CN106720415A - A kind of production method of the instant fermented bean curd leisure product of less salt - Google Patents
A kind of production method of the instant fermented bean curd leisure product of less salt Download PDFInfo
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- CN106720415A CN106720415A CN201611027784.2A CN201611027784A CN106720415A CN 106720415 A CN106720415 A CN 106720415A CN 201611027784 A CN201611027784 A CN 201611027784A CN 106720415 A CN106720415 A CN 106720415A
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- bean curd
- product
- fermented bean
- less salt
- salt
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Classifications
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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
- A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
-
- 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 discloses a kind of production method of the instant fermented bean curd leisure product of less salt, the present invention combines modern enzyme engineering technology less salt fermentation and reduces fermented bean curd salinity, improving fermented bean curd can intake, simultaneously using modern food New Machining Technologies such as Freeze Drying Technique and superfine communication techniques, to the vitamin B12 in fermented bean curd, the destruction of the nutritional ingredient such as folic acid structure is small, contain various nutriments such as abundant amino acid, calcium, phosphorus and vitamin B l2 in obtained low-salt fermented bean curd product, meet people's living needs, reach the purpose of healthy living.Personalized fast food packaging more meets the demand of modern consumption pattern, with good market prospects.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of producer of the instant fermented bean curd leisure product of less salt
Method.
Background technology
Fermented bean curd is also called fermented bean curd, fermented bean curd, mold bean curd or fermented bean curd, is Traditional Folk U.S. of Han nationality that thousands of years is spread in China
Food.It is the white peas or beans that is made soybean it is rotten by inoculation fermentation, pickle, feed etc. after ferment technique be made a class delicious flavour,
Unique flavor, delicate mouthfeel, the appetizing food rich in B family vitamin and folic acid, because its is in good taste, nutrition is advanced by China old hundred
Surname and the south east asia people's likes, is unfailing delicious food together.
The content of the invention
For the problem that prior art is present, it is an object of the invention to provide a kind of instant fermented bean curd leisure product of less salt
Production method.
The purpose of the present invention is achieved through the following technical solutions：A kind of producer of the instant fermented bean curd leisure product of less salt
Method, the method is comprised the following steps：
First, nutrition fermentation stage
1) bean curd processed
From high quality soybean be raw material, by steep beans, wash beans, defibrination separations, mashing off, point slurry, filter pulp, upper railway carriage or compartment squeezing, stroke
The steps such as base are obtained the bean curd of 32mm × 32mm × 16mm specifications；
2) pendulum base and inoculation
Bean curd is fitly arranged in cultivation inframe, then using spray inoculation method inoculation Karl Jaspers, will be dense
Spend is 1.0 × 106The spore suspension of individual/mL is uniformly sprayed on each face of bean curd, and inoculum concentration is the 4~5% of bean curd weight,
Using fresh bacterium solution during inoculation, a collection of bean curd is often inoculated with a bacterium solution, prevented living contaminants；
3) cultivation and cool flower
By indoor temperature control at 20~24 DEG C or so, relative humidity is controlled in 95% ± 1%, cultivation 48h, into cool flower
It is stage, aeration-cooling to 18~20 DEG C, promote Mucor to radiate and distributed with moisture, it is cool to take time to be 48~60 hours, you can to obtain hair
Base；
4) dispensing
Successively following dispensing is added to blank：The compound protease of mass percent 0.015%, mass percent 12.5%
The salt of edible alcohol and mass percent 3.5%；
5) glue mill
The blank after dispensing will be added to be fitted into fiberizer smash, mix；
6) digest, ferment
Add the red yeast rice of mass percent 5% to stir and be placed in enzymolysis in 30 DEG C of constant incubators, 7~10d of fermentation；
7) allocate
In step 6) chilli powder of mass percent 1%~3%, mass percent 1%~3% are added in the product that obtains
Pepper powder allocated.
2nd, the formed product stage
The instant preserved bean curd sauce of less salt：
1) homogeneous
To fermentation stage step 7) product that obtains carries out homogeneous and obtains low-salt fermented bean curd sauce, 30~35 DEG C of homogenizing temperature,
30~32Mpa of matter pressure；
2) pack
By step 1) low-salt fermented bean curd paste pressure method after homogeneous it is filling to specification be the PET/AL/RBPE bags of 35mm*50mm
In package material, bag, 10g/ bags are wrapped up in hot melt sealing-in；
3) it is sterilized
To step 2) packaging after low-salt fermented bean curd sauce carry out 3kGy irradiation 3h treatment, sterilization, get product less salt i.e. scavenging
Newborn sauce.
The instant fermented bean curd powder of less salt：
1) freeze-drying
To fermentation stage step 7) product that obtains carries out vacuum freeze drying treatment；
2) ultramicro grinding
To step 1) product after freeze-drying carries out ultramicro grinding treatment；
3) pack
By step 2) the product weighing type after ultramicro grinding is fills up to the PET/AL/RBPE that specification is 35mm*50mm and packs
In material, bag, 2g/ bags are wrapped up in hot melt sealing-in；
4) it is sterilized
By step 3) packaging after product carry out 3kGy irradiation 3h treatment, sterilization, get product the instant fermented bean curd powder of less salt.
Further, step 4 described in fermentation stage) in add 0.015% compound protease and Karl Jaspers to produce
Enzyme system complete the degraded of protein together.
Further, step 1 described in the instant fermented bean curd powder of product shaping stage less salt) in fermented bean curd vacuum freeze drying condition
For：Product after quick-frozen precooling is put into the dryness storehouse of freeze dryer rapidly, set solidification point be -35~-30 DEG C, when freezing
Between be -35~-42 DEG C, under conditions of vacuum maintains below 60Pa, take to heating for 220~240min, condenser temperature
The mode of plate programmed cooling carries out vacuum freeze drying, and temperature of charge is no more than 50 DEG C when making parsing；Vacuum freeze drying treatment
Temperature control principle is：Before it is dried the phase, temperature of heating plate is set as 100 DEG C, when reaching its freezing point -2~-5 DEG C to temperature of charge, drop
Then temperature is adjusted to 70 DEG C again to 80 DEG C of 2~3h of holding, when drying chamber pressure is significantly reduced, temperature of heating plate is down into 60 DEG C,
Keep 30min again after temperature of charge rises to 60 DEG C, drying terminates.
Further, step 2 described in the instant fermented bean curd powder of product shaping stage less salt) in ultramicro grinding condition be：Using super
Atomizer processes 30~35min, is 200~500 μm to particle diameter.
The present invention combines modern enzyme engineering technology less salt fermentation and reduces fermented bean curd salinity, improve fermented bean curd can intake, while adopting
With the modern food New Machining Technology such as Freeze Drying Technique and superfine communication technique, to the vitamin B12 in fermented bean curd, the battalion such as folic acid
Form separation structure destruction small, it is various containing abundant amino acid, calcium, phosphorus and vitamin B l2 etc. in obtained low-salt fermented bean curd product
Nutriment, meets people's living needs, reaches the purpose of healthy living.Personalized fast food packaging more meets modern consumption pattern
Demand, with good market prospects.
Advantages of the present invention is specific as follows：
1. modern enzyme engineering technology is combined on the basis of traditional fermented bean curd technique, and less salt fermentation, product is rich in vitamin
The compositions such as B12, folic acid, are of high nutritive value.
2., using dry technology and superfine communication technique treatment product is frozen, the activity of products material is farthest protected
Composition, improves product nutritive value；
3. personalization of product is packed, and people can eat the food after, greatly enriches traditional fermented bean curd eating method, and product is more fitted
Close modern society's nutrition efficiently consumption demand；
4. product safety health, circulation is convenient, be easy to preserve, and is adapted to different crowd consumption.
Brief description of the drawings
Fig. 1 is the instant fermented bean curd leisure product production technological process of less salt of the present invention.
Specific embodiment
Further illustrate the present invention with reference to embodiments.
Embodiment 1：A kind of production method of the instant fermented bean curd leisure product of less salt
First, nutrition fermentation stage
1) bean curd processed
From high quality soybean be raw material, by steep beans, wash beans, defibrination separations, mashing off, point slurry, filter pulp, upper railway carriage or compartment squeezing, stroke
The steps such as base are obtained the bean curd of 32mm × 32mm × 16mm specifications；
2) pendulum base and inoculation
Bean curd is fitly arranged in cultivation inframe, then using spray inoculation method inoculation Karl Jaspers, will be dense
Spend is 1.0 × 106The spore suspension of individual/mL is uniformly sprayed on each face of bean curd, and inoculum concentration is the 4.5% of bean curd, inoculation
When using fresh bacterium solution, be often inoculated with a collection of bean curd with a bacterium solution, prevented living contaminants；
3) cultivation and cool flower
By indoor temperature control at 20 DEG C, after the cultivation 48h of relative humidity 95%, aeration-cooling to 18 DEG C maintain 48 hours,
Obtain blank.
4) dispensing
Successively following dispensing is added to blank：The compound protease of mass percent 0.015%, mass percent 12.5%
The salt of edible alcohol and mass percent 3.5%.
5) glue mill
The blank after dispensing will be added to be fitted into fiberizer smash, mix.
6) digest, ferment
Add 5% red yeast rice to stir and be placed in enzymolysis in 30 DEG C of constant incubators, fermentation 7d.
7) allocate
To step 6) add 1% chilli powder, 1% pepper powder to allocate in the product that obtains
2nd, the formed product stage
The instant preserved bean curd sauce of less salt：
1) homogeneous
To fermentation stage step 7) product that obtains carries out homogeneous and obtains low-salt fermented bean curd sauce, 30 DEG C of homogenizing temperature, homogeneous pressure
Power 30MPa.
2) pack
By step 1) low-salt fermented bean curd paste pressure method after homogeneous it is filling to specification be the PET/AL/RBPE bags of 35mm × 50mm
In package material, bag, 10g/ bags are wrapped up in hot melt sealing-in.
3) it is sterilized
To step 2) packaging after low-salt fermented bean curd sauce carry out 3kGy irradiation 3h treatment, sterilization, get product less salt i.e. scavenging
Newborn sauce.
The instant fermented bean curd powder of less salt：
1) freeze-drying
To fermentation stage step 7) it is put into the dryness storehouse of freeze dryer rapidly after the quick-frozen precooling of product that obtains, setting is freezed
Temperature is -35 DEG C, freeze-off time is 220min, condenser temperature is -42 DEG C, vacuum maintains 60Pa, is taken to heating plate journey
The mode of sequence cooling carries out vacuum freeze drying, 50 DEG C of temperature of charge when making parsing；Vacuum freeze drying processes temperature control principle：
Phase before it is dried, temperature of heating plate is set as 100 DEG C, when reaching -2 DEG C of its freezing point to temperature of charge, is cooled to 80 DEG C of holding 2h,
Then 70 DEG C are adjusted to again, when drying chamber pressure is significantly reduced, temperature of heating plate 60 DEG C is down to, until temperature of charge rises to
30min is kept after 60 DEG C again, drying terminates.
2) ultramicro grinding
To step 1) product that obtains processes 30min using micronizer, is 450 μm to particle diameter.
3) pack
By step 2) the product weighing type that obtains is fills up in the PET/AL/RBPE packaging material that specification is 35mm*50mm,
Bag, 2g/ bags are wrapped up in hot melt sealing-in.
4) it is sterilized
By step 3) product that obtains carries out 3kGy irradiation 3h treatment, and sterilization gets product the instant fermented bean curd powder of less salt.
Embodiment 2：A kind of production method of the instant fermented bean curd leisure product of less salt
First, nutrition fermentation stage
1) bean curd processed
From high quality soybean be raw material, by steep beans, wash beans, defibrination separations, mashing off, point slurry, filter pulp, upper railway carriage or compartment squeezing, stroke
The steps such as base are obtained the bean curd of 32mm × 32mm × 16mm specifications；
2) pendulum base and inoculation
Bean curd is fitly arranged in cultivation inframe, then using spray inoculation method inoculation Karl Jaspers, will be dense
Spend is 1.0 × 106The spore suspension of individual/mL is uniformly sprayed on each face of bean curd, and inoculum concentration is the 5% of bean curd, during inoculation
Using fresh bacterium solution, a collection of bean curd is often inoculated with a bacterium solution, prevented living contaminants；
3) cultivation and cool flower
By indoor temperature control at 24 DEG C, after the cultivation 48h of relative humidity 96%, aeration-cooling to 20 DEG C maintain 49 hours,
Obtain blank.
4) dispensing
Successively following dispensing is added to blank：Add 0.015% compound protease, 12.5% edible alcohol and 3.5%
Salt.
5) glue mill
The blank after dispensing will be added to be fitted into fiberizer smash, mix.
6) digest, ferment
Add 5% red yeast rice to stir and be placed in enzymolysis in 30 DEG C of constant incubators, fermentation 9d.
7) allocate
In step 6) add 3% chilli powder, 1% pepper powder to be allocated in the product that obtains
2nd, the formed product stage
The instant preserved bean curd sauce of less salt：
1) homogeneous
To fermentation stage step 7) product that obtains carries out homogeneous and obtains low-salt fermented bean curd sauce, 35 DEG C of homogenizing temperature, homogeneous pressure
Power 32MPa.
2) pack
By step 1) low-salt fermented bean curd paste pressure method after homogeneous it is filling to specification be the PET/AL/RBPE bags of 35mm*50mm
In package material, bag, 10g/ bags are wrapped up in hot melt sealing-in.
3) it is sterilized
To step 2) packaging after low-salt fermented bean curd sauce carry out 3kGy irradiation 3h treatment, sterilization, get product less salt i.e. scavenging
Newborn sauce.
The instant fermented bean curd powder of less salt：
1) freeze-drying
To fermentation stage step 7) it is put into the dryness storehouse of freeze dryer rapidly after the quick-frozen precooling of product that obtains, setting is freezed
Temperature is -30 DEG C, freeze-off time is 240min, condenser temperature is -35 DEG C, vacuum maintains 50Pa, is taken to heating plate journey
The mode of sequence cooling carries out vacuum freeze drying, 48 DEG C of temperature of charge when making parsing；Vacuum freeze drying processes temperature control principle：
Phase before it is dried, temperature of heating plate is set as 100 DEG C, when reaching -2 DEG C of its freezing point to temperature of charge, is cooled to 80 DEG C of holdings
2.5h, is then adjusted to 70 DEG C again, when drying chamber pressure is significantly reduced, temperature of heating plate is down into 60 DEG C, until temperature of charge
30min is kept after rising to 60 DEG C again, drying terminates.
2) ultramicro grinding
To step 1) product that obtains processes 32min using micronizer, is 400 μm to particle diameter.
3) pack
By step 2) the product weighing type that obtains is fills up in the PET/AL/RBPE packaging material that specification is 35mm*50mm,
Bag, 2g/ bags are wrapped up in hot melt sealing-in.
4) it is sterilized
By step 3) product that obtains carries out 3kGy irradiation 3h treatment, and sterilization gets product the instant fermented bean curd powder of less salt.
Embodiment 3：A kind of production method of the instant fermented bean curd leisure product of less salt
First, nutrition fermentation stage
1) bean curd processed
From high quality soybean be raw material, by steep beans, wash beans, defibrination separations, mashing off, point slurry, filter pulp, upper railway carriage or compartment squeezing, stroke
The steps such as base are obtained the bean curd of 32mm × 32mm × 16mm specifications；
2) pendulum base and inoculation
Bean curd is fitly arranged in cultivation inframe, then using spray inoculation method inoculation Karl Jaspers, will be dense
Spend is 1.0 × 106The spore suspension of individual/mL is uniformly sprayed on each face of bean curd, and inoculum concentration is the 5% of bean curd, during inoculation
Using fresh bacterium solution, a collection of bean curd is often inoculated with a bacterium solution, prevented living contaminants；
3) cultivation and cool flower
By indoor temperature control at 24 DEG C, after the cultivation 48h of relative humidity 96%, aeration-cooling to 19 DEG C maintain 60 hours,
Obtain blank.
4) dispensing
Successively following dispensing is added to blank：Add 0.015% compound protease, 12.5% edible alcohol and 3.5%
Salt.
5) glue mill
The blank after dispensing will be added to be fitted into fiberizer smash, mix.
6) digest, ferment
Add 5% red yeast rice to stir and be placed in enzymolysis in 30 DEG C of constant incubators, fermentation 10d.
7) allocate
In step 6) add 3% chilli powder, 3% pepper powder to be allocated in the product that obtains
2nd, the formed product stage
The instant preserved bean curd sauce of less salt：
1) homogeneous
To fermentation stage step 7) product that obtains carries out homogeneous and obtains low-salt fermented bean curd sauce, 35 DEG C of homogenizing temperature, homogeneous pressure
Power 32MPa.
2) pack
By step 1) low-salt fermented bean curd paste pressure method after homogeneous it is filling to specification be the PET/AL/RBPE bags of 35mm*50mm
In package material, bag, 10g/ bags are wrapped up in hot melt sealing-in.
3) it is sterilized
To step 2) packaging after low-salt fermented bean curd sauce carry out 3kGy irradiation 3h treatment, sterilization, get product less salt i.e. scavenging
Newborn sauce.
The instant fermented bean curd powder of less salt：
1) freeze-drying
To fermentation stage step 7) it is put into the dryness storehouse of freeze dryer rapidly after the quick-frozen precooling of product that obtains, setting is freezed
Temperature is -30 DEG C, freeze-off time is 240min, condenser temperature is -35 DEG C, vacuum maintains 50Pa, is taken to heating plate journey
The mode of sequence cooling carries out vacuum freeze drying, 48 DEG C of temperature of charge when making parsing；Vacuum freeze drying processes temperature control principle：
Phase before it is dried, temperature of heating plate is set as 100 DEG C, when reaching -5 DEG C of its freezing point to temperature of charge, is cooled to 80 DEG C of holding 3h,
Then 70 DEG C are adjusted to again, when drying chamber pressure is significantly reduced, temperature of heating plate 60 DEG C is down to, until temperature of charge rises to
30min is kept after 60 DEG C again, drying terminates.
2) ultramicro grinding
To step 1) product that obtains processes 32min using micronizer, is 400 μm to particle diameter.
3) pack
By step 2) the product weighing type that obtains is fills up in the PET/AL/RBPE packaging material that specification is 35mm*50mm,
Bag, 2g/ bags are wrapped up in hot melt sealing-in.
4) it is sterilized
By step 3) product that obtains carries out 3kGy irradiation 3h treatment, and sterilization gets product the instant fermented bean curd powder of less salt.
Claims (4)
1. the production method of the instant fermented bean curd leisure product of a kind of less salt, it is characterised in that the method is comprised the following steps：
First, nutrition fermentation stage
1) bean curd processed
It is raw material from high quality soybean, by steeping beans, washing beans, defibrination separation, mashing off, point slurry, filter pulp, the squeezing of upper railway carriage or compartment, stroke base etc.
Step is obtained the bean curd of 32mm × 32mm × 16mm specifications；
2) pendulum base and inoculation
Bean curd is fitly arranged in cultivation inframe, then using spray inoculation method inoculation Karl Jaspers, is by concentration
1.0×106The spore suspension of individual/mL is uniformly sprayed on each face of bean curd, and inoculum concentration is the 4~5% of bean curd weight, inoculation
When using fresh bacterium solution, be often inoculated with a collection of bean curd with a bacterium solution, prevented living contaminants；
3) cultivation and cool flower
By indoor temperature control at 20~24 DEG C or so, relative humidity is controlled in 95% ± 1%, cultivation 48h, into cool colored rank
Section, it is aeration-cooling to 18~20 DEG C, promote Mucor to radiate and distributed with moisture, it is cool to take time to be 48~60 hours, you can to obtain blank；
4) dispensing
Successively following dispensing is added to blank：The compound protease of mass percent 0.015%, mass percent 12.5% eat
The salt of alcohol and mass percent 3.5%；
5) glue mill
The blank after dispensing will be added to be fitted into fiberizer smash, mix；
6) digest, ferment
Add the red yeast rice of mass percent 5% to stir and be placed in enzymolysis in 30 DEG C of constant incubators, 7~10d of fermentation；
7) allocate
In step 6) chilli powder of mass percent 1%~3%, the Hu of mass percent 1%~3% are added in the product that obtains
Green pepper powder is allocated.
2nd, the formed product stage
The instant preserved bean curd sauce of less salt：
1) homogeneous
To fermentation stage step 7) product that obtains carries out homogeneous and obtains low-salt fermented bean curd sauce, 30~35 DEG C of homogenizing temperature, homogeneous pressure
30~32Mpa of power；
2) pack
By step 1) low-salt fermented bean curd paste pressure method after homogeneous it is filling to specification be the PET/AL/RBPE packing timbers of 35mm*50mm
In material, bag, 10g/ bags are wrapped up in hot melt sealing-in；
3) it is sterilized
To step 2) packaging after low-salt fermented bean curd sauce carry out 3kGy irradiation 3h treatment, sterilization, get product the instant preserved bean curd sauce of less salt.
The instant fermented bean curd powder of less salt：
1) freeze-drying
To fermentation stage step 7) product that obtains carries out vacuum freeze drying treatment；
2) ultramicro grinding
To step 1) product after freeze-drying carries out ultramicro grinding treatment；
3) pack
By step 2) the product weighing type after ultramicro grinding is fills up to the PET/AL/RBPE packaging material that specification is 35mm*50mm
In, bag, 2g/ bags are wrapped up in hot melt sealing-in；
4) it is sterilized
By step 3) packaging after product carry out 3kGy irradiation 3h treatment, sterilization, get product the instant fermented bean curd powder of less salt.
2. a kind of production method of the instant fermented bean curd leisure product of less salt as claimed in claim 1, it is characterised in that fermentation stage
The step 4) in add the enzyme system that is produced with Karl Jaspers of 0.015% compound protease together with complete the drop of protein
Solution.
3. a kind of production method of the instant fermented bean curd leisure product of less salt as claimed in claim 1, it is characterised in that product shaping
Step 1 described in the instant fermented bean curd powder of stage less salt) in the condition of fermented bean curd vacuum freeze drying be：Product after quick-frozen precooling is rapid
It is put into the dryness storehouse of freeze dryer, solidification point is set for -35~-30 DEG C, freeze-off time are 220~240min, condenser temperature
Under conditions of maintaining below 60Pa for -35~-42 DEG C, vacuum, take carries out vacuum to the mode of heating procedure cooling
Freeze-drying, temperature of charge is no more than 50 DEG C when making parsing；Vacuum freeze drying processes temperature control principle：Phase before it is dried, plus
Hot plate temperature is set as 100 DEG C, when reaching its freezing point -2~-5 DEG C to temperature of charge, is cooled to 80 DEG C and keeps 2~3h, Ran Houzai
70 DEG C are adjusted to, when drying chamber pressure is significantly reduced, temperature of heating plate 60 DEG C is down to, after temperature of charge rises to 60 DEG C
30min is kept again, and drying terminates.
4. a kind of production method of the instant fermented bean curd leisure product of less salt as claimed in claim 1, it is characterised in that product shaping
Step 2 described in the instant fermented bean curd powder of stage less salt) in ultramicro grinding condition be：30~35min is processed using micronizer, to grain
Footpath is 200~500 μm.
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| CN108935737A (en) * | 2018-08-07 | 2018-12-07 | 福建农林大学 | A kind of method of extrusion production preserved beancurd |
| CN112790336A (en) * | 2020-12-31 | 2021-05-14 | 成都国酿食品股份有限公司 | Low-salt fermented bean curd and preparation method thereof |
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