CN106031392A - A fermented bean curd preparing method reducing the white dot rate and the browning rate of fermented bean curd - Google Patents
A fermented bean curd preparing method reducing the white dot rate and the browning rate of fermented bean curd Download PDFInfo
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Abstract
The invention relates to a fermented bean curd preparing method reducing the white dot rate and the browning rate of fermented bean curd. The method includes a strain preparing step and a primary fermentation step. The white dot rate and the browning rate of the fermented bean curd prepared by a whole-soybean faintly acid culture medium strain obtained through cooking soybean to obtain juice in the strain preparing step, adding vinegar to adjust acidity to allow a mucor strain to be in a whole-soybean faintly acid environment all the way and performing enlarging cultivation using a bean curd culture medium are significantly reduced than those of fermented bean curd prepared by traditional PDA culture medium strains. The method has no influence on the cooking degree of the fermented bean curd. Through sensing evaluation, taste and flavor of the fermented bean curd prepared by the whole-soybean faintly acid culture medium strain are not significantly different from those of fermented bean curd prepared by traditional methods.
Description
Technical field
The present invention relates to fermented bean curd food processing technology field, particularly relate to a kind of minimizing fermented bean curd white point
The fermented bean curd preparation method of rate and browning rate.
Background technology
Fermented bean curd is one of traditional fermented food of China, it be bean curd base through mucormycosis by front
Ferment, pickle and form with after fermentation.At present, more 1. there is problems with in China's production of preserved beancurd enterprise
The bottling after fermentation of fermented bean curd base produced more " white point " in 3 months, had had a strong impact on fermented bean curd shelf
The aesthetic quality of selling period, some enterprise the most only produces " red " fermented bean curd, adds with Monas cuspurpureus Went
Way cover the bad sensory phenomena of production of preserved beancurd " white point "；2. there is breast base in later stage fermentation
Brown stain or the rubescent problem of juice, cause producing white rot breast.
In recent years, research shows, white point be mainly composed of tyrosine, in fermented bean curd after fermentation
Enzymolysis continues as time went on, and tyrosine gradually increases, owing to tyrosine is a kind of dissolubility
Extremely low aminoacid (dissolubility in 25 DEG C of water is about 0.45g/kg), finally tends to supersaturation
And crystallization.Brown stain is divided into enzymatic browning and non-enzymatic browning, enzymatic browning mainly due to
The catechol-oxydase of Mucor secretion is catalyzed the oxidation of various phenols in the presence of free oxygen molecules
Become quinone, more aggregated become caused by melanin；Non-enzymatic browning be due to after fermentation high temperature etc. because of
The Maillard reaction that element produces.To problem above, current industry has the method by domesticated strain
Reduce white point rate, and manage by strengthening primary fermentation, such as product temperature, ambient humidity, ventilation
And the method such as primary fermentation time reduces white point rate and browning rate, also have and gone out by Post isothermal treatment
The method such as enzyme reduces white point rate and browning rate, but above method, complex process, the cycle longer or
Energy consumption is higher, there is also certain repeatedly.
Summary of the invention
It is an object of the invention to provide a kind of fermented bean curd reducing fermented bean curd white point rate and browning rate to prepare
Method, solve prior art reduces white point and the complex process of brown stain, cycle length, energy consumption height
And the problem of weak effect.
The present invention solves technical problem and be the technical scheme is that a kind of minimizing fermented bean curd white point rate
And the fermented bean curd preparation method of browning rate, comprise the following steps:
S1, taking Semen sojae atricolor and be soaked in water, the wet bean after soaking carries out boiling, filters to obtain fermented bean drink；
S2, in described fermented bean drink add Nutrient medium, and with vinegar adjust pH to 4.5～6.8,
Obtain full bean weak acid culture medium；
S3, mucor strain is seeded to described full bean weak acid culture medium cultivates, obtain full bean
Weak acid mucor strain；
S4, the full bean weak acid mucor strain obtained in step S3 is dissolved in normal saline,
Obtain spores solution；
S5, described spores solution is seeded in the bean curd culture medium with bean curd as raw material, obtains
Full bean weak acid culture medium strain；
S6, full bean weak acid culture medium strain is utilized to prepare fermented bean curd.
In the fermented bean curd preparation method of the present invention, in step s 2, described Nutrient medium bag
Including maltose, peptone and agar, described maltose with the mass volume ratio of described fermented bean drink is
10～15g/100ml, the mass volume ratio of described peptone and described fermented bean drink be 1.0～
1.5g/100ml, described agar is 2～4g/100ml with the mass volume ratio of described fermented bean drink.
In the fermented bean curd preparation method of the present invention, in step s3, described condition of culture is:
Cultivate 38～48 hours for 27 DEG C～29 DEG C.
In the fermented bean curd preparation method of the present invention, in step s3, by mucor strain is divided
The full bean weak acid culture medium not being seeded in every a 4ml～8ml obtains many parts of full bean weak acid Mucors
Strain；In step s 4, every a full bean weak acid mucor strain is dissolved in respectively 200ml～
The normal saline of 400ml prepares spores solution.
In the fermented bean curd preparation method of the present invention, in step s 5, described spores solution and institute
The volume mass ratio stating bean curd culture medium is 5～10ml/100g.
In the fermented bean curd preparation method of the present invention, condition of culture in step s 5 is: 27 DEG C～
Cultivate 30～40 hours for 29 DEG C.
In the fermented bean curd preparation method of the present invention, in step s 6, full bean weak acid is utilized to cultivate
Base strain is prepared the process of fermented bean curd and is included:
A, obtain bacterium solution, by described bacterium solution by soluble in water for described full bean weak acid culture medium strain
Uniformly it is sprayed on bean curd blank, the bean curd blank after spraying bacterium solution is carried out primary fermentation；
B, salt adding pickle bean curd blank, and fill wine liquid capping natural fermentation, obtain fermented bean curd.
In the fermented bean curd preparation method of the present invention, in step, described full bean weak acid is trained
The mass ratio supporting base strain preparation soluble in water bacterium solution institute water consumption and described bean curd culture medium is
3～6kg/100g；The consumption of described bacterium solution is that the bean curd blank of every 3721 sq is equal
The bacterium solution of even sprinkling 50～100ml.
In the fermented bean curd preparation method of the present invention, in step, described primary fermentation controls
Condition is: spray the product temperature control of the bean curd blank after bacterium solution at 22 DEG C～30 DEG C, humidity control
System is 80%～100%, and incubation time controlled at 26～32 hours.
In the fermented bean curd preparation method of the present invention, in stepb, salt adding pickles bean curd blank
The mode that mode is dry-and-wet combined: dry pickle according to mass ratio 14%～17% salt adding is static
14～24 hours, then with 15～20 ° of B é saline soak 5～48 hours, and every 4 hours will
Described brine recycling soaks for 1 hour.
That implements the present invention reduces fermented bean curd white point rate and the fermented bean curd preparation method of browning rate, have with
Lower beneficial effect: the method for the present invention includes strain making step, primary fermentation step, described
Strain making step use Semen sojae atricolor liquor and adds vinegar regulation acidity, making at mucor strain whole process
In the environment of full bean weak acid, then it is enlarged by bean curd culture medium cultivating the full bean weak acid obtained
Fermented bean curd white point rate and browning rate more traditional PDA culture medium strain that culture medium strain prepares prepare
Fermented bean curd significantly reduces, and on fermented bean curd Maturity substantially without impact.Through sensory evaluation, use complete
The fermented bean curd that bean weak acid culture medium strain prepares, mouthfeel, local flavor and traditional method are without being clearly distinguished from.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is reduced fermented bean curd white point rate and the fermented bean curd system of browning rate
Preparation Method is described further:
A kind of fermented bean curd preparation method reducing fermented bean curd white point rate and browning rate of the present invention, including such as
Lower step:
(1) by 1 mass parts soybeans soaking 2-4 hour, take out soaked wet bean, add 3-5
Times water yield, boiling with soft fire 1-2 hour, filters, obtains fermented bean drink, by 10-15g/100ml in fermented bean drink
Add maltose, then press 1.0-1.5g/100ml add peptone, with vinegar adjustment pH to 4.5～
6.8, preferably 5.5～6.5, it is eventually adding 2-4g/100ml agar, with the amount subpackage of 4-8ml
In test tube, and at 121 DEG C of sterilizing 30min, obtain full bean weak acid culture medium.Wherein Semen sojae atricolor master
Semen Glycines to be referred to, it is also possible to be Semen sojae atricolor；It is edible white vinegar or edible vinegar essence used herein of vinegar；Its
The maltose used in middle culture medium can also be other sugar, and such as glucose etc., the present invention is also
It is not limited to this.
(2) be seeded in step (1) by current existing mucor strain is each invisible spectro
Full bean weak acid culture medium is cultivated, and obtains full bean weak acid mucor strain, and wherein condition of culture is:
Cultivate 38-48 hour for 27-29 DEG C.It should be noted that mucor strain is existing in prior art
, repeat no more detailed acquisition process here.
(3) according to each test tube full bean weak acid mucor strain: normal saline=1 test tube:
200-400ml dissolves, and prepares spores solution.Wherein the concentration of normal saline can be
0.8%-0.9%.
(4) the bean curd openpore taking new production is chopped into specification 1cm × 1cm, cuts in the present invention
The specification of broken thumbnail is not limited to this.The triangular flask of each 1000ml specification loads 100g
The thumbnail of above-mentioned chopping, at 0.1MPa, sterilizing 30min under the conditions of 121 DEG C, obtains many bottles
Bean curd culture medium.
(5) according to the inoculum concentration of 5-10ml/ bottle, the spores solution prepared in step (3) is connect
Plant to the triangular flask culture medium of step (4), cultivate and obtain full bean weak acid culture medium strain,
Wherein condition of culture is: cultivate 30-40 hour for 27-29 DEG C.
(6) according to the full bean weak acid culture medium strain in triangular flask: distilled water=1 bottle: 3-6kg ratio
Example preparation bacterium solution, uniformly sprays bacterium solution by spray kind machine or spraying machine etc. automatically and inoculates, connect
The bacterium solution of the bean curd blank inoculation 50-100ml that amount of planting is every 3721 sq, sends into
Fermenting house carries out primary fermentation.Wherein primary fermentation control condition is: product temperature 22-30 DEG C, humidity
80%-100%, incubation time is 26-32h.
(7) use dry-and-wet combined mode pickle blank, wherein said dry and wet salt down combine side
Formula is: according to the amount salt adding that mass ratio is 14-17%, and static state is dry pickles 14-24h；Again with
15-20 ° of B é saline soak 5-48h, and wherein every 4h circulates 1h saline soak.
(8) the salty base bottling will pickled, and pour into the wine liquid prepared, capping room temperature is certainly
So fermentation 2-6 month, obtains fermented bean curd.Wherein wine liquid is to use Chinese liquor and water formulated, wine
Precision is 16-20% (v/v).
The present invention compared with prior art has the advantage that and utilizes full bean weak acid culture medium strain
White point rate and the browning rate more traditional PDA culture medium strain of preparing fermented bean curd prepare fermented bean curd and significantly drop
Low, and on fermented bean curd Maturity substantially without impact；Through sensory evaluation, full bean weak acid is used to cultivate
Base strain prepares fermented bean curd, and mouthfeel, local flavor and traditional method are without being clearly distinguished from.
It is specifically described below by different embodiments.
Embodiment 1:
(1) by 1 mass parts soybean soaking 2 hours, take out soaked wet bean, add 5 times
The water yield, boiling with soft fire 1 hour, filters, obtains Semen Glycines juice, add by 10g/100ml in Semen Glycines juice
Enter maltose, then press 1.0g/100ml addition peptone, adjust pH to 5.5 with white vinegar,
Rear addition 2g/100ml agar, is dispensed in test tube with the amount of 6ml, and 121 DEG C of sterilizings
30min, obtains full bean weak acid culture medium.
(2) each invisible spectro full bean weak acid training mucor strain being seeded in step (1)
Foster base is cultivated, and obtains full bean weak acid mucor strain, and wherein condition of culture is: 28 DEG C of cultivations
40 hours.
(3) according to each test tube full bean weak acid mucor strain: 0.85% normal saline=1 test tube:
200ml dissolves, and prepares spores solution.
(4) the bean curd openpore taking new production is chopped into specification 1cm × 1cm, each 1000ml
The triangular flask of specification loads the thumbnail of the above-mentioned chopping of 100g, at 0.1MPa, 121 DEG C of bars
Sterilizing 30min under part, obtains many bottles of bean curd culture medium.
(5) according to the inoculum concentration of 5ml/ bottle, the spores solution inoculation that will prepare in step (3)
To the triangular flask culture medium of step (4), cultivate and obtain full bean weak acid culture medium strain, its
Middle condition of culture is: cultivate 36 hours for 28 DEG C.
(6) according to the full bean weak acid culture medium strain in triangular flask: distilled water=1 bottle: 3kg ratio
Example preparation bacterium solution, uniformly sprays bacterium solution by spray kind machine automatically and inoculates, and inoculum concentration is every
The bacterium solution of the bean curd blank inoculation 70ml of 3721 sq, before feeding fermenting house is carried out
Fermentation.Wherein primary fermentation control condition is: product temperature 24-28 DEG C, humidity 80%-100%, training
The foster time is 30h.
(7) use dry-and-wet combined mode pickle blank, wherein said dry and wet salt down combine side
Formula is: according to the amount salt adding that mass ratio is 17%, and static state is dry pickles 18h；Again with 15 ° of B é
Saline soak 5h, and wherein every 4h circulates 1h saline soak.
(8) the salty base bottling will pickled, and pour into the wine liquid prepared, capping room temperature is certainly
So fermentation 3 months, obtain fermented bean curd.Wherein wine liquid is to use Chinese liquor and water formulated, ethanol
Degree is 16% (v/v).
Embodiment 2:
(1) by 1 mass parts soybean soaking 3 hours, take out soaked wet bean, add 4 times
The water yield, boiling with soft fire 1 hour, filters, obtains Semen Glycines juice, add by 12g/100ml in Semen Glycines juice
Enter maltose, then press 1.0g/100ml addition peptone, adjust pH to 6.0 with white vinegar,
Rear addition 3g/100ml agar, is dispensed in test tube with the amount of 6ml, and 121 DEG C of sterilizings
30min, obtains full bean weak acid culture medium.
(2) each invisible spectro full bean weak acid training mucor strain being seeded in step (1)
Foster base is cultivated, and obtains full bean weak acid mucor strain, and wherein condition of culture is: 28 DEG C of cultivations
40 hours.
(3) according to each test tube full bean weak acid mucor strain: 0.85% normal saline=1 test tube:
300ml dissolves, and prepares spores solution.
(4) the bean curd openpore taking new production is chopped into specification 1cm × 1cm, each 1000ml
The triangular flask of specification loads the thumbnail of the above-mentioned chopping of 100g, at 0.1MPa, 121 DEG C of bars
Sterilizing 30min under part, obtains many bottles of bean curd culture medium.
(5) according to the inoculum concentration of 5ml/ bottle, the spores solution inoculation that will prepare in step (3)
To the triangular flask culture medium of step (4), cultivate and obtain full bean weak acid culture medium strain, its
Middle condition of culture is: cultivate 36 hours for 28 DEG C.
(6) according to the full bean weak acid culture medium strain in triangular flask: distilled water=1 bottle: 5kg ratio
Example preparation bacterium solution, uniformly sprays bacterium solution by spray kind machine automatically and inoculates, and inoculum concentration is every
The bacterium solution of the bean curd blank inoculation 100ml of 3721 sq, sends into fermenting house and carries out
Primary fermentation.Wherein primary fermentation control condition is: product temperature 24-28 DEG C, humidity 80%-100%,
Incubation time is 32h.
(7) use dry-and-wet combined mode pickle blank, wherein said dry and wet salt down combine side
Formula is: according to the amount salt adding that mass ratio is 15%, and static state is dry pickles 14h；Again with 18 ° of B é
Saline soak 8h, and wherein every 4h circulates 1h saline soak.
(8) the salty base bottling will pickled, and pour into the wine liquid prepared, capping room temperature is certainly
So fermentation 4 months, obtain fermented bean curd.Wherein wine liquid is to use Chinese liquor and water formulated, ethanol
Degree is 18% (v/v).
Embodiment 3:
(1) 1 mass parts Semen sojae atricolor is soaked 4 hours, take out soaked wet bean, add 3 times
The water yield, boiling with soft fire 2 hours, filters, obtains fermented bean drink, add Portugal by 15g/100ml in fermented bean drink
Grape sugar, then press 1.5g/100ml addition peptone, adjust pH to 6.8 with vinegar essence, finally add
Enter 4g/100ml agar, be dispensed in test tube with the amount of 8ml, and at 121 DEG C of sterilizing 30min,
Obtain full bean weak acid culture medium.
(2) each invisible spectro full bean weak acid training mucor strain being seeded in step (1)
Foster base is cultivated, and obtains full bean weak acid mucor strain, and wherein condition of culture is: 27 DEG C of cultivations
48 hours.
(3) according to each test tube full bean weak acid mucor strain: 0.9% normal saline=1 test tube:
400ml dissolves, and prepares spores solution.
(4) the bean curd openpore taking new production is chopped into specification 0.8cm × 0.8cm, each 1000ml
The triangular flask of specification loads the thumbnail of the above-mentioned chopping of 100g, at 0.1MPa, 121 DEG C of bars
Sterilizing 30min under part, obtains many bottles of bean curd culture medium.
(5) according to the inoculum concentration of 8ml/ bottle, the spores solution inoculation that will prepare in step (3)
To the triangular flask culture medium of step (4), cultivate and obtain full bean weak acid culture medium strain, its
Middle condition of culture is: cultivate 40 hours for 27 DEG C.
(6) according to the full bean weak acid culture medium strain in triangular flask: distilled water=1 bottle: 6kg ratio
Example preparation bacterium solution, is uniformly sprayed bacterium solution and inoculates by spraying machine, and inoculum concentration is every 3721
The bacterium solution of the bean curd blank inoculation 50ml of sq, sends into fermenting house and carries out primary fermentation.
Wherein primary fermentation control condition is: product temperature 22-25 DEG C, humidity 80%-100%, incubation time
For 26h.
(7) use dry-and-wet combined mode pickle blank, wherein said dry and wet salt down combine side
Formula is: according to the amount salt adding that mass ratio is 14%, and static state is dry pickles 24h；Again with 20 ° of B é
Saline soak 48h, and wherein every 4h circulates 1h saline soak.
(8) the salty base bottling will pickled, and pour into the wine liquid prepared, capping room temperature is certainly
So fermentation 2 months, obtain fermented bean curd.Wherein wine liquid is to use Chinese liquor and water formulated, ethanol
Degree is 20% (v/v).
Embodiment 4:
(1) by 1 mass parts soybean soaking 4 hours, take out soaked wet bean, add 3 times
The water yield, boiling with soft fire 1.5 hours, filters, obtains Semen Glycines juice, by 15g/100ml in Semen Glycines juice
Add maltose, then press 1.2g/100ml addition peptone, adjust pH to 4.5 with vinegar essence,
It is eventually adding 4g/100ml agar, is dispensed in test tube with the amount of 4ml, and 121 DEG C of sterilizings
30min, obtains full bean weak acid culture medium.
(2) each invisible spectro full bean weak acid training mucor strain being seeded in step (1)
Foster base is cultivated, and obtains full bean weak acid mucor strain, and wherein condition of culture is: 29 DEG C of cultivations
38 hours.
(3) according to each test tube full bean weak acid mucor strain: 0.8% normal saline=1 test tube:
400ml dissolves, and prepares spores solution.
(4) the bean curd openpore taking new production is chopped into specification 1.0cm × 1.0cm, each 1000ml
The triangular flask of specification loads the thumbnail of the above-mentioned chopping of 100g, at 0.1MPa, 121 DEG C of bars
Sterilizing 30min under part, obtains many bottles of bean curd culture medium.
(5) according to the inoculum concentration of 10ml/ bottle, the spores solution prepared in step (3) is connect
Plant to the triangular flask culture medium of step (4), cultivate and obtain full bean weak acid culture medium strain,
Wherein condition of culture is: cultivate 30 hours for 29 DEG C.
(6) according to the full bean weak acid culture medium strain in triangular flask: distilled water=1 bottle: 6kg ratio
Example preparation bacterium solution, is uniformly sprayed bacterium solution and inoculates by spraying machine, and inoculum concentration is every 3721
The bacterium solution of the bean curd blank inoculation 50ml of sq, sends into fermenting house and carries out primary fermentation.
Wherein primary fermentation control condition is: product temperature 27-30 DEG C, humidity 80%-100%, incubation time
For 26h.
(7) use dry-and-wet combined mode pickle blank, wherein said dry and wet salt down combine side
Formula is: according to the amount salt adding that mass ratio is 14%, and static state is dry pickles 24h；Again with 20 ° of B é
Saline soak 12h, and wherein every 4h circulates 1h saline soak.
(8) the salty base bottling will pickled, and pour into the wine liquid prepared, capping room temperature is certainly
So fermentation 6 months, obtain fermented bean curd.Wherein wine liquid is to use Chinese liquor and water formulated, ethanol
Degree is 20% (v/v).
Matched group 1:
(1) 1 mass parts Semen sojae atricolor, soaks 2 hours, takes out soaked wet bean, add 5 times of water
Amount, boiling with soft fire 1 hour, filters, obtains Semen Glycines juice, add by 10g/100ml in Semen Glycines juice
Maltose, then press 1.0g/100ml addition peptone, adjust pH to 5.8 with white vinegar, finally
Add 2.5% agar, be dispensed in test tube respectively with 6ml, and at 121 DEG C of sterilizing 30min,
Obtain full bean weak acid culture medium.
(2) each invisible spectro full bean being seeded to by existing mucor strain in step (1) is weak
Acid culture medium is cultivated.Wherein condition of culture is: cultivate 40 hours for 28 DEG C.
(3) bean dregs bran mass makes: wheat bran 120g, bean dregs 300g, KH2PO4(phosphorus
Acid dihydride potassium) 1.00g, MgSO4 7H2O (Magnesium sulfate heptahydrate) 0.50g, distilled water 80ml,
Mix homogeneously, holds the compound of more than 55-60g preparation in each 1000ml triangular flask,
0.1MPa, 121 DEG C of sterilizing 30min.
(4) according to each test tube full bean weak acid mucor strain: 0.85% normal saline=1 test tube:
300ml dissolves, and prepares spores solution.
(5) according to the inoculum concentration of 5ml/ bottle, the spores solution inoculation that will prepare in step (4)
Triangular flask culture medium to step (3).Wherein condition of culture is: cultivate 32 hours for 28 DEG C.
(6) according to bean weak acid culture medium strain complete in triangular flask: distilled water=1 bottle: 5kg ratio
Preparation bacterium solution, is uniformly inoculated by spray kind machine automatically, and inoculum concentration is every 3721 square centimeters of faces
The bacterium solution of long-pending bean dregs bran mass inoculation 100ml, sends into fermenting house and carries out primary fermentation.Its
Middle primary fermentation control condition is: product temperature 24-28 DEG C, humidity 80%-100%, and incubation time is
32h。
(7) use dry-and-wet combined mode pickle blank, wherein said dry and wet salt down combine side
Formula is: according to the amount salt adding that mass ratio is 15%, and static state is dry pickles 14h；Again with 18 ° of B é
Saline soak 8h, and wherein every 4h circulates 1h saline soak.
(8) the salty base bottling will pickled, and pour into the wine liquid prepared, capping room temperature is certainly
Then fermentation 4 months, obtain No. 1 fermented bean curd of reference substance.Wherein wine liquid is to use Chinese liquor and water to join
System forms, and alcoholic strength is 18% (v/v).
Matched group 2:
(1) fetch earth bean 40～80g, adds distilled water 200ml, and more than boiling with soft fire 30min,
By four layers of filtered through gauze, filtrate mends distilled water to 200ml, by glucose 4g, peptone 1g,
Agar 5g, adds and fills heating for dissolving in fermented bean drink, be dispensed into respectively in test tube with every 6ml,
And at 121 DEG C of sterilizing 30min, obtain PDA culture medium.
(2) the invisible spectro PDA being seeded to by existing mucor strain in step (1) cultivates
Base is cultivated.Wherein condition of culture is: cultivate 40 hours for 28 DEG C.
(3) bean dregs bran mass makes: wheat bran 120g, bean dregs 300g, KH2PO4(phosphorus
Acid dihydride potassium) 1.00g, MgSO4 7H2O (Magnesium sulfate heptahydrate) 0.50g, distilled water 80ml,
Mix homogeneously, holds the compound of more than 55-60g preparation in each 1000ml triangular flask,
0.1MPa, 121 DEG C of sterilizing 30min.
(4) according to each test tube strains: 0.85% normal saline=1 test tube: 300ml dissolves, system
Obtain spores solution.
(5) according to the inoculum concentration of 5ml/ bottle, the spores solution inoculation that will prepare in step (4)
Triangular flask culture medium to step (3).Wherein condition of culture is: cultivate 32 hours for 28 DEG C.
(6) according to triangular flask strain: distilled water=1 bottle: 5kg proportions bacterium solution, by certainly
Dynamic spray kind machine is uniformly inoculated, and inoculum concentration is that the bean dregs wheat bran of every 3721 sq is cultivated
Base inoculation 100ml, sends into fermenting house and carries out primary fermentation.Wherein primary fermentation control condition is: product
Temperature 24-28 DEG C, humidity 80%-100%, incubation time is 32h.
(7) use dry-and-wet combined mode pickle blank, wherein said dry and wet salt down combine side
Formula is: according to the amount salt adding that mass ratio is 15%, and static state is dry pickles 14h；Again with 18 ° of B é
Saline soak 8h, and wherein every 4h circulates 1h saline soak.
(8) the salty base bottling will pickled, and pour into the wine liquid prepared, capping room temperature is certainly
Then fermentation 4 months, obtain No. 2 fermented bean curd of matched group.Wherein wine liquid is to use Chinese liquor and water to join
System forms, and alcoholic strength is 18% (v/v).
The made fermented bean curd of the present invention and matched group 1, No. 2 utilization tradition made corruption of bacterium culture medium
Breast carries out Experimental comparison, and result sees table 1.
Table 1: control experiment result
Wherein, the assay method in table 1 is as follows: triangular flask strain acid protease is lived: forint
Method (citrate buffer solution PH5.0)；Triangular flask strain neutral protease: folin's methods (phosphorus
Acid buffer PH7.2)；Ammonia nitrogen content in fermented bean curd: formol titration.Computing formula: acid
Property live accounting=acid protease of enzyme live ÷ neutral protease × 100%.
As shown in Table 1, full bean weak acid culture medium strain acid protease live accounting apparently higher than
PDA and bean dregs bran mass strain；Full bean weak acid culture medium strain prepares fermented bean curd at rear
Ferment after 9 months white point rate be stably in reduced levels, after after fermentation 5 months, browning rate is the most steady
Surely it is in reduced levels, and uses PDA and bean dregs bran mass strain to prepare fermented bean curd half
White point rate and browning rate are the most higher；Additionally full bean weak acid culture medium strain prepares fermented bean curd amino-acid state
Nitrogen with use the basic indifference of fermented bean curd obtained by PDA and bean dregs bran mass strain.
It should be appreciated that for those of ordinary skills, can be according to the above description
Being improved or convert, all these improvement or conversion all should belong to claims of the present invention
Protection domain within.
Claims (10)
1. reduce a fermented bean curd preparation method for fermented bean curd white point rate and browning rate, including following step
Rapid:
S1, taking Semen sojae atricolor and be soaked in water, the wet bean after soaking carries out boiling, filters to obtain fermented bean drink；
S2, in described fermented bean drink add Nutrient medium, and with vinegar adjust pH to 4.5～6.8,
Obtain full bean weak acid culture medium；
S3, mucor strain is seeded to described full bean weak acid culture medium cultivates, obtain full bean
Weak acid mucor strain；
S4, the full bean weak acid mucor strain obtained in step S3 is dissolved in normal saline,
Obtain spores solution；
S5, described spores solution is seeded in the bean curd culture medium with bean curd as raw material, obtains
Full bean weak acid culture medium strain；
S6, full bean weak acid culture medium strain is utilized to prepare fermented bean curd.
Fermented bean curd preparation method the most according to claim 1, it is characterised in that in step
In S2, described Nutrient medium includes maltose, peptone and agar, described maltose with
The mass volume ratio of described fermented bean drink is 10～15g/100ml, described peptone and described fermented bean drink
Mass volume ratio is 1.0～1.5g/100ml, and described agar with the mass volume ratio of described fermented bean drink is
2～4g/100ml.
Fermented bean curd preparation method the most according to claim 1, it is characterised in that in step
In S3, described condition of culture is: cultivate 38～48 hours for 27 DEG C～29 DEG C.
Fermented bean curd preparation method the most according to claim 1, it is characterised in that in step
In S3, cultivate by mucor strain being seeded in respectively the full bean weak acid of every a 4ml～8ml
Base obtains many parts of full bean weak acid mucor strains；In step s 4, will every a full bean weak acid hair
Mould species is dissolved in the normal saline of 200ml～400ml respectively and prepares spores solution.
Fermented bean curd preparation method the most according to claim 1, it is characterised in that in step
In S5, the volume mass ratio of described spores solution and described bean curd culture medium be 5～
10ml/100g。
Fermented bean curd preparation method the most according to claim 1, it is characterised in that in step
Condition of culture in S5 is: cultivate 30～40 hours for 27 DEG C～29 DEG C.
Fermented bean curd preparation method the most according to claim 1, it is characterised in that in step
In S6, the process utilizing full bean weak acid culture medium strain to prepare fermented bean curd includes:
A, obtain bacterium solution, by described bacterium solution by soluble in water for described full bean weak acid culture medium strain
Uniformly it is sprayed on bean curd blank, the bean curd blank after spraying bacterium solution is carried out primary fermentation；
B, salt adding pickle bean curd blank, and fill wine liquid capping natural fermentation, obtain fermented bean curd.
Fermented bean curd preparation method the most according to claim 7, it is characterised in that in step
In A, by described full bean weak acid culture medium strain preparation soluble in water bacterium solution institute water consumption with described
The mass ratio of bean curd culture medium is 3～6kg/100g；The consumption of described bacterium solution is every 3721 squares
The bean curd blank of cm area uniformly sprays the bacterium solution of 50～100ml.
Fermented bean curd preparation method the most according to claim 7, it is characterised in that in step
In A, the condition that described primary fermentation controls is: spray the product temperature control of the bean curd blank after bacterium solution
At 22 DEG C～30 DEG C, humid control is 80%～100%, and incubation time controls 26～32
Hour.
Fermented bean curd preparation method the most according to claim 7, it is characterised in that in step
In B, salt adding pickles the mode that mode is dry-and-wet combined of bean curd blank: according to mass ratio
14%～17% salt adding static state is dry pickles 14～24 hours, then with 15～20 ° of B é saline soak
5～48 hours, and described brine recycling was soaked for 1 hour in every 4 hours.
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| CN201510106720.0A CN106031392A (en) | 2015-03-11 | 2015-03-11 | A fermented bean curd preparing method reducing the white dot rate and the browning rate of fermented bean curd |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990471A (en) * | 2020-09-04 | 2020-11-27 | 四川新希望味业有限公司 | Preparation method of fermented bean curd capable of reducing gas generation and juice leakage |
| CN112375690A (en) * | 2020-11-18 | 2021-02-19 | 成都国酿食品股份有限公司 | Low-white-spot-rate mucor fermented bean curd and application thereof |
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| CN104012668A (en) * | 2014-07-02 | 2014-09-03 | 绍兴百年王万泰食品有限公司 | Fermented tofu preparation process |
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| CN104012668A (en) * | 2014-07-02 | 2014-09-03 | 绍兴百年王万泰食品有限公司 | Fermented tofu preparation process |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990471A (en) * | 2020-09-04 | 2020-11-27 | 四川新希望味业有限公司 | Preparation method of fermented bean curd capable of reducing gas generation and juice leakage |
| CN111990471B (en) * | 2020-09-04 | 2023-01-17 | 四川新希望味业有限公司 | Preparation method of fermented bean curd capable of reducing gas generation and juice leakage |
| CN112375690A (en) * | 2020-11-18 | 2021-02-19 | 成都国酿食品股份有限公司 | Low-white-spot-rate mucor fermented bean curd and application thereof |
| CN112375690B (en) * | 2020-11-18 | 2023-10-03 | 成都国酿食品股份有限公司 | Mucor preserved beancurd with low white point rate and application thereof |
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