CN106106793A - A kind of preserved red beancurd production technology of Fructus Cucurbitae moschatae taste - Google Patents
A kind of preserved red beancurd production technology of Fructus Cucurbitae moschatae taste Download PDFInfo
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- CN106106793A CN106106793A CN201610485290.2A CN201610485290A CN106106793A CN 106106793 A CN106106793 A CN 106106793A CN 201610485290 A CN201610485290 A CN 201610485290A CN 106106793 A CN106106793 A CN 106106793A
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- Prior art keywords
- cucurbitae moschatae
- fructus cucurbitae
- base
- bean curd
- red beancurd
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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
Abstract
The invention provides the preserved red beancurd production technology of a kind of Fructus Cucurbitae moschatae taste, belong to technical field of food production, including making beating, mashing off, select slurry, Fructus Cucurbitae moschatae adds, connects strain and is pressed into base, low temperature fermentation, secondary connect strain, pickle step and step placed by salty base.The present invention makes preserved red beancurd with Semen sojae atricolor and Fructus Cucurbitae moschatae for raw material; the preserved red beancurd made is made not contain only the nutrition of Semen sojae atricolor; but also rich in polysaccharide, carotenoid, pectin, mineral element, aminoacid, vitamin C etc.; there is removing toxic substances; protection gastric mucosa; help digest, eliminate the effects such as carcinogen so that preserved red beancurd is the most delicate good to eat, improve the mouthfeel of preserved red beancurd；Simultaneously in processing technology, first bean curd base yeast is fermented, the Dongguan that can be effectively prevented effectively from bean curd base is infected other pathogenic bacterias and is gone mouldy, inoculate Mucor and aspergillus oryzae, the quality of preserved red beancurd can not only be ensured, and can fast decoupled soybean protein, make gained preserved beancurd local flavor enrich, shorten the sufu fermentation cycle in later stage.
Description
Technical field
The invention belongs to technical field of food production, particularly relate to the preserved red beancurd production technology of a kind of Fructus Cucurbitae moschatae taste.
Background technology
Preserved red beancurd is the same with Semen Sojae Preparatum and other bean product, is all the health food praised highly energetically of nutritionist.It
The bean product that raw material dried bean curd originally nutritive value is the highest, protein content reaches 15%～20%, suitable with meat,
Contain abundant calcareous simultaneously.Have passed through the fermentation of mycete in the manufacturing process of fermented bean curd, the digestibility making protein is higher,
Vitamin content is more rich.The phytic acid in beans because of decomposed by microbial so that ferrum that in Semen sojae atricolor, absorbance is the lowest originally, zinc
It is easier to be absorbed by the body Deng mineral.Simultaneously as Microbe synthesis general vegetable food unexistent vitamin
B12, the people of vegetarian diet often eats a little fermented bean curd, can prevent pernicious anemia.The Semen sojae atricolor that current preserved red beancurd is all single is made,
Its nutrition is short of.
Summary of the invention
For solving above-mentioned technical problem, the invention provides the preserved red beancurd production technology of a kind of Fructus Cucurbitae moschatae taste, the specific scheme is that
The preserved red beancurd production technology of a kind of Fructus Cucurbitae moschatae taste, comprises the following steps:
1) making beating: by soybeans soaking 5～8h, pulping of then polishing, it is filtrated to get bean milk；
2) mashing off: bean milk is boiled 5～10min, then cools down；
3) slurry: at a temperature of 35～45 DEG C, be slowly added to coagulator in bean milk, in time having brain flower-shape to become, stops
Add coagulator, at a temperature of 30～35 DEG C, then stand 2～3h；
3) Fructus Cucurbitae moschatae adds: is removed the peel by Fructus Cucurbitae moschatae, is cooked into g., jelly-like, add step 3) brain spend, then boil 10～
The addition of 15min: Fructus Cucurbitae moschatae is the 1/5～1/2 of Semen sojae atricolor；
4) connect strain and be pressed into base: the brain flower of oiling Fructus Cucurbitae moschatae is cooled to 30～35 DEG C, being subsequently adding the 3 of brain flower weight
～the yeast bacterium of 6% is fast, pours in mould after mix homogeneously, squeezes water outlet, makes bean curd base；
5) low temperature fermentation: put into by bean curd base in airtight fermenting cellar, the gas medium in fermenting cellar is carbon dioxide, first
Hot fermentation 10～20h, the most again low temperature fermentation 2～5 days, obtain the bean curd base that ferments；
6) secondary connects strain: being inoculated into taking the mixed bacteria containing Mucor and aspergillus oryzae in fermentation bean curd base, temperature is protected
Hold at 16～20 DEG C, and keep ventilating, cultivate 5～10 days, obtain fermented bean curd blank；
7) step is pickled: by step 6) the ripe fermented bean curd blank of gained puts in porcelain jar, successively salting, spice and white
Wine, pickles into salty base；
8) salty base is placed: salty base being placed on placement 1～February in dark environment, obtains fermented bean curd finished product, bottling is sold.
Further, described yeast bacterium fast yeast be at least in saccharomyces cerevisiae, utilizing flavoring yeast
Plant, and the concentration of every kind of strain is 1～5 × 107CFU/g。
Further, the temperature of described hot fermentation is 27～30 DEG C.
Further, the temperature of described low temperature fermentation is 5～10 DEG C.
Further, in described Mucor and the mixed bacteria of aspergillus oryzae, the concentration of every kind of strain is 1～5 × 107CFU/
g。
The beneficial effects of the present invention is: the present invention makes preserved red beancurd with Semen sojae atricolor and Fructus Cucurbitae moschatae for raw material so that makes is red
Fermented bean curd does not contain only the nutrition of Semen sojae atricolor, but also rich in polysaccharide, carotenoid, pectin, mineral element, aminoacid, vitamin
C etc., have removing toxic substances, protect gastric mucosa, help digest, eliminate the effects such as carcinogen so that preserved red beancurd is the most delicate good to eat, changes
The mouthfeel of kind preserved red beancurd；Simultaneously in processing technology, first bean curd base yeast is fermented, can effectively be prevented effectively from bean
Dongguan in rotten base is infected other pathogenic bacterias and is gone mouldy, and inoculates Mucor and aspergillus oryzae, can not only ensure the quality of preserved red beancurd, and
Can fast decoupled soybean protein, make gained preserved beancurd local flavor enrich, shorten the sufu fermentation cycle in later stage.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to described.
Embodiment one
Present embodiments provide the preserved red beancurd production technology of a kind of Fructus Cucurbitae moschatae taste, comprise the following steps:
1) making beating: by soybeans soaking 5～8h, pulping of then polishing, it is filtrated to get bean milk；
2) mashing off: bean milk is boiled 5min, then cools down；
3) slurry: at a temperature of 35 DEG C, be slowly added to coagulator in bean milk, in time having brain flower-shape to become, stops adding
Coagulator, then stands 2h at a temperature of 30 DEG C；Described coagulator is salt；
3) Fructus Cucurbitae moschatae adds: is removed the peel by Fructus Cucurbitae moschatae, is cooked into g., jelly-like, adds step 3) brain spend, then boil 10min: south
The addition of melon is the 1/5 of Semen sojae atricolor；
4) connect strain and be pressed into base: by refuel Fructus Cucurbitae moschatae brain flower be cooled to 30 DEG C, be subsequently adding brain flower weight 3～
The yeast bacterium of 6% is fast, pours in mould after mix homogeneously, squeezes water outlet, makes bean curd base；Yeast bacterium fast yeast
For utilizing flavoring yeast, and the concentration of strain is 1～5 × 107CFU/g；
5) low temperature fermentation: put into by bean curd base in airtight fermenting cellar, the gas medium in fermenting cellar is carbon dioxide, first
Hot fermentation 10h, the temperature of hot fermentation is 30 DEG C；Low temperature fermentation 2 days the most again, the temperature of low temperature fermentation is 10 DEG C, obtains
Fermentation bean curd base；
6) secondary connects strain: being inoculated into taking the mixed bacteria containing Mucor and aspergillus oryzae in fermentation bean curd base, temperature is protected
Hold at 20 DEG C, and keep ventilating, cultivate 5 days, obtain fermented bean curd blank；In described Mucor and the mixed bacteria of aspergillus oryzae every kind
The concentration of strain is 1～5 × 107CFU/g
7) step is pickled: by step 6) the ripe fermented bean curd blank of gained puts in porcelain jar, successively salting, spice and white
Wine, pickles into salty base；
8) salty base is placed: is placed on by salty base in dark environment and places January, obtains fermented bean curd finished product, and bottling is sold.
Embodiment two
Present embodiments provide the preserved red beancurd production technology of a kind of Fructus Cucurbitae moschatae taste, comprise the following steps:
1) making beating: by soybeans soaking 8h, pulping of then polishing, it is filtrated to get bean milk；
2) mashing off: bean milk is boiled 10min, then cools down；
3) slurry: at a temperature of 45 DEG C, be slowly added to coagulator in bean milk, in time having brain flower-shape to become, stops adding
Coagulator, then stands 2～3h at a temperature of 35 DEG C；Described coagulator is salt；
3) Fructus Cucurbitae moschatae adds: is removed the peel by Fructus Cucurbitae moschatae, is cooked into g., jelly-like, adds step 3) brain spend, then boil 15min: south
The addition of melon is the 1/2 of Semen sojae atricolor；
4) connect strain and be pressed into base: by refuel Fructus Cucurbitae moschatae brain flower be cooled to 35 DEG C, be subsequently adding brain flower weight 3～
The yeast bacterium of 6% is fast, pours in mould after mix homogeneously, squeezes water outlet, makes bean curd base；Yeast bacterium fast yeast
For saccharomyces cerevisiae, and the concentration of strain is 1～5 × 107CFU/g；
5) low temperature fermentation: put into by bean curd base in airtight fermenting cellar, the gas medium in fermenting cellar is carbon dioxide, first
Hot fermentation 20h, the temperature of hot fermentation is 27 DEG C；Low temperature fermentation 5 days the most again, the temperature of low temperature fermentation is 5 DEG C, is sent out
Ferment bean curd base；
6) secondary connects strain: being inoculated into taking the mixed bacteria containing Mucor and aspergillus oryzae in fermentation bean curd base, temperature is protected
Hold at 16 DEG C, and keep ventilating, cultivate 10 days, obtain fermented bean curd blank；In described Mucor and the mixed bacteria of aspergillus oryzae often
The concentration planting strain is 1～5 × 107CFU/g
7) step is pickled: by step 6) the ripe fermented bean curd blank of gained puts in porcelain jar, successively salting, spice and white
Wine, pickles into salty base；
8) salty base is placed: is placed on by salty base in dark environment and places February, obtains fermented bean curd finished product, and bottling is sold.
Embodiment three
Present embodiments provide the preserved red beancurd production technology of a kind of Fructus Cucurbitae moschatae taste, comprise the following steps:
1) making beating: by soybeans soaking 6h, pulping of then polishing, it is filtrated to get bean milk；
2) mashing off: bean milk is boiled 8min, then cools down；
3) slurry: at a temperature of 40 DEG C, be slowly added to coagulator in bean milk, in time having brain flower-shape to become, stops adding
Coagulator, then stands 2～3h at a temperature of 30～35 DEG C；Described coagulator is salt；
3) Fructus Cucurbitae moschatae adds: is removed the peel by Fructus Cucurbitae moschatae, is cooked into g., jelly-like, adds step 3) brain spend, then boil 12min: south
The addition of melon is the 1/3 of Semen sojae atricolor；
4) connect strain and be pressed into base: being cooled to 32 DEG C by refueling the brain flower of Fructus Cucurbitae moschatae, be subsequently adding the 5% of brain flower weight
Yeast bacterium is fast, pours in mould after mix homogeneously, squeezes water outlet, makes bean curd base；Yeast bacterium fast yeast for make
In brewer yeast bacterium and utilizing flavoring yeast, and the concentration of every kind of strain is 1～5 × 107CFU/g；
5) low temperature fermentation: put into by bean curd base in airtight fermenting cellar, the gas medium in fermenting cellar is carbon dioxide, first
Hot fermentation 15h, the temperature of hot fermentation is 8 DEG C；Low temperature fermentation 4 days the most again, the temperature of low temperature fermentation is 7 DEG C, is sent out
Ferment bean curd base；
6) secondary connects strain: being inoculated into taking the mixed bacteria containing Mucor and aspergillus oryzae in fermentation bean curd base, temperature is protected
Hold at 18 DEG C, and keep ventilating, cultivate 7 days, obtain fermented bean curd blank；In described Mucor and the mixed bacteria of aspergillus oryzae every kind
The concentration of strain is 1～5 × 107CFU/g
7) step is pickled: by step 6) the ripe fermented bean curd blank of gained puts in porcelain jar, successively salting, spice and white
Wine, pickles into salty base；
8) salty base is placed: is placed on by salty base in dark environment and places 1.5 months, obtains fermented bean curd finished product, and bottling is sold.
Claims (5)
1. the preserved red beancurd production technology of a Fructus Cucurbitae moschatae taste, it is characterised in that: comprise the following steps:
1) making beating: by soybeans soaking 5～8h, pulping of then polishing, it is filtrated to get bean milk；
2) mashing off: bean milk is boiled 5～10min, then cools down；
3) slurry: at a temperature of 35～45 DEG C, be slowly added to coagulator in bean milk, in time having brain flower-shape to become, stops adding
Coagulator, then stands 2～3h at a temperature of 30～35 DEG C；
3) Fructus Cucurbitae moschatae adds: is removed the peel by Fructus Cucurbitae moschatae, is cooked into g., jelly-like, adds step 3) brain spend, then boil 10～15min: south
The addition of melon is the 1/5～1/2 of Semen sojae atricolor；
4) connect strain and be pressed into base: by refuel Fructus Cucurbitae moschatae brain flower be cooled to 30～35 DEG C, be subsequently adding brain flower weight 3～
The yeast bacterium of 6% is fast, pours in mould after mix homogeneously, squeezes water outlet, makes bean curd base；
5) low temperature fermentation: put into by bean curd base in airtight fermenting cellar, the gas medium in fermenting cellar is carbon dioxide, first high temperature
Fermentation 10～20h, the most again low temperature fermentation 2～5 days, obtain the bean curd base that ferments；
6) secondary connects strain: being inoculated into taking the mixed bacteria containing Mucor and aspergillus oryzae in fermentation bean curd base, temperature is maintained at
16～20 DEG C, and keep ventilating, cultivate 5～10 days, obtain fermented bean curd blank；
7) step is pickled: by step 6) the ripe fermented bean curd blank of gained puts in porcelain jar, and successively salting, spice and Chinese liquor, salt down
Make salty base；
8) salty base is placed: salty base being placed on placement 1～February in dark environment, obtains fermented bean curd finished product, bottling is sold.
2. the preserved red beancurd production technology of Fructus Cucurbitae moschatae taste as claimed in claim 1, it is characterised in that: described yeast bacterium fast
Yeast is at least one in saccharomyces cerevisiae, utilizing flavoring yeast, and the concentration of every kind of strain is 1～5 × 107CFU/g。
3. the preserved red beancurd production technology of Fructus Cucurbitae moschatae taste as claimed in claim 1, it is characterised in that: the temperature of described hot fermentation
It it is 27～30 DEG C.
4. the preserved red beancurd production technology of Fructus Cucurbitae moschatae taste as claimed in claim 1, it is characterised in that: the temperature of described low temperature fermentation
It it is 5～10 DEG C.
5. the preserved red beancurd production technology of Fructus Cucurbitae moschatae taste as claimed in claim 1, it is characterised in that: Mucor and the mixed vaccine of aspergillus oryzae
In kind, the concentration of every kind of strain is 1～5 × 107CFU/g。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535618A (en) * | 2017-09-21 | 2018-01-05 | 宜宾学院 | A kind of spicy fermented bean curd and its production technology |
| CN109090261A (en) * | 2018-08-23 | 2018-12-28 | 沅江市旺红食品有限公司 | A kind of new-type fermented bean curd sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742667A (en) * | 2012-07-24 | 2012-10-24 | 淮南市八公山兴兴豆制品有限公司 | Carrot juice soy cheese and preparation method thereof |
| CN104171017A (en) * | 2014-07-21 | 2014-12-03 | 余庆县土司风味食品有限责任公司 | Novel red preserved bean curd and production process thereof |
| CN104222309A (en) * | 2014-08-14 | 2014-12-24 | 长春市朱老六食品股份有限公司 | Preparation method of fermented bean curd and product of preparation method |
-
2016
- 2016-06-28 CN CN201610485290.2A patent/CN106106793A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742667A (en) * | 2012-07-24 | 2012-10-24 | 淮南市八公山兴兴豆制品有限公司 | Carrot juice soy cheese and preparation method thereof |
| CN104171017A (en) * | 2014-07-21 | 2014-12-03 | 余庆县土司风味食品有限责任公司 | Novel red preserved bean curd and production process thereof |
| CN104222309A (en) * | 2014-08-14 | 2014-12-24 | 长春市朱老六食品股份有限公司 | Preparation method of fermented bean curd and product of preparation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535618A (en) * | 2017-09-21 | 2018-01-05 | 宜宾学院 | A kind of spicy fermented bean curd and its production technology |
| CN109090261A (en) * | 2018-08-23 | 2018-12-28 | 沅江市旺红食品有限公司 | A kind of new-type fermented bean curd sauce and preparation method thereof |
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Application publication date: 20161116 |