CN107125330A - A kind of preparation method of russule acorn nut health-care fermented bean curd - Google Patents
A kind of preparation method of russule acorn nut health-care fermented bean curd Download PDFInfo
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- CN107125330A CN107125330A CN201710483885.9A CN201710483885A CN107125330A CN 107125330 A CN107125330 A CN 107125330A CN 201710483885 A CN201710483885 A CN 201710483885A CN 107125330 A CN107125330 A CN 107125330A
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- bean curd
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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 russule acorn nut health-care fermented bean curd, belong to food processing field.It is characterized in that：Described russule acorn nut health-care fermented bean curd, uses the high russule of health value, acorn nut for raw material, pre-processed through acorn nut, russule is pre-processed, sized mixing, mashing off skimming, coagulation forming, inoculated and cultured, dress altar pickle, the manufacturing procedure of finished product；The nutritional ingredient of russule and acorn nut is dissolved into fermented bean curd, makes finished product fermented bean curd that there is the health-care efficacies such as enriching yin and nourishing kidney, beautifying face and moistering lotion, tasty mouthfeel is fine and smooth.
Description
Technical field
The present invention relates to a kind of preparation method of health food, more particularly, to a kind of system of russule acorn nut health-care fermented bean curd
Preparation Method.
Background technology
Russule, also known as russule, russule are the red vertebra woods soil humic layers formed in the very long years, and russule contains
Protein, carbohydrate, mineral matter, vitamin B, vitamin D, vitamin E, and contain Ni Ke rare in other food
Acid, trace elements iron, zinc, selenium, manganese etc..Also containing compositions such as several amino acids necessary to someone, there are enriching yin, kidney tonifying, moistening lung, work
It is the effects such as blood, brain tonic, beauty treatment, often edible, can physical fitness, promote longevity.Russule have blood-nourishing strengthen body, the U.S. face of skin care,
The health-care efficacies such as cancer-resisting, anti-aging, are pure natural health-care edible mushrooms rare in the world, deep to be consumed both at home and abroad
The favor of person, is pure natural health-care edible mushroom.
Acorn nut is to be known as also to want old grain than paddy rice, wheat " qualification ".The history that people eat acorn nut can at least be chased after
Trace back by B.C. more than 600 years.In very long years in past, acorn nut is always the Major Foods of many mountain area people.Acorn nut
Rich in nutrition content.According to surveying and determination, the content of starch and protein is slightly below rice in acorn nut, and every 100 grams of acorn nuts can be provided
600 kilocalories of heats and 8 grams of protein；Amino acids contained by acorn nut is like milk, beans and meat；Also containing recklessly in acorn nut
Radish element, vitamin B1, B2 and malic acid.In view of the nutritive value of acorn nut, some external botanists also optimistically foretell,
Oak Tree is by as following " cereal crops ".Acorn starch main exit South Korea, Japan made by acorn nut etc., it is deep by consumer
Welcome.
Russule has at a relatively high health value, is aided with acorn nut, and the fermented bean curd produced has enriching yin and nourishing kidney, beautifying face and moistering lotion
Effect, but traditional manufacture craft is comparatively laborious, inconvenient operation；And use acorn nut, russule for raw material, it is processed into red
Vertebra bacterium acorn nut health-care fermented bean curd, there are no relevant report and commercialized product.
The content of the invention
It is an object of the invention to provide the preparation method of a kind of process stabilizing, russule acorn nut health-care fermented bean curd simple to operate, adopt
It is raw material with the high russule of health value, acorn nut, not only increases nutritive value and economic value, while also enriches fermented bean curd
Species.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method of russule acorn nut health-care fermented bean curd, it is characterised in that described preparation method uses following steps：
（1）Acorn nut is pre-processed：The acorn nut of 8kg high-quality is selected, 3kg lithocarpus glaber and 2kg soya bean is added, after cleaning impurity elimination, spreads out
A heatable brick bed shines 3 days, is put into the warm water for accounting for 2 times of acorn nut weight and soaks 5 hours after shelling, defibrination, is added into slurries and accounts for its weight
0.45% amylase and 0.3% de- bitter enzyme, stir, and acorn nut mixing slurry is made；
（2）Russule is pre-processed：Fresh russule is selected, a little bolete, golden ear are added, after being eluted with clear water, by 1:
0.35:0.12 ratio is well mixed, and is carried out break process, is added the citric acid of its weight 0.45% and 0.2% Vitamin C
Acid, adds and is carried out in appropriate selenium water, feeding colloid mill after defibrination, russule mixing slurry is made；
（3）Size mixing：The parts by weight of acorn nut mixing slurry 55, the parts by weight of russule mixing slurry 35 are taken, the parts by weight of celestial grass juice 10, mixing is equal
It is even, with the screen filtration of 100 mesh, raw material slurry is made；
（4）Mashing off skimming：Raw material slurry is subjected to heating mashing off, using the continuous plasma burning method of six tanks, the first tank is 40 DEG C, afterwards per tank
It is incremented by 10 DEG C, the temperature of the 6th tank is 90 DEG C, after being kept for 5 minutes, plus a little vegetable oil is kept for 12 minutes, gone in raw material slurry
Foam is starched, ripe slurry is made in the vibratory sieve filtering through 100 mesh；
（5）Coagulation forming：Ripe slurry is placed under the conditions of mixing speed 80r/min, temperature 50 C, using buret, is added dropwise
β-gluconic acid lactone liquid of ripe slurry weight 3% carries out point slurry；Stop stirring after there is floccule, and be 80 in bath temperature
At DEG C after water-bath insulation 10min, block is uniformly drawn, bean curd is made；
（6）Inoculated and cultured：When bean curd is naturally cooling to 32 DEG C, using spray inoculation, to bean curd surface on uniformly spray
Mucor strain liquid, carries out sterile constant-temperature culture, when surface covers with Mucor, and bean curd bacterium base is made；
（7）Dress altar is pickled：Take the fennel juice of the saline solution, the red yeast rice of 15 parts by weight, 12 parts by weight of 55 parts by weight, 10 parts by weight
The zanthoxylum powder of cooking wine and 8 parts by weight, after being well mixed, is made soup stock；Bean curd bacterium base is rubbed with the hands altar is filled after hair, add soup stock, then add
Enter appropriate water, water is advisable to flood bean curd bacterium base, and sealed pickling produces health-care fermented bean curd after 30 days；
（8）Finished product：Health-care fermented bean curd is subjected to aseptic packaging with vial, stored through after the assay was approved, entering in aeration-drying environment,
As finished product.
Beneficial effect：Compared to prior art, present invention process is stable, simple to operate, using the high red vertebra of health value
Bacterium, acorn nut be raw material, pre-processed through acorn nut, russule pre-process, sized mixing, mashing off skimming, coagulation forming, inoculated and cultured, fill altar
Pickle, the manufacturing procedure of finished product；The nutritional ingredient of russule and acorn nut is dissolved into fermented bean curd, makes finished product fermented bean curd that there is enriching yin benefit
The health-care efficacies such as kidney, beautifying face and moistering lotion, tasty mouthfeel is fine and smooth.
Embodiment
Embodiment 1：
A kind of preparation method of russule acorn nut health-care fermented bean curd, it is characterised in that described preparation method uses following steps：
（1）Acorn nut is pre-processed：The acorn nut of 8kg high-quality is selected, 3kg fibert and 2kg lithocarpus glaber is added, after cleaning impurity elimination, spreads out
A heatable brick bed shines 3 days, is put into the warm water for accounting for 3 times of acorn nut weight and soaks 8 hours after shelling, defibrination, is added into slurries and accounts for its weight
0.45% amylase and 0.35% de- bitter enzyme, stir, and acorn nut mixing slurry is made；
（2）Russule is pre-processed：Fresh russule is selected, a little dried mushroom, Agricus blazei are added, after being eluted with clear water, by 1:
0.35:0.1 ratio is well mixed, and is carried out break process, is added the citric acid of its weight 0.45% and 0.2% Vitamin C
Acid, adds and is carried out in appropriate selenium water, feeding colloid mill after defibrination, russule mixing slurry is made；
（3）Size mixing：The parts by weight of acorn nut mixing slurry 55, the parts by weight of russule mixing slurry 35 are taken, the parts by weight of climbing fig pulp 10, mixing is equal
It is even, with the screen filtration of 120 mesh, raw material slurry is made；
（4）Mashing off skimming：Raw material slurry is subjected to heating mashing off, using the continuous plasma burning method of six tanks, the first tank is 50 DEG C, afterwards per tank
It is incremented by 10 DEG C, the temperature of the 6th tank is 100 DEG C, after being kept for 1 minute, plus a little vegetable oil is kept for 12 minutes, gone in raw material slurry
Foam is starched, ripe slurry is made in the vibratory sieve filtering through 120 mesh；
（5）Coagulation forming：Ripe slurry is placed under the conditions of mixing speed 80r/min, temperature 50 C, using buret, is added dropwise
β-gluconic acid lactone liquid of ripe slurry weight 3% carries out point slurry；Stop stirring after there is floccule, and be 80 in bath temperature
At DEG C after water-bath insulation 10min, block is uniformly drawn, bean curd is made；
（6）Inoculated and cultured：When bean curd is naturally cooling to 32 DEG C, using spray inoculation, to bean curd surface on uniformly spray
Mucor strain liquid, carries out sterile constant-temperature culture, when surface covers with Mucor, and bean curd bacterium base is made；
（7）Dress altar is pickled：Take the saline solution, the white song of 15 parts by weight, the ground nutmeg of 12 parts by weight, 10 parts by weight of 55 parts by weight
Yellow rice wine and 8 parts by weight chilli powder, be well mixed after, be made soup stock；Bean curd bacterium base is rubbed with the hands altar is filled after hair, add soup stock, then
Appropriate water is added, water is advisable to flood bean curd bacterium base, and sealed pickling produces health-care fermented bean curd after 40 days；
（8）Finished product：Health-care fermented bean curd is subjected to aseptic packaging with vial, stored through after the assay was approved, entering in aeration-drying environment,
As finished product.
Embodiment 2：
A kind of preparation method of russule acorn nut health-care fermented bean curd, it is characterised in that described preparation method uses following steps：
（1）Acorn nut is pre-processed：The acorn nut of 8kg high-quality is selected, 3kg Chinese chestnut and 2kg green soya bean is added, after cleaning impurity elimination, spreads out
A heatable brick bed shines 3 days, is put into the warm water for accounting for 2 times of acorn nut weight and soaks 5 hours after shelling, defibrination, is added into slurries and accounts for its weight
0.45% amylase and 0.3% de- bitter enzyme, stir, and acorn nut mixing slurry is made；
（2）Russule is pre-processed：Fresh russule is selected, a little Agricus blazei, white fungus are added, after being eluted with clear water, by 1:
0.35:0.12 ratio is well mixed, and is carried out break process, is added the citric acid of its weight 0.45% and 0.2% Vitamin C
Acid, adds and is carried out in appropriate selenium water, feeding colloid mill after defibrination, russule mixing slurry is made；
（3）Size mixing：The parts by weight of acorn nut mixing slurry 55, the parts by weight of russule mixing slurry 35 are taken, the parts by weight of celestial grass juice 10, mixing is equal
It is even, with the screen filtration of 100 mesh, raw material slurry is made；
（4）Mashing off skimming：Raw material slurry is subjected to heating mashing off, using the continuous plasma burning method of six tanks, the first tank is 40 DEG C, afterwards per tank
It is incremented by 10 DEG C, the temperature of the 6th tank is 90 DEG C, after being kept for 5 minutes, plus a little vegetable oil is kept for 12 minutes, gone in raw material slurry
Foam is starched, ripe slurry is made in the vibratory sieve filtering through 100 mesh；
（5）Coagulation forming：Ripe slurry is placed under the conditions of mixing speed 80r/min, temperature 50 C, using buret, is added dropwise
β-gluconic acid lactone liquid of ripe slurry weight 1% carries out point slurry；Stop stirring after there is floccule, and be 80 in bath temperature
At DEG C after water-bath insulation 10min, block is uniformly drawn, bean curd is made；
（6）Inoculated and cultured：When bean curd is naturally cooling to 32 DEG C, using spray inoculation, to bean curd surface on uniformly spray
Mucor strain liquid, carries out sterile constant-temperature culture, when surface covers with Mucor, and bean curd bacterium base is made；
（7）Dress altar is pickled：Take the fennel juice of the saline solution, the red yeast rice of 15 parts by weight, 12 parts by weight of 55 parts by weight, 10 parts by weight
The zanthoxylum powder of cooking wine and 8 parts by weight, after being well mixed, is made soup stock；Bean curd bacterium base is rubbed with the hands altar is filled after hair, add soup stock, then add
Enter appropriate water, water is advisable to flood bean curd bacterium base, and sealed pickling produces health-care fermented bean curd after 32 days；
（8）Finished product：Health-care fermented bean curd is subjected to aseptic packaging with vial, stored through after the assay was approved, entering in aeration-drying environment,
As finished product.
Embodiment 3：
A kind of preparation method of russule acorn nut health-care fermented bean curd, it is characterised in that described preparation method uses following steps：
（1）Acorn nut is pre-processed：The acorn nut of 5kg high-quality is selected, 2kg snow bean and 1kg almond is added, after cleaning impurity elimination, spreads out
A heatable brick bed shines 3 days, is put into the warm water for accounting for 2 times of acorn nut weight and soaks 5 hours after shelling, defibrination, is added into slurries and accounts for its weight
0.45% amylase and 0.3% de- bitter enzyme, stir, and acorn nut mixing slurry is made；
（2）Russule is pre-processed：Fresh russule is selected, a little bolete, Hericium erinaceus are added, after being eluted with clear water, by 1:
0.35:0.12 ratio is well mixed, and is carried out break process, is added the citric acid of its weight 0.45% and 0.25% Vitamin C
Acid, adds and is carried out in appropriate selenium water, feeding colloid mill after defibrination, russule mixing slurry is made；
（3）Size mixing：The parts by weight of acorn nut mixing slurry 60, the parts by weight of russule mixing slurry 35 are taken, the parts by weight of celestial grass juice 5 are well mixed,
With the screen filtration of 100 mesh, raw material slurry is made；
（4）Mashing off skimming：Raw material slurry is subjected to heating mashing off, using the continuous plasma burning method of six tanks, the first tank is 45 DEG C, afterwards per tank
It is incremented by 10 DEG C, the temperature of the 6th tank is 95 DEG C, after being kept for 3 minutes, plus a little vegetable oil is kept for 10 minutes, gone in raw material slurry
Foam is starched, ripe slurry is made in the vibratory sieve filtering through 100 mesh；
（5）Coagulation forming：Ripe slurry is placed under the conditions of mixing speed 100r/min, 55 DEG C of temperature, using buret, is added dropwise
β-gluconic acid lactone liquid of ripe slurry weight 1% carries out point slurry；Stop stirring after there is floccule, and be 88 in bath temperature
At DEG C after water-bath insulation 10min, block is uniformly drawn, bean curd is made；
（6）Inoculated and cultured：When bean curd is naturally cooling to 30 DEG C, using spray inoculation, to bean curd surface on uniformly spray
Mucor strain liquid, carries out sterile constant-temperature culture, when surface covers with Mucor, and bean curd bacterium base is made；
（7）Dress altar is pickled：Take the fennel juice of the saline solution, the wheat koji of 15 parts by weight, 12 parts by weight of 55 parts by weight, 10 parts by weight
The rock sugar liquid of chilli powder and 8 parts by weight, after being well mixed, is made soup stock；Bean curd bacterium base is rubbed with the hands altar is filled after hair, add soup stock, then
Appropriate water is added, water is advisable to flood bean curd bacterium base, and sealed pickling produces health-care fermented bean curd after 25 days；
（8）Finished product：Health-care fermented bean curd is subjected to aseptic packaging with vial, stored through after the assay was approved, entering in aeration-drying environment,
As finished product.
Embodiment 4：
A kind of preparation method of russule acorn nut health-care fermented bean curd, it is characterised in that described preparation method uses following steps：
（1）Acorn nut is pre-processed：The acorn nut of 8kg high-quality is selected, 3kg kidney bean and 2kg moringa seeds is added, after cleaning impurity elimination, stand
Open a heatable brick bed to shine 3 days, be put into the warm water for accounting for 2 times of acorn nut weight and soak 5 hours after shelling, defibrination adds into slurries and accounts for its weight
0.45% amylase and 0.3% de- bitter enzyme, stir, and acorn nut mixing slurry is made；
（2）Russule is pre-processed：Fresh russule is selected, a little dried mushroom, sweet osmanthus ear are added, after being eluted with clear water, by 1:
0.4:0.2 ratio is well mixed, and is carried out break process, is added the citric acid of its weight 0.45% and 0.2% ascorbic acid,
Add and carried out in appropriate selenium water, feeding colloid mill after defibrination, russule mixing slurry is made；
（3）Size mixing：The parts by weight of acorn nut mixing slurry 55, the parts by weight of russule mixing slurry 35 are taken, the parts by weight of Japanese Premna Herb leaf juice 10, mixing is equal
It is even, with the screen filtration of 100 mesh, raw material slurry is made；
（4）Mashing off skimming：Raw material slurry is subjected to heating mashing off, using the continuous plasma burning method of six tanks, the first tank is 40 DEG C, afterwards per tank
It is incremented by 10 DEG C, the temperature of the 6th tank is 90 DEG C, after being kept for 5 minutes, plus a little vegetable oil is kept for 12 minutes, gone in raw material slurry
Foam is starched, ripe slurry is made in the vibratory sieve filtering through 100 mesh；
（5）Coagulation forming：Ripe slurry is placed under the conditions of mixing speed 80r/min, temperature 50 C, using buret, is added dropwise
β-gluconic acid lactone liquid of ripe slurry weight 3% carries out point slurry；Stop stirring after there is floccule, and be 80 in bath temperature
At DEG C after water-bath insulation 10min, block is uniformly drawn, bean curd is made；
（6）Inoculated and cultured：When bean curd is naturally cooling to 32 DEG C, using spray inoculation, to bean curd surface on uniformly spray
Mucor strain liquid, carries out sterile constant-temperature culture, when surface covers with Mucor, and bean curd bacterium base is made；
（7）Dress altar is pickled：Take the fennel juice of the saline solution, the red yeast rice of 15 parts by weight, 12 parts by weight of 55 parts by weight, 10 parts by weight
The zanthoxylum powder of cooking wine and 8 parts by weight, after being well mixed, is made soup stock；Bean curd bacterium base is rubbed with the hands altar is filled after hair, add soup stock, then add
Enter appropriate water, water is advisable to flood bean curd bacterium base, and sealed pickling produces health-care fermented bean curd after 35 days；
（8）Finished product：Health-care fermented bean curd is subjected to aseptic packaging with vial, stored through after the assay was approved, entering in aeration-drying environment,
As finished product.
Embodiment 5：
A kind of preparation method of russule acorn nut health-care fermented bean curd, it is characterised in that described preparation method uses following steps：
（1）Acorn nut is pre-processed：The acorn nut of 10kg high-quality is selected, 4kg lithocarpus glaber and 2kg coix seed is added, after cleaning impurity elimination, stand
Open a heatable brick bed to shine 3 days, be put into the warm water for accounting for 2 times of acorn nut weight and soak 5 hours after shelling, defibrination adds into slurries and accounts for its weight
0.45% amylase and 0.3% de- bitter enzyme, stir, and acorn nut mixing slurry is made；
（2）Russule is pre-processed：Fresh russule is selected, a little Lasiosphaera fenzlii, white fungus are added, after being eluted with clear water, by 1:0.35:
0.12 ratio is well mixed, and is carried out break process, is added the citric acid of its weight 0.45% and 0.2% ascorbic acid, then
Add and carried out in appropriate selenium water, feeding colloid mill after defibrination, russule mixing slurry is made；
（3）Size mixing：The parts by weight of acorn nut mixing slurry 55, the parts by weight of russule mixing slurry 35 are taken, the parts by weight of celestial grass juice 10, mixing is equal
It is even, with the screen filtration of 100 mesh, raw material slurry is made；
（4）Mashing off skimming：Raw material slurry is subjected to heating mashing off, using the continuous plasma burning method of six tanks, the first tank is 40 DEG C, afterwards per tank
It is incremented by 10 DEG C, the temperature of the 6th tank is 90 DEG C, after being kept for 5 minutes, plus a little vegetable oil is kept for 12 minutes, gone in raw material slurry
Foam is starched, ripe slurry is made in the vibratory sieve filtering through 100 mesh；
（5）Coagulation forming：Ripe slurry is placed under the conditions of mixing speed 80r/min, temperature 50 C, using buret, is added dropwise
β-gluconic acid lactone liquid of ripe slurry weight 3% carries out point slurry；Stop stirring after there is floccule, and be 80 in bath temperature
At DEG C after water-bath insulation 10min, block is uniformly drawn, bean curd is made；
（6）Inoculated and cultured：When bean curd is naturally cooling to 32 DEG C, using spray inoculation, to bean curd surface on uniformly spray
Mucor strain liquid, carries out sterile constant-temperature culture, when surface covers with Mucor, and bean curd bacterium base is made；
（7）Dress altar is pickled：Take the saline solutions of 60 parts by weight, the wheat koji of 15 parts by weight, the chilli powder of 11 parts by weight, 8 parts by weight
The liquorice liquid of tangerine peel powder and 6 parts by weight, after being well mixed, is made soup stock；Bean curd bacterium base is rubbed with the hands altar is filled after hair, add soup stock, then
Appropriate water is added, water is advisable to flood bean curd bacterium base, and sealed pickling produces health-care fermented bean curd after 28 days；
（8）Finished product：Health-care fermented bean curd is subjected to aseptic packaging with vial, stored through after the assay was approved, entering in aeration-drying environment,
As finished product.
The preferred embodiment of the present invention described in detail above, still, the present invention are not limited in above-mentioned embodiment
Detail, in the range of the technology design of the present invention, a variety of simple variants can be carried out to technical scheme, this
A little simple variants belong to protection scope of the present invention.It is further to note that described in above-mentioned embodiment
Each particular technique feature, in the case of reconcilable, can be combined by any suitable means, in order to avoid not
Necessary repetition, the present invention no longer separately illustrates to various possible combinations.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to originally
The thought of invention, it should equally be considered as content disclosed in this invention.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of preparation method of russule acorn nut health-care fermented bean curd, it is characterised in that use following operating procedure：
（1）Acorn nut is pre-processed：The acorn nut of 8kg high-quality is selected, 3kg lithocarpus glaber and 2kg soya bean is added, after cleaning impurity elimination, spreads out
A heatable brick bed shines 3 days, is put into the warm water for accounting for 2 times of acorn nut weight and soaks 5 hours after shelling, defibrination, is added into slurries and accounts for its weight
0.45% amylase and 0.3% de- bitter enzyme, stir, and acorn nut mixing slurry is made；
（2）Russule is pre-processed：Fresh russule is selected, a little bolete, golden ear are added, after being eluted with clear water, by 1:
0.35:0.12 ratio is well mixed, and is carried out break process, is added the citric acid of its weight 0.45% and 0.2% Vitamin C
Acid, adds and is carried out in appropriate selenium water, feeding colloid mill after defibrination, russule mixing slurry is made；
（3）Size mixing：The parts by weight of acorn nut mixing slurry 55, the parts by weight of russule mixing slurry 35 are taken, the parts by weight of celestial grass juice 10, mixing is equal
It is even, with the screen filtration of 100 mesh, raw material slurry is made；
（4）Mashing off skimming：Raw material slurry is subjected to heating mashing off, using the continuous plasma burning method of six tanks, the first tank is 40 DEG C, afterwards per tank
It is incremented by 10 DEG C, the temperature of the 6th tank is 90 DEG C, after being kept for 5 minutes, plus a little vegetable oil is kept for 12 minutes, gone in raw material slurry
Foam is starched, ripe slurry is made in the vibratory sieve filtering through 100 mesh；
（5）Coagulation forming：Ripe slurry is placed under the conditions of mixing speed 80r/min, temperature 50 C, using buret, is added dropwise
β-gluconic acid lactone liquid of ripe slurry weight 3% carries out point slurry；Stop stirring after there is floccule, and be 80 in bath temperature
At DEG C after water-bath insulation 10min, block is uniformly drawn, bean curd is made；
（6）Inoculated and cultured：When bean curd is naturally cooling to 32 DEG C, using spray inoculation, to bean curd surface on uniformly spray
Mucor strain liquid, carries out sterile constant-temperature culture, when surface covers with Mucor, and bean curd bacterium base is made；
（7）Dress altar is pickled：Take the fennel juice of the saline solution, the red yeast rice of 15 parts by weight, 12 parts by weight of 55 parts by weight, 10 parts by weight
The zanthoxylum powder of cooking wine and 8 parts by weight, after being well mixed, is made soup stock；Bean curd bacterium base is rubbed with the hands altar is filled after hair, add soup stock, then add
Enter appropriate water, water is advisable to flood bean curd bacterium base, and sealed pickling produces health-care fermented bean curd after 30 days；
（8）Finished product：Health-care fermented bean curd is subjected to aseptic packaging with vial, stored through after the assay was approved, entering in aeration-drying environment,
As finished product.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107333908A (en) * | 2017-09-10 | 2017-11-10 | 彭超昀莉 | The preparation method of green fruit health-care fermented bean curd |
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| CN103891916A (en) * | 2014-04-16 | 2014-07-02 | 广水市东晨农业科技有限公司 | Industrialized processing method of selenium-rich acorn bean curd/dried selenium-rich acorn bean curd |
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| CN103891916A (en) * | 2014-04-16 | 2014-07-02 | 广水市东晨农业科技有限公司 | Industrialized processing method of selenium-rich acorn bean curd/dried selenium-rich acorn bean curd |
| CN105660879A (en) * | 2016-02-23 | 2016-06-15 | 周兆平 | Processing technology of fermented bean curd prepared from Chinese tallow leaves and schisandrae chinensis flowers |
| CN106260082A (en) * | 2016-08-30 | 2017-01-04 | 刘永 | A kind of preparation method of Semen Phaseoli Vulgaris Caulis seu folium premnae microphyllae (Herba Premnae Microphyllae) leaf tofu |
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| CN107333908A (en) * | 2017-09-10 | 2017-11-10 | 彭超昀莉 | The preparation method of green fruit health-care fermented bean curd |
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