CN107041429A - A kind of preparation method of anti-oxidant fermented bean curd - Google Patents
A kind of preparation method of anti-oxidant fermented bean curd Download PDFInfo
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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 discloses a kind of preparation method of anti-oxidant fermented bean curd, feature is to comprise the following steps：Prepared by raw soya-bean milk the step of；After the root of kudzu vine and wild cabbage powder that raw soya-bean milk quality 5 10% is added in raw soya-bean milk, be brought rapidly up to boiling cooking obtain ripe soya-bean milk the step of；The step of filtering squeezing pinch-off；Bean curd briquet row is found into the sieve that ferments, Mucor and Rhizopus oryzae plastc ring that then uniform one layer of sprinkling is prepared, it is 16 DEG C 20 DEG C to control fermenting house room temperature, the step of cultivating 5 days；Rub the step of hair is pickled with the hands；Finally bean curd salt base is bottled, plus flavourings cooking wine lid crosses bean curd salt base, urgent lid, it is put into storehouse, 28 30 DEG C of storehouse temperature place 40 60 days can fermenting-ripening, the step of obtaining finished product, advantage be need not add food additives, be of high nutritive value, mouthfeel it is good and with high-efficiency antioxidant effect.
Description
Technical field
The present invention relates to a kind of preparation method of fermented bean curd, more particularly, to a kind of preparation method of anti-oxidant fermented bean curd.
Background technology
Soybean contains the nutritional ingredients such as isoflavones, oligosaccharide, saponin(e, phosphatide, nucleic acid.Soybean dietary fiber has low-heat
The effects such as measuring, aid in fat-reducing, toxin-expelling and face nourishing, relax bowel.The vegetable protein that soybean is rich in can build up health anti-with body
Sick ability, also blood pressure reduction effect, and the heat that needed by human body is wanted can be supplemented, can be with relief of constipation, pole suitable for women and old age
People eats.The fermented bean curd being made of soybean, it is mild-natured, it is sweet, it is one of fermented food of China's folk tradition, is the curdled milk with soya-bean milk
The cheese-type products that the fermentation of shape thing is made.Contained composition is close with bean curd, effect in being adjusted with appetite-stimulating indigestion-relieving, available for receiving after being ill
Eat not fragrant, infantile indigestion with food retention or infantile malnutrition due to digestive disturbances or intestinalparasites abdominal distension, big loose stool thin etc..Kind fermented bean curd, can allow cooking to change more rich, flavour more has
Stereovision.In addition to going with rice or bread, it is more often available to chafing dish, stewed duck with ginger in hotpot, mutton stove, upper thread, bread etc. and is stained with the purposes such as sauce and CARCASS QUALITY.
There is the production of fermented bean curd China various regions, although they are due to not of uniform size, dispensing is different, and variety name is various,
Producing principle is mostly identical.Bean curd is made in soybean first, then pressed compact is divided into fritter, mucor can be connected by putting into fermentation basket
Strain, then into fermentation and salt down the base phase.Requirement finally according to different cultivars is subject to Monascus ruber, saccharomycete, aspergillus oryzae
Deng progress sealing storage.The peculiar flavour of fermented bean curd is exactly formed in fermentation storage.Microorganism secretion goes out in the meantime
Various enzymes, promote breaks down proteins in bean curd into the amino acid and some flavor substances being of high nutritive value.Some amino acid
Inherently there is certain delicate flavour, fermented bean curd also promotes Starch Conversion in bean curd into alcohol and organic acid during the fermentation, together
When also have wine and spices in auxiliary material to also assist in effect, fragrant esters and some other flavor components are generated jointly,
So as to constitute local flavor specific to fermented bean curd.Fermented bean curd ferments in manufacturing process, and protease and the bacterium being attached on mycoderma are slow
The inside of bean curd is slowly penetrated into, gradually by breaks down proteins, the three months time to half a year is approximately passed through, crisp pastry exquisiteness
Fermented bean curd is just carried out, and it is fine and smooth, delicious agreeable to the taste that flavour also becomes quality.But, influenceed at present by production environment, be easily caused miscellaneous bacteria
Growth, it adds the purpose that preservative extends the shelf life to reach typically in After-ripening；And its nutritive value is single, nothing
Aid in effect.
The content of the invention
The technical problems to be solved by the invention be to provide one kind need not add food additives, be of high nutritive value, mouthfeel
The preparation method of anti-oxidant fermented bean curd good and with anti-oxidation efficacy.
The present invention solve the technical scheme that is used of above-mentioned technical problem for：A kind of preparation method of anti-oxidant fermented bean curd,
Comprise the following steps：
(1) prepared by raw soya-bean milk
Soya bean after impurity elimination is soaked 10-14 hours in winter, summer soaks 6-8 hours, spring and autumn soaks 8-10 hours；Using slurry
The fiberizer grinding that slag is automatically separated obtains filter liquor, and bean dregs are repeated into grinding 2-3 times, merges each grinding gained filter liquor and is
For raw soya-bean milk；
(2) preparation of the root of kudzu vine and wild cabbage powder
After the root of kudzu vine and wild cabbage wash clean, it is cut into small pieces, then mixed in equal amounts is standby after being crushed respectively with pulverizer；
(3) mashing off is mixed
After the root of kudzu vine and wild cabbage powder that add raw soya-bean milk quality 5-10% in raw soya-bean milk, it is brought rapidly up obtaining ripe beans to boiling cooking
Slurry, gushes if having when boiling on a large amount of foams, using anti-crawl agentfoam oil or edible defoaming agent froth breaking；
(4) filtering squeezing pinch-off
Ripe soya-bean milk is cooled to after 80-90 DEG C, taken after edible plaster or bittern or glucose lactones point slurry, then stand 15-25 points
Zhong Hou, goes water to be 65-75% up to bean curd water content bean curd squeezing, is then cut into the uniform bean curd briquet of fritter；
(5) early stage inoculation fermentation
Bean curd briquet row is found into fermentation sieve, the control of each bean curd block gap is 2-3cm, then uniform on bean curd briquet surface
Mucor and Rhizopus oryzae plastc ring that one layer of sprinkling is prepared, it is 16 DEG C -20 DEG C to control fermenting house room temperature, culture 5 days, during which
Carry out 2-4 cage；
(6) hair is rubbed with the hands to pickle
The full mycelia of fermented bean curd block length, mycelia is rubbed with the hands, it is wrapped up bean curd forming layer fur clothing；Using layering plus salt method
Salt down base, finally spreads one layer of capping salt；Salt solution is added after pickling 2 days, did not had bean curd top layer；Draining obtains bean curd salt base after 3 days；
(7) ferment is ripe afterwards
Bean curd salt base is crossed into the bottling of bean curd salt base, plus flavourings cooking wine lid, urgent lid is put into storehouse, 28-30 DEG C of placement 40- of storehouse temperature
60 days can fermenting-ripening, obtain anti-oxidant fermented bean curd；Wherein the formula of flavourings cooking wine is addition yellow rice wine quality 1- in yellow rice wine
2wt% butanedioic acids, 0.8-1.5wt% ascorbic acid, 5-6wt% Argy Wormwood Leaf and 6-8wt% onions extract juice.
Soaking bean water described in step (1) uses 4-6 times that amount of water in soft water, process of lapping is soya bean.Soaked with soft water
Soybean can shorten soak time, improve yield, also favourable to the aesthetic quality of product.
The screen specification that fiberizer described in step (1) is used is 100-120 mesh.Smashing fineness should be close to soybean during defibrination
The dirty body diameter of albumen, fineness is a diameter of 10-12 microns in 100-120 mesh, that is, is conducive to protein dissolution, is conducive to fibre again
Dimension separation.
The addition of edible plaster or bittern or glucose lactones described in step (4) is per kilogram soya bean with 20-30 grams.
The inoculum concentration of Mucor is 5-8vt% in Mucor and Rhizopus oryzae plastc ring described in step (5), and Rhizopus oryzae connects
The amount of kind is 3-6vt%.
Bean curd and described salt mass ratio described in step (6) are (8-12)：1.Salt adding amount summer is more than spring and autumn, spring
Autumn is more than winter.
Alcohol content control is in 11-13% in flavourings cooking wine described in step (7).The height of alcohol content with after fermented bean curd
The length of phase fermentation time has much relations.Alcohol content is higher, and the inhibitory action to protease is also bigger, makes the fermented bean curd maturity period
Extension；Alcohol content is too low, and the activity of protease is high, accelerates the hydrolysis of protein, and miscellaneous bacteria breeding is fast, and bean curd is easily corrupt, it is difficult to
It is blocking.
PH controls are in 4-6 in flavourings cooking wine described in step (7).PH Mucors below 4 do not grow, and pH 4-6 are conducive to
Mucor and Rhizopus oryzae growth.
Compared with prior art, the advantage of the invention is that：A kind of preparation method of anti-oxidant fermented bean curd of the present invention, is used
Mucor and Rhizopus oryzae are as main fermentation strain, and the beta-glucosidase secreted by it can be by soya bean and kudzu-vine root powder and wild cabbage
The flavone glycoside for being difficult to absorb is decomposed into the flavone aglycone being easily absorbed by organisms, and further increases soya bean and kudzu-vine root powder and sweet
The biological value of Flavonoid substances in basket, enhances the antioxygen function of anti-oxidant fermented bean curd, and the content of its isoflavone aglycones is
334mg/100g, and the content of soybean isoflavone aglycones is 206mg/100g, TAC and suppression in common beancurd breast
67.89-87.34% and 84.79-93.23% has been respectively increased than common beancurd breast in hydroxyl radicals.In addition, in later stage hair
Butanedioic acid and ascorbic acid are added in the flavourings cooking wine of the use of ferment, butanedioic acid has flavor enhancement and the dual work(of pH adjusting agent
Effect, moreover it is possible to suppress growth of microorganism, being shared with ascorbic acid has good inoxidizability, improves protein and dimension in fermented bean curd
The stability of raw element, while triplicity is conducive to lactic acid bacteria and hair using the acid condition for making flavourings cooking wine remain PH4-6
Mould secreted protease, lipase and amylase, by breaks down proteins into soluble small-molecular peptides and amino acid, by fat
Glycerine and aliphatic acid are resolved into, glucose is starched down into, aromatic substance is produced or has the protein decomposition product of delicate flavour, simultaneously
Suppress harmful microbe growth and breeding so that lift nutriment digests and assimilates performance and nutritive value, make its compared to
Common beancurd breast water-soluble protein content improves 47.3-65.4%, and amino acid nitrogen content improves 82.98-97.87%,
Free fatty acid content improves 59.4-63.5%, and total acid content improves 11.3-24.5%；Add simultaneously in flavourings cooking wine
Enter Argy Wormwood Leaf and onion extracts juice, the antibacterial action that folium artemisiae argyi has, sour environment can improve the antibacterial of volatile oil in folium artemisiae argyi
Effect；Onion is extracted containing sterilizing power very strong allicin and oxidation resistant trace elements of selenium in juice, thus has very strong sterilization
Ability, both be used in combination, increase Food Shelf-life, make on the premise of without using food preservative shelf life compared to
Common beancurd breast is improved 6 months.
Embodiment
The present invention is described in further detail with reference to embodiments.
First, experimental determining method
1st, oxidation resistance index determining
(1) measure of TAC：The concentrate obtained by centrifugation is added in oxidation reaction system, is reacted using Fenton
System produces hydroxy radical, using ascorbic acid as positive control, and reaction terminates to determine light absorption value at 510nm；Total antioxygen
Change ability is calculated by following formula：
(2) measure of ultra-oxygen anion free radical：In reaction system, every liter of sample reacts 40min at 37 DEG C and suppressed
The changing value of ultra-oxygen anion free radical that is suppressed of vitamin C of the ultra-oxygen anion free radical equivalent to 1mg be a work
Unit of force.
OD1：The absorbance of control tube；OD2：Determine the absorbance of pipe；OD3：The absorbance of standard pipe.
(3) measure of hydroxy radical：Fenton reactions are the chemical reaction of most common generation hydroxy radical, H2O2Amount
Hydroxy radical is produced with Fenton reactions to be directly proportional, and after electron acceptor is given, is used gress reagent colour developments, is formed red material,
The number of its colour generation and hydroxy radical is proportional：
Standard pipe concentration is 8.824mmol/L；Sampling amount is 1mL；OD1：The absorbance of control tube；OD2：Determine the extinction of pipe
Degree； OD3：The absorbance of standard pipe；OD4：The absorbance of blank tube.
2nd, the analysis determining method of nutritional ingredient
(1) thick protein
Digested, determined on Protein Analyzer by the Kjeldahl's method in GB/T5009.5-2003.
(2) total acid, amino-acid nitrogen
It is measured by formolite number method in GB/T5009.39.2003.
(3) free fatty
The crude fat 1.0~5.09 extracted accurately is weighed, is placed in conical flask, is melted with water-bath low-grade fever, is added pre-neutralized
Ether ethanol (2 parts of ether, 1 part of ethanol) mixed liquor 20mL, be allowed to dissolve, add 1% phenolphthalein 3 and drip, then use hydrogen-oxygen
Change potassium standard liquid and be titrated to pinkiness and colour-fast for terminal, the milliliter number of record consumption KOH standard liquids in 10s.
Free fatty acid content (in terms of oleic acid, %)=V × C × 282/1000/M × 100.
(4) isoflavone aglycones
Raw material is placed at 55~60 DEG C and dries 12h, is crushed, ethanol solution extraction (the feed liquid mass ratio 20 with 80 after 60 mesh is crossed：
1) lh, 50 DEG C of extraction temperature, filtering takes lmL distilled water dilutings to 25mL, absorbance is then determined at 260nm.
2nd, specific embodiment
Embodiment 1
A kind of preparation method of anti-oxidant fermented bean curd, comprises the following steps：
(1) prepared by raw soya-bean milk
Soya bean after impurity elimination is soaked 10-14 hours in winter, summer soaks 6-8 hours, spring and autumn soaks 8-10 hours；Using slurry
The fiberizer grinding that slag is automatically separated obtains filter liquor, and bean dregs are repeated into grinding 2-3 times, merges each grinding gained filter liquor and is
For raw soya-bean milk；Wherein soaking bean water uses amount of water in soft water, process of lapping to be 4-6 times of soya bean, and the filter screen that fiberizer is used is advised
Lattice are 100-120 mesh；
(2) preparation of the root of kudzu vine and wild cabbage powder
After the root of kudzu vine and wild cabbage wash clean, it is cut into small pieces, then mixed in equal amounts is standby after being crushed respectively with pulverizer；
(3) mashing off is mixed
After the root of kudzu vine and wild cabbage powder that add raw soya-bean milk quality 8% in raw soya-bean milk, it is brought rapidly up obtaining ripe soya-bean milk to boiling cooking,
Gushed if having when boiling on a large amount of foams, using anti-crawl agentfoam oil or edible defoaming agent froth breaking；
(4) filtering squeezing pinch-off
Ripe soya-bean milk is cooled to after 80-90 DEG C, taken after edible plaster or bittern or glucose lactones point slurry, then stand 15-25 points
Zhong Hou, goes water to be 65-75% up to bean curd water content bean curd squeezing, is then cut into the uniform bean curd briquet of fritter；Wherein eat
Addition with gypsum or bittern or glucose lactones is per kilogram soya bean with 20-30 grams；
(5) early stage inoculation fermentation
Bean curd briquet row is found into fermentation sieve, the control of each bean curd block gap is 2-3cm, then uniform on bean curd briquet surface
Sprinkling one layer of Mucor and Rhizopus oryzae plastc ring for preparing, controls fermenting house room temperature for after 16 DEG C -20 DEG C, 35-45 hours,
Mucor and Rhizopus oryzae start growth, and Mucor and Rhizopus oryzae are ripe after 5 days, during which carry out 2-4 cage；Wherein Mucor and Rhizopus oryzae
The inoculum concentration of Mucor is 6.5vt% in plastc ring, and the inoculum concentration of Rhizopus oryzae is 4.5vt%；
(6) hair is rubbed with the hands to pickle
The full mycelia of fermented bean curd block length, mycelia is rubbed with the hands, it is wrapped up bean curd forming layer fur clothing；Using layering plus salt method
Salt down base, finally spreads one layer of capping salt；Salt solution is added after pickling 2 days, did not had bean curd top layer；Draining obtains bean curd salt base after 3 days,
Wherein time in spring and autumn bean curd and salt mass ratio are 10：1；
(7) ferment is ripe afterwards
Bean curd salt base is crossed into the bottling of bean curd salt base, plus flavourings cooking wine lid, urgent lid is put into storehouse, 28-30 DEG C of placement 40- of storehouse temperature
60 days can fermenting-ripening, obtain Multifunctional bean curd breast；Wherein the formula of flavourings cooking wine be yellow rice wine in add yellow rice wine quality
1.5wt% butanedioic acids, 1.2wt% ascorbic acid, 5-6wt% Argy Wormwood Leaf and 7wt% onions extract juice.Wherein flavourings cooking wine
Middle alcohol content control pH in 12%, flavourings cooking wine is controlled 5.It is that onion is squeezed the juice taking juice that onion, which extracts juice,.
Embodiment 2
With above-described embodiment 1, its difference is：
In step (3) mixing mashing off：The root of kudzu vine and wild cabbage powder of raw soya-bean milk quality 5% are added in raw soya-bean milk；
In step (5) early stage inoculation fermentation：The inoculum concentration of Mucor is 5vt%, Rhizopus oryzae in Mucor and Rhizopus oryzae plastc ring
Inoculum concentration be 6vt%；
During step (6) stranding hair is pickled：Summer high-temperature weather, bean curd is 8 with salt mass ratio：1；
Step (7) is afterwards in ferment maturation：Summer high-temperature weather, the formula of flavourings cooking wine is the addition amber of yellow rice wine quality 2% in yellow rice wine
Acid, 1.8% ascorbic acid, 5wt% Argy Wormwood Leaf and 8wt% onions extract juice.Alcohol content is controlled wherein in flavourings cooking wine
PH controls are 4 in 13%, flavourings cooking wine.
Embodiment 3
With above-described embodiment 1, its difference is：
In step (3) mixing mashing off：The root of kudzu vine and wild cabbage powder of raw soya-bean milk quality 10% are added in raw soya-bean milk；
In step (5) early stage inoculation fermentation：The inoculum concentration of Mucor is 8vt%, Rhizopus oryzae in Mucor and Rhizopus oryzae plastc ring
Inoculum concentration be 3vt%；
During step (6) stranding hair is pickled：Winter microthermal climate, bean curd is 12 with salt mass ratio：1；
Step (7) is afterwards in ferment maturation：Winter microthermal climate, the formula of flavourings cooking wine is addition yellow rice wine quality 1wt% ambers in yellow rice wine
Amber acid, 0.8wt% ascorbic acid, 6wt% Argy Wormwood Leaf and 6wt% onions extract juice.Wherein alcohol content in flavourings cooking wine
Control pH in 11%, flavourings cooking wine is controlled 6.
3rd, contrast test
Control group common beancurd breast preparation method is as follows：
(1) prepared by raw soya-bean milk
Soya bean after impurity elimination is soaked 10-14 hours in winter, summer soaks 6-8 hours, spring and autumn soaks 8-10 hours；Using slurry
The fiberizer grinding that slag is automatically separated obtains filter liquor, and bean dregs are repeated into grinding 2-3 times, merges each grinding gained filter liquor and is
For raw soya-bean milk；Wherein soaking bean water uses amount of water in soft water, process of lapping to be 4-6 times of soya bean, and the filter screen that fiberizer is used is advised
Lattice are 100-120 mesh；
(2) mashing off
Raw soya-bean milk is brought rapidly up to obtain ripe soya-bean milk to boiling cooking, gushed if having when boiling on a large amount of foams, using anti-crawl agentfoam oil or
Edible defoaming agent froth breaking；
(3) filtering squeezing pinch-off
Ripe soya-bean milk is cooled to after 80-90 DEG C, taken after edible plaster or bittern or glucose lactones point slurry, then stand 15-25 points
Zhong Hou, goes water to be 65-75% up to bean curd water content bean curd squeezing, is then cut into the uniform bean curd briquet of fritter；Wherein eat
Addition with gypsum or bittern or glucose lactones is per kilogram soya bean with 20-30 grams；
(4) early stage inoculation fermentation
Bean curd briquet row is found into fermentation sieve, the control of each bean curd block gap is 2-3cm, then uniform on bean curd briquet surface
The Mucor bacteria suspension that one layer of sprinkling is prepared, controls fermenting house room temperature for after 16 DEG C -20 DEG C, 35-45 hours, Mucor starts life
Long, Mucor is ripe after 5 days, during which carries out 2-4 cage；The inoculum concentration of Mucor is 11vt% wherein in Mucor bacteria suspension；
(5) hair is rubbed with the hands to pickle
The full mycelia of fermented bean curd block length, mycelia is rubbed with the hands, it is wrapped up bean curd forming layer fur clothing；Using layering plus salt method
Salt down base, finally spreads one layer of capping salt；Salt solution is added after pickling 2 days, did not had bean curd top layer；Draining obtains bean curd salt base after 3 days,
Wherein bean curd and salt mass ratio are 10：1；
(6) ferment is ripe afterwards
The bottling of bean curd salt base, plus alcoholic strength are crossed into bean curd salt base for 12% yellow rice wine lid, urgent lid is put into storehouse, storehouse temperature 28-30
DEG C place 40-60 days can fermenting-ripening, obtain fermented bean curd.
Every physical and chemical index of Multifunctional bean curd breast and control group fermented bean curd prepared by above-described embodiment 1-3 is compared
Compared with, it is as a result as shown in table 1 below on the premise of meeting the technical standards,
The physical and chemical index measurement result of table 1
From above-mentioned table 1, anti-oxidant fermented bean curd of the invention is improved compared to the newborn water-soluble protein content of common beancurd
47.3- 65.4%, amino acid nitrogen content improves 82.98-97.87%, and free fatty acid content improves 59.4-
63.5%, total acid content improves 11.3-24.5%；And the content of isoflavone aglycones is 334mg/100g in the fermented bean curd,
And the content of soybean isoflavone aglycones is 206mg/100g in common beancurd breast.The fermented bean curd has anti-oxidation function simultaneously, its
67.89-87.34% and 84.79- has been respectively increased than common beancurd breast in TAC and suppression hydroxyl radicals
93.23%.By determining organoleptic indicator, physical and chemical index and the microbiological indicator of the fermented bean curd, the fermented bean curd is primarily determined that out
Shelf life be 18 months, compared with common beancurd breast 12 months shelf-lifves improve half a year.
Certainly, described above not limitation of the present invention, the present invention is also not limited to the example above.The art
The variations, modifications, additions or substitutions that those of ordinary skill makes in the essential scope of the present invention, should also belong to protection of the present invention
Scope.
Claims (8)
1. a kind of preparation method of anti-oxidant fermented bean curd, it is characterised in that comprise the following steps：
（1）It is prepared by raw soya-bean milk
Soya bean after impurity elimination is soaked 10-14 hours in winter, summer soaks 6-8 hours, spring and autumn soaks 8-10 hours；Using slurry
The fiberizer grinding that slag is automatically separated obtains filter liquor, and bean dregs are repeated into grinding 2-3 times, merges each grinding gained filter liquor and is
For raw soya-bean milk；
（2）The preparation of the root of kudzu vine and wild cabbage powder
After the root of kudzu vine and wild cabbage wash clean, it is cut into small pieces, then mixed in equal amounts is standby after being crushed respectively with pulverizer；
（3）Mix mashing off
After the root of kudzu vine and wild cabbage powder that add raw soya-bean milk quality 5-10% in raw soya-bean milk, it is brought rapidly up obtaining ripe beans to boiling cooking
Slurry, gushes if having when boiling on a large amount of foams, using anti-crawl agentfoam oil or edible defoaming agent froth breaking；
（4）Filtering squeezing pinch-off
Ripe soya-bean milk is cooled to after 80-90 DEG C, taken after edible plaster or bittern or glucose lactones point slurry, then stand 15-25 points
Zhong Hou, goes water to be 65-75% up to bean curd water content bean curd squeezing, is then cut into the uniform bean curd briquet of fritter；
（5）Early stage inoculation fermentation
Bean curd briquet row is found into fermentation sieve, the control of each bean curd block gap is 2-3cm, then uniform on bean curd briquet surface
Mucor and Rhizopus oryzae plastc ring that one layer of sprinkling is prepared, it is 16 DEG C -20 DEG C to control fermenting house room temperature, culture 5 days, during which
Carry out 2-4 cage；
（6）Hair is rubbed with the hands to pickle
The full mycelia of fermented bean curd block length, mycelia is rubbed with the hands, it is wrapped up bean curd forming layer fur clothing；Using layering plus salt method
Salt down base, finally spreads one layer of capping salt；Salt solution is added after pickling 2 days, did not had bean curd top layer；Draining obtains bean curd salt base after 3 days；
（7）Ferment is ripe afterwards
Bean curd salt base is crossed into the bottling of bean curd salt base, plus flavourings cooking wine lid, urgent lid is put into storehouse, 28-30 DEG C of placement 40- of storehouse temperature
60 days can fermenting-ripening, obtain anti-oxidant fermented bean curd；Wherein the formula of flavourings cooking wine is addition yellow rice wine quality 1- in yellow rice wine
2wt% butanedioic acids, 0.8-1.5wt% ascorbic acid, 5-6wt% Argy Wormwood Leaf and 6-8wt% onions extract juice.
2. a kind of preparation method of anti-oxidant fermented bean curd according to claim 1, it is characterised in that：Step（1）Described
Soaking bean water uses 4-6 times that amount of water in soft water, process of lapping is soya bean.
3. a kind of preparation method of anti-oxidant fermented bean curd according to claim 1, it is characterised in that：Step（1）Described
The screen specification that fiberizer is used is 100-120 mesh.
4. a kind of preparation method of anti-oxidant fermented bean curd according to claim 1, it is characterised in that：Step（4）Described
The addition of edible plaster or bittern or glucose lactones is per kilogram soya bean with 20-30 grams.
5. a kind of preparation method of anti-oxidant fermented bean curd according to claim 1, it is characterised in that：Step（5）Described
The inoculum concentration of Mucor is 5-8vt% in Mucor and Rhizopus oryzae plastc ring, and the inoculum concentration of Rhizopus oryzae is 3-6vt%.
6. a kind of preparation method of anti-oxidant fermented bean curd according to claim 1, it is characterised in that：Step（6）Described in
Bean curd be with described salt mass ratio（8-12）：1.
7. a kind of preparation method of anti-oxidant fermented bean curd according to claim 1, it is characterised in that：Step（7）Described in
Flavourings cooking wine in alcohol content control in 11-13%.
8. a kind of preparation method of anti-oxidant fermented bean curd according to claim 1, it is characterised in that：Step（7）Described in
Flavourings cooking wine in pH control in 4-6.
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Cited By (2)
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| CN109362893A (en) * | 2018-12-21 | 2019-02-22 | 福建省农业科学院农业工程技术研究所 | A kind of tea perfume selenium-rich fermented bean curd and preparation method thereof |
| CN115500460A (en) * | 2022-08-17 | 2022-12-23 | 贵州雍福产业发展投资(集团)有限公司 | Preparation method of fermented bean curd rich in amino acid |
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| CN105145860A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Black soybean fermented bean curd containing wild fiddlehead fern and making method of fermented bean curd |
| CN105532915A (en) * | 2015-12-17 | 2016-05-04 | 广东美味鲜调味食品有限公司 | Fermentation technology of low-salt fermented bean curd |
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| CN105145860A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Black soybean fermented bean curd containing wild fiddlehead fern and making method of fermented bean curd |
| CN105532915A (en) * | 2015-12-17 | 2016-05-04 | 广东美味鲜调味食品有限公司 | Fermentation technology of low-salt fermented bean curd |
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Cited By (2)
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|---|---|---|---|---|
| CN109362893A (en) * | 2018-12-21 | 2019-02-22 | 福建省农业科学院农业工程技术研究所 | A kind of tea perfume selenium-rich fermented bean curd and preparation method thereof |
| CN115500460A (en) * | 2022-08-17 | 2022-12-23 | 贵州雍福产业发展投资(集团)有限公司 | Preparation method of fermented bean curd rich in amino acid |
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