CN108013154B - Compound marinating agent for soft bean curd - Google Patents
Compound marinating agent for soft bean curd Download PDFInfo
- Publication number
- CN108013154B CN108013154B CN201810029133.XA CN201810029133A CN108013154B CN 108013154 B CN108013154 B CN 108013154B CN 201810029133 A CN201810029133 A CN 201810029133A CN 108013154 B CN108013154 B CN 108013154B
- Authority
- CN
- China
- Prior art keywords
- lactobacillus
- bean curd
- strain
- compound
- pulp
- Prior art date
- 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.)
- Active
Links
Images
Classifications
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a compound marinating agent for soft bean curd, which is prepared by fermenting one or more of yellow serofluid, rice washing water and pickle water by 1 activated lactobacillus to obtain acid pulp, and compounding the acid pulp and calcium sulfate in proportion; the 1 strain of lactobacillus is preserved in China center for type culture Collection, and the preservation number of the strain is CCTCC No: m2016528, deposit date: in 2016, 9, 26 days, the classification of strains is named as: lactobacillus plantarum SR8(Lactobacillus kimchi SR 8); the lactobacillus activation method comprises the following steps: inoculating the strain preserved at 4 ℃ on an MRS liquid culture medium, culturing at 37 ℃ for 24h, and continuously carrying out passage for 3-5 times for later use. The lactobacillus in the invention uses carbohydrate to rapidly produce acid, shortens the acidification time, improves the acidity stability, and has simple process and simple and convenient operation; has the advantages of safety, low cost, no pollution, continuous production, high production efficiency, good product bioactivity and stability, and the like.
Description
Technical Field
The invention belongs to the field of bean product processing, and particularly relates to a compound marinating agent for soft bean curd.
Background
In the domestic bean product production, common bittern spotting agents are bittern, gypsum and gluconic acid-sigma-lactone. Bittern is a byproduct after salt preparation, main components of the bittern comprise magnesium chloride, calcium chloride and the like, the bittern is a common bittern adding agent for curdling dried bean curd products, the prepared bean curd is named as marinated bean curd (northern bean curd), the elasticity and toughness of the marinated bean curd are strong, but the water retention is poor, and the standing time is not suitable to be too long; the main component of gypsum is hydrated calcium sulfate, and the prepared bean curd is named as gypsum bean curd (south bean curd), which is heavy in lime taste and lacks bean fragrance. Gluconic acid-sigma-lactone (lactone for short), white crystal, is easy to dissolve in water, is commonly used as a brine agent in the production of lactone tofu, has flat and light taste and soft texture, is only suitable for being eaten in cold dishes and is not suitable for cooking and processing such as frying and the like; and the common single bean curd marinating agent has a plurality of defects; therefore, a non-toxic and harmless compound halogen agent is needed to meet the living needs of people.
However, the sour pulp is mostly prepared by natural fermentation at present, but the disadvantages of the method are that: the natural fermentation acidity is unstable, the fermentation time is long, and the fermentation is difficult to be carried out in a short time until the acidity is required by bittern adding; the marinating rate of the sour milk prepared by natural fermentation is slow, massive gel is difficult to form in the soybean milk in a short time, the time for squatting the soybean milk is long, the texture of the product is rough, and the taste is poor; the natural fermentation has more mixed bacteria and certain potential food safety hazards. For example, in patent No. CN201610811912.6, Lactobacillus casei YQ336(Lactobacillus casei YQ336) obtained by screening and commercially available lactococcus lactis are used for preparing the acid pulp bittern and are applied to the production of the acid pulp bean curd, so that the production speed is increased and the edible safety of the bean curd is ensured. The fermented sour pulp liquid is used as bean curd marinating agent, which can fully ensure the edible safety of bean curd products. The sensory quality of the produced bean curd is obviously superior to that of bean curd produced by naturally fermenting the sour pulp bean curd with the marinating agent. However, the tofu prepared by using single wintercherry as the marinating agent has the defects of poor water retention, large gel pores, low yield and the like.
Yellow serofluid, rice washing water, pickle juice and the like are all edible food juice or soak solution or fermentation liquor, the waste water contains rich nutrient substances, and the waste water can be used as a good substrate for the fermentation of the lactic acid bacteria by only adding a proper amount of C source and N source which are necessary for the growth of the lactic acid bacteria. Waste water is changed into valuable, and the waste water is reasonably recycled, so that the production cost of enterprises can be reduced, and certain economic benefits can be created for the enterprises.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a compound marinating agent for soft bean curd.
The invention is realized by the following technical scheme.
The compound marinating agent for the soft bean curd is characterized by comprising the following components in parts by weight: fermenting one or more of yellow serofluid, rice washing water and pickle water by using 1 activated lactobacillus to obtain acid pulp, and compounding the acid pulp and calcium sulfate in proportion to obtain the compound marinating agent for the soft bean curd;
the 1 strain of lactobacillus is preserved in China center for type culture Collection, and the preservation number of the strain is CCTCC No: m2016528, deposit date: in 2016, 9, 26 days, the classification of strains is named as: lactobacillus plantarum SR8(Lactobacillus kimchi SR 8);
the lactobacillus activation method comprises the following steps: inoculating the strain preserved at 4 ℃ on an MRS liquid culture medium, culturing at 37 ℃ for 24h, and continuously carrying out passage for 3-5 times for later use; the MRS contains 2% of glucose, 2% of protein jelly, 0.5% of yeast extract, 0.5% of sodium acetate, 0.2% of dipotassium phosphate, 0.2% of sulfuric acid, 0.1% of magnesium sulfate, 0.005% of manganese sulfate and 0.1% of Tween 80, and the balance of distilled water;
the fermentation conditions of the sour pulp are as follows: adding 2-10% of glutinous rice flour, uniformly stirring, inoculating lactobacillus accounting for 2-10% of the weight of the mixed solution, and fermenting for 6-12 h at the temperature of 20-45 ℃ until the pH value of the acid pulp is 3.4-3.6 to obtain fermented acid pulp;
the acid pulp and the calcium sulfate account for 10-30% of the dry weight of the soybeans: 3.5 to 2.5 percent of the raw materials are compounded.
Sterilizing one or more of yellow serofluid, rice washing water, and sauerkraut water at 95 deg.C for 15min before fermentation.
The invention has the beneficial effects that:
the lactobacillus plantarum SR8 capable of rapidly producing acid is inoculated into one or more of sterilized yellow serofluid, rice washing water and pickled vegetable water, a proper amount of glutinous rice flour is added for temperature-controlled fermentation, and the lactobacillus rapidly produces acid, so that the acidification time is greatly shortened, the stability of acidity is improved, the food safety of sour pulp is enhanced, the process is simple, and the operation is simple and convenient; the tender bean curd prepared by the sour milk compound marinating agent has strong bean fragrance and unique flavor, and the quality of the tender bean curd is superior to that of the tender bean curd prepared by a single marinating agent.
The juice or soak solution or fermentation liquor of edible foods such as yellow serofluid, rice washing water, pickle water and the like has rich sources, and can be applied to common bean product enterprises. The juice or soak solution or fermentation liquor of the edible food of the yellow serofluid, the rice washing water and the pickle water has rich nutrition and is a good substrate for the growth of the lactic acid bacteria. The invention recycles the waste water, is economic and environment-friendly, and belongs to environment-friendly technology.
The common single-point halogen agent can not meet the requirements of the current bean product industrial production, so the compound point halogen agent is a necessary development direction. The prepared sour milk compound marinating agent can well meet the marinating requirement of the soft bean curd, the prepared soft bean curd not only keeps the original characteristics of fine and smooth mouthfeel and soft and tender texture of the bean curd, but also increases the bean fragrance flavor originally lacking in single gypsum marinated bean curd, and the product has unique mouthfeel. The defects of poor water retention and large gel pores of the bean curd with single acid slurry are also overcome, and the yield of the bean curd is improved.
Drawings
FIG. 1, Lactobacillus plantarum SR8 growth curve;
FIG. 2, effect of the amount of lactobacillus SR8 inoculum on pH;
FIG. 3, effect of fermentation temperature on pH;
FIG. 4, pH as a function of fermentation time;
FIG. 5, effect of adding different carbon sources on pH of the resulting slurry;
FIG. 6 shows the effect of the acid-restoring halogen agent on the gel strength and water holding capacity of the bean curd;
FIG. 7 is a scanning electron microscope image (1000 times, 3000 times) of tender bean curd.
Detailed Description
The technical solution of the present invention is further described below, but the scope of the claimed invention is not limited to the described.
The compound marinating agent for the soft bean curd is characterized by comprising the following components in parts by weight: fermenting one or more of yellow serofluid, rice washing water and pickle water by using 1 activated lactobacillus to obtain acid pulp, and compounding the acid pulp and calcium sulfate in proportion to obtain the compound marinating agent for the soft bean curd;
the 1 strain of lactobacillus is preserved in China center for type culture Collection, and the preservation number of the strain is CCTCC No: m2016528, deposit date: in 2016, 9, 26 days, the classification of strains is named as: lactobacillus plantarum SR8(Lactobacillus kimchi SR 8);
the lactobacillus activation method comprises the following steps: inoculating the strain preserved at 4 ℃ on an MRS liquid culture medium, culturing at 37 ℃ for 24h, and continuously carrying out passage for 3-5 times for later use; the MRS contains 2% of glucose, 2% of protein jelly, 0.5% of yeast extract, 0.5% of sodium acetate, 0.2% of dipotassium phosphate, 0.2% of sulfuric acid, 0.1% of magnesium sulfate, 0.005% of manganese sulfate and 0.1% of Tween 80;
the fermentation conditions of the sour pulp are as follows: adding 2-10% of glutinous rice flour, uniformly stirring, inoculating lactobacillus accounting for 2-10% of the weight of the mixed solution, and fermenting for 6-12 h at the temperature of 20-45 ℃ until the pH value of the acid pulp is 3.4-3.6 to obtain fermented acid pulp;
the compounding ratio of the acid pulp to the calcium sulfate is 10-30% of the dry weight of the soybean: 3.5 to 2.5 percent.
Sterilizing one or more of yellow serofluid, rice washing water, and sauerkraut water at 95 deg.C for 15min before fermentation.
Example 1:
compounding a tender bean curd with a marinating agent: adding lactobacillus sauerkraut SR8 in an amount of 6ml and glutinous rice flour in an amount of 4g into 100ml yellow serofluid which is sterilized (95 deg.C, 15min) and cooled to 45 deg.C, fermenting at 40 deg.C for 6h, and obtaining fermented sour serofluid when pH is 3.53; mixing the acid pulp and the calcium sulfate according to the proportion of 17%: 3.0 percent of the raw materials are compounded to obtain the compound marinating agent for the soft bean curd.
Example 2:
compounding a tender bean curd with a marinating agent: inoculating lactobacillus sauerkraut SR8 with 5ml, adding 5g of glutinous rice flour, adding 100ml sterilized (95 deg.C, 15min), cooling to 45 deg.C rice washing water, fermenting at 42 deg.C for 10 hr, and obtaining fermented sour pulp when pH is 3.52; mixing the acid pulp and the calcium sulfate according to the proportion of 25%: 2.8 percent of the raw materials are compounded to obtain the compound marinating agent for the soft bean curd.
Example 3:
compounding a tender bean curd with a marinating agent: adding lactobacillus sauerkraut SR8 in an amount of 7ml and glutinous rice flour in an amount of 6g into 100ml of sterilized (95 deg.C, 15min) sauerkraut water cooled to 45 deg.C, fermenting at 38 deg.C for 12 hr, and obtaining fermented sour pulp when pH of the sour pulp is 3.38; mixing the acid pulp and the calcium sulfate according to the proportion of 30%: 2.5 percent of the raw materials are compounded to obtain the compound marinating agent for the soft bean curd.
In order to further prove the technical effect of the invention, the invention also provides the following tests:
the compounded bittern agents obtained in the embodiment examples 1, 2 and 3 were used for making soft bean curd in the amounts of 14%, 16% and 18%, respectively, and the water retentivity and yield of the bean curd were measured and calculated, and sensory evaluation (professional team of 9 persons) was performed to obtain the results shown in table 1. The results show that: the 3 implementation examples can manufacture the soft bean curd with good quality.
Table 1 influence of compound marinating agent on quality of soft bean curd
First, lactobacillus sauerkraut SR8 fermentation data, as shown in FIGS. 1-5.
As can be seen from FIG. 2, the pH of the resulting syrup gradually decreased with the increase in the amount of lactobacillus inoculated. Wherein when the inoculation amount is increased from 0 to 2 percent, the pH value is remarkably reduced (P is less than or equal to 0.05); when the inoculation amount is from 2% to 10%, the pH value is reduced to gradually become stable until no change is caused. From the viewpoint of using the sour pulp as the bean curd marinating agent pH value and simplifying test operation, the inoculation amount of 6 percent lactic acid bacteria is selected.
As can be seen from FIG. 3, the pH value of the resulting pickled Chinese cabbage was decreased with the increase of the fermentation temperature. When the fermentation temperature is 20-45 ℃, the pH value is gradually reduced along with the rise of the temperature; when the fermentation temperature is 34-45 ℃, the pH value shows the trend of increasing firstly and then decreasing, the range is 3.60-3.68, but the difference is not significant (P is more than 0.05). Therefore, the temperature of 42 ℃ is considered to be the better temperature for the fermentation of the yellow serofluid comprehensively between 34 ℃ and 45 ℃.
As can be seen from FIG. 4, the pH value showed a gradually decreasing trend as the fermentation time was increased from 0h to 26 h. When the fermentation time is 0-12 h, the pH value is remarkably reduced (P is less than or equal to 0.05) along with the increase of the fermentation time; when the fermentation time is increased from 12h to 20h, the pH value is gradually reduced and reaches a minimum value of 3.65 at 20h, which shows that the proper fermentation time can promote the proliferation of lactic acid bacteria and accumulate metabolites; when the fermentation time exceeds 20h, the pH value tends to be stable and has no significant change (P > 0.05).
As can be seen from FIG. 5, when the addition amount of flour is increased from 0 to 2%, the pH value of the sour slurry is significantly reduced (P is less than or equal to 0.05), which indicates that the flour can promote yellow serofluid fermentation to produce acid; when the addition amount of the flour is 2-10%, the pH value still shows a descending trend, but the descending rate is slowed down compared with 0-2%, and when the addition amount reaches 8%, the pH value still gradually descends, because lactic acid bacteria rapidly grow along with the increase of the addition amount of the flour, the lactic acid bacteria accumulate lactic acid, and the pH value of the environment is reduced. The results show that: the addition amount of the flour is more suitable to be 8%.
In the figure, the pH value of the acid pulp is continuously reduced along with the increase of the addition amount of the glutinous rice flour. When the addition amount of the glutinous rice flour is increased from 0 to 2 percent, the pH value is rapidly reduced, which shows that the addition of the glutinous rice flour is beneficial to acid production by lactic acid bacteria fermentation; when the addition amount is 2-10%, the pH value of the acid pulp tends to be stable and has no obvious change (P is more than 0.05). Comprehensively considering, selecting the addition of 4% of glutinous rice flour as a preferred value.
The pH value of the corn flour shows a change process from decreasing to increasing until the corn flour tends to be stable with the increase of the added amount of the corn flour, but the pH value does not decrease remarkably. The crude fiber content in the corn flour is high, and lactobacillus is difficult to obtain required nutrient substances from the corn flour for fermentation to produce acid, so the comprehensive analysis of the corn flour is not suitable for being used as a composite carbon and nitrogen source for fermentation of yellow serofluid.
TABLE 2 orthogonal factor horizon
TABLE 3 orthogonal test results Table
As can be seen from table 3: among the factors experimentally investigated which influence the fermentation of yellow serofluid, B>A>D>C, i.e. fermentation temperature>Time of fermentation>Solid content addition amount>Inoculating amount; the optimal level is A3B1C3D3And A3B1C2D3。
According to the verification test result: a. the3B1C3D3And A3B1C2D3All combinations were the lowest pH combination of all test groups, both combinations being applicable, except C2﹤C3(C isLactobacillus inoculation amount), select C2(both the test procedure and the test object can be simplified), therefore, the combination A is finally determined3B1C2D3Namely, the addition amount of the glutinous rice flour is 5 percent, the inoculation amount is 6 percent, the fermentation temperature is 40 ℃, the fermentation time is 12 hours, and the pH value of the finally obtained fermented sour slurry is 3.38.
Secondly, compounding the marinating agent to prepare the bean curd, and the advantages are shown in figures 6-7.
1. Influence of the compound bittern agent of the acid pulp and the calcium sulfate on the quality of the bean curd
TABLE 4 influence of the combination of physalis alkekengi + calcium sulphate on the quality of tofu
Note: "abc" represents the significance of the difference between the compounding ratios of the halogen agents at different points in the same detection index, different letters represent significant difference (P is less than or equal to 0.05), and the same letters represent no significant difference (P is more than 0.05).
Analysis of the table above yields: in the compounding of the acid pulp and the calcium sulfate, the influence range of different proportions on the water retention of the bean curd is 89.30-90.28 percent, and the influence range is not obviously changed (P is more than 0.05); when the proportion of S and Ca is between 5% + 4% and 10% + 3.5%, the bean curd yield and sensory score have no significant difference (P > 0.05); the yield rate is between 17% + 3.0% and 30% + 2.5% without significant difference (P > 0.05); when the ratio of S + Ca is higher than 10% + 3.5%, the difference between sensory scores is significant (P is less than or equal to 0.05). The sensory score of the tofu prepared from 17% of the acid pulp and 3.0% of the calcium sulfate is 84 minutes, which is higher than other proportions, the yield reaches 33.6%, the yield and the sensory score are used as evaluation indexes, and the superior value is obtained when the compounding proportion of the acid pulp and the calcium sulfate is 17% + 3.0%.
As can be seen from fig. 6: when the addition amount of the compound halogen agent is 16%, the water retention capacity and the gel strength of the prepared bean curd are highest. Therefore, the addition amount of the compound marinating agent is 16% to prepare the bean curd, and the microstructure of the gel of the bean curd is compared with that of the bean curd prepared by a single marinating agent in a figure 7.
As can be seen from the above figures: the bean curd made by using 39% of single wintercherry as the marinating agent has large aggregate size and thick and uneven internal net structure. The bean curd made by using single calcium sulfate 4.2% as bittern has small size of gel aggregate and non-uniform distribution of meshes among gel network structures. The bean curd gel prepared by 16% of the compound halogen agent has high crosslinking degree among protein molecules, the formed protein gel has fine and regular structure, the gel network is uniform and compact, no larger gap exists, and the structure is superior to that of the gel prepared by a single halogen agent.
Third, practical production application of compound bittern
The compound marinating agent (the mixture ratio is 17 percent of acid pulp and 3.0 percent of calcium sulfate) which is determined by the invention and is suitable for preparing the soft bean curd, the actual addition amount is 15.8 percent (the dry weight percentage of the soybean), and the bean curd prepared by the actual application of Guizhou Arxin bean industry Co., Ltd is compared with the bean curd prepared by taking magnesium chloride of the original factory group as the marinating agent:
comparison of quality between the Table experiment group and the original product
From the above table, it can be seen that: the water retention, sensory score, elasticity and cohesion of the soft bean curd prepared by compounding the brine adding agent are all higher than those of the bean curd prepared by the original factory, the yield reaches 215.7 +/-5.00 percent, is 12.7 percent higher than that of the bean curd prepared by the original factory, and is lower than that of the bean curd prepared by the original factory in hardness, adhesiveness and chewiness. The compound marinating agent developed by the research institute is used for preparing the bean curd, and has the advantages of strong bean fragrance, good elasticity, strong toughness, good water retention, moderate hardness and high yield.
The above embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention in any way, and all simple modifications, equivalent changes and modifications made to the above embodiments according to the technical spirit of the present invention are within the scope of the technical solution of the present invention.
Claims (1)
1. A tender bean curd compound marinating agent prepared by lactobacillus is characterized in that: the lactobacillus strain is preserved in China center for type culture Collection, and the preservation number of the strain is CCTCC No: m2016528, the preservation date is: in 2016, 9, 26 days, the classification of strains is named as: lactobacillus plantarum SR8(Lactobacillus kimchi SR8)；
The lactobacillus activation method comprises the following steps: inoculating the strain preserved at 4 ℃ on an MRS liquid culture medium, culturing at 37 ℃ for 24h, and continuously carrying out passage for 3-5 times for later use; the MRS contains 2% of glucose, 2% of peptone, 0.5% of yeast extract, 0.5% of sodium acetate, 0.2% of dipotassium phosphate, 0.2% of ammonium sulfate, 0.1% of magnesium sulfate, 0.005% of manganese sulfate and 0.1% of Tween 80, and the balance of distilled water;
the preparation method comprises the following steps: inoculating lactobacillus sauerkraut SR8 with inoculum size of 5ml, adding glutinous rice flour with an amount of 5g, adding 100ml rice washing water which is sterilized at 95 deg.C for 15min and cooled to 45 deg.C, fermenting at 42 deg.C for 10 hr, and obtaining fermented sour pulp when pH is 3.52; mixing the acid pulp and the calcium sulfate according to the proportion of 25%: 2.8 percent of the raw materials are compounded to obtain the compound marinating agent for the soft bean curd.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810029133.XA CN108013154B (en) | 2018-01-12 | 2018-01-12 | Compound marinating agent for soft bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810029133.XA CN108013154B (en) | 2018-01-12 | 2018-01-12 | Compound marinating agent for soft bean curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108013154A CN108013154A (en) | 2018-05-11 |
| CN108013154B true CN108013154B (en) | 2021-06-11 |
Family
ID=62072653
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810029133.XA Active CN108013154B (en) | 2018-01-12 | 2018-01-12 | Compound marinating agent for soft bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108013154B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264630A (en) * | 2020-02-24 | 2020-06-12 | 江苏省农业科学院 | Composite coagulant for wintercherry and application |
| CN111357828A (en) * | 2020-04-15 | 2020-07-03 | 上海德罕电子科技有限公司 | Preparation method of whey bean curd |
| CN114403357A (en) * | 2021-12-30 | 2022-04-29 | 珠海鲲鹏农牧有限公司 | Preparation method of sufficiently fermented sour pulp for preparing sour pulp bean curd |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211039A (en) * | 2013-04-28 | 2013-07-24 | 深圳市福荫食品集团有限公司 | Method for producing flexible tofu coagulant by utilizing rice milk and coagulant |
| CN103416640A (en) * | 2012-12-29 | 2013-12-04 | 河南工业大学 | Method for fermentation production of tofu physalis alkekengi by using lactobacillus amylolyticus |
| CN105580914A (en) * | 2016-02-03 | 2016-05-18 | 湖南省华文食品有限公司 | Production method of sour thick liquid of bean curds |
| CN106244497A (en) * | 2016-09-09 | 2016-12-21 | 锦州医科大学 | One strains of lactic acid bacteria and the application in Calyx seu fructus physalis bean curd produces thereof |
| CN106376652A (en) * | 2016-08-26 | 2017-02-08 | 云南羊泉生物科技股份有限公司 | Preparation method of sour slurry for tofu curdling |
-
2018
- 2018-01-12 CN CN201810029133.XA patent/CN108013154B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416640A (en) * | 2012-12-29 | 2013-12-04 | 河南工业大学 | Method for fermentation production of tofu physalis alkekengi by using lactobacillus amylolyticus |
| CN103211039A (en) * | 2013-04-28 | 2013-07-24 | 深圳市福荫食品集团有限公司 | Method for producing flexible tofu coagulant by utilizing rice milk and coagulant |
| CN105580914A (en) * | 2016-02-03 | 2016-05-18 | 湖南省华文食品有限公司 | Production method of sour thick liquid of bean curds |
| CN106376652A (en) * | 2016-08-26 | 2017-02-08 | 云南羊泉生物科技股份有限公司 | Preparation method of sour slurry for tofu curdling |
| CN106244497A (en) * | 2016-09-09 | 2016-12-21 | 锦州医科大学 | One strains of lactic acid bacteria and the application in Calyx seu fructus physalis bean curd produces thereof |
Non-Patent Citations (1)
| Title |
|---|
| 豆腐中的化学;唐楠楠，等;《科协论坛》;20071231(第5期);第21-22页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108013154A (en) | 2018-05-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105441349B (en) | One plant of novel plant lactobacillus and its application | |
| CN102140427B (en) | Method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits | |
| CN108013154B (en) | Compound marinating agent for soft bean curd | |
| CN108949645A (en) | Lactobacillus plantarum CQ02-108 and its application in ferment sausage preparation | |
| CN102907643B (en) | Tuber mustard salting technique | |
| CN101015306A (en) | Leaven for vegetable artificial inoculation fermentation and preparation of fermented vegetable by using same | |
| CN104605335B (en) | A kind of mushroom fermented product and preparation method thereof | |
| CN106551322B (en) | Solid-state fermentation agent for old jar pickled vegetables and preparation method thereof | |
| CN1826963A (en) | Fermented capsicum product and preparation method thereof | |
| CN106754472B (en) | One plant of fruits and vegetables fermentation lactobacillus plantarum grx15 and its application | |
| CN102960663A (en) | Method for making serofluid dish | |
| WO2020140319A1 (en) | Lactobacillus paracasei and use thereof | |
| CN109294940B (en) | Lactobacillus zeae mutant strain and application thereof in high yield of lactic acid | |
| CN109306332A (en) | Lactobacillus fermenti CD110 and its application in ferment sausage preparation | |
| CN113005053B (en) | Rice acid fermentation process for rapidly producing L-lactic acid and special bacteria thereof | |
| CN113151042B (en) | Rice acid fermentation process for producing L-lactic acid and ethyl acetate and special bacteria thereof | |
| CN114058551A (en) | Staphylococcus succinogenes for fermentation of broad bean paste | |
| CN110004090A (en) | A kind of Leuconostoc mesenteroides and its application in fermented pickled Chinese cabbage | |
| CN105533577A (en) | Method for preparing vegetable-fermented product | |
| CN103766483B (en) | A kind of preparation method of Yoghourt | |
| CN105661415A (en) | Vegetable biological fermentation production method | |
| CN108949629A (en) | A kind of composite ferment and the preparation method and application thereof | |
| CN105661393A (en) | Production method of fast-fermented vegetable by biological method | |
| CN105520107A (en) | New vegetable fermentation production method | |
| CN113088479B (en) | Compound additive for promoting proliferation of saussurea involucrata |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |