CN107333908A - The preparation method of green fruit health-care fermented bean curd - Google Patents
The preparation method of green fruit health-care fermented bean curd Download PDFInfo
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- CN107333908A CN107333908A CN201710809096.XA CN201710809096A CN107333908A CN 107333908 A CN107333908 A CN 107333908A CN 201710809096 A CN201710809096 A CN 201710809096A CN 107333908 A CN107333908 A CN 107333908A
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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 invention discloses a kind of preparation method of green fruit health-care fermented bean curd, belong to food processing field.It is characterized in that：Green described fruit health-care fermented bean curd, use green high fruit of health value etc. as raw material, pre-processed through green fruit, red Phallus pre-process, size mixing, mashing off skimming, coagulation forming, inoculated and cultured, fill altar pickle, the manufacturing procedure of finished product；The nutritional ingredient of red Phallus and Bi Gen fruits is dissolved into fermented bean curd, there is finished product fermented bean curd and nourish brain and build up health, reduce blood fat, dissipate the health-care efficacies such as poison, detumescence, tasty mouthfeel is fine and smooth.
Description
Technical field
The present invention relates to a kind of processing method of fermented bean curd, more particularly, to a kind of preparation method of green fruit health-care fermented bean curd.
Background technology
Green fruit is the fruit of pecan tree, originates in the U.S. and northern Mexico, is one of ten big nut of the world,
Also known as apocarya, " Longevity ", " pecan tree ", " pecan ".Green fruit contains abundant fat, carbohydrate, egg
White matter, multivitamin and mineral matter [3].Energy kidney-tonifying and brain tonic, tonifying middle-Jiao and Qi after edible, profit skin, black beard and hair.Shell is very crisp, with
Chinese torreya is equally crisp, easy-peel.For meat between big walnut and small walnut, green fruit is one of 17 kinds of whole world walnut.Green fruit
Kidney tonifying, tonifying middle-Jiao and Qi, profit skin, black beard and hair.Green fruit also containing abundant protein, amino acid, vitamin, there is very high battalion
Value is supported, and nourishes brain and builds up health, reduce the effect of blood fat.Neurasthenia, the daily Longevity of respectively eating sooner or later of insomniac are several, can grow
Mend dietotherapy.It has been said that famous beijing opera artist Mei Lanfang eats walnut porridge daily before death, thus skin stretching is delicate, complexion
It is smooth.
Red Phallus, alias, dark red Phallus, also have place cry snake spend, Hakka dialect area because its taste it is unpleasant such as chicken droppings,
So also referred to as：Chicken droppings bacterium.Belong to Phallales fungus sporophore, cap is closely bell, has reticulate pattern lattice.Red Phallus is grown on humic more
Place more than matter, it is stated that it is edible, wash away cap and glue thing, edible after being cooked, chewing is crisp, fragrant tender, with dictyophora phalloidea a little
It is similar, it can not eat too much, body heat can be caused.Sore subcutaneous ulcer, lice scabies, carbuncle fistula can be controlled ", have and dissipate poison, detumescence, promoting muscle growth functions.
The fermented bean curd produced using green fruit, red Phallus has the effect of enriching yin and nourishing kidney, beautifying face and moistering lotion, but traditional system
It is comparatively laborious to make technique, it is inconvenient for operation；And green fruit, red Phallus are used as raw material, the health-care fermented bean curd being processed into, it there are no phase
Close 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, green fruit health-care fermented bean curd simple to operate, using guarantor
It is raw material to be good for costly green fruit etc., not only increases nutritive value and economic value, while also enrich the species of fermented bean curd.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method of green fruit health-care fermented bean curd, it is characterised in that：Pre-process, size mixing through green fruit pretreatment, red Phallus,
Mashing off skimming, coagulation forming, inoculated and cultured, dress altar are pickled, the manufacturing procedure of finished product, and described preparation method uses following step
Suddenly：
（1）Green fruit pretreatment：Green high-quality fruit of 8kg is selected, adds 3kg lithocarpus glaber and 2kg soya bean, after cleaning impurity elimination,
Spread a heatable brick bed out to shine 3 days, be put into the warm water for accounting for green 2 times of fruit weight and soak 5 hours after shelling, defibrination, added into slurries and account for it
The amylase of weight 0.45% and 0.3% de- bitter enzyme, stir, and green fruit mixing slurry is made；
（2）Red Phallus pretreatment：Fresh red Phallus 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, appropriate selenium water is added, be sent into colloid mill after carrying out defibrination, red Phallus mixing slurry is made；
（3）Size mixing：The green parts by weight of fruit mixing slurry 55, the red parts by weight of Phallus mixing slurry 35 are taken, the parts by weight of celestial grass juice 10, mixing is
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, adds a little vegetable oil to be kept for 12 minutes, gone in raw material slurry
Foam is starched, the vibratory sieve filtering through 100 mesh, ripe slurry is made；
（5）Coagulation forming：Under the conditions of ripe slurry is placed in into mixing speed 80r/min, temperature 50 C, using buret, it is added dropwise
β-gluconic acid lactone liquid of ripe slurry weight 3% carries out a 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, sterile constant-temperature culture is carried out, when surface covers with Mucor, bean curd bacterium base is made；
（7）Dress altar is pickled：Take the saline solution of 55 parts by weight, the red yeast rice of 15 parts by weight, the fennel juice of 12 parts by weight, 10 parts by weight
The zanthoxylum powder of cooking wine and 8 parts by weight, after being well mixed, soup stock is made；Altar is filled after rubbing bean curd bacterium base with the hands hair, adds 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 high green of health value
Fruit etc. is raw material, is pre-processed through green fruit, red Phallus pre-process, size mixing, mashing off skimming, coagulation forming, inoculated and cultured, fills altar and salts down
System, the manufacturing procedure of finished product；The nutritional ingredient of green fruit, red Phallus sum is dissolved into fermented bean curd, makes finished product fermented bean curd that there is cerebrum tonifying
Salubrity, reduce blood fat, dissipate the health-care efficacies such as poison, detumescence, myogenic, tasty mouthfeel is fine and smooth.
Embodiment
Embodiment 1：
A kind of preparation method of green fruit health-care fermented bean curd, it is characterised in that：Pre-process, size mixing through green fruit pretreatment, red Phallus,
Mashing off skimming, coagulation forming, inoculated and cultured, dress altar are pickled, the manufacturing procedure of finished product, and described preparation method uses following step
Suddenly：
（1）Green fruit pretreatment：Green high-quality fruit of 8kg is selected, adds 3kg fibert and 2kg lithocarpus glaber, after cleaning impurity elimination,
Spread a heatable brick bed out to shine 3 days, be put into the warm water for accounting for green 3 times of fruit weight and soak 8 hours after shelling, defibrination, added into slurries and account for it
The amylase of weight 0.45% and 0.35% de- bitter enzyme, stir, and green fruit mixing slurry is made；
（2）Red Phallus pretreatment：Fresh red Phallus is selected, adds a little dried mushroom, Agricus blazei, 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, appropriate selenium water is added, be sent into colloid mill after carrying out defibrination, red Phallus mixing slurry is made；
（3）Size mixing：Take the green parts by weight of fruit mixing slurry 55, the red parts by weight of Phallus mixing slurry 35, the parts by weight of climbing fig pulp 10, mixing
Uniformly, 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, adds a little vegetable oil to be kept for 12 minutes, gone in raw material slurry
Foam is starched, the vibratory sieve filtering through 120 mesh, ripe slurry is made；
（5）Coagulation forming：Under the conditions of ripe slurry is placed in into mixing speed 80r/min, temperature 50 C, using buret, it is added dropwise
β-gluconic acid lactone liquid of ripe slurry weight 3% carries out a 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, sterile constant-temperature culture is carried out, when surface covers with Mucor, 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；Altar is filled after rubbing bean curd bacterium base with the hands hair, adds 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 green fruit health-care fermented bean curd, it is characterised in that：Pre-process, size mixing through green fruit pretreatment, red Phallus,
Mashing off skimming, coagulation forming, inoculated and cultured, dress altar are pickled, the manufacturing procedure of finished product, and described preparation method uses following step
Suddenly：
（1）Green fruit pretreatment：Green high-quality fruit of 8kg is selected, adds 3kg Chinese chestnut and 2kg green soya bean, after cleaning impurity elimination,
Spread a heatable brick bed out to shine 3 days, be put into the warm water for accounting for green 2 times of fruit weight and soak 5 hours after shelling, defibrination, added into slurries and account for it
The amylase of weight 0.45% and 0.3% de- bitter enzyme, stir, and green fruit mixing slurry is made；
（2）Red Phallus pretreatment：Fresh red Phallus is selected, adds a little Agricus blazei, white fungus, 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, appropriate selenium water is added, be sent into colloid mill after carrying out defibrination, red Phallus mixing slurry is made；
（3）Size mixing：The green parts by weight of fruit mixing slurry 55, the red parts by weight of Phallus mixing slurry 35 are taken, the parts by weight of celestial grass juice 10, mixing is
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, adds a little vegetable oil to be kept for 12 minutes, gone in raw material slurry
Foam is starched, the vibratory sieve filtering through 100 mesh, ripe slurry is made；
（5）Coagulation forming：Under the conditions of ripe slurry is placed in into mixing speed 80r/min, temperature 50 C, using buret, it is added dropwise
β-gluconic acid lactone liquid of ripe slurry weight 1% carries out a 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, sterile constant-temperature culture is carried out, when surface covers with Mucor, bean curd bacterium base is made；
（7）Dress altar is pickled：Take the saline solution of 55 parts by weight, the red yeast rice of 15 parts by weight, the fennel juice of 12 parts by weight, 10 parts by weight
The zanthoxylum powder of cooking wine and 8 parts by weight, after being well mixed, soup stock is made；Altar is filled after rubbing bean curd bacterium base with the hands hair, adds 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.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
- A kind of 1. preparation method of green fruit health-care fermented bean curd, it is characterised in that：Pre-processed through green fruit, red Phallus pre-processes, adjusts Slurry, mashing off skimming, coagulation forming, inoculated and cultured, dress altar pickle, the manufacturing procedure of finished product, using following operating procedure：（1）Green fruit pretreatment：Green high-quality fruit of 8kg is selected, adds 3kg lithocarpus glaber and 2kg soya bean, after cleaning impurity elimination, Spread a heatable brick bed out to shine 3 days, be put into the warm water for accounting for green 2 times of fruit weight and soak 5 hours after shelling, defibrination, added into slurries and account for it The amylase of weight 0.45% and 0.3% de- bitter enzyme, stir, and green fruit mixing slurry is made；（2）Red Phallus pretreatment：Fresh red Phallus 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, appropriate selenium water is added, be sent into colloid mill after carrying out defibrination, red Phallus mixing slurry is made；（3）Size mixing：The green parts by weight of fruit mixing slurry 55, the red parts by weight of Phallus mixing slurry 35 are taken, the parts by weight of celestial grass juice 10, mixing is 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, adds a little vegetable oil to be kept for 12 minutes, gone in raw material slurry Foam is starched, the vibratory sieve filtering through 100 mesh, ripe slurry is made；（5）Coagulation forming：Under the conditions of ripe slurry is placed in into mixing speed 80r/min, temperature 50 C, using buret, it is added dropwise β-gluconic acid lactone liquid of ripe slurry weight 3% carries out a 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, sterile constant-temperature culture is carried out, when surface covers with Mucor, bean curd bacterium base is made；（7）Dress altar is pickled：Take the saline solution of 55 parts by weight, the red yeast rice of 15 parts by weight, the fennel juice of 12 parts by weight, 10 parts by weight The zanthoxylum powder of cooking wine and 8 parts by weight, after being well mixed, soup stock is made；Altar is filled after rubbing bean curd bacterium base with the hands hair, adds 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.
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| CN201710809096.XA CN107333908A (en) | 2017-09-10 | 2017-09-10 | The preparation method of green fruit health-care fermented bean curd |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392828A (en) * | 2013-08-16 | 2013-11-20 | 徐爱华 | Production method of health-care fructus corni fermented bean curd |
| CN107125330A (en) * | 2017-06-23 | 2017-09-05 | 张俊辉 | A kind of preparation method of russule acorn nut health-care fermented bean curd |
-
2017
- 2017-09-10 CN CN201710809096.XA patent/CN107333908A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392828A (en) * | 2013-08-16 | 2013-11-20 | 徐爱华 | Production method of health-care fructus corni fermented bean curd |
| CN107125330A (en) * | 2017-06-23 | 2017-09-05 | 张俊辉 | A kind of preparation method of russule acorn nut health-care fermented bean curd |
Non-Patent Citations (1)
| Title |
|---|
| 杨桂梅等: "《食用菌生产》", 31 March 2011 * |
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Application publication date: 20171110 |
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