CN105794995B - The technique of lactobacillus-fermented yellow serofluid preparation wintercherry bean curd - Google Patents
The technique of lactobacillus-fermented yellow serofluid preparation wintercherry bean curd Download PDFInfo
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
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Abstract
The invention discloses a kind of techniques of lactobacillus-fermented yellow serofluid preparation wintercherry bean curd, and this method comprises the following steps: (1) being inoculated in fermentation in yellow serofluid with lactobacillus plantarum preparation seed liquor and obtain wintercherry；(2) wintercherry endpoint pH obtained by step (1) is adjusted to 3.8-4.0 with food-grade glacial acetic acid and obtains bean curd coagulant；(3) soybean clean, clean, impregnating, being beaten, remove slag after boil to obtain ripe soya-bean milk；(4) gained bean curd coagulant segmentation in step (2) is added in ripe soya-bean milk obtained by step (3) and carries out a slurry, until observing the clear phenomenon of analysis, be poured into the type frame for completing bean curd cloth, wrap tight screen cloth, cover it is flat, from drip after pressurize and keep pressure compacting the set time form to obtain wintercherry bean curd.Present invention process has simple process, easy to operate, and stability is good, it can be achieved that the advantages that continuous production, provides technical support for industrialization large-scale production.
Description
Technical field
The present invention relates to wintercherry bean curd coagulation techniques, and in particular to a kind of lactobacillus plantarum fermenting yellow serofluid preparation wintercherry beans
It is rotten.
Background technique
Soybean originates from China, has the cultivation and edible history of more than one thousand years, there is the plantation of large area all over the world.
Soybean is food most being rich in nutrition and easy to digest in leguminous plant, is the most abundant most cheap source of protein.Traditional Chinese medicine
Think that its is sweet in flavor, mild-natured, enter spleen, large intestine channel, have invigorating the spleen it is wide in, the effect of moisturizing the water that disappears, clearing heat and detoxicating, QI invigorating.China is
Using earliest one of the country of soybean production bean product history, bean curd, beans sauce, fermented soya bean the existing two thousand years that historify, such as
The present is emerged one after another using the food that soybean is developed as raw material, however most well accepted is still traditional bean curd.
Traditional bean curd squeezing to it is molding during, in order to make tofu product keep specific water content, elastic characteristic
Deng, it is necessary to applying certain pressure is discharged internal extra moisture by cloth bag, and the albumen in soya-bean milk is solidified agent and condenses into
Solid bean curd, bean curd are separated with water, the i.e. yellow serofluid (also referred to as soy-bean whey) separated.
Containing many beneficial physiologically active ingredients in yellow serofluid, such as isoflavones, saponin(e, soyabean oligosaccharides, pancreas egg
White enzyme inhibitor etc..Wherein, isoflavones is the plant hormone that a kind of and protein is combined closely, and has weak oestrogen-like hormone
Sample effect, can play weak estrogen effect in conjunction with estrogen receptor.Its structure has multiple activity hydroxies, has stronger go back
Originality, can the intracorporal free radical of removing machine, i.e. antioxidation.The isoflavones contained in yellow serofluid accounts for different in soybean material
Flavones 50%, soyasaponin content 58%.In addition, also containing high molecular weight protein, small molecule oligosaccharides, pigment in yellow serofluid
It is severely exceeded with substances, easily corruption, BOD (BOD), COD (COD) values such as salts.
Every 1 ton of raw soybeans of processing will discharge 2-5 tons of yellow serofluids according to statistics, and China about generates ten thousand tons of 2000-5000 every year
Yellow serofluid.Since yellow serofluid discharge amount is big, in general, it is all very low that processing and utilization degree is industrialized to it both at home and abroad.Production
Direct emission has taken away a large amount of functional health ingredient and nutriment in soybean in the process, on the one hand causes the waste of resource,
On the other hand serious pollution environment.In addition, virtually increasing Wastewater Concentrated because bean product scope of the enterprise is small, distribution dissipates
Difficulty, be unfavorable for clean manufacturing and increase soybean processing added value.
Probiotics (generally regarded as safe, GRAS) has a variety of prebiotic function such as fermentation and acid and whole intestines
Can, it is significant to the prevention and treatment of the good ecological balance and disease that maintain human body intestinal canal microorganism.Lactic acid bacteria (Lactic
Acid bacteria, abbreviation LAB) refer to the carbohydrate such as fermenting carbohydrate, the general designation of the bacterium of a large amount of lactic acid is generated, is public
The food-grade microorganisms for the safety recognized and probiotics.It is closely bound up with human health, has significant probiotic properties, such as adjusts
Intestinal flora balance prevents diarrhea, prevention infection, strengthen immunity, reduces serum cholesterol, pre- anti-cancer and inhibit tumour raw
It is long etc., thus be widely used in food industry, light industry, medicine and feed industry etc..
Summary of the invention
The technical problem to be solved by the present invention is to for living contaminants and wintercherry system in classical acid liquid bean curd manufacturing process
The problem made from using nonstandardized technique, providing a kind of specified plant lactobacillus ferment yellow serofluid preparation has unique flavor, water conservation
The technique for the wintercherry bean curd of characteristics such as property is good, quality is fine and smooth.
In order to solve the above technical problems, The technical solution adopted by the invention is as follows:
Lactobacillus-fermented yellow serofluid prepares the technique of wintercherry bean curd, and this method comprises the following steps:
(1) fermentation in yellow serofluid is inoculated in lactobacillus plantarum preparation seed liquor obtain wintercherry；
(2) wintercherry endpoint pH obtained by step (1) is adjusted to 3.8-4.0 with food-grade glacial acetic acid and obtains bean curd coagulant；
(3) soybean clean, clean, impregnating, being beaten, remove slag after boil to obtain ripe soya-bean milk；
(4) gained bean curd coagulant segmentation in step (2) is added in ripe soya-bean milk obtained by step (3) and carries out a slurry, until
Observe the clear phenomenon of analysis, be poured into the type frame for completing bean curd cloth, wrap tight screen cloth, cover it is flat, pressurize from after dripping and keep pressing
Forcing the set time processed forms to obtain wintercherry bean curd.
In step (1), the lactobacillus plantarum is lactobacillus plantarum (Lactobacillus plantarum) FM-
LP1-1, culture presevation number is CGMCC No.9488.Above-mentioned bacterial strains have been recorded in Chinese patent application
In 201410805862.1.By the fermentation of lactobacillus plantarum, the acidity value of yellow serofluid can be improved, generate specific flavor and
Mouthfeel；Simultaneously because the generation of the ingredients such as inoxidizability peptide, active isoflavan, can be improved the function value of yellow serofluid.Therefore,
The present invention selects the wintercherry of specified plant lactobacillus ferment yellow serofluid preparation safe and high quality, and that flavor is made is only using wintercherry point slurry
Spy, good water-retaining property, quality exquisiteness novel wintercherry bean curd.
In step (1), seed liquor as follows gained: take lactobacillus plantarum FM-LP1-1 strain, be inoculated in 20-40mL
It in yellow serofluid, after 25-37 DEG C of activation culture 18-24h, is seeded in yellow serofluid by inoculum concentration 2-5% (v/v), 25-37 DEG C of expansion
8-16h is cultivated to living cells quantity up to 108-109CFU/mL.The preparation step of the seed liquor can be repeated according to required wintercherry yield
2-3 times.Above-mentioned seed liquor preferably as follows gained: take lactobacillus plantarum FM-LP1-1 strain, be inoculated in 30mL yellow serofluid
In, it after 37 DEG C of activation culture 20h, is seeded in yellow serofluid by inoculum concentration 3% (v/v), 37 DEG C of expansions cultivate 8h to viable count
It measures up to 108-109CFU/mL。
In step (1), lactobacillus-fermented yellow serofluid as follows gained: seed liquor by inoculum concentration 2-5% (v/v) inoculation
Into yellow serofluid, 25-37 DEG C of fermentation 20-30h to terminal pH value up to 4.20 hereinafter, obtaining lactobacillus-fermented yellow serofluid.Lactic acid bacteria
Fermenting yellow serofluid preferably as follows gained: seed liquor is seeded in yellow serofluid by inoculum concentration 3% (v/v), 37 DEG C of fermentation 20h
PH value is up to 4.20 hereinafter, obtaining lactobacillus-fermented yellow serofluid to terminal.
In step (2), preferably with food-grade glacial acetic acid by wintercherry endpoint pH obtained by step (1) be adjusted to 3.9 bean curd is solidifying
Gu agent.
In step (3), when soybeans soaking, the mass ratio of beans and water is 1:3, soaking time are as follows: spring 10-12h, summer 4-
6h, autumn and winter 12-15h.
In step (3), the quality after soybeans soaking water suction is about 2 times before impregnating.
In step (3), when mashing, the mass ratio of beans and water is 1:7-9.
In step (3), the ripe soymilk concentration being prepared is 9-11 ° of Brix.With soluble solid content in ripe soya-bean milk
It is controlled for quantitative criteria, by adjusting mashing beans water ratio, is beaten number, it is 9- that mashing off duration etc., which finally controls ripe slurry concentration,
11 ° of Brix are optimal with 10 ° of Brix or so.
In step (4), slurry process is put, keeping slurry temperature is 85 DEG C or more, and point slurry endpoint pH is 5.60 ± 0.05, when crouching brain
Long 5-10min.
In step (4), bean curd coagulant addition quality is about the 10-12% (preferably 12%) of soya-bean milk gross mass, first in 10-
The half of coagulator total amount is added in 15 seconds, at the uniform velocity stream adds, after being sufficiently stirred until occurring into design of scattered small flowers and plants phenomenon, then at 1-2 minutes
It is interior to add remaining coagulator after afterflow, it is slowly stirred to there is bulk into flower transient phenomena, finally whether is reached according to system pH
5.60 ± 0.05 decide whether uniformly to spray bean curd coagulant.
In step (4), the yellow serofluid that the process of production wintercherry bean curd generates is collected, and it is dense to adjust the yellow serofluid being collected into
Degree is 2-3 ° of Brix, then is followed after duplex filtering, pre-sterilizing (Pasteur kills virus, temperature 80-85 degree, time 10-15 minute) processing
Ring carries out step (1).Treated that yellow serofluid can be stored no more than 8h for pre-sterilizing, is recycled for step (1).
The utility model has the advantages that the present invention generates a large amount of yellow serofluids for great lot of water resources is used in soybean curd production process, directly arrange
Put the waste not only polluted environment but also cause a large amount of bioactive substances such as nutriment and isoflavones, saponin(e in yellow serofluid
The problem of, using yellow serofluid as raw material, lactobacillus-fermented wintercherry is made using probiotics-lactobacillus-fermented yellow serofluid, is used for lactic acid
The production of bacterium fermentation wintercherry bean curd.Recycling for yellow serofluid had both been realized in this way, is reduced the use of water, is reduced and be produced into
This, and nutriment and bioactive substance in yellow serofluid is made to have obtained maximum utilization.Moreover, this hair
The bright bioactive substance content that can be greatly increased using probiotics-lactic acid bacteria as lactic acid bacteria wintercherry production bacterial strain in bean curd,
Assign bean curd special fragrance and mouthfeel.Lactic acid bacteria wintercherry bean curd produced by the invention meets modern consumer green, health, battalion
Feeding consumption idea, and the environmental protection concept taken into account water conservation, protect environment.It is raw that the method for the present invention both can be adapted for individual workship
It produces, and can be suitably used for large-scale industrialized production, have broad application prospects in bean product manufacture field.
Main advantages of the present invention and good effect are as follows:
1, yellow serofluid is turned waste into wealth, is reduced resource waste；Reduce discharge of wastewater simultaneously, belongs to environmentally friendly skill
Art.
2, yellow serofluid recycles, and has not only reduced the use of water, but also reduces entreprise cost.
3, using this probiotics fermention yellow serofluid of lactic acid bacteria, acidity value can be improved, generate specific flavor and taste,
Simultaneously because the generation of the ingredients such as inoxidizability peptide, active isoflavan, the function value of wintercherry can be improved, therefore its production
Bean curd tart flavour is soft, and fragrance is dense, full of nutrition.
4, purebred lactobacillus-fermented, the technologies such as addition acetate standard, not only solves traditional wintercherry natural fermentation process
In living contaminants problem, also achieve wintercherry production with use standardized target, have simple process, it is easy to operate, can
The advantages that realization continuous production, stability is good, technical support is provided for industrialization large-scale production.
Specific embodiment
According to following embodiments, the present invention may be better understood.However, as it will be easily appreciated by one skilled in the art that real
It applies content described in example and is merely to illustrate the present invention, without sheet described in detail in claims should will not be limited
Invention.
Yellow serofluid used in the following embodiment is provided by Nanjing kylin door Bean Products Factory.
Embodiment 1:
1) actication of culture: taking lactobacillus plantarum FM-LP1-1 strain, be inoculated in 30mL yellow serofluid, 37 DEG C of activation cultures
20h；Triangular flask seed spreads cultivation: being seeded in 1L yellow serofluid by inoculum concentration 3% (v/v), 37 DEG C of expansions cultivate 8h to viable count
It measures up to 108CFU/mL or more；The preparation of workshop first order seed: being seeded in 30L yellow serofluid by inoculum concentration 3% (v/v), 37 DEG C of expansions
8h is cultivated to living cells quantity up to 108CFU/mL or more；Fermented wintercherry: primary seed solution is seeded to by inoculum concentration 3% (v/v)
In 1t yellow serofluid, 37 DEG C of fermentation 20h to terminal pH value up to 4.10.
2) when fermented wintercherry endpoint pH is 4.10, pH is adjusted to by the food-grade glacial acetic acid of corresponding addition 0.65%
3.90 obtaining bean curd coagulant.
3) commercially available small soya bean is selected, rinsing is steeped beans beans water quality ratio 1:3 (tap water), impregnated to non-foam after removal of impurities
Time 12-15h (autumn and winter), make soybean sufficiently steep rise it is spare.The soybean not bubbled open, the quality after soybean water suction are removed when use
2 times before about impregnating.Using screenings separator mashing (polishing 2 times), beans water quality ratio 1:8 is filtered out after raw soya-bean milk boils, is surveyed
Determining soymilk concentration is 10 ° of Brix, and corresponding required bean curd coagulant dosage is about 12wt%, and ripe beans are added in bean curd coagulant segmentation
In slurry (half of coagulator total amount is first added in 10-15 seconds, at the uniform velocity stream adds, after being sufficiently stirred until occurring into design of scattered small flowers and plants phenomenon,
Add remaining coagulator after afterflow in 1-2 minutes again, is slowly stirred to there is bulk at flower transient phenomena, finally according to system pH
Value decides whether uniformly to spray bean curd coagulant), slurry temperature is 92 DEG C when point is starched.Terminal pH is 5.61 after point slurry.When crouching brain
Long 10min breaks brain after observing the clear phenomenon of analysis, is poured into the type frame for completing bean curd cloth, wraps tight screen cloth, covers flat, drip certainly
After pressurize and kept for the pressure compacting set time form to obtain wintercherry bean curd, collect yellow serofluid, yellow serofluid starches dense 3.0 ° of Brix.
Embodiment 2:
1) actication of culture: taking lactobacillus plantarum FM-LP1-1 strain, be inoculated in 30mL yellow serofluid, 37 DEG C of activation cultures
20h；Triangular flask seed spreads cultivation: being seeded in 1L yellow serofluid by inoculum concentration 3% (v/v), 37 DEG C of expansions cultivate 8h to viable count
It measures up to 108CFU/mL or more；The preparation of workshop first order seed: being seeded in 30L yellow serofluid by inoculum concentration 3% (v/v), 37 DEG C of expansions
8h is cultivated to living cells quantity up to 108CFU/mL or more；The preparation of workshop secondary seed: 1t Huang is seeded to by inoculum concentration 3% (v/v)
In pulp-water, 37 DEG C of expansions cultivate 8h to living cells quantity up to 108CFU/mL or more；Fermented wintercherry: by secondary seed solution by inoculation
3% (v/v) of amount is seeded in 30t yellow serofluid, 37 DEG C of fermentation 20h to terminal pH value up to 4.05
2) when fermented wintercherry endpoint pH is 4.05, the food-grade glacial acetic acid of corresponding addition 0.52%, by terminal pH tune
Bean curd coagulant is obtained to 3.90.
3) soybean removal of impurities, cleaning, steep beans beans water quality ratio 1:3 (tap water), and soaking time 4-6h (summer) makes soybean
Sufficiently bubble rises spare.The soybean not bubbled open is removed when use, the quality after soybean water suction is about 2 times before impregnating.Use screenings
Separator mashing (polishing 2 times), beans water ratio 1:7 are filtered out after raw soya-bean milk boils, and measurement soymilk concentration is 10.5 ° of Brix, correspondence institute
Needing bean curd coagulant dosage is 14wt%, and bean curd coagulant segmentation is added in ripe soya-bean milk and (first adds coagulator in 10-15 seconds
The half of total amount, at the uniform velocity stream add, and are sufficiently stirred after occurring into design of scattered small flowers and plants phenomenon, then add remaining coagulate after afterflow in 1-2 minutes
Gu agent is slowly stirred to there is bulk into flower transient phenomena, is finally decided whether uniformly to spray bean curd according to system pH
Coagulator), slurry temperature is 88 DEG C when point is starched.Terminal pH is 5.63 after point slurry.Crouching brain duration 10min is broken after observing the clear phenomenon of analysis
Brain is poured into the type frame for completing bean curd cloth, wrap tight screen cloth, cover it is flat, when pressurizeing from after dripping and keeping pressure compacting fixed
Between molding obtain wintercherry bean curd, collect yellow serofluid, yellow serofluid starches dense 3.0 ° of Brix.
Embodiment 3:
1) actication of culture: taking lactobacillus plantarum FM-LP1-1 strain, be inoculated in 30mL yellow serofluid, 37 DEG C of activation cultures
20h；Triangular flask seed spreads cultivation: being seeded in 1L yellow serofluid by inoculum concentration 3% (v/v), 37 DEG C of expansions cultivate 8h to viable count
It measures up to 108CFU/mL or more；Fermented wintercherry: seed liquor is seeded in 30L yellow serofluid by inoculum concentration 3% (v/v), 37 DEG C of fermentations
20h to terminal pH value up to 4.20.
2) when fermented wintercherry endpoint pH is 4.20, pH is adjusted to by the food-grade glacial acetic acid of corresponding addition 0.82%
3.90 obtaining bean curd coagulant.
3) soybean removal of impurities, cleaning, steep beans beans water quality ratio 1:3 (tap water), soaking time 10-12h (spring), make big
Beans sufficiently steep rise it is spare.The soybean not bubbled open is removed when use, the quality after soybean water suction is about 2 times before impregnating.Use slurry
Pulp separator mashing, beans water quality ratio 1:9 are filtered out after raw soya-bean milk boils, and measurement soymilk concentration is 9.5 ° of Brix, corresponding required beans
Rotten coagulator dosage is 10wt%, and bean curd coagulant segmentation is added in ripe soya-bean milk and (first adds coagulator total amount in 10-15 seconds
Half, at the uniform velocity stream plus, after being sufficiently stirred until occurring into design of scattered small flowers and plants phenomenon, then it is interior at 1-2 minute add remaining coagulator after afterflow,
It is slowly stirred to there is bulk into flower transient phenomena, is finally decided whether uniformly to spray bean curd solidification according to system pH
Agent), slurry temperature is 90 DEG C when point is starched.Terminal pH is 5.58 after point slurry.Crouching brain duration 10min breaks brain after observing the clear phenomenon of analysis, will
It is poured into the type frame for completing bean curd cloth, wrap tight screen cloth, cover it is flat, from drip after pressurize and keep pressure compacting the set time molding
Wintercherry bean curd is obtained, yellow serofluid is collected, yellow serofluid starches dense 2.5 ° of Brix.
Claims (5)
1. the technique of lactobacillus-fermented yellow serofluid preparation wintercherry bean curd, which is characterized in that this method comprises the following steps:
(1) fermentation in yellow serofluid is inoculated in lactobacillus plantarum preparation seed liquor obtain wintercherry；
(2) wintercherry endpoint pH obtained by step (1) is adjusted to 3.8-4.0 with food-grade glacial acetic acid and obtains bean curd coagulant；
(3) soybean clean, clean, impregnating, being beaten, remove slag after boil to obtain ripe soya-bean milk；
(4) gained bean curd coagulant segmentation in step (2) is added in ripe soya-bean milk obtained by step (3) and carries out a slurry, until observation
To clear phenomenon is analysed, be poured into the type frame for completing bean curd cloth, wrap tight screen cloth, cover it is flat, pressurize from after dripping and keep pressure pressure
Set time processed forms to obtain wintercherry bean curd；
In step (1), the lactobacillus plantarum is lactobacillus plantarum (Lactobacillus plantarum) FM-LP1-1,
Culture presevation number is CGMCC No.9488；
In step (3), the ripe soymilk concentration being prepared is 9-11 ° of Brix；
In step (4), slurry process is put, keeping slurry temperature is 85 DEG C or more, and point slurry endpoint pH is 5.60 ± 0.05, crouching brain duration 5-
10min；
In step (1), lactobacillus-fermented yellow serofluid as follows gained: seed liquor is seeded to Huang by inoculum concentration 2-5%(v/v)
In pulp-water, 25-37 DEG C of fermentation 20-30h to terminal pH value up to 4.20 hereinafter, obtaining lactobacillus-fermented yellow serofluid；
In step (4), the yellow serofluid that the process of production wintercherry bean curd generates is collected, and adjusting the yellow serofluid concentration being collected into is
2-3 ° of Brix, then circulation carries out step (1) after duplex filtering, pre-sterilizing processing.
2. the technique of lactobacillus-fermented yellow serofluid preparation wintercherry bean curd according to claim 1, which is characterized in that step
(1) in, seed liquor as follows gained: take lactobacillus plantarum FM-LP1-1 strain, be inoculated in 20-40mL yellow serofluid, 25-
It after 37 DEG C of activation culture 18-24h, is seeded in yellow serofluid by inoculum concentration 2-5%(v/v), 25-37 DEG C of expansion cultivates 8-16h to work
Cell quantity is up to 108-109CFU/mL。
3. the technique of lactobacillus-fermented yellow serofluid preparation wintercherry bean curd according to claim 1, which is characterized in that step
(3) in, when soybeans soaking, the mass ratio of beans and water is 1:3, soaking time are as follows: spring 10-12h, summer 4-6h, autumn and winter 12-
15h。
4. the technique of lactobacillus-fermented yellow serofluid preparation wintercherry bean curd according to claim 1, which is characterized in that step
(3) in, when mashing, the mass ratio of beans and water is 1:7-9.
5. the technique of lactobacillus-fermented yellow serofluid preparation wintercherry bean curd according to claim 1, which is characterized in that step
(4) in, bean curd coagulant additive amount is the 10-12% of soya-bean milk total amount, and the half of coagulator total amount is first added in 10-15 seconds, even
Speed stream adds, and is sufficiently stirred after occurring into design of scattered small flowers and plants phenomenon, then adds remaining coagulator after afterflow in 1-2 minutes, is slowly stirred
To there is bulk into flower transient phenomena, finally decided whether uniformly to spray bean curd coagulant according to system pH.
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