CN106509149A - Preparation method of multi-microorganism coupling fermented konjac bean curds - Google Patents
Preparation method of multi-microorganism coupling fermented konjac bean curds Download PDFInfo
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- CN106509149A CN106509149A CN201610863710.6A CN201610863710A CN106509149A CN 106509149 A CN106509149 A CN 106509149A CN 201610863710 A CN201610863710 A CN 201610863710A CN 106509149 A CN106509149 A CN 106509149A
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- bean curd
- mucor
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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 present invention discloses a preparation method of multi-microorganism coupling fermented konjac bean curds. The method comprises the following steps: a certain ratio of mixed mucor (mucor wutungkiao, actinomucor elegans and rhizopus chinensis) is mainly used to conduct fermentation of konjac bean curds, the mixed mucor is screened suitable microorganism flora for optimizing the coupling symbiotic fermentation and prepared by mixing the mucor wutungkiao, actinomucor elegans and rhizopus chinensis at a volume ratio of (1-5):(1-5):1, an inoculation amount is 0.5%-1.5%, and packaging and sterilization are conducted to obtain the products. The method shortens the fermentation cycles of the fermented bean curd products, at the same time also improves the product quality and nutritional health care and economic values, and can be more widely applied.
Description
Technical field
The invention belongs to food processing technology field, in particular to a kind of fermentation preparation side with bean curd as raw material
Method.
Background technology
Fermented bean curd, is also called fermented bean curd, sauce fermented bean curd, mold bean curd etc. in Chinese different places.Additionally, fermented bean curd has long-drawn-out in China
Long history, just describes fermented bean curd related manufacturing processes on fiveth century of Christian era, period in Northern Wei Dynasty ancient book.Fermented bean curd is mainly with greatly
Beans, are first prepared into bean curd, in the made a kind of food that undergoes microbial fermentation, however, fermented bean curd is during the fermentation, due to micro-
Biological metabolism is acted on, and improves digestibility and the biological value of soybean.
Konjaku, makees mill taro again, and Araeceae mill taro belongs to herbaceos perennial, and ancient Chinese is also known as bewitching taro.Since ancient times
Konjaku just has the title of " removing intestines sand ".Konjaku is grown under sparse woods, is beneficial basic food, to edible animal acid food mistake
Many people, collocation eat konjaku, can reach food acid, soda balance.Additionally, konjaku also has hypoglycemic level, reducing blood lipid, drop
Pressure, dissipate poison, beauty treatment, promote blood circulation, lose weight, defaecation, appetizing etc. it is multi-functional.
However, finding by retrieving prior art both domestic and external, fermented bean curd health care and nutrition is concentrated mainly on to research, but
Study very few in sufu fermentation bacterial classification.It may be said that fermentation is the place of fermented bean curd elite, traditional sufu fermentation is using nature cultivation
And fermentation, obtain huge micropopulation from environment, the result of its syntrophism give the complicated and complete enzyme system of fermented bean curd and
Microorganism is brewageed, thus the local flavor of traditional fermented bean curd is very abundant.The fermented bean curd aromatic flavour of traditional natural inoculation, it is in good taste,
But there is the difficult control of quality, sanitary condition, the generally employing of single pure culture zymotechnique afterwards utilizes albumen
Rate is high, and fermentation time is short, but mouthfeel fragrance quality declines.Multiple pure culture couplings refer to the multiple pure cultures of fermentation manual control
Mixed culture, collect the strong point of nature inoculation and single strain fermentation, it is to avoid respective shortcoming.
The content of the invention
In order to preferably improve the value of fermented bean curd, it is an object of the invention to by adding mixing in fermented bean curd process
Bacterial classification is fermented, and so as to provide a kind of preparation method of multi-cultur es coupled fermentation Konjaku preserved bean curd, the sufu fermentation food is lifted
The nutrition and health care and economic worth of bean curd, is allowed to more to be more widely used.
In order to realize the purpose of the present invention, adopt the following technical scheme that：
A kind of preparation method of multi-cultur es coupled fermentation Konjaku preserved bean curd, it is characterised in that the method is comprised the following steps：
（1）Fermented bean curd base makes：Take the soya bean of quality is good, clean up, remove impurity, then immersion, defibrination, filter and boil
Slurry, makes fermented bean curd base, compares 1 with the weight of soya bean during point breast:1~5:1 adds konjac mannan compound sugar；
（2）Prior fermentation：Mixing mucor strain is inoculated into into fermented bean curd base, sterile culture obtains fermented bean curd blank；
（3）Salt is pickled：Take step（2）The fermented bean curd blank for obtaining, is put into pickler, successively salting, obtains fermented bean curd salt base；
（4）Later stage fermentation：Step will be taken（3）The fermented bean curd salt base for obtaining, loads in special container, by the baste containing yeast
Pour in bottle, carry out later stage fermentation；
（5）By step（4）Gained fermented bean curd, packaging and sterilizing obtain Konjaku preserved bean curd.
Preferably, the preparation method of fermentation fermented bean curd product as above, wherein step（2）Described mixing Mucor composition
For：Mucor wutungkiao, graceful unwrapping wire Mucor and rhizopus chinensis.
Preferably, the preparation method of the rotten dairy product of fermentation as above, the mixing Mucor be Mucor wutungkiao,
Graceful unwrapping wire Mucor and rhizopus chinensis according to（1-5）：（1-5）：1 volume ratio is mixed, and inoculum concentration is 0.5% ~ 1.5%.
Preferably, the preparation method of fermentation fermented bean curd product as above, step（4）Described in flavouring liquid contain it is red peppery
Green pepper powder, sugar, Chinese prickly ash, white wine, cooking wine.
Compared with prior art, fermentation fermented bean curd preparation method according to the present invention has the advantage that and significantly improves：
（1）By adding mixed live to ferment before fermented bean curd（Mucor wutungkiao, graceful unwrapping wire Mucor and rhizopus chinensis）Fermented bean curd is carried out
Fermentation so that the manufacturing cycle of sufu fermentation product shortens the raising with quality, and improves product quality and local flavor；
（2）Mucor wutungkiao, graceful unwrapping wire Mucor and rhizopus chinensis are in Mucor wutungkiao, fermented bean curd Mucor, rhizopus chinensis, graceful unwrapping wire
Mucor, Lu Shi yeast and ball false yeast and other bacterial strains, filter out the suitable flora of optimization coupling symbiotic fermentation；
（3）The addition of konjac mannan compound sugar not give only fermented bean curd health care, also improve Mucor wutungkiao, graceful unwrapping wire
Mucor and rhizopus chinensis Fungal biodiversity, fermentative activity, the degree of fermentation, raw material availability, reach shortening fermentation period, improve local flavor,
Improve the production purpose of active oligopeptide.
Specific embodiment
The specific embodiment of the present invention is the following is, technical scheme is done and is further described, but it is of the invention
Protection domain be not limited to these embodiments.Every change or equivalent substitute without departing substantially from present inventive concept is included in this
Within bright protection domain.
A kind of preparation method of 1 multi-cultur es coupled fermentation Konjaku preserved bean curd of embodiment, comprises the following steps that：
（1）Fermented bean curd base makes：Take the soya bean of quality is good, clean up, remove impurity, then immersion, defibrination, filter and boil
Slurry, makes fermented bean curd base, compares 1 with the weight of soya bean during point breast:1 adds konjac mannan compound sugar；
（2）Prior fermentation：Mucor Mucor wutungkiao, graceful unwrapping wire Mucor and rhizopus chinensis will be mixed according to 1：1：1 volume ratio, connects
Plant 0.5% and arrive fermented bean curd base, sterile culture obtains fermented bean curd blank；
（3）Salt is pickled：Take step（2）The fermented bean curd blank for obtaining, is put into pickler, successively salting, obtains fermented bean curd salt base；
（4）Later stage fermentation：Step will be taken（3）The fermented bean curd salt base for obtaining, loads in special container, by the baste containing yeast
Pour in bottle, carry out later stage fermentation；
（5）By step（4）Gained fermented bean curd, packaging and sterilizing obtain Konjaku preserved bean curd.
A kind of preparation method of 2 multi-cultur es coupled fermentation Konjaku preserved bean curd of embodiment, comprises the following steps that：
（1）Fermented bean curd base makes：Take the soya bean of quality is good, clean up, remove impurity, then immersion, defibrination, filter and boil
Slurry, makes fermented bean curd base, compares 5 with the weight of soya bean during point breast:1 adds konjac mannan compound sugar；
（2）Prior fermentation：Mucor Mucor wutungkiao, graceful unwrapping wire Mucor and rhizopus chinensis will be mixed according to 5：5：1 volume ratio, connects
Plant 1% and arrive fermented bean curd base, sterile culture obtains fermented bean curd blank；
（3）Salt is pickled：Take step（2）The fermented bean curd blank for obtaining, is put into pickler, successively salting, obtains fermented bean curd salt base；
（4）Later stage fermentation：Step will be taken（3）The fermented bean curd salt base for obtaining, loads in special container, by the baste containing yeast
Pour in bottle, carry out later stage fermentation；
（5）By step（4）Gained fermented bean curd, packaging and sterilizing obtain Konjaku preserved bean curd.
A kind of preparation method of 3 multi-cultur es coupled fermentation Konjaku preserved bean curd of embodiment, comprises the following steps that：
（1）Fermented bean curd base makes：Take the soya bean of quality is good, clean up, remove impurity, then immersion, defibrination, filter and boil
Slurry, makes fermented bean curd base, compares 3 with the weight of soya bean during point breast:1 adds konjac mannan compound sugar；
（2）Prior fermentation：Mucor Mucor wutungkiao, graceful unwrapping wire Mucor and rhizopus chinensis will be mixed according to 2：2：1 volume ratio, connects
Plant 0.5% and arrive fermented bean curd base, sterile culture obtains fermented bean curd blank；
（3）Salt is pickled：Take step（2）The fermented bean curd blank for obtaining, is put into pickler, successively salting, obtains fermented bean curd salt base；
（4）Later stage fermentation：Step will be taken（3）The fermented bean curd salt base for obtaining, loads in special container, by the baste containing yeast
Pour in bottle, carry out later stage fermentation；
（5）By step（4）Gained fermented bean curd, packaging and sterilizing obtain Konjaku preserved bean curd.
Comparative example 1 is fermented using other Mucors
（1）Fermented bean curd base makes：Take the soya bean of quality is good, clean up, remove impurity, then immersion, defibrination, filter and boil
Slurry, makes fermented bean curd base, compares 1 with the weight of soya bean during point breast:1 adds konjac mannan compound sugar；
（2）Prior fermentation：By Mucor, aspergillus oryzae and aspergillus niger according to 1：1：1 volume ratio, inoculation 0.5% arrive fermented bean curd base, nothing
Bacterium is cultivated, and obtains fermented bean curd blank；
（3）Salt is pickled：Take step（2）The fermented bean curd blank for obtaining, is put into pickler, successively salting, obtains fermented bean curd salt base；
（4）Later stage fermentation：Step will be taken（3）The fermented bean curd salt base for obtaining, loads in special container, by the baste containing yeast
Pour in bottle, carry out later stage fermentation；
（5）By step（4）Gained fermented bean curd, packaging and sterilizing obtain Konjaku preserved bean curd.
The mixing Mucor of comparative example 2 is not added with Lactococcus lactis Mucor wutungkiao
（1）Fermented bean curd base makes：Take the soya bean of quality is good, clean up, remove impurity, then immersion, defibrination, filter and boil
Slurry, makes fermented bean curd base, compares 1 with the weight of soya bean during point breast:1 adds konjac mannan compound sugar；
（2）Prior fermentation：Mucor and graceful unwrapping wire Mucor and rhizopus chinensis will be mixed according to 1：1 volume ratio, inoculation 0.5% arrive beans
Fermented bean curd base, sterile culture obtain fermented bean curd blank；
（3）Salt is pickled：Take step（2）The fermented bean curd blank for obtaining, is put into pickler, successively salting, obtains fermented bean curd salt base；
（4）Later stage fermentation：Step will be taken（3）The fermented bean curd salt base for obtaining, loads in special container, by the baste containing yeast
Pour in bottle, carry out later stage fermentation；
（5）By step（4）Gained fermented bean curd, packaging and sterilizing obtain Konjaku preserved bean curd.
Comparative example 3 is not added with konjac mannan compound sugar
（1）Fermented bean curd base makes：Take the soya bean of quality is good, clean up, remove impurity, then immersion, defibrination, filter and boil
Slurry, makes fermented bean curd base；
（2）Prior fermentation：Mucor Mucor wutungkiao, graceful unwrapping wire Mucor and rhizopus chinensis will be mixed according to 1：1：1 volume ratio, connects
Plant 0.5% and arrive fermented bean curd base, sterile culture obtains fermented bean curd blank；
（3）Salt is pickled：Take step（2）The fermented bean curd blank for obtaining, is put into pickler, successively salting, obtains fermented bean curd salt base；
（4）Later stage fermentation：Step will be taken（3）The fermented bean curd salt base for obtaining, loads in special container, by the baste containing yeast
Pour in bottle, carry out later stage fermentation；
（5）By step（4）Gained fermented bean curd, packaging and sterilizing obtain Konjaku preserved bean curd.
More than, the strain fermentation characteristic of embodiment and comparative example see the table below 1：
1 strain fermentation characteristic of table
| Sample | Protease（U/mL） | Amylase（U/mL） | Lipase enzyme（U/mL） | Amino-acid nitrogen（g/100g） | Soluble protein（μg/mL） |
| Embodiment 1 | 7.92 | 7.28 | 2.64 | 0.33 | 21.22 |
| Embodiment 2 | 7.87 | 8.01 | 2.45 | 0.38 | 22.14 |
| Embodiment 3 | 7.97 | 7.32 | 2.71 | 0.31 | 20.98 |
| Comparative example 1 | 4.23 | 5.12 | 1.53 | 0.15 | 15.19 |
| Comparative example 2 | 5.37 | 4.25 | 1.39 | 0.21 | 17.25 |
| Comparative example 3 | 6.34 | 5.09 | 0.64 | 0.11 | 13.98 |
As can be seen from Table 1, the strain fermentation characteristic of embodiment 1, embodiment 2 and embodiment 3 is substantially better than comparative example 1, right
Ratio 2 and comparative example 3.
Claims (4)
1. a kind of preparation method of multi-cultur es coupled fermentation Konjaku preserved bean curd, it is characterised in that：Described fermentation Konjaku preserved bean curd is with big
Beans are raw material, add konjac mannan compound sugar in bean curd preparation process, mix Mucor fermentation, seasoning used in sweat
It is obtained；Comprise the following steps：
（1）Fermented bean curd base makes：Take the soya bean of quality is good, clean up, remove impurity, then immersion, defibrination, filter and boil
Slurry, makes fermented bean curd base, compares 1: 1 ~ 5: 1 addition konjac mannan compound sugar with the weight of soya bean when selecting breast；
（2）Prior fermentation：Mixing mucor strain is inoculated into into fermented bean curd base, sterile culture obtains fermented bean curd blank；
（3）Salt is pickled：Take step（2）The fermented bean curd blank for obtaining, is put into pickler, successively salting, obtains fermented bean curd salt base；
（4）Later stage fermentation：Step will be taken（3）The fermented bean curd salt base for obtaining, loads in special container, by the baste containing yeast
Pour in bottle, carry out later stage fermentation；
（5）By step（4）Gained fermented bean curd, packaging and sterilizing obtain Konjaku preserved bean curd.
2. a kind of preparation method of multi-cultur es coupled fermentation Konjaku preserved bean curd according to claim 1, it is characterised in that：It is described mixed
Close Mucor to consist of：Mucor wutungkiao, graceful unwrapping wire Mucor and rhizopus chinensis.
3. according to claim 2 ferment Konjaku preserved bean curd preparation method, it is characterised in that：The mixing Mucor is five logical bridges
Mucor, graceful unwrapping wire Mucor and rhizopus chinensis according to（1-5）∶（1-5）: 1 volume ratio is mixed, and inoculum concentration is 0.5% ~ 1.5%.
4. according to claim 1 ferment Konjaku preserved bean curd preparation method, it is characterised in that：Step（4）Described in seasoning
Liquid is Paprika, sugar, Chinese prickly ash, white wine, cooking wine.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115918855A (en) * | 2023-03-01 | 2023-04-07 | 广州市粤派食品有限公司 | Preparation method of fermented bean curd powder and fermented bean curd powder |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102197847A (en) * | 2010-11-25 | 2011-09-28 | 广东美味鲜调味食品有限公司 | Method for producing fermented bean curd through multi-strain mixed fermentation |
| CN103549028A (en) * | 2013-09-22 | 2014-02-05 | 湖北顺溪生物食品有限公司 | Preparation method of konjac fermented-bean-curd sauce and konjac fermented-bean-curd sauce |
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2016
- 2016-09-30 CN CN201610863710.6A patent/CN106509149A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102197847A (en) * | 2010-11-25 | 2011-09-28 | 广东美味鲜调味食品有限公司 | Method for producing fermented bean curd through multi-strain mixed fermentation |
| CN103549028A (en) * | 2013-09-22 | 2014-02-05 | 湖北顺溪生物食品有限公司 | Preparation method of konjac fermented-bean-curd sauce and konjac fermented-bean-curd sauce |
Non-Patent Citations (1)
| Title |
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| 高玉荣主编: "《发酵调味品加工技术》", 30 November 2008, 东北林业大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115918855A (en) * | 2023-03-01 | 2023-04-07 | 广州市粤派食品有限公司 | Preparation method of fermented bean curd powder and fermented bean curd powder |
| CN115918855B (en) * | 2023-03-01 | 2023-11-17 | 广州市粤派食品有限公司 | Preparation method of fermented bean curd powder and fermented bean curd powder |
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