CN107691672A - Method for producing osmanthus fragrans fermented bean curd - Google Patents
Method for producing osmanthus fragrans fermented bean curd Download PDFInfo
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- CN107691672A CN107691672A CN201711281833.XA CN201711281833A CN107691672A CN 107691672 A CN107691672 A CN 107691672A CN 201711281833 A CN201711281833 A CN 201711281833A CN 107691672 A CN107691672 A CN 107691672A
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- Prior art keywords
- bean curd
- sweet osmanthus
- osmanthus
- producing
- sweet
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of method for producing osmanthus fragrans fermented bean curd, and it comprises the following steps：By sweet osmanthus and the soybean with water defibrination soaked, filtering, sweet osmanthus soya-bean milk is obtained；Calcium acetate and sodium acid carbonate point slurry will be added after sweet osmanthus heating soybean milk, obtain sweet osmanthus jellied bean curd；Then sweet osmanthus jellied bean curd is squeezed into base, stripping and slicing, inoculation Mucor fermentation, salting, is finally placed in white wine and is sealed by fermentation 20~60 days, produce sweet osmanthus fermented bean curd.The present invention adds sweet osmanthus in common fermented bean curd production technology so that sweet perfumes are diffused all around for finished product, and rich in taste has levels, great nutritive value and health-care efficacy.
Description
Technical field
The present invention relates to a kind of fermented bean curd, relates generally to a kind of method for producing osmanthus fragrans fermented bean curd.
Background technology
Fermented bean curd is a kind of processed soybean food of secondary operation, is one of fermented food of China's folk tradition.Fermented bean curd
Manufacture craft exquisiteness is rigorous, from selection, defibrination, be filled into sizing, press dry, mouldization is all worthy of careful study, the fine and smooth pine of the fermented bean curd made
Soft, delicious flavour is nutritious, improves a poor appetite, and helps digest.China various regions all produce fermented bean curd, although their outward appearance, shape
It is shape, not of uniform size, but taste is more dull and nutritive value in fermented bean curd not enough, it is necessary to increase other health nutrient compositions,
To meet the healthy needs of different consumers.
The content of the invention
The technical problem to be solved in the present invention is to provide one kind, sweet perfumes are diffused all around, rich in taste has levels, great nutritive value
With the method for producing osmanthus fragrans fermented bean curd of health-care efficacy.
Technical scheme provided by the invention is a kind of method for producing osmanthus fragrans fermented bean curd, is comprised the following steps：
1）By fresh sweet osmanthus and the soybean with water defibrination soaked, filtering, filtrate is sweet osmanthus soya-bean milk；
2）Sweet osmanthus soya-bean milk is warming up to 85~100 DEG C, using calcium acetate and sodium acid carbonate as mixing coagulator point slurry, obtained
To sweet osmanthus jellied bean curd；
3）Sweet osmanthus jellied bean curd is squeezed into bulk, as sweet osmanthus bean curd；
4）Sweet osmanthus bean curd is diced, to blockage surface seeding Mucor, is placed at 28~30 DEG C and ferments, until
Blockage surface grows flocculent white Mucor；
5）One layer of salt is spread toward the sweet osmanthus bean curd surface for growing white Mucor, room temperature 20 hours, is placed in close in white wine
Seal ferment 20~60 days, is produced.
Step 1）In, the filtering is through 100~150 mesh filter screens by mixed serum.
Step 1）In, the weight ratio of calcium acetate and sodium acid carbonate is 5:2~3.
Step 1）In, the weight ratio of sweet osmanthus, soya bean and water is 1:8~12：20~30.
Step 5）In, the addition of salt is the 12~15% of sweet osmanthus bean curd weight.
Step 5）In, the alcoholic strength of white wine is 15~20 degree.
The present invention has levels sweet osmanthus fermented bean curd fragrant odour, rich in taste made of sweet osmanthus and soya bean compatibility, has U.S.
Hold beauty treatment, throat of releiving, improve abundant expectoration, cough symptom the effect of.
Embodiment
The present invention is further elaborated for specific examples below, but not as a limitation of the invention.
Embodiment 1
1）By fresh sweet osmanthus and the soybean with water defibrination soaked, the weight ratio of sweet osmanthus, soya bean and water is 1:8 ：20, mistake
100 mesh filter screens, filtrate are sweet osmanthus soya-bean milk；
2）Sweet osmanthus soya-bean milk is warming up to 85 DEG C, adds the coagulator point slurry of dry soybean weight 2%, coagulator is 5 by weight ratio:
2 calcium acetate and sodium acid carbonate composition, obtains sweet osmanthus jellied bean curd；
3）Sweet osmanthus jellied bean curd is squeezed into bulk, as sweet osmanthus bean curd；
4）Sweet osmanthus bean curd is diced, to blockage surface seeding Mucor, is placed at 28 DEG C and ferments, until blockage
Surface grows flocculent white Mucor；
5）One layer of salt is spread toward the sweet osmanthus bean curd surface for growing white Mucor, the addition of salt is sweet osmanthus bean curd weight
12%, room temperature 20 hours, it is placed in 15 degree of white wine and is sealed by fermentation 20 days, produce.
Embodiment 2
1）By fresh sweet osmanthus and the soybean with water defibrination soaked, the weight ratio of sweet osmanthus, soya bean and water is 1：12 ：30, mistake
150 mesh filter screens, filtrate are sweet osmanthus soya-bean milk；
2）Sweet osmanthus soya-bean milk is warming up to 100 DEG C, adds the coagulator point slurry of dry soybean weight 2%, coagulator is by weight ratio
5:3 calcium acetate and sodium acid carbonate composition, obtains sweet osmanthus jellied bean curd；
3）Sweet osmanthus jellied bean curd is squeezed into bulk, as sweet osmanthus bean curd；
4）Sweet osmanthus bean curd is diced, to blockage surface seeding Mucor, is placed at 30 DEG C and ferments, until blockage
Surface grows flocculent white Mucor；
5）One layer of salt is spread toward the sweet osmanthus bean curd surface for growing white Mucor, the addition of salt is sweet osmanthus bean curd weight
15%, room temperature 20 hours, it is placed in 20 degree of white wine and is sealed by fermentation 60 days, produce.
Embodiment 3
1）By fresh sweet osmanthus and the soybean with water defibrination soaked, the weight ratio of sweet osmanthus, soya bean and water is 1:10 ：25, mistake
120 mesh filter screens, filtrate are sweet osmanthus soya-bean milk；
2）Sweet osmanthus soya-bean milk is warming up to 95 DEG C, adds the coagulator point slurry of dry soybean weight 2%, coagulator is by weight ratio
5:2.5 calcium acetates and sodium acid carbonate composition, obtain sweet osmanthus jellied bean curd；
3）Sweet osmanthus jellied bean curd is squeezed into bulk, as sweet osmanthus bean curd；
4）Sweet osmanthus bean curd is diced, to blockage surface seeding Mucor, is placed at 29 DEG C and ferments, until blockage
Surface grows flocculent white Mucor；
5）One layer of salt is spread toward the sweet osmanthus bean curd surface for growing white Mucor, the addition of salt is sweet osmanthus bean curd weight
13.5%, room temperature 20 hours, it is placed in 18 degree of white wine and is sealed by fermentation 45 days, produce.
Embodiment 4
1）By fresh sweet osmanthus and the soybean with water defibrination soaked, the weight ratio of sweet osmanthus, soya bean and water is 1:12 ：20, cross 150
Mesh filter screen, filtrate are sweet osmanthus soya-bean milk；
2）Sweet osmanthus soya-bean milk is warming up to 85 DEG C, adds the coagulator point slurry of dry soybean weight 2%, coagulator is by weight ratio
5:3 calcium acetate and sodium acid carbonate composition, obtains sweet osmanthus jellied bean curd；
3）Sweet osmanthus jellied bean curd is squeezed into bulk, as sweet osmanthus bean curd；
4）Sweet osmanthus bean curd is diced, to blockage surface seeding Mucor, is placed at 28 DEG C and ferments, until blockage
Surface grows flocculent white Mucor；
5）One layer of salt is spread toward the sweet osmanthus bean curd surface for growing white Mucor, the addition of salt is sweet osmanthus bean curd weight
15%, room temperature 20 hours, it is placed in 15 degree of white wine and is sealed by fermentation 60 days, produce.
Claims (6)
- A kind of 1. method for producing osmanthus fragrans fermented bean curd, it is characterised in that：Comprise the following steps：1）By fresh sweet osmanthus and the soybean with water defibrination soaked, filtering, filtrate is sweet osmanthus soya-bean milk；2）Sweet osmanthus soya-bean milk is warming up to 85~100 DEG C, using calcium acetate and sodium acid carbonate as mixing coagulator point slurry, obtained To sweet osmanthus jellied bean curd；3）Sweet osmanthus jellied bean curd is squeezed into bulk, as sweet osmanthus bean curd；4）Sweet osmanthus bean curd is diced, to blockage surface seeding Mucor, is placed at 28~30 DEG C and ferments, until Blockage surface grows flocculent white Mucor；5）One layer of salt is spread toward the sweet osmanthus bean curd surface for growing white Mucor, room temperature 20 hours, is placed in close in white wine Seal ferment 20~60 days, is produced.
- 2. the method for producing osmanthus fragrans fermented bean curd according to claim 1, it is characterised in that：Step 1）In, the filtering It is through 100~150 mesh filter screens by mixed serum.
- 3. the method for producing osmanthus fragrans fermented bean curd according to claim 1, it is characterised in that：Step 1）In, calcium acetate with The weight ratio of sodium acid carbonate is 5:2~3.
- 4. the method for producing osmanthus fragrans fermented bean curd according to claim 1, it is characterised in that：Step 1）In, sweet osmanthus, Huang The weight of beans and water ratio is 1:8~12：20~30.
- 5. the method for producing osmanthus fragrans fermented bean curd according to claim 1, it is characterised in that：Step 5）In, salt adds Enter 12~15% that amount is sweet osmanthus bean curd weight.
- 6. the method for producing osmanthus fragrans fermented bean curd according to claim 1, it is characterised in that：Step 5）In, the wine of white wine Precision is 15~20 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711281833.XA CN107691672A (en) | 2017-12-07 | 2017-12-07 | Method for producing osmanthus fragrans fermented bean curd |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711281833.XA CN107691672A (en) | 2017-12-07 | 2017-12-07 | Method for producing osmanthus fragrans fermented bean curd |
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| Publication Number | Publication Date |
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| CN107691672A true CN107691672A (en) | 2018-02-16 |
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| CN201711281833.XA Pending CN107691672A (en) | 2017-12-07 | 2017-12-07 | Method for producing osmanthus fragrans fermented bean curd |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522661A (en) * | 2018-04-03 | 2018-09-14 | 绍兴市鲁四老爷家土特产有限公司 | The black fermented bean curd preparation process of wine fermented with osmanthus flower ma |
-
2017
- 2017-12-07 CN CN201711281833.XA patent/CN107691672A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522661A (en) * | 2018-04-03 | 2018-09-14 | 绍兴市鲁四老爷家土特产有限公司 | The black fermented bean curd preparation process of wine fermented with osmanthus flower ma |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180216 |