CN106306059A - Method for preparing fermented bean curd - Google Patents
Method for preparing fermented bean curd Download PDFInfo
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- CN106306059A CN106306059A CN201510323838.9A CN201510323838A CN106306059A CN 106306059 A CN106306059 A CN 106306059A CN 201510323838 A CN201510323838 A CN 201510323838A CN 106306059 A CN106306059 A CN 106306059A
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Abstract
A method for preparing fermented bean curd is as follows: selecting, washing and soaking soybeans, and adding water for grinding into bean paste; separating slurry and residue in the bean paste into bean dregs and cooked soybean milk; adding cultures of probiotics into the cooked soybean milk for heat-insulation fermentation at 25-45DEG C to produce lactic acid and other organic acids or protease, and solidifying the soybean milk for forming by protein acid coagulation or enzymatic coagulation. The method overcomes the shortcomings of poor sanitation conditions and short maintaining periods of traditional tofu making methods, the probiotics are used as fermentation strains, due to the presence of the probiotics, the growth of infectious microbe especially gram negative bacteria polluted in the processing process is inhibited, the storage property and safety of microorganisms of the bean curd are improved, the bean curd made by the method keeps the traditional tofu flavor, nutrition of the bean curd is strengthened, health property of the bean curd is improved, the strains are clear, the bean curd is safe and healthy, the shortcoming of bean curd souring caused by continuous growth and reproduction of the lactic acid bacteria in the storage, transportation and sale process of the bean curd is overcome, and the bean curd has a long holding period.
Description
Technical field
The present invention relates to the manufacture method of a kind of bean curd that ferments, a kind of manufacture method making bean curd solidify by inoculation probiotic bacteria or lactic acid bacteria fermentation, belong to bean curd manufacture technology field in processing of farm products.
Background technology
Bean curd is the traditional food that a kind of manufacturing history is long, and existing bean curd generally uses salt, Gypsum Fibrosum as coagulator in manufacturing process.Containing substantial amounts of magnesium ion in Marinated Tofu, the highest meeting of magnesium ion intake causes physiological problem, and bean curd itself also has bitter taste.It addition, bean curd can not preserve for a long time, even cold preservation, preservation term was the shortest, less than three days.
In prior art in addition to using coagulator to make bean curd, it is also possible to the method using fermentation.Mainly with bean curd as raw material, utilize the fermentable such as mycete, yeast, processing mold bean curd, White Kidney Beans fermented bean curd, bean curd fermented product, soybean curd ice cream etc..Additionally, in the prior art, also have such as " colorful health care soybean curd coagulator Technology research " and " application in coloured nutrient bean-curd is processed of the fruit and vegerable fermentation liquid " etc., it is all after lactic acid bacteria fermentation, to prepare fermentation liquid with fresh fruit of vegetables for raw material, as the coagulator in Tofu processing, fermentation liquid contains substantial amounts of organic acid, and bean milk is directly frozen into bean curd without heat-preservation fermentation.Without fermentation in manufacturing process, and the microorganism in fermentation liquid is imprecise.
Summary of the invention
The technical problem to be solved is for the deficiencies in the prior art, the manufacture method of a kind of bean curd that ferments is provided, overcome traditional bean curd and make the shortcoming that sanitary condition is poor, the shelf-life is short, use probiotic bacteria as fermenting agent, owing to the existence of probiotic bacteria makes the growth of miscellaneous bacteria particularly gram-negative bacteria polluted in the course of processing be suppressed, thus the safety of microorganism in improving depot and bean curd.
Another technical problem to be solved by this invention is for the deficiencies in the prior art, a kind of bean curd by ferment making is provided, not only maintain the local flavor of traditional bean curd, enhancing the nutrition of bean curd simultaneously, improve the health of bean curd, strain is clear and definite, safety, health, overcome bean curd storage, transport, in sales process, lactic acid bacteria continued growth breeding causes the shortcoming of bean curd souring, long shelf-life.
Technical problem solved by the invention is achieved by the following technical solution:
The manufacture method of a kind of bean curd that ferments, comprises the steps:
Step one: soak after Semen sojae atricolor selection being cleaned, add water and grind, forms bean and sticks with paste；
Step 2: the screenings in being stuck with paste by bean is separated into bean dregs and ripe bean milk；
Step 3: the culture of probiotic bacteria (including lactic acid bacteria) is joined in the ripe bean milk being cooled to room temperature, addition is 2-10%, fermenting at 25-45 DEG C of inside holding, produce lactic acid and/or protease, acid and/or enzymic coagulation by protein make bean milk condense；
Step 4: after bean milk condenses molding, make tofu product.
The described probiotic bacteria in step 3 is lactic acid bacteria or enterococcus or bacillus cereus or a combination thereof.
Described lactic acid bacteria is bulgaricus bacillus and Streptomyces thermophilus or Lactobacillus plantarum or bacillus acidophilus or other common lactic acid bacteria or a combination thereof.
Described enterococcus is enterococcus faecalis or enterococcus faecalis.
Described bacillus cereus is bacillus subtilis.
The bean curd that a kind of manufacture method according to above-mentioned fermentation bean curd prepares.
The manufacture method of fermentation bean curd provided by the present invention, overcome traditional bean curd and make the shortcoming that sanitary condition is poor, the shelf-life is short, use probiotic bacteria as fermenting agent, owing to the existence of probiotic bacteria makes the growth of miscellaneous bacteria particularly gram-negative bacteria polluted in the course of processing be suppressed, thus the safety of microorganism in improving depot and bean curd.
Use the bean curd that the method makes, not only maintain the local flavor of traditional bean curd, enhance the nutrition of bean curd simultaneously, improve the health of bean curd, strain is clear and definite, safety, health, overcomes bean curd in storage, transport, sales process, lactic acid bacteria continued growth breeding causes the shortcoming of bean curd souring, long shelf-life.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is described in detail.
Embodiment one:
Step one: soak after Semen sojae atricolor selection being cleaned, add water and grind, forms bean and sticks with paste；
Step 2: the screenings in being stuck with paste by bean is separated into bean dregs and ripe bean milk；
Step 3: the enterococcus faecalis of Enterococcus (Enterococcus spp.) or enterococcus faecalis or the mixed bacteria of the two are linked in ripe bean milk, curdled appearance is cultivated at 25-40 DEG C, the strain pH value prepared is 4.5-5.0, and the size of this pH value is adjusted by controlling fermentation time.Ferment at 25-45 DEG C of inside holding, produce lactic acid or protease, by the acid cure of protein is solid or enzymic coagulation makes bean milk condense；
Step 4: after bean milk condenses molding, make tofu product.
Embodiment two:
In the present embodiment in the manufacturing process of bean curd, in addition to step 3, other steps are essentially identical with embodiment one.And joining the probiotic bacteria in bean milk in step 3 is bacillus subtilis (Bacillus subtilis), and cultivate curdled appearance at 35-39 DEG C of thermophilic bottom fermentation.
Embodiment three:
Joining the probiotic bacteria in bean milk in the present embodiment is that one or both enterococcus in embodiment one mix in any proportion with the bacillus subtilis in embodiment two, cultivates curdled appearance at 35-39 DEG C of bottom fermentation.
Embodiment four:
Lactobacillus bulgaricus (or bacillus acidophilus) and Streptomyces thermophilus are mixed as strain by probiotic bacteria in any proportion that join in the present embodiment in bean milk, cultivate curdled appearance at 42-44 DEG C of bottom fermentation.
In embodiment one to four, bean milk and the dosage of probiotic bacteria added is: takes after 2ml strain is linked into and stirs and shake in 100ml soyabean milk, cultivates and condense at 35-44 DEG C.
In sum, the present invention makes bean curd by the method for fermentation, it is in the ripe bean milk that the culture (leaven) of lactic acid bacteria or other probiotic bacterias is joined at thermophilic 25-45 DEG C, rather than with the coagulator such as salt or Gypsum Fibrosum, through heat-preservation fermentation, make bean milk condense, thus prepare the bean curd containing profitable probliotics.The mechanism of bean milk solidification, can produce acid by lactic acid bacteria fermentation and realize, it is also possible to is to produce protease (transglutaminase) by probiotic bacterias such as bacillus subtilises, is realized by the enzymic coagulation of protein.
Use in the bean curd that the method for above-mentioned fermentation makes containing lactic acid bacteria or other probiotic bacterias, human body is had certain health-care effect.Can be to make the form of filling bean curd, it is also possible to squeeze, make the Tofu goods of various different in moisture.According to the needs of shelf-life, the bean curd of viable type bean curd or sterilization type can be made.
The present invention utilizes the probiotics fermentions such as lactic acid bacteria, enterococcus, bacillus cereus produce acid or produce enzyme to form curd gel, make bean curd, probiotic bacteria and prebiotics is added in bean curd, improve the health of bean curd, and contribute to the pollution preventing putrefaction bacteria and pathogenic bacterium in the course of processing, it is of value to the health of human body.
The present invention makes bean curd by the method for fermentation, is in the ripe bean milk joining at thermophilic 25-45 DEG C by the culture (leaven) of lactic acid bacteria or other probiotic bacterias, through heat-preservation fermentation, makes bean milk condense, thus prepares the bean curd containing profitable probliotics.The mechanism of bean milk solidification, can produce acid by lactic acid bacteria fermentation and realize, it is also possible to is to produce protease (transglutaminase) by probiotic bacterias such as bacillus subtilises, is realized by the enzymic coagulation of protein.
Finally it should be noted that, above example is only in order to illustrate technical scheme and unrestricted, although the present invention being described in detail with reference to preferred embodiment, it will be understood by those within the art that, technical scheme can be modified or equivalent, and without departing from the spirit and scope of technical solution of the present invention, it all should be contained in the middle of scope of the presently claimed invention.
Claims (3)
1. ferment the manufacture method of bean curd, comprise the steps: step one: soak after Semen sojae atricolor selection being cleaned, add water and grind, form bean and stick with paste；
Step 2: the screenings in being stuck with paste by bean is separated into bean dregs and ripe bean milk；Step 3: the culture of probiotic bacteria is added in the ripe bean milk being cooled to room temperature, ferment at 25-45 DEG C of inside holding, producing lactic acid and/or protease, acid and/or enzymic coagulation by protein make bean milk condense, and described probiotic bacteria is enterococcus or bacillus cereus or a combination thereof；
Step 4: after bean milk condenses molding, make tofu product.
The manufacture method of fermentation bean curd the most according to claim 1, it is characterised in that: described enterococcus is enterococcus faecalis or enterococcus faecalis.
The manufacture method of fermentation bean curd the most according to claim 1, it is characterised in that: described bacillus cereus is bacillus subtilis.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510323838.9A CN106306059A (en) | 2015-06-15 | 2015-06-15 | Method for preparing fermented bean curd |
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| CN201510323838.9A CN106306059A (en) | 2015-06-15 | 2015-06-15 | Method for preparing fermented bean curd |
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| CN106306059A true CN106306059A (en) | 2017-01-11 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183201A (en) * | 2017-04-26 | 2017-09-22 | 蚌埠市星光豆制品厂 | A kind of bean curd coagulant |
| CN108239616A (en) * | 2018-01-16 | 2018-07-03 | 淮南师范学院 | One Enterococcus faecalis bacterial strain and its application in wintercherry Tofu processing |
| CN109349359A (en) * | 2018-11-28 | 2019-02-19 | 芜湖加瑞食品有限公司 | A kind of preparation method for the dried bean curd that ferments |
| CN109380521A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of probiotics jellied bean curd |
| CN110800814A (en) * | 2019-11-15 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Lactobacillus ferment tofu pudding preparation and preparation method thereof |
| CN110800863A (en) * | 2019-11-15 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Soybean water lactobacillus fermentation liquor for livestock and poultry and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568775A (en) * | 2004-04-28 | 2005-01-26 | 中国农业大学 | Fermented bean curd and its preparing method |
-
2015
- 2015-06-15 CN CN201510323838.9A patent/CN106306059A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568775A (en) * | 2004-04-28 | 2005-01-26 | 中国农业大学 | Fermented bean curd and its preparing method |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183201A (en) * | 2017-04-26 | 2017-09-22 | 蚌埠市星光豆制品厂 | A kind of bean curd coagulant |
| CN109380521A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of probiotics jellied bean curd |
| CN108239616A (en) * | 2018-01-16 | 2018-07-03 | 淮南师范学院 | One Enterococcus faecalis bacterial strain and its application in wintercherry Tofu processing |
| CN108239616B (en) * | 2018-01-16 | 2022-04-12 | 淮南师范学院 | Enterococcus faecium strain and application thereof in processing of sour pulp bean curd |
| CN109349359A (en) * | 2018-11-28 | 2019-02-19 | 芜湖加瑞食品有限公司 | A kind of preparation method for the dried bean curd that ferments |
| CN110800814A (en) * | 2019-11-15 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Lactobacillus ferment tofu pudding preparation and preparation method thereof |
| CN110800863A (en) * | 2019-11-15 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Soybean water lactobacillus fermentation liquor for livestock and poultry and preparation method thereof |
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Application publication date: 20170111 |