CN105875863B - Method for preventing small white spots from being generated on surface of fermented bean curd in post-fermentation period and shelf life - Google Patents
Method for preventing small white spots from being generated on surface of fermented bean curd in post-fermentation period and shelf life Download PDFInfo
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- CN105875863B CN105875863B CN201610293749.9A CN201610293749A CN105875863B CN 105875863 B CN105875863 B CN 105875863B CN 201610293749 A CN201610293749 A CN 201610293749A CN 105875863 B CN105875863 B CN 105875863B
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- 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
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- 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 method for preventing small white spots from being generated on the surface of fermented bean curd in the post-fermentation period and the shelf life, which is characterized in that the fermentation time before the fermented bean curd is continuously maintained for 15-20 days, under the process condition of keeping the original special fresh fragrance, when ingredients of post-fermented wrapped chili, pepper, salt and the like are barreled or bottled, 3-5 g of raw dried ginger particles and 2-5 g of active carbon small bags are placed in every 500 g of wet fermented bean curd, after the postfermented bean curd soup juice formed by cooking wine, salt and edible oil is added according to the original process formula, the using amounts of the salt and the white spirit in the fermented bean curd soup juice and the wrapped materials are controlled, the pH value of the added fermented bean curd is adjusted to be 4.2-6.1 by glacial acetic acid soup bases, and after the soup bases are added, the fermented bean curd soup bases are covered and sealed, and then the fermented bean curd. The method realizes the optimal effect of preventing the surface of the fermented bean curd from generating small white spots in the fermentation period and the shelf life, maintains the taste and the flavor of the fermented bean curd to the maximum extent, is favorable for the preservation of the fermented bean curd, and has good economic significance and commercial value.
Description
Technical Field
The invention relates to a novel method for preventing small white spots from being generated on the surface of fermented bean curd in the fermentation period and the shelf life.
Background
The generation of small white spots on the surface of the fermented bean curd refers to the phenomenon that white small particles are generated on the surface of some fermented bean curd in the post-fermentation period and the shelf life of the fermented bean curd, and the small white spots seriously influence the appearance quality of the fermented bean curd, are one of important factors influencing the appearance quality of most fermented bean curd products in the market and are common technical problems in the fermented bean curd industry.
In 2013, in 4 months, the small white spots are subjected to microbiological culture and high-power microscope observation, and the small white spots originally growing on the surface of the fermented bean curd are not bacterial colonies or bacterial lawn of microorganisms but small particles formed by needle-shaped crystals in cluster arrangement. In the literature search, the analysis result of the unit such as Shanghai phyton of Chinese academy of sciences also proves that the chemical nature of white spots on the surface of the preserved beancurd is tyrosine crystals.
Tyrosine belongs to amino acid which is difficult to dissolve in water, and in the fermentation of mucor fermented bean curd, when the content of tyrosine in every 100 g of wet fermented bean curd is less than 150 mg, white spots are not generated in the product; when the content of tyrosine exceeds 200 mg, a large amount of white spots are generated in the product. The formation of white spots is that in the post-fermentation stage of the fermented bean curd, soybean protein is catalyzed by mucor proteolytic enzyme system, hydrolysis releases tyrosine, when the concentration of the soybean protein in the solution exceeds the solubility of the soybean protein, crystallization is separated out, tiny crystal nuclei are formed firstly, the separated tyrosine crystals are gradually enlarged along with the continuous hydrolysis of the protein, and the small white spots are formed.
According to high performance liquid detection, 230.6796mg of tyrosine can be generated by every 100 g of wet fermented bean curd with small white spots growing up to the shelf life of two years, and 30.6796mg of small white spots are generated on the surface of the wet fermented bean curd.
According to the literature, the current solution to the white point problem of fermented bean curd is mainly to take the following measures:
1. the optimum moisture content of the white blank is 70 +/-1%, the optimum early fermentation temperature is 28 ℃, the relative air humidity of a fermentation chamber is 95%, and the early fermentation culture time is 48 hours.
2. The pH value of the soup is lower than the isoelectric point of tyrosine by 5.66 (adding 10ml/L glacial acetic acid)
3. 0.03g/100mL tyrosine is added into a culture medium to acclimatize mucor for 13-15 generations so as to reduce the synthesis of phthaloyl tyrosine hydrolase in the mucor, thereby reducing the amount of tyrosine produced by enzyme hydrolyzed protein.
4. The microwave treatment is carried out on the fermented bean curd for 120s by using 400w power microwaves, so that the mature fermented bean curd can effectively inactivate enzyme, reduce the generation amount of tyrosine, and finally achieve the aim of inhibiting the continuous generation of white spots.
In the above measures, the aim of inhibiting the formation of small white spots is achieved by inhibiting the catalysis of mucor proteolytic enzyme system and reducing the amount of tyrosine released by hydrolyzing soybean protein. The disadvantages are that: because the hydrolysis of soybean protein by a mucor proteolytic enzyme system is inhibited, the flavor and the taste of the preserved beancurd are greatly reduced, the flavor and the taste are sacrificed as the cost for inhibiting the generation of small white spots, the effect is unsatisfactory, and the improvement is needed.
Disclosure of Invention
In order to not reduce the flavor and taste of the fermented bean curd, but also effectively prevent the surface of the fermented bean curd from generating small white spots in the post-fermentation period and the shelf life, a novel method for effectively preventing the surface of the fermented bean curd from generating the small white spots in the post-fermentation period and the shelf life is finally invented through a large number of experiments for more than 3 years on the basis of fully understanding the mechanism of the small white spots generated on the surface of the fermented bean curd.
The invention comprises the following steps:
(1) selecting fresh ginger without diseases and pests, cleaning with tap water, cutting into 4-6mm granules, and air drying in oven of 50-60 deg.C to obtain rhizoma Zingiberis granule with water content of 8-12% and fragrance of rhizoma Zingiberis recens. The ginger drying rate is about 12%.
(2) Selecting food-grade coconut shell columnar activated carbon with the diameter of 2-4mm, washing off powder with purified water, drying, and packaging with teabags to obtain activated carbon small bags with the weight of 2-5 g per bag for later use.
(3) Under the process condition of continuously maintaining sufficient fermentation time before fermented bean curd for 15-20 days and keeping original special fresh fragrance, when ingredients such as hot pepper, salt and the like which are fermented later are packaged into a barrel or a bottle, 3-5 g of raw rhizoma zingiberis particles and a 2-5 g active carbon small bag are placed in every 500 g of wet fermented bean curd, after the ingredients are packaged, the fermented bean curd soup juice consisting of cooking wine, salt and edible oil is added according to the original process formula, the dosage of the salt and the white spirit in the fermented bean curd soup juice and the packaging materials is controlled, and the pH value of the fermented bean curd with the soup material is adjusted to 4.2-6.1 by glacial acetic acid.
Tyrosine has isoelectric point pH of 4.2-6.1, so that tyrosine has high solubility and maximum adsorption capacity at pH of 4.2-6.1, and tyrosine is adsorbed on the interface of raw Zingiberis rhizoma granule and activated carbon/water without crystallization, thereby avoiding generation of small white spots on the surface of fermented bean curd.
(4) Adding soup, sealing, and storing in cool and clean environment.
The invention is completed by taking 'Car washing river sister artemisia mildewed tofu' as a raw material, is deeply disclosed, and through subsequent test tests, the invention can be applied to almost all kinds of fermented bean curds, and can generally prevent the generation of small white spots on the surfaces of fermented bean curds in the post-fermentation period and the shelf life.
Compared with the prior art, the invention has the following beneficial effects:
the gingerol inhibits the growth of acid-fast bacteria, halophilic bacteria, alcoholism bacteria and the like which can form tyrosine except mucoprotease in the fermented bean curd, and plays a role in inhibiting the generation of small white spots; secondly, as the isoelectric point pH value of tyrosine is 4.2-6.1, the solubility of tyrosine is high when the pH value is 4.2-6.1, the adsorbed amount is also the largest, and tyrosine is adsorbed on the raw rhizoma zingiberis particles and an active carbon/water interface and cannot be crystallized and separated out, so that small white spots cannot be generated on the surface of the fermented bean curd; and thirdly, the raw dried ginger does not cause the yeast to grow in the fermented bean curd in a large amount like the fresh ginger, so the addition of the raw dried ginger can effectively prevent the phenomenon of oil bleeding and trademark fouling caused by the growth of a large amount of aerogenic microorganisms during storage without adding a preservative.
The technology is effectively integrated, the optimal effect of preventing the surface of the fermented bean curd from generating small white spots after the fermentation period and the shelf life is realized, the taste and the flavor of the fermented bean curd are kept to the maximum extent, the preserved bean curd is favorably stored, and the method has good economic significance and commercial value.
Detailed Description
The following detailed description will be given with reference to specific examples of a novel method for preventing the generation of small white spots on the surface of fermented bean curd during the fermentation period and the shelf life.
Example 1:
(1) selecting fresh ginger without diseases and pests, cleaning the fresh ginger with tap water, cutting the ginger into particles with the size of 4.1mm, and drying the ginger particles in an oven with the temperature of 55 ℃ by blowing air to obtain dried ginger particles with the water content of 11.6% and the fragrance of the ginger for later use;
(2) selecting food-grade coconut shell columnar activated carbon with the diameter of 2.2mm, washing away powder with purified water, drying, and packaging with teabags to obtain activated carbon small bags with the weight of 3.5 g per bag for later use.
(3) Under the process condition of continuously maintaining sufficient fermented bean curd for 19 days and keeping original special fresh fragrance, when ingredients such as hot pepper, salt and the like which are fermented afterwards are barrelled or bottled, 3.3 g of raw rhizoma zingiberis particles and a 3.5 g active carbon small bag are placed in every 500 g of wet fermented bean curd, after the ingredients are packed, the fermented bean curd soup which is formed by cooking wine, salt and edible oil is added according to the original process formula, the using amounts of the salt and the white spirit in the fermented bean curd soup and the wrapping materials are controlled, and the pH value of the fermented bean curd with the soup is adjusted to 5.9 by glacial acetic acid.
(4) Adding soup, sealing, and storing in cool and clean environment.
Example 2:
(1) selecting fresh ginger without diseases and pests, cleaning the fresh ginger with tap water, cutting the ginger into particles with the size of 5mm, and drying the ginger particles in an oven with the temperature of 59 ℃ by blowing air to obtain dried ginger particles with the water content of 8.4% and the fragrance of the ginger for later use;
(2) selecting food-grade coconut shell columnar activated carbon with the diameter of 3mm, washing away powder with purified water, drying, and packaging with teabags to obtain activated carbon small bags with the weight of 4.8 g per bag for later use.
(3) Under the process condition of continuously maintaining sufficient fermentation time before fermented bean curd for 15 days and keeping original special fresh fragrance, when ingredients such as hot pepper, salt and the like which are fermented later are packaged into a barrel or a bottle, 4.3 g of raw dried ginger particles and a 4.8 g of active carbon small bag are placed in every 500 g of wet fermented bean curd, after the ingredients are packaged, the post-fermented bean curd soup juice formed by cooking wine, salt and edible oil is added according to the original process formula, the using amounts of the salt and the white spirit in the fermented bean curd soup juice and the packaging materials are controlled, and the pH value of the fermented bean curd with the soup material is adjusted to 4.3 by glacial acetic acid.
(4) Adding soup, sealing, and storing in cool and clean environment.
Example 3:
(1) selecting fresh ginger without diseases and pests, cleaning the fresh ginger with tap water, cutting the ginger into particles with the size of 5.8mm, and drying the ginger particles in a drying oven with the temperature of 51 ℃ by blowing air to obtain dried ginger particles with the water content of 10.4% and the fragrance of the ginger for later use;
(2) selecting food-grade coconut shell columnar activated carbon with the diameter of 3.8mm, washing away powder with purified water, drying, and packaging with teabags to obtain activated carbon small bags with the weight of 2.4 g per bag for later use.
(3) Under the process condition of continuously maintaining sufficient fermentation time before the fermented bean curd for 17 days and keeping original special fresh fragrance, when ingredients such as hot pepper, salt and the like which are fermented later are packaged into a barrel or a bottle, 4.7 g of raw dried ginger particles and a 2.4 g of active carbon small bag are placed in every 500 g of wet fermented bean curd, after the ingredients are packaged, the post-fermented bean curd soup juice formed by cooking wine, salt and edible oil is added according to the original process formula, the using amounts of the salt and the white spirit in the fermented bean curd soup juice and the packaging materials are controlled, and the pH value of the fermented bean curd with the soup material is adjusted to be 5.1 by glacial acetic acid.
(4) Adding soup, sealing, and storing in cool and clean environment.
The foregoing is considered as illustrative of the preferred embodiments of the invention and is not to be construed as limiting the invention in any way. Those skilled in the art can make numerous possible variations and modifications to the present invention, or modify equivalent embodiments to equivalent variations, without departing from the scope of the invention, using the teachings disclosed above. Therefore, any simple modification, equivalent change and modification made to the above embodiments according to the technical spirit of the present invention should fall within the protection scope of the technical scheme of the present invention, unless the technical spirit of the present invention departs from the content of the technical scheme of the present invention.
Claims (2)
1. A method for preventing small white spots from being generated on the surface of fermented bean curd in the fermentation period and the shelf life is characterized by comprising the following steps:
(1) selecting ginger without diseases and pests, cleaning with tap water, cutting into 4-6mm granules, and air drying in a 50-60 deg.C oven to obtain rhizoma Zingiberis granule with water content of 8-12% and fragrance of rhizoma Zingiberis recens;
(2) selecting food-grade coconut shell columnar activated carbon with the diameter of 2-4mm, washing away powder with purified water, drying, and packaging with teabags to obtain activated carbon small bags with the weight of 2-5 g per bag for later use;
(3) under the process condition of continuously maintaining sufficient fermentation time before fermented bean curd for 15-20 days and keeping original special fresh fragrance, when packaging pepper, pepper and salt in a barrel or a bottle, placing 3-5 g of raw rhizoma Zingiberis particles and a 2-5 g active carbon small bag in every 500 g of wet fermented bean curd, adding after-fermented bean curd soup juice formed by cooking wine, salt and edible oil according to the original process formula after packaging, controlling the dosage of the salt and the white spirit in the fermented bean curd soup juice and the packaging material, and adjusting the pH value of the fermented bean curd with the soup to 4.2-6.1 by glacial acetic acid;
(4) adding soup, sealing, and storing in cool and clean environment.
2. The method for preventing the generation of small white spots on the surface of fermented bean curd after fermentation and shelf life according to claim 1, wherein the method comprises the following steps: the ginger drying rate is 12%.
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| 生姜提取物对鲜切马铃薯褐变的抑制作用;赵冬晗;《中国优秀硕士学位论文全文数据库（工程科技Ⅰ辑）》;20150815;第B024-222页 * |
| 腐乳的白点问题研究进展;江景泉;《四川食品与发酵》;20080506;第44卷(第1期);第24-27页 * |
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Inventor after: Wei Xuezhu Inventor after: Tian Hongxian Inventor after: Liu Jinxia Inventor before: Tian Hongxian Inventor before: Liu Jinxia Inventor before: Wei Xuezhu |
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Effective date of registration: 20191225 Address after: 416800 Xinjian village, Cheche he Town, Longshan County, Xiangxi Tujia and Miao Autonomous Prefecture, Hunan Province Applicant after: Longshan County liudajie Tujia characteristic food Co., Ltd Address before: 416000 No. 120 Renmin South Road, Xiangxi Tujia and Miao Autonomous Prefecture, Hunan, Jishou, China, School of information and resource science, Jishou University Applicant before: Tian Hongxian |
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