum Murr. powder of 0.5kg, the oatmeal of 0.4kg, the tangerine peel powder of 0.1kg, the Flos Caryophylli powder of 0.08kg, 0.05kg Cortex Cinnamomi powder, the Fructus Foeniculi powder of 0.06kg, the star aniseed powder of 0.04kg, the Fructus Piperis powder of 0.05kg, the Paprika of 0.09kg, the Herba Cistanches powder of 0.3kg, the Monas cuspurpureus Went of 0.4kg, the yellow wine of 1.3kg, it is sufficiently mixed after uniformly, pour in fermentation tank, add suitable water, the water yield is advisable to flood bacterium base, sealing pickles 36 days, make finished product Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd；
8. fill, inspection store: packed in an aseptic environment by finished product Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse。
Embodiment three:
The manufacture method of a kind of Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd, it is characterised in that described manufacture method adopts following steps:
1. pretreatment of raw material: choose fresh Fructus Trichosanthis leaf, Camellia sasanqua Thunb. flower, Fructus rhois chinensis leaf, Flos Moutan, leaf of Moringa, Folium Capsici, mixed material is prepared after taking the Fructus Trichosanthis leaf of 10kg, the Camellia sasanqua Thunb. flower of 7kg, the Fructus rhois chinensis leaf of 2kg, the Flos Moutan of 1kg, the leaf of Moringa of 1kg, 1kg Folium Capsici mix homogeneously, steam beating is carried out by after mixed material clean water, the temperature that completes is 136 DEG C, fixation time is 8s, the heat radiation of spreading for cooling immediately after completing, the concentration adding 7.6kg in the mixed material after completing is that 83% Fructus Crataegi juice solution is pulled an oar, and prepares raw slurry；
2. ferment treatment: add the pectase of 0.07kg, the cellulase of 0.055kg, 3kg Radix Changii juice, the golden Radix Morinae Bulleyanae juice of 2kg, 1kg Ficus carica juice in raw slurry, enzymolysis 80min under 45 DEG C of conditions, by the enzyme denaturing 20s under 120 DEG C of environment of the raw slurry after enzymolysis, after enzyme denaturing, raw slurry is placed in centrifugal pump and carries out juice slag separation, centrifugal pump filter screen is set to 220 orders, it is thus achieved that raw material juice and raw material slag；
3. size mixing: bright in color, the Semen Glycines of full grains, Semen Euryales, Semen Nelumbinis, Sorghum vulgare Pers. are removed impurity, take the Sorghum vulgare Pers. mix homogeneously of the Semen Glycines of 10kg, the Semen Euryales of 4kg, the Semen Nelumbinis of 2kg, 2kg, prepare mixing bean, mixing bean is soaked 8h with the citric acid soln that concentration is 5% of 33 DEG C, after peeling cleans up, to soak after mixing bean in add the raw material juice of 6kg, 2kg blueberry juice, 1kg Coprinus comatus powder, 1kg Radix Codonopsis Convolvulaceae powder, 1kg Radix Paeoniae powder mixing carry out defibrination, make bean milk；
4. bean curd base is made: poured into by bean milk in cooker, after boiling 15min, be cooled to 33 DEG C, Ji Flos Lonicerae powder, the Radix Panacis Quinquefolii powder of 2kg, 1kg Semen Celosiae powder, the Herba Sedi powder of 4kg raw material slag, 2kg is added in 10kg bean milk, stir, again boil 20min, after be cooled to 51 DEG C, the salt saltwater brine that Baume degrees is 14 adding 0.8kg carries out a slurry, stand 28min after completing, prepare bean brain, bean brain is placed with in the squeezing die cavity of four directions cloth, squeeze, prepare bean curd base；
5. inoculation: when bean curd base is naturally cooling to 31 DEG C, sends bean curd base into baterial cultivation chamber, sprays mucor strain liquid on bean curd base surface；
6. cultivation: will spray the bean curd base of mucor strain liquid, stands cultivation 40h in 26 DEG C of environment, carries out turning over lattice for the first time, then stand cultivation 19h, again carry out turning over lattice, rear standing cultivation 12h, when bean curd base covers with Mucor, prepares bacterium base；
7. pickle: load after bacterium base is carried out stranding hair in fermentation tank, take the Sal of 1.2kg, the Flos Rosae Rugosas pollen of 1kg, 1kg Hibiscus Sabdariffa Linn powder, the cockscomb pollen of 0.7kg, the Caulis et folium euphorbiae milii leaf powder of 0.7kg, sieve burlap leaf powder of 0.5kg, the Herba Houttuyniae powder of 0.4kg, the Rhizoma Imperatae powder of 0.4kg, the tangerine peel powder of 0.4kg, the Flos Caryophylli powder of 0.22kg, the Fructus Foeniculi powder of 0.11kg, the star aniseed powder of 0.08kg, the Fructus Piperis powder of 0.06kg, the Paprika of 0.13kg, the Folium Nelumbinis powder of 0.8kg, the Fructus Crataegi powder of 0.6kg, the Ribes burejense powder of 0.5kg, the Monas cuspurpureus Went of 0.8kg, the yellow wine of 1.5kg, it is sufficiently mixed after uniformly, pour in fermentation tank, add suitable water, the water yield is advisable to flood bacterium base, sealing pickles 56 days, make finished product Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd；
8. fill, inspection store: packed in an aseptic environment by finished product Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse。
Embodiment four:
The manufacture method of a kind of Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd, it is characterised in that described manufacture method adopts following steps:
1. pretreatment of raw material: choose fresh, complete Fructus Trichosanthis leaf, Camellia sasanqua Thunb. flower, leaf of Cerasus humilis Bunge, grape leaf, Citrus aurantium L. var. amara Engl., Flos Chrysanthemi Indici, mixed material is prepared after taking the Fructus Trichosanthis leaf of 15kg, the Camellia sasanqua Thunb. flower of 8kg, the leaf of Cerasus humilis Bunge of 3kg, the grape leaf of 2kg, 1kg Citrus aurantium L. var. amara Engl., 1kg Flos Chrysanthemi Indici mix homogeneously, steam beating is carried out by after mixed material clean water, the temperature that completes is 129 DEG C, fixation time is 18s, the heat radiation of spreading for cooling immediately after completing, the malic acid solution that concentration is 15% adding 8kg in the mixed material after completing is pulled an oar, and prepares raw slurry；
2. ferment treatment: add the cellulase of the pectase of 0.2kg, 0.1kg in raw slurry, enzymolysis 70min under 54 DEG C of conditions, by the enzyme denaturing 25s under 122 DEG C of environment of the raw slurry after enzymolysis, after enzyme denaturing, raw slurry is placed in centrifugal pump and carries out juice slag separation, centrifugal pump filter screen is set to 230 orders, it is thus achieved that raw material juice and raw material slag；
3. size mixing: bright in color, the Semen Glycines of full grains, Semen sojae atricolor, Semen Phaseoli are removed impurity, take the Semen Phaseoli mix homogeneously of the Semen Glycines of 10kg, the Semen sojae atricolor of 5kg, 2kg, prepare mixing bean, the bean drinking water water soaking 15h with 29 DEG C will be mixed, after peeling cleans up, add the raw material juice of 8.5kg in the mixing bean after soaking, the nipa palm juice of 2kg, the Fructus Mali Asiaticae powder of 2kg, the Fructus Mori powder of 1kg, 1kg Fructus Fici powder carry out defibrination, make bean milk；
4. bean curd base is made: poured into by bean milk in cooker, after boiling 20min, be cooled to 32 DEG C, 4.8kg raw material slag, the black corn flour of 2kg, the Herba Dianthi powder of 2kg, 1kg Fagopyrum esculentum Moench powder, 1kg Nostoc powder is added in 10kg bean milk, stir, again boil 15min, after be cooled to 44 DEG C, the salt saltwater brine that Baume degrees is 17 adding 0.48kg carries out a slurry, stand 40min after completing, prepare bean brain, bean brain is placed with in the squeezing die cavity of four directions cloth, squeeze, prepare bean curd base；
5. inoculation: when bean curd base is naturally cooling to 33 DEG C, sends bean curd base into baterial cultivation chamber, sprays mucor strain liquid on bean curd base surface；
6. cultivation: will spray the bean curd base of mucor strain liquid, stands cultivation 27h in 30 DEG C of environment, carries out turning over lattice for the first time, then stand cultivation 5h, again carry out turning over lattice, rear standing cultivation 8h, when bean curd base covers with Mucor, prepares bacterium base；
7. pickle: load after bacterium base is carried out stranding hair in fermentation tank, take the Sal of 1.5kg, the ginkgo leaf powder of 1kg, the ground ear powder of 1kg, the Amaranthus retroflexus powder of 1kg, 0.7kg Folium Ilicis Cornutae powder, one hundred days inulin of 0.4kg, the Folium Viticis Negundo powder of 0.3kg, the tangerine peel powder of 0.2kg, the Flos Caryophylli powder of 0.08kg, the Fructus Foeniculi powder of 0.04kg, the star aniseed powder of 0.04kg, the Fructus Piperis powder of 0.03kg, the Paprika of 0.07kg, the Ribes burejense powder of 0.6kg, the Monas cuspurpureus Went of 0.7kg, the yellow wine of 1.4kg, it is sufficiently mixed after uniformly, pour in fermentation tank, add suitable water, the water yield is advisable to flood bacterium base, sealing pickles 65 days, make finished product Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd；
8. fill, inspection store: packed in an aseptic environment by finished product Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse。
Embodiment five:
The manufacture method of a kind of Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd, it is characterised in that described manufacture method adopts following steps:
1. pretreatment of raw material: choose fresh, complete Fructus Trichosanthis leaf, Camellia sasanqua Thunb. flower, take the Fructus Trichosanthis leaf of 16kg, mixed material is prepared after the Camellia sasanqua Thunb. flower mix homogeneously of 9kg, steam beating is carried out by after mixed material clean water, the temperature that completes is 129 DEG C, fixation time is 14s, the heat radiation of spreading for cooling immediately after completing, the Sal of 0.6kg is added in mixed material, the standing that stirs 7h, again complete after cleaning after standing, the temperature that completes is 135 DEG C, fixation time is 10s, the concentration adding 6kg in the mixed material after completing is that 8% sodium ascorbate solution is pulled an oar, prepare raw slurry；
2. ferment treatment: add the cellulase of the pectase of 0.03kg, 0.04kg in 10kg raw slurry, enzymolysis 85min under 48 DEG C of conditions, by the enzyme denaturing 27s under 119 DEG C of environment of the raw slurry after enzymolysis, after enzyme denaturing, raw slurry is placed in centrifugal pump and carries out juice slag separation, centrifugal pump filter screen is set to 230 orders, it is thus achieved that raw material juice and raw material slag；
3. sizing mixing: the Semen Glycines of bright in color, full grains is removed impurity, soak 18h by the selenium-rich water that the concentration of 29 DEG C are 5%, after peeling cleans up, the raw material juice adding 10kg in the 10kg Semen Glycines after immersion carries out defibrination, makes bean milk；
4. bean curd base is made: poured into by bean milk in cooker, after boiling 12min, be cooled to 45 DEG C, 6kg raw material slag is added in 10kg bean milk, stir, again boil 15min, after be cooled to 35 DEG C, the Gypsum Fibrosum liquid that concentration is 7% adding 0.3kg carries out a slurry, stand 10min after completing, prepare bean brain, bean brain is placed with in the squeezing die cavity of four directions cloth, squeeze, prepare bean curd base；
5. inoculation: when bean curd base is naturally cooling to 34 DEG C, sends bean curd base into baterial cultivation chamber, sprays mucor strain liquid on bean curd base surface；
6. cultivation: will spray the bean curd base of mucor strain liquid, stands cultivation 30h in 29 DEG C of environment, carries out turning over lattice for the first time, then stand cultivation 16h, again carry out turning over lattice, rear standing cultivation 12h, when bean curd base covers with Mucor, prepares bacterium base；
7. pickle: load after 10kg bacterium base is carried out stranding hair in fermentation tank, take the Sal of 0.6kg, the powder of 1kg, the Herba Dendrobii leaf powder of 0.7kg, 0.7kg Abelmoschus esculentus powder, the Chinese rose pollen of 0.5kg, the Punica granatum L. pollen of 0.2kg, the tangerine peel powder of 0.4kg, the Cuculus polioephalus pollen of 0.3kg, the coixlacrymajobi powder of 0.2kg, the Flos Caryophylli powder of 0.09kg, the Fructus Foeniculi powder of 0.07kg, the star aniseed powder of 0.08kg, the Fructus Piperis powder of 0.05kg, the Paprika of 0.06kg, the Bulbus Lilii powder of 0.4kg, the Monas cuspurpureus Went of 0.8kg, the yellow wine of 1.7kg, it is sufficiently mixed after uniformly, pour in fermentation tank, add suitable water, the water yield is advisable to flood bacterium base, sealing pickles 48 days, make finished product Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd；
8. fill, inspection store: packed in an aseptic environment by finished product Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse。
Part that the present invention does not relate to is all same as the prior art maybe can adopt prior art to be realized。
Claims (1)
1. the manufacture method of a Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd, it is characterised in that adopt following steps:
1. pretreatment of raw material: choose fresh, complete Fructus Trichosanthis leaf, Camellia sasanqua Thunb. flower, wintersweet leaf, the little Folium Ligustri Lucidi, take the Fructus Trichosanthis leaf of 10kg, the Camellia sasanqua Thunb. flower of 6kg, 3kg wintersweet leaf, mixed material is prepared after the little Folium Ligustri Lucidi mix homogeneously of 1kg, steam beating is carried out by after mixed material clean water, the temperature that completes is 136 DEG C, fixation time is 10s, the heat radiation of spreading for cooling immediately after completing, the Sal of 0.4kg is added in mixed material, the standing that stirs 3h, again complete after cleaning after standing, the temperature that completes is 120 DEG C, fixation time is 40s, the secondary concentration adding 8kg in backward mixed material that completes is that 13% citric acid solution is pulled an oar, prepare raw slurry；
2. ferment treatment: add the pectase of 0.07kg, the cellulase of 0.04kg, 0.02kg flavor protease in 10kg raw slurry, enzymolysis 60min under 52 DEG C of conditions, by the enzyme denaturing 15s under 127 DEG C of environment of the raw slurry after enzymolysis, after enzyme denaturing, raw slurry is placed in centrifugal pump and carries out juice slag separation, centrifugal pump filter screen is set to 210 orders, it is thus achieved that raw material juice and raw material slag；
3. sizing mixing: the Semen Glycines of bright in color, full grains is removed impurity, with the drinking water water soaking 14h of 27 DEG C, after peeling cleans up, the raw material juice adding 7kg in the 10kg Semen Glycines after immersion carries out defibrination, makes bean milk；
4. bean curd base is made: poured into by bean milk in cooker, after boiling 7min, be cooled to 43 DEG C, the Radix Paeoniae juice of the raw material slag of 2kg, the Bulbus Lilii juice of 2kg, the Fructus Arctii juice of 2kg, 1kg is added in 10kg bean milk, stir, again boil 10min, after be cooled to 50 DEG C, the glucono-δ-lactone adding 0.48kg carries out a slurry, stand 30min after completing, prepare bean brain, bean brain is placed with in the squeezing die cavity of four directions cloth, squeeze, prepare bean curd base；
5. inoculation: when bean curd base is naturally cooling to 28 DEG C, sends bean curd base into baterial cultivation chamber, sprays mucor strain liquid on bean curd base surface；
6. cultivation: the bean curd base of mucor strain liquid will be sprayed, 28 DEG C of environment stand cultivation 25h, carrying out turning over lattice for the first time, then stand cultivation 10h, secondary carries out turning over lattice, stand cultivation 15h again, carry out for three times turning over lattice, rear standing cultivation 12h, carry out bean curd base rubbing hair with the hands, by the mycelia of mutual adhesion separately, bacterium base is prepared；
7. pickle: load after 10kg bacterium base is carried out stranding hair in fermentation tank, take the Sal of 1kg, the lotus-seed-heart powder of 0.8kg, the Folium Nelumbinis powder of 0.8kg, the Agaricus Bisporus powder of 0.5kg, the Herba Portulacae powder of 2kg, the Herba Houttuyniae powder of 1kg, the Flos Caryophylli powder of 0.06kg, the Fructus Foeniculi powder of 0.05kg, 0.04kg Cortex Moutan powder, the star aniseed powder of 0.03kg, the Fructus Piperis powder of 0.04kg, the Paprika of 0.07kg, the Bulbus Lilii powder of 0.5kg, the Monas cuspurpureus Went of 0.5kg, the yellow wine of 1.6kg, it is sufficiently mixed after uniformly, pour in fermentation tank, add suitable water, the water yield is advisable to flood bacterium base, sealing pickles 45 days, make finished product Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd；
8. fill, inspection store: packed in an aseptic environment by finished product Fructus Trichosanthis Camellia sasanqua Thunb. fermented bean curd food grade sterility glass jar, through after the assay was approved, put storage in ventilation, dry storehouse。
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| CN107048209A (en) * | 2017-04-14 | 2017-08-18 | 福建师范大学福清分校 | Preparation method of peanut fermented bean curd sauce |
| CN109362893A (en) * | 2018-12-21 | 2019-02-22 | 福建省农业科学院农业工程技术研究所 | A kind of tea perfume selenium-rich fermented bean curd and preparation method thereof |
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Application publication date: 20160622 |