CN105961623A - Bacteriostat production method based on fermentation of yellow soybean curd liquid - Google Patents
Bacteriostat production method based on fermentation of yellow soybean curd liquid Download PDFInfo
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- CN105961623A CN105961623A CN201610291592.6A CN201610291592A CN105961623A CN 105961623 A CN105961623 A CN 105961623A CN 201610291592 A CN201610291592 A CN 201610291592A CN 105961623 A CN105961623 A CN 105961623A
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- bean curd
- fermentation
- antibacterial
- curd yellow
- production method
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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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention provides a bacteriostat production method based on fermentation of yellow soybean curd liquid and belongs to the technical field of food preservation. The production method comprises the following processing steps of: 1) sterilizing the yellow soybean curd liquid; 2) inoculating fermentation bacteria; 3) fermenting the yellow soybean curd liquid; 4) extracting a bacteriostat; and 5) performing spray-drying to obtain the bacteriostat. The bacteriostat production method is capable of solving the problem of yellow soybean curd liquid treatment to the greatest extent, meanwhile developing a new way for a soybean curd preservation technology and endowing the soybean curd waste water with new utilization value, and has favorable market prospects.
Description
Technical field
The invention belongs to food preservative technology field, be specifically related to a kind of antibacterial producer based on bean curd yellow water by fermentation
Method.
Background technology
Bean curd is modal bean product, also known as bittern tofu, is the primary raw material of China's vegetarian dishes, is described as by people
" Vegetable meat ".Bean curd, with Semen Glycines as primary raw material, originates from China, the most universal in Vietnam, Japan and the Korea peninsula.It is me
State alchemist, the green health food of Huainan king Liu An invention.Even to this day, the history of existing more than 2,100 year, deeply by me
The state people, periphery various countries and the people of the world like.It is developed so far, great variety of goods, of all shapes and colors, all there is unique flavor, system
Make the convenient feature of technique simple edible, have high protein, low fat, blood pressure lowering, blood fat reducing, effect of cholesterol reducing, be raw ripe
All can, old children is all suitable, health preserving health preserving, the delicacy excellent product of life prolonging.
Bean curd can produce throughout the year, is not subject to seasonal restrictions, and therefore produces dull season vegetable, can adjust dish kind.But
Because it is nutritious, easily grow various microorganism and the most easy to store, Bean curd yield is caused to promote and following process health shape
Condition cannot be improved.Therefore, it is necessary to research beancurd fresh keeping technology, extend expiration date of bean curd, alleviate bean curd and store transport pressure, carry
High economic benefit.
At present, someone utilizes autoclaving and pressure cooking method and aseptic filling method etc. to extend expiration date of bean curd,
But these methods not only can change bean curd local flavor, make the quality of bean curd decline, it is also desirable to enormous investment, be not appropriate for producer and put into
Production and application.
The present invention combines the natural nutrient component of bean curd yellow fluid and the fermenting mechanism of microorganism, uses fermentable skill
Art, produces environmental protection, can the most antibacterial and not change the antibacterial of bean curd local flavor.This technology farthest solves bean
The emission problem of rotten yellow fluid, opens a new road for beancurd fresh keeping technology simultaneously, gives the value that tofu wastewater is new,
There is good market prospect.
Summary of the invention
The problem existed for prior art, it is an object of the invention to design provides a kind of based on bean curd yellow water by fermentation
The technical scheme of antibacterial production method.
Described a kind of based on bean curd yellow water by fermentation antibacterial production method, it is characterised in that include that following technique walks
Rapid:
1) bean curd yellow fluid sterilizing
Take bean curd yellow fluid, use high pressure steam sterilization；
2) inoculation fermentation bacterium
Take bacterium acidi propionici (Propionibacterium shermannii, PS), propionibacterium freudenreichii (Propionibacterium freudenreichii, PF) or Lactobacillus reuteri (Lactobacillus reuteri, LR) it is inoculated in as zymocyte and to go out
In bean curd yellow fluid after bacterium；
3) bean curd yellow water by fermentation
In inoculation liquid, add inoculation liquid 5～the glucose of 15%, be placed in cultivation and fermentation in constant incubator, obtain bean curd yellow fluid
Fermentation liquid；
4) antibacterial extracts
Taking bean curd yellow water by fermentation liquid, sucking filtration filters off the residue in fermentation liquid and precipitate, obtains bean curd yellow water by fermentation filtrate；
5) it is spray-dried antibacterial
Take bean curd yellow water by fermentation filtrate to be spray-dried, obtain the antibacterial of pressed powder state.
Described a kind of based on bean curd yellow water by fermentation antibacterial production method, it is characterised in that high in described step 1)
Pressure steam sterilization condition is 121 DEG C, 15min.
Described a kind of based on bean curd yellow water by fermentation antibacterial production method, it is characterised in that described step 2) in connect
The amount of kind is 1～5mL/300mL bean curd yellow fluid.
Described a kind of based on bean curd yellow water by fermentation antibacterial production method, it is characterised in that send out in described step 3)
Ferment temperature 25～35 DEG C, fermentation time 1～2 days.
Described a kind of based on bean curd yellow water by fermentation antibacterial production method, it is characterised in that spray in described step 5)
The condition that mist is dried is intake air temperature 180 DEG C, air outlet 100 DEG C.
The described antibacterial that utilizes carries out the method that bean curd is antibacterial, it is characterised in that 1g antibacterial is dissolved in 100g aseptic
In water, spraying dosage is 10～30 μ L/100g bean curd.
Compared with prior art, present invention have the advantage that
(1) present invention farthest solves the process problem of bean curd yellow fluid, opens one for beancurd fresh keeping technology simultaneously
New road, gives the value that tofu wastewater is new, has good market prospect；
(2) present invention uses microbial fermentation technology, improves the production efficiency of antibacterial, reduces production cost simultaneously；
(3) present invention harmful microorganism growth in suppression bean curd, extend its shelf-life while do not change bean curd local flavor, and carry
High bean curd Folic Acid, kills two birds with one stone；
(4) Product Green environmental protection, using method is simple, fungistatic effect is notable, has good economic benefit.
Detailed description of the invention
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1
1) bean curd yellow fluid sterilizing
Take bean curd yellow fluid, sterilizing 15min at 121 DEG C；
2) inoculation fermentation bacterium
By 1mL bacterium acidi propionici (Propionibacterium shermannii, PS) and the inoculum concentration of/300 mL bean curd yellow fluid is by third
Acid bacterium is inoculated in the bean curd yellow fluid after sterilizing；
3) bean curd yellow water by fermentation
In inoculation liquid, add the glucose of inoculation liquid weight 10%, be placed in cultivation and fermentation 2 days in 30 DEG C of constant incubators, obtain
Bean curd yellow water by fermentation liquid；
4) antibacterial extracts
Taking bean curd yellow water by fermentation liquid, sucking filtration, for several times to filter off the residue in fermentation liquid and precipitate, obtains the filter of bean curd yellow water by fermentation
Liquid；
5) it is spray-dried antibacterial
Take bean curd yellow water by fermentation filtrate to be spray-dried, spray drying condition: intake air temperature 180 DEG C, air outlet 100 DEG C,
Obtain the antibacterial of solid powdery,；
6) antibacterial is added bean curd
Being dissolved in 100g sterilized water by 1g antibacterial, spraying dosage is 20 μ L/100g bean curd.After adding this antibacterial, bean curd
Shelf-life extended to 6 days by the 2 of traditional method days, therefore this product has good fresh-keeping bacteriostatic effect.
Embodiment 2
1) bean curd yellow fluid sterilizing
Take bean curd yellow fluid, sterilizing 15min at 121 DEG C；
2) inoculation fermentation bacterium
By 2mL propionibacterium freudenreichii (Propionibacterium freudenreichii, PF)/300 mL bean curd yellow fluid
Propionibacterium freudenreichii is inoculated in the bean curd yellow fluid after sterilizing by inoculum concentration；
3) bean curd yellow water by fermentation
In inoculation liquid, add the glucose of inoculation liquid weight 5%, be placed in cultivation and fermentation 2 days in 25 DEG C of constant incubators, obtain bean
Rotten yellow water by fermentation liquid；
4) antibacterial extracts
Taking bean curd yellow water by fermentation liquid, sucking filtration, for several times to filter off the residue in fermentation liquid and precipitate, obtains the filter of bean curd yellow water by fermentation
Liquid；
5) it is spray-dried antibacterial
Take bean curd yellow water by fermentation filtrate to be spray-dried, spray drying condition: intake air temperature 180 DEG C, air outlet 100 DEG C,
Obtain the antibacterial of solid powdery；
6) antibacterial is added bean curd
Being dissolved in 100g sterilized water by 1g antibacterial, spraying dosage is 10 μ L/100g bean curd.After adding this antibacterial, bean curd
Shelf-life extended to 5 days by the 2 of traditional method days, therefore this product has good fresh-keeping bacteriostatic effect.
Embodiment 3
1) bean curd yellow fluid sterilizing
Take bean curd yellow fluid, sterilizing 15min at 121 DEG C；
2) inoculation fermentation bacterium
By 5mL Lactobacillus reuteri (Lactobacillus reuteri, LR) and the inoculum concentration of/300 mL bean curd yellow fluid is by Roy
Family name's lactobacillus is inoculated in the bean curd yellow fluid after sterilizing；
3) bean curd yellow water by fermentation
In inoculation liquid, add the glucose of inoculation liquid weight 15%, be placed in cultivation and fermentation 1 day in 35 DEG C of constant incubators, obtain
Bean curd yellow water by fermentation liquid；
4) antibacterial extracts
Taking bean curd yellow water by fermentation liquid, sucking filtration, for several times to filter off the residue in fermentation liquid and precipitate, obtains the filter of bean curd yellow water by fermentation
Liquid；
5) it is spray-dried antibacterial
Take bean curd yellow water by fermentation filtrate to be spray-dried, spray drying condition: intake air temperature 180 DEG C, air outlet 100 DEG C,
Obtain the antibacterial of solid powdery；
6) antibacterial is added bean curd
Being dissolved in 100g sterilized water by 1g antibacterial, spraying dosage is 30 μ L/100g bean curd.After adding this antibacterial, bean curd
Shelf-life extended to 6 days by the 2 of traditional method days, therefore this product has good fresh-keeping bacteriostatic effect.
Embodiment 4
1) bean curd yellow fluid sterilizing
Take bean curd yellow fluid, sterilizing 15min at 121 DEG C；
2) inoculation fermentation bacterium
By 1mL bacterium acidi propionici (Propionibacterium shermannii, PS) and the inoculum concentration of/300 mL bean curd yellow fluid is by Roy
Family name's lactobacillus is inoculated in the bean curd yellow fluid after sterilizing；
3) bean curd yellow water by fermentation
In inoculation liquid, add the glucose of inoculation liquid weight 5%, be placed in cultivation and fermentation 1 day in 30 DEG C of constant incubators, obtain bean
Rotten yellow water by fermentation liquid；
4) antibacterial extracts
Taking bean curd yellow water by fermentation liquid, sucking filtration, for several times to filter off the residue in fermentation liquid and precipitate, obtains the filter of bean curd yellow water by fermentation
Liquid；
5) it is spray-dried antibacterial
Take bean curd yellow water by fermentation filtrate to be spray-dried, spray drying condition: intake air temperature 180 DEG C, air outlet 100 DEG C,
Obtain the antibacterial of solid powdery；
6) antibacterial is added bean curd
Being dissolved in 100g sterilized water by 1g antibacterial, spraying dosage is 15 μ L/100g bean curd.After adding this antibacterial, bean curd
Shelf-life extended to 6 days by the 2 of traditional method days, therefore this product has good fresh-keeping bacteriostatic effect.
Claims (6)
1. an antibacterial production method based on bean curd yellow water by fermentation, it is characterised in that comprise the following steps that:
1) bean curd yellow fluid sterilizing
Take bean curd yellow fluid, use high pressure steam sterilization；
2) inoculation fermentation bacterium
Take bacterium acidi propionici (Propionibacterium shermannii, PS), propionibacterium freudenreichii (Propionibacterium freudenreichii, PF) or Lactobacillus reuteri (Lactobacillus reuteri, LR) it is inoculated in as zymocyte and to go out
In bean curd yellow fluid after bacterium；
3) bean curd yellow water by fermentation
In inoculation liquid, add inoculation liquid 5～the glucose of 15%, be placed in cultivation and fermentation in constant incubator, obtain bean curd yellow fluid
Fermentation liquid；
4) antibacterial extracts
Taking bean curd yellow water by fermentation liquid, sucking filtration filters off the residue in fermentation liquid and precipitate, obtains bean curd yellow water by fermentation filtrate；
5) it is spray-dried antibacterial
Take bean curd yellow water by fermentation filtrate to be spray-dried, obtain the antibacterial of pressed powder state.
A kind of antibacterial production method based on bean curd yellow water by fermentation, it is characterised in that described
Step 1) mesohigh steam sterilization condition is 121 DEG C, 15min.
A kind of antibacterial production method based on bean curd yellow water by fermentation, it is characterised in that described
Step 2) in inoculum concentration be 1～5mL/300mL bean curd yellow fluid.
A kind of antibacterial production method based on bean curd yellow water by fermentation, it is characterised in that described
Fermentation temperature 25～35 DEG C in step 3), fermentation time 1～2 days.
A kind of antibacterial production method based on bean curd yellow water by fermentation, it is characterised in that described
The condition being spray-dried in step 5) is intake air temperature 180 DEG C, air outlet 100 DEG C.
6. the antibacterial utilizing claim 1 to obtain carries out the method that bean curd is antibacterial, it is characterised in that be dissolved in by 1g antibacterial
In 100g sterilized water, spraying dosage is 10～30 μ L/100g bean curd.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610291592.6A CN105961623A (en) | 2016-05-05 | 2016-05-05 | Bacteriostat production method based on fermentation of yellow soybean curd liquid |
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| CN201610291592.6A CN105961623A (en) | 2016-05-05 | 2016-05-05 | Bacteriostat production method based on fermentation of yellow soybean curd liquid |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108975964A (en) * | 2018-05-22 | 2018-12-11 | 浙江工商大学 | The preparation method of vitamin B12 Liquid organic fertilizer and the organic fertilizer culture are rich in the application of vitamin B12 vegetables |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404939A (en) * | 2013-03-15 | 2013-11-27 | 安徽农业大学 | Antibacterial peptide mixed solution and method for preserving freshness of foods by antibacterial peptide mixed solution |
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2016
- 2016-05-05 CN CN201610291592.6A patent/CN105961623A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404939A (en) * | 2013-03-15 | 2013-11-27 | 安徽农业大学 | Antibacterial peptide mixed solution and method for preserving freshness of foods by antibacterial peptide mixed solution |
Non-Patent Citations (3)
| Title |
|---|
| 徐海燕 等: "罗伊氏乳杆菌所产细菌素的研究", 《饲料与畜牧》 * |
| 杜欣 等: "碳源对益生菌发酵黄浆水抗氧化和抑菌活性的影响", 《现代食品科技》 * |
| 荣绍丰 等: "发酵条件对费氏丙酸杆菌代谢物抑菌活性的影响", 《食品工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108975964A (en) * | 2018-05-22 | 2018-12-11 | 浙江工商大学 | The preparation method of vitamin B12 Liquid organic fertilizer and the organic fertilizer culture are rich in the application of vitamin B12 vegetables |
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Application publication date: 20160928 |