CN107242537A - Sour soup of a kind of lactobacillus-fermented and preparation method thereof and the application in fast food lactic acid bacteria jellied bean curd is prepared - Google Patents
Sour soup of a kind of lactobacillus-fermented and preparation method thereof and the application in fast food lactic acid bacteria jellied bean curd is prepared Download PDFInfo
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- CN107242537A CN107242537A CN201710171271.7A CN201710171271A CN107242537A CN 107242537 A CN107242537 A CN 107242537A CN 201710171271 A CN201710171271 A CN 201710171271A CN 107242537 A CN107242537 A CN 107242537A
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- lactobacillus
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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
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Abstract
Application the invention discloses sour soup of a kind of lactobacillus-fermented and preparation method thereof and in fast food lactic acid bacteria jellied bean curd is prepared.The preparation of lactobacillus-fermented acid soup includes：(1) fermentation water is made；(2) the female juice of the sour soup of orientation is prepared；(3) the sour soup of lactobacillus-fermented is prepared.The preparation method of fast food lactic acid bacteria jellied bean curd includes：(1) soybean milk powder is prepared；(2) soybean milk powder is taken, the sour soup of lactobacillus-fermented is added；(3) boiling water for adding more than 90 DEG C immediately is brewed, rapid stirring 5 10 seconds.Or step (2) and (3) overturn and also may be used.Present invention also offers application process of the sour soup of lactobacillus-fermented in bean curd or dried bean curd is prepared.The present invention avoids gypsum, bittern (MgCl2) potential hazard that brings and poor taste, setting time length, can not the defect such as fast food；Technique not climate, region, the limitations affect of condition, steady quality, convenient transport are time saving with using.Jellied bean curd instant, it is sour-sweet no added, it is stably and controllable.
Description
Technical field
The present invention relates to food preparation processes, and in particular to sour soup of a kind of lactobacillus-fermented and preparation method thereof and is preparing
Application in fast food lactic acid bacteria jellied bean curd.
Background technology
The mankind can accelerate because the leucine contained in animal protein meat, eggs and milk produces a large amount of Rapamycin albumen mTOR
Aging, and answer reasonably combined vegetable protein.《Chinese residents dietary guidelines》(2016 editions) point out：Soybean and its product nutrition are rich
It is rich, it is proposed that to take in 40 grams of soybean or its product for each person every day.Soy protein content is about 35-40%, in addition to methionine, remaining
The composition and ratio of essential amino acid are similar to animal protein.
Bean product turn into the soybean vegetable protein best foods of Chinese's feed over the past thousands of years.Fresh bean product cause because of its many food
Potential hazard, makes the shortcomings such as place limitation, manufacture craft limitation, Production Time, cost of transportation, shelf-life and is difficult to masses
Change popularity：
1st, gypsum, bittern (MgCl of traditional fresh bean curd because having used high calcium2、CaCl2), mountain spring water and coagulator point slurry, can
Potential hazard (calculus, additive) can be brought and limit and eat resident more；
2nd, the fresh bean curd that local method is made using sauerkraut water, sour soup as point pulp material, although avoid above-mentioned gypsum, bittern and add
Plus agent etc. is the problem of bring, but sauerkraut water, sour soup are because by weather, weather, region, process qualification, no quantization stay in grade
Property ensure, the limitations affect of shelf-life, it is impossible to accomplish the controllable guarantee steady quality of quantization of quality, also influence the shelf-life may band
Carry out potential hazard, therefore can not also be accepted by the public popularization；
3rd, simultaneously, also have using lactic acid fermenting bacteria culture fluid (pickle juice), lactobacillus-fermented yellow seriflux make wintercherry as
Fresh bean curd made from point pulp material, it finally all with the addition of industrial organic acid lactic acid and inorganic acid acetic acid, glacial acetic acid regulation in addition
Point pulp material is finally made in pH value, is not really real lactic acid bacteria fresh bean curd, and defomaing agent is used during heating, and cooling is needed during point slurry
To 40 DEG C or it is lower cause stand-by period overlength, the wind that long-time thermal environment and low temperature point slurry easy infection miscellaneous bacteria bring
The limitation of making place, manufacture craft limitation, Production Time, cost of transportation, shelf-life and the making point slurry of danger, in addition fresh bean curd
(weather, weather, region, process qualification, the guarantee of no quantization quality stability, shelf-life etc. are many for the quality assurance of material
Condition influences) and cost, it is impossible to it is accepted by the public popularization.
4th, conventional fast food jellied bean curd has used the gypsum of high calcium, bittern (MgCl2、CaCl2), mountain spring water and coagulator, can
Potential hazard (calculus, additive) can be brought, taste sense partially bitter to the taste is too poor, and setting time overlength need to be stood up to 15 minutes, reached
Less than the requirement of fast food.If with traditional pickle juice (lactic acid fermenting bacteria culture fluid), sauerkraut water, sour soup, wintercherry (lactic acid bacteria
Fermenting yellow serofluid) as fast food jellied bean curd point pulp material, because by weather, weather, region, process qualification, no quantization quality
The many restrictions conditions such as stability guarantee, shelf-life influence, it is impossible to accomplish the controllable guarantee steady quality of quantization of quality, also influence
Shelf-life may bring potential hazard；Industrial organic acid lactic acid and inorganic acid acetic acid, glacial acetic acid regulation are added in a pulp material
PH value, unhealthful quality；Point slurry when need to be cooled to 40 DEG C or it is lower cause stand-by period overlength, complex procedures do not reach
The risk that the requirement of fast food jellied bean curd, long-time thermal environment and low temperature point slurry easy infection miscellaneous bacteria bring.
Therefore, making safe and stable, delicious, nutrition, convenient, fast, simple, cheap bean product food turns into urgent
Demand.
The content of the invention
In view of the deficienciess of the prior art, it is an object of the invention to provide a kind of sour soup of lactobacillus-fermented and its preparation
Method and the application in fast food lactic acid bacteria jellied bean curd is prepared.
The purpose of the present invention is achieved through the following technical solutions：
First purpose of the present invention there is provided a kind of preparation method of the sour soup of lactobacillus-fermented, comprise the following steps：
(1) fermentation water is made：Grain mixing defibrination, plus running water are boiled into sterilization, less than 37 DEG C is cooled to, reinjects perseverance
In 30-37 DEG C of fermentation in warm fermenter；
(2) the female juice of the sour soup of orientation is prepared：High-yield lactic acid high temperature resistant lactic acid bacteria is added into sauerkraut water, is well mixed, as
The female juice of the sour soup of orientation；
(3) the sour soup of lactobacillus-fermented is prepared：The female juice of the sour soup of orientation in the step (2) is added in the step (1)
Fermentation water in, in being acidified 22-24 hour at 30-37 DEG C in ferment at constant temperature bucket, lactobacillus-fermented acid soup is made；It is described
The mass ratio of the female juice of the sour soup of orientation and the fermentation water is 2:9.
It is preferred that, the grain is at least one of rice, corn and soybean, wheat, oat and sorghum.
Second object of the present invention is to provide a kind of sour soup of the lactobacillus-fermented for being prepared as described above method acquisition.
Third object of the present invention is to provide a kind of preparation method of fast food lactic acid bacteria jellied bean curd, comprises the following steps：
(1) soybean milk powder is prepared；
(2) 25-50 grams of the soybean milk powder of above-mentioned preparation is taken, is added thereto such as the sour soup 10-20ml of above-mentioned lactobacillus-fermented；
(3) add temperature immediately to brew for more than 90 DEG C of boiling water 180-350ml, rapid stirring 5-10 seconds.
Fourth object of the present invention is to provide a kind of preparation method of fast food lactic acid bacteria jellied bean curd, comprises the following steps：
(1) soybean milk powder is prepared；
(2) 25-50 grams of the soybean milk powder of above-mentioned preparation is taken, the boiling water 180-350ml that temperature is more than 90 DEG C is added thereto
Stir obtained soya-bean milk；
(3) the sour soup of for example above-mentioned lactobacillus-fermenteds of 10-20ml is rapidly added in obtained soya-bean milk into step (2) and carries out point
Slurry, and stir 2-6 seconds.
It is preferred that, the preparation method of the soybean milk powder in the step (1) is as follows:By high quality soybean or soybean soaking, defibrination,
Slag is taken off, sterilizes, be dried to powder.
It is preferred that, flavouring is added in the soybean milk powder in the step (1), the flavouring is white granulated sugar, maltose, salt
At least one of halogen or fruity.
The 5th purpose of the present invention is to provide a kind of jellied bean curd prepared as stated above.
The 6th purpose of the present invention is to provide application of the sour soup of above-mentioned lactobacillus-fermented in bean curd or dried bean curd is prepared
Method.
The 7th purpose of the present invention is to provide bean curd or dried bean curd that a kind of utilization above method is obtained.
Beneficial effects of the present invention are as follows：(1) gypsum of high calcium, bittern are replaced with the sour soup of the lactobacillus-fermented of the present invention
(MgCl2、CaCl2) etc. select slurry and make fresh bean curd or dried bean curd, fast food jellied bean curd, be avoided that the potential hazard eaten more and may brought,
And taste partially bitter poor taste, setting time length, the defect such as requirement that does not reach fast food, setting time is greatly saved, by 15 points
Clock is changed into 10 seconds, so as to realize real fast food.(2) prior art pickle juice is replaced with the sour soup of the lactobacillus-fermented of the present invention
(lactic acid fermenting bacteria culture fluid), sauerkraut water, sour soup, wintercherry (lactobacillus-fermented yellow seriflux) select slurry and make fresh bean curd or bean curd
Dry, fast food jellied bean curd, without adding any pH value conditioning agent (industrial organic acid lactic acid and inorganic acid acetic acid, glacial acetic acid), solidification
Agent, defoamer, without refrigerating work procedure to 40 DEG C or it is lower cause stand-by period overlength point starch, be greatly saved cooling wait when
Between, from several hours by 10 seconds, and avoid long-time thermal environment and low temperature point from starching the risk that easy infection miscellaneous bacteria brings.
(3) the sour soup of lactobacillus-fermented of the present invention and prior art pickle juice (lactic acid fermenting bacteria culture fluid), sauerkraut water, sour soup, wintercherry
The preparation of (lactobacillus-fermented yellow seriflux) is compared, not by weather, weather, region, process qualification, no quantization quality stability
Guarantee, the limitations affect of shelf-life, can accomplish the controllable guarantee steady quality of quantization of quality, convenient transport is with using.
The jellied bean curd instant prepared, delicious and nourishing, sour-sweet sweet tea is fresh and tender tasty, just melt in the mouth, it is edible can
Drink, convenient and swift, stably and controllable, vegetable protein, prebiotic health.
Embodiment
To make the present invention easier to understand, with reference to specific embodiment, the present invention is expanded on further.It should be understood that this
A little embodiments are only illustrative of the invention and is not intended to limit the scope of the invention, NM specific experiment in the following example
Method, is generally carried out according to normal experiment method in this area.
Embodiment 1：One preferred embodiment of the preparation method of the sour soup of the lactobacillus-fermented of the present invention
The present embodiment is a preferred embodiment of the preparation method of the sour soup of lactobacillus-fermented of the present invention, including walks as follows
Suddenly：
(1) rice, corn and soybean, wheat, oat, sorghum are mixed into defibrination according to a certain ratio, plus running water is boiled and killed
Bacterium, is cooled in 30-37 DEG C of ferment at constant temperature bucket of less than 37 DEG C injections and makes fermentation water；
(2) a certain amount of high-yield lactic acid high temperature resistant lactic acid bacteria is added into sauerkraut water, is well mixed, it is female as the sour soup of orientation
Juice；
(3) female 20 kilograms of the juice of the sour soup of orientation in the step (2) is added in 90 kilograms of fermentation water in step (1),
In ferment at constant temperature bucket, 30-37 DEG C is acidified 22-24 hours, and the sour soup of the lactobacillus-fermented is made.
The sour soup of lactobacillus-fermented of prepared acquisition is analyzed：The total bacterial content of the probiotics such as lactic acid bacteria, saccharomycete >=
10000000 cfu/ml, normal temperature was preserved after December, the cfu/ml of viable bacteria content >=5,000,000；PH value≤3.5, organic amine-lactic acid >=2%；Have
Evil bacterium, heavy metal meet state food microorganism sanitary index.
Embodiment 2：One preferred embodiment of the preparation method of the fast food lactic acid bacteria jellied bean curd of the present invention
The present embodiment for the preparation method of the fast food lactic acid bacteria jellied bean curd of the present invention a preferred embodiment, it is including as follows
Step：
(1) soybean milk powder is prepared：By high quality soybean or soybean soaking, defibrination, de- slag, a certain amount of white sand is matched according to taste
After sugar, maltose, bittern or other fruity flavouring, sterilize, be dried to powder and can obtain the soya-bean milk needed for the present embodiment
Powder；
(2) the obtained sour soup 10- of lactobacillus-fermented in embodiment 1 is added in 25-50 grams of the soybean milk powder into step (1)
20ml；
(3) add more than 90 DEG C boiling water 180-350ml immediately to brew, rapid stirring 6 seconds.
The jellied bean curd obtained by above-mentioned steps, through constituent analysis, as a result as shown in table 1, table 1 contrasts for constituent analysis
Table.From table 1, jellied bean curd rich in nutrition content manufactured in the present embodiment, no potential hazard composition.
Table 1
Embodiment 3：Another preferred embodiment of the preparation method of the fast food lactic acid bacteria jellied bean curd of the present invention
The present embodiment is another preferred embodiment of the preparation method of the fast food lactic acid bacteria jellied bean curd of the present invention, including such as
Lower step：
(1) soybean milk powder is prepared：By high quality soybean or soybean soaking, defibrination, de- slag, a certain amount of white sand is matched according to taste
After sugar, maltose, bittern or other fruity flavouring, sterilize, be dried to powder and can obtain the soya-bean milk needed for the present embodiment
Powder；
(2) 25-50 grams of the soybean milk powder of above-mentioned preparation is taken, the boiling water 180-350ml that temperature is more than 90 DEG C is added thereto
Stir obtained soya-bean milk；
(3) the sour soup of for example above-mentioned lactobacillus-fermenteds of 10-20ml is rapidly added in obtained soya-bean milk into step (2) and carries out point
Slurry, and stir 2-6 seconds.
The jellied bean curd obtained by above-mentioned steps, through constituent analysis, as a result as shown in table 2, table 2 contrasts for constituent analysis
Table.From table 2, jellied bean curd rich in nutrition content manufactured in the present embodiment, no potential hazard composition.
Table 2
Embodiment 4：One preferred embodiment of the preparation method of the bean curd of the present invention
The present embodiment is one of the application process in bean curd is prepared using the sour soup of lactobacillus-fermented of the present invention preferred
Embodiment, comprises the following steps：
(1) high quality soybean soaked, soya-bean milk is made after defibrination, de- slag boils to more than 90 DEG C；
(2) the sour soup of lactobacillus-fermented is added in more than 90 DEG C hot soya-bean milks immediately into the step (1) and carries out point slurry system
Bean curd is obtained, lactobacillus-fermented acid soup is as described in example 1 above.
With traditional fresh bean curd, local method is using sauerkraut water, sour soup as the fresh bean curd of point pulp material making and with lactic acid fermenting bacteria
Nutrient solution (pickle juice), lactobacillus-fermented yellow seriflux make wintercherry and are compared as a fresh bean curd for pulp material making：
A), gypsum, bittern (MgCl of traditional fresh bean curd because having used high calcium2、CaCl2), mountain spring water and coagulator point slurry,
Potential hazard (calculus, additive) may be brought and limit and eat resident more；
B), the fresh bean curd that local method is made using sauerkraut water, sour soup as point pulp material, although avoid above-mentioned gypsum and additive
The problem of etc. bringing, but sauerkraut water, sour soup by weather, weather, region, process qualification, no quantization quality stability because being protected
Card, the limitations affect of shelf-life, it is impossible to accomplish the controllable guarantee steady quality of quantization of quality, also influence the shelf-life to bring latent
In harm, therefore it can not also be accepted by the public popularization；
C) wintercherry, is made using lactic acid fermenting bacteria culture fluid (pickle juice), lactobacillus-fermented yellow seriflux and is used as a pulp material
Obtained fresh bean curd, it finally all with the addition of industrial organic acid lactic acid in addition and inorganic acid acetic acid, glacial acetic acid regulation pH value are final
A point pulp material is made, is not really real lactic acid bacteria fresh bean curd, and defomaing agent is used during heating, need to be cooled to during point slurry 40 DEG C or
Person is lower to cause stand-by period overlength, and the risk that long-time thermal environment and low temperature point slurry easy infection miscellaneous bacteria bring makes point
(weather, weather, region, process qualification, the guarantee of no quantization quality stability, shelf-life etc. are all for the quality assurance of pulp material
Many condition influences) and cost, it is impossible to it is accepted by the public popularization.
D), the fresh bean curd that the sour soup point slurry of lactobacillus-fermented makes, is avoided that gypsum, the bittern (MgCl of high calcium2、CaCl2)、
The potential hazard that mountain spring water and coagulator point slurry may be brought, and the partially bitter poor taste of taste；Point pulp material prepare not by weather,
Weather, region, process qualification, the guarantee of no quantization quality stability, the limitations affect of shelf-life, can accomplish the amount of quality
Change controllable guarantee steady quality, without separately adding any pH value conditioning agent (industrial organic acid lactic acid and inorganic acid acetic acid, ice vinegar
Acid), coagulator, defoamer, without refrigerating work procedure to 40 DEG C or it is lower cause stand-by period overlength point starch, it is to avoid for a long time temperature
The risk that thermal environment and low temperature point slurry easy infection miscellaneous bacteria bring, it is ensured that quality health.
Lactobacillus-fermented acid soup makes fresh bean curd and traditional fabrication fresh bean curd, and local method is using sauerkraut water, sour soup as point pulp material
The fresh bean curd of making and using lactic acid fermenting bacteria culture fluid (pickle juice), lactobacillus-fermented yellow seriflux make wintercherry be used as slurry a material
The fresh bean curd that material makes is contrasted, as shown in table 3, table 3 is traditional fabrication, the sour soup of sauerkraut water makes, pickle juice wintercherry makes,
The comparing result of four kinds of manufacture crafts such as lactobacillus-fermented acid soup.
Table 3
The lactic acid bacteria bean curd that the present embodiment is prepared, safety and stability, simple and direct cheap, fresh and tender tasty, vegetable protein is prebiotic
Health.
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention rather than the present invention is protected
The limitation of scope is protected, although being explained in detail with reference to preferred embodiment to the present invention, one of ordinary skill in the art should
Understand, technical solution of the present invention can be modified or equivalent substitution, without departing from technical solution of the present invention essence and
Scope.
Claims (10)
1. the preparation method of the sour soup of a kind of lactobacillus-fermented, it is characterised in that comprise the following steps：
(1) fermentation water is made：Grain mixing defibrination, plus running water are boiled into sterilization, less than 37 DEG C are cooled to, constant temperature hair is reinjected
In 30-37 DEG C of fermentation in ferment bucket；
(2) the female juice of the sour soup of orientation is prepared：High-yield lactic acid high temperature resistant lactic acid bacteria is added into sauerkraut water, is well mixed, is used as orientation
The female juice of sour soup；
(3) the sour soup of lactobacillus-fermented is prepared：The hair that the female juice of the sour soup of orientation in the step (2) is added in the step (1)
In ferment water, in being acidified 22-24 hours at 30-37 DEG C in ferment at constant temperature bucket, the sour soup of the lactobacillus-fermented is made；The orientation
The mass ratio of the female juice of sour soup and the fermentation water is 2:9.
2. preparation method according to claim 1, it is characterised in that the grain is rice, corn and soybean, wheat, swallow
At least one of wheat and sorghum.
3. the sour soup of lactobacillus-fermented that a kind of preparation method as described in claim 1 is obtained.
4. a kind of preparation method of fast food lactic acid bacteria jellied bean curd, it is characterised in that comprise the following steps：
(1) soybean milk powder is prepared；
(2) the sour soup 10- of lactobacillus-fermented as claimed in claim 3 is added in 25-50 grams of the soybean milk powder into the step (1)
20ml；
(3) add temperature immediately to brew for more than 90 DEG C of boiling water 180-350ml, rapid stirring 5-10 seconds.
5. a kind of preparation method of fast food lactic acid bacteria jellied bean curd, it is characterised in that comprise the following steps：
(1) soybean milk powder is prepared；
(2) temperature is added in 25-50 grams of the soybean milk powder into the step (1) to stir for more than 90 DEG C of boiling water 180-350ml
Soya-bean milk is uniformly made；
(3) the sour soup of 10-20ml lactobacillus-fermenteds as claimed in claim 3 is rapidly added in the soya-bean milk into the step (2)
Point slurry is carried out, and is stirred 2-6 seconds.
6. the preparation method according to claim 4 or 5, it is characterised in that the preparation side of the soybean milk powder in the step (1)
Method is as follows:By high quality soybean or soybean soaking, defibrination, de- slag, sterilize, be dried to powder.
7. the preparation method according to claim 4 or 5, it is characterised in that add and adjust in the soybean milk powder in the step (1)
Taste product, the flavouring is at least one of white granulated sugar, maltose, bittern or fruity.
8. the jellied bean curd that a kind of preparation method according to claim 4 or 5 is obtained.
9. application process of the sour soup of lactobacillus-fermented in bean curd or dried bean curd is prepared described in claim 3.
10. bean curd or dried bean curd that the application process described in a kind of utilization claim 9 is obtained.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710171271.7A CN107242537A (en) | 2017-03-21 | 2017-03-21 | Sour soup of a kind of lactobacillus-fermented and preparation method thereof and the application in fast food lactic acid bacteria jellied bean curd is prepared |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710171271.7A CN107242537A (en) | 2017-03-21 | 2017-03-21 | Sour soup of a kind of lactobacillus-fermented and preparation method thereof and the application in fast food lactic acid bacteria jellied bean curd is prepared |
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| CN107242537A true CN107242537A (en) | 2017-10-13 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110881531A (en) * | 2019-12-13 | 2020-03-17 | 务川自治县长脚滩水果种销农民专业合作社 | Processing technology of dense dried bean curd |
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| US20080299254A1 (en) * | 2007-05-29 | 2008-12-04 | Jong Boo Kim | Method of making tofu using probiotic lactobaciulls |
| CN102187910A (en) * | 2011-04-29 | 2011-09-21 | 浙江大学 | Method for preparing sour slurry for curdling bean curd |
| CN102210351B (en) * | 2011-07-13 | 2012-12-12 | 秀山天源豆制品厂 | Bean curd preparation process |
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2017
- 2017-03-21 CN CN201710171271.7A patent/CN107242537A/en active Pending
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| US20080299254A1 (en) * | 2007-05-29 | 2008-12-04 | Jong Boo Kim | Method of making tofu using probiotic lactobaciulls |
| CN102187910A (en) * | 2011-04-29 | 2011-09-21 | 浙江大学 | Method for preparing sour slurry for curdling bean curd |
| CN102210351B (en) * | 2011-07-13 | 2012-12-12 | 秀山天源豆制品厂 | Bean curd preparation process |
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| CN110881531A (en) * | 2019-12-13 | 2020-03-17 | 务川自治县长脚滩水果种销农民专业合作社 | Processing technology of dense dried bean curd |
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Application publication date: 20171013 |