CN106819150A - A kind of pseudo-ginseng fermented bean curd and preparation method thereof - Google Patents
A kind of pseudo-ginseng fermented bean curd and preparation method thereof Download PDFInfo
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- CN106819150A CN106819150A CN201710210938.XA CN201710210938A CN106819150A CN 106819150 A CN106819150 A CN 106819150A CN 201710210938 A CN201710210938 A CN 201710210938A CN 106819150 A CN106819150 A CN 106819150A
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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
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Abstract
The present invention relates to food technology field, a kind of especially pseudo-ginseng fermented bean curd and preparation method thereof, with soya bean, pseudo-ginseng, salt, lily as raw material, by rational compatibility, and the regulation and control of combined process parameter, fermented bean curd is prepared into using two sections of zymotechniques, the fermented bean curd has the features such as nutritious, easy absorption, special taste, high resilience.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of pseudo-ginseng fermented bean curd and preparation method thereof
Background technology
Fermented bean curd, also known as fermented bean curd, is the Chinese characteristic Traditional Folk cuisines for spreading thousands of years, because its is in good taste, nutrition is high,
Smelling has strand smelly, and special fragrance of tasting is liked by Chinese common people and the south east asia people deeply, is prolonged one
The delicious food not waned, its preparation method is fermented using mould, makes that the digestibility of protein is higher, and vitamin contains
Amount is more rich, and the raw material of fermented bean curd is bean curd Ganlei " openpore ", and the suitable mould of kind is inoculated with to openpore, is placed on suitable condition
Lower culture, makes mould carry out amount reproduction, is finally formed through salt marsh again.
At present, most of bean curd dairy products that in the market is sold, its nutrient composition content is relatively low, and mouthfeel is not good, outward appearance product
Matter is general, and the loss of material nutrient component is caused in preparation process, in turn results in quality decline.
The content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of pseudo-ginseng fermented bean curd.
It is achieved particular by following technical scheme：
The present invention provides a kind of pseudo-ginseng fermented bean curd, and raw material is in parts by weight：80~100 parts of soya bean, 20~30 parts of pseudo-ginseng,
7~12 parts of salt, 13~18 parts of lily.
Further preferred raw material is in parts by weight 85 parts of soybean, 27 parts of pseudo-ginseng, 9 parts of salt, 16 parts of lily.
It is a further object to provide the preparation method of the pseudo-ginseng fermented bean curd, comprise the following steps：
(1) by pseudo-ginseng cleaning is net, chopping, it is put into juice extractor and squeezes the juice, filters, it is ultrasonically treated, obtain pseudo-ginseng juice；
(2) soya bean being put into after cleaning, is put into and 1~2h is soaked in the limewash that concentration is 1%, lime coolant-temperature gage is 15~
25 DEG C, be 1.5 according still further to water and soya bean weight ratio：1 mixing is put into fiberizer, obtains soya bean slurry；
(3) soya bean slurry in step (2) is stirred with step (1) pseudo-ginseng juice, and adds edible salt, it is 90 to be placed in temperature
20~30min is heated in~100 DEG C of water temperature, 70~80 DEG C of addition coagulators are cooled to, shape is pressed into, bean curd is obtained；
(4) bean curd surface is sprayed into pseudo-ginseng juice, inoculation fermentation microbial inoculum, being placed under normal temperature carries out first time fermentation, fermentation 1
~2d, then it is 24~28% to dry to moisture, and lily extract solution is sprayed, fermenting agent is inoculated, carry out second hair
Ferment, ferment 10~15d, you can.
The extraction conditions of the lily extract solution are 23.8~25.6 DEG C of Extracting temperature, and extraction time is 1~2h, extracts 2
Secondary, ethanol is digestion agent.
Coagulator is any one in calcium lactate, calcium sulfate, calcium carbonate, edta salt in the step (2).
Sonication treatment time is 10~15s in the step (1), and processing frequency is 20~30kHz.
The addition of coagulator is 1~3% in the step (2).
The beneficial effect of the present invention
The present invention uses rhizopus and mucor mixed fermentation, by adjusting rhizopus and mucoraceous consumption proportion, makes
Obtain fermentation process efficiency to accelerate, and then shorten fermentation period, and cause the nutritional ingredient dissolution in raw material during the fermentation
Rate is effectively improved, and reduces the waste of fermentation raw material, reduces the input of cost；Lily extract solution is added in the present invention, can
To improve the taste of product so that the fermented bean curd that traditional handicraft makes also slightly has lily in addition to also having original smell
Fragrance, and then improve quality；Pseudo-ginseng is by after ultrasonication so that the active principle in pseudo-ginseng enters after human body, its
Assimilation effect is effectively improved, and can also strengthen the health-care efficacy of product；And the addition of coagulator, combining with fermentation fermentation
The regulation and control of technological parameter so that the hardness of bean curd, elastic and gel strength obtain suitable improvement.
The present invention is raw material by by soya bean, pseudo-ginseng, salt, lily, by rational compatibility, and combined process parameter
Regulation and control, fermented bean curd is prepared into using two sections of zymotechniques, and the fermented bean curd has nutritious, easy absorption, special taste, is rich in bullet
The features such as property.
Specific embodiment
The invention will be further described with reference to embodiments：
Embodiment 1
Formula：Soya bean 80kg, pseudo-ginseng 20kg, salt 7kg, lily 13kg；
Preparation method：(1) by pseudo-ginseng cleaning is net, chopping, it is put into juice extractor and squeezes the juice, filters, it is ultrasonically treated, obtain pseudo-ginseng juice
Liquid；
(2) soya bean is put into after cleaning, is put into the limewash that concentration is 1% and soaks 1h, lime coolant-temperature gage is 15 DEG C, then
It is 1.5 according to water and soya bean weight ratio：1 mixing is put into fiberizer, obtains soya bean slurry；
(3) soya bean slurry in step (2) is stirred with step (1) pseudo-ginseng juice, and adds edible salt, it is 90 to be placed in temperature
DEG C water temperature in heat 20min, be cooled to 70~80 DEG C addition coagulators, be pressed into shape, obtain bean curd；
(4) bean curd surface is sprayed into pseudo-ginseng juice, inoculation fermentation microbial inoculum, being placed under normal temperature carries out first time fermentation, ferments
1d, then it is 24% to dry to moisture, and lily extract solution is sprayed, fermenting agent is inoculated, second fermentation is carried out, ferment
10d, you can.
The extraction conditions of the lily extract solution are 23.8 DEG C of Extracting temperature, and extraction time is 1h, are extracted 2 times, and ethanol is
Digestion agent.
Coagulator is calcium lactate in the step (2).
Sonication treatment time is 10s in the step (1), and processing frequency is 20kHz.
The addition of coagulator is 1% in the step (2).
Embodiment 2
Formula：Soya bean 100kg, pseudo-ginseng 30kg, salt 12kg, lily 18kg；
Preparation method：(1) by pseudo-ginseng cleaning is net, chopping, it is put into juice extractor and squeezes the juice, filters, it is ultrasonically treated, obtain pseudo-ginseng juice
Liquid；
(2) soya bean is put into after cleaning, is put into the limewash that concentration is 1% and soaks 2h, lime coolant-temperature gage is 25 DEG C, then
It is 1.5 according to water and soya bean weight ratio：1 mixing is put into fiberizer, obtains soya bean slurry；
(3) soya bean slurry in step (2) is stirred with step (1) pseudo-ginseng juice, and adds edible salt, being placed in temperature is
30min is heated in 100 DEG C of water temperature, 80 DEG C of addition coagulators are cooled to, shape is pressed into, bean curd is obtained；
(4) bean curd surface is sprayed into pseudo-ginseng juice, inoculation fermentation microbial inoculum, being placed under normal temperature carries out first time fermentation, ferments
2d, then it is 28% to dry to moisture, and lily extract solution is sprayed, fermenting agent is inoculated, second fermentation is carried out, ferment
15d, you can.
The extraction conditions of the lily extract solution are 25.6 DEG C of Extracting temperature, and extraction time is 2h, are extracted 2 times, and ethanol is
Digestion agent.
Coagulator is calcium sulfate in the step (2).
Sonication treatment time is 13s in the step (1), and processing frequency is 25kHz.
The addition of coagulator is 3% in the step (2).
Embodiment 3
Formula：Soybean 85kg, pseudo-ginseng 27kg, salt 9kg, lily 16kg；
Preparation method：(1) by pseudo-ginseng cleaning is net, chopping, it is put into juice extractor and squeezes the juice, filters, it is ultrasonically treated, obtain pseudo-ginseng juice
Liquid；
(2) soya bean is put into after cleaning, is put into the limewash that concentration is 1% and soaks 1.5h, lime coolant-temperature gage is 20 DEG C,
It is 1.5 according still further to water and soya bean weight ratio：1 mixing is put into fiberizer, obtains soya bean slurry；
(3) soya bean slurry in step (2) is stirred with step (1) pseudo-ginseng juice, and adds edible salt, it is 95 to be placed in temperature
DEG C water temperature in heat 25min, be cooled to 76 DEG C addition coagulators, be pressed into shape, obtain bean curd；
(4) bean curd surface is sprayed into pseudo-ginseng juice, inoculation fermentation microbial inoculum, being placed under normal temperature carries out first time fermentation, ferments
2d, then it is 26% to dry to moisture, and lily extract solution is sprayed, fermenting agent is inoculated, second fermentation is carried out, ferment
13d, you can.
The extraction conditions of the lily extract solution are 24.5 DEG C of Extracting temperature, and extraction time is 1h, are extracted 2 times, and ethanol is
Digestion agent.
Coagulator is calcium carbonate in the step (2).
Sonication treatment time is 14s in the step (1), and processing frequency is 26kHz.
The addition of coagulator is 1~3% in the step (2).
Embodiment 4
Formula：Soya bean 80kg, pseudo-ginseng 30kg, salt 7kg, lily 18kg；
Preparation method：(1) by pseudo-ginseng cleaning is net, chopping, it is put into juice extractor and squeezes the juice, filters, it is ultrasonically treated, obtain pseudo-ginseng juice
Liquid；
(2) soya bean is put into after cleaning, is put into the limewash that concentration is 1% and soaks 2h, lime coolant-temperature gage is 23 DEG C, then
It is 1.5 according to water and soya bean weight ratio：1 mixing is put into fiberizer, obtains soya bean slurry；
(3) soya bean slurry in step (2) is stirred with step (1) pseudo-ginseng juice, and adds edible salt, it is 98 to be placed in temperature
DEG C water temperature in heat 22min, be cooled to 70~80 DEG C addition coagulators, be pressed into shape, obtain bean curd；
(4) bean curd surface is sprayed into pseudo-ginseng juice, inoculation fermentation microbial inoculum, being placed under normal temperature carries out first time fermentation, ferments
1d, then it is 25% to dry to moisture, and lily extract solution is sprayed, fermenting agent is inoculated, second fermentation is carried out, ferment
12d, you can.
The extraction conditions of the lily extract solution are 25 DEG C of Extracting temperature, and extraction time is 2h, are extracted 2 times, and ethanol is leaching
Propose agent.
Coagulator is edta salt in the step (2).
Sonication treatment time is 14s in the step (1), and processing frequency is 28kHz.
The addition of coagulator is 2% in the step (2).
Embodiment 5
Formula：Soya bean 90kg, pseudo-ginseng 25kg, salt 11kg, lily 15kg；
Preparation method：(1) by pseudo-ginseng cleaning is net, chopping, it is put into juice extractor and squeezes the juice, filters, it is ultrasonically treated, obtain pseudo-ginseng juice
Liquid；
(2) soya bean is put into after cleaning, is put into the limewash that concentration is 1% and soaks 1h, lime coolant-temperature gage is 23 DEG C, then
It is 1.5 according to water and soya bean weight ratio：1 mixing is put into fiberizer, obtains soya bean slurry；
(3) soya bean slurry in step (2) is stirred with step (1) pseudo-ginseng juice, and adds edible salt, it is 90 to be placed in temperature
DEG C water temperature in heat 30min, be cooled to 80 DEG C addition coagulators, be pressed into shape, obtain bean curd；
(4) bean curd surface is sprayed into pseudo-ginseng juice, inoculation fermentation microbial inoculum, being placed under normal temperature carries out first time fermentation, ferments
1d, then it is 28% to dry to moisture, and lily extract solution is sprayed, fermenting agent is inoculated, second fermentation is carried out, ferment
15d, you can.
The extraction conditions of the lily extract solution are 25.3 DEG C of Extracting temperature, and extraction time is 2h, are extracted 2 times, and ethanol is
Digestion agent.
Coagulator is calcium sulfate in the step (2).
Sonication treatment time is 10s in the step (1), and processing frequency is 30kHz.
The addition of coagulator is 2% in the step (2).
Embodiment 6
Formula：Soya bean 85kg, pseudo-ginseng 24kg, salt 8kg, lily 16kg；
Preparation method：(1) by pseudo-ginseng cleaning is net, chopping, it is put into juice extractor and squeezes the juice, filters, it is ultrasonically treated, obtain pseudo-ginseng juice
Liquid；
(2) soya bean is put into after cleaning, is put into the limewash that concentration is 1% and soaks 1h, lime coolant-temperature gage is 18 DEG C, then
It is 1.5 according to water and soya bean weight ratio：1 mixing is put into fiberizer, obtains soya bean slurry；
(3) soya bean slurry in step (2) is stirred with step (1) pseudo-ginseng juice, and adds edible salt, it is 95 to be placed in temperature
DEG C water temperature in heat 20min, be cooled to 80 DEG C addition coagulators, be pressed into shape, obtain bean curd；
(4) bean curd surface is sprayed into pseudo-ginseng juice, inoculation fermentation microbial inoculum, being placed under normal temperature carries out first time fermentation, ferments
2d, then it is 25% to dry to moisture, and lily extract solution is sprayed, fermenting agent is inoculated, second fermentation is carried out, ferment
10d, you can.
The extraction conditions of the lily extract solution are 24 DEG C of Extracting temperature, and extraction time is 1h, are extracted 2 times, and ethanol is leaching
Propose agent.
Coagulator is calcium lactate in the step (2).
Sonication treatment time is 15s in the step (1), and processing frequency is 20kHz.
The addition of coagulator is 3% in the step (2).
Test example 1
The pseudo-ginseng fermented bean curd that wherein embodiment group is prepared using the present invention program；
The fermented bean curd that control group is prepared using traditional handicraft；
From test data, the fermented bean curd prepared using the present invention program, its color and luster, fragrance, flavour, outward appearance are than passing
The fermented bean curd that system technique is prepared is of fine qualities.
Claims (9)
1. a kind of pseudo-ginseng fermented bean curd, it is characterised in that raw material is in parts by weight：80~100 parts of soya bean, 20~30 parts of pseudo-ginseng,
7~12 parts of salt, 13~18 parts of lily.
2. pseudo-ginseng fermented bean curd as claimed in claim 1, it is characterised in that the raw material is in parts by weight 85 parts of soybean, three
7 27 parts, 9 parts of salt, 16 parts of lily.
3. the preparation method of pseudo-ginseng fermented bean curd as claimed in claim 1 or 2, it is characterised in that comprise the following steps：
(1) by pseudo-ginseng cleaning is net, chopping, it is put into juice extractor and squeezes the juice, filters, it is ultrasonically treated, obtain pseudo-ginseng juice；
(2) soya bean is put into after cleaning, is put into 1~2h of immersion in the limewash that concentration is 1%, lime coolant-temperature gage is 15~25
DEG C, it is 1.5 according still further to water and soya bean weight ratio：1 mixing is put into fiberizer, obtains soya bean slurry；
(3) soya bean slurry in step (2) is stirred with step (1) pseudo-ginseng juice, and adds edible salt, be placed in temperature be 90~
20~30min is heated in 100 DEG C of water temperature, 70~80 DEG C of addition coagulators are cooled to, shape is pressed into, bean curd is obtained；
(4) bean curd surface is sprayed into pseudo-ginseng juice, inoculation fermentation microbial inoculum, being placed under normal temperature carries out first time fermentation, fermentation 1~
2d, then it is 24~28% to dry to moisture, and lily extract solution is sprayed, fermenting agent is inoculated, second fermentation is carried out,
10~15d of fermentation, you can.
4. the preparation method of pseudo-ginseng fermented bean curd as claimed in claim 1 or 2, it is characterised in that the fermenting agent is Mucor
Bacterium and rhizopus.
5. the preparation method of pseudo-ginseng fermented bean curd as claimed in claim 4, it is characterised in that the use of the mucor and rhizopus
Amount proportioning is 2：1.
6. the preparation method of pseudo-ginseng fermented bean curd as claimed in claim 5, it is characterised in that the extraction bar of the lily extract solution
Part is 23.8~25.6 DEG C of Extracting temperature, and extraction time is 1~2h, is extracted 2 times, and ethanol is digestion agent.
7. the preparation method of pseudo-ginseng fermented bean curd as claimed in claim 5, it is characterised in that coagulator is in the step (2)
In calcium lactate, calcium sulfate, calcium carbonate, edta salt any one.
8. the preparation method of pseudo-ginseng fermented bean curd as claimed in claim 5, it is characterised in that ultrasonically treated in the step (1)
Time is 10~15s, and processing frequency is 20~30kHz.
9. the preparation method of pseudo-ginseng fermented bean curd as claimed in claim 5, it is characterised in that coagulator in the step (2)
Addition is 1~3%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712089A (en) * | 2017-11-15 | 2018-02-23 | 广西博白县春福林家庭农场 | A kind of preparation method of the fermented bean curd with warm stomach effect |
| CN107927190A (en) * | 2017-11-15 | 2018-04-20 | 广西博白县春福林家庭农场 | A kind of production method with the fermented bean curd of eliminate wind and clear damp |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696782A (en) * | 2012-06-21 | 2012-10-03 | 镇巴县长兴实业有限责任公司 | Processing method of fermented bean curd |
| CN103431066A (en) * | 2013-09-06 | 2013-12-11 | 肖秀萍 | Production method for lily fermented bean curd |
| CN104904865A (en) * | 2014-03-13 | 2015-09-16 | 云南牟定明荣食品有限责任公司 | Production method of fermented bean curd |
-
2017
- 2017-03-31 CN CN201710210938.XA patent/CN106819150A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696782A (en) * | 2012-06-21 | 2012-10-03 | 镇巴县长兴实业有限责任公司 | Processing method of fermented bean curd |
| CN103431066A (en) * | 2013-09-06 | 2013-12-11 | 肖秀萍 | Production method for lily fermented bean curd |
| CN104904865A (en) * | 2014-03-13 | 2015-09-16 | 云南牟定明荣食品有限责任公司 | Production method of fermented bean curd |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712089A (en) * | 2017-11-15 | 2018-02-23 | 广西博白县春福林家庭农场 | A kind of preparation method of the fermented bean curd with warm stomach effect |
| CN107927190A (en) * | 2017-11-15 | 2018-04-20 | 广西博白县春福林家庭农场 | A kind of production method with the fermented bean curd of eliminate wind and clear damp |
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