CN105815461A - Preparation method for maca bean curd and maca bean curd - Google Patents
Preparation method for maca bean curd and maca bean curd Download PDFInfo
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- CN105815461A CN105815461A CN201610210089.3A CN201610210089A CN105815461A CN 105815461 A CN105815461 A CN 105815461A CN 201610210089 A CN201610210089 A CN 201610210089A CN 105815461 A CN105815461 A CN 105815461A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The invention discloses a preparation method for maca bean curd and the maca bean curd. The preparation method for the maca bean curd comprises the steps of (1) adding a maca bean curd additive with the weight being 0.5-0.8% of that of soybean milk into the soybean milk at 80-85 DEG C; (2) stirring uniformly and standing for 5-10 minutes; and (3) putting a mixture into a mould and applying a pressure to remove water so as to obtain the maca bean curd, wherein the maca bean curd additive is prepared by the following steps: (11) preparing a maca culture solution and performing sterilization; (12) preparing a strain; (13) performing inoculation; (14) performing fermentation; and (15) performing filtration. Therefore, the preparation method has the advantages that the nutritional value of maca can be exerted and the maca bean curd builds the body after being eaten and is better in mouth feel, fresher, more tender and more delicious.
Description
Technical field
The present invention relates to field of food, especially relate to manufacture method and the Maca bean curd thereof of a kind of Maca bean curd.
Background technology
Bean curd, is initiated by the food of a kind of high protein of China, owing to bean curd contains rich in protein, fat, dimension
The nutrient substance such as raw element, calcium, phosphorus, and quality is fresh and tender, and raw ripe all edibles, way is various, fresh and tender delicious food, especially for not
For the child of long teeth and the bad old people of tooth, eating very convenient, therefore, bean curd is that a kind of old children is all suitable,
Health preserving health preserving, the delicacy excellent product of life prolonging, very popular.
In recent years, Maca was as the visual field of the health food entrance consumers in general of a kind of building body, the kidney invigorating and essence nourishing；
Maca, rich in high unit nutrient, has the function of nourishing and fit keeping function to human body；American scientist finds in Maca new containing two classes
Vegetable active composition, macamides and Maca are dilute, and determine that both materials have remarkable effect to balanced human's hormone secretion,
The natural hormone electromotor so Maca is otherwise known as；It is vigorous and be not easily tied that people is full of physical strength after eating Maca, spiritual.
Because Maca contains abundant nutrient substance and have the function of nourishing and fit keeping function to human body, therefore, South America Andes is originated in
The Maca of arteries and veins is the most just brought into domestic by people, and in the Yunnan of China, Sichuan one band introduces a fine variety, and over the past two years, due to the face introduced a fine variety
Long-pending relatively big, and the Maca growth introduced a fine variety especially good, yield is high, and in people's daily life, the mode of edible Maca is single,
Therefore demand is the fewest, has thus resulted in Maca price the lowest, and the most important thing is to occur in that unsalable phenomenon, plants agate
The peasants of card hinders for this brains saturating, and the outlet of substantial amounts of Maca has become the heavy burden of the mind of the peasants planting Maca.And
Owing to bean curd is a kind of food deeply liked by consumers in general, and way is various, the tender deliciousness of taste, therefore someone can just think
Maca is made additive add to bean curd, increase the local flavor of bean curd, the nutritive value of abundant bean curd with this, can increase again simultaneously
Add the market of Maca, increase the sales volume of Maca；But due to technological deficiency, the bean made after the most all making to the addition of Maca
Rotten effect that can not keep Maca, or the bean curd mouthfeel being formed into is bad, excessively hard and old, water-retaining property is the best, bean curd
Nutritional labeling is also affected.
Summary of the invention
In order to overcome the problems referred to above, the present invention to society provide a kind of make delicious flavour, edible after can building body,
The kidney invigorating and essence nourishing, the manufacture method of water-retaining property more preferable Maca bean curd.
Another object of the present invention is to provide a kind of nutritive value that can not only play Maca, and edible rear strong
Body is healthy and strong and bean curd mouthfeel is more preferable, the Maca bean curd of fresher and tenderer delicious food.
The technical scheme is that the preparation method that a kind of Maca bean curd is provided, including:
(1) in the bean milk of 80 DEG C-85 DEG C, add the Maca bean curd additive of the 0.5%-0.8% of bean milk weight；
(2) stir, stand 5-10 minute；
(3) loading in mould, pressurization obtains Maca bean curd except water；
This Maca bean curd additive makes as follows:
(11) preparation of Maca culture fluid；
(111) Maca of the fresh clean that weight portion is 15-25 part is weighed, by the ratio that the weight ratio of Maca with water is 1:2-1:3
Example is ground, and obtains Maca serosity；
(112) add in Maca serosity weight portion be the white sugar of 2-6 part, weight portion be the edible Fructus Citri Limoniae of 0.001-0.005 part
The defatted milk sour, weight portion is 6-12 part and the magnesium sulfate that weight portion is 0.001-0.003 part, be then stirred, and mixing is all
After even, sterilizing 20-35 minute under the conditions of 100 DEG C-121 DEG C, it is cooled to 25 DEG C-32 DEG C, obtains Maca culture fluid；
(12) preparation of strain:
(121) take the described Maca culture fluid that weight portion is 2-4 part to load in triangular flask；
(122) shake-flask seed is cultivated；Take the weight portion after activation be the lactobacillus of 0.5-1 part, weight portion be the double of 0.5-1 part
Discrimination bacillus, weight portion be the Anaerobiospirillum succinoproducens of 0.5-1 part, weight portion be 0.5-1 part Actinobacillus succinogenes and
Weight portion is that the acetobacter of 0.5-1 part accesses in triangular flask, is placed on shaking table, first cultivates 5-8 under the conditions of 29 DEG C-31 DEG C little
Time, then heat up, under the conditions of 36 DEG C-38 DEG C, cultivate 10-12 hour and just obtain mixed bacteria liquid；
(13) inoculation；
(131) remaining described Maca culture fluid is moved in fermentation tank, access step by the 2-10% of Maca culture fluid weight
(122) cultivate the mixed bacteria liquid obtained in, shake up；
(14) fermentation；
(141) sealing and fermenting tank, keeps fermentation tank malleation, under the conditions of 29 DEG C-31 DEG C, ferments 15-20 hour, then heat to
36 DEG C-38 DEG C, then ferment 25-30 hour；After fermentation, add pH adjusting agent so that the pH value of fermentation liquid is less than 4；
(15) filter；
(151) filtering solid matter with filter, the clear liquor obtained is Maca bean curd additive.
As improvement of the present invention, after described (15th) step, also comprise the steps:
(16) subpackage；
Maca bean curd additive is carried out subpackage by predetermined volumes；
(17) under the conditions of 80 DEG C-90 DEG C, inactivateing Maca bean curd additive, inactivation time is 6min-30min.
As improvement of the present invention, before (1st) step, also include the making of bean milk, being produced as follows of bean milk:
(101) by soybeans soaking in the water of its 2-4 times of weight portion, under the conditions of 20 DEG C-25 DEG C, it is dipped to hands and pinches pressure Semen sojae atricolor
Without hard sense；
(102) Semen sojae atricolor soaked is worn into raw slurry with bean water than 1: 5-7；
(103) with filter-cloth filtering slagging-off more than 130 mesh；
(104) filtrate heated and boiled is kept 10-15 minute；
(105) bean milk is cooled to 80 DEG C-85 DEG C.
As improvement of the present invention, before (1st) step, also include the making of bean milk, being produced as follows of bean milk:
(101) soybean protein isolate 25-35 part, starch 7-12 part, Ovum Gallus domesticus album 4-8 part, pure water 30-40 part are taken；
(102) soybean protein isolate in (101), starch, Ovum Gallus domesticus album, pure water are stirred to complete emulsifying in blender,
Wherein, emulsifying temperature is 10 DEG C～40 DEG C；
(103) by the emulsion in (102) in being warming up to 80 DEG C～85 DEG C, bean milk is obtained；
As improvement of the present invention, described Maca serosity can also is that by following method prepare: choose dry Maca, use
Grinder is ground to 150-200 mesh, takes Maca powder 15-25 part, adds 3-10 times of sterilized water in Maca powder, and 90
Heat pulp under the conditions of DEG C-100 DEG C and make Maca serosity.
As improvement of the present invention, described lactobacillus is bacillus acidophilus.
As improvement of the present invention, described acetic acid bacteria separates from Shanxi mature vinegar raw vinegar.
As improvement of the present invention, described pH adjusting agent is edible citric acid.
Another technical scheme of the present invention is to provide a kind of Maca bean curd, this bean curd be use above-mentioned in any one
Method prepares.
Due to the fact that and utilize described lactobacillus, bacillus bifidus, Anaerobiospirillum succinoproducens, Actinobacillus succinogenes
Being the Maca bean curd additive that fermented by mixed bacterium prepares with acetobacter, described lactobacillus, bacillus bifidus, product succinic acid are detested
Oxygen spirillum, Actinobacillus succinogenes and acetobacter absorb during fermentation as mixed bacteria and have decomposed Maca cultivation
Substantial amounts of carbohydrate in liquid, wherein decomposes hardly to the macamides in Maca and Maca are dilute, therefore final obtained
Maca bean curd additive add as additive during bean curd making, it is possible to make the Maca bean curd prepared contain rich
Rich macamides and Maca are dilute, namely during whole, and macamides and Maca is dilute can farthest be retained
Get off, be finally added in bean curd, increase the nutrient substance of bean curd, promote the nutritive value of bean curd so that the bean curd of making
There is the hormonal secretion of balanced human, tonifying YANG, effect of nourishing and fit keeping function, can be full of physical strength, spiritual vigorous after human body is edible
And be not easily tied, for taking Maca capsule and Maca tablet, Maca is combined in daily meals by the present invention,
The utilization rate of Maca is higher, and cost is the lowest simultaneously, and described Maca bean curd additive can be as the solidification making bean curd
Agent uses, and can make the smooth in taste of the bean curd made, and water-retaining property is more preferable, and more delicious；In the present invention, Maca is added
To bean curd, edible in supply people's ordinary meal, be conducive to increasing the demand of Maca.Therefore, the present invention has and can increase
The market that adds Maca, the sales volume increasing Maca thus solve the unsalable problem of Maca, nutriture value that Maca can not only be played
Value, and edible rear building body, can make again bean curd mouthfeel more preferable, the advantage of fresher and tenderer delicious food simultaneously.
Accompanying drawing explanation
Fig. 1 is the preparation section schematic diagram of the Maca bean curd additive of the present invention.
Fig. 2 is the preparation section schematic diagram of Maca bean curd in the present invention.
Detailed description of the invention
The present invention provides the preparation method of a kind of Maca bean curd, specifically includes:
(1) in the bean milk of 80 DEG C-85 DEG C, add the Maca bean curd additive of the 0.5%-0.8% of bean milk weight；
(2) stir, stand 5-10 minute；
(3) loading in mould, pressurization obtains Maca bean curd except water；
This Maca bean curd additive makes as follows:
(11) preparation of Maca culture fluid；
(111) Maca of the fresh clean that weight portion is 15-25 part is weighed, by the ratio that the weight ratio of Maca with water is 1:2-1:3
Example is ground, and obtains Maca serosity；
(112) add in Maca serosity weight portion be the white sugar of 2-6 part, weight portion be the edible Fructus Citri Limoniae of 0.001-0.005 part
The defatted milk sour, weight portion is 6-12 part and the magnesium sulfate that weight portion is 0.001-0.003 part, be then stirred, and mixing is all
After even, sterilizing 20-35 minute under the conditions of 100 DEG C-121 DEG C, it is cooled to 25 DEG C-32 DEG C, obtains Maca culture fluid；
(12) preparation of strain:
(121) take the described Maca culture fluid that weight portion is 2-4 part to load in triangular flask；
(122) shake-flask seed is cultivated；Take the weight portion after activation be the lactobacillus of 0.5-1 part, weight portion be the double of 0.5-1 part
Discrimination bacillus, weight portion be the Anaerobiospirillum succinoproducens of 0.5-1 part, weight portion be 0.5-1 part Actinobacillus succinogenes and
Weight portion is that the acetobacter of 0.5-1 part accesses in triangular flask, is placed on shaking table, first cultivates 5-8 under the conditions of 29 DEG C-31 DEG C little
Time, then heat up, under the conditions of 36 DEG C-38 DEG C, cultivate 10-12 hour and just obtain mixed bacteria liquid；
(13) inoculation；
(131) remaining described Maca culture fluid is moved in fermentation tank, access step by the 2-10% of Maca culture fluid weight
(122) cultivate the mixed bacteria liquid obtained in, shake up；
(14) fermentation；
(141) sealing and fermenting tank, keeps fermentation tank malleation, under the conditions of 29 DEG C-31 DEG C, ferments 15-20 hour, then heat to
36 DEG C-38 DEG C, then ferment 25-30 hour；After fermentation, add pH adjusting agent so that the pH value of fermentation liquid is less than 4；
(15) filter；
(151) filtering solid matter with filter, the clear liquor obtained is Maca bean curd additive.
After described (15th) step, also comprise the steps:
(16) subpackage；
Maca bean curd additive is carried out subpackage by predetermined volumes；
(17) under the conditions of 80 DEG C-90 DEG C, inactivateing Maca bean curd additive, inactivation time is 6min-30min.
Before (1st) step, also include the making of bean milk, being produced as follows of bean milk:
(101) by soybeans soaking in the water of its 2-4 times of weight portion, under the conditions of 20 DEG C-25 DEG C, it is dipped to hands and pinches pressure Semen sojae atricolor
Without hard sense；
(102) Semen sojae atricolor soaked is worn into raw slurry with bean water than 1: 5-7；
(103) with filter-cloth filtering slagging-off more than 130 mesh；
(104) filtrate heated and boiled is kept 10-15 minute；
(105) bean milk is cooled to 80 DEG C-85 DEG C.
Before (1st) step, also include the making of bean milk, being produced as follows of bean milk:
(101) soybean protein isolate 25-35 part, starch 7-12 part, Ovum Gallus domesticus album 4-8 part, pure water 30-40 part are taken；
(102) soybean protein isolate in (101), starch, Ovum Gallus domesticus album, pure water are stirred to complete emulsifying in blender,
Wherein, emulsifying temperature is 10 DEG C～40 DEG C；
(103) by the emulsion in (102) in being warming up to 80 DEG C～85 DEG C, bean milk is obtained；
Described Maca serosity can also is that by following method prepare: choose dry Maca, be ground to 150-200 with grinder
Mesh, takes Maca powder 15-25 part, adds 3-10 times of sterilized water, and heating slurry under the conditions of 90 DEG C-100 DEG C in Maca powder
Change and make Maca serosity.
In the present invention, described lactobacillus is bacillus acidophilus, certainly, in addition to being bacillus acidophilus, it is also possible to be
Other lactobacillus.
In the present invention, described acetic acid bacteria separates from Shanxi mature vinegar raw vinegar.
In the present invention, described pH adjusting agent is edible citric acid.
A kind of Maca bean curd, this bean curd be use above-mentioned in any one method prepare.
In the present invention, it it is the most i.e. the preparation section schematic diagram of Maca bean curd additive in the present invention；Fig. 2 is i.e.
Manufacturing process schematic diagram for Maca bean curd.
Embodiment 1
(101) by soybeans soaking in the water of its 2-4 times of weight portion, under the conditions of 20 DEG C-25 DEG C, it is dipped to hands and pinches pressure Semen sojae atricolor
Without hard sense；
(102) Semen sojae atricolor soaked is worn into raw slurry with bean water than 1: 5-7；
(103) with filter-cloth filtering slagging-off more than 130 mesh；
(104) filtrate heated and boiled is kept 10-15 minute；
(105) bean milk is cooled to 80 DEG C-85 DEG C.
(1) in the bean milk of 80 DEG C-85 DEG C, add the Maca bean curd additive of the 0.5%-0.8% of bean milk weight；
(2) stir, stand 5-10 minute；
(3) loading in mould, pressurization obtains Maca bean curd except water；
This Maca bean curd additive makes as follows:
(11) preparation of Maca culture fluid；
(111) weigh the Maca of the fresh clean that weight portion is 15 parts, grind in the ratio that weight ratio is 1:2 of Maca with water,
Obtain Maca serosity；
(112) add white sugar that weight portion is 2 parts in Maca serosity, weight portion is edible citric acid, the weight portion of 0.001 part
It is the defatted milk of 6 parts and magnesium sulfate that weight portion is 0.001 part, is then stirred, after mix homogeneously, in 100 DEG C-121 DEG C
Under the conditions of sterilizing 20-35 minute, be cooled to 25 DEG C-32 DEG C, obtain Maca culture fluid；
(12) preparation of strain:
(121) take the described Maca culture fluid that weight portion is 2 parts to load in triangular flask；
(122) shake-flask seed is cultivated；Take lactobacillus that the weight portion after activation is 0.5 part, weight portion is the bifid bar of 0.5 part
Bacterium, weight portion are the Anaerobiospirillum succinoproducens of 0.5 part, weight portion is the Actinobacillus succinogenes of 0.5 part and weight portion is
The acetobacter of 0.5 part accesses in triangular flask, is placed on shaking table, first cultivates 5-8 hour under the conditions of 29 DEG C-31 DEG C, then rises
Temperature, under the conditions of 36 DEG C-38 DEG C, cultivates 10-12 hour and just obtains mixed bacteria liquid；
(13) inoculation；
(131) remaining described Maca culture fluid is moved in fermentation tank, by 2% access step (122) of Maca culture fluid weight
The mixed bacteria liquid that middle cultivation obtains, shakes up；
(14) fermentation；
(141) sealing and fermenting tank, keeps fermentation tank malleation, under the conditions of 29 DEG C-31 DEG C, ferments 15-20 hour, then heat to
36 DEG C-38 DEG C, then ferment 25-30 hour；After fermentation, add pH adjusting agent, i.e. edible citric acid so that the pH of fermentation liquid
Value is for less than 4；
(15) filter；
(151) filtering solid matter with filter, the clear liquor obtained is Maca bean curd additive.
Embodiment 2
(101) by soybeans soaking in the water of its 2-4 times of weight portion, under the conditions of 20 DEG C-25 DEG C, it is dipped to hands and pinches pressure Semen sojae atricolor
Without hard sense；
(102) Semen sojae atricolor soaked is worn into raw slurry with bean water than 1: 5-7；
(103) with filter-cloth filtering slagging-off more than 130 mesh；
(104) filtrate heated and boiled is kept 10-15 minute；
(105) bean milk is cooled to 80 DEG C-85 DEG C；
(1) in the bean milk of 80 DEG C-85 DEG C, add the Maca bean curd additive of the 0.5%-0.8% of bean milk weight；
(2) stir, stand 5-10 minute；
(3) loading in mould, pressurization obtains Maca bean curd except water；
This Maca bean curd additive makes as follows:
(11) preparation of Maca culture fluid；
(111) weigh the Maca of the fresh clean that weight portion is 17 parts, grind in the ratio that weight ratio is 1:2.5 of Maca with water
Mill, obtains Maca serosity；
(112) add white sugar that weight portion is 3 parts in Maca serosity, weight portion is edible citric acid, the weight portion of 0.002 part
It is the defatted milk of 7 parts and magnesium sulfate that weight portion is 0.002 part, is then stirred, after mix homogeneously, in 100 DEG C-121 DEG C
Under the conditions of sterilizing 20-35 minute, be cooled to 25 DEG C-32 DEG C, obtain Maca culture fluid；
(12) preparation of strain:
(121) take the described Maca culture fluid that weight portion is 2.5 parts to load in triangular flask；
(122) shake-flask seed is cultivated；Take lactobacillus that the weight portion after activation is 0.6 part, weight portion is the bifid bar of 0.6 part
Bacterium, weight portion are the Anaerobiospirillum succinoproducens of 0.6 part, weight portion is the Actinobacillus succinogenes of 0.6 part and weight portion is
The acetobacter of 0.6 part accesses in triangular flask, is placed on shaking table, first cultivates 5-8 hour under the conditions of 29 DEG C-31 DEG C, then rises
Temperature, under the conditions of 36 DEG C-38 DEG C, cultivates 10-12 hour and just obtains mixed bacteria liquid；
(13) inoculation；
(131) remaining described Maca culture fluid is moved in fermentation tank, by 4% access step (122) of Maca culture fluid weight
The mixed bacteria liquid that middle cultivation obtains, shakes up；
(14) fermentation；
(141) sealing and fermenting tank, keeps fermentation tank malleation, under the conditions of 29 DEG C-31 DEG C, ferments 15-20 hour, then heat to
36 DEG C-38 DEG C, then ferment 25-30 hour；After fermentation, add pH adjusting agent, i.e. edible citric acid so that the pH of fermentation liquid
Value is for less than 4；
(15) filter；
(151) filtering solid matter with filter, the clear liquor obtained is Maca bean curd additive.
Embodiment 3
(101) by soybeans soaking in the water of its 2-4 times of weight portion, under the conditions of 20 DEG C-25 DEG C, it is dipped to hands and pinches pressure Semen sojae atricolor
Without hard sense；
(102) Semen sojae atricolor soaked is worn into raw slurry with bean water than 1: 5-7；
(103) with filter-cloth filtering slagging-off more than 130 mesh；
(104) filtrate heated and boiled is kept 10-15 minute；
(105) bean milk is cooled to 80 DEG C-85 DEG C；
(1) in the bean milk of 80 DEG C-85 DEG C, add the Maca bean curd additive of the 0.5%-0.8% of bean milk weight；
(2) stir, stand 5-10 minute；
(3) loading in mould, pressurization obtains Maca bean curd except water；
This Maca bean curd additive makes as follows:
(11) preparation of Maca culture fluid；
(111) weigh the Maca of the fresh clean that weight portion is 20 parts, grind in the ratio that weight ratio is 1:2.5 of Maca with water
Mill, obtains Maca serosity；
(112) add white sugar that weight portion is 4 parts in Maca serosity, weight portion is edible citric acid, the weight portion of 0.003 part
It is the defatted milk of 8 parts and magnesium sulfate that weight portion is 0.003 part, is then stirred, after mix homogeneously, in 100 DEG C-121 DEG C
Under the conditions of sterilizing 20-35 minute, be cooled to 25 DEG C-32 DEG C, obtain Maca culture fluid；
(12) preparation of strain:
(121) take the described Maca culture fluid that weight portion is 3 parts to load in triangular flask；
(122) shake-flask seed is cultivated；Take lactobacillus that the weight portion after activation is 0.7 part, weight portion is the bifid bar of 0.8 part
Bacterium, weight portion are the Anaerobiospirillum succinoproducens of 0.7 part, weight portion is the Actinobacillus succinogenes of 0.8 part and weight portion is
The acetobacter of 0.7 part accesses in triangular flask, is placed on shaking table, first cultivates 5-8 hour under the conditions of 29 DEG C-31 DEG C, then rises
Temperature, under the conditions of 36 DEG C-38 DEG C, cultivates 10-12 hour and just obtains mixed bacteria liquid；
(13) inoculation；
(131) remaining described Maca culture fluid is moved in fermentation tank, by 6% access step (122) of Maca culture fluid weight
The mixed bacteria liquid that middle cultivation obtains, shakes up；
(14) fermentation；
(141) sealing and fermenting tank, keeps fermentation tank malleation, under the conditions of 29 DEG C-31 DEG C, ferments 15-20 hour, then heat to
36 DEG C-38 DEG C, then ferment 25-30 hour；After fermentation, add pH adjusting agent, i.e. edible citric acid so that the pH of fermentation liquid
Value is for less than 4；
(15) filter；
(151) filtering solid matter with filter, the clear liquor obtained is Maca bean curd additive.
Embodiment 4
(101) by soybeans soaking in the water of its 2-4 times of weight portion, under the conditions of 20 DEG C-25 DEG C, it is dipped to hands and pinches pressure Semen sojae atricolor
Without hard sense；
(102) Semen sojae atricolor soaked is worn into raw slurry with bean water than 1: 5-7；
(103) with filter-cloth filtering slagging-off more than 130 mesh；
(104) filtrate heated and boiled is kept 10-15 minute；
(105) bean milk is cooled to 80 DEG C-85 DEG C；
(1) in the bean milk of 80 DEG C-85 DEG C, add the Maca bean curd additive of the 0.5%-0.8% of bean milk weight；
(2) stir, stand 5-10 minute；
(3) loading in mould, pressurization obtains Maca bean curd except water；
This Maca bean curd additive makes as follows:
(11) preparation of Maca culture fluid；
(111) weigh the Maca of the fresh clean that weight portion is 23 parts, grind in the ratio that weight ratio is 1:3 of Maca with water,
Obtain Maca serosity；
(112) add white sugar that weight portion is 5 parts in Maca serosity, weight portion is edible citric acid, the weight portion of 0.004 part
It is the defatted milk of 10 parts and magnesium sulfate that weight portion is 0.002 part, is then stirred, after mix homogeneously, in 100 DEG C-121 DEG C
Under the conditions of sterilizing 20-35 minute, be cooled to 25 DEG C-32 DEG C, obtain Maca culture fluid；
(12) preparation of strain:
(121) take the described Maca culture fluid that weight portion is 3.5 parts to load in triangular flask；
(122) shake-flask seed is cultivated；Take lactobacillus that the weight portion after activation is 0.9 part, weight portion is the bifid bar of 0.9 part
Bacterium, weight portion are the Anaerobiospirillum succinoproducens of 0.9 part, weight portion is the Actinobacillus succinogenes of 0.9 part and weight portion is
The acetobacter of 0.8 part accesses in triangular flask, is placed on shaking table, first cultivates 5-8 hour under the conditions of 29 DEG C-31 DEG C, then rises
Temperature, under the conditions of 36 DEG C-38 DEG C, cultivates 10-12 hour and just obtains mixed bacteria liquid；
(13) inoculation；
(131) remaining described Maca culture fluid is moved in fermentation tank, by 8% access step (122) of Maca culture fluid weight
The mixed bacteria liquid that middle cultivation obtains, shakes up；
(14) fermentation；
(141) sealing and fermenting tank, keeps fermentation tank malleation, under the conditions of 29 DEG C-31 DEG C, ferments 15-20 hour, then heat to
36 DEG C-38 DEG C, then ferment 25-30 hour；After fermentation, add pH adjusting agent, i.e. edible citric acid so that the pH of fermentation liquid
Value is for less than 4；
(15) filter；
(151) filtering solid matter with filter, the clear liquor obtained is Maca bean curd additive.
Embodiment 5
(101) by soybeans soaking in the water of its 2-4 times of weight portion, under the conditions of 20 DEG C-25 DEG C, it is dipped to hands and pinches pressure Semen sojae atricolor
Without hard sense；
(102) Semen sojae atricolor soaked is worn into raw slurry with bean water than 1: 5-7；
(103) with filter-cloth filtering slagging-off more than 130 mesh；
(104) filtrate heated and boiled is kept 10-15 minute；
(105) bean milk is cooled to 80 DEG C-85 DEG C；
(1) in the bean milk of 80 DEG C-85 DEG C, add the Maca bean curd additive of the 0.5%-0.8% of bean milk weight；
(2) stir, stand 5-10 minute；
(3) loading in mould, pressurization obtains Maca bean curd except water；
This Maca bean curd additive makes as follows:
(11) preparation of Maca culture fluid；
(111) weigh the Maca of the fresh clean that weight portion is 25 parts, grind in the ratio that weight ratio is 1:3 of Maca with water,
Obtain Maca serosity；
(112) add white sugar that weight portion is 6 parts in Maca serosity, weight portion is edible citric acid, the weight portion of 0.005 part
It is the defatted milk of 12 parts and magnesium sulfate that weight portion is 0.003 part, is then stirred, after mix homogeneously, in 100 DEG C-121 DEG C
Under the conditions of sterilizing 20-35 minute, be cooled to 25 DEG C-32 DEG C, obtain Maca culture fluid；
(12) preparation of strain:
(121) take the described Maca culture fluid that weight portion is 4 parts to load in triangular flask；
(122) shake-flask seed is cultivated；Take lactobacillus that the weight portion after activation is 1 part, weight portion be 1 part bacillus bifidus,
Weight portion be 1 part Anaerobiospirillum succinoproducens, weight portion be the Actinobacillus succinogenes of 1 part and vinegar that weight portion is 1 part
Acidfast bacilli accesses in triangular flask, is placed on shaking table, first cultivates 5-8 hour under the conditions of 29 DEG C-31 DEG C, then heats up, 36 DEG C-
Under the conditions of 38 DEG C, cultivate 10-12 hour and just obtain mixed bacteria liquid；
(13) inoculation；
(131) remaining described Maca culture fluid is moved in fermentation tank, by 10% access step of Maca culture fluid weight
(122) cultivate the mixed bacteria liquid obtained in, shake up；
(14) fermentation；
(141) sealing and fermenting tank, keeps fermentation tank malleation, under the conditions of 29 DEG C-31 DEG C, ferments 15-20 hour, then heat to
36 DEG C-38 DEG C, then ferment 25-30 hour；After fermentation, add pH adjusting agent, i.e. edible citric acid so that the pH of fermentation liquid
Value is for less than 4；
(15) filter；
(151) filtering solid matter with filter, the clear liquor obtained is Maca bean curd additive.
In the present invention, the Maca soybean curd nutrition composition made by embodiment 1 to 5 enriches, being of high nutritive value of bean curd.
Maca bean curd made by embodiments of the invention 1 to 5, after tested, compared with the bean curd that control sample 1 is made
As shown in table 1 below, table 2 and table 3:
Experiment one:
Selecting of volunteer:
1, selecting 160 fatiguability lassitude volunteers, 45 years old mean age, by 160 fatiguability lassitude will
Hope person is randomly divided into eight groups, often organizes 20 people, and often group correspondence eats control sample 1, control sample 2, embodiment 1, embodiment respectively
2, embodiment 3, embodiment 4, and the bean curd that embodiment 5 is made.
2,160 climacteric syndrome female volunteers, 53 years old mean age are selected；By comprehensive for 160 climacteric
Disease female volunteer is randomly divided into eight groups, often organizes 20 people, often group correspondence eat respectively control sample 1, control sample 2, embodiment 1,
Embodiment 2, embodiment 3, embodiment 4, and the bean curd that embodiment 5 is made.
3, the male volunteers of 160 hyposexualitys, 45 years old mean age are selected；Man by 160 hyposexualitys
Property volunteer be randomly divided into eight groups, often organize 20 people, often group correspondence eats control sample 1, control sample 2, embodiment 1, real respectively
Execute example 2, embodiment 3, embodiment 4, and the bean curd that embodiment 5 is made.
The amount of bean curd:
Eat 100-250 gram for each person every day, can once eat, it is also possible to eat several times.Edible time is one month.
Table 1 is the data result after fatiguability lassitude volunteer eats bean curd:
Interpretation of result:
As seen from the above table, in fatiguability lassitude volunteer, the bean curd that edible control sample 1 makes symptom improvement after month
Person's number is 0, control sample 2 make bean curd after one month symptom improver number only have 1, remaining volunteer's symptom is almost
Without improving, namely effective percentage is 5%；And eating the Maca bean curd that embodiment 1 to embodiment 5 is made, it is minimum that symptom improves number
Having 17, for up to 19, average effectiveness level reaches 92%；Visible, the agate of embodiment 1 to embodiment 5 making in the edible present invention
Card bean curd is very helpful for the symptom tool improving fatiguability lassitude volunteer, and embodiment 1 to embodiment 5 makes
In Maca bean curd, the Maca bean curd additive of interpolation, maintain effect of Maca, physical after making people eat Maca bean curd
To supplementary, energetic and indefatigability.
Table 2 is the data result after climacteric syndrome female volunteers eats bean curd:
Interpretation of result:
As seen from the above table, in climacteric syndrome female volunteers, the bean curd that edible control sample 1 makes after one month symptom change
Kind person's number is 0, and effective percentage is 0, and namely the symptom of 20 climacteric syndrome female volunteers is all almost without improvement, edible
Control sample 2 make bean curd after one month symptom improver only have 1 people, namely control sample 1 and control sample 2 are to climacteric
The symptom of phase syndrome is almost without improvement；And the Maca bean curd that edible embodiment 1 to embodiment 5 is made, symptom improves number
Rare 17, most 18, average effectiveness level is 89%, it is seen then that the agate that embodiment 1 to the embodiment 5 in the edible present invention makes
Card bean curd is very helpful for the symptom tool improving climacteric syndrome female volunteers, namely embodiment 1 to enforcement
The Maca bean curd that example 5 makes, maintains the function of Maca so that after people eat Maca bean curd, and the hormone secretion of human body obtains
To balance, thus improve involutional symptom so that the climacteric women mental status more preferably, more vigourous.
Table 3 is the data result after the male volunteers of hyposexuality eats bean curd:
Interpretation of result:
As seen from the above table, in the male volunteers of hyposexuality, the bean curd one that edible control sample 1 and control sample 2 make
After Yue, symptom improver number is 0, and effective percentage is also 0, and namely the symptom of the male volunteers of 20 hyposexualitys is the most several
Without improving；And eat the Maca bean curd that embodiment 1 to embodiment 5 is made, and symptom a minimum of 19 of number of improvement, for up to 20
Individual, average effectiveness level is up to 97%, it is seen then that the Maca bean curd that embodiment 1 to the embodiment 5 in the edible present invention makes is for changing
The symptom of the male volunteers of kind hyposexuality has the biggest help, the Maca bean curd that embodiment 1 to embodiment 5 makes
In, the function of Maca can be kept so that after people eat Maca bean curd, the hormone secretion of human body is balanced, Er Qiema
Block the effect to the nourishing and fit keeping function of human body be maintained and play；Visible, the present invention make use of lactobacillus, bacillus bifidus,
The fermented by mixed bacterium that Anaerobiospirillum succinoproducens, Actinobacillus succinogenes and acetobacter are made, carbon hydrate in Maca
Thing is mixed strain and decomposes and absorb, in Maca macamides and Maca alkene then almost without being decomposed, loss is few, this
Macamides in Maca and Maca alkene can farthest be remained by the mixed bacteria in invention, until as Maca
Bean curd additive adds to Maca bean curd so that containing more macamides and Maca alkene in Maca bean curd, and human body is eaten
After bean curd, then reach the effect of nourishing and fit keeping function.
Experiment two: the Maca bean curd that Example 1 to embodiment 5 prepares, and control sample 1 and control sample 2 prepare
Bean curd, the Maca bean curd prepared embodiment 1 to embodiment 5 the most respectively and control sample 1 and control sample 2 prepare
Bean curd carry out sensory testing's experiment；Wherein, hardness and mouthfeel are to be measured by edible method, and water-retaining property is by centrifugal survey
The method of amount records；The water-retaining property of bean curd refers to that retainable moisture in bean curd, retained water refer to combine water, stream
Body dynamics water (such as capillary water) and the summation of Physical entrapment water, the water-retaining property of bean curd is the best, the yellow seriflux loss of bean curd
The fewest, the nutrient component damages of bean curd the fewest；.
Hardness and the measurement of mouthfeel: select 140 volunteers, eat the bean curd that embodiment 1 to embodiment 5 prepares respectively,
And the bean curd that control sample 1 and control sample 2 prepare, hardness and mouthfeel after then eating volunteer carry out sense organ note
Record, synthesis result such as table 4 below.
The measurement of water-retaining property (WHC) is as follows: take 5g bean curd, in the 50ml centrifuge tube of absorbent cotton is arranged at bottom, with 1000r/
Min rotating speed is weighed after being centrifuged 10min and records (m1), in 105 DEG C after drying to constant (m2).Computing formula is as follows:
Water-retaining property (WHC)=×100%
Wherein, water-retaining property (WHC)-bean curd water-retaining property, %；
Weight after m1-bean curd is centrifugal, g；
M2-bean curd is after drying to constant, g；
Table 4
Interpretation of result:
Impact on bean curd hardness: as seen from the above table, the Maca bean curd that embodiment 1 to embodiment 5 prepares is neither too hard, nor too soft, is unlikely to
Really up to the mark affect mouthfeel, be also unlikely to soft impact culinary art, and be suitable for various cooking method.And control sample 1 and control sample 2 are made
The bean curd obtained is harder；As can be seen here, the hardness of the Maca bean curd that embodiment 1 to embodiment 5 prepares is more moderate.
Impact on bean curd mouthfeel: the prepared Maca bean curd soft taste of embodiment 1 to embodiment 5, exquisiteness, elasticity are suitable
In, without coarse grains of sand sense (or slag sense)；And control sample 1 and the prepared bean curd mouthfeel of control sample 2 are slightly hard or elastic poor
Or slightly slag sense；Visible, the Maca bean curd mouthfeel that embodiment 1 to embodiment 5 prepares is more preferably.
Impact on bean curd water-retaining property: the water-retaining property of the Maca bean curd that embodiment 1 to embodiment 5 prepares is up to 73%, flat
All water-retaining propertys are up to 70.8%；And the water-retaining property of the bean curd that control sample 1 and control sample 2 prepare is 48% and 50% respectively；Can
Seeing, the water-retaining property of the Maca bean curd that embodiment 1 to embodiment 5 prepares is more preferable, and it is less that the yellow seriflux in Maca bean curd loses, agate
It is less that the nutrition of card bean curd is also just lost；Meanwhile, the bean curd utilizing fermented by mixed bacterium to obtain in the present invention adds
The Maca bean curd that agent prepares, and the time that can be saved is longer, fresher；And trace it to its cause, then it is profit in the present invention
The mixed vaccine made with lactobacillus, bacillus bifidus, Anaerobiospirillum succinoproducens, Actinobacillus succinogenes and acetobacter
Kind fermentation, the carbohydrate breakdown in Maca is absorbed by the probiotic bacteria in mixed bacteria, and the macamides in Maca and
Maca alkene is decomposed the most hardly so that the water-retaining property of the Maca bean curd that the Maca additive in the present invention prepares is more preferable, simultaneously
Make for bean curd relative to the Maca juice that directly adds in control sample 1, the macamides in Maca in the present invention and
The loss of Maca alkene is less, can farthest the macamides in Maca and Maca alkene be retained to Maca bean curd.
In the present invention, keep other conditions constant, utilize other strain to replace lactobacillus, bacillus bifidus, product succinic acid
One or more in anaerobism spirillum, Actinobacillus succinogenes and acetobacter ferment, and all can not obtain the present invention
Excellent effect in experiment, the most only lactobacillus in the present invention, bacillus bifidus, Anaerobiospirillum succinoproducens, product amber
The Maca bean curd made by Maca additive that amber acid Actinobacillus and acetobacter obtain as fermented by mixed bacterium can be protected
Hold effect of Maca, play the effect of Maca, and also can use as bean curd coagulant, enable to again bean curd simultaneously
Mouthfeel more preferably, fresher and tenderer delicious food.
Control sample 1 is the bean curd using following method to prepare:
A kind of manufacture method of bean curd:
(1) select 5-10kg good quality soybeans, remove the peel after Semen Glycines being soaked in water 6 hours, it is broken in beater raw slurry；Separately
Take the Maca 500g of fresh clean, the Maca juice squeezed the juice with juice extractor, standby；
(2) with the raw slurry of filtered through gauze more than 100 mesh, filtering residue is removed；
(3) filtrate is boiled, keep 12-15 minute；
(4) slurry is cooled to 85 DEG C, adds edible plaster solution and Maca juice, cooling, compound stalk forming toward heat slurry, just prepare
Bean curd.
Control sample 2 is the bean curd using following method to prepare:
A kind of manufacture method of bean curd:
(1) 5-10kg good quality soybeans is selected, defibrination after being soaked in water by Semen Glycines 6 hours；
(2) with filtered through gauze slagging-off more than 100 mesh；
(3) mashing off；
(4) slurry is cooled to 80 DEG C, adds edible plaster solution, compound stalk forming toward heat slurry, just prepare bean curd.
The bean curd that above control sample 1 and control sample 2 prepare all can be from having bought on the market.
Claims (9)
1. the preparation method of a Maca bean curd, it is characterised in that including:
(1) in the bean milk of 80 DEG C-85 DEG C, add the Maca bean curd additive of the 0.5%-0.8% of bean milk weight；
(2) stir, stand 5-10 minute；
Loading in mould, pressurization obtains Maca bean curd except water；
This Maca bean curd additive makes as follows:
(11) preparation of Maca culture fluid；
(111) Maca of the fresh clean that weight portion is 15-25 part is weighed, by the ratio that the weight ratio of Maca with water is 1:2-1:3
Example is ground, and obtains Maca serosity；
(112) add in Maca serosity weight portion be the white sugar of 2-6 part, weight portion be the edible Fructus Citri Limoniae of 0.001-0.005 part
The defatted milk sour, weight portion is 6-12 part and the magnesium sulfate that weight portion is 0.001-0.003 part, be then stirred, and mixing is all
After even, sterilizing 20-35 minute under the conditions of 100 DEG C-121 DEG C, it is cooled to 25 DEG C-32 DEG C, obtains Maca culture fluid；
(12) preparation of strain:
(121) take the described Maca culture fluid that weight portion is 2-4 part to load in triangular flask；
(122) shake-flask seed is cultivated；Take the weight portion after activation be the lactobacillus of 0.5-1 part, weight portion be the double of 0.5-1 part
Discrimination bacillus, weight portion be the Anaerobiospirillum succinoproducens of 0.5-1 part, weight portion be 0.5-1 part Actinobacillus succinogenes and
Weight portion is that the acetobacter of 0.5-1 part accesses in triangular flask, is placed on shaking table, first cultivates 5-8 under the conditions of 29 DEG C-31 DEG C little
Time, then heat up, under the conditions of 36 DEG C-38 DEG C, cultivate 10-12 hour and just obtain mixed bacteria liquid；
(13) inoculation；
(131) remaining described Maca culture fluid is moved in fermentation tank, access step by the 2-10% of Maca culture fluid weight
(122) cultivate the mixed bacteria liquid obtained in, shake up；
(14) fermentation；
(141) sealing and fermenting tank, keeps fermentation tank malleation, under the conditions of 29 DEG C-31 DEG C, ferments 15-20 hour, then heat to
36 DEG C-38 DEG C, then ferment 25-30 hour；After fermentation, add pH adjusting agent so that the pH value of fermentation liquid is less than 4；
(15) filter；
(151) filtering solid matter with filter, the clear liquor obtained is Maca bean curd additive.
The preparation method of Maca bean curd the most according to claim 1, it is characterised in that: after described (15th) step, also
Comprise the steps:
(16) subpackage；
Maca bean curd additive is carried out subpackage by predetermined volumes；
Under the conditions of 80 DEG C-90 DEG C, inactivateing Maca bean curd additive, inactivation time is 6min-30min.
The preparation method of Maca bean curd the most according to claim 1 and 2, it is characterised in that: before (1st) step, also include
The making of bean milk, being produced as follows of bean milk:
(101) by soybeans soaking in the water of its 2-4 times of weight portion, under the conditions of 20 DEG C-25 DEG C, it is dipped to hands and pinches pressure Semen sojae atricolor
Without hard sense；
(102) Semen sojae atricolor soaked is worn into raw slurry with bean water than 1: 5-7；
(103) with filter-cloth filtering slagging-off more than 130 mesh；
(104) filtrate heated and boiled is kept 10-15 minute；
(105) bean milk is cooled to 80 DEG C-85 DEG C.
The preparation method of Maca bean curd the most according to claim 1 and 2, it is characterised in that: before (1st) step, also include
The making of bean milk, being produced as follows of bean milk:
(101) soybean protein isolate 25-35 part, starch 7-12 part, Ovum Gallus domesticus album 4-8 part, pure water 30-40 part are taken；
(102) soybean protein isolate in (101), starch, Ovum Gallus domesticus album, pure water are stirred to complete emulsifying in blender,
Wherein, emulsifying temperature is 10 DEG C～40 DEG C；
(103) by the emulsion in (102) in being warming up to 80 DEG C～85 DEG C, bean milk is obtained.
The preparation method of Maca bean curd the most according to claim 1 and 2, it is characterised in that: described Maca serosity is all right
Prepared by following method: choose dry Maca, be ground to 150-200 mesh with grinder, take Maca powder 15-25 part,
In Maca powder, add 3-10 times of sterilized water, and Maca serosity is made in heating pulp under the conditions of 90 DEG C-100 DEG C.
The preparation method of Maca bean curd the most according to claim 1 and 2, it is characterised in that: described lactobacillus is addicted to acid
Lactobacillus.
The preparation method of Maca bean curd the most according to claim 1 and 2, it is characterised in that: described acetic acid bacteria is from Shanxi
Old vinegar raw vinegar separates.
The preparation method of Maca bean curd the most according to claim 1 and 2, it is characterised in that: described pH adjusting agent is edible
Citric acid.
9. a Maca bean curd, it is characterised in that this bean curd is to use claim 1 to any one method in claim 8
Prepare.
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| CN108013152A (en) * | 2017-12-26 | 2018-05-11 | 深圳市福荫食品集团有限公司 | Black soya bean coarse cereals bean curd and preparation method thereof |
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| CN103349088A (en) * | 2013-01-29 | 2013-10-16 | 山东禹城禹王生态食业有限公司 | Composite nutritional isolated soybean protein bean curd and making method thereof |
| CN104304454A (en) * | 2014-09-26 | 2015-01-28 | 集美大学 | Processing method of maca-flavored yogurt |
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| CN103349088A (en) * | 2013-01-29 | 2013-10-16 | 山东禹城禹王生态食业有限公司 | Composite nutritional isolated soybean protein bean curd and making method thereof |
| CN103202350A (en) * | 2013-04-28 | 2013-07-17 | 深圳市福荫食品集团有限公司 | Tough tofu producing method and tough tofu |
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| CN108013152A (en) * | 2017-12-26 | 2018-05-11 | 深圳市福荫食品集团有限公司 | Black soya bean coarse cereals bean curd and preparation method thereof |
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